CN104757597B - The processing method of one hatching egg skin - Google Patents
The processing method of one hatching egg skin Download PDFInfo
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- CN104757597B CN104757597B CN201510199419.9A CN201510199419A CN104757597B CN 104757597 B CN104757597 B CN 104757597B CN 201510199419 A CN201510199419 A CN 201510199419A CN 104757597 B CN104757597 B CN 104757597B
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- albumen
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Abstract
The invention discloses the processing method of a hatching egg skin, acidity regulator and glutamine transaminage is added in egg liquid, activity is stronger in acid condition for glutamine transaminage, and TG N or TG the M using effects in glutamine transaminage are preferable；Glutamine transaminage can make albumen produce cross-linking reaction, the molecular weight increase of albumen, so as to add the film forming of albumen and toughness, the egg liquid handled by glutamine transaminage carries out vacuum outgas, and filter out a small amount of albumen of denaturation to ensure egg liquid quality, egg liquid is molded by the way of curtain coating egg skin is made；Using egg skin made of the egg skin processing method of the present invention, golden yellow color is thin, transparent, has good flexibility and preferable toughness, the shelf-life was at 6 months.
Description
Technical field
The present invention relates to egg products manufacture field, more particularly to the processing method of a hatching egg skin.
Background technology
China is that the first in the world is laid eggs big country, accounts for the 40% of Gross World Product, birds, beasts and eggs are also the main source of China's protein
One of, it is nutritive value highest food.But up to the present, the 90% of birds, beasts and eggs yield is sold with raw-food material, with
Egg is relatively fewer for the range of goods of main component, such as lime-preserved egg, salted egg, spiced egg, tea egg, Egg preserved in wine, vinegar egg, and egg skin product exists
In the market also rarely has appearance, and southern catering industry self-control egg skin uses as dumpling wrapper, preparation method craftization, and high quality
Can oily skin of beancurd than U.S. egg skin product also without related patent application and scientific research report.
The content of the invention
It is an object of the invention to provide the processing method of a hatching egg skin, to solve the defects of above-mentioned prior art.
In order to achieve the above object, technical scheme provided by the present invention is：The processing method of one hatching egg skin, it is included such as
Lower step：
Step 1：Birds, beasts and eggs are beaten eggs with eggbeater, the egg liquid of collection stirs；
Step 2：Acidity regulator is added into egg liquid, egg liquid pH value is adjusted to 5.5-6.5；
Step 3：The glutamine that mass percent is 0.05%-0.3% is added into the egg liquid after adjustment pH value and turns ammonia
Enzyme, glutamine transaminage activity under above-mentioned pH value condition is stronger, and glutamine transaminage is TG-N or TG-M；
Step 4：The egg liquid for adding TG-N or TG-M is heated into 40min-80min at a temperature of 40 DEG C -50 DEG C, makes egg
It is white to produce cross-linking reaction, the molecular weight increase of albumen, so as to add the film forming of albumen and toughness；
Step 5：Vacuum outgas is carried out to the egg liquid after heating, and the albumen of denaturation is filtered out, ensures egg liquid matter
Amount；
Step 6：Egg liquid after vacuum outgas is molded using the mode of curtain coating is made egg skin, and the temperature control of heating surface exists
88-98 DEG C, time 50-100s, when the moisture in egg skin reaches 13-15%, egg skin hot briquetting terminates.
Further, the birds, beasts and eggs are by the egg or duck's egg of storage in 6-8 days, the egg or duck's egg of storage 6-8 days, egg
In deep albumen it is thinning, egg liquid is evenly.
Further, added in the egg liquid after the step 4 heats flavoring that mass percent is 1-3%,
0.002-0.006% Ni Xin, 0.05-0.1% dehydroactic acid sodium.
Further, the flavoring be salt, monosodium glutamate, chickens' extract, capsicum oleoresin, sauce powder, Zanthoxylum essential oil, pepper
One or more of mixtures in alkali, sugar, creatinine, garlic powder essence, malic acid, amion acetic acid, disodium succinate.
Further, the acidity regulator is hydrochloric acid.
Further, the temperature of the egg liquid vacuum outgas is 0.01-0.03MPa, and the time is 20-40 minutes.
