CN104757597A - Method for processing egg skins - Google Patents
Method for processing egg skins Download PDFInfo
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- CN104757597A CN104757597A CN201510199419.9A CN201510199419A CN104757597A CN 104757597 A CN104757597 A CN 104757597A CN 201510199419 A CN201510199419 A CN 201510199419A CN 104757597 A CN104757597 A CN 104757597A
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- egg
- egg liquid
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- albumen
- skin
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Abstract
The invention discloses a method for processing egg skins. An acidity regulator and glutamine transaminase are added into egg liquid, wherein the glutamine transaminase has strong activity under the acidic condition, and the using effect of TG-N or TG-M in the glutamine transaminase is good; protein can be subjected to cross linking reaction through the glutamine transaminase, and the molecular weight of the protein is increased, so that the film forming property and the toughness of the protein are improved; the egg liquid treated with the glutamine transaminase is degassed under a vacuum condition, a small amount of denatured protein is filtered to ensure the quality of the egg liquid, and the egg liquid forms the egg skins in a flow casting manner; and the egg skins prepared by adopting the egg skin processing method have the golden color, are thin and transparent, have the good softness and toughness and have the shelf life of 6 months.
Description
Technical field
The present invention relates to egg products manufacture field, particularly relate to a kind of processing method of egg skin.
Background technology
China is that the first in the world is laid eggs big country, and account for 40% of Gross World Product, one of main source of birds, beasts and eggs Ye Shi China protein is the food that nutritive value is the highest.But up to the present, 90% of birds, beasts and eggs output is sold with raw-food material, the range of goods taking egg as main component is relatively less, as lime-preserved egg, salted egg, spiced egg, tea egg, Egg preserved in wine, vinegar egg etc., and egg skin product commercially also rarely has appearance, southern catering industry self-control egg skin uses as dumpling wrapper, preparation method craftization, and high-qualityly can the patent application of not also being correlated with than beautiful egg skin product of oily skin of beancurd and scientific research report.
Summary of the invention
The object of this invention is to provide a kind of processing method of egg skin, in order to solve the defect of above-mentioned prior art.
In order to achieve the above object, technical scheme provided by the present invention is: a kind of processing method of egg skin, it comprises the steps:
Step one: birds, beasts and eggs eggbeater is beaten eggs, the egg liquid of collection stirs;
Step 2: add acidity regulator in egg liquid, is adjusted to 5.5-6.5 by egg liquid pH value;
Step 3: add the glutamine transaminage that mass percent is 0.05%-0.3% in the egg liquid after adjusted to ph, glutamine transaminage activity under above-mentioned pH value condition is comparatively strong, and glutamine transaminage is TG-N or TG-M;
Step 4: the egg liquid adding TG-N or TG-M is heated 40min-80min at the temperature of 40 DEG C-50 DEG C, makes albumen produce cross-linking reaction, and the molecular weight of albumen increases, thus adds film forming and the toughness of albumen;
Step 5: carry out vacuum outgas to the egg liquid after heating, and leached by the albumen of sex change, ensures egg liquid quality;
Step 6: the egg liquid after vacuum outgas utilizes that the mode of curtain coating is shaping makes egg skin, and the temperature of heating surface controls at 88-98 DEG C, and the time is 50-100s, and when the moisture in egg skin reaches 13-15%, the hot briquetting of egg skin terminates.
Further, described birds, beasts and eggs be through 6-8 days storage egg or duck's egg, preserve egg or the duck's egg of 6-8 days, the deep albumen in egg is thinning, egg liquid evenly.
Further, the dehydro sodium acetate that mass percent is the flavoring of 1-3%, Ni Xin, 0.05-0.1% of 0.002-0.006% is added in the egg liquid after described step 4 heating.
Further, described flavoring is salt, monosodium glutamate, chickens' extract, capsicum oleoresin, sauce powder, Zanthoxylum essential oil, the mixture of one or more in pipering, sugar, creatinine, garlic powder essence, malic acid, amion acetic acid, disodium succinate.
Further, described acidity regulator is hydrochloric acid.
Further, the temperature of described egg liquid vacuum outgas is 0.01-0.03MPa, and the time is 20-40 minute.
Adopt technique scheme, technique effect of the present invention has: egg skin processing method of the present invention, acidity regulator and glutamine transaminage is added in egg liquid, glutamine transaminage in acid condition activity is stronger, glutamine transaminage is that TG-N or TG-M, TG-N or TG-M result of use is better; Glutamine transaminage in a heated condition, albumen is made to produce cross-linking reaction, the molecular weight of albumen increases, thus add film forming and the toughness of albumen, heat reacted egg liquid and carry out vacuum outgas, albuminate is leached, ensures egg liquid quality, make egg skin by shaping for the mode of egg liquid employing curtain coating; Adopt the egg skin that egg skin processing method of the present invention is made, golden yellow color, thin and transparent, have good flexibility and good toughness, the shelf-life was at 6 months.
