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Low-fat high-protein salad egg paste and preparation method thereof

A salad egg sauce, high-protein technology, applied in the field of sauces, can solve the problems of adverse effects on the cardiovascular system, high fat, high calorie, etc., and achieve the effects of reducing fat content, enriching nutrition, and improving protein content.

Active Publication Date: 2017-11-21
南阳易佰福食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional salad dressing is a high-calorie, high-fat, high-cholesterol food. According to statistics, the calories contained in every 15g of salad dressing are about 100kcal, which is more than twice that of rice or white flour of the same weight. The fatty acid and cholesterol in it The content of salad dressing is also higher than that of general food, so excessive consumption of salad dressing will have adverse effects on the human cardiovascular system

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] (1) Take konjac flour 0.1kg and xanthan gum 0.3kg, add 30kg water and dissolve into sol;

[0042] (2) Mix 10kg of fresh egg liquid, 20kg of salted egg white, 5kg of milk, and 2kg of sugar, and mix well; add 5kg of peanut meal powder, 5kg of sesame seed meal powder, 0.1kg of white pepper powder and an appropriate amount of salt, and then use step (1) The sol in is mixed. Add water to make up to 100kg, stir evenly to get a thick mixture;

[0043] (3) Heat the mixture to 90°C under stirring, keep it for 10 minutes, and make up for the moisture lost during the heating process;

[0044] (4) adding the heat-treated mixture in step (3) into a colloid mill for grinding until a uniform and delicate sauce is formed;

[0045] (5) Add 0.2kg of sour agent and stir evenly.

Embodiment 2

[0047] (1) Mix 0.15kg of konjac powder and 0.15kg of xanthan gum, add 30kg of water to dissolve into a sol;

[0048] (2) Mix 15kg of fresh egg liquid, 15kg of salted egg white, 8kg of milk, and 3kg of sugar, stir and mix well, add 7kg of peanut meal powder, 3kg of sesame meal powder, 0.3kg of white pepper powder, and appropriate amount of salt, and then add step (1) Mix the sol in the mixture, add water to 100kg, and stir evenly to obtain a thick mixture;

[0049] (3) Heat the mixture to 95°C under stirring, keep it for 7 minutes, and make up for the moisture lost during the heating process;

[0050] (4) adding the heat-treated mixture in step (3) into a colloid mill for grinding until a uniform and delicate sauce is formed;

[0051] (5) Add 0.3kg of sour agent, stir evenly to get salad egg sauce.

[0052] Detect the protein and fat content of the salad egg dressing prepared in this embodiment, and compare it with the current commercially available Kewbi salad dressing, as s...

Embodiment 3

[0056] (1) Mix 0.3kg of konjac flour and 0.1kg of xanthan gum, add 30kg of water to dissolve into a sol;

[0057] (2) Mix 20kg of fresh egg liquid, 10kg of salted egg white, 10kg of milk, and 5kg of sugar, stir and mix well, add 8kg of peanut meal powder, 2kg of sesame meal meal powder, 0.5kg of white pepper powder, and appropriate amount of salt, and then add step (1) Mix the sol in the mixture, add water to 100kg, and stir evenly to obtain a thick mixture;

[0058] (3) Heat the mixture to 100° C. for 5 minutes under stirring, and make up for the moisture lost during the heating process;

[0059] (4) adding the heat-treated mixture in step (3) into a colloid mill and grinding until a uniform and delicate sauce is formed;

[0060] (5) Add 0.5 kg of sour agent, stir evenly to get salad egg sauce.

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PUM

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Abstract

The invention provides low-fat high-protein salad egg paste and a preparation method thereof. The low-fat high-protein salad egg paste is prepared from the following components in percentage by mass: 10-20% of salted egg white, 10-20% of fresh beaten eggs, 5-10% of milk, 5-8% of peanut meal, 2-5% of sesame seed meal, 0.1-0.3% of konjaku flour, 0.1-0.3% of xanthan gum, 2-5% of sugar, 0.2-0.5% of a sour agent, 0.1-0.5% of white pepper powder, table salt in a certain content to enable the salt content of finished products to be 2% or below, and the balance of water. According to the low-fat high-protein salad egg paste disclosed by the invention, nutrient components of protein, dietary fibers, minerals and the like, in residues obtained through oil pressing of peanuts and sesame seeds, are fully utilized, and the fat content of the residues after oil pressing is greatly reduced; and besides, poultry eggs with tasteless flavor, the peanut meal and the sesame seed meal are compounded, so that the low-fat high-protein salad egg paste has rich fragrance of the peanuts and the sesame seeds, and is rich in nutrition and low in cost.

Description

technical field [0001] The invention relates to a sauce, in particular to a low-fat and high-protein salad egg sauce and a preparation method thereof. Background technique [0002] The main raw materials of salad dressing are vegetable oil, egg yolk and brewed vinegar, plus seasonings and spices. After the oil and egg yolk are fully stirred, emulsification occurs, and it becomes a delicious salad dressing, and a small amount of vinegar mainly plays an antibacterial role. [0003] Traditional salad dressing is a high-calorie, high-fat, high-cholesterol food. According to statistics, the calories contained in every 15g of salad dressing are about 100kcal, which is more than twice that of rice or white flour of the same weight. The fatty acid and cholesterol in it The content of salad dressing is also higher than that of general food, so eating too much salad dressing will have adverse effects on the human cardiovascular system. Contents of the invention [0004] The object...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/00
CPCA23V2002/00A23L27/60A23L33/00A23V2200/30
Inventor 王中凤王太玉陈巴丽邓楠吴彤
Owner 南阳易佰福食品有限公司