CN104305332B - 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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- CN104305332B CN104305332B CN201410560013.4A CN201410560013A CN104305332B CN 104305332 B CN104305332 B CN 104305332B CN 201410560013 A CN201410560013 A CN 201410560013A CN 104305332 B CN104305332 B CN 104305332B
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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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 pickles albumen doing and its production method, belong to food processing technology field.
Background technology
Egg as a kind of traditional food, because containing abundant nutriment in its albumen, and delicious flavour, so in food
Product manufacture field is widely used.Specifically, the nutriment in egg includes protein, carbohydrate, calcium, iron, core
Flavine vitamin A, thiamine, niacin etc..Wherein, about 90% it is protein in the solid content in egg white, including：Ovum
Albumin 75%, ovomucoid 15%, ovomucin 7%, conalbumin 3%.
Its outer layer of fresh egg white is dilute egg white, and internal layer is dense egg white.And when pickling to egg white, egg white can take off
Go portion of water, dense egg white and dilute egg white can gradually merge, salted egg albumen apparent viscosity now reduces, flowing
Property improve, but the kinds of protein containing will not change.Salted egg albumen has certain emulsification property can be used as food processing auxiliary material
Quality structure with stable prod.Meanwhile, salted egg albumen also has certain saline taste can strengthen the local flavor of other products.Therefore in food plus
In work, pickle egg white tool and have been widely used, the salted egg albumen of collection can be classified by different salt contents, salty including high salt
Egg white, 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 is simultaneously used in mixed way with converted starch.Moderate salinity salted egg albumen（Content 4 ~ 9%）Can add as the major ingredient of some typical local food,
As used in the products such as frozen bean curd and Japanese bean curd.Less salt salted egg albumen（Content<4%）Can be used as staple food based food such as dumpling, bag
The auxiliary material of sub- musculus cutaneus uses, and reaches the purpose improving quick-frozen musculus cutaneus stability.
At present, egg product is pickled using conventional salt water law and bag mud method, the dense egg white in process, in its egg white
Take long enough with dilute egg white（More than 2 weeks）Just can merge, lead to its long the production cycle, low production efficiency.If dense
Thick egg white and dilute egg white merge uneven, then it is uneven to easily cause the protein gel quality structure being formed after salted egg albumen is integrally heated,
Albumen has lamination, and mouthfeel is poor.
Content of the invention
An object of the present invention is to provide a kind of processing method of salted egg albumen and system, of the prior art to overcome
Not enough.
The second object of the present invention is to provide a kind of fruity to pickle the production method that albumen is done.
The third object of the present invention is that providing a kind of fruity to pickle albumen does.
For realizing aforementioned invention purpose, the technical solution used in the present invention includes：
A kind of processing method of salted egg albumen, including：
A, the egg white solution isolated in Fresh Egg, and add salt to carry out pickling process in egg white solution, form salted egg
Clear liquid；
B, with magnetostatic field to keep flow regime salted egg's clear liquid process, the dense albumen to salted egg's clear liquid with dilute
Albumen merges completely.
Abovementioned steps A include：Mass ratio is 1000：100 ~ 150 egg white solution is mixed with salt, is 12 in temperature
Stand 28 ~ 32h under conditions of ± 3 DEG C, treat that salt is completely dissolved, form described salted egg clear liquid.
In abovementioned steps B, the magnetic field intensity of described magnetostatic field is preferably 1000 ~ 2000Gs.
In abovementioned steps B, the magnetic direction of described magnetostatic field is intersected with the flow direction of salted egg's clear liquid（Intersecting angle is more than
0 °, less than or equal to 90 °）, particularly preferably intersect vertically.
Abovementioned steps B include：4 ~ 6h is processed to the salted egg's clear liquid keeping flow regime with magnetostatic field, to salted egg's clear liquid in room
Apparent viscosity under temperature is 0.1 ~ 0.4Pa s, so that the dense albumen in salted egg's clear liquid is merged completely with thin albumen.
