CN109588650A - A kind of resistance to preparation method for freezing quick-frozen egg egg skin - Google Patents
A kind of resistance to preparation method for freezing quick-frozen egg egg skin Download PDFInfo
- Publication number
- CN109588650A CN109588650A CN201910022932.9A CN201910022932A CN109588650A CN 109588650 A CN109588650 A CN 109588650A CN 201910022932 A CN201910022932 A CN 201910022932A CN 109588650 A CN109588650 A CN 109588650A
- Authority
- CN
- China
- Prior art keywords
- egg
- skin
- frozen
- quick
- egg skin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of resistance to preparation methods for freezing quick-frozen egg egg skin, and feature is to include the steps that carry out knocking the isolated egg pulp of egg after egg cleaning and sterilizing；By vegetable protein antifreeze, flour, seasoning and vegetable oil (2-8) in parts by weight: (2-6): (1-3): the ratio of (1-3) is uniformly mixed the step of obtaining premix；Egg pulp, water and the premix ratio of 71:17:12 in mass ratio are uniformly mixed the step of stirring to feed liquid obtains egg cladding liquid in uniform state；Egg cladding liquid is added to hot briquetting in egg skin machine, then demoulding is placed on 0-4 DEG C of cold house and is cooled to packaging after egg skin temperature is 15 DEG C or less, then in -36 DEG C of quick-frozen ventricular tachycardias freeze to obtain product the step of, advantage is egg skin shelf-life 1 year under the conditions of cold storage, egg leatherware after defrosting has the distinctive flavor of egg egg skin and good toughness and preferable quality, can tolerate four freeze-thaws.
Description
Technical field
The invention belongs to egg product deep process technology fields, more particularly, to a kind of resistance to preparation side for freezing quick-frozen egg egg skin
Method.
Background technique
It using egg is that primary raw material is subject to some auxiliary materials as hot briquetting made from centainly that egg egg skin, which is a kind of,
Shape, it can be applied to hamburger, the egg egg products in the Chinese and western meals such as plain omlet, thousand layers of cake.Egg egg skin master at present
Time-consuming and laborious in actual fabrication based on hand-made, yield is low, egg skin size obtained, became uneven, it is difficult to standard
Change, at high cost, low output, it is difficult to which it is big to meet egg skin demand, and the degree of product standardization requires height etc. to require.Added using egg skin machine
Egg skin is prepared for thermoforming, it can be achieved that product is carried out freezing solution by consecutive production, product size, thickness, grammes per square metre standardization
The problem of its application region of having determined limitation, quick-frozen egg micromicro expand egg skin application range, but in practical cold chain transportation process
It is unstable to will appear temperature, caused egg skin freeze-thaw repeatedly has a very big impact the quality mouthfeel of egg skin, therefore
During practice, the freexing tolerance of egg skin becomes the key of quick-frozen egg skin application.
Summary of the invention
Technical problem to be solved by the invention is to provide the egg leatherwares after a kind of defrosting the distinctive flavor of egg egg skin
With the excellent characteristics such as good toughness and preferable quality, it can tolerate four freeze-thaws, and the shelf-life reaches under the conditions of cold storage
The preparation method of the quick-frozen egg egg skin of 1 year resistance to jelly.
The technical scheme of the invention to solve the technical problem is: a kind of resistance to preparation side for freezing quick-frozen egg egg skin
Method, comprising the following steps: using egg egg pulp as raw material, vegetable protein antifreeze, water, flour, seasoning and edible oil is added
Using egg egg skin machine starching, hot briquetting is demoulded, and cooling, packaging, freezing obtains finished product.
Specific step is as follows:
(1) it will carry out knocking egg separation after egg cleaning and sterilizing, obtain egg pulp, the solid content of egg pulp is 22-25%；
(2) by vegetable protein antifreeze, flour, seasoning and vegetable oil (2-8) in parts by weight: (2-6): (1-3): (1-3)
Ratio be uniformly mixed obtain premix；
(3) egg pulp, water and the premix ratio of 71:17:12 in mass ratio are uniformly mixed, under normal temperature conditions stirring to material
Liquid obtains egg cladding liquid in uniform state；
(4) egg cladding liquid is added in egg skin machine stock chest, egg skin machine temperature is set as 100-104 DEG C, revolving speed is set as
Then 16-20 revs/min of progress hot briquetting is demoulded to obtain egg skin using egg skin machine demoulding knife；
(5) cold house Dan Pi0-4 DEG C is cooled to packaging after egg skin temperature is 15 DEG C or less, then frozen in -36 DEG C of quick-frozen ventricular tachycardias
Freeze quick-frozen egg egg skin to resistance to.
Vegetable protein antifreeze described in step (2) is by hydroxypropyl PASELLI EASYGEL and trehalose (40- in mass ratio
65): the ratio mixing of (60-35).Hydroxypropyl PASELLI EASYGEL transparency is high, and freeze-thaw stability is good, can not influence egg egg
While integumentary sense organ's attribute, Chicken Albumin freeze-thaw stability can be significantly improved；Trehalose, can be fine as a kind of protective agent
Protection Chicken Albumin, in frozen-thaw process, as far as possible holding ortho states, to improve the freeze thawing resistance attribute of egg skin.And in selection
Ratio is stated conducive to the machine bridging of egg skin, the too high then feed liquid of ratio is too sticky, and the too low then feed liquid of ratio is dilute, is all unfavorable for egg skin machine extension
Material.
Compared with the prior art, the advantages of the present invention are as follows: present invention firstly discloses a kind of resistance to quick-frozen egg egg skins of jelly
Preparation method, be one kind using egg pulp as primary raw material, add vegetable protein antifreeze, water, flour, seasoning, edible oil
Equal auxiliary materials, after mixing, using quick-frozen with certain grammes per square metre prepared by being freezed after egg skin machine upper mold hot briquetting
Egg skin, vegetable protein antifreeze are with hydroxypropyl PASELLI EASYGEL, and trehalose etc. is answering for the vegetalitas source of primary raw material
Antifreeze is closed, addition can keep protein molecule in a saturated state in conjunction with protein reactive group, to avoid protein point
Aggregation denaturation between son, inhibits denaturation of the albumen in refrigerating process to reduce freeze-thaw to egg to a certain extent
The influence of the mouthfeel and quality of skin.This product is easy to use, shelf-life 1 year under the conditions of cold storage, can tolerate four freeze-thaws,
Egg skin after defrosting still has the excellent characteristics such as the distinctive flavor of Fresh Egg egg skin, good toughness and preferable quality,
The degree of product standardization is high, can tolerate thawing and destroys, so that egg micromicro withstands the destruction in practical cold chain transportation process,
Big to egg egg skin demand suitable for the food service industrys such as food and drink and baking, convenient to use, the standardization of products is strong, has good
The requirement such as good mouthfeel and long shelf-life, can be widely applied to catering fast food food service industry.
Specific embodiment
Present invention is further described in detail with reference to embodiments.
Embodiment 1
A kind of resistance to preparation method for freezing quick-frozen egg egg skin, comprising the following steps: using egg egg pulp as raw material, plant egg is added
White antifreeze, water, flour, seasoning and edible oil utilize the machine starching of egg egg skin, and hot briquetting demoulds, and cooling, packaging is cold
Jelly obtains finished product, the specific steps are as follows:
(1) it will carry out knocking egg separation after egg cleaning and sterilizing, obtain egg pulp, the solid content of egg pulp is 22-25%；
(2) vegetable protein antifreeze, flour, seasoning and the vegetable oil ratio of 4:5:1:2 in parts by weight are uniformly mixed
To premix；Wherein vegetable protein antifreeze is by hydroxypropyl PASELLI EASYGEL and trehalose (40-65) in mass ratio: (60-
35) ratio mixing；
(3) egg pulp, water and the premix ratio of 71:17:12 in mass ratio are uniformly mixed, under normal temperature conditions stirring to material
Liquid obtains egg cladding liquid in uniform state；
(4) egg cladding liquid is added in egg skin machine stock chest, egg skin machine temperature is set as 100-104 DEG C, revolving speed is set as
Then 16-20 revs/min of progress hot briquetting is demoulded to obtain egg skin using egg skin machine demoulding knife；
(5) cold house Dan Pi0-4 DEG C is cooled to packaging after egg skin temperature is 15 DEG C or less, then frozen in -36 DEG C of quick-frozen ventricular tachycardias
Freeze quick-frozen egg egg skin to resistance to.
Embodiment 2
With above-described embodiment 1, difference is: vegetable protein antifreeze, flour, seasoning and vegetable oil weight ratio be 7:2:
1:2.
Embodiment 3
With above-described embodiment 1, difference is: vegetable protein antifreeze, flour, seasoning and vegetable oil weight ratio be 6:3:
1:2.
Embodiment 4
With above-described embodiment 1, difference is: vegetable protein antifreeze, flour, seasoning and vegetable oil weight ratio be 2:2:
1:1.
Embodiment 5
With above-described embodiment 1, difference is: vegetable protein antifreeze, flour, seasoning and vegetable oil weight ratio be 8:6:
3:3.
Comparative test
Egg skin freeze thawing test and comparison made from albumen antifreeze and un-added feed liquid is added, as shown in table 1 below,
Table 1
Egg skin freeze thawing test: by frozen egg skin, normal temperature unfreezing is thawed to complete, and placement refrigerator is slow to be frozen, and is thawed taking out, such slow
Freeze after thawing four times and carries out the subjective appreciation of egg skin.
