CN102178265B - Method for processing egg gel type product - Google Patents
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- CN102178265B CN102178265B CN2011100907458A CN201110090745A CN102178265B CN 102178265 B CN102178265 B CN 102178265B CN 2011100907458 A CN2011100907458 A CN 2011100907458A CN 201110090745 A CN201110090745 A CN 201110090745A CN 102178265 B CN102178265 B CN 102178265B
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Abstract
The invention discloses a method for processing an egg gel type product, belonging to the technical field of deep processing of eggs. The method mainly comprises the following steps of: mixing, cutting and blending 70-80% of whole egg cream, 5-10% of water and 10-20% of livestock and poultry meat in mass to obtain an emulsified liquid; and then, heating the emulsified liquid to obtain the egg gel type product. The egg gel type product prepared by the method has excellent taste and color and can also be taken as a leisure food for frying, hot pot, sausages and the like. Through the processing technology provided by the invention, the added value and the edible quality of eggs can be increased, the economic benefit of relevant enterprises can be increased, and the development of China's poultry egg industry can be quickened.
Description
Technical field
The invention belongs to field of food, relate to a kind of with egg egg pulp emulsification livestock and poultry meat and make the processing method of egg gel type product (egg tofu, bowel lavage etc.), be specifically related to egg and cut the comprehensive processing and utilization technology that emulsifying animal fat and animal muscle make processing technology, especially egg liquid and animal tallow and the animal muscle of stable emulsion of mixing.
Background technology
At present, the domestic overwhelming majority that is consumed in of egg is bright egg, and main converted products also only is salty egg, pot-stewed chicken egg etc.The product that these are processed into exists the shortcoming that kind is single, can not satisfy the consumer spending diversified demand.And egg itself has good emulsification and gel characteristic, and in the modern production to the processing technology of utilizing the egg functional characteristic seldom and product quality uneven.Therefore, the present invention explores with egg emulsification pork, chicken or beef and makes the egg gel type product processing method, will enrich on the one hand the kind of egg product, also will excavate on the other hand the potential value of egg product, processing improves to egg products to utilize modern science and technology, widen the frontier of egg product, improve its tax value added, make it have more the market competitiveness.
Summary of the invention
The object of the invention is to, too much for present China egg output, the problem that egg converted products kind is single, the processing stage of egg is not high is utilized the emulsification of egg and gel characteristic and is proposed a kind of new egg emulsification gel deep working method.
The technical solution adopted for the present invention to solve the technical problems is: the livestock and poultry animal raw materials such as pork, beef or chicken are processed, obtain corresponding meat gruel or meat cubelets, cut the foaming of strict control egg liquid in the process of mixing, and consider the factors such as rotating speed, time and temperature to the impact of egg emulsifiability, finally determine to cut optimum speed, time and the temperature of mixing, obtain corresponding egg gel type product finally by heating.
A kind of processing method of egg gel type product, this processing method are mainly take egg pulp 70%～80%, water 5%～10%, livestock and poultry meat 10%～20% (mass percent) as raw material; Wherein, the girth of a garment mass ratio of livestock and poultry meat is 1: 4～2: 1, prepares egg gel type product by following steps:
Livestock and poultry meat is prepared into meat gruel; Egg pulp is cut under 500～1000r/min rotating speed and is mixed 1～2min; Meat gruel is added in the egg pulp of mixing, mix to cut under 2500～3500r/min rotating speed and mix, control is cut and is mixed temperature below 18 ℃, cuts and mixes 10～20min, obtains emulsion; Then emulsion is put into mould and heated 35～45min 80 ℃～90 ℃ water-baths and form gel (preferred heat time heating time 40min), make egg meat gruel gel products;
Perhaps only lean meat is made fourth; Egg pulp is cut under 500～1000r/min rotating speed and is mixed 1～2min; First fat meat is added in the egg pulp that mixes, mix to cut under 2500～3500r/min rotating speed and mix, control is cut and is mixed temperature below 25 ℃, cut and mix 10～20min, obtain emulsion, the lean meat fourth is joined in the emulsion, under 500～1000r/min rotating speed, cut and mix 2～3min; Then mixed liquor is put into mould and heated 35～45min 80 ℃～90 ℃ water-baths and form gel (preferred heat time heating time 40min), make egg meat cubelets gel products.
