The invention mainly relates to the technical field of
ovalbumin processing, and discloses a preparation method of a low-energy
ovalbumin compound
snack food, which comprises the following steps: (1) preparing raw materials, (2) weighing the raw materials and auxiliary materials in proportion and filling, (3) shaping with
warm water, (4) pre-freezing at 80 DEG C, (5) freeze-
drying, and (6) baking. The preparation method is unique, the raw materials are simple, the prepared
ovalbumin compound product is crisp in taste and rich in fragrance, and the nutritional ingredients of the materials can be effectively kept. According to the method, by adding transglutaminase, the gel property can be obviously enhanced, the product texture is obviously improved, and the product yield is increased; the coconut milk is added and then blanched, so that the peculiar smell of the product can be removed, and then the baking treatment is performed, so that the scorch
aroma is added, and the rehydration of the product is delayed. The prepared product solves the problems of single taste, insufficient
flavor and the like of eggs prepared by a traditional method, provides high-quality
protein and supplements dietary fibers, and can meet the fat-reducing requirement and pleasure the diet experience at the same time.