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High-protein egg flour and preparation method thereof

A high-protein, egg-based technology, which is applied in food preparation, the function of food ingredients, and food ingredients containing natural extracts, etc., can solve the problems of no diet and health care function, single nutrition, etc., and achieve improved nutritional value, unique flavor, and formula The effect of sound science

Inactive Publication Date: 2014-11-05
凤阳县小岗村粮油食品发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many types of flour available in the market, but they are single in nutrition and do not have the function of food therapy and health care, so they can no longer meet people's needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] A high-protein egg flour is characterized in that it is made from the following raw materials in parts by weight (kg):

[0019] Wheat 500, wheat germ 15, egg liquid 40, walnut powder 11, peanut powder 13, yam 25, cowpea 19, Hericium erinaceus 22, condensed milk 4, red pepper 4, soda cracker crumbs 12, pig large intestine 23, Polygonatum 3, polygala 2. Achyranthes bidentata 1.5, Polyporus 1.2, Codonopsis 1.7, Maple Leaf Grass 1.2, Sweet Violet 2.3, Nutritional Additive 11;

[0020] The nutritional additive is made of the following raw materials in parts by weight (kg): 12 blueberries, 13 longan, 7 shepherd's purse, 9 lotus seeds, 20 pork liver, 30 wine, 25 rice vinegar, 2 loofah, 3 hops, 2 pumpkin flowers, pomegranate leaf 5;

[0021] The preparation method is as follows: (1) Mix wine, rice vinegar, loofah, hops, pumpkin flowers, and pomegranate leaves into an iron pot, put a wire net on it, place pig liver on the net, cover the pot, and put it on a high heat After...

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PUM

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Abstract

The invention discloses a high-protein egg flour and a preparation method thereof, and is characterized in that the high-protein egg flour is prepared from the following raw materials in parts by weight: 500-550 parts of wheat, 10-15 parts of wheat germs, 40-45 parts of an egg liquid, 10-11 parts of a walnut powder, 12-13 parts of a peanut powder, 22-25 parts of Chinese yam, 18-19 parts of cowpeas, 20-22 parts of hericium erinaceus, 4-5 parts of condensed milk, 3-4 parts of red pepper, 10-12 parts of soda biscuit crumbs, 21-23 parts of pig large intestines, 2-3 parts of polygonatum sibiricum, 1-2 parts of polygala tenuifolia, 1.5-2 parts of radix achyranthis bidentatae, 1-1.2 parts of polyporus umbellatus, 1.4-1.7 parts of codonopsis pilosula, 1-1.2 parts of mukdenia rossii koidz, 2-2.3 parts of sweet violet, and 10-11 parts of a nutrition additive. The flour is fine and smooth in mouthfeel, unique in flavor, and reasonable and scientific in formula; the added egg liquid and various nut powders contain rich proteins, and enhance the nutritional value of the flour; and in addition, the flour contains various Chinese herbal medicines, has the health care effect, and can enhance physique with regular eating.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to flour, in particular to a high-protein egg flour and a preparation method thereof. Background technique [0002] Flour is a powder made from wheat, which can be made into steamed buns, bread and other foods. At present, there are various types of flour supplied on the market, but they are single in nutrition and do not have the function of food therapy and health care, so they can no longer meet people's needs. Contents of the invention [0003] The object of the present invention is to provide a high-protein egg flour and a preparation method thereof. The present invention has the characteristics of nutrition, health and unique flavor. [0004] The technical scheme adopted in the present invention is: [0005] A high-protein egg flour is characterized in that it is made from the following raw materials in parts by weight: [0006] Wheat 500-550, wheat germ 10-...

Claims

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Application Information

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IPC IPC(8): A23L1/105A23L1/32A23L1/30A23L7/104A23L15/00
CPCA23L7/152A23L7/198A23L13/20A23L19/09A23L19/20A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 张玉奇
Owner 凤阳县小岗村粮油食品发展有限公司
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