CN107048233A - One hatching egg skin and preparation method thereof - Google Patents
One hatching egg skin and preparation method thereof Download PDFInfo
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- CN107048233A CN107048233A CN201710494958.4A CN201710494958A CN107048233A CN 107048233 A CN107048233 A CN 107048233A CN 201710494958 A CN201710494958 A CN 201710494958A CN 107048233 A CN107048233 A CN 107048233A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 230000012447 hatching Effects 0.000 title claims abstract description 11
- 235000013601 eggs Nutrition 0.000 claims abstract description 127
- 239000000843 powder Substances 0.000 claims abstract description 33
- 241000209094 Oryza Species 0.000 claims abstract description 25
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 25
- 235000009566 rice Nutrition 0.000 claims abstract description 25
- 239000003607 modifier Substances 0.000 claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 23
- 238000010025 steaming Methods 0.000 claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 18
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims abstract description 18
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 18
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 18
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 18
- 235000014103 egg white Nutrition 0.000 claims abstract description 18
- 210000000969 egg white Anatomy 0.000 claims abstract description 18
- 235000019713 millet Nutrition 0.000 claims abstract description 18
- 235000012209 glucono delta-lactone Nutrition 0.000 claims abstract description 17
- 239000000182 glucono-delta-lactone Substances 0.000 claims abstract description 17
- 229960003681 gluconolactone Drugs 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 9
- 239000008158 vegetable oil Substances 0.000 claims abstract description 9
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000004816 latex Substances 0.000 claims description 19
- 229920000126 latex Polymers 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 16
- 235000012424 soybean oil Nutrition 0.000 claims description 8
- 239000003549 soybean oil Substances 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 230000035800 maturation Effects 0.000 claims description 3
- 238000002347 injection Methods 0.000 claims description 2
- 239000007924 injection Substances 0.000 claims description 2
- 238000011017 operating method Methods 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims 1
- 239000008103 glucose Substances 0.000 claims 1
- 230000007547 defect Effects 0.000 abstract description 8
- 238000009835 boiling Methods 0.000 abstract description 6
- 238000010276 construction Methods 0.000 abstract description 6
- 230000002195 synergetic effect Effects 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000007788 liquid Substances 0.000 abstract description 3
- 235000014347 soups Nutrition 0.000 abstract description 3
- 241001391944 Commicarpus scandens Species 0.000 abstract description 2
- 210000003491 skin Anatomy 0.000 description 68
- 230000000052 comparative effect Effects 0.000 description 32
- 238000001816 cooling Methods 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- 239000002002 slurry Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 230000037303 wrinkles Effects 0.000 description 4
- 238000013329 compounding Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000003993 interaction Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000000418 atomic force spectrum Methods 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to food processing technology field, and in particular to hatching egg skin and preparation method thereof.The egg skin is prepared from the following materials, 40~46 parts of egg pulp, 9~15 parts of millet cake weak strength flour, 0.4~1.5 part of leavening agent, 0.4~0.9 part of edible salt, 3~7 parts of dry egg white powder, 0.36~0.4 part of rice ball modifier, 0.21~0.3 part of glucono-delta-lactone, 3~8 parts of vegetable oil.Egg skin of the present invention lifts elasticity, toughness and the pliability of musculus cutaneus by adding weak strength flour, dry egg white powder, rice ball modifier and glucono-delta-lactone, Synergistic in egg liquid, as fillings product skin construction when, it is not easy to break；As soup auxiliary material is boiled, boiling fastness is strong.The present invention is using steaming by the way of, and musculus cutaneus rapidly heats up curing, the moisture inside the skin pinning of auxiliary egg, it is to avoid excess moisture loss in egg skin maturing process and cause inadequate egg skin toughness, inadequate Q bullets, coctolabile defect.
Description
Technical field
The present invention relates to food processing technology field, and in particular to hatching egg skin and preparation method thereof.
