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A kind of poultry egg tofu and preparation method thereof

A production method and technology of tofu, applied in food preparation, application, food science, etc., can solve the problems of single raw material, single nutritional component, and few varieties, etc., and achieve the effect of fine texture, fat and tender, and pure taste

Inactive Publication Date: 2011-12-07
王兆彩
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But for many years, there are fewer varieties and single raw materials, resulting in single nutritional components.

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] 1. Materials and processing equipment

[0012] (1) Raw material formula: soybean 100kg, egg 40kg, gluconolactone 0.3kg, defoamer 0.2kg.

[0013] (2) Processing equipment: stainless steel container, juicer, separator, mixer, heat exchanger, egg beater, vacuum filling machine, cooking tank, cooling tank, etc.

[0014] 2. Process flow

[0015] (1) Raw material screening: select soybeans with neat particles, no insect eyes, and no mildew as raw materials, and remove sundries, sand, stones, etc.

[0016] (2) Soaking: Soak soybeans according to the ratio of adding 2kg to 2.5kg of cold water to 1kg of soybeans. The temperature of the soaked bean water is generally controlled at 17°C to 25°C. The pH value of the soaked bean water is required to be above 6.5. If the acidity is too high, the water should be changed in time. The soaking time should be flexibly controlled according to the season and room temperature. It takes 14h-16h in winter, 12h-14h in spring and autumn, and...

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PUM

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Abstract

The invention discloses poultry egg tofu and a production method thereof. It belongs to the field of food technology. Eggs and soybeans are used as the main raw materials, and gluconolactone is used as a coagulant. The parts by weight of each raw material are as follows: 98-100 parts of soybeans, 36-45 parts of eggs, 0.3-0.4 parts of gluconolactone, and defoaming agent 0.2-0.5 parts. The beneficial effects of the invention are: the bean curd made by the above method has fine and tender texture, pure taste, delicious taste, has dual nutritional components of eggs and soybeans, and is an indispensable food in people's daily life.

Description

technical field [0001] The present invention relates to a kind of tofu. Specifically, it is a poultry egg tofu and a production method thereof. Background technique [0002] Tofu is not only rich in nutrition, but also has a good taste, suitable for all ages. It has always been one of the foods that the masses like to eat. However, there are fewer varieties and a single raw material for many years, resulting in a single nutritional component. Contents of the invention [0003] In order to overcome the above-mentioned defects of the prior art, the invention provides an egg tofu and a production method thereof. It is a hygienic, delicious and nutritious convenience food. [0004] The present invention is realized by the following technical scheme: a kind of egg tofu is made with eggs and soybeans as the main raw materials and gluconolactone as the coagulant. The weight parts of each raw material are as follows: 98-100 parts of soybeans, 36-36 parts of eggs 45 parts, 0.3...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/32A23L1/29A23L11/00A23L15/00A23L33/00
Inventor 王兆彩
Owner 王兆彩
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