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Composite egg dried bean curd and production process thereof

A production process, dried bean curd technology, applied in the field of egg compound dried tofu and its production process, can solve the problem of not containing animal protein, etc., and achieve the effect of increasing nutritional content

Inactive Publication Date: 2018-07-03
四川南溪庶人食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional dried tofu products are basically plant protein products, that is, only contain plant protein and do not contain animal protein.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] S1. Add 250 kg of water to 50 kg of soybean protein isolate and chop and mix. Mix and chop for 3 minutes to obtain soybean protein isolate. In order to prevent the protein from deteriorating, the water temperature is controlled at 0-10°C. The water in this embodiment is ice water, which contains 40% ice cubes and 60% ice water.

[0032] S2. Add 25 kg of egg white liquid and 20 kg of soybean oil to the soybean protein isolate, chop and mix for 2 minutes, add white sugar, edible salt, acetylated distarch phosphate and ice water and mix well, chop and mix for 2 minutes, then add grain Aminamide transaminase was cut and stirred for 1.5 minutes to start discharging and shaping. The egg white liquid is formed by adding water to egg white powder, and the ratio of egg white powder to water in the egg white liquid in this embodiment is 1:15. The material is discharged quickly and the temperature is controlled within 10°C.

[0033] S3. Immediately after setting the shape, put t...

Embodiment 2

[0037] S1. Add 250 kg of water to 50 kg of soybean protein isolate and chop and mix. Mix and chop for 3 minutes to obtain soybean protein isolate. In order to prevent the protein from deteriorating, the water temperature is controlled at 0-10°C. The water in this embodiment is ice water, which contains 40% ice cubes and 60% ice water.

[0038] S2. Add 40 kg of egg white liquid and 25 kg of soybean oil to the soybean protein isolate and mix for 2 minutes, add white sugar, edible salt, acetylated distarch phosphate and ice water and mix well, chop and mix for 2 minutes, then add grain Aminamide transaminase was cut and stirred for 1.5 minutes to start discharging and shaping. The egg white liquid is formed by adding water to egg white powder, and the ratio of egg white powder to water in this embodiment is 1:28. The material is discharged quickly and the temperature is controlled within 10°C.

[0039] S3. Immediately after setting the shape, put the billet into the refrigerato...

Embodiment 3

[0042] S1. Add 250 kg of water to 50 kg of soybean protein isolate and chop and mix. Mix and chop for 3 minutes to obtain soybean protein isolate. In order to prevent the protein from deteriorating, the water temperature is controlled at 0-10°C. The water in this embodiment is ice water, which contains 40% ice cubes and 60% ice water.

[0043] S2. Add 50 kg of egg white liquid and 50 kg of soybean oil to the soybean protein isolate and mix for 2 minutes, add white sugar, edible salt, acetylated distarch phosphate and ice water and mix well, chop and mix for 2 minutes, then add grain Aminamide transaminase was cut and stirred for 1.5 minutes to start discharging and shaping. Wherein, egg white is formed by adding water to egg white powder, and the ratio of egg white powder to water in this embodiment is 1:14. The material is discharged quickly and the temperature is controlled within 10°C.

[0044] S3. Immediately after setting the shape, put the billet into the refrigerator,...

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PUM

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Abstract

The invention provides a production process of a composite egg dried bean curd. The production process is characterized by comprising the following steps: adding ice water into soy isolate proteins, carrying out low-temperature chopping, then adding egg white liquid, oil and seasonings, carrying out uniform mixing and chopping, pouring the discharged material into a tray, and forming, so as to obtain a semi-finished product; refrigerating the semi-finished product for 10-12 hours for solidification; and carrying out blank cutting, marinating, baking, internal packaging and sterilization on thesolidified semi-finished product, so as to obtain the finished product. The composite egg dried bean curd produced by virtue of the production process simultaneously has the fine taste of animal proteins and the tough and chewy properties of dried bean curd products, and the dried bean curd and plant proteins are fused together, so that the nutrients of the dried bean curd products are increased.

Description

technical field [0001] The invention relates to a bean product and a production process thereof, in particular to an egg compound dried bean curd and a production process thereof. Background technique [0002] Dried tofu, one of the traditional Chinese bean products, is a reprocessed product of tofu. Salty and refreshing, hard and tough, it will not go bad after a long time. It is a delicacy in all major Chinese cuisines. Because salt, fennel, Chinese prickly ash, aniseed, dried ginger and other seasonings are added during the production process, it is both fragrant and fresh, and you will never tire of eating it for a long time. It is known as "vegetarian ham". Dried tofu is not only delicious, but also nutritious. It contains a lot of protein, fat, carbohydrates, and also contains calcium, phosphorus, iron and other minerals needed by the human body. Among them, protein is a complete protein, which not only contains 8 kinds of amino acids necessary for the human body, bu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 邓淼淼
Owner 四川南溪庶人食品有限公司