CN101243888A - Method for preparing dried fowls albumen - Google Patents
Method for preparing dried fowls albumen Download PDFInfo
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- CN101243888A CN101243888A CNA2008100449369A CN200810044936A CN101243888A CN 101243888 A CN101243888 A CN 101243888A CN A2008100449369 A CNA2008100449369 A CN A2008100449369A CN 200810044936 A CN200810044936 A CN 200810044936A CN 101243888 A CN101243888 A CN 101243888A
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Abstract
The invention discloses a method of preparing a dried egg white, which is characterized in that, separating the egg white and the egg yolk with an egg separator, keeping the egg white separately in a processing vessel for use; dissolving 0.5 to 2 portions of agar powder, 0.1 to 0.5 portion of carrageenan and 0.1 to 0.5 portion of guar gum in 10 to 20 portions of distilled water by weight and stirring uniformly, and then pouring the mixture into 80 to 100 portions of egg white liquid which is already stirred uniformly, and stirring uniformly in a water bath at 70 to 80 DEG C; pouring the well-combined feed liquid into a non-stick mold, and boiling the feed liquid with vapor; preparing bittern according to the prescription, and heating to 80 to 90 DGR C, and then taking out the boiled cooked materials from the mold and putting into the bittern, marinating for 1 to 2 hours at 80 to 90 DGR C; taking out the marinated egg white, drying for 20 to 60 minutes at 55 to 65 DGR C; taking out the dried egg white, cutting into small pieces with different shapes and different sizes according to requirements, and bagging vacuum; giving the packed products a sterilization processing at a high temperature of 100 to 121 DGR C in a counter pressure for 10 to 60 minutes; cooling the sterilized products piecewise, wiping off the water on the surface of the packages, air drying further, labeling and printing code, boxing up, to be products.
Description
Technical field
The present invention relates to the preparation method that a kind of birds, beasts and eggs are done clearly, belong to the deep processing field of poultry egg food.
Background technology
Birds, beasts and eggs are one of main non-staple food of people, traditional birds, beasts and eggs cooking method be fry in shallow oil, fry, steam, boil, baking etc. makes ripe product, and is very good to eat, is subjected to very much numerous old men, women and child's welcome.Birds, beasts and eggs are clear, and dried to be specially adapted to the higher the elderly of cholesterol edible.But the ripe product of these birds, beasts and eggs must be processed under given conditions and could eat.Along with the quickening of science and technology development and people's rhythm of life, traditional birds, beasts and eggs price method far can not satisfy the demand of aspects such as growing field work, frontier defense work and tourism, demands urgently improving and upgrading.
Through update search, Shang Weijian has the patent documentation and the non-patent literature report of this series products deep processing.
Summary of the invention
The objective of the invention is provides a kind of birds, beasts and eggs dried clearly preparation method at the deficiencies in the prior art, be characterized in traditional food processing means in conjunction with modern foods processing technique, it is similar to traditional dried bean curd food with color and luster that birds, beasts and eggs egg white is processed into a kind of outward appearance, the mouthfeel delicacy, has birds, beasts and eggs egg white fragrance, instant bagged, the food of instant.
The technology of the object of the invention is realized that by following measure wherein said raw material umber is parts by weight except that specified otherwise.
