CN103251071A - Dried egg product and its production technology - Google Patents

Abstract

Relating to the deep processing field of eggs, the invention relates to a dried egg product and its production technology. The dried egg product includes white granulated sugar, edible salt, soy sauce, spices, rice protein isolate and a whole egg liquid. The production technology comprises conducting blending, filtering, injection molding, cooking and demoulding to obtain a dried egg semi-finished product, then putting it into a marinating soup to performing marinating till obtaining a dried egg, then carrying out packaging, sterilizing and encasing, thus obtaining a finished product. According to the formula of the product, the dried egg product is added with a small amount of rice protein, which is low antigenicity protein, does not cause any allergic reaction, and is very beneficial to production of infant food. Rice protein not only has the unique nutritional functions, but also has other health care functions. Recent researches show that, rice protein can reduce the content of serum cholesterol, has high nutritional value, is on a par with eggs, milk and beef, and has very high biological value.

Description

A kind of egg dryed product and production technology thereof

Technical field:

The present invention relates to egg deep processing field, be specifically related to a kind of egg dryed product and production technology thereof.

Background technology:

Existing egg is not participated in rice gluten in doing, and rice protein mainly is made up of four kinds of albumen such as albumin, globulin, protein,alcohol-soluble and glutelin, it mainly is endosperm protein in the rice slag, formed by albumin (4%～9%), salt dissolubility globulin (10%～11%), pure dissolubility glutelin (3%) and alkali solubility glutelin (66%～78%). in corn gluten protein, the biological value of rice protein (B.V.) and protein score, PS (P.V.) are all than other protein height.The amino acid Compositional balance of rice protein is reasonable, and the amino acid content height, is that other vegetable protein is incomparable.Rice protein is acknowledged as the food protein of high-quality, meets the idealized model that WHO/FAO recommends.The biological value of rice protein is very high, and it is of high nutritive value, and can compare favourably with egg, cow's milk, beef.In addition, rice protein is opposing original shape albumen, can not produce allergic reaction, is very favourable to producing infant food.Rice protein not only has unique trophic function, also has some other health care.Recent studies show that rice protein can reduce the content of serum cholesterol.

Summary of the invention:

Technical problem to be solved by this invention is to overcome the defective of prior art, provides a kind of a kind of egg of content that can reduce serum cholesterol to do.

Technical problem to be solved by this invention realizes by the following technical solutions.

A kind of egg dryed product is characterized in that: the prescription of product comprises white granulated sugar 2%-3%, edible salt 2%-3%, soy sauce 2%-3%, spice 0.3%-0.4%, rice protein isolate 1%-2%, and other is full egg liquid.

Described rice protein isolate adopts the disc-type centrifugal separator that Rice ﹠ peanut milk is separated and obtains.

Egg is done production technology, it is characterized in that: may further comprise the steps:

1) chooses the egg that meets the GB2748 standard;

2) in the egg of choosing, select the big slightly egg of volume, rinse well with clear water;

3) artificial or eggbeater carries out broken shell to the egg after cleaning, and carries out shell liquid and separates;

4) according to the prescription drawn material of product, stirred 5-7 minute;

5) will stir the resulting feed liquid in back filters by 100 order screen packs;

6) feed liquid after will filtering is injected capping in the mould by packing instructions;

7) with 95 ℃-100 ℃ temperature to the feed liquid boiling in the mould 30 minutes;

8) the dried semi-finished product of the egg in mould that obtain after the boiling are cooled off, cold going to about 50 ℃ carried out the demoulding to it;

9) the dried semi-finished product of egg are placed in the halogen soup for preparing.Maintain the temperature at 75 ℃-80 ℃, stew in soy sauce obtained egg in 60 minutes and does;

10) put into packaging bag with egg is dried, adopt vacuum sealer to pack;

11) packaged egg is done 121 ℃ of employings, 15 minutes sterilization process is sterilized;

12) the dried vanning of egg after will sterilizing;

13) obtain the dried finished product of egg.

Halogen soup described in the step 9), halogen soup batching is as follows:

Anistree: 0.050%-0.060%; Fennel: 0.030%-0.040%; Chinese prickly ash: 0.020%-0.030%; Dried orange peel: 0.010%-0.020%; Radix Glycyrrhizae: 0.005%-0.006%; White lotus: 0.005%-0.006%; Cloves: 0.007%-0.008%; Tsaoko: 0.008%-0.009%; Three how: 0.006%-0.007%; Spiceleaf: 0.005%-0.006%; Nutmeg: 0.009%-0.010%; Monosodium glutamate: 0.030%-0.040%; Soy sauce: 0.500%-0.600%; Salt: 0.700%-0.800%, other is water.

The present invention adds a spot of rice gluten in the formula for a product that egg is done, rice gluten is low antigenic type albumen, can not produce allergic reaction, is very favourable to producing infant food.Rice protein not only has unique trophic function, also has some other health care.Recent studies show that rice protein can reduce the content of serum cholesterol, is of high nutritive value, and can compare favourably with egg, cow's milk, beef, and biological value is very high.

The specific embodiment:

For technological means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.

Specific embodiment 1: a kind of egg dryed product and production technology thereof: comprise white granulated sugar 2%, edible salt 2%, soy sauce 2%, spice 0.3%, rice protein isolate 1%, other is full egg liquid, put into halogen soup stew in soy sauce after making the dried semi-finished product of egg by allotment → filtration → injection molding → boiling → demoulding, wherein the batching of halogen soup is: anise: 0.050%; Fennel: 0.030%; Chinese prickly ash: 0.020%; Dried orange peel: 0.010%; Radix Glycyrrhizae: 0.005%; White lotus: 0.005%; Cloves: 0.007%; Tsaoko: 0.008%; Three how: 0.006%; Spiceleaf: 0.005%; Nutmeg: 0.009%; Monosodium glutamate: 0.030%; Soy sauce: 0.500%; Salt: 0.700%, other is water, stew in soy sauce becomes egg to do, again through packing → sterilize → case → obtain finished product.

Specific embodiment 2: a kind of egg dryed product and production technology thereof: comprise white granulated sugar 3%, edible salt 3%, soy sauce 3%, spice 0.4%,, rice protein isolate 2%, other is full egg liquid.Put into halogen soup stew in soy sauce after making the dried semi-finished product of egg by allotment → filtration → injection molding → boiling → demoulding, wherein the batching of halogen soup is: anise: 0.060%; Fennel: 0.040%; Chinese prickly ash: 0.030%; Dried orange peel: 0.020%; Radix Glycyrrhizae: 0.006%; White lotus: 0.006%; Cloves: 0.008%; Tsaoko: 0.009%; Three how: 0.007%; Spiceleaf: 0.006%; Nutmeg: 0.010%; Monosodium glutamate: 0.040%; Soy sauce: 0.600%; Salt: 0.800%, other is water.Stew in soy sauce becomes egg to do, again through packing → sterilize → case → obtain finished product.

Specific embodiment 3: a kind of egg dryed product and production technology thereof: comprise white granulated sugar 2.3%, edible salt 2.2%, soy sauce 2.5%, spice 0.3%,, rice protein isolate 1.2%, other is full egg liquid.Put into halogen soup stew in soy sauce after making the dried semi-finished product of egg by allotment → filtration → injection molding → boiling → demoulding, wherein the batching of halogen soup is: be that 500kg is as the criterion anise: 280g with water; Fennel: 1740g; Chinese prickly ash: 150g; Dried orange peel: 60g; Radix Glycyrrhizae: 30g; White lotus: 30g; Cloves: 40g; Tsaoko: 45g; Three how: 35g; Spiceleaf: 30g; Nutmeg: 50g; Monosodium glutamate: 200g; Soy sauce: 3000g; Salt: 4000g, stew in soy sauce become egg to do, again through packing → sterilize → case → obtain finished product.

More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that describes in above-described embodiment and the specification just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.

Claims (4)

1. egg dryed product is characterized in that: the prescription of product comprises white granulated sugar 2%-3%, edible salt 2%-3%, soy sauce 2%-3%, spice 0.3%-0.4%, rice protein isolate 1%-2%, and other is full egg liquid.

2. according to a kind of egg dryed product described in the claim 1, it is characterized in that: described rice protein isolate adopts the disc-type centrifugal separator that Rice ﹠ peanut milk is separated and obtains.

3. egg is done production technology, it is characterized in that: may further comprise the steps:

1) chooses the egg that meets the GB2748 standard;

2) in the egg of choosing, select the big slightly egg of volume, rinse well with clear water;

3) artificial or eggbeater carries out broken shell to the egg after cleaning, and carries out shell liquid and separates;

4) according to the prescription drawn material of product, stirred 5-7 minute;

5) will stir the resulting feed liquid in back filters by 100 order screen packs;

6) feed liquid after will filtering is injected capping in the mould by packing instructions;

7) with 95 ℃-100 ℃ temperature to the feed liquid boiling in the mould 30 minutes;

8) the dried semi-finished product of the egg in mould that obtain after the boiling are cooled off, cold going to about 50 ℃ carried out the demoulding to it;

9) the dried semi-finished product of egg are placed in the halogen soup for preparing.Maintain the temperature at 75 ℃-80 ℃, stew in soy sauce obtained egg in 60 minutes and does;

10) put into packaging bag with egg is dried, adopt vacuum sealer to pack;

11) packaged egg is done 121 ℃ of employings, 15 minutes sterilization process is sterilized;

12) the dried vanning of egg after will sterilizing;

13) obtain the dried finished product of egg.

4. do production technology according to a kind of egg described in the claim 3, it is characterized in that: the halogen soup described in the step 9), halogen soup batching is as follows:

Anistree: 0.050%-0.060%; Fennel: 0.030%-0.040%; Chinese prickly ash: 0.020%-0.030%; Dried orange peel: 0.010%-0.020%; Radix Glycyrrhizae: 0.005%-0.006%; White lotus: 0.005%-0.006%; Cloves: 0.007%-0.008%; Tsaoko: 0.008%-0.009%; Three how: 0.006%-0.007%; Spiceleaf: 0.005%-0.006%; Nutmeg: 0.009%-0.010%; Monosodium glutamate: 0.030%-0.040%; Soy sauce: 0.500%-0.600%; Salt: 0.700%-0.800%, other is water.