What should I pay attention to when heating and solidifying after bagging in the production process

Japanese tofu is also called egg tofu. 1.Using soybean flour as raw material, the soybean flour is first dispersed in water to form a white turbid liquid, which is slowly added to hot water, and then filtered in a heated state to remove soybean meal to obtain soy milk.

2.Add seasonings to the hot soy milk, add egg whites to mix after cooling, and filter again to form a well-mixed serving liquid between the egg whites and the soy milk. 3.

Put the emulsion and dish in a cup, heat it and let it solidify to make egg tofu. The characteristic of this method is that only egg whites are added to soy milk, so that the phenomenon of over-coagulation of egg whites, which occurs when using whole eggs, is not the so-called "de-meat" phenomenon. Moreover, no coagulant is used, only heating is used to solidify, and the soybean milk and egg white can be coagulated while maintaining a gelatinous form, and a gelatinous product can be formed.

The solidification time is short, the color is pale white, and the flavor and taste are good. Example Soak 200 grams of soybean flour in 400 grams of water for 1 hour to obtain 600 grams of emulsion. The emulsion is poured into 500 grams of hot water at a temperature of 80 95 at a rate of 100 grams per minute.

After infusion, it is left for about 10 minutes, filtered to remove the solid ingredients, and 1 kg of soy milk with a temperature of 90 is obtained. Add 50 grams of chemical seasoning and 50 grams of soy sauce to the hot soy milk and let it cool. When cooled to 40, 700 grams of protein were added, mixed with a homogenizer, and filtered again to obtain a kilogram of emulsion.

In a 200ml cup, add 5 grams each of shrimp, chicken, ginkgo biloba and mushrooms, then add 150 grams of soy milk, then heat the cup in hot water for 40 minutes. The egg tofu processed by the method of the present invention is formed into a jelly gelatinous form, and the appearance can arouse appetite. Good taste and light flavor.

Grind the burned gypsum into powder, mix it into gypsum slurry with a bowl of water (about kilograms), pour it into the soybean milk that has just been scooped out of the pot, stir it gently with a spoon, and after a few minutes, the soy milk will condense into tofu flowers. Within about 15 minutes of condensation, gently scoop it into the wooden tray (or other container) that has been laid with a cloth, and after it is full, wrap the tofu flowers with a cloth, cover the board, and press for 10 20 minutes to form water tofu.

Prepare dried tofu. Scoop the tofu flowers into a wooden tray basin, wrap them in a cloth, cover them with wooden boards, pile them with stones, and press them out to make dried tofu. Generally, 10 kg of soybeans can be used to make 25 kg of dried tofu.

Preparation: 500 grams of eggs, 500 grams of soy milk, corn starch, 10 grams, appropriate amount of salt.

The specific steps are as follows:

1. First of all, the eggs are beaten, the soy milk and starch are mixed evenly, and the two are mixed evenly.

2. Then sift the eggs and soy milk.

3. Then steam in a pot with cold water.

4. After serving, cover with tin foil or plastic wrap.

5. Medium and low heat, about 10 minutes after steaming, adjust the time according to the size of the mold.

<>7. After cutting into pieces, put them in the pot and fry them dry, and wait until the tofu is slightly yellow.

As follows: Japanese tofu is made of eggs and natural land plants to extract active ingredients, add some other edible accessories, and is scientifically formulated.

After adding water and boiling, it automatically condenses into "Japanese tofu", which is white and crystal like fat, rich in nutrition, can lower blood pressure, dissolve phlegm, reduce inflammation, beautify, and stop vomiting. Its taste is crisp, the aroma is attractive, the taste is sweet and fragrant, it is comfortable after eating, suitable for all seasons, it is the corrector of the snack category, and it is suitable for wine and meals.

Japanese tofu, also known as egg jade crystal, tamago tofu, originated in the Edo period of Japan, published in 1785 in the "Wanbao Cuisine Secret Box" Tamako Baizhen recorded the production method of tamago tofu, which later spread in Southeast Asia and was introduced to China from Malaysia in 1995.

Japanese tofu has a fresh and smooth taste, but there is no soy content in it. To put it simply, Japanese tofu is made from eggs and broth that are added to a mixture of broth, steamed, and solidified.

However, compared with domestic ones, Japanese egg tofu is generally square and eaten raw directly cold. Chinese "Japanese tofu" is generally round, and there is no habit of eating it cold, or added to hot pot, stewed vegetables, or hung with vegetables to thicken and stir-fry, so it is slightly harder than Japanese egg tofu.

Japanese nutritious tofu series is a popular food newly developed by the center with reference to Japanese technology, also known as egg tofu and tamago tofu, although the texture is similar to tofu, but does not contain any legume ingredients. The main raw materials are eggs, fruits, vegetables, seasonings, etc., the appearance is jade and moist, the taste is smooth and tender, delicious and fragrant. Choose different flavors of seasonings, and you can also produce a variety of flavors such as hemp, sour, and sweet.

Japanese all-nutritious tofu is packaged in special food plastic bags, does not contain any preservatives, and is fully sealed and heat-sterilized, which can be kept fresh, and can also be carried on business trips, and can be eaten out of the bag. Japanese nutritious tofu is cheap and good, and it is very popular in bazaars, families, hotels, restaurants, and food stalls all over China. At present, Japan's nutritious tofu is attacking China's traditional soy products market with its strong competitiveness.

