Health vinegar-egg slice and preparation method thereof

Abstract

The invention discloses a health vinegar-egg slice and a preparation method thereof. The health vinegar-egg slice comprises, by weight, 48 to 55% of vinegar-egg powder, 26 to 35% of a filler, 2 to 4% of a lubricating agent and 6 to 15% of a flavoring agent. The preparation method comprises (1) pretreatment: washing fresh eggs and soaking the fresh eggs in chlorine water solution for 5 to 30min, (2) vinegar-egg liquid preparation: breaking fresh egg shells, taking egg white and yolk, uniformly stirring the egg white and yolk, adding vinegar into the mixture, carrying out uniform mixing, carrying out soaking at a temperature of 15-50 DEG C for 12-72h, and filtering the mixture to obtain a vinegar-egg liquid, (3) vinegar-egg powder preparation, (4) vinegar-egg slice preparation: adding the filler, lubricating agent and flavoring agent into the vinegar-egg powder and processing the health vinegar-egg slice finished product. The preparation method is simple and easy and has short time consumption.

Description

technical field [0001] The invention relates to the field of food liquid preparations, in particular to a health-care vinegar egg tablet and a preparation method thereof. Background technique [0002] Vinegar is a liquid containing acetic acid made from rice, wheat, sorghum, wine, distiller's grains, etc. Vinegar contains many beneficial nutrients, such as various organic acids, sugars, amino acids, and reducing sugars, Ca, Fe, Zn and vitamins. [0003] Eggs are rich in protein, vitamins, fat, active enzymes and a lot of minerals. The protein in eggs is the highest quality protein in food variety, type and composition, and the absorption rate of human body is as high as 99.7%. The amino acid composition in eggs is the closest to the needs of the human body, and the biological value is also the highest. Due to the high content of methionine, tryptophan and lysine, it can improve the nutritional value of soy protein when mixed with soy foods containing less methionine. Mod...

AI Technical Summary

Problems solved by technology

[0008] Patent CN1286595A discloses a kind of manufacture method of egg yolk powder, this patent adds edible acid aqueous solution to whole egg (comprising egg shell), dipping the egg yolk solution that obtains, after filtering, make powder under spray drying, but The spray temperature used is relatively high, and the functional ingredients in the vinegar egg cannot be completely retained

This patent only uses edible acid to impregnate the eggs once. In order to promote the dissolution of the eggshell, it should be stirred properly, with most of the eggshell dissolved as the stirring end point. This method takes a long time.

And in the process of breaking the eggshell, the egg white and egg yolk penetrate into the acetic acid, which reduces the acidity of the acetic acid, making it take a lot of time to completely dissolve the eggshell, which brings unnecessary waste of time to the production process and increases the production cost.

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