CN107041519A - A kind of konjaku dried eggs and preparation method thereof - Google Patents
A kind of konjaku dried eggs and preparation method thereof Download PDFInfo
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- CN107041519A CN107041519A CN201710288915.0A CN201710288915A CN107041519A CN 107041519 A CN107041519 A CN 107041519A CN 201710288915 A CN201710288915 A CN 201710288915A CN 107041519 A CN107041519 A CN 107041519A
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- konjaku
- dried eggs
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- seasoning mixture
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a kind of konjaku dried eggs and preparation method thereof, and the preparation method includes (1) and provides egg white solution；(2) count by weight, 100 parts of the egg white solution is well mixed with konjaku flour solution (1~40) part, the first seasoning mixture (1~10) part, the second seasoning mixture (1~12) part, mixed liquor is obtained；(3) mixed liquor is subjected to boiling, cooled down after solidification, shaping obtains konjaku dried eggs semi-finished product after cooling；(4) the konjaku dried eggs semi-finished product after the shaping are subjected to stew in soy sauce, drying, obtain konjaku dried eggs；The present invention with the addition of konjaku flour in the feed, add the healthcare function of dried eggs, reduce Rumen protein fermentation, and can improve the hardness, toughness and retentiveness of dried eggs, improve product yield ratio.
Description
Technical field
The present invention relates to food processing technology, and in particular to a kind of konjaku dried eggs and preparation method thereof.
Background technology
Egg is most common one kind in birds, beasts and eggs, with high nutritive value.It can provide a large amount of complete, high-quality
Protein, contain all human body essential amino acids, a certain amount of vitamin and mineral.Egg is the consumption of people mainly
One of nutraceutical, traditional application method major limitation in decocting, cooking method and processing spiced egg, salt egg, the skin such as fry, steam, boiling
The products such as egg, its taste, nutrition are single.This year, progress and the innovation and application of processing technology with food industry science and technology, one
New converted products-dried eggs are planted, because edible easy to carry, delicate mouthfeel, shelf life length, product novelty etc. are disappeared
The person of expense favors.The making of dried eggs is equipped with appropriate salt, sugar, monosodium glutamate, fragrant pungent halogen material etc., outward appearance and color and luster based on egg liquid
Similar to traditional bean curd dry food, dried eggs are tasty, be of high nutritive value, and development prospect is wide.
The quality of life of people is increasingly improved now, and the absorption ratio of protein is consequently increased in diet, and intestines
Road microorganism can carry out anaerobic fermentation using indigested protein, produce a series of such as ammonia, phenolic compound and hydrogen sulfide
Deng to the unfavorable metabolite of health.Rumen protein fermentation not only has with the disease such as colorectal cancer and ulcer conjunctivitis
Close, and also there are much relations with the aging course of Human Physiology.
Now in dried eggs product on the market, scientific worker focuses on the dried eggs of exploitation different taste, and neglects
Omit the quality characteristic of dried eggs.Some dried eggs products there are problems that tarnish, poor flexibility, persistence it is poor,.
The content of the invention
In view of this, the application provides a kind of preparation method of konjaku dried eggs, and the application with the addition of konjaku in the feed
Powder, it is possible to decrease Rumen protein fermentation, meets the nutrition complement of modern, and the health idea of overall balance also can obviously improve egg
Dry hardness, toughness and retentiveness, improves product yield ratio, while the preparation method preparation condition of the application is gentle, technique is simple
Singly, it is suitable for industrialized production.
To solve above technical problem, the technical scheme that the present invention is provided is a kind of preparation method of konjaku dried eggs, its
It is characterised by, the preparation method comprises the following steps：
(1) egg white solution is provided；
(2) count by weight, by 100 parts of the egg white solution and konjaku flour solution (1~40) part, the first flavoring for mixture
Thing (1~10) part, the second seasoning mixture (1~12) part are well mixed, and obtain mixed liquor；
(3) mixed liquor is subjected to boiling, cooled down after solidification, shaping obtains konjaku dried eggs semi-finished product after cooling；
(4) the konjaku dried eggs semi-finished product after the shaping are subjected to stew in soy sauce, drying, obtain konjaku dried eggs；
It is preferred that, the step (1) is specially to select surface free from flaw, the Fresh Egg of spot, is rinsed then with clear water
It is placed on ventilation to air-dry, broken shell is carried out to egg, by yolk and the isolated egg white solution of egg white after broken shell；To obtained egg white
Liquid, is filtered with the screen pack of 80-120 mesh after egg white solution first is stirred into 10-20min, obtains homogeneous egg white solution.
Using above-mentioned technical proposal, when egg liquid particle is larger, there is larger adhesion phenomenon, chicken between egg liquid particle and particle
The dry finished product of egg is soft without easily broken, and without fragility, and egg liquid particle is smaller, then egg liquid particle heating is in powdery, be difficult it is fixed-type,
When sieve mesh number is between 80-120, egg white solution particle is moderate, and the dried eggs semi-finished product after boiling have certain hardness,
Elasticity and fragility are moderate simultaneously.
It is furthermore preferred that by egg white solution under 500~1000rpm/min rotating speeds, stirring 10 minutes, then with the mistake of 100 mesh
Strainer filtering obtains homogeneous egg white solution.
It is preferred that, the step (2) is specially that the egg white solution is mixed to get into first with the konjaku flour solution to mix
Liquid, is mixed to get the second mixed liquor, by second mixed liquor by first mixed liquor and first seasoning mixture
The 3rd mixed liquor is mixed to get with second seasoning mixture.
