CN101406300A - Method of preparing dried fowl egg - Google Patents
Method of preparing dried fowl egg Download PDFInfo
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- CN101406300A CN101406300A CNA200810147626XA CN200810147626A CN101406300A CN 101406300 A CN101406300 A CN 101406300A CN A200810147626X A CNA200810147626X A CN A200810147626XA CN 200810147626 A CN200810147626 A CN 200810147626A CN 101406300 A CN101406300 A CN 101406300A
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Abstract
The invention relates to a method for preparing dried poultry egg, which is characterized in that 0.05 to 0.5 weight portion of composite phosphate is dissolved in 5 to 10 weight portions of distilled water to be uniform stirred, and the mixture is poured into 90 to 95 weight portions of uniformly stirred egg cream of a poultry egg to be uniform stirred; a uniformly stirred feed liquid is poured into a non-viscous die and steamed by vapor; a steamed poultry egg embryo is cooled and taken out from the die; the poultry egg embryo is poured into prepared brine according to the proportion of between 1 to 1 and 1 to 1.5, and stewed in soy sauce for 1 to 2 hours at a temperature of between 75 and 95 DEG C; the stewed poultry egg embryo is taken out and dried for 20 to 60 minutes at a temperature of between 50 and 70 DEG C; the dried poultry egg is taken out, can be cut into small pieces with different shapes and sizes, and is subjected to mixing and flavoring; the flavored dried poultry egg is packaged and subjected to vacuum sealing; the packaged product is subjected to sterilized treatment for 10 to 60 minutes at a temperature of between 100 and 121 DEG C and under the condition of high-temperature back-pressure sterilization; and the sterilized product is subjected to sectional cooling, further air-dried after the moisture on the surface of a package is wiped off, and labeled, coded and encased to obtain the product.
Description
Technical field
The present invention relates to a kind of preparation method of dried poultry egg, 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.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 processing method far can not satisfy the demand of aspects such as growing field work, frontier defense work and tourism, demands urgently improving and upgrading.
Chinese patent CN10124388A discloses " a kind of preparation method of dried poultry egg " this patent and has solved the problem of birds, beasts and eggs moulding, but the dried poultry egg elasticity and the toughness of preparation are good inadequately, easily damaged or be bonded on the mould in the process, be not suitable for the suitability for industrialized production of dried poultry egg.
Summary of the invention
The objective of the invention is to provide at the deficiencies in the prior art a kind of preparation method of dried poultry egg, it is similar to traditional dried bean curd food with color and luster that its characteristics are processed into a kind of outward appearance with the birds, beasts and eggs shell egg, flexible and toughness, delicate mouthfeel, has birds, beasts and eggs fragrance, instant bagged, the food of instant.
Purpose of the present 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 dried poultry egg initiation material is composed of the following components:
90～95 parts of birds, beasts and eggs shell eggs
5～10 parts in water
0.05～0.5 part of composite phosphate
2. and by following processing step and technological parameter prepare:
(1) 0.05～0.5 part of composite phosphate is dissolved in 5～10 parts of distilled water stirs, pour into then in 90～95 portions of birds, beasts and eggs egg pulps that stirred, stir;
(2) feed liquid that stirs is poured into not in the sticking to mould tool, cooked with steam;
(3), and from mould, take out with the steamed poultry egg embryo cooling;
(4) the birds, beasts and eggs embryo is poured into (preparation of bittern is bought with reference to Chinese patent 200810044936.9 or market) in the bittern for preparing, under 75～95 ℃ of temperature, stew in soy sauce 1～2h;
(5) the birds, beasts and eggs embryo behind the stew in soy sauce is taken out, at 50～70 ℃ of oven dry of temperature, 20～60min;
(6) dried poultry egg after will drying takes out, and can be cut into fritter different, that vary in size as requested, spice, seasoning then;
(7) with the pack of the dried poultry egg after the seasoning, vacuum seal;
(8) 100～121 ℃ of temperature, the sterilization of 10～60min high temperature back-pressure is carried out sterilization processing to the product after packing;
(9) 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 at least a in egg, duck's egg, goose egg and the quail egg.
Composite phosphate is sodium pyrophosphate, calgon or its mixture.
Adopt method for preparing to obtain the dried poultry egg product.
