SU1739959A1 - Method for making egg product - Google Patents

Abstract

Use, get an egg product to increase the nutritional value of the product. SUMMARY OF THE INVENTION: Raw eggs in the shell are boiled until complete coagulation of the proteins is cleared of the shell, crushed to a piece size of 2-4 mm. mixed with raw egg mass, processed on a cutter together with additives and specialists. Wheat flour in the amount of 2.5-3.5% and tomato paste in the amount of 2-3% are used as additives. The ratio of boiled raw material to raw 12- 3.3 The resulting raw material is syringe in a sausage casing and heat-treated. The protein efficiency ratio in the finished product is 4.85–5.08, the net use is 78.9–82.04% The product has a pale orange color in the section and a certain pattern due to white pieces and yellow pre-cooked and crushed Nogo egg 3 Table E

Description

The invention relates to the poultry industry and can be used in the manufacture of other products.

A known method of preparing an egg product consisting of the outer tubular portion of the cured protein and the inner cylindrical portion of the cured yolk. In this case, first prepare the tubular portion of the cured egg protein, using a soft synthetic shell as the outer shape. On the slit, a pattern appears in the form of a yellow circle in the center surrounded by a white ring

The disadvantage of this method is the need for time-consuming operation of separating the contents of the eggs into white and yolk and the creation of special devices and

devices for the production of such a product.

A food product is known that consists mainly of chicken coagula, which is coagulated when heated, and the method of its production, which consists in cooking 50% of a mixture of protein and yolk or one protein in a closed tank at 80 ° C. Then boiled mixture with the remaining mixture (50 %) and other additives are ground in the cutter. The resulting pasty product is introduced into the sausage casing and sent for heat treatment.

The disadvantage of this method is that a large part of the raw material (50%) is subjected to heat treatment twice, which adversely affects the nutritional value of the finished product, in addition, the method does not allow drawing in the section

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product due to the grinding of all raw materials in the cutter.

The aim of the invention is to increase the nutritional value of the egg product,

The goal is achieved by the fact that the egg product is produced by the following technology: raw eggs in the shell (based on the ratio of the heat-treated raw material to the raw 1: 2-3.3) are cooked until the proteins are completely coagulated, cleaned from the shell, crushed to the size of pieces 2- 4 mm, mixed with the rest of the raw materials (raw egg mass and components, crushed on the cutter).

In the raw material, 2.5-3.5% of wheat flour and 2-3% of tomato paste are used as additives. For every 100 g of the main components (ich, wheat flour, tomato paste), add 1.1–1.3 with common salt; granulated sugar 0.08-0.12; bulb onion 1.0-2.0; garlic 0.8-1.2 citric acid 0.08-0.12; ground red pepper 0.08-0.12, cardamom or nutmeg 0.08-0.12.

The resulting mass is syringe in a sausage casing and subjected to heat treatment.

The resulting product has a pale orange color in the cut and a certain pattern due to the pieces of white and yellow color of the pre-coagulated and crushed egg.

In order to increase the nutritional value of the egg product, in addition to reducing the proportion of pre-heat-treated eggs, tomato paste and wheat flour were added to 2.0-3.0% and 2.5-3.5%, respectively. Herbal ingredients have a positive effect on the vitamin and mineral composition of the egg product, enriching it with vital elements such as vitamins C, Bd (folacin), mineral elements K, Md, Fe, Zn, which take part in the body's metabolic processes.

The content of vitamin Bd (folacin), K, Md, Fe, Zn in the proposed embodiment, compared with the prototype, increases by 34.2; 31.2, 26.9, 15.5; 16.4%, and vitamin C 9 times.

In addition, the presence of these components improves the organoleptic characteristics of the product: tomato paste gives color and a pleasant sour taste, flour increases the water-holding capacity of the mass, thereby improving the structure of the finished product.

Grinding and mixing on the cutter of the whole raw material, including thermocoagulative eggs, results in

pasty viscous mass. The egg product obtained in this way, after heat treatment, does not have a pronounced pattern in the section; in addition, it deteriorates and

other organoleptic characteristics: the consistency becomes a crumbly, dryish taste. Therefore, in the proposed solution for improving the organoleptics, cutter portions of egg raw materials and additives

0 is carried out before mixing with boiled

by the eggs. Then boiled eggs, chopped

up to the size of pieces 2-4 mm, mix

obtained after mass cutting.

An increase in the ratio between the pre-heat-treated and liquid feedstock over 1: 2 leads to a decrease in the nutritional value, deterioration of the structure of the finished product, it becomes crumbly, the particles are poorly interconnected. TO

0 the same effect leads to an increase in the size of pieces of boiled eggs over 4 mm. By reducing this ratio to less than 1: 3.3, the viscosity of the raw material decreases, resulting in subsequent

5 technological steps, separation of components and deterioration of the organoleptic characteristics of the finished product are observed. Crushing pre-boiled egg to size less than

0 2 mm does not give a picture on the cut.

Incomplete coagulation of the proteins of the eggs results in the production of insufficiently dense particles after grinding, which are deformed during subsequent operations, as a result of which the organoleptic characteristics of the product deteriorate.

The advantage of this method is the possibility of using commercially available sausage production equipment for its implementation.

According to the proposed method, it is recommended to manufacture the egg product of the following formulation. (see table 3.)

EXAMPLE 1 To prepare a pre-heat-treated raw egg, the eggshells are cooked until complete coagulation of the proteins is achieved, the shells are cleaned and crushed on the top to pieces of 2 mm. Shredded boiled

0 eggs are 23.4% (i.e., the ratio of boiled raw materials to raw 1: 3.3).

The remaining components of the raw material (salt, sugar, onions, garlic, citric acid, red pepper

5 ground, cardamom or nutmeg) together with the remaining pre-filtered egg mass paste in the amount of 3.0%, flour in the amount of 3.5% is ground in the cutter for 10 minutes. Next, the prepared boiled and raw materials are mixed for 5 minutes, placed in a sausage casing, tied ends, subjected to heat treatment until the temperature inside the product reaches 86 ° C.

The nutritional value of the resulting product: protein efficiency ratio of 4.9; net protein utilization is 80.62%.

The finished product in the incision has a pale orange color interspersed with pieces of white and yellow due to the precoagulated egg.

The presence in the formulation of flour improves the structure of the finished product, and tomato paste - its color and taste.

EXAMPLE 2 For preparing a product according to a recipe, 2 eggs in a shell are cooked until the proteins are completely coagulated, cleaned from the shell and crushed on the top to a particle size of 3 mm. Crushed boiled egg takes 28.4% (i.e. the ratio between boiled and liquid raw materials is 1: 2.5). Tomato paste is added 2.5%, flour 3.0. The remaining components in accordance with the recipe 1. Subsequent technological operations are similar to example 1. Prepared boiled and raw materials are mixed for b min.

The heat treatment is carried out until the inside temperature reaches 88 ° C.

The protein efficiency ratio in the resulting product is 5.08, the net use of protein is 82.04%.

The resulting product has a delicate texture, a pale orange color with white and yellow specks of boiled egg pieces.

Froze To obtain the product according to the recipe, 3 eggs in the shell are cooked until the proteins are completely coagulated, cleaned from the shell and crushed on the top to pieces of 4 mm. For the formulation, 33.4% of boiled minced egg is taken (i.e. the ratio between boiled and liquid raw materials is 1: 2). Tomato paste added 2.0%, flour 2.5%. The remaining components in accordance with the recipe. Subsequent operations are similar to example 1. Prepared boiled and raw materials are mixed for 7 minutes. The heat treatment is carried out until the temperature inside the product reaches 90 ° C.

The resulting product had the following nutritional value: protein efficacy ratio of 4.85, net protein utilization of 78.90%.

In the section, the product had a pale orange color interspersed with white and yellow pieces.

EXAMPLE 4 To prepare the product, the raw eggs in the shell are boiled until the proteins are partially coagulated, the shells are cleaned and crushed to a particle size of 1

5 mm, chopped boiled eggs takes 18% (which is 1: 4.5 ratio of boiled and liquid raw materials). Tomato paste is added in the amount of 1%, flour 1.5%. Spices and spices according to example

0 1, the remaining technological operations are also similar to example 1.

The protein efficiency ratio of the finished product is 4.70. net protein utilization is 75.2%.

5 Because of the greasy consistency of a boiled egg, after grinding, particles of a certain size are not obtained, most of them are smeared, stick together among themselves, As a result, the finished product does not

0 is obtained by separate particles of white and yellow, i.e. no drawing is obtained. Adding tomato paste in the amount of 1% does not provide the desired pale orange color, the finished product has a light5 yellow color, against which the particles of a pre-coagulated egg are not very noticeable. Reducing the flour content to 1.5% impairs the structure of the finished product, it becomes less dense.

0 The low content of tomato paste and flour affects the reduction of the nutritional value of the product. In addition, by reducing the amount of pre-welded raw material, the viscosity of the whole mass decreases, this

5 leads to an uneven distribution of boiled egg particles along the sausages: particles containing more protein are deposited, and more yolk rises. EXAMPLE 5 For the preparation of the product, raw eggs in the shell (based on a 1: 1.5 ratio of coagulated and liquid raw materials) are cooked until the proteins contained in the egg are completely coagulated and ground to a particle size of 6 mm. Tomato paste is added in the amount of

5 5%, flour 6%. Spices and spices in accordance with example 1. The rest of the technological operations are similar to example 1.

The protein efficiency ratio in the finished product is 4.62, net use

0 protein 74.1%. The resulting product has a crumbly structure due to poor coupling of the particles with each other, while a large amount of flour leads to a strong compaction of the structure. A large amount of tomato paste gives the product an unpleasant sour taste.

Claims (1)

The invention The method of obtaining the egg product, involving the heat treatment of parts raw material, mixing with the rest of the raw material — raw mass and components according to the recipe with the introduction of spices, salt, cutting, stuffing into the casing and subsequent heat treatment, characterized in that, in order to increase the nutritional value of the finished product, as part of the raw material undergoing heat treatment, use eggs in the shell, after heat treatment the eggs are cleaned from the shell and crushed to a particle size of 2-4 mm, the raw egg mass is subjected to cutting, and during the cutting process, additionally tons of wheat flour and tomato paste, and mixing the heat-treated and raw masses is carried out after cutting at a ratio of 1.0: 2.0-3.3, and the flour and tomato paste are taken in an amount of 2.5-3.5% and 2, respectively. -3% to the total mass of raw materials. Table 1 table 2 Table 3