CN108477530A - Japanese bean curd and preparation method thereof - Google Patents
Japanese bean curd and preparation method thereof Download PDFInfo
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- CN108477530A CN108477530A CN201810526135.XA CN201810526135A CN108477530A CN 108477530 A CN108477530 A CN 108477530A CN 201810526135 A CN201810526135 A CN 201810526135A CN 108477530 A CN108477530 A CN 108477530A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
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Abstract
The present invention provides a kind of Japanese bean curd and preparation method thereof, be related to food processing technology field, Japanese bean curd provided by the invention mainly by egg egg liquid, Salted duck egg is clear, sodium pyrophosphate and pure water are made.Salted duck egg is applied to clearly the making of Japanese bean curd to replace the egg egg liquid of part by the invention, to carry out effective utilization clearly as feed or the Salted duck egg of offal treatment by original, and then alleviates the problem of existing Salted duck egg wastes clearly.Meanwhile the protein being rich in Salted duck egg and a variety of essential amino acids, it is added into the nutritive value that Japanese bean curd is also improved in Japanese bean curd.
Description
Technical field
The present invention relates to food processing technology fields, more particularly, to a kind of Japanese bean curd and preparation method thereof.
Background technology
Japanese bean curd is also known as egg tofu, beautiful sub- bean curd, the beautiful crystalline substance of egg, and texture is similar to bean curd.Traditional Japanese bean curd is adopted
Made of egg it is not only smooth fresh and tender with bean curd, egg it is delicious and fragrant, with its high-quality, deliciousness, nutrition, strong
It health, convenience and worth enjoys high reputation in consumer.
Salted duck egg receives and likes as Chinese tradition food, but preserved egg yellow is widely used, such as yolk rice-pudding, according to records often
It is only yolk rice-pudding of one ground of Jiaxing production about more than 200,000,000, mainly utilizes Salted duck egg yolk in Zongzi, and Salted duck egg then conduct clearly
Feed or offal treatment cause the serious waste of resource.Salted duck egg white is about containing about 10~11% protein, salt content
4%, remaining is moisture, and egg protein 8 kinds of essential amino acids containing human body, especially sulfur-containing amino acid is more, and animal experiment is proved to be
A kind of protein not worse than milk casein.
Therefore, a kind of Japanese bean curd substituting part egg egg liquid clearly using Salted duck egg is researched and developed, to improve Japan
The nutritive value and fuel economy of bean curd become very necessary and urgent.
In view of this, special propose the present invention.
Invention content
The first object of the present invention is to provide a kind of Japanese bean curd, and the Japanese bean curd is creative to answer clearly Salted duck egg
Making for Japanese bean curd is to replace the egg egg liquid of part, thus will be original as feed or the Salted duck egg of offal treatment
The problem of having carried out effective utilization clearly, and then having alleviated the clear waste of existing Salted duck egg.Meanwhile the albumen being rich in Salted duck egg
Matter and a variety of essential amino acids, are added into the nutritive value that Japanese bean curd is also improved in Japanese bean curd.
The second object of the present invention is to provide a kind of preparation method of Japanese bean curd, and this method is by semi-finished product Japanese bean curd
It is prepared under high-temperature and high-pressure conditions, the Production Time of Japanese bean curd is greatly saved, and pass through high temperature and pressure of the present invention
Under the conditions of shelf-life under the room temperature of Japanese bean curd for preparing can be up to 60 days or so, can be under 2~7 DEG C of temperature condition
Preservation 3 months or so.Therefore, Japanese bean curd of the present invention has apparent compared to traditional 10 days or so shelf-lifves of Japanese bean curd
Technique effect.
A kind of Japanese bean curd provided by the invention, is counted in parts by weight, and the Japanese bean curd is mainly made of the following raw material：
15~25 parts of egg egg liquid, Salted duck egg be 10~20 parts clear, 80~90 parts of 0.8~1.8 part of sodium pyrophosphate and pure water.