A kind of system of processing of salted egg albumen, including：
Magnetic field device, in order to provide a magnetostatic field；
Circulation line, in order to contain salted egg's clear liquid, and at least regional area of described circulation line is located at described magnetostatic field
Interior；
Driving means, in order to order about salted egg's clear liquid in circulation line internal circulation flow, and salted egg albumen in described magnetostatic field
Liquid needs cutting magnetic line to flow.
Preferably, the magnetic field intensity of described magnetostatic field is 1000 ~ 2000Gs.
Further, described driving means select membrane pump.
Further, described magnetic field device includes more than the two pieces permanent magnets being oppositely arranged, and two being wherein oppositely arranged
Spacing between block permanent magnet is adjustable.
A kind of fruity pickles the production method that albumen is done, and comprises the steps：
（1）Isolate the egg white solution in Fresh Egg, and add salt to carry out pickling process in egg white solution, form salted egg
Clear liquid；
（2）With magnetostatic field to keep flow regime salted egg's clear liquid process, the dense albumen to salted egg's clear liquid with
Thin albumen merges completely, and salted egg's clear liquid needs cutting magnetic line to flow in described magnetostatic field；
（3）Boiling after salted egg's clear liquid is uniformly mixed with jam, obtains the jam salted egg white spirit of coagulation forming；
（4）By the white spirit cooling of described jam salted egg, air-dry, the described fruity of acquisition is pickled albumen and done.
As one of preferred embodiment, step（1）Including：Mass ratio is 1000：100 ~ 150 egg white solution and salt
Mix, stand 28 ~ 32h under conditions of temperature is 12 ± 3 DEG C, treat that salt is completely dissolved, form described salted egg clear liquid.
As one of preferred embodiment, step（2）Described in magnetostatic field magnetic field intensity be 1000 ~ 2000Gs.
More preferably, the apparent viscosity at room temperature of the salted egg's clear liquid after processing through magnetic field is 0.1 ~ 0.4Pa s.
As one of preferred embodiment, step（2）Including：One circulation line is provided, and makes circulation line from described quiet
Pass through in magnetic field, then salted egg's clear liquid is injected described circulation line, and make described salted egg clear liquid in described circulation line interior circulation
Flowing, until the dense albumen in salted egg's clear liquid is merged completely with thin albumen.
More preferred, the flow velocity of described salted egg clear liquid is 0.04 ~ 0.06m/s.
As one of preferred embodiment, step（3）Including：Mould is added with jam after salted egg's clear liquid is uniformly mixed
In, and keep feed liquid height to be 20 ~ 25mm, then at 100 DEG C of boiling 20 ~ 25min, obtain the jam salted egg white spirit of coagulation forming.
More preferred, step（3）Described in salted egg's clear liquid and jam mass ratio is 1000：160~200.
More 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 is selected from but is not limited to cocoanut jam, haw pulp, strawberry jam, blueberry jam, catsup, cherry
Any one in peach butter.
As one of preferred embodiment, step（4）Including：Jam salted egg white spirit is cooled to after room temperature, in temperature is
Air-dry under conditions of 42 ~ 48 DEG C, the quality to jam salted egg white spirit is air-dry front quality 40% ~ 45%, that is, obtain described fruity
Pickle albumen to do.
Further, in air drying process, every 10 ~ 12min hydrofuge 1 time.
Further, step（4）Including：The jam salted egg white spirit of cooling is placed in netted pallet and is air-dried.
Further, described production method may also include：Fruity after air-drying is pickled albumen cutting, vacuum packaging, purple
External irradiation sterilizing and cleaning, form finished product.
Further, described Fresh Egg preferably be selected from 3 days hen postpartum, the egg of eggshell no dirt.
Pickle albumen using the fruity that any one method aforesaid produces to do.
Compared with prior art, advantages of the present invention includes：
（1）By adopting magnetic field, particularly vertical magnetic field is processed to salted egg's clear liquid, can make the dense egg white in egg white
Merge rapidly with dilute egg white（Generally within 6h）, greatly improve uniformity and the production efficiency of salted egg's clear liquid；
（2）By being used as main material using the egg white pickled, jam as auxiliary material be made for fruity pickle albumen do, because joining
Do not contain yolk in material, therefore product will not contain cholesterol and fat, nutrient health, and by the pH value of jam and soluble solid
Thing content etc. is controlled, and makes salted egg albumen and the steaming mixed rear protein gel quality structure of jam finer and smoother and stable, does not have egg
White gel is layered, and wrinkle wrinkle and the phenomenon subsided occur, and the fruity of boiling is pickled albumen and done again through air-drying after processed, can have
Have stronger fruit-like flavour, chewiness also more preferably, instant bagged；
（3）Using salted egg albumen production system and fruity simple, concise production process of pickling the dry operation system structure of albumen
Easy to operate, with low cost, it is adapted for scale industrial production.
Brief description
In order to be illustrated more clearly that the embodiment of the present invention or technical scheme of the prior art, below will be to embodiment or existing
Have technology description in required use accompanying drawing be briefly described it should be apparent that, drawings in the following description be only this
Some embodiments described in invention, for those of ordinary skill in the art, on the premise of not paying creative work,
Other accompanying drawings can also be obtained according to these accompanying drawings.
Fig. 1 is a kind of structural representation of salted egg albumen production system in the present invention one typical embodiments；
Fig. 2 is a kind of structural representation 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.
Specific embodiment
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 add salt to carry out pickling process in egg white solution, form salted egg
Clear liquid；
B, with magnetostatic field to keep flow regime salted egg's clear liquid process, the dense albumen to salted egg's clear liquid with dilute
Albumen merges completely.
Another aspect of the present invention provides a kind of system of processing of salted egg albumen, including：
Magnetic field device, in order to provide a magnetostatic field；
Circulation line, in order to contain salted egg's clear liquid, and at least regional area of described circulation line is located at described magnetostatic field
Interior；
Driving means, in order to order about salted egg's clear liquid in circulation line internal circulation flow, and the magnetic direction of described magnetostatic field
Intersect with the flow direction of salted egg clear liquid, especially intersect vertically, so that salted egg albumen flows in the magnetostatic field internal cutting magnetic line of force.
More intuitively, refer to Fig. 1, among typical embodiments of the present invention, a kind of processing system of salted egg albumen
System is included mainly by magnet（Such as Nd-Fe-B magnet steel 1）The magnetic field device of composition, circulation line 2, membrane pump 3, splendid attire salted egg albumen
The container of liquid 5（Such as glass jar 4）.
In abovementioned steps A, it is 1000 preferably by mass ratio：100 ~ 150 egg white solutions are mixed with salt, and in temperature
For standing 28 ~ 32h under conditions of 12 ± 3 DEG C, treat that salt is completely dissolved, form described salted egg clear liquid.
And in abovementioned steps B, it is preferred to use magnetic field intensity is the magnetostatic field of 1000 ~ 2000Gs.
Further, in abovementioned steps B, the dense albumen in salted egg's clear liquid and dilute egg can be judged by following standard
Whether merge completely, that is, in vain：Salted egg's clear liquid is in room temperature（22±3℃）Under apparent viscosity whether be 0.1 ~ 0.4Pa s.
Aforementioned magnetic field device can be formed using any applicable magnet, for example, it is possible to will be relative to two pieces or more permanent magnet
Setting, and so that aforementioned circulation line is passed through between the permanent magnet being oppositely arranged.
Permanent magnet therein preferably employs kicker magnet, especially using by between be wherein oppositely arranged two pieces of permanent magnets
Away from adjustable design, the magnetic field intensity of magnetostatic field so can be made to be easier to adjust.
The production principle of aforementioned salted egg clear liquid is：It is chlorion and sodium ion containing substantial amounts of free ion in salted egg albumen
And other charged particles such as different kinds of proteins etc., and the free ion of these motions or particle are when through vertical magnetic field region
Can be affected by magnetic field force, their movement locus can shift, thus leading to orient mass transfer on a large scale, so will be salty
Egg white becomes fluid by membrane pump conveying, processes through vertical field region, is then conducive to the dense egg in salted egg's clear liquid
Cleer and peaceful dilute egg white merges, thus significantly shortening dense egg white and the time of fusion of dilute egg white.And it is complete in dense egg white and dilute egg white
Complete merge after, the apparent viscosity of salted egg albumen declines, when as major ingredient and jam steaming mixed after, the chewing of obtained product
Property, elasticity and quality structure homogeneity are all ideal.
