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Preparation method of fermented egg sauce

A technology of egg sauce and eggs, which is applied in food preparation, application, food science, etc., to achieve the effects of rich nutrition, added value, and easy digestion and absorption

Inactive Publication Date: 2011-11-02
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the egg sauce product that is further developed with eggs as raw material has not been reported yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The preparation method of fermented egg sauce comprises the following steps:

[0031] (1) Bean selection: select soybeans that are dry, uniform in size, wrinkled, and free from rot and mildew;

[0032] (2) Washing: Wash the soybeans with running water to remove impurities;

[0033] (3) Soaking: Soak the washed soybeans for 8 hours. There are no wrinkles on the surface of the beans, and there is no white heart inside the beans. It is advisable to easily divide them into two halves by lightly squeezing them with your hands;

[0034] (4) Cooking: Drain the water, cook the soybeans at a temperature of 121°C and a pressure of 0.1MPa for 15 minutes, until the soybean tissue is fully festered, and the soybeans can be made into powder without being caught by hand, and cooled to room temperature to obtain cooked soybeans;

[0035] (5) Egg pretreatment: Wash the egg shell with clean water, break it into the container, take the whole egg liquid, stir the whole egg liquid fully, f...

Embodiment 2

[0040] The preparation method of fermented egg sauce comprises the following steps:

[0041] (1) Bean selection: select dry broad beans with uniform grains, no wrinkled skin, and no rot and mildew, and peel them;

[0042] (2) Washing: Wash the broad bean flap with running water to remove impurities;

[0043] (3) Soaking: Soak the washed fava bean for 16 hours until the fava bean tissue is fully festered, rub it with your hands to form powder without being caught, and cool to room temperature;

[0044] (4) Cooking: Drain the water, cook the broad bean splits for 20 minutes at a temperature of 121°C and a pressure of 0.1 MPa, and cook the broad bean splits out of the pot;

[0045] (5) Egg pretreatment: Wash the eggshell with water, break it into a container, take the whole egg liquid, stir the whole egg liquid fully, filter out the eggshell, egg film, frenulum and other impurities, and put it under the condition of 60 ℃ Add 0.8% animal proteolytic enzyme of egg mass, hydrolyz...

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PUM

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Abstract

The invention relates to a preparation method of a fermented egg sauce. The preparation method comprises the following steps: (1) selecting beans (soya beans or broad beans); (2) washing the beans; (3) immersing the beans; (4) stewing the beans; (5) obtaining an egg enzyme hydrolysate through egg pretreatment; (6) inoculating: preparing a koji material through cooling the beans after taking the stewed beans out of a pan, mixing with the wheat flour and the egg enzyme hydrolysate, and adding a koji essence; (7) preparing soya bean koji or broad bean koji; and (8) fermenting: uniformly mixing the soya bean koji or the broad bean koji, and fermenting to prepare the egg sauce with a sauce paste having a red-brown color, a good luster and a heavy sauce flavor. The egg sauce prepared in the invention has the characteristics of particular egg fragrance and umami, and the eggs which have abundant nutrition as poultry eggs are developed into the egg sauce, so the effect of nutrition and health care functions of the eggs is performed, and the application scope of the eggs is broadened. Broken eggs, which are generated in processes of production and transportation, are changed into valuables from wastes, so the added value of eggs is increased.

Description

technical field [0001] The invention belongs to a method for preparing food, in particular to a method for preparing sauce. Background technique [0002] my country is a big country in the world for laying hens, and the per capita egg possession has exceeded the world's average level. It is extremely rich in nutrients, especially contains protein, fat, lipids, minerals and vitamins and other nutrients necessary for the human body, and has a very high digestion and absorption rate, which can be called a high-quality nutritious food. For humans, eggs have the best protein quality, second only to breast milk. The calories contained in an egg are equivalent to the calories of half an apple or half a cup of milk. Egg yolk is rich in lecithin, sterols, lecithin, calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins. These ingredients are of great benefit to improving the function of the nervous system. brain food. Traditional Chinese medicine believes that eggs are sw...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/32A23L27/60A23L15/00
Inventor 孙汉巨丁琦陈哲石娟黄梅英王静
Owner HEFEI UNIV OF TECH
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