The preparation of dried poultry egg
1. the clear dried initiation material of birds, beasts and eggs is composed of the following components:
(1) composition of raw materials
80～100 parts in birds, beasts and eggs egg white
10～20 parts in water
0.5～2 part of agar powder
0.1～0.5 part of carragheen
0.1～0.5 part of guar gum
(2) thick gravy prescription
800～1200 parts in water
30～60 parts in soy sauce
10～30 parts of salt
10～20 parts of edible oils
20～30 parts of white sugar
Anistree 2～5 parts
1～3 part on cassia bark
1～3 part in fennel
1～3 part of three naphthalene
1～3 part in Chinese prickly ash
2～5 parts in ginger powder
0.5～2 part of pepper powder
3～5 parts of chickens' extracts
2. by following processing step and technological parameter preparation:
(1) with egg device birds, beasts and eggs egg white is separated with yolk, deposit in the process vessel egg white standby separately;
(2) 0.5～2 part of agar powder, 0.1～0.5 part of carragheen and guar gum are dissolved in for 0.1～0.5 part pour in 80～100 parts of birds, beasts and eggs egg white solutions that stirred after stirring in 10～20 parts of distilled water, under the water-bath of 70～80 ℃ of temperature, continue to stir;
(3) feed liquid that stirs is poured into not in the sticking to mould tool, cooked with steam;
(4), the above-mentioned grog that cooks is taken out from mould put into thick gravy again, at 80～90 ℃ of stew in soy sauce 1～2h of temperature by being heated to 80～90 ℃ behind the above-mentioned formulated thick gravy;
(5) with the dried clearly taking-up of the birds, beasts and eggs behind the stew in soy sauce, at 55～65 ℃ of oven dry of temperature, 20～60min;
(6) the dried clearly taking-up of birds, beasts and eggs after will drying can be cut into fritter different, that vary in size, then vacuum bagging as requested;
(7) 100～121 ℃ of temperature, the sterilization of 10～60min high temperature back-pressure is carried out sterilization processing to the product after packing;
(8) product after the sterilization is carried out the segmentation cooling, wipe surface of package moisture, further air-dry, decals is beaten sign indicating number, and vanning is product.
Birds, beasts and eggs are clearly at least a in chicken, duck, goose and the quail egg white.Being shaped as that birds, beasts and eggs are done clearly is square, in rectangle, rhombus and the circle any.Adopt method for preparing to obtain the clear dryed product of birds, beasts and eggs.
The physical and chemical index of the product that the present invention obtains and sanitary index all detect by the national standard detection method, and its physical and chemical index and sanitary index all meet national correlation technique standard, and meet the following requirements:
Supplementary material meets the requirement of table 1, requirement, the physical and chemical index that the organoleptic indicator meets table 2 meets the regulation that table 3 is stipulated, microbiological indicator meets table 4.
The present invention has the following advantages:
1. adopt traditional food processing means this traditional food of birds, beasts and eggs to be carried out deep processing in conjunction with the food industrialization production technology in modern times, the primary raw material of processing this product is an egg white, remaining yolk can be used for the processing of food such as cake, yolk pie, and product can be realized suitability for industrialized production and can realize the reasonable resources utilization;
2. the product that makes of the present invention, color is all good, can cater to modern's eating habit and consumption demand well, and vast market prospect is arranged;
3. the present invention provides favourable approach for the problem that solves birds, beasts and eggs preservation and deep processing, and impetus has been played in the development that promotes China's bird product deep processing industry.
The specific embodiment
Below by embodiment the present invention is carried out concrete description; be necessary to be pointed out that at this present embodiment only is used for the present invention is further specified; can not be interpreted as limiting the scope of the invention, the person skilled in the art in this field can make some nonessential improvement and adjustment according to the content of the invention described above.
Embodiment 1:
The preparation that egg is done clearly
1. the clear dried initiation material of egg is composed of the following components:
(1) composition of raw materials
80 parts of egg whites
10 parts in water
0.5 part of agar powder
0.1 part of carragheen
0.1 part of guar gum
(2) thick gravy prescription
800 parts in water
30 parts in soy sauce
10 parts of salt
10 parts of edible oils
20 parts of white sugar
Anistree 2 parts
1 part on cassia bark
1 part in fennel
1 part of three naphthalene
1 part in Chinese prickly ash
2 parts in ginger powder
0.5 part of pepper powder
3 parts of chickens' extracts
2. by following processing step and technological parameter preparation:
(1) with egg device egg white is separated with yolk, deposit in the process vessel egg white standby separately;
(2) 0.5 part of agar powder, 0.1 part of carragheen and guar gum are dissolved in for 0.1 part pour in 80 parts of egg white liquid that stirred after stirring in 10 parts of distilled water, under the water-bath of 70 ℃ of temperature, continue to stir;
(3) feed liquid that stirs is poured into not in the sticking to mould tool, cooked with steam;
(4), the above-mentioned grog that cooks is taken out from mould put into thick gravy again, at 80 ℃ of stew in soy sauce 1h of temperature by being heated to 80 ℃ behind the above-mentioned formulated thick gravy;
(5) with the dried clearly taking-up of the birds, beasts and eggs behind the stew in soy sauce, at 55 ℃ of oven dry of temperature 20min;
(6) the dried clearly taking-up of birds, beasts and eggs after will drying can be cut into the rhombus fritter of 3 * 3cm, then vacuum bagging as requested;
(7) 100 ℃ of temperature, the high temperature back-pressure sterilization of 60min is carried out sterilization processing to the product after packing;
(8) product after the sterilization is carried out the segmentation cooling, wipe surface of package moisture, further air-dry, decals is beaten sign indicating number, and vanning is product.
