CN102960778A - Egg product as well as processing method and device thereof - Google Patents
Egg product as well as processing method and device thereof Download PDFInfo
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- CN102960778A CN102960778A CN2012105358682A CN201210535868A CN102960778A CN 102960778 A CN102960778 A CN 102960778A CN 2012105358682 A CN2012105358682 A CN 2012105358682A CN 201210535868 A CN201210535868 A CN 201210535868A CN 102960778 A CN102960778 A CN 102960778A
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Abstract
The invention discloses an egg product as well as a processing method and device thereof, relating to the technical field of deep processing of egg products and being invented for ensuring that the egg product meets the requirements for convenience and rapidness and the nutritional components of the egg product can be effectively increased and remained. The method comprises the following steps of: preparing egg product processing raw materials, wherein the processing raw materials include egg powder, starch, edible oil, seasoning and water, the egg powder and the starch are 60% of the total weight of the processing raw materials, the edible oil, the seasoning and the water are 40% of the total weight of the processing raw materials; the egg powder is 20-50% of the total weight of the processing raw materials, the starch is 10-30% of the total weight of the processing raw materials, the edible oil is 1-3% of the total weight of the processing raw materials, the seasoning is 15-25% of the total weight of the processing raw materials and the water is 12-24% of the total weight of the processing raw materials; stirring the processing raw materials into dough; forming the stirred dough into granules; and carrying out microwave processing on the formed granulated materials to obtain a granulated egg product.
Description
Technical field
The present invention relates to egg products deep process technology field, relate in particular to the device of a kind of egg products and processing method thereof, preserved egg goods.
Background technology
Follow socioeconomic development, people require to improve constantly to material and culture, and society and rhythm of life are also being accelerated, and instant food emerges rapidly, thereby also drive the development of the relevant industries such as various convenient batchings, supplementary material.
Although present instant food is convenient, the drawback of its process technology has caused the nutrient loss of instant food.Take egg products as example, a kind of processing method is to utilize the heated-air drying egg products in the prior art, namely the outside from material begins heating, moisture evaporates from outside to inside, rate of drying is slow, and dry large to nutritional labeling destruction for a long time, and the ascites of dried product is poor, can not reach fast and easily purpose.Also having a kind of processing method is to utilize the dry egg products of freezing mode, although this mode can reach purpose quick and maintenance egg products nutritional labeling, its manufacture continuity is relatively poor, and production cost is too high.Can not reach popularization and popular.
Therefore, how can make instant food convenient and swift, can effectively increase and keep again the nutritional labeling of instant food is the main direction that those skilled in the art study.
Summary of the invention
The embodiment of the invention provides the device of a kind of egg products and processing method thereof, preserved egg goods, can make egg products convenient and swift, can effectively increase and keep again the nutritional labeling of egg products.
The embodiment of the invention adopts following technical scheme:
A kind of processing method of egg products comprises:
The configuration egg products process raw material, and described processing raw material comprises: egg powder, starch, edible oil, flavoring, water; Described egg powder and described starch account for 60% of the described gross weight that processes raw material, and described edible oil, flavoring and water account for 40% of the described gross weight that processes raw material; Wherein, described egg powder accounts for the 20%-50% of the described gross weight that processes raw material, described starch accounts for the 10%-30% of the described gross weight that processes raw material, described edible oil accounts for the 1%-3% of the described gross weight that processes raw material, described flavoring accounts for the 15%-25% of the described gross weight that processes raw material, and described water accounts for the 12%-24% of the described gross weight that processes raw material;
Described processing raw material stirred into dough;
The dough that stirs is carried out the graininess moulding;
Material after the graininess moulding is carried out microwave processing process, obtain granular egg products.
