CN106666372A - Egg yolk baked corn and preparation method thereof - Google Patents
Egg yolk baked corn and preparation method thereof Download PDFInfo
- Publication number
- CN106666372A CN106666372A CN201611258664.3A CN201611258664A CN106666372A CN 106666372 A CN106666372 A CN 106666372A CN 201611258664 A CN201611258664 A CN 201611258664A CN 106666372 A CN106666372 A CN 106666372A
- Authority
- CN
- China
- Prior art keywords
- egg yolk
- parts
- semen maydiss
- preparation
- niblet
- 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
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses egg yolk baked corn and a preparation method thereof. The egg yolk baked corn comprises, by weight, 40-50 parts of corn kernel, 3-5 parts of corn flour, 15-20 parts of egg folk, 0.1-0.3 part of gourmet powder, 0.3-0.5 part of chicken essence and 8-10 parts of vegetable oil. The preparation method includes steps: screening and cleaning raw materials; wrapping with powder; deep frying; mixing to obtain egg yolk paste; packaging. The egg yolk baked corn prepared by the method combines corn with salted duck egg yolk, and nutrition of the salted duck egg yolk can make up nutritional deficiency of the corn, so that nutrition balance effect is realized, and needs of modern people can be met.
Description
Technical field
The invention belongs to food technology field, and in particular to yellow baked Semen Maydiss of a hatching egg and preparation method thereof.
Background technology
Semen Maydiss are one of widest cereal crops in the world, are gold foods generally acknowledged in the world.The species of Semen Maydiss
Comparison is more, such as sweet corn, Glutinous Semen Maydis, high oil corn, purple corn.Wherein Glutinous Semen Maydis compared to other kinds, with production skill
Art is simple, collection period, relatively flexible, shelf life was long.
The nutrition of Semen Maydiss compared with horn of plenty, containing protein, fat, starch, Vitamin E, vitamin B2, vitamin B6, dimension
The trace element such as raw element A, Vitamin E, carotene, plant vitamin and selenium, magnesium, except with higher edible nourishing valency
Value, Semen Maydiss also have medical value.60% is up in Semen Maydiss containing abundant unsaturated fatty acid, especially linoleic content
More than, the Vitamin E synergism in it and Fructus Maydiss, it is possible to decrease blood cholesterol levels Ningdu simultaneously prevents it to be deposited on blood vessel
Wall.Therefore, Semen Maydiss have certain preventive and therapeutic action to coronary heart disease, hyperlipemia and hypertension etc..Vitamin E can be with
Promote human body cell division, slow down aging.Also do longevity factor --- glutathion, its participation in selenium containing a kind of in Semen Maydiss
Under, generate glutathione oxidase, with renewing one's youth, the function of slow down aging.The selenium and magnesium contained in Semen Maydiss has anti-cancer anti-
Cancer is acted on, the decomposition of selenium energy acceleration bodies endoperoxide, malignant tumor is cannot get the supply of molecular oxygen and is suppressed.Magnesium one
Aspect also can anticancer development, bodily waste on the other hand can be promoted to excrete, this to give protection against cancer it is also significant.
Its glutamic acid for containing has certain brain-invigorating.
In sum Semen Maydiss have higher nutritive value and medical value, but nutrition is unbalanced, on the one hand, in Semen Maydiss
Protein content is low, and aminoacid is unbalanced, and the content of lysine, tryptophan and methionine is not enough；On the other hand, in Semen Maydiss
Calcium content is little.
And salted duck egg yolk has long enjoyed a good reputation, its degree of saltiness is good to eat, and delicate fragrance overflows, nutritious.Contain protein in salted duck egg yolk
And the various aminoacid of needed by human body.Also containing the several mineral materials such as calcium, phosphorus, ferrum and various trace element needed by human and
Vitamin, and be easier to be absorbed by human body, salinity is moderate, all-ages.Wherein most it is noted that Ovum Anas domestica yolk is salting down
During system, contained mineral can't be damaged in Ovum Anas domestica, while calcium can also be allowed to be greatly improved, by fresh egg
Contain 55 milligrams per hectogram, rise to 512 milligrams；Meanwhile, amino acid content also can increase during pickling.
