CN110547411A - Quinoa egg skin silk and preparation method thereof - Google Patents
Quinoa egg skin silk and preparation method thereof Download PDFInfo
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- CN110547411A CN110547411A CN201910635422.9A CN201910635422A CN110547411A CN 110547411 A CN110547411 A CN 110547411A CN 201910635422 A CN201910635422 A CN 201910635422A CN 110547411 A CN110547411 A CN 110547411A
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- 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
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- 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
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of chenopodium quinoa egg skin shreds, which relates to the technical field of food processing and comprises the following steps: the method comprises the steps of pretreating raw eggs, premixing egg liquid, preparing seasoning oil, preparing slurry, degassing, preparing egg skin shreds, and freezing and preserving. The chenopodium quinoa egg skin shreds prepared by the method are golden and oily, have soft mouthfeel, are egg yellow and fragrant, have little chenopodium quinoa nut fragrance, and have no bubbles, no wrinkles and good uniformity; and the frozen food is refrigerated at the temperature of 18 ℃ below zero, and no obvious difference exists in the appearance after unfreezing.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for making chenopodium quinoa egg skin shreds.
Background
The traditional egg skin is made by directly mixing egg liquid and starch into slurry, and frying in pan until molding. Bubbles in the egg liquid during the frying process cause uneven surface depression and dull color of the egg skin. In addition, the directly formed egg skin is easy to break in the processing process, has low qualification rate, is not suitable for food wrapping and other applications, and is limited in industrial production. The egg shell is mainly applied to the raw materials in the catering industry and is commonly found in egg shell dumplings, egg shell cakes, egg shell rice balls, cold egg shell shreds, dish ingredients and the like. Because the processing process of the egg skin shreds is fine and the product requirement is high, the egg skin shreds are developed into a quick-frozen instant product, and the requirements of the catering industry are better met. With the increasing demands of consumers on the texture and appearance of egg skins, the technical problem of shredded egg skins is urgently needed to be solved.
Disclosure of Invention
The invention aims to solve the technical problem of providing chenopodium quinoa egg skin silk and a preparation method thereof aiming at the defects of the prior art. The obtained egg skin shreds are golden and oily, have soft taste, are egg yolk-fragrant and little quinoa nut-fragrant, and have no bubbles and no wrinkles and good uniformity.
the technical scheme adopted by the invention for solving the problems is as follows:
the chenopodium quinoa egg skin silk comprises the following raw materials in parts by weight: 4-6 parts of water, 45-50 parts of egg white, 45-50 parts of egg yolk, 10-15 parts of quinoa flour, 4-6 parts of vegetable oil, 1-2 parts of glycerol, 3-5 parts of butter, 1-2 parts of glycerol monostearate and 0.5-1 part of gluconic acid-delta-lactone.
a method for preparing chenopodium quinoa egg skin shreds comprises the following steps:
(1) pretreating raw material eggs: beating eggs with a beating machine, and separating egg white from yolk;
(2) Egg liquid premixing: weighing 4-6 parts of water, 45-50 parts of egg white and 45-50 parts of egg yolk by weight, stirring in advance, gradually adding 10-15 parts of quinoa wheat powder at a stirring speed of 400-;
(3) Preparing seasoning oil: weighing 4-6 parts of vegetable oil, 1-2 parts of glycerol and 3-5 parts of butter by weight, heating and melting the butter in advance, and fully mixing the butter with the vegetable oil and the glycerol to obtain mixed liquid B;
(4) Preparing slurry: mixing the mixed solution A obtained in the step (2) and the mixed solution B obtained in the step (3), adding 1-2 parts of glyceryl monostearate and 0.5-1 part of gluconic acid-delta-lactone, and fully mixing to obtain slurry for later use;
(5) degassing: degassing the slurry obtained in the step (4) at a vacuum pressure of 0.05-0.08mpa for 10-15min until no bubbles break;
(6) Preparing the egg skin silk: and (3) adding the slurry obtained in the step (5) into a storage tank of an egg skin machine, wherein the rotation speed of a baking wheel of the egg skin machine is 1.0-1.5r/min, the temperature of the baking wheel is 125-.