A kind of processing unit (plant) of egg products comprises:
The batching unit is used for the configuration egg products and processes raw material, and the configuration egg products process raw material, and described processing raw material comprises: egg powder, starch, edible oil, flavoring, water; Described egg powder and described starch account for 60% of the described gross weight that processes raw material, and described edible oil, flavoring and water account for 40% of the described gross weight that processes raw material; Wherein, described egg powder accounts for the 20%-50% of the described gross weight that processes raw material, described starch accounts for the 10%-30% of the described gross weight that processes raw material, described edible oil accounts for the 1%-3% of the described gross weight that processes raw material, described flavoring accounts for the 15%-25% of the described gross weight that processes raw material, and described water accounts for the 12%-24% of the described gross weight that processes raw material;
Dough is made the unit, is used for stirring into dough by processing raw material of described batching unit acquisition;
Forming unit is used for that described dough is made the dough that the unit stirs and carries out the graininess moulding;
The processing processing unit is used for being undertaken by the material after the graininess moulding of described forming unit acquisition microwave processing and processes, and obtains granular egg products.
The egg products that a kind of processing method of utilizing aforementioned egg products processes.
The device of the egg products of the embodiment of the invention and processing method thereof, preserved egg goods utilizes the rational proportion of egg powder and various auxiliary materials, realizes providing the purpose of the egg products that comprise multiple nutritional components; Utilize simultaneously various raw material rational proportions, process through microwave drying processing again, formed the dehydrating prods of inner fluffy structure, thereby the egg products chance hot water of realizing the embodiment of the invention gets final product Fast Restoration, thereby reached conveniently purpose; Have again, utilize the microwave process technology that the material internal moisture is sharply distributed from inside to outside, namely make the dry materials effect in the short time at the utmost point, thereby effectively keep the nutritional labeling of material not to be destroyed.Thereby, can reach effective increase and keep the purpose of the nutritional labeling of egg products.
Description of drawings
In order to be illustrated more clearly in the technical scheme of the embodiment of the invention, the accompanying drawing of required use was done a simply introduction during the below will describe embodiment, apparently, accompanying drawing in the following describes only is some embodiments of the present invention, for those of ordinary skills, under the prerequisite of not paying creative work, can also obtain according to these accompanying drawings other accompanying drawing.
Fig. 1 is the processing method schematic diagram of the egg products of the embodiment of the invention one;
Fig. 2 is the processing unit (plant) structure chart of the egg products of the embodiment of the invention two;
Fig. 3 is the processing unit (plant) schematic diagram of the egg products of the embodiment of the invention two.
The specific embodiment
Below in conjunction with the accompanying drawing in the embodiment of the invention, the technical scheme in the embodiment of the invention is clearly and completely described, obviously, described embodiment only is the present invention's part embodiment, rather than whole embodiment.Based on the embodiment among the present invention, those of ordinary skills belong to the scope of protection of the invention not making the every other embodiment that obtains under the creative work prerequisite.
As shown in Figure 1, the processing method of the egg products of the embodiment of the invention one comprises the steps:
Wherein, various raw materials need to accurately be weighed.Preferably, described egg powder accounts for the 35%-45% of the described gross weight that processes raw material, and the egg products of like this can more effective assurance making are after recovery near real egg shape.
For example, in concrete operations, can be according to the various raw materials of following proportional arrangement: egg powder accounts for 40% of the gross weight that processes raw material, starch accounts for 20% of the gross weight that processes raw material, edible oil accounts for 2% of the gross weight that processes raw material, flavoring accounts for 20% of the gross weight that processes raw material, and water accounts for 18% of the gross weight that processes raw material.
Wherein, described flavoring comprises sugar, salt, monosodium glutamate etc., and described edible oil can adopt corn oil.In flavoring, the ratio of sugar, salt, monosodium glutamate can be according to the needs setting of taste.
Described described processing raw material stirred in the dough, add first egg powder and starch, add again the liquid material that is formed by described flavoring and water-solubleization, then in special-purpose dough mixing machine, stir into dough.When stirring in special-purpose dough mixing machine, first low speed, again middling speed, stirring at low speed again are until the surface is till the smooth dough.