The content of the invention
It is contemplated that at least solving one of technical problem present in prior art.For this purpose, the present invention provides a hatching egg
Baked Semen Maydiss of Huang and preparation method thereof, it is therefore an objective to which the baked corn nourishments of Shi are balanced.
To achieve these goals, the technical scheme taken of the present invention is：
The yellow baked Semen Maydiss of one hatching egg, including the raw material of following weight portion：
Niblet 40-50 parts, fecula 3-5 part, egg yolk 15-20 parts, monosodium glutamate 0.1-0.3 parts, chicken essence 0.3-0.5 parts, plant
Oily 8-10 parts.
Preferably, the vegetable oil is one or more in soybean oil, Oleum Brassicae campestriss, Oleum Arachidis hypogaeae semen or Oleum sesami.Wherein, plant
When thing oil is using soybean oil, can more meet the taste of masses.
Preferably, the egg yolk is salted duck egg yolk.Semen Maydiss are combined together with salted duck egg yolk, the nutrients help of salted duck egg yolk
The auxotrophy of Semen Maydiss is enough made up, nutrition effect in a balanced way is reached, modern Man's Demands can be more met.Further, Salted duck egg
Huang is preferably red-yolk duck egg Huang, while having additional nutrients, makes final products outward appearance more conform to the esthetic requirement of masses.
The preparation method of the baked Semen Maydiss of the Dan Huang, comprises the steps：
(1) by the niblet of formula ratio it is cleaned, drain after add fecula carry out wrapping up in powder；
(2) step (1) is wrapped up in into the niblet after powder carries out fried process；
(3) egg yolk of the formula ratio of processed is taken, the chicken essence, monosodium glutamate and Semen Maydis oil with formula ratio is brewed into egg yolk paste；
(4) niblet after the fried process of step (2) is mixed into obtain finished product with step (3) egg yolk paste；
(5) by finished product drying, go excess oil, cooling after pack.
Preferably, the fried temperature of step (2) is 120 DEG C, deep-fat frying time 2-3min.Made using this temperature and deep-fat frying time
Fried to wrap up in that powder niblet color and luster is good, mouthfeel is good.
Preferably, fried process is that the niblet that will wrap up in powder is fried to golden yellow described in step (2).Ensure the same of outward appearance
When, taste good.
The temperature being dried described in step (5) is 80-90 DEG C.It is dried in this temperature range, while being easy to be dried, favorably
Excess oil is removed after, and Titian can be further carried out, temperature is too low not to reach Titian effect, too high, easily affects mouthfeel.
Preferably, fried process makes to carry out under vacuum described in step (2).It is fried under vacuum, can
Improve the mouthfeel of finished product, increase crisp degree.The vacuum of vacuum condition is preferably 0.03-0.06Mpa, it is furthermore preferred that vacuum
For 0.05Mpa, make it is fried after wrap up in powder niblet mouthfeel and color and luster is all good.
Beneficial effects of the present invention：The baked Semen Maydiss of Dan Huang prepared by the present invention, Semen Maydiss are combined together with salted duck egg yolk, salty
The nutrition of Ovum Anas domestica yolk can make up the auxotrophy of Semen Maydiss, reach nutrition effect in a balanced way, can more meet modern Man's Demands.Adopt
With the preparation method of the present invention, so as to get the baked Semen Maydiss tastes of Dan Huang it is good, mode of appearance is the nutrition food for looking good, smell good and taste good preferably
Product.
Specific embodiment
Below by the description to embodiment, the specific embodiment of the present invention is described in further detail, purpose
Be to aid in those skilled in the art has more complete, accurate and deep understanding, and helps to design of the invention, technical scheme
In its enforcement.
Embodiment 1
The yellow baked Semen Maydiss of one hatching egg, including the raw material of following weight portion：
45 parts of niblet, 4 parts of fecula, 18 parts of salted duck egg yolk, 0.2 part of monosodium glutamate, 0.4 part of chicken essence, 9 parts of soybean oil.Wherein, it is beautiful
The grain of rice adopts waxy corn grains.
