CN105876484A - Manufacture method of dried eggs - Google Patents
Manufacture method of dried eggs Download PDFInfo
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- CN105876484A CN105876484A CN201410797298.3A CN201410797298A CN105876484A CN 105876484 A CN105876484 A CN 105876484A CN 201410797298 A CN201410797298 A CN 201410797298A CN 105876484 A CN105876484 A CN 105876484A
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Abstract
The present invention discloses a manufacture method of dried eggs. The eggs are washed with water, the egg shells are removed, the egg yolk and egg white are stirred evenly, and the mixture is mixed with other accessory materials. The accessory materials include 95-105 g of salt, 18-22 g of monosodium glutamate, 46-53 g of Baijiu, 95-105 g of ginger juice, 190-210 g of soy sauce, 190-210 g of pepper powder and 4-6 g of ethyl maltol. The egg solution containing the accessory materials are placed into egg moulds and then shaping, de-moulding, air-drying, slicing and marinating are carried out. The marinating raw materials include 90-110 g of monosodium glutamate, 185-215 g of white sugar, 220-260 g of chilies, 150-170 g of Chinese prickly ash and 280-320 g of sesame oil. After the marinating, vacuum package, sterilization, passed inspection, box loading and storing are carried out. The provided dried egg manufacture technology enables the dried eggs to be rich in nutrition and greatly retains the original egg nutrition. The addition of the other accessory materials enables the dried eggs to be delicate in taste, fragrant and tender, and high in toughness.
Description
Technical field
The present invention relates to food processing technology field, the preparation method of a kind of dried eggs.
Background technology
The protein quality of egg is optimal, and every hectogram egg contains 12.8 grams of protein, predominantly ovalbumin and ovoglobulin,
Wherein contain 8 kinds of amino acid of needed by human, and extremely approximate with the composition of human body protein, the human body suction to egg protein
Yield may be up to 98%.Every fatty 11-15 gram of hectogram egg, is concentrated mainly in yolk, is the most easily inhaled by human consumption
Receive, in yolk containing abundant lecithin, steroid, lecithin and calcium, phosphorus, iron, vitamin A, vitamin D and
B family vitamin.These compositions are of great advantage to promoting neural function, and therefore, egg is again preferable brain-care foods.
Due to egg, to carry inconvenience, shelf-life short, carries out egg now concentrating processing, changes egg-shape and become chicken
Egg is done.But the dried eggs of existing making does not has toughness, mouthfeel is bad.
Summary of the invention
It is an object of the invention to provide a kind of delicate mouthfeel, the preparation method of the dried eggs that perfume is tender, toughness is high, on solving
State the problem proposed in background technology.
For achieving the above object, the present invention provides following technical scheme:
A kind of preparation method of dried eggs, concrete steps include:
1) cleaning is shelled: cleans egg with water, and removes shell, obtains yolk and egg white；
2) stirring: yolk is stirred 15-35min, the egg solution being uniformly mixed with egg white；
3) dispensing: include according to the dispensing of quality: salt 95-105g, monosodium glutamate 18-22g, white wine 46-53g, ginger juice 95-105g,
Soy sauce 190-210g, pepper powder 190-210g, ethylmaltol 4-6g, pour the egg of 20kg into after dispensing being mixed
In solution, stir 10-20min, obtain the egg solution containing dispensing；
It is 4) die-filling: the egg solution containing dispensing is inserted in egg mould,
5) sizing: egg mould is placed in sizing container, under conditions of relative pressure is 0.3-0.35MPa, heating
Making egg solution shape, heating-up temperature is 80-90 DEG C, and heat time 30min preferably saves under this heating-up temperature
The nutrition of egg；
6) air-dry: the egg after sizing is cooled to the demoulding after room temperature, is placed in the fume hood of 25-35 DEG C air-drying；
7) section: the egg after air-drying is cut into slices, and the length of egg section: wide: thick ratio is 8-20: 2-8: 1；
8) stew in soy sauce: egg section is carried out stew in soy sauce, includes according to the stew in soy sauce raw material of quality: monosodium glutamate 90-110g, white sugar
185-215g, capsicum 220-260g, Chinese prickly ash 150-170g, sesame oil 280-320g, heat after being stirred by stew in soy sauce raw material
Boiling, carry out stew in soy sauce in the egg section adding 20kg, the stew in soy sauce time is 15-25min, obtains semi-finished product；
9) vacuum packaging: semi-finished product are used vacuum packaging；
10) sterilization: being sterilized by the semi-finished product after vacuum packaging, sterilization temperature controls at 120 DEG C, and the time is 25min；
11) inspection: the finished product after sterilization is tested, then finished product is recycled when verifying defective；Inspection
Time qualified, then warehouse-in of casing.