Further, it counts in parts by weight, the Japanese bean curd is mainly made of the following raw material：Egg egg liquid 18~24
Part, Salted duck egg is 12~18 parts clear, 80~88 parts of 0.8~1.5 part of sodium pyrophosphate and pure water.
Further, it counts in parts by weight, the Japanese bean curd is mainly made of the following raw material：Egg egg liquid 20~22
Part, Salted duck egg is 13~17 parts clear, 82~85 parts of 1~1.2 part of sodium pyrophosphate and pure water；
Preferably, it counts in parts by weight, the Japanese bean curd is mainly made of the following raw material：21 parts of egg egg liquid, salty duck
84 parts of 15 parts of egg white, 1 part of sodium pyrophosphate and pure water.
Further, pure water in the raw material is replaced with into mushroom soup or pig bone made soup.
Further, the mushroom soup mainly is boiled to obtain by new fresh mushroom, needle mushroom, Pleurotus eryngii or Pleurotus nebrodensis；
Preferably, the pig bone made soup mainly is boiled to obtain by pig spine.
Further, percentage, the mushroom soup by 10~15% new fresh mushroom, 0.1~0.2%
Cooking wine, 1~1.5% edible salt and 83.3~88.9% pure water are prepared；
Preferably, percentage, the pig bone made soup is by 10~15% pig spine, 0.1~0.2% cooking wine, 1
~1.5% edible salt and 83.3~88.9% pure water are prepared.
A kind of preparation method of Japanese bean curd provided by the invention, the preparation method comprises the following steps：
Egg egg liquid, Salted duck egg are ground simultaneously clearly, after 20~40min of sodium pyrophosphate and pure water mixing first
Separation slagging-off, obtains raw slurry；Then raw slurry seal filling, obtain semi-finished product Japanese bean curd；It then will be partly
Finished product Japanese bean curd handles 30~60min, last 20~40min of cold water soak under high-temperature and high-pressure conditions, obtains finished product Japan
Bean curd.
Further, the strainer mesh number of the separation slagging-off is 50~100 mesh；
Preferably, the strainer mesh number of the separation slagging-off is 50 mesh.
Further, the pressure of the semi-finished product Japanese bean curd high temperature high pressure process is 1.3~1.5MPa, temperature 105
~107 DEG C.
Further, the preparation method further includes that finished product Japanese bean curd is pre-chilled to 8~16h under conditions of 0~7 DEG C
Step.
Compared with prior art, beneficial effects of the present invention are：
Japanese bean curd provided by the invention mainly by egg egg liquid, Salted duck egg is clear, sodium pyrophosphate and pure water are made.This hair
Salted duck egg is applied to clearly the making of Japanese bean curd to replace the egg egg liquid of part, to be used as feeding originally by bright creativeness
Material or the Salted duck egg of offal treatment have carried out clearly effective utilization, and then the problem of alleviate the clear waste of existing Salted duck egg.
Meanwhile the protein being rich in Salted duck egg and a variety of essential amino acids, it is added into Japanese bean curd and also improves Japan
The nutritive value of bean curd.
The preparation method of Japanese bean curd provided by the invention, first by egg egg liquid, Salted duck egg is clear, sodium pyrophosphate and pure
Water is ground and detaches slagging-off after 20~40min is mixed, and obtains raw slurry；Then raw slurry is subjected to sealing filling
Dress, obtains semi-finished product Japanese bean curd；Semi-finished product Japanese bean curd is then handled to 30~60min under high-temperature and high-pressure conditions, finally
20~40min of cold water soak obtains finished product Japanese bean curd.Same stepping will be cooked and sterilized in the preparation method of above-mentioned Japanese bean curd
The Production Time of Japanese bean curd is greatly saved in row, and the Japanese bean curd by being prepared under high-temperature and high-pressure conditions of the present invention is normal
Shelf-life under temperature can be up to 60 days or so, can be 3 months or so with preservation under 2~7 DEG C of temperature condition.Therefore, this hair
Bright Japanese bean curd has apparent technique effect compared to traditional 10 days or so shelf-lifves of Japanese bean curd.
Specific implementation mode
Technical scheme of the present invention is clearly and completely described below in conjunction with embodiment, it is clear that described reality
It is a part of the embodiment of the present invention to apply example, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this field
The every other embodiment that art personnel are obtained without making creative work belongs to the model that the present invention protects
It encloses.
According to an aspect of the present invention, a kind of Japanese bean curd, is counted in parts by weight, and the Japanese bean curd is mainly by as follows
Raw material is made：15~25 parts of egg egg liquid, Salted duck egg be 10~20 parts clear, 0.8~1.8 part of sodium pyrophosphate, 80~90 parts of pure water.
Japanese bean curd provided by the invention mainly by egg egg liquid, Salted duck egg is clear, sodium pyrophosphate and pure water are made.This hair
Salted duck egg is applied to clearly the making of Japanese bean curd to replace the egg egg liquid of part, to be used as feeding originally by bright creativeness
Material or the Salted duck egg of offal treatment have carried out clearly effective utilization, and then the problem of alleviate the clear waste of existing Salted duck egg.
Meanwhile the protein being rich in Salted duck egg and a variety of essential amino acids, it is added into Japanese bean curd and also improves Japan
The nutritive value of bean curd.
In the present invention, the typical but non-limiting parts by weight of egg egg liquid are 15 parts, 18 parts, 20 parts, 22 parts or 25 parts.
In the present invention, the clear typical but non-limiting parts by weight of Salted duck egg be 10 parts, 12 parts, 14 parts, 16 parts, 18 parts or
20 parts.
In the present invention, the typical but non-limiting parts by weight of sodium pyrophosphate are 0.8 part, 1.0 parts, 1.2 parts, 1.4 parts,
1.6 parts or 1.8 parts.
In the present invention, the typical but non-limiting parts by weight of pure water are 80 parts, 82 parts, 84 parts, 86 parts, 88 parts or 90
Part.
In the preferred embodiment of the present invention, it counts in parts by weight, the Japanese bean curd is mainly by the following raw material
It is made：18~24 parts of egg egg liquid, Salted duck egg be 12~18 parts clear, 0.8~1.5 part of sodium pyrophosphate, 80~88 parts of pure water.
It in above-mentioned preferred embodiment, counts in parts by weight, the Japanese bean curd is mainly made of the following raw material：Egg
20~22 parts of egg liquid, Salted duck egg be 13~17 parts clear, 1~1.2 part of sodium pyrophosphate, 82~85 parts of pure water；
Preferably, it counts in parts by weight, the Japanese bean curd is mainly made of the following raw material：21 parts of egg egg liquid, salty duck
15 parts of egg white, 1 part of sodium pyrophosphate, 84 parts of pure water.
In the present invention, by the further adjustment and optimization to each component raw material dosage ratio, to advanced optimize
The mouthfeel and effect of Japanese bean curd of the present invention.
In the preferred embodiment of the present invention, pure water in the raw material is replaced with into mushroom soup or pig bone made soup.
As a preferred embodiment, the pure water in above-mentioned raw materials could alternatively be mushroom soup or pig bone made soup.
It is well known that the tender degree of Japanese bean curd and its mouthfeel brought are the key that evaluation Japanese bean curd quality marks
It is accurate.Although Salted duck egg is added to clearly the problem of alleviating the clear waste of existing Salted duck egg in the raw material of Japanese bean curd by the present invention,
But due to Salted duck egg it is clear in contain a large amount of coagulated protein, the Japanese bean curd mouthfeel prepared hardens, and tender degree is bad.
Inventor is found surprisingly that during long-term production practices and is used in compounding Salted duck egg with mushroom soup or pig bone made soup clearly, can
The problem of Japanese bean curd mouthfeel that part egg egg liquid is prepared is hardened is substituted clearly using Salted duck egg with fabulous making up, and is passed through
The addition of mushroom soup or pig bone made soup increases the flexibility of Japanese bean curd, and Japanese bean curd is made to have fine and smooth tender mouthfeel,
The taste of Japanese bean curd is also enriched simultaneously.
