Egg product as well as processing method and device thereof

Abstract

The invention discloses an egg product as well as a processing method and device thereof, relating to the technical field of deep processing of egg products and being invented for ensuring that the egg product meets the requirements for convenience and rapidness and the nutritional components of the egg product can be effectively increased and remained. The method comprises the following steps of: preparing egg product processing raw materials, wherein the processing raw materials include egg powder, starch, edible oil, seasoning and water, the egg powder and the starch are 60% of the total weight of the processing raw materials, the edible oil, the seasoning and the water are 40% of the total weight of the processing raw materials; the egg powder is 20-50% of the total weight of the processing raw materials, the starch is 10-30% of the total weight of the processing raw materials, the edible oil is 1-3% of the total weight of the processing raw materials, the seasoning is 15-25% of the total weight of the processing raw materials and the water is 12-24% of the total weight of the processing raw materials; stirring the processing raw materials into dough; forming the stirred dough into granules; and carrying out microwave processing on the formed granulated materials to obtain a granulated egg product.

Description

technical field [0001] The invention relates to the technical field of deep processing of egg products, in particular to an egg product, a processing method thereof, and a device for processing egg products. Background technique [0002] With the development of social economy, people's requirements for material culture are constantly improving, and the pace of society and life is also accelerating. The rapid rise of convenience food has also driven the development of various convenience ingredients, raw materials and other related industries. [0003] Although the current convenience food is convenient, the disadvantages of its processing technology have caused the loss of the nutritional labeling of the convenience food. Taking egg products as an example, one of the processing methods in the prior art is to use hot air to dry egg products, that is, to heat from the outside of the material, the water evaporates from the outside to the inside, the drying speed is slow, and th...

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Problems solved by technology

[0003] Although the current convenience food is convenient, the disadvantages of its processing technology have led to the loss of the nutritional content of the convenience food

Taking egg products as an example, one of the processing methods in the prior art is to use hot air to dry egg products, that is, to heat from the outside of the material, the water evaporates from the outside to the inside, the drying speed is slow, and the long-term drying will greatly damage the nutritional components. , and the ascites of the dried product is poor, so it cannot achieve the purpose of quick and convenient

Another processing method is to use freezing to dry egg products. Although this method can achieve the purpose of fast and maintaining the nutritional content of egg products, its production industrialization continuity is poor and the production cost is too high.

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