CN109007631A - A kind of preparation method that the sandwich shell egg of preserved egg yellow is dry - Google Patents
A kind of preparation method that the sandwich shell egg of preserved egg yellow is dry Download PDFInfo
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- CN109007631A CN109007631A CN201810742960.3A CN201810742960A CN109007631A CN 109007631 A CN109007631 A CN 109007631A CN 201810742960 A CN201810742960 A CN 201810742960A CN 109007631 A CN109007631 A CN 109007631A
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- Prior art keywords
- egg
- yellow
- preserved
- dry
- preparation
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- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 235000013601 eggs Nutrition 0.000 claims abstract description 89
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 27
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 27
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000014103 egg white Nutrition 0.000 claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 19
- 210000000969 egg white Anatomy 0.000 claims abstract description 18
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 18
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 15
- 239000000284 extract Substances 0.000 claims abstract description 11
- 238000007634 remodeling Methods 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 8
- 238000000605 extraction Methods 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 235000013355 food flavoring agent Nutrition 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 2
- 238000012545 processing Methods 0.000 claims description 2
- 238000005469 granulation Methods 0.000 claims 1
- 230000003179 granulation Effects 0.000 claims 1
- 235000013345 egg yolk Nutrition 0.000 abstract description 5
- 210000003278 egg shell Anatomy 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 235000013409 condiments Nutrition 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000008187 granular material Substances 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 238000004043 dyeing Methods 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 9
- 230000036528 appetite Effects 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 3
- 238000002347 injection Methods 0.000 description 3
- 239000007924 injection Substances 0.000 description 3
- 230000000007 visual effect Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
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
- A23L15/00—Egg products; Preparation or treatment thereof
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 relates to the preparation method that a kind of sandwich shell egg of preserved egg yellow is done, the dry preparation method of the sandwich shell egg of preserved egg yellow includes at least following steps: step 1: preserved egg yellow extracts；Step 2: egg white solution extracts；Step 3: mixing seasoning；Step 4: entering to be molded into type；Step 5: high temperature and pressure steams；Step 6: demoulding；Step 7: remodeling；Step 8: packaging and step 9: sterilizing.The present invention solves the problems, such as peel off inconvenient and eggshell health and the albumen geavy salt of edible Salted duck egg, the dry stereovision of egg is enriched again, multiple tastes, and completely maintain the flavor that egg does exclusive Q bullet exquisiteness, and use albumen for background major ingredient since egg is dry, do not add dyeing food materials or condiment, salted duck egg yolk is presented with fuel-displaced yolk or fuel-displaced yellow granule, and because using high-temperature vacuum sterilization packaging, under the technology for not using chemical preservative, in the case where room temperature is portable, can guarantee the quality for a long time.
Description
Technical field
The present invention relates to the dry preparation methods of egg products field of deep more particularly to a kind of sandwich shell egg of preserved egg yellow.
Background technique
There are Salted duck egg, salted duck egg yolk, dried eggs on the market at present.Salted duck egg is the traditional food of China's more than one thousand years, is pickled
Simply, it since salt penetrates into yolk, by the fat and Separation of Proteins in yolk, i.e., " saltouts ", it is fuel-displaced to show as yolk
Sand is returned, the mouthfeel of yolk is improved, it is deep to be liked by the country in Southeast Asia people, but the disadvantage is that since largely egg must be penetrated for salt
Shell, egg white could be completed " saltouing ", therefore general albumen all can be very salty, and while eating again needs first to peel off, not very convenient
And health.
Meanwhile salted duck egg yolk is generally used for cake stuffing, individually edible dull botheration, so without that can become independent product
It is consumed.Recent years, the dried eggs of high speed development were equipped with various flavouring and perfume (or spice) mainly using egg white as primary raw material
Essence, due to mouthfeel Q bullet, convenient, taste is changeful, deep to be pursued by market.But main material is single, lacks mouthfeel level.Certain
The sandwich bacon dried eggs of dried eggs invention, have sense of taste stereovision, but affect the feeling that egg does distinctive Q bullet exquisiteness, institute
It is unsatisfactory with market manifestation.And in traditional Salted duck egg process, there is the silk mouth broken shell Salted duck egg of significant proportion can not be real
Existing normal value.
Summary of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide the preparation sides that a kind of sandwich shell egg of preserved egg yellow is done
Method, the preparation method include at least following steps: step 1: preserved egg yellow extracts；Step 2: egg white solution extracts；Step 3: mixing
Seasoning；Step 4: entering to be molded into type；Step 5: high temperature and pressure steams.
According to a preferred embodiment, in the step 1 salted egg's extraction process include by preserved egg yellow by machine or
Artificial mode extracts yolk from Salted duck egg, while the yolk extracted being granulated.
Preserved egg yellow particle separation storage according to a preferred embodiment, after being granulated or not being granulated in step 1.
According to a preferred embodiment, egg white solution is extracted as extracting the egg for meeting GB 2749-2015 in step 2
Egg white solution.
