Chicken egg bean curd and method for making same

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...

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 tofu using egg white as a coagulant, but because the ratio of egg liquid and soybean milk is not suitable, the taste of the tofu is not good, and there is no vacuum degassing process , the produced tofu is too soft, which affects the edible effect of the product

Japanese patent JP [31] 227171 / 86 also discloses a kind of production method of canned bean curd, adopts the method for heating to make the protein denaturation in soya-bean milk, then adds coagulant, cans obtains the product of invention, but its product The taste is not ideal, there is no certain toughness and texture