Using above-mentioned technical proposal, technique effect of the invention has：The egg skin processing method of the present invention, is added in egg liquid
Acidity regulator and glutamine transaminage, glutamine transaminage active stronger, glutamine transaminage in acid condition
It is that TG-N or TG-M, TG-N or TG-M using effects are preferable；Glutamine transaminage in a heated condition, makes albumen produce crosslinking
Reaction, the molecular weight increase of albumen, so as to add the film forming of albumen and toughness, the egg liquid after heating response carries out vacuum and taken off
Gas, albuminate is filtered out, ensure egg liquid quality, egg liquid is molded by the way of curtain coating egg skin is made；Using the present invention's
Egg skin made of egg skin processing method, golden yellow color is thin, transparent, has good flexibility and preferable toughness, the shelf-life is 6
Individual month.
Embodiment
The processing method of one hatching egg skin, it comprises the following steps：
Step 1：Birds, beasts and eggs are beaten eggs with eggbeater, the egg liquid of collection stirs, and birds, beasts and eggs are to be stored by 6-8 days
Egg or duck's egg afterwards, egg or duck's egg after storage 6-8 days, the deep albumen in egg is thinning, and egg liquid is evenly；
Step 2：Acidity regulator is added into egg liquid, egg liquid pH value is adjusted to 5.5-6.5, acidity regulator is salt
Acid；
Step 3：The glutamine transaminage that mass percent is 0.05-0.3% is added into the egg liquid after adjustment pH value,
Glutamine transaminage activity under above-mentioned pH value condition is stronger, and glutamine transaminage is TG-N or TG-M；
Step 4：The egg liquid for adding TG-N or TG-M is heated into 40-80min at a temperature of 40-50 DEG C, produces albumen
Cross-linking reaction, the molecular weight increase of albumen, so as to add the film forming of albumen and toughness；It can add in egg liquid after heating
Enter mass percent be 1-3% flavoring, 0.002-0.006% Ni Xin, 0.05-0.1% dehydroactic acid sodium, flavoring is
Salt, monosodium glutamate, chickens' extract, capsicum oleoresin, sauce powder, Zanthoxylum essential oil, pipering, sugar, creatinine, garlic powder essence, malic acid, ammonia
One or more of mixtures in guanidine-acetic acid, disodium succinate, Ni Xin and dehydroactic acid sodium are as preservative；
Step 5：Vacuum outgas is carried out to the egg liquid after heating, and the albumen of denaturation is filtered out, ensures egg liquid matter
Amount, the temperature of egg liquid vacuum outgas is 0.01-0.03MPa, and the time is 20-40 minutes；
Step 6：Egg liquid after vacuum outgas is molded using the mode of curtain coating is made egg skin, and the temperature control of heating surface exists
88-98 DEG C, time 50-100s, when the moisture in egg skin reaches 13-15%, egg skin hot briquetting terminates.
Embodiment 1
The egg of 7 days is placed, through over cleaning, beats eggs, stir and obtain egg pulp, add 0.1% TG-N, and adjusted with hydrochloric acid
PH value 5.7 is saved, is incubated 42 DEG C 50 minutes, 0.006% Ni Xin is then added, salt 1.5%, stirs and vacuumize degassing 25 minutes,
The vacuum of degassing is 0.015MPa, releases the egg liquid after degassing, caused albuminate foam is removed, by egg liquid through excessively stream
The mode prolonged heats coagulation forming, 95 DEG C, time 70s of heating-up temperature, moisture 15%, uncovers the cutting of egg skin and is packaged to be finished product.
Embodiment 2
The processing of egg adds 0.025% TG-M with embodiment 1, in egg pulp, and uses salt acid for adjusting pH value 6.5, is incubated
47 DEG C 40 minutes, then add 0.002% Ni Xin, 0.05% dehydroactic acid sodium and 1% salt, add monosodium glutamate, chickens' extract, peppery
Green pepper oleoresin, sauce powder, Zanthoxylum essential oil, flavour nucleotide cook flavoring, stir and vacuumize 30 minutes, the vacuum of degassing is
0.015MPa, the egg liquid after degassing is released, caused albuminate foam is removed, by 45 DEG C or so of egg liquid by curtain coating
Mode heats coagulation forming, 98 DEG C, time 60s of heating-up temperature, uncovers egg skin during moisture 13%, cutting is simultaneously packaged to be finished product.
Embodiment 3
The processing of egg adds 0.15% TG-M with embodiment 1, in egg pulp, with salt acid for adjusting pH value 6.0, insulation 50
DEG C 35 minutes, then add 0.004% Ni Xin, 0.15% dehydroactic acid sodium and 3% salt, and garlic powder essence, pepper powder,
Malic acid, amion acetic acid, disodium succinate, creatinine cook flavoring, stir and vacuumize 30 minutes, the vacuum of degassing is
0.015MPa, the egg liquid after degassing is released, caused albuminate foam is removed, egg liquid is heated into solidification by curtain coating mode
Shaping, 96 DEG C, time 65s of heating-up temperature, moisture 14%, uncovers the cutting of egg skin and is packaged to be finished product.