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 in conjunction with the food industrialization production technology in modern times this traditional food of birds, beasts and eggs to be carried out deep processing, product can be realized suitability for industrialized production;
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 method that egg is done
1. 0.05 part of composite phosphate is dissolved in 5 parts of distilled water and stirs, pour into then in 95 portions of egg egg pulps that stirred, stir;
2. the feed liquid that stirs is poured into not in the sticking to mould tool, cooked with steam;
3. the egg embryo that cooks is cooled off, and from mould, take out;
4. with the egg embryo: bittern=weight ratio was poured in the bittern for preparing in 1: 1, under 75 ℃ of temperature, and stew in soy sauce 1h;
5. the egg embryo behind the stew in soy sauce is taken out, at 50 ℃ of oven dry of temperature 60min;
6. the egg after will drying is done and is taken out, and can be cut into fritter different, that vary in size as requested, spice, seasoning then;
7. the egg after the seasoning is done pack, vacuum seal;
8. 100 ℃ of temperature, the sterilization of 60min high temperature back-pressure is carried out sterilization processing to the product after packing;
9. the 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 method that duck's egg is done
1. 0.2 part of composite phosphate is dissolved in 8 parts of distilled water and stirs, pour into then in 92 portions of duck's egg egg pulps that stirred, stir;
2. the feed liquid that stirs is poured into not in the sticking to mould tool, cooked with steam;
3. the duck's egg embryo that cooks is cooled off, and from mould, take out;
4. with the duck's egg embryo: bittern=weight ratio was poured in the bittern for preparing in 1: 1.5, under 85 ℃ of temperature, and stew in soy sauce 1.5h;
5. the duck's egg embryo behind the stew in soy sauce is taken out, at 60 ℃ of oven dry of temperature 40min;
6. the duck's egg after will drying is done and is taken out, and can be cut into fritter different, that vary in size as requested, spice, seasoning then;
7. the duck's egg after the seasoning is done pack, vacuum seal;
8. 115 ℃ of temperature, the sterilization of 40min high temperature back-pressure is carried out sterilization processing to the product after packing;
9. the 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 method that goose egg and quail egg are done
1. 0.5 part of composite phosphate is dissolved in 10 parts of distilled water and stirs, pour into then in the egg liquid of 20 parts of 70 parts on goose egg having stirred and quail eggs, stir;
2. the feed liquid that stirs is poured into not in the sticking to mould tool, cooked with steam;
3. steamed poultry egg embryo is cooled off, and from mould, taken out;
4. with goose egg and quail egg embryo: bittern=pour in the bittern for preparing at 1: 1.2, under 95 ℃ of temperature, stew in soy sauce 2h;
5. goose egg behind the stew in soy sauce and quail egg embryo are taken out, at 70 ℃ of oven dry of temperature 20min;
6. goose egg after will drying and quail egg are done and are taken out, and can be cut into fritter different, that vary in size as requested, spice, seasoning then;
7. goose egg after the seasoning and quail egg are done pack, vacuum seal;
8. 121 ℃ of temperature, the sterilization of 20min high temperature back-pressure is carried out sterilization processing to the product after packing;
9. the 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.
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. |
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, % | 10～15 |
| Moisture, % | 30～50 |
| Plumbous (in Pb), mg/kg | ≤0.5 |
| Total arsenic (in As), mg/kg | ≤0.3 |
| Total mercury (in Hg), mg/kg | ≤0.05 |
| Composite phosphate | Pressing the regulation of GB2760 carries out |
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 (5)
1. the preparation method of a dried poultry egg, its characteristics are that this method initiation material is composed of the following components, and count by weight:
The dried poultry egg initiation material is composed of the following components:
90～95 parts of birds, beasts and eggs shell eggs
5～10 parts in water
0.05～0.5 part of composite phosphate
And by the preparation of following processing step and technological parameter:
(1) 0.05～0.5 part of composite phosphate is dissolved in 5～10 parts of distilled water stirs, pour into then in 90～95 portions of birds, beasts and eggs egg pulps that stirred, stir;
(2) feed liquid that stirs is poured into not in the sticking to mould tool, cooked with steam;
(3), and from mould, take out with the steamed poultry egg embryo cooling;
(4) the birds, beasts and eggs embryo is poured in the bittern for preparing, under 75～95 ℃ of temperature, stew in soy sauce 1～2h;
(5) the birds, beasts and eggs embryo behind the stew in soy sauce is taken out, at 50～70 ℃ of oven dry of temperature, 20～60min;
(6) dried poultry egg after will drying takes out, and can be cut into fritter different, that vary in size as requested, spice, seasoning then;
(7) with the pack of the dried poultry egg after the seasoning, vacuum seal;
(8) 100～121 ℃ of temperature, the sterilization of 10～60min high temperature back-pressure is carried out sterilization processing to the product after packing;
(9) 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 of dried poultry egg according to claim 1 is characterized in that the birds, beasts and eggs shell egg is at least a in egg, duck's egg, goose egg and the quail egg.
3. the preparation method of dried poultry egg according to claim 1 is characterized in that the birds, beasts and eggs embryo: bittern=1: 1～1.5.
4. the preparation method of dried poultry egg according to claim 1 is characterized in that composite phosphate is sodium pyrophosphate, calgon or its mixture.
