PREPARATION OF EGG COOKED IN FORM OF BEAN CURD WITH SMELL OF EGG REMOVED

摘要

PURPOSE:To remove the smell of egg of steamed egg custard, by adding whey cheese with low fat to raw ingredients for egg cooked in the form of bean curd. CONSTITUTION:Raw ingredients for egg cooked in the form of bean curd is blended with 0.3-2w/w% based on ingredients of whey cheese with low fat having fat content <=6w/w based on dry cheese to remove fishy smell. To obtain a product with cheese taste, 10-20w/w whey cheese is added. The raw ingredients are then heated by steam.