CN111202217A - Lead-free sterile preserved egg processing method and processing device and application of lead-free sterile preserved egg processing method and processing device in instant preserved egg and lean meat porridge - Google Patents
Lead-free sterile preserved egg processing method and processing device and application of lead-free sterile preserved egg processing method and processing device in instant preserved egg and lean meat porridge Download PDFInfo
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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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B3/00—Packaging plastic material, semiliquids, liquids or mixed solids and liquids, in individual containers or receptacles, e.g. bags, sacks, boxes, cartons, cans, or jars
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mechanical Engineering (AREA)
- Manufacturing & Machinery (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a lead-free sterile preserved egg processing method and a processing device and application thereof in instant preserved egg and lean meat porridge; the lead-free sterile preserved egg processing method comprises the steps of adjusting the concentration of egg white in egg white, respectively and accurately adding food-grade alkaline auxiliary materials, salt and tea juice into the egg white and the egg yolk, tannin, seasonings and other auxiliary materials are stirred uniformly and vacuum degassed to form alkaline colloidal egg white, alkaline colloidal egg yolk and alkaline solid egg yolk, then a cup-shaped sandwich preserved egg blank and an intestinal sandwich preserved egg blank are filled by utilizing a cup-shaped egg sandwich product filling device and an intestinal sandwich product filling device, lead-free sterile cup-shaped sandwich preserved egg and intestinal sandwich preserved egg are further processed, the preserved egg production of the traditional workshop type 'knife cultivation seed' which cannot accurately control the auxiliary material infiltration amount and lacks matched equipment is moved to a flow production line, and the industrial production technology of the instant preserved egg and lean meat porridge is further developed. Meanwhile, the invention also manufactures a real photo colorimetric plate for the preserved egg white 5, and provides a new method for accurately judging the color of the preserved egg.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to the technical field of preserved egg processing technology and equipment and preserved egg and lean meat porridge processing, and more particularly relates to a processing method and a processing device for lead-free sterile preserved eggs and application thereof in instant preserved egg and lean meat porridge.
Background
The preserved egg is also called preserved egg, preserved egg or colored egg, and is an egg product made up by using the eggs of fowls such as duck and chicken as raw material and making them pass through the processes of lime, alkali and salt, etc. or making liquid feed prepared by using sodium hydroxide, etc. it is famous for its unique nutrients, colour, fragrance, flavour and appearance, and is a crystal for thousands of years for making Chinese egg product, and is an important component of Chinese ancient diet culture heritage. The international market has a high reputation for the british litz. Preserved eggs belong to raw food, have the characteristics of rich nutrition, good color, fragrance and taste, simple eating method and the like, and are often used as ingredients to be processed into products such as 'egg-changing lean meat porridge' and the like.
The types of preserved eggs are many, but the processing methods are not limited to soaking and coating, and the quality of the preserved eggs is classified into soft-core preserved eggs and hard-core preserved eggs. The core of the egg-changing processing is that the chemical components and the structure of the eggs are changed due to the alkali concentration, the temperature and the time, so that the eggs are coagulated, the color is changed and the unique flavor is formed, and the auxiliary materials such as the salt, the tannin, the pigment and the like in the tea juice are also beneficial to the formation of the changed eggs.
The traditional egg-changing processing has two major bottlenecks: firstly, the alkalinity permeating into egg white and yolk cannot be accurately controlled, and the egg becomes too soft and even cannot be solidified due to too low alkalinity; also, the egg may be "alkali-damaged" or even "hydrated" due to "too high alkalinity". Therefore, lead oxide is added in the traditional egg-changing processing process, and metal ions such as copper sulfate and zinc sulfate are added in the new egg-changing process, one of the functions is to block the air holes of the eggshell and prevent alkali liquor from continuously permeating the eggs so as to prevent alkali damage and even hydration of the eggs, but heavy metals such as lead, copper and zinc can bring unsafe factors of egg-changing. Secondly, due to the lack of a new egg-changing process and matched equipment on the basis of the research of the egg-changing processing mechanism, the egg-changing production is still in the workshop production of ' hand-made main ' wrapped mud ' and ' soaked soda water ', the whole industrial flower-flow operation cannot be realized, and the quality and quantity of the instant egg-changing lean meat porridge cannot meet the requirements of the industrial production of ' instant egg-changing lean meat porridge ' on the quality and quantity of preserved eggs.
Patent CN 101356979A discloses a method for preparing shell preserved egg and its product, the 'preserved egg' formed by mixing egg white and yolk together can not be formed with 'sandwich preserved egg', its auxiliary materials are completely according to the traditional method, using tea, sodium carbonate, sodium chloride and ferrous sulfate, can not realize the accurate control of 'alkalinity' and adding heavy metal, and finally heating and solidifying first, then packaging, can cause secondary pollution. Patent CN 103584173A discloses a method and a system for rapidly producing lead-free multi-flavor multi-layer preserved eggs, and discloses a reform process of 'pouring egg white and yolk layer by layer', but the design of 'pouring yolk after egg white solidification' cannot be mechanically operated to form flow line production, the alkalinity is controlled to be 0.36-0.40%, natural solidification cannot be realized at room temperature, and the mixture of egg white and yolk causes 'egg change and no brightness' after solidification. And 5-7% of alkali liquor and 3-5% of salt liquor are added into the egg white and the egg yolk, so that the conventional preserved egg cannot be formed, and the flavor and texture characteristics of the preserved egg cannot be completely guaranteed. Patent CN 108634226A discloses a multilayer preserved egg jelly and a preparation method thereof, 0.1-1.0% of gelling agent is required to be added, and the "gelling agent" refers to "diacetyl tartaric acid monoglyceride (diglyceride)", "gellan gum", "sodium alginate", "agar" and "xanthan gum", which can generate "artificial egg-changing" and cause market disorder; meanwhile, the egg white is added with a gel and placed at the temperature of 25 ℃ to-3 ℃ for 12-48h for solidification, then the egg yolk is added, placed for 12-24 h again, and placed for 24h at the temperature of 25 ℃ at least; therefore, the multilayer preserved egg jelly needs 2-8 days to finish, and is quickly rotten and deteriorated in one time, and industrial production cannot be implemented at all in the other time. Patent CN108552493A discloses a preserved egg sausage and a preparation method thereof, which is to cut processed preserved eggs into pieces, mix the pieces with fresh egg white, egg yolk and the like for gelation, heat and sterilize for three times to meet the requirement of commercial sterilization, and the finished preserved egg sausage is not a preserved egg at all.
Therefore, in order to lead the traditional preserved egg processing method to large-scale industrial production, the processing device and the processing method of the preserved egg product are urgently needed to be developed, and instant food such as instant preserved egg and lean meat porridge is further developed.
Disclosure of Invention
The invention aims to overcome the defects and shortcomings of the traditional and existing preserved egg processing technology and provides a lead-free sterile preserved egg processing method.
The invention also aims to provide a device for realizing the lead-free sterile preserved egg processing method.
The invention further aims to provide the application of the lead-free sterile preserved egg processing method and the processing device in the instant preserved egg and lean meat porridge.
