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Vacuum-freeze-dried vegetable and egg product and preparation method

A vacuum freeze-drying and egg technology is applied in the direction of drying and preserving eggs, food ingredients as colors, and food ingredients as taste improvers, etc. Rich nutritional structure, convenient to eat and carry

Pending Publication Date: 2019-04-05
福建欧瑞园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

For example, the patent No. 2010101016367 is the invention patent "processing method of vacuum freeze-drying egg granules", which uses vacuum freeze-drying technology to make eggs into egg granules, which is easy to carry and has a long shelf life, but there are still single nutrients, easy to break, and poor taste. Poor, heavy fishy smell, high packaging requirements, high production costs, etc.

Method used

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  • Vacuum-freeze-dried vegetable and egg product and preparation method
  • Vacuum-freeze-dried vegetable and egg product and preparation method
  • Vacuum-freeze-dried vegetable and egg product and preparation method

Examples

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Embodiment Construction

[0024] A vacuum freeze-dried vegetable and egg product provided by the present invention and its preparation method are further explained through the following examples.

[0025] The eggs selected in the following examples all use fresh eggs within five days. The vegetable powder used in the vegetable egg products is purple sweet potato powder and carrot powder, proportioned in a weight ratio of 1:1, and the white granulated sugar is refined table sugar, low Fructose is fructooligosaccharide. The above raw materials selected, eggs meet the requirements of GB21710-2016, white sugar meets GB / T317-2018, fructooligosaccharides meet the requirements of relevant national standards such as GB / T23528-2009.

[0026] S1. Acceptance of raw and auxiliary materials: After the incoming raw materials are checked and accepted according to the acceptance standards of raw and auxiliary materials, the raw and auxiliary materials used on the day are prepared according to the requirements of the p...

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Abstract

The invention provides a vacuum-freeze-dried vegetable and egg product and a preparation method. Raw materials of the vacuum-freeze-dried vegetable and egg product comprise the following components inparts by weight: 70-80 parts by weight of egg, 10-20 parts by weight of vegetable powder, 8-12 parts by weight of white granulated sugar, 0.2-0.5 part by weight of fructo-oligosaccharide and 132-168parts by weight of plain boiled water. According to the vegetable and egg product, an eating mode of existing egg products is changed, the popularization range is extended, the taste and the flavor are improved, a nutrition structure of the product is enriched, the fragrance is obvious, and the vacuum-freeze-dried vegetable and egg product melts in the mouth.

Description

technical field [0001] The invention relates to a food produced by vacuum freeze-drying technology and egg vegetable powder as the main raw material, belonging to the technical field of food industry. Background technique [0002] Eggs are one of the best sources of nutrition for human beings. Eggs contain a lot of vitamins, minerals and proteins. For humans, the amino acid ratio of egg protein is very suitable for the physiological needs of the human body. It is easily absorbed by the body and the utilization rate is as high as 98%. , The nutritional value is very high, second only to breast milk, and the calories contained in an egg are equivalent to the calories of half an apple or half a cup of milk. The method of eating eggs usually at present is to eat boiled eggs, and boiled eggs cannot be preserved for a long time, which brings inconvenience to eating, and the eating method is also relatively single, so people produce various egg products by modern food technology. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L19/00A23L19/10A23L19/15A23B5/03
CPCA23B5/03A23L15/20A23L15/30A23L19/01A23L19/105A23L19/15A23V2002/00A23V2200/14A23V2200/04A23V2200/15
Inventor 陈晓丹
Owner 福建欧瑞园食品有限公司
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