The egg skin processing method of the present invention, acidity regulator and glutamine transaminage, glutamine are added in egg liquid
Activity is stronger in acid condition for transaminase, TG-N and TG-M using effects are preferable in glutamine transaminage；Glutamine turns
Ammonia enzyme is optimal to the cross-linking reaction speed of protein under the conditions of 30 ~ 50 DEG C, the molecular weight of albumen increase after crosslinking, so as to increase
The film forming and toughness of albumen, egg liquid is carried out after vacuum outgas and albuminate filters out, and to ensure egg liquid quality, egg liquid is adopted
It is molded with the mode of curtain coating and egg skin is made；Using egg skin, golden yellow color, Bao Ertou made of the egg skin processing method of the present invention
It is bright, there are good flexibility and preferable toughness, the shelf-life was at 6 months.
Finally it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although reference
The present invention is described in detail for preferred embodiment, it will be understood by those within the art that, can be to the present invention's
Technical scheme is modified or equivalent substitution, and without departing from the spirit and scope of technical solution of the present invention, it all should cover
Among scope of the presently claimed invention.
Claims (4)
1. the processing method of a hatching egg skin, it is characterised in that：It comprises the following steps：
Step 1：By fresh birds, beasts and eggs after over cleaning, sterilization, eggshell are dried, beaten eggs with eggbeater, the egg liquid of collection and stirring
Uniformly；
Step 2：Acidity regulator is added into egg liquid, adjustment pH value is 5.5-6.5；
Step 3：The glutamine transaminage that mass percent is 0.05%-0.3%, paddy are added into the egg liquid after adjustment pH value
Glutamine transaminase activity under above-mentioned pH value condition is stronger, and glutamine transaminage is TG-N or TG-M；
Step 4：By add TG-N or TG-M egg liquid kept at a temperature of 40 DEG C -50 DEG C 40 min -80min, TG-N or
TG-M promotes fowls egg protein to produce cross-linking reaction, the molecular weight increase of albumen, so as to add the film forming of fowls egg protein and tough
Property；
Step 5：Vacuum outgas is carried out in the environment of 0.015MPa to the egg liquid after ferment treatment, and the albumen of denaturation is filtered out,
Ensure egg liquid quality；
Step 6：Egg liquid after vacuum outgas is molded using the mode of curtain coating is made egg skin, and the temperature control of heating surface is in 88-98
DEG C, time 50-100s, when the moisture in egg skin reaches 13-15%, egg skin hot briquetting terminates.
2. the processing method of hatching egg skin according to claim 1, it is characterised in that：The birds, beasts and eggs are to be store by 6-8 days
The egg or duck's egg of Tibetan, the storage egg or duck's egg of 6-8 days, the deep albumen in egg is thinning, makes the egg liquid of production evenly.
3. the processing method of hatching egg skin according to claim 1, it is characterised in that：After the step 4 isothermal holding
Added in egg liquid mass percent be 1-3% flavoring, 0.002-0.006% Ni Xin, 0.05-0.1% dehydroactic acid sodium.
4. the processing method of hatching egg skin according to claim 3, it is characterised in that：The flavoring be salt, monosodium glutamate,
Chickens' extract, capsicum oleoresin, sauce powder, Zanthoxylum essential oil, pipering, sugar, creatinine, garlic powder essence, malic acid, amion acetic acid, fourth
One or more of mixtures in two acid disodiums.
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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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| CN201510199419.9A CN104757597B (en) | 2015-04-24 | 2015-04-24 | The processing method of one hatching egg skin |
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| CN104757597A CN104757597A (en) | 2015-07-08 |
| CN104757597B true CN104757597B (en) | 2017-12-22 |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108323674A (en) * | 2018-02-06 | 2018-07-27 | 北京昊屹畜牧有限公司 | Egg skin and its processing method |
| CN108651882B (en) * | 2018-05-03 | 2022-04-01 | 北京农学院 | Method for producing egg skin by squeezing method |
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 |
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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 (1)
| Title |
|---|
| 转谷酰胺酶添加量对鸡蛋全蛋液热凝固性的影响;李睿 等;《食品与发酵科技》;20140425;第50卷(第2期);第37页第1节，第38页第3节 * |
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