Flavored mixed dried egg and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and discloses flavored mixed dried eggs which comprise the following raw materials in parts by weight: 90-100 parts of egg liquid, 0.5-2 parts of edible salt, 0.1-0.5 part of monosodium glutamate, 0.2-1 part of spices, 0.5-2 parts of a compound water retention agent, 0.1-0.5 part of a yeast extract, 0.2-1 part of soybean protein, 0.1-0.3 part of lactic acid bacteria powder and 0.1-0.3 part of maltodextrin. The invention also discloses a preparation method of the flavored mixed dried egg. The preparation method comprises the following steps: S1, mixing the egg liquid with the coffee extract, the chocolate water-soluble powder, the high fructose corn syrup, the edible salt and the monosodium glutamate. The soybean protein, the lactic acid bacteria powder and the bioactive peptide are added, so that the contents of protein, vitamins and minerals are remarkably increased, and meanwhile, the fat content is reduced; various regional flavors are provided by adjusting the proportion of spices; the prepared dried egg is convenient to carry and eat, and is especially suitable for children and fat-reducing people.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a flavored egg-mixed dried egg and a preparation method thereof. Background Art

[0002] With the development of social economy and the improvement of people's living standards, consumers' requirements for food are not limited to filling their stomachs, but they pay more attention to the nutritional value and health functions of food. As an important source of animal protein, egg products are loved by consumers for their rich nutrients and unique flavor. However, traditional egg products such as boiled eggs and braised eggs have certain shortcomings in taste, portability and flavor diversity, and it is difficult to fully meet the diverse needs of modern consumers.

[0003] In recent years, with the popularization of healthy eating concepts, consumers have higher and higher requirements for foods that are low in fat, high in protein, and rich in vitamins and minerals. Although traditional egg products are rich in protein and vitamins, they often cannot meet the needs of healthy eating due to their high fat content. In addition, traditional egg products also have some problems in taste. For example, the yolk of boiled eggs or braised eggs is dry and choking, which is not suitable for children and the elderly.

[0004] Meanwhile, in the fast-paced modern life, portable food has been widely welcomed. People hope to enjoy delicious and healthy food anytime and anywhere without spending a lot of time preparing. Although traditional egg products are rich in nutrition, their difficulty in carrying and preservation limits their application in the portable food market. Therefore, in view of the above problems, the present invention provides a flavored egg jerky and a preparation method thereof. Summary of the invention

[0005] In view of the deficiencies in the prior art, the present invention provides a flavored egg jerky and a preparation method thereof, which solves the problems of the traditional egg products being insufficient in nutritional value, taste diversity and portability.

[0006] To achieve the above object, the present invention is implemented by the following technical scheme: a flavored egg jerky and a preparation method thereof, comprising the following raw materials in parts by weight: 90-100 parts of egg liquid, 0.5-2 parts of edible salt, 0.1-0.5 parts of monosodium glutamate, 0.2-1 parts of spices, 0.5-2 parts of compound moisture retaining agent, 0.1-0.5 parts of yeast extract, 0.2-1 parts of soy protein, 0.1-0.3 parts of lactic acid bacteria powder, 0.1-0 .3 parts of maltodextrin, 0.1-0.5 parts of citric acid, 0.1-0.3 parts of natural pigments, 0.1-0.5 parts of kelp extract, 0.1-0.5 parts of chitosan, 0.05-0.2 parts of astaxanthin, 0.1-0.5 parts of seaweed polysaccharides, 0.05-0.2 parts of polyphenol antioxidants, 0.1-0.3 parts of bioactive peptides, 0.5-3 parts of coffee extract, 1-5 parts of chocolate water-soluble powder and 1-5 parts of fructose syrup.

[0007] Preferably, the egg liquid is pasteurized whole egg liquid, and 0.1-0.3 parts of mannitol are added to the egg liquid.

[0008] Preferably, the spices are selected from one or more of pepper powder, cumin powder, chili powder, Sichuan pepper powder, cinnamon powder and star anise powder.

[0009] Preferably, the composite moisture retaining agent comprises carrageenan, xanthan gum, agar and guar gum.

[0010] Preferably, the natural pigment is beetroot red or capsicum red.

