CN103053702A - Egg bean curd and preparation method thereof - Google Patents
Egg bean curd and preparation method thereof Download PDFInfo
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- CN103053702A CN103053702A CN201210588456.5A CN201210588456A CN103053702A CN 103053702 A CN103053702 A CN 103053702A CN 201210588456 A CN201210588456 A CN 201210588456A CN 103053702 A CN103053702 A CN 103053702A
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Abstract
The invention relates to the field of food industrial production, in particular to egg bean curd and a preparation method thereof. The egg bean curd consists of the following components in part by weight: 1.5-2.5 parts of soybeans, 1-2 parts of egg and 6-7 part of water. The egg bean curd and the preparation method thereof have the benefits that all component food materials are organically combined and are complementary, the preparation method is simple, the nutritive peculiarity of the bean curd can be maximized, the nutritional value is protected, and the mouth feeling is improved.
Description
Technical field
The present invention relates to the food industrialization production field, relate in particular to a kind of egg tofu and preparation method thereof.
Background technology
Bean curd has the history in more than 2,100 year even to this day, is well received by consumers.It has high protein, and low fat is hypotensive, reducing blood lipid, the effect of norcholesterol.Be give birth to ripe all can, old children is all suitable, health regimen, the delicacy excellent product that prolongs life.
Existing bean curd is made, and soya-bean milk is boiled, and with salt thick gravy or mountain leaf or wintercherry, the vinegar shallow lake is put into pot and made.This kind way is so that the nutritive value of bean curd reduces, and mouthfeel is not good.
Summary of the invention
Technical problem to be solved by this invention is, overcomes the deficiencies in the prior art, provides a kind of and improves that soybean curd nutrition is worth and egg tofu of mouthfeel and preparation method thereof.
The present invention is achieved by the following technical programs:
A kind of egg tofu, by soybean, egg, water forms, by its parts by weight soybean 1.5-2.5 part, egg 1-2 part, water 6-7 part.
Preferably, above-mentioned egg tofu, described parts by weight are: 1.5 parts of soybean, 1 part in egg, 6 parts in water.
Preferably, above-mentioned egg tofu, described parts by weight are: 2.5 parts of soybean, 2 parts in egg, 7 parts in water.
Preferably, above-mentioned egg tofu, described parts by weight are: 2 parts of soybean, 1.5 parts in egg, 6.5 parts in water.
The preparation method of above-mentioned egg tofu may further comprise the steps:
(1) takes by weighing by weight food materials: soybean 1.5-2.5 part, egg 1-2 part, water 6-7 part;
(2) the soybean bubble that takes by weighing in the step (1) is sent out 8 hours;
(3) use grinder, grind to form soya-bean milk;
(4) add egg liquid, stir evenly with homogenizer;
(5) 80 degrees centigrade of boilings 40 minutes;
(6) 105 degrees centigrade of sterilizations 20 minutes.
Preferably, the preparation method of above-mentioned egg tofu, the parts by weight that take by weighing food materials in the described step (1) are: 1.5 parts of soybean, 1 part in egg, 6 parts in water.
Preferably, the preparation method of above-mentioned egg tofu, the parts by weight that take by weighing food materials in the described step (1) are: 2.5 parts of soybean, 2 parts in egg, 7 parts in water.
Preferably, the preparation method of above-mentioned egg tofu, the parts by weight that take by weighing food materials in the described step (1) are: 2 parts of soybean, 1.5 parts in egg, 6.5 parts in water.
The invention has the beneficial effects as follows:
The present invention complements each other each component food materials organic assembling, and preparation method is simple, can bring into play to greatest extent the nutritive peculiarity of bean curd, has protected nutritive value, and so that mouthfeel raising.
The specific embodiment
In order to make those skilled in the art understand better technical scheme of the present invention, the present invention is described in further detail below in conjunction with most preferred embodiment.
Embodiment 1
A kind of egg tofu, by soybean, egg, water forms, by its parts by weight soybean 1.5kg, egg 1kg, water 6kg.
The preparation method of above-mentioned egg tofu may further comprise the steps:
(1) takes by weighing by weight food materials: soybean 1.5kg, egg 1kg, water 6kg;
(2) the soybean bubble that takes by weighing in the step (1) is sent out 8 hours;
(3) use grinder, grind to form soya-bean milk;
(4) add egg liquid, stir evenly with homogenizer;
(5) 80 degrees centigrade of boilings 40 minutes;
(6) 105 degrees centigrade of sterilizations 20 minutes.
Embodiment 2
A kind of egg tofu, by soybean, egg, water forms, by its parts by weight soybean 2.5kg, egg 2kg, water 7kg.
The preparation method of above-mentioned egg tofu may further comprise the steps:
(1) takes by weighing by weight food materials: soybean 2.5kg, egg 2kg, water 7kg;
(2) the soybean bubble that takes by weighing in the step (1) is sent out 8 hours;
(3) use grinder, grind to form soya-bean milk;
(4) add egg liquid, stir evenly with homogenizer;
(5) 80 degrees centigrade of boilings 40 minutes;
(6) 105 degrees centigrade of sterilizations 20 minutes.
Embodiment 3
A kind of egg tofu, by soybean, egg, water forms, by its parts by weight soybean 2kg, egg 1.5kg, water 6.5kg.
