Novel dried egg and processing technology thereof

Abstract

The invention discloses a novel dried egg and a processing technology thereof and belongs to the technical field of food processing. On the basis of egg protein hydrolysate, the novel dried egg comprises 0.5-1.5% of salt, 1-3% of sugar, 2-3% of soybean sauce, 1.5-3% of concentrated halogen soup, 0.4-0.45% of composite phosphate and1.2-1.8% of composite auxiliary materials, wherein the composite auxiliary materials are mixtures which are obtained according to the mass ratio of konjac glucomannan to kudzu powder, wherein the mass ratio is 3:7. A fresh egg is cleaned with clear water and air-dried, beaten and separated, egg white is obtained and slowly stirred evenly, alkaline protease is added for enzymolysis for some time under most appropriate conditions, and then enzymolysis protein fluid is obtained; a certain amount of enzymolysis protein fluid is taken, seasoning and the auxiliary materials are added according to a formula, the mixture is mixed evenly, poured into a mold, heated for shaping, sterilized and packaged, and then the novel dried egg is obtained. The product is provided with a flat and smooth surface, and is even in texture, appropriate in hardness, elastic, fine and smooth in taste and moderate in halogen flavor; compared with a common dried egg, the technology and nutrition are both improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a novel dried egg and its processing technology. Background technique [0002] As we all know, eggs are rich in nutrition, are excellent edible raw materials, and are also important processing raw materials in the food industry. In terms of the utilization of eggs, people have long used egg whites to process food such as cakes. Along with the development of egg product processing industry, egg tarts, dried eggs and other food products with eggs or their products as raw materials come out one after another. In the formula of dried eggs, people use eggs or egg whites as raw materials, add salt, sugar and other seasoning treatments, and then marinate them to taste. Some also add fruit and vegetable juices, calcium and other ingredients to improve the nutritional composition. In terms of processing technology, after the egg liquid and auxiliary materials are mixed, the foll...

AI Technical Summary

Problems solved by technology

The taste of the prepared dried eggs is relatively simple, and the production process is relatively cumbersome. It is necessary to make dried eggs that meet the taste needs of different groups of people, and improve the process to reduce costs

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