[0011] A method for preparing flavored egg jerky comprises the following steps:

[0012] S1. Evenly mix the egg liquid with coffee extract, chocolate water-soluble powder, fructose syrup, edible salt, monosodium glutamate, spices, compound moisture retainer, yeast extract, soy protein, lactic acid bacteria powder, maltodextrin, citric acid, natural pigment, kelp extract, chitin, astaxanthin, seaweed polysaccharide, polyphenol antioxidants, and bioactive peptides;

[0013] S2, homogenizing the mixed egg liquid by ultrasonic treatment;

[0014] S3, filling the homogenized egg liquid into a mold;

[0015] S4, performing double-stage high-temperature shaping on the filled egg liquid;

[0016] S5, quickly cooling the shaped egg pieces to room temperature in ice water;

[0017] S6, cutting the cooled egg mass into desired shapes;

[0018] S7, seasoning and mixing the cut egg pieces;

[0019] S8, freeze-drying the seasoned egg cubes;

[0020] S9, vacuum packing the freeze-dried dried eggs;

[0021] S10. Sterilize the packaged dried eggs in a water bath

[0022] Preferably, the step S4 specifically includes the following steps:

[0023] S4.1. Place the filled mold in the first stage of high temperature shaping equipment;

[0024] S4.2, set the first stage high temperature setting temperature to 100-110℃, and the time to 5-10min;

[0025] S4.3, start the first stage of high temperature shaping equipment to shape the egg liquid in the first stage;

[0026] S4.4, transfer the mold after the first stage shaping to the second stage high temperature shaping equipment;

[0027] S4.5, set the second stage high temperature setting temperature to 120-130℃ and the time to 5-10min;

[0028] S4.6, start the second stage of high temperature shaping equipment to carry out the second stage of egg liquid shaping.

[0029] Preferably, the temperature of the water bath sterilization in step S10 is controlled at 115-125°C.

[0030] The present invention provides a flavored egg-mixed dried food and a preparation method thereof, which has the following beneficial effects:

[0031] 1. The present invention significantly improves the protein, vitamin and mineral content of the product and reduces the fat content by adding ingredients such as soy protein, lactic acid bacteria powder and bioactive peptides, so that the egg jerky is superior to the traditional method in terms of protein, vitamin and mineral content, and has a lower fat content, showing better health value.

[0032] 2. The present invention adjusts the types and proportions of spices to produce products with regional flavor characteristics, such as Sichuan spicy, Fujian seafood, Jinzhou barbecue, Thai curry, Japanese mustard, Northeast sauce, etc., to meet the taste needs of different consumers. According to market demand, a variety of flavored mixed egg jerky with different flavors can be produced.

[0033] 3. The dried egg prepared by the present invention is in the shape of 1.6*1.6 cm, and the finished product can be eaten directly and is easy to carry, which is particularly suitable for the portable needs in modern fast-paced life. The original nutritional value is retained, the taste is soft and not easy to choke, and it is particularly suitable for children and people who want to lose weight, meeting the needs of different consumer groups. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 It is a flow chart of the present invention. DETAILED DESCRIPTION

[0035] The technical solution of the present invention will be described clearly and completely below in conjunction with the accompanying drawings of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0036] Please refer to the attached Figure 1 The embodiment of the present invention provides a flavored egg mixture, comprising the following raw materials in parts by weight: 90-100 parts of egg liquid, 0.5-2 parts of edible salt, 0.1-0.5 parts of monosodium glutamate, 0.2-1 parts of spices, 0.5-2 parts of compound moisture retaining agent, 0.1-0.5 parts of yeast extract, 0.2-1 parts of soy protein, 0.1-0.3 parts of lactic acid bacteria powder, 0.1-0.3 parts of maltodextrin, 0.1-0.5 parts of citric acid, 0.1-0.3 parts of natural pigment, 0.1-0.5 parts of kelp extract, 0.1-0.5 parts of chitin, 0.05-0.2 parts of astaxanthin, 0.1-0.5 parts of seaweed polysaccharide, 0.05-0.2 parts of polyphenol antioxidants, 0.1-0.3 parts of bioactive peptides, 0.5-3 parts of coffee extract, 1-5 parts of chocolate water-soluble powder and 1-5 parts of fructose syrup.

[0037] The egg liquid is pasteurized whole egg liquid, and 0.1-0.3 parts of mannitol are added to the egg liquid.

[0038] The spices may be selected from one or more of pepper powder, cumin powder, chili powder, Sichuan pepper powder, cinnamon powder and star anise powder.

[0039] The compound water retaining agent includes carrageenan, xanthan gum, agar and guar gum.

[0040] The natural pigments are beetroot red or paprika red.

[0041] A method for preparing flavored egg jerky comprises the following steps:

[0042] S1. Evenly mix the egg liquid with coffee extract, chocolate water-soluble powder, fructose syrup, edible salt, monosodium glutamate, spices, compound moisture retainer, yeast extract, soy protein, lactic acid bacteria powder, maltodextrin, citric acid, natural pigment, kelp extract, chitin, astaxanthin, seaweed polysaccharide, polyphenol antioxidants, and bioactive peptides;

[0043] S2, homogenizing the mixed egg liquid by ultrasonic treatment;

[0044] S3, filling the homogenized egg liquid into a mold;

[0045] S4, performing double-stage high-temperature shaping on the filled egg liquid;

[0046] S5, quickly cooling the shaped egg pieces to room temperature in ice water;

[0047] S6, cutting the cooled egg mass into desired shapes;

[0048] S7, seasoning and mixing the cut egg pieces;

[0049] S8, freeze-drying the seasoned egg cubes;

[0050] S9, vacuum packing the freeze-dried dried eggs;

[0051] S10, sterilizing the packaged dried eggs in a water bath.

[0052] The S4 step specifically includes the following steps:

[0053] S4.1. Place the filled mold in the first stage of high temperature shaping equipment;

[0054] S4.2, set the first stage high temperature setting temperature to 100-110℃, and the time to 5-10min;

[0055] S4.3, start the first stage of high temperature shaping equipment to shape the egg liquid in the first stage;

[0056] S4.4, transfer the mold after the first stage shaping to the second stage high temperature shaping equipment;

[0057] S4.5, set the second stage high temperature setting temperature to 120-130℃ and the time to 5-10min;

[0058] S4.6, start the second stage of high temperature shaping equipment to carry out the second stage of egg liquid shaping.

[0059] The temperature of the water bath sterilization in step S10 is controlled at 115-125°C.

[0060] Embodiment 1:

[0061] Preparation steps:

[0062] S1, 95 parts of egg liquid (pasteurized whole egg liquid) and 1 part of edible salt, 0.2 parts of monosodium glutamate, 0.5 parts of pepper, 1 part of composite water retaining agent, 0.3 parts of yeast extract, 0.5 parts of soy protein, 0.2 parts of lactic acid bacteria powder, 0.2 parts of maltodextrin, 0.3 parts of citric acid, 0.2 parts of beetroot red, 0.2 parts of kelp extract, 0.3 parts of chitin, 0.1 parts of astaxanthin, 0.2 parts of seaweed polysaccharides, 0.1 parts of polyphenol antioxidants, 0.2 parts of bioactive peptides, 0.6 parts of coffee extract, 2 parts of chocolate water-soluble powder and 1 part of fructose syrup are mixed uniformly;

[0063] S2, homogenize the mixed egg liquid by ultrasonic treatment, the treatment time is 5 minutes, the frequency is 20kHz;

[0064] S3, filling the homogenized egg liquid into a mold;

[0065] S4, the egg liquid after filling is subjected to double-stage high-temperature shaping, the temperature of the first stage is 100°C, the time is 5 minutes, and the temperature of the second stage is 120°C, the time is 5 minutes;

[0066] S5, quickly cooling the shaped egg pieces to room temperature in ice water;

[0067] S6. Cut the cooled egg pieces into 1.6*1.6 cm shapes;

[0068] S7, seasoning and mixing the cut egg pieces;

[0069] S8, freeze-drying the seasoned egg cubes at a vacuum degree of 0.3 Pa, a temperature of -20°C, and a time of 12 hours;

[0070] S9, vacuum packing the freeze-dried dried eggs;

[0071] S10, sterilizing the packaged dried eggs in a water bath at a temperature of 115° C. for 10 minutes.

[0072] Summarize:

[0073] This embodiment adopts basic formula and processing technology to prepare flavored egg jerky through steps such as homogenization, two-stage high-temperature shaping and freeze-drying, thereby ensuring the nutritional content and taste of the product.

