Traditional Chinese Egg tofu: Fermentation Process, Recipe & Home Production Guide
In short: Traditional Chinese Egg tofu: Fermentation Process, Recipe & Home Production Guide (Tofu (Bean Curd)). This entry documents a fermentation & aging taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 5226 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Egg tofuIn the past, processed egg tofu was made by adding coagulants such as glucono delta-lactone, calcium sulfate, calcium chloride, and magnesium chloride to raw materials such as soy milk and eggs.However, when coagulants are used to process egg tofu, the egg components solidify first, resulting in a so-called "meat separation" phenomenon, and the commodity value is significantly reduced. In order to overcome the phenomenon of meat separation, Japanese patents have introduced new processing methods. The former performs enzyme treatment on eggs in advance to remove the coagulation ability of eggs, and then mixes them with soy milk and coagulant; the latter removes the coagulation ability of eggs by first heating and coagulating the eggs and then emulsifying them, and then mixes them with soy milk and coagulant.Both methods require complex pretreatment and the addition of coagulants, and the amount of eggs can only be 20 to 30% of soy milk.This method can overcome the above shortcomings and process egg tofu with good flavor and rich nutrition.If whole eggs are used, the separation of the meat during thermal coagulation will be increased due to the different coagulation temperatures of the egg yolk and egg white. The sulfur protein contained in the egg yolk will produce the smell of hydrogen sulfide; the cholesterol content in the egg yolk is high, so people with hyperlipidemia should stay away from it; in addition, the egg yolk is an acidic food and the egg white is an alkaline food. The egg yolk can offset the effect of the protein, especially the color of the egg yolk, which will affect the color of the product. …
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Lei Cheng
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