The above object of the present invention is achieved by the following technical solutions:
a processing method of lead-free sterile sandwich preserved eggs comprises the following steps:
s1, respectively obtaining egg white and yolk of the sterilized eggs;
s2, adjusting the protein in the egg white to 10.0-15.0% of the total mass of the egg white, adding auxiliary material liquid containing food-grade alkaline auxiliary materials, plant natural extracts containing tannin or chemically synthesized tannin or derivatives thereof, salt and the like, and requiring that the increase of the water content in the egg white is not more than 15% after the auxiliary material liquid is added; wherein, the content of the salt is 0.5 to 2.5 percent of the total weight of the egg white, the content of the food-grade alkaline auxiliary material is 0.30 to 0.6 percent of the total weight of the egg white, and the content of the tannin or the chemically synthesized tannin or the derivative thereof in the tannin-containing plant natural extract is 0.001 to 0.02 percent of the total weight of the egg white; stirring uniformly, and then vacuum degassing to obtain alkaline colloidal egg white;
s3, adding the auxiliary material liquid obtained in the step S2 into the egg yolk; wherein, the content of the salt is 0.5 to 2.5 percent of the total mass of the egg yolk, the content of the food-grade alkaline auxiliary material is 0.2 to 0.6 percent of the total mass of the egg yolk, and the content of the tannin or the tannin synthesized chemically or the derivative thereof in the natural plant extract is 0.001 to 0.01 percent of the total mass of the egg yolk; stirring, and vacuum degassing to obtain alkaline colloidal yolk; or vacuum degassing, heating, and solidifying to obtain alkaline solid yolk;
s4, cutting the alkaline solid yolk in the step S3 into pieces and mixing the pieces with the alkaline colloidal egg white in the step S2, or pouring the alkaline colloidal yolk in the step S3 into the alkaline colloidal egg white in the step S2 to obtain a sandwich preserved egg blank; in order to prevent defects such as discoloration and the like, the filling process can also be carried out by vacuumizing or filling nitrogen, the vacuumizing is carried out until the residual oxygen content is less than 3 percent, and the purity of the food-grade nitrogen is more than 99.9 percent;
s5, carrying out ultra-pasteurization type sterilization on the sandwich egg-changing blank obtained in the step S4 to finish coagulation acceleration and sterilization, and then placing at room temperature for 3-5 d to obtain a finished product.
After the concentration of the albumen in the egg white is adjusted, food-grade alkaline auxiliary materials, salt, tannin-containing plant natural extracts or chemically synthesized tannins or derivatives thereof and other auxiliary materials are respectively and accurately added, heavy metals such as lead, copper and the like are not added, and the mixture is uniformly stirred and is degassed in vacuum to form alkaline colloidal egg white, alkaline colloidal egg yolk and alkaline solid egg yolk. In the invention, various auxiliary materials have influence on the quality of the preserved eggs, but the content of the basic auxiliary materials, particularly the content of the basic auxiliary materials in the egg white, is the most main determinant factor. When the alkali content of the egg white is too low, the egg white cannot be completely solidified to form normal textural qualities such as egg-changing elasticity, hardness and the like. When the alkali content of the egg white is too high, the egg white quickly becomes egg 'alkali head rot' after solidification, the quality of the egg becomes egg is reduced, and the taste is influenced by too strong alkali taste. If the alkalinity and the temperature are too high, the egg-changing is also liquefied, and the use value is completely lost.
Preferably, step S1 can be implemented (including sterilization) completely according to the "GB liquid egg standard", and qualified egg white and yolk after sterilization can be directly purchased as raw materials.
Preferably, the addition mode of the auxiliary liquid in the step S2 or S3 is dynamic atomization addition; the addition of the auxiliary material liquid through dynamic atomization can prevent local alkali injury to egg white and yolk.
The vacuum degassing can prevent 'bubbles' in the preserved eggs, so that the problems of 'alkali damage', 'soft eggs' and 'non-solidified eggs' caused by the influence of 'environment factors such as poultry egg quality, auxiliary material concentration, temperature and humidity on the alkalinity of the traditional preserved eggs can be solved, the' bubbles 'generated by the preserved eggs processed by the method can be prevented, and the' preserved egg quality and the yield are improved. Preferably, the vacuum degassing of step S2 is-2X 102Pa～-2×105Pa, 5-20 min; step S3 the vacuum degassing is-2X 103Pa～-2×106Pa，5～20min。
Preferably, the auxiliary materials also comprise various Chinese and western seasonings, so that the preserved eggs can be endowed with various different tastes; the addition amount of the additive is 0.0 to 1.5 percent of the total mass of the egg white or the egg yolk.
Preferably, the food-grade alkaline auxiliary material is one or more of sodium hydroxide, potassium carbonate or sodium bicarbonate.
Preferably, the plant is tea; the tea is one or more of black tea, green tea, black tea and the like and a product thereof. The tannin-containing plant natural extract may be tea juice or its extract.
Preferably, the heating and solidifying conditions in the step S3 are 55-85 ℃/15 min-30 nim.
Preferably, the ultra-pasteurization condition of step S5 is 75-98 deg.C/20-60 min; the ultra-pasteurization type sterilization can promote the solidification of the preserved eggs with the fillings and can also finish the sterilization of the preserved eggs with the fillings.
Specifically, the sandwich preserved egg blank in the step S4 in the lead-free sterile preserved egg processing method of the present invention can be prepared by three filling methods, wherein the filling in the 1 st order is: heating, solidifying and dicing the egg yolk, mixing the egg yolk with egg white, and adding the egg yolk into a filling container for direct filling; the filling in the 2-way filling 1 time comprises the following steps: the invention is applied, and meanwhile, the egg white is filled to the periphery, and the egg yolk is filled to the middle; filling with the filling in a 3-time mode comprises: firstly, filling a certain amount of egg white into a filling container, heating at 85-95 ℃ for 2-10 min, heating for solidification, ensuring that a cavity is formed in the center of the solidified egg white, then filling egg yolk into the cavity, and finally filling and sealing the rest egg white. Then the coagulation acceleration and sterilization are finished under the condition of 75-98 ℃/10 min-60 min.
The invention also claims the preserved eggs with fillings prepared by the lead-free sterile preserved egg processing method.
The invention also provides a cup-shaped poultry egg sandwich product filling device which can be a rotary disc type cup filling device and a belt type cup filling device, wherein the rotary disc type cup filling device is taken as an example and comprises a circular rotary disc and a hemispherical die which is suspended in a filling container; the middle part of the rotary table is provided with a rotating shaft, and the upper surface of the rotary table is uniformly provided with a plurality of grooves for placing filling containers along the circumferential direction; heating and heat-insulating devices are arranged on the periphery and the bottom of the groove of the turntable and the hemispherical mould suspended in the filling container and are used for heating the filling container and the content of the filling container; meanwhile, a limiting component is arranged on the turntable and used for limiting the rotation angle of the turntable; the hemispherical die for hanging in the filling container is independent of the circular turntable and is manually filled in the filling container when in use.
Preferably, a filling machine is correspondingly arranged above the turntable, and a filling opening corresponding to the groove on the turntable is formed in the filling machine and used for filling egg white and egg yolk.
