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Dried egg with rhodeinae flavor and preparation method thereof

A technology of dried eggs and scallops, which is applied in the field of food processing, to achieve the effects of easy realization, unique flavor and simple production process

Inactive Publication Date: 2017-05-10
ANHUI BAOHENG AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A nutritious and health-care type of dried egg is produced by using squid and eggs as the main raw materials, and sugar palm and Baiqian as health-care raw materials. There is no report or product on the market yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1, a kind of dried egg with the taste of scallops and its preparation method, the following steps are adopted:

[0026] A. Pretreatment of squid and squid: take fresh squid and squid, remove impurities, clean them, put them in a meat grinder for grinding, and make squid and squid paste, then pour an appropriate amount of vegetable oil into a stainless steel pot and heat to 120°C , and then add 0.8% minced ginger and 1% minced garlic in the weight of the squid paste, stir-fry for 4 seconds, then pour in the cleaned squid paste, and continue to stir-fry for 2 minutes to prepare cooked squid paste;

[0027] B. Egg pretreatment: take fresh and clean eggs, pour the egg liquid into a stainless steel pot, stir evenly, add 0.3% edible glue of the egg liquid weight, wait for dissolution, and continue to beat for 12 minutes to obtain egg liquid;

[0028] C. Sugar palm pretreatment: Take the young stem tip, put it into the washing tank, wash it with running water, cut i...

Embodiment 2

[0037] Example 2, a kind of dried egg with the taste of scallops and its preparation method, the following steps are adopted:

[0038] A. Pretreatment of squid and squid: take fresh squid and squid, remove impurities, clean them, put them into a meat grinder for grinding, and make squid and squid paste, then pour an appropriate amount of vegetable oil into a stainless steel pot and heat to 130°C , then add 1% minced ginger and 1.4% minced garlic by weight of the squid paste, stir-fry for 3 seconds, then pour in the cleaned squid paste, and continue to stir-fry for 2 minutes to prepare cooked squid paste;

[0039] B. Egg pretreatment: Take fresh and clean eggs, pour the egg liquid into a stainless steel pot, stir evenly, add edible glue with an egg liquid weight of 0.25%, wait for it to dissolve, and continue whipping for 10 minutes to obtain egg liquid;

[0040] C. Sugar palm pretreatment: Take the young stem tip, put it into the washing tank, wash it with running water, cut i...

Embodiment 3

[0056] Embodiment 3, a kind of dried egg with seaweed flavor and its preparation method, adopts the following steps:

[0057] A. Seaweed pretreatment: take fresh seaweed fish, remove impurities, clean it, put it into a meat grinder for grinding, and make seaweed fish paste, then pour an appropriate amount of vegetable oil into a stainless steel pot and heat to 40°C , and then add 1.2% minced ginger and 1.5% minced garlic, stir-fry for 4 seconds, then pour in the cleaned squid paste, and continue to stir-fry for 2 minutes to prepare cooked squid paste;

[0058] B. Egg pretreatment: take fresh and clean eggs, pour the egg liquid into a stainless steel pot, stir evenly, add edible glue with an egg liquid weight of 0.3%, wait for it to dissolve, and continue whipping for 3 minutes to obtain egg liquid;

[0059] C. Sugar palm pretreatment: Take the young stem tip, put it into the washing tank, wash it with running water, cut it into 0.3-0.5 cm long fragments with a chopping machine...

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PUM

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Abstract

The invention discloses a dried egg with rhodeinae flavor and a preparation method thereof. The dried egg with the rhodeinae flavor is prepared by taking rhodeinae and sugar palm as raw materials, and meanwhile adding sugar palm and willowleaf swallowwort rhizome. The dried egg sufficiently utilizes the nutritive value of the rhodeinae and eggs which are compatible with traditional Chinese medicines to achieve cooperative synergism, so that the dried egg has the efficacies of regulating qi to alleviate pain and invigorating the stomach to help digestion. For the dried egg, the raw material, namely sugar palm, is subjected to enzymolysis by adopting cellulose, hemicellulase and pectinase, willowleaf swallowwort rhizome is subjected to primary fermentation through fruit wine yeast to effectively remove the bitterness of willowleaf swallowwort rhizome, and meanwhile improve the mellow taste; the prepared finished product is elastic, delicious, and convenient to carry, has special flavor and a certain health care function, and can be used for obviously improving diet indigestion and discomfort of inappetence crowds. The dried egg is simple in preparation process, is easy to realize, conforms to the current market development demands, and can achieve large-scale production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a dried egg with the flavor of bream and bream prepared by adding Chinese herbal medicines with health-care effects by using bream and eggs as raw materials. Background technique [0002] Seaweed, a general name for Cyprinidae Cyprinidae, also known as Sifangpi, mirror fish, and Caiyuaner. It is a small freshwater fish, the adult body can reach about 6cm; the body is oval or diamond-shaped; the head is short, the mouth is small; a pair of barbels or none; ; ventral pelvic fin; caudal fin forked; lateral line scales complete or incomplete. Seaweed is sweet in taste and flat in nature, and has the effects of invigorating qi, invigorating the spleen, and detoxifying. [0003] Eggs are eggs laid by a hen. There is a hard shell on the outside, and there are air cells, egg white and yolk inside. Rich in cholesterol and rich in nutrition, an egg weighs about 50 grams and contains 7 gr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L15/00A23L33/10A23L27/00A23L5/20
CPCA23V2002/00A23V2200/30A23V2200/32
Inventor 汪凌峰
Owner ANHUI BAOHENG AGRI
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