Preserved egg flavor milk stick and manufacturing method thereof
A production method and technology of preserved eggs, which are applied in the direction of food ingredients as taste improvers, food ingredients as odor improvers, food ingredients as taste improvers, etc., to achieve the effect of strong fragrance, mellow flavor and harmonious aroma
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Embodiment 1
[0026] A method for making a preserved egg-flavored milk bar, the main steps of which are as follows:
[0027] (1) In terms of parts by weight, boil 20 parts of preserved eggs with shells in boiling water for 10-15 minutes, then take out the preserved eggs, remove the shells and stir them into a puree; add 10 parts of pepsin to the obtained preserved eggs, Keep warm in a water bath at ℃ for 5 hours, and then keep warm in a water bath at 80°C for 5 minutes. After cooling to room temperature, add 1 part of ginger powder, 5 parts of cooking wine, 1 part of matcha powder and 2 parts of orange essence, and stir well to obtain preserved eggs. liquid, spare;
[0028] (2) In parts by weight, add 10 parts of rapeseed oil, 2 parts of salt, 2 parts of white sugar, and 2 parts of ginger powder to 50 parts of salted egg yolk, then bake at 120°C for 1 hour and cool, then crush to particle size 1-2mm, that is salted egg yolk powder, set aside;
[0029] (3) In parts by weight, the following...
Embodiment 2
[0040] A method for making a preserved egg-flavored milk bar, the main steps are as follows:
[0041] (1) In parts by weight, boil 22.5 parts of preserved eggs with shells in boiling water for 10-15 minutes, then take out the preserved eggs and remove the shells and stir them into a puree; add 15.5 parts of pepsin to the obtained preserved eggs, Keep warm in a water bath at ~52°C for 5 hours, then keep warm in a water bath at 70°C for 10 minutes, and after cooling to room temperature, add 2 parts of ginger powder, 6.5 parts of cooking wine, 2 parts of matcha powder and 4.5 parts of orange essence, and stir evenly. Get preserved egg liquid, set aside;
[0042] (2) In parts by weight, add 15 parts of rapeseed oil, 3 parts of salt, 3 parts of white sugar, and 3 parts of ginger powder to 65 parts of salted egg yolk, then bake at 120°C for 2 hours and cool, then crush to particle size 1-2mm, that is salted egg yolk powder, set aside;
[0043] (3) In parts by weight, the following...
Embodiment 3
[0046] A method for making a preserved egg-flavored milk bar, the main steps are as follows:
[0047] (1) In terms of parts by weight, boil 25 parts of preserved eggs with shells in boiling water for 10-15 minutes, then take out the preserved eggs and remove the shells and stir them into a puree; Keep warm in a water bath at ~52°C for 5 hours, and then keep warm in a water bath at 75°C for 5 minutes. After cooling to room temperature, add 3 parts of ginger powder, 8 parts of cooking wine, 3 parts of matcha powder and 7 parts of orange essence, and stir evenly. Get preserved egg liquid, set aside;
[0048] (2) In parts by weight, add 20 parts of rapeseed oil, 4 parts of salt, 4 parts of white sugar, and 4 parts of ginger powder to 100 parts of salted egg yolk, then bake at 120°C for 2 hours and cool, then crush to particle size 1-2mm, that is salted egg yolk powder, set aside;
[0049] (3) In parts by weight, the following raw materials are weighed: 40 parts of milk powder, 9...
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