CN102266012A - Poultry egg tofu and preparation method thereof - Google Patents

Abstract

Belonging to the field of food technology, the invention discloses poultry egg tofu and a preparation method thereof. Prepared with eggs and soybeans as the main materials and glucolactone as the coagulator, the poultry egg tofu comprises by weight: 98-100 parts of soybean, 36-45 parts of egg, 0.3-0.4 part of glucolactone and 0.2-0.5 parts of defoamer. The tofu prepared by the method of the invention has fine and juicy texture, pure and delicious taste, as well as the double nutritive components of eggs and soybeans, thus being necessary food in people's daily life.

Description

A kind of birds, beasts and eggs bean curd and preparation method

Technical field

The present invention relates to a kind of bean curd.Specifically be a kind of birds, beasts and eggs bean curd and preparation method.

Background technology

Bean curd is not only nutritious, and mouthfeel is good, and is all-ages.Always be that broad masses like one of food of food.But of less types for many years, raw material is single, causes its nutritional labeling single.

Summary of the invention

For overcoming the above-mentioned defective of prior art, the invention provides a kind of eggs bean curd and preparation method.It is nice, the nutritious instant food of a kind of health.

The present invention realizes with following technical scheme: a kind of eggs bean curd is primary raw material with egg, soybean, makes as coagulating agent with glucolactone, the weight portion of each raw material is as follows: soybean 98-100 part, egg 36-45 part, glucolactone 0.3-0.4 part, defoamer 0.2-0.5 part.

A kind of preparation method of above-mentioned birds, beasts and eggs bean curd, concrete technological process is: a soybean → screening → weighing → immersion → washing → defibrination → separation → interpolation egg → mashing off → slurry → can → heat → cooling forming → finished product.

Described interpolation egg is with new fresh hen egg, shells, breaks up, and adds in proportion in the soya-bean milk, mixes;

Described mashing off is that the mixing slurry behind the interpolation egg is boiled, while and will heat with spoon and raise slurry, heating-up temperature is 95 ℃～98 ℃, keeps 2min～4min;

Described can is to adopt bottle placer that well-done mixing slurry is poured in the finished product box, and carries out Vacuum Package.

Described heating is that the soya-bean milk that can is good adopts water-bath or Steam Heating, and temperature is 90 ℃～95 ℃, keeps 15min～20min.

The invention has the beneficial effects as follows: with the bean curd that said method is made, quality is fine and smooth fertile tender, and good taste is tasty, has the double nutrition composition of egg and soybean concurrently, is requisite food in people's daily life.

The specific embodiment

1. material and process equipment

(1) formula for raw stock: soybean 100kg, egg 40kg, glucolactone 0.3kg, defoamer 0.2kg.

(2) process equipment: rustless steel container, juice extractor, bolter, agitator, heat exchanger, egg-whisk, vacuum filling machine, cook vat, cooling bath etc.

2. technological process

(1) raw material screening: select that particle is neat, no small holes caused by worms, do not have the soybean that goes mouldy and make raw material, removing foreign material and sand, stone etc.

(2) soak: the ratio soaking soybean that adds 2kg～2.5kg cold water in the 1kg soybean.The temperature of soaking bean water generally is controlled at 17 ℃～25 ℃.The pH value of soaking bean water requires more than 6.5, if acidity is too high, should in time change water.The bubble beans time will be grasped flexibly according to season and room temperature, needed 14h～16h winter, and spring and autumn needs 12h～14h, needed 6h～8h summer.Usually the 1t soya bean adds 2t water, therefore should select the bubble beans container that is not less than 3m3 for use.The soybean surface-brightening that soaks does not have elephant skin, and is flexible, and skin of beancurd also is difficult for taking off, and bean cotyledon is creamy white, and the recessed heart is arranged slightly, nips off easily.

(3) washing: soaked soybean will be washed, and skin of beancurd and acid soaking bean water to remove disengaging improve the quality of products.

(4) defibrination: the soybean that soaks is adopted stone mill or emery wheel mill defibrination, fully discharge protein, should grind 2 times in order to make soybean.When grinding the 1st time, the limit Bian Jiashui that feeds intake wears into thicker pastel.Amount of water during defibrination generally is 2 times of soybean quality, and is unsuitable too much or very few.The soybean defibrination should not stop later, add 50 ℃ of an amount of hot water dilutions rapidly, the decomposition of control protein and the breeding of assorted bacterium, and protein is dissolved in the water, help extracting.When adding hot water, also to add a certain amount of defoamer.Method is: get the vegetable oil that accounts for soybean quality 0.3%～0.5% and put into container, add 50 ℃～60 ℃ hot water 10kg, fall after going into to stir in the soya-bean milk, can eliminate the foam in the soya-bean milk.

(5) separate slagging-off: behind the defibrination, starch, slag separates.In order fully to extract protein wherein, generally to carry out 3 times and separate.Separate for the 1st time with 80 orders～100 order bolters, the 2nd time, the 3rd time separation is with 60 orders～80 order bolters.All to add the hot water injection's bean dregs about 50 ℃ after each the separation, soya-bean milk fully is dissolved out from bean dregs, separate next time.Protein content in the final bean dregs is no more than 2.5.

(6) add egg: fresh egg is shelled, disturbs, add in proportion in the soya-bean milk, mix.

(7) mashing off: promptly boil rapidly after adding egg, the beany flavor of soya-bean milk and little bitter taste are disappeared, increase beany flavour.Pour in the pot filtering good soya-bean milk, boil 2min～3min again after boiled.Notice that fire does not burn too suddenly, while and will heat with spoon and raise slurry, prevent to be burned.Or adopt heat-exchangers of the plate type to heat.Heating-up temperature to 95 ℃～98 ℃ keeps 2min～4min.Soya-bean milk will be cooled to below 30 ℃ through after heating.

(8) slurry: glucolactone will add 1.5 times warm water dissolving earlier before interpolation, then it added in the soya-bean milk that is cooled to 30 ℃ rapidly, and mixing.

(9) can: adopt bottle placer that the soya-bean milk mixture that mixes is poured in the box, and carry out Vacuum Package.

(10) heat: the soya-bean milk that can is good adopts water-bath or Steam Heating, and temperature is 90 ℃～95 ℃, keeps 15min～20min.

(11) cooling forming adopts cold water cooling and cooling naturally, along with the reduction of temperature, soya-bean milk promptly form delicacy, white in the bean curd of saturating Huang.

Claims (2)

1. birds, beasts and eggs bean curd, it is characterized in that: with egg, soybean is primary raw material, makes as coagulating agent with glucolactone, and the weight portion of each raw material is as follows: soybean 98-100 part, egg 36-45 part, glucolactone 0.3-0.4 part, defoamer 0.2-0.5 part.

2. the preparation method of the described birds, beasts and eggs bean curd of claim 1 is characterized in that, concrete technological process is: a soybean → screening → weighing → immersion → washing → defibrination → separation → interpolation egg → mashing off → slurry → can → heat → cooling forming → finished product;

Described interpolation egg is with new fresh hen egg, shells, breaks up, and adds in proportion in the soya-bean milk, mixes;

Described mashing off is that the mixing slurry behind the interpolation egg is boiled, while and will heat with spoon and raise slurry, heating-up temperature is 95 ℃～98 ℃, keeps 2min～4min;

Described can is to adopt bottle placer that well-done mixing slurry is poured in the finished product box, and carries out Vacuum Package;

Described heating is that the soya-bean milk that can is good adopts water-bath or Steam Heating, and temperature is 90 ℃～95 ℃, keeps 15min～20min.