Sweet steamed egg containing contents and preparation method of sweet steamed egg
A technology for content and steamed eggs, applied in the direction of food science, etc., can solve the problems of weakening the tender and smooth taste and bright color of steamed eggs, lack of taste, and old taste.
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Embodiment 1
[0088] A sweet steamed egg containing content (red beans) is prepared by the following preparation method:
[0089] (1) According to the ratio of parts by weight, weigh 24.5 parts of eggs, 55.8 parts of water, and 6 parts of condensed milk to obtain material 1, then take 9.85 parts of whole milk powder, 9.85 parts of skim milk powder, 6 parts of non-dairy creamer, white Mix 5 parts of granulated sugar, 0.3 part of monoglyceride and 0.5 part of modified soybean lecithin to obtain material 2;
[0090] (2) Put material 1 into the mixing tank first, then add material 2 while stirring, so that material 2 is evenly dispersed and dissolved in material 1, after mixing, continue to stir at 1000r / min for 10 minutes, and then let it stand for 10 minutes;
[0091] (3) the material obtained in step (2) is pumped into the filter bucket and crosses 80 mesh screens to remove impurities and undissolved components therein;
[0092] (4) Using a fully automatic filling and sealing machine, first...
Embodiment 2
[0101] A preparation method of a sweet steamed egg containing content (mango) is the same as that in Example 1, except that the red beans in the content are replaced with diced 1x1x1cm mango.
[0102] The mango-flavored steamed egg product obtained in this example was subjected to sensory evaluation, physical and chemical index detection and microbial index detection, and the results are shown in Table 10.
[0103] Table 10 Inspection results of mango-flavored steamed egg products
[0104]
[0105]
[0106] In order to further prove the innovation of the present invention in the formula and production process, we combined the steamed egg product (hereinafter referred to as steamed egg 1) obtained in Example 1 and Example 2 with the steamed egg (hereinafter referred to as steamed egg 1) in the application number 201310630493.2 (hereinafter referred to as Steamed egg 2) has carried out the comparison of sensory evaluation. Then two kinds of steamed egg products of the inv...
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