Embodiment 2:
The preparation that pale blue is done
1. the dried initiation material of pale blue is composed of the following components:
(1) composition of raw materials
90 parts of Ovum Anas domestica albums
15 parts in water
1 part of agar powder
0.3 part of carragheen
0.3 part of guar gum
(2) thick gravy prescription
1000 parts in water
50 parts in soy sauce
20 parts of salt
15 parts of edible oils
25 parts of white sugar
Anistree 3.5 parts
2 parts on cassia bark
2 parts in fennel
2 parts of three naphthalenes
2 parts in Chinese prickly ash
3.5 parts in ginger powder
1 part of pepper powder
4 parts of chickens' extracts
2. by following processing step and technological parameter preparation:
(1) with egg device Ovum Anas domestica album is separated with yolk, deposit in the process vessel egg white standby separately;
(2) 1 part of agar powder, 0.3 part of carragheen and guar gum are dissolved in for 0.3 part pour in 90 parts of Ovum Anas domestica album liquid that stirred after stirring in 15 parts of distilled water, under the water-bath of 75 ℃ of temperature, continue to stir;
(3) feed liquid that stirs is poured into not in the sticking to mould tool (about 0.5cm is thick), cooked with steam;
(4), the above-mentioned grog that cooks is taken out from mould put into thick gravy again, at 85 ℃ of stew in soy sauce 1.5h of temperature by being heated to 85 ℃ behind the above-mentioned formulated thick gravy;
(5) with the dried clearly taking-up of the birds, beasts and eggs behind the stew in soy sauce, at 60 ℃ of oven dry of temperature 40min;
(6) the dried clearly taking-up of birds, beasts and eggs after will drying can be cut into the rectangular tiles of 3 * 6cm, then vacuum bagging as requested;
(7) 115 ℃ of temperature, the high temperature back-pressure sterilization of 30min is carried out sterilization processing to the product after packing;
(8) product after the sterilization is carried out the segmentation cooling, wipe surface of package moisture, further air-dry, decals is beaten sign indicating number, and vanning is product.
Embodiment 3:
The preparation that goose albumen and quail egg white are done
1. the recipe ingredient of goose albumen and the dried initiation material of quail egg white is:
(1) composition of raw materials
90 parts in goose egg egg white
10 parts in quail egg white
20 parts in water
2 parts of agar powders
0.5 part of carragheen
0.5 part of guar gum
(2) thick gravy prescription
1200 parts in water
60 parts in soy sauce
30 parts of salt
20 parts of edible oils
30 parts of white sugar
Anistree 5 parts
3 parts on cassia bark
3 parts in fennel
3 parts of three naphthalenes
3 parts in Chinese prickly ash
5 parts in ginger powder
2 parts of pepper powders
5 parts of chickens' extracts
2. by following processing step and technological parameter preparation:
(1) with egg device birds, beasts and eggs egg white is separated with yolk, deposit in the process vessel egg white standby separately;
(2) 2 parts of agar powders, 0.5 part of carragheen and guar gum are dissolved in for 0.5 part in the birds, beasts and eggs egg white solution of pouring 10 parts in 90 parts in goose egg egg white having stirred and quail egg egg white after stirring in 20 parts of distilled water into, under the water-bath of 80 ℃ of temperature, continue to stir;
(3) feed liquid that stirs is poured into not in the sticking to mould tool (about 0.5cm is thick), cooked with steam;
(4), the above-mentioned grog that cooks is taken out from mould put into thick gravy again, at 90 ℃ of stew in soy sauce 2h of temperature by being heated to 90 ℃ behind the above-mentioned formulated thick gravy;
(5) with the dried clearly taking-up of the birds, beasts and eggs behind the stew in soy sauce, at 65 ℃ of oven dry of temperature 60min;
(6) the dried clearly taking-up of birds, beasts and eggs after will drying can be cut into the square fritter of 4 * 4cm, then vacuum bagging as requested;
(7) 121 ℃ of temperature, the high temperature back-pressure sterilization of 10min is carried out sterilization processing to the product after packing;
(8) product after the sterilization is carried out the segmentation cooling, wipe surface of package moisture, further air-dry, decals is beaten sign indicating number, and vanning is product.
Attached:
Table 1
| The supplementary material title | Requirement |
| Birds, beasts and eggs | Select eggshell cleaning, unabroken fresh birds, beasts and eggs. |
| Salt | Meet the GB2721-1996 regulation. |
| Spice | The spice of selecting for use fresh, full, free from insect pests, nothing to go mouldy. |
| Soy sauce | Meet the GB2717-2003 regulation. |
| Edible oil | Meet the GB13103-1991 regulation. |
| Guar gum | Meet the GB15044-1994 regulation. |
| Carragheen | Accord with Q B 2246-1996 regulation. |
| Agar powder | Meet the GB1975-80 regulation. |
Table 2
| Project | Requirement |
| Color and luster | Has the due color and luster of this product, no mildew tunica albuginea |
| Smell and flavour | Have intrinsic smell of this product and flavour |
| Impurity | The visible exogenous impurity of no naked eyes |
Table 3
| Project | Index |
| Protein, % | 5～30 |
| Moisture, % | 30～60 |
| Plumbous (in Pb), mg/kg | ≤1.0 |
| Total arsenic (in As), mg/kg | ≤0.5 |
| Total mercury (in Hg), mg/kg | ≤0.1 |
Table 4
| Project | Index |
| Total number of bacteria (cfu/g) | ≤10000 |
| Coliform (MPN/100g) | ≤30 |
| Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) | Must not detect |
Claims (4)
1. the preparation method that does clearly of birds, beasts and eggs, its characteristics are that this method initiation material is composed of the following components, and count by weight:
(1) composition of raw materials
80～100 parts in birds, beasts and eggs egg white
10～20 parts in water
0.5～2 part of agar powder
0.1～0.5 part of carragheen
0.1～0.5 part of guar gum
(2) thick gravy prescription
800～1200 parts in water
30～60 parts in soy sauce
10～30 parts of salt
10～20 parts of edible oils
20～30 parts of white sugar
Anistree 2～5 parts
1～3 part on cassia bark
1～3 part in fennel
1～3 part of three naphthalene
1～3 part in Chinese prickly ash
2～5 parts in ginger powder
0.5～2 part of pepper powder
3～5 parts of chickens' extracts
And by the preparation of following processing step and technological parameter:
(1) with egg device birds, beasts and eggs egg white is separated with yolk, deposit in the process vessel egg white standby separately;
(2) 0.5～2 part of agar powder, 0.1～0.5 part of carragheen and guar gum are dissolved in for 0.1～0.5 part pour in 80～100 parts of birds, beasts and eggs egg white solutions that stirred after stirring in 10～20 parts of distilled water, under the water-bath of 70～80 ℃ of temperature, continue to stir;
(3) feed liquid that stirs is poured into not in the sticking to mould tool, cooked with steam;
(4), the above-mentioned grog that cooks is taken out from mould put into thick gravy again, at 80～90 ℃ of stew in soy sauce 1～2h of temperature by being heated to 80～90 ℃ behind the above-mentioned formulated thick gravy;
(5) with the dried clearly taking-up of the birds, beasts and eggs behind the stew in soy sauce, at 55～65 ℃ of oven dry of temperature, 20～60min;
(6) the dried clearly taking-up of birds, beasts and eggs after will drying can be cut into fritter different, that vary in size, then vacuum bagging as requested;
(7) 100～121 ℃ of temperature, the sterilization of 10～60min high temperature back-pressure is carried out sterilization processing to the product after packing;
(8) product after the sterilization is carried out the segmentation cooling, wipe surface of package moisture, further air-dry, decals is beaten sign indicating number, and vanning is product.
2. the preparation method that does clearly of birds, beasts and eggs according to claim 1 is characterized in that birds, beasts and eggs egg white is at least a in egg, duck's egg, goose egg and the quail egg.
