Bean dregs egg roll and production method thereof
A production method, the technology of bean dregs omelette, applied in the field of food processing, can solve the problems of unfavorable human health, high cholesterol, high sugar, etc., and achieve the effects of good taste, reducing insulin consumption, and lowering cholesterol content
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Embodiment 1
[0044] Embodiment 1: the preparation of bean dregs egg roll
[0045] refer to figure 1 Shown, the production method of the bean dregs egg roll of this embodiment comprises the steps:
[0046] 1) Enzyme elimination with bean dregs: Steam fresh bean dregs through a rice steamer to eliminate enzymes at a temperature of 100°C for 20 minutes to obtain enzyme-inactivated bean dregs;
[0047] 2) Water adjustment and grinding: add appropriate amount of drinking water to the enzyme-inactivated bean dregs prepared in step 1) to adjust the water content to 50wt.%; colloid mill 100-mesh grinding to obtain bean dregs pulp;
[0048] 3) Poultry egg treatment: the whole egg liquid is obtained by passing the eggs through light inspection, cleaning, disinfection, rinsing, beating, filtering and other processes;
[0049] 4) Preparation of sterol vegetable oil: heat peanut oil to 50°C, add 10wt.% (based on peanut oil) of phytosterol ester (specifically β-sitosterol ester), keep the temperatur...
Embodiment 2
[0055] Embodiment 2: the preparation of bean dregs egg roll
[0056] refer to figure 1 Shown, the production method of the bean dregs egg roll of this embodiment comprises the steps:
[0057] 1) Enzyme elimination with bean dregs: Steam fresh bean dregs through a rice steamer to eliminate enzymes at a temperature of 103°C and a steaming time of 15 minutes to obtain enzyme-inactivated bean dregs;
[0058] 2) Water adjustment and grinding: Add appropriate amount of drinking water to the enzyme-inactivated bean dregs prepared in step 1), and adjust the water content to 60wt.%; colloid mill 100 mesh grinding to obtain bean dregs pulp;
[0059] 3) Poultry egg treatment: the whole egg liquid is obtained by passing duck eggs through light inspection, cleaning, disinfection, rinsing, beating, filtering and other processes;
[0060] 4) Preparation of sterol vegetable oil: heat palm oil to 60°C, add 7.5wt.% (based on palm oil) of phytosterol ester (specifically stigmasterol ester), ...
Embodiment 3
[0066] Embodiment 3: the preparation of bean dregs egg roll
[0067] refer to figure 1 Shown, the production method of the bean dregs egg roll of this embodiment comprises the steps:
[0068] 1) Enzyme elimination with bean dregs: Steam fresh bean dregs through a rice steamer to eliminate enzymes at a temperature of 102°C and a steaming time of 17 minutes to obtain enzyme-inactivated bean dregs;
[0069] 2) Adjust water and refine: add appropriate amount of drinking water to the enzyme-inactivated bean dregs prepared in step 1) to adjust the water content to 55wt.%; refine with a colloid mill of 100 mesh to obtain bean dregs pulp;
[0070] 3) Poultry egg treatment: an equal number of eggs and duck eggs are subjected to light inspection, cleaning, disinfection, rinsing, beating, filtering and other processes to obtain whole egg liquid;
[0071] 4) Preparation of sterol vegetable oil: heat rapeseed oil to 55°C, add 9wt.% (based on rapeseed oil) phytosterol ester (specificall...
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