5. the preparation method of dried poultry egg obtains the dried poultry egg product according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200810147626XA CN101406300A (en) | 2008-11-21 | 2008-11-21 | Method of preparing dried fowl egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200810147626XA CN101406300A (en) | 2008-11-21 | 2008-11-21 | Method of preparing dried fowl egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101406300A true CN101406300A (en) | 2009-04-15 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA200810147626XA Pending CN101406300A (en) | 2008-11-21 | 2008-11-21 | Method of preparing dried fowl egg |
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Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102210463A (en) * | 2011-04-28 | 2011-10-12 | 江西萧翔农业发展集团有限公司 | Method for processing dried eggs by using frozen egg liquid |
| 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 |
| 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 |
| CN102687866A (en) * | 2012-06-13 | 2012-09-26 | 苏州琪乐豆商贸有限公司 | Manufacture method of dried crab cream egg |
| 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 |
| CN102715544A (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 |
| CN103315327A (en) * | 2013-07-10 | 2013-09-25 | 广西新秀食品有限公司 | Dry egg with cough eliminating and phlegm reducing functions and production method of dry egg |
| CN103598352A (en) * | 2013-12-02 | 2014-02-26 | 成都亚玛亚天然食品有限公司 | Preparation method for composite dried albumen |
| 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 |
| CN103859451A (en) * | 2014-03-31 | 2014-06-18 | 西南大学荣昌校区 | Dried bird egg for replenishing blood and preparation method thereof |
| CN104172274A (en) * | 2014-08-25 | 2014-12-03 | 杭州顺丰祥食品有限公司 | Dried egg food and making process thereof |
| CN104172273A (en) * | 2014-08-25 | 2014-12-03 | 贵阳新民食品有限公司 | Method for producing instant flavor egg curd by one-step process |
| CN104323327A (en) * | 2014-11-27 | 2015-02-04 | 贵州苗干妈食品有限公司 | Flavor dried egg with bechamel internally packaged |
| CN105310017A (en) * | 2015-10-30 | 2016-02-10 | 北京德青源蛋品安全工程技术研究有限公司 | Frozen dried poultry egg product and making method thereof |
| CN107041519A (en) * | 2017-04-25 | 2017-08-15 | 四川大学 | A kind of konjaku dried eggs and preparation method thereof |
| CN108402409A (en) * | 2018-01-26 | 2018-08-17 | 武汉轻工大学 | The peppery odor type duck's egg of less salt deodorant is dry 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 |
| CN108651882A (en) * | 2018-05-03 | 2018-10-16 | 北京农学院 | A kind of method of squeezing method production egg skin |
| 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 |
| CN110637995A (en) * | 2019-10-30 | 2020-01-03 | 武汉轻工大学 | Preparation method of dried goose eggs |
| CN110913704A (en) * | 2017-03-20 | 2020-03-24 | 玫瑰地产农场有限公司 | Egg food product and method of making an egg food product |
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| CN112586692A (en) * | 2020-12-09 | 2021-04-02 | 中国农业大学 | Dried egg and method for preparing dried egg by heat sterilization with purpose of reducing bacillus cereus |
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2008
- 2008-11-21 CN CNA200810147626XA patent/CN101406300A/en active Pending
Cited By (29)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102210463A (en) * | 2011-04-28 | 2011-10-12 | 江西萧翔农业发展集团有限公司 | Method for processing dried eggs by using frozen egg liquid |
| 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 |
| 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 |
| 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 |
| 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 |
| CN102687866A (en) * | 2012-06-13 | 2012-09-26 | 苏州琪乐豆商贸有限公司 | Manufacture method of dried crab cream egg |
| 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 |
| CN102715544A (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 |
| 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 |
| CN103315327A (en) * | 2013-07-10 | 2013-09-25 | 广西新秀食品有限公司 | Dry egg with cough eliminating and phlegm reducing functions and production method of dry egg |
| CN103598352A (en) * | 2013-12-02 | 2014-02-26 | 成都亚玛亚天然食品有限公司 | Preparation method for composite dried albumen |
| 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 |
| CN103859451A (en) * | 2014-03-31 | 2014-06-18 | 西南大学荣昌校区 | Dried bird egg for replenishing blood and preparation method thereof |
| CN103859451B (en) * | 2014-03-31 | 2016-01-06 | 西南大学荣昌校区 | One is enriched blood dried poultry egg and preparation method thereof |
| CN104172273A (en) * | 2014-08-25 | 2014-12-03 | 贵阳新民食品有限公司 | Method for producing instant flavor egg curd by one-step process |
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| CN104323327A (en) * | 2014-11-27 | 2015-02-04 | 贵州苗干妈食品有限公司 | Flavor dried egg with bechamel internally packaged |
| CN105310017A (en) * | 2015-10-30 | 2016-02-10 | 北京德青源蛋品安全工程技术研究有限公司 | Frozen dried poultry egg product and making method thereof |
| CN110913704A (en) * | 2017-03-20 | 2020-03-24 | 玫瑰地产农场有限公司 | Egg food product and method of making an egg food product |
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| CN107041519A (en) * | 2017-04-25 | 2017-08-15 | 四川大学 | A kind of konjaku dried eggs and preparation method thereof |
| CN108402409A (en) * | 2018-01-26 | 2018-08-17 | 武汉轻工大学 | The peppery odor type duck's egg of less salt deodorant is dry 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 |
| CN108651882A (en) * | 2018-05-03 | 2018-10-16 | 北京农学院 | A kind of method of squeezing method production egg skin |
| 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 |
| CN110637995A (en) * | 2019-10-30 | 2020-01-03 | 武汉轻工大学 | Preparation method of dried goose eggs |
| CN112544908A (en) * | 2020-12-04 | 2021-03-26 | 北京工商大学 | Control method for characteristic flavor substances of sterilized vacuum-packaged dried eggs |
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Open date: 20090415 |