CN102669725A - Setting method for thermal coagulation egg products - Google Patents
Setting method for thermal coagulation egg products Download PDFInfo
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- CN102669725A CN102669725A CN2012101721130A CN201210172113A CN102669725A CN 102669725 A CN102669725 A CN 102669725A CN 2012101721130 A CN2012101721130 A CN 2012101721130A CN 201210172113 A CN201210172113 A CN 201210172113A CN 102669725 A CN102669725 A CN 102669725A
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Abstract
The invention discloses a setting method for thermal coagulation egg products. The method comprises the following production steps: selecting materials; whipping eggs; mixing and filling; conducting pressure setting; reshaping and stirring; packaging; and sterilizing, and finally obtaining the product. The method has the following characteristics of solving the bubble problem in setting process of the thermal coagulation egg product as well as the problem of increased sample moisture caused by adopting a traditional stewing method, keeping the gel property of the egg products, and being good in mouth feeling of the product, enriching the nutrients of the products and having salubrious taste.
Description
Technical field
The present invention relates to field of food, specifically is a kind of method for shaping of thermocoagulation egg products.
Background technology
The thermocoagulation egg products are to be primary raw material with bright egg, salted egg and lime-preserved egg, add or do not add auxiliary material and flavouring, heat the goods that form through canned back.Its main technique is the allotment of raw material and auxiliary material, the typing container of cannot not packing into sticking, heating for fixing shape, dry or moist, halogen boil or not halogen boil vacuum packaging, sterilization.In type-approval process; Because egg protein in the albumen protein and ovotransferrins play a major role to the formation of gel network; Protein denaturation is a process slowly in the egg white; When suitable temperature was issued to required about 40min of sex change time, protein molecule could fully launch, and the gel of formation has bigger hardness.Simultaneously, ovalbumin has good foaming characteristic, and in the process of heating, sex change is carried out with foaming synchronously.Because this white sex change characteristic of birds, beasts and eggs, type-approval process temperature, moisture, time are controlled bad, all can cause the destructurized of thermocoagulation egg products, and there is bubble etc., inside strong like gelation.
Summary of the invention
The objective of the invention is to address the above problem, a kind of method for shaping of thermocoagulation egg products is provided.
The method for shaping of thermocoagulation egg products of the present invention is characterized in that, it comprises following production stage:
(1) material choice: the birds, beasts and eggs of choosing the process inspection and quarantine are as the raw material egg;
(2) beat eggs: raw material egg white reason is clean; Air-dry; Remove the surface water mark, get in the egg-whisk, beat with the mixing speed of 60-80 r/min; In egg liquid 100 weight portions of beating; The salt, 0.1～0.5 weight portion composite phosphate, 0.2～0.4 weight portion that add 0.1～1 weight portion are simultaneously crossed konjaku powder, 0.2～0.4 weight portion gellan gum, 0.1～0.5 weight portion monosodium glutamate, 1～2 weight portion chickens' extract and 0.1～0.2 weight portion yeast extract of 250 mesh sieves, stir to egg liquid evenly, and it is subsequent use that 200 mesh sieves filter the back;
(3) mixing filling:, add a cover with the subsequent use egg liquid forming box of packing into; Perhaps pour into casing with sausage filler;
(4) pressure shaping: the sample after the can is put into pressure cooker, feed oil-free compressed air, make pressure reach 0.03～0.08Mpa, begin to be warming up to 80～95 ℃, adjusting pressure then is 0.05～0.12Mpa, typing 20～90min;
(5) shaping and spice: egg is done different shapes such as being cut into rectangle, square, circle or heart as required, and require to mix in cumin powder, pepper powder, chilli powder, monosodium glutamate, soy sauce, essence, the bubble green pepper powder one or more to taste;
(6) packing: the egg behind shaping and the spice is vacuumized packing in-0.085～-0.1 Mpa;
(7) sterilization: cool off behind 110～130 ℃ of high temperature sterilizations, make product of the present invention.
Said birds, beasts and eggs are egg, duck's egg or goose egg etc.
The present invention has following characteristics:
(1) the present invention adopts the pressure of air, control protein denaturation process, and having solved the thermocoagulation egg products increases at the sample moisture that problem and traditional boiling method of type-approval process bubble causes;
(2) through the interpolation of konjaku and gellan gum, make protein in high-temperature denatured process, the gelation of egg products has obtained maintenance, and the product mouthfeel that makes is good;
(3) konjaku is rich in food fiber, and several amino acids and trace element have enriched the nutrition of product; And gellan gum can make it have salubrious taste, plays remedying the good action that the egg products taste is crossed raw meat.
