CN110810751B - Sandwich egg floss and its making method - Google Patents

Sandwich egg floss and its making method Download PDF

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CN110810751B
CN110810751B CN201911202774.1A CN201911202774A CN110810751B CN 110810751 B CN110810751 B CN 110810751B CN 201911202774 A CN201911202774 A CN 201911202774A CN 110810751 B CN110810751 B CN 110810751B
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parts
egg
powder
floss
granulated sugar
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CN110810751A (en
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刘华桥
阮丹丹
李双艳
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Hubei Shendan Healthy Food Co ltd
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Hubei Shendan Healthy Food Co ltd
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    • 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
    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/25—Addition or treatment with microorganisms or enzymes
    • 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • 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

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  • Polymers & Plastics (AREA)
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  • Oil, Petroleum & Natural Gas (AREA)
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Abstract

The invention discloses a sandwich egg floss, which comprises the following raw materials in parts by weight: 25-55 parts of egg white, 35-65 parts of egg yolk, 5-20 parts of wine, 0.5-2 parts of salt, 0.5-2.5 parts of water-soluble ginger powder, 0.5-2.5 parts of pepper powder, 0.2-0.8 part of vanillin, 0.8-1.6 parts of yeast extract, 0.2-1.6 parts of water-soluble chilli powder, 0.2-2.3 parts of pepper powder, 0.3-2.3 parts of cumin powder and 1-5 parts of white granulated sugar, wherein the sum of the components is 100 parts; the stuffing comprises the following raw materials in parts by weight: 15-45 parts of egg white, 15-20 parts of white granulated sugar, 3-18 parts of lemon juice, 6-21 parts of Kashida powder, 12-30 parts of milk, 1-4 parts of vanilla powder, 2-12 parts of wheat flour, 5-12 parts of cheese and 3-12 parts of butter, wherein the sum of the components is 100 parts. The sandwich egg floss prepared by the invention has golden and bright color, soft texture, fresh and fragrant taste, rich nutrition, easy digestion and long shelf life, is the best food for the old and infants, and is also a convenient food which can be carried by tourists and field workers.

Description

Sandwich egg floss and its making method
Technical Field
The invention belongs to the field of food processing, and particularly relates to a sandwich egg floss and a preparation method thereof. The invention is completed by research and development of Hubei Shendan Shikang food Limited company (egg processing key laboratory in rural area of agriculture).
Background
The egg leisure snacks are mainly made of iron eggs, marinated eggs, dried eggs and the like, are single in category and taste, and the market share of the egg leisure snacks tends to be saturated. Common meat processed snacks in the market comprise dried meat floss, dried fish floss and the like, and are popular with consumers due to loose and soft mouthfeel. The current method for making the egg floss generally comprises the following steps: adding salt, yellow wine and monosodium glutamate into eggs, and uniformly beating; heating oil in the pan until the oil is heated to four or five times (the oil is more), holding the fine-meshed sieve to align to the oil pan, uniformly spraying the uniformly sprayed egg liquid on four sides, gradually spraying the egg liquid into the oil, heating the egg liquid into threads and floating, turning the egg liquid with chopsticks, slightly loosening the egg liquid, fishing out the egg liquid, and putting the egg liquid in a small basket to dry the oil as much as possible; putting the pressed dried egg shreds in clean packaging paper, rolling, slightly pushing and rubbing, changing the paper after the paper is wet, and repeating for 3-4 times to obtain dried and fluffy egg shreds. Although the egg floss prepared according to the scheme is soft in taste and slightly egg-flavored, the egg floss is not enough in toughness, is easy to break and single in taste, and has certain limitation when being popularized as a leisure snack.
Disclosure of Invention
The invention aims to solve the technical problems of the prior art and provides a sandwich egg floss and a preparation method thereof, wherein the sandwich egg floss is golden yellow and bright in color, soft in texture, rich in nutrition and easy to digest.
The technical scheme adopted by the invention for solving the problems is as follows:
the sandwich egg floss consists of a skin and stuffing, wherein the skin comprises the following components in parts by weight: 25-55 parts of egg white, 35-65 parts of egg yolk, 5-20 parts of wine, 0.5-2 parts of salt, 0.5-2.5 parts of water-soluble ginger powder, 0.5-2.5 parts of pepper powder, 0.2-0.8 part of vanillin, 0.8-1.6 parts of yeast extract, 0.2-1.6 parts of water-soluble chilli powder, 0.2-2.3 parts of pepper powder, 0.3-2.3 parts of cumin powder and 1-5 parts of white granulated sugar, wherein the sum of the components is 100 parts; the stuffing comprises the following components in parts by weight: 15-45 parts of egg white, 15-20 parts of white granulated sugar, 3-18 parts of lemon juice, 6-21 parts of Kashida powder, 12-30 parts of milk, 1-4 parts of vanilla powder, 2-12 parts of wheat flour, 5-12 parts of cheese and 3-12 parts of butter, wherein the sum of the components is 100 parts.
The invention also provides a preparation method of the sandwich egg floss, which mainly comprises the following steps:
(I) preparation of stuffing
(1) The stuffing comprises the following raw materials in parts by weight: 15-45 parts of egg white, 15-20 parts of white granulated sugar, 3-18 parts of lemon juice, 6-21 parts of Kashida powder, 12-30 parts of milk, 1-4 parts of vanilla powder, 2-12 parts of wheat flour, 5-12 parts of cheese and 3-12 parts of butter, wherein the sum of the components is 100 parts;
(2) adding a small amount of white granulated sugar into part of egg white, beating, adding lemon juice and part of white granulated sugar, continuing beating, and adding the rest white granulated sugar to beat to obtain protein cream;
(3) firstly, dissolving the Kashida in milk, then adding vanilla powder and wheat flour, and stirring for 20-40 min to obtain a Kashida stuffing;
(4) mixing and foaming protein cream and Kashida stuffing, adding cheese and butter, continuously stirring, evaporating and concentrating for 30-120 min at 80-100 ℃, immediately filling a model, cooling for 12-48 h at-25-10 ℃, forming, and demolding to obtain a stuffing block;
(II) making sandwich egg floss
a) The raw materials of the outer skin comprise the following components in parts by weight: 25-55 parts of egg white, 35-65 parts of egg yolk, 5-20 parts of wine, 0.5-2 parts of salt, 0.5-2.5 parts of water-soluble ginger powder, 0.5-2.5 parts of pepper powder, 0.2-0.8 part of vanillin, 0.8-1.6 parts of yeast extract, 0.2-1.6 parts of water-soluble chilli powder, 0.2-2.3 parts of pepper powder, 0.3-2.3 parts of cumin powder and 1-5 parts of white granulated sugar, wherein the sum of the components is 100 parts;
b) mixing yolk and egg white, stirring uniformly, filtering, adding salt, wine, water-soluble ginger powder, vanillin, yeast extract, white granulated sugar, water-soluble chili powder, pepper powder, Sichuan pepper powder and cumin powder into the obtained filtrate, uniformly mixing, homogenizing and degassing to obtain a crust pre-preparation solution;
c) and c) injecting a part of the skin prefabricated liquid obtained in the step b) into a model, freezing at-25 to-10 ℃ for 3 to 6 hours, adding a filling block, continuously injecting the rest of the skin prefabricated liquid, cooling at-25 to-10 ℃ for 12 to 48 hours, demoulding, cutting into strips, and frying to obtain the sandwich egg floss.
According to the scheme, in the step (2), the speed of each time of beating is generally 800-1600 r/min, the time is generally 8-20 min, the beating is carried out until the hair is smooth and snow-white, and the tail end of the hook is bent. The addition amount of the tertiary white granulated sugar is 15 to 30 percent, 25 to 40 percent and 35 to 50 percent of the total amount of the white granulated sugar respectively.
According to the scheme, in the step (4), the beating speed is generally 800-1600 r/min, and the time is generally 4-12 min; evaporating until the solid content is 25-35%.
According to the scheme, in the step b), the homogeneous degassing condition is as follows: the pressure is-0.04 to-0.08 MPa, and the time is 5 to 20 s.
According to the scheme, in the step c), the total mass of the injected skin prefabricated liquid is 2-3 times of the mass of the stuffing, and the injection amount of two times is 40-60% and 40-60% of the total mass respectively.
According to the scheme, in the step c), during frying, the strips obtained by demoulding and cutting are placed into a starch solution to be stirred for 2-10 s, then the strips are placed into vegetable oil at the temperature of 80-110 ℃ to be fried for 5-25 s, and then the strips are taken out and drained, and are cooled for 3-6 h, so that finished products of the sandwich dried egg floss can be obtained. Wherein the vegetable oil is one or more of soybean oil, peanut oil, corn germ oil and the like; the concentration of the starch solution is generally 0.5wt% to 1.2 wt%.
According to the scheme, in the step c), the fried strip-shaped objects are golden yellow, the clean kraft paper is selected for rolling, the fried strip-shaped objects are lightly pressed and rubbed for 3-4 times to be absorbed until no obvious oil drops drop on the surface of the egg floss, and the fried strip-shaped objects can be sold as finished products after sterilization and vacuum packaging. Wherein, in the sterilization, radiation sterilization can be adopted, and the sterilization conditions are as follows: 80-100 kGy of electron beam for 0.2-1 h.
Compared with the prior art, the invention has the beneficial effects that:
firstly, the sandwich egg floss is golden and glossy in appearance color, white in sandwich, soft in silk, sweet and fluffy in taste, strong in fragrance, not easy to break, capable of meeting the taste requirements of most people, rich in nutrition, easy to digest and long in quality guarantee period of 180 days. The sandwich stuffing is seasoned by using the Kashida, the vanilla powder, the cheese and the butter, so that the stuffing has light milk flavor, the yolk proportion of the outer skin is high, the egg flavor is obvious, meanwhile, the spices remove fishy smell and increase the flavor, the milk flavor of the stuffing and the egg flavor of the outer skin are matched to complement each other, and the flavor and the taste are harmonious and rich.
Secondly, in the stuffing preparation process, white granulated sugar is added for multiple times in the protein frost foaming process, and lemon juice is used for adjusting the pH value of the egg white and neutralizing the taste of the excessively concentrated eggs, so that the egg white is foamed more quickly, and the formed foam is more stable; the egg white is beaten into the protein cream and then added into the stuffing to ensure that the stuffing has more mellow taste, the shape extruded by the protein cream is not easy to deform and break in the processing process, and better shape and taste can be maintained; the well-beaten egg white cream and the Kashida stuffing are mixed and continuously beaten, so that the operation is to avoid influencing the air holding time and the expansion times of the egg white cream to cause insufficient stuffing density; and adding cheese and butter, continuously stirring to improve the smooth mouthfeel of the stuffing, and then evaporating and concentrating the stuffing, wherein on one hand, the stuffing is thickened, is convenient to solidify and shape, and on the other hand, the flavor of the stuffing is enhanced. Bubbles or solid dissolved matters are generated in the process of evaporating and concentrating the stuffing, the bubbles can not fully mix the mixture, and the solid dissolved matters are easy to agglomerate in the mixture to influence the fineness of the stuffing, so that the mixture is continuously stirred to prevent the solid mixture from agglomerating. In addition, in the skin preparation process, the egg white and yolk combination with the proportion different from that of the whole egg liquid is adopted as the skin of the egg floss, and the yolk contains higher flavor substances, so that the fragrance of the yolk is enhanced, and the product is endowed with better taste.
Thirdly, the steps of freezing and starching are required before the fried egg floss with the filling, which mainly aims to keep the shape of the egg floss to be complete in the frying process, and the frying temperature liquid is not easy to be too high, otherwise, the surface of the egg floss is uneven, the integral shape and structure are damaged, and the integral flavor of the egg floss is influenced.
Drawings
Fig. 1 is a diagram showing an object before and after frying of the filled egg floss of the present invention in order from left to right.
Detailed Description
In order to better understand the present invention, the following examples are further provided to illustrate the content of the present invention, but the present invention is not limited to the following examples.
In the following examples and comparative examples, the milk is defatted pure milk, and the wine is one or more of Erguotou, yellow rice wine or yellow wine; the butter is salt-free butter.
In the following examples and comparative examples, the noodles had a size of (0.2 to 0.6) cm x (10 to 20) cm and a weight of (0.5 to 2.5) g/root.
Example 1
The raw materials of the sandwich egg floss and the preparation method thereof comprise the following steps:
(I) preparation of stuffing
(1) The stuffing comprises the following raw materials in parts by weight: 30 parts of egg white, 15 parts of white granulated sugar, 6 parts of lemon juice, 8 parts of Kashida powder, 22 parts of skimmed pure milk, 2 parts of vanilla powder, 5 parts of wheat flour, 4 parts of cheese and 8 parts of butter, wherein the sum of the components is 100 parts;
(2) adding white granulated sugar (the amount accounts for 15% of the total amount of the white granulated sugar) into egg white (the amount accounts for 25% of the total amount of the salted egg white), beating for 6min at 1000r/min, then adding lemon juice and the white granulated sugar (the amount accounts for 50% of the total amount of the white granulated sugar), beating for 10min at 1200r/min, adding the white granulated sugar (the amount accounts for 40% of the total amount of the white granulated sugar), beating for 8min at 800r/min, and obtaining protein cream for later use;
(3) dissolving the Kashida powder in the skimmed pure milk, adding while stirring, adding vanilla powder and wheat flour, and stirring uniformly to obtain a Kashida stuffing for later use;
(4) mixing the protein cream obtained in the step (2) and the Kashida stuffing prepared in the step (3), foaming (the foaming speed is 1000r/min, the time is 15min), adding cheese and butter, continuously stirring and evaporating in a jacketed pan at 90 ℃ for 60min to enable the solid content to reach about 28-30%, immediately injecting into a mold, cooling at-18 ℃ for 24h, and demolding to obtain stuffing blocks; wherein the size of the mold is 0.3cm multiplied by 10cm, the size of the stuffing block is about 0.1cm multiplied by 10cm, and about one third of the mold is used;
(II) making sandwich egg floss
(5) The raw materials of the outer skin comprise the following components in parts by weight: 37 parts of egg white, 46 parts of egg yolk, 11 parts of yellow wine, 1 part of salt, 0.5 part of water-soluble ginger powder, 0.5 part of pepper powder, 0.2 part of vanillin, 0.8 part of yeast extract, 0.3 part of water-soluble chilli powder, 0.4 part of pepper, 0.3 part of cumin powder and 2 parts of white granulated sugar, wherein the sum of the components is 100 parts;
(6) mixing yolk and egg white, stirring uniformly, filtering with a 60-mesh sieve, adding salt, yellow wine, water-soluble ginger powder, vanillin, yeast extract, white granulated sugar, water-soluble chili powder, pepper powder, Sichuan pepper powder and cumin powder into the obtained filtrate, uniformly mixing, homogenizing and degassing to obtain a skin prefabricated liquid; wherein, the homogenizing and degassing conditions are as follows: the pressure is-0.06 MPa, and the time is 20 s;
(7) injecting the skin prefabricated liquid (the using amount is 1 time of the mass of a single stuffing block) obtained in the step (6) into a mold, freezing for 3 hours at-25 ℃, then putting a stuffing block, injecting the skin prefabricated liquid again (the using amount is still 1 time of the mass of a single stuffing block), cooling for 48 hours at-25 ℃, demolding, and cutting into strips for later use; wherein the size of the mold is 0.5cm x 10.5cm, the size of the strip is about 0.3cm x 10cm, and the weight is about 1 g/root;
(8) heating soybean oil to 80 ℃, stirring the strips obtained in the step (7) in 0.8% starch solution for 3s, putting the strips into an oil pan, frying the strips for 8s, taking out the strips, draining the strips, and cooling the strips for 3h to obtain the sandwich egg floss.
(9) Rolling the sandwich egg floss prepared in the step (8) by using clean kraft paper, lightly pressing, pushing and rubbing for 3-4 times until no obvious oil drops drop on the surface of the egg floss, sterilizing and vacuum packaging to obtain a finished product of the sandwich egg floss; wherein, the sterilization conditions are as follows: 80kGy of electron beam, 0.5 h.
Example 2
The raw materials of the sandwich egg floss and the preparation method thereof comprise the following steps:
(I) preparation of stuffing
(1) The stuffing comprises the following raw materials in parts by weight: 25 parts of egg white, 15 parts of white granulated sugar, 6 parts of lemon juice, 10 parts of Kashida powder, 22 parts of skimmed pure milk, 2 parts of vanilla powder, 8 parts of wheat flour, 4 parts of cheese and 8 parts of butter, wherein the sum of the components is 100 parts;
(2) adding white granulated sugar (the amount accounts for 15% of the total amount of the white granulated sugar) into egg white (the amount accounts for 25% of the total amount of the salted egg white), beating for 6min at 1000r/min, then adding lemon juice and the white granulated sugar (the amount accounts for 50% of the total amount of the white granulated sugar), beating for 10min at 1200r/min, adding the white granulated sugar (the amount accounts for 40% of the total amount of the white granulated sugar), beating for 8min at 800r/min, and obtaining protein cream for later use;
(3) dissolving the Kashida powder in the skimmed pure milk, adding while stirring, adding vanilla powder and wheat flour, and stirring uniformly to obtain a Kashida stuffing for later use;
(4) mixing the protein cream obtained in the step (2) and the Kashida stuffing prepared in the step (3), foaming (the foaming speed is 1000r/min, the time is 15min), adding cheese and butter, continuously stirring and evaporating in a jacketed pan at 90 ℃ for 60min to enable the solid content to reach about 28-30%, immediately injecting into a mold, cooling at-18 ℃ for 12h, and demolding to obtain stuffing blocks; wherein the size of the mould is 0.3cm multiplied by 10cm, and the size of the stuffing block is about 0.1cm multiplied by 10 cm;
(II) making sandwich egg floss
(5) The raw materials of the outer skin comprise the following components in parts by weight: 34 parts of egg white, 48 parts of egg yolk, 11 parts of yellow rice wine, 1 part of salt, 0.5 part of water-soluble ginger powder, 0.5 part of pepper powder, 0.2 part of vanillin, 0.8 part of yeast extract, 0.4 part of water-soluble chili powder, 0.3 part of pepper powder, 0.3 part of cumin powder and 3 parts of white granulated sugar, wherein the sum of the components is 100 parts;
(6) mixing yolk and egg white, stirring uniformly, filtering with a 60-mesh sieve, adding salt, yellow wine, water-soluble ginger powder, vanillin, yeast extract, white granulated sugar, water-soluble chili powder, pepper powder, Sichuan pepper powder and cumin powder into the obtained filtrate, uniformly mixing, homogenizing and degassing to obtain a skin prefabricated liquid; wherein, the homogenizing and degassing conditions are as follows: the pressure is-0.06 MPa, and the time is 15 s;
(7) injecting the skin prefabricated liquid (the using amount is 1 time of the mass of a single stuffing block) obtained in the step (6) into a mold, freezing for 3 hours at-25 ℃, then putting a stuffing block, injecting the skin prefabricated liquid again (the using amount is still 1 time of the mass of a single stuffing block), cooling for 48 hours at-25 ℃, demolding, and cutting into strips for later use; wherein the size of the mold is 0.5cm x 10.5cm, the size of the strip is about 0.3cm x 10cm, and the weight is about 1 g/root;
(8) heating soybean oil to 80 ℃, stirring the strips obtained in the step (7) in 0.8% starch solution for 3s, putting the strips into an oil pan, frying the strips for 8s, taking out the strips, draining the strips, and cooling the strips for 6h to obtain the sandwich egg floss.
(9) Selecting clean kraft paper to roll the sandwich egg floss prepared in the step (8), lightly pressing, pushing and rubbing for 3-4 times to absorb until no obvious oil drops drop on the surface of the egg floss, and then sterilizing and vacuum packaging to obtain a finished product of the sandwich egg floss; wherein, the sterilization conditions are as follows: 90kGy of electron beam, 0.5 h.
As shown in figure 1, the physical picture of the sandwich egg floss product prepared by the invention has golden yellow appearance, the sandwich is white, the layers are clear, and the appetite is attracted.
Comparative example 1
Comparative example 1 differs from example 1 in that: the steps (2) and (3) are omitted and are directly and uniformly mixed. Compared with example 1, the stuffing prepared in comparative example 1 has compact mouthfeel and insufficient flavor, because the flavored egg white is directly added into the Kashida stuffing, the egg white holding time and the expansion times are small, and the shape cannot be fixed.
Comparative example 2
Comparative example 2 differs from example 1 in that: and (4) replacing 37 parts of egg white and 46 parts of egg yolk in the step (5) with 83 parts of whole egg liquid. Compared with example 1, the filled egg floss prepared in comparative example 2 had insufficient egg flavor and taste, and the outer skin was light in color and was not beautiful.
Comparative example 3
Comparative example 3 differs from example 1 in that: and (4) evaporating and concentrating the stuffing in the step (4). Compared with the embodiment 1, the stuffing obtained in the comparative example 3 has lower solid content and thinner overall state, is easy to disperse in subsequent operation, leads to easy disconnection of the sandwiched egg floss, and has obviously lower milk flavor.
Comparative example 4
Comparative example 4 differs from example 1 in that: the steps (2) and (3) are omitted, all the raw materials of the stuffing are directly mixed, and then the subsequent operations of stirring, evaporation, cooling and the like are carried out. Compared with example 1, the filling made in comparative example 4 has uneven mouthfeel, larger lumps and lighter flavor.
The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, many modifications and changes can be made without departing from the inventive concept of the present invention, and these modifications and changes are within the protection scope of the present invention.

Claims (6)

1. The making method of the sandwich egg floss is characterized by mainly comprising the following steps:
a) the raw materials of the outer skin comprise the following components in parts by weight: 25-55 parts of egg white, 35-65 parts of egg yolk, 5-20 parts of wine, 0.5-2 parts of salt, 0.5-2.5 parts of water-soluble ginger powder, 0.5-2.5 parts of pepper powder, 0.2-0.8 part of vanillin, 0.8-1.6 parts of yeast extract, 0.2-1.6 parts of water-soluble chilli powder, 0.2-2.3 parts of pepper powder, 0.3-2.3 parts of cumin powder and 1-5 parts of white granulated sugar, wherein the sum of the components is 100 parts;
b) mixing yolk and egg white, stirring uniformly, filtering, adding salt, wine, water-soluble ginger powder, vanillin, yeast extract, white granulated sugar, water-soluble chili powder, pepper powder, Sichuan pepper powder and cumin powder into the obtained filtrate, uniformly mixing, homogenizing and degassing to obtain a crust pre-preparation solution;
c) injecting a part of the outer skin prefabricated liquid obtained in the step b) into a model, freezing at-25 to-10 ℃ for 3 to 6 hours, adding a stuffing block, continuously injecting the rest of the outer skin prefabricated liquid, cooling at-25 to-10 ℃ for 12 to 48 hours, forming, demoulding, cutting into strips, putting into a starch solution, stirring for 2 to 10 seconds, putting into vegetable oil at 80 to 110 ℃ for frying for 5 to 25 seconds, taking out, draining, and cooling for 3 to 6 hours to obtain the sandwich egg floss; wherein, the concentration of the starch solution is 0.5wt% -1.2 wt%;
the making steps of the stuffing block are as follows:
(1) the stuffing comprises the following raw materials in parts by weight: 15-45 parts of egg white, 15-20 parts of white granulated sugar, 3-18 parts of lemon juice, 6-21 parts of Kashida powder, 12-30 parts of milk, 1-4 parts of vanilla powder, 2-12 parts of wheat flour, 5-12 parts of cheese and 3-12 parts of butter, wherein the sum of the components is 100 parts;
(2) adding a small amount of white granulated sugar into part of egg white, beating, adding lemon juice and part of white granulated sugar, continuing beating, and adding the rest white granulated sugar to beat to obtain protein cream;
(3) firstly, dissolving the Kashida powder in milk, then adding vanilla powder and wheat flour, and stirring for 20-40 min to obtain a Kashida stuffing;
(4) mixing and foaming the protein cream and the Kashida stuffing, adding cheese and butter, continuously stirring at 80-100 ℃, evaporating and concentrating until the solid content is 25-35%, immediately filling the mixture into a model, cooling at-25-10 ℃ for 12-48 h, forming, and demolding to obtain a stuffing block.
2. The method for making the filled egg floss according to claim 1, wherein in the step (2), the speed of each beating is 800-1600 r/min, and the time is 4-12 min; the addition amount of the third white granulated sugar is 15-30%, 25-40% and 35-50% of the total amount of the white granulated sugar respectively.
3. The method for producing a filled egg floss according to claim 1, wherein in step b), the homogeneous degassing conditions are: the pressure is-0.04 to-0.08 MPa, and the time is 5 to 20 s.
4. The method for making the sandwich egg floss according to claim 1, wherein in the step c), the total mass of the injected crust pre-forming liquid is 2-3 times of the mass of the filling, and the injection amount of the two times is 40-60% and 40-60% of the total mass of the crust pre-forming liquid respectively.
5. The method of making a filled egg floss as claimed in claim 1, wherein the vegetable oil is one or more of soybean oil, peanut oil, and corn germ oil.
6. The making method of the sandwich egg floss according to claim 1, wherein in the step c), the fried strips are golden yellow, the strips are rolled up by using clean kraft paper, and are lightly pressed and rubbed for 3-4 times until no obvious oil drops drop on the surface of the egg floss, and the strips can be sold as finished products after sterilization and vacuum packaging; wherein, the sterilization can adopt radiation sterilization, and the sterilization conditions are as follows: 80-100 kGy of electron beam for 0.2-1 h.
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