[0074] Embodiment 2:

[0075] Preparation steps:

[0076] S1. Evenly mix 100 parts of egg liquid (pasteurized whole egg liquid) with 1.5 parts of edible salt, 0.3 parts of monosodium glutamate, 0.5 parts of cumin powder, 1.5 parts of composite water retaining agent, 0.4 parts of yeast extract, 0.6 parts of soy protein, 0.25 parts of lactic acid bacteria powder, 0.25 parts of maltodextrin, 0.4 parts of citric acid, 0.3 parts of capsanthin, 0.3 parts of kelp extract, 0.4 parts of chitosan, 0.15 parts of astaxanthin, 0.3 parts of seaweed polysaccharide, 0.15 parts of polyphenol antioxidants, 0.25 parts of bioactive peptides, 0.8 parts of coffee extract, 2.5 parts of chocolate water-soluble powder and 1.5 parts of fructose syrup;

[0077] S2, homogenize the mixed egg liquid by ultrasonic treatment, the treatment time is 7 minutes, the frequency is 25kHz;

[0078] S3, filling the homogenized egg liquid into a mold;

[0079] S4, the egg liquid after filling is subjected to double-stage high-temperature shaping, the temperature of the first stage is 105°C, the time is 7 minutes, and the temperature of the second stage is 125°C, the time is 7 minutes;

[0080] S5, quickly cooling the shaped egg pieces to room temperature in ice water;

[0081] S6. Cut the cooled egg pieces into 1.6*1.6 cm shapes;

[0082] S7, seasoning and mixing the cut egg pieces;

[0083] S8, freeze-drying the seasoned egg cubes at a vacuum degree of 0.2 Pa, a temperature of -25°C, and a time of 16 hours;

[0084] S9, vacuum packing the freeze-dried dried eggs;

[0085] S10, sterilizing the packaged dried eggs in a water bath at a temperature of 120° C. for 12 minutes.

[0086] Summarize:

[0087] This embodiment optimizes the basic formula and processing technology, improves the homogenization processing parameters and shaping temperature, and further enhances the taste and texture of the egg jerky.

[0088] Embodiment 3:

[0089] Preparation steps:

[0090] S1, 105 parts of egg liquid (pasteurized whole egg liquid) are mixed evenly with 1 part of edible salt, 0.4 part of monosodium glutamate, 0.6 part of chili powder, 2 parts of composite water retaining agent, 0.5 part of yeast extract, 0.7 part of soy protein, 0.3 part of lactic acid bacteria powder, 0.3 part of maltodextrin, 0.5 part of citric acid, 0.3 part of beetroot red, 0.4 part of kelp extract, 0.5 part of chitosan, 0.2 part of astaxanthin, 0.4 part of seaweed polysaccharide, 0.2 part of polyphenol antioxidant, 0.3 part of bioactive peptide, 1 part of coffee extract, 3 parts of chocolate water-soluble powder and 1.5 parts of fructose syrup;

[0091] S2, homogenize the mixed egg liquid by ultrasonic treatment, the treatment time is 8 minutes, the frequency is 30kHz;

[0092] S3, filling the homogenized egg liquid into a mold;

[0093] S4, the egg liquid after filling is subjected to double-stage high-temperature shaping, the temperature of the first stage is 110° C., the time is 7 minutes, and the temperature of the second stage is 130° C., the time is 7 minutes;

[0094] S5, quickly cooling the shaped egg pieces to room temperature in ice water;

[0095] S6. Cut the cooled egg pieces into 1.6*1.6 cm shapes;

[0096] S7, seasoning and mixing the cut egg pieces;

[0097] S8, freeze-drying the seasoned egg cubes at a vacuum degree of 0.1 Pa, a temperature of -30°C, and a time of 18 hours;

[0098] S9, vacuum packing the freeze-dried dried eggs;

[0099] S10, sterilizing the packaged dried eggs in a water bath at a temperature of 125° C. for 15 minutes.

[0100] Summarize:

[0101] This embodiment further optimizes the parameters of homogenization and high-temperature shaping, and adjusts some ingredients in the formula, thereby improving the flavor and stability of the dried egg.

[0102] Embodiment 4:

[0103] Preparation steps:

[0104] S1. Evenly mix 100 parts of egg liquid (pasteurized whole egg liquid) with 2 parts of edible salt, 0.5 parts of monosodium glutamate, 1 part of pepper powder, 1.5 parts of composite moisture retaining agent, 0.6 parts of yeast extract, 0.8 parts of soy protein, 0.35 parts of lactic acid bacteria powder, 0.35 parts of maltodextrin, 0.6 parts of citric acid, 0.4 parts of capsanthin, 0.5 parts of kelp extract, 0.6 parts of chitosan, 0.25 parts of astaxanthin, 0.5 parts of seaweed polysaccharide, 0.25 parts of polyphenol antioxidants, 0.35 parts of bioactive peptides, 1.5 parts of coffee extract, 3 parts of chocolate water-soluble powder and 3 parts of fructose syrup;