As the further scheme of the present invention: step 3) in the dispensing of 20kg egg solution include: salt 100g, monosodium glutamate 20g,
White wine 50g, ginger juice 100g, soy sauce 200g, pepper powder 200g, ethylmaltol 5g.
As the further scheme of the present invention: step 8) in 20kg egg section stew in soy sauce raw material include: monosodium glutamate 100g, white
Sugar 200g, capsicum 240g, Chinese prickly ash 160g, sesame oil 300g.
Compared with prior art, the invention has the beneficial effects as follows: the invention provides the manufacture craft of a kind of dried eggs, nutrition
Abundant, high degree remain the original nutrition of egg, add other auxiliary material, make dried eggs delicate mouthfeel, fragrant tender, tough
Property high.The preparation process of the present invention is uncomplicated, is suitable to large-scale production.In the present invention ethylmaltol be a kind of safety non-toxic,
The ultimate food additive that purposes is wide, effective, consumption is few, is a kind of good fragrance synergist, changes the fragrance of food
Kind and enhancing has remarkable result, sweet food plays sweetened effect, and can extend the food storing phase.Pepper powder be one very
Good flavouring, is again a kind of valuable ingredients of traditional Chinese medicine.Pepper has the function of warming stomach for dispelling cold.Pepper powder is again main seasoning in the world
Spices, containing ethereal oil 1-2%, pipering 8-9% in fruit, possibly together with crude fat, protein, starch, solubility
The materials such as nitrogen.The special composition that pepper powder contains makes pepper have distinctive fragrance, also has bitter pungent.Soy sauce color is red
Brown, has unique paste flavor, and flavour is delicious, helps lend some impetus to appetite.Ginger juice has detoxicating, killing bacteria, dissipates cold, effect of preventing or arresting vomiting.
Monosodium glutamate increases delicate flavour.Sesame oil has special fragrance, can increase appetite, is beneficial to absorb nutrition.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, aobvious
So, described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under not making creative work premise, all
Belong to the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, the preparation method of a kind of dried eggs, concrete steps include:
1) cleaning is shelled: cleans egg with water, and removes shell, obtains yolk and egg white；
2) stirring: yolk is stirred 15min, the egg solution being uniformly mixed with egg white；
3) dispensing: include according to the dispensing of quality: salt 95g, monosodium glutamate 18g, white wine 46g, ginger juice 95g, soy sauce 190g,
Pepper powder 190g, ethylmaltol 4g, pour in the egg solution of 20kg after dispensing being mixed, stirs 10min,
Obtain the egg solution containing dispensing；
It is 4) die-filling: the egg solution containing dispensing is inserted in egg mould,
5) sizing: being placed in by egg mould in sizing container, under conditions of relative pressure is 0.3MPa, heating makes egg
Solution is shaped, and heating-up temperature is 80 DEG C, and heat time 30min preferably saves the nutrition of egg under this heating-up temperature；
6) air-dry: the egg after sizing is cooled to the demoulding after room temperature, is placed in the fume hood of 25 DEG C air-drying；
7) section: the egg after air-drying is cut into slices, and the length of egg section: wide: thick ratio is 8: 2: 1；
8) stew in soy sauce: by egg section carry out stew in soy sauce, include according to the stew in soy sauce raw material of quality: monosodium glutamate 90g, white sugar 185g,
Capsicum 220g, Chinese prickly ash 150g, sesame oil 280g, after being stirred by stew in soy sauce raw material, heating is boiled, at the egg adding 20kg
Section carries out stew in soy sauce, and the stew in soy sauce time is 15min, obtains semi-finished product；
9) vacuum packaging: semi-finished product are used vacuum packaging；
10) sterilization: being sterilized by the semi-finished product after vacuum packaging, sterilization temperature controls at 120 DEG C, and the time is 25min；
11) inspection: the finished product after sterilization is tested, then finished product is recycled when verifying defective；Inspection
Time qualified, then warehouse-in of casing.
Embodiment 2
In the embodiment of the present invention, the preparation method of a kind of dried eggs, concrete steps include:
1) cleaning is shelled: cleans egg with water, and removes shell, obtains yolk and egg white；
2) stirring: yolk is stirred 25min, the egg solution being uniformly mixed with egg white；
3) dispensing: include according to the dispensing of quality: salt 100g, monosodium glutamate 20g, white wine 50g, ginger juice 100g, soy sauce 200g,
Pepper powder 200g, ethylmaltol 5g, pour in the egg solution of 20kg after dispensing being mixed, stirs 15min,
Obtain the egg solution containing dispensing；
It is 4) die-filling: the egg solution containing dispensing is inserted in egg mould,
5) sizing: being placed in by egg mould in sizing container, under conditions of relative pressure is 0.32MPa, heating makes chicken
Egg solution is shaped, and heating-up temperature is 85 DEG C, and heat time 30min preferably saves the battalion of egg under this heating-up temperature
Support；
6) air-dry: the egg after sizing is cooled to the demoulding after room temperature, is placed in the fume hood of 30 DEG C air-drying；
7) section: the egg after air-drying is cut into slices, and the length of egg section: wide: thick ratio is 14: 5: 1；
8) stew in soy sauce: by egg section carry out stew in soy sauce, include according to the stew in soy sauce raw material of quality: monosodium glutamate 100g, white sugar 200g,
Capsicum 240g, Chinese prickly ash 160g, sesame oil 300g, after being stirred by stew in soy sauce raw material, heating is boiled, at the egg adding 20kg
Section carries out stew in soy sauce, and the stew in soy sauce time is 20min, obtains semi-finished product；Dried eggs taste prepared by this stew in soy sauce raw material is optimal.
9) vacuum packaging: semi-finished product are used vacuum packaging；
10) sterilization: being sterilized by the semi-finished product after vacuum packaging, sterilization temperature controls at 120 DEG C, and the time is 25min；
11) inspection: the finished product after sterilization is tested, then finished product is recycled when verifying defective；Inspection
Time qualified, then warehouse-in of casing.
Embodiment 3
In the embodiment of the present invention, the preparation method of a kind of dried eggs, concrete steps include:
1) cleaning is shelled: cleans egg with water, and removes shell, obtains yolk and egg white；
2) stirring: yolk is stirred 35min, the egg solution being uniformly mixed with egg white；
3) dispensing: include according to the dispensing of quality: salt 105g, monosodium glutamate 22g, white wine 53g, ginger juice 105g, soy sauce 210g,
Pepper powder 210g, ethylmaltol 6g, pour in the egg solution of 20kg after dispensing being mixed, stirs 20min,
Obtain the egg solution containing dispensing；
It is 4) die-filling: the egg solution containing dispensing is inserted in egg mould,
5) sizing: being placed in by egg mould in sizing container, under conditions of relative pressure is 0.35MPa, heating makes chicken
Egg solution is shaped, and heating-up temperature is 90 DEG C, and heat time 30min preferably saves the battalion of egg under this heating-up temperature
Support；
6) air-dry: the egg after sizing is cooled to the demoulding after room temperature, is placed in the fume hood of 35 DEG C air-drying；
7) section: the egg after air-drying is cut into slices, and the length of egg section: wide: thick ratio is 20: 8: 1；
8) stew in soy sauce: by egg section carry out stew in soy sauce, include according to the stew in soy sauce raw material of quality: monosodium glutamate 110g, white sugar 215g,
Capsicum 260g, Chinese prickly ash 170g, sesame oil 320g, after being stirred by stew in soy sauce raw material, heating is boiled, at the egg adding 20kg
Section carries out stew in soy sauce, and the stew in soy sauce time is 25min, obtains semi-finished product；
9) vacuum packaging: semi-finished product are used vacuum packaging；
10) sterilization: being sterilized by the semi-finished product after vacuum packaging, sterilization temperature controls at 120 DEG C, and the time is 25min；
11) inspection: the finished product after sterilization is tested, then finished product is recycled when verifying defective；Inspection
Time qualified, then warehouse-in of casing.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, and do not carrying on the back
In the case of the spirit or essential attributes of the present invention, it is possible to realize the present invention in other specific forms.Therefore, no matter from
From the point of view of which point, all should regard embodiment as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all by fall in the implication of equivalency and scope of claim
Change is included in the present invention.
Although moreover, it will be appreciated that this specification is been described by according to embodiment, but the most each embodiment only comprises
One independent technical scheme, this narrating mode of specification is only the most for clarity sake, and those skilled in the art should be by
Specification is as an entirety, and the technical scheme in each embodiment can also be through appropriately combined, and forming those skilled in the art can
With other embodiments understood.
