Raw material ratio:

Soybean protein isolate (protein content must be greater than 79%) 1 kg.

Egg white powder 200g

800g of potato starch

35 grams of edible salt

Water 4 kg

Salad oil 2 kg

Production method:

1. Mix egg white powder and potato starch evenly for later use.

2. Put the water into the cutter, add the soy protein powder and salt, and mix at low speed 1~2 minutes.

3. Change the medium speed (1800 rpm) and mix for 3 minutes, during which the salad oil is added several times.

4. Change the high speed (3800 rpm) and mix for 2~3 minutes to completely emulsify it.

5. Change the low speed (300 rpm), add the mixed egg white powder and starch, and mix well.

6. The mixed pulp does not need to stand, and it is directly put into a temperature-controlled steamer.

7. Two-stage heating: steam at 80~90 degrees for 50 minutes to slightly solidify, and then steam at100 ~10 degrees for 8~ 15 minutes to set.

Precautions:

The quality of egg white powder is the key to solidification, and adulteration or defective products will not solidify.

Two-stage heating is also the key, so a steamer with temperature control must be used.

TG enzyme and titanium dioxide are not needed. The so-called "Chiba factor" in other online formulas may be TG enzyme.