TWI687166B - Making method of pure egg noodles - Google Patents

Abstract

A method for making pure egg noodles is to collect liquid protein in a container and heat it in a water-proof manner such as cooking, so that the liquid protein is solidified to form a solid protein, and then the solid protein is cut into a sheet through a slicing device. Then, the solid protein is cut into strips through all the equipment, and finally the cut solid protein is put into water to be separated. In this way, the production of pure egg noodles is completed, thereby processing egg agricultural products into pure egg noodles, which is not only convenient It is exported and has the characteristics of easy preservation. In addition, pure egg noodles are suitable for gluten allergy, protein in need or ketogenic diets, etc., and can also be used as a choice for meals in medical institutions, and have many advantages. .

Description

Making method of pure egg noodles

The invention relates to a method for making noodles, in particular to a method for making pure egg noodles.

According to the press, most people's daily staple foods today use pasta as one of the main ingredients. The main ingredients for making pasta are wheat, barley, and rye. These cereals contain gluten, and research reports indicate that gluten It is the most common cause of severe allergic reactions, causing severe and repeated allergies to people who are allergic to gluten, and it is more likely to induce shock. Therefore, people who are allergic to gluten should not eat foods containing gluten.

In addition, many people diet in order to lose weight and eat only a small amount or a single food. These two weight loss methods are easy to affect health without the guidance of a professional dietitian, especially when protein intake is insufficient, it is more likely to cause the body's metabolic rate to decline. It makes weight loss more difficult, and protein is the most important substance in the human body and the basis of cells. It is mainly responsible for physiological functions. Therefore, in addition to reducing calorie intake during weight loss, it is also necessary to ingest through different foods. protein.

However, protein is the most important substance for people, so people with gluten allergies, weight loss or chemotherapy patients need to consume high protein fats, and also need to supplement daily protein intake through other foods, and eggs are usually needed by people And easy to obtain nutritional supplements, so that people with gluten allergies or weight loss can choose to supplement the required protein through eggs, and eggs belong to fresh agricultural and livestock products The products cannot be exported, and are not easy to preserve, causing marketing and eating problems. Therefore, after observing the above problems, the inventor of the present case improved the pasta and processed eggs to provide more types of food supply. Consumers choose to achieve the purpose of more practical value, and the invention is produced one by one.

The main purpose of the present invention is to provide a method for making pure egg noodles, which replaces the raw materials for making noodles through eggs, and after processing the eggs to make pure egg noodles, to improve the practical value of eggs.

In order to achieve the above purpose, the method for preparing pure egg noodles provided by the present invention includes the following steps: material preparation step: separating liquid protein from liquid egg yolk, and concentrating the liquid protein in a container; heating and solidifying step: Heat the container with liquid protein in water to make the liquid protein form solid protein; slice step: cut the solid protein in the horizontal direction first to make the solid protein into several pieces; cut the strip step: after slicing The solid protein is cut longitudinally, so that the solid protein is in the shape of several strips; separation step: the solid protein after cutting is separated to complete the production of pure egg noodles.

The method for manufacturing pure egg noodles provided by the present invention is to concentrate the liquid protein in the container and heat it to make the liquid protein solidify to form the solid protein, and then cut the solid protein into pieces through a slicing device Shape, then cut the solid protein into strips through all the equipment, and finally put it in water to separate the solid protein after cutting, that is, the production of pure egg noodles is completed, so that the shape of the pure egg noodles is similar to ordinary noodles in the world, but there is no flour The ingredients, by this, the pure egg noodles can be used by people with gluten allergy, weight loss, chemotherapy need protein intake or ketogenic diet It can be selected and eaten. In addition, it can be provided as a meal option in a medical institution. The pure egg noodles are processed foods of eggs. Therefore, they are natural ingredients, and only need to be heated to extend their shelf life without adding food. Grade preservative, so it is easy to preserve, and because it has been made into a processed product instead of raw agricultural and livestock products, there is no quarantine problem, so it can increase the opportunity for export and export. In addition, it can be used as a choice for medical hospitals.

