CN107006805A - A kind of liquid egg vegetable product and preparation method - Google Patents
A kind of liquid egg vegetable product and preparation method Download PDFInfo
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- CN107006805A CN107006805A CN201710126351.0A CN201710126351A CN107006805A CN 107006805 A CN107006805 A CN 107006805A CN 201710126351 A CN201710126351 A CN 201710126351A CN 107006805 A CN107006805 A CN 107006805A
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 51
- 239000007788 liquid Substances 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 239000001509 sodium citrate Substances 0.000 claims abstract description 11
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 11
- 108010016290 deoxyribonucleoprotamine Proteins 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 229940075582 sorbic acid Drugs 0.000 claims abstract description 9
- 235000010199 sorbic acid Nutrition 0.000 claims abstract description 9
- 239000004334 sorbic acid Substances 0.000 claims abstract description 9
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 3
- 235000013601 eggs Nutrition 0.000 claims description 70
- 239000000203 mixture Substances 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 238000011049 filling Methods 0.000 claims description 11
- 240000007087 Apium graveolens Species 0.000 claims description 10
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 10
- 235000010591 Appio Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 9
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 9
- 206010033546 Pallor Diseases 0.000 claims description 7
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 6
- 240000006108 Allium ampeloprasum Species 0.000 claims description 6
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 6
- 235000019640 taste Nutrition 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- 102000002322 Egg Proteins Human genes 0.000 claims description 5
- 108010000912 Egg Proteins Proteins 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 210000003278 egg shell Anatomy 0.000 claims description 5
- 239000003344 environmental pollutant Substances 0.000 claims description 5
- 231100000719 pollutant Toxicity 0.000 claims description 5
- 238000010008 shearing Methods 0.000 claims description 5
- 239000002932 luster Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 244000300264 Spinacia oleracea Species 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 231100000241 scar Toxicity 0.000 claims description 2
- 230000006641 stabilisation Effects 0.000 claims description 2
- 238000011105 stabilization Methods 0.000 claims description 2
- 238000003860 storage Methods 0.000 claims description 2
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- WSWCOQWTEOXDQX-MQQKCMAXSA-N sorbic acid group Chemical group C(\C=C\C=C\C)(=O)O WSWCOQWTEOXDQX-MQQKCMAXSA-N 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 244000005700 microbiome Species 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- GBCAVSYHPPARHX-UHFFFAOYSA-M n'-cyclohexyl-n-[2-(4-methylmorpholin-4-ium-4-yl)ethyl]methanediimine;4-methylbenzenesulfonate Chemical compound CC1=CC=C(S([O-])(=O)=O)C=C1.C1CCCCC1N=C=NCC[N+]1(C)CCOCC1 GBCAVSYHPPARHX-UHFFFAOYSA-M 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 238000001556 precipitation Methods 0.000 abstract description 2
- 238000012423 maintenance Methods 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
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- 239000000047 product Substances 0.000 description 29
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- 235000013325 dietary fiber Nutrition 0.000 description 2
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- 244000191502 Chenopodium murale Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003276 anti-hypertensive effect Effects 0.000 description 1
- 230000001741 anti-phlogistic effect Effects 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 1
- 229960002504 capsaicin Drugs 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000035613 defoliation Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 210000002919 epithelial cell Anatomy 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000000215 hyperchromic effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/08—Preserving with chemicals
- A23B5/12—Preserving with chemicals in the form of liquids or solids
- A23B5/14—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
Abstract
The invention discloses a kind of stability is good, comprehensive nutrition, the liquid egg vegetable product of instant and preparation method.Liquid egg vegetable product is to be mixed vegetables, salt and egg pulp, is made up of seasoning, stability maintenance, sterilization, a series of processing technologys of homogeneous.Wherein use sodium citrate and CMC as stability maintenance the stability of system, significantly avoid system layering and vegetables precipitation.Thermal sterilization is replaced using sorbic acid and nucleoprotamine this cold sterilization technology, while suppressing growth of microorganism, the nutritional ingredient of vegetables and egg liquid is not destroyed.Manufacture craft is simple, it is easy to accomplish, finished product local flavor is suitable, nutritious, and clean hygiene, time saving and energy saving.
Description
Technical field
The present invention relates to a kind of preparation method of liquid egg vegetable product, specifically, the present invention relates to one kind with egg pulp, new
Fresh vegetables are raw material, and salt is auxiliary material, by seasoning, adjust the obtained liquid egg vegetable product of steady, sterilization.
Background technology
Vegetables scrambled egg is one of home cooking very common in our daily lifes, bright in luster, nutritious.Its master
It is vegetables common in daily life and egg to want raw material.Containing abundant vitamin, mineral matter and dietary fiber etc. in vegetables,
The nutritive value of egg not to mention.This product is based on this, and inventing a kind of saving time, clean hygiene can be directly used in
Frying or the liquid egg vegetable joint product of boiling.
