CN109043380A - A kind of duck's egg is dry - Google Patents
A kind of duck's egg is dry Download PDFInfo
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- CN109043380A CN109043380A CN201810971823.7A CN201810971823A CN109043380A CN 109043380 A CN109043380 A CN 109043380A CN 201810971823 A CN201810971823 A CN 201810971823A CN 109043380 A CN109043380 A CN 109043380A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 60
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- 241000287828 Gallus gallus Species 0.000 claims abstract description 16
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 16
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 15
- 239000000341 volatile oil Substances 0.000 claims abstract description 15
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 14
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- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 13
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- 238000013329 compounding Methods 0.000 claims abstract description 12
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- 238000007872 degassing Methods 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 235000013601 eggs Nutrition 0.000 abstract description 127
- 235000015067 sauces Nutrition 0.000 abstract description 3
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- 229930182558 Sterol Natural products 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
It is dry that the invention discloses a kind of duck's eggs, its supplementary material includes: 10-30 parts of salted egg albumen according to parts by weight, 70-90 parts of duck's egg liquid, 0.05-0.5 parts of chicken essence seasoning, 0.5-5 parts of white granulated sugar, water-soluble ginger powder 0.01-0.1 parts, water retention agent 0.05-0.5 parts of compounding, 0.5-3 parts of dark soy sauce, five 0.01-0.1 parts of essential oil, 0.05-0.5 parts of yeast extract.The duck's egg does smooth in taste, and elasticity is good for entrance, and fresh saline taste is convenient, and nutritive value is high, and seasoning is used as small snacks after being suitable for cooking, cold and dressed with sauce, directly edible, frying, has good market application prospect.
Description
Technical field
Going with rice or bread the present invention relates to one kind, egg is dry, and specially a kind of duck's egg is dry.The present invention is limited by Hubei Shen Dan healthy food
Company (agriculture egg processing key lab of rural area portion) research and development are completed.
Background technique
The dry production of egg is long-standing, and egg is dry at present mostly uses egg to make greatly, and dried eggs are to pass through tune using egg as raw material
Taste the processes such as stirs, steams, toasting and is made, and is typically used for going with rice or bread.It is seldom made at present using duck's egg, main cause
May have with duck's egg more related than heavier fishy smell.Common duck's egg product is mainly lime-preserved egg and salted egg, FRESH DUCK EGGS on the market at present
It is also less common for using in the family, and therefore, the use scope and usage for how improving FRESH DUCK EGGS have to be solved.
Currently, salted egg albumen is used during existing part egg is dry, in 102669724 A of CN " production technologies of dried eggs "
Mention after salted egg albumen carries out desalination using reverse osmosis membrane and using, and salt content is of less demanding in 1%, technically this
Kind of method is feasible, but considers that feasibility is little from actual production, mainly there is a problem of that cost is big, general enterprises all without
Method realizes that production, the utilization of salted egg albumen are actually also restricted；" the dry preparation side of leisure duck's egg 103798837 A of CN
Method " mention thermocoagulation molding after semi-finished product carry out cutting as required after bubble is cool, stew in soy sauce C liquid stew in soy sauce 30- is put into after drying
60min, every 3- 10min are stirred, and such a process increases immersion, stew in soy sauce link, process increases, and the production cycle increases, at
This increase, in addition impregnates and stew in soy sauce link has the operation for being transferred to next link, increases semi-finished product breakage device meeting, thus
Reduce product qualification rate；104026637 A of CN " a method of dried poultry egg is prepared using salted egg albumen " mention salted egg albumen use
Electrodialysis apparatus series connection reflux desalination (salinity up to 3%) carries out stew in soy sauce 2-3h after molding, equally exist practical operation be difficult to realize and
The problem of production cycle is long, and qualification rate reduces；104522725 A of CN " a kind of double protein egg dry and preparation method thereof ", which is mentioned, to be made
It is dissolved with redissolution egg white, that is, salted egg albumen through thermal denaturation plus water desalination, desalination egg white, pH is adjusted to be made, there are eggs in manufacturing process
The operations such as albumin denaturation, dissolution, i.e. redissolution albumen have that activity and content reduce.
Summary of the invention
It is dry that technical problem to be solved by the invention is to provide a kind of duck's eggs, entrance Q bullet, and whole homogeneous, mouthfeel is refreshing
Sliding, salty delicate flavour is suitable for being suitble to go with rice or bread, being cold and dressed with sauce etc..
The present invention be solve the problems, such as it is set forth above used by technical solution are as follows:
A kind of duck's egg is dry, and supplementary material includes: 10-30 parts of salted egg albumen according to parts by weight, and 70-90 parts of duck's egg liquid, chickens' extract
0.05-0.5 parts of seasoning, 0.5-5 parts of white granulated sugar, 0.05-0.5 parts of compounding water retention agent (increasing crisp dose), water-soluble ginger powder
0.05-0.5 parts, five 0.01-0.1 parts of essential oil, 0.5-3 parts of extra large day straw mushroom dark soy sauce, 0.05-0.5 parts of yeast extract.
According to the above scheme, the salted egg albumen is to be freezed, filtered repeatedly, is obtained after inspection qualification.Wherein, repeatedly
The condition of freezing is: -18~-10 DEG C freeze 2-3 times repeatedly, always freeze 10-12h；Filtering uses 80-120 mesh screen.
According to the above scheme, the egg pulp that duck's egg makes through automatic egg-stirring machine after the duck's egg liquid preferably detection is qualified.
According to the above scheme, the white granulated sugar smashes it through 100-120 mesh in pulverizer.
According to the above scheme, the water-soluble ginger powder of the preferred Zhong Jing larger kitchens production of the water-soluble ginger powder.
According to the above scheme, the LB00 model of the preferred Angel Yeast Co., Ltd's production of the yeast extract.
The dry production method of above-mentioned duck's egg, key step are as follows:
(1) parts by weight and specification requirement for pressing above-mentioned supplementary material, weigh 10-50 parts of salted egg albumen, and 10-90 parts of duck's egg liquid,
0.05-0.5 parts of chicken essence seasoning, 0.5-5 parts of white granulated sugar, 0.05-0.5 parts of compounding water retention agent (increasing crisp dose), water solubility is raw
0.01-0.1 parts of ginger powder, 0.5-3 parts of extra large day straw mushroom dark soy sauce, five 0.01-0.1 parts of essential oil are 0.05-0.5 parts of yeast extract, standby
With；
(2) total egg is obtained by duck's egg liquid and salted egg albumen by 10-20min is stirred after mixing by the parts by weight of step (1)
Liquid；Auxiliary material A is formed after chicken essence seasoning, white granulated sugar, water-soluble ginger powder, compounding water retention agent (increasing crisp dose) mixing, always
Pumping, five essential oil, yeast extract form auxiliary material B；Auxiliary material A and auxiliary material B, which are respectively classified into, to be repeatedly added in total egg liquid, first plus auxiliary
Expect A, then plus auxiliary material B (auxiliary material A be solid forms relative difficult dissolve, first plus auxiliary material A can clearly judge its dissolution
Sufficiently whether, rear plus auxiliary material B is more soluble because of it, and big on the influence of egg liquid color itself, can not be judged if first adding
The dissolution situation of auxiliary material A), continue to stir 10-15min after adding, obtains seasoned total egg liquid；
(3) seasoned total egg liquid obtained by step (2) is stood into after filtering, degassing, injection molding 10-15min, then carried out
Constant temperature steams 45-90min, is down to 40-50 DEG C to temperature after the completion of steaming and takes the dish out of the pot, and demoulds, dries；
(4) it is toasted after placing the dry layering of the duck's egg dried obtained by step (3), natural cooling is carried out after baking, to
Egg is done after central temperature is down to 20 DEG C or less and is vacuum-packed, then to get to duck's egg dryed product after autoclave sterilization.
According to the above scheme, the salted egg albumen preprocessing process is as follows: salted egg albumen being placed in -18~-10 DEG C and freezes 2-3 repeatedly
It is secondary, total time 10-12h is freezed, filtering after the substances such as upper layer grease is removed.
According to the above scheme, the temperature that step (3) described constant temperature steams is 90-98 DEG C, time 45-90min.
According to the above scheme, the condition of step (4) described baking: 60-70 DEG C of temperature, humidity 20% toasts 70-80min.
Compared with prior art, the beneficial effects of the present invention are:
1, the dry finished product of duck's egg of the present invention has distinctive egg fragrance, and salty delicate flavour is moderate, smooth in taste, elastic good, matter
Ground is uniform；Wherein, yeast extract and water-soluble ginger powder combined use can enhance except raw meat effect, compound chicken essence seasoning
The sweet taste of delicate flavour and white granulated sugar can play the role of reconciliation product taste, coordinate product flavour more delicious, while having deodorization
Greasy effect is solved, and it is smooth and elastic to combine compounding water retention agent (increasing crisp dose) coordination egg to do, this product is suitable for assistant
Meal, cold and dressed with sauce etc., can whet the appetite, and have good market prospects.