A method for preparing cup-shaped sandwich egg-changing blanks by utilizing the device for three-time filling can be a rotary disc type cup filling device or a belt type cup filling device, wherein the rotary disc type cup filling device is taken as an example, a filling container is placed in a groove preheated on a rotary disc, a heated hemispherical mold (65-120 ℃) is placed in the filling container in a suspended mode, and the spherical surface of the hemispherical mold faces downwards; then, carrying out first egg white filling, heating at the temperature of 65-120 ℃/1-10min, pulling out the hemispherical mold, forming a cavity in the center of the partially solidified egg white, filling the yolk into the cavity, and finally carrying out second egg white filling in a filling container, and sealing to obtain a cup-shaped sandwich preserved egg blank; then vertically placing or hanging the mixture, and heating the mixture at the temperature of between 75 and 98 ℃ for 10 to 60 minutes to finish coagulation acceleration and sterilization. The yolk is floated to the top to form the 'formed yolk' by utilizing the characteristic of lighter specific gravity of the yolk, and the 'top' of the filling cup is designed to be 'dark green', so that the 'formed yolk' is prevented from fading. The yolk can also be reversely floated by the inverted shaft when the coagulation promotion and sterilization are finished for 5-30 min, and is fixed at a certain central position to form the formed yolk, and the central position of the filling cup is designed to be dark green to prevent the formed yolk from fading. The egg white is the alkaline colloidal egg white prepared by any one of the methods, and the egg yolk is the alkaline colloidal egg yolk prepared by any one of the methods.
Meanwhile, the invention also provides an intestinal sandwich poultry egg product filling device, which comprises the cup-shaped poultry egg sandwich product filling device and two columnar filling pipes which are nested; the columnar filling pipes are used for being placed in the grooves when poultry egg products are filled, the inner columnar filling pipes are used for filling egg yolks, and the outer columnar filling pipes are used for filling egg white.
A method for preparing a casing sandwiched preserved egg blank by the device comprises the steps of paving plastic or other heat-shrinkable casings in grooves, filling egg white into the plastic or other heat-shrinkable casings through an external cylindrical filling tube, heating at 65-120 ℃/1-10min through a heating device around the outside of the casings to solidify the egg white part close to the casings in the casings, forming a cavity in the center of the egg white, filling egg yolks into the cavity through an internal cylindrical filling tube, sealing, and cutting to obtain the sausage sandwiched preserved egg blank; then vertically or horizontally placing the 'intestine-shaped sandwich egg-changing blank' in a heating mode of hot water or steam, etc. with the temperature of 75-98 ℃/10 min-60 min to heat and finish coagulation promotion and sterilization. When the 'sausage-shaped sandwich preserved egg blank' is vertically placed, the yolk floats upwards to the top to form 'formed yolk' by utilizing the characteristic of lighter specific gravity of the yolk, so that the top of the 'each section of filling casing' filled with the preserved egg is designed to be 'dark green', and the 'formed yolk' is prevented from fading; the yolk can also be reversely floated by the 'reverse shaft' when the coagulation promotion and sterilization are finished for 5-30 min and is fixed at a certain 'central position' to form 'formed yolk', so that the certain 'central position' of 'every section of filling sausage casing' filled with the formed yolk is designed to be 'dark green' to prevent the 'formed yolk' from fading; when the sausage-shaped sandwich egg-changing blank is horizontally placed, the yolk floats to the top of a horizontal placing surface by utilizing the characteristic of lighter specific gravity of the yolk to form the formed yolk, so that the horizontally placed top of the casing is designed to be dark green, and the formed yolk is prevented from fading. The egg white is the alkaline colloidal egg white prepared by any one of the methods, and the egg yolk is the alkaline colloidal egg yolk prepared by any one of the methods.
More specifically, with the filling device, the sandwich modified egg blank can be prepared by the following three filling modes:
the filling with the filling in the 1 st order is as follows: the method comprises the steps of mixing alkaline solid yolk cut blocks with alkaline colloidal egg white, directly filling the mixture into containers such as plastic and other heat-shrinkable casings, plastic cups and the like to obtain cup-shaped sandwich egg-preserved blanks or and intestine-shaped sandwich egg-preserved blanks, and then completing coagulation promotion and sterilization at the temperature of 75-98 ℃/10 min-60 min.
The filling in the 2-way filling 1 time comprises the following steps: by using 2 sets of filling heads of the filling device for the cup-shaped sandwich poultry egg products, alkaline colloidal egg yolk is filled into the center of the alkaline colloidal egg white to obtain cup-shaped sandwich egg-changing blanks, and coagulation promotion and sterilization are completed under the conditions of 75-98 ℃/10 min-60 min. In the heating coagulation accelerating and sterilizing processes, the yolk floats upwards due to lighter specific gravity, and reversely floats upwards through the inverted shaft when 5-30 min, and is fixed at a certain position to form the formed yolk.
When the filling device for the sausage-shaped sandwich egg products is used for filling, 2 column-shaped filling tubes which are sleeved and embedded together fill the egg white and the egg yolk into plastic and other heat-shrinkable casings, heat is carried out at 75-95 ℃/1-10min by an external casing heating device, the egg white part close to the casings in the casings is solidified, a cavity is formed in the center of the egg white, then the egg yolk is filled into the cavity, the opening is sealed, the egg yolk is cut off, and an sausage-shaped sandwich egg-changing blank is obtained,
then vertically or horizontally placing the 'intestine-shaped sandwich egg-changing blank' in a heating mode of hot water or steam, etc. with the temperature of 75-98 ℃/10 min-60 min to heat and finish coagulation promotion and sterilization.
When the 'sausage-shaped sandwich preserved egg blank' is vertically placed, the yolk floats upwards to the top to form 'formed yolk' by utilizing the characteristic of lighter specific gravity of the yolk, so that the top of the 'each section of filling casing' filled with the preserved egg is designed to be 'dark green', and the 'formed yolk' is prevented from fading; the yolk can also be reversely floated by the 'reverse shaft' when the coagulation promotion and sterilization are finished for 5-30 min and is fixed at a certain 'central position' to form 'formed yolk', so that the certain 'central position' of 'every section of filling sausage casing' filled with the formed yolk is designed to be 'dark green' to prevent the 'formed yolk' from fading;
when the sausage-shaped sandwich egg-changing blank is horizontally placed, the yolk floats to the top of a horizontal placing surface by utilizing the characteristic of lighter specific gravity of the yolk to form the formed yolk, so that the horizontally placed top of the casing is designed to be dark green, and the formed yolk is prevented from fading.
Filling with the filling in a 3-time mode comprises: the cup-shaped poultry egg sandwich product filling device can be a rotary disc type cup filling device or a belt type cup filling device, wherein the rotary disc type cup filling device is taken as an example, firstly a filling container is placed in a groove preheated to 65-120 ℃ on a rotary disc, then a heated hemispherical mold (65-120 ℃) is placed in the filling container in a suspended mode, then first egg white filling is carried out, the hemispherical mold is pulled out after heating is carried out for 65-120 ℃/1-10min, a hole is formed in the center of solidified egg white, then egg yolk is filled into the hole, finally second egg white filling is carried out in the filling container, and sealing is carried out to obtain a cup-shaped sandwich variant egg blank. Then vertically placing or hanging the mixture, and heating the mixture at the temperature of between 75 and 98 ℃ for 10 to 60 minutes to finish coagulation acceleration and sterilization. The yolk is floated to the top to form the 'formed yolk' by utilizing the characteristic of lighter specific gravity of the yolk, and the 'top' of the filling cup is designed to be 'dark green', so that the 'formed yolk' is prevented from fading. The yolk can also be reversely floated by the inverted shaft when the coagulation promotion and sterilization are finished for 5-30 min, and is fixed at a certain central position to form the formed yolk, and the central position of the filling cup is designed to be dark green to prevent the formed yolk from fading.
