Ice preserved egg and preparation method thereof

• Main Authors: YU ZHIPENG, ZHAO WENZHU, QU AIYU
• Format: Patent
• Language: Chinese; English
• Published: 11.12.2018
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses an ice preserved egg and a preparation method thereof. A bird egg with fine and chewy skin, soft and chewable taste, fresh and salty stuffing and rich flavor is prepared by mixing the egg white and yolk of salted duck eggs, glutinous rice flour and flour starch in a proportion. The ice preserved egg preserves the taste of the duck eggs, and the comprehensive intake of the animal and plant raw materials is realized; and processing through a special process, the taste of the product is improved, and the product is easily accepted customers. 本发明公开了种冰皮蛋及其制备方法。本发明以咸鸭蛋的蛋清、蛋黄、糯米粉及澄粉为原料，按比例混合后制得种表皮细腻劲道，口感绵软有嚼劲，馅料鲜咸，风味浓郁的禽蛋制品。本发明完整的保留了鸭蛋固有的口感，实现了动物与植物原料摄入全面，而且通过特殊工艺加工改善了产品口味更易于消费者接受。