Method for processing egg bean curd with three-grinding and slurry punching machine technology

Abstract

The invention relates to a method for processing egg bean curd with a three-grinding and slurry punching machine technology. The method comprises the following steps of: (1) selecting high-quality soybean, and dipping for 4-12 hours according to season, air temperature and water temperature; (2) extracting high-quality soy milk with three-grinding slurry purifying technology; (3) heating the soy milk inside a cooking pot to more than 120 DEG C with high pressure and high temperature steam so as to perform antivirus sterilization, and then putting the cooked soy milk in an iron large fire pot; (4) boiling the soy milk with the large iron fire pot, and removing beany flavor in the soy milk; (5) filtering the cooked soy milk through a filter screen and then putting in a slurry barrel of a slurry punching machine; and (6) putting in discs at a proper time, and then putting in a pressure rack for pressing and forming so as to obtain the finished product of egg bean curd. The egg bean curd is prepared from soy milk and egg liquid through a protein solidifier with a new technology, and reaches the standard of high-quality bean curd.

Description

technical field [0001] The invention relates to a preparation device and method of egg tofu, in particular to a method for processing egg tofu with a triple continuous mill and a pulping machine. Background technique [0002] Tofu is a traditional Chinese delicacy. It is delicious, nutritious and suitable for the public. It is suitable for cooking with many foods. With the development of modern technology and technology step by step, tofu has also developed from the ancient traditional tofu made of brine, calcium sulfate, etc. as protein coagulants to today's stuffed tofu (its representative products are lactone tofu, existing egg Tofu, etc.), Japanese-style egg tofu made from egg liquid, and Japanese patent JP [31] 22717 / 86 also discloses a production method of canned tofu, which uses heating to denature the protein in soybean milk , then add coagulant, canned to obtain the invention product, but its product mouthfeel is not ideal, does not have certain toughness and t...

AI Technical Summary

Problems solved by technology

Chinese patent CN1375224A discloses a kind of egg tofu using egg white as a coagulant, but because the ratio of egg liquid and soybean milk is not suitable, the taste of the tofu produced is not good, and the tofu is too soft to affect the edible effect of the product

The soymilk obtained by this method is washed soy dregs many times (in order to extract the protein as much as possible), so that the oil and protein of the soymilk obtained are greatly damaged, so that the finished product has poor toughness or is not smooth enough.

Moreover, most of them adopt the traditional artificial pulping and dotting process, which makes it difficult for the protein in the soy milk to react evenly with the protein coagulant, resulting in the loss and waste of many protein components in the product.

This kind of pulping process can not make the soy milk and egg liquid fully fused into the brain to make an ideal product

Even if the egg liquid and soy milk can be made into bean curd, it will also make the bean curd vent and make the product loose and unable to obtain high-quality tofu products

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