Japanese tofu is also called egg tofu. 1. soybean meal as raw material, first of all, soybean meal dispersed in water to form a white cloudy liquid, Xu Xu added to the hot water, and then filtered under the state of heating, remove the soybean meal, get soybean milk. 2. in the hot soybean milk to add seasoning, cooled down to add egg white for mixing, and then filtered again, so that the egg white and soybean milk to form a mixture of homogeneous service-like liquid. 3. the emulsion with the vegetable yards into the cup, heat it and make it hot coagulated to make egg tofu. This method is characterized by the fact that only the egg white is added to the soy milk, so the phenomenon of excessive coagulation of the egg white, which occurs when whole eggs are used, does not occur, and the so-called "meat-removal" phenomenon is not used. In addition, no coagulant is used, and only heat is used for coagulation. Soymilk and egg white are coagulated while remaining gelatinous, resulting in a frozen gelatinous product. The coagulation time is short, the color is light white, and the flavor and texture are excellent.

Example

Put 200 grams of soybean meal into 400 grams of water to soak for 1 hour to get 600 grams of emulsion.

The emulsion was injected into 500 grams of hot water at a temperature of 80 to 95°C at a rate of 100 grams per minute. After injection, it was left for about 10 minutes and filtered to remove the solid components to obtain 1 kilogram of soymilk at a temperature of 90°C. Add 50 grams of chemical seasoning and 50 grams of soy sauce to the hot soy milk and allow it to cool. When cooled to 40°C 700 g of egg white was added, mixed with a homogenizer and filtered again to obtain 1.7 kg of emulsion. In a cup with a volume of 200 ml, 5 g each of shrimp, chicken, ginkgo and mushrooms were pre-packed and then filled with 150 g of soy milk, followed by heating the cup in hot water for 40 minutes. The egg tofu processed using the method of the present invention is in the form of frozen gelatin and has an appetizing appearance. The taste is good and the flavor is light.