Nutritional dried egg filled with fruit and vegetable juice inside

Abstract

The invention discloses a nutritional dried egg filled with fruit and vegetable juice inside. Eggs are used as a main raw material, fresh fruit and vegetable juice is used as an auxiliary material, and the nutritional dried egg filled with fruit and vegetable juice inside is prepared from the following raw materials in parts by weight: 60-80 parts of beaten egg, 10-20 parts of fruit and vegetable juice, 1-3 parts of compound seasoning and 0.001-0.01 part of food additive. The fruit and vegetable juice is filled inside the dried egg through a pulp wrapping mold, the provided nutritional dried egg enables dried egg rich in protein and fruit and vegetable juice rich in vitamins and dietary fibers to be combined, and the nutrition complementary efficacy can be achieved; the dried egg is filled with the fruit and vegetable juice, the texture properties of the dried egg can be changed, and the dried egg has elasticity and good mouthfeel; the nutritional dried egg is in accordance with the modern food nutrition complementation concept, has special flavor, and is a novel highly-processed egg product with great market potential; and besides, the process is simple, the equipment is mature and industrial production can be realized conveniently.

Description

technical field [0001] The invention relates to a food and processing technology, in particular to a nutritious dried egg containing fruit and vegetable juice. Background technique [0002] There are many researchers in the development and research of dried eggs. Among them, Master Shen’s dried eggs are currently a representative product. Later, Chinese patents have disclosed some other products for the improvement of dried eggs. Among them, the patent "a high calcium Dried Eggs and Preparation Method thereof" Patent No.: CN201210379579.8 discloses a product that achieves the effect of calcium supplementation by adding calcium-containing additives to make up for the low calcium content in ordinary dried eggs. The Chinese patent "Using frozen eggs Method for Processing Dried Eggs with Egg Liquid"Patent No.: CN201110108852.9 discloses a method for preparing dried eggs with frozen egg liquid, which provides a method of freezing egg liquid at -10°C to produce dried eggs to preve...

AI Technical Summary

Problems solved by technology

Invention patent "A new production process of dried egg tofu" patent number: CN201310253508.8 is to solve the problem of single nutritional value by adding eggs to traditional dried tofu, and make the product taste more creamy

[0005] First of all, the product has a single nutrition, mainly egg protein, which does not meet the nutritional complementarity and comprehensive balanced health concept of modern people;

[0006] Secondly, the dried eggs currently on the market are mainly made of egg protein through heat denaturation, which tastes dry and tasteless. It needs to be fried or cold-dressed, or eaten after marinating to have a luscious taste.

[0007] Finally, if the dried eggs currently on the market are made of pure egg liquid, their elasticity is insufficient and their toughness is not strong. Some manufacturers add some colloids to the dried eggs in order to change their taste and make them more tough. increase, but the reduction of egg liquid also reduces nutrients, which does not meet the concept of high-nutrition food with dried eggs

Images