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Production process of novel egg bean curd cake

A technology of dried tofu and eggs, which is applied in the field of production of new-type egg dried tofu, can solve the problem of single nutritional value and achieve a refreshing taste

Inactive Publication Date: 2013-11-20
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention proposes a new method for making dried egg tofu, which solves the problem of single nutritional value of traditional dried tofu and makes the product taste more refreshing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A method for making dried egg tofu, comprising the following steps,

[0013] (1) Select 100kg of high-quality soybeans, wash and soak at 25°C for 10 hours to remove impurities, and filter twice to obtain pure soybean milk, then cook at 95-100°C for 15-20min. The amount of defoaming agent is 0.3% soybean.

[0014] (2) Whole egg liquid is pasteurized at 50°C-60°C for 2-4min.

[0015] (3) Mixing, when the soybean milk is cooled to about 30°C, add 10 kg of pasteurized whole egg liquid, and homogenize the mixed liquid through a homogenizer to obtain a uniform liquid. The mass ratio of soybeans to whole egg liquid is 9-10:1, and the pH is adjusted to about 6.0-7.0.

[0016] (4) Slurry, pour the mixed slurry into a container containing a mixed solution of gluconolactone and gypsum (ratio: 1:3), and heat it with steam at 120°C for 25 minutes.

[0017] (5) Squeeze the dried bean curd with eggs, and extrude it in the bean curd mold for 2-3 hours after (4).

[0018] (6) For ma...

Embodiment 2

[0020] A method for making dried egg tofu, comprising the following steps,

[0021] (1) Select 100kg of high-quality soybeans, wash them, soak them at 16°C for 16 hours to remove impurities, and filter them twice to obtain pure soybean milk, then boil them at 95-100°C for 10 minutes. The amount of defoaming agent is 0.3% soybean.

[0022] (2) Whole egg liquid is pasteurized.

[0023] (3) Mixing materials, when the soybean milk is cooled to about 30°C, add 300 kg of pasteurized whole egg liquid, and homogenize the mixed liquid through a homogenizer to obtain a uniform liquid. The mass ratio of soybeans to whole egg liquid is 1:3, and the pH is adjusted to about 6.0-7.0.

[0024] (4) Slurry, pour the mixed slurry into a container containing a mixed solution of gluconolactone and gypsum (ratio: 1:3.5), and heat it with steam at 100°C for 10 minutes.

[0025] (5) Squeeze the dried bean curd with eggs, and extrude it in the bean curd mold for 2-3 hours after (4).

[0026] (6) F...

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PUM

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Abstract

The invention discloses a making method of a novel egg bean curd cake. The method mainly includes: (1) selecting high quality dry soybeans, conducting cleaning, soaking, and impurity removal, then performing jordaning and slurry boiling; (2) adding a proper amount of a pasteurized whole egg liquid into cooled cooked soybean milk; (3) mixing the two, performing homogenizing, and then conducting curdling; (4) subjecting the mixed slurry to steam heating, then pressing a bean curd cake; (5) putting the well pressed egg bean curd cake into a seasoning cylinder to perform marinating; and (6) performing cooling sterilization, and packaging. The adding of egg solves the problem of single nutritional value in traditional bean curd cakes, and makes the product taste more smooth, delicious, and palatable.

Description

technical field [0001] The invention relates to a method for preparing novel dried egg tofu. Background technique [0002] Dried bean curd is a kind of food that people eat daily. It contains relatively rich vegetable protein. However, with the improvement of people's requirements for the nutritional value of food, dried bean curd that only contains a single plant protein can no longer meet the needs of the public, while the nutritional value of eggs It is rich in animal protein and is a popular food. Therefore, the egg tofu produced by combining egg and tofu is a combination of vegetable protein and animal protein, which is more nutritious and will greatly satisfy people's nutrition. need. In addition, the addition of eggs will make the taste of dried tofu more delicious and refreshing. Contents of the invention [0003] The invention proposes a novel production method of egg dried bean curd, which solves the problem of single nutritional value of traditional dried bean...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 杨严俊苏宇杰董昳廷
Owner JIANGNAN UNIV
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