a duck egg

Abstract

The invention discloses a dried duck egg. Its raw and auxiliary materials include, in parts by weight, 10-30 parts of salted egg white, 70-90 parts of duck egg liquid, 0.05-0.5 part of chicken essence seasoning, 0.5-5 part of white sugar, water soluble Ginger powder 0.01-0.1 part, compound moisture retaining agent 0.05-0.5 part, dark soy sauce 0.5-3 part, spiced essential oil 0.01-0.1 part, yeast extract 0.05-0.5 part. The dried duck eggs have a smooth taste, good elasticity in the mouth, suitable fresh and salty taste, and high nutritional value. They are suitable for stir-frying, cold salad, direct consumption, fried and seasoned as snacks, and have good market application prospects.

Description

technical field [0001] The invention relates to a dried egg for a meal, in particular to a dried duck egg. The present invention is researched and developed by Hubei Shendan Healthy Food Co., Ltd. (Key Laboratory of Egg Product Processing, Ministry of Agriculture and Rural Affairs). Background technique [0002] Dried eggs have been produced for a long time. At present, most dried eggs are made of eggs. Dried eggs are made from eggs through seasoning, stirring, steaming, baking and other processes. They can generally be used as a side dish. At present, duck eggs are rarely used for making. The main reason may be related to the relatively strong fishy smell of duck eggs. Common duck egg products on the market are mainly preserved eggs and salted eggs at present, and fresh duck eggs are not too common to use in families. Therefore, how to improve the scope of use and use purposes of fresh duck eggs remains to be solved. [0003] At present, salted egg whites have been used i...

AI Technical Summary

Problems solved by technology

[0003] At present, salted egg whites have been used in some dried eggs. For example, in CN 102669724 A "Production Process of Dried Eggs", it is mentioned that salted egg whites are used after desalination by reverse osmosis membrane, and the salt content is not higher than 1%. It seems that this method is feasible, but it is not very feasible in terms of actual production, mainly because there is a problem of high cost, and general enterprises cannot realize production, and the utilization of salted egg white is actually limited; CN 103798837 A "leisure duck egg "Dry preparation method" mentions that the semi-finished product after thermal solidification is soaked in water and then cut according to the requirements. After drying, it is put into marinated C liquid for 30-60 minutes, and stirred every 3-10 minutes. This method increases the soaking and marinating. link, process increases, production cycle increases, and cost increases. In addition, both soaking and marinating links have operations that are transferred to the next link, which increases the chance of semi-finished products being damaged, thereby reducing the product qualification rate; "Methods of Egg Dried" mentions that salted egg whites are desalted by electroosmosis in series (salt content up to 3%), and marinated for 2-3 hours after molding, which also has the problems of difficulty in actual operation, long production cycle, and reduced pass rate; CN 104522725 A "A Double Protein Dried Egg and Its Production Method" mentions that reconstituted egg white, that is, salted egg white, is made by heat denaturation, desalination with water, dissolution of desalted egg white, and pH adjustment. During the production process, there are operations such as denaturation and dissolution of egg white protein , that is, the activity and content of reconstituted egg white protein are reduced

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