Crisp bean curd balls and preparation method thereof

• Main Author: YAN RUNMING
• Format: Patent
• Language: Chinese; English
• Published: 13.05.2022
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention belongs to the field of food processing technical equipment, and particularly discloses crisp bean curd balls and a making method thereof.The crisp bean curd balls comprise bean curd ball wrappers and stuffing, the bean curd ball wrappers comprise 10-20 parts of defatted soybean protein powder, 8-25 parts of soybean oil, 2-5 parts of honey, 6-10 parts of egg white, 0.05-0.5 part of transglutaminase, 5-8 parts of starch and 0.5-1.5 parts of food additives; the stuffing can be meat or vegetable, and the stuffing is fried, so that the problems that the traditional bean curd is damaged, is easy to rot and is not easy to carry and popularize can be solved. 本发明申请属于食品加工技术设备领域，具体公开了一种酥脆豆腐丸子及其制作方法，包括以下组份：豆腐丸子皮和馅料，豆腐丸子皮包括脱脂大豆蛋白粉10-20份、大豆油8-25份、蜂蜜2-5份、蛋清6-10份、谷氨酰胺转胺酶0.05-0.5份、淀粉5-8份、食品添加剂0.5-1.5；馅料可荤可素,馅料均经过油炸处理，本申请可以解决传统豆腐已破损、易腐烂不易携带推广的问题。