Nutritional dried egg filled with fruit and vegetable juice inside

A technology of fruit and vegetable juice and dried eggs, which is applied in the field of nutritious dried eggs, can solve the problems of weak toughness, single product nutrition, and insufficient elasticity, and achieve the effects of easy industrial production, simple production process, and mature equipment

Inactive Publication Date: 2015-02-18
GUIZHOU MIAOGANMA FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 denaturat...

Method used

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  • Nutritional dried egg filled with fruit and vegetable juice inside

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Embodiment 1

[0032] A nutritious dried egg containing fruit and vegetable juice, the product formula is as follows: 60g of egg liquid, 10g of fruit and vegetable juice, 1g of compound seasoning, 0.006 parts of food additives;

[0033] Egg liquid refers to poultry eggs passing through the egg sorting machine, after selecting intact poultry eggs with no cracks in the egg shell, using a high-pressure water gun to wash the stains on the surface of the egg shell, and then soaking in disinfectant, rinsing with clean water, drying and putting into the beaten egg In the machine, the eggshell is separated from the egg liquid, and it is obtained by filtering after beating the eggs;

[0034] Compound seasoning is a seasoning made of soy sauce, chicken essence, monosodium glutamate, cooking wine, and salt. Its formula includes: 100g of egg liquid, 2g of soy sauce; 0.3g of chicken essence; 0.6g of monosodium glutamate; 5g of cooking wine; 3g of salt;

[0035] Fruit and vegetable juice is a mixture obta...

Embodiment 2

[0047] A nutritious dried egg containing fruit and vegetable juice, the product formula is as follows: 70g of egg liquid, 15g of fruit and vegetable juice, 2g of compound seasoning, 0.007 parts of food additives;

[0048] Egg liquid refers to poultry eggs passing through the egg sorting machine, after selecting intact poultry eggs with no cracks in the egg shell, using a high-pressure water gun to wash the stains on the surface of the egg shell, and then soaking in disinfectant, rinsing with clean water, drying and putting into the beaten egg In the machine, the eggshell is separated from the egg liquid, and it is obtained by filtering after beating the eggs;

[0049] Compound seasoning is a seasoning made of soy sauce, chicken essence, monosodium glutamate, cooking wine, and salt. Its formula includes: 100g of egg liquid, 4g of soy sauce; 0.6g of chicken essence; 1.5g of monosodium glutamate; 7g of cooking wine; 4g of salt;

[0050] Fruit and vegetable juice is a mixture obta...

Embodiment 3

[0062] A nutritious dried egg containing fruit and vegetable juice, the product formula is as follows: 80g of egg liquid, 20g of fruit and vegetable juice, 3g of compound seasoning, 0.008 parts of food additives;

[0063] Egg liquid refers to poultry eggs passing through the egg sorting machine, after selecting intact poultry eggs with no cracks in the egg shell, using a high-pressure water gun to wash the stains on the surface of the egg shell, and then soaking in disinfectant, rinsing with clean water, drying and putting into the beaten egg In the machine, the eggshell is separated from the egg liquid, and it is obtained by filtering after beating the eggs;

[0064] Compound seasoning is a seasoning made of soy sauce, chicken essence, monosodium glutamate, cooking wine, and salt. Its formula includes: 6g for 100g of egg liquid; 0.9g of chicken essence;

[0065] Fruit and vegetable juice is a mixture obtained by filtering the juice of fresh apples and lemons;

[0066] Food a...

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L1/212A23L15/00A23L19/00
CPCA23L15/20
Inventor 王瑜龙开成李立郎朱彦明龙南张洁
Owner GUIZHOU MIAOGANMA FOOD
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