CN1130038A - Full-egg liquid food and its producing method - Google Patents
Full-egg liquid food and its producing method Download PDFInfo
- Publication number
- CN1130038A CN1130038A CN95113771A CN95113771A CN1130038A CN 1130038 A CN1130038 A CN 1130038A CN 95113771 A CN95113771 A CN 95113771A CN 95113771 A CN95113771 A CN 95113771A CN 1130038 A CN1130038 A CN 1130038A
- Authority
- CN
- China
- Prior art keywords
- egg
- egg liquid
- full
- kilograms
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
This full-egg liquid food uses full-egg liquid of fresh egg as raw material and is directly added with alkaline substance to make it undergo dehydration and modification; it not only can be made into pasty egg mash and also into colloidal egg jelly, but also the product quality has good consistency and different flavourings canb e directly put into it so that its taste is more delicious. This food is pale yellow in colour and slightly salty, and has features of no shell, hygienic, convenient and high biologic value.
Description
The present invention relates to a kind of egg food, especially a kind of food that includes egg pulp and preparation method thereof.
Existing egg products, a kink of preserved egg for example, it is to infiltrate inner eggs liquid, a kind of food that protein generation hydrolysis, sex change are made by alkaline matter by eggshell; Frozen egg and for example, it is with egg freezing the forming in back of shelling; Powdered egg is a kind of powdered food of making through dehydration after egg is shelled: the protein in frozen egg and the powdered egg does not all pass through the hydrolysis sex change, though a kink of preserved egg is through hydrolysis, sex change, but there are the following problems for it, the first is infiltrated the influence that the interior alkaline matter content of eggshell is subjected to factors such as temperature, time and eggshell proterties, be difficult for accurately control, make the quality conformance of food poor; It is difficult to add the seasoning seasoning matter two because a kink of preserved egg is band shell processing; It three is that a kink of preserved egg can not be made other shapes, also not enough hygienic and convenient on edible.
Purpose of the present invention, providing a kind of egg pulp with egg is raw material, makes a kind of high conformity that does not have shell, food quality, and the full-egg liquid food of edible hygienic and convenient and preparation method thereof.
The present invention is achieved in that this full-egg liquid food is to make through hydrolysis, sex change, and wherein the weight proportion of each composition is: egg pulp double centner, 0.6-1.4 kilograms in caustic soda, 25-120 kilograms in water, 0-6 kilograms of salt, and an amount of flavoring.Different content according to caustic soda and water can be made difform food: egg sauce and egg freeze.
The preparation method of this full-egg liquid food is as follows: at first fresh egg white is washed, shelled after the sterilization, produce egg pulp; Weight proportion by each composition adds caustic soda, water and unclassified stores then, stirs the container of packing into; Preserve at last, got final product in ten to 20 days.
This full-egg liquid food adopts the method for protein direct hydrolysis, sex change is made, because alkaline matter is direct and egg liquid reacts rather than pass through the eggshell permeable reactive, therefore the amount of reactant can accurately be controlled, thereby make the high conformity of product quality, various flavorings also can add wherein, make its more delicious taste, have no shell, health, instant, characteristics that biological value is high.
Below in conjunction with specific embodiment the present invention is described in further detail.
The weight proportion of each composition of full-egg liquid food of the present invention is as follows: egg liquid double centner, and 0.6-1.4 kilograms in caustic soda, 25-120 kilograms in water, 0-6 kilograms of salt, in addition, also can be to wherein adding an amount of flavoring.
The preparation method of full-egg liquid food is as follows: bright egg is washed by a, elder generation, and with 350PPM sodium dichloro cyanurate sterilization 5 minutes, after the flushing oven dry, smashes and shell, and produces egg liquid; B, with caustic soda, water, salt and flavoring, make the aqueous solution by above-mentioned weight proportion, add bright egg liquid then and stir: c, can, carry out pasteurize after, preserve and got final product in 19 to 20 days.The egg liquid here promptly refers to comprise the egg pulp of yolk and egg white.
The batching of full-egg liquid food is selected by following weight proportion: egg liquid double centner, and 1.2 kilograms in caustic soda, the water double centner, 5 kilograms of salt, an amount of seasoning matter promptly can be made into a kind of food of pasty state, is referred to as egg sauce.
Press another weight proportion: egg liquid double centner, 1.1 kilograms in caustic soda, 30 kilograms in water, 1 kilogram of salt, an amount of seasoning matter promptly can be made into a kind of gelatin food, is referred to as egg and freezes.
Choose caustic soda and water in the composition of full-egg liquid food and be in order to make protein generation hydrolysis, sex change, proteolysis obtains polypeptide, and the further hydrolysis of polypeptide obtains each seed amino acid, thereby more helps absorption of human body.The full-egg liquid food of Zhi Zuoing is light yellow in this way, and flavor becomes slightly, and egg fragrance is arranged, and egg fragrance mainly from wherein amino acid, has delicious flavour, and is being rich in nutrition, the characteristics of digesting and assimilating easily.
Claims (5)
1, a kind of full-egg liquid food, its composition and weight proportion are: egg liquid double centner, 0.6-1.4 kilograms in caustic soda, 25-120 kilograms in water, 0-6 kilograms of salt.
