Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Dried konjak egg curd and making method thereof

A technology of dried eggs and konjac, which is applied in food science, food preservation, food ingredients as odor improvers, etc. It can solve the problems of poor persistence, rough taste, and poor elasticity, so as to promote intestinal peristalsis, prevent obesity, and improve hardness Effect

Inactive Publication Date: 2017-08-15
四川众润食品有限公司
View PDF10 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some dried egg products have problems such as dullness, poor elasticity, poor durability, and rough taste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Dried konjak egg curd and making method thereof
  • Dried konjak egg curd and making method thereof
  • Dried konjak egg curd and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Raw material preparation: select high-quality eggs with no cracks or spots on the surface, wash, dry, crush and separate to obtain egg white liquid.

[0038] (2) Homogeneous sieving: 100 parts of egg whites were stirred at 500 rpm / min for 15 minutes, and passed through an 80-mesh sieve to obtain uniform egg whites. After adding 5 parts of purified konjac flour solution and stirring for 2 hours, the first mixture containing purified konjac flour was obtained. liquid.

[0039] (3) Ingredients: 2 parts of the first seasoning mixture and 3 parts of the second seasoning mixture were successively added to the first mixed solution, and stirred for 10 minutes to obtain a third mixed solution containing ingredients. In proportion by weight, the first seasoning mixture includes 1 part of white granulated sugar, 1 part of monosodium glutamate, 0.2 part of salt and 0.0001 part of ethyl maltol. In terms of weight ratio, the second seasoning mixture includes 2 parts of flavored ...

Embodiment 2

[0050] (1) Preparation of egg white liquid: select high-quality eggs without cracks and spots on the surface, wash, dry, and obtain egg white liquid after crushing and separation.

[0051] (2) Homogeneous sieving: 100 parts of egg whites were stirred at 1000rpm / min for 10 minutes, and passed through a 120-mesh sieve to obtain uniform egg whites. After adding 20 parts of purified konjac powder solution and stirring for 2 hours, the first egg white containing purified konjac powder was obtained. Mixture.

[0052] (3) Ingredients: 5 parts of the first seasoning mixture and 8 parts of the second seasoning mixture were successively added to the first mixture, and stirred for 10 minutes to obtain a third mixture containing ingredients. In proportion by weight, the first seasoning mixture includes 1.5 parts of white granulated sugar, 1.5 parts of monosodium glutamate, 0.5 parts of salt and 0.001 part of ethyl maltol. In terms of weight ratio, the second seasoning mixture includes 5 ...

Embodiment 3

[0063] (1) Preparation of egg white liquid: select high-quality eggs without cracks and spots on the surface, wash, dry, and obtain egg white liquid after crushing and separation.

[0064] (2) Homogeneous sieving: 100 parts of egg whites were stirred at 750rpm / min for 10 minutes and passed through a 100-mesh sieve to obtain uniform egg whites. After adding 10 parts of purified konjac flour solution and stirring for 2 hours, the first mixture containing purified konjac flour was obtained. liquid.

[0065] (3) Ingredients: 3 parts of the first seasoning mixture and 5 parts of the second seasoning mixture were successively added to the first mixed liquid, and stirred for 10 minutes to obtain a third mixture containing ingredients. In proportion by weight, the first seasoning mixture comprises 1.2 parts of white granulated sugar, 1.2 parts of monosodium glutamate, 0.3 parts of salt and 0.0005 parts of ethyl maltol. In terms of weight ratio, the second seasoning mixture includes 3...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a dried konjak egg curd and a making method thereof. The making method comprises the following steps: (1) providing egg white; 2, uniformly mixing 100 parts by weight of the egg white with 1-40 parts by weight of a konjak powder solution, 1-10 parts by weight of a first seasoning mixture and 1-12 parts by weight of a second seasoning mixture to obtain a mixed solution; 3, steaming the mixed solution, solidifying the steamed mixed solution, cooling the solidified mixed solution, and shaping the cooled mixed solution to obtain semi-finished dried konjak egg curd; and 4, marinating the shaped semi-finished dried konjak egg curd, and drying the marinated semi-finished dried konjak egg curd to obtain the dried konjak egg curd. The konjak powder is added to raw materials, so the healthcare functions of the dried egg curd are increased, protein fermentation is reduced, the hardness, the toughness and the water retention property of the dried egg curd are improved, and the yield is increased.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a dried konjac egg and a preparation method thereof. Background technique [0002] Eggs are the most common type of poultry eggs and have extremely high nutritional value. It can provide a large amount of complete and high-quality protein, containing all essential amino acids, a certain amount of vitamins and minerals. Egg is one of people's main consumption nutritious food, and traditional use method is mainly limited to cooking methods such as frying, frying, steaming, boiling and products such as processed marinated egg, salted egg, preserved egg, and its taste, nutrition are single. This year, with the advancement of food industry technology and the innovative application of processing technology, a new type of processed product—dried eggs has been favored by consumers because of its convenience to eat and carry, delicate taste, long shelf life and novelty. The production of ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L19/10A23L27/10A23L29/00A23L31/15A23L5/10A23L3/40
CPCA23L3/40A23V2002/00A23V2200/15A23V2250/218
Inventor 赵志峰蒋珊珊刘福权高颖靳岳
Owner 四川众润食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com