CN110447883A - A kind of freezing Egg salad production method and mixing and filtrating device - Google Patents
A kind of freezing Egg salad production method and mixing and filtrating device Download PDFInfo
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- CN110447883A CN110447883A CN201910830086.3A CN201910830086A CN110447883A CN 110447883 A CN110447883 A CN 110447883A CN 201910830086 A CN201910830086 A CN 201910830086A CN 110447883 A CN110447883 A CN 110447883A
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- 238000002156 mixing Methods 0.000 title claims abstract description 66
- 240000008415 Lactuca sativa Species 0.000 title claims abstract description 19
- 235000012045 salad Nutrition 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 238000007710 freezing Methods 0.000 title claims abstract description 12
- 230000008014 freezing Effects 0.000 title claims abstract description 12
- 230000006614 vitellogenesis Effects 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims description 66
- 210000002969 egg yolk Anatomy 0.000 claims description 52
- 239000007788 liquid Substances 0.000 claims description 49
- 102000002322 Egg Proteins Human genes 0.000 claims description 29
- 108010000912 Egg Proteins Proteins 0.000 claims description 29
- 238000011049 filling Methods 0.000 claims description 24
- 230000001954 sterilising effect Effects 0.000 claims description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims description 24
- 238000001914 filtration Methods 0.000 claims description 23
- 235000013345 egg yolk Nutrition 0.000 claims description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 235000018102 proteins Nutrition 0.000 claims description 21
- 102000004169 proteins and genes Human genes 0.000 claims description 21
- 108090000623 proteins and genes Proteins 0.000 claims description 21
- 235000012424 soybean oil Nutrition 0.000 claims description 20
- 239000003549 soybean oil Substances 0.000 claims description 20
- 229920002472 Starch Polymers 0.000 claims description 18
- 235000019698 starch Nutrition 0.000 claims description 18
- 239000008107 starch Substances 0.000 claims description 18
- 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 claims description 17
- 239000011648 beta-carotene Substances 0.000 claims description 17
- 235000013734 beta-carotene Nutrition 0.000 claims description 17
- 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 claims description 17
- 229960002747 betacarotene Drugs 0.000 claims description 17
- 235000020188 drinking water Nutrition 0.000 claims description 17
- 239000003651 drinking water Substances 0.000 claims description 17
- 230000007246 mechanism Effects 0.000 claims description 17
- 235000010493 xanthan gum Nutrition 0.000 claims description 17
- 239000000230 xanthan gum Substances 0.000 claims description 17
- 229920001285 xanthan gum Polymers 0.000 claims description 17
- 229940082509 xanthan gum Drugs 0.000 claims description 17
- 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 claims description 17
- 238000001816 cooling Methods 0.000 claims description 16
- 238000004945 emulsification Methods 0.000 claims description 16
- 235000013601 eggs Nutrition 0.000 claims description 15
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 14
- HDSBZMRLPLPFLQ-UHFFFAOYSA-N Propylene glycol alginate Chemical compound OC1C(O)C(OC)OC(C(O)=O)C1OC1C(O)C(O)C(C)C(C(=O)OCC(C)O)O1 HDSBZMRLPLPFLQ-UHFFFAOYSA-N 0.000 claims description 14
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 14
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 14
- 235000010409 propane-1,2-diol alginate Nutrition 0.000 claims description 14
- 239000000770 propane-1,2-diol alginate Substances 0.000 claims description 14
- 235000015067 sauces Nutrition 0.000 claims description 14
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 13
- 239000004223 monosodium glutamate Substances 0.000 claims description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 230000021736 acetylation Effects 0.000 claims description 12
- 238000006640 acetylation reaction Methods 0.000 claims description 12
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical class OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims description 12
- 239000003921 oil Substances 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 claims description 12
- 238000005054 agglomeration Methods 0.000 claims description 9
- 230000002776 aggregation Effects 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 238000004090 dissolution Methods 0.000 claims description 8
- 239000011812 mixed powder Substances 0.000 claims description 8
- 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 description 7
- 229920000881 Modified starch Polymers 0.000 claims description 7
- 235000014103 egg white Nutrition 0.000 claims description 7
- 210000000969 egg white Anatomy 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 7
- 235000019426 modified starch Nutrition 0.000 claims description 7
- 244000140786 Brassica hirta Species 0.000 claims description 6
- 235000011371 Brassica hirta Nutrition 0.000 claims description 6
- 108010046377 Whey Proteins Proteins 0.000 claims description 6
- 102000007544 Whey Proteins Human genes 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- -1 hydroxypropyl Chemical group 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 235000021119 whey protein Nutrition 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims description 4
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- 230000008859 change Effects 0.000 claims description 4
- 239000006071 cream Substances 0.000 claims description 4
- 238000010790 dilution Methods 0.000 claims description 4
- 239000012895 dilution Substances 0.000 claims description 4
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims description 4
- 230000001804 emulsifying effect Effects 0.000 claims description 4
- 229910052751 metal Inorganic materials 0.000 claims description 4
- 239000002184 metal Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 239000013049 sediment Substances 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 238000009434 installation Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 description 15
- 235000013305 food Nutrition 0.000 description 4
- 238000010586 diagram Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- PIICEJLVQHRZGT-UHFFFAOYSA-N Ethylenediamine Chemical compound NCCN PIICEJLVQHRZGT-UHFFFAOYSA-N 0.000 description 2
- LLJZKKVYXXDWTB-UHFFFAOYSA-N acetic acid;sodium Chemical compound [Na].[Na].CC(O)=O LLJZKKVYXXDWTB-UHFFFAOYSA-N 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-L adipate(2-) Chemical compound [O-]C(=O)CCCCC([O-])=O WNLRTRBMVRJNCN-UHFFFAOYSA-L 0.000 description 2
- 235000013826 starch sodium octenyl succinate Nutrition 0.000 description 2
- 239000001334 starch sodium octenyl succinate Substances 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 230000009471 action Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000013016 damping Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000000243 solution Substances 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
-
- 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
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
- B01F27/80—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis
- B01F27/96—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis with openwork frames or cages
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
-
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of freezing Egg salad production method, specific steps include: step 1, albumen production；Step 2, yolk production；Step 3, bottom sauced are made；Step 4, Egg salad mixing.The invention has the advantages that being frozen goods according to the Egg salad of this method production, Egg salad long shelf-life is freezed, is readily transported；It is in good taste.
Description
Technical field
The present invention relates to food production process technical fields, more specifically, being related to a kind of freezing Egg salad production side
Method and mixing and filtrating device.
Background technique
Egg salad is a kind of food materials for the sandwich fillings of food baking industry.Egg salad product currently on the market
It is all refrigerated item；The Egg salad of this refrigeration is there are poor taste, shelf-life short disadvantage.
Summary of the invention
For overcome the deficiencies in the prior art, the present invention provides a kind of freezing Egg salad production method and hybrid filtering dress
It sets.
To achieve the above object, the invention adopts the following technical scheme:
A kind of freezing Egg salad production method, specific steps include:
Step 1, albumen production:
1.1, trehalose, edible salt, propylene glycol alginate are uniformly mixed；By xanthan gum, the double starch adipates of acetylation
It is uniformly dispersed with soybean oil；Be put into fresh -laid egg white liquor in mixing kettle, open stirring, open circulation, be added above-mentioned mixed powder,
Oil dissolution xanthan gum converted starch is stirred to no agglomeration；
1.2, the protein liquid after above-mentioned stirring is crossed after 20 mesh filter screens and is filled as product, filled sack and use resistance to retort pouch, filling
When exclude air；Then the product after filling is put into sterilization tank sterilization, sterilization conditions are 90 ± 1 DEG C, are sterilized 90 minutes；It kills
It is cooling after the completion of bacterium, 10 DEG C are cooled in 60 minutes hereinafter, stored refrigerated after the completion of cooling；
Step 2, yolk production:
2.1, citric acid, monosodium glutamate, trehalose, propylene glycol alginate are uniformly mixed；Beta carotene is diluted with drinking water；
Soybean oil, drinking water, protein liquid are added in mixing kettle, opens stirring, open circulation, after above-mentioned mixed powder, dilution is added
Beta carotene and egg yolk liquid after, be slowly added to acid treated starches, the double starch adipates of acetylation are stirred to no agglomeration；
2.2, the egg yolk liquid after above-mentioned stirring is crossed after 20 mesh filter screens and is filled as product, filled sack and use resistance to retort pouch, filling
When exclude air；Then the product after filling is put into sterilization tank sterilization, sterilization conditions are 90 ± 1 DEG C, are sterilized 90 minutes；It kills
It is cooling after the completion of bacterium, 10 DEG C are cooled in 60 minutes hereinafter, stored refrigerated after the completion of cooling；
Step 3, bottom sauced are made:
3.1, stirring is opened after being put into drinking water in water phase premix pot, white granulated sugar is added, is filtered after dissolution；
3.2, water phase premix pot in continuously add edible salt, heat resistant yolk liquid, monosodium glutamate, beta carotene, whey protein concentrate,
Then 17 degree of light-coloured vinegars are added in disodium ethylene diamine tetraacetate stirring and dissolving；
3.3, soybean oil is added in oily phase premixing tank, opens stirring, yellow mustard meal, xanthan gum, ocentyl succinic is added and forms sediment
Powder sodium, the mixing of hydroxypropyl PASELLI EASYGEL are uniformly dispersed；
3.4, mulser vacuum 300bar is opened, water phase premix the bottom of a pan valve is opened maximum the pre- mixed material vacuum sucking cream in the inside
In change machine, into complete material after open emulsification circulation, emulsifying rate 3000rpm/min；Open oil mutually premix bottom valve, oil inlet speed
60-80L/min, refueling terminates to continue emulsification 90 seconds；Emulsification is closed after emulsification 90 seconds, is kept stirring open state, vacuum
It is adjusted to 100bar, vacuum outgas 2 minutes；
3.5, filling is product after crossing 60 mesh metal filter screens after the completion of above-mentioned steps, stored refrigerated after the completion；
Step 4, Egg salad mixing:
4.1, prepare the above-mentioned self-control albumen that temperature is 0-16 DEG C, the above-mentioned self-control yolk that preparation temperature is 0-16 DEG C, prepare temperature
The above-mentioned self-control bottom sauce that degree is 0-16 DEG C controls room temperature to 10-18 DEG C；
4.2, it makes albumen by oneself and self-control yolk goes to the aperture 1cm excessively after bag to be twisted machine；
4.3, half albumen, half yolk are poured into, half bottom sauce opens stirring 2 minutes, mixing speed 120rpm/min；Stop
Remaining albumen, yolk are added after only stirring, bottom sauce opens stirring 2 minutes, mixing speed 120rpm/min；
4.4, instant freezer will be put into after the product filling pack after above-mentioned stirring and carries out quick-frozen, quick freezing temperature≤- 35 DEG C, after quick-frozen
Central temperature≤- 18 DEG C.