2, full-egg liquid food as claimed in claim 1, the weight proportion of each composition is: egg liquid double centner, 1.2 kilograms in caustic soda, water double centner, 5 kilograms of salt.
3, full-egg liquid food as claimed in claim 1, the weight proportion of each composition is: egg liquid double centner, 1.1 kilograms in caustic soda, 30 kilograms in water, 1 kilogram of salt.
4, as claim 1,2,3 described full-egg liquid foods, in its component, also can add an amount of flavoring.
5, a kind of method of making the food of claim 1 comprises following three steps successively:
A, fresh egg white are produced egg pulp after washing, sterilize, shelling;
B, add caustic soda, water, salt and flavoring by proportioning and stir;
Preserve after c, can, the sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95113771A CN1061837C (en) | 1995-10-27 | 1995-10-27 | Full-egg liquid food and its producing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95113771A CN1061837C (en) | 1995-10-27 | 1995-10-27 | Full-egg liquid food and its producing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1130038A true CN1130038A (en) | 1996-09-04 |
| CN1061837C CN1061837C (en) | 2001-02-14 |
Family
ID=5080085
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95113771A Expired - Fee Related CN1061837C (en) | 1995-10-27 | 1995-10-27 | Full-egg liquid food and its producing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1061837C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178267A (en) * | 2011-05-01 | 2011-09-14 | 郑爱军 | Sanitary salted eggs with long quality guarantee period and manufacturing method thereof |
| CN102524830A (en) * | 2011-10-12 | 2012-07-04 | 刘蒙榕 | Egg jelly and preparation method thereof |
| CN105146583A (en) * | 2015-09-22 | 2015-12-16 | 刘福敏 | Drink containing egg-type components |
| CN105433287A (en) * | 2015-11-04 | 2016-03-30 | 刘福敏 | Liquid food used as meal replacement |
| CN107279261A (en) * | 2017-06-14 | 2017-10-24 | 华中农业大学 | The method of the fresh cold sterilization fresh-keeping of egg liquid |
-
1995
- 1995-10-27 CN CN95113771A patent/CN1061837C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178267A (en) * | 2011-05-01 | 2011-09-14 | 郑爱军 | Sanitary salted eggs with long quality guarantee period and manufacturing method thereof |
| CN102524830A (en) * | 2011-10-12 | 2012-07-04 | 刘蒙榕 | Egg jelly and preparation method thereof |
| CN105146583A (en) * | 2015-09-22 | 2015-12-16 | 刘福敏 | Drink containing egg-type components |
| CN105433287A (en) * | 2015-11-04 | 2016-03-30 | 刘福敏 | Liquid food used as meal replacement |
| CN107279261A (en) * | 2017-06-14 | 2017-10-24 | 华中农业大学 | The method of the fresh cold sterilization fresh-keeping of egg liquid |
| CN107279261B (en) * | 2017-06-14 | 2020-02-07 | 华中农业大学 | Liquid cooling sterilizing and fresh keeping method for fresh egg |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1061837C (en) | 2001-02-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105495531B (en) | A kind of krill delicate flavour sauce based on Maillard reaction and preparation method thereof | |
| CN102342550A (en) | Pickled pepper peanut and processing method thereof | |
| CN101301090B (en) | Method for preparing broth jelly with meat preliminary cook liquid | |
| CN108567132A (en) | A kind of seafood fermented soya bean sauce and preparation method thereof | |
| CN1061837C (en) | Full-egg liquid food and its producing method | |
| KR20030062941A (en) | A chicken processed foodstuffs containing the powder of mulberry leaves | |
| CN100364447C (en) | Seafood seasoning prepared with sea urchin, oyster and fragrant mushroom and its prepn process | |
| JP2001046011A (en) | Method for producing powdery kimuchi (korean pickle)- mixed spice | |
| CN1817232B (en) | Color alien preserved egg with multiple flavour and egg jelly and production thereof | |
| CN110074359A (en) | A kind of lobster sausage and preparation method thereof | |
| US20050202152A1 (en) | Method for the industrial production of ambient stable, packed pasta | |
| CN105851934A (en) | Bread shrimp and preparation method thereof | |
| CN101502331B (en) | Method for processing spiral meat with garlic flavor | |
| CN1110513A (en) | Ice cream with haw pulp and its manufacture method | |
| RU2613281C1 (en) | Method to produce minced meat semi-finished products such as zrazas | |
| WO1986001683A1 (en) | Synthesized kernel grain or legumes | |
| CN1620887B (en) | Edible fatless animal protein and its preparation method and uses | |
| KR950010348B1 (en) | Manufacturing process of dorless garlic | |
| CN110050965A (en) | A kind of squid method for producing pills | |
| KR0166638B1 (en) | A jelly containing carrageenan and process for the preparation thereof | |
| JPH0523134A (en) | Promoter for enhancing bone strength and foods containing the same | |
| CN1102302A (en) | Pure natural tender corn soup and its production technology | |
| CN105982231A (en) | Low-salt high-calcium chicken paper | |
| KR100370620B1 (en) | A manufacturing process of sausage using chicken | |
| JPH09220059A (en) | Production of processed food using sol substance of devil' s tongue or dried devil's tongue powder |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |