Egg custard with elastic and crisp taste and production process thereof

A technology of custard and taste, applied in the field of food processing

Active Publication Date: 2022-08-02
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

The formula of traditional custard is egg liquid, water, edible salt, etc. The custard processed by this formula has a smooth and soft taste

Method used

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  • Egg custard with elastic and crisp taste and production process thereof
  • Egg custard with elastic and crisp taste and production process thereof
  • Egg custard with elastic and crisp taste and production process thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0035] A kind of preparation method of egg custard with crispy mouthfeel, described method comprises the following steps:

[0036] S1: Using fresh eggs as raw materials, obtain whole egg liquid, disperse and stir well, and then pasteurize;

[0037] S2: the obtained product is subjected to gradient cooling and then stored;

[0038] S3: After the egg liquid processed by the above process is thawed, water is added, and after mixing, it is placed in a steamer for steaming to obtain an egg custard with a crispy texture.

[0039] Preferably, in the method, before evenly dispersing, the whole egg liquid is also filtered, and the filtering mesh number is 30-60 mesh.

[0040] Preferably, in the step S1, the speed of dispersing and stirring is 100-500 rpm.

[0041] Preferably, in the step S1, the pasteurization conditions are: a sterilization temperature of 55-65° C. and a time of 3-10 minutes.

[0042] Preferably, in the step S2, the gradient cooling conditions are: 0-4°C for 2-4h, ...

Embodiment 1

[0052] A kind of preparation method of egg custard with crispy mouthfeel, described method comprises the following steps:

[0053] S1: Using fresh eggs as raw materials, obtain whole egg liquid, disperse and stir well, and then pasteurize;

[0054] S2: the obtained product is subjected to gradient cooling and then stored;

[0055] S3: After the egg liquid processed by the above process is thawed, water is added, and after mixing, it is placed in a steamer for steaming to obtain an egg custard with a crispy texture.

[0056] Among them: the speed of dispersing and stirring is 300rpm,

[0057] Pasteurization: sterilization temperature 60℃, time 8min;

[0058] In step S2, the obtained product is subjected to gradient cooling: refrigerate at 4°C for 3h, store at -10°C for 2h, cool to -12°C for 15h, and freeze at -18°C for 24h;

[0059] In step S3, the frozen egg liquid is thawed and mixed evenly at a ratio of egg liquid: water = 1:2.5, and after the water is boiled, it is put int...

Embodiment 2

[0062] Example 2 (based on Example 1, the difference lies in the temperature reduction conditions)

[0063] The difference lies in the step 2 gradient cooling in the method:

[0064] Gradient cooling conditions: Gradient cooling of the obtained product: -10°C for 2h, -18°C for 24h cryopreservation;

[0065] Others are the same as in Example 1.

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to an egg custard with elastic and crisp taste and a production process thereof.The egg custard is prepared through a gradient cooling process, protein in composite egg liquid can be evenly and mildly denatured through the cooling treatment process, the protein can further react with previously added ingredients, intermolecular acting force is formed, and therefore the egg custard is prepared. Therefore, the crisp taste is finally presented. Comprising the following components in percentage by mass: 0.1-0.5% of corn starch, 1-3% of edible salt and the balance of whole egg liquid. The egg custard with elastic and crisp taste is obtained by integrating the raw materials and the process. After the corn starch, the modified starch, the maltodextrin and the like are mixed with the protein and the lipid, the whole structure is compact, and the elastic and crisp feeling is more obvious.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an egg custard with a crispy taste and a production process thereof. Background technique [0002] Egg liquid is the main raw material of egg custard, and its properties have a great influence on the taste and flavor of egg custard. The main components of egg liquid are water, protein, fat and other substances. In addition, there are trace elements, inorganic salts, etc. The traditional recipe of egg custard is egg liquid, water, edible salt, etc. The egg custard made by this recipe has a smooth and soft taste. [0003] With the enrichment of food types and the emergence of products with different tastes, people, especially young people, are no longer satisfied with the taste of traditional egg custards, and put forward higher requirements for the taste of egg custards. SUMMARY OF THE INVENTION [0004] In view of the deficiencies of the prior art, the purpose of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L29/212A23L29/294A23L29/30A23L29/219
CPCA23L15/20A23L15/30A23L29/212A23L29/294A23L29/35A23L29/219A23V2002/00A23V2200/14A23V2200/228A23V2300/20A23V2250/5118A23V2250/5114
Inventor 焦涵董世建李述刚李鑫魏素影任慎东李海斌周已琴戴勇耿东华
Owner 安徽荣达食品有限公司
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