Egg-contained dry food

Abstract

The invention relates to an egg-contained dry food and aims to solve the problems of poor water absorption and expansibility, poor taste, poor floatability and high product price of the traditional egg-contained dry food. The egg-contained dry food is prepared by the following steps of: mixing the following components in parts by weight: 1500-3500 parts of egg powder, 1000-3000 parts of starch, 500-1500 parts of granulated sugar, 200-400 parts of vegetable oil, 250-350 parts of table salt, 50-150 parts of gourmet powder and 1-5 parts of carotene; then, stirring by using water with the mass concentration of 1-10% and the temperature of 0-30 DEG C to form a dough with the water content of 10-40%, wherein the water internally contains a swelling agent; then, forming by using a granulator to prepare grains, heating the grains to over 85 DEG C at the microwave strength of 500-3000J/g within 10-60s, and drying the grains until the water content is up to 8-20%; and then, drying the grains under hot air of 50-80 DEG C until the water content is up to 1-8% and the volume weight is up to 0.20-0.30g/ml to obtain the egg-contained dry food, wherein the egg-contained dry food is porous, the weight of the egg-contained dry food is increased by 4-8 times when the egg-contained dry food restores because of absorbing water in hot water or soup with the temperature over 80 DEG C for 2-5 min, and the restored food floats on the surface of boiling water or soup after 5min.

Description

technical field [0001] The invention relates to instant food, in particular to a dry food containing eggs. Background technique [0002] Now adding hot water, the dried food containing eggs used in edible convenience foods can be divided into vacuum-dried products, freeze-dried products, and microwave-dried products. [0003] The first two kinds of dry food are processed by heating and cooking raw materials containing eggs, and then directly depressurizing or freeze-drying; however, the processing methods involved are steaming, frying and other cooking methods before drying. The hygienic management is very complicated, and most of the vacuum drying and freeze drying require large-scale equipment, high operating costs (energy consumption, etc.), and other restrictions, the price of the product is relatively high. [0004] The dry food containing eggs produced by the first two processes has the following disadvantages: After adding hot water for a few minutes to restore, some...

AI Technical Summary

Problems solved by technology

[0006] In view of the above situation, in order to overcome the defects of the prior art, the purpose of the present invention is to provide a dry food containing eggs, which can effectively solve the problems of the existing dry foods containing eggs, such as poor water absorption and expansibility, poor taste, and poor floatability. Bad and high product prices

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