Detailed description of the invention
A processing method for egg skin, it comprises the steps:
Step one: birds, beasts and eggs eggbeater is beaten eggs, the egg liquid of collection stirs, birds, beasts and eggs be through 6-8 days storage after egg or duck's egg, preserve the egg after 6-8 days or duck's egg, the deep albumen in egg is thinning, egg liquid evenly;
Step 2: add acidity regulator in egg liquid, is adjusted to 5.5-6.5 by egg liquid pH value, and acidity regulator is hydrochloric acid;
Step 3: add the glutamine transaminage that mass percent is 0.05-0.3% in the egg liquid after adjusted to ph, glutamine transaminage activity under above-mentioned pH value condition is comparatively strong, and glutamine transaminage is TG-N or TG-M;
Step 4: the egg liquid adding TG-N or TG-M is heated 40-80min at the temperature of 40-50 DEG C, makes albumen produce cross-linking reaction, and the molecular weight of albumen increases, thus adds film forming and the toughness of albumen; The dehydro sodium acetate that mass percent is the flavoring of 1-3%, Ni Xin, 0.05-0.1% of 0.002-0.006% can be added in egg liquid after heating, flavoring is salt, monosodium glutamate, chickens' extract, capsicum oleoresin, sauce powder, Zanthoxylum essential oil, the mixture of one or more in pipering, sugar, creatinine, garlic powder essence, malic acid, amion acetic acid, disodium succinate, Ni Xin and dehydro sodium acetate are as anticorrisive agent;
Step 5: vacuum outgas is carried out to the egg liquid after heating, and the albumen of sex change is leached, ensure egg liquid quality, the temperature of egg liquid vacuum outgas is 0.01-0.03MPa, and the time is 20-40 minute;
Step 6: the egg liquid after vacuum outgas utilizes that the mode of curtain coating is shaping makes egg skin, and the temperature of heating surface controls at 88-98 DEG C, and the time is 50-100s, and when the moisture in egg skin reaches 13-15%, the hot briquetting of egg skin terminates.
Embodiment 1
Place the egg of 7 days, egg pulp is obtained through cleaning, beating eggs, stir, add the TG-N of 0.1%, and with salt acid for adjusting pH value 5.7, be incubated 42 DEG C 50 minutes, then add the Ni Xin of 0.006%, salt 1.5%, stir and vacuumize degassing 25 minutes, degassed vacuum is 0.015MPa, release degassed after egg liquid, by produce albuminate foam remove, egg liquid is heated coagulation forming through the mode of curtain coating, heating-up temperature 95 DEG C, time 70s, moisture 15%, uncovers the cutting of egg skin and is packaged to be finished product.
Embodiment 2
The process of egg is with embodiment 1, the TG-M of 0.025% is added in egg pulp, and with salt acid for adjusting pH value 6.5, be incubated 47 DEG C 40 minutes, then the Ni Xin of 0.002% is added, the dehydro sodium acetate of 0.05% and the salt of 1%, add monosodium glutamate again, chickens' extract, capsicum oleoresin, sauce powder, Zanthoxylum essential oil, flavour nucleotide cooks flavoring, stir and vacuumize 30 minutes, degassed vacuum is 0.015MPa, release degassed after egg liquid, the albuminate foam produced is removed, the egg liquid of about 45 DEG C is heated coagulation forming through the mode of curtain coating, heating-up temperature 98 DEG C, time 60s, egg skin is uncovered during moisture 13%, cutting is also packaged to be finished product.
Embodiment 3
The process of egg is with embodiment 1, the TG-M of 0.15% is added in egg pulp, with salt acid for adjusting pH value 6.0, be incubated 50 DEG C 35 minutes, then the Ni Xin of 0.004% is added, the dehydro sodium acetate of 0.15% and the salt of 3%, and garlic powder essence, pepper powder, malic acid, amion acetic acid, disodium succinate, creatinine cooks flavoring, stir and vacuumize 30 minutes, degassed vacuum is 0.015MPa, release degassed after egg liquid, the albuminate foam produced is removed, egg liquid is heated coagulation forming through curtain coating mode, heating-up temperature 96 DEG C, time 65s, moisture 14%, uncover the cutting of egg skin and be packaged to be finished product.