The preparation method of the baked Semen Maydiss of Dan Huang, comprises the steps：
(1) from 45 parts fresh of Glutinous Semen Maydis, and clean up, afterwards drain moisture, then fecula 4 parts be poured on Semen Maydiss
Carry out wrapping up in powder on grain, wrap up in and allow during powder each niblet and be equably stained with starch, adhesion is produced between Semen Maydiss, and will be unnecessary
Starch screen out；
(2) will wrap up in the niblet after powder be put in oil cauldron carry out it is fried, it is fried to golden yellow, pull out and drain oil, wherein oil
Fried temperature is 120 DEG C, and deep-fat frying time is 2.5min；
(3) salted duck egg yolk is placed in pressure cooker, steams 20min；After taking-up, then smashed to pieces with tissue mashing machine；Take afterwards
18 parts of salted duck egg yolks, add 0.4 portion of chicken essence and 0.2 portion of monosodium glutamate, are put in 9 portions of hot soybean oils and boil 1min, make egg yolk paste；
(4) niblet after the fried process of step (2) is mixed with egg yolk paste obtained in step (3), egg yolk paste is uniform
Be bonded on niblet, obtain finished product；
(5) finished product is dried at 85 DEG C, and removes excess oil, be cooled to room temperature, packed.
Embodiment 2
The present embodiment is that the fried niblet wrapped up in after powder of step (2) is under vacuum with the difference of embodiment 1
Carry out, the vacuum of wherein vacuum condition is maintained at 0.05Mpa.
Embodiment 3
The yellow baked Semen Maydiss of one hatching egg, including the raw material of following weight portion：
40 parts of niblet, 3 parts of fecula, 15 parts of salted duck egg yolk, 0.1 part of monosodium glutamate, 0.3 part of chicken essence, 8 parts of Oleum sesami.Wherein, it is beautiful
The grain of rice adopts waxy corn grains.
The preparation method of the baked Semen Maydiss of Dan Huang, comprises the steps：
(1) from 40 parts fresh of Glutinous Semen Maydis, and clean up, afterwards drain moisture, then fecula 3 parts be poured on Semen Maydiss
Carry out wrapping up in powder on grain, wrap up in and allow during powder each niblet and be equably stained with starch, adhesion is produced between Semen Maydiss, and will be unnecessary
Starch screen out；
(2) will wrap up in the niblet after powder be put in oil cauldron carry out it is fried, it is fried to golden yellow, pull out and drain oil, wherein oil
Fried temperature is 120 DEG C, and deep-fat frying time is 2min；
(3) salted duck egg yolk is placed in pressure cooker, steams 20min；After taking-up, then smashed to pieces with tissue mashing machine；Take afterwards
15 parts of salted duck egg yolks, add 0.3 portion of chicken essence and 0.1 portion of monosodium glutamate, are put in 8 parts of hot Oleum sesami and boil 1min, make egg yolk paste；
(4) niblet after the fried process of step (2) is mixed with egg yolk paste obtained in step (3), egg yolk paste is uniform
Be bonded on niblet, obtain finished product；
(5) finished product is dried at 80 DEG C, and removes excess oil, be cooled to room temperature, packed.
Embodiment 4
The yellow baked Semen Maydiss of one hatching egg, including the raw material of following weight portion：
50 parts of niblet, 5 parts of fecula, 20 parts of salted duck egg yolk, 0.3 part of monosodium glutamate, 0.5 part of chicken essence, 10 parts of Oleum Brassicae campestriss.Wherein,
Niblet adopts waxy corn grains.
The preparation method of the baked Semen Maydiss of Dan Huang, comprises the steps：
(1) from 50 parts fresh of Glutinous Semen Maydis, and clean up, afterwards drain moisture, then fecula 5 parts be poured on Semen Maydiss
Carry out wrapping up in powder on grain, wrap up in and allow during powder each niblet and be equably stained with starch, adhesion is produced between Semen Maydiss, and will be unnecessary
Starch screen out；
(2) will wrap up in the niblet after powder be put in oil cauldron carry out it is fried, it is fried to golden yellow, pull out and drain oil, wherein oil
Fried temperature is 120 DEG C, and deep-fat frying time is 3min；
(3) salted duck egg yolk is placed in pressure cooker, steams 20min；After taking-up, then smashed to pieces with tissue mashing machine；Take afterwards
20 parts of salted duck egg yolks, add 0.5 portion of chicken essence and 0.3 portion of monosodium glutamate, are put in 10 portions of hot Oleum Brassicae campestriss and boil 1min, make egg yolk paste；
(4) niblet after the fried process of step (2) is mixed with egg yolk paste obtained in step (3), egg yolk paste is uniform
Be bonded on niblet, obtain finished product；
(5) finished product is dried at 90 DEG C, and removes excess oil, be cooled to room temperature, packed.
