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Edible dried egg and production method thereof

A production method and a technology for edible eggs, which are applied in the field of deep processing of eggs, can solve the problems of being unfit for the elderly and children to eat, the taste is not delicate and refreshing enough, and the outer surface of the product has a heavy taste, etc. Uneven taste effect

Active Publication Date: 2014-09-17
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are some dried egg products on the market, but most of them have uneven taste, the taste is not delicate and refreshing, and the taste is not very ideal
In terms of production technology, firstly, the taste of the current dried egg products is uneven, the taste of the products after marinating is too light, and the taste of the outer surface of the products is too strong; secondly, coagulants are added in the process of producing dried eggs, resulting in The resulting dried egg product has a hard taste and is not suitable for the elderly and children

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] An edible dry egg, calculated in parts by weight, the original solution is mixed and evenly prepared by 800 parts of egg liquid, 30 parts of tea-flavored egg fragments, 15 parts of water, 5 parts of white sugar, 5 parts of salt, 5 parts of soy sauce, and 1 part of monosodium glutamate Finally, the injection mold is heated and solidified, and then marinated with halogen material and dried. The parts by weight of each component in the marinade are 80 parts of water, 15 parts of table salt, 5 parts of white sugar, 2 parts of monosodium glutamate, 10 parts of soy sauce, 5 parts of star anise, 5 parts of cinnamon and 5 parts of cumin.

[0037] An edible dried egg is characterized in that it is produced by the following steps:

[0038] (1) In parts by weight, 30 parts of tea-flavored eggs and 15 parts of water are mixed, and the resulting mixture is circularly ground through a colloid mill, so that the tea-flavored eggs become fragments with a particle size less than or equal...

Embodiment 2

[0045] An edible dried egg, the stock solution is mixed evenly with 1000 parts of egg liquid, 45 parts of tea-flavored egg fragments, 25 parts of water, 13 parts of white sugar, 13 parts of salt, 13 parts of soy sauce, and 2 parts of monosodium glutamate, and then heated and solidified by injection molding , and then marinated with marinade. The parts by weight of each component in the marinade are 120 parts of water, 23 parts of table salt, 8 parts of white sugar, 3.5 parts of monosodium glutamate, 15 parts of soy sauce, 7.5 parts of star anise, 7.5 parts of cinnamon, and 7.5 parts of cumin.

[0046] An edible dried egg is characterized in that it is produced by the following steps:

[0047] (1) In parts by weight, 45 parts of tea-flavored eggs and 25 parts of water are mixed, and the resulting mixture is circularly ground through a colloid mill, so that the tea-flavored eggs become fragments with a particle size of less than or equal to 0.5 cm;

[0048] (2) Pour the fresh e...

Embodiment 3

[0055] An edible dried egg, the stock solution is mixed evenly with 1200 parts of egg liquid, 60 parts of tea-flavored egg fragments, 40 parts of water, 20 parts of white sugar, 20 parts of salt, 20 parts of soy sauce, and 3 parts of monosodium glutamate, and then heated and solidified by injection molding , and then marinated with marinade and dried. The parts by weight of each component in the marinade are 150 parts of water, 30 parts of table salt, 10 parts of white sugar, 5 parts of monosodium glutamate, 20 parts of soy sauce, 10 parts of star anise, 10 parts of cinnamon and 10 parts of cumin.

[0056] An edible dried egg is characterized in that it is produced by the following steps:

[0057] (1) In parts by weight, 60 parts of tea-flavored eggs and 40 parts of water are mixed, and the resulting mixture is circularly ground through a colloid mill, so that the tea-flavored eggs become fragments with a particle size less than or equal to 0.5 cm;

[0058] (2) Pour the fresh...

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Abstract

The invention relates to an edible dried egg and a production method thereof, which consists of 800-1200 parts of egg liquid, 30-60 parts of tea-flavored eggs, 15-40 parts of water, 5-20 parts of white sugar, and 5 parts of salt. ~20 parts, 5~20 parts of soy sauce, and 1~3 parts of monosodium glutamate are mixed and prepared evenly, heated and solidified by injection molding, and then marinated with marinade. The edible dried egg according to the invention has uniform taste, tender and smooth mouthfeel, and is convenient and ready-to-eat.

Description

technical field [0001] The invention belongs to the field of egg deep processing, and in particular relates to an edible dried egg and a production method thereof. Background technique [0002] The general public is increasingly demanding instant snack foods that are easy to carry. At present, some dried egg products have been sold in the market, but most of them have uneven taste, and the taste is not delicate and refreshing enough, and the taste is not very ideal. In terms of production technology, firstly, the taste of the current dried egg products is uneven, the taste of the products after marinating is too light, and the taste of the outer surface of the products is too strong; secondly, coagulants are added in the process of producing dried eggs, resulting in The resulting dried egg product has a hard mouthfeel and is not suitable for the elderly and children. Contents of the invention [0003] The technical problem to be solved by the present invention is to prov...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 刘华桥戴淑香阮丹丹
Owner HUBEI SHENDAN HEALTHY FOOD
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