The quinoa egg skin shreds obtained by the invention are cooled to room temperature, and are placed at-18 ℃ for freezing storage, the shelf life reaches 12 months, and no obvious difference exists in the appearance after thawing.
According to the scheme, the weighing units of the parts by weight in the steps (2) to (4) are consistent.
According to the scheme, the poultry eggs comprise eggs, duck eggs, goose eggs and the like.
Compared with the prior art, the invention has the beneficial effects that:
1. The chenopodium quinoa egg skin shreds are golden and oily, have soft mouthfeel, are egg yellow and fragrant, have little chenopodium quinoa nut fragrance, have no bubbles and no wrinkles, and have good uniformity; and the frozen storage is carried out at the temperature of 18 ℃ below zero, the shelf life reaches 12 months, and no obvious difference exists in the appearance after unfreezing.
2. according to the chenopodium quinoa egg skin shreds prepared by the method, the ratio of egg white to egg yolk in raw egg liquid is about 1:1, and the egg skin shreds have golden yellow and glossy appearance by utilizing the moisturizing effect of glycerin; in addition, in the process of preparing the slurry, the glyceryl monostearate and the gluconic acid-delta-lactone are compounded, so that the better egg liquid coagulation characteristic is still realized on the premise of ensuring that oil and water are fully mixed, and the uniformity of a final product is good.
3. In the process for preparing the chenopodium quinoa egg skin silk, the egg skin machine is used for frying the egg skin by depending on the temperature of the baking wheel and the rotating speed of the baking wheel, the color and luster of the egg skin are dark and burnt easily when the temperature is too high, so that the egg skin can be ensured to be mature and uniform and the appearance is optimal by adopting middle-high temperature and slow rotation (the rotating speed of the baking wheel is 1.0-1.5r/min and the temperature of the baking wheel is 125-.
Through the technical scheme, the appearance and the state of the chenopodium quinoa egg skin shreds which are superior to those of the commercial products are prepared by the raw and auxiliary materials and the processing method of the chenopodium quinoa egg skin shreds, and the chenopodium quinoa egg skin shreds can be used in leisure food and catering industries and provide a better basis for development and application of egg product reproduced products.
Drawings
FIG. 1 shows the frozen image (left) and thawed image (right) of chenopodium quinoa egg-skin silk obtained in example 1.
FIG. 2 is a diagram showing a state of thawing of a commercially available cut egg.
Detailed Description
In order to better understand the present invention, the following examples are further provided to illustrate the content of the present invention, but the present invention is not limited to the following examples.
Example 1
A method for preparing chenopodium quinoa egg skin shreds comprises the following steps:
(1) Pretreating raw material eggs: the raw material eggs are beaten by a beating machine, and then egg white and yolk are separated;
(2) Egg liquid premixing: weighing 4 parts of water, 45 parts of egg white and 50 parts of egg yolk by weight, stirring in advance, gradually adding 15 parts of quinoa wheat flour at a stirring speed of 400r/min, and fully stirring until no agglomeration occurs, and marking as a mixed solution A;
(3) Preparing seasoning oil: weighing 6 parts of vegetable oil, 1 part of glycerol and 3 parts of butter by weight, heating and melting the butter in advance, and fully mixing the butter with the vegetable oil and the glycerol to obtain mixed liquid B;
(4) Preparing slurry: mixing the mixed solution A and the mixed solution B, adding 1 part of glyceryl monostearate and 0.5 part of gluconic acid-delta-lactone, and fully mixing to obtain slurry for later use;
(5) degassing: degassing the slurry obtained in the step (4) until no bubble is broken, wherein the vacuum pressure is 0.08mpa, and the degassing time is 10 min;
(6) Preparing the egg skin silk: adding the slurry degassed in the step (5) into a storage tank of an egg skin machine, wherein the rotation speed of a baking wheel of the egg skin machine is 1.0r/min, the temperature of the baking wheel is 125 ℃, a discharge port adopts a cutting machine, the distance between blades is adjusted to 8mm, and the cutting is carried out for 5cm, so as to obtain chenopodium quinoa egg skin threads finally;
(7) Freezing: and (4) cooling the chenopodium quinoa egg skin shreds in the step (6) to room temperature, and freezing at-18 ℃ for later use, wherein the quality guarantee period reaches 12 months.
example 2
A method for preparing chenopodium quinoa egg skin shreds comprises the following steps:
(1) Pretreating raw material eggs: the raw material eggs are beaten by a beating machine, and then egg white and yolk are separated;
(2) Egg liquid premixing: weighing 5 parts of water, 50 parts of egg white and 50 parts of egg yolk by weight, stirring in advance, gradually adding 15 parts of quinoa wheat flour at a stirring speed of 400r/min, and fully stirring until no agglomeration occurs, and marking as a mixed solution A;
(3) preparing seasoning oil: weighing 4 parts of vegetable oil, 2 parts of glycerol and 5 parts of butter by weight, heating and melting the butter in advance, and fully mixing the butter with the vegetable oil and the glycerol to obtain mixed liquid B;
(4) preparing slurry: mixing the mixed solution A and the mixed solution B, adding 2 parts of glyceryl monostearate and 1 part of gluconic acid-delta-lactone, and fully mixing to obtain slurry for later use;
(5) Degassing: degassing the slurry obtained in the step (4) until no bubble is broken, wherein the vacuum pressure is 0.06mpa, and the degassing time is 15 min;
(6) Preparing the egg skin silk: adding the slurry degassed in the step (5) into a storage tank of an egg skin machine, wherein the rotation speed of a baking wheel of the egg skin machine is 1.5r/min, the temperature of the baking wheel is 135 ℃, a discharge port adopts a cutting machine, the distance between blades is adjusted to 6mm, and the blades are cut into 6cm long, so as to obtain chenopodium quinoa egg skin threads finally;
(7) Freezing: and (4) cooling the chenopodium quinoa egg skin shreds in the step (6) to room temperature, and freezing at-18 ℃ for later use, wherein the quality guarantee period reaches 12 months.
Comparative example 1 commercially available egg-skin threads (Suzhou Oufu egg industries, Ltd.; refrigeration at-18 ℃ C.)
When the chenopodium quinoa egg-skin shreds prepared in examples 1-2 are compared with commercially available egg-skin shreds after thawing, the indexes of the chenopodium quinoa egg-skin shreds in aspects of taste, appearance, texture, shelf life and the like are detailed in table 1.
TABLE 1
As can be seen from Table 1, the chenopodium quinoa egg skin shreds prepared by the method are obviously superior to the market competitive products in appearance, texture and taste, and the market competitive products have the main defects of insufficient egg slurry formula, no degassing pretreatment, poor appearance, uneven texture and bubbles. Based on the defects of the commercially available egg skin shreds, the formula and the process are improved, the color and the uniformity of the slurry are increased, and the final product is golden yellow in appearance, smooth and tender in texture and has resilient mouthfeel after being chewed.
Comparative example 2
Comparative example 2 differs from example 1 in that: comparative example 2 whole egg liquid was used instead of egg yolk and egg white liquid.
The chenopodium quinoa egg-skin shreds prepared in examples 1-2 are compared with comparative example 2 after thawing, and the indexes of the mouthfeel, appearance, texture, quality guarantee period and the like are detailed in table 2.
TABLE 2
| Example 1 | Example 2 | Comparative example 2 | |
| appearance of the product | golden yellow appearance, uniform color | Golden yellow appearance, uniform color | Light yellow appearance |
| texture of | Has smooth texture | Has smooth texture | has smooth texture |
| Taste of the product | wet and soft with Q-elasticity | Wet and soft with Q-elasticity | slightly soft and poor Q-elasticity |
| shelf life | 180 days | 180 days | 180 days |
As can be seen from table 2, chenopodium quinoa egg-skin threads obtained from whole egg liquid (egg white: yolk ═ 1.8: 1) had a light-colored appearance, inferior to golden-yellow egg-skin threads, and also had a high proportion of egg white and slightly softer mouthfeel, and the overall evaluation was inferior to that of the examples.
