Instant complex type egg custard and its processing method

A processing method and composite technology, applied in food preparation, food science, application, etc., can solve problems that have not been seen yet, and achieve the effect of rich variety, unique flavor and good taste

Inactive Publication Date: 2008-10-15
LONGYAN JIAGE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are no ready-to-eat fish, poultry meat, fruits and vegetables, dried fruits and other custard products combined with eggs for sale or related reports on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0023] Example 1 The ratio of raw materials is by weight: shelled whole egg 40%, fish paste 10%, water 30%, starch solution 10%, salt 1%, coagulant solution 0.5%, monosodium glutamate 0.5%, lard 1%, ginger juice 1%, thickener solution 5%, bifidus factor 1%. The preparation method of fish meat paste is as follows: take about 1.5 kg grass carp, remove fish scales and viscera, wash, remove fish bones and fish skin, select fish meat to soak in clean water for 20 minutes, cut into pieces, and use a beater to make fish meat paste. Mix the above raw materials and add 0.01% red yeast rice, stir evenly, fill the liquid fish egg soup into shape, cook at 90°C for 40 minutes, cool with tap water or naturally, pack the finished product and refrigerate at 5°C after passing the inspection .

[0024] The product is ready to eat after opening the bag, with delicate and smooth taste, the fragrance of eggs and fish, and bright red color. It can be stored for 6 days at room temperature, and can...

example 2

[0025] Example 2 The ratio of raw materials is by weight: 40% egg yolk, 50% peanut pulp, 2% starch solution, 5% thickener solution, 1% salt, 0.5% coagulant solution, 0.5% chicken essence, and 1% bifidity factor; Among them, the peanuts are roasted and crispy, soaked in water for 2 hours, and ground into peanut pulp by a refiner. Other processes are the same as example 1.

[0026] The product is ready to eat after opening the bag. The taste is delicate and smooth, with the aroma of egg yolk and peanut, and the color is golden and bright. It can be stored for 6 days at room temperature, and can be stored for 60 days at 5°C.

example 3

[0027] Example 3 raw material ratio by weight: egg white 72.5%, water 10%, emulsifier solution 10%, thickener solution 5%, salt 0.7%, coagulant solution 0.3%, chicken essence 0.5%, bifid factor 1%. Other processes are the same as example 1.

[0028] The product is ready to eat after opening the bag. The taste is delicate, smooth, tender, crisp, the protein is fragrant, and the color is white and bright. It can be stored for 6 days at room temperature, and can be stored for 60 days at 5°C.

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PUM

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Abstract

The invention relates to an instant compound egg custard and the processing method thereof. The series products of instant compound egg custard are prepared by following steps: selecting eggs, and fish or poultry and meat, or dry fruit or fruit and vegetables as main materials, adding ingredients such as starch, thickening agent, firming agent and bifidus factor; mixing; blending uniformly; packaging and shaping; steaming; cooling; packaging; refrigerating; etc. The instant compound egg custard has the advantages of rich varieties, good taste, unique flavor and instant food, and is suitable for various cooking methods. The product can be stored for 6 days at normal temperature condition and for 60 days at 0 to 7 DEG C.

Description

1. Technical field [0001] The invention relates to an egg product processing method, in particular to an instant compound custard and a processing method thereof. 2. Background technology [0002] Bird eggs can generally be divided into three parts: eggshell, albumen (egg white) and egg yolk, and the proportions of each part, taking eggs as an example, the eggshell accounts for about 11%, the egg white accounts for about 57%, and the egg yolk accounts for 32%. . Eggs contain 12-13% protein, 11-12% fat, 1-2% inorganic matter, a small amount of vitamins and trace carbohydrates. Eggs are rich and balanced protein, its amino acid composition is perfect, and it is easily digested and absorbed. Therefore, nutritionists often use the protein of eggs as a standard to evaluate the protein of other foods. For a long time, eggs have been considered as very ideal foods. However, existing egg products mainly contain marinated eggs, preserved eggs, salted eggs, tea eggs, etc., and ther...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/326A23L15/00A23L17/10
Inventor 邱春和史清波
Owner LONGYAN JIAGE FOOD
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