2, the present invention especially setting cryogenic freezing filters this special process of salted egg albumen, and main there are four purposes, first is that can
To remove partial moisture；Second is that making grease and egg white layering in salted egg albumen, directly effectively retain salted egg albumen except degreasing；Three
It is that can largely keep albumen active；Fourth is that reducing subsequent baking temperature, egg solid carbon dioxide point is kept.
3, FRESH DUCK EGGS is combined with salted egg albumen production duck's egg and done by the present invention, be rich in lecithin, unsaturated fatty acid with
And the nutriment that the human bodies such as amino acid are life-critical, Ovum Anas domestica yolk usage amount can be reduced using salted egg albumen, to reduce finished product gallbladder
Sterol content, while the step of avoiding carrying out desalting processing to salted egg albumen, both reducing addition salt, have also widened salted egg albumen
Using and improve salted egg albumen economic value, and increase the dry kind of egg.
Detailed description of the invention
Fig. 1 is the finished figure in kind that duck's egg of the present invention is done；
Fig. 2 is the exploded chart in kind that duck's egg of the present invention is done.
Specific embodiment
For a better understanding of the present invention, below with reference to the embodiment content that the present invention is furture elucidated, but the present invention is not
It is limited only to the following examples.
In following embodiments, duck's egg liquid be preferably to detect it is qualified after the egg pulp that is made through automatic egg-stirring machine of egg；It is adopted
Yeast extract is the LB00 model of Angel Yeast Co., Ltd's production；Compound water retention agent (increasing crisp dose) purchase
In delicious spoon company；Used white granulated sugar is that crushed the resulting white sugar powder of -120 mesh of 100 mesh in pulverizer；Chicken
Extractive flavouring is the lucky board chickens' extract of person of outstanding talent；Water-soluble ginger powder is the water-soluble ginger powder of Zhong Jing larger kitchens production；Five essential oil are secondary
Five essential oil of scape larger kitchens production.
Embodiment 1
A kind of duck's egg is dry, is made of the supplementary material of following parts by weight: 30 parts of salted egg albumen, 70 parts of duck's egg liquid, and chicken essence seasoning
0.05 part, 1 part of white granulated sugar, 0.3 part of compounding water retention agent (increasing crisp dose), 0.1 part of water-soluble ginger powder, extra large day straw mushroom dark soy sauce
0.5 part, five 0.03 part of essential oil are 0.1 part of yeast extract, spare；Its production method the following steps are included:
(1) parts by weight and specification requirement for pressing above-mentioned supplementary material, weigh each raw material, auxiliary material etc., spare；
(2) salted egg albumen pre-processes: salted egg albumen being placed in -18 DEG C and is freezed repeatedly 2 times, total cooling time 10h, is directly removed
100 mesh screens, qualified (confirmation salted egg albumen salinity is within the scope of the 10-12%) standby of inspection are used after the substances such as layer grease
With.
(3) 20min is stirred after mixing duck's egg liquid and salted egg albumen in proportion, obtains total egg liquid；By chicken essence seasoning, white sand
Auxiliary material A, dark soy sauce, five essential oil, extraction from yeast are formed after sugar, water-soluble ginger powder, compounding water retention agent (increasing crisp dose) mixing
Object forms auxiliary material B；Auxiliary material A and auxiliary material B, which are respectively classified into, to be repeatedly added in total egg liquid, first plus auxiliary material A, then plus auxiliary material B；Auxiliary material A and
B continues to stir 15min after the completion of being added, and obtains seasoned total egg liquid；
(4) it is de-gassed after filtering seasoned total egg liquid by double gauze by automatic filling machine, injection molding quantitatively fills
Dress, capping are neatly placed in pallet, stand 15min, are carried out constant temperature into egg dry blowing pot and are steamed (98 DEG C, 60min), have steamed
50 DEG C are down to temperature afterwards to take the dish out of the pot, and are demoulded, are dried；
(5) it is toasted after placing the dry layering of the duck's egg dried obtained by step (4), 70 ± 1 DEG C, 20% humidity, baking
Natural cooling is carried out after 70min, is done after central temperature is down to 20 DEG C or less and is vacuum-packed after egg, then through autoclave sterilization
Afterwards, inspection qualified (for confirmation salinity within the scope of 1-2%, total plate count is not exceeded) obtains duck's egg dryed product.
Embodiment 2
A kind of duck's egg is dry, is made of the supplementary material of following parts by weight: 20 parts of salted egg albumen, 80 parts of duck's egg liquid, and chicken essence seasoning
0.1 part, 3 parts of white granulated sugar, 0.2 part of compounding water retention agent (increasing crisp dose), 0.05 part of water-soluble ginger powder, extra large day straw mushroom dark soy sauce 1
Part, five 0.05 part of essential oil are 0.2 part of yeast extract, spare；Its production method the following steps are included:
(1) parts by weight and specification requirement for pressing above-mentioned supplementary material, weigh each raw material, auxiliary material etc., spare；
(2) salted egg albumen pre-processes: salted egg albumen being placed in -10 DEG C and is freezed 3 times, total cooling time 12h repeatedly, upper layer oil is removed
It is spare after using 100 mesh screen inspections qualified after the substances such as rouge；
(3) 10min is stirred after mixing duck's egg liquid and salted egg albumen in proportion, obtains total egg liquid；By chicken essence seasoning, white sand
Auxiliary material A, dark soy sauce, five essential oil, extraction from yeast are formed after sugar, water-soluble ginger powder, compounding water retention agent (increasing crisp dose) mixing
Object forms auxiliary material B；Auxiliary material A and auxiliary material B are respectively classified into four times and are added in total egg liquid, first plus auxiliary material A, then plus auxiliary material B；Auxiliary material A and
B continues to stir 10min after the completion of being added, and obtains seasoned total egg liquid；
(4) it is de-gassed after filtering seasoned total egg liquid by double gauze by automatic filling machine, injection molding quantitatively fills
Dress, capping are neatly placed in pallet, stand 10min, are carried out constant temperature into egg dry blowing pot and are steamed (90 DEG C, 80min), have steamed
40 DEG C are down to temperature afterwards to take the dish out of the pot, and are demoulded, are dried；
(5) it is toasted after placing the dry layering of the duck's egg dried obtained by step (4), 65 ± 1 DEG C, humidity 20%, baking
Natural cooling is carried out after 80min, is done after central temperature is down to 20 DEG C or less and is vacuum-packed after egg, then through autoclave sterilization
Afterwards, inspection qualification obtains duck's egg dryed product.
Embodiment 3
A kind of duck's egg is dry, is made of the supplementary material of following parts by weight: 10 parts of salted egg albumen, 90 parts of duck's egg liquid, and chicken essence seasoning
0.15 part, 2 parts of white granulated sugar, 0.15 part of compounding water retention agent (increase crisp dose), 0.05 part of water-soluble ginger powder, extra large day straw mushroom is old
1 part is taken out, five 0.05 part of essential oil are 0.35 part of yeast extract, spare；Its production method the following steps are included:
(1) parts by weight and specification requirement for pressing above-mentioned supplementary material, weigh each raw material, auxiliary material etc., spare；
(2) salted egg albumen pre-processes: salted egg albumen being placed in -15 DEG C and is freezed 2 times, total cooling time 11h repeatedly, upper layer oil is removed
It is spare after using 100 mesh screen inspections qualified after the substances such as rouge；
(3) 15min is stirred after mixing duck's egg liquid and salted egg albumen in proportion, obtains total egg liquid；By chicken essence seasoning, white sand
Auxiliary material A, dark soy sauce, five essential oil, extraction from yeast are formed after sugar, water-soluble ginger powder, compounding water retention agent (increasing crisp dose) mixing
Object forms auxiliary material B；Auxiliary material A and auxiliary material B, which are respectively classified into, to be added three times in total egg liquid, first plus auxiliary material A, then plus auxiliary material B；Auxiliary material A and
B continues to stir 15min after the completion of being added, and obtains seasoned total egg liquid；
(4) it is de-gassed after filtering seasoned total egg liquid by double gauze by automatic filling machine, injection molding quantitatively fills
Dress, capping are neatly placed in pallet, stand 10min, are carried out constant temperature into egg dry blowing pot and are steamed (95 DEG C, 70min), have steamed
45 DEG C are down to temperature afterwards to take the dish out of the pot, and are demoulded, are dried；
(5) it is toasted after placing the dry layering of the duck's egg dried obtained by step (4), 60 ± 1 DEG C, humidity 20%, baking
Natural cooling is carried out after 75min, is done after central temperature is down to 20 DEG C or less and is vacuum-packed after egg, then through autoclave sterilization
Afterwards, inspection qualification obtains duck's egg dryed product.
As can be seen from Figure 1: duck's egg of the present invention is dry, on color, present it is a kind of light brown, it is glossy, have to attract and disappear
The person's of expense eyeball, appetitive feature；In quality, egg dry elasticity is good, pore-free；Smooth in mouthfeel, salty delicate flavour is suitable.
Competing product are done with the duck's egg of Taobao online purchase be compared duck's egg made from embodiment is dry and asks tested crowd's examination
Eat evaluation.Tested population ages are 20-60 years old, and number is 40 people, and men and women is fifty-fifty, are then filled out the sensory evaluation of unified formulation
Table is evaluated, and evaluation criterion is shown in Table 1, evaluation result is shown in Table 2.
1 duck's egg of table does sensory evaluation criteria
2 duck's egg of table does evaluation result
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example |
| Overall appearance | 9 | 10 | 10 | 7 |
| Section appearance | 9 | 9 | 9 | 7 |
| Mouthfeel | 8 | 8 | 10 | 4 |
| Total score | 26 | 27 | 29 | 18 |
From Tables 1 and 2: the embodiment of the present invention and comparative example evaluate difference not in terms of overall appearance and section appearance
Greatly, embodiment holds advantage slightly, and embodiment obviously compares scaled score height in terms of mouthfeel, and it is more refreshing to do mouthfeel for mainly duck's egg
Sliding, elasticity is good by entrance Q, and salty delicate flavour foot whets the appetite.
The above is only a preferred embodiment of the present invention, it is noted that come for those of ordinary skill in the art
It says, without departing from the concept of the premise of the invention, several modifications and variations can also be made, these belong to the present invention
Protection scope.
Claims (7)
1. a kind of duck's egg is dry, it is characterised in that its supplementary material includes: 10-30 parts of salted egg albumen according to parts by weight, duck's egg liquid 70-
90 parts, 0.05-0.5 parts of chicken essence seasoning, 0.5-5 parts of white granulated sugar, water retention agent 0.05-0.5 parts is compounded, water-soluble ginger powder
0.05-0.5 parts, five 0.01-0.1 parts of essential oil, 0.5-3 parts of straw mushroom dark soy sauce, 0.05-0.5 parts of yeast extract.
2. a kind of duck's egg according to claim 1 is dry, it is characterised in that the salted egg albumen be through -18 DEG C ~ -10 DEG C repeatedly
Freezing is obtained using filter, wherein total cooling time 10-12h.
3. a kind of duck's egg according to claim 1 is dry, it is characterised in that the white granulated sugar crushes in pulverizer in advance
And 100-120 mesh.
4. a kind of dry production method of duck's egg, it is characterised in that key step is as follows:
(1) parts by weight and specification requirement for pressing above-mentioned supplementary material, weigh 10-30 parts of salted egg albumen, and 70-90 parts of duck's egg liquid, chickens' extract
0.05-0.5 parts of seasoning, 0.5-5 parts of white granulated sugar, water retention agent 0.05-0.5 parts is compounded, water-soluble ginger powder 0.01-0.1
Part, 0.5-3 parts of straw mushroom dark soy sauce, five 0.01-0.1 parts of essential oil are 0.05-0.5 parts of yeast extract, spare；
(2) total egg liquid is obtained by duck's egg liquid and salted egg albumen by 10-20min is stirred after mixing by the parts by weight of step (1)；Chicken
Form auxiliary material A after extractive flavouring, white granulated sugar, water-soluble ginger powder, compounding water retention agent mixing, straw mushroom dark soy sauce, five essential oil,
Yeast extract forms auxiliary material B；Auxiliary material A and B, which are respectively classified into, to be repeatedly added in total egg liquid, first plus after auxiliary material A is added auxiliary material B, is continued
10-15min is stirred, seasoned total egg liquid is obtained；
(3) seasoned total egg liquid obtained by step (2) is stood into after filtering, degassing, injection molding 10-15min, then carries out constant temperature
45-90min is steamed, 40-50 DEG C is down to temperature after the completion of steaming and takes the dish out of the pot, demoulds, dry；
(4) it is toasted after placing the dry layering of the duck's egg dried obtained by step (3), natural cooling is carried out after baking, it is dry to egg
Central temperature is vacuum-packed after being down to 20 DEG C or less, then it is sterilized after to get arrive duck's egg dryed product.
5. a kind of dry production method of duck's egg according to claim 4, it is characterised in that the preprocessed mistake of salted egg albumen
Journey is as follows: salted egg albumen being placed in -18 ~ -10 DEG C and is freezed repeatedly 2-3 times, total cooling time 10-12h, uses 80-120 mesh later
Filtering.
6. a kind of dry production method of duck's egg according to claim 4, it is characterised in that step (3) described constant temperature steamed
Temperature is 90-98 DEG C, time 45-90min.
7. a kind of dry production method of duck's egg according to claim 4, it is characterised in that the condition of step (4) described baking
It is 60-70 DEG C of temperature, humidity 20% toasts 70-80min.
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| CN109567065A (en) * | 2019-01-30 | 2019-04-05 | 湖北神丹健康食品有限公司 | A kind of preserved quail eggs flavor leisure dried eggs and preparation method thereof |
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