CN104172273A - Method for producing instant flavor egg curd by one-step process - Google Patents
Method for producing instant flavor egg curd by one-step process Download PDFInfo
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- CN104172273A CN104172273A CN201410420581.4A CN201410420581A CN104172273A CN 104172273 A CN104172273 A CN 104172273A CN 201410420581 A CN201410420581 A CN 201410420581A CN 104172273 A CN104172273 A CN 104172273A
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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
- A23L15/00—Egg products; Preparation or treatment thereof
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Abstract
The invention provides a method for producing instant flavor egg curd by a one-step process, belonging to the technical field of food processing. The method sequentially comprises the following steps: checking eggs, washing the eggs, disinfecting the eggs, washing the eggs for the second time, breaking egg shells and agitating. The method is characterized in that after the egg shells are broken, flavor seasonings are directly added into egg liquid and are uniformly mixed to obtain flavor egg liquid; the flavor egg liquid is immediately fills a packaging bag, the packaging bag is vacuumized and sealed, and then the flavor egg liquid is cured to be sterilized, cooled and dehumidified to obtain the instant flavor egg curd. The method combines traditional egg curd processing with marinating and flavor blending and surpasses process technologies of traditional marinated eggs and current egg curd; the method integrates steaming and sterilization and nutrient substances of the instant flavor egg curd are guaranteed to the greatest extent; the safety of the instant flavor egg curd is improved, the cost is reduced, the production rate and the integrated rate of the instant flavor egg curd are improved and the egg curd is convenient and sanitary to eat.
Description
Technical field
The invention belongs to food processing technology field, specifically the dry method of the instant flavored egg of One-step production.
Background technology
The dry production technology of general local flavor egg is all made up of two parts, and Part I is the dry processing of egg; Part II is stew in soy sauce blending.Part I processing step comprises birds, beasts and eggs examination successively, the sterilization of egg body, secondary cleaning, beat eggs, stir, dress mould, steam, Part II processing step comprise successively the demoulding, section or do not cut into slices, stew in soy sauce, rinsing, paving sieve, oven dry, pack, vacuum-pumping and sealing, sterilizing, cooling, cleaning, air-dry warehouse-in.
From above-mentioned technique, the dry production method manufacturing procedure of existing local flavor egg is many, technological process is long, product quality is difficult for control, energy waste is large, increase human cost, be unsuitable for suitability for industrialized production, many patent applications are as " a kind of dried poultry egg preparation method " CN102461918A, " a kind of dried poultry egg preparation method " 200810147626x, " a kind of table egg is done and processing method " CN103040018.A " a kind of preparation method of flavored dried poultry egg " CN101744311A, all belong to above-mentioned two parts processing method, the marinated eggs of current many workshop processings is dry, also be all to be processed by above-mentioned two parts.Existing traditional two parts are produced the dry method of local flavor egg, not only technological process is long, and also science not of processing method, because the dry stew in soy sauce that heats again of the egg that protein has been solidified, make protein superheated cause protein aging, the dry hardening of egg becomes tough, even can cause the sulphion in iron ion and the protein in egg to produce chemical combination, generate the nonabsorbable chemical composition of human body, therefore dry " aging " egg that is actually people's diet of existing traditional spiced egg, not only nondigestible, nutritive value also reduces greatly.
The present inventor gropes through practice, and stew in soy sauce blending dry Part II egg is merged in the dry processing of Part I egg, starts " one-step method " and produces the dry production method of instant flavored egg.
Summary of the invention
Object of the present invention, is existing traditional point of two parts to produce the dry method of local flavor egg, and reforming " one-step method " into, to produce instant flavored egg dry, and technological process is simplified greatly.Shorten egg material and expose the time, ensure that to greatest extent the nutritional labeling of egg does not run off, make constant product quality.