The egg white is the alkaline colloidal egg white prepared by any one of the methods, and the egg yolk is the alkaline colloidal egg yolk prepared by any one of the methods.
The invention also provides a method for preparing the color control and judgment color board for the color of the preserved eggs, which comprises the following steps: the color of the egg white is controlled to be yellow, dark brown or transition color by the comprehensive technology, and the transformed egg white 5-part real photo colorimetric plate is manufactured, so that a new method is provided for accurately judging the color of the transformed egg.
The invention also provides any one of the lead-free sterile preserved egg processing methods or any one of the devices or a method for preparing a sandwich preserved egg by using any one of the devices or an application of the sandwich preserved egg prepared by the method in the instant preserved egg and lean meat porridge, which is prepared by uniformly mixing the cleaned rice, the diced (strip/slice) preserved egg, the pretreated lean meat dices of livestock, poultry, aquatic products and the like, milk, starch, salt and other auxiliary materials with water, canning, and sterilizing at 65-100 ℃/30-60 min at normal pressure or at 115-121 ℃/20-50 min at high pressure and high temperature to obtain the instant preserved egg and lean meat porridge.
The invention ensures the food safety and longer shelf life by filling and ultra-pasteurization by accurately controlling the quantity of the auxiliary materials such as the alkaline auxiliary materials, the salt, the tannin, the tea juice, the Chinese and western style seasonings and the like and the matching equipment, is safer because metal ions such as lead and the like are not added, and leads the traditional workshop style preserved egg preparation to flow on a production line by utilizing the cup-shaped sandwich egg product filling device and the intestinal shape egg sandwich product filling device, thereby improving the production efficiency and further developing the industrialized production technology of the instant preserved egg and lean meat porridge.
Compared with the prior art, the invention has the following beneficial effects:
(1) the lead-free sterile preserved egg processing method can accurately control the amount of the added auxiliary materials such as alkali and the like, does not need to add metal ions such as lead, copper, zinc and the like, and improves the quality and the yield of preserved eggs.
(2) The lead-free sterile preserved egg processing method adopts the technology of dynamically atomizing, adding the auxiliary material liquid, uniformly stirring and vacuum degassing to ensure that the raw material and the auxiliary material are accurately added and uniformly mixed, thereby improving the yield, solving the problems of alkali damage, soft eggs and non-coagulated eggs caused by the influence of environmental factors such as the quality of eggs, the concentration of the auxiliary material, the temperature and the humidity on the traditional preserved egg alkalinity, preventing the preserved eggs processed by the method from generating bubbles, and improving the quality and the yield of the preserved eggs.
(3) According to the lead-free sterile preserved egg processing method, the cup-shaped sandwich egg product filling device and the sausage-shaped egg sandwich product filling device which are matched with the egg white and yolk filling technology keep the traditional preserved egg 'formed yolk', the traditional workshop-type preserved egg making is carried out on a flow production line, the production efficiency is improved, and the industrial production technology of the instant preserved egg and lean meat porridge is further developed.
(4) The invention firstly manufactures the color comparison plate for the real object photo of the preserved egg white 5, and provides a new method for accurately judging the color of the preserved egg.
Drawings
Fig. 1 is a lead-free sterile preserved egg processing method and a subsequent process flow of the instant preserved egg and lean meat porridge industry (filling of alkaline colloidal egg white and alkaline colloidal egg yolk in a mixed manner) filling of colloidal egg white and colloidal egg yolk in a sandwich manner.
Fig. 2 is the lead-free aseptic preserved egg processing method and the subsequent process flow of the instant preserved egg and lean meat porridge industry (after yolk is heated, solidified, diced and mixed with egg white, filling) and filling of the colloid egg white and the solid yolk with a sandwich.
Fig. 3 is a photo colorimetric plate for 5 copies of the preserved egg white.
Fig. 4 is a schematic structural diagram of the filling device for the cupped egg center-filled product of the present invention.
Fig. 5 is a schematic structural diagram of the filling device for the sausage-shaped sandwich poultry egg product.
Fig. 6 is a diagram illustrating a method of using the filling apparatus for filling a cupped poultry egg center-fill product of the present invention.
Fig. 7 is a diagram illustrating a method of using the filling apparatus for an enteric-filled centerfill avian egg product of the present invention.
Fig. 8 is a diagram showing the effect of the filling product of the present invention in 1-time 2-way.
Fig. 9 is a diagram showing the effect of the filling product of the invention in the 1 st power mode.
Fig. 10 is a diagram showing the effect of the 3-fold filling product of the present invention.
Fig. 11 is a graph showing the effect of the instant preserved egg and lean meat porridge product of the invention.
Detailed Description
The following further describes the specific embodiment of the lead-free aseptic preserved egg processing method and device and the application thereof in the instant preserved egg and lean meat porridge, the process flow of which is shown in fig. 1 and 2, but the invention is not limited to the protection scope.
Eggs used in the present invention include all "edible eggs and liquid and solid preparations thereof," but are not intended to limit the scope of the present invention.
The alkaline auxiliary materials in the invention comprise food-grade alkaline auxiliary materials such as sodium hydroxide, potassium carbonate, sodium bicarbonate and the like.
The "tea and its products" used in the present invention include tea dust and tea juice of black tea and the like, but are not intended to limit the scope of the present invention.
"tannin" as used in the present invention includes naturally extracted and artificially synthesized tannins and their derivatives, but is not intended to limit the scope of the present invention.
The Chinese style seasonings in the following embodiments can be divided into natural seasonings and processing seasonings, wherein the natural seasonings comprise salt, aniseed, pepper, fennel, cumin, shallot, ginger, garlic and the like, the processing seasonings comprise ten-spice powder, five-spice powder, chili sauce, monosodium glutamate, curry powder, tomato sauce, chili sauce, preserved beancurd and the like, the processing seasonings further comprise animal nitrogen-containing compound hydrolysis seasonings, such as chicken essence, beef essence and the like, and further comprise traditional Chinese style meat product soup or traditional Chinese style meat product powder and the like.
In addition, western-style seasonings such as semen Myristicae and folium Neocinnamomi Delavayi are also included.
The above list is not exhaustive and other edible flavors are suitable for use in the present invention.
The preparation of the egg white and yolk in the invention can be implemented (including sterilization) completely according to the GB liquid egg standard, no repeated description is needed, and qualified egg white and yolk after sterilization can be directly purchased as raw materials.
The invention also manufactures a real object photo colorimetric plate for the preserved egg white 5 minute, and provides a new method for accurately judging the color of the preserved egg, which is shown in figure 3.
EXAMPLE 13 cubic filling of cup-shaped Natural flavor egg-changes "
This example produced "sandwich natural flavor preserved eggs" (3-fold sandwich filled "cup-shaped natural flavor preserved eggs") for "basic colloidal egg white" and "basic colloidal egg yolk".
