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Rhodeinae flavored egg bean curd

A technology for dried eggs and scallops, which is applied in the field of food processing to achieve the effects of being flexible, easy to implement and unique in flavor

Inactive Publication Date: 2017-05-24
ANHUI BAOHENG AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A nutritious and health-care type of dried egg is produced by using squid and eggs as the main raw materials, and sugar palm and Baiqian as health-care raw materials. There is no report or product on the market yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1, a kind of dried egg with the taste of scallops and its preparation method, the following steps are adopted:

[0027] A. Pretreatment of squid and squid: take fresh squid and squid, remove impurities, clean them, put them in a meat grinder for grinding, and make squid and squid paste, then pour an appropriate amount of vegetable oil into a stainless steel pot and heat to 120°C , and then add 0.8% minced ginger and 1% minced garlic in the weight of the squid paste, stir-fry for 4 seconds, then pour in the cleaned squid paste, and continue to stir-fry for 2 minutes to prepare cooked squid paste;

[0028] B. Egg pretreatment: take fresh and clean eggs, pour the egg liquid into a stainless steel pot, stir evenly, add 0.3% edible glue of the egg liquid weight, wait for dissolution, and continue to beat for 12 minutes to obtain egg liquid;

[0029] C. Sugar palm pretreatment: Take the young stem tip, put it into the washing tank, wash it with running water, cut i...

Embodiment 2

[0038] Example 2, a kind of dried egg with the taste of scallops and its preparation method, the following steps are adopted:

[0039] A. Pretreatment of squid and squid: take fresh squid and squid, remove impurities, clean them, put them into a meat grinder for grinding, and make squid and squid paste, then pour an appropriate amount of vegetable oil into a stainless steel pot and heat to 130°C , then add 1% minced ginger and 1.4% minced garlic by weight of the squid paste, stir-fry for 3 seconds, then pour in the cleaned squid paste, and continue to stir-fry for 2 minutes to prepare cooked squid paste;

[0040] B. Egg pretreatment: Take fresh and clean eggs, pour the egg liquid into a stainless steel pot, stir evenly, add edible glue with an egg liquid weight of 0.25%, wait for it to dissolve, and continue whipping for 10 minutes to obtain egg liquid;

[0041] C. Sugar palm pretreatment: Take the young stem tip, put it into the washing tank, wash it with running water, cut i...

Embodiment 3

[0057] Example 3, a dried egg with the flavor of scallops, made by the following steps:

[0058] A. Seaweed pretreatment: take fresh seaweed fish, remove impurities, clean it, put it into a meat grinder for grinding, and make seaweed fish paste, then pour an appropriate amount of vegetable oil into a stainless steel pot and heat to 40°C , and then add 1.2% minced ginger and 1.5% minced garlic, stir-fry for 4 seconds, then pour in the cleaned squid paste, and continue to stir-fry for 2 minutes to prepare cooked squid paste;

[0059] B. Egg pretreatment: take fresh and clean eggs, pour the egg liquid into a stainless steel pot, stir evenly, add edible glue with an egg liquid weight of 0.3%, wait for it to dissolve, and continue whipping for 3 minutes to obtain egg liquid;

[0060] C. Sugar palm pretreatment: Take the young stem tip, put it into the washing tank, wash it with running water, cut it into 0.3-0.5 cm long fragments with a chopping machine, add 0.4% fiber of the sugar...

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PUM

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Abstract

The invention discloses a rhodeinae flavored egg bean curd which is prepared from rhodeinae and arenga pinnata as raw materials. Arenga pinnata and cynanchum glaucescens are added at the same time to prepare the rhodeinae flavored egg bean curd. The nutrient values of rhodeinae and eggs are sufficiently utilized, the rhodeinae and the eggs are matched with traditional Chinese medicines with synergistic effects, and thus effects of regulating qi and relieving pain as well as nourishing the stomach and promoting digestion can be achieved. According to the rhodeinae flavored egg bean curd, the raw material arenga pinnata is subjected to enzymolysis by using cellulase, hemicellulase and pectinase, and the cynanchum glaucescens is subjected to primary fermentation by using fruit wine yeast, so that the bitterness of the cynanchum glaucescens can be effectively removed, the alcoholic fragrance can be enriched for a product, and an obtained product is rich in elasticity, delicious in taste, unique in flavor and convenient to carry, has certain healthcare functions, and is capable of remarkably alleviating discomfort of people suffering from food retention and loss of appetite when being taken for a long time. The rhodeinae flavored egg bean curd is simple in preparation process and easy to realize, can meet the development demands of the current market, and can be produced in a large scale.

Description

[0001] This application is a divisional application with application number 201610823555.5, an application date of September 14, 2016, and the title of the invention is "A kind of dried egg with oyster flavor and its preparation method". technical field [0002] The invention relates to the field of food processing, in particular to a dried egg with the flavor of bream and bream prepared by adding Chinese herbal medicines with health-care effects by using bream and eggs as raw materials. Background technique [0003] Seaweed, a general name for Cyprinidae Cyprinidae, also known as Sifangpi, mirror fish, and Caiyuaner. It is a small freshwater fish, the adult body can reach about 6cm; the body is oval or diamond-shaped; the head is short, the mouth is small; a pair of barbels or none; ; ventral pelvic fin; caudal fin forked; lateral line scales complete or incomplete. Seaweed is sweet in taste and flat in nature, and has the effects of invigorating qi, invigorating the splee...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L15/00A23L33/10A23L29/00A23L5/20
CPCA23V2002/00A23V2200/30A23V2200/32A23V2250/76
Inventor 汪凌峰
Owner ANHUI BAOHENG AGRI
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