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Method for preparing novel preserved-egg tofu taste beverage

A preserved egg and taste technology, which is applied in the field of preparation of new preserved egg tofu flavor beverages, can solve the problems of reducing heavy metal content, reducing heavy metal content in preserved egg yolk liquid, bad smelly flavor, etc., to improve taste quality, reduce eggy smell, and expand the market The effect of promoting value

Inactive Publication Date: 2015-09-02
ZHEJIANG XIAOERHEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem solved by the present invention: adding salt solution and sodium citrate to the egg yolk liquid of preserved eggs to reduce the heavy metal content and bad smell in the egg yolk liquid of preserved eggs; Preserved Egg Tofu Flavor Beverage, which satisfies people’s preference for the taste and taste of preserved egg tofu, the raw material is green, reduces the heavy metal content in traditional preserved egg tofu, and has great market promotion value

Method used

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  • Method for preparing novel preserved-egg tofu taste beverage
  • Method for preparing novel preserved-egg tofu taste beverage

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Embodiment 1

[0032] A method for preparing a preserved egg tofu-flavored beverage, comprising adding preserved egg yolk liquid to common soymilk, compounding and homogenizing, and the preparation method of the preserved egg yolk liquid comprises the following steps:

[0033] Step 1: Peel off the mud attached to the preserved eggs, select the preserved eggs with complete eggshells, which are off-white and without black spots, and wash them after removing the shells;

[0034] Step 2: separate the egg yolk paste in the preserved egg, add saline (mass concentration is 0.2%) that is 1.5 times the weight of the egg yolk liquid paste, stir and heat;

[0035] Step 3: Add 0.01g / L sodium citrate solid, put it into a beater and mix evenly, pass a layer of gauze to remove insoluble matter, and obtain preserved egg yolk liquid;

[0036] The compounding is to add 0.5% mass of preserved egg yolk liquid to ordinary soybean milk;

[0037] Said homogenization is compounded, stirred evenly and filtered, fol...

Embodiment 2

[0039] A method for preparing a preserved egg tofu-flavored beverage, comprising adding preserved egg yolk liquid to common soymilk, compounding and homogenizing, and the preparation method of the preserved egg yolk liquid comprises the following steps:

[0040] Step 1: Peel off the mud attached to the preserved eggs, select the preserved eggs with complete eggshells, which are off-white and without black spots, and wash them after removing the shells;

[0041] Step 2: separate the egg yolk paste in the preserved egg, add saline (mass concentration is 0.4%) twice the weight of the egg yolk paste, stir and heat;

[0042] Step 3: Add 0.05g / L sodium citrate solid, put it into a beater and mix evenly, pass a layer of gauze to remove insoluble matter, and obtain preserved egg yolk liquid;

[0043] The compound is to add 10% mass of preserved egg yolk liquid to ordinary soybean milk;

[0044] Said homogenization is compounded, stirred evenly and filtered, followed by homogenization...

Embodiment 3

[0046] A method for preparing a preserved egg tofu-flavored beverage, comprising adding preserved egg yolk liquid to common soymilk, compounding and homogenizing, and the preparation method of the preserved egg yolk liquid comprises the following steps:

[0047] Step 1: Peel off the mud attached to the preserved eggs, select the preserved eggs with complete eggshells, which are off-white and without black spots, and wash them after removing the shells;

[0048] Step 2: separate the egg yolk paste in preserved eggs, add 1.8 times the mass of egg yolk liquid paste (mass concentration is 0.3%), stir and heat;

[0049] Step 3: Add 0.02g / L sodium citrate solid, put it into a beater and mix evenly, pass a layer of gauze to remove insoluble matter, and obtain preserved egg yolk liquid;

[0050]The compound is to add 5% mass of preserved egg yolk liquid to ordinary soybean milk;

[0051] Said homogenization is compounded, stirred evenly and filtered, followed by homogenization treatm...

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Abstract

The invention discloses a method for preparing a novel preserved-egg tofu taste beverage, and belongs to the field of beverage processing and preparing. Preserved egg yoke is added in ordinary soybean milk, and a new beverage product which is uniform, stable and unique in taste and has extremely high market popularization value is obtained through compound homogeneity. The invention further discloses a preparing method of the preserved egg yoke and the compound proportion of the soybean milk and the preserved egg yoke. The preserved-egg tofu taste beverage obtained through the method can meet the favor of people for the taste of the preserved-egg tofu, raw materials are environmentally friendly, the heavy metal content in the traditional preserved-egg tofu is reduced, and extremely high market popularization value is achieved.

Description

Technical field: [0001] The invention belongs to the field of beverage processing and preparation, and relates to a preparation method of a novel preserved egg tofu taste beverage Background technique: [0002] Preserved egg tofu is a famous dish of the Han nationality. It is one of the common home-cooked dishes and cold dishes in all parts of China. It is a delicious delicacy made of internal fat tofu, pickled mustard, preserved eggs, sesame oil, coriander and other raw materials. It is simple to make, rich in nutrition, and clears away heat. , rich in various nutrients needed by the human body. Preserved egg tofu is made of lactone tofu, which is produced with glucono-δ-lactone as a coagulant. It changes the traditional method of making tofu with brine, which can reduce the loss of protein and increase the water retention rate of tofu, which is nearly twice as much as that of the conventional method; the tofu is tender, shiny, palatable, and hygienic. Tofu tastes sweet, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/65
Inventor 廖传仙
Owner ZHEJIANG XIAOERHEI FOOD
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