Egg skin processing method of the present invention, adds acidity regulator and glutamine transaminage in egg liquid, and glutamine transaminage in acid condition activity is comparatively strong, and in glutamine transaminage, TG-N and TG-M result of use is better; Glutamine transaminage is best to the cross-linking reaction speed of protein under 30 ~ 50 DEG C of conditions, molecular weight of albumen after crosslinked increases, thus add film forming and the toughness of albumen, after egg liquid carries out vacuum outgas, also albuminate leaches, to ensure egg liquid quality, make egg skin by shaping for the mode of egg liquid employing curtain coating; Adopt the egg skin that egg skin processing method of the present invention is made, golden yellow color, thin and transparent, have good flexibility and good toughness, the shelf-life was at 6 months.
Finally it should be noted that, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from the spirit and scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (4)
1. a processing method for egg skin, is characterized in that: it comprises the steps:
Step one: by fresh birds, beasts and eggs through cleaning, sterilization, after eggshell drying, beat eggs with eggbeater, the egg liquid of collection also stirs;
Step 2: add acidity regulator in egg liquid, adjusted to ph is 5.5-6.5;
Step 3: add the glutamine transaminage that mass percent is 0.05%-0.3% in the egg liquid after adjusted to ph, glutamine transaminage activity under above-mentioned pH value condition is comparatively strong, and glutamine transaminage is TG-N or TG-M;
Step 4: the egg liquid adding TG-N or TG-M is kept 40 min-80min at the temperature of 40 DEG C-50 DEG C, TG-N or TG-M impels albumen to produce cross-linking reaction, and the molecular weight of albumen increases, thus adds film forming and the toughness of albumen;
Step 5: carry out vacuum outgas to the egg liquid after ferment treatment, and leached by the albumen of sex change, ensures egg liquid quality;
Step 6: the egg liquid after vacuum outgas utilizes that the mode of curtain coating is shaping makes egg skin, and the temperature of heating surface controls at 88-98 DEG C, and the time is 50-100s, and when the moisture in egg skin reaches 13-15%, the hot briquetting of egg skin terminates.
2. the processing method of a kind of egg skin according to claim 1, is characterized in that: described birds, beasts and eggs be through 6-8 days storage egg or duck's egg, preserve egg or the duck's egg of 6-8 days, the deep albumen in egg is thinning, make the egg liquid of production evenly.
3. the processing method of a kind of egg skin according to claim 1, is characterized in that: add the dehydro sodium acetate that mass percent is the flavoring of 1-3%, Ni Xin, 0.05-0.1% of 0.002-0.006% in the egg liquid after described step 4 isothermal holding.
4. the processing method of a kind of egg skin according to claim 3, it is characterized in that: described flavoring is salt, monosodium glutamate, chickens' extract, capsicum oleoresin, sauce powder, Zanthoxylum essential oil, the mixture of one or more in pipering, sugar, creatinine, garlic powder essence, malic acid, amion acetic acid, disodium succinate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510199419.9A CN104757597B (en) | 2015-04-24 | 2015-04-24 | The processing method of one hatching egg skin |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510199419.9A CN104757597B (en) | 2015-04-24 | 2015-04-24 | The processing method of one hatching egg skin |
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| CN104757597A true CN104757597A (en) | 2015-07-08 |
| CN104757597B CN104757597B (en) | 2017-12-22 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108323674A (en) * | 2018-02-06 | 2018-07-27 | 北京昊屹畜牧有限公司 | Egg skin and its processing method |
| CN108651882A (en) * | 2018-05-03 | 2018-10-16 | 北京农学院 | A kind of method of squeezing method production egg skin |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613601A (en) * | 2011-11-09 | 2012-08-01 | 陆菊芳 | Making technology of egg dumpling |
| CN103251071A (en) * | 2013-04-01 | 2013-08-21 | 安徽禾粒源食品有限公司 | Dried egg product and its production technology |
-
2015
- 2015-04-24 CN CN201510199419.9A patent/CN104757597B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613601A (en) * | 2011-11-09 | 2012-08-01 | 陆菊芳 | Making technology of egg dumpling |
| CN103251071A (en) * | 2013-04-01 | 2013-08-21 | 安徽禾粒源食品有限公司 | Dried egg product and its production technology |
Non-Patent Citations (2)
| Title |
|---|
| 李宏梁 等: "《食品添加剂安全与应用（第二版）》", 31 August 2012 * |
| 李睿 等: "转谷酰胺酶添加量对鸡蛋全蛋液热凝固性的影响", 《食品与发酵科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108323674A (en) * | 2018-02-06 | 2018-07-27 | 北京昊屹畜牧有限公司 | Egg skin and its processing method |
| CN108651882A (en) * | 2018-05-03 | 2018-10-16 | 北京农学院 | A kind of method of squeezing method production egg skin |
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| Publication number | Publication date |
|---|---|
| CN104757597B (en) | 2017-12-22 |
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