CN112237270A - Microwave-cured scallion-flavored egg slices and formula and preparation method thereof - Google Patents

Microwave-cured scallion-flavored egg slices and formula and preparation method thereof Download PDF

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CN112237270A
CN112237270A CN202010623544.9A CN202010623544A CN112237270A CN 112237270 A CN112237270 A CN 112237270A CN 202010623544 A CN202010623544 A CN 202010623544A CN 112237270 A CN112237270 A CN 112237270A
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microwave
egg
scallion
oil
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CN112237270B (en
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李侠
蔺冀
周春余
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Kunshan Research & Development Center Of Uni President China Investment Co ltd
Uni President Enterprises China Investment Co Ltd
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Kunshan Research & Development Center Of Uni President China Investment Co ltd
Uni President Enterprises China Investment 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
    • 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
    • A23L15/30—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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
    • 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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  • 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

The invention discloses a microwave-cured scallion flavored egg slice, a formula and a preparation method thereof, and relates to the technical field of egg products. The microwave-cured scallion flavored egg slices comprise the following components in parts by weight: 17-32 parts of eggs, 10-24 parts of vegetable oil (best corn oil), 15-25 parts of fresh chives, 7-16 parts of chive oil, 15-25 parts of sorbitol solution, 4-8 parts of edible salt, 5-10 parts of starch, 1-2 parts of ammonium bicarbonate and 0.5-5 parts of xanthan gum, wherein the chives are obtained by frying the chives in the vegetable oil (best corn oil) and filtering, and the using amount ratio of the chives to the vegetable oil for preparing the chive oil is 1: 1.5-10. The preparation method of the microwave-cured onion flavored egg slices comprises the following steps: according to the formula of the scallion flavored egg slices subjected to microwave curing, the egg slices are prepared in a microwave curing mode. The scallion flavored egg slices cured by microwave are prepared by adopting the formula or the method, the flavor and the taste are excellent, and the appearance and the flavor of the egg slices cured by microwave can be compared with the characteristic appearance and the flavor of the fried eggs cooked by scallion after rehydration.

Description

Microwave-cured scallion-flavored egg slices and formula and preparation method thereof
Technical Field
The invention relates to the technical field of egg products, in particular to a microwave-cured scallion flavored egg slice, a formula and a preparation method thereof.
Background
The eggs contain rich nutrient substances and are the preparation raw materials of most dishes. The egg slices made from eggs can be packaged and sold as instant food. Due to the poor formula and preparation process of the existing egg slices, the flavor, the taste or the appearance after rehydration of the prepared egg slices are required to be improved.
In view of this, the invention is particularly proposed.
Disclosure of Invention
The invention aims to provide a microwave-cured onion flavored egg slice, a formula and a preparation method thereof.
The invention is realized by the following steps:
in a first aspect, the embodiment of the invention provides a formula of a microwave-cured onion flavored egg slice, which comprises the following components in parts by weight: 17-32 parts of eggs, 10-24 parts of vegetable oil, 15-25 parts of fresh chives, 7-16 parts of chive oil, 15-25 parts of sorbitol solution, 4-8 parts of edible salt, 5-10 parts of starch, 1-2 parts of ammonium bicarbonate and 0.5-5 parts of xanthan gum, wherein the chive oil is obtained by frying chives in the vegetable oil and filtering, and the ratio of the chives to the vegetable oil for preparing the chive oil is 1: 1.5-10.
In an optional embodiment, the composition further comprises 0.7-1.5 parts of sodium tripolyphosphate;
preferably, 0.1-0.5 part of sodium pyrophosphate is also included;
preferably, the feed also comprises 0.1-0.5 part of sodium hexametaphosphate;
preferably, 0.03-0.1 part of beta-carotene is also included;
preferably, the feed also comprises 0.01-0.05 part of vitamin E;
preferably, the vegetable oil is corn oil; preferably, the egg is an egg.
In a second aspect, an embodiment of the present invention provides a method for preparing microwave-cured onion flavored egg flakes, including: preparing raw materials according to the formula of the scallion flavored egg slices subjected to microwave curing, and preparing the egg slices in a microwave curing mode.
