Healthy Dried Egg Production

Xin Wang; Qi Gen Tong

doi:10.4028/www.scientific.net/AMR.997.116

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Healthy Dried Egg Production
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HomeAdvanced Materials ResearchAdvanced Materials Research Vol. 997Healthy Dried Egg Production

Healthy Dried Egg Production

Abstract:

At present people are exploring new varieties of nutritious egg products, to improve the commercial value of the eggs, dried egg production is one of them. Whole egg as raw material whole egg dry, add 8% potato starch and 3% salt and other condiments, constant temperature of 85°C water bath cooked, made into a spicy taste and cumin taste, good taste and chewy.

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Periodical:

Advanced Materials Research (Volume 997)

Pages:

116-119

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.997.116

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Online since:

August 2014

Authors:

Xin Wang*, Qi Gen Tong

Keywords:

Carrageenan, Dry Whole Egg, Konjac Gum, Potato Starch

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