CN114451531A - Dried egg and preparation method thereof - Google Patents
Dried egg and preparation method thereof Download PDFInfo
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- CN114451531A CN114451531A CN202210125788.3A CN202210125788A CN114451531A CN 114451531 A CN114451531 A CN 114451531A CN 202210125788 A CN202210125788 A CN 202210125788A CN 114451531 A CN114451531 A CN 114451531A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- 235000013601 eggs Nutrition 0.000 claims abstract description 124
- 235000013599 spices Nutrition 0.000 claims abstract description 77
- -1 compound phosphate Chemical class 0.000 claims abstract description 56
- 150000001875 compounds Chemical class 0.000 claims abstract description 40
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 37
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 37
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 37
- 150000003839 salts Chemical class 0.000 claims abstract description 36
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 33
- 239000010452 phosphate Substances 0.000 claims abstract description 33
- 239000000796 flavoring agent Substances 0.000 claims abstract description 32
- 235000019634 flavors Nutrition 0.000 claims abstract description 32
- 239000000203 mixture Substances 0.000 claims abstract description 26
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 26
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 25
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 24
- 239000007788 liquid Substances 0.000 claims abstract description 24
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 17
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims abstract description 13
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims abstract description 13
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims abstract description 13
- 229940048086 sodium pyrophosphate Drugs 0.000 claims abstract description 13
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims abstract description 13
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 12
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 12
- 235000017550 sodium carbonate Nutrition 0.000 claims abstract description 9
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 24
- 229930195729 fatty acid Natural products 0.000 claims description 24
- 239000000194 fatty acid Substances 0.000 claims description 24
- 229930006000 Sucrose Natural products 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 13
- 229920002472 Starch Polymers 0.000 claims description 12
- 239000008157 edible vegetable oil Substances 0.000 claims description 12
- 239000003921 oil Substances 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 claims description 12
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 12
- 229920000053 polysorbate 80 Polymers 0.000 claims description 12
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- 239000008107 starch Substances 0.000 claims description 12
- 239000005720 sucrose Substances 0.000 claims description 12
- 239000000084 colloidal system Substances 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- 238000010025 steaming Methods 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims description 9
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims 1
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- 240000000278 Syzygium polyanthum Species 0.000 claims 1
- 210000000582 semen Anatomy 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 6
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- 238000011156 evaluation Methods 0.000 description 10
- 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 8
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- 235000001287 Guettarda speciosa Nutrition 0.000 description 6
- 239000006002 Pepper Substances 0.000 description 6
- 235000016761 Piper aduncum Nutrition 0.000 description 6
- 235000017804 Piper guineense Nutrition 0.000 description 6
- 235000013614 black pepper Nutrition 0.000 description 6
- 240000002234 Allium sativum Species 0.000 description 5
- 235000002787 Coriandrum sativum Nutrition 0.000 description 5
- 244000018436 Coriandrum sativum Species 0.000 description 5
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- 239000001387 apium graveolens Substances 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 235000004611 garlic Nutrition 0.000 description 5
- 235000008397 ginger Nutrition 0.000 description 5
- 241001127714 Amomum Species 0.000 description 4
- 241000213006 Angelica dahurica Species 0.000 description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000001931 piper nigrum l. white Substances 0.000 description 4
- 238000011160 research Methods 0.000 description 4
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- 244000141331 Amomum villosum Species 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
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- 102000004169 proteins and genes Human genes 0.000 description 3
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- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
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- 230000008901 benefit Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- DEXFNLNNUZKHNO-UHFFFAOYSA-N 6-[3-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-3-oxopropyl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)C(CCC1=CC2=C(NC(O2)=O)C=C1)=O DEXFNLNNUZKHNO-UHFFFAOYSA-N 0.000 description 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 description 1
