CN113287725A - Preserved egg instant food and processing method thereof - Google Patents
Preserved egg instant food and processing method thereof Download PDFInfo
- Publication number
- CN113287725A CN113287725A CN202110767664.0A CN202110767664A CN113287725A CN 113287725 A CN113287725 A CN 113287725A CN 202110767664 A CN202110767664 A CN 202110767664A CN 113287725 A CN113287725 A CN 113287725A
- Authority
- CN
- China
- Prior art keywords
- preserved egg
- egg
- preserved
- blocks
- container
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- 235000013305 food Nutrition 0.000 title claims abstract description 13
- 238000003672 processing method Methods 0.000 title abstract description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 14
- 235000013410 fast food Nutrition 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000012545 processing Methods 0.000 claims abstract description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 7
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 7
- 235000013601 eggs Nutrition 0.000 claims description 95
- 239000007788 liquid Substances 0.000 claims description 28
- 239000011259 mixed solution Substances 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 9
- 239000000047 product Substances 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 3
- 230000001680 brushing effect Effects 0.000 claims description 3
- JYYOBHFYCIDXHH-UHFFFAOYSA-N carbonic acid;hydrate Chemical compound O.OC(O)=O JYYOBHFYCIDXHH-UHFFFAOYSA-N 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims 1
- 235000013580 sausages Nutrition 0.000 abstract description 8
- 239000000463 material Substances 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 238000007711 solidification Methods 0.000 abstract description 5
- 230000008023 solidification Effects 0.000 abstract description 5
- 239000005022 packaging material Substances 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 2
- 230000005653 Brownian motion process Effects 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 238000005537 brownian motion Methods 0.000 description 2
- 230000036571 hydration Effects 0.000 description 2
- 238000006703 hydration reaction Methods 0.000 description 2
- 239000011344 liquid material Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010013952 Dysphonia Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010016803 Fluid overload Diseases 0.000 description 1
- 208000010473 Hoarseness Diseases 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/005—Preserving by heating
- A23B5/0055—Preserving by heating without the shell
- A23B5/0057—Preserving by heating without the shell with packages
-
- 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
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides preserved egg fast food and a processing method thereof, relating to the field of food processing. The preserved egg fast food comprises preserved egg blocks, edible thermal solidification materials and baking soda, wherein the preserved egg blocks are fully coated by the solidified edible thermal solidification materials, namely the preserved egg blocks are not directly exposed to contact with food outer packaging materials, and the surfaces of the preserved egg blocks are completely coated by the solidified edible other materials. The technical scheme provided by the invention solves the technical problem that the preserved egg sausage produced by the traditional process can not be stored at normal temperature, and greatly reduces the production, storage and transportation costs of preserved egg related industries such as preserved egg processing factories and the like.
Description
Technical Field
The invention relates to the field of food, in particular to preserved egg fast food and a processing method thereof.
Background
Preserved eggs, also known as preserved eggs, preserved eggs and the like, are egg processed food invented by Chinese Han nationality, are special food in China, have special flavor and can promote appetite. According to Yi Lin Du Yao (treatise on materia Medica), it can purge lung heat, relieve alcohol, remove large intestine fire and treat dysentery. Can disperse and astringe, and is commonly used in workshops to treat sore throat, hoarseness and constipation.
With the development of society, the processing of preserved eggs is gradually changed from traditional workshop-type production to industrial large-scale production, the change of the production mode greatly improves the production efficiency on one hand, but brings more concentrated large-scale broken preserved eggs, and the situation is different from the traditional workshop-type production, and a small amount of broken preserved eggs can be easily digested and treated locally. Aiming at the problem, a preserved egg sausage product is developed in the market, and the problem of damaged preserved eggs and fresh eggs can be well solved.
However, after investigation by the inventor of the present application, it is found that in the prior art, the preserved egg sausage is prepared by mixing the egg liquid and the preserved egg fragments, filling the mixture into a casing, sealing the casing, and then sterilizing and disinfecting the casing by a low-temperature sterilization method such as pasteurization, and the like, and the preserved egg sausage can only be stored in a refrigerated manner and enters the market due to the sterilization method, wherein the storage temperature is generally 0-10 ℃. Greatly improving the circulation cost of the preserved egg sausage in the market.
In order to solve the problems, the inventor selects a plurality of common preserved egg sausages in the market, and discovers that the preserved egg blocks in the contact part of the preserved egg sausages and the casings are seriously hydrated after high-temperature sterilization, so that the quality of the preserved egg sausages is seriously influenced.
Disclosure of Invention
Aiming at the technical problems, the invention provides preserved egg fast food and a processing method thereof.