Egg integumentary sense organ's comprehensive score:
Color scoring: have egg skin distinctive faint yellow, the glossy full marks 10 of color divide；
Apparent state: egg epidermis face is smooth, and no obvious hole full marks 10 divide；
Toughness: egg skin is non-friable after defrosting, there is certain toughness, and full marks 20 divide；
Mouthfeel: having mouthfeel specific to fresh non-frozen egg skin, and hardness is suitable, and elasticity is moderate, is not discharged, mouthfeel not bavin；It is full
Divide 20 points；
Smell: egg fragrance is plentiful, and full marks 20 divide.
Total score 80 divides and (sees the sum of state, egg lime-preserved egg fragrance, egg skin mouthfeel and egg skin toughness for egg color of the leather pool, egg epidermis),
It chooses 10 to evaluate above five, takes every average value
By above-mentioned table 1 it is found that the egg leatherware after thawing has the distinctive flavor of egg egg skin and good toughness and preferable quality
Etc. excellent characteristics, can tolerate four freeze-thaws, solve temperature in egg skin cold chain transportation process it is unstable caused by egg skin solution
The problem of freezing and changing its mouthfeel.By adjusting ratio of the vegetable protein antifreeze in feed liquid, the slurry for being suitble to upper machine is obtained
Expect viscosity and the feed liquid with certain stability, according to the characteristic of egg skin machine, material viscosity is at 30 DEG C, and 200-300CP is for egg
Skin machine bridging effect is best.Being not added with the albumen antifreeze shelf-life is 3 months, more than three months after appearance and mouthfeel can be very poor,
And the shelf-life for adding the quick-frozen egg egg skin of egg packet antifreeze is increased to 1 year.
Above description is not limitation of the present invention, and the present invention is also not limited to the example above.The art it is common
Within the essential scope of the present invention, the variations, modifications, additions or substitutions made also should belong to protection of the invention to technical staff
Range.
Claims (3)
1. a kind of resistance to preparation method for freezing quick-frozen egg egg skin, it is characterised in that the following steps are included: being original with egg egg pulp
Material is added vegetable protein antifreeze, water, flour, seasoning and edible oil and utilizes the machine starching of egg egg skin, and hot briquetting demoulds,
Cooling, packaging, freezing obtains finished product.
2. a kind of resistance to preparation method for freezing quick-frozen egg egg skin of one kind described in claim 1, it is characterised in that specific steps are such as
Under:
(1) it will carry out knocking egg separation after egg cleaning and sterilizing, obtain egg pulp；
(2) by vegetable protein antifreeze, flour, seasoning and vegetable oil (2-8) in parts by weight: (2-6): (1-3): (1-3)
Ratio be uniformly mixed obtain premix；
(3) egg pulp, water and the premix ratio of 71:17:12 in mass ratio are uniformly mixed, under normal temperature conditions stirring to material
Liquid obtains egg cladding liquid in uniform state；
(4) egg cladding liquid is added in egg skin machine stock chest, egg skin machine temperature is set as 100-104 DEG C, revolving speed is set as
Then 16-20 revs/min of progress hot briquetting is demoulded to obtain egg skin using egg skin machine demoulding knife；
(5) cold house Dan Pi0-4 DEG C is cooled to packaging after egg skin temperature is 15 DEG C or less, then frozen in -36 DEG C of quick-frozen ventricular tachycardias
Freeze quick-frozen egg egg skin to resistance to.
