CN102178268A - Processing method of recombined egg product - Google Patents
Processing method of recombined egg product Download PDFInfo
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- CN102178268A CN102178268A CN2011101138176A CN201110113817A CN102178268A CN 102178268 A CN102178268 A CN 102178268A CN 2011101138176 A CN2011101138176 A CN 2011101138176A CN 201110113817 A CN201110113817 A CN 201110113817A CN 102178268 A CN102178268 A CN 102178268A
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Abstract
The invention discloses a processing method of a recombined egg product. The processing method is characterized by including the steps as follows: firstly, injecting a layer of egg white in a mold container, cooking or baking the egg white to solidification, injecting a layer of uniformly-mixed yolk in the solidified egg white layer, conducting cooking or baking to solidification and repeating the above operations, thus obtaining the multi-layer recombined egg product of which the egg white and the yolk are layered. Recombined egg products with various flavor and nutritive functions can be produced by adding various fines herbs and spices, as well as various fruits, vegetables, meat, milk and other nutrient components in the egg white and the yolk; in addition, a low-cholesterol recombined egg product can be produced by reducing the amount of the added yolk or using yolk with cholesterol removed; and various bagged products of recombined egg products can be produced by the processing steps of seasoning, marinating, barbecuing, smoking or frying, packaging, sterilizing and the like, and the products are convenient to eat.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of processing method of egg products specifically.
Background technology
Eggs are nutritious, egg products are one of major products of food industry, and egg products in the market mainly contain: pickle egg (lime-preserved egg, salted egg, Egg preserved in wine etc.), marinated eggs (tea egg, spiced eggs etc.), reprocessing egg (egg tofu, egg intestines etc.) etc.The form and the style of these existing products are more single, can not satisfy and attract people's consumption demand.How egg product is carried out deep processing, produce novel product and attract more consumers to become the difficult problem that solution is badly in need of in eggs processing enterprise.
Summary of the invention
The purpose of this invention is to provide a kind of new egg products processing method, promptly, egg white and yolk have been reassembled into the reorganization egg products in mould by changing the original structure of egg, this reorganization egg products novel form, and kept the former of egg and have levels and mouthfeel.
The original structure of change egg of the present invention is meant fresh-laid egg is shelled, and isolates egg white and yolk, is used as the raw material of reorganization egg.
Reorganization egg products of the present invention are achieved through the following technical solutions.
In mould container, inject earlier one deck egg white, through boiling or be baked to solidify after, at the reinject yolk of one deck mixing of the egg white layer that solidifies, through boiling or be baked to and solidify, repeat above operation, the multilayer that can obtain egg white and the yolk layering egg products of recombinating.
Mould container of the present invention, it can be box-like mould container, when box-like mould container, its method of operating is: inject one deck egg white in box-like mould container earlier, through boiling or be baked to solidify after, the yolk of one deck mixing that reinjects on the egg white layer that solidifies is through boiling or be baked to and solidify, repeat above operation, can obtain the multilayer reorganization egg products of lower leaf on egg white and the yolk.
Mould container of the present invention, the also mould container that can form by a plurality of hollow cylindrical that vary in size, when the mould container that a plurality of hollow cylindrical that vary in size are formed, its method of operating is: earlier little hollow posts is placed in the big hollow posts, inject egg white in the space between little hollow posts outer wall and big hollow posts inwall, through boiling or be baked to solidify after, little hollow posts in the middle of taking out, insert littler hollow posts again, in the egg white circle that has solidified and in the space between the littler hollow posts outer wall, inject yolk, through boiling or be baked to solidify after, littler hollow posts in the middle of taking out, in the hollow yolk circle that solidifies, fill with the egg white of mixing again, through boiling or be baked to the multilayer reorganization egg products of promptly making layering inside and outside egg white and the yolk after solidifying.
Method of the present invention, repeatedly repetitive operation makes more multi-layered time multilayer reorganization egg products.
Mould container of the present invention also can be the mould container of other form, by different mould containers, can produce the reorganization egg products of different shape.
The present invention can also scribe convex-concave pattern or literal by the inner surface of mould container, make the surface of reorganization egg products present corresponding figure or words identification, the reorganization egg products of being produced are good looking appearance, novelty both, has the striking features of manufacturing enterprise again, can attract client greatly.
The reorganization egg products that the present invention produced can be by adding various spices, flavoring in egg white and yolk, and nutritional labelings such as various fruit, vegetables, meat, milk, produces the reorganization egg products of various local flavors and trophic function.By the addition of minimizing yolk, or use the yolk that has removed cholesterol, just can produce the reorganization egg products of low cholesterol.