The invention is realized by the following technical scheme:
the preserved egg fast food comprises preserved egg blocks, edible thermal solidification materials and baking soda, wherein the preserved egg blocks are fully coated by the solidified edible thermal solidification materials, namely the preserved egg blocks are not directly exposed to contact with food outer packaging materials, and the surfaces of the preserved egg blocks are completely coated by the solidified edible other materials.
Preferably, the edible thermal solidification material is one or more of whole egg liquid, water and egg liquid mixed liquid and starch paste.
Preferably, the food raw material can be added with a flavoring component.
A processing method of preserved egg fast food, comprising the following steps:
(1) placing a container;
(2) taking whole eggs, and beating into whole egg liquid;
(3) brushing whole egg liquid on the inner wall of the container;
(4) dividing preserved eggs into blocks;
(5) putting the preserved egg blocks into a container brushed with whole egg liquid;
(6) mixing egg liquid, water and sodium bicarbonate with a weight of 0.01% of the total weight of the finished product into a mixed solution, wherein the density of the mixed solution is the same as that of the preserved egg blocks, stirring the mixed solution until the mixed solution is uniformly mixed, filtering, and standing the filtrate for two hours for later use;
(7) adding the filtrate obtained in the fifth step into a container to enable the preserved egg pieces to be suspended in the filtrate;
(8) the mouth edge of the container is cleaned, so that the egg liquid is prevented from being left;
(9) sealing, sterilizing at high temperature, and naturally cooling to room temperature.
Preferably, the preserved egg blocks in the step (3) account for 55-65% of the total weight of the finished product.
Preferably, the ratio of the whole egg liquid to the water in the step (6) is 0.7: 0.3.
Preferably, the sterilization temperature in the step (9) is more than 100 ℃, and the high temperature is kept for 30 minutes.
The invention has the beneficial effects that: in the prior art, the phenomenon of severe hydration of preserved egg blocks adhered to casings can occur after the preserved egg intestines are sterilized at high temperature, because although the alkali content of preserved eggs is fixed, the alkali content is improved due to the fact that the molecular Brownian motion is increased along with the great increase of the temperature, and the hydration of the preserved egg blocks is promoted. In the technical scheme provided by the invention, the preserved egg blocks are completely coated by liquid materials such as egg liquid, so that the Brownian motion of alkaline molecules in the preserved egg blocks can be increased in the whole heating and sterilizing process, but the alkaline molecules released from the preserved egg blocks can be absorbed because the preserved egg blocks are coated with the liquid materials such as the egg liquid on the periphery, so that the completeness of the preserved egg blocks can be ensured under the condition of high-temperature sterilization without overhydration due to alkalinity, and the whole shape of the product can not be damaged. In addition, bacteria in the whole product are completely killed through high-temperature sterilization, so that substances such as preservatives do not need to be added, and meanwhile, the preserved egg can be preserved for a long time at normal temperature, and the preservation cost of the preserved egg product is greatly reduced.
Detailed Description
The present invention will be further described with reference to the following examples.
Example 1:
an instant preserved egg food is prepared from preserved egg blocks, egg liquid and water mixture, and baking soda, wherein the preserved egg blocks are completely coated with the solidified egg liquid and water mixture, i.e. the preserved egg blocks are not directly exposed to contact with food outer packaging materials, and the surface of the preserved egg blocks is completely coated with the solidified egg liquid and water mixture.
The processing method comprises the following steps:
(1) placing a container;
(2) taking whole eggs, and beating into whole egg liquid;
(3) brushing whole egg liquid on the inner wall of the container;
(4) dividing preserved eggs into blocks;
(5) putting the preserved egg blocks into a container brushed with whole egg liquid;
(6) mixing egg liquid, water and sodium bicarbonate with a weight of 0.01% of the total weight of the finished product into a mixed solution, wherein the density of the mixed solution is the same as that of the preserved egg blocks, stirring the mixed solution until the mixed solution is uniformly mixed, filtering, and standing the filtrate for two hours for later use;
(7) adding the filtrate obtained in the fifth step into a container to enable the preserved egg pieces to be suspended in the filtrate;
(8) the mouth edge of the container is cleaned, so that the egg liquid is prevented from being left;
(9) sealing, sterilizing at 120 deg.C, and naturally cooling to room temperature.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (6)
1. An instant preserved egg food, which is characterized in that: the food raw materials comprise preserved egg blocks, egg liquid, water and baking soda, wherein the preserved egg blocks are fully coated by a mixture of the egg liquid and the water.
