Formula of egg stinky tofu, processing method and device thereof

A processing device and technology of egg tofu, applied in the field of soybean products processing, can solve the problems of stinky tofu with single nutritional components, lack of taste and texture, etc., and achieve the effects of unique taste and texture, rich aroma and improved nutritional components

Active Publication Date: 2020-01-24
ZUMING BEAN PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a formula and processing method of stinky tofu with eggs to solve the problem that the stinky tofu in the prior art has single nutritional components, lacks novelty in taste and texture, and cannot meet people’s more and higher requirements for food flavor. It has the characteristics of rich nutrition, unique taste and texture, and can meet people's more and higher requirements for food flavor.

Method used

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  • Formula of egg stinky tofu, processing method and device thereof
  • Formula of egg stinky tofu, processing method and device thereof
  • Formula of egg stinky tofu, processing method and device thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0039] A recipe for egg stinky tofu, wherein raw materials of the raw egg stinky tofu are proportioned according to the following parts by weight: 200 parts of soybeans, 100 parts of eggs, 2 parts of lactone, 1 part of TG enzyme, 2 parts of gypsum powder, 2 parts of glycerin, 0.2 part of edible oil.

[0040] The fermented liquid raw materials of egg stinky tofu are proportioned according to the following parts by weight: 100 parts of yellow pulp water, 1.5 parts of table salt, 1.0 part of white granulated sugar, and 0.08 part of food grade sodium carbonate.

[0041] The formula of stinky tofu with eggs also includes stewed liquid and mixing seasoning. The stewed liquid includes the following components in parts by weight: 0.5 parts of monosodium glutamate, 3 parts of table salt, 3 parts of white sugar, 2.5 parts of soy sauce and 200 parts of water.

[0042] The raw materials for mixing the seasoning are proportioned according to the following parts by weight: 0.01 part of cinn...

Embodiment 2

[0060] The formula of stinky tofu with eggs in Example 2, the raw materials of the stinky tofu with eggs are proportioned according to the following parts by weight: 220 parts of soybeans, 125 parts of eggs, 3 parts of lactone, 1.5 parts of TG enzyme, 3 parts of gypsum powder, 3 parts of monoglyceride, 0.3 part of edible oil.

[0061] The fermented liquid of egg stinky tofu comprises the following components in parts by weight: 100 parts of yellow pulp water, 2 parts of table salt, 1.5 parts of white granulated sugar, and 0.1 part of food-grade sodium carbonate.

[0062] The formula of stinky tofu with eggs also includes stewed liquid and mixing seasoning. The stewed liquid includes the following components in parts by weight: 0.65 parts of monosodium glutamate, 4.5 parts of table salt, 3.5 parts of white sugar, 3 parts of soy sauce and 275 parts of water.

[0063] The mixed seasoning comprises one or more of the following components in parts by weight: 0.015 parts of cinnamon...

Embodiment 3

[0081] The formula of stinky tofu with eggs in Example 3, the raw materials of the stinky tofu with eggs are proportioned according to the following parts by weight: 240 parts of soybeans, 150 parts of eggs, 4 parts of lactone, 2 parts of TG enzyme, 4 parts of gypsum powder, 4 parts of monoglyceride, 0.4 part of edible oil;

[0082] The fermented liquid of egg stinky tofu comprises the following components in parts by weight: 100 parts of yellow pulp water, 2.5 parts of table salt, 2.0 parts of white granulated sugar, and 0.12 parts of food-grade sodium carbonate.

[0083] The formula of stinky tofu with eggs also includes marinated liquid and mixing seasoning, and the marinated liquid includes the following components in parts by weight: 0.8 parts of monosodium glutamate, 6 parts of salt, 4 parts of white sugar, 3.5 parts of soy sauce, and 350 parts of water;

[0084] The mixed seasoning comprises one or more of the following components in parts by weight: 0.02 part of cinnam...

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Abstract

The invention discloses a formula of egg stinky tofu, a processing method and a device thereof, which belong to the technical field of bean product processing. The fresh blank of the egg stinky tofu comprises the following components in parts by weight: 200-240 parts of soybeans, 100-150 parts of eggs, 2-4 parts of lactone, 1-2 parts of TG enzyme, 2-4 parts of gypsum powder, 2-4 parts of monoglyceride and 0.2-0.4 part of edible oil. Wherein the fermentation liquor is prepared from the following components in parts by weight: 100 parts of yellow serofluid, 1.5 to 2.5 parts of table salt, 1.0 to2.0 parts of white granulated sugar and 0.08 to 0.12 part of food-grade sodium carbonate. The egg stinky tofu is nutritional food provided by the invention, which is rich in nutrition, special in taste and rich in fragrance, meets more and higher requirements of people on food flavor, and has great practical significance.

Description

technical field [0001] The invention relates to the technical field of bean products processing, in particular to a formula, a processing method and a processing device of egg stinky tofu. Background technique [0002] As a well-known traditional snack, stinky tofu is rich in plant-based lactic acid bacteria, which has a good effect on regulating the intestinal tract and strengthening the stomach. And because it has the advantages of mellow fragrance, tender and crisp texture, etc., it is deeply loved by people. At present, stinky tofu is divided into two types: fermented and lightly fermented according to different production processes. Among them, dry bean curd base and soaking fermented liquid are the key. The temperature, concentration and soaking time of fermented liquid; the quality of bean curd base will directly affect the quality of stinky tofu. When the fermentation liquid is within a certain temperature and concentration range, the fermentation time is reduced, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45A23L11/50
CPCA23C20/025
Inventor 蔡祖明李席芹
Owner ZUMING BEAN PROD
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