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

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...

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 the delicate, smooth and melt-in-the-mouth texture of traditional steamed eggs; First, it is shaped by high-pressure cooking, and then sterilized at high temperature to obtain the finished product. These two processes make the steamed egg go through two high-temperature and high-pressure environments, resulting in a harder texture, older taste, and darker color of the final product, which further weakens the flavor of the steamed egg. Tender taste and bright color

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