Taking livestock and poultry meat girth of a garment mass ratio when making egg meat gruel gel-like product is 1: 4～1: 1, and preferred girth of a garment mass ratio is 1: 2～1: 1.
The girth of a garment mass ratio of taking livestock and poultry meat when making egg meat cubelets gel products is 1: 2～2: 1, and preferred girth of a garment mass ratio is 1: 2～1: 1.The size of meat cubelets is preferably 3～7mm * 3～7mm * 3～7mm.
Livestock and poultry meat described in the processing method of the present invention is preferably pork, beef or the chicken that removes epidermis and connective tissue or it is arbitrarily than mixing.Described chicken most preferably is lean chicken.Cutting when mixing, can control minced pork or Hen Surimi and mix temperature below 14 ℃ with cutting mixing of egg pulp, preferred 0～14 ℃, cutting of beef gruel mixed temperature preferably at 0～18 ℃.When preparation egg meat cubelets gel products, cutting of fat meat mixed temperature preferably at 0～25 ℃.
When processing egg meat gruel gel products or egg meat cubelets gel products, also can add the flavoring that accounts for raw material gross weight 3～7% in the egg pulp of mixing.Described flavoring can be vegetable juice or vegetable stuffing (carrot, celery, mushroom, auricularia auriculajudae, tomato, corn etc.) and flavouring commonly used, the various tastes such as furnishing perfume (or spice) is peppery, spiced, milk, mashed garlic are developed egg gel type product of a great variety, that taste is different.
The present invention determines at specific rotating speed by great many of experiments and cuts and mix under the time conditions, utilize the emulsification property of egg, so that animal tallow and animal muscle (egg meat gruel gel-like) or animal tallow emulsification (egg meat cubelets gel-like) occur fully emulsified in egg liquid, obtain the emulsion of the livestock and poultry meat such as egg-pork, beef or chicken of stable in properties, again emulsion is carried out heat treated, namely obtain the egg gel type product of excellent performance.
Fully emulsification of animal tallow has appearred in this processing method in heuristic process, add at emulsion that lipochondrion can appear in thermosetting gel cooling rear surface and emulsification excessively causes the problems such as egg gel generation layering, constantly grope through the inventor, mix repeatedly adjusting and the control of emulsifying temperature of rotating speed and emulsification times by cutting, optimization processing technology finally obtains the egg gel type product of stable in properties.Add the problem of quality proportioning about fat, through the mouthfeel of lean to fat ratio and the comparison of hardness, find that fatty addition can affect the mouthfeel of gel too much, can produce bad greasy feeling, gel hardness is excessive; Fat adds very little can be so that the water outlet that the hardness of egg gel is crossed after low and the boiling be more, therefore comprehensively determines that relatively the proportioning of girth of a garment quality is 1: 4～2: 1, and optimum ratio is 1: 2～1: 1.
By measuring the quality of egg gellike goods gel strength, elasticity, water-retaining property evaluation egg gellike goods.The assay method of gel strength is to get contour cylindrical gel with the spheric probe P/0.5s mensuration gel strength of the matter structure instrument TA-XT2i of Britain Stable Micro Systes company, represents with N.mm; The P/50 probe is measured elasticity, uses for the second time compression and the aspect ratio value representation that compresses for the first time; Be centrifugal 10min under the condition of 5000g/min at rotating speed with gel, record water-retaining property, represent with %.
Found that: the gel strength of egg gellike series products of the present invention can reach 165 ± 2.7～190 ± 3.2N.mm, elasticity 0.78 ± 0.05～0.85 ± 0.03, water-retaining property 91.5 ± 0.6%～97.5 ± 0.4%.The mouthfeel of these type of gel-like goods has the elasticity of egg, the fragrance of meat, adds simultaneously delicate flavour and color and luster that various Juices can also present fruits and vegetables, is a gellike performance, mouthfeel, all good new products of color and luster.
