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Quinoa shredded egg thin pancake and manufacture method thereof

A production method and technology of quinoa eggs, which are applied in the field of food processing, can solve the problems of uneven surface of egg skin, limitations of industrial production, low qualification rate, etc., and achieve good egg liquid coagulation characteristics, good uniformity, and soft taste Effect

Inactive Publication Date: 2019-12-10
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the frying process, there are air bubbles in the egg liquid, causing the surface of the egg skin to be concave and uneven, and the color is dull.
In addition, the directly formed egg skin is easy to break during processing, and the pass rate is low, so it is not suitable for applications such as food packaging, which limits the use of industrial production.

Method used

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  • Quinoa shredded egg thin pancake and manufacture method thereof
  • Quinoa shredded egg thin pancake and manufacture method thereof
  • Quinoa shredded egg thin pancake and manufacture method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of preparation method of quinoa egg skin, comprises the following steps:

[0026] (1) Raw egg pretreatment: beat the raw egg with an egg beater, and then separate the egg white and egg yolk;

[0027] (2) Egg liquid premixing: Weigh 4 parts of water, 45 parts of egg white, and 50 parts of egg yolk by weight, stir in advance, and gradually add 15 parts of quinoa flour at a stirring speed of 400r / min, stir well until there is no agglomeration, and record as Mixture A;

[0028] (3) Seasoning oil configuration: Weigh 6 parts of vegetable oil, 1 part of glycerin, and 3 parts of butter, heat and melt the butter in advance, fully mix with vegetable oil and glycerin, and record it as mixed liquid B;

[0029] (4) Preparation of slurry: mix mixed solution A and mixed solution B, add 1 part of glyceryl monostearate, 0.5 part of glucono-δ-lactone, mix thoroughly to obtain a slurry, and set aside;

[0030] (5) degassing: the slurry obtained in step (4) is degassed, the vacuu...

Embodiment 2

[0034] A kind of preparation method of quinoa egg skin, comprises the following steps:

[0035] (1) Raw egg pretreatment: beat the raw egg with an egg beater, and then separate the egg white and egg yolk;

[0036] (2) Egg liquid premixing: Weigh 5 parts of water, 50 parts of egg white, and 50 parts of egg yolk by weight, and stir in advance, at a stirring speed of 400r / min, gradually add 15 parts of quinoa flour, stir well until there is no agglomeration, and record as Mixture A;

[0037] (3) Seasoning oil configuration: weigh 4 parts of vegetable oil, 2 parts of glycerin, and 5 parts of butter, heat and melt the butter in advance, fully mix with vegetable oil and glycerin, and record it as mixed solution B;

[0038] (4) Preparation of slurry: mix mixed solution A and mixed solution B, add 2 parts of glyceryl monostearate and 1 part of glucono-δ-lactone, mix thoroughly to obtain a slurry, and set aside;

[0039] (5) degassing: the slurry obtained in step (4) is degassed, the...

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Abstract

The invention discloses a manufacture method for a quinoa shredded egg thin pancake, and relates to the technical field of food processing. The manufacture method comprises the following steps of: preprocessing raw material eggs, premixing egg liquids, preparing seasoning oils, preparing thick liquids, carrying out degasification, preparing shredded egg thin pancakes, and carrying out freezing preservation. The quinoa shredded egg thin pancake manufactured by the manufacture method is golden and oily, has soft taste, has the fragrance of yolks and few quinoa nut fragrances, is free from bubbles and creases and has good evenness. Since the quinoa shredded egg thin pancake is refrigerated at a temperature of 18 DEG C below zero, the appearance of the quinoa shredded egg thin pancake does nothave an obvious difference after unfreezing is conducted.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing quinoa shredded egg skin. Background technique [0002] Traditional egg skins are directly mixed with egg liquid and starch to form a slurry, and fried in a pan until formed. The air bubbles in the egg liquid during the frying process cause the surface of the egg skin to be concave and uneven, and the color is dull. In addition, the directly formed egg skin is easy to break during processing and has a low pass rate. It is not suitable for applications such as food packaging, which limits industrial production. Egg skin is mainly used in the raw materials of the catering industry, and it is often found in egg skin dumplings, egg skin burritos, egg skin rice balls, cold egg skin shreds and dish ingredients. Due to the delicate processing process and high product requirements, the egg skin needs to be developed into a quick-frozen and ready-to-eat pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L7/10A23L33/10A23L5/10A23L3/36
CPCA23L15/30A23L7/198A23L33/10A23L5/15A23L3/36
Inventor 刘华桥阮丹丹李山
Owner HUBEI SHENDAN HEALTHY FOOD
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