3. the resistance to preparation method for freezing quick-frozen egg egg skin of one kind according to claim 2, it is characterised in that: step (2) institute
The vegetable protein antifreeze stated is by hydroxypropyl PASELLI EASYGEL and trehalose (40-65) in mass ratio: the ratio of (60-35) is mixed
It closes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910022932.9A CN109588650A (en) | 2019-01-10 | 2019-01-10 | A kind of resistance to preparation method for freezing quick-frozen egg egg skin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910022932.9A CN109588650A (en) | 2019-01-10 | 2019-01-10 | A kind of resistance to preparation method for freezing quick-frozen egg egg skin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109588650A true CN109588650A (en) | 2019-04-09 |
Family
ID=65965956
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910022932.9A Pending CN109588650A (en) | 2019-01-10 | 2019-01-10 | A kind of resistance to preparation method for freezing quick-frozen egg egg skin |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109588650A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110547411A (en) * | 2019-07-15 | 2019-12-10 | 湖北神丹健康食品有限公司 | Quinoa egg skin silk and preparation method thereof |
| CN110604266A (en) * | 2019-10-23 | 2019-12-24 | 吉林大学 | Preparation method of frozen renaturated eggs |
| CN114451530A (en) * | 2022-01-21 | 2022-05-10 | 辽宁禾丰蛋业有限公司 | Marinated egg product capable of improving thawing layering phenomenon after quick freezing and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05153934A (en) * | 1991-01-22 | 1993-06-22 | Karasawa Tomoyoshi | Omelet rice capable of being frozen and preserved |
| CN104387480A (en) * | 2014-11-04 | 2015-03-04 | 东莞东美食品有限公司 | Preparation method of waxy corn modified starch capable of improving quality of frozen food |
| CN105519625A (en) * | 2015-12-25 | 2016-04-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | Egg cake and preparation method thereof |
| CN105942279A (en) * | 2016-05-16 | 2016-09-21 | 吉林厚德食品有限公司 | Method and device for processing quick-frozen prepared food |
| CN107048233A (en) * | 2017-06-26 | 2017-08-18 | 郑州千味央厨食品股份有限公司 | One hatching egg skin and preparation method thereof |
-
2019
- 2019-01-10 CN CN201910022932.9A patent/CN109588650A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05153934A (en) * | 1991-01-22 | 1993-06-22 | Karasawa Tomoyoshi | Omelet rice capable of being frozen and preserved |
| CN104387480A (en) * | 2014-11-04 | 2015-03-04 | 东莞东美食品有限公司 | Preparation method of waxy corn modified starch capable of improving quality of frozen food |
| CN105519625A (en) * | 2015-12-25 | 2016-04-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | Egg cake and preparation method thereof |
| CN105942279A (en) * | 2016-05-16 | 2016-09-21 | 吉林厚德食品有限公司 | Method and device for processing quick-frozen prepared food |
| CN107048233A (en) * | 2017-06-26 | 2017-08-18 | 郑州千味央厨食品股份有限公司 | One hatching egg skin and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 廖丹等: "海藻糖抗冻保护作用研究进展", 《广东农业科学》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110547411A (en) * | 2019-07-15 | 2019-12-10 | 湖北神丹健康食品有限公司 | Quinoa egg skin silk and preparation method thereof |
| CN110604266A (en) * | 2019-10-23 | 2019-12-24 | 吉林大学 | Preparation method of frozen renaturated eggs |
| CN114451530A (en) * | 2022-01-21 | 2022-05-10 | 辽宁禾丰蛋业有限公司 | Marinated egg product capable of improving thawing layering phenomenon after quick freezing and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109588650A (en) | A kind of resistance to preparation method for freezing quick-frozen egg egg skin | |
| CN101595997A (en) | With hydrophilic compound gel and soybean protein as novel chicken block of functional auxiliary materials and preparation method thereof | |
| CN105360214A (en) | Fruit pizza and preparation method for same | |
| CN105054125B (en) | A kind of puffing fishes rice cake and preparation method thereof | |
| CN104305328A (en) | Thick sweet stuffing as well as preparation method and application thereof in preparing desserts | |
| CN108041490A (en) | Multilayer packet surimi product and preparation method thereof | |
| CN102823887A (en) | Method for producing high-puffed crispy recreation grains by using frozen seafood mixed trash fish | |
| CN103875755A (en) | Quick-frozen fresh-keeping deep-fried dough stick and making method thereof | |
| CN103404881A (en) | Extruded composite jerky and preparation method thereof | |
| CN107647272A (en) | A kind of potato freezing flour-dough and preparation method thereof | |
| CN108477599A (en) | A kind of instant tremella custard and preparation method thereof | |
| CN105167004A (en) | Tripe-flavored fish bean curd and processing method thereof | |
| CN110338365A (en) | A kind of egg of low temperature moulding is dry and its processing method | |
| CN101731668B (en) | Method for preparing scallop meat mince products | |
| CN103110049A (en) | Crystal flour wrapper as well as preparation method and application thereof | |
| CN101569326A (en) | Production method for preventing texture change of refrigerated minced fish products | |
| CN103719887B (en) | A kind of air-dry cattle and sheep jerky matter structure forming method | |
| CN109247549A (en) | A kind of vacuum freeze drying dried tremella soup and preparation method thereof | |
| CN102640944B (en) | Preparation method of surimi product | |
| CN106490510A (en) | High gas-holding minced fillet product and preparation method thereof | |
| CN107568303A (en) | A kind of quick-frozen semi-finished product deep-fried twisted dough sticks and its processing method containing potato full-powder | |
| CN105614681A (en) | Convenient flat noodles and preparing method thereof | |
| CN108391791A (en) | A kind of high-quality fish is slided and preparation method thereof | |
| CN109897233A (en) | Chilled meat plastic film and preparation method thereof | |
| CN106260118A (en) | A kind of frozen food special fat and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |