CN108236012A - A kind of egg compound bean curd is done and its production technology - Google Patents
A kind of egg compound bean curd is done and its production technology Download PDFInfo
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- CN108236012A CN108236012A CN201611222928.XA CN201611222928A CN108236012A CN 108236012 A CN108236012 A CN 108236012A CN 201611222928 A CN201611222928 A CN 201611222928A CN 108236012 A CN108236012 A CN 108236012A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
The present invention provides the production technology that a kind of egg compound bean curd is done, it is characterised in that：Ice water low temperature will be added in soybean protein isolate to cut and mix, it is rear add in egg clear liquid, oil, flavoring for mixture and cut mixes uniformly, discharging, which is poured into pallet, shapes, and obtains semi-finished product；Semi-finished product refrigerate 10 12 hours, make its curing；Semi-finished product pinch-off, stew in soy sauce, baking, interior packet after curing, sterilization obtain finished product.The egg compound bean curd obtained through above-mentioned production technology is done, the fine and smooth mouthfeel of existing animal protein, and has the characteristic of the chewiness Chewy of bean curd dried product, and animal protein and vegetable protein are merged, and increases the nutritional ingredient of bean curd dried product.
Description
Technical field
The present invention relates to a kind of bean product and its production technology, work is done and its produced to more particularly to a kind of egg compound bean curd
Skill.
Background technology
One of dried bean curd, Chinese tradition bean product is the reprocessing product of bean curd.Salty perfume is tasty and refreshing, it is hard in tough, put long not
It is bad, it is to have one of cuisines in the Chinese major styles of cooking.Due to that can add salt in the production process, fennel, Chinese prickly ash, aniseed, do
The condiment such as ginger, it is not only fragrant but also fresh, it eats do not mind long, be known as " vegetarian ham ".Dried bean curd not only delicious flavour, and full of nutrition, contains
A large amount of protein, fat, carbohydrate, the also minerals containing a variety of needed by human body such as calcium, phosphorus, iron.Wherein protein category
Adequate proteins, not only containing 8 kinds of amino acid needed by human, but also its ratio is needed also close to human body, and nutritive value is higher.Contain
Some lecithin can remove the cholesterol being attached on vascular wall, prevent vascular sclerosis, prevention of cardiovascular disease, cardioprotection.Contain
Some several mineral materials can supplement calcium, prevent the osteoporosis caused by calcium deficiency, promote skeleton development, to children, old man
Bone growth is extremely advantageous.But traditional bean curd dried product is plant protein preparation substantially, i.e., only contains vegetable protein, be free of
There is animal protein.
With the improvement of living standards, people increasingly focus on cooking, nutrition equilibrium, how to make full of nutrition
Dried bean curd becomes the food containing vegetable protein and animal protein simultaneously, and becoming dried bean curd producer has the problem of to be solved.
Invention content
It is an object of the present invention to provide the production technologies that a kind of egg compound bean curd is done, it is therefore an objective to solve the prior art
Problem, provide it is a kind of produce while there is vegetable protein and the dried bean curd of animal protein, it is delicate mouthfeel, full of nutrition.
It is a further object to provide a kind of egg compound bean curds to do.
It is of the present invention solve the problems, such as the technical solution adopted is that：
The production technology that a kind of egg compound bean curd is done, includes the following steps；
S1 adds in water in soybean protein isolate, and low temperature, which is cut, mixes soybean protein isolate, and it is broken to obtain soybean protein isolate；It is described
Soybean protein isolate is high quality soy albumen powder.
S2 cuts and mixes uniformly in the broken middle addition egg clear liquid of soybean protein isolate, oil, flavoring for mixture, and pallet is poured into discharging
Middle sizing, obtains semi-finished product.
Discharging must fast shaping, pallet planted agent's even uniform during sizing, it is therefore intended that the condition for controlling semi-finished product is intact.
S3, semi-finished product refrigerate 10-12 hours, make its curing.
S4, semi-finished product pinch-off, stew in soy sauce, baking, interior packet after curing, sterilization obtain finished product.
