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Instant egg product and preparation method thereof

A technology of eggs and products, applied in food preparation, food science, application, etc., can solve the problem of no convenient eggs

Active Publication Date: 2013-05-29
HENAN HENGRUI STARCH TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, there are only fresh eggs or pickled eggs on the market at present, and there is no instant instant egg similar to that of instant noodles.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Weigh 65g of whole egg powder, 12g of wheat flour, 1.6g of modified starch and 0.4g of xanthan gum. After granulation, subpackaging, microwave drying, and then secondary granulation, and then use hot air to dry, use metal detectors to remove iron again, and vibrate to make granules with a diameter of 0.2~1.2cm.

Embodiment 2

[0023] Weigh 75g of whole egg powder, 10g of wheat flour, 2.3g of modified starch, and 0.2g of xanthan gum. After fully mixing, use a metal detector to remove iron in the powdery substance, slowly add water to knead the dough, and then use a granulator to carry out a After granulation, subpackaging, microwave drying, and then secondary granulation, and then use hot air to dry, use metal detectors to remove iron again, and vibrate to make granules with a diameter of 0.2~1.2cm.

Embodiment 3

[0025] Weigh 70g of whole egg powder, 11g of wheat flour, 2.0g of modified starch, and 0.3g of xanthan gum. After fully mixing, use a metal detector to remove iron in the powdery substance, slowly add water to knead the dough, and then use a granulator to carry out a After granulation, subpackaging, microwave drying, and then secondary granulation, and then use hot air to dry, use metal detectors to remove iron again, and vibrate to make granules with a diameter of 0.2~1.2cm.

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PUM

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Abstract

The invention provides an instant egg product and a preparation method thereof. The instant egg product comprises whole egg powder, wheat meal, modified starch and xanthan gum in mass ratio of (65-75): (10-12): (1.6-2.3): (0.2-0.4). The preparation method of the instant egg product comprises the following steps of: weighting and completely mixing the raw materials, kneading dough, pelletizing, and performing microwave drying, secondary pelletizing, and sieve shaking, thus preparing the particles with diameter of 0.2-1.2 cm. The preparation method provided by the invention is used for preparing the instant egg product.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an instant egg product and a preparation method thereof. Background technique [0002] Eggs are rich in lecithin, triglycerides and vitellin, which have a great effect on the nervous system and physical development, and can prevent the mental decline of the elderly. The lecithin in egg yolk can promote the regeneration of liver cells and improve Increase the amount of human plasma protein, enhance the body's metabolic function and immune function. Rich vitamin B2 can decompose and oxidize carcinogens in the human body, and trace elements such as selenium and zinc also have anti-cancer effects. [0003] Eggs contain almost all the nutrients needed by the human body, and are an ideal nutrient bank for human beings. Eggs and their products are suitable for large-scale promotion. [0004] But, only have fresh egg or salted egg on the market at present, do not have the instant instant...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 丁世海张永孙春芳王伊云
Owner HENAN HENGRUI STARCH TECH CO LTD
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