CN101128119B - Process for producing frozen water-boiled egg and process for producing frozen processed food containing water-boiled egg - Google Patents
Process for producing frozen water-boiled egg and process for producing frozen processed food containing water-boiled egg Download PDFInfo
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- CN101128119B CN101128119B CN2005800486593A CN200580048659A CN101128119B CN 101128119 B CN101128119 B CN 101128119B CN 2005800486593 A CN2005800486593 A CN 2005800486593A CN 200580048659 A CN200580048659 A CN 200580048659A CN 101128119 B CN101128119 B CN 101128119B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/04—Freezing; Subsequent thawing; Cooling
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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
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Abstract
A process for producing a frozen water-boiled egg whose refrigeration degeneration is prevented or inhibited and whose taste and configuration are maintained even after long-term frozen storage; and a process for producing a frozen processed food containing the frozen water-boiled egg. There is provided a process for producing a frozen water-boiled egg, comprising the step (A) of preparing a water-boiled egg, the step (B) of immersing the water-boiled egg in a saccharide-containing aqueous solution of 0 to 10 DEG C in which a phosphate, trehalose and sorbitol are contained, the step (C) of immersing the immersed water-boiled egg in a hot saccharide-containing aqueous solution of 80 to 100 DEG C in which a phosphate, trehalose and sorbitol are contained, and the step (D) of freezing the water-boiled egg having undergone at least the steps(A) to (C). Further, there is provided a process for producing a frozen processed food, comprising the above steps (A) to (C) plus the step (X) of preparing a processed food maintaining the configuration of the water-boiled egg with the use of the water-boiled egg having undergone at least these steps, and the step (D-1) of freezing the processed food.
Description
Technical field
The present invention relates to a kind ofly can suppress or prevent that freeze denaturation from causing the preparation method of the freezing boiled egg of peeling off of form, color and the mouthfeel variation of the boiled egg of peeling off, and the boiled egg form that kept peeling off, as the manufacture method of the chilled of frozen processed food that contains the boiled egg of peeling off of freezing fried string egg, freezing Chinese style button meal, freezing Scotch egg etc.
Background technology
In recent years, along with the development of frozen food, utilized the various chilled of frozen processed food of boiled egg and the demand of chilled water boiled egg to enlarge gradually.On the one hand, the boiled egg of peeling off is also with half-mature egg, and also expectation can enlarge the market demand of its freezing product.
For the boiled egg and the boiled egg of peeling off, if directly it is carried out quick-frozen then freeze denaturation can take place, and in its thawed product, protein part becomes rubber-like or spongy to cause that mouthfeel is hard, color becomes transparent, and phenomenon such as yolk part juicy takes place.Especially the boiled egg of peeling off, its preparation method is different from boiled egg, owing to after boiling, peeling off, can carry out the acid treatment operation, be equipped with in the container of salt solution and sealing operation and pressurized, heated sterilization process up for safekeeping, even thereby freeze preceding characteristics such as its mouthfeel of state also than boiled egg difference, and freeze denaturation is also obviously than the easy generation of boiled egg.Therefore, the freezing boiled egg of peeling off of the minute quantity that in market, only circulates, and be difficult to judge whether freeze denaturation is improved from mouthfeel.
In addition, as the inhibition method of boiled egg freeze denaturation, boiled egg is impregnated into phosphatic or contains method in the aqueous solution of dextrin or dextrin alcohol as required as in the flat 7-135926 communique of Japanese Patent Application Laid-Open, having disclosed.And, in Japanese Patent Application Laid-Open 2001-346507 communique, also disclosed the boiled egg that shells contained in 40～75 ℃ the sugar juice that DE is not less than 30 dextrin, trehalose, D-sorbite etc. and flooded 20～120 minutes, and place under the normal temperature, freeze to prepare the method for chilled water boiled egg afterwards.