The specific embodiment
Below through embodiment and Comparative Examples the present invention is carried out detailed explanation.
Embodiment:(1) material choice: the birds, beasts and eggs of choosing the process inspection and quarantine are as the raw material egg;
(2) beat eggs: raw material egg white reason is clean, air-dry, remove the surface water mark; Get in the egg-whisk; Mixing speed with 70 r/min is beaten, and in egg liquid 100 weight portions of beating, the salt, 0.3 weight portion composite phosphate, 0.3 weight portion that add 0.5 weight portion are simultaneously crossed konjaku powder, 0.3 weight portion gellan gum, 0.3 weight portion monosodium glutamate, 1 weight portion chickens' extract and the 0.1 weight portion yeast extract of 250 mesh sieves; Stir to egg liquid evenly, it is subsequent use that 200 mesh sieves filter the back;
(3) mixing filling: subsequent use egg liquid is poured into casing with sausage filler;
(4) pressure shaping: the sample after the can is put into pressure cooker, feed oil-free compressed air, make pressure reach 0.05Mpa, begin to be warming up to 90 ℃, adjusting pressure then is 0.1Mpa, typing 70min;
(5) shaping and spice:, and mix soy sauce with the dried rectangle that is cut into of egg;
(6) packing: the egg behind shaping and the spice is vacuumized packing in-0.09Mpa;
(7) sterilization: cool off behind 120 ℃ of high temperature sterilizations, make the product of embodiment.
The thermocoagulation egg products inside that present embodiment is processed does not have bubble to produce, and mouthfeel is good, and has salubrious taste.
Comparative Examples 1:Different with embodiment is do not adopt the pressure shaping method of step (4), but the typing container that the sample after the can cannot not packed into sticking by conventional method to carry out heating for fixing shape, processes the product of Comparative Examples 1.The product of Comparative Examples 1 produces bubble, and mouthfeel is soft partially.
Comparative Examples 2:Different with embodiment is, does not add konjaku and gellan gum, processes the product of Comparative Examples 2.The product elasticity of Comparative Examples 2 is relatively poor, do not chew sense, and taste is than raw meat.
Claims (2)
1. the method for shaping of thermocoagulation egg products is characterized in that, it comprises following production stage:
(1) material choice: the birds, beasts and eggs of choosing the process inspection and quarantine are as the raw material egg;
(2) beat eggs: raw material egg white reason is clean; Air-dry; Remove the surface water mark, get in the egg-whisk, beat with the mixing speed of 60-80 r/min; In egg liquid 100 weight portions of beating; The salt, 0.1～0.5 weight portion composite phosphate, 0.2～0.4 weight portion that add 0.1～1 weight portion are simultaneously crossed konjaku powder, 0.2～0.4 weight portion gellan gum, 0.1～0.5 weight portion monosodium glutamate, 1～2 weight portion chickens' extract and 0.1～0.2 weight portion yeast extract of 250 mesh sieves, stir to egg liquid evenly, and it is subsequent use that 200 mesh sieves filter the back;
(3) mixing filling:, add a cover with the subsequent use egg liquid forming box of packing into; Perhaps pour into casing with sausage filler;
(4) pressure shaping: the sample after the can is put into pressure cooker, feed oil-free compressed air, make pressure reach 0.03～0.08Mpa, begin to be warming up to 80～95 ℃, adjusting pressure then is 0.05～0.12Mpa, typing 20～90min;
(5) shaping and spice: be cut into rectangle, square, circular or heart-shaped with egg is dried, and mix in cumin powder, pepper powder, chilli powder, monosodium glutamate, soy sauce, essence, the bubble green pepper powder one or more;
(6) packing: the egg behind shaping and the spice is vacuumized packing in-0.085～-0.1 Mpa;
(7) sterilization: cool off behind 110～130 ℃ of high temperature sterilizations, make product.
2. the method for shaping of thermocoagulation egg products according to claim 1 is characterized in that, said birds, beasts and eggs are egg, duck's egg or goose egg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101721130A CN102669725B (en) | 2012-05-30 | 2012-05-30 | Setting method for thermal coagulation egg products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012101721130A CN102669725B (en) | 2012-05-30 | 2012-05-30 | Setting method for thermal coagulation egg products |
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| CN102669725A true CN102669725A (en) | 2012-09-19 |
| CN102669725B CN102669725B (en) | 2013-06-05 |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104305332A (en) * | 2014-10-20 | 2015-01-28 | 江南大学 | Dried fruity cured egg white and production method thereof |
| CN104687092A (en) * | 2014-11-26 | 2015-06-10 | 吉林厚德食品有限公司 | Device and method for processing frozen and solidified egg product |
| 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 |
| 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 |
| 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 |
| CN105212068A (en) * | 2014-06-24 | 2016-01-06 | 郑丹丹 | A kind of production method of egg bowel lavage |
| CN107041519A (en) * | 2017-04-25 | 2017-08-15 | 四川大学 | A kind of konjaku dried eggs and preparation method thereof |
| CN108685045A (en) * | 2017-04-10 | 2018-10-23 | 四川农业大学 | A kind of egg pulp dried eggs and preparation method thereof with TG enzymatic treatments |
| CN109043379A (en) * | 2018-08-03 | 2018-12-21 | 泰兴市东圣生物科技有限公司 | A kind of egg dry sausage slice and preparation method thereof |
| CN111466527A (en) * | 2020-05-22 | 2020-07-31 | 玛士撒拉（上海）医疗科技有限公司 | Dried egg and preparation method thereof |
| CN111480805A (en) * | 2020-04-24 | 2020-08-04 | 良品铺子股份有限公司 | Method for modifying whole egg liquid of eggs and preparing dried eggs thereof |
| CN113261652A (en) * | 2021-06-08 | 2021-08-17 | 浙江省农业科学院 | Iron-reinforced recombinant dried egg and preparation method thereof |
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| CN1165635A (en) * | 1996-05-18 | 1997-11-26 | 王镜华 | Method for prodn. of bean curd |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105212068A (en) * | 2014-06-24 | 2016-01-06 | 郑丹丹 | A kind of production method of egg bowel lavage |
| 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 |
| CN104305332A (en) * | 2014-10-20 | 2015-01-28 | 江南大学 | Dried fruity cured egg white and production method thereof |
| CN104687092A (en) * | 2014-11-26 | 2015-06-10 | 吉林厚德食品有限公司 | Device and method for processing frozen and solidified egg product |
| 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 |
| CN108685045A (en) * | 2017-04-10 | 2018-10-23 | 四川农业大学 | A kind of egg pulp dried eggs and preparation method thereof with TG enzymatic treatments |
| CN107041519A (en) * | 2017-04-25 | 2017-08-15 | 四川大学 | A kind of konjaku dried eggs and preparation method thereof |
| CN109043379A (en) * | 2018-08-03 | 2018-12-21 | 泰兴市东圣生物科技有限公司 | A kind of egg dry sausage slice and preparation method thereof |
| CN111480805A (en) * | 2020-04-24 | 2020-08-04 | 良品铺子股份有限公司 | Method for modifying whole egg liquid of eggs and preparing dried eggs thereof |
| CN111480805B (en) * | 2020-04-24 | 2022-11-15 | 良品铺子营养食品有限责任公司 | Method for modifying whole egg liquid and preparing dried egg thereof |
| CN111466527A (en) * | 2020-05-22 | 2020-07-31 | 玛士撒拉（上海）医疗科技有限公司 | Dried egg and preparation method thereof |
| CN113261652A (en) * | 2021-06-08 | 2021-08-17 | 浙江省农业科学院 | Iron-reinforced recombinant dried egg and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN102669725B (en) | 2013-06-05 |
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Effective date of registration: 20160316 Address after: The town of Guangdong province Chaozhou 515637 Jiangdong District of Chaoan city in the North South Road Ditch Patentee after: GUANGDONG ZHENMEI FOODS GROUP CO., LTD. Address before: 515637 middle cross road, Jiangdong Industrial New District, Chaoan County, Guangdong, Chaozhou Patentee before: Guangdong Zhenmei Foods Group Co., Ltd. |
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Address after: The town of Guangdong province Chaozhou 515637 Jiangdong District of Chaoan city in the North South Road Ditch Patentee after: Guangdong Zhenmei food Limited by Share Ltd Address before: The town of Guangdong province Chaozhou 515637 Jiangdong District of Chaoan city in the North South Road Ditch Patentee before: GUANGDONG ZHENMEI FOODS GROUP CO., LTD. |