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Method for making cereal vegetable egg tart

A production method, the technology of egg waffles, applied in the field of food processing, can solve the problems of fresh eggs such as short shelf life, fragile during transportation, unsuitable for raw food, etc., achieve unique taste and flavor, change protein structure, bright and attractive color Effect

Pending Publication Date: 2018-12-25
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Eggs have high nutritional value and are easy to obtain, which is suitable for the consumption of the masses; however, fresh eggs have problems such as short shelf life, unsuitable for raw food, and easy to break during transportation, so it is necessary to carry out further processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0021] Preparation of grain vegetable granules: select fresh and pest-free tomatoes, carrots, celery and corn, wash the tomatoes and remove the stalks, scald them with hot water to remove the outer skin, and take out the inner seeds; peel the carrots; wash the corn to get the corn kernels, and the celery The stems are then finely chopped separately and mixed.

[0022] Preparation of grain vegetable juice: select fresh tomatoes, carrots, celery and corn without pests, wash the tomatoes and remove the stems, scald them with hot water to remove the outer skin, take out the inner seeds, peel the carrots, wash the corn to get the corn kernels, and remove the celery The stems are cut into granules respectively; water 50% of the weight of the granules is added to the granules, the juice is squeezed, then heated and boiled until there is no flowing juice, and cooled to obtain.

Embodiment 1

[0024] Take 100 eggs, beat the eggs, separate the egg liquid, and stir the egg liquid until uniform; add 0.75% salt, 2% sugar, 0.5% monosodium glutamate, and 20% grain vegetable juice to the egg liquid , 15% grain and vegetable granules, 0.6% carrageenan, 0.4% sodium cellulose, 0.6% sodium pyrophosphate, 0.2% sodium tripolyphosphate and 0.3% sodium hexametaphosphate, stirred evenly to obtain the feed liquid ; Pour the material liquid into an egg-shaped mold, put the mold in a high-pressure sterilizer, cook and sterilize at 115°C for 20 minutes, and obtain a semi-finished grain and vegetable egg waffle; take out the semi-finished grain and vegetable egg waffle, and bake it at 50°C 55 minutes, vacuum packaging; sterilizing the packaged egg waffles in a water bath at 100°C for 10 minutes to obtain the egg waffles with cereals and vegetables of the present invention.

Embodiment 2

[0026] Take 100 eggs, beat the eggs, separate the egg liquid, stir the egg liquid until uniform; add 0.5% salt, 1% sugar, 0.8% monosodium glutamate, 25% grain vegetable juice to the egg liquid , 10% grain and vegetable granules, 0.4% carrageenan, 0.5% sodium cellulose, 0.3% sodium pyrophosphate, 0.3% sodium tripolyphosphate and 0.1% sodium hexametaphosphate, stirred evenly to obtain the feed liquid ; Pour the material liquid into an egg-shaped mold, put the mold in a high-pressure sterilizer, cook and sterilize at 121°C for 15 minutes, and obtain a semi-finished grain and vegetable egg waffle; take out the semi-finished grain and vegetable egg waffle, and bake it at 70°C 45 minutes, vacuum packaging; sterilizing the packaged egg waffles in a water bath at 100°C for 20 minutes to obtain the egg waffles with cereals and vegetables of the present invention.

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PUM

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Abstract

The invention discloses a method for making cereal vegetable egg tarts. The method includes: evenly stirring egg liquid of eggs; adding ingredients of cereal vegetable juice, cereal vegetable particles, table salt and the like in the egg liquid with even stirring to obtain feed liquid poured into egg-shaped molds; steaming and baking the feed liquid in a high temperature autoclave; performing vacuum package and water dip sterilization to obtain the cereal vegetable egg tarts. The egg liquid of the eggs and the cereal vegetable juice are combined in raw material to make the color more bright and attractive and the nutrition more comprehensive; a normal repeated-marinating method is changed in process, the steaming mode is adopted, taste of products is improved, and fineness and smoothness are achieved; meanwhile, the recombination concept is utilized, the egg liquid of the eggs is mixed with the cereal vegetable juice on the basis that the shapes of the eggs are remained, an original protein structure of the eggs is changed, and unique taste and flavor and rich nutrition value are achieved.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for preparing cereal and vegetable egg waffles. Background technique [0002] Eggs have high nutritional value, are easy to obtain, and are suitable for consumption by the masses; however, fresh eggs have problems such as short shelf life, unsuitable for raw food, and easy breakage during transportation, so it is necessary to further process them. [0003] Based on the fact that there are not many types of egg deep-processing products, the present invention provides a new method for processing grain and vegetable egg waffles. Try to add tomato, corn, celery, carrot and other grain vegetables to the egg liquid, and steam them to avoid excessive intake of salt, soy sauce, etc., and improve the nutritional value of the egg while maintaining the original flavor of the egg. While the appearance is bright and colorful, its taste is enriched, so as to meet the needs of consumers f...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L7/10A23L15/00
CPCA23L7/10A23L15/30A23L19/03A23L19/09
Inventor 刘焱娄爱华李秋雨
Owner HUNAN AGRICULTURAL UNIV