It is preferred that, egg white solution described in the step (2) and the konjaku flour solution, first seasoning mixture,
The ratio of weight and number of second seasoning mixture is 100:(1~20)：(2~5)：(3~8)
It is preferred that, the preparation method of the konjaku flour solution is specially：Konjaku flour and pure water are pressed 1:90~100 weight
The mixing of number ratio uniform is measured, 1h is stirred at room temperature, konjaku flour solution is obtained after stirring, the konjaku flour selects konjaku
Glucomannan content is higher than 90% commercially available purifying konjaku flour.
Konjak glucomannan is a kind of macromolecule polysaccharide in konjac tuber, is a kind of excellent dietary fiber, can promote
Enter intestines peristalsis, the title for having " enteron aisle street cleaner ", with clear enteron aisle, protection stomach lining, accelerate the internal harmful toxins of excretion, it is anti-
Only the function such as obesity, purifies the konjak glucomannan for having high content in konjaku flour, konjak glucomannan has good
Adhesive property, can obviously improve the hardness, toughness and retentiveness of dried eggs, improve product yield ratio.
The first mixed liquor is obtained after stirring 2h it is furthermore preferred that being added in egg white solution after konjaku flour solution, in the first mixing
Added in liquid after the first seasoning mixture, stirring 10min obtains the second mixed liquor, and the second seasoning is added in the second mixed liquor
Stirring 10min obtains the 3rd mixed liquor after material mixture.
It is preferred that, the first seasoning mixture is made up of the raw material of following parts by weight described in step (2)：White granulated sugar 1~
1.5 parts, 1~1.5 part of monosodium glutamate, 0.2~0.5 part of salt, 0~0.001 part of ethylmaltol.Ethylmaltol is a kind of good perfume (or spice)
Taste synergist, can effectively eliminate the egg fishy smell in dried eggs, strengthen the fragrance of each auxiliary material.
It is preferred that, the second seasoning mixture is made up of the raw material of following parts by weight described in step (2)：Black tea 1.5~3
Part, anistree 3~7 parts, 3~7 parts of cassia bark, 1.5~3 parts of spiceleaf, 1.5~3 parts of fennel seeds, 1.5~3 parts of mountain naphthalene, 3~7 parts of white sugar,
100~300 parts of water, 100~300 parts of light soy sauce.
It is furthermore preferred that by 1.5~3 parts of black tea, anistree 3~7 parts, 3~7 parts of cassia bark, 1.5~3 parts of spiceleaf, fennel seeds 1.5
~3 parts, 1.5~3 parts of mountain naphthalene, 3~7 parts of white sugar be bundled into spices bag, by 1:10 weight is boiled than adding pure water, and big fire is boiled
After turn small fire and boil 1~1.5h to obtain spice water, second seasoning mixture is by 3~5 parts of spice waters and 3~5 portions of light soy sauce
Composition.
It is preferred that, the step (3) is specially to inject the 3rd mixed liquor in mould, by the mould containing the 3rd mixed liquor
It is put into digester, under conditions of relative pressure is maintained at 0.18-0.2MPa, temperature is under the conditions of 110~120 DEG C, boiling
20~40min.Then the dried eggs semi-finished product after boiling are cooled to room temperature, are put into water, quicker de-mold, by dried eggs half into
Product are cut into the uniform strip of thickness.
It is preferred that, the step (4) be specially by the konjaku dried eggs semi-finished product after shaping be put into stew in soy sauce 30 in bittern~
40min, keeps bittern central temperature to pull konjaku dried eggs out at 70~80 DEG C, after the completion of stew in soy sauce, and the konjaku egg is dry and cold
But to room temperature and then drying, drying is specially that konjaku dried eggs are put into hot air drier to dry, and temperature is 30~50 DEG C, baking
Roasting 20~40min, can prevent that dry and cracked phenomenon occurs for dried eggs in drying course at this temperature.
It is preferred that, bittern is made up of the raw material of following parts by weight described in the step (4)：1~1.5 part of tsaoko, a thousand li
Fragrant 1~1.5 part, 1~1.5 part of White Chloe, wide fragrant 1~1.5 part, 1~1.5 part of cloves, 1~1.5 part of radix glycyrrhizae, 1~1.5 part of cape jasmine,
1~1.5 part of dried orange peel, 1~1.5 part of cassia twig, 1~1.5 part of the root of Dahurain angelica, anistree 2~5 parts, 1~3 part of Asian puccoon, 1~1.5 part of mountain naphthalene, sand
1~1.5 part of benevolence, 10~15 parts of salt, 5~8 parts of monosodium glutamate, 5~10 parts of chickens' extract, 8~12 parts of cooking wine, 8~12 parts of white granulated sugar, yeast
4~7 parts of extract, 1000~1200 parts of water.
It is furthermore preferred that bittern is prepared by following methods described in the step (4)：By spice bag into halogen material bag, by 50:
1200 mass ratio adds pure water and boiled, after being boiled by fire after turn small fire 1~1.5h of stew in soy sauce, obtain bittern；The spice
It is made up of the raw material of following parts by weight：1~1.5 part of tsaoko, 1~1.5 part of murraya paniculataJack, 1~1.5 part of White Chloe, it is wide fragrant 1~1.5 part,
1~1.5 part of cloves, 1~1.5 part of radix glycyrrhizae, 1~1.5 part of cape jasmine, 1~1.5 part of dried orange peel, 1~1.5 part of cassia twig, the root of Dahurain angelica 1~1.5
Part, anistree 2~5 parts, 1~3 part of Asian puccoon, 1~1.5 part of mountain naphthalene, 1~1.5 part of fructus amomi, 10~15 parts of salt, 5~8 parts of monosodium glutamate, chicken
5~10 parts of essence, 8~12 parts of cooking wine, 8~12 parts of white granulated sugar, 4~7 parts of yeast extract.
In the technical program, yeast extract is with the addition of in bittern, its amino acid balance is good, beneficial to absorption of human body,
Delicious flavour is strong, assigns dried eggs peculiar flavour, and nutritious, processing characteristics is good, can play effectively enhancing product
Delicious taste, mellow sense, while the saline taste of product, tart flavour are relaxed, the effect such as covering smell.Cape jasmine, Asian puccoon, mountain are with the addition of in bittern
The spices such as naphthalene, the reasonably combined and consumption of these spices can play and improve a poor appetite, eliminate peculiar smell, increase the work of fragrance
With in addition, the also anti-rotten effect of antibacterial.
It is furthermore preferred that the semi-finished product after vacuum packaging to be sterilized to, killed using being vacuum-packed konjaku dried eggs finished product
Bacterium temperature is 110~120 DEG C, and the time is 20~30min, then tests, picks out non-compliant product, picked
Remove, by qualified product packaging into case.
Present invention also provides a kind of konjaku dried eggs, it is made up of the raw material of following parts by weight：100 parts of egg white solution, konjaku
Powder solution (1~40 part), the first seasoning mixture (1~10) part, the second seasoning mixture (1~12) part.
It is preferred that, first seasoning mixture is made up of the raw material of following parts by weight：1~1.5 part of white granulated sugar, monosodium glutamate
1~1.5 part, 0.2~0.5 part of salt, 0~0.001 part of ethylmaltol；Second seasoning mixture is by following parts by weight
Raw material is constituted：1.5~3 parts of black tea, anistree 3~7 parts, 3~7 parts of cassia bark, 1.5~3 parts of spiceleaf, 1.5~3 parts of fennel seeds, mountain naphthalene
1.5~3 parts, 3~7 parts of white sugar, water 100~300,100~300 parts of light soy sauce.
It is furthermore preferred that the preparation method that the konjaku dried eggs are the konjaku dried eggs provided by the application is made.
The application compared with prior art, has the following advantages that：
1st, it have selected purifying konjaku flour in the konjaku dried eggs that the present invention is provided, on the one hand, purifying konjaku flour has a variety of
Dietary fiber is rich in healthcare function, such as anti-aging, defaecation, reducing blood lipid, hypoglycemic, antiobesity action, and purifying konjaku flour, can
Rumen protein fermentation is reduced, meets the nutrition complement of modern, the health idea of overall balance；On the other hand, in purifying konjaku flour
There is the konjak glucomannan of high content, konjak glucomannan is a kind of macromolecule polysaccharide in konjac tuber, be a kind of
Excellent dietary fiber, can promote intestines peristalsis, the title for having " enteron aisle street cleaner ", with clear enteron aisle, protection stomach lining, accelerate
Drain internal harmful toxins, prevent the functions such as obesity.Konjak glucomannan is a kind of high-molecular compound simultaneously, with very strong
Water imbibition, a kind of tremelloid chemical substance is contained in konjaku, konjaku flour is added water heating, so that it may produce konjak gel, this
Kind tremelloid chemical substance interacted in egg dry forming with egg white solution the hardness that can obviously improve dried eggs, toughness and
Retentiveness, improves product yield ratio.
2nd, because konjaku belongs to basic food, the konjak food of high-quality is typically without addition preservative, because preservative will be
Competence exertion anti-corrosion function under acid condition, and the mouthfeel of basic food can be astringent, in the konjaku dried eggs that the present invention is provided
Ethylmaltol is with the addition of, is a kind of good fragrance synergist, not only can effectively eliminate egg fishy smell and the evil spirit in dried eggs
The astringent taste of taro, strengthens the fragrance of each auxiliary material.Yeast extract is with the addition of in bittern simultaneously, its amino acid balance is good, is beneficial to
Absorption of human body, delicious flavour is strong, assigns dried eggs peculiar flavour.The spices such as cape jasmine, Asian puccoon, mountain naphthalene are with the addition of in bittern,
The reasonably combined and consumption of these spices, can play a part of improving a poor appetite, peculiar smell, increase fragrance be eliminated, in addition, also having
The anti-rotten effect of antibacterial.
3rd, the konjaku dried eggs that the present invention is provided use thermophilic digestion, the method for low temperature drying, preparation condition in technique
Gently, because konjaku flour has extremely strong water imbibition, low temperature drying can effectively remove excessive moisture in dried eggs, make dried eggs mouthful
Feel smooth, delicacy, and the shelf-life of product can be extended.
Embodiment
In order that those skilled in the art more fully understands technical scheme, with reference to specific embodiment pair
The present invention is described in further detail.
Embodiment 1
(1) prepared by raw material：Select surface free from flaw, spot Quality eggs it is cleaned, dry, after the broken, separation
To egg white solution.
(2) homogeneous sieves：After 15min stirrings, homogeneous egg is obtained after crossing 80 mesh sieves through 500rpm/min for 100 parts of egg white solutions
Clear liquid, the first mixed liquor containing purifying konjaku flour is obtained after adding 5 parts of purifying konjaku flour solution stirring 2h.
(3) dispensing：2 part of first seasoning mixture of addition and 3 part of second flavoring are taken up in order of priority into the first mixed liquor
Mixture, stirs 10min, obtains the 3rd mixed liquor containing dispensing.Count by weight ratio, the first seasoning mixture includes white
1 part of granulated sugar, 1 part of monosodium glutamate, 0.2 part of salt, 0.0001 part of ethylmaltol.Count by weight ratio, the second seasoning mixture includes
2 parts of spice water, 2 parts of light soy sauce；Count by weight ratio, the spice water includes 1.5 parts of black tea, anistree 3 parts, 3 parts of cassia bark, spiceleaf
1.5 parts, 1.5 parts of fennel seeds, 1.5 parts of mountain naphthalene, 3 parts of white sugar, 150 parts of water.
(4) injection molding：It will be injected added with the egg white solution of dispensing in mould.
(5) boiling：Canned mould is promoted in digester, 0.18-0.2MPa condition is maintained in relative pressure
Under, temperature rises to 110 DEG C, digestion time 40min.
(6) it is stripped：Egg embryo after boiling is cooled to room temperature, is put into water, quicker de-mold.
(7) stripping and slicing：Egg embryo is cut into the uniform strip of thickness.
(8) stew in soy sauce：The egg base cut is put into stew in soy sauce in bittern, stew in soy sauce 30min keeps 70~80 DEG C of bittern central temperature
Pull dried eggs cooling out.Count by weight ratio, the bittern includes 1 part of tsaoko, 1 part of murraya paniculataJack, 1 part of White Chloe, wide fragrant 1 part, fourth
Fragrant 1 part, 1 part of radix glycyrrhizae, 1 part of cape jasmine, 1 part of dried orange peel, 1 part of cassia twig, 1 part of the root of Dahurain angelica, anistree 2 parts, 1 part of Asian puccoon, 1 part of mountain naphthalene, fructus amomi 1
Part, 10 parts of salt, 5 parts of monosodium glutamate, 5 parts of chickens' extract, 8 parts of cooking wine, 8 parts of white granulated sugar, 4 parts of yeast extract, 1000 parts of water.
(9) dry：Dried eggs after stew in soy sauce, are put into hot air drier and dry, 30 DEG C of temperature, 40min, obtain half into
Product.
(10) it is vacuum-packed：By semi-finished product using vacuum packaging.
(11) sterilize：Semi-finished product after vacuum packaging are sterilized, sterilization temperature is 120 DEG C, and the time is 30min.
(12) examine：Non-compliant product is picked out, is rejected.Qualified products are packaged into case.
Embodiment 2
(1) prepared by egg white solution：Select surface free from flaw, spot Quality eggs it is cleaned, dry, after broken, separation
Obtain egg white solution.
(2) homogeneous sieves：100 parts of egg white solutions after 10min stirrings, obtain homogeneous through 1000rpm/min after crossing 120 mesh sieves
Egg white solution, is obtained after adding 20 parts of purifying konjaku flour solution stirring 2h containing the first mixed liquor for purifying konjaku flour.
(3) dispensing：5 part of first seasoning mixture of addition and 8 part of second flavoring are taken up in order of priority into the first mixed liquor
Mixture, stirs 10min, obtains the 3rd mixture containing dispensing.Count by weight ratio, the first seasoning mixture includes white
1.5 parts of granulated sugar, 1.5 parts of monosodium glutamate, 0.5 part of salt, 0.001 part of ethylmaltol.Count by weight ratio, the second seasoning mixture bag
Include 5 parts of spice water, 5 parts of light soy sauce；Count by weight ratio, the spice water includes 3 parts of black tea, anistree 7 parts, 7 parts of cassia bark, spiceleaf
3 parts, 3 parts of fennel seeds, 3 parts of mountain naphthalene, 7 parts of white sugar, 350 parts of water.
(4) injection molding：It will be injected added with the 3rd mixed liquor of dispensing in mould.
(5) boiling：Canned mould is promoted in digester, 0.18-0.2MPa condition is maintained in relative pressure
Under, temperature rises to 120 DEG C, digestion time 20min.
(6) it is stripped：Egg embryo after boiling is cooled to room temperature, is put into water, quicker de-mold.
(7) stripping and slicing：Egg embryo is cut into the uniform strip of thickness.
(8) stew in soy sauce：The egg base cut is put into stew in soy sauce in bittern, stew in soy sauce 40min keeps 70~80 DEG C of bittern central temperature
Pull dried eggs cooling out.Count by weight ratio, the bittern includes 1.5 parts of tsaoko, 1.5 parts of murraya paniculataJack, 1.5 parts of White Chloe, wide perfume
1.5 parts, 1.5 parts of cloves, 1.5 parts of radix glycyrrhizae, 1.5 parts of cape jasmine, 1.5 parts of dried orange peel, 1.5 parts of cassia twig, 1.5 parts of the root of Dahurain angelica, anistree 5 parts, it is purple
3 parts of grass, 1.5 parts of mountain naphthalene, 1.5 parts of fructus amomi, 15 parts of salt, 8 parts of monosodium glutamate, 10 parts of chickens' extract, 12 parts of cooking wine, 12 parts of white granulated sugar, yeast
7 parts of extract, 1200 parts of water.
(9) dry：Dried eggs after stew in soy sauce, are put into hot air drier and dry, temperature 50 C, 20min, obtain half into
Product.
(10) it is vacuum-packed：By semi-finished product using vacuum packaging.
(11) sterilize：Semi-finished product after vacuum packaging are sterilized, sterilization temperature is 110 DEG C, and the time is 30min.
(12) examine：Non-compliant product is picked out, is rejected, qualified products are packaged into case.
Embodiment 3
(1) prepared by egg white solution：Select surface free from flaw, spot Quality eggs it is cleaned, dry, after broken, separation
Obtain egg white solution.
(2) homogeneous sieves：After 10min stirrings, homogeneous egg is obtained after crossing 100 mesh sieves through 750rpm/min for 100 parts of egg white solutions
Clear liquid, the first mixed liquor containing purifying konjaku flour is obtained after adding 10 parts of purifying konjaku flour solution stirring 2h.
(3) dispensing：3 part of first seasoning mixture of addition and 5 part of second flavoring are taken up in order of priority into the first mixed liquor
Mixture, stirs 10min, obtains the 3rd mixture containing dispensing.Count by weight ratio, the first seasoning mixture includes white
1.2 parts of granulated sugar, 1.2 parts of monosodium glutamate, 0.3 part of salt, 0.0005 part of ethylmaltol.Count by weight ratio, the second seasoning mixture
Including 3 parts of spice water, 3 parts of light soy sauce；Count by weight ratio, the spice water includes 2 parts of black tea, anistree 5 parts, 5 parts of cassia bark, perfume
2 parts of leaf, 2 parts of fennel seeds, 2 parts of mountain naphthalene, 5 parts of white sugar, 200 parts of water.
(4) injection molding：It will be injected added with the 3rd mixed liquor of dispensing in mould.
(5) boiling：Canned mould is promoted in digester, 0.18-0.2MPa condition is maintained in relative pressure
Under, temperature rises to 120 DEG C, digestion time 40min.
(6) it is stripped：Egg embryo after boiling is cooled to room temperature, is put into water, quicker de-mold.
(7) stripping and slicing：Egg embryo is cut into the uniform strip of thickness.
(8) stew in soy sauce：The egg base cut is put into stew in soy sauce in bittern, stew in soy sauce 40min keeps 70~80 DEG C of bittern central temperature
Pull dried eggs cooling out.Count by weight ratio, the bittern includes 1.2 parts of tsaoko, 1.2 parts of murraya paniculataJack, 1.2 parts of White Chloe, wide perfume
1.2 parts, 1.2 parts of cloves, 1.2 parts of radix glycyrrhizae, 1.2 parts of cape jasmine, 1.2 parts of dried orange peel, 1.2 parts of cassia twig, 1.2 parts of the root of Dahurain angelica, anistree 3 parts, it is purple
2 parts of grass, 1.2 parts of mountain naphthalene, 1.2 parts of fructus amomi, 12 parts of salt, 6 parts of monosodium glutamate, 8 parts of chickens' extract, 10 parts of cooking wine, 10 parts of white granulated sugar, yeast are taken out
6 parts of extract, 1000 parts of water.
(9) dry：Dried eggs after stew in soy sauce, are put into hot air drier and dry, 40 DEG C of temperature, 30min, obtain half into
Product.
(10) it is vacuum-packed：By semi-finished product using vacuum packaging.
(11) sterilize：Semi-finished product after vacuum packaging are sterilized, sterilization temperature is 120 DEG C, and the time is 25min.
(12) examine：Non-compliant product is picked out, is rejected.Qualified products are packaged into case.
Embodiment 4
(1) prepared by egg white solution：Select surface free from flaw, spot Quality eggs it is cleaned, dry, after broken, separation
Obtain egg white solution.
(2) homogeneous sieves：After 10min stirrings, homogeneous egg is obtained after crossing 100 mesh sieves through 750rpm/min for 100 parts of egg white solutions
Clear liquid, the first mixed liquor containing purifying konjaku flour is obtained after adding 1 part of purifying konjaku flour solution stirring 2h.
(3) dispensing：1 part of first seasoning mixture of addition and 1 part of second flavoring are taken up in order of priority into the first mixed liquor
Mixture, stirs 10min, obtains the 3rd mixture containing dispensing.Count by weight ratio, the first seasoning mixture includes white
1.2 parts of granulated sugar, 1.2 parts of monosodium glutamate, 0.3 part of salt, 0.0005 part of ethylmaltol.Count by weight ratio, the second seasoning mixture
Including 3 parts of spice water, 3 parts of light soy sauce；Count by weight ratio, the spice water includes 2 parts of black tea, anistree 5 parts, 5 parts of cassia bark, perfume
2 parts of leaf, 2 parts of fennel seeds, 2 parts of mountain naphthalene, 5 parts of white sugar, 200 parts of water.
(4) injection molding：It will be injected added with the 3rd mixed liquor of dispensing in mould.
(5) boiling：Canned mould is promoted in digester, 0.18-0.2MPa condition is maintained in relative pressure
Under, temperature rises to 120 DEG C, digestion time 40min.
(6) it is stripped：Egg embryo after boiling is cooled to room temperature, is put into water, quicker de-mold.
(7) stripping and slicing：Egg embryo is cut into the uniform strip of thickness.
(8) stew in soy sauce：The egg base cut is put into stew in soy sauce in bittern, stew in soy sauce 40min keeps 70~80 DEG C of bittern central temperature
Pull dried eggs cooling out.Count by weight ratio, the bittern includes 1.2 parts of tsaoko, 1.2 parts of murraya paniculataJack, 1.2 parts of White Chloe, wide perfume
1.2 parts, 1.2 parts of cloves, 1.2 parts of radix glycyrrhizae, 1.2 parts of cape jasmine, 1.2 parts of dried orange peel, 1.2 parts of cassia twig, 1.2 parts of the root of Dahurain angelica, anistree 3 parts, it is purple
2 parts of grass, 1.2 parts of mountain naphthalene, 1.2 parts of fructus amomi, 12 parts of salt, 6 parts of monosodium glutamate, 8 parts of chickens' extract, 10 parts of cooking wine, 10 parts of white granulated sugar, yeast are taken out
6 parts of extract, 1000 parts of water.
(9) dry：Dried eggs after stew in soy sauce, are put into hot air drier and dry, 40 DEG C of temperature, 30min, obtain half into
Product.
(10) it is vacuum-packed：By semi-finished product using vacuum packaging.
(11) sterilize：Semi-finished product after vacuum packaging are sterilized, sterilization temperature is 120 DEG C, and the time is 25min.
(12) examine：Non-compliant product is picked out, is rejected.Qualified products are packaged into case.
Embodiment 5
(1) prepared by raw material：Select surface free from flaw, spot Quality eggs it is cleaned, dry, after the broken, separation
To egg white solution.
(2) homogeneous sieves：After 15min stirrings, homogeneous egg is obtained after crossing 80 mesh sieves through 500rpm/min for 100 parts of egg white solutions
Clear liquid, the first mixed liquor containing purifying konjaku flour is obtained after adding 40 parts of purifying konjaku flour solution stirring 2h.
(3) dispensing：10 part of first seasoning mixture of addition and 12 part of second seasoning are taken up in order of priority into the first mixed liquor
Expect mixture, stir 10min, obtain the 3rd mixed liquor containing dispensing.Count by weight ratio, the first seasoning mixture includes
1.5 parts of white granulated sugar, 1.5 parts of monosodium glutamate, 0.5 part of salt, 0.001 part of ethylmaltol.Count by weight ratio, the second seasoning mixture
Including 5 parts of spice water, 5 parts of light soy sauce；Count by weight ratio, the spice water include 1.5 parts of black tea, anistree 3 parts, 3 parts of cassia bark,
1.5 parts of spiceleaf, 1.5 parts of fennel seeds, 1.5 parts of mountain naphthalene, 3 parts of white sugar, 150 parts of water.
(4) injection molding：It will be injected added with the egg white solution of dispensing in mould.
(5) boiling：Canned mould is promoted in digester, 0.18-0.2MPa condition is maintained in relative pressure
Under, temperature rises to 110 DEG C, digestion time 40min.
(6) it is stripped：Egg embryo after boiling is cooled to room temperature, is put into water, quicker de-mold.
(7) stripping and slicing：Egg embryo is cut into the uniform strip of thickness.
(8) stew in soy sauce：The egg base cut is put into stew in soy sauce in bittern, stew in soy sauce 30min keeps 70~80 DEG C of bittern central temperature
Pull dried eggs cooling out.Count by weight ratio, the bittern includes 1 part of tsaoko, 1 part of murraya paniculataJack, 1 part of White Chloe, wide fragrant 1 part, fourth
Fragrant 1 part, 1 part of radix glycyrrhizae, 1 part of cape jasmine, 1 part of dried orange peel, 1 part of cassia twig, 1 part of the root of Dahurain angelica, anistree 2 parts, 1 part of Asian puccoon, 1 part of mountain naphthalene, fructus amomi 1
Part, 10 parts of salt, 5 parts of monosodium glutamate, 5 parts of chickens' extract, 8 parts of cooking wine, 8 parts of white granulated sugar, 4 parts of yeast extract, 1000 parts of water.
(9) dry：Dried eggs after stew in soy sauce, are put into hot air drier and dry, 30 DEG C of temperature, 40min, obtain half into
Product.
(10) it is vacuum-packed：By semi-finished product using vacuum packaging.
(11) sterilize：Semi-finished product after vacuum packaging are sterilized, sterilization temperature is 120 DEG C, and the time is 30min.
Embodiment 6
The konjaku dried eggs prepared in embodiment 1 are carried out with the measure of hardness, elasticity and retentiveness index
Laboratory apparatus and equipment
(1) konjaku egg dry consistency, the measure of elasticity：
It is measured using TA-XT plus Texture instruments, mould is run using Texture Profile Analysis (TPA)
Formula.The parameter used during measure for：Speed 5.0mm/s, test speed 1.0mm/s, speed 5.0mm/s after survey before surveying, compress journey
Degree 50%, stops interval 5s, data acquisition rate 200pps, triggers the automatic -5g of pattern, pop one's head in p/0.5s.Height of specimen 20mm,
Each group sample is determined at room temperature.
(2) measure of konjaku dried eggs retentiveness：
1. filter paper (size be φ 12cm) doubling is made for 3 times coniform, is put into the middle part of 50mL centrifuge tubes；2. take obtained
Gel recover to room temperature, using sampler, the uniform cylindric sample for obtaining Ф 8mm × 5mm weighs 5 ± 0.1g, is designated as
m1；It is put into 50mL centrifuge tubes, after 5000rpm/min centrifugations 5min, takes out sample and weigh, be designated as m2。
The calculation formula of retentiveness (WHC) is as follows：
Above-mentioned experiment measures 4 samples, the value averaged as this measurement every time.Each group does three parallel realities
Test.
