CN111602765A - Instant oat stewed egg (curd) and preparation method thereof - Google Patents
Instant oat stewed egg (curd) and preparation method thereof Download PDFInfo
- Publication number
- CN111602765A CN111602765A CN201910134739.4A CN201910134739A CN111602765A CN 111602765 A CN111602765 A CN 111602765A CN 201910134739 A CN201910134739 A CN 201910134739A CN 111602765 A CN111602765 A CN 111602765A
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- egg
- soybean milk
- stewed
- curd
- oat
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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
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical 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)
- Agronomy & Crop Science (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses an instant oat stewed egg (curd) and a preparation method thereof, and relates to the field of food production and processing. The composite material comprises the following raw materials in parts by weight: 8-20% of eggs, 40-60% of white granulated sugar, 25-30% of soybeans, 8-20% of oats, 1.5-3% of a coagulant and 0.1-0.5% of essence. The preparation method comprises soaking semen glycines, grinding into slurry, separating slurry and residue, and inactivating enzyme at high temperature. Pasteurizing egg liquid, mixing with soybean milk, homogenizing under high pressure, vacuum concentrating, drying, pulverizing, making into egg bean powder, hot air drying oat, adding coagulant and essence, mixing, and packaging. The product is mixed with boiled water and stands for a moment to form a stewed egg shape, has novel form and high nutritional value, keeps the flavor of the stewed egg in folk, has higher nutritional value, is more suitable for the nutritional and healthy requirements of people, can be instantly eaten after being mixed with water, and has delicate taste and unique flavor.
Description
Technical Field
The invention relates to the field of food processing, in particular to an industrialized scale production technology of an instant egg product.
Background
The inspiration of the invention is derived from the traditional technology of egg stewing by people, the traditional method of egg stewing is to add sugar into egg liquid and then steam the egg liquid into a flavor egg curd snack food, and the flavor egg curd snack food is characterized in that the egg flavor is strong. However, the traditional stewed egg is required to be ready to eat, is inconvenient to carry, has high preparation technical requirement, is difficult to master the stewing time and the firepower, wastes time and labor, becomes porous rough custard if the cooking time and the firepower are not easy to master, and has extremely poor taste.
The invention refers to the traditional technology, adds soya-bean milk oat to prepare solid food, which is special flavor food that can be eaten after being brewed with boiled water and standing for a moment and has fine and smooth mouthfeel. The egg and soybean milk animal and plant protein food perfectly combines the egg and the soybean milk animal and plant protein, is rich in dietary fiber, is richer in nutrition and more reasonable in nutritional structure compared with the traditional food, and very meets the requirement of people on pursuing nutrition and health. The method is a solution for developing the traditional food greatly and realizing industrialized mass production.
Disclosure of Invention
The invention mainly solves the technical problem that the traditional food can realize industrialized mass production and has more reasonable nutritional structure.
In order to solve the technical problem, the invention is characterized in that: comprises the following raw materials by weight: 8-20% of eggs, 40-60% of white granulated sugar, 25-30% of soybeans, 8-20% of oats, 1.5-3% of a coagulant and 0.1-0.5% of essence.
The preparation method of the instant oat stewed egg (curd) comprises the following steps:
A. preparing soybean milk: removing impurities from semen glycines, cleaning, soaking, draining, adding 8-9 times of water, grinding into slurry, separating slurry and residue, boiling to inactivate enzyme, and high-temperature sterilizing to obtain soybean milk with solid solution content of above 7%;
B. pasteurization of the egg liquid: pasteurizing the beaten egg liquid at 70-80 ℃;
C. mixing: mixing soybean milk and egg liquid, and stirring;
D. homogenizing, namely homogenizing under 50-100 MPA pressure to fully mix the soybean milk and the egg liquid;
E. concentrating in vacuum; concentrating the mixed solution to about 70% concentration by adopting vacuum concentration equipment;
F. drying and crushing; drying the concentrated solution with vacuum drying equipment, and crushing into soybean milk and egg powder with a particle size of less than 12 meshes and a water content of less than 5%;
G. drying oat by oven or microwave to water content below 5%;
H. mixing soybean milk and egg powder with herba Avenae Fatuae, coagulant and essence, and packaging to obtain the final product.
In the preparation method of the instant oat stewed egg (curd), the more specific technical scheme can be as follows: in the step A, soybeans are soaked in warm water at 45-50 ℃ for 4-5 hours, drained and ground into slurry with 8-9 times of water to prepare the soybean milk with solid solution content of more than 7%.
In the preparation method of the instant oat stewed egg (curd), the more specific technical scheme can be as follows: characterized in that the soybean milk with solid solution content of more than 7 percent is prepared by boiling and keeping the temperature of 98 ℃ for 3 minutes to inactivate enzyme and instantaneously sterilizing at the high temperature of 130-140 ℃ in the step A.
The invention has the beneficial effects that: the product is innovated based on the traditional food, and is prepared into the flavor food which is more convenient to carry, richer in nutrition and instant to eat, and can create economic benefits and social benefits for enterprises.
Detailed Description
Example 1
Cleaning 100kg of soybeans to remove silt, straw and leaves, soaking the soybeans in warm water at 50 ℃ for 4 hours, removing soaking water, adding 800kg of tap water, grinding the mixture into fine slurry by using a grinding wheel, separating slurry and residues by using a centrifugal separator to obtain 720kg of soybean milk, boiling the soybean milk by using steam, keeping the temperature of 98 ℃ for 3 minutes for enzyme deactivation, stirring and mixing the soybean milk and 220kg of white granulated sugar, filtering fine residues by using a 80-mesh filter screen, and instantly sterilizing at high temperature of 130-140 ℃ to obtain the soybean milk with 7.2% of solid solution. Pasteurizing 35kg of beaten egg liquid at 70-80 ℃, mixing the soybean milk and the egg liquid in a stirring barrel, and uniformly stirring. Homogenizing with a homogenizer under a pressure of 50-100 MPA to fully mix the soybean milk and the egg liquid, so that the particles are smaller. The mixed solution is concentrated to 70% thick slurry by vacuum concentration equipment. Drying the concentrated solution with vacuum drying equipment to obtain loose foamed porous solid, and crushing with a crusher to obtain soybean milk and egg powder with a particle size of less than 12 meshes. Drying oat by microwave to water content below 5%, mixing 280kg of soybean milk egg powder with 35kg of dried oat, 6kg of coagulant and 0.6kg of essence by a mixer for more than 10 minutes, and packaging to obtain the finished product. The finished product takes 40 g as the minimum packaging unit, 40 g is taken and mixed with boiling water in a bowl, and the mixture is kept stand for ten minutes and coagulated to obtain a bowl of tender and smooth stewed egg flavor food.
Example 2
Cleaning 100kg of soybeans to remove silt, stems and leaves, soaking the soybeans in warm water at 45-50 ℃ for 5 hours, removing soaking water, adding 900kg of tap water, grinding the mixture into fine slurry by using a grinding wheel, separating slurry and residues by using a centrifugal separator to obtain 800kg of soybean milk, boiling the soybean milk by using steam, keeping the temperature of 98 ℃ for 3 minutes for enzyme deactivation, stirring and mixing the soybean milk and 200kg of white granulated sugar, filtering fine residues by using a 80-mesh filter screen, and instantly sterilizing at high temperature of 130-140 ℃ to obtain the soybean milk with solid solution content of 7.0%. 50kg of beaten egg liquid is pasteurized at 70-80 ℃, and the soybean milk and the egg liquid are mixed in a stirring barrel and stirred uniformly. Homogenizing with a homogenizer under a pressure of 50-100 MPA to fully mix the soybean milk and the egg liquid, so that the particles are smaller. The mixed solution is concentrated to 73% thick slurry by a vacuum concentration device. Drying the concentrated solution with vacuum drying equipment to obtain loose foamed porous solid, and crushing with a crusher to obtain soybean milk and egg powder with a particle size of less than 12 meshes. Drying oat by microwave to water content below 5%, mixing 280kg of soybean milk egg powder with 40kg of dried oat, 7kg of coagulant and 1.2kg of essence by a mixer for more than 10 minutes, and packaging to obtain the finished product. The finished product takes 40 g as the minimum packaging unit, 40 g is taken and mixed with boiling water in a bowl, and the mixture is kept stand for ten minutes for coagulation, so that a bowl of stewed egg flavored food with strong fragrance and smooth and delicious taste is obtained.
Claims (5)
1. An instant oat stewed egg (curd) and its preparation method are provided.
2. The material is characterized by comprising the following raw materials in parts by weight: 8-20% of eggs, 40-60% of white granulated sugar, 25-30% of soybeans, 8-20% of oats, 1.5-3% of a coagulant and 0.1-0.5% of essence.
3. An instant oat stewed egg (curd) and a preparation method thereof comprise the following steps:
A. preparing soybean milk: removing impurities from soybeans, cleaning, soaking, draining, adding 8-9 times of water, grinding into slurry, separating slurry and residues, boiling to inactivate enzyme, and instantly sterilizing at 130-140 ℃ to obtain soybean milk with solid solution content of more than 7%;
B. pasteurization of the egg liquid: pasteurizing the beaten egg liquid at 70-80 ℃;
C. mixing: mixing soybean milk and egg liquid, and stirring;
D. homogenizing, namely homogenizing under 50-100 MPA pressure to fully mix the soybean milk and the egg liquid;
E. concentrating in vacuum; concentrating the mixed solution to about 70% concentration by adopting vacuum concentration equipment;
F. drying and crushing; drying the concentrated solution with vacuum drying equipment, and crushing into soybean milk and egg powder with a particle size of less than 12 meshes and a water content of less than 5%;
G. drying oat by oven or microwave to water content below 5%;
H. mixing soybean milk and egg powder with herba Avenae Fatuae, coagulant and essence, and packaging to obtain the final product.
4. The method for preparing the instant oat stewed egg (curd) according to claim 3, wherein the soybeans in the step A are soaked in warm water at 45-50 ℃ for 4-5 hours, drained, and ground into soybean milk with solid solution content of more than 7% by 8-9 times of water.
5. The method for preparing the instant oat stewed egg (curd) according to claim 3, wherein the step A is boiling and keeping the temperature at 98 ℃ for 3 minutes to inactivate enzyme, and instantly sterilizing at a high temperature of 130-140 ℃ to prepare soybean milk with solid solution content of more than 7%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910134739.4A CN111602765A (en) | 2019-02-23 | 2019-02-23 | Instant oat stewed egg (curd) and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910134739.4A CN111602765A (en) | 2019-02-23 | 2019-02-23 | Instant oat stewed egg (curd) and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111602765A true CN111602765A (en) | 2020-09-01 |
Family
ID=72193730
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910134739.4A Pending CN111602765A (en) | 2019-02-23 | 2019-02-23 | Instant oat stewed egg (curd) and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111602765A (en) |
-
2019
- 2019-02-23 CN CN201910134739.4A patent/CN111602765A/en active Pending
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Application publication date: 20200901 |
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| WD01 | Invention patent application deemed withdrawn after publication |