Background technology
Egg skin is the raw material being commonly used in food processing and production, such as original of the egg micromicro directly as soup group food
Material, can also as fillings food skin construction, such as egg skin steamed dumpling, egg severe edema due to hypofunction of the spleen dumpling, egg skin vegetables volume etc., and due to
The soft mouthfeel of egg skin and aromatic egg local flavor, assign food abundant taste flavor, lift nutritive value of food,
Increasingly pursued by consumer.Traditional egg skin is by the way that egg latex material is made after egg liquid and starch mixing, then by egg
Latex material is spread out in frying pan, fried maturation.There is the inadequate Q bullets of mouthfeel in this traditional egg skin, as boiled dumpling skin construction or its
During the skin construction of his fillings product, in faric process, there is easily rupturable defect.Therefore, the mouthfeel of egg skin is lifted
And texture properties, the use value and taste flavor of egg skin are lifted, becomes technical problem urgently to be resolved hurrily at present.
The content of the invention
In order to overcome the defect of prior art, it is an object of the invention to provide a hatching egg skin, mouthfeel Q bullets, and have very
Rupture is less prone in good processing toughness, faric process.
Meanwhile, the present invention also resides in the preparation method for providing a hatching egg skin.
In order to realize the above object the technical solution adopted in the present invention is：
One hatching egg skin, is prepared from by the raw material of following parts by weight：40~46 parts of egg pulp, millet cake weak strength flour 9~15
Part, 0.4~1.5 part of leavening agent, 0.4~0.9 part of edible salt, 3~7 parts of dry egg white powder, 0.36~0.4 part of rice ball modifier,
0.21~0.3 part of glucono-δ-lactone, 3~8 parts of vegetable oil, 31~37 parts of water.
It is preferred that, above-mentioned egg skin is prepared from by the raw material of following parts by weight：42 parts of egg pulp, millet cake weak strength flour 12
Part, 1 part of leavening agent, 0.7 part of edible salt, 5 parts of dry egg white powder, 0.38 part of rice ball modifier, glucono-δ-lactone 0.25
Part, 5 parts of vegetable oil, 34 parts of water.
Above-mentioned egg pulp is the egg pulp refrigerated after pasteurize is handled.
Above-mentioned millet cake weak strength flour is the weak strength flour for being commercially for preparing millet cake.
Optionally, the rice ball modifier is made quick-frozen dumpling modifying agent.
Optionally, the made quick-frozen dumpling modifying agent is Zhengzhou Rong great Food Co., Ltd rice ball modifier RJ-3204.
Optionally, the vegetable oil is soybean oil.
Optionally, the leavening agent is baking powder.
The preparation method of above-mentioned egg skin, including following operating procedure：
1) egg latex material is prepared：Take each raw material to be mixed evenly, obtain egg latex material；
2) egg skin is molded：Take step 1) in the egg latex material injection egg skin former for preparing, maturation is steamed, is produced described
Egg skin.
The specific method that above-mentioned egg latex material is molded in egg skin former is：Egg latex material is uniformly injected into transmission
Band, slurry is cured by steaming tunnel, cuts into square egg skin after cooling with cutting knife.
Optionally, step 2) described in the pressure that steams be 0.4~0.6MPa, temperature be 96~99 DEG C, steaming time be
20s~30s.Control in real time is needed to steam pressure and temperature during steaming, it is to avoid to steam the excessive egg epidermis caused of pressure
Face wrinkle are excessive, or overaging loses the mouthfeel of softness；Avoid steaming that the too small egg skin curing caused of pressure is inadequate lacks
Fall into；Meanwhile, the selection of steaming temperature and pressure is also relevant with the composition of raw materials that egg leather is standby, it is necessary to according to the raw material of each in formula
Interaction performance, creative selection suitably steams pressure and temperature, and to lift single product soft, Q bullets with further
Mouthfeel, lifts the toughness of egg skin.
Optionally, the thickness of the egg skin is 1.3~1.5mm.