Contain substantial amounts of vitamin C and citrin in green pepper, energy prevention of arterial protects the generation of the diseases such as crisp and gastric ulcer,
And the capsaicine in green pepper can promote appetite, help digest.
Spinach is referred to as " kings of vegetables ", containing substantial amounts of plant crude fiber, can promote intestines peristalsis, beneficial to defecation, and
And vitamin A is converted into human body, eyesight and the health of epithelial cell can be safeguarded containing abundant carrotene in spinach.
Leek is warm-natured, pungent, has abundant vitamin species, the beta carotene of a branch of leek is just needed for one day
Energy, and contain more crude fibre in leek, and the unique fragrant pungent taste of leek is the sulfide formation contained by it,
There is certain bactericidal antiphlogistic effect.
Acid ingredient in celery has obvious antihypertensive effect, and many food celeries are conducive to stable mood, eliminate worried, celery
In iron-holder it is higher, food you that avoid ochrodermia, drying.
After liquid egg refers to that birds, beasts and eggs are beaten eggs and shelled, the products that fresh eggs are consumed are replaced through a series of processing.Foreign countries are to egg products
Consumption be commonly the fabricated products such as liquid egg, and China is substantially or based on shell egg, the shelf-life of shell egg and added value
Much it is unable to catch up with the fabricated product of egg product.
Liquid egg vegetable product is that vegetables scrambled egg this vegetable traditional according to China is developed.With this traditional dish condition
Than liquid egg vegetable product avoids microbiological pollution without cleaning vegetables, egg, chopping, stirring, is maintaining
It is a kind of comprehensive nutrition also containing nutrients such as abundant dietary fiber, vitamins while liquid egg original nutritive value
Liquor egg product.
The content of the invention
The invention discloses a kind of liquid egg vegetable product and preparation method, mix to prepare with egg pulp with vegetable sauce
Liquid egg vegetable product.Its preparation is as follows：Vegetables are shredded, using colour protecting liquid and protect crisp liquid carry out color protection and protect it is crisp after, add complete
In egg liquid, mouthfeel is adjusted with salt and sodium citrate, sodium citrate and CMC keep the stabilization of system, using sorbic acid and milt
Albumen suppresses the growth of microorganism as preservative.Be made saving time, instant stir-fry, be easy to preserve, taste is good, technique is simple
New liquid egg vegetable product.
Technical scheme：
A. the pretreatment of vegetables：Take surface smooth without scar, fresh vegetables, be put into sink, cleaned up with flowing clear water,
Remove the peel, remove rhizome, be cut into 2-3 centimetres of fourth shape, with color protection 20-30min in the ascorbic solution of 1-3%, pull out and be put into 80-
95 DEG C of hot water carries out blanching, and blanching 1-5min takes out to be put into the solution of 0.05-0.15% calcium chloride and protects crisp 10-20min,
Pull out and dry；
B. the pretreatment of egg pulp：Unabroken Fresh Egg is selected, the pollutant of eggshell surface is cleaned with warm water, 0.3- is used
0.6%NaOH solution disinfection 5-10min, dry to beat eggs after the water mark of surface and shell, stir；
C. formula design：Take step B handle egg pulp 50-70%, the vegetables 5-15% of processing of step A, salt 1-1.5%, stir
Mix well mixed；
D. stability Design：Sodium citrate 0.4-1%, CMC 0.5%-1% is taken to add in the mixture of step C processing, stirring
It is well mixed；
E. sterilize：Take sorbic acid 0.01-0.05%, nucleoprotamine 0.05-0.10% to add in the mixture of step D processing, stir
Mix well mixed；
F. homogeneous：With the mixture 1-1.5min in high shearing mixing emulsor 10800r/min homogenizing steps E；
G. it is filling：Mixture after homogeneous is put into and dried and in clean container, and is sealed rapidly, filling amount is vessel volume
80-95%；
H. examine, preserve：Examine qualified liquid egg vegetable product to be placed in 0-4 DEG C of refrigerating equipment to deposit.
Under egg used of the invention, normal temperature in 0-10 days, under 0-4 DEG C of refrigerated condition in 0-20 days.
Vegetables of the present invention are relatively broad, such as green pepper, spinach, leek, celery.
Container filling refers to vial or hundred Li Bao in step H of the present invention.
The good result that the present invention is obtained：
(1) semi-finished product towards fast pace crowd that the present invention is mixed for liquid egg and vegetables, eliminate wash egg, beat eggs,
Wash vegetables, the step such as cut the dish, have saved the plenty of time, while clean hygiene, the problems such as effectively prevent microorganism pollution.