Yet these methods have played the effect that improves freeze denaturation to a certain degree for the chilled water boiled egg, but almost do not improve effect for the freezing boiled egg of peeling off.
Summary of the invention
In view of the foregoing, the invention provides a kind of prevent or protein part that the back that suppresses to thaw takes place becomes rubber-like or spongy and mouthfeel that cause is hard, and the transparent color and lusterization of protein part, also have the freeze denaturation of yolk part juicy phenomenon etc., even and the long-term frozen preparation method that preserves the freezing boiled egg of peeling off that also can keep its mouthfeel and form.
In addition, the present invention also provides a kind of containing to prevent or the peel off freeze denaturation of boiled egg of freezing-inhibiting, also can keep the preparation method of the chilled of frozen processed food of containing of its mouthfeel and form of the freezing boiled egg of peeling off under long-term frozen is preserved.
According to the preparation method who the invention provides a kind of freezing boiled egg of peeling off, it comprises: the operation (A) that the boiled egg of peeling off is provided; It is 0～10 ℃ the operation (B) in the sugar aqueous solution of containing that the boiled egg of peeling off is impregnated into the temperature that contains phosphate and trehalose and D-sorbite; To be peeled off by the dipping that operation (B) modulates, to be impregnated into the temperature that contains phosphate and trehalose and D-sorbite again be operation (C) in the sugared heated solution 80～100 ℃ contain to boiled egg; And the operation (D) of freezing to pass through at least the boiled egg of peeling off after the described operation (A)～(C).
And, also providing a kind of preparation method who contains the chilled of frozen processed food of the boiled egg of peeling off according to the present invention, this method comprises: described operation (A); Described operation (B); Described operation (C); And use the boiled egg of peeling off carried out at least after the described operation (A)～(C) to modulate the operation (X) of the processed food that has kept this boiled egg form of peeling off; Freeze the operation (D-1) of the processed food that modulates by operation (X).
Because the preparation method of the freezing boiled egg of peeling off provided by the invention comprises described operation (A)～(D), especially comprise that operation operation (B) reaches (C), therefore the freezing boiled egg of preparing of peeling off can prevent or the freezing-inhibiting sex change, also can keep its mouthfeel and form even long-term frozen is preserved.Thereby hope can substitute existing normal temperature type or the refrigeration-type boiled egg of peeling off with the freezing boiled egg of peeling off that makes.
Compared to prior art, because the preparation method of chilled of frozen processed food provided by the invention comprises described operation (A)～(C), (X) and reaches (D-1), especially comprise that operation (B), (C) reach (X), therefore the freezing boiled egg of peeling off in the chilled of frozen processed food of preparing can prevent or the freezing-inhibiting sex change, also can keep its mouthfeel and form even long-term frozen is preserved.Thereby, prepared its mouthfeel of chilled of frozen processed food and the outward appearance that contains the freezing boiled egg of peeling off is better than the freezing boiled egg of peeling off in the existing chilled of frozen processed food, and the chilled of frozen processed food of the boiled egg of peeling off such as containing freezing fried string egg, freezing Chinese style button meal, freezing Scotch egg can be provided.
The specific embodiment
Below, illustrate in greater detail the present invention in conjunction with the embodiments.
At first, the preparation method (hereinafter to be referred as preparation method of the present invention) of freezing peel off boiled egg or chilled of frozen processed food of the present invention comprises the operation (A) of the boiled egg of preparing to peel off.
As the boiled egg of peeling off, can use the normal temperature type that egg or quail egg etc. sell or the boiled egg of peeling off of refrigeration-type on market, in addition can also use the boiled egg of modulating out according to method in the past of peeling off.As the modulator approach of the boiled egg of peeling off, for example can enumerate: after earlier egg being boiled, peel off, carry out acid treatment with citric acid solution etc.Secondly, after taking off thin skin, selecting, measure, in the container that 0.4～0.7 quality % salt solution is housed, seal up for safekeeping again, the method for pressurized, heated sterilization etc.At this moment, by adjusting the pressurized, heated sterilization conditions, the boiled egg of peeling off can be modulated into normal temperature type or refrigeration-type.