An additional aspect of the present invention provides a kind of fruity and pickles the production method that albumen is done, and comprises the steps：
（1）Isolate the egg white solution in Fresh Egg, and add salt to carry out pickling process in egg white solution, form salted egg
Clear liquid；
（2）With magnetostatic field to keep flow regime salted egg's clear liquid process, the dense albumen to salted egg's clear liquid with
Thin albumen merges completely, and wherein said salted egg clear liquid needs cutting magnetic line to flow；
（3）Boiling after salted egg's clear liquid is uniformly mixed with jam, obtains the jam salted egg white spirit of coagulation forming；
（4）By the white spirit cooling of described jam salted egg, air-dry, the described fruity of acquisition is pickled albumen and done.
Further, described salted egg clear liquid and jam mass ratio is preferably 1000：160~200.
Further, in abovementioned steps（3）In, for jam selection preferably pass through following norm controlling, including pH value,
Soluble solid content and jam kind.
Preferably, the pH value of described jam is preferably 2.8 ~ 4.2, so can avoid most protein in salted egg albumen
Isoelectric point, it is to avoid salted egg albumen and jam occur protein precipitation at the mixing initial stage, and then avoid the dry surface of the albumen after boiling to go out
Existing gauffer and rough phenomenon.The content of wherein soluble solid is preferably 42 ~ 50wt%, after so can making boiling
Protein gel quality structure is stable, and then does not subside.And the species of described jam preferably from but be not limited to cocoanut jam, hawthorn
Sauce, strawberry jam, blueberry jam, catsup, cherry jam etc..
And the more specifically embodiment as the present invention, a kind of fruity pickles the production method that albumen is done, permissible
Comprise the following specific steps that：Egg is selected, egg white separates, pickle, magnetic field process, batch mixing, boiling, cooling, air-dry, cutting whole
Reason, vacuum packaging, irradiation sterilization, gold inspection finished product.
Further, in exemplary embodiments, a kind of fruity is pickled the dry production method of albumen and can be included：
1）Egg is selected：Choose in 3 days hen postpartum, size is homogeneous, quality is 50 ± 5g, eggshell no excrement and bloodstain
Fresh Egg；
2）Egg white separates：Eggshell is crushed, using egg white separator, egg white is separated with yolk and collect egg white to glass
In cylinder；
3）Pickle：Add salt in egg white, carry out pickling process, treat that salt is completely dissolved；
4）Magnetic field is processed：The egg white solution pickled under flow regime in magnetostatic field process 4 ~ 6h, until dense albumen and
Thin albumen merges completely, and salted egg albumen fluid viscosity now is reduced to and can be mixed with jam during certain limit；
5）Batch mixing：Jam is mixed with the salted egg's clear liquid after the process of magnetic field, ratio is to add 160g in every 1000g salted egg albumen
The jam of ~ 200g, stirs；
6）Boiling：Mixed jam-salted egg's clear liquid is poured in mould, mould is the plastic casing of cuboid, keeps material
The height of liquid is 20 ~ 25mm, is placed in steam boiler boiling 20 ~ 25min at 100 DEG C；
7）Cooling：After taking-up boiling, the jam salted egg white spirit of coagulation forming, is cooled to room temperature；
8）Air-dry：Fruity salted egg white spirit is removed from the molds, is positioned in netted pallet, enter wind room and carry out air-drying place
Reason, to slough more moisture, keeps the quality structure of the more rich fruit-like flavour of product and elasticity；
9）Cutting arranges：Air-dry after being disposed, fruity pickles the dry cuboid bulk being cut into unified specification of albumen；
10）Vacuum packaging：Often packed enter certain mass fruity pickle albumen do after be vacuum-packed；
11）Irradiation sterilization：Process 2min in ultraviolet irradiation disinfection equipment put into by packed sample, and sterilization conditions are wavelength
254.7nm, effective light is away from 250mm；
12）Cleaning finished product：The product of sterilizing cleans and dries laggard row metal detection, gets product.
Abovementioned steps（4）Can include：Temperature be 22 ± 3 DEG C of room temperature, will pickle egg white adopt membrane pump internal diameter be 10 ~
Circulation conveying flowing in the pipeline of 15mm, the length of circulation stream is 2 ~ 3m, is 1000 ~ 2000Gs through magnetic field intensity, area
Length of field is the magnetostatic place of 80 ~ 100mm, and the flow velocity pickling egg white is 0.04 ~ 0.06m/s, and process time 4 ~ 6h, until dense
Till albumen and thin albumen all merge, and the apparent viscosity at 22 ± 3 DEG C of room temperature for the egg white of pickling measuring now is changed into 0.1
~ 0.4Pa s reaches requirement, and every batch of accessible egg white quality of pickling remains 42 ~ 50kg.
Further, refer to Fig. 2, wherein field region can be by 2 pieces of cuboid strong magnetic steel of ndfeb being placed in parallel（Chi
Very little 100 × 100 × 10mm3, remanent magnetismBr=1.3T）Composition, magnet steel spacing is adjustable in 30 ~ 60mm, and strong magnetic steel of ndfeb is propped up by iron yoke
Support.
Abovementioned steps（8）Can include：Air-dried temperature is 42 ~ 48 DEG C, wherein every 10 ~ 12min hydrofuge 1 time, treats that fruity salts down
Albumen dry mass processed be into during storehouse quality 40% ~ 45% when can be taken off.
Below in conjunction with the accompanying drawing in the embodiment of the present invention, detailed retouching is carried out to the technical scheme in the embodiment of the present invention
State it is clear that described embodiment is only a part of embodiment of the present invention, rather than whole embodiments.Based on the present invention
In embodiment, the every other enforcement that those of ordinary skill in the art are obtained on the premise of not making creative work
Example, broadly falls into the scope of protection of the invention.
A kind of cherry flavor of embodiment 1 pickles the production technology that albumen is done, including：
Choose in 3 days hen postpartum, size is homogeneous, quality is 50 ± 5g, the egg of eggshell no excrement and bloodstain, then will
Eggshell crushes, and is separated egg white with yolk using egg white separator and collects fresh albumen in glass jar, then carries out pickling place
Reason, adds salt, dosage is the salt that every 1000g egg white adds 120g, mixes, at 12 ± 3 DEG C in egg white
Standing 30h, treats that salt is completely dissolved, and carries out magnetic field process in the environment of 22 ± 3 DEG C of room temperature, will pickle egg white and load glass
In cylinder, the quality of every batch of salted egg albumen is 45kg, so that salted egg albumen is circulated using membrane pump, follow in internal diameter is for the pipeline of 15mm
The length on circulation road is 3m, is 2000Gs through magnetic field intensity, and zone length is the magnetostatic place of 100mm, and field region is by 2 pieces
The cuboid strong magnetic steel of ndfeb being placed in parallel（Size 100 × 100 × 10mm3, remanent magnetismBr=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, process time 5h, until dense albumen and
Till thin albumen all mixes, apparent viscosity at 22 ± 3 DEG C of room temperature for the measurement salted egg albumen now is changed into 0.2Pa s,
After finishing, salted egg albumen is mixed with cherry jam, ratio is to add the cherry jam of 180g in every 1000g salted egg albumen, wherein
The soluble solid content 48% of cherry jam, pH value is 4.0.Mixed jam-salted egg albumen mixed liquor is poured into mould
In, mould is the plastic casing of cuboid, and the height keeping feed liquid is 22mm, is placed in steam boiler boiling 23min at 100 DEG C and is
Can be taken off, be cooled to room temperature.Again fruity is pickled that albumen is dry to be removed from the molds, be positioned in netted pallet, enter wind room and enter
Sector-style dry-cure, to slough more moisture, keeps more rich cherry flavor, air-dried temperature is 42 DEG C, wherein every 10min row
Wet 1 time, take out when cherry pickles when albumen dry mass is changed into into storehouse 40%, the cuboid being cut into unified specification is block, size
For 80*60*15mm, it is vacuum-packed, is placed into process 2min in ultraviolet irradiation disinfection equipment, sterilization conditions are wavelength
254.7nm, away from 250mm, finally packed fruity pickles that albumen is dry to be carried out and dry metal detection again to effective light, obtains final product into
Product.
A kind of production technology of embodiment 2 coconut local flavor salted egg white spirit, including：
Choose in 3 days hen postpartum, size is homogeneous, quality is the egg of 50 ± 5g, eggshell no excrement and bloodstain, then will
Eggshell crushes, and is separated egg white with yolk using egg white separator and collects fresh albumen in glass jar, then carries out pickling place
Reason, adds salt, dosage is the salt that every 1000g egg white adds 150g, mixes, at 12 ± 3 DEG C in egg white
Standing 28h, treats that salt is completely dissolved, then at temperature for 22 ± 3 DEG C of room temperature in the environment of carry out magnetic field process, egg white dress will be pickled
Enter in glass jar, every quality of lot is 42kg, so that salted egg albumen is circulated using membrane pump in internal diameter is for the pipeline of 15mm, circulation
Flow path length is 2m, is 1500Gs through magnetic field intensity, and zone length is the magnetostatic place of 80mm, and field region is parallel by 2 pieces
The cuboid strong magnetic steel of ndfeb placed（Size 100 × 100 × 10mm3, remanent magnetismBr=1.3T）Composition, magnet steel spacing 60mm, neodymium
Iron boron high magnetic steel is supported by iron yoke, and the flow of salted egg albumen is controlled to 0.05m/s, and process time 4h, until dense albumen and dilute egg
Till all mixing in vain, apparent viscosity at 22 ± 3 DEG C of room temperature for the measurement salted egg albumen now is changed into 0.3Pa s, finishes
After will pickle egg white and be mixed with coconut butter, ratio is to add the coconut butter of 200g, wherein coconut palm in every 1000g salted egg albumen
The soluble solid content 45% of sub- jam, pH value is 3.9.Mixed jam-salted egg albumen mixed liquor is poured in mould,
Mould is the plastic casing of cuboid, and the height keeping feed liquid is 20mm, is placed in steam boiler boiling 20min at 100 DEG C
Take out, be cooled to room temperature.Fruity is pickled albumen is dry to be removed from the molds, be positioned in netted pallet, enter back into wind room and carry out
Air-dry and process, to slough more moisture, keep more rich coconut local flavor, air-dried temperature is 45 DEG C, wherein every 12min hydrofuge
1 time, whne coconut pickle that albumen dry mass is during into storehouse 42% when take out, the cuboid being cut into unified specification is block, a size of
80*60*15mm, is vacuum-packed, and places into process 2min in ultraviolet irradiation disinfection equipment, and sterilization conditions are wavelength
254.7nm, effective light away from 250mm, pickle the dry cleaning and wiping dry doubling of albumen and carry out metal detection, obtains final product into by finally packed fruity
Product.
It should be noted that herein, term " inclusion ", "comprising" or its any other variant are intended to non-row
The comprising of his property, so that including a series of process of key elements, method, article or equipment not only include those key elements, and
And also include other key elements of being not expressly set out, or also include intrinsic for this process, method, article or equipment institute
Key element.In the absence of more restrictions, the key element being limited by sentence "including a ..." is it is not excluded that including institute
Also there is other identical element in process, method, article or the equipment of stating key element.