(1) Sterilizing egg white 80kg, adjusting protein to 12%, adding 1.5% salt, 0.40% sodium hydroxide, 0.12% potassium carbonate, and 0.001% tannin, controlling water content in egg white not to increase by more than 15%, mixing, and vacuum degassing (-2 × 10)3Pa/15min)。
(2) Sterilizing yolk 20kg, adding salt 1.0%, sodium hydroxide 0.3%, and tannin 0.001%, mixing, and vacuum degassing (-2 in4Pa/15min)。
(3) Filling with filling, accelerating coagulation and sterilizing: the cup-shaped sandwich egg-preserved blank is filled in a sandwich manner in the power of 3 by using a cup-shaped sandwich egg product filling device. During filling, the vacuum or nitrogen gas can be pumped, the vacuum pumping is carried out until the residual oxygen amount is less than 3 percent, and the purity of the food grade nitrogen gas is more than 99.9 percent.
The filling device for the cup-shaped poultry egg sandwich products comprises a round turntable 1 and a hemispherical die 2 which is suspended in a filling container, as shown in fig. 4; the middle part of the rotary table is provided with a rotating shaft 3, and the upper surface of the rotary table is uniformly provided with 8 grooves 4 for placing filling containers along the circumferential direction; heating and heat-insulating devices 5 are arranged on the periphery and the bottom of the groove of the turntable and on the hemispherical mould suspended in the filling container and are used for heating the 'egg-changing filling container and the content thereof'. The turntable is provided with a limiting assembly for limiting the rotation angle of the turntable. And after the filling container in the groove completes one filling action each time, the turntable is rotated to enable the filling container to enter the next filling action. The hemispherical die for hanging in the filling container is independent of the circular turntable and is manually filled in the filling container when in use.
The filling device for the intestinal sandwich poultry egg products is shown in fig. 5 and comprises the filling device for the cup-shaped poultry egg sandwich products and two nested columnar filling pipes, wherein each columnar filling pipe comprises an inner columnar filling pipe 6 and an outer columnar filling pipe 7; the columnar filling pipes are used for being placed in the grooves when poultry egg products are filled, the inner columnar filling pipe 6 is used for filling yolk, and the outer columnar filling pipe 7 is used for filling egg white.
The filling is carried out by using the filling device for the cup-shaped egg sandwich products as shown in figure 6: putting a filling container in a preheated groove on a turntable, suspending a heated hemispherical mold in the filling container (the spherical surface of the hemispherical mold is downward, 65-120 ℃), filling egg white for the first time, keeping 80 ℃/6min for heating, pulling out the hemispherical mold, forming a 'hole' in the center of the partially solidified egg white, filling egg yolk into the 'hole', filling egg white for the second time in the filling container (the filling container can be vacuumized until the residual oxygen content is less than 3% or filled with food-grade nitrogen with the purity of more than 99.9%), sealing to obtain a cup-shaped sandwich egg-changing blank, and accelerating coagulation and sterilizing at 80 ℃/40 min.
The filling is carried out by using the filling device for the sausage-shaped sandwich poultry egg products as shown in figure 7: filling egg white into a plastic or other heat-shrinkable casing, heating at 65-120 ℃/1-10min by a heating device at the periphery outside the casing to solidify the egg white part close to the casing in the casing, forming a cavity in the center of the egg white, filling yolk into the cavity by an internal cylindrical filling tube, sealing, and cutting to obtain an intestine-shaped sandwich egg-changing blank;
then vertically or horizontally placing the 'intestine-shaped sandwich egg-changing blank' in a heating mode of hot water or steam, etc. with the temperature of 75-98 ℃/10 min-60 min to heat and finish coagulation promotion and sterilization.
When the 'sausage-shaped sandwich preserved egg blank' is vertically placed, the yolk floats upwards to the top to form 'formed yolk' by utilizing the characteristic of lighter specific gravity of the yolk, so that the top of the 'each section of filling casing' filled with the preserved egg is designed to be 'dark green', and the 'formed yolk' is prevented from fading; the yolk can also be reversely floated by the 'reverse shaft' when the coagulation promotion and sterilization are finished for 5-30 min and is fixed at a certain 'central position' to form 'formed yolk', so that the certain 'central position' of 'every section of filling sausage casing' filled with the formed yolk is designed to be 'dark green' to prevent the 'formed yolk' from fading;
when the sausage-shaped sandwich egg-changing blank is horizontally placed, the yolk floats upwards to the top of a horizontal placing surface by utilizing the characteristic of lighter specific gravity of the yolk to form the formed yolk, so that the horizontally placed top of the casing is designed to be dark green, and the formed yolk is prevented from fading;
(4) storage and after-ripening: storing at room temperature for 5 days to obtain the final product.
The quality of the processed preserved eggs is compared with that of the traditional preserved eggs (5 minutes)
| The patent technology processes the preserved egg (protein 12%) | Traditional preserved egg (protein without regulation) | |
| Amount of NaOH added (%) | 0.4 (direct addition) | 4.5 (ratio of material to liquid 1: 1.5) |
| pH of the egg | 10.16 | 10.82 |
| Rebound resilience (%) | 81.61 | 84.89 |
| Hardness (g) | 260 | 220 |
| |
5 | 4 |
| Colour(s) | 4 | 5 |
| |
5 | 5 |
| Smell and |
5 | 4 |
Therefore, the alkalinity of the processed preserved eggs is slightly low, the hardness is strong, but the quality of the preserved eggs processed by the technology is not obviously different from that of the traditional preserved eggs, but the yield of the preserved eggs processed by the technology is high, and the technology is easy for industrialized and standardized production.
The present embodiment is characterized by the following aspects:
firstly, the egg white and the yolk after the auxiliary materials are added are in a colloidal state, the alkaline colloidal yolk is filled into the middle or the bottom, the yolk has light specific gravity and high viscosity, and can slightly float in the alkaline colloidal egg white to form beautiful distribution.
Secondly, the yolk is heated and sterilized quickly after being filled in the filling, and the effect of accelerating coagulation and fixing the yolk is achieved at the same time.
Thirdly, no seasoning is added, and the flavor is natural.
Example 23 cubic filling of "cup-like Chinese flavor preserved eggs"
This example produced "chinese style flavored sandwich preserved eggs" (3-power sandwich filling "cup chinese style flavored preserved eggs") for "basic colloidal egg white" and "basic colloidal egg yolk".
The embodiment is different from the 'natural flavor preserved egg' in the embodiment 1 only in one key point, namely five spice powder 'can be added into' egg white 'and' egg yolk ', and ten spice powder' or 'natural spice extract' or 'salty essence' or 'delicate flavor' can also be added. For example: 1% of 'liquid natural seasoning auxiliary materials' are respectively added into the egg white and the egg yolk.
The preparation of the liquid natural Chinese style seasoning auxiliary material comprises the following steps: adding 0.1kg of herba Lagenariae Seu Strongylocentrotus powder, 0.01kg of cortex Cinnamomi Japonici, 0.02kg of fructus Anisi Stellati, and 0.01kg of fructus Foeniculi into 10kg of water, boiling, sterilizing, and cooling to room temperature.
