In the past, egg tofu was processed by adding coagulants such as glucuronide, calcium sulfate, calcium chloride and magnesium chloride to raw materials such as soybean milk and eggs.
When egg tofu is processed with coagulant, the ingredients of eggs are solidified first, so-called "meat separation" phenomenon appears, and the commodity value is obviously reduced. In order to overcome the phenomenon of meat separation, Japanese patent introduced a new processing method. The former is to treat eggs with enzymes in advance to remove the coagulation ability of eggs, and then mix them with soybean milk and coagulant; The latter removes the coagulation ability of eggs by heating them first and then emulsifying them, and then mixing them with soybean milk and coagulant.
Both methods need complex pretreatment and coagulant, and the amount of eggs can only be 20 ~ 30% of soybean milk.
This method can overcome the above shortcomings and process egg tofu with good flavor and rich nutrition.
If whole eggs are used, the phenomenon of meat separation during thermal solidification will increase due to the different solidification temperatures of yolk and egg white. Sulfur protein contained in egg yolk will produce the smell of hydrogen sulfide; The content of cholesterol in egg yolk is high to avoid hyperlipidemia; In addition, egg yolk is an acidic food, while protein is an alkaline food. Egg yolk can counteract the effect of protein, especially the color of egg yolk will affect the color of the product.
If only protein is used, the phenomenon of meat separation can be overcome and the flavor of soybean milk can be improved. The color of food is white and translucent, and the food is alkaline, so don't worry about the high cholesterol content.
Protein is added in 50-90 parts per 100 part (by weight) of soybean milk. If the amount of protein is less than 50 portions, the produced egg tofu is too soft. If the amount exceeds 90 portions, the egg tofu is hard, like pudding. Only when it is mixed in 50-90 parts can it produce products with good taste and vision.
In addition to chemical seasoning, soy sauce and salt can also be added appropriately, and the dosage is 5-20% of the weight of soybean milk. The added menu should be balanced in nutrition. In order to make egg tofu into neutral or weakly alkaline food, chicken, shrimp, ginkgo biloba and mushrooms can be added in consideration of taste, flavor and color, which can be used alone or uniformly together. The addition amount is generally 20 ~ 50% of the physiological amount of soybean milk. These dishes are all animal and plant foods, which can not only increase the flavor of egg tofu, but also adjust the color of the products.
The manufacturing method comprises three processes:
1. Using soybean powder as raw material, firstly, the soybean powder is dispersed in water to form turbid liquid, which is slowly added into hot water, and then the soybean meal is filtered out under heating state to obtain soybean milk.
2. Add seasoning to the hot soybean milk, cool it, add protein to mix, and filter again to make protein and soybean milk form a uniform mixed service solution.
3. Put the emulsion and vegetable code into a cup, heat and solidify, and make egg tofu.
The characteristic of this method is that only egg protein is added to soybean milk, so the phenomenon of excessive coagulation of protein, the so-called "meat separation" phenomenon, will not occur when using whole eggs. In addition, no coagulant is used, only heating is used for solidification, and soybean milk and protein are solidified in a colloidal state to form jelly-like products. Short solidification time, pale color, good flavor and taste.
In addition, by adding animal and plant food codes, weakly alkaline egg tofu can be adjusted into neutral or weakly alkaline food that conforms to nutrition.
Example 200 grams of soybean flour was soaked in 400 grams of water for 65 0 hours to obtain 600 grams of emulsion. The emulsion was injected into 500 grams of hot water at 80 ~ 95℃ at a rate of 65438 000 grams per minute. After injection, it was left standing for about 10 minute, and the solid components were removed by filtration to obtain 90℃ soybean milk 1 kg. Add 50g of chemical seasoning and 50g of soy sauce to hot soybean milk, and cool. After cooling to 40℃, 700g of protein was added, mixed with a homogenizer, and filtered again to obtain 1.7kg emulsion.
Put 5g of shrimp, 5g of chicken, 5g of ginkgo and 5g of shiitake mushrooms into a 200ml cup, then inject 150g soybean milk, and then put the cup into hot water and heat it for 40min. The egg tofu processed by the method of the invention is jelly-like, and the appearance can stimulate appetite. Good taste and light taste.