CN103876209A - Freeze-dried laver egg drop soup and production technology thereof - Google Patents
Freeze-dried laver egg drop soup and production technology thereof Download PDFInfo
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- CN103876209A CN103876209A CN201410112089.0A CN201410112089A CN103876209A CN 103876209 A CN103876209 A CN 103876209A CN 201410112089 A CN201410112089 A CN 201410112089A CN 103876209 A CN103876209 A CN 103876209A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
Abstract
The invention belongs to the field of a food processing technology, and particularly relates to freeze-dried laver egg drop soup and a production technology thereof. The freeze-dried laver egg drop soup is prepared from laver, eggs, a carrot, chive, edible salt, protamine, monosodium glutamate, raw potato starch and white pepper according to a certain weight ratio, and is prepared by the steps of washing, disinfecting, rinsing, cutting, blanching, cooling, disinfecting, rinsing, draining off, whipping eggs and stirring, cooking egg drop soup, mixing, traying, carrying out quick-freezing and freeze-drying, and discharging. The freeze-dried laver egg drop soup has the beneficial effects of being ready to eat after being brewed by hot water, being light in weight, convenient to carry, long in shelf life, rich in nutrition, good in taste and simple in making technology, thus being preferred instant soup for home life and travel of people.
Description
(1) technical field
The invention belongs to food processing technology field, particularly a kind of freeze-drying Seaweed egg flower soup and production technology thereof.
(2) background technology
Seaweed egg flower soup is one soup that people often will use while having a meal, and in laver, protein, iron, phosphorus, calcium, riboflavin, carrotene equal size occupy the hat of various vegetables, have the laudatory title of " nutrition treasure-house "; The nutritive value of egg has just been said nothing of.Laver is seafood, easily gets damp rotten, should be packed into black-food bag and be placed in low temperature drying place, or put into refrigerator, just can keep its taste and nutrition.Many times, we travel outdoors etc. can only be now to do now to eat, but condition is inadequate again, and the too trouble that seems, can not serve as instant food and use.
(3) summary of the invention
The present invention is in order to make up the deficiencies in the prior art, provide a kind of nutritious, can steep instant, lightweight, be easy to carry, long shelf-life, taste are good, the simple freeze-drying Seaweed egg flower soup of technique and production technology thereof.
The present invention is achieved through the following technical solutions:
A kind of freeze-drying Seaweed egg flower soup, it is characterized in that: be to be made by the raw material of following parts by weight: 1～3 part of laver, 55～65 parts, egg, 8～12 parts, carrot, 6～8 parts of chives, 4.5～5.5 parts of edible salts, 3～4 parts of milts, 3～5 parts of monosodium glutamates, 5～9 parts of potato fecula, 0.4～0.6 part of white pepper.
Preferably, be to be made by the raw material of following parts by weight: 2 parts of lavers, 60.8 parts, egg, 10.1 parts, carrot, 7.1 parts of chives, 4.9 parts of edible salts, 3.4 parts of milts, 4.1 parts of monosodium glutamates, 7.1 parts of potato fecula, 0.5 part of white pepper.
A production technology for freeze-drying Seaweed egg flower soup, is characterized in that: comprise the following steps:
(1), select, pretreated feedstock: chive goes root to remove cured leaf, and carrot decaptitates, and will rot, have color spot and insect pest damaged portion to take out, and picks egg, rejects the egg that has breakage, peculiar smell and variable color in egg, picks fresh, free of contamination laver;
(2), clean: clean laver, carrot and chive with cleaning machine, thoroughly clean dirt, the worm's ovum on raw material surface;
(3), sterilization: laver, carrot and the chive after cleaning soaks 5～7 minutes with the clorox of 200PPM;
(4), rinsing: with the raw material after circulating water rinsing sterilization thoroughly to remove the disinfectant that remains in raw material surface, after do chlorine residue and detect;
(5), cutting: laver is cut to the segment of 25～30mm length and width, and carrot is cut to the thin slice of 10mm × 10mm × 1～2mm, and chive is cut to the section of long 2～4mm;
(6), blanching: chive blanching 3～5 seconds, carrot blanching 80～120 seconds;
(7), cooling: chive, carrot slice after blanching cool down in circulating water;
(8), sterilization: soak the dish grain cutting for 5～7 minutes with the clorox of 150PPM;
(9), rinsing: with circulating water rinsing thoroughly to remove the disinfectant that remains in raw material surface, after do chlorine residue detect;
(10), drain: get rid of raw material surface moisture with drum centrifuge;
(11), beat eggs, stir: egg is cracked egg liquid is flowed in stainless steel cask, use agitator yolk, egg white mixing and stirring;
(12), boiled egg flower: add water in steam-jacked kettle, water adds pre-molten potato fecula constantly to stir after opening, and after then adding while stirring egg liquid, egg liquid to add to boil into egg and spending, pulls pot out immediately with strainer;
(13), mix: by added together to the chive of handling well, carrot, edible salt, milt, monosodium glutamate, white pepper and dry laver, then add egg flower to stir;
(14), paving dish: in pallet, the quality of paving dish is at 48～50 grams of every lattice the Tonga of being weighed;
(15), quick-frozen: quick freezing repository temperature is dropped to-30 DEG C and then put material, wait material central temperature to drop to-30 DEG C of quick-frozens 2 hours;
(16), freeze-drying: the good material of prefreezing is pushed in freeze dryer, and point 9 stages heat, and heat 44.5 hours, and vacuum is set as 30～60Pa, and freeze drying box flaggy temperature is made as 20～80 DEG C;
(17), discharging: take out product, be put on package post and pack rapidly.