Or pulverizing or micronizing Chinese flavoring agent, and adding egg white and egg yolk directly. The specific steps are as follows:
(1) sterilizing egg white 80kg, adjusting protein to 12%, adding 1.5% salt, 0.40% sodium hydroxide, 0.12 potassium carbonate, 0.001% tannin 0.01%, 1% "liquid natural Chinese flavoring adjuvants", mixing, and vacuum degassing (-2 × 10)4Pa/15min)。
(2) Sterilizing yolk 20kg, adding salt 1.0%, sodium hydroxide 0.3%, tannin 0.001%, and liquid natural Chinese flavoring adjuvants 1%, mixing, and vacuum degassing (-2 × 10)5Pa/15min)。
(3) Filling with a filling material: the cup-shaped sandwich egg product filling device and the intestinal-shaped sandwich egg product filling device in the embodiment 1 are utilized for filling in a sandwich manner for 1 time and 2 times, and the cup-shaped sandwich egg-preserved blank and the intestinal-shaped sandwich egg-preserved blank are filled.
(4) Accelerating coagulation and sterilizing: 80 ℃/40min, 20min later, the axis is inverted.
(5) Storage and after-ripening: storing at room temperature for 5 days to obtain the final product.
The quality of the processed preserved eggs is compared with that of the traditional preserved eggs (5 minutes)
| The patent technology processes the preserved egg (protein 12%) | Traditional preserved egg (protein without regulation) | |
| Amount of NaOH added (%) | 0.4 (direct addition) | 4.5 (ratio of material to liquid 1: 1.5) |
| pH of the egg | 10.16 | 10.82 |
| Rebound resilience (%) | 81.61 | 84.89 |
| Hardness (g) | 260 | 220 |
| |
5 | 4 |
| Colour(s) | 4 | 5 |
| |
5 | 5 |
| Smell and |
4 | 4 |
Compared with the example 1, the flavor of the preserved egg is slightly different from that of the traditional preserved egg due to the addition of the seasonings such as the five-spice powder, which is not used by some people, but the addition amount of the seasonings such as the five-spice powder is very small, and the main quality influence on the texture and the characteristic of the preserved egg is very small.
Example 33 filling of filled "Western style cup-like flavor eggs"
This example produced "western style flavor preserved eggs" (3-fold filling of "cupped western style flavor preserved eggs") for "basic colloidal egg white" and "basic colloidal egg yolk".
The embodiment is different from the 'Chinese style preserved egg' in the embodiment 2 only in one key point, namely 'western style seasoning' is added into 'egg white' and 'egg yolk';
preparation examples of "liquid natural seasoning minor ingredients": adding 0.1kg of bay leaf, 0.01kg of pepper, 0.002kg of glucose and 0.02kg of jade fruit powder into 10kg of water, boiling for sterilization, and cooling to room temperature. Or pulverizing flavoring agent or micronizing, and directly adding egg white and egg yolk.
(1) Sterilizing egg white 80kg, adjusting protein to 12%, adding 1.5% salt, 0.40% sodium hydroxide, 0.12 potassium carbonate, 0.001% tannin 0.01%, 1% "liquid natural western flavoring adjuvants", mixing, and vacuum degassing (-2 × 10)4Pa/15min)。
(2) Sterilizing yolk 20kg, adding salt 1.0%, sodium hydroxide 0.3%, tannin 0.001%, and liquid natural Chinese flavoring adjuvants 1%, mixing, and vacuum degassing (-2 × 10)5Pa/15min)。
(3) Filling with a filling material: the cup-shaped sandwich egg product filling device and the intestinal-shaped sandwich egg product filling device in the embodiment 1 are utilized for filling in a sandwich manner for 1 time and 2 times, and the cup-shaped sandwich egg-preserved blank and the intestinal-shaped sandwich egg-preserved blank are filled.
(4) Accelerating coagulation and sterilizing: 80 ℃/40min, 20min later, the axis is inverted.
(5) Storage and after-ripening: storing at room temperature for 5 days to obtain the final product.
The quality of the processed preserved eggs is compared with that of the traditional preserved eggs (5 minutes)
| The patent technology processes the preserved egg (protein 12%) | Traditional preserved egg (protein without regulation) | |
| Amount of NaOH added (%) | 0.4 (direct addition) | 4.5 (ratio of material to liquid 1: 1.5) |
| pH of the egg | 10.16 | 10.82 |
| Rebound resilience (%) | 81.61 | 84.89 |
| Hardness (g) | 260 | 220 |
| |
5 | 4 |
| Colour(s) | 4 | 5 |
| |
5 | 5 |
| Smell and |
4 | 4 |
Compared with the example 2, the addition of western seasonings such as 'jade fruit powder' is slightly different from the traditional preserved eggs in flavor, and is not used by some people, but the addition amount of the seasonings such as 'jade fruit powder' is very small, and the main quality influence on the quality and structure characteristics of the preserved eggs is very small.
Example 41 Sandwich filling "instant preserved egg and lean meat porridge in cup (sausage) and sterilized at high temperature" (115 ℃/20min)
This example is "basic colloidal egg white" and "cured egg yolk" to produce "sandwich natural flavor preserved eggs" (1 st order sandwich filled enteric preserved eggs and ready-to-eat preserved egg and lean meat gruel).
The key point of the 'natural flavor preserved egg' in the embodiment is different from the 'natural flavor preserved egg' in the embodiment 1 in that 'alkaline colloidal egg yolk' added with auxiliary materials is heated and solidified, and then is mixed with 'alkaline colloidal egg white' after being cut and filled, and also can be 'filling'.
The specific steps are as follows:
(1) sterilizing egg white 80kg, adjusting protein to 12%, adding 1.5% salt, 0.40% sodium hydroxide, 0.12 potassium carbonate, 0.001% tannin 0.01%, mixing, and vacuum degassing (-2 × 10)4Pa/15min)。
(2) Sterilizing yolk 20kg, adding salt 1.0%, sodium hydroxide 0.3%, and tannin 0.001%, mixing, and vacuum degassing (-2 × 10)5Pa/15min)。
Examples of the "curing" treatment method of the "alkaline colloidal egg yolk" include:
the yolk is stirred evenly, 2 is multiplied by 106Pa vacuum degassing for 20min, placing in stainless steel container with height not more than 1cm, maintaining heating for accelerating coagulation (70 deg.C/15 min), cooling, and cutting into blocks (sheets and strips).
(3) Filling with a filling material: the cup-shaped (intestinal-shaped) sandwich egg product filling device is utilized to perform filling in a 1-time mode to obtain a cup-shaped (intestinal-shaped) sandwich modified egg blank, and specifically, after egg yolks are heated, solidified, diced and mixed with egg white, the cup-shaped (intestinal-shaped) sandwich egg product filling device is utilized to prepare a product with the effect pattern as shown in fig. 9.
(4) Accelerating coagulation and sterilizing: 80 ℃/40min, 20min later, the axis is inverted.
(5) Storage and after-ripening: storing at room temperature for 5 days to obtain the final product.
The quality of the processed preserved eggs is compared with that of the traditional preserved eggs (5 minutes)
| The patent technology processes the preserved egg (protein 12%) | Traditional preserved egg (protein without regulation) | |
| Amount of NaOH added (%) | 0.4 (direct addition) | 4.5 (ratio of material to liquid 1: 1.5) |
| pH of the egg | 10.32 | 10.82 |
| Rebound resilience (％) | 85.61 | 84.89 |
| Hardness (g) | 281 | 220 |
| |
5 | 4 |
| Colour(s) | 4 | 5 |
| |
4 | 5 |
| Smell and |
4 | 4 |
In the embodiment, the alkaline yolk is heated and solidified, then is diced and then is mixed with the alkaline egg white, and is mixed and filled for 1 time, and then is heated to accelerate solidification, so that the heat resistance of the 'solidified yolk' is good, and the 'instant egg-changing lean meat porridge' can be sterilized at high temperature and stored at normal temperature after being filled.