Optionally, step 1) described in the specific method that is mixed evenly of each raw material be：Take millet cake weak strength flour, dry egg
White powder, rice ball modifier, glucono-δ-lactone and edible salt are added in 1/3 water, are slowly stirred 1 minute to after without dry powder,
High-speed stirred 3~5 minutes, add remaining water and continue to stir 1~2 minute to uniform, then add vegetable oil and stir at a slow speed again
Mix after 1~2 minute, add egg pulp and stir 2~3 minutes and stir 1~2 minute to uniform to leavening agent after uniform, is added, i.e.,
Complete.
Egg skin of the present invention, added in egg pulp millet cake weak strength flour, dry egg white powder, rice ball modifier and gluconic acid-
Delta-lactone, compounding use, Synergistic, lifting prepares the elasticity and toughness of musculus cutaneus so that the musculus cutaneus of preparation has softness Q bullets
Mouthfeel, while there is good toughness, it is not easy to break in the skin construction as fillings product；During as the auxiliary material for boiling soup, no
Easily there is well-done broken rotten defect, boiling fastness is strong.
The preparation method of egg skin of the present invention, fried compared to traditional, the present invention is by the way of steaming, during steaming,
Steam pressure is big, and heat is high, and musculus cutaneus can be made rapidly to heat up curing, auxiliary egg skin pin inside moisture, it is to avoid the curing of egg skin
During egg skin toughness is inadequate caused by runny loss, the inadequate Q bullets of mouthfeel, coctolabile defect.
Embodiment
Technical scheme is described in detail below by specific embodiment.
Following rice ball modifiers are Zhengzhou Rong great Food Co., Ltd；Egg pulp is the shell egg refrigerated after pasteurize is handled
Liquid.
Embodiment 1
The present embodiment provides a hatching egg skin, is prepared from by the raw material of following parts by weight：42 parts of egg pulp, millet cake weak strength flour
12 parts, 1 part of baking powder, 0.7 part of edible salt, 5 parts of dry egg white powder, 0.38 part of rice ball modifier, glucono-δ-lactone 0.25
Part, 5 parts of soybean oil, 34 parts of water.
The preparation method of the present embodiment egg skin, concrete operation step is：
1) egg latex material is prepared：Take millet cake weak strength flour, dry egg white powder, rice ball modifier, glucono-δ-lactone and food
In the water that 1/3 is added with salt, 1 minute is slowly stirred to after without dry powder, then high-speed stirred 4 minutes, add remaining water and continue
Stirring adds soybean oil to uniform, then in 1.5 minutes and mixed slowly after 1.5 minutes, adds egg pulp and stirs 2.5 minutes to uniform
Afterwards, add baking powder and stir 1.5 minutes to uniform, egg latex material is made；
2) egg skin is molded：Take step 1) prepare egg latex material be uniformly injected into conveyer belt, slurry is entered by steaming tunnel
Row curing, cuts into square egg skin with cutting knife after cooling；The pressure wherein steamed is that 0.4~0.6MPa, temperature are 96~99
DEG C, steaming time be 20s~30s.
Wherein step 2) in need control in real time to steam pressure and temperature during steaming, it is to avoid steam that pressure is excessive to be made
Into egg skin surface wrinkles excessively, or overaging lose softness mouthfeel；Avoid steaming the too small egg skin caused of pressure ripe
Change inadequate defect.
Musculus cutaneus thickness manufactured in the present embodiment is 1.3~1.5mm.
Embodiment 2
The present embodiment provides a hatching egg skin, is prepared from by the raw material of following parts by weight：46 parts of egg pulp, millet cake weak strength flour
15 parts, 1.5 parts of baking powder, 0.9 part of edible salt, 7 parts of dry egg white powder, 0.4 part of rice ball modifier, glucono-δ-lactone 0.3
Part, 8 parts of soybean oil, 37 parts of water.
The preparation method of the present embodiment egg skin, concrete operation step is：
1) egg latex material is prepared：Take millet cake weak strength flour, dry egg white powder, rice ball modifier, glucono-δ-lactone and food
In the water that 1/3 is added with salt, 1 minute is slowly stirred to after without dry powder, then high-speed stirred 5 minutes, add remaining water and continue
Stirring adds soybean oil to uniform, then in 2 minutes and mixed slowly after 2 minutes, adds egg pulp and stirs 3 minutes to after uniform, then
Add baking powder and stir 2 minutes to uniform, egg latex material is made；
2) egg skin is molded：Take step 1) prepare egg latex material be uniformly injected into conveyer belt, slurry is entered by steaming tunnel
Row curing, cuts into square egg skin with cutting knife after cooling；The pressure wherein steamed is that 0.4~0.6MPa, temperature are 96~99
DEG C, steaming time be 20s~30s.
Wherein step 2) in need control in real time to steam pressure and temperature during steaming, it is to avoid steam that pressure is excessive to be made
Into egg skin surface wrinkles excessively, or overaging lose softness mouthfeel；Avoid steaming the too small egg skin caused of pressure ripe
Change inadequate defect.
Musculus cutaneus thickness manufactured in the present embodiment is 1.3~1.5mm.
Embodiment 3
The present embodiment provides a hatching egg skin, is prepared from by the raw material of following parts by weight：40 parts of egg pulp, millet cake weak strength flour
9 parts, 0.4 part of baking powder, 0.4 part of edible salt, 3 parts of dry egg white powder, 0.36 part of rice ball modifier, glucono-δ-lactone
0.21 part, 3 parts of soybean oil, 31 parts of water.
The preparation method of the present embodiment egg skin, concrete operation step is：
1) egg latex material is prepared：Take millet cake weak strength flour, dry egg white powder, rice ball modifier, glucono-δ-lactone and food
In the water that 1/3 is added with salt, 1 minute is slowly stirred to after without dry powder, then high-speed stirred 3 minutes, add remaining water and continue
Stirring adds soybean oil to uniform, then in 1 minute and mixed slowly after 1 minute, adds egg pulp and stirs 2 minutes to after uniform, then
Add baking powder and stir 1 minute to uniform, egg latex material is made；
2) egg skin is molded：Take step 1) prepare egg latex material be uniformly injected into conveyer belt, slurry is entered by steaming tunnel
Row curing, cuts into square egg skin with cutting knife after cooling；The pressure wherein steamed is that 0.4~0.6MPa, temperature are 96~99
DEG C, steaming time be 20s~30s.
Wherein step 2) in need control in real time to steam pressure and temperature during steaming, it is to avoid steam that pressure is excessive to be made
Into egg skin surface wrinkles excessively, or overaging lose softness mouthfeel；Avoid steaming the too small egg skin caused of pressure ripe
Change inadequate defect.
Musculus cutaneus thickness manufactured in the present embodiment is 1.3~1.5mm.
Comparative example 1
This comparative example as different from Example 1, saves rice ball modifier, and the consumption for adjusting dry egg white powder is 5.38
Part；Other be the same as Examples 1.
Comparative example 2
This comparative example as different from Example 1, saves dry egg white powder, the consumption of adjustment millet cake weak strength flour is 17 parts；
Other be the same as Examples 1.
Comparative example 3
This comparative example as different from Example 1, saves glucono-δ-lactone, and the consumption of adjustment rice ball modifier is
0.63 part；Other be the same as Examples 1.
Comparative example 4
This comparative example as different from Example 1, saves millet cake weak strength flour, and the consumption for adjusting dry egg white powder is 17 parts；
Other be the same as Examples 1.
Comparative example 5
This comparative example as different from Example 1, saves rice ball modifier, and the consumption of adjustment glucono-δ-lactone is
0.63 part；Other be the same as Examples 1.
Comparative example 6
This comparative example steams pressure for 0.1~0.3MPa as different from Example 1, in preparation method, and temperature is 90~
95 DEG C, steaming time is 50~60s, other be the same as Examples 1.
Comparative example 7
This comparative example steams pressure for 0.7~0.8MPa as different from Example 1, in preparation method, and temperature is 100~
110 DEG C, steaming time is 15~18s.
The texture properties of test example 1 are tested
Test method：Hardness, elasticity and the toughness of the egg skin prepared using instrumental test embodiment 1, comparative example 1~5,
Specifically detection method is：The musculus cutaneus of preparation is sheared to 6cm × 4cm fritter, tiles and is fixed on Texture instrument objective table, use P/
35 types are popped one's head in, and the hardness, elasticity and toughness of egg skin are detected by xttpa.prj programs；
Wherein hardness (N)：Expression makes food samples reach power required during certain deformation, and sample keeps original shape
Internal bond strength；
Elastic (mm)：The deformation that sample occurs under the effect of the pressure is represented, after pressure effect is lost, original is returned to
Carry out the ability of state；
Toughness (N)：Cut off work done before egg skin, before maximum, force force curve, maximum, force to abscissa vertical line with it is horizontal
Coordinate encloses the area in region.
Testing result is as shown in table 1 below：
Table 1
| Numbering | Hardness (N) | Elastic (mm) | Toughness (N) |
| Embodiment 1 | 6 | 12 | 13 |
| Comparative example 1 | 10 | 7 | 8 |
| Comparative example 2 | 9 | 9 | 10 |
| Comparative example 3 | 7 | 8 | 9 |
| Comparative example 4 | 8 | 10 | 11 |
| Comparative example 5 | 9 | 8 | 9 |
| Comparative example 6 | 5 | 11 | 10 |
| Comparative example 7 | 9 | 10 | 11 |
From the definition of the hardness of product, elasticity and toughness, hardness is lower, elastic bigger, toughness is bigger represents egg skin
More soft, Q bullets, good toughness, excellent product performance.From the data shown in above-mentioned table 1, egg skin prepared by embodiment 1 it is soft
Toughness, Q bullets mouthfeel and toughness are superior to comparative example 1~7, it can be seen that, Self- raising flour, albumen powder, the rice dumpling are changed in the present invention
, there is synergistic function in good dose and glucono-δ-lactone compounding use, can significantly improve egg skin softness, Q each other
The mouthfeel of bullet, lifts the toughness of egg skin so that egg skin is in the skin construction as fillings product, and Stability Analysis of Structures is less prone to
Cracking, the edible and commercial value of lifting egg skin；Meanwhile, according to the interaction relationship of each raw material in inventive formulation, selection
Pressure and temperature suitably is steamed, egg skin softness, the mouthfeel of Q bullets can be further lifted, lift the toughness of egg skin.
The boiling fastness of test example 2 is tested
Test method：Egg skin prepared by embodiment 1, comparative example 1~5 is cut into a width of 2~3cm bar respectively, plus
Enter in boiling water and cooked, fracture, broken time occurs in the egg skin for counting different, as a result as shown in table 2 below：
Table 2
| Numbering | Embodiment 1 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 | Comparative example 6 | Comparative example 7 |
| Time | 60min | 25min | 35min | 30min | 40min | 28min | 40min | 35min |
From the data shown in above-mentioned table 2, embodiment 1 prepare egg skin resistant to cook performance be substantially better than comparative example 1~
5, show Self- raising flour, albumen powder, rice ball modifier and glucono-δ-lactone compounding use in the present invention, each other
There is synergistic function, the resistant to cook performance of egg skin, the edible and commercial value of lifting egg skin can be significantly improved；Meanwhile, root
According to the interaction relationship of each raw material in inventive formulation, selection suitably steams pressure and temperature, can further lifted
The boiling fastness of egg skin.
Claims (10)
1. a hatching egg skin, it is characterised in that be prepared from by the raw material of following parts by weight：40~46 parts of egg pulp, millet cake are low
9~15 parts of strength flour, 0.4~1.5 part of leavening agent, 0.4~0.9 part of edible salt, 3~7 parts of dry egg white powder, rice ball modifier 0.36
~0.4 part, 0.21~0.3 part of glucono-δ-lactone, 3~8 parts of vegetable oil, 31~37 parts of water.
2. egg skin as claimed in claim 1, it is characterised in that be prepared from by the raw material of following parts by weight：Egg pulp 42
Part, 12 parts of millet cake weak strength flour, 1 part of leavening agent, 0.7 part of edible salt, 5 parts of dry egg white powder, 0.38 part of rice ball modifier, glucose
0.25 part of acid-delta-lactone, 5 parts of vegetable oil, 34 parts of water.
3. egg skin as claimed in claim 1 or 2, it is characterised in that the rice ball modifier is made quick-frozen dumpling modifying agent.
4. egg skin as claimed in claim 3, it is characterised in that the made quick-frozen dumpling modifying agent is that Zhengzhou holds the big limited public affairs of food
Take charge of rice ball modifier RJ-3204.
5. egg skin as claimed in claim 1 or 2, it is characterised in that the vegetable oil is soybean oil.
6. egg skin as claimed in claim 1 or 2, it is characterised in that the leavening agent is baking powder.
7. a kind of preparation method of egg skin as claimed in claim 1, it is characterised in that including following operating procedure：
1) egg latex material is prepared：Take each raw material to be mixed evenly, obtain egg latex material；
2) egg skin is molded：Take step 1) in the egg latex material injection egg skin former for preparing, maturation is steamed, described egg is produced
Skin.
8. the preparation method of egg skin as claimed in claim 7, it is characterised in that step 2) described in the pressure that steams be 0.4
~0.6MPa, temperature are 96~99 DEG C, steaming time is 20s~30s.
9. the preparation method of egg skin as claimed in claim 7, it is characterised in that the thickness of the egg skin is 1.3~1.5mm.
10. the preparation method of egg skin as claimed in claim 7, it is characterised in that step 1) described in each raw material mix
Uniformly specific method is：Millet cake weak strength flour, dry egg white powder, rice ball modifier, glucono-δ-lactone and edible salt is taken to add
In the water for entering 1/3, stirring is stirred for 3~5 minutes for 1 minute to after without dry powder, is added remaining water and is continued to stir 1~2 minute
To uniform, then add after vegetable oil stirs 1~2 minute, add egg pulp and stir 2~3 minutes to after uniform, add bulk
Agent stirs 1~2 minute to uniform, that is, completes.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107836649A (en) * | 2017-10-25 | 2018-03-27 | 四川大学 | A kind of caf egg pudding and preparation method thereof |
| CN109588650A (en) * | 2019-01-10 | 2019-04-09 | 宁波大学 | A kind of resistance to preparation method for freezing quick-frozen egg egg skin |
| CN110150583A (en) * | 2018-04-08 | 2019-08-23 | 苏州欧福蛋业股份有限公司 | A kind of preparation method of the quick-frozen egg egg skin of resistance to jelly mechanism |
| CN110521958A (en) * | 2019-09-01 | 2019-12-03 | 厚德食品股份有限公司 | Method for making thick egg jade and steaming mould plate |
| CN110547411A (en) * | 2019-07-15 | 2019-12-10 | 湖北神丹健康食品有限公司 | Quinoa egg skin silk and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107836649A (en) * | 2017-10-25 | 2018-03-27 | 四川大学 | A kind of caf egg pudding and preparation method thereof |
| CN110150583A (en) * | 2018-04-08 | 2019-08-23 | 苏州欧福蛋业股份有限公司 | A kind of preparation method of the quick-frozen egg egg skin of resistance to jelly mechanism |
| CN109588650A (en) * | 2019-01-10 | 2019-04-09 | 宁波大学 | A kind of resistance to preparation method for freezing quick-frozen egg egg skin |
| CN110547411A (en) * | 2019-07-15 | 2019-12-10 | 湖北神丹健康食品有限公司 | Quinoa egg skin silk and preparation method thereof |
| CN110521958A (en) * | 2019-09-01 | 2019-12-03 | 厚德食品股份有限公司 | Method for making thick egg jade and steaming mould plate |
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