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- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 208000005156 Dehydration Diseases 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 244000062241 Kaempferia galanga Species 0.000 description 1
- 235000013421 Kaempferia galanga Nutrition 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
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- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000019625 fat content Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
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- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
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
- A23L15/20—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
- 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)
- Seasonings (AREA)
Abstract
The invention relates to the technical field of food processing, and particularly discloses dried eggs and a preparation method thereof. The dried egg comprises the following components in parts by weight: egg liquid: 60-90 parts of edible salt: 1-2 parts of monosodium glutamate: 1-2 parts of white granulated sugar: 3-6 parts of water-soluble compound spice: 1-3 parts of soy sauce: 1-3 parts of compound phosphate: 0.4-2 parts of edible essence: 0.5-1 part; the compound phosphate is a mixture of sodium hexametaphosphate, sodium pyrophosphate, sodium tripolyphosphate and sodium carbonate. According to the preparation method, the water-soluble compound spice and the compound phosphate are added, so that the dried eggs are unique in flavor, the flavor and the taste of the dried eggs are improved, the stability of the flavor of the dried eggs is enhanced, and the preparation process flow is shortened. The preparation method is simple to operate, and the dried eggs obtained by the preparation scheme are uniform and consistent in color and luster, fine and smooth in tissue, rich in nutrition, unique in flavor, high in stability, excellent in taste, convenient to eat and suitable for people of all ages.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to dried eggs and a preparation method thereof.
Background
The dried egg is a new food taking eggs as raw materials, is similar to the traditional dried bean curd in texture and color, is not added with soybean raw materials, has pure protein taste and tender and smooth mouthfeel. The dried egg contains rich high-quality protein, has high nutritive value, and can be used for cooking various creative vegetables such as cold-dressed dried egg, dried egg stewed vegetables and the like. At present, the preparation process of the dried eggs mostly adopts a cooking or baking process to assist marinating and seasoning, but the preparation process is complicated, the loss of nutrition of products is large, and the prepared dried eggs are unstable in flavor and poor in taste.
Disclosure of Invention
In view of the above, the application provides the dried egg and the preparation method thereof, the dried egg is unique in flavor by adding the water-soluble compound spice and the compound phosphate, the damage to the nutrient substances in the egg in the marinating or baking process is avoided, the flavor and the taste of the dried egg are improved, the stability of the flavor of the dried egg is enhanced, and the preparation process flow is shortened.
In order to achieve the purpose, the invention adopts the following technical scheme:
the application provides in a first aspect a dried egg, the dried egg comprises the following components in parts by mass: egg liquid: 60-90 parts of edible salt: 1-2 parts of monosodium glutamate: 1-2 parts of white granulated sugar: 3-6 parts of water-soluble compound spice: 1-3 parts of soy sauce: 1-3 parts of compound phosphate: 0.4-2 parts of edible essence: 0.5-1 part; the compound phosphate is a mixture of sodium hexametaphosphate, sodium pyrophosphate, sodium tripolyphosphate and sodium carbonate.
According to the scheme shown in the embodiment of the application, the water-soluble compound spice and the compound phosphate are added, so that the dried eggs are unique in flavor, the flavor and the taste of the dried eggs are improved, the stability of the flavor of the dried eggs is enhanced, and the preparation process flow is shortened. The water-soluble compound spice can remove peculiar smell, has excellent fragrance and flavor fixing effects, can ensure that the flavor of the dried eggs is more coordinated and enriched, and can also enhance the stability of the flavor of the dried eggs; the compound phosphate composed of the sodium hexametaphosphate, the sodium pyrophosphate, the sodium tripolyphosphate and the sodium carbonate can improve the taste of the dried eggs, so that the dried eggs are fine, fragrant, tender and high in toughness, the water can be prevented from being discharged, and the storage stability of the dried eggs is enhanced; the combination of monosodium glutamate and white granulated sugar can improve the delicate flavor of the dried eggs, the soy sauce is reddish brown in color, has unique sauce fragrance and delicious taste, so that the dried eggs are rich in fragrance; the water-soluble compound spice is matched with the compound phosphate, the edible salt, the monosodium glutamate, the white granulated sugar, the soy sauce, the edible essence and the like, so that the dried egg has unique flavor and excellent taste, and the defects of the prior art are overcome.
With reference to the first aspect, the mass ratio of the sodium hexametaphosphate, the sodium pyrophosphate, the sodium tripolyphosphate and the sodium carbonate is 0.5-1.2: 0.8-1.5: 1: 0.3 to 0.7.
The compound phosphate within the mass proportion range not only can keep the texture of the dried eggs, and enable the dried eggs to have fine and smooth mouthfeel, fragrant and tender mouthfeel and high toughness, but also can prevent the dried eggs from yielding water, enhance the storage stability of the dried eggs, prolong the shelf life of the product, and deteriorate the flavor of the product if excessive phosphate is added.
According to the first aspect, the dried eggs comprise the following components in parts by mass: egg liquid: 65-85 parts of edible salt: 1-2 parts of monosodium glutamate: 1-2 parts of white granulated sugar: 3.5-5.6 parts of water-soluble compound spice: 1.2-2.8 parts of soy sauce: 1-3 parts of compound phosphate: 0.4-1.8 parts of edible essence: 0.8-1 part.
With reference to the first aspect, the water-soluble compound spice comprises the following components in parts by mass: mixing spices: 40-70 parts of edible vegetable oil: 10-40 parts of edible salt: 1-3 parts of monosodium glutamate: 2-5 parts of starch: 5-15 parts of tween 80: 0.05-0.4 part of sucrose fatty acid ester: 0.1-0.4 parts of diglycerol fatty acid ester: 0.1 to 0.5 portion.
Illustratively, the mixed spice includes two or more of prickly ash, hot pepper, shallot, onion, ginger, garlic, white pepper, black pepper, star anise, cinnamon, clove, angelica, coriander, kaempferia galanga, celery seed, bay leaf, dried orange peel, angelica dahurica, amomum fruit or tsaoko amomum fruit.
Preferably, the preparation method of the water-soluble compound spice comprises the steps of crushing the mixed spice, extracting flavor components, and adding edible vegetable oil to obtain mixed spice seasoning oil;
adding edible salt, monosodium glutamate, starch, tween 80, sucrose fatty acid ester and diglycerol fatty acid ester into the flavoring oil of the mixed spice, and curing and mixing uniformly to obtain the water-soluble compound spice. The raw materials form fine granular solids in the process of solidification and mixing.
The mutual action of the spices can remove peculiar smell, the fragrance and flavor endowing effect is better, the dried eggs have unique flavor, the taste is softer, coordinated and rich, and the flavor is full and is not easy to lose after high-temperature sterilization.
In a second aspect of the present application, a preparation method of the dried egg is provided, which comprises the following steps:
uniformly stirring egg liquid, edible salt, monosodium glutamate, white granulated sugar, water-soluble compound spice, soy sauce, compound phosphate and edible essence to obtain a mixture;
and filtering the mixture, steaming for 30-60 min under the conditions of 0.1-0.4 MPa and 95-105 ℃, and naturally cooling to room temperature to obtain dried eggs.
According to the preparation method of the dried egg, only steaming is needed, marinating or baking is not needed, original nutrient substances in eggs are reserved to the greatest extent, the dried egg is unique in flavor due to the water-soluble compound spice and the compound phosphate, the flavor and the taste of the dried egg are improved, the stability of the flavor of the dried egg is enhanced, the preparation process flow is shortened, and finally the dried egg is naturally cooled to room temperature without dehydration treatment, so that the dried egg finished product is obtained. The preparation method is simple to operate, reduces the production cost of enterprises, improves the economic benefits of the enterprises, and is suitable for large-scale production. The dried eggs obtained by the preparation method are uniform and consistent in color and luster, fine and smooth in tissue, rich in nutrition, unique in flavor, high in stability, excellent in taste and convenient to eat, and are suitable for people of all ages.
In combination with the second aspect, the stirring is carried out by a colloid mill, and the stirring time is 3-8 min.
Stirring the mixture by a colloid mill, and fully mixing the water-soluble compound spice and the compound phosphate with the egg liquid.
And (3) filtering the mixture through a filter screen of 40-80 meshes by combining the second aspect.
Through filtering, the components of the lumps and the lumps can be removed, and the dried eggs prepared in the later stage are ensured to be more uniform and fine.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
The embodiment provides a water-soluble compound spice which comprises the following components in parts by mass: mixing spices: 40 parts of edible vegetable oil: 40 parts of edible salt: 1 part and monosodium glutamate: 5 parts of starch: 5 parts, tween 80: 0.4 part of sucrose fatty acid ester: 0.1 part, diglycerol fatty acid ester: 0.5 part;
the mixed spice comprises 10 parts of pepper, 10 parts of scallion, 5 parts of ginger, 2 parts of garlic, 5 parts of white pepper, 10 parts of star anise, 5 parts of cassia bark, 0.3 part of clove, 0.3 part of angelica rotundifolia, 0.8 part of coriander, 1 part of rhizoma kaempferiae, 0.2 part of celery seed, 1 part of bay leaf, 1 part of dried orange peel, 1 part of angelica dahurica, 0.5 part of fructus amomi and 0.2 part of amomum tsao-ko;
the preparation method of the water-soluble compound spice comprises the following steps:
crushing the mixed spice, extracting flavor components, and adding edible vegetable oil to obtain mixed spice seasoning oil;
adding edible salt, monosodium glutamate, starch, tween 80, sucrose fatty acid ester and diglycerol fatty acid ester into the mixed spice seasoning oil, and curing and mixing uniformly to obtain the water-soluble compound spice.
Example 2
The embodiment provides a water-soluble compound spice which comprises the following components in parts by mass: mixing spices: 70 parts of edible vegetable oil: 10 parts of edible salt: 3 parts and monosodium glutamate: 2 parts of starch: 15 parts, tween 80: 0.05 part, sucrose fatty acid ester: 0.4 part of diglycerol fatty acid ester: 0.1 part;
the mixed spice comprises 5 parts of pepper, 10 parts of onion, 5 parts of ginger, 5 parts of garlic, 2 parts of black pepper, 5 parts of star anise, 2 parts of cassia bark, 0.2 part of clove, 0.1 part of angelica rotundifolia, 0.5 part of coriander, 2 parts of rhizoma kaempferiae, 0.2 part of celery seed, 2 parts of bay leaf, 1.5 parts of dried orange peel, 0.4 part of angelica dahurica, 0.6 part of amomum villosum and 0.2 part of amomum tsao-ko;
the preparation method of the water-soluble compound spice comprises the following steps:
crushing the mixed spice, extracting flavor components, and adding edible vegetable oil to obtain mixed spice seasoning oil;
adding edible salt, monosodium glutamate, starch, tween 80, sucrose fatty acid ester and diglycerol fatty acid ester into the flavoring oil of the mixed spice, and curing and mixing uniformly to obtain the water-soluble compound spice.
Example 3
The embodiment provides a water-soluble compound spice which comprises the following components in parts by mass: mixing spices: 50 parts of edible vegetable oil: 30 parts of edible salt: 2 parts and monosodium glutamate: 4 parts of starch: 10 parts, tween 80: 0.2 part of sucrose fatty acid ester: 0.3 part of diglycerol fatty acid ester: 0.3 part;
the mixed spice comprises 15 parts of pepper, 5 parts of pepper, 15 parts of scallion, 15 parts of ginger, 5 parts of garlic, 5 parts of white pepper, 10 parts of star anise, 1 part of cassia bark, 0.1 part of clove, 0.2 part of angelica rotundifolia, 0.4 part of coriander, 4 parts of rhizoma kaempferiae, 0.6 part of celery seed, 1 part of bay leaf, 0.5 part of dried orange peel, 0.2 part of angelica dahurica, 0.3 part of amomum villosum and 0.1 part of tsaoko amomum fruit;
the preparation method of the water-soluble compound spice comprises the following steps:
crushing the mixed spice, extracting flavor components, and adding edible vegetable oil to obtain mixed spice seasoning oil;
adding edible salt, monosodium glutamate, starch, tween 80, sucrose fatty acid ester and diglycerol fatty acid ester into the flavoring oil of the mixed spice, and curing and mixing uniformly to obtain the water-soluble compound spice.
