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A kind of vegetable egg sauce and preparation method thereof

A technology of egg sauce and vegetables, which is applied to the functions of food ingredients, food ingredients as gelling agents, food ingredients, etc., can solve the problems of duck egg smell and fresh duck eggs, so as to reduce the egg smell, make the sauce body delicate and good The effect of market prospects

Active Publication Date: 2020-08-07
HEFEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, duck eggs have a certain fishy smell, and fresh duck eggs are not liked by consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1. Wash the fresh duck eggs, separate the egg white from the egg yolk, pierce the egg yolk membrane and let the egg yolk slurry flow out, and bake the mature egg yolk in an oven;

[0032] 2. The carrots are steamed in a pressure cooker for 10 minutes, scrubbed to remove the skin; the tomatoes are blanched and peeled;

[0033] 3. Konjac flour is swollen with 20 times of water to obtain konjac gum;

[0034] 4. Mix 20% of carrots, 25% of tomatoes and 20% of boiled egg yolks processed in steps 1 and 2, and grind them into a uniform and delicate sauce, then add 15% of konjac gum to grind moderately, and finally add 20% of egg whites and stir Beat evenly;

[0035] (5) Heat to boil, season properly, bottle and seal while hot, boil in boiling water at 100°C for 10 minutes, and cool to serve.

Embodiment 2

[0037] 1. Wash the raw salted duck eggs, separate the egg white from the egg yolk, and steam the egg yolk to mature;

[0038] 2. The carrots are steamed in a pressure cooker for 10 minutes, scrubbed and peeled; the tomatoes are blanched and peeled;

[0039] 3. Konjac flour is swollen with 20 times of water to obtain konjac gum;

[0040] 4. Grind 30% of carrots, 30% of tomatoes and 15% of boiled egg yolks processed in steps 1 and 2 into a uniform and delicate sauce, then add 10% of konjac gum to grind moderately, and finally add 15% of egg whites Whisk evenly;

[0041] (5) Heat to boil, season appropriately, bottle and seal while hot, boil in a water bath at 95°C for 15 minutes, and cool to serve.

Embodiment 3

[0043] 1. Wash the fresh eggs, separate the egg white from the egg yolk, pierce the egg yolk membrane and let the egg yolk slurry flow out, and bake the mature egg yolk in an oven;

[0044] 2. The carrots are steamed in a pressure cooker for 10 minutes, scrubbed and peeled; the tomatoes are blanched and peeled;

[0045] 3. Konjac flour is swollen with 20 times of water to obtain konjac gum;

[0046] 4. Grind 25% of carrots, 30% of tomatoes and 15% of boiled egg yolks processed in steps 1 and 2 into a uniform and delicate sauce, then add 15% of konjac gum to grind moderately, and finally add 15% of egg whites Whisk evenly;

[0047] (5) Heat to boil, season properly, bottle and seal while hot, boil in a water bath at 90°C for 30 minutes, and cool to serve.

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PUM

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Abstract

The present invention provides a vegetable egg sauce and a preparation method thereof. The vegetable egg sauce is prepared from the following components in percentages by mass: 20-30% of carrots, 20-30% of tomatoes, 10-20% of cooked egg yolk, 10-15% of konjac gums and 15-20% of egg white. The preparation method realizes the nutritional complements of the poultry eggs and the vegetables, and can also gather the health-care functions of the various raw materials in one. Oil in the egg yolk helps the absorption of carotenoids in the tomatoes and carrots. The tomatoes and carrots can reduce the harms of cholesterol in the egg yolk on body.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a vegetable egg sauce and a preparation method thereof. Background technique [0002] Mainly contain two types of sauce food in the domestic market at present, and a class is the seasoning sauce that goes with meal, and another kind is the jam with high sugar content that is processed as main raw material with fruit. Vegetable sauces are less available in the market. Domestic vegetable sauce processing technology focuses on seasoning sauces made from dehydrated vegetables, pickled and sauced vegetables. Such processed products are only suitable for eating with meals, and their nutritional value is also greatly reduced. [0003] The basic nutrients needed by the human body include protein, fat, sugar, vitamins, minerals and water, in addition to dietary fiber. The invention develops the vegetable egg sauce from the perspectives of nutritional balance and health care. [0004] Po...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L33/26
CPCA23V2002/00A23V2200/228A23V2250/5066A23V2200/30
Inventor 王中凤王太玉周岳陈巴丽齐超徐涛王储炎吴茜茜张敏
Owner HEFEI UNIV
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