阅读说明：本技术 一种素食丸子及其制作工艺 (Vegetarian ball and making process thereof ) 是由 李波 李胜利 李旭耀 韩江涛 李树森 于 2020-06-19 设计创作，主要内容包括：本发明涉及食品领域,尤其涉及一种素食丸子及其制作工艺,包括以下重量的原料：冻豆腐块碎料45-55斤,小茴香粉300-340克,食用盐250-300克,花椒粉100-150克,食用碱20-30克,大豆分离蛋白粉4-6斤,水20-30斤。该制作工艺包括以下步骤：原料处理—丸子胚成型—油炸成型—摊晾、入库。该素食丸子口感美味,营养丰富,该制作工艺操作简单,工艺设计合理新颖,实用性强。(The invention relates to the field of food, in particular to a vegetarian ball and a preparation process thereof, wherein the vegetarian ball comprises the following raw materials by weight: 45-55 jin of crushed frozen bean curd, 340 g of fennel powder, 300 g of edible salt, 150 g of pepper powder, 20-30 g of edible alkali, 4-6 jin of soybean protein isolate powder and 20-30 jin of water. The manufacturing process comprises the following steps: processing raw materials, forming ball blanks, frying and forming, spreading and airing, and warehousing. The vegetarian ball has delicious taste and rich nutrition, and the preparation process has the advantages of simple operation, reasonable and novel process design and strong practicability.)

1. A vegetarian ball is characterized in that: the material comprises the following raw materials by weight: 45-55 jin of crushed frozen bean curd, 340 g of fennel powder, 300 g of edible salt, 150 g of pepper powder, 20-30 g of edible alkali, 4-6 jin of soybean protein isolate powder and 20-30 jin of water.

2. The vegetarian pellet of claim 1, wherein: the material comprises the following raw materials by weight: 50 jin of crushed frozen bean curd, 320 g of fennel powder, 280 g of edible salt, 120 g of pepper powder, 25 g of edible alkali, 5 jin of soybean protein isolate powder and 25 jin of water.

3. A process for making vegetarian balls according to claim 1, wherein: the method comprises the following steps:

the method comprises the following steps: raw material treatment

Weighing the following raw materials by weight: 45-55 jin of crushed frozen bean curd, 340 g of fennel powder, 300 g of edible salt, 150 g of pepper powder, 20-30 g of edible alkali, 4-6 jin of soybean protein isolate powder and 20-30 jin of water; the crushed frozen bean curd blocks are stirred crushed frozen bean curd;

soaking the weighed fennel powder and pepper powder in boiled water for 15-25min, filtering, and reserving the filtrate for later use; putting the weighed isolated soybean protein powder into a chopper mixer, chopping and mixing at the rotating speed of 20r/min for 3-5min, adding the weighed water, then chopping and mixing at the rotating speed of 100r/min for 2-3min, adding the weighed crushed frozen bean curd, chopping and mixing at the rotating speed of 100r/min for 1min, adding fennel powder, pepper powder filtrate, weighed salt and edible alkali, firstly stirring at the rotating speed of 20r/min for 2-3min, then stirring at the rotating speed of 50r/min for 0.5-1min, and then continuously stirring at the rotating speed of 20r/min for 0.5 min;

step two: shaping of blank of ball

Extruding the raw materials processed in the step one by a ball forming machine to form a ball blank;

step three: frying and shaping

Frying the ball blanks obtained in the step two at the frying temperature of 175-185 ℃, wherein the frying time is 4-5min, the surface layers of the fried balls are golden yellow, and the ball blanks are not adhered during the frying process;

step four: spreading, airing and warehousing

And (4) spreading and airing the fried balls in the third step at the temperature of less than or equal to 30 ℃, and storing after spreading and airing for 2-3 h.

4. The process for making vegetarian balls according to claim 3, wherein: soaking the weighed fennel powder and pepper powder in boiled water for 20min, filtering, putting the weighed isolated soybean protein powder into a chopper mixer, chopping at the rotation speed of 20r/min, adding the weighed water after chopping for 3min, chopping at the rotation speed of 100r/min for 2min, adding the weighed crushed frozen bean curd, chopping at the rotation speed of 100r/min for 1min, adding the fennel powder, pepper powder filtrate, the weighed salt and edible alkali, stirring at the rotation speed of 20r/min for 2min, stirring at 50r/min for 0.5min, and continuing to stir at the rotation speed of 20r/min for 0.5 min.

