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Salted egg yolk spicy strip

A technology of salted egg yolk and spicy strips, which is applied in the direction of food ingredients as taste improvers, food ingredients as odor improvers, food science, etc. It can solve the problem of single taste of spicy strips, low nutritional value of spicy strips, and excessive sodium intake To achieve the effect of improving chewiness, enriching nutritional value and improving ductility

Pending Publication Date: 2019-12-17
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are the following problems in the commercially available spicy strips: ①The nutritional value of the spicy strips is not high, and the taste and color are pursued, and a large number of additives are used in the spicy strips
②The taste of spicy strips is relatively simple
④There is a lot of sodium in spicy strips, which will cause excessive sodium intake

Method used

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  • Salted egg yolk spicy strip
  • Salted egg yolk spicy strip

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of salted egg yolk spicy strips, mainly comprising the following steps:

[0030] (1) In parts by weight, weigh 40 parts of high-gluten flour, 15 parts of salted egg white, 15 parts of salted egg yolk, 5 parts of lemon juice, 6 parts of fructooligosaccharide, 10 parts of sesame oil, 2 parts of pickled pepper, 3 parts of peppercorns 4 parts, chili powder;

[0031] (2) Add high-gluten flour and salted egg white (the amount used is 35% of the total amount of salted egg yolk white) to the dough mixer at 25 rpm for 15-25 minutes, and proof for 0.5 hours after the dough is finished, to obtain the first Proof the dough once;

[0032] (3) After mixing the salted egg yolk (the amount is 40% of the total amount of salted egg yolk), sesame oil (the amount is 30% of the total amount of sesame oil), lemon juice and the remaining salted egg white, add it to the first proofed dough, Knead the dough at 40 rpm for 25 minutes, and proof for 0.5 hours after the dough...

Embodiment 2

[0040] A processing method of salted egg yolk spicy strips, mainly comprising the following steps:

[0041] (1) In parts by weight, weigh 37 parts of high-gluten flour, 18 parts of salted egg white, 15 parts of salted egg yolk, 4 parts of lemon juice, 7 parts of fructooligosaccharide, 10 parts of sesame oil, 2 parts of pickled pepper, 3 parts of peppercorns 4 parts, chili powder;

[0042] (2) Add high-gluten flour and salted egg white (30% of the total amount of salted egg white) into the dough mixer at 25 rpm for 15-25 minutes, and proof for 0.5 hours after the dough is finished to obtain the first Proof dough;

[0043] (3) After mixing the salted egg yolk (the amount is 40% of the total amount of salted egg yolk), sesame oil (the amount is 30% of the total amount of sesame oil), lemon juice and the remaining salted egg white, add it to the first proofed dough, Knead the dough at 40 rpm for 25 minutes, and proof for 0.5 hours after the dough is finished, to obtain the secon...

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PUM

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Abstract

The invention discloses a salted egg yolk spicy strip and a processing method thereof. The salted egg yolk spicy strip is prepared from the following raw materials: high gluten flour, salted egg yolks, salted egg whites, lactosyl fructoside, pickled peppers, wild peppers, sesame oil and lemon juice, and ingredients are natural. The protein content in the spicy strip is increased, the nutritional value of the spicy strip is enriched, long and salty flavor is achieved, the salted egg yolk spicy strip is tasty and delicious, and has slight chewiness.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to salted egg yolk spicy strips and a preparation method thereof. The invention is researched and developed by Hubei Shendan Jiangkang Food Co., Ltd. (Key Laboratory of Egg Product Processing, Ministry of Agriculture and Rural Affairs). Background technique [0002] Spicy strips are also called big gluten, vegetarian beef tendon, etc. It is a casual snack made of flour or other grains as the main raw material. Because of its cheap price and attractive fragrance, it is deeply loved by domestic consumers. [0003] At present, there are the following problems in the commercially available spicy strips: 1. The nutritional value of the spicy strips is not high, and a large number of additives are used in pursuit of taste and color. ②The taste of spicy strips is relatively simple. Spicy is the main flavor, supplemented by other flavors, such as sweet and spicy, spicy, spicy an...

Claims

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Application Information

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IPC IPC(8): A23L7/117A23L7/104A23L7/17A23L15/00A23L27/00
CPCA23L7/117A23L7/104A23L7/17A23L15/00A23L27/00A23V2002/00A23V2200/04A23V2200/14A23V2200/16A23V2200/15
Inventor 刘华桥阮丹丹李双艳
Owner HUBEI SHENDAN HEALTHY FOOD
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