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 by means of a triple continuous mill and a pulping machine. It includes the following steps: (1) Select high-quality soybeans, and master the soaking time for 4-12 hours according to the seasonal air temperature and water temperature; (2) Extract high-quality soybean milk by using the three-stage milling process: (3) Use high-pressure high-temperature steam to boil the oar Heat the soy milk in the tank to above 120 degrees Celsius for sterilization, and then put the cooked soy milk into a large iron hot pot; (4) Boil the soy milk in a large iron hot pot to remove the beany smell in the soy milk (5) put the boiled soybean milk into the pulp barrel of the pulping machine after being filtered through a filter screen; (6) put it into a plate in due course and put it into a pressing frame to press and shape it to obtain the finished egg tofu. In the present invention, the soybean milk and the egg liquid are used together to produce the egg tofu through the protein coagulant, and the egg tofu reaches the standard of high-quality tofu.

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 by using a triple grinding and pulping machine process. 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 an...

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 puffing 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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