According to a preferred embodiment, mixing seasoning is granulated or is not granulated will to pass through in step 1 in the step 3
Salt yolk uniformly mixed with the egg white solution extracted in step 2, and in mixing process complete flavoring agent addition.
According to a preferred embodiment, entering to be molded into type in the step 4 is that egg white and preserved egg yellow will be completed in step 3
In the mold for uniformly mixing and realizing seasoned material component injection specific shape.
According to a preferred embodiment, step 5 high temperature high pressure steaming is to injection specific shape mold in step 4
In treating material steam within 60 minutes.
According to a preferred embodiment, the preparation method further include: step 6: demoulding will steam knot in step 5
The material of beam is extracted from mold；Step 7: the material extracted in step 6 is carried out remodeling by artificial or instrument by remodeling
Reason；Step 8: packaging, it will treated that material is vacuum-packed for remodeling in step 7.
According to a preferred embodiment, the preparation method further includes step 9: sterilizing, is terminated to packaging in step 8
Egg it is dry to sterilize under conditions of 121 DEG C.
Compared with prior art, the invention has the benefit that the present invention solve edible Salted duck egg peel off it is inconvenient and
Eggshell health and albumen geavy salt problem, and enrich the dry stereovision of egg, multiple tastes, and completely maintain egg do it is exclusive
Q bullet exquisiteness flavor, and use albumen for background major ingredient since egg is dry, do not add and dye food materials or condiment, salted duck egg yolk
With fuel-displaced yellow granule, it is more balanced be regularly distributed in white egg it is dry in, form very strong visual color, very temptation consumer
Appetite.And because high-temperature vacuum sterilization packaging is used, under the technology for not using chemical preservative, in the portable situation of room temperature
Under, it can guarantee the quality for a long time
Detailed description of the invention
Fig. 1 is the step flow diagram of the method for the present invention.
Specific embodiment
Technical solution of the present invention is described in further detail in knot below, but protection scope of the present invention is not limited to following institute
It states.
Embodiment:
A kind of preparation method that the sandwich shell egg of preserved egg yellow is dry, as shown in Figure 1.The dry preparation side of the sandwich shell egg of preserved egg yellow
Method includes at least following steps: step 1: preserved egg yellow extracts；Step 2: egg white solution extracts；Step 3: mixing seasoning；Step 4: entering
It is molded into type；Step 5: high temperature and pressure steams；Step 6: demoulding；Step 7: remodeling；Step 8: packaging and step 9: sterilizing.
Preferably, salted egg's extraction process includes by machine or artificial mode by preserved egg yellow from salty duck in the step 1
Yolk is extracted in egg, while the yolk extracted be granulated or be not granulated.
Preferably, egg white solution is extracted as extracting the egg white solution for the egg for meeting GB 2749-2015 in step 2.Pass through introducing
Fresh -laid egg clear liquid improves user's mouthfeel so that egg of the invention is dry to have preferable elasticity.
Preferably, mixing seasoning is by preserved egg yellow and step 2 in step 1 by being granulated or not being granulated in the step 3
The egg white solution of middle extraction uniformly mixes, and the addition of flavoring agent is completed in mixing process.By by yolk uniformly and egg
The uniform mixing of clear liquid, ensure that the egg produced it is dry there is preferable visual experience, be able to ascend the appetite of user.
Preferably, entering to be molded into type in the step 4 is that will complete egg white in step 3 uniformly to mix with preserved egg yellow and realize tune
In the mold of material component injection specific shape after taste.The preliminary moulding done to egg can be completed by step 4.
Preferably, step 5 high temperature high pressure steaming be in step 4 inject specific shape mold in treating material into
It steams within row 60 minutes.
Preferably, the step 6: demoulding extracts the material that end is steamed in step 5 from mold.The step 7:
Remodeling, carries out remodeling processing by artificial or instrument for the material extracted in step 6, to complete the molding of product.Step 8:
Packaging, will treated that material is vacuum-packed for remodeling in step 7.The cleaning etc. of product is further increased by being vacuum-packed
Grade, in favor of product storage.
Preferably, the preparation method further includes step 9: sterilizing, dry to the egg for packing end in step 8 with 121 DEG C
Under the conditions of sterilize.By sterilizing to product after packaging, so that the elimination to specific bacteria is completed, to guarantee the dry energy of egg
Enough store the corresponding time limit.
The present invention solves the problems, such as peel off inconvenient and eggshell health and the albumen geavy salt of edible Salted duck egg, and it is dry to enrich egg
Stereovision, multiple tastes, and completely maintain the flavor that egg does exclusive Q bullet exquisiteness, and since egg is dry using egg
White is background major ingredient, does not add dyeing food materials or condiment, salted duck egg yolk with fuel-displaced yellow granule, it is more balanced be regularly distributed in it is white
During color egg is dry, very strong visual color is formed, the appetite of consumer is very lured.And because using high-temperature vacuum sterilization packaging,
Under the technology for not using chemical preservative, in the case where room temperature is portable, it can guarantee the quality for a long time.
A specific embodiment of the invention above described embodiment only expresses, the description thereof is more specific and detailed, but simultaneously
Limitations on the scope of the patent of the present invention therefore cannot be interpreted as.It should be pointed out that for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to guarantor of the invention
Protect range.
Claims (9)
1. a kind of dry preparation method of sandwich shell egg of preserved egg yellow, which is characterized in that the preparation method includes at least following steps:
Step 1: preserved egg yellow extracts；Step 2: egg white solution extracts；Step 3: mixing seasoning；Step 4: entering to be molded into type；Step 5: high
Warm high pressure steaming.
2. the dry preparation method of the sandwich shell egg of preserved egg yellow as described in claim 1, which is characterized in that salted egg in the step 1
Extraction process includes that preserved egg yellow is extracted yolk, while the egg that will be extracted by machine or artificial mode from Salted duck egg
Huang be granulated or be not granulated.
3. the dry preparation method of the sandwich shell egg of preserved egg yellow as claimed in claim 2, which is characterized in that be granulated in step 1 or not
Preserved egg yellow after granulation separates storage.
4. the dry preparation method of the sandwich shell egg of preserved egg yellow as claimed in claim 3, which is characterized in that egg white solution mentions in step 2
It is taken as extracting the egg white solution for the egg for meeting GB 2749-2015.
5. the dry preparation method of the sandwich shell egg of preserved egg yellow as described in claim 1, which is characterized in that mixed in the step 3
Seasoning uniformly mixes will to pass through salt yolk grain in step 1 with the egg white solution extracted in step 2, and complete in mixing process
At the addition of flavoring agent.
6. the dry preparation method of the sandwich shell egg of preserved egg yellow as claimed in claim 5, which is characterized in that enter mould in the step 4
Note type is that will complete egg white in step 3 uniformly to mix with preserved egg yellow and realize that seasoned material component injects the mould of specific shape
In tool.
7. the dry preparation method of the sandwich shell egg of preserved egg yellow as claimed in claim 6, which is characterized in that step 5 high temperature high pressure
It steams steam within 60 minutes to the treating material injected in specific shape mold in step 4.
8. the dry preparation method of the sandwich shell egg of preserved egg yellow as claimed in claim 7, which is characterized in that the preparation method is also wrapped
Include: step 6: demoulding extracts the material that end is steamed in step 5 from mold；
Step 7: the material extracted in step 6 is carried out remodeling processing by artificial or instrument by remodeling；
Step 8: packaging, it will treated that material is vacuum-packed for remodeling in step 7.
9. the dry preparation method of the sandwich shell egg of preserved egg yellow as claimed in claim 8, which is characterized in that the preparation method is also wrapped
Include step 9: sterilizing, it is dry to the egg for packing end in step 8 to sterilize under conditions of 121 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810742960.3A CN109007631A (en) | 2018-07-09 | 2018-07-09 | A kind of preparation method that the sandwich shell egg of preserved egg yellow is dry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810742960.3A CN109007631A (en) | 2018-07-09 | 2018-07-09 | A kind of preparation method that the sandwich shell egg of preserved egg yellow is dry |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109007631A true CN109007631A (en) | 2018-12-18 |
Family
ID=64640576
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810742960.3A Pending CN109007631A (en) | 2018-07-09 | 2018-07-09 | A kind of preparation method that the sandwich shell egg of preserved egg yellow is dry |
Country Status (1)
| Country | Link |
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| CN (1) | CN109007631A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669724A (en) * | 2012-05-24 | 2012-09-19 | 广州宝旺农副产品有限公司 | Production process of dry eggs |
| CN104026637A (en) * | 2014-06-23 | 2014-09-10 | 河南科技大学 | Method for preparing dried poultry egg by using salted egg white |
| CN104921178A (en) * | 2015-07-02 | 2015-09-23 | 广州宝旺农副产品有限公司 | Production process of recombinant protein product |
| CN107668557A (en) * | 2017-10-18 | 2018-02-09 | 凤台县靳氏禽业有限公司 | A kind of preparation method of the instant Salted duck egg of restructuring of albumen desalination |
-
2018
- 2018-07-09 CN CN201810742960.3A patent/CN109007631A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669724A (en) * | 2012-05-24 | 2012-09-19 | 广州宝旺农副产品有限公司 | Production process of dry eggs |
| CN104026637A (en) * | 2014-06-23 | 2014-09-10 | 河南科技大学 | Method for preparing dried poultry egg by using salted egg white |
| CN104921178A (en) * | 2015-07-02 | 2015-09-23 | 广州宝旺农副产品有限公司 | Production process of recombinant protein product |
| CN107668557A (en) * | 2017-10-18 | 2018-02-09 | 凤台县靳氏禽业有限公司 | A kind of preparation method of the instant Salted duck egg of restructuring of albumen desalination |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181218 |