Known according to available data, in 100g egg, containing protein 12.7g, fatty 9.4g, carbohydrate 2.3g, in addition, is also rich in various vitamin and trace element, is worth very high to human nutrition.But nutritive value and the human body of the processing method of egg on egg is very large on the absorption impact of nutritional labeling in egg, as " aging " egg, the old men are with regard to diet, and for example egg should not sugaring heat mixed eating, because being considered to produce Fructoamino-acid, Fructoamino-acid is difficult to be digested by human body, once enter blood of human body, there is hemoglutination, health is had to harm.The present inventor pays special attention to these problems under study for action, but in traditional egg method for processing dried, these problems are often all left in the basket.The present inventor finds under study for action, and the solubility of egg is fine, and the water-soluble and oily fresh fragrant composition of all energy can be miscible with egg liquid, and this directly adds egg liquid that theoretical foundation is provided blending material for " one-step method ".But it must be concentrate that water-soluble fresh fragrant composition is made the aqueous solution, otherwise the aqueous solution adds too much, what be steamed out is not that egg is done but egg flower.
The method that the instant flavored egg of One-step production of the present invention is dry, comprise successively birds, beasts and eggs examination, clean, the sterilization of egg body, secondary cleaning, beat eggs, stirring operation step, after it is characterized in that beating eggs, local flavor aromatizing agent is directly added to egg liquid, stir, obtain local flavor egg liquid, pack local flavor egg liquid into packaging bag immediately, packaging bag digestion resistant non-toxic plastic bag, vacuum-pumping and sealing, send into slaking sterilization in constant temperature and pressure steam copper, steam pressure pot temperature is 112 DEG C ± 2 DEG C, pressure 0.16MPa-0.22Mpa, slaking and sterilization 30min, cooling and dehumidifying and product, indication flavor seasoning is divided into two parts, Part I is base furnish, every 50kg egg liquid is joined salt 1.1-1.2kg, monosodium glutamate 0.23-0.25kg, sugar-free sugar 1.3-1.4kg, can determine consumption according to sugariness and sucrose conversion, powdered soy essence 0.5kg, Part II is local flavor batching, comprise the spiced local flavor of one of them, every 50kg egg liquid is joined 0.3-0.5kg five-spice powder extract, by 0.3-0.5kg five-spice powder, with cloth parcel, add water by weight 1:1, the extraction concentrate of 75-95 DEG C of heating 20min, operation: limit is stirred egg liquid limit and added base furnish, adds base furnish, then adds corresponding flavor seasoning according to different flavor.
Above-mentioned indication be not containing the sugar of fructose, as xylitol, stevioside etc.
Above-mentioned indication local flavor aromatizing agent also comprises flavor of hot, and every 50kg egg liquid is joined the spicy liquid of 0.3-0.5kg, the Zanthoxylum essential oil of 0.3-0.5kg; The every 50kg egg of salt tea local flavor liquid adds Tea Polyphenols 0.3-0.5kg;
Product of the present invention cooks with sterilizing one step and completes, and preserved egg is dry to be completed with the dry processing of local flavor egg one step.
Above-mentioned indication egg body sterilization refers to that the egg after cleaning is put into 250ppm salt solution soaks 5-10min.
After adding local flavor aromatizing agent to stir in above-mentioned steps, with the filtration of 60-80 order stainless steel filtering net, remove broken little eggshell and insoluble sludge.
Above-mentionedly pack packaging bag into, in vacuum-pumping and sealing step, automatic packer metering pack for the pack of egg liquid, seals in advance, then vacuumizes heat-sealing with automatic vacuum bagger, vacuum-0.85--0.9Mpa.
Above-mentioned slaking sterilisation step prevents that product from losing and causing product cavity because of the too high external pressure of interior pressure, bubble coalescence, quick-fried bag, product displacement distortion in bag, the accident that packaging bag distortion and fold cause.
Utilize the dry method of the instant flavored egg of One-step production of the present invention, with different birds, beasts and eggs, add different flavorings and can develop dry the meeting the need of market of a series of instant flavored egg.
feature of the present invention:
1. the present invention's sugar-free sugar used refers to the sugar of fructose, as xylitol, stevioside etc., has sugared sweet taste, but can not add together with protein thermal response generate Fructoamino-acid be detrimental to health, food security, health.