In particular, inventors be surprised to learn that after Salted duck egg is compounded with mushroom soup in ratio of the present invention clearly, not only may be used
So that Japanese bean curd has fine and smooth tender mouthfeel, and the plant fiber being rich in mushroom soup can also make Japanese bean curd
The fried time greatly shortens, and the fried time is golden yellow by 2 minutes fried two sides of original traditional Japanese bean curd temperature, is reduced to 1 minute i.e.
Can it is fried for two sides it is golden yellow, while the present invention Salted duck egg is compounded with mushroom soup clearly according to the above ratio after obtained Japanese bean curd at
Type is good, is not easy fragmentary, overcomes the bottleneck of the bad grasp of formability in culinary area in Japanese bean curd, has reached expectation not
The technique effect arrived.
In the preferred embodiment of the present invention, the mushroom soup mainly by new fresh mushroom, needle mushroom, Pleurotus eryngii or
Pleurotus nebrodensis boils to obtain；
Preferably, the pig bone made soup mainly is boiled to obtain by pig spine.
In above-mentioned preferred embodiment, percentage, the mushroom soup by 10~15% new fresh mushroom,
0.1~0.2% cooking wine, 1~1.5% edible salt and 83.3~88.9% pure water are prepared；
Preferably, percentage, the pig bone made soup is by 10~15% pig spine, 0.1~0.2% cooking wine, 1
~1.5% edible salt and 83.3~88.9% pure water are prepared.
According to an aspect of the present invention, a kind of preparation method of Japanese bean curd, the preparation method comprises the following steps：
Egg egg liquid, Salted duck egg are ground simultaneously clearly, after 20~40min of sodium pyrophosphate and pure water mixing first
Separation slagging-off, obtains raw slurry；Then raw slurry seal filling, obtain semi-finished product Japanese bean curd；It then will be partly
Finished product Japanese bean curd handles 30~60min, last 20~40min of cold water soak under high-temperature and high-pressure conditions, obtains finished product Japan
Bean curd.
The preparation method of Japanese bean curd provided by the invention, first by egg egg liquid, Salted duck egg is clear, sodium pyrophosphate and pure
Water is ground and detaches slagging-off after 20~40min is mixed, and obtains raw slurry；Then raw slurry is subjected to sealing filling
Dress, obtains semi-finished product Japanese bean curd；Semi-finished product Japanese bean curd is then handled to 30~60min under high-temperature and high-pressure conditions, finally
20~40min of cold water soak obtains finished product Japanese bean curd.Same stepping will be cooked and sterilized in the preparation method of above-mentioned Japanese bean curd
The Production Time of Japanese bean curd is greatly saved in row, and the Japanese bean curd by being prepared under high-temperature and high-pressure conditions of the present invention is normal
Shelf-life under temperature can be up to 60 days or so, can be 3 months or so with preservation under 2~7 DEG C of temperature condition.Therefore, this hair
Bright Japanese bean curd has apparent technique effect compared to traditional 10 days or so shelf-lifves of Japanese bean curd.
Preferably, described be ground to egg egg liquid, that Salted duck egg is clear, sodium pyrophosphate and pure water are ground to 100~120 is micro-
The slurry of rice.
In the preferred embodiment of the present invention, the strainer mesh number of the separation slagging-off is 50~100 mesh；
Preferably, the strainer mesh number of the separation slagging-off is 50 mesh.
In the preferred embodiment of the present invention, the pressure of the semi-finished product Japanese bean curd high temperature high pressure process is
1.3~1.5MPa, temperature are 105~107 DEG C.
Preferably, the pressure of above-mentioned semi-finished product Japanese bean curd high temperature high pressure process is 1.4MPa, and temperature is 105 DEG C.
In the preferred embodiment of the present invention, the preparation method further includes by finished product Japanese bean curd at 0~7 DEG C
Under conditions of be pre-chilled 8~16h the step of.
Preferably, the step of above-mentioned Japanese bean curd is pre-chilled to 12h under conditions of 4 DEG C.
Technical scheme of the present invention is described further below in conjunction with embodiment.
Embodiment 1
A kind of Japanese bean curd, is counted in parts by weight, and the Japanese bean curd is mainly made of the following raw material：Egg egg liquid 15
Part, Salted duck egg is 10 parts clear, 0.8 part of sodium pyrophosphate, 80 parts of pure water；
The preparation method of above-mentioned Japanese bean curd includes the following steps：
First by egg egg liquid, Salted duck egg is clear, sodium pyrophosphate and pure water are mixed after 20min and are divided with the strainer of 50 mesh
From slagging-off, raw slurry is obtained；Then raw slurry seal filling, obtain semi-finished product Japanese bean curd；Then will half at
Product Japanese bean curd is 1.3MPa in pressure, and temperature handles 30min, last cold water soak 20min under conditions of being 105 DEG C, and 0
8h is pre-chilled under conditions of DEG C, obtains finished product Japanese bean curd.
Embodiment 2
A kind of Japanese bean curd, is counted in parts by weight, and the Japanese bean curd is mainly made of the following raw material：Egg egg liquid 25
Part, Salted duck egg is 20 parts clear, 1.8 parts of sodium pyrophosphate, 90 parts of pure water；
The preparation method of above-mentioned Japanese bean curd includes the following steps：
First by egg egg liquid, Salted duck egg is clear, the strainer after 40min with 100 mesh is mixed in sodium pyrophosphate and pure water
Separation slagging-off, obtains raw slurry；Then raw slurry seal filling, obtain semi-finished product Japanese bean curd；It then will be partly
Finished product Japanese bean curd is 1.5MPa in pressure, and temperature handles 60min, last cold water soak 40min under conditions of being 107 DEG C, and
16h is pre-chilled under conditions of 7 DEG C, obtains finished product Japanese bean curd.
Embodiment 3
A kind of Japanese bean curd, is counted in parts by weight, and the Japanese bean curd is mainly made of the following raw material：Egg egg liquid 20
Part, Salted duck egg is 15 parts clear, 1.2 parts of sodium pyrophosphate, 85 parts of pure water；
The preparation method of above-mentioned Japanese bean curd includes the following steps：
First by egg egg liquid, Salted duck egg is clear, sodium pyrophosphate and pure water are mixed after 30min and are divided with the strainer of 80 mesh
From slagging-off, raw slurry is obtained；Then raw slurry seal filling, obtain semi-finished product Japanese bean curd；Then will half at
Product Japanese bean curd is 1.4MPa in pressure, and temperature handles 45min, last cold water soak 30min under conditions of being 106 DEG C, and 4
12h is pre-chilled under conditions of DEG C, obtains finished product Japanese bean curd.
Embodiment 4
The present embodiment by pure water in addition to replacing with mushroom soup, and rest part is the same as embodiment 3；
The preparation method of the mushroom soup is, by 10~15% new fresh mushroom, 0.1~0.2% cooking wine, 1~1.5%
Edible salt be added 83.3~88.9% pure water in tanning 2h obtain.
Embodiment 5
The present embodiment by pure water in addition to replacing with pig bone made soup, and rest part is the same as embodiment 3；
The preparation method of the pig bone made soup is, by 10~15% pig spine, 0.1~0.2% cooking wine, 1~1.5%
Edible salt is added tanning 2h in 83.3~88.9% pure water and obtains.
Experimental example 1
Referring now to the Japanese bean curd that the embodiment of the present invention 1~5 is prepared sense organ is carried out with commercially available white jade board Japanese bean curd
Evaluation and scoring, it is 1~10 point to score, and (10 parts are best, and 1 point is worst) the results are shown in table below for it：
In conclusion Japanese bean curd provided by the invention mainly by egg egg liquid, Salted duck egg is clear, sodium pyrophosphate and pure water
It is made.Salted duck egg is applied to clearly the making of Japanese bean curd to replace the egg egg liquid of part, thus will by the invention
Effective utilization has originally been carried out clearly as feed or the Salted duck egg of offal treatment, and then alleviates the clear wave of existing Salted duck egg
The problem of taking.Meanwhile the protein being rich in Salted duck egg and a variety of essential amino acids, it is added into Japanese bean curd and also carries
The high nutritive value of Japanese bean curd.
