Chicken egg bean curd and method for making same

A technology of egg tofu and egg liquid, which is applied in food preparation, application, food science, etc. It can solve the problems of poor product texture, too soft tofu, and inappropriate proportions, and achieve good strength and toughness, smooth and tender taste, and bright colors Effect

Inactive Publication Date: 2004-08-18
北京豆豆厨食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, Japanese-style egg tofu made of egg liquid has appeared on the market. It is mainly made of about 30% eggs and about 70% water. The texture of the product is relatively poor, fragile, and lacks elasticity and toughness.
Therefore, the eating methods are limited, and traditional Chinese cooking methods such as stir-frying and frying cannot be used for cooking, and it is not suitable for cold dressing, because eggs contain salmonella, which can only be killed if the temperature is above 80°C
For example, Chinese patent CN1375224A discloses a kind of egg to...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] According to the weight ratio of 65% soybean milk, 29% egg liquid, 5% pure water, and 1% seasoning, the raw materials are stirred evenly, degassed with a vacuum pump (pressure 74mmHg) for 30 minutes, and then filled and sealed with a forming cup box packaging machine 1. Sterilize at 80° C. for 60 minutes after arranging to obtain egg bean curd of the present invention.

Embodiment 2

[0019] Stir the raw materials evenly according to the weight ratio of 60% soybean milk, 30% egg liquid, 5% purified water, and 5% seasoning, and then add vitamin B 2 , which accounted for 0.2% of the total weight, stirred evenly, degassed with a vacuum pump (pressure 74mmHg) for 30 minutes, and then sterilized at 80°C for 60 minutes with a forming cup box packaging machine after filling, sealing, and aligning to obtain the egg of the present invention Tofu.

Embodiment 3

[0021] According to the weight ratio of 70% soybean milk, 25% egg liquid, 4% purified water, and 1% seasoning, mix the raw materials evenly, and then add vitamin B 2 , which accounted for 0.1% of the total weight, stirred evenly, degassed with a vacuum pump (pressure 74mmHg) for 30 minutes, and then sterilized at 80°C for 60 minutes with a forming cup box packaging machine after filling, sealing, and aligning to obtain the egg of the present invention Tofu.

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PUM

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Abstract

The egg bean curd is produced with soybean milk 50-70 wt%, egg 20-40 wt%, pure water 4-10 wt% and seasoning 1-5 wt%. The production process includes mixing the said materials via stirring, deairing with a vacuum pump for 10-50 min, filling and sealing with film in a packing machine, and finally sterilizing at 80-90 deg.c for 40-80 min. The product of the present invention has smooth and tender mouth feeling, bright color, moderate strength and toughness and is suitable for various cooking modes. It is one kind of green nutritive food.

Description

technical field [0001] The invention relates to a method for preparing tofu, in particular to egg tofu and a method for preparing the same. It belongs to the field of food processing, and furthermore, it belongs to the field of soybean products. Background technique [0002] Tofu is a traditional Chinese food with delicious taste, good taste and light taste, which is suitable for cooking with many foods. At present, conventional tofu has the following categories: 1. Tofu with delicate texture; 2. Tofu with rough texture; 3. Canned tofu. The commonly used coagulants in the production of tofu are bittern, calcium sulfate, gluconolactone and the like. In recent years, Japanese-style egg tofu made of egg liquid has appeared on the market. It is mainly made of about 30% eggs and about 70% water. The product texture is relatively poor, fragile, and lacks elasticity and toughness. Therefore, the eating method is limited, and traditional Chinese cooking methods such as stir-fryin...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L15/00
Inventor 钟文锦
Owner 北京豆豆厨食品有限公司
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