Dendrobium nobile egg jerky with sauce flavor

Abstract

The invention discloses a dendrobium nobile dried egg with sauce flavor, which takes eggs as a main raw material and dendrobium nobile sauce as an auxiliary material, and comprises the following components in parts by weight: 70-80 parts of egg liquid, 20-30 parts of dendrobium nobile sauce, 3-5 parts of compound seasoning and 0.001-0.01 part of food additive. The dendrobium nobile sauce is wrapped in the dried egg through a mold, the dried egg rich in protein and the dendrobium nobile polysaccharide rich in immunity increasing are combined, the effect of nutrition complementation is achieved, meanwhile, the dendrobium nobile sauce is added into the dried egg, the texture characteristics of the dried egg can be changed, the dried egg is rich in elasticity, the sauce flavor is increased, and the product flavor is better. The product conforms to the concept of modern food nutrition complementation, is unique in flavor, is a novel egg deep processing product with great market potential, and is simple in process, mature in equipment and convenient for industrial production.

Description

technical field [0001] The invention relates to a food and processing technology, in particular to a dried dendrobium egg with a flavor of sauce. Background technique [0002] There are many researchers in the development and research of dried eggs. Among them, Master Shen’s dried eggs are currently a representative product. Later, Chinese patents have disclosed some other products for the improvement of dried eggs. Among them, the patent "a high calcium Dried Eggs and Preparation Method thereof" Patent No.: CN201210379579.8 discloses a product that achieves the effect of calcium supplementation by adding calcium-containing additives to make up for the low calcium content in ordinary dried eggs. The Chinese patent "Using frozen eggs Method for Processing Dried Eggs with Egg Liquid"Patent No.: CN201110108852.9 discloses a method for preparing dried eggs with frozen egg liquid, which provides a method of freezing egg liquid at -10°C to produce dried eggs to prevent egg yolk fr...

AI Technical Summary

Problems solved by technology

Invention patent "A new production process of dried egg tofu" patent number: CN201310253508.8 is to solve the problem of single nutritional value by adding eggs to traditional dried tofu, and make the product taste more creamy

[0003] None of the above existing technologies about dried eggs has solved the technical problem of heavy fishy smell of dried eggs. An article "Research on the Processing Technology of Fruit and Vegetable Flavored Dried Eggs" published in the journal "Guizhou Animal Husbandry and Veterinary Medicine" is mainly through adding Fruit and vegetable liquid is used to increase the flavor components of dried eggs. Adding fruit and vegetable liquid directly to egg liquid not only affects the texture and taste of dried eggs, but also adds fruit and vegetable liquid to dried eggs. Nutrients are almost completely lost in the following steps, so adding fruit and vegetable liquid directly to the egg liquid is not very effective

[0004] Therefore, the dried eggs disclosed in the prior art are single in nutrition, dry and tasteless, and need to be fried or cold-dressed, or eaten after marinating to have a luscious taste, lack of elasticity, and weak toughness. If it has toughness, add some colloids to the dried eggs, so that under the action of the colloids, the toughness will increase, but the reduction of the egg liquid will also reduce the nutrients, which does not meet the concept of high-nutrition dried eggs

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