Meanwhile, the sausage-shaped porridge is lower in cost than the cup-shaped porridge, and is more suitable to be used as an auxiliary material of the instant preserved egg and lean meat porridge.
The cup-shaped filling device for the poultry egg products with the fillings can be used for mixing, filling and sealing the boiled mixed material and the preserved egg cubes to obtain the instant preserved egg and lean meat porridge.
The instant preserved egg and lean meat porridge is processed as follows:
rice cleaning, cutting and precooking lean pork into cubes for 5min, fishing out, precooking 95g of mixed materials (9 g of northeast rice, 4.5g of early long-grained nonglutinous rice, 5g of lean pork cubes, 1.5 of salt, 0.7 of sand ginger, 0.3 of ground pepper, 1 of full-cream milk and 73g of water), boiling and fixing the volume to 95g by boiling water, hot filling (the container is sterilized in advance and 5g of egg cubes are put in), hot sealing, dynamic shaking and high-temperature sterilization (115 ℃/20 min/counter-pressure cooling), natural cooling and normal-temperature storage (figure 9).
Example 53 Sandwich filling of "high alkalinity cup-like Natural flavor preserved egg and dynamic shock pasteurized instant preserved egg-lean porridge" (65 ℃/30min)
This example is "high alkalinity colloidal egg white" and "high alkalinity colloidal egg yolk" to produce "sandwich natural flavor preserved eggs" (3-fold filling "high alkalinity cup-like natural flavor preserved eggs and ready-to-eat preserved egg and lean meat gruel").
(1) Sterilizing egg white 80kg, adjusting protein to 12%, adding 1.5% salt, 0.46% sodium hydroxide, and 0.16% potassium carbonate, mixing, and vacuum degassing (-2 × 10)3Pa/15min)。
(2) Sterilizing yolk 20kg, adding salt 1.0%, sodium hydroxide 0.3%, and tannin 0.001%, mixing, and vacuum degassing (-2 in4Pa/15min)。
(3) Filling with filling, accelerating coagulation and sterilizing: filling the cup-shaped sandwich egg products into the shells in a 3-fold mode by using a cup-shaped sandwich egg product filling device (the cup-shaped sandwich egg products can be vacuumized to reach the residual oxygen content of less than 3 percent or filled with food-grade nitrogen with the purity of more than 99.9 percent), filling the cup-shaped sandwich egg blanks, and finishing coagulation promotion and sterilization under the condition of 80 ℃/40 min. During the heating coagulation accelerating and sterilizing process, the yolk floats upwards due to the light specific gravity, and reversely floats upwards through the inverted shaft at 20min and is fixed at a certain position to form the formed yolk.
(4) Storage and after-ripening: storing at room temperature for 5 days to obtain the final product.
The quality of the processed preserved eggs is compared with that of the traditional preserved eggs (5 minutes)
| The patent technology processes the preserved egg (protein 12%) | Traditional preserved egg (protein without regulation) | |
| Amount of NaOH added (%) | 0.4 (direct addition) | 4.5 (ratio of material to liquid 1: 1.5) |
| pH of the egg | 10.16 | 10.82 |
| Rebound resilience (%) | 81.61 | 84.89 |
| Hardness (g) | 260 | 220 |
| |
5 | 4 |
| Colour(s) | 4 | 5 |
| |
5 | 5 |
| Smell and |
4 | 4 |
Compared with the example 1, the alkalinity of the preserved eggs is higher, the flavor is similar to that of the traditional preserved eggs, and the method is more suitable for processing the instant preserved egg and lean meat porridge.
The cup-shaped filling device for the poultry egg products with the fillings can be used for mixing, filling and sealing the boiled mixed material and the preserved egg cubes to obtain the instant preserved egg and lean meat porridge.
The instant preserved egg and lean meat porridge is processed as follows:
cleaning rice, dicing and precooking lean pork for 5min, fishing out, precooking 95g of mixed materials (9 g of northeast rice, 4.5g of early long-grain rice, 5g of diced lean pork, 1.5g of salt, 0.7g of sand ginger, 0.3g of ground pepper, 1g of whole milk and 73g of water), boiling and fixing the volume to 95g by boiling water, hot filling (sterilizing a container in advance and putting 5g of diced egg), heat sealing, dynamically shaking and pasteurizing (65 ℃/30min), naturally cooling and storing at 10 ℃.
Example 61 filling of 2 filling of "instant preserved egg and meat porridge with natural flavor and dynamic shaking atmospheric sterilization
In this example, "Chinese style preserved eggs" were produced for "basic colloidal egg white" and "basic colloidal egg yolk" (filling "natural flavor preserved eggs" in sausage form in 1-pass and 2-pass manner).
The preparation of the liquid natural Chinese style seasoning auxiliary material comprises the following steps: adding 0.1kg of herba Lagenariae Seu Strongylocentrotus powder, 0.01kg of cortex Cinnamomi Japonici, 0.02kg of fructus Anisi Stellati, and 0.01kg of fructus Foeniculi into 10kg of water, boiling, sterilizing, and cooling to room temperature.
Or pulverizing or micronizing Chinese flavoring agent, and adding egg white and egg yolk directly. The specific steps are as follows:
(1) sterilizing egg white 80kg, adjusting protein to 12%, adding 1.5% salt, 0.40% sodium hydroxide, 0.12 potassium carbonate, 0.001% tannin 0.01%, 1% "liquid natural Chinese flavoring adjuvants", mixing, and vacuum degassing (-2 × 10)4Pa/15min)。
(2) Sterilizing yolk 20kg, adding salt 1.0%, and sodium hydroxide0.3 percent, 0.001 percent of tannin, 1 percent of liquid natural Chinese style seasoning auxiliary material, evenly mixing and vacuum degassing (-2 multiplied by 10)5Pa/15min)。
(3) Filling with filling, sterilizing and accelerating coagulation: by using the 'filling device for the intestinal sandwich poultry egg products' of the patent, 2 cylindrical filling tubes are sleeved and embedded together, and '1 time and 2 times' of the filling device, the alkaline colloidal egg yolk and the alkaline colloidal egg white are filled into a PVC heat-shrinkable casing to obtain 'intestinal sandwich modified egg blanks', and coagulation promotion and sterilization are completed under the condition of 80 ℃/40 min. In the process, the yolk floats upwards due to light specific gravity, and reversely floats upwards through the inverted shaft at 20min and is fixed at a certain position to form the formed yolk.
(4) Storage and after-ripening: storing at room temperature for 5 days to obtain the final product.
The quality of the processed preserved eggs is compared with that of the traditional preserved eggs (5 minutes)
The present embodiment is different from the 'natural flavor preserved egg' in the embodiment 1 only in one key point, namely the 'filling mode' is not needed, and the rest is the same. But the investment of the equipment for the 'intestinal preserved egg' is large, the packaging cost is low, the large-scale industrial production is easier, and the processing of the 'instant preserved egg and lean meat porridge' is more suitable.
The cup-shaped filling device for the poultry egg products with the fillings can be used for mixing, filling and sealing the boiled mixed material and the preserved egg cubes to obtain the instant preserved egg and lean meat porridge.