[0105] S2, homogenize the mixed egg liquid by ultrasonic treatment, the treatment time is 9 minutes, the frequency is 35kHz;

[0106] S3, filling the homogenized egg liquid into a mold;

[0107] S4, the egg liquid after filling is subjected to double-stage high-temperature shaping, the temperature of the first stage is 105°C, the time is 8 minutes, and the temperature of the second stage is 125°C, the time is 8 minutes;

[0108] S5, quickly cooling the shaped egg pieces to room temperature in ice water;

[0109] S6. Cut the cooled egg pieces into 1.6*1.6 cm shapes;

[0110] S7, seasoning and mixing the cut egg pieces;

[0111] S8, freeze-drying the seasoned egg cubes at a vacuum degree of 0.1 Pa, a temperature of -35°C, and a time of 20 hours;

[0112] S9, vacuum packing the freeze-dried dried eggs;

[0113] S10, sterilizing the packaged dried eggs in a water bath at a temperature of 120° C. for 12 minutes.

[0114] Summarize:

[0115] This embodiment is a further improvement based on homogenization and high-temperature shaping, and the flavor and texture of the egg jerky are improved by adding pepper powder and adjusting the amount of the compound water-retaining agent.

[0116] Embodiment 5:

[0117] Preparation steps:

[0118] S1, 105 parts of egg liquid (pasteurized whole egg liquid) and 1.8 parts of edible salt, 0.5 parts of monosodium glutamate, 1.2 parts of cinnamon powder, 1.8 parts of composite water retaining agent, 0.7 parts of yeast extract, 0.9 parts of soy protein, 0.4 parts of lactic acid bacteria powder, 0.4 parts of maltodextrin, 0.7 parts of citric acid, 0.5 parts of beetroot red, 0.6 parts of kelp extract, 0.7 parts of chitosan, 0.3 parts of astaxanthin, 0.6 parts of seaweed polysaccharide, 0.3 parts of polyphenol antioxidants, 0.4 parts of bioactive peptides, 2.7 parts of coffee extract, 4 parts of chocolate water-soluble powder and 4 parts of fructose syrup are mixed uniformly;

[0119] S2, homogenize the mixed egg liquid by ultrasonic treatment, the treatment time is 10 minutes, the frequency is 40kHz;

[0120] S3, filling the homogenized egg liquid into a mold;

[0121] S4, the egg liquid after filling is subjected to double-stage high-temperature shaping, the temperature of the first stage is 110° C., the time is 10 minutes, and the temperature of the second stage is 130° C., the time is 10 minutes;

[0122] S5, quickly cooling the shaped egg pieces to room temperature in ice water;

[0123] S6. Cut the cooled egg pieces into 1.6*1.6 cm shapes;

[0124] S7, seasoning and mixing the cut egg pieces;

[0125] S8, freeze-drying the seasoned egg cubes at a vacuum degree of 0.05 Pa, a temperature of -40°C, and a time of 24 hours;

[0126] S9, vacuum packing the freeze-dried dried eggs;

[0127] S10, sterilizing the packaged dried eggs in a water bath at a temperature of 125° C. for 15 minutes.

[0128] Summarize:

[0129] This embodiment is further optimized on the basis of homogenization and high-temperature shaping, by increasing the processing time and frequency, adjusting some ingredients in the formula, and further increasing the vacuum degree of freeze-drying and lowering the temperature, thereby significantly improving the texture, flavor and stability of the dried egg.

[0130] Summary:

[0131] The preparation method of flavored egg jerky is demonstrated through five different examples. The basic formula and processing technology are gradually optimized and improved. By adjusting the homogenization processing parameters, high-temperature shaping temperature and time, the vacuum degree and temperature of freeze-drying processing, and the proportion of ingredients in the formula, the taste, texture, flavor and stability of the product are continuously improved.

[0132] Experimental design 1:

[0133] Purpose:

[0134] By comparing the differences between the five embodiments and the existing traditional preparation method, the superiority of the five embodiments in improving the texture, taste, flavor and stability of the flavored egg jerky is verified.

[0135] Experimental steps:

[0136] Experimental group: the flavored egg jerky prepared using the five embodiments.

[0137] Control group: flavored egg jerky prepared by the existing traditional preparation method.