In an optional embodiment, the components in the formula of the microwave-cured scallion flavored egg slices are uniformly mixed with water to obtain a mixed dough, and the fresh scallion is added in a chopped scallion form;
preparing the mixed dough into strip-shaped materials;
microwave curing and molding the strip material to obtain a primary product;
cutting the primary product into sheets to obtain a molded product;
removing water from the molded product.
In an optional embodiment, the method further comprises the step of performing gold detection after removing moisture to obtain a finished product;
in an optional embodiment, after the finished product is obtained, the finished product is placed on a vibrating screen, and finished egg slices with the size of 4-12 mm are screened out.
In an optional embodiment, the components in the formula of the microwave-cured scallion flavored egg slices are uniformly mixed, namely, the solid components in the components are uniformly mixed to obtain a solid mixture, then the liquid components are uniformly mixed to obtain a liquid component mixture, and finally, the solid mixture and the liquid mixture are uniformly mixed.
In an alternative embodiment, the process for preparing chive oil comprises:
firstly, heating the vegetable oil to 120-160 ℃, adding the scallion stalk into the vegetable oil until the scallion stalk is golden yellow, then adding the scallion tail into the vegetable oil until the color of the scallion tail is brown and the oil temperature is increased to 140-160 ℃, and filtering out the scallion oil.
In an alternative embodiment, the onion stalk diameter of the fresh shallots for preparing the shallot oil is less than or equal to 8mm, and the plant height of less than or equal to 50cm accounts for at least 80% of the total fresh shallots by mass.
In an alternative embodiment, the method for preparing the mixed dough into the strip-shaped material comprises the following steps: and extruding the mixed powder dough into a conveying pipe, and extruding through the conveying pipe to obtain a strip material.
In an optional embodiment, the microwave curing process parameter is 10 to 30hz, and the time is 6 to 15 min.
In a third aspect, the embodiment of the invention provides a microwave-cured onion flavored egg slice which is prepared by adopting the formula or the preparation method.
The invention has the following beneficial effects:
the onion and the onion oil are added in the formula, so that the prepared egg slices have the onion fragrance and the original fishy smell of eggs can be effectively improved, the corn oil is selected, the milk powder used for preparing the egg slices is replaced by a proper amount of starch in the formula, the taste of the egg slices is effectively increased, and the prepared egg slices are more smooth and compact in taste after rehydration; the egg slices prepared by the components in the formula according to the reasonable proportion have excellent flavor and taste. The egg slices are prepared by adopting a microwave drying and curing mode, the characteristic appearance and the flavor of the dish green onion fried egg after rehydration can be compared with those of the egg, the real appearance effect of the egg slices can be well improved, the problem of heavy fishy smell of the egg in the prior art can be further improved, and the egg slices have the obvious characteristics of strong cooking feeling, fragrant smell, good mouthfeel, high restoration degree of the real appearance effect, non-greasiness and the like.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples were carried out under the conventional conditions, unless otherwise specified. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The following is a detailed description of the microwave-cured onion flavored egg slices, and the formula and preparation method thereof provided by the invention.
The formula of the scallion flavored egg slices cured by microwave provided by the embodiment of the invention comprises the following components in parts by weight: 17-32 parts of eggs, 10-24 parts of vegetable oil, 15-25 parts of fresh chives, 7-16 parts of chive oil, 15-25 parts of sorbitol solution, 4-8 parts of edible salt, 5-10 parts of starch, 1-2 parts of ammonium bicarbonate and 0.5-5 parts of xanthan gum, wherein the chive oil is obtained by frying chives in the vegetable oil and filtering, and the ratio of the chives to the vegetable oil for preparing the chive oil is 1: 1.5-10.
The egg slices are prepared by adopting the fresh chives and the chive oil together with the eggs in the formula, so that the original fishy smell in the eggs can be effectively improved, and the egg slices are endowed with the scallion fragrance; the milk powder used for preparing the egg slices is replaced by a proper amount of starch in the formula, so that the taste of the egg slices is effectively improved, the prepared egg slices are more smooth and compact after rehydration, and the egg slices prepared by the components in the formula according to the reasonable proportion are excellent in flavor and taste. The formula is very suitable for being prepared by adopting a microwave puffing mode, the rehydrated egg slices prepared by adopting microwave puffing can be compared with the characteristic appearance and flavor of fried eggs with scallion in dishes, the true appearance effect of the egg slices can be well improved, the problem of excessive fishy smell of eggs in the prior art can be further improved, and the egg slices have the obvious characteristics of strong cooking feeling, fragrant smell, good taste, high true appearance effect reduction degree, non-greasiness and the like.
