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Poached egg formula and production process

A production process and technology for poached eggs, applied in the field of food processing, can solve the problems of loss of nutrients in egg yolk, single taste of poached eggs, short storage time, etc., and achieve the effects of improving nutritional effect, unique taste and ensuring beautiful appearance.

Pending Publication Date: 2020-09-11
安徽荣达食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the poached eggs produced by the prior art have a single taste, and the frying time of the egg white and the egg yolk is the same, and the same frying time will cause the loss of the nutritional content of the egg yolk, affect the taste, and the storage time is shorter

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  • Poached egg formula and production process
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  • Poached egg formula and production process

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Embodiment 1

[0030] The invention provides a poached egg production process, which is characterized in that: the bottom of the poached egg is a round egg white, the middle of the upper part is a round egg yolk, the shape of the outer ring is irregular circle, the diameter of the poached egg is 5-10 cm, and the diameter of the egg yolk is 3-10 cm. 7cm;

[0031] A poached egg formula and production process, including protein formula and egg yolk formula, the weight ratio of the protein formula and egg yolk formula is 21:9, its total weight is 30, the raw material parts of the protein formula are 35 parts of protein powder, corn 20 parts of oil, 0.5 part of xanthan gum, 82 parts of drinking water, 0.8 part of salt, 5 parts of potato starch and 0.02 part of flavor enhancer. The raw materials of the egg yolk formula are 30 parts of egg yolk liquid, 10 parts of maltodextrin, carrot 1.5 parts of vegetarian food, 50 parts of drinking water, 1 part of salt, 0.02 parts of flavor enhancer, 10 parts o...

Embodiment 2

[0039]The invention provides a poached egg production process, which is characterized in that: the bottom of the poached egg is a round egg white, the middle of the upper part is a round egg yolk, the shape of the outer ring is irregular circle, the diameter of the poached egg is 5-10 cm, and the diameter of the egg yolk is 3-10 cm. 7cm;

[0040] A kind of poached egg formula and production process, comprise protein formula and egg yolk formula, the weight ratio of described protein formula and egg yolk formula is 23:7, and its total weight is 30, and the raw material portion of described protein formula is protein powder 35 parts, corn 20 parts of oil, 0.5 part of xanthan gum, 82 parts of drinking water, 0.8 part of salt, 5 parts of potato starch and 0.02 part of flavor enhancer. The raw materials of the egg yolk formula are 30 parts of egg yolk liquid, 10 parts of maltodextrin, carrot 1.5 parts of vegetarian food, 50 parts of drinking water, 1 part of salt, 0.02 parts of fla...

Embodiment 3

[0048] The invention provides a poached egg production process, which is characterized in that: the bottom of the poached egg is a round egg white, the middle of the upper part is a round egg yolk, the shape of the outer ring is irregular circle, the diameter of the poached egg is 5-10 cm, and the diameter of the egg yolk is 3-10 cm. 7cm;

[0049] A kind of poached egg formula and production process, comprising protein formula and egg yolk formula, the weight ratio of described protein formula and egg yolk formula is 25:5, and its total weight is 30, and the raw material portion of described protein formula is protein powder 35 parts, corn 20 parts of oil, 0.5 part of xanthan gum, 82 parts of drinking water, 0.8 part of salt, 5 parts of potato starch and 0.02 part of flavor enhancer. The raw materials of the egg yolk formula are 30 parts of egg yolk liquid, 10 parts of maltodextrin, carrot 1.5 parts of vegetarian food, 50 parts of drinking water, 1 part of salt, 0.02 parts of ...

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Abstract

The invention provides a poached egg formula and a production process. In the poached egg formula, desugared protein liquid is selected and used to replace egg white, so that a non-enzymatic browningreaction is eliminated, and a bright-color poached egg product is obtained. The production process adopts a baking mold; the baking mold comprises a baking tray; an isolation sleeve is arranged in thecenter of the baking tray; and inserting rods are evenly connected to the periphery of the bottom of the isolation sleeve. The egg white and egg yolk are independently prepared, so that the unique special taste is added, and the poached egg is unique in overall taste, fresh, fragrant and nutritional; the egg yolk and the egg white are integrally prepared, so that the optimal nutritional effect ofthe egg yolk and the egg white is effectively highlighted, and the nutritional effect of the poached egg is improved; the egg white is replaced with the desugared protein powder or protein liquid, sothat the non-enzymatic browning reaction is eliminated, the attractiveness and the taste are guaranteed; and the poached egg is cooked thoroughly in a high-temperature sterilization operation process, so that the technological process is simple, the cost is saved, normal-temperature storage is facilitated, and cryopreservation is avoided.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a poached egg formula and a production process. Background technique [0002] Poached eggs can be described as a classic way of eating eggs. It is mainly made by directly frying eggs on a pan. Its characteristic is that the egg yolk keeps a round shape and does not scatter. It is named for its shape similar to a poached egg. There are two types of poached eggs: one-sided fried and double-sided fried. Poached eggs fried on one side are more tender, while those fried on both sides are more crispy. Poached eggs have become a very popular household item because of their simple method, beautiful appearance and rich nutrition. [0003] However, the poached eggs produced by the prior art have a single taste, and the frying time of the egg white and the egg yolk is the same, but the same frying time will cause the loss of the nutritional content of the egg yolk, affect the taste...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23B5/005A23L5/10A23L33/00A21B5/00A21B3/15
CPCA23L15/20A23L15/30A23B5/0057A23L5/13A23L33/00A23L15/35A21B5/00A21B3/13
Inventor 董世建刘茵
Owner 安徽荣达食品有限公司
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