Wherein, in carrying out the graininess moulding, the spherical shape of the specification of the particle of formation take diameter as 1-30mm is as best.
In this step, the material after the graininess moulding to be processed by microwave processing with one fixed width and even thickness, microwave frequency is 2400HZ, be 130-150 second process time.Can guarantee like this uniformity that the heating material after microwave is to moulding is processed, thereby make granule interior form the fluffy state of uniform porous, more help egg products can meet the hot water Fast Restoration at dry product.
As seen from the above, in embodiments of the present invention, utilize the rational proportion of egg powder and various auxiliary materials, realize providing the purpose of the egg products that comprise multiple nutritional components; Utilize simultaneously various raw material rational proportions, process through microwave drying processing again, formed the dehydrating prods of inner fluffy structure, thereby the egg products chance hot water of realizing the embodiment of the invention gets final product Fast Restoration, thereby reached conveniently purpose; Have again, utilize the microwave process technology that the material internal moisture is sharply distributed from inside to outside, namely make the dry materials effect in the short time at the utmost point, thereby effectively keep the nutritional labeling of material not to be destroyed.Thereby, can reach effective increase and keep the purpose of the nutritional labeling of egg products.
According to the method described above the egg products that obtain of processing be faint yellow to buff, irregular particle shape, have the egg peculiar taste, and its ascites rate is generally more than 380%.
In the sale process, the egg products of making according to the method described above can be packed by specification.In packaging process, the food that inner packing is used is processed with the two-layer heat sealing of plastic packaging bag, in order to avoid the dry product moisture absorption; External packing will be with high-intensity corrugated case in order to avoid product be subjected to extraneous extruding to affect the product particle shape.
As shown in Figure 2, the processing unit (plant) of the egg products of the embodiment of the invention two comprises:
Batching unit 21 is used for the configuration egg products and processes raw material, and the configuration egg products process raw material, and described processing raw material comprises: egg powder, starch, edible oil, flavoring, water; Described egg powder and described starch account for 60% of the described gross weight that processes raw material, and described edible oil, flavoring and water account for 40% of the described gross weight that processes raw material; Wherein, described egg powder accounts for the 20%-50% of the described gross weight that processes raw material, described starch accounts for the 10%-30% of the described gross weight that processes raw material, described edible oil accounts for the 1%-3% of the described gross weight that processes raw material, described flavoring accounts for the 15%-25% of the described gross weight that processes raw material, and described water accounts for the 12%-24% of the described gross weight that processes raw material;
Dough is made the unit, is used for stirring into dough by processing raw material of described batching unit acquisition;
Dough is made unit 22, is used for stirring into dough by described batching unit 21 processing raw material of acquisition;
Forming unit 23 is used for that described dough is made the dough that unit 22 stirs and carries out the graininess moulding;
Processing processing unit 24 is used for being undertaken by the material after the graininess moulding of described forming unit 23 acquisitions microwave processing and processes, and obtains granular egg products.
Wherein, described dough is made unit 22 and specifically is used for described described processing raw material being stirred into dough, adds first egg powder and starch, adds the liquid material that is formed by described flavoring and water-solubleization again, then stirs into dough in dough mixing machine.
Wherein, the material of described processing processing unit 24 after with the graininess moulding carries out microwave processing when processing, and microwave frequency is 2400HZ, and be 130-150 second process time.Can guarantee like this uniformity that the heating material after microwave is to moulding is processed, thereby make granule interior form the fluffy state of uniform porous, more help egg products can meet the hot water Fast Restoration at dry product.And described granular egg products are the spherical shape of diameter 1-30mm.
If with production marketing, as shown in Figure 3, the processing unit (plant) of the egg products of the embodiment of the invention two also can comprise packaging unit 25, is used for comprising the egg products of making.In packaging process, the food that inner packing is used is processed with the two-layer heat sealing of plastic packaging bag, in order to avoid the dry product moisture absorption; External packing will be with high-intensity corrugated case in order to avoid product be subjected to extraneous extruding to affect the product particle shape.
