Egg dried tofu and processing method thereof

A technology for eggs and dried tofu, applied to the field of dried egg and tofu and its preparation, can solve the problems of uneven taste inside and outside the dried tofu, reduce product yield, waste energy and resources, etc., and achieve good appearance, short time consumption, nutrition and the like. well-structured effect

Inactive Publication Date: 2017-04-26
重庆凰巢实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its taste is mainly tasted during stewing. Due to the high density of dried tofu, the internal and external taste of dried tofu will be uneven through stewing. At the same time, it takes a long time to waste energy and resources and greatly reduce the output rate of products. At the same time, due to brine repeated use does not standardize product flavor

Method used

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  • Egg dried tofu and processing method thereof
  • Egg dried tofu and processing method thereof

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preparation example Construction

[0014] A method for preparing dried egg tofu, which comprises the step of mixing and beating; mixing egg liquid and water evenly, adding soybean protein powder for the first beating and beating. In terms of parts by weight, the egg liquid is 5-15 parts, the soybean protein powder is 8-12 parts, the water is 40-75 parts, and the temperature when the water and the egg liquid are mixed is 0-5 DEG C.

[0015] In an embodiment of the present invention, a chopping machine can be used to chop and mix it. The temperature of the water is 0-5°C. On the one hand, it is to slow down the solidification speed of the soybean protein powder, which is easy to form in the later stage, and at the same time reduces the generation of air bubbles, so that the dried eggs and tofu can be formed better; on the other hand, the water at this temperature It can prevent the soy protein powder from agglomerating when it is added to the mixture of egg liquid and water. The egg liquid is mixed with water fi...

Embodiment 1

[0035] After mixing 5 parts by weight of egg liquid with 40 parts by weight of water at 0°C and stirring evenly, add 8 parts by weight of soybean protein powder and put it into a chopping machine for the first chopping. After cutting and mixing until dust-free at a speed of 5r / min, chop and mix for 4min at a speed of 3200r / min for the chopping knife and 13r / min for the pot.

[0036] Then add 6 parts by weight of salad oil and 0.03 parts by weight of spiced oil for the second chopping and mixing, and chopping and mixing for 3 minutes under the condition that the rotating speed of the chopping knife is 3200r / min and the rotating speed of the chopping pot is 13r / min. Then add 2 parts by weight of tapioca starch and continue to chop and mix for 4min. Then add 0.001 parts by weight of TG enzyme and continue chopping and stirring for 40 seconds, then chop and mix until there is no air bubbles under the condition that the rotating speed of the chopping knife is 450r / min and the rotat...

Embodiment 2

[0039] After mixing 7 parts by weight of egg liquid with 50 parts by weight of water at 1°C and stirring evenly, add 9 parts by weight of soybean protein powder and put it into a chopping machine for the first chopping. After chopping and mixing until dust-free at a rotation speed of 5.3r / min, chop and mix for 4min at a chopping knife rotation speed of 3250r / min and a chopping pot rotation speed of 13.5r / min.

[0040] Then add 7 parts by weight of salad oil and 0.02 parts by weight of spiced oil for the second chopping and mixing, and chopping and mixing for 3 minutes under the condition that the rotating speed of the chopping knife is 3250r / min and the rotating speed of the chopping pot is 13.5r / min. Then add 3 parts by weight of tapioca starch and continue to chop and mix for 4min. Then add 0.001 parts by weight of TG enzyme and continue chopping for 38 seconds, then chop and mix until there is no air bubbles under the conditions of chopping knife rotation speed of 460r / min ...

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Abstract

The invention provides egg dried tofu and a processing method thereof, and relates to the field of food processing. The processing method comprises the following steps: after evenly mixing egg juice and water, then adding soyabean protein powder and chopping; adding salad oil and five-spice oil and then continuing chopping; adding cassava starch and chopping, adding glutamine transaminase and continuing chopping; and then refrigerating the mixture at the temperature of 0-5 DEG C for 4-24 hours to obtain the initial product of the egg dried tofu. According to the method, the dried tofu has special flavor due to the added egg, and is tasty fully in a repeated chopping process, and the processing method is simple in process and easy to operate. The egg dried tofu is obtained by the processing method, tastes good, is chewed easily, and is good in flavor.

Description

technical field [0001] The invention relates to the field of dried tofu processing, and in particular to an egg dried tofu and a preparation method thereof. Background technique [0002] Dried tofu has a long history. It is salty, fragrant and refreshing. It is hard and tough, and it will not go bad after a long time. It is a delicacy in all major Chinese cuisines. Dried tofu is rich in nutrition, contains a lot of protein, fat, carbohydrates, and also contains calcium, phosphorus, iron and other minerals needed by the human body. It has a good flavor and taste, and is deeply loved by the people. In recent years, with the enrichment of product flavors and changes in eating habits, dried tofu products have become popular among the public for their long shelf life, good taste and changeable flavors. [0003] The current dried tofu processing technology is mainly the traditional dried tofu processing method, which requires steps such as soaking and refining, boiling, stewing, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 吕星宇
Owner 重庆凰巢实业有限公司
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