Preferably, in step (3), use the clorox of 200PPM to soak 6 minutes.
Preferably, in step (5), laver is cut to the segment of 28mm length and width, and carrot is cut to the thin slice of 10mm × 10mm × 1.5mm, and chive is cut to the section of long 3mm.
Preferably, in step (6), chive blanching 4 seconds, carrot blanching 100 seconds.
Preferably, in step (8), use the clorox of 150PPM to soak 6 minutes.
Preferably, in step (14), the quality of paving dish is at 49 grams of every lattice.
Preferably, in step (17), pack environment temperature is controlled at 20～25 DEG C, and ambient humidity is controlled at below 20%.
Preferably, in step (17), pack environment temperature is controlled at 22 DEG C.
After the freeze-drying of this product, average every focuses on 8.4 grams of left and right, and largest block weight is at 8.72 grams, and smallest blocks weight is at 7.45 grams; Product is not crisp, can pack; Moisture is in 2.1% left and right.
The invention has the beneficial effects as follows: washing open with hot water is edible, lightweight, be easy to carry, long shelf-life, nutritious, taste is good, and manufacture craft is simple, be people at home and the first-selected instant soup of travelling.
(4) brief description of the drawings
Below in conjunction with accompanying drawing, the present invention is further illustrated.
Accompanying drawing 1 is production technological process of the present invention;
Accompanying drawing 2 is freeze-dry process step parameter figure of the present invention;
(5) detailed description of the invention
Embodiment 1:
Raw material proportioning: laver 1kg, egg 55kg, carrot 8kg, chive 6kg, edible salt 4.5kg, milt 3kg, monosodium glutamate 3kg, potato fecula 5kg, white pepper 0.4kg.
Preparation method:
Select the porphyra haitanensis of 3～4 water, with turnip with red inside, radish decaptitates, will rot, color spot and insect pest damaged portion take out, and use little chive of the four seasons, chive goes root to remove cured leaf, picks egg, rejects the egg that has breakage, peculiar smell and variable color in egg.Clean laver, carrot and chive with cleaning machine, thoroughly clean dirt, the worm's ovum on raw material surface, laver, carrot and the chive after cleaning soaks 6 minutes with the clorox of 200PPM, because vegetables and eggs product surface have been easy to microbial reproduction.With the raw material after circulating water rinsing sterilization thoroughly to remove the disinfectant that remains in raw material surface, after do chlorine residue and detect.Laver is cut to the segment of 28mm length and width, carrot is cut to the thin slice of 10mm × 10mm × 1.5mm, and chive is cut to the section of long 3mm, and by chive blanching 4 seconds, carrot blanching 100 seconds cooled down the chive after blanching, carrot slice in circulating water.Soak the dish grain cutting for 6 minutes with the clorox of 150PPM, with circulating water rinsing thoroughly to remove the disinfectant that remains in raw material surface, after do chlorine residue and detect, get rid of all raw material surface moistures with drum centrifuge.Egg is cracked egg liquid is flowed in stainless steel cask, with agitator yolk, egg white mixing and stirring, in steam-jacked kettle, add quantitative water, the amount control adding water is that can to make the ratio of starch solution be 2%, water is opened 98 DEG C of rear temperature controls, adds pre-molten starch constantly to stir, and then adds while stirring egg liquid, egg liquid is pulled pot out with strainer after adding and boiling into egg and spend immediately.By added together to the chive of handling well, carrot, toppings and dry laver, then add egg flower to stir, be stir for fear of egg flower too broken like this; The Tonga of being weighed, in pallet, the quality of paving dish is at 49 grams of every lattice, and whole by doctor blade, neatly even; Adopt quick freezing, the ice crystal of formation is little, little to the cellular damage of material, after freeze-drying rehydration good, quality of material is good, but distillation slower.Slow freezing, the ice crystal of formation is larger, and the passage that the space after distillation is linked to be is larger, be convenient to the effusion of moisture, rate of sublimation is fast, but after freeze-drying, rehydration is slow, take middling speed freezing method, quick freezing repository temperature is dropped to-30 DEG C and then put material, wait material central temperature to drop to-30 DEG C of quick-frozens 2 hours.The good material of prefreezing is pushed in freeze dryer, according to as shown in Figure 2 material being heated to freeze-drying.Finally, take out product from testing machine, be put on package post and pack rapidly, and pack environment temperature is controlled to 22 DEG C of left and right, ambient humidity is controlled at below 20%.