The comprehensive cost of each stick (100 grams) of Japanese tofu is about yuan, (according to the egg ** in various places slightly fluctuating), the market price of yuan (according to the consumption level and market conditions in various places) conservative calculation, each profit is about yuan.

Conditions for setting up a factory: The investment and establishment of a factory must have (1) a single lighting electricity; (2) tap water or sanitary well water; (3) 2-3 workers; (4) Sufficient egg source. The main equipment is the main machine of Japanese tofu production, coding machine, sealing machine, mixer, stainless steel container, pool, etc.

Capital investment in setting up a factory: the technical cost is generally about 1000 1500 yuan, and the equipment is about 15000 yuan. Investment is risky, and it is hoped that the investment will be made after the investigation. It is recommended to ship a little from other places to the market for a test sale, and pay attention to insurance.

Japanese Tofu Ingredients:

Two packs of Japanese tofu, a few small greens, salt, chicken essence.

Steps: 1. Cut the Japanese tofu from the middle, pour it out and cut it into 1cm long pieces for later use. Wash the greens and set aside.

When it's hot or hot, put the Japanese tofu in it and be careful of the oil that spills!

3. Gently pluck it with a spatula (because Japanese tofu is easy to break) so that the tofu is all evenly spread, sprinkle a little salt on top and let it fry for a while.

4. On the other side, blanch the small greens in boiling water, and they will be cooked, but don't blanch them. After scalding, place them in order around the plate (for garnishing, of course, you can also eat them).

5. Gently turn the tofu over with a spatula and continue to fry. Turn over the next side every once in a while, so that the color of both sides of the tofu is about the same, and it looks better.

6. Fry until the color turns golden brown, then add some chicken essence and you can get out of the pan. Put the ** in the small greens.

In this way, a plate of good-looking and delicious dishes can be shot The process of putting salt in front can also be omitted, and a little soy sauce is added at the end instead.

Cut the tofu into pieces about 2 cm thick. Put it in the oil pan and fry it, use a small casserole, put some of your favorite vegetables in it, turn the water to low heat for 10 minutes, and it is easy to non-wax.

You can eat it in a hot pot. Ha ha.

Don't eat more than 5 eggs a week--- they don't cause cancer

Mainly is animal-based protein.

After the reaction, it shows that there are grams of calcium, and the carbonic acid CO2 is gone.

Is there a gram of calcium, and how much calcium carbonate is available

Although Japanese tofu has a tofu-like texture, it does not contain any legume ingredients. Tofu is a kind of food with soybeans as the main raw material, Japanese tofu is made of eggs and natural land plants, extracting active ingredients, adding some other edible accessories, and scientifically formulated. It is also known as egg tofu, jade tofu, and egg jade crystal. It uses eggs as the main raw material, supplemented by pure water, vegetable protein, natural seasonings, etc., refined by scientific formulas, with the smooth and fresh tofu and the delicious fragrance of eggs, and enjoys a good reputation among consumers for its high quality, deliciousness, nutrition, health, convenience and value for money.

Choose different flavors of seasonings, but also produce numb, spicy, sour, sweet and other flavors.

Tofu is a soybean-based food that originated in China and is also common in Vietnam, Japan, and the Korean Peninsula.

Tofu is a green and healthy food invented by Liu An, an alchemist and king of Huainan in China. Today, it has a history of more than 2,100 years and is deeply loved by the people of our country, neighboring countries, and the people of the world. Up to now, it has a complete variety, a wide variety of patterns, unique flavor, simple production process and convenient eating.

It has the effect of high protein, low fat, lower blood pressure, lower blood lipids and lower cholesterol. It is a good food for both raw and cooked, suitable for both young and old, healthy and prolonged.

No, you cannot

It will cause a dull skin tone in the suture area and is not conducive to the health of the baby and mother.

No, ask your doctor for a specific diet.

It's okay to eat, it's just not good for the wound.

The raw materials used in Japanese tofu are: 500 grams of eggs, 500 grams of soy milk, 10 grams of starch, and an appropriate amount of salt.

The specific steps of Japanese tofu processing are as follows:

1. Put the shelled eggs in a bowl, and stir well with the eggs with salt when the soy milk and starch are mixed evenly.

2. Then use a spoon to pass the mixture through the filter screen and fully sieve it in a heat-resistant plastic box.

3. In this step, put the plastic box on the top of the pot to steam under the condition of cold water.

4. When serving the pot, remember to cover the tin foil or plastic wrap and it will be fine.

5. After about 10 minutes of gassing over medium and low heat, adjust the time appropriately according to the mold size of the plastic box.

6. After cooling, you can use a knife to cut the solidified mixture into pieces.

7. Put these pieces into the pot and fry them, and then the tofu will come out of the pot when it is slightly yellow, so that the Japanese tofu will be processed.

Your favorite Japanese tofu can be made at home. The ingredients are simple, and the recipe is not difficult, so let's come together.

Japanese tofu is made of eggs, water and food additives as raw materials, through blending, filling, heating and sterilization and the product can be eaten directly, the production process: whipping eggs, adding mixture, coagulant mixing, filling and sealing, sterilization, cooling, inspection, packing.