CN102669725B - Setting method for thermal coagulation egg products - Google Patents
Setting method for thermal coagulation egg products Download PDFInfo
- Publication number
- CN102669725B CN102669725B CN2012101721130A CN201210172113A CN102669725B CN 102669725 B CN102669725 B CN 102669725B CN 2012101721130 A CN2012101721130 A CN 2012101721130A CN 201210172113 A CN201210172113 A CN 201210172113A CN 102669725 B CN102669725 B CN 102669725B
- Authority
- CN
- China
- Prior art keywords
- egg
- weight portion
- shaping
- eggs
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
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 a kind of method for shaping of thermocoagulation egg products.
Background technology
The thermocoagulation egg products are take bright egg, salted egg and lime-preserved egg as primary raw material, add or do not add auxiliary material and flavouring, heat the goods that form after canned.Its main technique is the allotment of raw material and auxiliary material, the typing container of cannot not packing into sticking, heat-shaping, dry or moist, halogen boil or not halogen boil, vacuum packaging, sterilization.In type-approval process, because the formation to gel network of the egg protein in albumen protein and ovotransferrins plays a major role, in egg white, protein denaturation is a process slowly, be issued to the required sex change time approximately during 40min in suitable temperature, protein molecule could fully launch, and the gel of formation has larger hardness.Simultaneously, ovalbumin has good foaming characteristic, and in the process of heating, sex change is synchronizeed and carried out with foaming.Due to 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. as not strong in gelation, inside.
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) raw material is selected: choose birds, beasts and eggs through inspection and quarantine as the raw material egg;
(2) beat eggs: raw material egg white reason is clean, air-dry, remove the surface water mark, get in egg-whisk, mixing speed with 60-80 r/min is beaten, in egg liquid 100 weight portions of beating, add simultaneously salt, 0.1～0.5 weight portion composite phosphate, 0.2～0.4 weight portion of 0.1～1 weight portion to cross 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 even, standby after 200 mesh sieves filter;
(3) mixing filling: with the standby egg liquid forming box of packing into, add a cover; Perhaps pour into casing with sausage filler;
(4) pressure shaping: the sample after can is put into pressure cooker, pass into oil-free compressed air, make pressure reach 0.03～0.08Mpa, begin to be warming up to 80～95 ℃, then adjusting pressure is 0.05～0.12Mpa, typing 20～90min;
(5) shaping and spice: egg is done be cut into as required rectangle, the various shapes such as square, circular or heart-shaped, and one or more in cumin powder, pepper powder, chilli powder, monosodium glutamate, soy sauce, essence, bubble green pepper powder are mixed in requirement to taste;
(6) packing: the egg after shaping and spice is vacuumized packing in-0.085～-0.1 Mpa;
(7) sterilization: carry out coolingly after 110～130 ℃ of high temperature sterilizations, make product of the present invention.
Described 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 the 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) by the interpolation of konjaku and gellan gum, make protein in high-temperature denatured process, the gelation of egg products has obtained maintenance, and the products taste 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 making up the good action that the egg products taste is crossed raw meat.
The specific embodiment
The present invention will be described in detail to reach by the following examples Comparative Examples.
Embodiment:(1) raw material is selected: choose birds, beasts and eggs through inspection and quarantine as the raw material egg;
(2) beat eggs: raw material egg white reason is clean, air-dry, remove the surface water mark, get in egg-whisk, beat with the mixing speed of 70 r/min, in egg liquid 100 weight portions of beating, add simultaneously salt, 0.3 weight portion composite phosphate, 0.3 weight portion of 0.5 weight portion to cross 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 even, standby after 200 mesh sieves filter;
(3) mixing filling: standby egg liquid is poured into casing with sausage filler;
(4) pressure shaping: the sample after can is put into pressure cooker, pass into oil-free compressed air, make pressure reach 0.05Mpa, begin to be warming up to 90 ℃, then adjusting pressure is 0.1Mpa, typing 70min;
(5) shaping and spice: with the dried rectangle that is cut into of egg, and mix soy sauce;
(6) packing: the egg after shaping and spice is vacuumized packing in-0.09Mpa;
(7) sterilization: carry out coolingly after 120 ℃ of high temperature sterilizations, make the product of embodiment.
The thermocoagulation egg products inside that the present embodiment is made does not have Bubble formation, and mouthfeel is good, and has salubrious taste.
Comparative Examples 1:Different from embodiment is do not adopt the pressure shaping method of step (4), but the typing container that the sample after can cannot not packed into sticking by conventional method to carry out heat-shaping, makes the product of Comparative Examples 1.The product of Comparative Examples 1 produces bubble, and mouthfeel is partially soft.
