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Preparation method of dried egg

A technology of dried eggs and dried eggs, applied in the direction of bacteria used in food preparation, food ingredients containing natural extracts, food science, etc., can solve the problems of irrational nutritional structure, bad taste, high cholesterol content, etc., and achieve lower cholesterol Consistent content, color, cholesterol content reduction effect

Inactive Publication Date: 2018-05-04
YUNCHENG UNIVERISTY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the problems of high cholesterol content, unreasonable nutritional structure and bad taste in existing dry eggs, discover and use Leuconostoc to effectively degrade cholesterol in eggs, and the fermentation products provide the basis for the production of esters; The method of making egg dry from egg liquid

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for preparing dried eggs:

[0027] S1. Cut the ginger into pieces and add it to the water, simmer for 20 minutes to make ginger water, add dried lemons, star anise, Chinese prickly ash and other materials, boil for 40 minutes, let stand to cool and then filter to obtain the plant extract;

[0028] S2, beat eggs and filter to obtain whole egg liquid and egg white liquid, separate from pickle liquid Leuconostoc sp. was inserted into the MRS liquid culture medium, and incubated at a constant temperature for 48 hours to obtain the fermentation strain; the fermentation strain prepared with the strain was added to the whole egg liquid, and the ratio of the whole egg liquid to the fermentation strain was 10:0.3, Fermented at 42°C for 80 hours, degraded the cholesterol of the whole egg liquid, and the cholesterol degradation rate was measured to be 55%. The degraded whole egg liquid was mixed with the egg white liquid to obtain egg liquid, and the egg white liquid was...

Embodiment 2

[0034] A method for preparing dried eggs:

[0035] S1. Cut the ginger into pieces and add it to the water, simmer for 35 minutes to make ginger water, add dried lemons, star anise, Chinese prickly ash and other materials, boil for 20 minutes, let stand to cool and then filter to obtain the plant extract;

[0036] S2, beat eggs and filter to obtain whole egg liquid and egg white liquid, separate from pickle liquid Leuconostoc sp. was inserted into the MRS liquid medium, and incubated at a constant temperature for 36 hours to obtain the strain for fermentation; the fermented strain prepared with the strain was added to the whole egg liquid, and the ratio of the whole egg liquid to the fermented strain was 10:0.6, Fermented at a constant temperature of 42°C for 65 hours, the cholesterol degradation rate was measured to be 50%, and the whole egg liquid was subjected to cholesterol degradation; the degraded whole egg liquid was mixed with the egg white liquid to obtain egg liquid,...

Embodiment 3

[0042] A method for preparing dried eggs:

[0043] S1. Cut the ginger into pieces and add it to the water, simmer for 28 minutes to make ginger water, add dried lemons, star anise, Chinese prickly ash and other materials, boil for 30 minutes, let stand to cool and then filter to obtain the plant extract;

[0044] S2, beat eggs and filter to obtain whole egg liquid and egg white liquid, separate from pickle liquid Leuconostoc sp. was inserted into the MRS liquid culture medium, and incubated at a constant temperature for 24 hours to obtain the fermentation strain; the fermentation strain prepared with the strain was added to the whole egg liquid, and the ratio of the whole egg liquid to the fermentation strain was 10:0.5, Fermented at a constant temperature of 42°C for 70 hours, the cholesterol degradation rate was measured to be 52%, and the whole egg liquid was subjected to cholesterol degradation; the degraded whole egg liquid was mixed with the egg white liquid to obtain e...

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Abstract

The invention relates to the technical field of food processing, and concretely relates to a preparation method of dried egg. The preparation method comprises the following preparation steps of S1, preparing a plant leaching liquor; S2, shell-breaking and filtering to prepare an egg pulp and an egg white solution; S3, adding the plant leaching liquor in the S1 and dried egg preparation ingredientsinto the egg pulp in the S2, filling into a mold after stirring, cooking at high pressure, and then demoulding to obtain a formed dried egg; S4, adding the formed dried egg into brine for marinating;S5, baking the marinated dried egg. According to the method, after fermenting the egg pulp, the egg white, the plant leaching liquor and the dried egg preparation ingredients are added, marinating iscarried out after cooking at high pressure, and finally baking is carried out to obtain the dried egg with a reasonable trophic structure and great tasting. Through adding agar, the gumminess and thestiffiness of the dried egg are improved. Through the production process provided by the invention, the prepared dried egg has a special fragrance after fermentation and is more chewy.

Description

technical field [0001] The invention relates to the technical field of food processing, and more specifically, to a method for preparing dried eggs. Background technique [0002] Dried egg is a new food that uses eggs as raw materials. Its taste and value are much higher than traditional dried tofu. The product has high nutritional value and is rich in high-quality protein. A casual snack. [0003] Patent CN201510686405 discloses a dried egg. The production method of the dried egg is to steam the egg white on a high fire, then bake it, and finally marinate it to obtain the dried egg. This method uses pure egg white to effectively reduce the cholesterol in the dried egg, but it cannot Make full use of raw materials, reduce the nutrition of dried eggs at the same time, make it through atmospheric pressure cooking, it is easy to foam during the actual production process, and the finished product is not dense, which affects the taste and appearance; patent CN201510145236.9 disc...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L5/20
CPCA23L5/28A23L15/20A23L15/25A23L15/30A23V2002/00A23V2400/313A23V2250/21A23V2250/5024
Inventor 高文庚樊晓燕任啸屈冬杰李倩倩
Owner YUNCHENG UNIVERISTY
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