Microwave processed egg product and preparation method thereof

Abstract

The invention relates to a microwave processed egg product which uses egg powder, starch, white granulated sugar, vegetable oil, sorbitol, phosphate, xanthan gum, edible salt, monosodium glutamate, soy powder, 5-flavor nucleotide, vitamin E and baking powder as main materials and prepared by microwave processing and drying and a preparation method of the microwave processed egg product. The preparation method comprises the steps of: mixing uniformly the egg powder and starch powder; adding liquid charging stock of the vegetable oil; mixing; adding tap water; mixing as paste; preparing wet particles / or extruding and forming; heating by a microwave production line; palletizing secondarily; drying by hot air; packaging; and continuously heating by the microwave production line. The egg product is convenient to produce, high in work efficiency, and environment-friendly and sanitary. Uniform microporous channels from inside to outside are formed in the prepared product after microwave processing. After hot water or soup base is added into the product, the product absorbs water quickly and expands and floats on the hot water or soup base, so that the inherent color, flavor and taste of fried egg are well represented, the attractiveness and nutrition of a main foot are improved, and the microwave processed egg product is suitable for an ingredient of a convenient food.

Description

technical field [0001] The invention belongs to the technical field of microwave food processing, and particularly relates to a kind of powdered egg or fresh egg, starch, white sugar, vegetable oil, sorbitol, phosphate, xanthan gum, edible salt, monosodium glutamate, soy sauce powder, 5-flavor Nucleotides, vitamin E and baking powder are the main raw materials and microwave-processed egg products processed and dried by microwaves and their preparation methods are mainly suitable for ingredients in instant foods, such as: instant noodles, instant soup, instant rice noodles and other specific food. Background technique [0002] At present, it is difficult to present eggs alone in fast-moving industrial foods as a traditional food that is both nutritious and delicious. The reason is that fresh eggs cannot be presented in a suitable form in convenience foods. Although there are egg granules processed by hot-air drying or freeze-drying in practice, there are situations such as u...

AI Technical Summary

Problems solved by technology

Eggs made by freeze-drying also have the disadvantages of poor molding, easy breakage, strict requirements on equipment, high manufacturing cost, and unfavorable promotion.

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