Cutting described in S1 is mixed, i.e., is minced bulky grain or blocks of solid by mechanical equipment.Cut mix be food neck
Common equipment in domain, due to the property of heretofore described soybean protein isolate in itself, soybean separation protein can be made by cutting to mix
In vain in semifluid emulsus, mix to cut with other auxiliary materials and mix, solid is ultimately formed after stand at low temperature, and the mode for stirring or rubbing is then
It cannot achieve the effect that ultimately form solid.Though the semi-finished product after stirring or rubbing out are in half mobility emulsus, low temperature is quiet
Meeting water, object separation are postponed, stable solid dried bean curd can not be solidified as.Therefore, it cannot be used in the present invention and rub or similar make it
The method for forming mobility solid crushes.
And use and soybean protein isolate water on the rocks first cut to mix soybean protein isolate broken, then is mixed with egg clear liquid, it is
If since egg clear liquid is directly added into soybean protein isolate, the self-characteristic of egg clear liquid can be such that it is first detached with soybean
Protein fusion solidifies, and soybean protein isolate is caused effecting reaction can not to occur with ice water, influences later stage discharging quality and quantity, because
This, needs first to cut soybean protein isolate with ice water and mix, then mixed with egg white.
Further, in S1 steps, the temperature range of the low temperature is 0-10 DEG C.
Further, in S3 steps, refrigerated storage temperature is 0-10 DEG C.
The purpose of refrigeration is to make the curing of semi-finished product experience or solidification process if do not entered refrigerating chamber, raw material can not cure or
Curing, can not shape to product.
Further, S2 steps keep temperature to be less than 10 DEG C.
Low temperature is kept in S1, S2, S3 step, is since protein content is high in raw material, high temperature long-time operation is easily led
Albumen is caused to go bad, therefore operation temperature is controlled to be constantly in low temperature, is that albumen is avoided to go bad.
Further, in S1 steps, the mass ratio of soybean protein isolate and water is 1：5.
Further, soybean protein isolate, egg clear liquid, oily mass ratio are soybean protein isolate：Egg clear liquid：Oil
=0.5-1:0.4-0.6：0.3-0.5, preferably 1:0.5：0.4-0.5.
Further, the egg clear liquid is made of water and egg-white powder, and the mass ratio of water and egg-white powder is 14-15:0.5-
1, preferably 15:1.
If directly added in egg-white powder in soybean protein isolate, the product Chicken Albumin made is unevenly distributed, production
Quality is greatly reduced.Therefore, to overcome the problems, such as this, first in egg-white powder plus water stir evenly after could and soybean separation protein
It is white to carry out next step manufacture craft.
Further, the water in S1 steps is ice water.With the purpose that ice water is cooked be control raw material in protein ingredient it is steady
It is qualitative, if done without ice water, due to going bad for Production Time longer easy generation raw material.
Further, during stew in soy sauce, brine salinity is controlled 4%.
A kind of egg tofu is done, and is prepared using above-mentioned production technology.
Beneficial effects of the present invention：
Egg white in egg is individually extracted to a kind of beans system for being merged and being produced with dried bean curd in the present invention
Product, together with which is perfectly combined animal protein with vegetable protein so that the fine and smooth mouthfeel of the existing animal protein of product, again
There is the characteristic of the chewiness Chewy of bean curd dried product, and animal protein and vegetable protein are merged, and it is drying to increase bean curd
The nutritional ingredient of product.
Specific embodiment
The present invention is described in further details below in conjunction with specific embodiment.
Embodiment 1
In S1,50 kilograms of soybean protein isolate plus 250 kilograms of water is cut and is mixed.Mixing, which is cut, mixes 3 minutes, obtains soybean protein isolate
Broken, to prevent albumen from going bad, water of the water temperature control in 0-10 DEG C, the present embodiment is using ice water, i.e., containing 40% ice cube and 60%
Ice water.