Example 4
The embodiment provides a water-soluble compound spice which comprises the following components in parts by mass: mixing spices: 60 parts of edible vegetable oil: 20 parts of edible salt: 2.5 parts of monosodium glutamate: 3 parts of starch: 12 parts and tween 80: 0.3 part, sucrose fatty acid ester: 0.2 part of diglycerol fatty acid ester: 0.4 part;
the mixed spice comprises 20 parts of pepper, 10 parts of pepper, 20 parts of scallion, 10 parts of ginger, 10 parts of garlic, 2 parts of white pepper, 4 parts of star anise, 5 parts of cassia bark, 0.2 part of clove, 0.2 part of angelica rotundifolia, 0.3 part of coriander, 2 parts of rhizoma kaempferiae, 0.3 part of celery seed, 0.4 part of bay leaf, 0.5 part of dried orange peel, 0.5 part of angelica root, 0.4 part of amomum villosum and 0.3 part of tsaoko amomum fruit;
the preparation method of the water-soluble compound spice comprises the following steps:
crushing the mixed spice, extracting flavor components, and adding edible vegetable oil to obtain mixed spice seasoning oil;
adding edible salt, monosodium glutamate, starch, tween 80, sucrose fatty acid ester and diglycerol fatty acid ester into the flavoring oil of the mixed spice, and curing and mixing uniformly to obtain the water-soluble compound spice.
Example 5
The embodiment provides dried eggs which comprise the following components in parts by mass: egg liquid: 60 parts of edible salt: 2 parts and monosodium glutamate: 1 part of white granulated sugar: 6 parts of the water-soluble compounded spice prepared in example 1: 1 part of soy sauce: 3 parts of compound phosphate (the mass ratio of sodium hexametaphosphate, sodium pyrophosphate, sodium tripolyphosphate and sodium carbonate is 0.5: 1.5: 1: 0.3): 2 parts of edible essence: 0.5 part.
The preparation method of the dried eggs comprises the following steps:
adding edible salt, monosodium glutamate, white sugar, water soluble compound spice, soy sauce, compound phosphate and edible essence into the egg liquid, and stirring for 8min with a colloid mill to obtain a mixture;
filtering the mixture with a 40-mesh filter screen, steaming at 95 deg.C under 0.15MPa for 60min, and naturally cooling to room temperature to obtain dried egg.
Example 6
The embodiment provides dried eggs which comprise the following components in parts by mass: egg liquid: 90 parts of edible salt: 1 part and monosodium glutamate: 2 parts of white granulated sugar: 3 parts of the water-soluble compound spice prepared in example 2: 3 parts of soy sauce: 1 part of compound phosphate (the mass ratio of sodium hexametaphosphate, sodium pyrophosphate, sodium tripolyphosphate and sodium carbonate is 1.2: 0.8: 1: 0.7): 0.4 part of edible essence: 1 part.
The preparation method of the dried eggs comprises the following steps:
adding edible salt, monosodium glutamate, white sugar, water soluble compound spice, soy sauce, compound phosphate and edible essence into the egg liquid, and stirring for 3min with a colloid mill to obtain a mixture;
filtering the mixture with 80 mesh filter screen, steaming at 105 deg.C under 0.1MPa for 30min, and naturally cooling to room temperature to obtain dried egg.