The reorganization egg products that the present invention produced, after can cutting, by seasoning, stew in soy sauce, barbecue, sootiness or frying, processing such as packing, sterilization, produce various types of reorganization egg products, instant bagged, instant, shelf life of products is long, be particularly suitable for tourism, leisure, open-air, aerospace edible.Find a new further technological processing way for eggs processing, can significantly improve economic benefit of enterprises.
Of the present inventionly beat eggs, technology such as boiling, baking, seasoning, cutting, stew in soy sauce, barbecue, sootiness, frying, packing, sterilization, all can adopt existing foods processing technique to finish.
The specific embodiment
The present invention is further described by following examples.
Embodiment 1.
Get the fresh goose egg, after beating eggs egg white and yolk are separated.Add an amount of salt, sucrose, soy sauce, five-spice powder in the egg white, mixing is standby behind 40 mesh sieves excessively gently.Add an amount of salt, sucrose, yellow rice wine, pepper powder in the yolk, even through gently mixing, standby behind 40 mesh sieves excessively.Employing has the box-like mould of the tray of cartoon animals figure, in mould, add egg white solution, the egg white layer thickness is reached about 10mm, mould put in 85 ℃ of steam boxs to egg white solidify, take out mould, on the egg white layer that solidifies, pour one deck egg yolk liquid into, thickness is 5mm, mould put back in 85 ℃ of steam boxs to yolk solidify, take out mould, on the egg yolk layer that solidifies, pour one deck egg white again into, thickness is 10mm, mould is put into 85 ℃ of steam box to egg white solidify, the demoulding obtains directly eating and to have the spices reorganization goose egg of cartoon animals shape.In the single food retort pouch of packing into little of reorganization goose egg, vacuum packaging is sealed, and sterilizes 15 minutes for 121 ℃ in autoclave, obtains the spices reorganization goose egg products of cartoon animals shape, and the product shelf-life at normal temperatures reaches 12 months.
Embodiment 2.
Get fresh Ostrich egg, after beating eggs egg white and yolk are separated.Add an amount of salt, sucrose, yellow rice wine, spinach juice, pepper powder in the egg white, mixing is standby behind 40 mesh sieves excessively gently.Add an amount of salt, sucrose, yellow rice wine, carrot juice, pepper powder in the yolk, even through gently mixing, standby behind 40 mesh sieves excessively.Employing has the box-like mould of the tray of cartoon animals figure, in mould, add egg white solution, the egg white layer thickness is reached about 10mm, mould put in 90 ℃ of baking ovens to egg white solidify, take out mould, on the egg white layer that solidifies, pour one deck egg yolk liquid into, thickness is 5mm, mould put back in 90 ℃ of baking ovens to yolk solidify, take out mould, on the egg yolk layer that solidifies, pour one deck egg white again into, thickness is 10mm, mould is put into 90 ℃ of baking oven to egg white solidify, the demoulding obtains directly eating and to have the vegetable juice reorganization Ostrich egg of cartoon animals shape.After the Ostrich egg of will recombinating was fried, in the single food retort pouch of packing into little, vacuum packaging was sealed, and sterilized 20 minutes for 115 ℃ in autoclave, obtained the vegetable juice reorganization Ostrich egg goods of cartoon animals shape, and the product shelf-life at normal temperatures reaches 12 months.
Embodiment 3.
Get new fresh hen egg, after beating eggs egg white and yolk are separated.Add an amount of salt, Sucralose, soy sauce, five-spice powder in the egg white, mixing is standby behind 40 mesh sieves excessively gently.The yolk consumption reduces by half, and adds an amount of salt, yellow rice wine, salad vegetable oil, pepper powder, and is even through gently mixing, standby behind 40 mesh sieves excessively.Employing has the box-like mould of the tray of cartoon animals figure, in mould, add egg white solution, the egg white layer thickness is reached about 7mm, mould put in 85 ℃ of steam boxs to egg white solidify, take out mould, pour one deck egg yolk liquid on the egg white layer that solidifies, thickness is 2mm, mould is put back in 85 ℃ of steam boxs to yolk solidified, take out mould, pour one deck egg white on the egg yolk layer that solidifies into, thickness is 7mm, mould is put into 85 ℃ of steam box to egg white solidify, take out mould, pour one deck egg yolk liquid again on the egg white layer that solidifies, thickness is 2mm, mould is put back in 85 ℃ of steam boxs to yolk solidified, take out mould, pour one deck egg white again on the egg yolk layer that solidifies into, thickness is 7mm, mould is put into 85 ℃ of steam box to egg white solidify, the demoulding, obtain five layers of reorganization of spices egg of cartoon animals shape, this reorganization egg cholesterol content has only half of common egg, and can directly eat.In the single food retort pouch of packing into little of reorganization egg, vacuum packaging is sealed, and sterilizes 20 minutes for 121 ℃ in autoclave, obtains five layers of reorganization of spices egg products of cartoon animals shape, this product is Sugarless type low cholesterol egg products, and the product shelf-life at normal temperatures reaches 12 months.
Embodiment 4.
Get fresh crocodile egg, after beating eggs egg white and yolk are separated.Add an amount of salt, sucrose, yellow rice wine, soy sauce, five-spice powder, pepper powder in the egg white, mixing is standby behind 40 mesh sieves excessively gently.Add an amount of salt, sucrose, yellow rice wine, sesame oil, pepper powder in the yolk, even through gently mixing, standby behind 40 mesh sieves excessively.Adopt heart-shaped hollow cylindrical mould, the post height is 20mm, little hollow posts is placed in the big hollow posts, inject egg white in the space between little column outer wall and big column wall, put in 90 ℃ of steam boxs to egg white and solidify, take out mould, heart-shaped pillar in the middle of taking out is filled with the yolk of mixing again in the heart-shaped egg white circle of hollow, put in 90 ℃ of steam boxs to yolk to solidify, the demoulding obtains the heart-shaped spices that can directly eat reorganization crocodile egg.In the single food retort pouch of packing into little of reorganization crocodile egg, vacuum packaging is sealed, and sterilizes 20 minutes for 121 ℃ in autoclave, obtains heart-shaped spices reorganization crocodile egg products, and the product shelf-life at normal temperatures reaches 12 months.
Embodiment 5.
Get fresh duck's egg, after beating eggs egg white and yolk are separated.Add an amount of salt, sucrose, yellow rice wine, Tomato juice, pepper powder in the egg white, mixing is standby behind 40 mesh sieves excessively gently.Add an amount of salt, sucrose, yellow rice wine, sesame oil, lemon juice in the yolk, even through gently mixing, standby behind 40 mesh sieves excessively.Adopt circular hollow cylindrical mould, the post height is 200mm, little hollow posts is placed in the big hollow posts, inject egg white in the space between little column outer wall and big column wall, put in 90 ℃ of baking ovens to egg white and solidify, take out mould, circular pillar in the middle of taking out is filled with the yolk of mixing again in the circular egg white circle of hollow, put in 90 ℃ of baking ovens to yolk to solidify, the demoulding obtains columniform Juice reorganization duck's egg.To recombinate after the duck's egg sootiness, vacuum packaging, 4 ℃ of shelf-lifves are 1 month.The sootiness duck's egg of recombinating is cut into the thick thin slice of 20mm, in the single food retort pouch of packing into little, vacuum packaging is sealed, and sterilizes 20 minutes for 121 ℃ in autoclave, obtain the sootiness Juice reorganization duck's egg goods of disc, the product shelf-life at normal temperatures reaches 12 months.
Claims (8)
1. reorganization egg products processing method, it is characterized in that in mould container, injecting earlier one deck egg white, through boiling or be baked to solidify after, at the reinject yolk of one deck mixing of the egg white layer that solidifies, through boiling or be baked to and solidify, repeat above operation, obtain the multilayer reorganization egg products of egg white and yolk layering.
2. method according to claim 1, it is characterized in that when box-like mould container, in box-like mould container, inject one deck egg white earlier, through boiling or be baked to solidify after, the yolk of one deck mixing reinjects on the egg white layer that solidifies, through boiling or be baked to and solidify, repeat above operation, the multilayer that obtains lower leaf on egg white and the yolk egg products of recombinating.
3. method according to claim 1, it is characterized in that when the mould container of a plurality of hollow cylindrical compositions that vary in size, earlier little hollow posts is placed in the big hollow posts, inject egg white in the space between little hollow posts outer wall and big hollow posts inwall, through boiling or be baked to solidify after, little hollow posts in the middle of taking out, insert littler hollow posts again, in the egg white circle that has solidified and in the space between the littler hollow posts outer wall, inject yolk, through boiling or be baked to solidify after, littler hollow posts in the middle of taking out, in the hollow yolk circle that solidifies, fill with the egg white of mixing again, through boiling or be baked to the multilayer reorganization egg products of promptly making layering inside and outside egg white and the yolk after solidifying.
4. according to claim 1,2 or 3 described methods, it is characterized in that the inner surface of described mould container is carved with convex-concave pattern or literal.
5. according to claim 1,2 or 3 described methods, it is characterized in that in egg white and yolk, adding spices, flavoring.
6. according to claim 1,2 or 3 described methods, it is characterized in that in egg white and yolk, adding fruit, vegetables, meat or milk.
7. according to claim 1,2 or 3 described methods, it is characterized in that packing, sterilization with stew in soy sauce, barbecue, sootiness or frying after the cutting of reorganization egg products.
8. according to claim 1,2 or 3 described methods, it is characterized in that described yolk is the yolk that has removed cholesterol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2011101138176A CN102178268B (en) | 2011-05-04 | 2011-05-04 | Processing method of recombined egg product |
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| CN2011101138176A CN102178268B (en) | 2011-05-04 | 2011-05-04 | Processing method of recombined egg product |
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| CN102178268A true CN102178268A (en) | 2011-09-14 |
| CN102178268B CN102178268B (en) | 2013-05-22 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584173A (en) * | 2013-11-21 | 2014-02-19 | 天津市奇果科技有限公司 | Method and system for quickly producing lead-free multi-flavor multi-layered preserved egg |
| CN103653032A (en) * | 2012-09-21 | 2014-03-26 | 李家焕 | Preparation method of shell-free low-salt fragrant cooked salted duck egg |
| CN104397760A (en) * | 2014-11-27 | 2015-03-11 | 汝州市隆中茂食品有限公司 | Preparation method of shrimp meat sandwiched marinated eggs |
| CN105077352A (en) * | 2015-08-04 | 2015-11-25 | 北京德青源蛋品安全工程技术研究有限公司 | Sunny egg, as well as mold and method for preparing sunny egg |
| CN105166990A (en) * | 2015-08-10 | 2015-12-23 | 四川大学 | Cholesterol lowering functional egg liquid and preparation method thereof |
| 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 |
| CN106107613A (en) * | 2016-06-30 | 2016-11-16 | 天津科技大学 | The Margarita egg of a kind of low cholesterol height nutrition and manufacture method and system |
| CN106912826A (en) * | 2017-02-20 | 2017-07-04 | 辽宁沟帮子熏鸡集团有限公司 | A kind of preparation method for steaming egg |
| CN111642709A (en) * | 2020-06-28 | 2020-09-11 | 安徽荣达食品有限公司 | Formula and production process of poached eggs |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103653032A (en) * | 2012-09-21 | 2014-03-26 | 李家焕 | Preparation method of shell-free low-salt fragrant cooked salted duck egg |
| CN103584173A (en) * | 2013-11-21 | 2014-02-19 | 天津市奇果科技有限公司 | Method and system for quickly producing lead-free multi-flavor multi-layered preserved egg |
| CN103584173B (en) * | 2013-11-21 | 2014-11-12 | 天津市奇果科技有限公司 | Method and system for quickly producing lead-free multi-flavor multi-layered preserved egg |
| 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 |
| CN104397760A (en) * | 2014-11-27 | 2015-03-11 | 汝州市隆中茂食品有限公司 | Preparation method of shrimp meat sandwiched marinated eggs |
| CN105077352A (en) * | 2015-08-04 | 2015-11-25 | 北京德青源蛋品安全工程技术研究有限公司 | Sunny egg, as well as mold and method for preparing sunny egg |
| CN105166990A (en) * | 2015-08-10 | 2015-12-23 | 四川大学 | Cholesterol lowering functional egg liquid and preparation method thereof |
| CN106107613A (en) * | 2016-06-30 | 2016-11-16 | 天津科技大学 | The Margarita egg of a kind of low cholesterol height nutrition and manufacture method and system |
| CN106107613B (en) * | 2016-06-30 | 2019-09-20 | 天津科技大学 | The pearl egg and production method and system of a kind of low cholesterol high nutrition |
| CN106912826A (en) * | 2017-02-20 | 2017-07-04 | 辽宁沟帮子熏鸡集团有限公司 | A kind of preparation method for steaming egg |
| CN111642709A (en) * | 2020-06-28 | 2020-09-11 | 安徽荣达食品有限公司 | Formula and production process of poached eggs |
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| CN102178268B (en) | 2013-05-22 |
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Granted publication date: 20130522 |