Dried konjac egg containing salted egg white, and preparation method thereof

Abstract

The invention belongs to the field of food processing, and discloses a preparation method of a dried konjac egg containing salted egg white. The dried konjac egg is mainly characterized by being prepared from the following raw materials in parts by weight: 50-60 parts of raw salted egg white, 40-50 parts of water, 6-8 parts of konjac powder, 2-3 parts of soy isolate protein, 0.5-1.5 parts of cornstarch, 4-5 parts of white granulated sugar, 0.3-0.5 part of a yeast extract, 0.3-0.5 part of ginger powder, 0.4-0.6 part of a flavour enhancer, 5.5-6.0 parts of corn oil, 0.7-0.9 part of spicy essential oil, 0.2-0.4 part of green prickleyash oil, and 0.5-0.6 part of Na<2>CO<3>. The dried konjac egg is 4.3%-6.5% in protein content, rich in konjac dietary fibres, high in nutritional value, low in cost, simple in process, capable of effectively utilizing salted egg yolk processing by-products and avoiding resource waste, provides a new thought for development and utilization of salted egg white,and is wide in product application prospect.

Description

technical field [0001] The invention relates to a food processing and production method, in particular to a dried salted egg white konjac egg and a preparation method thereof. Background technique [0002] 90% of duck eggs in my country are consumed as salted duck egg products, and the quality of salted egg white contained in each salted egg is about 54.73%. The salt content in the salted egg white is as high as 7% to 8%, and the protein composition does not occur during the pickling process, and the protein content is as high as 11% to 14%. During the processing and production of salted egg yolk, most of the salted egg white is discarded and wasted without rational utilization. At present, the utilization of salted egg white is mainly divided into the following three aspects: one is the extraction of biologically active components of salted duck egg white, including lysozyme and avidin; the other is the preparation of functional peptides from salted duck egg white, such as...

AI Technical Summary

Problems solved by technology

[0004] CN104026637A discloses a method for making dried poultry eggs by using salted egg whites. It uses chicken eggs and salted duck egg whites as raw materials to produce a dried egg with spiced flavor through marinating. This method can effectively solve the problem of incomplete utilization of salted egg whites. However, the salted egg white still needs to be desalinated in the step. The method is more complicated and will increase the processing cost to a certain extent, and the taste of the dried egg produced by this method is not much different from that of ordinary dried egg.

CN109770266A discloses a compound texture improver for dried eggs, high-chewy dry eggs and a preparation method thereof, using transaminase, gellan gum, konjac gum, and guar gum as compound texture improvers to improve eggs Dry chewiness, the improver formulation is more complicated

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