Here said normal temperature type is meant, because in the pressurized, heated sterilization processing of carrying out under 115 ℃ about 30 minutes, thereby can deposit at normal temperatures 1～2 year, and the quality guarantee period is than the long shelf-life under the refrigerated condition.In addition, here said refrigeration-type is meant, owing under the state of more weak normal temperature type sterilization conditions, carried out heat treated, be that sterilization conditions is to carry out heat treated about 30 minutes etc. under 95 ℃, thereby will leave in the refrigerated storage temperature scope that is not higher than 10 ℃, and its quality guarantee period food shorter than normal temperature type.
Preparation method of the present invention also comprise the specified temp that will be impregnated into phosphorous hydrochlorate and trehalose and D-sorbite by the boiled egg of peeling off that operation (A) is prepared contain in the sugar aqueous solution operation (B) and again will by the dipping that operation (B) modulates peel off boiled egg be impregnated into phosphorous hydrochlorate and trehalose and D-sorbite specified temp contain operation (C) in the sugared heated solution.Wherein, under any one situation in not carrying out operation (B) or operation (C), with regard to the effect of freezing-inhibiting sex change, especially the boiled egg effect of peeling off to normal temperature type is abundant inadequately.
Employed phosphate is the water holding capacity that can keep the boiled egg of peeling off, suppresses and prevent the composition of the juicy phenomenon of the flexibility decrease of the protein part that freeze denaturation causes and yolk part in operation (B) or operation (C), for example can enumerate: sodium dihydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, dikalium phosphate, tertiary sodium phosphate, tripotassium phosphate, sodium pyrophosphate, potassium pyrophosphate, sodium polyphosphate, potassium polyphosphate or the mixture etc. of these materials more than 2 kinds or 2 kinds.
Contain in the sugar aqueous solution in that operation (B) is employed, wish that phosphatic concentration is 0.2～3 quality %, preferred concentration is 0.5～2 quality %.If the discontented 0.2 quality % of phosphatic concentration then may not can obtain desired effect; If phosphatic concentration surpasses 3 quality %, then can not strengthen desired effect again, the phenomenons such as peculiar smell that phosphate causes can take place on the contrary.
Contain in the sugared heated solution in that operation (C) is employed, wish that phosphatic concentration is 0.2～3 quality %, preferred concentration is 0.5～2 quality %.If phosphatic concentration less than 0.2 quality %, then may not can obtain desired effect; If phosphatic concentration surpasses 3 quality %, then can not strengthen desired effect again, the phenomenons such as peculiar smell that phosphate causes can take place on the contrary.
Employed trehalose in operation (B) or operation (C) can play the back protein part that suppresses to thaw with following D-sorbite and become the effect of transparence, and can play the effect that improves albumen and yolk mouthfeel with described phosphate.
Contain in the sugar aqueous solution in that operation (B) is employed, the concentration of wishing trehalose is 5～30 quality %, and preferred concentration is 10～25 quality %.If the concentration of trehalose then may not can play desired effect less than 5 quality %; If surpass 30 quality %, then can not improve desired effect again, the phenomenon of sweet taste etc. can take place obviously to strengthen on the contrary.
Contain in the sugared heated solution in that operation (C) is employed, the concentration of wishing trehalose is 5～30 quality %, and preferred concentration is 10～25 quality %.If the concentration of trehalose then may not can play desired effect less than 5 weight %; If surpass 30 quality %, then can not improve desired effect again, the phenomenon of sweet taste can take place obviously to strengthen on the contrary.
Employed D-sorbite in operation (B) or operation (C) can play the back protein part that suppresses to thaw with described trehalose and become the effect of transparence, and can play the effect that improves albumen and yolk mouthfeel with described phosphate.
Contain in the sugar aqueous solution in that operation (B) is employed, the concentration of wishing D-sorbite is 5～30 quality %, and preferred concentration is 10～25 quality %.If the concentration of D-sorbite then may not can play desired effect less than 5 quality %; If surpass 30 quality %, then can not improve desired effect again, the phenomenon of sweet taste etc. can take place obviously to strengthen on the contrary.
Contain in the sugared heated solution in that operation (C) is employed, the concentration of wishing D-sorbite is 5～30 quality %, and preferred concentration is 10～25 quality %.If the concentration of D-sorbite then may not can play desired effect less than 5 quality %; If surpass 30 quality %, then can not improve desired effect again, the phenomenon of sweet taste can take place obviously to strengthen on the contrary.
Certainly, contain sugar aqueous solution and operation (C) is employed contains in the sugared heated solution in that operation (B) is employed, except that described phosphate, trehalose and D-sorbite, also can under the situation that does not influence effect that the present invention expects, contain other compositions of suitable selection.But, shown in following comparative example, when using DE to be higher than dextrin about 40, because the temperature height that contains sugared heated solution in the operation (C), thereby can reduce the mouthfeel of protein part, also can make protein part exceed the coloring phenomenon of requirement simultaneously, so do not wish to use dextrin.Thereby, be used for the sugared heated solution that contains of operation (C) at least, preferably do not contain DE yet and be not less than 30 dextrin.
Also have, as other compositions, when the carbohydrate that contains beyond trehalose and the D-sorbite, the phenomenon that obviously strengthens for the freezing boiled egg sweet taste of peeling off that suppresses to make takes place, and hope can be controlled by the content of regulating other carbohydrates and contain sugar aqueous solution and contain Brix value in the sugared heated solution in 20～40 scopes.
In operation (B), the boiled egg dipping of peeling off is obtained the described temperature that contains sugar aqueous solution can be set in 0～10 ℃ of scope usually, if but its temperature of the uncongealable words of this solution also can fix on and not be higher than 0 ℃, and if the phenomenon of the boiled egg deterioration of peeling off that microorganism causes can not take place then temperature also can be above 10 ℃.
Contain in the sugar aqueous solution peel off time of boiled egg of dipping and can decide described according to the concentration of this aqueous solution, the size and the kind of the boiled egg of peeling off, under the situation that can realize effect of the present invention, can set aptly and there is no particular determination, but wish that usually dip time is no less than 10 hours, preferred dip time is in 12～24 hours scope.
In operation (C), will be in operation (B) the impregnated boiled egg of peeling off flood once more and obtain describedly containing temperature in the sugared heated solution in 80～100 ℃ of scopes, preferred temperature is in 85～98 ℃ of scopes.If this temperature is less than 80 ℃, then the inhibition effect that descends of the mouthfeel that freeze denaturation is caused is insufficient; And if this temperature exceeds 100 ℃, then can make the mouthfeel of the boiled egg of peeling off hard on the contrary, the coloring phenomenon of egg also can take place simultaneously.
Contain the time of flooding once more in the sugared heated solution and can decide described according to the concentration of this heated solution, the size and the kind of the boiled egg of peeling off by the impregnated boiled egg of peeling off of operation (B), under the situation that can realize effect of the present invention, can set aptly and there is no particular determination, but wish dip time usually at 15～60 minutes, preferred dip time is in 20～40 minutes scope.
In addition, the preparation method of the freezing boiled egg of peeling off of the present invention also comprises having carried out the operation (D) that described operation (A)～(C) boiled egg of peeling off afterwards freezes at least.
The boiled egg of peeling off that carries out that operation (D) freezes is so long as passed through described operation (A)～(C) boiled egg of peeling off afterwards at least and got final product, for example can finish operation (C) afterwards, the boiled egg that carries out peeling off places 10～30 ℃ of operations (C-1) of cooling down, again this boiled egg of peeling off is freezed operation thereafter.