It should be pointed out that the above is only the specific embodiment of the present invention, for the ordinary skill people of the art
For member, under the premise without departing from the principles of the invention, some improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (7)
1. a kind of fruity pickles the dry production method of albumen it is characterised in that comprising the steps：
（1）Isolate the egg white solution in Fresh Egg, and by egg white solution and salt according to 1000：100 ~ 150 mass ratio mixing
Uniformly, stand 28 ~ 32h under conditions of temperature is 12 ± 3 DEG C, treat that salt is completely dissolved, form salted egg's clear liquid；
（2）With the magnetostatic field for 1000 ~ 2000Gs for the magnetic field intensity to keep flow regime and flow velocity for 0.04 ~ 0.06m/s
Salted egg's clear liquid is processed, and the dense albumen to salted egg's clear liquid is merged completely with thin albumen, and salted egg in described magnetostatic field
Clear liquid needs cutting magnetic line to flow；
（3）Boiling after salted egg's clear liquid is uniformly mixed with jam, obtains the jam salted egg white spirit of coagulation forming；
（4）By the white spirit cooling of described jam salted egg, air-dry, the described fruity of acquisition is pickled albumen and done.
2. according to claim 1 fruity pickle albumen do production method it is characterised in that through magnetic field process after salted egg
Clear liquid apparent viscosity at room temperature is 0.1 ~ 0.4Pa s.
3. fruity pickles the production method that albumen does it is characterised in that step according to claim 1（2）Including：There is provided one
Circulation line, and so that circulation line is passed through from described magnetostatic field, then salted egg's clear liquid is injected described circulation line, and make described
Salted egg's clear liquid is in described circulation line internal circulation flow, until the dense albumen in salted egg's clear liquid is merged completely with thin albumen.
4. fruity pickles the production method that albumen does it is characterised in that step according to claim 1（3）Including：By salted egg
Clear liquid is added in mould after uniformly being mixed with jam, and keeps feed liquid height to be 20 ~ 25mm, then at 100 DEG C of boiling 20 ~ 25min,
Obtain the jam salted egg white spirit of coagulation forming.
5. fruity according to claim 1 or 4 pickles the production method that albumen does it is characterised in that step（3）Described in salty
Egg white solution is 1000 with the mass ratio of jam：160~200.
6. fruity pickles the dry production method of albumen it is characterised in that the pH value of described jam is 2.8 according to claim 1
~ 4.2, the wherein content of soluble solid is 42 ~ 50wt%.
7. fruity pickles the production method that albumen does it is characterised in that step according to claim 1（4）Including：By jam
After salted egg's white spirit is cooled to room temperature, in temperature be 42 ~ 48 DEG C under conditions of air-dry, to jam salted egg white spirit quality be air-dry before
The 40% ~ 45% of quality, that is, obtain described fruity pickle albumen do.
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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 |
| CN115956653B (en) * | 2021-10-09 | 2024-09-20 | 沈阳农业大学 | Method for improving gel property of meat emulsion by cutting direct-current magnetic field |
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|---|---|---|---|---|
| CN102578596A (en) * | 2012-02-27 | 2012-07-18 | 江南大学 | Food pickling method based on Hall effect |
| CN104026637A (en) * | 2014-06-23 | 2014-09-10 | 河南科技大学 | Method for preparing dried poultry egg by using salted egg white |
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| JP3532864B2 (en) * | 2001-02-09 | 2004-05-31 | 青森県 | Method for producing scallop using scallop scallop as main raw material |
| CN1234287C (en) * | 2003-07-15 | 2006-01-04 | 四川大学 | Protein vegetable fruit composite sheet food and preparing method thereof |
| CN101243888B (en) * | 2008-03-11 | 2011-03-23 | 四川大学 | Method for preparing dried fowls albumen |
| CN102178268B (en) * | 2011-05-04 | 2013-05-22 | 南昌大学 | Processing method of recombined egg product |
| CN102578597B (en) * | 2012-03-06 | 2013-02-27 | 江南大学 | Induction-ion-current-based method for fast curing food |
| CN102669724B (en) * | 2012-05-24 | 2014-09-10 | 广州宝旺农副产品有限公司 | Production process of dry eggs |
| CN102669725B (en) * | 2012-05-30 | 2013-06-05 | 广东真美食品集团有限公司 | Setting method for thermal coagulation egg products |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578596A (en) * | 2012-02-27 | 2012-07-18 | 江南大学 | Food pickling method based on Hall effect |
| CN104026637A (en) * | 2014-06-23 | 2014-09-10 | 河南科技大学 | Method for preparing dried poultry egg by using salted egg white |
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