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Egg particles and preparation method thereof

A technology of egg and chicken whole egg powder, which is applied in the direction of egg preservation, dry preservation of eggs, food preservation, etc., can solve the problems of single, long-term preservation and eating methods of eggs, and achieve good taste, good appearance and color, and complete shape Effect

Inactive Publication Date: 2018-04-06
兴化市华荣食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Therefore, one of the objects of the present invention is to provide an egg granule and a preparation method thereof, so as to solve the problems in the prior art that eggs cannot be preserved for a long time and the eating method is single

Method used

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Examples

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preparation example Construction

[0031] Wherein, the preparation method of above-mentioned egg granule comprises the following steps:

[0032] (1) Raw material acceptance, and raw material acceptance is a key control point of the method for preparing egg granules. In addition, after the step of "receiving raw materials", the quality inspection of raw materials is also included, and the raw materials that pass the inspection will enter the next step.

[0033] (2) Stir and mix the solid raw materials (including chicken whole egg powder, cornstarch, onion, white granulated sugar, edible salt, monosodium glutamate, garlic, and disodium nucleotide) in the above raw materials to form a solid mixture.

[0034] (3) Stir and mix the liquid raw materials (including β-carotene, vitamin E, water) among the above raw materials to form a liquid mixture.

[0035] (4) Stir and mix the solid mixture in step (2) and the liquid mixture in step (3) to form a mixed material.

[0036] (5) First granulation: Use a granulator to g...

Embodiment 1

[0050]An egg granule is composed of the following ingredients according to weight percentage: 42% chicken whole egg powder, 20% cornstarch, 12.9% white sugar, 4.6% edible salt, 2% onion, 2% garlic, 2% monosodium glutamate, β-carrot Vegetarian 0.04%, Taste Disodium Nucleotide 0.28%, Vitamin E 0.01%, Water 14.17%.

[0051] The preparation method of above-mentioned egg granule comprises the following steps:

[0052] (1) Raw materials are accepted, and the quality inspection of the above-mentioned raw materials is carried out, and the raw materials that pass the inspection will enter the next step.

[0053] (2) The solid state raw materials (chicken whole egg powder 42%, cornstarch 20%, white granulated sugar 12.9%, edible salt 4.6%, onion 2%, garlic 2%, monosodium glutamate 2%, taste nucleoside Disodium Acetate 0.28%) was stirred and mixed to form a solid mixture.

[0054] (3) Stir and mix the liquid raw materials (including vitamin E 0.01%, β-carotene 0.04%, and water 14.17%) ...

Embodiment 2

[0066] An egg granule is composed of the following ingredients according to weight percentage: 40% chicken whole egg powder, 18% cornstarch, 11% white sugar, 4% edible salt, 1% onion, 1.5% garlic, 1.5% monosodium glutamate, β-carrot Vegetarian 0.03%, Taste Disodium Nucleotide 0.2%, Vitamin E 0.007%, Water 13.9%.

[0067] The preparation method of above-mentioned egg granule comprises the following steps:

[0068] (1) Raw materials are accepted, and the quality inspection of the above-mentioned raw materials is carried out, and the raw materials that pass the inspection will enter the next step.

[0069] (2) The solid raw materials (comprising 40% of chicken whole egg powder, 18% of cornstarch, 11% of white granulated sugar, 4% of edible salt, 1% of onion, 1.5% of garlic, 1.5% of monosodium glutamate in the above-mentioned raw materials are used to form a taste core Disodium glucoside 0.2%) was stirred and mixed to form a solid mixture.

[0070] (3) Stir and mix the liquid ra...

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Abstract

The invention provides egg particles and a preparation method thereof. The egg particles are prepared from the following components in percentage by weight: 40-45% of dried whole-egg powder, 18-23% ofcorn starch, 11-15% of white granulated sugar, 4-5% of edible salt, 1-3% of onions, 1.5-3% of garlic, 1.5-2.5% of aginomoto, 0.03-0.05% of beta-carotene, 0.2-0.3% of disodium nucleotide, 0.007-0.013%of vitamin E and 13.9-14.3% of water. The egg particles provided by the invention can be stored for a long time, are excellent in taste and flavor, and also keep the original nutritional components of fresh eggs.

Description

technical field [0001] The invention relates to the field of food, in particular to an egg granule and a preparation method thereof. Background technique [0002] Eggs are one of the best sources of nutrition for humans. Eggs contain a lot of vitamins and minerals and proteins with high biological value. For humans, eggs have the best protein quality, second only to breast milk. An egg contains The calories are equivalent to the calories of half an apple or half a cup of milk. Therefore, eating more eggs is very beneficial to our body. Edible brings inconvenience, and eating method is also relatively single. Contents of the invention [0003] Therefore, one of the objectives of the present invention is to provide an egg granule and a preparation method thereof, so as to solve the problems in the prior art that eggs cannot be stored for a long time and the eating method is single. [0004] In order to achieve the above object, the present invention provides a kind of egg ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23B5/02
CPCA23B5/02A23B5/022A23L15/20A23L15/30
Inventor 胥广荣
Owner 兴化市华荣食品有限公司
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