10‧‧‧Slicing equipment

11‧‧‧Platform

12‧‧‧Cut horizontally

121‧‧‧Frame

122‧‧‧Cutting steel wire

13‧‧‧stop block

20‧‧‧Slitting equipment

21‧‧‧Base

22‧‧‧Bump

221‧‧‧platform

23‧‧‧Block

24‧‧‧Longitudinal cutting

241‧‧‧Frame

242‧‧‧Cutting steel wire

30‧‧‧Container

40‧‧‧ liquid protein

50‧‧‧solid protein

Figure 1 is a schematic diagram of the manufacturing process of the pure egg noodles of the present invention.

Figure 2 is a schematic diagram of the liquid protein of the present invention concentrated in a container.

Figure 3 is a schematic diagram of the slicing apparatus of the present invention.

Figure 4 is a schematic view of the use of the slicing device of the present invention.

Fig. 5 is a schematic diagram of the slitting device of the present invention.

Fig. 6 is a schematic view of the use of the slitting device of the present invention.

Figure 7 is a cross-sectional view of Figure 6 of the present invention.

Fig. 8 is a schematic diagram of the pure egg noodles of the present invention.

Please refer to FIG. 1, which is a schematic diagram of the production process of pure egg noodles of the present invention. It discloses a method for producing pure egg noodles. The production steps include: preparing materials: please refer to FIG. 2 The liquid protein is separated from the liquid egg yolk, the liquid protein 40 is taken out, and the liquid protein 40 is concentrated in a container 30, and the The container 30 is knocked to remove bubbles in the liquid protein 40. In this embodiment, the container 30 is a rectangular parallelepiped.

Heating and coagulation step: the liquid protein 40 is heated by steaming and boiling water heating. In this embodiment, the container 30 is placed in a hot water tank for heating (not shown), wherein the heat The water temperature is about 80 degrees Celsius to 80 degrees Celsius, and the container 30 is heated for a predetermined time, the predetermined time is about 2 to 5 minutes, the liquid protein 40 is gradually solidified by the temperature of the hot water, and the liquid protein 40 is During the heating process, it starts to thicken, and gradually loses its fluidity, so that the liquid protein 40 takes a coagulated state to form a solid protein 50, and then the solidified solid protein 50 can be taken out, and the solid protein 50 is cut into a rectangular body.

Slicing step: The solid protein 50 is first cut horizontally through a slicing device 10 to make the solid protein 50 into several pieces. Please refer to FIG. 3 and FIG. 4 again. In this embodiment, the slice The device 10 includes a platform 11 on which a horizontal cutting member 12 is slidably disposed. The horizontal cutting member 12 has a rectangular frame 121, and the frame 121 is provided with a plurality of cutting steel wires 122 laterally, and A stop block 13 is provided on one side of the platform 11, whereby the platform 11 of the slicing device 10 is used to place the solid protein 50 so that one side of the solid protein 50 is pressed against one of the stop blocks 13 On the side, the transverse cutting member 12 is then slid toward the stopper 13 to make the solid protein 50 cut laterally into a sheet shape.

Strip cutting step: The sliced solid protein 50 is then longitudinally cut through the strip device 20 to make the solid protein 50 in the shape of a strip. Please continue to refer to FIG. 5 to FIG. 7, in this embodiment, The strip cutting device 20 includes a base 21 on which a plurality of protrusions 22 are arranged, and the protrusions 22 are arranged at equal intervals, so that a top 221 of the protrusions 22 is formed with a platform 221, The base 21 is provided with a baffle 23 corresponding to one side of the protrusions 22, and the base 20 is provided with a longitudinal cutting member 24, the longitudinal cutting member 24 has a rectangular frame 241, the frame 241 is corresponding to the grooves between the protrusions 22 is provided with a plurality of cutting steel wires 242, thereby, The platform 221 on the bumps 22 is used to place the sliced solid protein 30, and then the longitudinal cutting member 24 is used to longitudinally cut the solid protein 50 from top to bottom, so that the solid protein 50 is in a strip shape.

Separation step: Put the cut solid protein 50 into water, and slowly separate the cut solid protein 50 by hand, so that the solid protein 50 forms separate strips, so that the production of pure egg noodles is completed. As shown in Figure 8.

It is worth mentioning that the temperature of the hot water is about 80 degrees Celsius to 90 degrees Celsius. Due to the variety of protein molecules, the denaturation temperature is different. When the liquid protein 40 is placed in the hot water temperature at 80 degrees Celsius for a period of time, the liquid protein 40 It will gradually thicken, and it will lose fluidity when it is above 90 degrees.

It is also worth mentioning that the pure egg noodles of the present invention have protein as the main ingredient, and there is no need to add grains such as wheat to make the pure egg noodles, so that the pure egg noodles can be used by people with gluten allergies, protein intake or ketogenic Eating people can choose and eat, and the pure egg noodles can be added to the egg white by adding the liquid of natural ingredients during the preparation, or the prepared pure egg noodles can be cooked and seasoned, or it can change according to the season. Adding fruits and vegetables or food supplements to mix and eat will further enhance the nutrition of the pure egg noodles.

Hereinbelow, the characteristics of the present invention and the achievable expected effects are stated as follows: The method for making pure egg noodles provided by the present invention is to heat the liquid protein 40 in the container 30 to heat the liquid protein 40 The solid protein 50 is formed in a solid state, and then cut into a strip shape through a slicing device 10 and all strip devices 20. Finally, the solid protein 50 after cutting is separated in water to complete the production of pure egg noodles, so that The shape of the pure egg noodles is similar to that of ordinary noodles in the market, but it has no flour ingredients. By this, the pure egg noodles can be used for gluten Those who are sensitive, lose weight, those who need protein intake for chemotherapy, or those who consume ketogenic diet can choose and eat. In addition, they can also provide a choice for meals in medical institutions, and the pure egg noodles are processed foods of eggs. Natural food ingredients can be stored for extended periods only by heating, without the need to add food-grade preservatives, so it is easy to store, and because it has been made into processed products instead of raw agricultural and livestock products, there is no quarantine problem, so export can be increased. In addition, it can also be used as a meal option in medical institutions.

In summary, the present invention has its excellent progress and practicality in similar products. At the same time, it has searched the technical information about this kind of structure at home and abroad, and the same structure has not been found in the literature. Therefore, The present invention already possesses the essentials of the invention patent, and the application is filed according to law.

However, the above is only one of the preferred and feasible embodiments of the present invention. Therefore, any equivalent structural changes that apply to the description of the present invention and the scope of patent application should be included in the patent scope of the present invention.

Claims (3)

A method for making pure egg noodles, including the following steps: material preparation step: separating liquid protein from liquid egg yolk and collecting the liquid protein in a container; heating and solidifying step: steaming and boiling the container containing liquid protein It is heated by water heating method, and the temperature is controlled at 80-90 degrees Celsius, so that the protein is heated to be solidified; the slicing step: it is sliced through a slicing device, the slicing device includes a platform, which is on the platform A horizontal cutting piece is provided on the slide, the horizontal cutting piece has a rectangular frame, the frame is provided with a plurality of cutting steel lines in the horizontal direction, and a stop block is provided on one side of the platform, by which the slicing equipment The platform is used for placing the solid protein, so that one side of the solid protein bears against one side of the stop block, and then slides the transverse cutting member in the direction of the stop block to make the solid protein cut laterally into pieces Shape; strip cutting step: it is to cut the strip through all strip equipment, the strip cutting equipment includes a base, the base is provided with a plurality of protrusions, the protrusions are arranged at equal intervals, and the protrusions The top of the block is formed with a platform for placing solid protein, and one side of the base is pivotally provided with a longitudinal cutting piece, the longitudinal cutting piece has a rectangular frame, and the frame is provided with a plurality of longitudinal cutting steel Line, whereby the platform on the bumps is used to place the solid protein after slicing, and then the longitudinal cutting piece is longitudinally cut from top to bottom to cut the solid protein, so that the solid protein is in the form of a strip; the separation step: cutting After the solid protein is separated, the production of pure egg noodles is completed. According to the method for manufacturing pure egg noodles according to item 1 of the patent application scope, in the preparation step, the container is in a rectangular parallelepiped shape. According to the method for producing pure egg noodles according to item 1 of the patent application scope, in the separation step, the cut protein is placed in water, and then the cut protein is separated.

Images