A kind of mixing and filtrating device including mounting seat, the mixing kettle being movably arranged in mounting seat, is mounted on mixing
The filter cartridge of pot side, the mixing kettle are equipped with rabbling mechanism, are equipped with filter mechanism in the filter cartridge；
The rabbling mechanism includes one group of opposite mounting rack, rotation axis, link block, driven gear, blanking motor, driving tooth
Wheel, mounting plate, stirring motor, agitating shaft and blender, one group of opposite mounting rack are mounted on both ends in mounting seat,
And be in inverted L shape, the rotation axis is inserted into mounting rack upper end, and the link block is mounted on rotation axis outer end, and mixes with described
Pot is fixedly connected, and the driven gear is mounted on rotation axis inner end, and the blanking motor is mounted in mounting rack, and round end water
It puts down inwardly, the driving gear is mounted on blanking motor round end, and is intermeshed with the driven gear, the mounting plate
It is mounted on mixing kettle, the stirring motor is installed on a mounting board, and round end is downwards, and the agitating shaft, which is mounted on, to be stirred
It mixes on motor round end, the blender is mounted on agitating shaft, and U-shaped；
The filter mechanism include mounting base, electric pushrod, pushing plate, filtering axis, filter screen mounting rack, filter screen, mounting blocks,
Limiting groove, limit plate and extension spring, the mounting base are mounted on filter cartridge side, and the electric pushrod is mounted on installation
On seat, and telescopic end inclination is upward, and the pushing plate is mounted on electric pushrod telescopic end, and the filtering axis inclination was inserted into
It filters in box, and pushing plate described in one end connects, the filter screen mounting rack is mounted on filtering axis, and the filter screen was mounted on
On strainer mounting rack, the mounting blocks are mounted on the inner wall of filter cartridge side, and the limiting groove is opened in mounting blocks, the limit
Position plate is mounted on the filtering axis other end, and is located in the limiting groove, and described extension spring one end is connect with limiting groove,
And other end limit plate connects.
Further, the mixing kettle is corresponding with filtering box position.
Further, feed opening is provided on the mixing kettle.
Further, the filter screen is mesh filter screen, can effectively be filtered in the protein liquid and egg yolk liquid after stirring
Impurity.
Further, the filter cartridge bottom side is provided with discharge port, and discharge port, which goes out, is equipped with discharging control valve.
The beneficial effects of the present invention are: the Egg salad according to this method production is frozen goods, and freezing Egg salad is protected
The matter phase is long, is readily transported；It is in good taste.It can be effectively to the raw material for making albumen or yolk by the rabbling mechanism being located in mixing kettle
It is stirred, the protein liquid or egg yolk liquid after stirring are poured into filter cartridge by feed opening, and the filter mechanism in filter cartridge can be right
Impurity in protein liquid and egg yolk liquid is filtered, and is easy to use.
Detailed description of the invention
Fig. 1 is a kind of structural schematic diagram of mixing and filtrating device.
Fig. 2 is rabbling mechanism schematic diagram.
Fig. 3 is filter mechanism schematic diagram.
Fig. 4 is mixing kettle top view.
In figure: 1, mounting seat；2, mixing kettle；3, filter cartridge；4, mounting rack；5, rotation axis；6, link block；7, driven tooth
Wheel；8, blanking motor；9, driving gear；10, mounting plate；11, stirring motor；12, agitating shaft；13, blender；14, mounting base；
15, electric pushrod；16, pushing plate；17, axis is filtered；18, filter screen mounting rack；19, filter screen；20, mounting blocks；21, it limits recessed
Slot；22, limit plate；23, extension spring；24, feed opening；25, discharge port；26, discharging control valve.
