CN1061837C - Full-egg liquid food and its producing method - Google Patents
Full-egg liquid food and its producing method Download PDFInfo
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- CN1061837C CN1061837C CN95113771A CN95113771A CN1061837C CN 1061837 C CN1061837 C CN 1061837C CN 95113771 A CN95113771 A CN 95113771A CN 95113771 A CN95113771 A CN 95113771A CN 1061837 C CN1061837 C CN 1061837C
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- egg
- egg liquid
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- food
- product
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Abstract
The present invention relates to egg cream food and a making method thereof, which belongs to the field of processing and making food. The egg cream food adopts the egg cream of fresh eggs as the raw material, an alkaline substance is added to the egg cream directly to hydrolyze and denaturalize the egg cream, and the mixture can be made into pasty egg sauce or gelatine egg jelly. The quality of the product has good consistency, and various spices can be directly added to the product, which brings the product with more delicious tastes. The product presents a light yellow color and has a slightly salty taste and an egg flavour. The product has the characteristics of no shell, sanitation, convenience for eating and high biological value.
Description
The present invention relates to a kind of egg food, especially a kind of food that includes egg pulp and preparation method thereof.
Existing egg products, a kink of preserved egg for example, it is to infiltrate inner eggs liquid, a kind of food that protein generation hydrolysis, sex change are made by alkaline matter by eggshell; Frozen egg and for example, it is with egg freezing the forming in back of shelling; Powdered egg is a kind of powdered food of making through dehydration after egg is shelled; Protein in frozen egg and the powdered egg does not all pass through the hydrolysis sex change, though a kink of preserved egg is through hydrolysis, sex change, there are the following problems for it, and the first is infiltrated the influence that the interior alkaline matter content of eggshell is subjected to factors such as temperature, time and eggshell proterties, be difficult for accurately control, make the quality conformance of food poor; It is difficult to add the seasoning seasoning matter two because a kink of preserved egg is the band shell adds mutually; It three is that a kink of preserved egg can not be made other shapes, also not enough hygienic and convenient on edible.
Purpose of the present invention, providing a kind of egg pulp with egg is raw material, makes a kind of high conformity that does not have shell, food quality, and the full-egg liquid food of edible hygienic and convenient and preparation method thereof.
The present invention is achieved in that this full-egg liquid food is to make through hydrolysis, sex change, and wherein the weight proportion of each composition is: egg pulp double centner, caustic soda 0.6-1.4 kilogram, water 25-120 kilogram, salt 0-6 kilogram, and an amount of flavoring.Different content according to caustic soda and water can be made difform food: egg sauce and egg freeze.
The preparation method of this full-egg liquid food is as follows: at first fresh egg white is washed, shelled after the sterilization, produce egg pulp; Weight proportion by each composition adds caustic soda, water and unclassified stores then, stirs the container of packing into; Preserve at last, got final product in ten to 20 days.
This full-egg liquid food adopts the method for protein direct hydrolysis, sex change is made, because alkaline matter is direct and egg liquid reacts rather than pass through the eggshell permeable reactive, therefore the amount of reactant can accurately be controlled, thereby make the high conformity of product quality, various flavorings also can add wherein, make its more delicious taste, have no shell, health, instant, characteristics that biological value is high.
Below in conjunction with specific embodiment the present invention is described in further detail.
The weight proportion of each composition of full-egg liquid food of the present invention is as follows: egg liquid double centner, and caustic soda 0.6-1.4 kilogram, water 25-120 kilogram, salt 0-6 kilogram, in addition, also can be to wherein adding an amount of flavoring.
The preparation method of full-egg liquid food is as follows: a, elder generation are with bright egg washing, and with 350PPM sodium dichloro cyanurate sterilization 5 minutes, after the flushing oven dry, smash and shell, produce egg liquid: b, with caustic soda, water, salt and flavoring, make the aqueous solution by above-mentioned weight proportion, add bright egg liquid then and stir: c, can, after carrying out pasteurize, preserve and got final product in 19 to 20 days.The egg liquid here promptly refers to comprise the egg pulp of yolk and egg white.
The batching of full-egg liquid food is selected by following weight proportion: egg liquid double centner, and 1.2 kilograms in caustic soda, the water double centner, 5 kilograms of salt, an amount of seasoning matter promptly can be made into a kind of food of pasty state, is referred to as egg sauce.
Press another weight proportion: egg liquid double centner, 1.1 kilograms in caustic soda, 30 kilograms in water, 1 kilogram of salt, an amount of seasoning matter promptly can be made into a kind of gelatin food, is referred to as egg and freezes.
Choose caustic soda and water in the composition of full-egg liquid food and be in order to make protein generation hydrolysis, sex change, proteolysis obtains polypeptide, and the further hydrolysis of polypeptide obtains each seed amino acid, thereby more helps absorption of human body.The full-egg liquid food of Zhi Zuoing is light yellow in this way, and flavor becomes slightly, and egg fragrance is arranged, and egg fragrance mainly from wherein amino acid, has delicious flavour, and is being rich in nutrition, the characteristics of digesting and assimilating easily.
Claims (5)
1, a kind of full-egg liquid food, its composition and weight proportion are: egg liquid double centner, caustic soda 0.6-1.4 kilogram, water 25-120 kilogram, salt 0-6 kilogram.
2, full-egg liquid food as claimed in claim 1, the weight proportion of each composition is: egg liquid double centner, 1.2 kilograms in caustic soda, water double centner, 5 kilograms of salt.
3, full-egg liquid food as claimed in claim 1, the weight proportion of each composition is: egg liquid double centner, 1.1 kilograms in caustic soda, 30 kilograms in water, 1 kilogram of salt.
4, as claim 1 or 2 or 3 described full-egg liquid foods, in its component, can also add an amount of flavoring.
5, a kind of method of making the described full-egg liquid food of claim 4 comprises following three steps successively:
A, fresh egg white are produced egg pulp after washing, sterilize, shelling;
B, add caustic soda, water, salt and flavoring by proportioning and stir;
Preserve after c, can, the sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95113771A CN1061837C (en) | 1995-10-27 | 1995-10-27 | Full-egg liquid food and its producing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95113771A CN1061837C (en) | 1995-10-27 | 1995-10-27 | Full-egg liquid food and its producing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1130038A CN1130038A (en) | 1996-09-04 |
| CN1061837C true CN1061837C (en) | 2001-02-14 |
Family
ID=5080085
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95113771A Expired - Fee Related CN1061837C (en) | 1995-10-27 | 1995-10-27 | Full-egg liquid food and its producing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1061837C (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178267A (en) * | 2011-05-01 | 2011-09-14 | 郑爱军 | Sanitary salted eggs with long quality guarantee period and manufacturing method thereof |
| CN102524830A (en) * | 2011-10-12 | 2012-07-04 | 刘蒙榕 | Egg jelly and preparation method thereof |
| CN105146583A (en) * | 2015-09-22 | 2015-12-16 | 刘福敏 | Drink containing egg-type components |
| CN105433287A (en) * | 2015-11-04 | 2016-03-30 | 刘福敏 | Liquid food used as meal replacement |
| CN107279261B (en) * | 2017-06-14 | 2020-02-07 | 华中农业大学 | Liquid cooling sterilizing and fresh keeping method for fresh egg |
-
1995
- 1995-10-27 CN CN95113771A patent/CN1061837C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1130038A (en) | 1996-09-04 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |