CN104305332A - Dried fruity cured egg white and production method thereof - Google Patents
Dried fruity cured egg white and production method thereof Download PDFInfo
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- CN104305332A CN104305332A CN201410560013.4A CN201410560013A CN104305332A CN 104305332 A CN104305332 A CN 104305332A CN 201410560013 A CN201410560013 A CN 201410560013A CN 104305332 A CN104305332 A CN 104305332A
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- albumen
- egg white
- salted egg
- fruity
- jam
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- 108010026206 Conalbumin Proteins 0.000 description 1
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- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
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- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses dried fruity cured egg white and a production method thereof. The production method comprises steps of (1) separating out an egg white solution in fresh egg, and curing the egg white solution in table salt to obtain a salted egg white solution; (2) processing the salted egg white solution under a flow condition through a static magnetic field until thick egg white and thin egg white in the salted egg white solution are completely mixed, wherein the salted egg white solution needs cutting magnetic lines to move; (3) uniformly mixing and steaming the salted egg white solution with jam to obtain dried coagulated jam salted egg white; and (4) cooling and airing the jam salted dried egg white to obtain the dried fruity cured egg white. The production process disclosed by the invention is simple and easy to operate, capable of avoiding use of complex equipment and suitable for industrial production at scale; and the product, as ready-to-eat leisure egg food, has the characteristics of uniform texture, beautiful appearance, intense flavor, delicate taste, good chewiness, etc.
Description
Technical field
The present invention be more particularly directed to a kind of fruity and pickle the dry and production method of albumen, belong to food processing technology field.
Background technology
Egg as a kind of traditional food, because of in its albumen containing abundant nutriment, and delicious flavour, so be widely used at food processing field.Specifically, the nutriment in egg comprises protein, carbohydrate, calcium, iron, riboflavin vitamin A, thiamine, niacin etc.Wherein, in the solid content in egg white, about 90% is protein, comprising: ovalbumin 75%, ovomucoid 15%, ovomucin 7%, conalbumin 3%.
Its skin of fresh egg white is rare egg white, and internal layer is dense egg white.And when pickling egg white, egg white can slough portion of water, dense egg white and rare egg white can merge gradually, and salted egg albumen apparent viscosity now reduces, and mobility improves, but the kinds of protein contained can not change.Salted egg albumen has certain emulsification property and can be used as food processing auxiliary material with the matter structure of stable prod.Meanwhile, salted egg albumen also has certain saline taste can strengthen the local flavor of other products.Therefore in food processing, pickle egg white tool and have been widely used, the salted egg albumen of collection can be classified by different salt contents, comprises high salt salted egg albumen, moderate salinity salted egg albumen and less salt salted egg albumen.High salt salted egg albumen (content >9%) can be used for all kinds of fish balls, burger auxiliary material and and converted starch used in combination.The major ingredient that moderate salinity salted egg albumen (content 4 ~ 9%) can be used as some typical local food adds, as being used in the product such as frozen bean curd and Japanese bean curd.Less salt salted egg albumen (content <4%) can be used as staple food food and uses as the auxiliary material of dumpling, steamed stuffed bun musculus cutaneus, reaches the object improving quick-frozen musculus cutaneus stability.
At present, adopt conventional salt water law and bag mud method to pickle egg product, in process, the dense egg white in its egg white and rare egg white need (more than 2 weeks) for a long time just can merge, and cause its production cycle long, production efficiency is low.If dense egg white and rare egg white merge uneven, then the protein gel matter structure formed after easily causing salted egg albumen entirety to be heated is uneven, and albumen has lamination, and mouthfeel is poor.
Summary of the invention
An object of the present invention is the processing method and the system that provide a kind of salted egg albumen, to overcome deficiency of the prior art.
Two of object of the present invention is to provide a kind of fruity to pickle the dry production method of albumen.
Three of object of the present invention is that providing a kind of fruity to pickle albumen does.
For realizing aforementioned invention object, the technical solution used in the present invention comprises:
A processing method for salted egg albumen, comprising:
A, the egg white solution isolated in Fresh Egg, and in egg white solution, add salt carry out pickling process, form salted egg's clear liquid;
B, to process keeping salted egg's clear liquid of flow regime with magnetostatic field, merging completely to the dense albumen in salted egg's clear liquid and thin albumen.
Abovementioned steps A comprises: be that the egg white solution of 1000:100 ~ 150 mixes with salt by mass ratio, is leave standstill 28 ~ 32h under the condition of 12 ± 3 DEG C, treats that salt dissolves completely, form described salted egg clear liquid in temperature.
In abovementioned steps B, the magnetic field intensity of described magnetostatic field is preferably 1000 ~ 2000Gs.
In abovementioned steps B, magnetic direction and the flow direction crossing (intersecting angle is greater than 0 °, is less than or equal to 90 °) of salted egg's clear liquid of described magnetostatic field, especially preferably intersect vertically.
Abovementioned steps B comprises: with magnetostatic field to keeping the salted egg clear liquid process 4 ~ 6h of flow regime, is 0.1 ~ 0.4Pas, thus the dense albumen in salted egg's clear liquid and thin albumen are merged completely to salted egg's clear liquid apparent viscosity at room temperature.
A system of processing for salted egg albumen, comprising:
Magnetic field device, in order to provide a magnetostatic field;
Circulation line, in order to splendid attire salted egg clear liquid, and at least regional area of described circulation line is located in described magnetostatic field;
Drive unit, in order to order about salted egg's clear liquid in circulation line internal circulation flow, and salted egg's clear liquid needs cutting magnetic line to flow in described magnetostatic field.
Preferably, the magnetic field intensity of described magnetostatic field is 1000 ~ 2000Gs.
Further, membrane pump selected by described drive unit.
Further, described magnetic field device comprises more than the two pieces permanent magnets be oppositely arranged, and spacing between be wherein oppositely arranged two pieces of permanent magnets is adjustable.
Fruity pickles the dry production method of albumen, comprises the steps:
(1) isolate the egg white solution in Fresh Egg, and in egg white solution, add salt carry out pickling process, form salted egg's clear liquid;
(2) processing keeping salted egg's clear liquid of flow regime with magnetostatic field, merge completely to the dense albumen in salted egg's clear liquid and thin albumen, and salted egg's clear liquid needing cutting magnetic line to flow in described magnetostatic field;
(3) by boiling after salted egg's clear liquid and jam Homogeneous phase mixing, the jam salted egg white spirit of coagulation forming is obtained;
(4) by described jam salted egg white spirit cooling, air-dry, obtain described fruity and pickle albumen and do.
As one of better embodiment, step (1) comprising: be that the egg white solution of 1000:100 ~ 150 mixes with salt by mass ratio, is leave standstill 28 ~ 32h under the condition of 12 ± 3 DEG C, treats that salt dissolves completely, form described salted egg clear liquid in temperature.
As one of better embodiment, described in step (2), the magnetic field intensity of magnetostatic field is 1000 ~ 2000Gs.
Comparatively preferred, the salted egg's clear liquid apparent viscosity at room temperature after the process of magnetic field is 0.1 ~ 0.4Pas.
As one of better embodiment, step (2) comprising: provide a circulation line, and circulation line is passed through from described magnetostatic field, again salted egg's clear liquid is injected described circulation line, and make described salted egg clear liquid in described circulation line internal circulation flow, until dense albumen in salted egg's clear liquid and thin albumen merge completely.
Comparatively preferred, the flow velocity of described salted egg clear liquid is 0.04 ~ 0.06m/s.
As one of better embodiment, step (3) comprising: add after salted egg's clear liquid and jam Homogeneous phase mixing in mould, and keeps feed liquid height to be 20 ~ 25mm, then in 100 DEG C of boiling 20 ~ 25min, obtains the jam salted egg white spirit of coagulation forming.
Comparatively preferred, salted egg's clear liquid described in step (3) and jam be 1000:160 ~ 200 by mass ratio.
Comparatively preferred, the pH value of described jam is 2.8 ~ 4.2, and wherein the content of soluble solid is 42 ~ 50wt%.
Further, described jam can be selected from but be not limited to any one in cocoanut jam, haw pulp, strawberry jam, blueberry jam, catsup, cherry jam.
As one of better embodiment, step (4) comprising: after jam salted egg white spirit cool to room temperature, and be air-dry under the condition of 42 ~ 48 DEG C in temperature, the quality to jam salted egg white spirit is 40% ~ 45% of air-dry front quality, namely obtain described fruity pickle albumen do.
