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High-protein steamed surimi egg cakes with conditioning function, and manufacturing method thereof

A high-protein, surimi technology, applied in the direction of food science, etc., can solve the problems of increasing the burden on the liver and kidney, unfavorable gastrointestinal digestion, unsuitable eggs, etc., to achieve the effect of improving the taste, easily absorbed by the human body, and enriching business

Inactive Publication Date: 2017-12-08
诸城市和生食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, scientists believe that for the elderly with normal cholesterol, if they eat 2 eggs a day, the cholesterol in 100 ml of blood will increase by up to 2 mg. kidney burden
Therefore, eggs are not suitable for people with high cholesterol

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A high-protein surimi egg steamed cake with conditioning function, which is made of the following raw materials in parts by weight: 52 parts of surimi, 77 parts of eggs, 154 parts of ice water, 20 parts of wolfberry powder, 9 parts of jujube seed powder, and 40 parts of rice bran , 7 parts of salt, 4 parts of green pepper powder, 5-9 parts of cooking wine.

[0042] The above-mentioned production method comprises the following steps:

[0043] 1. Stir

[0044] Pour the eggs into the blender, beat the eggs evenly, and stir until the eggs are foamy;

[0045] 2. Baking

[0046] Send the rice bran to the oven and bake at 92 degrees Celsius for 20 minutes. Stir continuously during the baking process to prevent scorching;

[0047] 3. Chop and mix

[0048] Pour the stirred eggs, surimi, and ice water into the chopping machine, chop and mix for 4-7 minutes at 3000-4500 rpm, then add rice bran, wolfberry powder, jujube seed powder, and spin at 5200-6400 rpm , chop and mix for 5...

Embodiment 2

[0065] A high-protein surimi egg steamed cake with conditioning function, which is made of the following raw materials in parts by weight: 40 parts of surimi, 60 parts of eggs, 120 parts of ice water, 14 parts of wolfberry powder, 4 parts of jujube seed powder, and 30 parts of rice bran , 4 parts of salt, 2 parts of green pepper powder, and 5 parts of cooking wine.

[0066] The above-mentioned production method comprises the following steps:

[0067] 1. Stir

[0068] Pour the eggs into the blender, beat the eggs evenly, and stir until the eggs are foamy;

[0069] 2. Baking

[0070] Send the rice bran to the oven and bake at 92 degrees Celsius for 20 minutes. Stir continuously during the baking process to prevent scorching;

[0071] 3. Chop and mix

[0072] Pour the stirred eggs, surimi, and ice water into the chopping machine, chop and mix for 4-7 minutes at 3000-4500 rpm, then add rice bran, wolfberry powder, jujube seed powder, and spin at 5200-6400 rpm , chop and mix f...

Embodiment 3

[0089] A high-protein surimi egg steamed cake with conditioning function, made of the following raw materials in parts by weight: 46 parts of surimi, 69 parts of eggs, 137 parts of ice water, 17 parts of wolfberry powder, 7 parts of wild jujube kernel powder, and 35 parts of rice bran , 5.5 parts of salt, 3 parts of green pepper powder, and 7 parts of cooking wine.

[0090] The above-mentioned production method comprises the following steps:

[0091] 1. Stir

[0092] Pour the eggs into the blender, beat the eggs evenly, and stir until the eggs are foamy;

[0093] 2. Baking

[0094] Send the rice bran to the oven and bake at 92 degrees Celsius for 20 minutes. Stir continuously during the baking process to prevent scorching;

[0095] 3. Chop and mix

[0096] Pour the stirred eggs, surimi, and ice water into the chopping machine, chop and mix for 4-7 minutes at 3000-4500 rpm, then add rice bran, wolfberry powder, jujube seed powder, and spin at 5200-6400 rpm , chop and mix f...

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Abstract

The invention discloses high-protein steamed surimi egg cakes with a conditioning function, and a manufacturing method thereof. The high-protein steamed surimi egg cakes with the conditioning function are prepared from the following raw materials in parts by weight: 40-52 parts of surimi, 60-77 parts of eggs, 120-154 parts of ice water, 14-20 parts of Chinese wolfberry powder, 4-9 parts of spine date seed powder, 30-40 parts of rice bran, 4-7 parts of salt, 2-4 parts of green Chinese prickly ash powder, and 5-9 parts of cooking wine. The invention has the following beneficial effects: the cakes are smooth in mouth feel, attractive in grain aroma, convenient and fast for eating, and rich in nutrients, and long-term consumption of the cakes has the efficacy of tonifying qi and nourishing spirit.

Description

technical field [0001] The invention relates to a steamed cake and a production method thereof, in particular to a high-protein surimi egg steamed cake with a conditioning function and a production method thereof. Background technique [0002] Rice is the largest grain variety in my country. The current annual output is about 206 million tons. It accounts for 42% of the total grain output of the country. Rice production accounts for 37% of the total food production in the world. In the process of processing rice into polished rice, the husk and the pericarp, seed coat, perisperm, paste layer and embryo that account for about 10% of the total weight must be removed, and a small amount of rice husk and a certain amount of dust and microorganisms will be mixed in during the processing. , so it can only be used for feed and is the main by-product of rice processing. Research results and data at home and abroad show that rice bran is rich in various nutrients and physiologica...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L15/00A23L5/10A23L33/10
CPCA23L17/70A23L5/13A23L15/00A23L33/10
Inventor 赵金鹏徐岩闫朝霞
Owner 诸城市和生食品有限公司
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