Broken middle 25 kilograms of the addition egg clear liquid of S2, soybean protein isolate, 20 kilograms of soybean oil are cut and are mixed 2 minutes, add in white sand
Sugar, edible salt, Ultra Tex 2 and ice water mixing are cut and are mixed 2 minutes, add glutamine transaminage and cut and mix 1.5
Minute starts to discharge, shape.Wherein egg clear liquid adds water to be formed by egg-white powder, egg-white powder and water in the present embodiment egg clear liquid
Ratio is 1:15.Quickly discharging and temperature control within 10 DEG C.
Blank is put into refrigerating chamber immediately after S3, sizing, refrigerated storage temperature is controlled within 10 DEG C, stands 10-12 hours.
S4, pinch-off, stew in soy sauce, baking, interior packet, sterilization, obtain finished product.Detailed process is as follows.
It is needed to carry out pinch-off, and weigh according to production.Every pot of input raw material 60KG carries out stew in soy sauce, and the control of brine salinity exists
4% 20 minutes stew in soy sauce time, baking temperature control is at 70-80 DEG C, baking time 1 hour.Interior packet, sterilization, outsourcing and existing beans
The dry production technology of corruption is consistent.
Embodiment 2
In S1,50 kilograms of soybean protein isolate plus 250 kilograms of water is cut and is mixed.Mixing, which is cut, mixes 3 minutes, obtains soybean protein isolate
Broken, to prevent albumen from going bad, water of the water temperature control in 0-10 DEG C, the present embodiment is using ice water, i.e., containing 40% ice cube and 60%
Ice water.
Broken middle addition egg 40 kilograms, the 25 kilograms soybean oils of clear liquid of S2, soybean protein isolate, which are cut, to be mixed 2 minutes, adds in white sand
Sugar, edible salt, Ultra Tex 2 and ice water mixing are cut and are mixed 2 minutes, add glutamine transaminage and cut and mix 1.5
Minute starts to discharge, shape.Wherein egg clear liquid adds water to be formed by egg-white powder, and the ratio of the present embodiment egg-white powder and water is 1:
28.Quickly discharging and temperature control within 10 DEG C.
Blank is put into refrigerating chamber immediately after S3, sizing, refrigerated storage temperature is controlled within 10 DEG C, stands 10-12 hours.
S4, pinch-off, stew in soy sauce, baking, interior packet, sterilization, obtain finished product.Detailed process is as follows.According to production need into
Row pinch-off, and weigh.Every pot of input raw material 60KG carries out stew in soy sauce, and the control of brine salinity is in 20 minutes 4% stew in soy sauce time, baking temperature
Degree control packet, sterilization, outsourcing in 70-80 DEG C, baking time 1 hour is consistent with existing dried bean curd production technology.
Embodiment 3
In S1,50 kilograms of soybean protein isolate plus 250 kilograms of water is cut and is mixed.Mixing, which is cut, mixes 3 minutes, obtains soybean protein isolate
Broken, to prevent albumen from going bad, water of the water temperature control in 0-10 DEG C, the present embodiment is using ice water, i.e., containing 40% ice cube and 60%
Ice water.
Broken middle addition egg 50 kilograms, the 50 kilograms soybean oils of clear liquid of S2, soybean protein isolate, which are cut, to be mixed 2 minutes, adds in white sand
Sugar, edible salt, Ultra Tex 2 and ice water mixing are cut and are mixed 2 minutes, add glutamine transaminage and cut and mix 1.5
Minute starts to discharge, shape.Wherein egg white adds water to be formed by egg-white powder, and the ratio of the present embodiment egg-white powder and water is 1:14.
Quickly discharging and temperature control within 10 DEG C.
Blank is put into refrigerating chamber immediately after S3, sizing, refrigerated storage temperature is controlled within 10 DEG C, stands 10-12 hours.