2. The preserved egg instant food according to claim 1, wherein: the raw materials also comprise a seasoning component.
3. A method for processing preserved egg fast food according to claim 1 or 2, characterized in that: the method comprises the following steps:
(1) placing a container;
(2) taking whole eggs, and beating into whole egg liquid;
(3) brushing whole egg liquid on the inner wall of the container;
(4) dividing preserved eggs into blocks;
(5) putting the preserved egg blocks into a container brushed with whole egg liquid;
(6) mixing egg liquid, water and sodium bicarbonate with a weight of 0.01% of the total weight of the finished product into a mixed solution, wherein the density of the mixed solution is the same as that of the preserved egg blocks, stirring the mixed solution until the mixed solution is uniformly mixed, filtering, and standing the filtrate for two hours for later use;
(7) adding the filtrate obtained in the fifth step into a container to enable the preserved egg pieces to be suspended in the filtrate;
(8) the mouth edge of the container is cleaned, so that the egg liquid is prevented from being left;
(9) sealing, sterilizing at high temperature, and naturally cooling to room temperature.
4. The method for processing preserved egg fast food according to claim 3, wherein: in the step (3), the preserved egg blocks account for 55-65% of the total weight of the finished product.
5. The method for processing preserved egg fast food according to claim 3, wherein: the ratio of the whole egg liquid to the water in the step (6) is 0.7: 0.3.
6. The method for processing preserved egg fast food according to claim 3, wherein: and (4) the sterilization temperature in the step (9) is 121 ℃, and the high temperature is kept for 30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110767664.0A CN113287725A (en) | 2021-07-07 | 2021-07-07 | Preserved egg instant food and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110767664.0A CN113287725A (en) | 2021-07-07 | 2021-07-07 | Preserved egg instant food and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113287725A true CN113287725A (en) | 2021-08-24 |
Family
ID=77330546
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110767664.0A Pending CN113287725A (en) | 2021-07-07 | 2021-07-07 | Preserved egg instant food and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113287725A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1166298A (en) * | 1996-05-23 | 1997-12-03 | 鲍建国 | Preserved-egg sausage series |
| CN101703272A (en) * | 2009-10-28 | 2010-05-12 | 南通玉兔集团有限公司 | Preserved duck egg sausage |
| CN105747132A (en) * | 2016-04-06 | 2016-07-13 | 贵州省镇远生态农业扶贫旅游食品有限公司 | Processing process of preserved eggs |
| CN108552493A (en) * | 2018-04-20 | 2018-09-21 | 湖北神丹健康食品有限公司 | A kind of lime-preserved egg intestines and preparation method thereof |
| CN109043377A (en) * | 2018-07-09 | 2018-12-21 | 绵竹市晶花皮蛋厂（普通合伙） | A kind of preparation method that the sandwich shell egg of instant lead-free preserved egg carried convenient for storage is dry |
| CN110338365A (en) * | 2019-06-28 | 2019-10-18 | 湖北神丹健康食品有限公司 | A kind of egg of low temperature moulding is dry and its processing method |
| CN111972629A (en) * | 2020-08-07 | 2020-11-24 | 湖北神丹健康食品有限公司 | Preserved egg sausage preserved at normal temperature and preparation method thereof |
-
2021
- 2021-07-07 CN CN202110767664.0A patent/CN113287725A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1166298A (en) * | 1996-05-23 | 1997-12-03 | 鲍建国 | Preserved-egg sausage series |
| CN101703272A (en) * | 2009-10-28 | 2010-05-12 | 南通玉兔集团有限公司 | Preserved duck egg sausage |
| CN105747132A (en) * | 2016-04-06 | 2016-07-13 | 贵州省镇远生态农业扶贫旅游食品有限公司 | Processing process of preserved eggs |
| CN108552493A (en) * | 2018-04-20 | 2018-09-21 | 湖北神丹健康食品有限公司 | A kind of lime-preserved egg intestines and preparation method thereof |
| CN109043377A (en) * | 2018-07-09 | 2018-12-21 | 绵竹市晶花皮蛋厂（普通合伙） | A kind of preparation method that the sandwich shell egg of instant lead-free preserved egg carried convenient for storage is dry |
| CN110338365A (en) * | 2019-06-28 | 2019-10-18 | 湖北神丹健康食品有限公司 | A kind of egg of low temperature moulding is dry and its processing method |
| CN111972629A (en) * | 2020-08-07 | 2020-11-24 | 湖北神丹健康食品有限公司 | Preserved egg sausage preserved at normal temperature and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张华, 李纯, 吴兴壮, 王英杰: "皮蛋肠色泽调配新工艺的研制", 辽宁农业科学, no. 04, 18 August 2002 (2002-08-18), pages 15 - 16 * |
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