Embodiment 2:
Raw material proportioning: laver 3kg, egg 65kg, carrot 12kg, chive 8kg, edible salt 5.5kg, milt 4kg, monosodium glutamate 5kg, potato fecula 9kg, white pepper 0.6kg.
Preparation method:
With embodiment 1.
Embodiment 3:
Raw material proportioning: laver 2kg, egg 60.8kg, carrot 10.1kg, chive 7.1kg, edible salt 4.9kg, milt 3.4kg, monosodium glutamate 4.1kg, potato fecula 7.1kg, white pepper 0.5kg.
Preparation method:
With embodiment 1.
Claims (10)
1. a freeze-drying Seaweed egg flower soup, it is characterized in that: be to be made by the raw material of following parts by weight: 1～3 part of laver, 55～65 parts, egg, 8～12 parts, carrot, 6～8 parts of chives, 4.5～5.5 parts of edible salts, 3～4 parts of milts, 3～5 parts of monosodium glutamates, 5～9 parts of potato fecula, 0.4～0.6 part of white pepper.
2. a kind of freeze-drying Seaweed egg flower soup according to claim 1, it is characterized in that: be to be made by the raw material of following parts by weight: 2 parts of lavers, 60.8 parts, egg, 10.1 parts, carrot, 7.1 parts of chives, 4.9 parts of edible salts, 3.4 parts of milts, 4.1 parts of monosodium glutamates, 7.1 parts of potato fecula, 0.5 part of white pepper.
3. a production technology for freeze-drying Seaweed egg flower soup, is characterized in that: comprise the following steps:
(1), select, pretreated feedstock: chive goes root to remove cured leaf, and carrot decaptitates, and will rot, have color spot and insect pest damaged portion to take out, and picks egg, rejects the egg that has breakage, peculiar smell and variable color in egg, picks fresh, free of contamination laver;
(2), clean: clean laver, carrot and chive with cleaning machine, thoroughly clean dirt, the worm's ovum on raw material surface;
(3), sterilization: laver, carrot and the chive after cleaning soaks 5～7 minutes with the clorox of 200PPM;
(4), rinsing: with the raw material after circulating water rinsing sterilization thoroughly to remove the disinfectant that remains in raw material surface, after do chlorine residue and detect;
(5), cutting: laver is cut to the segment of 25～30mm length and width, and carrot is cut to the thin slice of 10mm × 10mm × 1～2mm, and chive is cut to the section of long 2～4mm;
(6), blanching: chive blanching 3～5 seconds, carrot blanching 80～120 seconds;
(7), cooling: chive, carrot slice after blanching cool down in circulating water;
(8), sterilization: soak the dish grain cutting for 5～7 minutes with the clorox of 150PPM;
(9), rinsing: with circulating water rinsing thoroughly to remove the disinfectant that remains in raw material surface, after do chlorine residue detect;
(10), drain: get rid of raw material surface moisture with drum centrifuge;
(11), beat eggs, stir: egg is cracked egg liquid is flowed in stainless steel cask, use agitator yolk, egg white mixing and stirring;
(12), boiled egg flower: add water in steam-jacked kettle, water adds pre-molten potato fecula constantly to stir after opening, and after then adding while stirring egg liquid, egg liquid to add to boil into egg and spending, pulls pot out immediately with strainer;
(13), mix: by added together to the chive of handling well, carrot, edible salt, milt, monosodium glutamate, white pepper and dry laver, then add egg flower to stir;
(14), paving dish: in pallet, the quality of paving dish is at 48～50 grams of every lattice the Tonga of being weighed;
(15), quick-frozen: quick freezing repository temperature is dropped to-30 DEG C and then put material, wait material central temperature to drop to-30 DEG C of quick-frozens 2 hours;
(16), freeze-drying: the good material of prefreezing is pushed in freeze dryer, and point 9 stages heat, and heat 44.5 hours, and vacuum is set as 30～60Pa, and freeze drying box flaggy temperature is made as 20～80 DEG C;
(17), discharging: take out product, be put on package post and pack rapidly.