At this, in described operation (C-1), the type of cooling can adopt the nature cooling, force any kind of in the cooling, preferably adopts the cold mode of putting under the condition of the normal temperature left and right sides usually.By adopting this mode to cool off the boiled egg of peeling off that can appropriateness dries before freezing in the operation (D), also can further suppress the freeze denaturation that juicy phenomenon etc. partly takes place freezing process mesolecithal, thereby this mode is more suitable.
Usually, can be by carry out the processing of freezing of operation (D) in the operation of-35 ℃ of following IQFs.
In addition, the preparation method of cold working food of the present invention comprises that also use carried out operation (A)～(C) boiled egg of peeling off afterwards at least, and the operation (X) of making processed food in the situation downward modulation that keeps this boiled egg form of peeling off.
Described operation (A)～(C) boiled egg of peeling off afterwards that passed through at least can be directly or carry out the operation of operation (X) after processing such as dehydration again, in addition also can be to carry out operation (X) after the cooling of described operation (C-1) again.
As the processed food that modulates through operation (X), so long as the words of the processed food that boiled egg is used with the state that keeps its original form there is no particular determination, for example can enumerate freezing fried string egg, freezing Chinese style button meal, freezing Scotch egg etc., and these food can be modulated according to existing method.At this moment, the modulation of processed food can be the state before the final cooking, also can be the state behind the cooking, as being example with freezing fried string egg, can be the state before wrapping up in skin, fried etc. the processing, also can be the state after fried.
In addition, the manufacture method of chilled of frozen processed food of the present invention also comprises the operation (D-1) that processed food that operation (X) is modulated freezes.
Usually, can be by carry out the processing of freezing of operation (D-1) in the operation of-35 ℃ of following IQFs.
In the category of the effect that does not influence the present invention and expected, except each above-mentioned operation, preparation method of the present invention can also comprise other the operation of appending, to enable to obtain other invention effect.
Freezing boiled egg and the chilled of frozen processed food thereof of peeling off that preparation in accordance with the present invention makes, can long-term frozen storage, can be through cooking, to thaw etc. after the processing naturally be edible.
[embodiment]
Further describe the present invention below in conjunction with embodiment and comparative example, the present invention is not limited to these examples certainly.
Embodiment 1
The normal temperature type of having prepared to sell on the market poach quail egg of peeling off.And modulated the sugar aqueous solution that contains of tripolyphosphate na concn 1 quality %, trehalose concentration 15 quality % and concentration of sorbitol 15 quality %.The Brix value of this aqueous solution is 31%.
Secondly, the sugar aqueous solution that contains that modulates is remained under 4 ℃, and the poach quail egg of peeling off of 2Kg is immersed in this solution 16 hours.In addition, in dipping process, carried out slight stirring operation every 4 hours.And in dipping process, also kept 4 ℃ aqueous temperature.
The dipping that the obtains poach quail egg of peeling off, move the sugar aqueous solution that contains that is put into making and be heated to containing in the sugared heated solution of obtaining after 85 ℃, and flooded 30 minutes according to above-mentioned same modulator approach.And in dipping process, also kept 85 ℃ heated solution temperature.
In heated solution impregnated peel off poach quail egg carried out processed, and at normal temperatures put cold 60 minute thereafter.The hull-skin temperature of putting cold back egg is about 25 ℃.Then, modulated the freezing poach quail egg of peeling off with this-35 ℃ of following IQFs.
The freezing poach quail egg of peeling off that makes was stored 3 days down at-5 ℃, at room temperature carrying out nature afterwards thaws, and utilize special panel that the mouthfeel (hardness, elasticity) of its outward appearance (global shape (distortion) etc., painted), protein part, the mouthfeel (moisture degree) and the comprehensive mark of yolk part are estimated.