Specific embodiment
The present invention will be further described combined with specific embodiments below:
Embodiment one:
Step 1, albumen production:
1.1, trehalose, edible salt, propylene glycol alginate are uniformly mixed；By xanthan gum, the double starch adipates of acetylation
It is uniformly dispersed with soybean oil；Be put into fresh -laid egg white liquor in mixing kettle, open stirring, open circulation, be added above-mentioned mixed powder,
Oil dissolution xanthan gum converted starch is stirred to no agglomeration；
1.2, the protein liquid after above-mentioned stirring is crossed after 20 mesh filter screens and is filled as product, filled sack and use resistance to retort pouch, filling
When exclude air；Then the product after filling is put into sterilization tank sterilization, sterilization conditions are 89 DEG C, are sterilized 90 minutes；It has sterilized
At rear cooling, 10 DEG C are cooled in 60 minutes hereinafter, stored refrigerated after the completion of cooling；
The weight accounting of above-mentioned raw materials is fresh -laid egg white liquor 85.10%, soybean oil 5.00%, the double starch adipates of acetylation
4.00%, edible salt 0.50%, trehalose 5.00%, xanthan gum 0.20%, propylene glycol alginate 0.20%；
Step 2, yolk production:
2.1, citric acid, monosodium glutamate, trehalose, propylene glycol alginate are uniformly mixed；Beta carotene is diluted with drinking water；
Soybean oil, drinking water, protein liquid are added in mixing kettle, opens stirring, open circulation, after above-mentioned mixed powder, dilution is added
Beta carotene and egg yolk liquid after, be slowly added to acid treated starches, the double starch adipates of acetylation are stirred to no agglomeration；
2.2, the egg yolk liquid after above-mentioned stirring is crossed after 20 mesh filter screens and is filled as product, filled sack and use resistance to retort pouch, filling
When exclude air；Then the product after filling is put into sterilization tank sterilization, sterilization conditions are 89 DEG C, are sterilized 90 minutes；It has sterilized
At rear cooling, 10 DEG C are cooled in 60 minutes hereinafter, stored refrigerated after the completion of cooling；
The weight accounting of above-mentioned raw materials is citric acid 0.20%, monosodium glutamate 0.20%, trehalose 5.00%, acid treated starches 15.00%, second
Acylated double starch adipate 5.00%, beta carotene 0.15%, egg yolk liquid 6.00%, protein liquids 45.00%, drinking water
20.25%, propylene glycol alginate 0.20%, soybean oil 3.00%；
Step 3, bottom sauced are made:
3.1, stirring is opened after being put into drinking water in water phase premix pot, white granulated sugar is added, is filtered after dissolution；
3.2, water phase premix pot in continuously add edible salt, heat resistant yolk liquid, monosodium glutamate, beta carotene, whey protein concentrate,
Then 17 degree of light-coloured vinegars are added in disodium ethylene diamine tetraacetate stirring and dissolving；
3.3, soybean oil is added in oily phase premixing tank, opens stirring, yellow mustard meal, xanthan gum, ocentyl succinic is added and forms sediment
Powder sodium, the mixing of hydroxypropyl PASELLI EASYGEL are uniformly dispersed；
3.4, mulser vacuum 300bar is opened, water phase premix the bottom of a pan valve is opened maximum the pre- mixed material vacuum sucking cream in the inside
In change machine, into complete material after open emulsification circulation, emulsifying rate 3000rpm/min；Open oil mutually premix bottom valve, oil inlet speed
60L/min, refueling terminates to continue emulsification 90 seconds；Emulsification is closed after emulsification 90 seconds, is kept stirring open state, vacuum is adjusted to
100bar, vacuum outgas 2 minutes；
3.5, filling is product after crossing 60 mesh metal filter screens after the completion of above-mentioned steps, stored refrigerated after the completion；
The weight accounting of above-mentioned raw materials is drinking water 32.793%, white granulated sugar 15.00%, whey protein concentrate 1.50%, heat resistant yolk
Liquid 4.00%, yellow mustard meal 1.00%, monosodium glutamate 1.00%, edible salt 1.40%, starch Sodium Octenyl Succinate 2.00%, ethylenediamine tetraacetic
Acetic acid disodium 0.007%, soybean oil 35.00%, xanthan gum 0.30%, 3.20%, 17 ° of light-coloured vinegar 2.70% of hydroxypropyl PASELLI EASYGEL,
Beta carotene 0.10%；
Step 4, Egg salad mixing:
4.1, prepare the above-mentioned self-control albumen that temperature is 1 DEG C, the above-mentioned self-control yolk that preparation temperature is 1 DEG C, prepare temperature to be 1 DEG C
Above-mentioned self-control bottom sauce, by room temperature control to 10 DEG C；
4.2, it makes albumen by oneself and self-control yolk goes to the aperture 1cm excessively after bag to be twisted machine；
4.3, half albumen, half yolk are poured into, half bottom sauce opens stirring 2 minutes, mixing speed 120rpm/min；Stop
Remaining albumen, yolk are added after only stirring, bottom sauce opens stirring 2 minutes, mixing speed 120rpm/min；
4.4, by after above-mentioned stirring product filling pack after be put into instant freezer carry out it is quick-frozen, quick freezing temperature be -40 DEG C, after quick-frozen
Central temperature is -18.5 DEG C；
The weight accounting of above-mentioned raw materials is self-control albumen 45.00%, self-control yolk 15.00%, bottom sauce 40%.
Embodiment two:
Step 1, albumen production:
1.1, trehalose, edible salt, propylene glycol alginate are uniformly mixed；By xanthan gum, the double starch adipates of acetylation
It is uniformly dispersed with soybean oil；Be put into fresh -laid egg white liquor in mixing kettle, open stirring, open circulation, be added above-mentioned mixed powder,
Oil dissolution xanthan gum converted starch is stirred to no agglomeration；
1.2, the protein liquid after above-mentioned stirring is crossed after 20 mesh filter screens and is filled as product, filled sack and use resistance to retort pouch, filling
When exclude air；Then the product after filling is put into sterilization tank sterilization, sterilization conditions are 91 DEG C, are sterilized 90 minutes；It has sterilized
At rear cooling, 10 DEG C are cooled in 60 minutes hereinafter, stored refrigerated after the completion of cooling；
The weight accounting of above-mentioned raw materials is fresh -laid egg white liquor 85.10%, soybean oil 5.00%, the double starch adipates of acetylation
4.00%, edible salt 0.50%, trehalose 5.00%, xanthan gum 0.20%, propylene glycol alginate 0.20%；
Step 2, yolk production:
2.1, citric acid, monosodium glutamate, trehalose, propylene glycol alginate are uniformly mixed；Beta carotene is diluted with drinking water；
Soybean oil, drinking water, protein liquid are added in mixing kettle, opens stirring, open circulation, after above-mentioned mixed powder, dilution is added
Beta carotene and egg yolk liquid after, be slowly added to acid treated starches, the double starch adipates of acetylation are stirred to no agglomeration；
2.2, the egg yolk liquid after above-mentioned stirring is crossed after 20 mesh filter screens and is filled as product, filled sack and use resistance to retort pouch, filling
When exclude air；Then the product after filling is put into sterilization tank sterilization, sterilization conditions are 91 DEG C, are sterilized 90 minutes；It has sterilized
At rear cooling, 10 DEG C are cooled in 60 minutes hereinafter, stored refrigerated after the completion of cooling；
The weight accounting of above-mentioned raw materials is citric acid 0.20%, monosodium glutamate 0.20%, trehalose 5.00%, acid treated starches 15.00%, second
Acylated double starch adipate 5.00%, beta carotene 0.15%, egg yolk liquid 6.00%, protein liquids 45.00%, drinking water
20.25%, propylene glycol alginate 0.20%, soybean oil 3.00%；
Step 3, bottom sauced are made:
3.1, stirring is opened after being put into drinking water in water phase premix pot, white granulated sugar is added, is filtered after dissolution；
3.2, water phase premix pot in continuously add edible salt, heat resistant yolk liquid, monosodium glutamate, beta carotene, whey protein concentrate,
Then 17 degree of light-coloured vinegars are added in disodium ethylene diamine tetraacetate stirring and dissolving；
3.3, soybean oil is added in oily phase premixing tank, opens stirring, yellow mustard meal, xanthan gum, ocentyl succinic is added and forms sediment
Powder sodium, the mixing of hydroxypropyl PASELLI EASYGEL are uniformly dispersed；
3.4, mulser vacuum 300bar is opened, water phase premix the bottom of a pan valve is opened maximum the pre- mixed material vacuum sucking cream in the inside
In change machine, into complete material after open emulsification circulation, emulsifying rate 3000rpm/min；Open oil mutually premix bottom valve, oil inlet speed
80L/min, refueling terminates to continue emulsification 90 seconds；Emulsification is closed after emulsification 90 seconds, is kept stirring open state, vacuum is adjusted to
100bar, vacuum outgas 2 minutes；
3.5, filling is product after crossing 60 mesh metal filter screens after the completion of above-mentioned steps, stored refrigerated after the completion；
The weight accounting of above-mentioned raw materials is drinking water 32.793%, white granulated sugar 15.00%, whey protein concentrate 1.50%, heat resistant yolk
Liquid 4.00%, yellow mustard meal 1.00%, monosodium glutamate 1.00%, edible salt 1.40%, starch Sodium Octenyl Succinate 2.00%, ethylenediamine tetraacetic
Acetic acid disodium 0.007%, soybean oil 35.00%, xanthan gum 0.30%, 3.20%, 17 ° of light-coloured vinegar 2.70% of hydroxypropyl PASELLI EASYGEL,
Beta carotene 0.10%；
Step 4, Egg salad mixing:
4.1, preparing the above-mentioned self-control albumen that temperature is 16 DEG C, the above-mentioned self-control yolk that preparation temperature is 16 DEG C, preparation temperature is
16 DEG C of above-mentioned self-control bottom sauce controls room temperature to 18 DEG C；
4.2, it makes albumen by oneself and self-control yolk goes to the aperture 1cm excessively after bag to be twisted machine；
4.3, half albumen, half yolk are poured into, half bottom sauce opens stirring 2 minutes, mixing speed 120rpm/min；Stop
Remaining albumen, yolk are added after only stirring, bottom sauce opens stirring 2 minutes, mixing speed 120rpm/min；
4.4, by after above-mentioned stirring product filling pack after be put into instant freezer carry out it is quick-frozen, quick freezing temperature be -42 DEG C, after quick-frozen
Central temperature is -19 DEG C；
The weight accounting of above-mentioned raw materials is self-control albumen 45.00%, self-control yolk 15.00%, bottom sauce 40%.
