Salted egg yolk-flavor collagen steamed egg custard and production method thereof

Abstract

The invention discloses salted egg yolk-flavor collagen steamed egg custard and a production method thereof. The salted egg yolk-flavor collagen steamed egg custard is prepared by adding corn oil, starch, table salt, Japanese soybean sauce, composite phosphate, chicken essence, white pepper powder and water into the major raw materials of egg liquid, raw salted egg white, collagen gel peptone andsalted egg yolk for blending. The salted egg yolk-flavor collagen steamed egg custard is prepared from the following components in parts by weight: 100 to 120 parts of egg liquid, 60 to 80 parts of raw salted egg white, 60 to 80 parts of collagen gel peptone, 30 to 40 parts of salted egg yolk, 8 to 10 parts of corn oil, 4 to 6 parts of starch, 3.0 to 4.0 parts of table salt, 1 to 2 parts of Japanese soybean sauce, 0.8 to 1.2 parts of composite phosphate, 0.4 to 0.8 part of chicken essence, 0.4 to 0.6 part of white pepper powder and 140 to 160 parts of water. By adding the collagen and the salted egg white, the salted egg yolk-flavor collagen steamed egg custard play a role in filling and enhancing egg gel tenderness and smoothness degree, is attractive in color and luster, is unique in mouthfeel, has the baking flavor of salted egg yolk, strong egg flavor and salted flavor of salted egg white, is fine and smooth, is rich in collagen and nutrients, is up to 3 months in the refrigerationshelf life at the temperature of 1 to 5 DEG C, has stable quality within the shelf life, and has no remarkable difference in color and luster and mouthfeel.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a salted egg yolk-flavored collagen tea bowl steamed and a production method thereof. Background technique [0002] Chawanmushi is a Japanese dish, the main ingredients are eggs and shrimp, the ingredients are ginkgo and spinach, and the seasoning is light soy sauce. This delicacy is mainly steamed over medium and low heat, and is very popular among consumers. At present, chawanmushi is sold in the form of instant cooking and eating, which has great restrictions on sales, and the shelf life of refrigerated storage is short. There are few tea bowl steamed products on the market, and the shelf life is generally not more than one month. If the storage time is too long, it will lose water and lose elasticity, while frozen storage will be more destructive to the tissue structure, and it will easily cause serious water loss and poor taste after thawing. Contents of the inven...

AI Technical Summary

Problems solved by technology

At present, chawanmushi is sold in the form of instant cooking and eating, which has great restrictions on sales, and the shelf life of refrigerated storage is short

There are few tea bowl steamed products on the market, and the shelf life is generally no more than one month. If the storage time is too long, it will lose water and lose elasticity, while frozen storage will be more destructive to the tissue structure, and it will easily cause serious water loss and poor taste after thawing.

Images