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Egg bean curd with bamboo shoot juice and preparation method thereof

A technology of egg tofu and bamboo shoots, applied in other dairy products, dairy products, food science and other directions, can solve problems such as environmental pollution and waste of resources, and achieve the effects of rich nutrition, resource saving and strong toughness

Pending Publication Date: 2021-02-19
HUNAN ACAD OF FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cooking will produce bamboo shoot juice, which used to be discharged as wastewater, which pollutes the environment and wastes resources

Method used

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  • Egg bean curd with bamboo shoot juice and preparation method thereof
  • Egg bean curd with bamboo shoot juice and preparation method thereof
  • Egg bean curd with bamboo shoot juice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] This embodiment includes the following steps:

[0041] (1) Bamboo shoot processing: select fresh bamboo shoots and shell them, remove the inedible parts, and clean them with a bubble cleaner to obtain clean bamboo shoots;

[0042] (2) Preparation of bamboo shoot juice stock solution: transport the clean bamboo shoots obtained in step (1) into the cooking frame, hang the cooking frame into the cooking pot, add water according to the weight ratio of water to bamboo shoots of 1:4 for cooking, and cook The bamboo shoots obtained are used for processing bamboo shoot products; the obtained bamboo shoot juice is concentrated to 70% of the original volume, filtered, and the filtrate canned for sterilization to obtain the original solution of bamboo shoot juice;

[0043] (3) Soaking the original solution of soybean shoot juice: select dry soybeans to wash, mix the cleaned soybeans with the original solution of bamboo shoot juice obtained in step (2) in a weight ratio of 1:3, soa...

Embodiment 2

[0059] This embodiment includes the following steps:

[0060] (1) Bamboo shoot processing: select fresh bamboo shoots and shell them, remove the inedible parts, and clean them with a bubble cleaner to obtain clean bamboo shoots;

[0061] (2) Preparation of bamboo shoot juice stock solution: transport the clean bamboo shoots obtained in step (1) into the cooking frame, hang the cooking frame into the cooking pot, add water for cooking according to the weight ratio of water to bamboo shoots of 1:3.5, and the obtained bamboo shoots The juice is concentrated to 60% of the original volume, filtered, and the filtrate is sterilized in a can to obtain the original solution of the bamboo shoot juice;

[0062] (3) soaking in the original solution of soybean shoot juice: select high-quality dry soybeans to clean, mix the cleaned soybeans with the original solution of bamboo shoot juice obtained in step (2) in a weight ratio of 1:4, soak for 8 hours, and obtain soaked soybeans;

[0063] ...

Embodiment 3

[0070] This embodiment includes the following steps:

[0071] (1) Bamboo shoot processing: select fresh bamboo shoots and shell them, remove the inedible parts, and clean them with a bubble cleaner to obtain clean bamboo shoots;

[0072] (2) Preparation of bamboo shoot juice stock solution: transport the clean bamboo shoots obtained in step (1) into the cooking frame, hang the cooking frame into the cooking pot, add water and cook according to the weight ratio of water and bamboo shoots in a ratio of 1:3, and the obtained bamboo shoot juice Concentrate to 50% of the original volume, filter, and sterilize the filtrate in cans to obtain the original solution of bamboo shoot juice;

[0073] (3) soaking in the original solution of soybean shoot juice: select high-quality dry soybeans to clean, mix the cleaned soybeans with the original solution of bamboo shoot juice obtained in step (2) in a weight ratio of 1:3.5, and soak for 10 hours to obtain soaked soybeans;

[0074] (4) Soyb...

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Abstract

The invention discloses egg bean curd with bamboo shoot juice and a preparation method thereof. The preparation method of the egg bean curd with the bamboo shoot juice comprises the following steps: (1) performing pretreatment on bamboo shoots; (2) preparing a bamboo shoot juice stock solution; (3) soaking soybeans with the bamboo shoot juice stock solution; (4) grinding the soaked soybeans with bamboo shoot juice stock solution into thick liquid; (5) preparing auxiliary materials; (6) carrying out cooking; (7) carrying out curdling; and (8) carrying out molding. According to the preparation method of the egg bean curd with the bamboo shoot juice, the bamboo shoot juice is added when the soybeans are subjected to soaking and grounding so as to allow full absorption of the bamboo shoot juice by the soybeans. In addition, egg liquid with certain solidification effect is added when the materials are being mixed, so that addition amounts of gypsum, bittern or delta-lactone gluconate can bereduced. The egg bean curd with the bamboo shoot juice is light yellow in color, rich in nutrition, light in beany flavor, fine and uniform in texture, good in smoothness, good in water-retaining property, good in elasticity, high in flexibility, strong in bean fragrance, sufficient in egg fragrance, full in bamboo shoot flavor, and good in taste; being cooked, the egg bean curd is light yellow in color, high in flexibility, as well as fragrant and sweet in taste; being fried, the egg bean curd is golden in color, good in flexibility, rich in fragrance, as well as fragrant and sweet in taste;and moreover, the egg bean curd can be molded by canning or pressing so that the whole preparation process is simple, and suitable for industrial production.

Description

technical field [0001] The invention relates to egg tofu and a preparation method thereof, in particular to egg tofu with bamboo shoot juice and a preparation method thereof. Background technique [0002] Tofu is a traditional delicacy in my country. It is a popular food with high nutrition and low price. It is very popular in the mainland of my country and abroad, and is regarded as a healthy food. Tofu is rich in nutrients and contains various trace elements necessary for human body such as iron, calcium, phosphorus and magnesium, as well as sugar, vegetable oil and rich high-quality protein. However, due to the single taste of traditional tofu, after long-term consumption, visual fatigue affects people's appetite for continuous enjoyment, and it is easier to make people feel tired. Moreover, traditional tofu food is still not rich in nutrition, soybean protein lacks methionine, and its health care effect is relatively low. Poor, can not regulate the body's metabolic func...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/45A23L11/30A23L15/00A23L19/00A23L27/40A23L27/50A23L29/00A23L29/30A23L29/256A23L3/3562A23L3/358
CPCA23C20/025A23C2240/15
Inventor 李美群张帆艾文胜孟勇彭凌云杨明张泽平涂佳彭超杨慧扈麟
Owner HUNAN ACAD OF FORESTRY
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