Comparative Examples 2:Different from embodiment is, does not add konjaku and gellan gum, makes 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) raw material is selected: choose birds, beasts and eggs through inspection and quarantine as the raw material egg;
(2) beat eggs: raw material egg white reason is clean, air-dry, remove the surface water mark, get in egg-whisk, mixing speed with 60-80 r/min is beaten, in egg liquid 100 weight portions of beating, add simultaneously salt, 0.1～0.5 weight portion composite phosphate, 0.2～0.4 weight portion of 0.1～1 weight portion to cross 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 even, standby after 200 mesh sieves filter;
(3) mixing filling: with the standby egg liquid forming box of packing into, add a cover; Perhaps pour into casing with sausage filler;
(4) pressure shaping: the sample after can is put into pressure cooker, pass into oil-free compressed air, make pressure reach 0.03～0.08Mpa, begin to be warming up to 80～95 ℃, then adjusting pressure is 0.05～0.12Mpa, typing 20～90min;
(5) shaping and spice: be cut into squarely, circular or heart-shaped with egg is dried, and mix one or more in cumin powder, pepper powder, chilli powder, monosodium glutamate, soy sauce, essence, bubble green pepper powder;
(6) packing: the egg after shaping and spice is vacuumized packing in-0.085～-0.1 Mpa;
(7) sterilization: carry out coolingly after 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, described 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 |
|---|---|---|---|
| CN2012101721130A CN102669725B (en) | 2012-05-30 | 2012-05-30 | Setting method for thermal coagulation egg products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102669725A CN102669725A (en) | 2012-09-19 |
| CN102669725B true CN102669725B (en) | 2013-06-05 |
Family
ID=46802811
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101721130A Active CN102669725B (en) | 2012-05-30 | 2012-05-30 | Setting method for thermal coagulation egg products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102669725B (en) |
Families Citing this family (13)
| 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 |
| CN104305332B (en) * | 2014-10-20 | 2017-02-15 | 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 |
| 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 |
| CN109043379B (en) * | 2018-08-03 | 2022-03-18 | 泰兴市东圣生物科技有限公司 | Dried egg sausage slice and preparation method 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 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1165635A (en) * | 1996-05-18 | 1997-11-26 | 王镜华 | Method for prodn. of bean curd |
| CN1182554A (en) * | 1997-11-20 | 1998-05-27 | 韦若华 | Soft package instant egg |
| CN101273779A (en) * | 2008-05-12 | 2008-10-01 | 吉林大学 | Method for preparing food products with high osteocalcin |
| CN101317683A (en) * | 2008-07-16 | 2008-12-10 | 刘双喜 | Process for preparing instant liquid egg |
| CN101473973A (en) * | 2008-11-25 | 2009-07-08 | 谈发来 | Egg steaming method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63296666A (en) * | 1987-05-29 | 1988-12-02 | Q P Corp | Egg-containing food or drink packed in container |
-
2012
- 2012-05-30 CN CN2012101721130A patent/CN102669725B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1165635A (en) * | 1996-05-18 | 1997-11-26 | 王镜华 | Method for prodn. of bean curd |
| CN1182554A (en) * | 1997-11-20 | 1998-05-27 | 韦若华 | Soft package instant egg |
| CN101273779A (en) * | 2008-05-12 | 2008-10-01 | 吉林大学 | Method for preparing food products with high osteocalcin |
| CN101317683A (en) * | 2008-07-16 | 2008-12-10 | 刘双喜 | Process for preparing instant liquid egg |
| CN101473973A (en) * | 2008-11-25 | 2009-07-08 | 谈发来 | Egg steaming method |
Non-Patent Citations (1)
| Title |
|---|
| JP昭63-296666A 1988.12.02 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102669725A (en) | 2012-09-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102669725B (en) | Setting method for thermal coagulation egg products | |
| CN104222311B (en) | A kind of preparation method of halogen dried bean curd | |
| CN101406300A (en) | Method of preparing dried fowl egg | |
| CN102461918A (en) | Preparation method of dried poultry egg | |
| CN104026637A (en) | Method for preparing dried poultry egg by using salted egg white | |
| CN103156156A (en) | Mushrooms dry bean curd source and production method | |
| CN102715545B (en) | Method for preparing dried eggs | |
| CN106261695A (en) | A kind of manufacture method of instant rice-pudding | |
| CN105211904A (en) | A kind of sootiness bundle hoof | |
| CN102697066B (en) | Processing method for dried livestock meat egg | |
| CN106923233A (en) | A kind of hand-torn stewed beef and preparation method thereof | |
| CN111329039A (en) | Vegetarian harbin red sausage and preparation method thereof | |
| CN109601944A (en) | Hide chicken soup drink and preparation method thereof | |
| CN109527434A (en) | A kind of salted egg albumen dried eggs and preparation method thereof | |
| CN103404883B (en) | Tender jerky preparation method | |
| CN106307118A (en) | Air dried sour meat | |
| RU2456834C1 (en) | Method for production of preserves "beef meatballs in sauce with sour cream" | |
| RU2452261C1 (en) | Method for production of preserves "moldavian meatballs in tomato sauce" | |
| CN105053240A (en) | Production technology of smoked Chinese yam | |
| CN104382089A (en) | Method for preparing high protein bean curd skin marinated eggs | |
| RU2453157C1 (en) | Method for production of preserves "beef meatballs in sauce with sour cream" | |
| RU2459501C1 (en) | Method for production of preserves "pork meatballs in sauce with sour cream" | |
| Hatta et al. | Traditional Egg and Egg Products | |
| RU2455866C1 (en) | Method for production of preserves "pork meatballs in sour cream sauce" | |
| RU2461242C1 (en) | Method for production of preserves " duck adygean-style" |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
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. |
|
| C56 | Change in the name or address of the patentee | ||
| CP01 | Change in the name or title of a patent holder |
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. |