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Dried beancurd with egg filling and production method thereof

A production method and egg technology, applied in high-protein egg dried tofu and its production field, can solve the problems of insufficient nutrition and strong brine taste, and achieve the effect of more beautiful taste, rich elasticity, and improved nutrition and flavor

Inactive Publication Date: 2010-08-18
师向东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Dried tofu has a long history in China, and there are many traditional methods. Although it can satisfy people's taste to a certain extent, it has the disadvantages of strong brine taste and insufficient nutrition.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1 Preparation of Egg Dried Tofu

[0022] (1) Open the eggs, take out the egg liquid, stir with an egg beater and filter;

[0023] (2) Old soup cooking

[0024] Take 100kg of raw beef, put it into a pot, add 40kg of water, heat to boiling, remove the blood foam on the surface of the soup, cook for 20 minutes, take out the meat, pour off the water in the pot, put the blanched beef again, put Water 35kg, Chinese prickly ash 0.15kg, cinnamon bark 0.04kg, aniseed 0.03kg, fennel 0.05kg, fresh ginger 0.9kg, white pepper 0.04kg, galangal 0.075kg, licorice 0.075kg, fennel 0.015kg, grass fruit 0.04kg , tree pepper 0.015kg, dark soy sauce 1.25kg, sugar 0.65kg, salt 1.25kg, monosodium glutamate 0.075kg and green onion 0.75kg, cook for two hours, take out the beef, filter the old soup, let it cool for later use,

[0025] (3) Mix 100kg egg liquid and 11kg old soup, then add 9kg soybean protein, 1.5kg salt, 1.5kg sugar, 0.4kg monosodium glutamate, and stir evenly;

[0026] ...

Embodiment 2

[0030] (1) Open the eggs, take out the egg liquid, stir with an egg beater and filter;

[0031] (2) Old soup cooking

[0032] Take 100kg of raw beef, put it into a pot, add 40kg of water, heat to boiling, remove the blood foam on the surface of the soup, cook for 20 minutes, take out the meat, pour off the water in the pot, put the blanched beef again, put Water 30kg, Chinese prickly ash 0.1kg, cinnamon bark 0.01kg, aniseed 0.01kg, cumin 0.02kg, fresh ginger 0.8kg, white pepper 0.01kg, galangal 0.05kg, licorice 0.05kg, fennel 0.01kg, grass fruit 0.03kg , tree pepper 0.01kg, dark soy sauce 1kg, sugar 0.5kg, salt 1kg, monosodium glutamate 0.05kg and green onion 0.5g, cook for two hours, take out the beef, filter the old soup, let it cool for later use,

[0033] (3) Mix 100kg egg liquid and 10kg old soup, then add 6g soybean protein, 1kg salt, 1kg sugar, 0.3kg monosodium glutamate, and stir evenly;

[0034] (4) Put the mixed egg liquid into the mould, then put it into the steam...

Embodiment 3

[0038] Example 3 Take 100kg of dried egg tofu, add 140g of Chinese prickly ash, 4g of cinnamon bark, 3g of aniseed, and 30g of dark soy sauce to make five-flavored dried tofu with egg.

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Abstract

The invention discloses a dried beancurd with an egg filling and a production method thereof, and changes the traditional processing method which adopts the pressure molding of soybean milk with a coagulator and marinating in brine. In the method of the invention, a concentrated soup is added to soybean protein powder to directly season the product without marinating, and then eggs are added according to a certain ratio, mixed and directly heated to be molded without adding any coagulator, thereby making the processing method more convenient. By using the eggs and the soybean protein as the main raw materials, the method comprises the following steps of: adding the concentrated soup for boiling meat, salt, sugar and gourmet powder to the raw materials, mixing, stewing, cooling, slicing, packaging and sterilizing. The product combines the animal protein and the vegetable protein, thereby being more abundant in nutrient components and more elastic. Besides, the product is easy to realize the large-scale industrial production, and can be produced into different tastes, such as spiced taste, spicy taste, spicy and hot taste, barbecue taste and chilli taste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a high-protein dried bean curd prepared from eggs and soybean protein and a production method thereof. Background technique [0002] Dried tofu has a long history in China, and there are many traditional methods. Although it can satisfy people's taste to a certain extent, it has the disadvantages of strong brine taste and insufficient nutrition. Contents of the invention [0003] The object of the present invention is to provide a kind of dried egg tofu. [0004] Another object of the present invention is to provide a method for producing dried egg tofu with a simple preparation method. [0005] The production method of dried egg tofu of the present invention comprises the following steps: [0006] (1) Open the eggs, take out the egg liquid, stir with an egg beater and filter; [0007] (2) Old soup cooking [0008] Take 100kg of raw beef, put it into a pot, add 40kg of water,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
Inventor 师向东朱仲礼
Owner 师向东
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