[0138] Detailed description of the experimental steps:

[0139] Materials preparation:

[0140] Get pasteurized eggs.

[0141] Prepare edible salt, MSG, various spices, compound moisture retainer, yeast extract, soy protein, lactic acid bacteria powder, maltodextrin, citric acid, natural pigment, kelp extract, chitin, astaxanthin, seaweed polysaccharides, polyphenol antioxidants, bioactive peptides, coffee extract, chocolate water-soluble powder and fructose syrup.

[0142] Example 1-5 Preparation:

[0143] According to the steps of the five embodiments, mixing, homogenization, filling, double-stage high-temperature shaping, cooling, cutting, seasoning, freeze-drying, vacuum packaging and water-bath sterilization are respectively performed.

[0144] Traditional method of preparation:

[0145] Traditional method A: egg liquid - add ingredients - transport to filling machine - high temperature setting (110℃, 10 minutes) - dice (1.6*1.6 cm) - mix and stir evenly - combine into packaging - water bath sterilization (115℃, 10 minutes).

[0146] Traditional method B: egg liquid - add ingredients - transport to filling machine - high temperature setting (120℃, 8 minutes) - dice (1.6*1.6 cm) - mix and stir evenly - combine into packaging - water bath sterilization (120℃, 10 minutes).

[0147] Performance Testing:

[0148] Texture testing: Use a texture analyzer to test hardness, springiness and chewiness.

[0149] Flavor test: The sensory evaluation method is used and professional tasters will give scores (maximum 10 points).

[0150] Nutritional testing: tests the protein, fat, vitamin and mineral content.

[0151] Stability test: Evaluate the shelf life of the product and the quality changes during storage (temperature 25°C, humidity 60%).

[0152] Microbiological testing: Determination of total bacteria, coliform bacteria and mold content.

[0153] Table 1: Texture, flavor scores and nutritional content

[0154]

[0155]

[0156] Table 2: Shelf life and microbiological safety

[0157]

[0158] Experimental summary:

[0159] Texture: The five embodiments are significantly better than the traditional method in terms of hardness, elasticity and chewiness, especially Example 5, which has the best texture index performance.

[0160] Flavor: The flavor scores of the five embodiments were all higher than those of the traditional method. The flavor score of Embodiment 5 was the highest, reaching 9.0 points, which was significantly better than Traditional Method A (6.0 points) and Traditional Method B (6.5 points).

[0161] Nutritional composition: The contents of protein, vitamins and minerals in the five embodiments are higher than those in the traditional method, while the fat content is slightly lower, showing better health value.

[0162] Stability: The shelf life of the five embodiments is significantly longer than that of the traditional method, especially Example 5, which reaches 160 days, far exceeding the traditional methods A and B, showing better storage stability.

[0163] Microbiological safety: The total bacteria count, coliform group and mold content of the five embodiments were significantly lower than those of the traditional method, ensuring the safety of the product.

[0164] In summary, the five embodiments are significantly superior to the traditional method in terms of texture, flavor, nutritional ingredients, stability and microbial safety, and have obvious technical progress and superiority. In particular, Example 5 performs best in all indicators, proving its significant advantages in the preparation technology of flavored egg jerky.

[0165] Experimental design 2:

[0166] Purpose:

[0167] By comparing the differences between the five embodiments and the existing traditional preparation method in texture, flavor, nutritional components, stability and microbial safety in detail, the superiority of the five embodiments in improving the quality of the flavored mixed egg is demonstrated.

[0168] Experimental steps:

[0169] Experimental group: the flavored egg jerky prepared using the five embodiments.

[0170] Control group: flavored egg jerky prepared by the existing traditional preparation method.

[0171] Detailed description of the experimental steps

[0172] Materials preparation:

[0173] Get pasteurized eggs.

[0174] Prepare edible salt, MSG, various spices, compound moisture retainer, yeast extract, soy protein, lactic acid bacteria powder, maltodextrin, citric acid, natural pigment, kelp extract, chitin, astaxanthin, seaweed polysaccharides, polyphenol antioxidants, bioactive peptides, coffee extract, chocolate water-soluble powder and fructose syrup and mix well.

[0175] Example 1-5 Preparation:

[0176] According to the steps of the five embodiments, mixing, homogenization, filling, double-stage high-temperature shaping, cooling, cutting, seasoning, freeze-drying, vacuum packaging and water-bath sterilization are respectively performed.

