Preparation of duck egg sauce

A technology for duck eggs and soybeans, applied in the fields of food preparation, application, food science, etc., can solve the problem that egg sauce products have not yet been reported, and achieve the effect of increasing added value

Inactive Publication Date: 2009-10-28
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there is no report on the egg sauce product developed with duck eggs as raw material

Method used

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  • Preparation of duck egg sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] see figure 1 , the preparation method of duck egg sauce comprises the following steps:

[0033] (1) Bean selection: Select soybeans that are dry, uniform in size, without wrinkled skin, and without rot and mildew, and peel them.

[0034] (2) Washing: Put soybeans in clean water and rinse with running water to remove sediment, pods, floating beans and other impurities.

[0035] (3) Soaking: Put the washed soybeans in a container and soak them in water for 3 hours. There will be no wrinkles on the surface of the beans and no white heart inside the beans.

[0036] (4) Cooking: After draining the water, steam the soybeans at a temperature of 100°C for 30 minutes until the soybean tissue is fully festered, and the soybeans can be powdered without being caught by rubbing with a little force.

[0037] (5) Inoculation: Spread the out-of-cooked soybeans on the koji mixing table and mix in flour and glucose. The amount of flour is 40% of the soybean raw material, and the amount...

Embodiment 2

[0042] The preparation method of duck egg sauce comprises the following steps:

[0043] (1) Bean selection: select dry broad beans with uniform grains, no wrinkled skin, and no rot and mildew, and peel them.

[0044] (2) Washing: Put broad beans in clean water and rinse with running water to remove sediment, bean pods, floating beans and other impurities.

[0045] (3) Soaking: Put the washed broad beans in a container and soak them in water for 4 hours. There will be no wrinkles on the surface of the beans and no white heart inside the beans.

[0046](4) Cooking: After draining the water, cook the broad beans at a temperature of 100°C for 45 minutes, until the soybean tissue is fully festered, and can be turned into powder without being caught by hand.

[0047] (5) Inoculation: Spread the out-of-cooked broad beans on the mixing table and mix in flour and glucose. The amount of flour is 40% of the raw material of broad beans, and the amount of glucose is 10% of the raw materia...

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PUM

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Abstract

The invention relates to preparation of duck egg sauce, including following steps: (1) selecting soya beans; (2) cleaning soya beans; (3) immersing soya beans; (4) steaming soya beans; (4) inoculating: adding flour, glucose and koji spirit to the steamed soya bean to obtain the koji; (6) making soya bean koji; (7) making duck egg soup; (8) fermenting: adding egg soup into the soya bean koji, stirring uniformly, fermenting to obtain a duck egg sauce which is in reddish brown, great luster, and thick fragrance. The produced duck egg sauce has special fragrance and taste of egg; due to abundant nutrients contained in the duck egg, nutrition and health-care function thereof is developed, and application range thereof is expanded by the egg sauce development. And eggs broken in the production, transportation process is used to increase the added value of the duck egg.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing sauce. Background technique [0002] my country is the world's largest duck breeding country, with an annual output of about 3.5 million tons of duck eggs and an annual export volume of about 50,000 tons of duck eggs. The per capita duck egg possession has exceeded the world average. Duck eggs are rich in effective active ingredients. Egg yolk is rich in protein, fat, vitamins, trace elements, calcium, lecithin and iron. Among them, iron has the highest utilization rate and is a natural food for blood enrichment. The albumin contained in the protein has the function of scavenging active oxygen, can enhance human immunity, and achieve the effect of preventing cancer. Nutrient content in 100 grams of duck eggs: energy 180 kcal, protein 12.6 grams, fat 13 grams, carbohydrates 3.1 grams, folic acid 125.4 micrograms, cholesterol 565 milligrams, vitamin A 261 micro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/32A23L1/29A23L27/60A23L15/00A23L33/00
Inventor 孙汉巨姜绍通潘丽军郑志丁琦
Owner HEFEI UNIV OF TECH
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