Method for preparing flavored dried poultry egg
A technology for dried poultry eggs and flavor, applied in the field of preparation of flavored dried poultry eggs, can solve the problems of rotten roasted poultry eggs, loss of taste of roasted poultry eggs, etc., and achieves the effects of good taste, convenient portability and transportation, and simple process control.
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Embodiment 1
[0031] Preparation of flavored dried eggs:
[0032] 1. The composition of raw materials is as follows:
[0033] (1) Raw material formula
[0034] 100 fresh eggs
[0035] 10 parts of water
[0036] (2) Excipient formula
[0037] Salt 2 parts
[0038] 2 parts soy sauce
[0039] 1 part vegetable oil
[0040] MSG 2 parts
[0041] Chicken essence 1 part
[0042] sugar 2 parts
[0043] Cinnamon 2 parts
[0044] Sichuan pepper 2 parts
[0045] Ginger powder 2 parts
[0046] Five-spice powder 1 part
[0047] 2. And prepare according to the following process steps and process parameters:
[0048] (1) Stir 100 parts of egg whole egg liquid and auxiliary material mixture evenly, and let stand at a temperature of 20°C;
[0049] (2) Pour the uniformly stirred material liquid into a non-stick mold, and adjust the pH value to 5 and the temperature to 90°C to form a protein gel with good elasticity and hardness;
[0050] (3) Take the above-mentioned formed material out of the m...
Embodiment 2
[0055] Preparation of flavored dried duck eggs:
[0056] 1. The composition of raw materials is as follows:
[0057] (1) Raw material formula
[0058] Whole duck eggs 95 servings
[0059] 5 parts water
[0060] (2) Excipient formula
[0061] 1 part table salt
[0062] 2 parts soy sauce
[0063] 3 parts vegetable oil
[0064] MSG 1 part
[0065] Chicken essence 1 part
[0066] sugar 1 part
[0067] 1 part cinnamon
[0068] 1 part Chinese prickly ash
[0069] Ginger powder 1 part
[0070] Five-spice powder 1 part
[0071] 2. And prepare according to the following process steps and process parameters:
[0072] (1) Stir 100 parts of whole duck egg liquid and auxiliary material mixture evenly, and let stand at a temperature of 15°C;
[0073] (2) Pour the uniformly stirred material liquid into a non-stick mold, and adjust the pH value to 10 and the temperature to 100°C to form a protein gel with good elasticity and hardness;
[0074] (3) Take out the above-mentioned f...
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