Further, in air drying process, every 10 ~ 12min hydrofuge 1 time.
Further, step (4) comprising: the jam salted egg white spirit of cooling is placed on carry out in netted pallet air-dry.
Further, described production method also can comprise: the fruity after air-dry is pickled albumen is cut, vacuum packaging, and ultraviolet irradiation sterilizing and cleaning, form finished product.
Further, described Fresh Egg preferably within 3 days postpartum of hen, eggshell is without the egg of dirt.
The fruity utilizing any one method aforesaid to produce is pickled albumen and is done.
Compared with prior art, advantage of the present invention comprises:
(1) by adopting magnetic field, particularly vertical magnetic field to process salted egg's clear liquid, the dense egg white in egg white and rare egg white can be made to merge rapidly (usually within 6h), significantly improve uniformity and the production efficiency of salted egg's clear liquid;
(2) by adopting the egg white pickled as main material, jam as auxiliary material made fruity pickle albumen do, because not containing yolk in batching, therefore product can not contain cholesterol and fat, nutrient health, and by controlling the pH value of jam and soluble solid content etc., make salted egg albumen and the steaming mixed rear protein gel matter structure of jam finer and smoother and stable, do not have protein gel layering, wrinkle wrinkle and the phenomenon of subsiding occur, and the fruity of boiling to pickle albumen dry again after air-dry processed, stronger fruit-like flavour can be had, chewiness is also better, instant bagged,
(3) it is simple that the salted egg albumen production system adopted and fruity pickle the dry operation system structure of albumen, and concise production process is easy to operate, with low cost, is suitable for carrying out large-scale industrial production.
Accompanying drawing explanation
In order to be illustrated more clearly in the embodiment of the present invention or technical scheme of the prior art, be briefly described to the accompanying drawing used required in embodiment or description of the prior art below, apparently, the accompanying drawing that the following describes is only some embodiments recorded in the present invention, for those of ordinary skill in the art, under the prerequisite not paying creative work, other accompanying drawing can also be obtained according to these accompanying drawings.
Fig. 1 is the structural representation of a kind of salted egg albumen production system in the present invention one typical embodiments;
Fig. 2 is the structural representation of a kind of magnetic field device in the present invention one typical embodiments;
Description of reference numerals: 1-Nd-Fe-B magnet steel; 2-circulation line; 3-membrane pump; 4-glass jar; 5-pickles egg white solution; 6-iron yoke.
Detailed description of the invention
One aspect of the present invention provides a kind of processing method of salted egg albumen, comprises the steps:
A, the egg white solution isolated in Fresh Egg, and in egg white solution, add salt carry out pickling process, form salted egg's clear liquid;
B, to process keeping salted egg's clear liquid of flow regime with magnetostatic field, merging completely to the dense albumen in salted egg's clear liquid and thin albumen.
Another aspect of the present invention provides a kind of system of processing of salted egg albumen, comprising:
Magnetic field device, in order to provide a magnetostatic field;
Circulation line, in order to splendid attire salted egg clear liquid, and at least regional area of described circulation line is located in described magnetostatic field;
Drive unit, in order to order about salted egg's clear liquid in circulation line internal circulation flow, and the magnetic direction of described magnetostatic field is crossing with the flow direction of salted egg clear liquid, especially intersects vertically, thus salted egg albumen is flowed at the magnetostatic field internal cutting magnetic line of force.
More intuitively, refer to Fig. 1, among a typical embodiments of the present invention, a kind of system of processing of salted egg albumen comprise form primarily of magnet (such as Nd-Fe-B magnet steel 1) magnetic field device, circulation line 2, membrane pump 3, splendid attire salted egg clear liquid 5 container (such as glass jar 4).
In abovementioned steps A, be preferably that 1000:100 ~ 150 egg white solution mixes with salt by mass ratio, and be leave standstill 28 ~ 32h under the condition of 12 ± 3 DEG C in temperature, treat that salt dissolves completely, form described salted egg clear liquid.
And in abovementioned steps B, preferably adopt magnetic field intensity to be the magnetostatic field of 1000 ~ 2000Gs.
Further, in abovementioned steps B, can judge whether dense albumen in salted egg's clear liquid and thin albumen merge completely, that is: whether the apparent viscosity of salted egg's clear liquid under room temperature (22 ± 3 DEG C) is 0.1 ~ 0.4Pas by following standard.
Aforementioned magnetic field device can adopt any applicable magnet to be formed, and such as, two pieces or more permanent magnets can be oppositely arranged, and aforementioned circulation line is passed through between the permanent magnet be oppositely arranged.
Permanent magnet wherein preferably adopts kicker magnet, special adopts design adjustable for the spacing between two pieces of permanent magnets being wherein oppositely arranged, and the magnetic field intensity of magnetostatic field so can be made to be easier to adjustment.
The production principle of aforementioned salted egg clear liquid is: in salted egg albumen containing a large amount of free ions and chlorion and sodium ion and other charged particles as different kinds of proteins etc., and the free ion of these motions or particle are in the impact that can be subject to magnetic field force through vertical magnetic field region, their movement locus can offset, thus cause large-scale directed mass transfer, so salted egg albumen is become fluid by membrane pump conveying, through vertical field region process, then be conducive to the dense egg white in salted egg's clear liquid and the fusion of rare egg white, thus significantly shorten the time of fusion of dense egg white and rare egg white.And after dense egg white and rare egg white merge completely, the apparent viscosity of salted egg albumen declines, when it can be used as major ingredient and jam steaming mixed after, to obtain the chewiness of product, elasticity and matter structure homogeneity all ideal.
Another aspect of the present invention provides a kind of fruity and pickles the dry production method of albumen, comprises the steps:
(1) isolate the egg white solution in Fresh Egg, and in egg white solution, add salt carry out pickling process, form salted egg's clear liquid;
(2) process keeping salted egg's clear liquid of flow regime with magnetostatic field, merge completely to the dense albumen in salted egg's clear liquid and thin albumen, wherein said salted egg clear liquid needs cutting magnetic line to flow;
(3) by boiling after salted egg's clear liquid and jam Homogeneous phase mixing, the jam salted egg white spirit of coagulation forming is obtained;
(4) by described jam salted egg white spirit cooling, air-dry, obtain described fruity and pickle albumen and do.
Further, described salted egg clear liquid and jam mass ratio is preferably 1000:160 ~ 200.
Further, in abovementioned steps (3), for the selection of jam preferably by following norm controlling, comprise pH value, soluble solid content and jam kind.
Preferably, the pH value of described jam is preferably 2.8 ~ 4.2, so can avoid the isoelectric point of most protein in salted egg albumen, avoid salted egg albumen and jam, at the mixing initial stage, protein precipitation occurs, and then avoid the albumen after boiling to do surface occurring gauffer and rough phenomenon.Wherein the content of soluble solid is preferably 42 ~ 50wt%, the protein gel matter structure after boiling can be made like this to stablize, and then do not subside.And the kind of described jam can preferably from but be not limited to cocoanut jam, haw pulp, strawberry jam, blueberry jam, catsup, cherry jam etc.
And as of the present invention one more specifically embodiment, fruity pickles the dry production method of albumen, can comprise following concrete steps: egg is selected, egg white is separated, pickle, magnetic field process, batch mixing, boiling, cooling, air-dry, cut arrangement, vacuum packaging, irradiation sterilization, goldenly examine finished product.
Further, in an exemplary embodiments, the production method that a kind of fruity pickles albumen dry can comprise:
1) egg is selected: choose in 3 days postpartum of hen, size is homogeneous, and quality is 50 ± 5g, and eggshell is without the Fresh Egg of ight soil and bloodstain;
2) egg white is separated: eggshell is broken, adopts egg white separator be separated with yolk by egg white and collect egg white in glass jar;
3) pickle: in egg white, add salt, carry out pickling process, treat that salt dissolves completely;
4) magnetic field process: the egg white solution pickled processes 4 ~ 6h under flow regime in magnetostatic field, until dense albumen and thin albumen merge completely, and can mix with jam when salted egg albumen fluid viscosity is now reduced to certain limit;
5) batch mixing: the salted egg's clear liquid after being processed with magnetic field by jam mixes, ratio is the jam adding 160g ~ 200g in every 1000g salted egg albumen, stirs;
6) boiling: mixed jam-salted egg's clear liquid is poured in mould, mould is the plastic casing of cuboid, and the height keeping feed liquid is 20 ~ 25mm, is placed in steam boiler boiling 20 ~ 25min at 100 DEG C;
7) cool: take out the jam salted egg white spirit that boiling after coagulation is shaping, cool to room temperature;
8) air-dry: fruity salted egg white spirit to be taken out from mould, is positioned in netted pallet, enter wind room and carry out air-dry process, to slough more moisture, the fruit-like flavour that maintenance product is stronger and flexible matter structure;
9) cut arrangement: air-dry be disposed after, it is block that fruity pickles the dry cuboid being cut into unified specification of albumen;
10) vacuum packaging: often packed enter the fruity of certain mass pickle albumen dry after carry out vacuum packaging;
11) irradiation sterilization: packed sample is put into ultraviolet irradiation disinfection equipment and processed 2min, sterilization conditions is wavelength 254.7nm, and effective light is apart from 250mm;
12) finished product is cleaned: the product of sterilizing cleans and dries laggard row metal and detects, and gets product.
Abovementioned steps (4) can comprise: temperature is room temperature 22 ± 3 DEG C, membrane pump is adopted to be that in the pipeline of 10 ~ 15mm, circulation is carried and flows at internal diameter by pickling egg white, the length of circulation stream is 2 ~ 3m, be 1000 ~ 2000Gs through magnetic field intensity, zone length is the magnetostatic place of 80 ~ 100mm, the flow velocity pickling egg white is 0.04 ~ 0.06m/s, processing time 4 ~ 6h, until dense albumen and thin albumen all merge, and the apparent viscosity of egg white at room temperature 22 ± 3 DEG C of pickling measured now becomes 0.1 ~ 0.4Pas and namely reaches requirement, often criticize accessible egg white quality of pickling and remain 42 ~ 50kg.
Further, refer to Fig. 2, wherein field region can by cuboid strong magnetic steel of ndfeb (size 100 × 100 × 10mm of 2 pieces of parallel placements
3, remanent magnetism
br=1.3T) composition, magnet steel spacing is adjustable at 30 ~ 60mm, and strong magnetic steel of ndfeb is supported by iron yoke.
Abovementioned steps (8) can comprise: air-dry temperature is 42 ~ 48 DEG C, wherein every 10 ~ 12min hydrofuge 1 time, until fruity pickle albumen dry mass be into quality during storehouse 40% ~ 45% time can take out.
Below in conjunction with the accompanying drawing in the embodiment of the present invention, be described in detail the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, the every other embodiment that those of ordinary skill in the art obtain under the prerequisite not making creative work, all belongs to the scope of protection of the invention.
embodiment 1cherry flavor pickles the dry production technology of albumen, comprising:
Choose in 3 days postpartum of hen, size is homogeneous, quality is 50 ± 5g, eggshell is without the egg of ight soil and bloodstain, then eggshell is broken, egg white separator is adopted to be separated with yolk by egg white and to collect fresh albumen in glass jar, carry out again pickling process, namely in egg white, salt is added, dosage is the salt that every 1000g egg white adds 120g, mix, 30h is left standstill at 12 ± 3 DEG C, treat that salt dissolves completely, magnetic field process is carried out again under the environment of room temperature 22 ± 3 DEG C, to pickle egg white loads in glass jar, the quality often criticizing salted egg albumen is 45kg, membrane pump is adopted to be in the pipeline of 15mm, salted egg albumen is circulated at internal diameter, the length of circulation stream is 3m, be 2000Gs through magnetic field intensity, zone length is the magnetostatic place of 100mm, field region is by cuboid strong magnetic steel of ndfeb (size 100 × 100 × 10mm of 2 pieces of parallel placements
3, remanent magnetism
br=1.3T) composition, magnet steel spacing 40mm, strong magnetic steel of ndfeb is supported by iron yoke, and the flow velocity of salted egg's clear liquid is 0.04m/s, processing time 5h, until dense albumen and thin albumen all mix, measure the apparent viscosity of salted egg albumen at room temperature 22 ± 3 DEG C now and become 0.2Pas, after salted egg albumen is mixed with cherry jam, ratio is the cherry jam adding 180g in every 1000g salted egg albumen, the wherein soluble solid content 48% of cherry jam, pH value is 4.0.Pour in mould by mixed jam-salted egg albumen mixed liquor, mould is the plastic casing of cuboid, and the height keeping feed liquid is 22mm, and being placed in steam boiler boiling 23min at 100 DEG C can take out, cool to room temperature.Again fruity is pickled that albumen is dry to be taken out from mould, be positioned in netted pallet, enter wind room and carry out air-dry process, to slough more moisture, keep stronger cherry flavor, air-dry temperature is 42 DEG C, wherein every 10min hydrofuge 1 time, until cherry pickle albumen dry mass become into during storehouse 40% time take out, the cuboid being cut into unified specification is block, be of a size of 80*60*15mm, carry out vacuum packaging, put into ultraviolet irradiation disinfection equipment again and process 2min, sterilization conditions is wavelength 254.7nm, effective light is apart from 250mm, finally packed fruity pickles that albumen is dry to be carried out cleaning and dry metal detection again, get product.
embodiment 2a production technology for coconut local flavor salted egg white spirit, comprising:
Choose in 3 days postpartum of hen, size is homogeneous, quality is 50 ± 5g, eggshell is without the egg of ight soil and bloodstain, then eggshell is broken, egg white separator is adopted to be separated with yolk by egg white and to collect fresh albumen in glass jar, carry out again pickling process, namely in egg white, salt is added, dosage is the salt that every 1000g egg white adds 150g, mix, 28h is left standstill at 12 ± 3 DEG C, treat that salt dissolves completely, be carry out magnetic field process under the environment of room temperature 22 ± 3 DEG C again in temperature, to pickle egg white loads in glass jar, every quality of lot is 42kg, membrane pump is adopted to be in the pipeline of 15mm, salted egg albumen is circulated at internal diameter, circulation flow path length is 2m, be 1500Gs through magnetic field intensity, zone length is the magnetostatic place of 80mm, field region is by cuboid strong magnetic steel of ndfeb (size 100 × 100 × 10mm of 2 pieces of parallel placements
3, remanent magnetism
br=1.3T) composition, magnet steel spacing 60mm, strong magnetic steel of ndfeb is supported by iron yoke, and the flow-control of salted egg albumen is 0.05m/s, processing time 4h, until dense albumen and thin albumen all mix, measure the apparent viscosity of salted egg albumen at room temperature 22 ± 3 DEG C now and become 0.3Pas, after will pickle egg white and mix with coconut butter, ratio is the coconut butter adding 200g in every 1000g salted egg albumen, the wherein soluble solid content 45% of coconut butter, pH value is 3.9.Pour in mould by mixed jam-salted egg albumen mixed liquor, mould is the plastic casing of cuboid, and the height keeping feed liquid is 20mm, and being placed in steam boiler boiling 20min at 100 DEG C can take out, cool to room temperature.Fruity is pickled albumen is dry to be taken out from mould, be positioned in netted pallet, enter wind room again and carry out air-dry process, to slough more moisture, keep stronger coconut local flavor, air-dry temperature is 45 DEG C, wherein every 12min hydrofuge 1 time, until coconut pickle albumen dry mass be into during storehouse 42% time take out, the cuboid being cut into unified specification is block, be of a size of 80*60*15mm, carry out vacuum packaging, put into ultraviolet irradiation disinfection equipment again and process 2min, sterilization conditions is wavelength 254.7nm, effective light is apart from 250mm, finally packed fruity is pickled albumen and is done cleaning and wiping dry doubling and carry out metal detection, get product.
It should be noted that, in this article, term " comprises ", " comprising " or its any other variant are intended to contain comprising of nonexcludability, thus make to comprise the process of a series of key element, method, article or equipment and not only comprise those key elements, but also comprise other key elements clearly do not listed, or also comprise by the intrinsic key element of this process, method, article or equipment.When not more restrictions, the key element limited by statement " comprising ... ", and be not precluded within process, method, article or the equipment comprising described key element and also there is other identical element.
Should be understood that; the above is only the specific embodiment of the present invention, for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (11)
1. fruity pickles the dry production method of albumen, it is characterized in that comprising the steps:
(1) isolate the egg white solution in Fresh Egg, and in egg white solution, add salt carry out pickling process, form salted egg's clear liquid;
(2) processing keeping salted egg's clear liquid of flow regime with magnetostatic field, merge completely to the dense albumen in salted egg's clear liquid and thin albumen, and salted egg's clear liquid needing cutting magnetic line to flow in described magnetostatic field;
(3) by boiling after salted egg's clear liquid and jam Homogeneous phase mixing, the jam salted egg white spirit of coagulation forming is obtained;
(4) by described jam salted egg white spirit cooling, air-dry, obtain described fruity and pickle albumen and do.
2. fruity pickles the dry production method of albumen according to claim 1, it is characterized in that step (1) comprising: be that the egg white solution of 1000:100 ~ 150 mixes with salt by mass ratio, be leave standstill 28 ~ 32h under the condition of 12 ± 3 DEG C in temperature, treat that salt dissolves completely, form described salted egg clear liquid.
3. fruity pickles the dry production method of albumen according to claim 1, it is characterized in that the magnetic field intensity of magnetostatic field described in step (2) is 1000 ~ 2000Gs.
4. fruity pickles the dry production method of albumen according to claim 1, it is characterized in that the salted egg's clear liquid apparent viscosity at room temperature after the process of magnetic field is 0.1 ~ 0.4Pas.
5. fruity pickles the dry production method of albumen according to claim 1, it is characterized in that step (2) comprising: provide a circulation line, and circulation line is passed through from described magnetostatic field, again salted egg's clear liquid is injected described circulation line, and make described salted egg clear liquid in described circulation line internal circulation flow, until dense albumen in salted egg's clear liquid and thin albumen merge completely.
6. according to claim 1 or 5, fruity pickles the dry production method of albumen, it is characterized in that the flow velocity of described salted egg clear liquid is 0.04 ~ 0.06m/s.
7. fruity pickles the dry production method of albumen according to claim 1, it is characterized in that step (3) comprising: will add in mould after salted egg's clear liquid and jam Homogeneous phase mixing, and keep feed liquid height to be 20 ~ 25mm, again in 100 DEG C of boiling 20 ~ 25min, obtain the jam salted egg white spirit of coagulation forming.
8. according to claim 1 or 7, fruity pickles the dry production method of albumen, it is characterized in that the mass ratio of salted egg's clear liquid and jam described in step (3) is 1000:160 ~ 200.
9. fruity pickles the dry production method of albumen according to claim 1, and it is characterized in that the pH value of described jam is 2.8 ~ 4.2, wherein the content of soluble solid is 42 ~ 50wt%.
10. fruity pickles the dry production method of albumen according to claim 1, it is characterized in that step (4) comprising: after jam salted egg white spirit cool to room temperature, be air-dry under the condition of 42 ~ 48 DEG C in temperature, quality to jam salted egg white spirit is 40% ~ 45% of air-dry front quality, namely obtain described fruity pickle albumen do.
11. fruity utilizing method according to any one of claim 1-10 to produce are pickled albumen and are done.
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| CN201410560013.4A CN104305332B (en) | 2014-10-20 | 2014-10-20 | Dried fruity cured egg white and production method thereof |
| PCT/CN2014/092010 WO2016061867A1 (en) | 2014-10-20 | 2014-11-24 | Processing method and processing system for salted egg white as well as application thereof |
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| CN201410560013.4A CN104305332B (en) | 2014-10-20 | 2014-10-20 | Dried fruity cured egg white and production method thereof |
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| CN107456122B (en) * | 2017-09-22 | 2023-12-26 | 浙江工业大学 | Double needle tube egg liquid circulating device |
| CN111280406A (en) * | 2020-03-26 | 2020-06-16 | 红河元阳梯田云科技股份有限公司 | Process for pickling plateau special salted duck eggs |
| CN111972630A (en) * | 2020-08-31 | 2020-11-24 | 合肥工业大学 | Egg yolk pickling device and method |
| CN112471439A (en) * | 2020-11-18 | 2021-03-12 | 安徽靳氏食品有限公司 | Method for pickling high-zinc high-calcium salted eggs |
| CN112471442A (en) * | 2020-11-20 | 2021-03-12 | 安徽靳氏食品有限公司 | Rapid pickling method of salted duck eggs |
| CN112602898A (en) * | 2020-12-25 | 2021-04-06 | 合肥工业大学 | Equipment and method for efficiently pickling egg yolk |
| CN115956653A (en) * | 2021-10-09 | 2023-04-14 | 沈阳农业大学 | Method for improving gel property of meat emulsion by cutting direct-current magnetic field |
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