Double-yolk (egg yolk of preserved egg and salted egg yolk) meal replacement stuffed glutinous rice cakes and preparation method thereof

A production method and technology for eating mochi, which are applied in the directions of food ingredients as taste improvers, functions of food ingredients, food ingredients containing natural extracts, etc. Single type and other problems, to achieve the effect of rich taste, improve taste and nutrition, and increase the time of satiety signal

Pending Publication Date: 2020-01-10
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the production process of mochi and the types of fillings are relatively single, and the consumption cannot meet the growing consumption needs of people.
In recent years, many domestic scholars have done a lot of research on the technical transformation of traditional mochi. There are also a variety of mochi types on the market, but meal replacement mochi is rarely heard in the market.

Method used

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  • Double-yolk (egg yolk of preserved egg and salted egg yolk) meal replacement stuffed glutinous rice cakes and preparation method thereof
  • Double-yolk (egg yolk of preserved egg and salted egg yolk) meal replacement stuffed glutinous rice cakes and preparation method thereof
  • Double-yolk (egg yolk of preserved egg and salted egg yolk) meal replacement stuffed glutinous rice cakes and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A double-yellow meal replacement mochi and its production method are characterized in that it mainly includes the following steps:

[0039] (1) Take the following main raw materials in the following parts by weight: 30 parts of glutinous rice flour, 15 parts of preserved egg yolk, 15 parts of salted egg yolk, 1 part of konjac powder, 5 parts of salted egg white, 6 parts of water, 6 parts of sorbitol, 2 parts of salt 4 parts perilla juice, 5 parts avocado, 3 parts whipped cream, 8 parts matcha powder. In the following steps, each raw material consumption is carried out in parts by weight in step (1);

[0040] (2) Filter the preserved egg yolks that have been refined three times through 300 mesh, then add avocado, salt (accounting for 30% of the total salt) and perilla juice (accounting for 50% of the total perilla juice), and stir for 20 minutes for backup use;

[0041] (3) After steaming the salted egg yolk at 95°C for 30 minutes, mix it with whipped cream evenly, aft...

Embodiment 2

[0049] A double-yellow meal replacement mochi and its production method are characterized in that it mainly includes the following steps:

[0050] (1) Take the following main raw materials in the following parts by weight: 30 parts of glutinous rice flour, 17 parts of preserved egg yolk, 17 parts of salted egg yolk, 1 part of konjac powder, 5 parts of salted egg white, 5 parts of water, 5 parts of sorbitol, 2 parts of salt 4 parts perilla juice, 5 parts avocado, 3 parts whipped cream, 6 parts matcha powder. In the following steps, each raw material consumption is carried out in parts by weight in step (1);

[0051] (2) Filter the preserved egg yolks that have been refined three times through 300 mesh, then add avocado, salt (accounting for 35% of the total salt) and perilla juice (accounting for 50% of the total perilla juice), and stir for 20 minutes for backup use;

[0052] (3) After steaming the salted egg yolk at 95°C for 30 minutes, mix it with whipped cream evenly, after...

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PUM

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Abstract

The invention discloses double-yolk (egg yolk of preserved egg and salted egg yolk) meal replacement stuffed glutinous rice cakes and a preparation method thereof. The double-yolk (egg yolk of preserved egg and salted egg yolk) meal replacement stuffed glutinous rice cakes is prepared from main raw materials including 30 parts to 60 parts of glutinous rice flour, 10 parts to 30 parts of egg yolksof preserved eggs, 10 parts to 30 parts of salted egg yolks, 1 part to 8 parts of konjac flour, 5 parts to 10 parts of salted egg white, 5 parts to 10 parts of water, 1 part to 6 parts of D-sorbite, 1part to 6 parts of table salt, 2 parts to 10 parts of perilla juice, 5 parts to 10 parts of avocado, and 1 part to 6 parts of light cream. The double-yolk (egg yolk of preserved egg and salted egg yolk) meal replacement stuffed glutinous rice cakes disclosed by the invention is attractive in appearance, rich in nutrition, is delicate in taste, and is resilient and not retrogradated; and the stuffing of the stuffed glutinous rice cakes is prepared by mixing the egg yolks of preserved egg with the salted egg yolks, so that the stuffed glutinous rice cakes has a full-bodied taste of the preserved eggs and also has a salty smell of the salted egg yolk, is rich in taste and has a layering sense, and is attractive in color and luster.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a double-yellow meal replacement mochi and a preparation method thereof. The invention is researched and developed by Hubei Shendan Healthy Food Co., Ltd. (Key Laboratory of Egg Product Processing, Ministry of Agriculture and Rural Affairs). Background technique [0002] The concept of meal replacement originated in Western countries. As people gradually realized the health hazards of obesity, some foods that replaced high-calorie and high-fat meals came into being. This was the earliest concept of meal replacement. [0003] Mochi is a kind of elastic and sticky food made of glutinous rice flour or other starches. It is small and cute in shape and has a springy taste. It is very popular among young people. At present, the production process of mochi and the types of fillings are relatively single, and eating cannot meet people's growing consumption needs. In recent y...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/122A23L15/00A23L19/00A23L27/40A23L27/30A23L27/10A23L19/10A23L33/00A23L5/43
CPCA23L7/122A23L15/30A23L15/20A23L19/01A23L27/40A23L27/34A23L27/10A23L19/115A23L33/00A23L5/43A23V2002/00A23V2200/044A23V2250/21A23V2250/642A23V2200/16
Inventor 刘华桥阮丹丹李双艳
Owner HUBEI SHENDAN HEALTHY FOOD
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