2. technological process of the present invention is simplified greatly than prior art, shortens egg material and exposes the time, has improved quality and the security of product, saves the energy, reduces costs.
3. technique of the present invention, has ensured the nutriment of product to greatest extent, and process does not make protein aging, does not make the nutrition leak of egg.
4. the present invention is not only by dry egg processing and the merging of stew in soy sauce blending two parts, and will cook sterilization and unite two into one.
5. the present invention can use different birds, beasts and eggs, makes different flavor product, has greatly increased the kind of product and the variation of product and has produced, the development of favourable enterprise.
Detailed description of the invention
the processing method operating procedure that the instant flavored egg of One-step production is dry and each process condition
technological process:
Birds, beasts and eggs are checked and accepted---sterilization of egg body---and secondary cleaning---beat eggs---stir blending---pack vacuum---slaking sterilization---cooling---dehumidifying----pack
1, raw material warehouse-in
Fresh egg warehouse entry inspection: packing container is clean, fresh egg outward appearance bright and clean complete, without dirt, without breakage, free from flaw, without mould mark, light is examined without air chamber, shake is without sound, open after egg that egg liquid is contained in white container fastening loose, the transparent free from admixture of egg white of yolk, frenulum is clear, there is the distinctive fragrance of fresh egg, free from extraneous odour.Inspection sampling number: randomly draw 4%, every randomly draw 4.All meet above-mentioned quality person and grant warehouse-in, do not meet one of them person be judged to defective, inaccurate warehouse-in.
Warehouse-in formality: there is the documentary evidence copies such as business license, organization mechanism code card, cultivation licensing, free pratique.
Storage request: fresh egg is deposited necessary; From the liftoff 10-20 centimetre of wall, keep 24 DEG C of following room temperatures, ground is dry and comfortable clean, and pile height is no more than 5, keeps ventilating, and carries out " four is anti-", identifies clearly, does to such an extent that card, account, thing are consistent.In carrying, accomplish to handle with care, strict implement is principle first-in last-out.
2, cleaning, the sterilization of egg body, secondary cleaning, the quality standard of beating eggs and control measure
hints on operation:fresh egg is led out from raw material storage, pick up in 15 ~ 22 DEG C of clear water and rinse, putting into 250ppm salt solution sterilizes 5 ~ 10 minutes again, then putting into 15 ~ 22 DEG C of clear water rinses well again, the eggbeater of making a gift to someone is beaten eggs, the broken de-residual egg liquid to the greatest extent of centrifuge of putting into after little of eggshell, the egg liquid rustless steel container of accomplishing fluently is collected.
quality standard:the raw material egg outward appearance received bright and clean complete, without dirt, without breakage, free from flaw, without mould mark, light is examined without air chamber, shake is without sound, opens after egg that egg liquid is contained in white container fastening loose, the transparent free from admixture of egg white of yolk, frenulum is clear, has the distinctive fragrance of fresh egg, free from extraneous odour.Loose rate≤10% of bursting of yolk, eggshell accounting≤13%, egg liquid residual quantity≤0.5%.As unexpected power failure, the egg liquid of accomplishing fluently must be sent into freezer preservation in time.
hygienic requirements:eggbeater, centrifuge, Work tool, container necessary cleaning and sterilizing every day, clean with clear water again, complete also requirement of working cleaned with clear water, and eggshell and packing material also cleaning in time appear on the scene, and ensure at any time workshop health, guarantee material quality safety.