Example 7
The embodiment provides dried eggs which comprise the following components in parts by mass: egg liquid: 70 parts of edible salt: 1.5 parts and monosodium glutamate: 1.5 parts of white granulated sugar: 4 parts of the water-soluble compounded spice prepared in example 3: 2 parts of soy sauce: 2 parts of compound phosphate (the mass ratio of sodium hexametaphosphate, sodium pyrophosphate, sodium tripolyphosphate and sodium carbonate is 1: 1.2: 1: 0.5): 1.5 parts of edible essence: 0.7 part.
The preparation method of the dried eggs comprises the following steps:
adding edible salt, monosodium glutamate, white sugar, water soluble compound spice, soy sauce, compound phosphate and edible essence into the egg liquid, and stirring for 5min with a colloid mill to obtain a mixture;
and (3) filtering the mixture by a filter screen of 50-60 meshes, steaming for 40min under the conditions of 0.12MPa and 100 ℃, and naturally cooling to room temperature to obtain dried eggs.
Example 8
The embodiment provides dried eggs which comprise the following components in parts by mass: egg liquid: 80 parts of edible salt: 1.5 parts of monosodium glutamate: 1.5 parts of white granulated sugar: 5 parts of the water-soluble compounded spice prepared in example 4: 3 parts of soy sauce: 2 parts of compound phosphate (the mass ratio of sodium hexametaphosphate, sodium pyrophosphate, sodium tripolyphosphate and sodium carbonate is 0.8: 1: 1: 0.4): 1.8 parts of edible essence: 0.8 part.
The preparation method of the dried eggs comprises the following steps:
adding edible salt, monosodium glutamate, white sugar, water soluble compound spice, soy sauce, compound phosphate and edible essence into the egg liquid, and stirring for 7min with a colloid mill to obtain a mixture;
and filtering the mixture by a 60-70 mesh filter screen, steaming for 50min under the conditions of 0.2MPa and 102 ℃, and naturally cooling to room temperature to obtain dried eggs.
Comparative example 1
The comparative example provides a dried egg tested in the research process, which comprises the following components in parts by mass: egg liquid: 70 parts of edible salt: 1.5 parts and monosodium glutamate: 1.5 parts of white granulated sugar: 4 parts of soy sauce: 2 parts of compound phosphate (the mass ratio of sodium hexametaphosphate, sodium pyrophosphate, sodium tripolyphosphate and sodium carbonate is 1: 1.2: 1: 0.5): 1.5 parts of edible essence: 0.7 part.
The preparation method of the dried eggs comprises the following steps:
adding edible salt, monosodium glutamate, white sugar, soy sauce, compound phosphate and edible essence into the egg liquid, and stirring for 5min with a colloid mill to obtain a mixture;
and filtering the mixture by using a filter screen of 50-60 meshes, steaming for 40min under the conditions of 0.12MPa and 100 ℃, and naturally cooling to room temperature to obtain dried eggs.
Comparative example 2
The comparative example provides a dried egg tested in the research process, which comprises the following components in parts by mass: egg liquid: 80 parts of edible salt: 1.5 parts and monosodium glutamate: 1.5 parts of white granulated sugar: 5 parts of the water-soluble compounded spice prepared in example 4: 3 parts of soy sauce: 2 parts of edible essence: 0.8 part.
The preparation method of the dried eggs comprises the following steps:
adding edible salt, monosodium glutamate, white sugar, water-soluble compound spice, soy sauce and edible essence into the egg liquid, and stirring for 7min by using a colloid mill to obtain a mixture;
and filtering the mixture by a 60-70 mesh filter screen, steaming for 50min under the conditions of 0.2MPa and 102 ℃, and naturally cooling to room temperature to obtain dried eggs.
Comparative example 3
The comparative example provides a dried egg tested in the research process, which comprises the following components in parts by mass: egg liquid: 80 parts of edible salt: 1.5 parts of monosodium glutamate: 1.5 parts of white granulated sugar: 5 parts of the water-soluble compounded spice prepared in example 4: 3 parts of soy sauce: 2 parts of compound phosphate (the mass ratio of sodium hexametaphosphate to sodium pyrophosphate is 0.8: 1): 1.8 parts of edible essence: 0.8 part.
The preparation method of the dried eggs comprises the following steps:
adding edible salt, monosodium glutamate, white sugar, water soluble compound spice, soy sauce, compound phosphate and edible essence into the egg liquid, and stirring for 7min with a colloid mill to obtain a mixture;
and filtering the mixture by a 60-70 mesh filter screen, steaming for 50min under the conditions of 0.2MPa and 102 ℃, and naturally cooling to room temperature to obtain dried eggs.
Comparative example 4
The comparative example provides a dried egg tested in the research process, which comprises the following components in parts by mass: egg liquid: 80 parts of edible salt: 1.5 parts and monosodium glutamate: 1.5 parts of white granulated sugar: 5 parts of the water-soluble complex spice prepared in example 4: 3 parts of soy sauce: 2 parts of compound phosphate (the mass ratio of sodium hexametaphosphate, sodium pyrophosphate, sodium tripolyphosphate and sodium carbonate is 0.2: 0.1: 0.3: 1): 1.8 parts of edible essence: 0.8 part.
The preparation method of the dried eggs comprises the following steps:
adding edible salt, monosodium glutamate, white sugar, water soluble compound spice, soy sauce, compound phosphate and edible essence into the egg liquid, and stirring for 7min with a colloid mill to obtain a mixture;
and filtering the mixture by a 60-70 mesh filter screen, steaming for 50min under the conditions of 0.2MPa and 102 ℃, and naturally cooling to room temperature to obtain dried eggs.
Examples of effects
In order to better illustrate the characteristics of the dried eggs provided in the examples of the present application, the dried eggs prepared in examples 5 to 8 and comparative examples 1 to 4 were subjected to sensory evaluation.
Sensory evaluation criteria are shown in table 1.
TABLE 1 organoleptic evaluation chart of dried eggs
Sensory evaluation was performed on the dried eggs prepared in examples 5 to 8 and comparative examples 1 to 4: randomly selecting 20 evaluators with normal taste and relevant experience to form an evaluation group, explaining a scoring principle and cautions for each evaluator before evaluation, wherein each evaluation is independently carried out by each evaluator without contact communication, and after each evaluation, pure water is used for gargling, and the evaluation results are shown in table 2.
TABLE 2 sensory evaluation of dried eggs
| Tissue state | Color | Flavor (I) and flavor (II) | Taste of the product | Total score | |
| Example 5 | 26 | 19 | 19 | 29 | 93 |
| Example 6 | 28 | 18 | 18 | 28 | 92 |
| Example 7 | 27 | 19 | 19 | 29 | 94 |
| Example 8 | 29 | 18 | 18 | 29 | 94 |
| Comparative example 1 | 25 | 16 | 15 | 23 | 78 |
| Comparative example 2 | 5 | 17 | 16 | 5 | 40 |
| Comparative example 3 | 22 | 17 | 16 | 22 | 77 |
| Comparative example 4 | 24 | 18 | 16 | 24 | 82 |
As can be seen from Table 2, the dried eggs prepared by the invention have uniform and consistent color, fine and smooth tissue, good state, strong fragrance and unique taste.
The dried eggs prepared in examples 5 to 8 were subjected to physicochemical detection, and the detection results are shown in table 3.
TABLE 3 physical and chemical detection results of dried eggs
As can be seen from Table 3, the dried eggs prepared by the method have high protein and fat contents and high nutritional values.
The water activity reflects the strength of the combination of water and non-water components in the food, the lower the water activity, the more shelf-stable the food, and it can be seen from table 3 that the water activity of the dried eggs prepared in examples 5-8 is lower, indicating that the dried eggs prepared by the present application are shelf-stable.
