Method for making novel flavored preserved eggs
A production method and flavor technology, which are applied in the field of new-flavored preserved eggs, can solve the problems of failing to meet people's needs, single-flavored preserved eggs, etc., and achieve the effects of being convenient to carry and transport, good in taste and strong in fragrance.
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Embodiment 1
[0035] Preparation of Flavored Preserved Eggs:
[0036] (1) Raw material formula
[0037] Fresh quail egg liquid 900 parts
[0038] 15 parts of water
[0039] (2) Excipient formula
[0040] 10 servings of edible salt
[0041] MSG 2 parts
[0042] cooking oil 2 parts
[0043] Carrageenan 0.2 parts
[0044] 0.2 parts of soybean protein
[0045] 2 parts soda ash
[0046] Tea powder 2 parts
[0047] 2. And prepare according to the following process steps and process parameters:
[0048] (1) Dissolve carrageenan, soybean protein, soda ash, zinc-containing compounds, and iron-containing compounds in water according to the above ratio and stir evenly, then pour into fresh egg liquid, add edible salt, monosodium glutamate, edible oil, and tea powder;
[0049] (2) filter, remove the residue in the egg liquid, and let it stand at a temperature of 5°C;
[0050] (3) Pour the uniformly stirred liquid material into a non-stick mold, and shape it by adjusting the two process param...
Embodiment 2
[0056] Preparation of Flavored Preserved Eggs:
[0057] (1) Raw material formula
[0058] Fresh egg liquid 1000 parts
[0059] 80 parts of water
[0060] (2) Excipient formula
[0061] 25 servings of edible salt
[0062] MSG 8 servings
[0063] 10 servings of cooking oil
[0064] Carrageenan 0.4 parts
[0065] 3 parts soy protein
[0066] Soda ash 15 parts
[0067] 8 servings of tea powder
[0068] 2. And prepare according to the following process steps and process parameters:
[0069] (1) Dissolve carrageenan, soybean protein, soda ash, zinc-containing compounds, and iron-containing compounds in water according to the above ratio and stir evenly, then pour into fresh egg liquid, add edible salt, monosodium glutamate, edible oil, and tea powder;
[0070] (2) filter, remove the residue in the egg liquid, and let it stand at a temperature of 25°C;
[0071] (3) Pour the uniformly stirred liquid material into a non-stick mold, and shape it by adjusting the two process p...
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