Experimental result：
| Sample | Hardness/g | Elasticity | Retentiveness/% |
| Embodiment 1 | 658 | 0.937 | 93.8 |
Embodiment 7
Determine influence of the content of purifying konjaku flour solution to konjaku egg dry consistency, elasticity and retentiveness
The konjaku dried eggs of the purifying konjaku flour containing different content are carried out according to the evaluation method in embodiment 6 real
Test, numbering 7-1 to numbering 7-6 konjaku dried eggs are made using the preparation method in embodiment 1, except purifying konjaku flour and egg
The ratio that clear liquid adds quality is different, and other specification all same is obtained such as the experimental data in table 1
Hardness, elasticity and the retentiveness of the konjaku egg of the purifying konjaku flour of the different content of table 1 are determined
The hardness, elasticity and retentiveness that the dried eggs of purifying konjaku flour are added it can be seen from the data in table 1 are all obvious
Than the quality better without the dried eggs for adding purifying konjaku flour, and the mass ratio of egg white solution and purifying konjaku flour solution is 100:
When 16, effect is best, it may be said that the bright purifying konjaku flour that adds can be obviously improved the hardness, elasticity and retentiveness of dried eggs, but pure
Changing the content of konjaku flour solution will control within the specific limits.
Embodiment 8
Filter influence of the mesh number to konjaku egg dry consistency, elasticity and retentiveness
The konjaku dried eggs of the purifying konjaku flour containing different content are carried out according to the evaluation method in embodiment 6 real
Test, numbering 8-1 to numbering 8-3 konjaku dried eggs are made using the preparation method in embodiment 1, except egg white solution filters mesh number
Difference, other specification all same is obtained such as the experimental data in table 2
The hardness of konjaku dried eggs prepared by the different filtering mesh numbers of table 2, elasticity, retentiveness contrast
| Numbering | Filter mesh number/mesh | Hardness/g | Elasticity | Retentiveness/% |
| 8-1 | 80 | 581 | 0.925 | 88.9 |
| 8-2 | 100 | 632 | 0.931 | 94.2 |
| 8-3 | 120 | 610 | 0.930 | 94.0 |
As can be seen from Table 2, the quality of the konjaku dried eggs obtained by being filtered with the screen pack of 100 mesh to egg white solution
It is best.
Embodiment 9
Influence of the digestion time to konjaku egg dry consistency, elasticity and retentiveness
The konjaku dried eggs of the purifying konjaku flour containing different content are carried out according to the evaluation method in embodiment 6 real
Test, numbering 9-1 and 9-2 konjaku dried eggs are made using the preparation method in embodiment 1, except digestion time is different, other
Parameter all same, is obtained such as the experimental data in table 3
The hardness of konjaku dried eggs prepared by the different digestion times of table 3, elasticity, retentiveness contrast
| Numbering | Digestion time/min | Hardness/g | Elasticity | Retentiveness/% |
| 9-1 | 20 | 613 | 0.925 | 90.0 |
| 9-2 | 30 | 650 | 0.937 | 93.9 |
| 9-3 | 40 | 638 | 0.921 | 93.1 |
Qualitative effects of the digestion time in the range of 20~40 minutes to dried eggs it can be seen from the data in table 3
Less, the dried eggs quality that boiling is obtained for 30 minutes is better.
Embodiment 10
The influence of drying time and temperature to konjaku egg dry consistency, elasticity and retentiveness
The konjaku dried eggs of the purifying konjaku flour containing different content are carried out according to the evaluation method in embodiment 6 real
Test, numbering 10-1 to numbering 10-6 konjaku dried eggs are made using the preparation method in embodiment 1, except drying temperature and baking
The dry time is different, and other specification all same is obtained such as the experimental data in table 4
The hardness for the konjaku dried eggs that the different drying times of table 4 are prepared, elasticity, retentiveness contrast
Find out that drying temperature was prepared in 35~45 DEG C, drying time in 20~40 minutes by the data malice in table 4
The difference of dried eggs quality it is little, but too high or too low for temperature can suitably reduce the quality of dried eggs, optimal drying condition
To be dried 40 minutes at 35 DEG C.
It the above is only the preferred embodiment of the present invention, it is noted that above-mentioned preferred embodiment is not construed as pair
The limitation of the present invention, protection scope of the present invention should be defined by claim limited range.For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, some improvements and modifications can also be made, these change
Enter and retouch and also should be regarded as protection scope of the present invention.
Claims (10)
1. a kind of preparation method of konjaku dried eggs, it is characterised in that the preparation method comprises the following steps：
(1) egg white solution is provided；
(2) count by weight, by 100 parts of the egg white solution and konjaku flour solution (1~40) part, the first seasoning mixture (1
~10) part, the second seasoning mixture (1~12) part be well mixed, obtain mixed liquor；
(3) mixed liquor is subjected to boiling, cooled down after solidification, shaping obtains konjaku dried eggs semi-finished product after cooling；
(4) the konjaku dried eggs semi-finished product after the shaping are subjected to stew in soy sauce, drying, obtain konjaku dried eggs.
2. the preparation method of konjaku dried eggs according to claim 1, it is characterised in that the step (2) is specially will
The egg white solution is mixed to get the first mixed liquor with the konjaku flour solution, by first mixed liquor and first flavoring
Mixture is mixed to get the second mixed liquor, and second mixed liquor is mixed to get into the 3rd with second seasoning mixture mixes
Close liquid.
3. the preparation method of konjaku dried eggs according to claim 1, it is characterised in that egg described in the step (2)
The ratio of weight and number of clear liquid and the konjaku flour solution, first seasoning mixture, second seasoning mixture is
100:(1~20)：(2~5)：(3~8).
4. the preparation method of konjaku dried eggs according to claim 1, it is characterised in that the preparation of the konjaku flour solution
Method is specially：Take konjaku flour with pure water by 1:The parts by weight ratio of (90~100) is uniformly mixed, and is obtained after stirring
Konjaku flour solution.
5. the preparation method of konjaku dried eggs according to claim 1, it is characterised in that described in the step (2)
One seasoning mixture is made up of the raw material of following parts by weight：1~1.5 part of white granulated sugar, 1~1.5 part of monosodium glutamate, salt 0.2~0.5
Part, 0~0.001 part of ethylmaltol.
6. the preparation method of konjaku dried eggs according to claim 1, it is characterised in that described in the step (2)
Two seasoning mixtures are made up of the raw material of following parts by weight：1.5~3 parts of black tea, anistree 3~7 parts, 3~7 parts of cassia bark, spiceleaf
1.5~3 parts, 1.5~3 parts of fennel seeds, 1.5~3 parts of mountain naphthalene, 3~7 parts of white sugar, 100~300 parts of water, 100~300 parts of light soy sauce.
7. the preparation method of konjaku dried eggs according to claim 1, it is characterised in that the step (4) is specially will
Konjaku dried eggs semi-finished product after shaping are put into 30~40min of stew in soy sauce in bittern, keep bittern central temperature in 70~80 DEG C, halogen
Pull konjaku dried eggs after the completion of system out, the konjaku dried eggs are cooled to room temperature and then drying.
8. the preparation method of konjaku dried eggs according to claim 7, it is characterised in that halogen described in the step (4)
Water is made up of the raw material of following parts by weight：1~1.5 part of tsaoko, 1~1.5 part of murraya paniculataJack, 1~1.5 part of White Chloe, wide perfume 1~1.5
Part, 1~1.5 part of cloves, 1~1.5 part of radix glycyrrhizae, 1~1.5 part of cape jasmine, 1~1.5 part of dried orange peel, 1~1.5 part of cassia twig, the root of Dahurain angelica 1~
1.5 parts, anistree 2~5 parts, 1~3 part of Asian puccoon, 1~1.5 part of mountain naphthalene, 1~1.5 part of fructus amomi, 10~15 parts of salt, monosodium glutamate 5~8
Part, 5~10 parts of chickens' extract, 8~12 parts of cooking wine, 8~12 parts of white granulated sugar, 4~7 parts of yeast extract, 1000~1200 parts of water.
9. a kind of konjaku dried eggs, it is characterised in that be made up of the raw material of following parts by weight：100 parts of egg white solution, konjaku flour solution
(1~40 part), the first seasoning mixture (1~10) part, the second seasoning mixture (1~12) part.
10. konjaku dried eggs according to claim 9, it is characterised in that first seasoning mixture is by following heavy
Measure the raw material composition of part：1~1.5 part of white granulated sugar, 1~1.5 part of monosodium glutamate, 0.2~0.5 part of salt, 0~0.001 part of ethylmaltol；
Second seasoning mixture is made up of the raw material of following parts by weight：1.5~3 parts of black tea, anistree 3~7 parts, cassia bark 3~7
Part, 1.5~3 parts of spiceleaf, 1.5~3 parts of fennel seeds, 1.5~3 parts of mountain naphthalene, 3~7 parts of white sugar, water 100~300, light soy sauce 100~
300 parts.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109497450A (en) * | 2019-01-04 | 2019-03-22 | 吉林大学 | A kind of preparation method for the dried whole-egg dried eggs adding soybean fiber |
| CN110663891A (en) * | 2019-10-31 | 2020-01-10 | 湖北神丹健康食品有限公司 | Method for making dried meat and eggs |
| CN111466527A (en) * | 2020-05-22 | 2020-07-31 | 玛士撒拉（上海）医疗科技有限公司 | Dried egg and preparation method thereof |
| CN112021524A (en) * | 2020-07-23 | 2020-12-04 | 浙江省农业科学院 | High-dietary-fiber recombinant dried egg and preparation method thereof |
| CN112106944A (en) * | 2020-09-24 | 2020-12-22 | 湖北神丹健康食品有限公司 | Salted egg white konjak dried egg and preparation method thereof |
| CN114431429A (en) * | 2022-01-24 | 2022-05-06 | 大连工业大学 | Dried euphausia superba protein with low allergenicity and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109497450A (en) * | 2019-01-04 | 2019-03-22 | 吉林大学 | A kind of preparation method for the dried whole-egg dried eggs adding soybean fiber |
| CN110663891A (en) * | 2019-10-31 | 2020-01-10 | 湖北神丹健康食品有限公司 | Method for making dried meat and eggs |
| CN111466527A (en) * | 2020-05-22 | 2020-07-31 | 玛士撒拉（上海）医疗科技有限公司 | Dried egg and preparation method thereof |
| CN112021524A (en) * | 2020-07-23 | 2020-12-04 | 浙江省农业科学院 | High-dietary-fiber recombinant dried egg and preparation method thereof |
| CN112106944A (en) * | 2020-09-24 | 2020-12-22 | 湖北神丹健康食品有限公司 | Salted egg white konjak dried egg and preparation method thereof |
| CN114431429A (en) * | 2022-01-24 | 2022-05-06 | 大连工业大学 | Dried euphausia superba protein with low allergenicity and preparation method thereof |
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