(2) the invention with the addition of sodium citrate, while mouthfeel is adjusted as acid, serve hyperchromic work
With, it is to avoid egg pulp colour-darkening in storage, protect the color and luster of egg liquid；Sodium citrate has raising product steady simultaneously
Qualitatively act on, acted synergistically with CMC, enhance the stability of product, it is to avoid system layering and vegetables precipitation.One-object-many-purposes,
The CMC of reduction usage amount, it is cost-effective.
(3) present invention uses cold sterilization technology, is added using sorbic acid and nucleoprotamine as Compositional antiseptic agent in product, mountain
The total addition level of pears acid and nucleoprotamine is 0.06-0.15%, and the addition of preservative avoids the product nutrition that heat treatment is caused
Loss, protects the nutritive value of product, maintains product and never degenerated in 15.
The present invention is described in further detail with reference to embodiments.
Embodiment
Embodiment 1, a kind of green pepper taste liquid egg vegetable product and preparation method, using following steps：
A. green pepper is pre-processed：The smooth seamless fresh green pepper in surface is taken, sink is put into, is cleaned up, gone with flowing clear water
Skin, remove seed, are cut into 2-3 centimetres of fourth shape, are put into color protection 30min in 1% ascorbic solution, are then placed in 85 DEG C of hot water
Blanching is carried out, blanching 3min is pulled out to be put into the solution of calcium chloride 1% and protected crisp 10min, pulls out and dry；
B. the pretreatment of egg pulp：Unabroken Fresh Egg is selected, the pollutant of eggshell surface is cleaned with warm water, with 0.6%
NaOH solution sterilizes 5min, dries to beat eggs after the water mark of surface and shells, stirs；
C. formula design：Egg pulp 64%, the green pepper 5% of processing of step A, salt 1% that step B is handled are taken, is uniformly mixed；
D. stability Design：Sodium citrate 0.5%, CMC 0.5% is taken to add in the mixture of step C processing, stirring mixing is equal
It is even；
E. sterilize：Take sorbic acid 0.02%, nucleoprotamine 0.08% to add in the mixture of step D processing, be uniformly mixed；
F. homogeneous：With the mixture 1min in high shearing mixing emulsor 10800r/min homogenizing steps E；
G. it is filling：Mixture after homogeneous is put into and dried and in clean container, and is sealed rapidly, filling amount is vessel volume
80%；
H. examine, preserve：The liquid egg vegetable product for examining qualified green pepper taste is placed in 0 DEG C of refrigerating equipment and deposited.
Embodiment 2, a kind of spinach-flavored liquid egg vegetable product and preparation method, using following steps：
A. spinach pre-processes：The smooth seamless fresh spinach in surface is taken, sink is put into, is cleaned up, gone with flowing clear water
Stem, is cut into 2-3 centimetres of fourth shape, is put into color protection 20min in 3% ascorbic solution, is then placed in blanching in 85 DEG C of hot water
2min, pulls out to be put into the solution of calcium chloride 0.5% and protects crisp 10min, pull out and dry；
B. the pretreatment of egg pulp：Unabroken Fresh Egg is selected, the pollutant of eggshell surface is cleaned with warm water, with 0.3%
NaOH solution sterilizes 10min, dries to beat eggs after the water mark of surface and shells, stirs；
C. formula design：Take egg pulp 53.5%, the spinach 10% of processing of step A, salt 1.1% that step B is handled, stirring mixing
Uniformly；
D. stability Design：Take sodium citrate 0.4%, CMC 4% plus add in the mixture of step C processing, stirring mixing is equal
It is even；
E. sterilize：Take sorbic acid 0.03%, nucleoprotamine 0.07% to add in the mixture of step D processing, be uniformly mixed；
F. homogeneous：With the mixture 1.5min in high shearing mixing emulsor 10800r/min homogenizing steps E；
G. it is filling：Mixture after homogeneous is put into and dried and in clean container, and is sealed rapidly, filling amount is vessel volume
95%；
H. examine, preserve：The liquid egg vegetable product for examining qualified spinach-flavored is placed in 4 DEG C of refrigerating equipment and deposited.
