2. Add seasoning to the hot soybean milk, add protein after cooling, mix, and filter again to make the protein and soybean milk form a uniform mixed serving liquid.
3. put the emulsion and the vegetable code into a cup, heat it and make it thermally solidify, and make the egg tofu.
The characteristic of the method is that only egg protein is added to the soybean milk, so the phenomenon of excessive protein coagulation, that is, the so-called "meat separation" phenomenon, which occurs when whole eggs are used will not occur. Moreover, without use a coagulant, only heating is use for solidification, and soybean milk and protein are solidified under that condition of keeping colloid, so that a jelly-like product can be for. Short solidification time, pale white color, good flavor and taste.
In addition, by adding animal and plant dishes, the alkalescent egg tofu can be adjusted into neutral or weakly alkaline food which is in line with nutrition.
photos of egg and tofu ingredients (14 photos) Example 2 grams of soybean powder was soaked in 4 grams of water for 1 hour to obtain 6 grams of emulsion.
inject the emulsion into 5 grams of hot water at 8 ~ 95℃ at a rate of 1 grams per minute.
after injection, it was left for about 1 minutes, and the solid components were removed by filtration to obtain 1 kg of soybean milk with a temperature of 9℃.
add 5g of chemical seasoning and 5g of soy sauce to the hot soybean milk and let it cool.
After cooling to 4℃, 7g 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 mushroom in a 2ml cup, then inject 15g of soybean milk, and then heat the cup in hot water for 4min.
The egg tofu processed by this method is jelly-like, and its appearance can stimulate appetite. Good taste and light flavor.
for details, please refer to the following link (Baidu encyclopedia)
/view/669668.htm.