S4, pinch-off, stew in soy sauce, baking, interior packet, sterilization, obtain finished product.Detailed process is as follows.According to production need into
Row pinch-off, and weigh.Every pot of input raw material 60KG carries out stew in soy sauce, and the control of brine salinity is 4%, 20 minutes stew in soy sauce time.Baking
Temperature control is at 70-80 DEG C, baking time 1 hour.Interior packet, sterilization, outsourcing are consistent with existing dried bean curd production technology.
The compound bean curd that 1 embodiment 1-3 of table is obtained is done does nutrition and the comparison of mouthfeel with common beancurd
| Plant protein content | Animal protein content | Mouthfeel | |
| Embodiment 1 | 40 | 40 | Fine and smooth, chewiness |
| Embodiment 2 | 42 | 40 | Fine and smooth, chewiness |
| Embodiment 3 | 43 | 38 | Fine and smooth, chewiness |
| Common beancurd is done | 60 | 0 | Granular sensation is strong |
Claims (10)
1. a kind of production technology that egg compound bean curd is done, it is characterised in that：Include the following steps；
S1 adds in water in soybean protein isolate, and low temperature, which is cut, mixes soybean protein isolate, and it is broken to obtain soybean protein isolate；
S2, the broken middle addition egg clear liquid of soybean protein isolate, oil, auxiliary material, flavoring for mixture it is uniform, discharging is poured into pallet
Sizing, obtains semi-finished product；
S3, semi-finished product refrigerate 10-12 hours, make its curing；
S4, semi-finished product pinch-off, stew in soy sauce, baking, interior packet after curing, sterilization obtain finished product.
2. the production technology that a kind of egg tofu as described in claim 1 is done, it is characterised in that：It is described low in S1 steps
The temperature range of temperature is 0-10 DEG C.
3. the production technology that a kind of egg tofu as described in claim 1 is done, it is characterised in that：In S3 steps, refrigeration temperature
Spend is 0-10 DEG C.
4. the production technology that a kind of egg tofu as described in claim 1 is done, it is characterised in that：In S1 steps, soybean point
It is 1 from the mass ratio of albumen and water：5.
5. the production technology that a kind of egg tofu as described in claim 1 is done, it is characterised in that：Soybean protein isolate, chicken
Egg white, oily mass ratio are soybean protein isolate：Egg clear liquid：Oil=0.5-1:0.4-0.6：0.3-0.5, preferably 1:0.5：
0.4-0.5。
6. the production technology that a kind of egg tofu as described in claim 1 is done, it is characterised in that：The egg clear liquid is by water
It is formed with egg-white powder, the mass ratio of water and egg-white powder is 14-15:0.5-1, preferably 15:1.
7. the production technology that a kind of egg tofu as described in claim 1 is done, it is characterised in that：S2 steps keep temperature low
In 10 DEG C.
8. the production technology that a kind of egg tofu as described in claim 1 is done, it is characterised in that：Water in S1 steps is ice
Water.
9. the production technology that a kind of egg tofu as described in claim 1 is done, it is characterised in that：During stew in soy sauce, brine
Salinity is controlled 4%.
10. a kind of egg tofu is done, it is characterised in that：It is prepared using any production technology in such as claim 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611222928.XA CN108236012A (en) | 2016-12-27 | 2016-12-27 | A kind of egg compound bean curd is done and its production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611222928.XA CN108236012A (en) | 2016-12-27 | 2016-12-27 | A kind of egg compound bean curd is done and its production technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108236012A true CN108236012A (en) | 2018-07-03 |
Family
ID=62702399
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611222928.XA Pending CN108236012A (en) | 2016-12-27 | 2016-12-27 | A kind of egg compound bean curd is done and its production technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108236012A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112167357A (en) * | 2020-09-22 | 2021-01-05 | 剑阁县马和尚食品有限公司 | Preparation method of leisure dried bean curd |
-
2016
- 2016-12-27 CN CN201611222928.XA patent/CN108236012A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112167357A (en) * | 2020-09-22 | 2021-01-05 | 剑阁县马和尚食品有限公司 | Preparation method of leisure dried bean curd |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180703 |
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| WD01 | Invention patent application deemed withdrawn after publication |