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Salt steamed egg with contents and preparation method thereof

A technology of steamed eggs, which is used in food science, food ingredients as taste improvers, food heat treatment, etc., can solve the problems of difficulty in retaining the smooth taste and bright color of steamed eggs, old taste, and hard texture of finished products

Pending Publication Date: 2016-03-30
四川兴食尚科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing procedure is complex and cumbersome, and it will cause secondary pollution after opening the lid. The re-sterilization process will make the finished product harder in texture, older in taste and darker in color, making it difficult to retain the smooth taste and bright color of steamed eggs.

Method used

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  • Salt steamed egg with contents and preparation method thereof
  • Salt steamed egg with contents and preparation method thereof
  • Salt steamed egg with contents and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0090] A salty (seafood sauce) steamed egg containing content (shrimp) is prepared by the following preparation method:

[0091] (1) Cook spice soup: weigh 2 parts of star anise, 2 parts of fennel, 1.5 parts of cinnamon, 1.5 parts of tangerine peel, 1 part of bay leaf, 1 part of kaempferen, and 1 part of clove by weight and wrap them in 80 parts with gauze. Boil a portion of water for 10 minutes, then continue to boil for 50 minutes in a slightly boiling state, then add 6 parts of porcine extract and 4 parts of yeast extract, and the obtained soup is spice soup.

[0092] (2) According to the ratio of parts by weight, weigh 37.5 parts of eggs, 55 parts of water, 7.5 parts of spice soup, and 2.5 parts of soy sauce to obtain material 1, and then add 1.4 parts of white sugar, 0.5 parts of salt, and 0.7 parts of monosodium glutamate , Mix evenly to obtain material 2.

[0093] (2) Put material 1 into a mixing tank first and stir at a stirring rate of 800r / min for 5 minutes, then ad...

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Abstract

The invention discloses a salt steamed egg with contents. The salt steamed egg with contents comprises a steamed egg and a sauce bag. The steamed egg is prepared from an egg, a spice soup, light soy sauce, salt, white sugar, monosodium glutamate, contents and the sauce bag. According to the invention, a unique formula is employed, texture indexes and sensory indexes are used as evaluation standards, and a ratio and addition amounts of raw and accessory materials are strictly demonstrated; and on the basis of the egg with high-quality protein and through cooperative usage of the spice soup prepared by decocting a plurality of spices and key control of the ratio of water and the addition amount of the spice soup, the prepared salt steamed egg with contents has good organization structure, tastes fine and slippery, just melts in the mouth and has fresh fragrance and delicious taste.

Description

technical field [0001] The invention relates to the field of deep processing of egg products, in particular to a salty steamed egg containing contents and a preparation method thereof. Background technique [0002] my country is rich in poultry egg resources, but the egg processing technology is extremely disproportionate to the huge poultry egg output. my country's poultry egg processing is mainly reprocessed eggs (such as salted eggs, preserved eggs, braised eggs), with a single variety and a narrow range of consumer choices; most poultry eggs are marketed without processing, and egg processing is well developed. There are as many as hundreds of eggs in the country, which is far behind developed countries. According to the report of AC Nielsen (a leading global market research organization), personalized and innovative functional and formula egg products and personalized snack foods will be a major consumption trend in the future. [0003] Eggs are known as "the ideal nut...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L17/00A23L17/40A23L13/00A23L19/00A23L5/10
CPCA23V2002/00A23V2200/16A23V2300/24
Inventor 赵志峰罗雅杰高颖谢王俊靳岳
Owner 四川兴食尚科技有限公司
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