Outward appearance and eating effect are tested
The effect for the yellow baked Semen Maydiss of egg that embodiment 1,2,3,4 is produced is evaluated following with edible rear effect.Using the people
Meaning investigation point system, chooses the people of 40 20-50 year age brackets as object on probation, is arbitrarily divided into five groups, eats respectively real
The baked Semen Maydiss of Dan Huang of the preparation of example 1,2,3,4 are applied, every effect total score is 5 points：5 points is best result, represents fine, very satisfied；4
It is divided into preferably；3 points is to receive；Less than 3 points is bad, it is impossible to received.Wherein, whether outward appearance is integrated survey color and luster and opens
Split disappearance.It is below every average, is specifically shown in table 1 below.
The mouthfeel of table 1 and outward appearance are investigated
The present invention is exemplarily described above.Obviously, the present invention is implemented and is not subject to the restrictions described above.
As long as employ the improvement of the various unsubstantialities that method of the present invention design and technical scheme are carried out；Or it is not improved, will
The above-mentioned design and technical scheme of the present invention directly applies to other occasions, within protection scope of the present invention.
Claims (9)
1. yellow baked Semen Maydiss of a hatching egg, it is characterised in that including the raw material of following weight portion：
Niblet 40-50 parts, fecula 3-5 part, egg yolk 15-20 parts, monosodium glutamate 0.1-0.3 parts, chicken essence 0.3-0.5 parts, vegetable oil 8-
10 parts.
2. baked Semen Maydiss of Dan Huang according to claim 1, it is characterised in that the vegetable oil is soybean oil, Oleum Brassicae campestriss, Oleum Arachidis hypogaeae semen
Or one or more in Oleum sesami.
3. baked Semen Maydiss of Dan Huang according to claim 1, it is characterised in that the egg yolk is salted duck egg yolk.
4. the preparation method of the baked Semen Maydiss of Dan Huang according to claim 1, it is characterised in that comprise the steps：
(1) by the niblet of formula ratio it is cleaned, drain after add fecula carry out wrapping up in powder；
(2) step (1) is wrapped up in into the niblet after powder carries out fried process；
(3) egg yolk of the formula ratio of processed is taken, the chicken essence, monosodium glutamate and Semen Maydis oil with formula ratio is brewed into egg yolk paste；
(4) niblet after the fried process of step (2) is mixed into obtain finished product with step (3) egg yolk paste；
(5) by finished product drying, go excess oil, cooling after pack.
5. the preparation method of the baked Semen Maydiss of Dan Huang according to claim 4, it is characterised in that the fried temperature of step (2) is 120
DEG C, deep-fat frying time 2-3min.
6. the preparation method of the baked Semen Maydiss of Dan Huang according to claim 4, it is characterised in that fried process described in step (2)
It is that the niblet that will wrap up in powder is fried to golden yellow.
7. the preparation method of the baked Semen Maydiss of Dan Huang according to claim 4, it is characterised in that the temperature being dried described in step (5)
Spend for 80-90 DEG C.
8. the preparation method of the baked Semen Maydiss of Dan Huang according to claim 4, it is characterised in that fried process described in step (2)
Make to carry out under vacuum.
9. the preparation method of the baked Semen Maydiss of Dan Huang according to claim 8, it is characterised in that the vacuum of the vacuum condition is
0.03-0.06Mpa。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611258664.3A CN106666372A (en) | 2016-12-30 | 2016-12-30 | Egg yolk baked corn and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611258664.3A CN106666372A (en) | 2016-12-30 | 2016-12-30 | Egg yolk baked corn and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106666372A true CN106666372A (en) | 2017-05-17 |
Family
ID=58872626
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611258664.3A Pending CN106666372A (en) | 2016-12-30 | 2016-12-30 | Egg yolk baked corn and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106666372A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307302A (en) * | 2017-06-15 | 2017-11-03 | 宁淑敏 | A kind of baked broad bean preparation methods of Nai You |
| CN109770331A (en) * | 2018-12-28 | 2019-05-21 | 湖北神丹健康食品有限公司 | Drift sand preserved egg yellow wraps up in sauce and its production method, application |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104255863A (en) * | 2014-08-25 | 2015-01-07 | 张海润 | Cereal biscuit and making method thereof |
| CN104839593A (en) * | 2015-04-29 | 2015-08-19 | 崔子扬 | Yolk taro ball and preparation method thereof |
-
2016
- 2016-12-30 CN CN201611258664.3A patent/CN106666372A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104255863A (en) * | 2014-08-25 | 2015-01-07 | 张海润 | Cereal biscuit and making method thereof |
| CN104839593A (en) * | 2015-04-29 | 2015-08-19 | 崔子扬 | Yolk taro ball and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 丁湖广: "《乡镇致富项目技术手册》", 30 September 2004 * |
| 加贝: "《贺师傅天天美食最营养家常菜》", 31 May 2016 * |
| 彤小姐: "《http://www.xiachufang.com/recipe/1051693/》", 7 August 2012 * |
| 高福成、郑建仙: "《食品工程高新技术》", 30 April 2009 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307302A (en) * | 2017-06-15 | 2017-11-03 | 宁淑敏 | A kind of baked broad bean preparation methods of Nai You |
| CN109770331A (en) * | 2018-12-28 | 2019-05-21 | 湖北神丹健康食品有限公司 | Drift sand preserved egg yellow wraps up in sauce and its production method, application |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1094913A (en) | The little algae food material and food and the production method that contain DHA | |
| CN104770452A (en) | Potato staple food cake and making method thereof | |
| CN105165981A (en) | Chinese chestnut pastry and manufacturing method thereof | |
| Singh et al. | Nutritive value and uses of pigeonpea and groundnut | |
| CN106333247A (en) | Processing method for multi-color, multi-taste puffing food | |
| CN110150578A (en) | A kind of lotus flower blood duck and preparation method thereof | |
| CN103919185A (en) | Low-grease and high-protein peanut, and making methods of peanut with primary taste and peanut with Chinese pepper taste | |
| RU2366298C1 (en) | Paste with vegetable components production method | |
| CN106666372A (en) | Egg yolk baked corn and preparation method thereof | |
| CN101258910A (en) | Nutrition potato chips, nutrition textured starch chips, nutrition rice cake (snow cake), and nutrition popped rice candy | |
| CN101352245A (en) | Quick-freezing chicken meat mushroom combined foodstuff and method for producing the same | |
| CN104336600A (en) | Preparation method of edible-fungi peanut flour | |
| Mulei et al. | Grain Legume Processing Handbook: Value Addition to Bean, Cowpea, Groundnut and Soybean by Small-Scale African Farmers | |
| KR20140075310A (en) | Rice gruel comprising nuts and manufacturing method thereof | |
| KR101973280B1 (en) | Method for manufacturing a curry containing mushroom, and the curry manufactured by the method | |
| KR20170105715A (en) | Manufacturing method of rice cake with soboro topping | |
| CN104222783A (en) | Guizhou-flavor fried millet cake and processing method thereof | |
| CN101326998A (en) | Longevity mushroom edible fungus foodstuff and method for producing the same | |
| CN103932287A (en) | Method for preparing smoked peanuts | |
| CN101697817A (en) | Fish paste | |
| CN105901103A (en) | Black fungus flavored potato raisin cake and preparation method thereof | |
| RU2475042C1 (en) | Method for manufacture of fried bulk product based on nuts or oilseeds | |
| CN103948055A (en) | Chestnut pork and making method thereof | |
| KR20210006067A (en) | Food including onion and egg | |
| CN104430714A (en) | Minced beef cake and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170517 |