Finally it should be noted that：The above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Present invention has been described in detail with reference to the aforementioned embodiments for pipe, it will be understood by those of ordinary skill in the art that：Its according to
So can with technical scheme described in the above embodiments is modified, either to which part or all technical features into
Row equivalent replacement；And these modifications or replacements, various embodiments of the present invention technology that it does not separate the essence of the corresponding technical solution
The range of scheme.
Claims (10)
1. a kind of Japanese bean curd, which is characterized in that count in parts by weight, the Japanese bean curd is mainly made of the following raw material：Chicken
15~25 parts of egg egg liquid, Salted duck egg be 10~20 parts clear, 80~90 parts of 0.8~1.8 part of sodium pyrophosphate and pure water.
2. Japanese bean curd according to claim 1, which is characterized in that count in parts by weight, the Japanese bean curd mainly by
The following raw material is made：18~24 parts of egg egg liquid, Salted duck egg be 12~18 parts clear, 0.8~1.5 part of sodium pyrophosphate and pure water 80~
88 parts.
3. Japanese bean curd according to claim 1, which is characterized in that count in parts by weight, the Japanese bean curd mainly by
The following raw material is made：20~22 parts of egg egg liquid, Salted duck egg be 13~17 parts clear, 1~1.2 part of sodium pyrophosphate and pure water 82~85
Part；
Preferably, it counts in parts by weight, the Japanese bean curd is mainly made of the following raw material：21 parts of egg egg liquid, Salted duck egg are clear
84 parts of 15 parts, 1 part of sodium pyrophosphate and pure water.
4. according to claims 1 to 3 any one of them Japanese bean curd, which is characterized in that replace pure water in the raw material
For mushroom soup or pig bone made soup.
5. Japanese bean curd according to claim 4, which is characterized in that the mushroom soup mainly by new fresh mushroom, needle mushroom,
Pleurotus eryngii or Pleurotus nebrodensis boil to obtain；
Preferably, the pig bone made soup mainly is boiled to obtain by pig spine.
6. Japanese bean curd according to claim 5, which is characterized in that percentage, the mushroom soup by 10~
15% new fresh mushroom, 0.1~0.2% cooking wine, 1~1.5% edible salt and 83.3~88.9% pure water are prepared into
It arrives；
Preferably, percentage, the pig bone made soup by 10~15% pig spine, 0.1~0.2% cooking wine, 1~
1.5% edible salt and 83.3~88.9% pure water are prepared.
7. a kind of preparation method according to claim 1~6 any one of them Japanese bean curd, which is characterized in that the preparation
Method includes the following steps：
Egg egg liquid, Salted duck egg are ground and are detached clearly, after 20~40min of sodium pyrophosphate and pure water mixing first
Slagging-off, obtains raw slurry；Then raw slurry seal filling, obtain semi-finished product Japanese bean curd；Then by semi-finished product
Japanese bean curd handles 30~60min under high-temperature and high-pressure conditions, and last 20~40min of cold water soak obtains finished product Japanese bean curd.
8. the preparation method of Japanese bean curd according to claim 7, which is characterized in that the strainer mesh number of the separation slagging-off
For 50~100 mesh；
Preferably, the strainer mesh number of the separation slagging-off is 50 mesh.
9. the preparation method of Japanese bean curd according to claim 7, which is characterized in that the semi-finished product Japanese bean curd high temperature
The pressure of HIGH PRESSURE TREATMENT is 1.3~1.5MPa, and temperature is 105~107 DEG C.
10. the preparation method of Japanese bean curd according to claim 7, which is characterized in that the preparation method further include by
The step of 8~16h is pre-chilled in finished product Japanese bean curd under conditions of 0~7 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527434A (en) * | 2018-12-14 | 2019-03-29 | 江南大学 | A kind of salted egg albumen dried eggs and preparation method thereof |
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