CN102461918A - Preparation method of dried poultry egg - Google Patents
Preparation method of dried poultry egg Download PDFInfo
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- CN102461918A CN102461918A CN2010105547581A CN201010554758A CN102461918A CN 102461918 A CN102461918 A CN 102461918A CN 2010105547581 A CN2010105547581 A CN 2010105547581A CN 201010554758 A CN201010554758 A CN 201010554758A CN 102461918 A CN102461918 A CN 102461918A
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- poultry egg
- egg
- dried poultry
- preparation
- dried
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Abstract
The invention relates to a preparation method of a dried poultry egg. The preparation method is characterized by comprising the following steps of: mixing 70-100 parts by weight of a poultry egg mixed solution, 0.1-2.5 parts by weight of common salt, 0.1-1.5 parts by weight of chicken essence and 0.1-2.3 parts of monosodium glutamate according to a proportion, stirring for 10-15 minutes for uniformly stirring, standing under an environment at the temperature of 0-25 DEG C for 10-30 minutes, then filling into an edible non-sticky plastic mold, placing into a steam cooker, closing the steam cooker, raising the temperature of steam in the steam cooker to 60-90 DEG C within 0-20 minutes by adjusting atmospheric pressure (1.5-2atm) in the cooker, performing heat insulation for 20-30 minutes to form the dried poultry egg of egg white gel with better elasticity and hardness, further performing demolding, marinating and baking on the well formed dried poultry egg, then cutting into small pieces in different shapes and different sizes according to requirements, seasoning, and packaging the well seasoned dried poultry egg with a compound plastic bag. A well packaged product is sterilized through a heat exchange type sterilizer, and then cleaned, cooled, air-dried, boxed and code-printed so as to prepare a final product.
Description
Technical field
The present invention relates to a kind of preparation method of dried poultry egg, especially relate to the fowls egg products manufacture field.
Background technology
Birds, beasts and eggs are tasty with it, and are nutritious, and instant is very popular, also are one of main nutriment of people.Traditional eating method is fried in shallow oil, boils, fries, is baked, halogen, steaming etc., but the damaged reason such as big of, transportation short because of the bright egg shelf-life can not be convenient for carrying and be edible everywhere.The product taste that tradition processing way is produced is single, and also nutritive loss is bigger sometimes.Order has the production and processing technology of dried poultry egg at present, but it is to transfer to save the pH value and the temperature of birds, beasts and eggs mixed liquor and reach solidifying of albumen through adding respective substance, has changed the nutrition of birds, beasts and eggs products, does not reach the due local flavor characteristics of optimal former material.
Summary of the invention
The technical problem that the present invention will solve is to provide a kind of preparation method of dried poultry egg, to solve the shortcoming in the above-mentioned background technology, is characterized in birds, beasts and eggs shell egg mixed liquor is realized solidifying of albumen through the pressure and temperature that is adjusted in the steamer; In conjunction with modern foods processing technique; It is various that the birds, beasts and eggs shell egg is processed into a kind of face shaping that does not change the original nutritive value of birds, beasts and eggs, delicate mouthfeel, and local flavor is various; Instant bagged, food easy to carry.
The technical problem that the present invention solves adopts following technical scheme to realize, wherein said raw material umber is parts by weight except that special explanation.
The preparation of dried poultry egg
1. the initiation material of dried poultry egg is grouped into by following one-tenth:
(1) composition of raw materials
70～100 parts of birds, beasts and eggs shell eggs
0.1～2.5 part of salt
0.1～1.5 part of chickens' extract
0.1～2.3 part of monosodium glutamate
(2) thick gravy prescription
70～100 parts in water
1～2 part of white sugar
1～2 part of monosodium glutamate
1～6 part in Chinese prickly ash
1～4 part of big fennel
Little fragrant 1～.6 part
1～4 part on cassia bark
1～2 part of cloves
1～4 part of galingal
And by the preparation of following processing step and technological parameter:
(1) 0.1～2.5 portion of salt and 0.1～1.5 portion of chickens' extract and 0.1～2.3 portion of monosodium glutamate are poured in 70～100 portions of birds, beasts and eggs egg pulps, so stirred 10～15min, 10～30min is left standstill in the back that stirs under 0～25 ℃ environment;
(2) the liquid material can after will leaving standstill is in edible not sticking to mould tool;
(3) will eating not the sticking to mould tool, to put into steamer airtight, and atmospheric pressure value reaches 1.5～2.0 atmospheric pressure in the adjustment pot, in 0～20min, heats up 60～90 ℃, and decrease temperature and pressure forms the protein gel body dried poultry egg with better elasticity and hardness behind insulation 20～30min;
(4) decrease temperature and pressure aftershaping dried poultry egg is taken out cooling and demolding from steamer;
(5) dried poultry egg after the demoulding is put into by the good thick gravy stew in soy sauce 10～30min of above-mentioned formulated;
(6) dried poultry egg baking 10～30min under 80～120 ℃ temperature that stew in soy sauce is good;
(6) baking is good dried poultry egg is cut into fritter different, that vary in size, spice, seasoning then as requested;
(7) will mix up the dried poultry egg pack of flavor, vacuum packaging;
(8) with packaged dried poultry egg sterilization processing in heat exchange wet sterilization pot;
(9) the dried poultry egg cooling of sterilization, cleaning, air-dry, decals are beaten sign indicating number, vanning is product;
Birds, beasts and eggs are one or more of raise poultry egg.
