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Low-temperature shaped dried egg and processing method thereof

A processing method and technology for dried eggs, which are applied in the directions of food ingredients, food ingredients as coating agents, food ingredients as taste improvers, etc., can solve problems such as loss of nutritional value of eggs, and achieve the effects of shortening molding time and lowering molding temperature.

Inactive Publication Date: 2019-10-18
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this traditional process not only consumes additives but also high temperature will lead to the loss of the nutritional value of the egg itself

Method used

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  • Low-temperature shaped dried egg and processing method thereof
  • Low-temperature shaped dried egg and processing method thereof
  • Low-temperature shaped dried egg and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A dried egg and a processing method thereof, mainly comprising the following steps:

[0029] (1) Take the following raw materials by weight percentage: 45 parts of egg=egg white, 15 parts of egg=yolk, 6.5 parts of 56 ° Red Star Erguotou, 10 parts of corn germ oil (divided into 3.5 parts and 6.5 parts for step (7) , step (8)), 1.7 parts of salt, 0.5 parts of water-soluble ginger powder, 0.5 parts of pepper powder, 0.02 parts of ethyl maltol, 0.28 parts of vanillin, 4 parts of sodium bicarbonate, 8 parts of water, and 1.0 parts of yeast extract 1.5 parts of sugar, 1.5 parts of water-soluble chili powder, 1.5 parts of pepper powder, 1.5 parts of cumin powder, 1.5 parts of sesame, the sum of each raw material meets 100 parts;

[0030] (2) After mixing and stirring the egg white and egg yolk evenly, filter with a 60-mesh filter;

[0031] (3) Ingredients: Add salt, white wine, water-soluble ginger powder, ethyl maltol, vanillin, yeast extract, sugar, and water-soluble chili ...

Embodiment 2

[0038] A dried egg and a processing method thereof, mainly comprising the following steps:

[0039] (1) Take the following raw materials by weight percentage: 50 parts of egg whites, 10 parts of egg yolks, 6.5 parts of 56 ° Red Star Erguotou, 9 parts of corn germ oil (divided into 4 parts and 5 parts for step (6), step (7) )), 1.7 parts of salt, 0.5 parts of water-soluble ginger powder, 0.5 parts of pepper powder, 0.02 parts of ethyl maltol, 0.28 parts of vanillin, 4 parts of sodium bicarbonate, 8 parts of water, 1.0 part of water yeast extract, white sugar 1.5 parts, 2 parts of water-soluble chili powder, 2 parts of pepper powder, 1.5 parts of cumin powder, 1.5 parts of sesame, the sum of each raw material meets 100 parts;

[0040] (2) After mixing and stirring the egg white and egg yolk evenly, filter with a 60-mesh filter;

[0041] (3) Ingredients: Add salt, white wine, water-soluble ginger powder, ethyl maltol, vanillin, yeast extract, sugar, and water-soluble chili powde...

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PUM

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Abstract

The invention discloses a low-temperature shaped dried egg and a processing method thereof. The dried egg mainly takes fresh egg white and fresh egg yolk, and the main production steps include seasoning, injection molding, molding and baking. The method is characterized in that the injection molding and molding steps are as follows: adding an edible alkali solution to the seasoned egg liquid, uniformly stirring the materials, and then injecting the material into a mold to perform molding, wherein the molding temperature is 30-50 DEG C, and after 24h-48h, fixing the egg liquid in the mold to obtain the formed dried egg. The dried egg has soft and tender taste, and has full taste, smooth mouthfeel, long-lasting taste, and long aftertaste, and has a slightly preserved egg-like flavor withoutastringent mouthfeel.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a dried egg and a processing method thereof. The 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] Eggs are one of the best sources of nutrition for humans. Eggs contain a lot of vitamins and minerals and proteins with high biological value. Dried eggs are also one of the deep-processed products of egg products, and a large number of researchers have begun to do research on dried eggs. [0003] At present, in the research field of dried eggs, the focus of research is mainly: ① Develop dried eggs with different tastes and flavors by adding exogenous substances, such as cumin-flavored dried eggs, corn dried eggs, mushroom dried eggs, pickled pepper dried eggs, spicy Dried eggs, etc.; ② Developed dried eggs with complex health f...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L5/10
CPCA23L15/30A23L15/20A23L5/10A23V2002/00A23V2200/14A23V2200/15A23V2200/16A23V2200/22A23V2250/1614A23V2250/18A23V2250/218
Inventor 刘华桥阮丹丹李双艳
Owner HUBEI SHENDAN HEALTHY FOOD
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