[0177] Traditional method of preparation:

[0178] Traditional method A: egg liquid - add ingredients - transport to filling machine - high temperature setting (110℃, 10 minutes) - dice (1.6*1.6 cm) - mix and stir evenly - combine into packaging - water bath sterilization (115℃, 10 minutes).

[0179] Traditional method B: egg liquid - add ingredients - transport to filling machine - high temperature setting (120℃, 8 minutes) - dice (1.6*1.6 cm) - mix and stir evenly - combine into packaging - water bath sterilization (120℃, 10 minutes).

[0180] Performance Testing:

[0181] Texture testing: Use a texture analyzer to test hardness, springiness and chewiness.

[0182] Flavor test: The sensory evaluation method is used and professional tasters will give scores (maximum 10 points).

[0183] Nutritional testing: tests the protein, fat, vitamin and mineral content.

[0184] Stability test: Evaluate the shelf life of the product and the quality changes during storage (temperature 25°C, humidity 60%).

[0185] Microbiological testing: Determination of total bacteria, coliform bacteria and mold content.

[0186] Detailed description of the experimental steps

[0187] Material preparation

[0188] Get pasteurized eggs.

[0189] Prepare ingredients: mix edible salt, MSG, various spices, compound moisture retainer, yeast extract, soy protein, lactic acid bacteria powder, maltodextrin, citric acid, natural pigment, kelp extract, chitin, astaxanthin, seaweed polysaccharides, polyphenol antioxidants, bioactive peptides, coffee extract, chocolate water-soluble powder and fructose syrup evenly.

[0190] Experimental group preparation

[0191] Example 1 Preparation: According to the recipe and steps of Example 1.

[0192] Preparation of Example 2: Follow the recipe and steps of Example 2.

[0193] Preparation of Example 3: Follow the recipe and steps of Example 3.

[0194] Preparation of Example 4: Follow the recipe and steps of Example 4.

[0195] Preparation of Example 5: Follow the recipe and steps of Example 5.

[0196] Traditional method preparation

[0197] Traditional method A: egg liquid - add ingredients - transport to filling machine - high temperature setting (110℃, 10 minutes) - dice (1.6*1.6 cm) - mix and stir evenly - combine into packaging - water bath sterilization (115℃, 10 minutes).

[0198] Traditional method B: egg liquid - add ingredients - transport to filling machine - high temperature setting (120℃, 8 minutes) - dice (1.6*1.6 cm) - mix and stir evenly - combine into packaging - water bath sterilization (120℃, 10 minutes).

[0199] Performance Testing

[0200] Texture testing: Use a texture analyzer to test hardness, springiness and chewiness.

[0201] Test samples: flavored egg jerky prepared by each group.

[0202] Test Method: Texture testing was performed according to standard operating procedures and hardness, springiness and chewiness data were recorded.

[0203] Flavor test: The sensory evaluation method is used and professional tasters will give scores (maximum 10 points).

[0204] Test samples: flavored egg jerky prepared by each group.

[0205] Testing method: 10 professional tasters conducted a blind test to score the flavor, including aroma, mouthfeel, taste and overall acceptance.

[0206] Nutritional testing: tests the protein, fat, vitamin and mineral content.

[0207] Test samples: flavored egg jerky prepared by each group.

[0208] Test Method: Standard chemical analysis methods were used to test protein, fat, vitamins and minerals.

[0209] Stability test: Evaluate the shelf life of the product and the quality changes during storage (temperature 25°C, humidity 60%).

[0210] Test samples: flavored egg jerky prepared by each group.

[0211] Test method: Store samples at 25°C and 60% humidity and regularly check for changes in texture, flavor and nutritional content.

[0212] Microbiological testing: Determination of total bacteria, coliform bacteria and mold content.

[0213] Test samples: flavored egg jerky prepared by each group.

[0214] Test Method: Standard microbiological testing methods were used to determine total bacteria, coliforms, and mold counts.

[0215] Table 3: Texture, flavor scores and nutritional content

[0216]

[0217]

[0218] Table 4: Shelf life and microbiological safety

[0219]

[0220] Experimental summary:

[0221] Texture: The five embodiments are significantly better than the traditional method in terms of hardness, elasticity and chewiness, especially Example 5, which has the best texture index performance.

[0222] Flavor: The flavor scores of the five embodiments were all higher than those of the traditional method. The flavor score of Embodiment 5 was the highest, reaching 9.0 points, which was significantly better than Traditional Method A (6.0 points) and Traditional Method B (6.5 points).

