Egg tofu is made from eggs and soya beans as the main raw material. Gluconic acid lactone is used as a coagulant. The slurry is directly poured into the packaging box, and it is formed by warming and molding. It is a kind of healthy and nutritious food. food. 1. Materials and Processing Equipment (1) Raw materials, auxiliary materials and formula: 100kg soybeans, 40kg eggs, 0.3kg glucose lactone, 0.2kg defoamer, polyethylene plastic bags, boxes, etc. (2) Processing equipment scales, stainless steel containers, juicers, separating screens, stirrers, plate heat exchangers, egg beaters, vacuum filling machines, cooking tanks, cooling tanks, etc. 2. Processing process Soybean → screening → weighing → soaking → washing → refining → separation → adding eggs → boiling pulp → pulping → filling → warming → cooling forming → finished products. 3. Technical points (1) Screening In order to improve the quality of processing, raw materials must be screened to remove debris, sand, and stones. In general, mechanical screening machines, electromagnetic screening machines, pneumatic dust collectors, and specific gravity destoning machines can be used for screening. New soybeans with neat particles, no insect eyes, and no mildew should be selected as raw materials. (2) The weighing of raw soybeans is measured by water level measurement or weighing measurement. (3) Soaked soybeans should be soaked in water, water temperature and soaking time. Generally, the amount of water absorbed by soybeans is about 11 times the amount of soybeans, and the amount of soyabean water added is the proportion of 1 kg of soybeans added with 2 kg to 2.5 kg of cold water. Bubble bean water temperature is generally controlled at 17 °C ~ 25 °C, the water temperature is too high we must promptly change the water. The pH of bubble water requires more than 6.5. If the acidity is too high, change the water in time. Bubble bean time should be flexibly controlled according to the season and room temperature. It takes 14h to 16h in winter, 12h to 14h in spring and autumn, and 6h to 8h in summer. Usually 1t soybeans plus 2t water, so should use no less than 3m3 bubble bean container. Soaked soy surface is bright, no wrinkled skin, elasticity, bean skin is not easy to take off, beanie was milky white, slightly concave, easy to break. (4) Soaked soaked soybeans should be washed with water to remove detached soybean skin and acidic bubble water to improve product quality. (5) Refining Soak the soaked soybeans with a stone mill or a wheel grinder. In order to fully release the protein from soybeans, grind it twice. When grinding the first pass, add water while feeding and grind to a thicker paste. The amount of water added during refining is generally 2 times that of soybeans and should not be too much or too little. After the soybeans are refined, they should not be dwelled. Dilutions should be promptly added to the appropriate amount of hot water at 50°C to control the decomposition of proteins and propagation of bacteria, and the protein can be dissolved in water to facilitate extraction. When heating water, add a certain amount of defoamer. The method is: take about 0.3% to 0.5% of the soybean oil in the container into the container, add 50 °C ~ 60 °C hot water 10kg, pour into the milk after mixing, you can eliminate the foam in the milk. (6) After separation of the slurry, the slurry and slag are separated. In order to fully extract the protein, 3 separations are generally performed. In the first separation, sieves were separated by 80 mesh to 100 mesh, and sieves were separated by 60 mesh to 80 mesh in the second and third separations. After each separation, hot water of about 50°C is used to rinse the bean dregs so that the soymilk is completely dissolved from the dregs and the next separation is performed. The final protein content in bean dregs does not exceed 2.5. (7) Add eggs Select fresh eggs, shell, stir, add soybean milk according to formula proportion, mix evenly. (8) The boiled milk should be quickly boiled after adding the egg, so that the bean flavor and slightly bitter taste disappear, increasing the smell of beans, to create the necessary conditions for the pulp. The filtered soybean milk into the pot, cover the lid, boil and cook 2min ~ 3min. Pay attention not to burn too hard, and to raise the slurry while heating it while using a spoon to prevent it from sticking. If a plate heat exchanger is used, the heating speed is fast and the product quality is good. The heating temperature is required to be 95°C to 98°C and held for 2 to 4 minutes. After the milk is heated, it is cooled to below 30°C. (9) Dispense Glucono-Lactone before dissolving Add 1.5 times warm water before adding, and then quickly add it to soybean milk cooled to 30°C, and mix well. Gluconic acid lactone should be used with the distribution, daily storage should pay attention to moisture, otherwise it will fail. (10) Filling The blended soybean milk mixture is poured into a finished bag (box) using a filling machine and vacuum-packed. (11) warm milk filling filling with water bath or steam heating, the temperature is 90 °C ~ 95 °C, keep 15min ~ 20min. (12) Cooling molding uses cold water cooling and natural cooling. As the temperature decreases, soy milk forms a delicate, white tofu. The texture of egg tofu is delicate and tender, with pure taste and delicious taste. It has dual nutrients of eggs and soybeans and is expected to become an essential convenience food in people's daily life.
CONDITION - All natural. TOP Grade quality! No chemical added to dye the colour;
ORDER - 1000 grams per order with properly packed;
NATURE - Sweet and Neutral in Nature from traditional prospective;
PURPOSE - Good for eye sight and sleep wellness;
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