5. The process for making vegetarian balls according to claim 3, wherein: and in the second step, the model of the mould adopted by the ball forming machine is phi 2.5 cm.

6. The process for making vegetarian balls according to claim 3, wherein: the frying temperature in the third step is 180 ℃.

Technical Field

The invention relates to the field of food, in particular to a vegetarian ball and a preparation process thereof.

Background

The bean curd is the most common bean product, and has higher requirements on health and nutrition of foods as people pay more attention to healthy life, has the effects of high protein and low fat, and reducing blood pressure, blood fat and cholesterol, is suitable for both young and old, and is a good food for preserving health, preserving health and prolonging life. However, the taste and nutrition of pure bean curd are relatively single, and in order to diversify the taste of the bean curd, the bean curd can be processed and mixed with other food materials to meet the requirements of people.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provides the vegetarian ball and the preparation process thereof.

The scheme of the invention is realized as follows: the vegetarian ball comprises the following raw materials by weight: 45-55 jin of crushed frozen bean curd, 340 g of fennel powder, 300 g of edible salt, 150 g of pepper powder, 20-30 g of edible alkali, 4-6 jin of soybean protein isolate powder and 20-30 jin of water.

Preferably, the feed comprises the following raw materials by weight: 50 jin of crushed frozen bean curd, 320 g of fennel powder, 280 g of edible salt, 120 g of pepper powder, 25 g of edible alkali, 5 jin of soybean protein isolate powder and 25 jin of water

A preparation process of vegetarian balls comprises the following steps:

the method comprises the following steps: raw material treatment

Weighing the following raw materials by weight: 45-55 jin of crushed frozen bean curd, 340 g of fennel powder, 300 g of edible salt, 150 g of pepper powder, 20-30 g of edible alkali, 4-6 jin of soybean protein isolate powder and 20-30 jin of water; the crushed frozen bean curd blocks are stirred crushed frozen bean curd;

soaking the weighed fennel powder and pepper powder in boiled water for 15-25min, filtering, and reserving the filtrate for later use; putting the weighed isolated soybean protein powder into a chopper mixer, chopping and mixing at the rotating speed of 20r/min for 3-5min, adding the weighed water, then chopping and mixing at the rotating speed of 100r/min for 2-3min, adding the weighed crushed frozen bean curd, chopping and mixing at the rotating speed of 100r/min for 1min, adding fennel powder, pepper powder filtrate, weighed salt and edible alkali, firstly stirring at the rotating speed of 20r/min for 2-3min, then stirring at the rotating speed of 50r/min for 0.5-1min, and then continuously stirring at the rotating speed of 20r/min for 0.5 min;

step two: shaping of blank of ball

Extruding the raw materials processed in the step one by a ball forming machine to form a ball blank;

step three: frying and shaping

Frying the ball blanks obtained in the step two at the frying temperature of 175-185 ℃, wherein the frying time is 4-5min, the surface layers of the fried balls are golden yellow, and the ball blanks are not adhered during the frying process;

step four: spreading, airing and warehousing

And (4) spreading and airing the fried balls in the third step at the temperature of less than or equal to 30 ℃, and storing after spreading and airing for 2-3 h.

Preferably, in the step one, the weighed fennel powder and pepper powder are soaked in boiled water for 20min and then filtered, the weighed isolated soy protein powder is put into a chopper mixer and chopped at the rotation speed of 20r/min for 3min, then the weighed water is added, then the weighed separated soy protein powder is chopped at the rotation speed of 100r/min for 2min, the weighed crushed frozen bean curd is added, the crushed material of the weighed frozen bean curd is chopped at the rotation speed of 100r/min for 1min, the fennel powder, pepper powder filtrate, the weighed salt and edible alkali are added, the mixture is firstly stirred at the rotation speed of 20r/min for 2min, then stirred at the rotation speed of 50r/min for 0.5min, and then the stirring is continuously carried out at the rotation speed of 20r/min for 0.5 min.

Preferably, the model of the ball forming machine in the second step is phi 2.5 cm.

Preferably, the frying temperature in step three is 180 ℃.

The invention has the beneficial effects that: the invention discloses a vegetarian ball and a preparation process thereof.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.