The instant preserved egg and lean meat porridge is processed as follows:
cleaning rice, removing bones and thorns from fish meat, precooking for 5min, fishing out, cooling and dicing, precooking 95g of mixed materials (9 g of northeast rice, 4.5g of early long-grained nonglutinous rice, 5g of diced fish meat, 1.5g of table salt, 0.7g of sand ginger, 0.3g of ground pepper, 1g of whole milk and 73g of water), boiling and boiling to 95g, hot filling (the container is sterilized in advance and 5g of egg pieces are put in), heat sealing, dynamic vibration and normal pressure sterilization (98 ℃/30min), natural cooling and low-temperature storage (below 10 ℃).
Claims (10)
1. A processing method of lead-free sterile preserved eggs is characterized by comprising the following steps:
s1, respectively obtaining egg white and yolk of the sterilized eggs;
s2, adjusting the protein in the egg white to 10.0-15.0% of the total mass of the egg white, adding auxiliary material liquid containing food-grade alkaline auxiliary materials, plant natural extracts containing tannin or chemically synthesized tannin or derivatives thereof, salt and the like, and requiring that the increase of the water content in the egg white is not more than 15% after the auxiliary material liquid is added; wherein, the content of the salt is 0.5 to 2.5 percent of the total weight of the egg white, the content of the food-grade alkaline auxiliary material is 0.30 to 0.6 percent of the total weight of the egg white, and the content of tannin or chemically synthesized tannin and derivatives thereof in the tannin-containing plant natural extract is 0.001 to 0.02 percent of the total weight of the egg white; stirring uniformly, and then vacuum degassing to obtain alkaline colloidal egg white;
s3, adding the auxiliary material liquid obtained in the step S2 into the egg yolk; wherein, the content of the salt is 0.5 to 2.5 percent of the total mass of the egg yolk, the content of the food-grade alkaline auxiliary material is 0.2 to 0.6 percent of the total mass of the egg yolk, and the content of the tannin or the tannin synthesized chemically or the derivative thereof in the natural plant extract is 0.001 to 0.01 percent of the total mass of the egg yolk; stirring, and vacuum degassing to obtain alkaline colloidal yolk; or vacuum degassing, heating, and solidifying to obtain alkaline solid yolk;
s4, cutting the alkaline solid yolk in the step S3 into pieces and mixing the pieces with the alkaline colloidal egg white in the step S2, or pouring the alkaline colloidal yolk in the step S3 into the alkaline colloidal egg white in the step S2 to obtain a sandwich preserved egg blank;
s5, carrying out ultra-pasteurization type sterilization on the sandwich egg-changing blank obtained in the step S4 to finish coagulation acceleration and sterilization, and then placing at room temperature for 3-5 d to obtain a finished product.
2. The processing method according to claim 1, wherein the auxiliary material liquid in step S2 or S3 is added to egg white or egg yolk by dynamic atomization, and the atomized particles of the auxiliary material liquid after dynamic atomization are less than 400 μm.
3. The process of claim 1, wherein the vacuum degassing of step S2 is-2 x 102Pa～-2×105Pa, 5-20 min; step S3 the vacuum degassing is-2X 103Pa～-2×106Pa，5～20min。
4. The processing method according to claim 1, wherein the heating solidification in step S3 is 55 ℃ to 85 ℃/15min to 30 nim.
5. The process of claim 1, wherein the ultra pasteurization condition of step S5 is 75-98 ℃/20-60 min.
6. A cup-shaped poultry egg sandwich product filling device is characterized by comprising a round turntable, a semi-spherical mold and a cup-shaped poultry egg sandwich product filling device, wherein the round turntable is used for suspending the semi-spherical mold in a filling container; the middle part of the rotary table is provided with a rotating shaft, and the upper surface of the rotary table is uniformly provided with a plurality of grooves for placing filling containers along the circumferential direction; heating and heat-insulating devices are arranged on the periphery and the bottom of the groove of the turntable and the hemispherical mould suspended in the filling container and are used for heating the filling container and the content of the filling container; the turntable is provided with a limiting assembly for limiting the rotation angle of the turntable.
7. A method for preparing cup-shaped sandwich modified egg blanks by utilizing the device of claim 6 through three times of filling is characterized in that a filling container is placed in a groove preheated on a turntable, then a hemispherical mold heated to 65-120 ℃ is placed in the filling container in a hanging mode, and the spherical surface of the hemispherical mold faces downwards; then, carrying out first egg white filling, heating at the temperature of 65-120 ℃/1-10min, pulling out the hemispherical mold, forming a cavity in the center of the partially solidified egg white, filling the yolk into the cavity, and finally carrying out second egg white filling in a filling container, and sealing to obtain a cup-shaped sandwich preserved egg blank; then vertically placing or hanging, heating at 75-98 ℃/10-60 min to complete coagulation promotion and sterilization, and fixing and forming to obtain the product; the egg white is an alkaline colloidal egg white prepared by the method of any one of claims 1 to 5, and the egg yolk is an alkaline colloidal egg yolk prepared by the method of any one of claims 1 to 5.
8. An apparatus for filling an enteric sandwich-type poultry egg product, comprising the apparatus for filling a cup-type poultry egg product according to claim 6 and two nested cylindrical filling tubes; the columnar filling pipes are used for being placed in the grooves when poultry egg products are filled, the inner columnar filling pipes are used for filling egg yolks, and the outer columnar filling pipes are used for filling egg white.
9. A method for preparing a casing sandwiched preserved egg blank by using the device of claim 8 is characterized in that plastic or other heat-shrinkable casings are laid in the grooves, egg white is filled into the plastic or other heat-shrinkable casings through the outer cylindrical filling tube and is heated at 65-120 ℃/1-10min through the heating device at the periphery of the outer parts of the casings, so that the egg white part close to the casings in the casings is solidified, a cavity is formed in the center of the egg white, then the egg yolk is filled into the cavity through the inner cylindrical filling tube, the cavity is sealed, and the casing sandwiched preserved egg blank is cut off to obtain the sausage sandwiched preserved egg blank; then vertically or horizontally placing the intestinal sandwich preserved egg blank, heating at 75-98 ℃/10-60 min to complete coagulation promotion and sterilization, and fixing and forming to obtain the egg blank; the egg white is an alkaline colloidal egg white prepared by the method of any one of claims 1 to 6, and the egg yolk is an alkaline colloidal egg yolk prepared by the method of any one of claims 1 to 6.
10. The method of any one of claims 1 to 5, the device of claim 6 or 8, or the method of any one of claims 7 or 9, wherein the instant denatured egg-lean porridge is prepared by uniformly mixing and pretreating washed rice, diced denatured eggs, lean meat dices such as pretreated livestock, poultry and aquatic products, milk, starch, salt and other auxiliary materials with water, canning, and sterilizing at 65-100 ℃/30-60 min under normal pressure or at 115-121 ℃/20-50 min under high pressure and high temperature.
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| CN202010027500.XA CN111202217A (en) | 2020-01-10 | 2020-01-10 | Lead-free sterile preserved egg processing method and processing device and application of lead-free sterile preserved egg processing method and processing device in instant preserved egg and lean meat porridge |
| PCT/CN2020/078463 WO2021138998A1 (en) | 2020-01-10 | 2020-03-09 | Lead-free and sterile century egg processing method and processing device, and application thereof in instant century egg and minced meat congee |
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