| Make foodmate.com your Homepage | Wap | Archiver
Advanced Top
Search Promotion
Search Promotion
Post New Products
Post New Products
Business Center
Business Center
 
display new productsCurrent Position: Home » Selling Leads » Food Additives » Enhancer »

Enhance crisp and elasticity agent-improve crisp texture of bean curd

Enhance crisp and elasticity agent-improve crisp texture of bean curd
View Original Size
FOB Price: Negotiable 
Minimum Order Quantity:  
Supply Ability:
Place Of Origin:
Delivery Time: 3 days
Expiry Date: long-term effectiveness
Last Update: 2015-12-06
Views: 280
inquiry
about us






 
 
Product Details
 
 Bean curd technical solution
一,Basic formula

Raw materials

Proportion %

Soybean protein

14.80

Ice water

59.80

Salad oil

15.20

Salt

0.20

High fresh MSG I+G

0.40

CM-3Q

3.20

Ice water

6.40

Total

100.00

二, Process flow

1.  Chopping completely CM-3Q and double volume  water (CM-3Q:water=3.2:6.4) in chopper until it is even and fine. Store it in freezer under 10”C for application.

 2.  Putting ice water in chopper, add soybean protein and hydratize (first, make soybean protein water sucking slowly for about 30 seconds, then chopping it fast for 3~4 minutes until surface of the hydrated cement becomes shiny).

 3.  Add salad oil and emulsify (chopping fast  for 2~3 minutes), chopping until it is completely

emulsified.

4.   Add the pre-chopped CM syrup, chopping it until it is dispersed evenly.

5.   Add species and chop them until they are dispersed evenly.

6.   After being discharged, put it in square pan.

7.   Directly  cooking (90~95’C) it for 60 minutes.

8.   After cooling, cut and pack .

三, Main equipment

     Silent cutter, square pan, cooking oven

 
Contact to this supplier
0 in all [view all]  Related Comments
 
more..Other Products from this Supplier

[ Selling Leads search ]  [ ]  [ Notify friends ]  [ Print ]  [ Close ]

 
 
Processed in 1.118 second(s), 875 queries, Memory 4.32 M
Powered by Global FoodMate
Message Center(0)