3, mixing quality standard and control measure
hints on operation:the fresh egg liquid of accomplishing fluently is poured in agitator, start mixer, rotate 5 minutes, until yolk protein stir loose evenly after, again start mixer, add successively white sugar, salt, monosodium glutamate, potpourri liquid extracts such as () anise, Chinese prickly ash, fennel, cassia bark, ginger, powdered soy essence etc. to stir 25 minutes, egg liquid is mixed with each incense accessory.Concrete proportioning is: egg liquid: white sugar: salt: monosodium glutamate: spice liquid: powdered soy essence=100:2.7:2.3:0.5:3:1.Stir complete standing 5-10 minute, with 80 order stainless steel filtering nets filtrations, for sending filling operation stand-by.
quality standard:stir egg liquid must be the fresh-laid egg of beating the same day, with before must carry out organoleptic examination, guarantee raw material hygienic quality.Additive uses must strict implement GB.Mixing time 30 minutes.Guarantee that liquid material stirs full and uniform, saline taste, fragrance are evenly strong.As unexpected power failure, all materials must be sent into freezer preservation in time.
hygienic requirements:mixer, filter screen, Work tool, container use front necessary cleaning and sterilizing, clean with clear water again every day, and complete also requirement of working cleaned with clear water, ensures at any time workshop hygiene, guarantees material quality safety.
4, automatic gauge pack quality standard and control measure
hints on operation:the egg liquid being stirred through blending is poured automatic packer into, sets metering, installs volume film (examine product odor type whether consistent with packaging bag odor type, avoid wrongly installed kind and specification), mixes up envelope temperature, starts the machine that it is filling to carry out, and sack seals in advance.
quality standard:filling egg liquid must be the fresh-laid egg of beating the same day, and filling is that bucket liquid level will remain on bung 1/4 place, starts before filling to check groundwater increment, verifies with electronic scale.Groundwater increment is carried out according to production specification standard.The egg liquid being stirred must be filled in time, and as unexpected power failure, all materials must be sent into freezer preservation in time.
hygienic requirements:bottle placer, intake pump, Work tool, container use front necessary cleaning and sterilizing, clean with clear water again every day, and complete also requirement of working cleaned with clear water, ensures at any time workshop hygiene, guarantees material quality safety.
5, vacuumize quality standard and control measure
key points for operation:the pocket of sealing in advance enters automatic vacuum bagger automatically, vacuumizes heat-sealing.Before vacuumizing, want inspection machine power supply (indicator lamp is bright), time (2-4 minute), vacuum (0.85-0.9Mpa), the date of manufacture is correctly clear
quality requirement:heat-sealing bar smooth clean, meet production requirement, institute takes out that product requirement pocket is clean, smooth, tight, vacuum good, without bubble, residual or residue gas bulb diameter is less than 1 millimeter and quantity and is less than 8 in bag.Date of manufacture is correctly clear, and bag body is clean.Be not inconsistent this standard-required person and be judged to defective work.
hygienic requirements:bagger, electronic scale, work apparatus, vacuum machine, container use front necessary cleaning and sterilizing, clean with clear water again every day, and complete also requirement of working cleaned with clear water, ensures at any time apparatus sanitation, guarantees material quality safety.