The preparation method of above-mentioned egg tofu may further comprise the steps:
(1) takes by weighing by weight food materials: soybean 2kg, egg 1.5kg, water 6.5kg;
(2) the soybean bubble that takes by weighing in the step (1) is sent out 8 hours;
(3) use grinder, grind to form soya-bean milk;
(4) add egg liquid, stir evenly with homogenizer;
(5) 80 degrees centigrade of boilings 40 minutes;
(6) 105 degrees centigrade of sterilizations 20 minutes.
The present invention complements each other each component food materials organic assembling, and preparation method is simple, can bring into play to greatest extent the nutritive peculiarity of bean curd, has protected nutritive value, and so that mouthfeel raising.
Each amounts of components of the described food materials of one of above-described embodiment is increased or reduces according to same ratio, and the parts by weight relation of each component of gained all belongs to protection scope of the present invention.
The above only is preferred embodiment of the present invention; should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (8)
1. an egg tofu is characterized in that, by soybean, and egg, water forms, by its parts by weight soybean 1.5-2.5 part, egg 1-2 part, water 6-7 part.
2. a kind of egg tofu according to claim 1 is characterized in that, described parts by weight are: 1.5 parts of soybean, 1 part in egg, 6 parts in water.
3. a kind of egg tofu according to claim 1 is characterized in that, described parts by weight are: 2.5 parts of soybean, 2 parts in egg, 7 parts in water.
4. a kind of egg tofu according to claim 1 is characterized in that, described parts by weight are: 2 parts of soybean, 1.5 parts in egg, 6.5 parts in water.
5. the preparation method of an egg tofu is characterized in that, may further comprise the steps:
(1) takes by weighing by weight food materials: soybean 1.5-2.5 part, egg 1-2 part, water 6-7 part;
(2) the soybean bubble that takes by weighing in the step (1) is sent out 8 hours;
(3) use grinder, grind to form soya-bean milk;
(4) add egg liquid, stir evenly with homogenizer;
(5) 80 degrees centigrade of boilings 40 minutes;
(6) 105 degrees centigrade of sterilizations 20 minutes.
6. the preparation method of a kind of egg tofu according to claim 5 is characterized in that, the parts by weight that take by weighing food materials in the described step (1) are: 1.5 parts of soybean, 1 part in egg, 6 parts in water.
7. the preparation method of a kind of egg tofu according to claim 5 is characterized in that, the parts by weight that take by weighing food materials in the described step (1) are: 2.5 parts of soybean, 2 parts in egg, 7 parts in water.
8. the preparation method of a kind of egg tofu according to claim 5 is characterized in that, the parts by weight that take by weighing food materials in the described step (1) are: 2 parts of soybean, 1.5 parts in egg, 6.5 parts in water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210588456.5A CN103053702A (en) | 2012-12-31 | 2012-12-31 | Egg bean curd and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210588456.5A CN103053702A (en) | 2012-12-31 | 2012-12-31 | Egg bean curd and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103053702A true CN103053702A (en) | 2013-04-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201210588456.5A Pending CN103053702A (en) | 2012-12-31 | 2012-12-31 | Egg bean curd and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103250811A (en) * | 2013-05-03 | 2013-08-21 | 张红伟 | Method for processing egg bean curd with three-grinding and slurry punching machine technology |
| CN103392820A (en) * | 2013-06-20 | 2013-11-20 | 江南大学 | Production process of novel egg bean curd cake |
| CN107348010A (en) * | 2017-08-07 | 2017-11-17 | 宁夏明天实业有限公司民族饭庄分公司 | A kind of stone pot bean curd and preparation method thereof |
| CN108477530A (en) * | 2018-05-28 | 2018-09-04 | 魏光兰 | Japanese bean curd and preparation method thereof |
| CN109329783A (en) * | 2018-08-20 | 2019-02-15 | 北京农学院 | Application and egg products and preparation method thereof of the bean product in egg products |
| CN112385779A (en) * | 2019-11-19 | 2021-02-23 | 张海龙 | Egg bean curd and preparation method thereof |
-
2012
- 2012-12-31 CN CN201210588456.5A patent/CN103053702A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103250811A (en) * | 2013-05-03 | 2013-08-21 | 张红伟 | Method for processing egg bean curd with three-grinding and slurry punching machine technology |
| CN103250811B (en) * | 2013-05-03 | 2014-09-17 | 张红伟 | Method for processing egg bean curd with three-grinding and slurry punching machine technology |
| CN103392820A (en) * | 2013-06-20 | 2013-11-20 | 江南大学 | Production process of novel egg bean curd cake |
| CN107348010A (en) * | 2017-08-07 | 2017-11-17 | 宁夏明天实业有限公司民族饭庄分公司 | A kind of stone pot bean curd and preparation method thereof |
| CN108477530A (en) * | 2018-05-28 | 2018-09-04 | 魏光兰 | Japanese bean curd and preparation method thereof |
| CN109329783A (en) * | 2018-08-20 | 2019-02-15 | 北京农学院 | Application and egg products and preparation method thereof of the bean product in egg products |
| CN112385779A (en) * | 2019-11-19 | 2021-02-23 | 张海龙 | Egg bean curd and preparation method thereof |
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Application publication date: 20130424 |