The embodiment of the invention three also provides a kind of egg products that obtain according to the processing method of the embodiment of the invention one.These egg products are that graininess, inside are cellular, meet the hot water recovery that can absorb water fast, can be widely used in instant, the instant food
The above; be the specific embodiment of the present invention only, but protection scope of the present invention is not limited to this, anyly is familiar with those skilled in the art in the technical scope that the present invention discloses; can expect easily changing or replacing, all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain of described claim.
Claims (14)
1. the processing method of egg products is characterized in that, comprising:
The configuration egg products process raw material, and described processing raw material comprises: egg powder, starch, edible oil, flavoring, water; Described egg powder and described starch account for 60% of the described gross weight that processes raw material, and described edible oil, flavoring and water account for 40% of the described gross weight that processes raw material; Wherein, described egg powder accounts for the 20%-50% of the described gross weight that processes raw material, described starch accounts for the 10%-30% of the described gross weight that processes raw material, described edible oil accounts for the 1%-3% of the described gross weight that processes raw material, described flavoring accounts for the 15%-25% of the described gross weight that processes raw material, and described water accounts for the 12%-24% of the described gross weight that processes raw material;
Described processing raw material stirred into dough;
The dough that stirs is carried out the graininess moulding;
Material after the graininess moulding is carried out microwave processing process, obtain granular egg products.
2. method according to claim 1 is characterized in that, described egg powder accounts for the 35%-45% of the described gross weight that processes raw material.
3. method according to claim 1 and 2 is characterized in that, described egg powder accounts for 40% of the described gross weight that processes raw material, and starch accounts for 20% of the described gross weight that processes raw material.
4. method according to claim 1 and 2 is characterized in that, described described processing raw material is stirred in the dough, adds first egg powder and starch, adds the liquid material that is formed by described flavoring and water-solubleization again, then stirs into dough in dough mixing machine.
5. method according to claim 1 and 2 is characterized in that, described when the material after the graininess moulding is carried out microwave processing and processes, microwave frequency is 2400HZ, and be 130-150 second process time.
6. method according to claim 5 is characterized in that, described granular egg products are the spherical shape of diameter 1-30mm.
7. method according to claim 1 and 2 is characterized in that, described flavoring comprises sugar, salt, monosodium glutamate, and described edible oil is corn oil.
8. method according to claim 1 and 2 is characterized in that, described method also comprises:
Described egg products are packed.
9. the processing unit (plant) of egg products is characterized in that, comprising:
The batching unit is used for the configuration egg products and processes raw material, and the configuration egg products process raw material, and described processing raw material comprises: egg powder, starch, edible oil, flavoring, water; Described egg powder and described starch account for 60% of the described gross weight that processes raw material, and described edible oil, flavoring and water account for 40% of the described gross weight that processes raw material; Wherein, described egg powder accounts for the 20%-50% of the described gross weight that processes raw material, described starch accounts for the 10%-30% of the described gross weight that processes raw material, described edible oil accounts for the 1%-3% of the described gross weight that processes raw material, described flavoring accounts for the 15%-25% of the described gross weight that processes raw material, and described water accounts for the 12%-24% of the described gross weight that processes raw material;
Dough is made the unit, is used for stirring into dough by processing raw material of described batching unit acquisition;
Forming unit is used for that described dough is made the dough that the unit stirs and carries out the graininess moulding;
The processing processing unit is used for being undertaken by the material after the graininess moulding of described forming unit acquisition microwave processing and processes, and obtains granular egg products.
10. device according to claim 9, it is characterized in that described dough is made the unit and specifically is used for described described processing raw material being stirred into dough, adds first egg powder and starch, add again the liquid material that is formed by described flavoring and water-solubleization, then in dough mixing machine, stir into dough.
11. device according to claim 9 is characterized in that, the material of described processing processing unit after with the graininess moulding carries out microwave processing when processing, and microwave frequency is 2400HZ, and be 130-150 second process time.
12. arbitrary described device is characterized in that according to claim 9-11, described device also comprises:
Packaging unit is used for comprising the egg products of making.
13. arbitrary described device is characterized in that according to claim 9-11, described granular egg products are the spherical shape of diameter 1-30mm.
14. egg products that utilize the arbitrary described method of claim 1-8 to process.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105358682A CN102960778A (en) | 2012-12-12 | 2012-12-12 | Egg product as well as processing method and device thereof |
| CN201310131560.6A CN103238865B (en) | 2012-12-12 | 2013-06-19 | Egg product as well as method and device for processing egg product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105358682A CN102960778A (en) | 2012-12-12 | 2012-12-12 | Egg product as well as processing method and device thereof |
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| Publication Number | Publication Date |
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| CN102960778A true CN102960778A (en) | 2013-03-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2012105358682A Pending CN102960778A (en) | 2012-12-12 | 2012-12-12 | Egg product as well as processing method and device thereof |
| CN201310131560.6A Ceased CN103238865B (en) | 2012-12-12 | 2013-06-19 | Egg product as well as method and device for processing egg product |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310131560.6A Ceased CN103238865B (en) | 2012-12-12 | 2013-06-19 | Egg product as well as method and device for processing egg product |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125980A (en) * | 2013-03-15 | 2013-06-05 | 开封太阳金明食品有限公司 | Egg-contained dry food |
| CN104286949A (en) * | 2014-07-22 | 2015-01-21 | 吉林厚德食品有限公司 | Integrated egg slice processing device and egg slice processing method |
| CN114557611A (en) * | 2020-11-27 | 2022-05-31 | 佛山市顺德区美的电热电器制造有限公司 | Food preparation method, apparatus and system and storage medium |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103968646A (en) * | 2014-05-20 | 2014-08-06 | 南京财经大学 | Radio frequency and microwave drying method for preventing ultrahigh moisture grain from mildewing |
| 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 |
| CN105851920A (en) * | 2016-04-14 | 2016-08-17 | 吉林厚德食品有限公司 | Egg product processing method and device and egg products |
| CN105901533A (en) * | 2016-04-28 | 2016-08-31 | 吉林厚德食品有限公司 | Minced meat product and method and device for processing same |
| CN105942279A (en) * | 2016-05-16 | 2016-09-21 | 吉林厚德食品有限公司 | Method and device for processing quick-frozen prepared food |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1218632A (en) * | 1998-11-05 | 1999-06-09 | 四川省蜀光甘薯有限责任公司 | Processing method for puffed potato chip and strip of whole potato powder |
| CN100333646C (en) * | 2005-06-06 | 2007-08-29 | 江南大学 | Microwave refrigerated sponge cake dough, and its making method |
| CN101564129B (en) * | 2009-05-26 | 2012-05-30 | 江南大学 | Frozen oat flour dough and production method thereof |
| CN102805139A (en) * | 2012-08-31 | 2012-12-05 | 江苏省农业科学院 | Processing method of natural high-nutrition pumpkin pie |
-
2012
- 2012-12-12 CN CN2012105358682A patent/CN102960778A/en active Pending
-
2013
- 2013-06-19 CN CN201310131560.6A patent/CN103238865B/en not_active Ceased
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125980A (en) * | 2013-03-15 | 2013-06-05 | 开封太阳金明食品有限公司 | Egg-contained dry food |
| CN104286949A (en) * | 2014-07-22 | 2015-01-21 | 吉林厚德食品有限公司 | Integrated egg slice processing device and egg slice processing method |
| CN114557611A (en) * | 2020-11-27 | 2022-05-31 | 佛山市顺德区美的电热电器制造有限公司 | Food preparation method, apparatus and system and storage medium |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103238865B (en) | 2014-08-27 |
| CN103238865A (en) | 2013-08-14 |
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Application publication date: 20130313 |