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Tamagoyaki and processing method thereof

A processing method and technology of jade, applied in the fields of application, food preparation, food science, etc., can solve the problems of hard and brittle products, easy to break, easy to produce pores, etc., and achieve the effect of tender taste, avoiding breakage, and improving elasticity

Inactive Publication Date: 2015-04-08
SHANDONG HELI AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The term Tamagoyaki comes from Japan, Korea and Taiwan. It is a product made of eggs, edible oil, starch, etc., which are heated and cooked into cakes and then rolled up. Tamagoyaki is an egg product. Its advantages are: It is golden in color and attractive, rich in nutrition, and the production method is simple, but it also has its disadvantages. It is easy to produce pores during the production process, the product is hard and brittle, and it is easy to break during the rolling process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: a kind of tamagoyaki, made from the following raw materials in weight ratio: 50-70% fresh egg liquid, 5-15% edible oil, 10-20% water, 0.2-1% elasticizer, 1% salt ~ 3%, starch 2 ~ 6%, sugar 1 ~ 4%, other raw materials 2 ~ 5%; the edible oil is soybean oil or salad oil or peanut oil, etc.; the elasticizer is: transglutaminase, Curdlan gum, sodium caseinate, and maltodextrin are mixed and compounded according to the mass ratio of 30-48:15-25:20-38:5-15: the starch is wheat starch, tapioca starch or potato starch Starch, etc.; the sugar is white granulated sugar or glucose, etc.; the other raw materials are meat grains or shredded shallots.

[0022] A kind of processing method of above-mentioned tamagoyaki is characterized in that, comprises the following steps:

[0023] (1) Egg liquid preparation: shell the eggs and beat them evenly for later use;

[0024] (2) Homogenization preparation: Dissolve the elasticizer in water, stir and disperse evenly, then add ...

Embodiment 2

[0030] Embodiment 2: a kind of tamagoyaki, made of the following raw materials by weight: 65% fresh egg liquid, 10% edible oil, 10% water, 1% elasticizer, 1.5% salt, 2.5% starch, 3% sugar %, other raw materials 2%; the edible oil is soybean oil or salad oil or peanut oil, etc.; the elasticizer is: transglutaminase, curdlan, sodium caseinate, maltodextrin 48:15~25:20~38:5~15: The mass ratio is mixed and compounded; the starch is wheat starch, tapioca starch or potato starch, etc.; the sugar is white sugar or glucose, etc.; the other The raw material is meat or chives.

[0031] A kind of processing method of above-mentioned tamagoyaki is characterized in that, comprises the following steps:

[0032] (1) Egg liquid preparation: shell the eggs and beat them evenly for later use;

[0033] (2) Homogenization preparation: Dissolve the elasticizer in water, stir and disperse evenly, then add it to the egg liquid, weigh other materials and add them to the egg liquid, stir gently to d...

Embodiment 3

[0039] Embodiment 3: a kind of tamagoyaki, made of the following raw materials in weight ratio: 50-70% of fresh egg liquid, 5-15% of edible oil, 10-20% of water, 0.2-1% of elasticizer, 1% of salt ~ 3%, starch 2 ~ 6%, sugar 1 ~ 4%, other raw materials 2 ~ 5%; the edible oil is soybean oil or salad oil or peanut oil, etc.; the elasticizer is: transglutaminase, Curdlan gum, sodium caseinate, and maltodextrin are mixed and compounded according to the mass ratio of 30-48:15-25:20-38:5-15: the starch is wheat starch, tapioca starch or potato starch Starch, etc.; the sugar is white granulated sugar or glucose, etc.; the other raw materials are meat grains or shredded shallots.

[0040] A kind of processing method of above-mentioned tamagoyaki is characterized in that, comprises the following steps:

[0041] (1) Egg liquid preparation: shell the eggs and beat them evenly for later use;

[0042] (2) Homogenization preparation: Dissolve the elasticizer in water, stir and disperse even...

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PUM

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Abstract

The invention discloses a tamagoyaki. The tamagoyaki is characterized by being prepared from the following raw materials in percentage by weight: 50-70% of fresh egg juice, 5-15% of edible oil, 10-20% of water, 0.2-1% of an elasticizer, 1-3% of salt, 2-6% of starch, 1-4% of sugar, and 2-5% of other raw materials. The invention further discloses a processing method of the tamagoyaki. With the adoption of the technical scheme, the tamagoyaki and the processing method disclosed by the invention have the beneficial effects that the product is more tender and smoother in taste, and remarkably improved in elasticity on the basis of ensuring the attractive colour and rich nutrition of the product by adding the elasticizer, and a rupture phenomenon of the product during a curling process is avoided; the product is fine and uniform in interior texture, and free from a pore phenomenon by using a high-pressure homogenizer.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a tamagoyaki and a processing method thereof. Background technique [0002] The term Tamagoyaki comes from Japan, Korea and Taiwan. It is a product made of eggs, edible oil, starch, etc., which are heated and cooked into cakes and then rolled up. Tamagoyaki is an egg product. Its advantages are: It is golden in color and attractive, rich in nutrition, and the production method is simple, but it also has its disadvantages. It is easy to produce pores during the production process, the product is hard and brittle, and it is easy to break during the rolling process. Contents of the invention [0003] The object of the present invention is to provide a tamagoyaki with fresh taste, smooth mouthfeel and full elasticity. [0004] In order to achieve the above object, the technical scheme adopted in the present invention is as follows: a kind of tamagoyaki, which is characterized in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
CPCA23V2002/00
Inventor 张庆玉王志建苏良华孔晓
Owner SHANDONG HELI AGRI DEV
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