Embodiment 3, a kind of celery taste liquid egg vegetable product and preparation method, using following steps：
A. the pretreatment of celery：The smooth seamless fresh celery in surface is taken, sink is put into, cleaned up with flowing clear water,
Defoliation, is cut into 2-3 centimetres of fourth shape, is put into color protection 20min in 3% ascorbic solution, 90 DEG C of scalding 2min, pulls out
Crisp 10min is protected in the solution for being put into calcium chloride 0.5%, pulls out and dries；
B. the pretreatment of egg pulp：Unabroken Fresh Egg is selected, the pollutant of eggshell surface is cleaned with warm water, with 0.5%
NaOH solution sterilizes 7min, dries to beat eggs after the water mark of surface and shells, stirs；
C. formula design：Egg pulp 57.4%, the celery 15% of processing of step A, salt 1% that step B is handled are taken, stirring mixing is equal
It is even；
D. stability Design：Sodium citrate 0.6%, CMC 0.7% is taken to add in the mixture of step C processing, stirring mixing is equal
It is even；
E. sterilize：Take sorbic acid 0.04%, nucleoprotamine 0.06% to add in the mixture of step D processing, be uniformly mixed；
F. homogeneous：With the mixture 1-1.5min in high shearing mixing emulsor 10800r/min homogenizing steps E；
G. it is filling：Mixture after homogeneous is put into and dried and in clean container, and is sealed rapidly, filling amount is vessel volume
85%；
H. examine, preserve：The liquid egg vegetable product for examining qualified celery taste is placed in 3 DEG C of refrigerating equipment and deposited.
Claims (6)
1. a kind of liquid egg vegetable product and preparation method, it is characterised in that use following steps：
(1) pretreatment of vegetables：Take surface smooth without scar, fresh vegetables, be put into sink, clean dry with flowing clear water
Only, remove the peel, remove rhizome, be cut into 2-3 centimetres of fourth shape, with color protection 20-30min in the ascorbic solution of 1-3%, pull out and be put into
80-95 DEG C of hot water carries out blanching, and blanching 1-5min then takes out to be put into the solution of 0.05-0.15% calcium chloride and protects crisp 10-
20min, pulls out and dries；
(2) pretreatment of egg pulp：Unabroken Fresh Egg is selected, the pollutant of eggshell surface is cleaned with warm water, 0.3- is used
0.6%NaOH solution disinfection 5-10min, dry to beat eggs after the water mark of surface and shell, stir；
(3) formula design：Take step B handle egg pulp 50-70%, the vegetables 5-15% of processing of step A, salt 1-1.5%,
It is uniformly mixed；
(4) stability Design：Take sodium citrate 0.4-1%, CMC 0.5%-1% to add in the mixture of step (3) processing, stir
Mix well mixed；
(5) sterilize：Sorbic acid 0.01-0.05%, nucleoprotamine 0.05-0.10% is taken to add in the mixture of step (4) processing,
It is uniformly mixed；
(6) homogeneous：With the mixture 1-1.5min in high shearing mixing emulsor 10800r/min homogenizing steps E；
(7) it is filling：Mixture after homogeneous is put into and dried and in clean container, and is sealed rapidly, filling amount is held for container
Long-pending 80-95%；
(8) examine, preserve：Examine qualified liquid egg vegetable product to be placed in 0-4 DEG C of refrigerating equipment to deposit.
2. a kind of liquid egg vegetable product according to claim 1 and preparation method, it is characterised in that：The vegetables include green grass or young crops
Green pepper, spinach, leek, celery etc..
3. a kind of liquid egg vegetable product according to claim 1 and preparation method, it is characterised in that：In the step (4)
Sodium citrate improves the stability of system.Adjust taste, protection egg liquid color and luster.
4. a kind of liquid egg vegetable product according to claim 1 and preparation method, it is characterised in that：In the step (4)
CMC is used for maintaining the stabilization of liquid egg-Vegetable System.
5. a kind of liquid egg vegetable product according to claim 1 and preparation method, it is characterised in that：Prevent in the step E
Rotten agent is sorbic acid 0.01-0.05%, nucleoprotamine 0.05-0.10%.
6. a kind of liquid egg vegetable product and preparation method according to claim 1,2,3,4,5, it is characterised in that：The production
Product are a kind of completely new product, and using egg pulp, fresh vegetables as raw material, salt is auxiliary material, by seasoning, adjust steady, sterilization to be made, product
It is convenient and swift, it is easy to storage and transport.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710126351.0A CN107006805A (en) | 2017-03-06 | 2017-03-06 | A kind of liquid egg vegetable product and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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| CN110584027A (en) * | 2019-10-28 | 2019-12-20 | 东北农业大学 | Method for preparing high-gel fruit and vegetable liquid egg product |
| CN113016879A (en) * | 2021-04-06 | 2021-06-25 | 东北农业大学 | Pumpkin milk sweet egg liquid product and preparation method thereof |
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| CN113016879A (en) * | 2021-04-06 | 2021-06-25 | 东北农业大学 | Pumpkin milk sweet egg liquid product and preparation method thereof |
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Application publication date: 20170804 |