The present invention has the following advantages:
1, the present invention adopts the traditional food manufacturing process to close modern food industrialization production by force this traditional food of birds, beasts and eggs is carried out deep processing, and product can be realized suitability for industrialized production.
2, the product of system of the present invention, color and nutritive value are all good, can well meet modern's eating habit and consumption demand, and vast market prospect is arranged.
3, the present invention has advanced the industrial sector development of birds, beasts and eggs product deep processing and has played impetus for the problem that solves birds, beasts and eggs product preservation and deep processing provides favourable approach.
4, technology controlling and process of the present invention is simple, does not damage the nutritional labeling of birds, beasts and eggs, and product is convenient for carrying and transports.
The specific embodiment
Through embodiment the present invention is specifically described below; Have and to be pointed out that at this present embodiment only is used for that the present invention is got into row and further specifies; Can not be interpreted as the restriction to protection domain of the present invention, the person skilled in the art in this field can make some nonessential improvement and adjustment according to last art content of the present invention.
Embodiment 1:
The preparation that egg is done:
1. material composition is formed as follows:
(1) composition of raw materials
90 parts of egg shell eggs
1.5 parts of salt
1.4 parts of chickens' extracts
0.5 part of monosodium glutamate
(2) thick gravy prescription
100 parts in water
1 part of white sugar
1.5 parts of monosodium glutamates
3 parts in Chinese prickly ash
2.4 parts of big fennels
Little fragrant 2 parts
0.4 part on cassia bark
0.2 part of cloves
2.5 parts of galingals
And by the preparation of following processing step and technological parameter:
(1) with 90 parts of egg shell egg
1.5 parts of salt
1.4 parts of chickens' extracts
0.5 part of monosodium glutamate
1.5 portion salt and 1.4 portions of chickens' extracts and 0.5 portion of monosodium glutamate are poured in 90 portions of egg egg pulps, so stir 12min, 20min is left standstill in the back that stirs under 15 ℃ environment;
(2) the egg liquid material can after will leaving standstill is in edible not sticking to mould tool;
(3) will eating not the sticking to mould tool, to put into steamer airtight, and atmospheric pressure value reaches 1.5 atmospheric pressure in the adjustment pot, in 10min, heats up 80 ℃ decrease temperature and pressure behind the insulation 25min;
(4) decrease temperature and pressure aftershaping dried poultry egg is taken out cooling and demolding from steamer;
(5) put into by the good thick gravy stew in soy sauce 25min of above-mentioned formulated the egg after the demoulding is dried;
(6) stew in soy sauce is good egg is done baking 20min under 110 ℃ temperature;
(6) egg that baking is good is done and is cut into fritter different, that vary in size, spice, seasoning then as requested;
The egg that (7) will mix up flavor is done pack, vacuum packaging;
(8) packaged egg is done sterilization processing in heat exchange wet sterilization pot;
(9) dry and cold but, the cleaning of the egg egg with sterilization, air-dry, decals are beaten sign indicating number, and vanning is product.
Embodiment 2:
The preparation that duck's egg is done:
1. the raw material constituent is following:
(1) composition of raw materials
80 parts of duck's egg shell eggs
1.5 parts of salt
1.4 parts of chickens' extracts
0.5 part of monosodium glutamate
(2) thick gravy prescription
70 parts in water
1 part of white sugar
1.8 parts of monosodium glutamates
4 parts in Chinese prickly ash
2 parts of big fennels
Little fragrant 2 parts
0.6 part on cassia bark
0.1 part of cloves
2 parts of galingals
And by the preparation of following processing step and technological parameter:
(1) the duck's egg shell egg is 80 parts
1.5 parts of salt
1.4 parts of chickens' extracts
0.5 part of monosodium glutamate
1.5 portions of salt and 1.4 portions of chickens' extracts and 0.5 portion of monosodium glutamate are poured in 80 portions of duck's egg egg pulps, so stirred 15min, 20min is left standstill in the back that stirs under 10 ℃ environment;
(2) the duck's egg liquid material can after will leaving standstill is in edible not sticking to mould tool;
(3) will eating not the sticking to mould tool, to put into steamer airtight, and atmospheric pressure value reaches 1.8 atmospheric pressure in the adjustment pot, in 10min, heats up 90 ℃ decrease temperature and pressure behind the insulation 20min;
(4) decrease temperature and pressure aftershaping duck's egg is done from steamer, taken out cooling and demolding;
(5) put into by the good thick gravy stew in soy sauce 30min of above-mentioned formulated the duck's egg after the demoulding is dried;
(6) stew in soy sauce is good duck's egg is done baking 20min under 90 ℃ temperature;
(6) duck's egg that baking is good is done and is cut into fritter different, that vary in size, spice, seasoning then as requested;
The duck's egg that (7) will mix up flavor is done pack, vacuum packaging;
(8) packaged duck's egg is done sterilization processing in heat exchange wet sterilization pot;
(9) dry and cold but, the cleaning of the duck's egg egg with sterilization, air-dry, decals are beaten sign indicating number, and vanning is product.
Claims (6)
1. dried poultry egg preparation method, its characteristics are that this method initiation material is grouped into by following one-tenth, and count by weight:
(1) composition of raw materials
70～100 parts of birds, beasts and eggs shell eggs
0.1～2.5 part of salt
0.1～1.5 part of chickens' extract
0.1～2.3 part of monosodium glutamate
(2) thick gravy prescription
70～100 parts in water
1～2 part of white sugar
1～2 part of monosodium glutamate
1～6 part in Chinese prickly ash
1～4 part of big fennel
Little fragrant 1～.6 part
1～4 part on cassia bark
1～2 part of cloves
1～4 part of galingal
And by the preparation of following processing step and technological parameter:
(1) 0.1～2.5 portion of salt and 0.1～1.5 portion of chickens' extract and 0.1～2.3 portion of monosodium glutamate are poured in 70～100 portions of birds, beasts and eggs egg pulps, so stirred 10～15min, 10～30min is left standstill in the back that stirs under 0～25 ℃ environment;
(2) the liquid material can after will leaving standstill is in edible not sticking to mould tool;
(3) will eating not the sticking to mould tool, to put into steamer airtight, and atmospheric pressure value in the adjustment pot heats up 60～90 ℃ in 0～20min, decrease temperature and pressure behind insulation 20～30min;
(4) aftershaping dried poultry egg after the decrease temperature and pressure is taken out cooling and demolding from steamer;
(5) dried poultry egg after the demoulding is put into by the good thick gravy stew in soy sauce 10～30min of above-mentioned formulated;
(6) dried poultry egg baking 10～30min under 80～120 ℃ temperature that stew in soy sauce is good;
(6) baking is good dried poultry egg is cut into fritter different, that vary in size, spice, seasoning then as requested;
(7) will mix up the dried poultry egg pack of flavor, vacuum packaging;
(8) with packaged dried poultry egg sterilization processing;
(9) the dried poultry egg cooling of sterilization, cleaning, air-dry, decals are beaten sign indicating number, vanning is product;
2. the preparation method of dried poultry egg according to claim 1, its technical characterictic is that said birds, beasts and eggs are one or more of raise poultry egg.
3. the preparation method of dried poultry egg according to claim 1, its technical characterictic is that steamer is airtight.
4. the preparation method of dried poultry egg according to claim 1, its technical characterictic is that the airtight back of steamer force value is 1.5～2.0 atmospheric pressure.
5. the preparation method of dried poultry egg according to claim 1, its technical characterictic is that sterilization is sterilization processing in heat exchange wet sterilization pot.
6. the birds, beasts and eggs product that dried poultry egg preparation method as claimed in claim 1 obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105547581A CN102461918A (en) | 2010-11-19 | 2010-11-19 | Preparation method of dried poultry egg |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105547581A CN102461918A (en) | 2010-11-19 | 2010-11-19 | Preparation method of dried poultry egg |
Publications (1)
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|---|---|
| CN102461918A true CN102461918A (en) | 2012-05-23 |
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| CN2010105547581A Pending CN102461918A (en) | 2010-11-19 | 2010-11-19 | Preparation method of dried poultry egg |
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103040018A (en) * | 2012-12-28 | 2013-04-17 | 湖北神丹健康食品有限公司 | Edible dried egg and production method thereof |
| CN103251071A (en) * | 2013-04-01 | 2013-08-21 | 安徽禾粒源食品有限公司 | Dried egg product and its production technology |
| 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 |
| 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 |
| 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 |
| CN104286954A (en) * | 2014-10-22 | 2015-01-21 | 贵州苗干妈食品有限公司 | Nutritional vinegar dried eggs and preparation process thereof |
| CN104705696A (en) * | 2015-03-28 | 2015-06-17 | 安徽光林蛋制品有限责任公司 | Dried carrot eggs and preparation method thereof |
| CN104705697A (en) * | 2015-03-28 | 2015-06-17 | 安徽光林蛋制品有限责任公司 | Potato-containing dried egg capable of relaxing bowels and preparation method thereof |
| CN104705695A (en) * | 2015-03-28 | 2015-06-17 | 安徽光林蛋制品有限责任公司 | Royal lotus root egg beancurd and making method thereof |
| 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 |
| CN105795370A (en) * | 2016-03-14 | 2016-07-27 | 安徽舒香食品有限公司 | Production technology of dried eggs |
| CN106307157A (en) * | 2016-08-23 | 2017-01-11 | 临泽县京沙食品有限公司 | Dried jujube egg and preparation method thereof |
| CN108902780A (en) * | 2018-06-12 | 2018-11-30 | 江苏香道食品有限公司 | A method of improving spiced egg product hardness |
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| CN101243887A (en) * | 2008-03-11 | 2008-08-20 | 四川大学 | Method for preparing dried fowls egg |
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2010
- 2010-11-19 CN CN2010105547581A patent/CN102461918A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101243887A (en) * | 2008-03-11 | 2008-08-20 | 四川大学 | Method for preparing dried fowls egg |
Non-Patent Citations (1)
| Title |
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| 薛党辰: "蛋品的烹饪应用", 《扬州大学烹饪学报》, no. 1, 31 January 1999 (1999-01-31), pages 23 - 27 * |
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
| 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 |
| CN103040018B (en) * | 2012-12-28 | 2014-09-17 | 湖北神丹健康食品有限公司 | Edible dried egg and production method thereof |
| CN103040018A (en) * | 2012-12-28 | 2013-04-17 | 湖北神丹健康食品有限公司 | Edible dried egg and production method thereof |
| CN103251071A (en) * | 2013-04-01 | 2013-08-21 | 安徽禾粒源食品有限公司 | Dried egg product and its production technology |
| 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 |
| 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 |
| 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 |
| CN104286954A (en) * | 2014-10-22 | 2015-01-21 | 贵州苗干妈食品有限公司 | Nutritional vinegar dried eggs and preparation process thereof |
| CN104705696A (en) * | 2015-03-28 | 2015-06-17 | 安徽光林蛋制品有限责任公司 | Dried carrot eggs and preparation method thereof |
| CN104705697A (en) * | 2015-03-28 | 2015-06-17 | 安徽光林蛋制品有限责任公司 | Potato-containing dried egg capable of relaxing bowels and preparation method thereof |
| CN104705695A (en) * | 2015-03-28 | 2015-06-17 | 安徽光林蛋制品有限责任公司 | Royal lotus root egg beancurd and making method thereof |
| 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 |
| CN105795370A (en) * | 2016-03-14 | 2016-07-27 | 安徽舒香食品有限公司 | Production technology of dried eggs |
| CN106307157A (en) * | 2016-08-23 | 2017-01-11 | 临泽县京沙食品有限公司 | Dried jujube egg and preparation method thereof |
| CN108902780A (en) * | 2018-06-12 | 2018-11-30 | 江苏香道食品有限公司 | A method of improving spiced egg product hardness |
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Application publication date: 20120523 |