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...

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