The pH can affect changes in the enzymatic activity of the food and transport of nutrients in the cells and therefore has a significant effect on bacterial growth. As can be seen from Table 3, the pH of the dried eggs prepared in examples 5 to 8 is substantially about 7.9, and the dried eggs can inhibit the growth of microorganisms and are favorable for the storage performance of the dried eggs.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents or improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (9)
1. A dried egg, which is characterized in that: the dried eggs comprise the following components in parts by weight: egg liquid: 60-90 parts of edible salt: 1-2 parts of monosodium glutamate: 1-2 parts of white granulated sugar: 3-6 parts of water-soluble compound spice: 1-3 parts of soy sauce: 1-3 parts of compound phosphate: 0.4-2 parts of edible essence: 0.5-1 part; the compound phosphate is a mixture of sodium hexametaphosphate, sodium pyrophosphate, sodium tripolyphosphate and sodium carbonate.
2. The dried egg as claimed in claim 1, wherein: the mass ratio of the sodium hexametaphosphate to the sodium pyrophosphate to the sodium tripolyphosphate to the sodium carbonate is 0.5-1.2: 0.8-1.5: 1: 0.3 to 0.7.
3. The dried egg as claimed in claim 1 or 2, wherein: the dried eggs comprise the following components in parts by weight: egg liquid: 65-85 parts of edible salt: 1-2 parts of monosodium glutamate: 1-2 parts of white granulated sugar: 3.5-5.6 parts of water-soluble compound spice: 1.2-2.8 parts of soy sauce: 1-3 parts of compound phosphate: 0.4-1.8 parts of edible essence: 0.8-1 part.
4. The dried egg as claimed in claim 1 or 2, wherein: the water-soluble compound spice comprises the following components in parts by weight: mixing spices: 40-70 parts of edible vegetable oil: 10-40 parts of edible salt: 1-3 parts of monosodium glutamate: 2-5 parts of starch: 5-15 parts of tween 80: 0.05-0.4 part of sucrose fatty acid ester: 0.1-0.4 parts of diglycerol fatty acid ester: 0.1 to 0.5 portion.
5. The dried egg as claimed in claim 4, wherein: the mixed spice is selected from at least two of fructus Zanthoxyli, Capsici fructus, herba Alii Fistulosi, Bulbus Allii Cepae, rhizoma Zingiberis recens, Bulbus Allii, fructus Piperis, fructus Anisi Stellati, cortex Cinnamomi Japonici, flos Caryophylli, radix Angelicae sinensis, herba Coriandri, rhizoma Kaempferiae, semen Apii Graveolentis, laurel leaf, pericarpium Citri Tangerinae, radix Angelicae Dahuricae, fructus Amomi or fructus Tsaoko.
6. The dried egg as claimed in claim 4, wherein: the preparation method of the water-soluble compound spice comprises the steps of crushing the mixed spice, extracting flavor components, and adding edible vegetable oil to obtain mixed spice seasoning oil;
adding edible salt, monosodium glutamate, starch, tween 80, sucrose fatty acid ester and diglycerol fatty acid ester into the mixed spice seasoning oil, and curing and uniformly mixing to obtain the water-soluble compound spice.
7. A method for preparing dried egg as claimed in any one of claims 1 to 6, wherein: at least comprises the following steps:
uniformly stirring the egg liquid, the edible salt, monosodium glutamate, white granulated sugar, water-soluble compound spice, soy sauce, compound phosphate and edible essence to obtain a mixture;
and filtering the mixture, steaming for 30-60 min under the conditions of 0.1-0.4 MPa and 95-105 ℃, and naturally cooling to room temperature to obtain the dried eggs.
8. The method for preparing dried eggs according to claim 7, wherein: the stirring is carried out through a colloid mill, and the stirring time is 3-8 min.
9. The method for preparing dried eggs according to claim 7, wherein: and filtering the mixture by a filter screen of 40-80 meshes.
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| CN114209026A (en) * | 2021-12-14 | 2022-03-22 | 今麦郎食品股份有限公司 | Spiced dried egg and preparation method thereof |
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