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

A technology of egg tofu and process processing, applied in the field of egg tofu, can solve the problems of loose and weak products, poor taste of tofu, and difficulty in uniform reaction, etc., and achieve texture and elasticity with good strength and toughness, fine and smooth taste, and glossy color good effect

Active Publication Date: 2013-08-21
东营市鲁唐八福豆制品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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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

Method used

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

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Experimental program
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Effect test

Embodiment 1

[0031] First, choose 40kg of high-quality soybeans and wash them with water, soak them in purified water 1.5 times that of soybeans, and soak for 12 hours at a water temperature of 5 degrees Celsius. Then use a triple mill to extract high-quality soybean milk, and promptly lift the soybean milk through the water pump to the cooking tank for heating, use high-pressure and high-temperature steam to heat the soybean milk in the cooking tank to above 120 degrees Celsius, and then put the cooked soybean milk into the A large iron hot pot. Use a large iron hot pot to boil the soybean milk, filter the boiled soybean milk through a filter in time, and then put it into the pulping machine. At the same time, first put 8kg of egg liquid that has been beaten into the slurry tank after being filtered through the filter screen, and adjust the protein coagulant according to the concentration of soybean milk, and use 0.6-1kg of food additive calcium sulfate to filter through the filter screen...

Embodiment 2

[0033] First, select 40kg of high-quality black beans, wash them with water, soak them in purified water 1.5 times that of black beans, and soak for 12 hours at a water temperature of 5 degrees Celsius. Then use a triple mill to extract high-quality soybean milk, and promptly lift the soybean milk through the water pump to the cooking tank for heating, use high-pressure and high-temperature steam to heat the soybean milk in the cooking tank to above 120 degrees Celsius, and then put the cooked soybean milk into the A large iron hot pot. Use a large iron hot pot to boil the soybean milk, filter the boiled soybean milk through a filter in time, and then put it into the pulping machine. At the same time, firstly pour 7kg of egg liquid that has been beaten into the slurry tank after filtering through the filter screen, and adjust a certain proportion of protein coagulant according to the concentration of soybean milk, and pour 0.75kg of lactone into the slurry tank after filtering...

Embodiment 3

[0035] First, select 40kg of high-quality soybeans and wash them with water, then soak them in purified water 1.5 times that of soybeans. The soaking time is 7 hours when the water temperature is 15 degrees Celsius. Then use a triple mill to extract high-quality soybean milk, and promptly lift the soybean milk through the water pump to the cooking tank for heating, use high-pressure and high-temperature steam to heat the soybean milk in the cooking tank to above 120 degrees Celsius, and then put the cooked soybean milk into the A large iron hot pot. Use a large iron hot pot to boil the soybean milk, filter the boiled soybean milk through a filter in time, and then put it into the pulping machine. At the same time, 6 kg of egg liquid that has been beaten is first filtered through a filter screen and poured into the slurry tank, and the protein coagulant is adjusted according to the concentration of the soybean milk. Specifically, 1 kg of edible additive magnesium chloride is us...

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 张红伟
Owner 东营市鲁唐八福豆制品有限公司
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