Marinated egg flavor material and manufacturing method thereof

A technology for flavoring and marinated eggs, which is applied in the directions of protein-containing food ingredients, sugar-containing food ingredients, food ingredients containing natural extracts, etc., can solve the problems of undiscovered patent publications, etc., to meet the pursuit and enjoyment, and expand the scope of application , the natural effect of marinade

Active Publication Date: 2017-06-27
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of marinated egg flavoring, its composition and parts by weight are as follows:

[0032] 25 parts of egg enzymatic solution, 5 parts of chicken enzymatic solution, 2 parts of glucose, 1 part of amino acid, 1 part of hydrolyzed vegetable protein solution, 5 parts of yeast extract, 1 part of ginger juice, 1 part of spice extract, 8 parts of water , 2 parts of sodium starch octenyl succinate, 5 parts of monosodium glutamate, and 5 parts of table salt.

[0033] The preparation method of described chicken enzymatic hydrolyzate is:

[0034] ⑴Preparation of marinated chicken: Dice the chicken to obtain diced chicken, add 5-10 parts of salt, 2-5 parts of white sugar, 2-5 parts of glucose, 0.5-2 parts of spice extract, 70 parts of diced chicken -90 parts, after mixing, marinate for 4-12 hours to get marinated chicken;

[0035] (2) Weigh 50-80 parts of marinated chicken, 0.1-1 part of flavor protease, 0.1-1 part of papain, 0.1-1 part of trypsin, 30-50 parts of water, and...

Embodiment 2

[0045] A kind of marinated egg flavoring, its composition and parts by weight are as follows:

[0046] 40 parts of egg enzymatic solution, 10 parts of chicken enzymatic solution, 7 parts of glucose, 5 parts of amino acid, 5 parts of hydrolyzed vegetable protein solution, 10 parts of yeast extract, 5 parts of ginger juice, 5 parts of spice extract, 15 parts of water , 6 parts of sodium starch octenyl succinate, 7 parts of monosodium glutamate, and 12 parts of table salt.

[0047] The preparation method of described egg enzymatic hydrolyzate is:

[0048]Weigh 50-80 parts of whole chicken eggs, add 20-50 parts of water, put them into the reaction tank after mixing, heat up to 50°C-60°C while stirring, add 0.05-1 part of protease, keep stirring for 1-2h, that is Obtain egg enzymatic solution.

[0049] Preferably, the protease is one or a mixture of trypsin, papain, neutral protease and flavor protease.

[0050] The preparation method of described chicken enzymatic hydrolyzate i...

Embodiment 3

[0062] A kind of marinated egg flavoring, its composition and parts by weight are as follows:

[0063] 65 parts of egg enzymatic solution, 20 parts of chicken enzymatic solution, 10 parts of glucose, 10 parts of amino acid, 10 parts of hydrolyzed vegetable protein solution, 20 parts of yeast extract, 10 parts of ginger juice, 10 parts of spice extract, 20 parts of water , 8 parts of sodium starch octenyl succinate, 10 parts of monosodium glutamate, 20 parts of table salt.

[0064] The preparation method of described egg enzymatic hydrolyzate is:

[0065] Weigh 50-80 parts of whole chicken eggs, add 20-50 parts of water, put them into the reaction tank after mixing, heat up to 50°C-60°C while stirring, add 0.05-1 part of protease, keep stirring for 1-2h, that is Obtain egg enzymatic solution.

[0066] Preferably, the protease is one or a mixture of trypsin, papain, neutral protease and flavor protease.

[0067] The preparation method of described chicken enzymatic hydrolyzat...

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PUM

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Abstract

The invention relates to a marinated egg flavor material. The marinated egg flavor material is prepared from, by weight, 25-65 parts ofegg enzymolysishydrolysate,5-20parts of chicken enzymolysishydrolysate, 2-10 parts ofglucose, 1-10 parts ofamino acid, 1-10 parts of hydrolyzed vegetable protein fluid, 5-20 parts of yeast extract, 1-10 parts ofginger juice,1-10 parts of spice extracting solution, 8-20 parts ofwater, 2-8 parts of starch sodium octenylsuccinate, 5-10 parts ofmonosodium glutamate and 5-20parts ofsalt. The marinated egg flavor material products have stable and strong flavor and rich and unique taste andare natural and safe, healthy and nutritional, large-scale production is easy to achieve, the consumption demand for marinated egg flavor of consumers is met, the application range of the material is widened, and the consumers can more conveniently and faster enjoy the marinated egg flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a marinated egg flavoring and a preparation method thereof. Background technique [0002] Braised eggs are a traditional egg product unique to our country. They are cooked eggs processed with various seasonings or gravy using eggs as raw materials. It is deeply loved by consumers because of its unique flavor, delicate and smooth, tender fragrance, simple and vigorous. According to the different types of raw materials and the amount of addition, the flavors are different, such as flower-flavored marinated egg flavor, crispy and smoked roasted marinated egg flavor, orange-flavored marinated egg flavor, seafood marinated egg flavor, etc. The market demand for spiced egg-flavored products is increasing day by day, and the domestic sales market has huge potential. With the development of international trade, the export of spiced egg-flavored products also has great room for d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23L27/21A23L27/10A23L15/00
CPCA23V2002/00A23V2250/61A23V2250/0618A23V2250/0606A23V2250/063A23V2250/0604A23V2250/0616A23V2250/0632A23V2250/218A23V2250/21A23V2250/55A23V2300/24
Inventor 刘兴燕李秉业李洪久
Owner SHANDONG TIANBO FOOD INGREDIENTS
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