Sweet steamed egg containing contents and preparation method of sweet steamed egg

A technology for content and steamed eggs, applied in the direction of food science, etc., can solve the problems of weakening the tender and smooth taste and bright color of steamed eggs, lack of taste, and old taste.

Inactive Publication Date: 2016-05-11
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

[0004] The patent application number is 201310630493.2, which discloses a steamed egg and its preparation method. The raw material in the formula is relatively single, there is no content added, the nutritional value is not high enough, and the taste lacks layers. Moreover, compound edible gum is added in the formula. However, the addition of edible glue also makes the product have obvious gel feeling and elasticity, and the taste is close to jelly, lacking ...

Method used

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  • Sweet steamed egg containing contents and preparation method of sweet steamed egg
  • Sweet steamed egg containing contents and preparation method of sweet steamed egg
  • Sweet steamed egg containing contents and preparation method of sweet steamed egg

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0088] A sweet steamed egg containing content (red beans) is prepared by the following preparation method:

[0089] (1) According to the ratio of parts by weight, weigh 24.5 parts of eggs, 55.8 parts of water, and 6 parts of condensed milk to obtain material 1, then take 9.85 parts of whole milk powder, 9.85 parts of skim milk powder, 6 parts of non-dairy creamer, white Mix 5 parts of granulated sugar, 0.3 part of monoglyceride and 0.5 part of modified soybean lecithin to obtain material 2;

[0090] (2) Put material 1 into the mixing tank first, then add material 2 while stirring, so that material 2 is evenly dispersed and dissolved in material 1, after mixing, continue to stir at 1000r / min for 10 minutes, and then let it stand for 10 minutes;

[0091] (3) the material obtained in step (2) is pumped into the filter bucket and crosses 80 mesh screens to remove impurities and undissolved components therein;

[0092] (4) Using a fully automatic filling and sealing machine, first...

Embodiment 2

[0101] A preparation method of a sweet steamed egg containing content (mango) is the same as that in Example 1, except that the red beans in the content are replaced with diced 1x1x1cm mango.

[0102] The mango-flavored steamed egg product obtained in this example was subjected to sensory evaluation, physical and chemical index detection and microbial index detection, and the results are shown in Table 10.

[0103] Table 10 Inspection results of mango-flavored steamed egg products

[0104]

[0105]

[0106] In order to further prove the innovation of the present invention in the formula and production process, we combined the steamed egg product (hereinafter referred to as steamed egg 1) obtained in Example 1 and Example 2 with the steamed egg (hereinafter referred to as steamed egg 1) in the application number 201310630493.2 (hereinafter referred to as Steamed egg 2) has carried out the comparison of sensory evaluation. Then two kinds of steamed egg products of the inv...

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PUM

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Abstract

The invention discloses a sweet steamed egg containing contents and a preparation method of the sweet steamed egg. According to the product, eggs and milk are taken as main raw materials and are assisted by other healthy ingredients, and then a mixture is prepared into a thermosetting seasoning egg product by adopting a traditional steaming mode; by taking water holding capacity and sensory indexes as evaluation criteria, a stable product system is formed, the problem of water separating in the preservation process is prevented or retarded, and the shelf life is prolonged. Steaming and forming procedure and sterilizing link are simultaneously performed in the production process at the same time, and the mouthfeel is fresh and tender. According to the sweet steamed egg disclosed by the invention, nutrition and texture of the product are jointly optimized in the aspect of a formula and a process; produced steamed egg has the advantages of bright color, uniform texture, smooth taste, mellow and normal aroma and unique flavor.

Description

technical field [0001] The invention relates to the field of deep processing of egg products, in particular to a sweet steamed egg containing content 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 rich in high-quality pro...

Claims

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Application Information

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IPC IPC(8): A23L15/00
Inventor 罗雅杰赵志峰谢王俊靳岳吕芬
Owner 四川兴食尚科技有限公司
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