Rhodeinae flavored egg bean curd
A technology for dried eggs and scallops, which is applied in the field of food processing to achieve the effects of being flexible, easy to implement and unique in flavor
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Embodiment 1
[0026] Embodiment 1, a kind of dried egg with the taste of scallops and its preparation method, the following steps are adopted:
[0027] A. Pretreatment of squid and squid: take fresh squid and squid, remove impurities, clean them, put them in a meat grinder for grinding, and make squid and squid paste, then pour an appropriate amount of vegetable oil into a stainless steel pot and heat to 120°C , and then add 0.8% minced ginger and 1% minced garlic in the weight of the squid paste, stir-fry for 4 seconds, then pour in the cleaned squid paste, and continue to stir-fry for 2 minutes to prepare cooked squid paste;
[0028] B. Egg pretreatment: take fresh and clean eggs, pour the egg liquid into a stainless steel pot, stir evenly, add 0.3% edible glue of the egg liquid weight, wait for dissolution, and continue to beat for 12 minutes to obtain egg liquid;
[0029] C. Sugar palm pretreatment: Take the young stem tip, put it into the washing tank, wash it with running water, cut i...
Embodiment 2
[0038] Example 2, a kind of dried egg with the taste of scallops and its preparation method, the following steps are adopted:
[0039] A. Pretreatment of squid and squid: take fresh squid and squid, remove impurities, clean them, put them into a meat grinder for grinding, and make squid and squid paste, then pour an appropriate amount of vegetable oil into a stainless steel pot and heat to 130°C , then add 1% minced ginger and 1.4% minced garlic by weight of the squid paste, stir-fry for 3 seconds, then pour in the cleaned squid paste, and continue to stir-fry for 2 minutes to prepare cooked squid paste;
[0040] B. Egg pretreatment: Take fresh and clean eggs, pour the egg liquid into a stainless steel pot, stir evenly, add edible glue with an egg liquid weight of 0.25%, wait for it to dissolve, and continue whipping for 10 minutes to obtain egg liquid;
[0041] C. Sugar palm pretreatment: Take the young stem tip, put it into the washing tank, wash it with running water, cut i...
Embodiment 3
[0057] Example 3, a dried egg with the flavor of scallops, made by the following steps:
[0058] A. Seaweed pretreatment: take fresh seaweed fish, remove impurities, clean it, put it into a meat grinder for grinding, and make seaweed fish paste, then pour an appropriate amount of vegetable oil into a stainless steel pot and heat to 40°C , and then add 1.2% minced ginger and 1.5% minced garlic, stir-fry for 4 seconds, then pour in the cleaned squid paste, and continue to stir-fry for 2 minutes to prepare cooked squid paste;
[0059] B. Egg pretreatment: take fresh and clean eggs, pour the egg liquid into a stainless steel pot, stir evenly, add edible glue with an egg liquid weight of 0.3%, wait for it to dissolve, and continue whipping for 3 minutes to obtain egg liquid;
[0060] C. Sugar palm pretreatment: Take the young stem tip, put it into the washing tank, wash it with running water, cut it into 0.3-0.5 cm long fragments with a chopping machine, add 0.4% fiber of the sugar...
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