The invention discloses a novel dried egg and a
processing technology thereof and belongs to the technical field of
food processing. On the basis of
egg protein hydrolysate, the novel dried egg comprises 0.5-1.5% of salt, 1-3% of
sugar, 2-3% of soybean sauce, 1.5-3% of concentrated
halogen soup, 0.4-0.45% of composite
phosphate and1.2-1.8% of composite auxiliary materials, wherein the composite auxiliary materials are mixtures which are obtained according to the
mass ratio of
konjac glucomannan to
kudzu powder, wherein the
mass ratio is 3:7. A fresh egg is cleaned with clear water and air-dried, beaten and separated,
egg white is obtained and slowly stirred evenly,
alkaline protease is added for enzymolysis for some time under most appropriate conditions, and then enzymolysis
protein fluid is obtained; a certain amount of enzymolysis
protein fluid is taken,
seasoning and the auxiliary materials are added according to a formula, the mixture is mixed evenly, poured into a mold, heated for shaping, sterilized and packaged, and then the novel dried egg is obtained. The product is provided with a flat and
smooth surface, and is even in texture, appropriate in
hardness, elastic, fine and smooth in taste and moderate in
halogen flavor; compared with a common dried egg, the technology and
nutrition are both improved.