Preferably, the formula also comprises 0.7-1.5 parts of sodium tripolyphosphate, and the appropriate amount of sodium tripolyphosphate can keep the water in the egg slices to a certain extent and improve the mouthfeel of the egg slices.
Preferably, the egg slice further comprises 0.1-0.5 part of sodium pyrophosphate, and substances influencing the quality of the egg slices due to heating in the egg slice preparation process can be avoided by adding a proper amount of sodium pyrophosphate.
Preferably, the egg slice further comprises 0.1-0.5 part of sodium hexametaphosphate, and the addition of a proper amount of sodium hexametaphosphate can improve the water retention of the egg slices, increase the caking property and prevent fat oxidation.
Preferably, the egg slices also comprise 0.03-0.1 part of beta-carotene, and the addition of a proper amount of beta-carotene can improve the color of the egg slices, enrich the nutrition of the egg slices, have antioxidant performance and prolong the shelf life of the egg slices.
Preferably, 0.01-0.05 part of vitamin E is further included, the vitamin E has good oxidation resistance, and the egg slices are not prone to premature oxidation due to the addition of a proper amount of vitamin E.
Preferably, the vegetable oil is corn oil; preferably, the egg is an egg. Researches find that the corn oil can well exert the fresh flavor of the eggs when being matched with the eggs, and particularly, the corn oil can make the flavor more prominent when being matched with the eggs.
The preparation method of the microwave-cured onion flavored egg slices provided by the embodiment of the invention comprises the following steps:
according to the formula of the scallion flavored egg slices subjected to microwave curing, the egg slices are prepared in a microwave curing mode.
Specifically, the method comprises the following steps:
the materials are prepared according to the specific kinds and parts of the components mentioned in the formula, and the adding amount of the water is based on the capability of being mixed with the components to form powder dough with moderate hardness and convenient extrusion.
Preparing chive oil:
1) selecting materials: selecting high-quality vegetable oil (preferably corn oil) and fresh herba Alii Fistulosi. The onion is selected to have the onion stalk diameter less than or equal to 8mm (measured at a position 2cm away from the tail end of the onion stalk), the plant height less than or equal to 50cm, and the number of the size-conforming people is more than 80% of the total mass of the onion. The green and upright scallion tails have moderate tenderness. The Bulbus Allii Fistulosi is full and has no yellow leaf, the outer membrane is removed, the root of herba Alii Fistulosi is cut, and cleaning is carried out.
2) Cutting into sections: separating the selected fresh scallion stalk and tail, and uniformly cutting into scallion segments of 5-6cm length.
3) Refining: heating the vegetable oil (preferably corn oil) to 120-160 ℃, adding scallion stalk until the scallion stalk is golden yellow, then adding scallion tail until the color of the scallion tail is brown and the oil temperature is increased to 140-160 ℃, filtering out the scallion oil, and naturally cooling to normal temperature for later use.
Preparing egg slices:
1) cutting fresh herba Alii Fistulosi into 1-2mm pieces with vegetable cutter.
2) And uniformly mixing the solid raw materials in the formula by using a mixer to obtain a solid mixture for later use.
3) And uniformly mixing the liquid raw materials in the formula by using a mixer to obtain a liquid mixture for later use.
4) Solid mixture, liquid mixture and water are added into a flour-mixing machine to be uniformly mixed into mixed dough, and the adding amount of the water is based on the dough which can be properly mixed into soft dough and hard dough, namely can be smoothly extruded out of a conveying pipe of about 3 cm.
5) And extruding the mixed powder dough into a conveying pipe of about 3cm, and extruding through the conveying pipe to obtain a strip material.
6) Conveying the strip-shaped material to a microwave bulking machine for microwave bulking heating, and curing and forming to obtain a primary product. The technological parameter of microwave curing is 10 to 30hz, and the time is 6 to 15 min.
7) And cutting the primary product into sheets by a crusher to obtain a molded product.