Comparative example 3
Comparative example 3 differs from example 1 in that: adjusting parameters of the egg skin machine, and setting two groups. Wherein group 1: the rotation speed of a baking wheel of the egg skin machine is 1.0r/min, and the temperature of the baking wheel is 165 ℃; group 2: the rotation speed of the baking wheel of the egg skin machine is 1.5r/min, and the temperature of the baking wheel is 135 ℃.
The chenopodium quinoa egg-skin shreds prepared in examples 1-2 were compared with the egg-skin machine parameter adjustment group after thawing, and the indexes of the mouthfeel, appearance, texture, shelf life and the like are detailed in table 3.
TABLE 3
| Example 1 | Group 1 | group 2 | |
| Appearance of the product | Golden yellow appearance, uniform color | Dark yellow and uneven color | Golden appearance, color mottling |
| Texture of | has smooth texture | The texture is slightly smooth | Partial egg skin is not completely solidified |
| Taste of the product | wet and soft with Q-elasticity | Is slightly hard | Is soft |
| Shelf life | 180 days | 180 days | 180 days |
as can be seen from Table 3, after the parameters of the egg-skin machine are adjusted, the indexes of the two comparative examples are not as good as those of the examples, the temperature is too high, the color of the egg-skin is dark, and the taste is harder than that of the examples; after the rotating speed is accelerated, the egg skin is not uniformly formed, and the appearance color is not uniform.
The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, many modifications and changes can be made without departing from the inventive concept of the present invention, and these modifications and changes are within the protection scope of the present invention.
Claims (5)
1. The chenopodium quinoa egg skin silk is characterized by comprising the following raw materials in parts by weight: 4-6 parts of water, 45-50 parts of egg white, 45-50 parts of egg yolk, 10-15 parts of quinoa flour, 4-6 parts of vegetable oil, 1-2 parts of glycerol, 3-5 parts of butter, 1-2 parts of glycerol monostearate and 0.5-1 part of gluconic acid-delta-lactone.
2. A preparation method of chenopodium quinoa egg skin shreds is characterized by comprising the following steps:
(1) Weighing 4-6 parts of water, 45-50 parts of fresh egg white and 45-50 parts of fresh egg yolk by weight, stirring and mixing the three parts, gradually adding 10-15 parts of quinoa wheat flour, fully stirring until no agglomeration exists, and marking as a mixed solution A;
(2) Weighing 4-6 parts of vegetable oil, 1-2 parts of glycerol and 3-5 parts of butter according to the weight; heating and melting butter, and then fully mixing the butter with vegetable oil and glycerol to obtain a mixed solution B;
(3) Mixing the mixed solution A obtained in the step (1) and the mixed solution B obtained in the step (2), and adding 1.5-3 parts of emulsifier to the mixed solution A for fully mixing to obtain mixed slurry;
(4) and (4) degassing the mixed slurry obtained in the step (3), adding the degassed mixed slurry into a storage tank of an egg skin machine, wherein the rotation speed of a baking wheel of the egg skin machine is 1.0-1.5r/min, the temperature of the baking wheel is 125-.
3. The method as claimed in claim 1, wherein the stirring speed in step (1) is 400-450 r/min.
4. The method for preparing chenopodium quinoa egg skin shreds according to claim 1, wherein the emulsifier in the step (3) comprises 1-2 parts by weight of glyceryl monostearate and 0.5-1 part by weight of glucono-delta-lactone.
5. the method of claim 1, wherein the degassing step (4) is carried out under a vacuum pressure of 0.05-0.08mpa for 10-15 min.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| 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 |
| CN109588650A (en) * | 2019-01-10 | 2019-04-09 | 宁波大学 | A kind of resistance to preparation method for freezing quick-frozen egg egg skin |
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2019
- 2019-07-15 CN CN201910635422.9A patent/CN110547411A/en active Pending
Patent Citations (4)
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| CN201541627U (en) * | 2009-09-25 | 2010-08-11 | 江苏九寿堂生物制品有限公司 | Spring roll wrapper making machine |
| 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 |
| CN109588650A (en) * | 2019-01-10 | 2019-04-09 | 宁波大学 | A kind of resistance to preparation method for freezing quick-frozen egg egg skin |
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Application publication date: 20191210 |