It is specifically described with reference to the accompanying drawing, as shown in Figs 1-4: a kind of mixing and filtrating device, including mounting seat 1,
The mixing kettle 2 that is movably arranged in mounting seat 1, the filter cartridge 3 for being mounted on 2 side of mixing kettle, the mixing kettle 2 are equipped with and stir
Mechanism is mixed, is equipped with filter mechanism in the filter cartridge 3；The rabbling mechanism includes one group of opposite mounting rack 4, rotation axis 5, connects
Block 6, driven gear 7, blanking motor 8, driving gear 9, mounting plate 10, stirring motor 11, agitating shaft 12 and blender 13 are connect,
Described one group opposite mounting rack 4 is mounted on both ends in mounting seat 1, and is in inverted L shape, and the rotation axis 5 is inserted into mounting rack 4
Upper end, the link block 6 is mounted on 5 outer end of rotation axis, and is fixedly connected with the mixing kettle 2, and the driven gear 7 is mounted on
5 inner end of rotation axis, the blanking motor 8 is mounted in mounting rack 4, and round end level is inwardly, and the driving gear 9 is mounted on
It on 8 round end of blanking motor, and intermeshes with the driven gear 7, the mounting plate 10 is mounted on mixing kettle 2, described
Stirring motor 11 is mounted on mounting plate 10, and round end is downwards, and the agitating shaft 12 is mounted on the rotation of stirring motor 11
On end, the blender 13 is mounted on agitating shaft 12, and U-shaped；The filter mechanism includes mounting base 14, electric pushrod
15, pushing plate 16, filtering axis 17, filter screen mounting rack 18, filter screen 19, mounting blocks 20, limiting groove 21, limit plate 22 and
Extension spring 23, the mounting base 14 are mounted on 3 side of filter cartridge, and the electric pushrod 15 is mounted in mounting base 14, and is stretched
Contracting end tilts upward, and the pushing plate 16 is mounted on 15 telescopic end of electric pushrod, and the inclination of filtering axis 17 is inserted into filtering
In box 3, and pushing plate 16 described in one end connects, and the filter screen mounting rack 18 is mounted on filtering axis 17, the filter screen 19
It is mounted on filter screen mounting rack 18, the mounting blocks 20 are mounted on 3 side inner wall of filter cartridge, and the limiting groove 21 is opened in
In mounting blocks 20, the limit plate 22 is mounted on filtering 17 other end of axis, and is located in the limiting groove 21, the stretching
23 one end of spring is connect with limiting groove 21, and other end limit plate 22 connects；The mixing kettle 2 is opposite with 3 position of filter cartridge
It answers；Feed opening 24 is provided on the mixing kettle 2；The filter screen 19 is 20 mesh filter screens, the egg after can effectively filtering stirring
Impurity in white liquor and egg yolk liquid；3 bottom side of filter cartridge is provided with discharge port 25, and discharge port 25, which goes out, is equipped with discharging control
Valve 26.
The working principle of the present embodiment: in use, user configures the raw material of production albumen and yolk, albumen first
The weight accounting for making raw material is fresh -laid egg white liquor 85.10%, soybean oil 5.00%, the double starch adipates 4.00% of acetylation, food
With salt 0.50%, trehalose 5.00%, xanthan gum 0.20%, propylene glycol alginate 0.20%, yolk makes the weight accounting of raw material
For citric acid 0.20%, monosodium glutamate 0.20%, trehalose 5.00%, acid treated starches 15.00%, the double starch adipates of acetylation
5.00%, beta carotene 0.15%, egg yolk liquid 6.00%, protein liquid 45.00%, drinking water 20.25%, propylene glycol alginate
0.20%, soybean oil 3.00%；
When stirring: when needing to make albumen or yolk, the raw material for making albumen and yolk being put into according to making step respectively
In mixing kettle 2, when stirring, stirring motor 11 is first begin to work, drives the agitating shaft 12 on round end, installs on agitating shaft 12
Have a blender 13, blender 13 be it is U-shaped, effectively the raw material that albumen or yolk are made in mixing kettle 2 can be stirred, blanking electricity
Machine 8 is servo motor strap brake, and mixing kettle 2 shakes when preventing blender 13 from stirring, and raw material is stirred to no agglomeration, is opened
Blanking motor 8 switchs, and blanking motor 8 is started to work, and drives the driving gear 9 on round end, driving gear 9 and driven gear 7
It intermeshes, blanking motor 8 can drive the rotation axis 5 on driven gear 7, and 5 one end of rotation axis passes through link block 6 and mixing kettle 2
Connection, rotation axis 5 drive mixing kettle 2 to turn an angle, and feed opening 24, and mixing kettle 2 and filter cartridge 3 are provided on mixing kettle 2
Position is corresponding, and the protein liquid or egg yolk liquid being stirred are flowed into filter cartridge 3 by feed opening 24；
When filtering: when the protein liquid or egg yolk liquid being stirred flow into filter cartridge 3, electric pushrod 15 is started to work, electric pushrod 15
The pushing plate 16 on telescopic end is driven, pushing plate 16 is connect with filtering 17 one end of axis, and is actively plugged in filter cartridge 3 by sleeve
Interior, filtering 17 other end of axis is equipped with limit plate 22, and limit plate 22 is slidably mounted in limiting groove 21, and electric pushrod 15 drives
It filters axis 17 to pull out, extension spring 23 can play damping effect, and 15 reciprocal telescopic movement of electric pushrod can drive filtering axis 17
Move back and forth, filters and filter screen mounting rack 18 is installed on axis 17, filter screen 19, filter screen are installed in filter screen mounting rack 18
19 can be filtered the impurity in protein liquid or egg yolk liquid, and filter screen 19 is obliquely installed, and impurity under the action of vibrating back and forth
19 low side of filter screen can be slid into, filter effect can be turned up, filtered protein liquid or egg yolk liquid fall into bottom in filter cartridge 3
Portion, the openable discharging control valve 26 of user collect filtered protein liquid or egg yolk liquid by discharge port 25, in filter cartridge 3
Filter mechanism the impurity in protein liquid and egg yolk liquid can be filtered, be easy to use.
The above, only better embodiment of the invention, but the present invention is not limited to above-described embodiments, as long as
The technical effect of the present invention is achieved by any identical or similar means for it, should all fall under the scope of the present invention.
Above-mentioned technical proposal only embodies the optimal technical scheme of technical solution of the present invention, those skilled in the art
The principle of the present invention is embodied to some variations that some of them part may be made, belongs to the scope of protection of the present invention it
It is interior.
Claims (6)
1. a kind of freezing Egg salad production method, it is characterised in that: its specific steps includes:
Step 1, albumen production:
1.1, trehalose, edible salt, propylene glycol alginate are uniformly mixed；By xanthan gum, the double starch adipates of acetylation
It is uniformly dispersed with soybean oil；Be put into fresh -laid egg white liquor in mixing kettle, open stirring, open circulation, be added above-mentioned mixed powder,
Oil dissolution xanthan gum converted starch is stirred to no agglomeration；
1.2, the protein liquid after above-mentioned stirring is crossed after 20 mesh filter screens and is filled as product, filled sack and use resistance to retort pouch, filling
When exclude air；Then the product after filling is put into sterilization tank sterilization, sterilization conditions are 90 ± 1 DEG C, are sterilized 90 minutes；It kills
It is cooling after the completion of bacterium, 10 DEG C are cooled in 60 minutes hereinafter, stored refrigerated after the completion of cooling；
Step 2, yolk production:
2.1, citric acid, monosodium glutamate, trehalose, propylene glycol alginate are uniformly mixed；Beta carotene is diluted with drinking water；
Soybean oil, drinking water, protein liquid are added in mixing kettle, opens stirring, open circulation, after above-mentioned mixed powder, dilution is added
Beta carotene and egg yolk liquid after, be slowly added to acid treated starches, the double starch adipates of acetylation are stirred to no agglomeration；
2.2, the egg yolk liquid after above-mentioned stirring is crossed after 20 mesh filter screens and is filled as product, filled sack and use resistance to retort pouch, filling
When exclude air；Then the product after filling is put into sterilization tank sterilization, sterilization conditions are 90 ± 1 DEG C, are sterilized 90 minutes；It kills
It is cooling after the completion of bacterium, 10 DEG C are cooled in 60 minutes hereinafter, stored refrigerated after the completion of cooling；
Step 3, bottom sauced are made:
3.1, stirring is opened after being put into drinking water in water phase premix pot, white granulated sugar is added, is filtered after dissolution；
3.2, water phase premix pot in continuously add edible salt, heat resistant yolk liquid, monosodium glutamate, beta carotene, whey protein concentrate,
Then 17 degree of light-coloured vinegars are added in disodium ethylene diamine tetraacetate stirring and dissolving；
3.3, soybean oil is added in oily phase premixing tank, opens stirring, yellow mustard meal, xanthan gum, ocentyl succinic is added and forms sediment
Powder sodium, the mixing of hydroxypropyl PASELLI EASYGEL are uniformly dispersed；
3.4, mulser vacuum 300bar is opened, water phase premix the bottom of a pan valve is opened maximum the pre- mixed material vacuum sucking cream in the inside
In change machine, into complete material after open emulsification circulation, emulsifying rate 3000rpm/min；Open oil mutually premix bottom valve, oil inlet speed
60-80L/min, refueling terminates to continue emulsification 90 seconds；Emulsification is closed after emulsification 90 seconds, is kept stirring open state, vacuum
It is adjusted to 100bar, vacuum outgas 2 minutes；
3.5, filling is product after crossing 60 mesh metal filter screens after the completion of above-mentioned steps, stored refrigerated after the completion；
Step 4, Egg salad mixing:
4.1, prepare the above-mentioned self-control albumen that temperature is 0-16 DEG C, the above-mentioned self-control yolk that preparation temperature is 0-16 DEG C, prepare temperature
The above-mentioned self-control bottom sauce that degree is 0-16 DEG C controls room temperature to 10-18 DEG C；
4.2, it makes albumen by oneself and self-control yolk goes to the aperture 1cm excessively after bag to be twisted machine；
4.3, half albumen, half yolk are poured into, half bottom sauce opens stirring 2 minutes, mixing speed 120rpm/min；Stop
Remaining albumen, yolk are added after only stirring, bottom sauce opens stirring 2 minutes, mixing speed 120rpm/min；
4.4, instant freezer will be put into after the product filling pack after above-mentioned stirring and carries out quick-frozen, quick freezing temperature≤- 35 DEG C, after quick-frozen
Central temperature≤- 18 DEG C.