8) And removing water in the formed product by microwave drying to obtain a primary finished product, wherein the process parameter of the microwave drying is 80-85 ℃, and the time is 5-15 min.
9) A metal detector is used to remove the primary product that may carry metal material from the machine to meet product safety requirements.
10) And (4) screening the finished product by using a vibrating screen, screening the egg slices with smaller particle sizes to below the screen, and leaving the finished egg slices with the sizes of 4-12 mm.
According to the preparation method of the microwave-cured onion flavored egg slices, the fresh chopped onion is selected and added in the formula, so that the prepared egg slices have onion flavor, the original fishy smell of eggs can be effectively improved, milk powder used for preparing the egg slices in the prior art is replaced by a proper amount of starch in the formula, the taste of the egg slices is effectively increased, and the prepared egg slices are more smooth and compact in taste after rehydration; the egg slices prepared by the components in the formula according to the reasonable proportion have excellent flavor and taste; the egg slices are prepared by adopting a microwave puffing and curing mode, the characteristic appearance and the flavor of the dish green onion fried egg after rehydration can be compared with those of the egg, the real appearance effect of the egg slices can be well improved, the problem of heavy fishy smell of the egg in the prior art can be further improved, and the egg slices have the obvious characteristics of strong cooking feeling, fragrant smell, good mouthfeel, high restoration degree of the real appearance effect, non-greasiness and the like.
The scallion flavored egg slices cured by microwave provided by the embodiment of the invention are prepared by adopting the formula or the preparation method provided by the embodiment of the invention. The egg slice can be compared with the characteristic appearance and flavor of fried egg of scallion after rehydration.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
The formula of the microwave-cured onion flavored egg slices of the embodiment is as follows:
27 parts of eggs, 24 parts of corn oil, 18 parts of fresh chives, 8 parts of chive oil, 15 parts of sorbitol solution, 6 parts of edible salt, 7 parts of starch, 1 part of ammonium bicarbonate, 1 part of xanthan gum, 0.7 part of sodium tripolyphosphate, 0.3 part of sodium pyrophosphate, 0.1 part of sodium hexametaphosphate, 0.06 part of beta-carotene and 0.01 part of vitamin E.
The preparation was carried out according to the preparation methods mentioned above.
The using ratio of chive to corn oil for preparing the chive oil is 1: 7.
The refining process of the chive oil comprises the following specific steps: continuously heating the corn oil to 120 ℃, adding scallion stalk into the corn oil until the color of the scallion stalk is golden yellow, then adding scallion tail into the corn oil until the color of the scallion tail is brown and the oil temperature is increased to 140 ℃, and filtering out the scallion oil.
The specific parameters of the microwave curing process for preparing the egg slices are as follows: 10hz for 10 min;
the technological parameters of microwave drying are as follows: the temperature is 80 deg.C, and the time is 8 min.
Example 2
The formula of the microwave-cured onion flavored egg slices of the embodiment is as follows:
32 parts of eggs, 25 parts of sorbitol solution, 21 parts of corn oil, 15 parts of fresh chive, 16 parts of chive oil, 4 parts of edible salt, 10 parts of starch, 1 part of ammonium bicarbonate, 5 parts of xanthan gum, 1.5 parts of sodium tripolyphosphate, 0.1 part of sodium pyrophosphate, 0.5 part of sodium hexametaphosphate, 0.03 part of beta-carotene and 0.01 part of vitamin E.
The preparation was carried out according to the preparation methods mentioned above.
The using amount ratio of the chive to the corn oil for preparing the chive oil is 1: 1.5.
The refining process of the chive oil comprises the following specific steps: continuously heating the corn oil to 125 ℃, adding scallion stalk into the corn oil until the color of the scallion stalk is golden yellow, then adding scallion tail into the corn oil until the color of the scallion tail is brown and the oil temperature is increased to 158 ℃, and filtering out the scallion oil.
The specific parameters of the microwave curing process for preparing the egg slices are as follows: 30hz, time 6 min.
The technological parameters of microwave drying are as follows: the temperature is 85 ℃ and the time is 5 min.