In addition, this evaluation is that the result when the normal temperature type poach quail egg of selling on the above-mentioned market that provides is directly estimated relatively carried out therewith as 8 minutes.Thereby mark is high more just to illustrate the repressed effect of freeze denaturation more.And, painted evaluation with regard to outward appearance, with described normal temperature type peel off that poach quail egg itself and unconverted egg are expressed as "-", the egg that will be colored is expressed as " M " in allowed band, with the painted height that exceeds the egg of allowed band by its degree, be expressed as " M1 ", " M2 ", " M3 " from low to high successively.The result is as shown in table 2.
Embodiment 2,3 and comparative example 1～18
Containing sugar aqueous solution and containing sugared heated solution shown in the use table 1, modulate the freezing poach quail egg of peeling off in the same manner with embodiment 1, and carry out same evaluation.Evaluation is carried out according to the benchmark identical with embodiment 1.The result is as shown in table 2.
In addition, contain sugar aqueous solution temperature and dip time, the dip time in containing sugared heated solution, to put cool condition and freezing condition etc. all identical with embodiment 1.And, embodiment 3 and comparative example 17 are, the example that the normal temperature type that replaces selling on the market with the refrigeration-type quail egg sold on the market is peeled off and carried out behind the poach quail egg, in table 1, a hurdle souvenir that contains sugar aqueous solution or contain sugared heated solution is to represent the meaning do not crossed by these solution impregnation for "-".And comparative example 18 is examples of estimating after the normal temperature type of selling on the market is peeled off that the poach quail egg is unprocessed and directly freezed.
Table 2
Can judge that from the result of table 2 the freeze denaturation inhibition effect of the freezing poach quail egg of peeling off of embodiment the present invention is more outstanding than comparative example.Thereby, can infer at an easy rate when to use in the various chilled of frozen processed food also can obtain identical effect.On the other hand, can judge from the result of comparative example: under the situation of operation (B) of not carrying out the present invention's regulation and/or operation (C), if sugary soln and contain the combination difference of sugared heated solution, then freeze denaturation suppress effect can non-constant.
And can judge: when using in the dextrin of DE=40 of 15 quality % and the scope that the temperature that will contain sugared heated solution is set operation (C) regulation in the present invention, from painted very obvious to albumen in appearance.
Claims (4)
1. the preparation method of the freezing boiled egg of peeling off is characterized in that comprising:
The peel off operation (A) of boiled egg of preparation;
It is 0～10 ℃ the operation (B) in the sugar aqueous solution of containing that the boiled egg of peeling off is impregnated into the temperature that contains phosphate and trehalose and D-sorbite;
To be peeled off by the dipping that operation (B) modulates, to be impregnated into the temperature that contains phosphate and trehalose and D-sorbite again be operation (C) in the sugared heated solution 80～100 ℃ contain to boiled egg; And
Freeze to have carried out at least the operation (D) of the boiled egg of peeling off after the described operation (A)～(C); Wherein
The employed described sugar aqueous solution that contains reaches employed described containing in the sugared heated solution in operation (C) in operation (B), and phosphate concn is that 0.2～3 quality %, trehalose concentration are that 5～30 quality %, concentration of sorbitol are 5～30 quality %.
2. the preparation method of chilled water boiled egg according to claim 1 is characterized in that: carrying out described operation (D) before, also carry out the operation (C-1) that the boiled egg of peeling off that is modulated by operation (C) is cooled off under 10～30 ℃.
3. the preparation method of the freezing boiled egg of peeling off according to claim 1 is characterized in that: impregnated in and contain time in the sugar aqueous solution for being no less than 10 hours in the operation (B); The time that contains in the sugared heated solution that impregnated in the operation (C) is 15～60 minutes.
4. preparation method who contains the chilled of frozen processed food of the boiled egg of peeling off is characterized in that comprising:
The peel off operation (A) of boiled egg of preparation;
It is 0～10 ℃ the operation (B) in the sugar aqueous solution of containing that the boiled egg of peeling off is impregnated into the temperature that contains phosphate and trehalose and D-sorbite;
To be peeled off by the dipping that operation (B) modulates, to be impregnated into the temperature that contains phosphate and trehalose and D-sorbite again be operation (C) in the sugared heated solution 80～100 ℃ contain to boiled egg;
Modulate the operation (X) of the processed food that has kept this boiled egg form of peeling off with having carried out the boiled egg of peeling off after the described operation (A)～(C) at least; And
Freeze the operation (D-1) of the processed food that modulates by operation (X); Wherein
The employed described sugar aqueous solution that contains reaches employed described containing in the sugared heated solution in operation (C) in operation (B), and phosphate concn is that 0.2～3 quality %, trehalose concentration are that 5～30 quality %, concentration of sorbitol are 5～30 quality %.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005052538A JP4365797B2 (en) | 2005-02-28 | 2005-02-28 | Method for producing frozen boiled egg and method for producing frozen processed food containing boiled egg |
| JP052538/2005 | 2005-02-28 | ||
| PCT/JP2005/018280 WO2006092879A1 (en) | 2005-02-28 | 2005-10-03 | Process for producing frozen water-boiled egg and process for producing frozen processed food containing water-boiled egg |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101128119A CN101128119A (en) | 2008-02-20 |
| CN101128119B true CN101128119B (en) | 2011-03-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2005800486593A Expired - Fee Related CN101128119B (en) | 2005-02-28 | 2005-10-03 | Process for producing frozen water-boiled egg and process for producing frozen processed food containing water-boiled egg |
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| Country | Link |
|---|---|
| JP (1) | JP4365797B2 (en) |
| CN (1) | CN101128119B (en) |
| WO (1) | WO2006092879A1 (en) |
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| JP5849009B2 (en) * | 2012-04-02 | 2016-01-27 | キユーピー株式会社 | Cooked egg processed food |
| CN103564617A (en) * | 2013-09-18 | 2014-02-12 | 黄雨诗 | Micro-ice crystal freeze-preservation freezing aid for animals and plants and application method thereof |
| CN104544285A (en) * | 2015-01-29 | 2015-04-29 | 三统万福（青岛）食品有限公司 | Processing technique for improving elasticity and freezing property of quail eggs |
| CN106107415A (en) * | 2016-09-14 | 2016-11-16 | 北海宏泰水产有限公司 | A kind of frozen dose and application process changing food Glass transition temperature in quick-freezing |
| CN107019170A (en) * | 2017-03-06 | 2017-08-08 | 东北农业大学 | A kind of convenient and instant Hard boiled eggs and preparation method thereof |
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| CN1073834A (en) * | 1992-01-02 | 1993-07-07 | 张万松 | The fine-processing technique of freezing scallop post |
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| JPH07327639A (en) * | 1994-06-13 | 1995-12-19 | Ajinomoto Co Inc | Albumen hardening-prevented egg |
| JP4245257B2 (en) * | 2000-06-02 | 2009-03-25 | 株式会社紀文食品 | How to make eggs with frozen rice cake |
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2005
- 2005-02-28 JP JP2005052538A patent/JP4365797B2/en active Active
- 2005-10-03 WO PCT/JP2005/018280 patent/WO2006092879A1/en not_active Application Discontinuation
- 2005-10-03 CN CN2005800486593A patent/CN101128119B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1073834A (en) * | 1992-01-02 | 1993-07-07 | 张万松 | The fine-processing technique of freezing scallop post |
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| Title |
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| 卢田义郎.鸡蛋加工技术的开发.国外畜牧科技15 2.1988,15(2),54-55. |
| 卢田义郎.鸡蛋加工技术的开发.国外畜牧科技15 2.1988,15(2),54-55. * |
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|---|---|
| CN101128119A (en) | 2008-02-20 |
| JP4365797B2 (en) | 2009-11-18 |
| JP2006230334A (en) | 2006-09-07 |
| WO2006092879A1 (en) | 2006-09-08 |
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