3. the preparation method that does clearly of birds, beasts and eggs according to claim 1, being shaped as of it is characterized in that birds, beasts and eggs do clearly is square, in rectangle, rhombus or the circle any.
4. the preparation method that birds, beasts and eggs are dried clearly according to claim 1 obtains the clear dryed product of birds, beasts and eggs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100449369A CN101243888B (en) | 2008-03-11 | 2008-03-11 | Method for preparing dried fowls albumen |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100449369A CN101243888B (en) | 2008-03-11 | 2008-03-11 | Method for preparing dried fowls albumen |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101243888A true CN101243888A (en) | 2008-08-20 |
| CN101243888B CN101243888B (en) | 2011-03-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100449369A Expired - Fee Related CN101243888B (en) | 2008-03-11 | 2008-03-11 | Method for preparing dried fowls albumen |
Country Status (1)
| Country | Link |
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| CN102715545A (en) * | 2012-07-02 | 2012-10-10 | 成都兴九兴农林产业开发有限公司 | Method for preparing dried eggs |
| CN103300409A (en) * | 2012-03-13 | 2013-09-18 | 浙江科技学院 | Method for preparing Japanese bean curd by salted duck egg white instead of fresh egg liquid |
| CN103798836A (en) * | 2014-03-10 | 2014-05-21 | 江西洪门实业集团有限公司 | Preparation method of leisure dried eggs |
| WO2016061867A1 (en) * | 2014-10-20 | 2016-04-28 | 江南大学 | Processing method and processing system for salted egg white as well as application thereof |
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| CN109043380A (en) * | 2018-08-24 | 2018-12-21 | 湖北神丹健康食品有限公司 | A kind of duck's egg is dry |
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| CN103300409A (en) * | 2012-03-13 | 2013-09-18 | 浙江科技学院 | Method for preparing Japanese bean curd by salted duck egg white instead of fresh egg liquid |
| CN102648770B (en) * | 2012-05-07 | 2013-07-17 | 广安三兄弟食品有限公司 | Preparation method for dried poultry eggs with series of flavors |
| CN102648770A (en) * | 2012-05-07 | 2012-08-29 | 广安三兄弟食品有限公司 | Preparation method for dried poultry eggs with series of flavors |
| CN102669724B (en) * | 2012-05-24 | 2014-09-10 | 广州宝旺农副产品有限公司 | Production process of dry eggs |
| CN102669724A (en) * | 2012-05-24 | 2012-09-19 | 广州宝旺农副产品有限公司 | Production process of dry eggs |
| CN102715545A (en) * | 2012-07-02 | 2012-10-10 | 成都兴九兴农林产业开发有限公司 | Method for preparing dried eggs |
| CN102715545B (en) * | 2012-07-02 | 2013-06-05 | 成都兴九兴农林产业开发有限公司 | Method for preparing dried eggs |
| CN103798836A (en) * | 2014-03-10 | 2014-05-21 | 江西洪门实业集团有限公司 | Preparation method of leisure dried eggs |
| WO2016061867A1 (en) * | 2014-10-20 | 2016-04-28 | 江南大学 | Processing method and processing system for salted egg white as well as application thereof |
| CN107041519A (en) * | 2017-04-25 | 2017-08-15 | 四川大学 | A kind of konjaku dried eggs and preparation method thereof |
| CN108541904A (en) * | 2018-03-16 | 2018-09-18 | 武汉轻工大学 | Quail egg egg is dry and preparation method thereof |
| CN109043380A (en) * | 2018-08-24 | 2018-12-21 | 湖北神丹健康食品有限公司 | A kind of duck's egg is dry |
| CN109043380B (en) * | 2018-08-24 | 2021-11-09 | 湖北神丹健康食品有限公司 | Dried duck egg |
| CN112021524A (en) * | 2020-07-23 | 2020-12-04 | 浙江省农业科学院 | High-dietary-fiber recombinant dried egg and preparation method thereof |
| CN112401157A (en) * | 2020-10-27 | 2021-02-26 | 苏州大学 | Fresh-keeping egg white crystal powder, preparation and fresh-keeping storage method |
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| CN101243888B (en) | 2011-03-23 |
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Granted publication date: 20110323 Termination date: 20140311 |