6, slaking sterilization quality standard and control measure
key points for operation:the polybag of filling good egg liquid packs in slaking sterilization dish in time, enters in time a pot slaking sterilization, from stir complete to enter pot can not exceed 120 minutes.Must check before slaking sterilization boiler pressure whether between 0.22-0.3MPa, whether cooling water fill, whether air compressor machine close and put in place and well (after stopping production and inspection and repair system, must carry out empty wagons and check comprehensively, normally then just can produce) by operational excellence, all valves.Steaming car enters after pot, rotation pot cover is closed pot door, closes pot door baroswitch and pot lock control, opens steamer water discharging valve, slowly open steam valve, pass into steam, in the time that temperature is raised to 70 DEG C, close water discharging valve, continue to pass into steam, note observing, steam off valve in the time that temperature reaches 112 DEG C, opens air compressor air intake valve, and pot inner pressure is adjusted to 0.16MPa.Keep constant temperature (112 DEG C ± 2 DEG C) constant voltage (0.16MPa-0.18MPa) slaking 20 minutes; Temperature is transferred to 121 DEG C again, steam off valve, opens air compressor air intake valve, and pot inner pressure is adjusted to 0.20MPa, keeps constant temperature (121 DEG C ± 2 DEG C) constant voltage (0.20MPa-0.22MPa) sterilization 10 minutes.In whole slaking sterilization process, observe at any time Pressure gauge and thermometer, supplementary pressure and steam, can not exceed bound in time.After slaking sterilization, steam off, starts cooling water pump, slowly opens inlet valve, water to be cooled rises to and floods the highest steaming plate and require to close while exceeding 3 steaming plate positions inlet valve, close down cooling water pump, cooling 30 minutes of pressurize (more than 0.20MPa), cooling complete, open upper end air bleeding valve, bleed off residue vapor, then close upper end air bleeding valve, open water discharging valve draining, can open air compressor machine and carry out the valve pressurization row of helping.After cooling water is drained, opens pot door baroswitch and lock pot and control, rotation pot cover is opened pot door, and product takes the dish out of the pot.In whole admission increasing temperature and pressure sterilization process, forbid to fall pressure and people for pressure release, should in time pressurize cooling down product as fault, prevent that product from losing and causing product displacement distortion, packaging bag distortion and fold in product cavity, bubble coalescence, quick-fried bag, bag to cause quality accident because of the too high external pressure of interior pressure.
quality standard:the dry packaging bag of egg is smooth bright and clean, and vacuum is good, without bubble, residual or residue gas bulb diameter is less than 1 millimeter and quantity and is less than 8 in bag.Do not meet this standard-required person and be judged to defective work.
hygienic requirements:steam copper, must cleaning and sterilizing before steaming car, container and using every day, clean with clear water again, complete also requirement of working cleaned with clear water, ensures at any time workshop hygiene, guarantees material quality safety.
7, cooling and dehumidifying quality standard and control measure
Product takes the dish out of the pot and picks up into cooling in cooling pond, and product is classified 1:2 or 1:3 as with cooling water inflow ratio, guarantee follow-up cooling fully, ensure Product quality and safety.Cooling product (hand is touched ice-cold) is salvaged to be out filtered dry with leakage wooden dipper and is eliminated the globule on sack with dehumidifier afterwards, pays after the assay was approved outsourcing class packaging.
8, pack, vanning quality standard and control measure
The product introduction outsourcing program that dehumidifies qualified, requires again to check the substandard product that eliminating may exist.By corresponding taste, specification, quantity (weight), date of manufacture, quality certification vanning.Require case to impress outward clear, sealing formation.Claim that dress gauging of products is accurate, it is tight smooth to seal.
Hygienic requirements: electronic scale, sealing machine, container use front necessary cleaning and sterilizing, clean with clear water again every day, and complete also requirement of working cleaned with clear water, ensures at any time workshop hygiene, guarantees material quality safety.
9, storehouse target level of product quality and control measure
The packing of product is clean, and packaging is tight without damaged, and outer container is pollution-free, free from admixture, free from extraneous odour and stink.Goods yard is clear and definite, it is clear to identify.
Warehouse-in formality: handing-over storage bill, certificate of inspection etc.
Storage request: deposit and must, from the liftoff 10-20 centimetre of wall, keep 24 DEG C of following room temperatures, ground is dry and comfortable clean, and pile height is no more than 6, keeps ventilating, and carries out " four is anti-", identifies clearly, does to such an extent that card, account, thing are consistent.In carrying, accomplish to handle with care, strict implement is principle first-in last-out.