4. the production technology of a kind of freeze-drying Seaweed egg flower soup according to claim 3, is characterized in that: in step (3), use the clorox of 200PPM to soak 6 minutes.
5. the production technology of a kind of freeze-drying Seaweed egg flower soup according to claim 3, is characterized in that: in step (5), laver is cut to the segment of 28mm length and width, and carrot is cut to the thin slice of 10mm × 10mm × 1.5mm, and chive is cut to the section of long 3mm.
6. the production technology of a kind of freeze-drying Seaweed egg flower soup according to claim 3, is characterized in that: in step (6), and chive blanching 4 seconds, carrot blanching 100 seconds.
7. the production technology of a kind of freeze-drying Seaweed egg flower soup according to claim 3, is characterized in that: in step (8), use the clorox of 150PPM to soak 6 minutes.
8. the production technology of a kind of freeze-drying Seaweed egg flower soup according to claim 3, is characterized in that: in step (14), the quality of paving dish is at 49 grams of every lattice.
9. the production technology of a kind of freeze-drying Seaweed egg flower soup according to claim 3, is characterized in that: in step (17), pack environment temperature is controlled at 20～25 DEG C, and ambient humidity is controlled at below 20%.
10. the production technology of a kind of freeze-drying Seaweed egg flower soup according to claim 9, is characterized in that: in step (17), pack environment temperature is controlled at 22 DEG C.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106136177A (en) * | 2015-09-25 | 2016-11-23 | 烟台大学 | A kind of Sargassum fusiforme (Harv.) Setch instant soup and preparation method thereof |
| CN106262937A (en) * | 2016-08-30 | 2017-01-04 | 宁波飞润海洋生物科技股份有限公司 | One main laver squid milt and production method thereof |
| CN106974243A (en) * | 2017-03-11 | 2017-07-25 | 烟台问天阁生物科技有限公司 | A kind of convenient and instant sea cucumber seaweed soup and preparation method thereof |
| CN109198551A (en) * | 2018-11-16 | 2019-01-15 | 湖南吉祥食品有限公司 | A kind of day lily seaweed dried shrimp soup and preparation method thereof |
| CN110839851A (en) * | 2019-12-05 | 2020-02-28 | 山东农业大学 | Convenient instant okra and egg flower soup packet and preparation method thereof |
| CN116671617A (en) * | 2023-06-09 | 2023-09-01 | 阿一波食品有限公司 | Laver egg flower soup block and production line thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106136177A (en) * | 2015-09-25 | 2016-11-23 | 烟台大学 | A kind of Sargassum fusiforme (Harv.) Setch instant soup and preparation method thereof |
| CN106262937A (en) * | 2016-08-30 | 2017-01-04 | 宁波飞润海洋生物科技股份有限公司 | One main laver squid milt and production method thereof |
| CN106974243A (en) * | 2017-03-11 | 2017-07-25 | 烟台问天阁生物科技有限公司 | A kind of convenient and instant sea cucumber seaweed soup and preparation method thereof |
| CN109198551A (en) * | 2018-11-16 | 2019-01-15 | 湖南吉祥食品有限公司 | A kind of day lily seaweed dried shrimp soup and preparation method thereof |
| CN110839851A (en) * | 2019-12-05 | 2020-02-28 | 山东农业大学 | Convenient instant okra and egg flower soup packet and preparation method thereof |
| CN116671617A (en) * | 2023-06-09 | 2023-09-01 | 阿一波食品有限公司 | Laver egg flower soup block and production line thereof |
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| CN103876209B (en) | 2016-03-16 |
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