Claims (3)
1. the preparation method of a dried eggs, it is characterised in that concrete steps include:
1) cleaning is shelled: cleans egg with water, and removes shell, obtains yolk and egg white；
2) stirring: yolk is stirred 15-35min, the egg solution being uniformly mixed with egg white；
3) dispensing: include according to the dispensing of quality: salt 95-105g, monosodium glutamate 18-22g, white wine 46-53g, ginger juice 95-105g,
Soy sauce 190-210g, pepper powder 190-210g, ethylmaltol 4-6g, pour the egg of 20kg into after dispensing being mixed
In solution, stir 10-20min, obtain the egg solution containing dispensing；
It is 4) die-filling: the egg solution containing dispensing is inserted in egg mould,
5) sizing: egg mould is placed in sizing container, under conditions of relative pressure is 0.3-0.35MPa, heating
Making egg solution shape, heating-up temperature is 80-90 DEG C, heat time 30min；
6) air-dry: the egg after sizing is cooled to the demoulding after room temperature, is placed in the fume hood of 25-35 DEG C air-drying；
7) section: the egg after air-drying is cut into slices, and the length of egg section: wide: thick ratio is 8-20: 2-8: 1；
8) stew in soy sauce: egg section is carried out stew in soy sauce, includes according to the stew in soy sauce raw material of quality: monosodium glutamate 90-110g, white sugar
185-215g, capsicum 220-260g, Chinese prickly ash 150-170g, sesame oil 280-320g, heat after being stirred by stew in soy sauce raw material
Boiling, carry out stew in soy sauce in the egg section adding 20kg, the stew in soy sauce time is 15-25min, obtains semi-finished product；
9) vacuum packaging: semi-finished product are used vacuum packaging；
10) sterilization: being sterilized by the semi-finished product after vacuum packaging, sterilization temperature controls at 120 DEG C, and the time is 25min；
11) inspection: the finished product after sterilization is tested, then finished product is recycled when verifying defective；Inspection
Time qualified, then warehouse-in of casing.
The preparation method of dried eggs the most according to claim 1, it is characterised in that described step 3) in 20kg egg
The dispensing of solution includes: salt 100g, monosodium glutamate 20g, white wine 50g, ginger juice 100g, soy sauce 200g, pepper powder 200g,
Ethylmaltol 5g.
The preparation method of dried eggs the most according to claim 1, it is characterised in that described step 8) in 20kg egg
Section stew in soy sauce raw material includes: monosodium glutamate 100g, white sugar 200g, capsicum 240g, Chinese prickly ash 160g, sesame oil 300g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410797298.3A CN105876484A (en) | 2014-12-22 | 2014-12-22 | Manufacture method of dried eggs |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410797298.3A CN105876484A (en) | 2014-12-22 | 2014-12-22 | Manufacture method of dried eggs |
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| CN105876484A true CN105876484A (en) | 2016-08-24 |
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| CN201410797298.3A Pending CN105876484A (en) | 2014-12-22 | 2014-12-22 | Manufacture method of dried eggs |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107041519A (en) * | 2017-04-25 | 2017-08-15 | 四川大学 | A kind of konjaku dried eggs and preparation method thereof |
| CN109567065A (en) * | 2019-01-30 | 2019-04-05 | 湖北神丹健康食品有限公司 | A kind of preserved quail eggs flavor leisure dried eggs and preparation method thereof |
| CN110338365A (en) * | 2019-06-28 | 2019-10-18 | 湖北神丹健康食品有限公司 | A kind of egg of low temperature moulding is dry and its processing method |
| CN110637995A (en) * | 2019-10-30 | 2020-01-03 | 武汉轻工大学 | Preparation method of dried goose eggs |
| CN112314887A (en) * | 2020-10-27 | 2021-02-05 | 临泽县旭慧食品科技有限责任公司 | Method for making dried eggs |
| CN112586692A (en) * | 2020-12-09 | 2021-04-02 | 中国农业大学 | Dried egg and method for preparing dried egg by heat sterilization with purpose of reducing bacillus cereus |
| CN114209026A (en) * | 2021-12-14 | 2022-03-22 | 今麦郎食品股份有限公司 | Spiced dried egg and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798836A (en) * | 2014-03-10 | 2014-05-21 | 江西洪门实业集团有限公司 | Preparation method of leisure dried eggs |
-
2014
- 2014-12-22 CN CN201410797298.3A patent/CN105876484A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798836A (en) * | 2014-03-10 | 2014-05-21 | 江西洪门实业集团有限公司 | Preparation method of leisure dried eggs |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107041519A (en) * | 2017-04-25 | 2017-08-15 | 四川大学 | A kind of konjaku dried eggs and preparation method thereof |
| CN109567065A (en) * | 2019-01-30 | 2019-04-05 | 湖北神丹健康食品有限公司 | A kind of preserved quail eggs flavor leisure dried eggs and preparation method thereof |
| CN110338365A (en) * | 2019-06-28 | 2019-10-18 | 湖北神丹健康食品有限公司 | A kind of egg of low temperature moulding is dry and its processing method |
| CN110637995A (en) * | 2019-10-30 | 2020-01-03 | 武汉轻工大学 | Preparation method of dried goose eggs |
| CN112314887A (en) * | 2020-10-27 | 2021-02-05 | 临泽县旭慧食品科技有限责任公司 | Method for making dried eggs |
| CN112586692A (en) * | 2020-12-09 | 2021-04-02 | 中国农业大学 | Dried egg and method for preparing dried egg by heat sterilization with purpose of reducing bacillus cereus |
| CN114209026A (en) * | 2021-12-14 | 2022-03-22 | 今麦郎食品股份有限公司 | Spiced dried egg and preparation method thereof |
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Application publication date: 20160824 |
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