Making method of marinated egg pulp dried eggs with excellent water retention properties

Abstract

The invention discloses a making method of marinated egg pulp dried eggs with excellent water retention properties. The making method comprises the following steps of: firstly, cleaning egg shells bya series of stringent cleaning and sterilizing processes, filtering egg white and egg yolk respectively, and mixing the filtered egg white with the filtered egg yolk according to a certain proportion,so that the quality of the dried eggs can be stable and the mouth feel of the dried eggs can be rich; and then, making an appropriate amount of konjac glucomannan into gel, adding the gel into egg pulp, and performing coagulation at a high temperature. Egg proteins are denatured when being heated, the denatured protein molecules are aggregated and further react to generate a stable three-dimensional network structure, and besides, a large amount of water is retained, so that stable protein gel is formed, the toughness, the elasticity and the water retention property of the proteins are improved, and the yield is also increased. According to the method disclosed by the invention, green tea and black tea decoction extract is mixed with ginger juice to make a marinade to replace conventionalmarinating materials which comprise five spice powder and the like, so that the made dried eggs have the taste of cooked tea flavored eggs, are fresh in taste, have rich tea fragrance, have egg fragrance and do not have fishy taste.

Description

technical field

[0001] The invention relates to the technical field of stewed products, in particular to a preparation method of marinated whole egg liquid egg jerky with excellent water retention performance. Background technique

[0002] Eggs are one of the main sources of nutrition in people's lives. The amino acid composition contained in eggs is very suitable for the needs of the human body, and the utilization rate is as high as 99.6%. At present, my country's egg market has more than two and three less, that is, there are more ordinary eggs but less brand eggs, more shell eggs but less deep-processed eggs, and more edible eggs but less development and utilization. Therefore, the top priority is to continuously improve the quality of eggs by relying on science and technology, develop food products using eggs as raw materials, increase egg consumption, and increase the use value of eggs. Dried eggs are a new type of food that uses traditional technology combined with m...