[0223] Nutritional composition: The contents of protein, vitamins and minerals in the five embodiments are higher than those in the traditional method, while the fat content is slightly lower, showing better health value.

[0224] Stability: The shelf life of the five embodiments is significantly longer than that of the traditional method, especially Example 5, which reaches 160 days, far exceeding the traditional methods A and B, showing better storage stability.

[0225] Microbiological safety: The total bacteria count, coliform group and mold content of the five embodiments were significantly lower than those of the traditional method, ensuring the safety of the product.

[0226] In summary, the five embodiments are significantly superior to the traditional method in terms of texture, flavor, nutritional ingredients, stability and microbial safety, and have obvious technical progress and superiority. In particular, Example 5 performs best in all indicators, proving its significant advantages in the preparation technology of flavored egg jerky.

[0227] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A flavored egg-mixed dried food, characterized in that: The invention comprises the following raw materials in parts by weight: 90-100 parts of egg liquid, 0.5-2 parts of edible salt, 0.1-0.5 parts of monosodium glutamate, 0.2-1 parts of spices, 0.5-2 parts of compound moisture retaining agent, 0.1-0.5 parts of yeast extract, 0.2-1 parts of soybean protein, 0.1-0.3 parts of lactic acid bacteria powder, 0.1-0.3 parts of maltodextrin, 0.1-0.5 parts of citric acid, 0.1-0.3 parts of natural pigment, 0.1-0.5 parts of kelp extract, 0.1-0.5 parts of chitin, 0.05-0.2 parts of astaxanthin, 0.1-0.5 parts of seaweed polysaccharide, 0.05-0.2 parts of polyphenol antioxidant, 0.1-0.3 parts of bioactive peptide, 0.5-3 parts of coffee extract, 1-5 parts of chocolate water-soluble powder and 1-5 parts of fructose syrup.

2. The flavored egg-mixed dried food according to claim 1, characterized in that: The egg liquid is pasteurized whole egg liquid, and 0.1-0.3 parts of mannitol are added into the egg liquid.

3. The flavored egg-mixed dried food according to claim 1, characterized in that: The spices can be selected from one or more of pepper powder, cumin powder, chili powder, prickly ash powder, cinnamon powder and star anise powder.

4. The flavored egg-mixed dried food according to claim 1, characterized in that: The composite water retaining agent comprises carrageenan, xanthan gum, agar and guar gum.

5. The flavored egg-mixed dried food according to claim 1, characterized in that: The natural pigment is beetroot red or capsicum red.

6. A method for preparing flavored egg jerky, characterized in that: The raw material components of the flavored egg-mixed jerky according to any one of claims 1 to 5 are used, comprising the following steps: S1. Evenly mix the egg liquid with coffee extract, chocolate water-soluble powder, fructose syrup, edible salt, monosodium glutamate, spices, compound moisture retainer, yeast extract, soy protein, lactic acid bacteria powder, maltodextrin, citric acid, natural pigment, kelp extract, chitin, astaxanthin, seaweed polysaccharide, polyphenol antioxidants, and bioactive peptides; S2, homogenizing the mixed egg liquid by ultrasonic treatment; S3, filling the homogenized egg liquid into a mold; S4, performing double-stage high-temperature shaping on the filled egg liquid; S5, quickly cooling the shaped egg pieces to room temperature in ice water; S6, cutting the cooled egg mass into desired shapes; S7, seasoning and mixing the cut egg pieces; S8, freeze-drying the seasoned egg cubes; S9, vacuum packaging the freeze-dried dried eggs; S10, sterilizing the packaged dried eggs in a water bath.

7. The method for preparing flavored egg jerky according to claim 6, characterized in that: The S4 step specifically includes the following steps: S4.

1. Place the filled mold in the first stage of high temperature shaping equipment; S4.2, set the first stage high temperature setting temperature to 100-110℃, and the time to 5-10min; S4.3, start the first stage of high temperature shaping equipment to shape the egg liquid in the first stage; S4.4, transfer the mold after the first stage shaping to the second stage high temperature shaping equipment; S4.5, set the second stage high temperature setting temperature to 120-130℃ and the time to 5-10min; S4.6, start the second stage of high temperature shaping equipment to carry out the second stage of egg liquid shaping.

8. The method for preparing flavored egg jerky according to claim 6, characterized in that: The temperature of the water bath sterilization in step S10 is controlled at 115-125°C.

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