Claims (10)
1. the dry method of the instant flavored egg of One-step production, comprise successively birds, beasts and eggs examination, clean, the sterilization of egg body, secondary cleaning, beat eggs, stirring operation step, after it is characterized in that beating eggs, local flavor aromatizing agent is directly added to egg liquid, stir, obtain local flavor egg liquid, pack local flavor egg liquid into packaging bag immediately, packaging bag digestion resistant non-toxic plastic bag, vacuum-pumping and sealing, send into slaking sterilization in constant temperature and pressure steam copper, steam pressure pot temperature is 112 DEG C ± 2 DEG C, pressure 0.16MPa-0.22Mpa, slaking and sterilization 15-20min, cooling and dehumidifying and product, indication flavor seasoning is divided into two parts, Part I is base furnish, every 50kg egg liquid is joined salt 1.1-1.2kg, monosodium glutamate 0.23-0.25kg, sugar-free sugar 1.3-1.4kg, can determine consumption according to sugariness and sucrose conversion, powdered soy essence 0.5kg, Part II is local flavor batching, comprise the spiced local flavor of one of them, every 50kg egg liquid is joined 0.3-0.5kg five-spice powder extract, by 0.3-0.5kg five-spice powder, with cloth parcel, add water by weight 1:1, the extraction concentrate of 75-95 DEG C of heating 20min, operation: limit is stirred egg liquid limit and added base furnish, adds base furnish, then adds corresponding flavor seasoning according to different flavor.
2. the dry method of the instant flavored egg of One-step production according to claim 1, is characterized in that indication birds, beasts and eggs are chicken, duck, goose, ostrich or quail poultry egg.
3. the dry method of the instant flavored egg of One-step production according to claim 1, the sugar-free sugar that it is characterized in that indication is pleasantly sweet but not containing the sugar of candy, comprises xylitol, stevioside, prepares burden according to sugariness adjustment.
4. the dry method of the instant flavored egg of One-step production according to claim 1, is characterized in that Part II flavor seasoning also comprises: flavor of hot, and every 50kg egg liquid is joined the spicy liquid of 0.3-0.5kg, the Zanthoxylum essential oil of 0.3-0.5kg; Salt tea local flavor, every 50kg egg liquid adds Tea Polyphenols 0.3-0.5kg.
5. the dry method of the instant flavored egg of One-step production according to claim 1, is characterized in that product boiling and sterilizing one step complete, and egg is dry to be completed with the dry processing of local flavor egg one step.
6. the dry method of the instant flavored egg of One-step production according to claim 1, is characterized in that the sterilization of indication egg body refers to that the egg after cleaning is put into 250ppm salt solution soaks 5-10min.
7. the dry method of the instant flavored egg of One-step production according to claim 1, after it is characterized in that adding local flavor aromatizing agent to stir, with the filtration of 60-80 order stainless steel filtering net, removes broken little eggshell and insoluble sludge.
8. one-step method life according to claim 1 is opened bag and is produced the dry method of instant flavour egg, it is characterized in that egg liquid pack automatic packer metering pack, seals in advance, then vacuumizes heat-sealing with automatic vacuum bagger, vacuum-0.85--0.9mpa.
9. the dry method of the instant flavored egg of One-step production according to claim 1, it is characterized in that slaking sterilisation step prevents that product from losing and causing product cavity because of the too high external pressure of interior pressure, bubble coalescence, quick-fried bag, product displacement distortion in bag, the accident that packaging bag distortion and fold cause.
10. the dry method of the instant flavored egg of One-step production according to claim 1, is characterized in that a series of instant flavored egg dried product of producing by the inventive method.
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Cited By (4)
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| CN107173713A (en) * | 2017-05-10 | 2017-09-19 | 陈步友 | The processing method of one plant tea egg |
| CN107691670A (en) * | 2017-11-24 | 2018-02-16 | 山东亿尚同颜生物科技有限公司 | New process for producing soybean milk |
| CN105029503B (en) * | 2015-08-10 | 2018-09-14 | 四川众润食品有限公司 | A kind of antibacterial egg liquid of essential oil and preparation method thereof for spicy egg products |
| CN108617997A (en) * | 2017-03-20 | 2018-10-09 | 曹志鸿 | A kind of canned egg custard and its processing method |
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| CN103798836A (en) * | 2014-03-10 | 2014-05-21 | 江西洪门实业集团有限公司 | Preparation method of leisure dried eggs |
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Application publication date: 20141203 |