2. a kind of mixing and filtrating device, including mounting seat (1), the mixing kettle (2) being movably arranged on mounting seat (1), peace
Filter cartridge (3) mounted in mixing kettle (2) side, which is characterized in that the mixing kettle (2) is equipped with rabbling mechanism, the filtering
Filter mechanism is equipped in box (3)；
The rabbling mechanism includes one group of opposite mounting rack (4), rotation axis (5), link block (6), driven gear (7), blanking
Motor (8), driving gear (9), mounting plate (10), stirring motor (11), agitating shaft (12) and blender (13), described one group
Opposite mounting rack (4) is mounted on both ends on mounting seat (1), and is in inverted L shape, and the rotation axis (5) is inserted into mounting rack (4)
Upper end, the link block (6) is mounted on rotation axis (5) outer end, and is fixedly connected with the mixing kettle (2), the driven gear
(7) it is mounted on rotation axis (5) inner end, the blanking motor (8) is mounted in mounting rack (4), and round end level is inwardly, described
Driving gear (9) is mounted on blanking motor (8) round end, and is intermeshed with the driven gear (7), the mounting plate
(10) it is mounted on mixing kettle (2), the stirring motor (11) is mounted on mounting plate (10), and round end is downwards, institute
It states agitating shaft (12) to be mounted on stirring motor (11) round end, the blender (13) is mounted on agitating shaft (12), and is in U
Type；
The filter mechanism includes mounting base (14), electric pushrod (15), pushing plate (16), filtering axis (17), filter screen installation
Frame (18), filter screen (19), mounting blocks (20), limiting groove (21), limit plate (22) and extension spring (23), the installation
Seat (14) is mounted on filter cartridge (3) side, and the electric pushrod (15) is mounted on mounting base (14), and telescopic end tilts court
On, the pushing plate (16) is mounted on electric pushrod (15) telescopic end, and filtering axis (17) inclination is inserted into filter cartridge (3)
It is interior, and pushing plate described in one end (16) connects, the filter screen mounting rack (18) is mounted in filtering axis (17), the filter screen
(19) it is mounted on filter screen mounting rack (18), the mounting blocks (20) are mounted on the inner wall of filter cartridge (3) side, the limit
Groove (21) is opened in mounting blocks (20), and the limit plate (22) is mounted on filtering axis (17) other end, and is located at the limit
In position groove (21), described extension spring (23) one end is connect with limiting groove (21), and other end limit plate (22) connects.
3. a kind of mixing and filtrating device according to claim 2, which is characterized in that the mixing kettle (2) and filter cartridge (3)
Position is corresponding.
4. a kind of mixing and filtrating device according to claim 2, which is characterized in that be provided with blanking on the mixing kettle (2)
Mouth (24).
5. a kind of mixing and filtrating device according to claim 2, which is characterized in that the filter screen (19) is the filtering of 20 mesh
Net, the impurity in protein liquid and egg yolk liquid after can effectively filtering stirring.
6. a kind of mixing and filtrating device according to claim 2, which is characterized in that filter cartridge (3) bottom side is opened
Have discharge port (25), discharge port (25) goes out to be equipped with discharging control valve (26).
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|---|---|---|---|
| CN201910830086.3A CN110447883A (en) | 2019-09-04 | 2019-09-04 | A kind of freezing Egg salad production method and mixing and filtrating device |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910830086.3A CN110447883A (en) | 2019-09-04 | 2019-09-04 | A kind of freezing Egg salad production method and mixing and filtrating device |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS559708A (en) * | 1978-07-05 | 1980-01-23 | Chuetsu Panii Kk | Egg processed food |
| CN103931725A (en) * | 2014-04-22 | 2014-07-23 | 广州合诚实业有限公司 | Quicksand-type stuffing with long shelf life and resistant to bake and premixed flour and manufacturing method thereof |
| CN105285898A (en) * | 2015-11-06 | 2016-02-03 | 广州昊道食品有限公司 | Semi-solid emulsification seasoning and preparation method thereof |
| CN107087779A (en) * | 2017-05-16 | 2017-08-25 | 滨海康之源生态农业发展有限公司 | A kind of filter of fig fruit jam |
| CN108576772A (en) * | 2018-03-30 | 2018-09-28 | 广州昊道食品有限公司 | A kind of anti-oxidant yolk low fat mayonnaise and preparation method thereof |
-
2019
- 2019-09-04 CN CN201910830086.3A patent/CN110447883A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS559708A (en) * | 1978-07-05 | 1980-01-23 | Chuetsu Panii Kk | Egg processed food |
| CN103931725A (en) * | 2014-04-22 | 2014-07-23 | 广州合诚实业有限公司 | Quicksand-type stuffing with long shelf life and resistant to bake and premixed flour and manufacturing method thereof |
| CN105285898A (en) * | 2015-11-06 | 2016-02-03 | 广州昊道食品有限公司 | Semi-solid emulsification seasoning and preparation method thereof |
| CN107087779A (en) * | 2017-05-16 | 2017-08-25 | 滨海康之源生态农业发展有限公司 | A kind of filter of fig fruit jam |
| CN108576772A (en) * | 2018-03-30 | 2018-09-28 | 广州昊道食品有限公司 | A kind of anti-oxidant yolk low fat mayonnaise and preparation method thereof |
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