CN1111108A - Nanyang egg product and its making method - Google Patents
Nanyang egg product and its making method Download PDFInfo
- Publication number
- CN1111108A CN1111108A CN94113191A CN94113191A CN1111108A CN 1111108 A CN1111108 A CN 1111108A CN 94113191 A CN94113191 A CN 94113191A CN 94113191 A CN94113191 A CN 94113191A CN 1111108 A CN1111108 A CN 1111108A
- Authority
- CN
- China
- Prior art keywords
- monosodium glutamate
- coagulating agent
- egg
- water
- bean milk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- Meat, Egg Or Seafood Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Comprising fresh egg, soya bean milk, coagulant, gourmet powder and water, the said egg product is produced via mixing, filling into polythene bottle-shaped plastic bag, steaming at 100 deg.C for 40 min, cooling in cooling pond for 1 hr, then soaking in ice water pond for 1 hr and at last preserved in cold storage. With high protein content and low fat content, so it may be used as tourist food and table dishes.
Description
The present invention relates to egg food and preparation method thereof, refer in particular to the preparation method of Nanyang egg product.
Along with the progress of society, living standards of the people improve constantly.People are also more and more higher to the requirement of food, not only require food nutrition abundant, and color is all good, and wants instant.The single food of filling a prescription no longer is subjected to people's welcome.
The purpose of this invention is to provide sliding egg food in a kind of Nan Yang and preparation method thereof.
The present invention is a primary raw material with the fresh hen egg, is that auxiliary material is eaten coagulating agent and monosodium glutamate with the soybean, and canned through non-toxic polyethylene bottle shape pocket, high-temperature sterilization just becomes product.
The present invention is made up of fresh hen egg, big soya-bean milk, coagulating agent, monosodium glutamate, water, its degree is fresh hen egg 50-60%, big soya-bean milk 10-20%, coagulating agent 2-5%, monosodium glutamate 2-5%, water 15-25%, the most handy grape acid lactone of coagulating agent, monosodium glutamate comprise monosodium glutamate, salt, land plaster, sugar composition.
Preparation method of the present invention is that fresh hen egg, big soya-bean milk, coagulating agent, monosodium glutamate, water are evenly stirred by above-mentioned degree blending, the non-toxic polyethylene bottle shape pocket of packing into, inserted the 100 thermophilic digestion 40 minutes, put into cooling bay 1 hour, put into ice model tank then and soaked 1 hour, it is fresh-keeping to put into refrigerating chamber at last.
The present invention has that high protein, low fat, nutrition are good to eat, the characteristics of instant, both can make a tour food (connect bag through boiling water soak 5 minutes promptly edible), available again fried, fry in shallow oil, stir-fry, cold and dressed with sauce, one delicious food on the dining table of can yet be regarded as, be more suitable for always, less, the weakling is edible, it not only had been different from ham sausage, but also had been different from bean curd, and did not contain anticorrisive agent and pigment, was a kind of novel food of uniqueness.And manufacture craft is simple, raw material is easy to get.
Embodiment:
Make Nan Yang tender egg food 140 grams, get the non-toxic polyethylene bottle shape pocket of packing into after fresh hen egg 80 gram, big soya-bean milk 20 grams, grape acid lactones 5 grams, monosodium glutamate 0.5 gram, salt 2.5 grams, land plaster 1 gram, sugar 1 gram, water 30 gram blendings stir, inserted the 100 thermophilic digestion 40 minutes, put into cooling bay 1 hour, put into ice model tank then and soaked 1 hour, it is fresh-keeping to put into refrigerating chamber at last.
Claims (3)
1, sliding tender bright egg food in Nan Yang and preparation method thereof, the invention is characterized in by fresh hen egg, big soya-bean milk, coagulating agent, monosodium glutamate, water and form, its degree is fresh hen egg 50--60%, big soya-bean milk 10--20%, coagulating agent 2--5%, monosodium glutamate 2--5%, water 15--25%, fresh hen egg, big soya-bean milk, coagulating agent, monosodium glutamate, water are evenly stirred by above-mentioned degree blending, the non-toxic polyethylene bottle shape pocket of packing into, inserted the 100 thermophilic digestion 40 minutes, put into cooling bay 1 hour, put into ice model tank then and soaked 1 hour, it is fresh-keeping to put into refrigerating chamber at last.
2, sliding tender bright egg food in Nan Yang according to claim 1 and preparation method thereof is characterized in that the most handy grape acid lactone of said coagulating agent.
3, sliding tender bright egg food in Nan Yang according to claim 1 and preparation method thereof is characterized in that said monosodium glutamate comprises monosodium glutamate, salt, land plaster, sugar composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94113191A CN1111108A (en) | 1994-12-23 | 1994-12-23 | Nanyang egg product and its making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94113191A CN1111108A (en) | 1994-12-23 | 1994-12-23 | Nanyang egg product and its making method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1111108A true CN1111108A (en) | 1995-11-08 |
Family
ID=5036615
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94113191A Pending CN1111108A (en) | 1994-12-23 | 1994-12-23 | Nanyang egg product and its making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1111108A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1104205C (en) * | 1998-07-21 | 2003-04-02 | 梁龙德 | Egg like bean curd can food, and method for preparing same |
| CN100379361C (en) * | 2005-10-31 | 2008-04-09 | 胡炯 | Method and device for making tender egg |
| CN101803642A (en) * | 2010-04-14 | 2010-08-18 | 师向东 | Dried beancurd with egg filling and production method thereof |
-
1994
- 1994-12-23 CN CN94113191A patent/CN1111108A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1104205C (en) * | 1998-07-21 | 2003-04-02 | 梁龙德 | Egg like bean curd can food, and method for preparing same |
| CN100379361C (en) * | 2005-10-31 | 2008-04-09 | 胡炯 | Method and device for making tender egg |
| CN101803642A (en) * | 2010-04-14 | 2010-08-18 | 师向东 | Dried beancurd with egg filling and production method thereof |
| CN101803642B (en) * | 2010-04-14 | 2012-02-15 | 师向东 | Dried beancurd with egg filling and production method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |