CN101461546B - Method for producing vacuum oil fried convenient egg - Google Patents
Method for producing vacuum oil fried convenient egg Download PDFInfo
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- CN101461546B CN101461546B CN200810007489XA CN200810007489A CN101461546B CN 101461546 B CN101461546 B CN 101461546B CN 200810007489X A CN200810007489X A CN 200810007489XA CN 200810007489 A CN200810007489 A CN 200810007489A CN 101461546 B CN101461546 B CN 101461546B
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Abstract
The invention discloses a manufacturing method for vacuum fried instant egg, which is characterized in comprising steps of: 1) making egg liquid, which is breaking fresh eggs, stirring uniformly for egg liquid making; 2) making egg crepe, which is heating the egg liquid for egg crepe making; 3) cutting, which is cutting the egg crepe into shapes of sheet and thread; 4) dewatering by vacuum oil frying; 5) cooling and packaging. The instant egg produced thereby not only avoids defect cause by high temperature frying or baking, but also has advantages of the vacuum fried instant egg such as short dewatering drying time, low oil content, short watering time, low nutrition loss, great mouth feeling, capability of being eaten as instant noodles, wide application scope, suitability for boiling, convenience for matching with other dishes, long preservation period, easiness for storage, transportation, and being eaten during combat readiness, disaster relief.
Description
Technical field
The present invention relates to the preparation method of the manufacturing technology of instant food, particularly vacuum oil fried convenient egg.
Background technology
Existing egg system prepared food food water content is more, is difficult for preserving, and especially egg system prepared food food still can not be as commercially available instant noodles, and rehydration is edible rapidly.This makes troubles to people's life.Truly can either directly eat again rehydration rapidly at present, brew 3～5 minutes ready-to-serve convenient eggs (fast food egg, instant egg) with boiling water, also not occur on the market as instant noodles.Existing instant food is instant noodles for example, need high temperature fried when it is made, and are prone to make the nutrition loss, are prone to produce the material of health risk.And for example commercially available food tradition jerky (jerky), generally all use traditional handicraft full wafer or monoblock meat baking dehydration to process.Generally be to be placed on the jerky blank on the baking basin, form through drying and dewatering, high temperature baking.But in the high-temperature baking step, need higher baking temperature (up to more than 240 ℃) just to accomplish and dehydrate and Titian, and high-temperature baking can cause the rapid deterioration of the grease of jerky itself.
Summary of the invention
One of the object of the invention is to provide a kind of fast food egg products convenient egg, is the novel foodstuff of a kind of not only nutrition but also instant edible, to enrich the market demand, satisfies people's living needs.Two of the object of the invention is to provide a kind of preparation method of vacuum oil fried convenient egg, and the convenient egg that this method is made can avoid traditional food to be processed in the shortcoming that high temperature is fried or the high-temperature baking aspect is brought.This method can make that the dewatering time of fried convenient egg is short, oil content is low, nutritive loss is few, and rehydration time is short, the good and local flavor of preservation of mouthfeel own.Brewing 3～5 minutes as instant noodles with boiling water is edible, and its applied range more adapts to and boils, and is convenient to the food and drink collocation, and long shelf-life is beneficial to storage, transportation, tourism, war preparedness, disaster relief use.
The objective of the invention is to realize by following technical scheme.The present invention is the preparation method of vacuum oil fried convenient egg, it is characterized in that may further comprise the steps:
1) system egg liquid is smashed (loosing) with some bright eggs, stirs, and becomes egg liquid;
2) system egg skin is processed the egg skin with the heating of egg liquid;
3) cut, be cut into sheet, thread to the egg skin.
4) vacuum frying dehydration;
5) cooling packing.
Explain as follows:
When step 1) system egg liquid stirs, also can in egg liquid, add the vegetable protein for preparing in advance and the mixed liquor of salt, make egg mix liquid.
Step 2) system egg skin is to be heated to 115 ℃～120 ℃ to the rotary drum of rotary drum egg skin machine earlier; Then the egg mixed liquor is put into hopper; Egg skin machine rotary drum is stained with about 1～2 millimeters thick with the egg mixed liquor, and rotating speed is 0.3～0.5 meter/minute, when rotary drum to change another to; The thermosetting of egg liquid becomes the egg skin, and scraper is scraped the egg skin and taken off and roll the egg skin.
Step 3) is inserted cutting machine with the egg skin of rolling, and unreels cut-out continuously, is cut into the width of setting, chops up to thread, cuts the thick sheet that is
Step 4) vacuum frying dehydration is carried out under 90～120 ℃ of negative pressure 0.05～0.90Mpa, oil temperature; 10～15 minutes fried time.
Carry out timely quantitative package after the step 5) cooling, do not receive air oxidation for guaranteeing convenient egg, avoid producing bad smell, adopt aluminum composite membrane (light tight packaging material) to carry out vacuum packaging, vacuum is negative 0.07～negative 0.08Mpa, inhales 5～7 seconds time of vacuum.Or the vacuum compression packing, vacuum is negative 0.09～negative 0.10Mpa, inhales 15～20 seconds time of vacuum
Raw material used among the present invention is: 98 parts in egg, 2 parts of salt; Or 80～85 parts in egg, 3～5 parts of soybean protein isolates, 10～13 parts in water, 2 parts of salt.
In the preparation method of vacuum oil fried convenient egg of the present invention, mainly be earlier bright egg in batches to be smashed (loosing), stir, become egg liquid; Again the egg skin is processed in the heating of egg liquid; After being cut into shape to the egg skin, adopt the fried mode of negative pressure, lower temperature to dehydrate, process convenient egg.Owing to be that low-temperature frying under negative pressure removes moisture; It is (higher like the nutrition loss late to remove difficult generation high temperature drawback fried or high-temperature baking; The material that the deterioration of the easy generation of grease oxidative rancidity and generation are detrimental to health etc.) outside; Also have the time of dehydrating weak point, product oil content low (generally being lower than 20%), rehydration time is short, nutritive loss is few, mouthfeel is good, local flavor is kept, the advantage of instant.
In sum, with the convenient egg that the inventive method is made, both avoided the drawback that high temperature is fried or the high-temperature baking method produces; The time that dehydrates that has vacuum oil fried convenient egg again is short, oil content is low, rehydration time is short, nutritive loss is few, and mouthfeel is good, as the instant noodles instant edible; Applied range; More adapt to and boil, be convenient to the food and drink collocation, long shelf-life is beneficial to the advantage of preserving transportation, war preparedness, the disaster relief.
The specific embodiment
Embodiment 1, with the inventive method egg easy to make, the steps include:
1) system egg liquid is smashed (loosing) with some bright eggs and is become egg liquid, in 98 parts of egg liquid, adds 2 parts of refined salt by weight, stirs;
2) system egg skin; The egg skin is processed in the heating of egg liquid; System egg skin process is to be heated to 118 ℃ to the rotary drum of rotary drum egg skin machine earlier; Then the egg mixed liquor is put into hopper; Egg skin machine rotary drum is stained with 2 millimeters thick with the egg mixed liquor, and rotating speed is 0.4 meter/minute, when rotary drum forward to another to; The thermosetting of egg liquid becomes the egg skin, and scraper is scraped the egg skin and taken off and roll the egg skin.
3) cut; Be cut into sheet to the egg skin.
4) vacuum frying dehydration; The vacuum frying dehydration is carried out under condition of negative pressure, and the vacuum of negative pressure is 0.06Mpa, and oily temperature is taked 120 ℃ scope.13 minutes fried time.The de-oiling of 1.5 fens kinds of warp then.
5) cooling packing.With cooling to below 50 ℃ after the de-oiling at goods, make finished product and make things convenient for meat, send to packing.Adopt aluminum composite membrane (light tight packaging material) and carry out vacuum packaging, vacuum is negative 0.07Mpa, inhales the 6 seconds time of vacuum.
Embodiment 2, and egg easy to make the steps include:
1) system egg liquid is smashed (loosing) with some bright eggs and is become egg liquid, in 98 parts of egg liquid, adds 2 parts of refined salt by weight, stirs;
2) system egg skin; The egg skin is processed in the heating of egg liquid; System egg skin process is to be heated to 120 ℃ to the rotary drum of rotary drum egg skin machine earlier; Then the egg mixed liquor is put into hopper; Egg skin machine rotary drum is stained with about 2 millimeters thick with the egg mixed liquor; Rotating speed is 0.3～0.5 meter/minute, becomes the egg skin when rotary drum forwards another to the thermosetting of egg liquid, and scraper is scraped the egg skin and taken off and roll the egg skin.
3) cut; Be cut into sheet to the egg skin.
4) vacuum frying dehydration; The vacuum frying dehydration is carried out under condition of negative pressure, the mixture after cutting is carried out vacuum frying take off.In the vacuum frying dehydration, oil temperature, negative pressure change, and the formed vacuum of negative pressure is progressively to increase, and oil temperature also progressively rises.When oily temperature rise to 91 ℃, vacuumize air pressure when being 0.05Mpa, begin friedly, vacuum progressively is increased to 0.07Mpa, oil temperature progressively rises to 115 ℃ of completion.Vacuum frying dehydration used the time 13 minutes.Carried out centrifugation de-oiling then 1.5 minutes.
5) cooling packing.With cooling to below 50 ℃ after the de-oiling at goods, make finished product and make things convenient for meat, send to packing.Adopt aluminum composite membrane (light tight packaging material) to carry out vacuum packaging, vacuum is negative 0.08Mpa, inhales the 7 seconds time of vacuum.
Embodiment 3, make the composite instant egg.
1) system egg liquid is broken into egg liquid with some bright eggs, and weight batching is 82 parts of egg liquid, and 4 parts of soybean protein isolates are purified waste water 12 parts, and salt stirs for 2 parts;
2) system egg skin; The egg skin is processed in the heating of egg liquid; System egg skin process is to be heated to 120 ℃ to the rotary drum of rotary drum egg skin machine earlier; Then the egg mixed liquor is put into hopper; Egg skin machine rotary drum is stained with about 1.5 millimeters thick with the egg mixed liquor, and rotating speed is 0.4 meter/minute, when rotary drum forward to another to; The thermosetting of egg liquid becomes the egg skin, and scraper is scraped the egg skin and taken off and roll the egg skin.
3) cut; Be cut into the egg skin thread.
4) vacuum frying dehydration; The vacuum frying dehydration is carried out under condition of negative pressure, and the vacuum of negative pressure is 0.08Mpa, and oily temperature is taked 120 ℃.12 minutes fried time.The de-oiling of 1.5 fens kinds of warp then.
5) cooling packing.With cooling to below 50 ℃ after the de-oiling at goods, make the finished product convenient egg, send to packing.Adopt aluminum composite membrane (light tight packaging material) to carry out vacuum packaging, vacuum is negative 0.08Mpa, inhales the 7 seconds time of vacuum.
Embodiment 4, make the composite instant egg,
1) system egg liquid is broken into egg liquid with some bright eggs, and weight batching is 80 parts of egg liquid, and 3 parts of soybean protein isolates are purified waste water 10 parts, and 2 parts of salt stir;
2) system egg skin; The egg skin is processed in the heating of egg liquid; System egg skin process is to be heated to 115 ℃ to the rotary drum of rotary drum egg skin machine earlier; Then the egg mixed liquor is put into hopper; Egg skin machine rotary drum is stained with 2 millimeters thick with the egg mixed liquor, and rotating speed is 0.5 meter/minute, when rotary drum forward to another to; The thermosetting of egg liquid becomes the egg skin, with scraper the egg skin is scraped and is taken off and roll the egg skin.
3) cut; Be cut into sheet to the egg skin.
4) vacuum frying dehydration; Vacuum frying dehydration is carried out under condition of negative pressure, when oily temperature rise to 115 ℃, when pressure is 0.07Mpa, begin friedly, and vacuum progressively is increased to 0.09Mpa, completion when oily temperature progressively rises to 120 ℃.Vacuum frying dehydration used the time 10 minutes.Carried out centrifugation de-oiling then 1.5 minutes.
5) cooling packing.With cooling to below 50 ℃ after the de-oiling at goods, make the finished product convenient egg, send to packing.Adopt aluminum composite membrane (light tight packaging material) to carry out vacuum packaging, vacuum is negative 0.08Mpa, inhales the 7 seconds time of vacuum.
Embodiment 5
Make the composite instant egg, the steps include:
1) system egg liquid is broken into egg liquid with some bright eggs, and the raw material egg is 85 parts in egg liquid, and 5 parts of soybean protein isolates are purified waste water 13 parts, and 2 parts of salt stir;
2) system egg skin; The egg skin is processed in the heating of egg liquid; System egg skin process is to be heated to 118 ℃ to the rotary drum of rotary drum egg skin machine earlier; Then the egg mixed liquor is put into hopper, egg skin machine rotary drum is stained with 2 millimeters thick with the egg mixed liquor, and rotating speed is 0.4 meter/minute; Become the egg skin when rotary drum forwards another to the thermosetting of egg liquid, scraper is scraped the egg skin and is taken off and roll the egg skin.
3) cut; Be cut into sheet to the egg skin.
4) vacuum frying dehydration; The vacuum frying dehydration is carried out under condition of negative pressure, is that 0.08Mpa, oily temperature are to carry out under 110 ℃ in negative pressure, and the fried time is 13 minutes; The de-oiling of 1.5 fens kinds of warp then.
5) cooling packing.With cooling to below 50 ℃ after the de-oiling at goods, make the finished product convenient egg, send to packing.Adopt aluminum composite membrane (light tight packaging material) to carry out vacuum packaging, vacuum is negative 0.08Mpa, inhales the 7 seconds time of vacuum.
Embodiment 6, make the composite instant egg
Make the composite instant egg, the steps include:
1) system egg liquid is broken into egg liquid with some bright eggs, and the raw material egg is 85 parts in egg liquid, and 5 parts of peanut proteins are purified waste water 13 parts, and 2 parts of salt stir;
2) system egg skin; The egg skin is processed in the heating of egg liquid; System egg skin process is to be heated to 120 ℃ to the rotary drum of rotary drum egg skin machine earlier; Then the egg mixed liquor is put into hopper; Egg skin machine rotary drum is stained with 1 millimeters thick with the egg mixed liquor, and rotating speed is 0.5 meter/minute, when rotary drum forward to another to the time; The thermosetting of egg liquid becomes the egg skin, and scraper is scraped the egg skin and taken off and roll the egg skin.
3) cut; Be cut into sheet to the egg skin.
4) vacuum frying dehydration; The vacuum frying dehydration is carried out under condition of negative pressure, is that 0.07Mpa, oily temperature are to carry out under 100 ℃ in negative pressure, and the fried time is 15 minutes; The de-oiling of 1.5 fens kinds of warp then.
5) cooling packing.With cooling to below 50 ℃ after the de-oiling at goods, make the finished product convenient egg, send to packing.Employing vacuum compression packing, vacuum is negative 0.10Mpa, inhales the 20 seconds time of vacuum
Embodiment 7, make the composite instant egg.
Make the composite instant egg, the steps include:
1) system egg liquid is broken into egg liquid with some bright eggs, and the raw material egg is 85 parts in egg liquid, and 5 parts of peanut proteins are purified waste water 13 parts, and 2 parts of salt stir;
2) system egg skin; The egg skin is processed in the heating of egg liquid; System egg skin process is to be heated to 110 ℃ to the rotary drum of rotary drum egg skin machine earlier; Then the egg mixed liquor is put into hopper, egg skin machine rotary drum is stained with 2 millimeters thick with the egg mixed liquor, and rotating speed is 0.5 meter/minute; Become the egg skin when rotary drum forwards another to the thermosetting of egg liquid, scraper is scraped the egg skin and is taken off and roll the egg skin.
3) cut; Be cut into sheet to the egg skin.
4) vacuum frying dehydration; The vacuum frying dehydration is carried out under condition of negative pressure, and the mixture after cutting is carried out the vacuum frying dehydration, is that 0.08Mpa, oily temperature are to carry out under 120 ℃ in negative pressure, and the fried time is 10 minutes; The de-oiling of 1.5 fens kinds of warp then.
5) cooling packing with cooling to below 50 ℃ at goods after the de-oiling, makes finished product, sends to packing.Employing vacuum compression packing, vacuum is negative 0.09Mpa, inhales the 15 seconds time of vacuum
Effect:
The data of convenient egg goods of the present invention: rehydration time 3～5 minutes; Mouthfeel: exactly like after the rehydration and fry in shallow oil scrambled egg; Nutrient protein >=45%.
Claims (4)
1. the preparation method of vacuum oil fried convenient egg is characterized in that may further comprise the steps:
1) system egg liquid, with some bright egg beatens, stirring becomes egg liquid;
2) system egg skin is processed the egg skin with the heating of egg liquid;
3) cut, be cut into sheet, thread to the egg skin;
4) vacuum frying dehydration; Vacuum frying dehydration is carried out under 90～120 ℃ of negative pressure 0.05～0.90Mpa, oil temperature; 10～15 minutes fried time;
5) cooling packing.
2. the preparation method of vacuum oil fried convenient egg according to claim 1 is characterized in that: when step 1) system egg liquid stirs, also in egg liquid, add the vegetable protein for preparing in advance and the mixed liquor of salt, make egg mix liquid.
3. the preparation method of vacuum oil fried convenient egg according to claim 1; It is characterized in that: step 2) system egg skin is to be heated to 115 ℃～120 ℃ to the rotary drum of rotary drum egg skin machine earlier; Then the egg mixed liquor is put into hopper; Egg skin machine rotary drum is stained with 1.5～2 millimeters thick with the egg mixed liquor, and rotating speed is 0.3～0.5 meter/minute; When rotary drum to change another to, the thermosetting of egg liquid becomes the egg skin, with scraper the egg skin is scraped and is taken off, and roll the egg skin.
4. the preparation method of vacuum oil fried convenient egg according to claim 1, it is characterized in that: its raw material is: 98 parts in egg, 2 parts of salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810007489XA CN101461546B (en) | 2008-03-12 | 2008-03-12 | Method for producing vacuum oil fried convenient egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810007489XA CN101461546B (en) | 2008-03-12 | 2008-03-12 | Method for producing vacuum oil fried convenient egg |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101461546A CN101461546A (en) | 2009-06-24 |
| CN101461546B true CN101461546B (en) | 2012-07-18 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810007489XA Expired - Fee Related CN101461546B (en) | 2008-03-12 | 2008-03-12 | Method for producing vacuum oil fried convenient egg |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614738A (en) * | 2015-12-22 | 2016-06-01 | 华中农业大学 | Preparation method of fried and marinated dried egg |
| CN111449220A (en) * | 2020-05-21 | 2020-07-28 | 安徽荣达食品有限公司 | Egg slice and production process thereof |
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Granted publication date: 20120718 Termination date: 20130312 |