Example 3
The formula of the microwave-cured onion flavored egg slices of the embodiment is as follows:
17 parts of eggs, 15 parts of sorbitol solution, 14 parts of corn oil, 25 parts of fresh chive, 7 parts of chive oil, 8 parts of edible salt, 5 parts of starch, 2 parts of ammonium bicarbonate, 0.5 part of xanthan gum, 0.7 part of sodium tripolyphosphate, 0.5 part of sodium pyrophosphate, 0.3 part of sodium hexametaphosphate, 0.1 part of beta-carotene and 0.05 part of vitamin E.
The preparation was carried out according to the preparation methods mentioned above.
The using ratio of the chives to the corn oil to the rapeseed oil is 1:5: 5.
The refining process of the chive oil comprises the following specific steps: firstly, continuously heating the oil (the mixed oil of the corn oil and the rapeseed oil) to 130 ℃, adding the scallion stalk into the oil until the color of the scallion stalk is golden yellow, then adding the scallion tail into the oil until the color of the scallion tail is brown and the oil temperature is increased to 142 ℃, and filtering out the scallion oil.
The specific parameters of the microwave curing process for preparing the egg slices are as follows: 20hz, time 15 min.
The technological parameters of microwave drying are as follows: the temperature was 82 ℃ and the time was 6 min.
Example 4
This embodiment is substantially the same as embodiment 1 except that: the corn oil used in the whole preparation process is replaced by soybean oil.
Example 5
This embodiment is substantially the same as embodiment 1 except that: the corn oil used in the whole preparation process is replaced by the fourth-grade rapeseed oil.
Comparative example 1
This comparative example is essentially the same as example 1 except that:
the preparation raw materials are as follows: 30 parts of eggs, 25 parts of sorbitol solution, 10 parts of corn oil, 6 parts of edible salt, 4 parts of milk powder, 2 parts of ammonium bicarbonate, 3 parts of xanthan gum, 0.7 part of sodium tripolyphosphate, 0.3 part of sodium pyrophosphate, 0.1 part of sodium hexametaphosphate, 0.06 part of beta-carotene and 0.01 part of vitamin E.
The preparation process of the egg flakes is the same as in example 1.
Comparative example 2
This comparative example is essentially the same as example 1 except that: starch was replaced with 4 parts milk powder.
Comparative example 3
This comparative example is essentially the same as example 1 except that: the amount of the fresh chive is 10 parts.
Comparative example 4
This comparative example is essentially the same as example 1 except that: the amount of the chive oil is 5 parts.
Comparative example 5
This comparative example is essentially the same as example 1 except that: the microwave drying and curing process is replaced by a freeze drying and curing process.
Examples of the experiments
The egg slices prepared in examples 1-5 and comparative examples 1-5 were subjected to taste evaluation after rehydration, with 20 skilled practitioners in the industry and 20 gourmet fans aged 20-40. And recording the comprehensive evaluation of the evaluator on the egg slices. The results are reported in table 1.
TABLE 1 evaluation results of the egg slices of each experimental group
Figure BDA0002562755620000111
Figure BDA0002562755620000121
As can be seen from table 1, the egg flakes produced in examples 1-5 of the present invention had better appearance, flavor and mouthfeel than the respective comparative examples. The comparative example 1 is the existing egg slice preparation formula, the score of the egg slices prepared by adopting the formula is higher than that of the comparative example 1, and the matching proportion of eggs and raw materials such as sorbitol, vegetable oil, chive and the like obviously influences the authenticity of the characteristic aroma and taste of the egg slices; comparative example 2 shows that the starch obviously improves the mouthfeel authenticity of the egg slices, so that the mouthfeel, aroma and appearance of the sample can be better presented.
In conclusion, according to the formula and the preparation method of the microwave-cured onion flavored egg slices provided by the invention, the fresh chopped onion is added in the formula, so that the prepared egg slices have onion flavor, the original fishy smell of eggs can be effectively improved, the milk powder used for preparing the egg slices in the prior art is replaced by a proper amount of starch in the formula, the taste of the egg slices is effectively increased, and the prepared egg slices are more smooth and compact in taste after rehydration; the egg slices prepared by the components in the formula according to the reasonable proportion have excellent flavor and taste; the egg slices are prepared by adopting a microwave drying and curing mode, the characteristic appearance and the flavor of the dish green onion fried egg after rehydration can be compared with those of the egg, the real appearance effect of the egg slices can be well improved, the problem of heavy fishy smell of the egg in the prior art can be further improved, and the egg slices have the obvious characteristics of strong cooking feeling, fragrant smell, good mouthfeel, high restoration degree of the real appearance effect, non-greasiness and the like.
The microwave-cured onion flavored egg slices provided by the invention have excellent flavor and mouthfeel, are comparable to the characteristic appearance and flavor of dish onion fried eggs after rehydration, and can well improve the real appearance effect of the egg slices.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (10)

1. The formula of the microwave-cured scallion flavored egg slices is characterized by comprising the following components in parts by weight: 17-32 parts of eggs, 10-24 parts of vegetable oil, 15-25 parts of fresh chives, 7-16 parts of chive oil, 15-25 parts of sorbitol solution, 4-8 parts of edible salt, 5-10 parts of starch, 1-2 parts of ammonium bicarbonate and 0.5-5 parts of xanthan gum, wherein the chive oil is obtained by frying chives in the vegetable oil and filtering, and the ratio of the chives to the vegetable oil for preparing the chive oil is 1: 1.5-10.
2. The microwave-cured onion flavored egg flat formula according to claim 1, further comprising 0.7-1.5 parts of sodium tripolyphosphate;
preferably, 0.1-0.5 part of sodium pyrophosphate is also included;
preferably, the feed also comprises 0.1-0.5 part of sodium hexametaphosphate;
preferably, 0.03-0.1 part of beta-carotene is also included;
preferably, the feed also comprises 0.01-0.05 part of vitamin E;
preferably, the vegetable oil is corn oil; preferably, the egg is an egg.
3. A preparation method of microwave-cured onion flavored egg slices is characterized by comprising the following steps:
preparing raw materials according to the recipe of the microwave-cooked onion flavored egg flakes according to claim 1 or 2, and preparing the egg flakes by means of microwave cooking.
4. The method of claim 3, comprising: uniformly mixing the components of the microwave-cured chive flavor egg tablet formulation of claim 1 or 2 and water to obtain a mixed dough, wherein the fresh chives are added in the form of chopped chives;
preparing the mixed dough into strip-shaped materials;
microwave curing and molding the strip material to obtain a primary product;
cutting the primary product into sheets to obtain a molded product;
removing water in the molded product;
preferably, the finished product is obtained by gold detection after the moisture is removed;
preferably, after the finished product is obtained, the finished product is placed on a vibrating screen, and finished egg slices with the size of 4-12 mm are screened out.
5. The method for preparing the microwave-cured scallion flavor egg flakes according to claim 3, wherein the components in the formula of the microwave-cured scallion flavor egg flakes are uniformly mixed, solid components in the components are uniformly mixed to obtain a solid mixture, then liquid components are uniformly mixed to obtain a liquid component mixture, and finally the solid mixture and the liquid mixture are uniformly mixed.
6. The method of claim 3, wherein the chive oil is prepared by a method comprising:
heating the vegetable oil to 120-160 ℃, adding scallion stalk into the vegetable oil until the scallion stalk is golden yellow, then adding scallion tail into the vegetable oil until the color of the scallion tail is brown and the oil temperature is increased to 140-160 ℃, and filtering out the scallion oil.
7. The method for preparing microwave-cured onion flavored egg flakes according to claim 6, wherein the onion stalk diameter of the fresh onion from which the onion oil is prepared is less than or equal to 8mm, and the plant height of less than or equal to 50cm accounts for at least 80% of the total fresh onion mass.
8. The method for preparing microwave-cured onion flavored egg flakes according to claim 3, wherein the method for preparing the mixed dough into noodles comprises the following steps: and extruding the mixed powder dough into a conveying pipe, and extruding through the conveying pipe to obtain the strip-shaped material.
9. The method for preparing the shallot-flavored egg slices through microwave curing as claimed in claim 3, wherein the process parameter of the microwave curing is 10 to 30hz, and the time is 6 to 15 min.
10. A microwave-cured onion flavored egg chip, which is prepared by the formula provided in claim 1 or 2 or the preparation method provided in any one of claims 3 to 9.
CN202010623544.9A 2020-06-30 2020-06-30 Microwave-cured scallion-flavored egg slices and formula and preparation method thereof Active CN112237270B (en)

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