CN1262062A - High-protein bean curd and its preparing process - Google Patents
High-protein bean curd and its preparing process Download PDFInfo
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- CN1262062A CN1262062A CN99100476A CN99100476A CN1262062A CN 1262062 A CN1262062 A CN 1262062A CN 99100476 A CN99100476 A CN 99100476A CN 99100476 A CN99100476 A CN 99100476A CN 1262062 A CN1262062 A CN 1262062A
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- egg
- water
- bean curd
- salt
- beans
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A high-protein bean curd is prepared from egg, soybean extract, water, edible salt and coagulant through mixing and boiling. Its advantages are rich nutrients, good elasticity,not being broken easily and health-care function.
Description
The present invention relates to foods processing technique, more particularly, be a kind of be the high-protein bean curd that primary raw material is produced with egg, beans essence.
As everyone knows, egg contains higher protein, abundant vitamin and mineral matter, and its eating method is also a lot, and wherein the Steamed chicken egg is the most frequently used method, and this method can be absorbed higher nutritional labeling from egg; In addition, nutrient components of soybean is also very abundant, and it contains necessary eight seed amino acids of human body, helps preventing diseases such as old man's artery sclerosis and hypertension, and therefore, people are delithted with bean product such as edible soya-bean milk, bean curd.The CN1084022A patent application also proposes a kind of egg bean curd, and it to the effect that heats egg in vain and is condensed into floccule, then with preparation bean curd process in the floccule that is condensed into, mix with certain proportion, be pressed into the bean curd shape at last.
Purpose of the present invention provides a kind of preparation method simple and be a kind of high-protein bean curd that primary raw material is made with egg and beans essence.
Main technical schemes of the present invention: with beans essence, egg is primary raw material, and adds and to solidify powder, refined salt and water, mixes, and promptly obtains required product after the boiling.
The composition of product of the present invention comprises egg, beans essence, solidifies powder, salt and water, and concrete content (is 100 in the component sum): egg 43～47%, beans essence 0.2～0.5%, coagulating agent 0.6～0.9%, salt 0.1～0.2%, all the other are water.
Component of the present invention also can add other flavor enhancement as required.
The described beans essence preferably trade mark of Malaysia's production is the powder of M-2000, and it is the elite of extracting from soybean, and adds department of botany's albumen toppings that other nutrient refinement forms.
The described coagulating agent preferably trade mark of Malaysia's production is Quadrafos (Polyphosphate) product of DSP401.
Described salt is the refined salt that adds iodine.
Described water should meet standard for drinking.
The preparation method of product of the present invention may further comprise the steps:
(1) egg of smashing is stirred evenly, filters, obtain egg liquid;
(2) water is cooled to 15-35 ℃ after boiling, and will solidify powder, beans essence, salt then and be added in proportion in the cold boiling water and mix;
(3) mixed liquor that egg liquid and (2) in (1) step are gone on foot mixes, and can after filtering is to vacuum packaging bag, boils under 80-85 ℃ 35-50 minute or water steamed 15-20 minute, goes into freezer after the cooling, and freezer is kept 2-7 ℃.
Major advantage of the present invention and effect:
The present invention is to be primary raw material with nutritional labeling high egg and beans essence, and the food nutrition that makes is very abundant, is a kind of desirable health food; Product of the present invention is fragrant sliding good to eat, and various flavor enhancements are easily immersed in high resilience, non-friable, and instant is all-ages; Technology of preparing of the present invention is simple, easily with promote the use of.In a word, high-protein bean curd of the present invention has important economic benefit and social benefit, will be the health food that people like.
Below by concrete implementation characteristics of the present invention.
Example 1
The egg that 43kg is smashed stirs evenly, filter and obtain egg liquid; Then with the iodizedsalt mixing of 57kg coagulating agent, 0.2kg beans essence and 0.1kg; Above-mentioned egg liquid and mixed liquor are mixed, and can will be gone in the boiler to vacuum packaging bag, boil under 85 ℃ 35 minutes, go into after the water-cooled in 2-7 ℃ the freezer.The product that obtains is tenderer, and egg flavor is dense.
Example 2
The raw material of this example: 47kg egg, 0.9kg solidify powder, 0.5kg beans essence, 0.2kg iodizedsalt, 51.4kg water.Preparation process example 1.The smart fragrance of the high-protein bean curd flexible that makes, beans is denseer.
Claims (2)
1. high-protein bean curd, it is characterized in that composition comprises egg, beans essence, solidifies powder, salt and water, concrete content (is 100 in the component sum): egg 43～49%, beans essence 0.2～0.5%, coagulating agent 0.6～0.9%, iodized salt 0.1～0.2%, all the other are water.
2. the preparation method of the described bean curd of claim 1 is characterized in that preparation process may further comprise the steps:
(1) egg of smashing is stirred evenly, filters egg liquid;
(2) water is cooled to 15～35 ℃ after boiling, and will solidify powder, beans essence, salt then and join in proportion in the cold boiling water, mixes;
(3) the egg liquid and the mixed liquor in (2) step with (1) step mixes, and can was after filtering boiled 35～50 minutes or water steamed 15-20 minute at 80～85 ℃ to vacuum packaging bag, went into freezer after the cooling, and freezer is kept 2-7 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99100476A CN1262062A (en) | 1999-01-29 | 1999-01-29 | High-protein bean curd and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99100476A CN1262062A (en) | 1999-01-29 | 1999-01-29 | High-protein bean curd and its preparing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1262062A true CN1262062A (en) | 2000-08-09 |
Family
ID=5270018
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99100476A Pending CN1262062A (en) | 1999-01-29 | 1999-01-29 | High-protein bean curd and its preparing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1262062A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004000980A3 (en) * | 2002-06-21 | 2004-03-18 | Linda Chow | Cleansing formula “comprising soybean extract and natural salt” |
| CN101803642A (en) * | 2010-04-14 | 2010-08-18 | 师向东 | Dried beancurd with egg filling and production method thereof |
| CN111418663A (en) * | 2020-05-29 | 2020-07-17 | 北京农学院 | Processing method of soybean egg bean curd with high egg ratio |
-
1999
- 1999-01-29 CN CN99100476A patent/CN1262062A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004000980A3 (en) * | 2002-06-21 | 2004-03-18 | Linda Chow | Cleansing formula “comprising soybean extract and natural salt” |
| CN101803642A (en) * | 2010-04-14 | 2010-08-18 | 师向东 | Dried beancurd with egg filling and production method thereof |
| CN101803642B (en) * | 2010-04-14 | 2012-02-15 | 师向东 | Dried beancurd with egg filling and production method thereof |
| CN111418663A (en) * | 2020-05-29 | 2020-07-17 | 北京农学院 | Processing method of soybean egg bean curd with high egg ratio |
| CN111418663B (en) * | 2020-05-29 | 2022-05-27 | 北京农学院 | Processing method of soybean egg bean curd with high egg ratio |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| AD01 | Patent right deemed abandoned | ||
| C20 | Patent right or utility model deemed to be abandoned or is abandoned |