Beneficial effect of the present invention compared with the prior art:
(1) egg gel type product for preparing of technique of the present invention and traditional pure beef, chicken or pork sausages are compared, its gel strength has improved 20%～30%, elasticity improves 5%～10%, water-retaining property has improved 20%～25%, mouthfeel, color and luster is all good, also can be used as fried, chafing dish, the leisure food such as bowel lavage eat, fill up the domestic egg emulsification property of utilizing, emulsifying animal fat and animal muscle obtain the blank of egg gel process technology, solve present domestic egg output relative surplus, egg converted products kind is few, the problems such as processing stage is low are conducive to the development of China's egg product deep processing.
(2) utilize this technique can also add different flavorings, make corresponding emulsion, then add the product that the thermosetting gel obtains various tastes, improved kind and the nutritive value of egg deep processed product.
(3) potential value of excavation egg, the deep processing and utilization rate of raising egg is so that the utilization of resources obtains reasonably optimizing.
The specific embodiment
Below further set forth by specific embodiment:
Embodiment 1
0.01～0.05), girth of a garment mass ratio is that 1: 4 pork accounts for 20% batching: egg pulp accounts for 70%, water accounts for 5%, the flavoring (vegetable juice: salt: monosodium glutamate: pepper powder: sugar: natrium nitrosum mass ratio: 3～3.5: 0.5～1: 0.1～0.2: 0.1～0.2: 0.25～0.5: that accounts for 5%;
Processing method:
1) preparation of meat gruel: take pork as raw material, remove epidermis and connective tissue, with cutmixer raw meat is made meat gruel.
2) egg preliminary treatment: get egg pulp and put into cutmixer, under the 1000r/min rotating speed, cut and mix 1～2min.
3) processing of egg meat gruel gel-like: meat gruel and flavoring are added in corresponding ratio in the egg pulp of mixing, mix to cut under the 3000r/min rotating speed and mix, the mixing of control pork is cut and is mixed temperature at 0～14 ℃, cuts and mixes 10min, obtains emulsion; Then emulsion is put into corresponding mould and formed gel at 80 ℃～90 ℃ water-bath heating 35min, make egg meat gruel gel-like product.
Embodiment 2
0.01～0.05), girth of a garment mass ratio is that 1: 2 pork accounts for 10% batching: egg pulp accounts for 80%, water accounts for 5%, the flavoring (vegetable stuffing: salt: monosodium glutamate: pepper powder: sugar: natrium nitrosum mass ratio: 3～3.5: 0.5～1: 0.1～0.2: 0.1～0.2: 0.25～0.5: that accounts for 5%;
Processing method:
1) preparation of meat cubelets: take pork as raw material, remove epidermis and connective tissue, with dicer lean meat is prepared into the meat cubelets that size is 5mm * 5mm * 5mm.
2) egg preliminary treatment: get egg pulp and put into cutmixer, under 1000r/min, mix to cut and mix 1～2min.
3) processing of egg meat cubelets gel-like: first fat meat is added in the egg pulp that mixes, mix to cut under the 3000r/min rotating speed and mix, control is cut and is mixed temperature at 0～25 ℃, cuts and mixes 20min, obtains emulsion; Then pork lean meat fourth and flavoring are joined in the emulsion, under the 1000r/min rotating speed, cut and mix 2～3min; Then mixed liquor is put into corresponding mould and formed gel at 80 ℃～90 ℃ water-bath heating 35min, make egg meat cubelets gel-like product.
Embodiment 3
Batching: egg pulp accounts for 80%, water accounts for 10%, pork and lean chicken (mass ratio 2: 1) account for 10%, and girth of a garment mass ratio is 1: 2.
Processing method:
1) preparation of meat gruel: take pork and lean chicken as raw material, remove epidermis and connective tissue, with cutmixer raw meat is prepared into meat gruel.
2) egg preliminary treatment: get egg pulp and put into cutmixer, under the 1000r/min rotating speed, cut and mix 1～2min.
3) processing of egg meat gruel gel-like: meat gruel is added in the egg pulp of mixing, mix to cut under the 3000r/min rotating speed and mix, control pork and cutting of lean chicken are mixed temperature at 0～14 ℃, cut and mix 20min, obtain emulsion; Then emulsion is put into corresponding mould and formed gel at 80 ℃～90 ℃ water-bath heating 45min, make egg meat gruel gel-like product.
Embodiment 4
Batching: egg pulp accounts for 70%, water accounts for 10%, pork and lean chicken account for 20%, and girth of a garment mass ratio is 1: 3.
Processing method:
1) preparation of meat cubelets: take pork and lean chicken as raw material, remove epidermis and connective tissue, with dicer lean meat is prepared into the meat cubelets that size is 5mm * 5mm * 5mm.
2) egg preliminary treatment: get egg pulp and put into cutmixer, under 500r/min, mix to cut and mix 2min.
3) processing of egg meat cubelets gel-like: first fat meat is added in the egg pulp that mixes, mix to cut under the 2500r/min rotating speed and mix, control is cut and is mixed temperature below 25 ℃, cuts and mixes 20min, obtains emulsion; Then pork and chicken lean meat fourth and flavoring are joined in the emulsion, under the 500r/min rotating speed, cut and mix 3min; Then mixed liquor is put into corresponding mould and formed gel at 80 ℃～90 ℃ water-bath heating 45min, make egg meat cubelets gel-like product.
Embodiment 5
Batching: egg pulp accounts for 80%, water accounts for 10%, 1: 1 pork of lean to fat ratio, 1: 1 beef of lean to fat ratio and lean chicken (pork, beef and lean chicken mass ratio 1: 1: 1) account for 10%, and total girth of a garment mass ratio is 1: 2.
Processing method:
1) preparation of meat gruel: take pork and lean chicken as raw material, remove epidermis and connective tissue, with cutmixer raw meat is prepared into meat gruel.
2) egg preliminary treatment: get egg pulp and put into cutmixer, under the 500r/min rotating speed, cut and mix 2min.
3) processing of egg meat gruel gel-like: meat gruel is added in the egg pulp of mixing, mix to cut under the 3500r/min rotating speed and mix, control pork and cutting of lean chicken are mixed temperature at 0～14 ℃, and cutting of beef mixed temperature at 0～18 ℃, cuts and mixes 10min, obtains emulsion; Then emulsion is put into corresponding mould and formed gel at 80 ℃～90 ℃ water-bath heating 40min, make egg meat gruel gel-like product.
Embodiment 6
Batching: egg pulp accounts for 70%, water accounts for 10%, pig fat meat, ox fat meat and lean chicken (mass ratio: 1: 1: 1) account for 20%, and girth of a garment mass ratio is 2: 1.
Processing method:
1) preparation of meat cubelets: take pork, beef and lean chicken as raw material, remove epidermis and connective tissue, with dicer lean meat is prepared into the meat cubelets that size is 5mm * 5mm * 5mm.
2) egg preliminary treatment: get egg pulp and put into cutmixer, under 1000r/min, mix to cut and mix 1～2min.
3) processing of egg meat cubelets gel-like: first fat meat is added in the egg pulp that mixes, mix to cut under the 3000r/min rotating speed and mix, control is cut and is mixed temperature below 25 ℃, cuts and mixes 10min, obtains emulsion; Then pork, beef and chicken lean meat fourth and flavoring are joined in the emulsion, under the 1000r/min rotating speed, cut and mix 2～3min; Then mixed liquor is put into corresponding mould and formed gel at 80 ℃～90 ℃ water-bath heating 40min, make egg meat cubelets gel-like product.
Embodiment 7
0.01～0.05 (mass ratio)), 1: 2 pork of lean to fat ratio and thin cattle meat account for 20% batching: egg pulp accounts for 70%, water accounts for 5%, flavoring accounts for 5% (vegetable juice: salt: monosodium glutamate: pepper powder: sugar: natrium nitrosum=3～3.5: 0.5～1: 0.1～0.2: 0.1～0.2: 0.25～0.5:, the mass ratio of pork and thin cattle meat is 3: 2;
Processing method:
1) preparation of meat gruel: take pork and beef as raw material, remove epidermis and connective tissue, with cutmixer raw meat is prepared into meat gruel.
2) egg preliminary treatment: get egg pulp and put into cutmixer, under the 1000r/min rotating speed, cut and mix 1～2min.
3) processing of egg meat gruel gel-like: add meat gruel and flavoring in the egg pulp of mixing in corresponding ratio, mix to cut under the 3000r/min rotating speed and mix, cutting of pork of control mixed temperature at 0～14 ℃, and cutting of beef mixed temperature at 0～18 ℃, cut and mix 20min, obtain emulsion; Then emulsion is put into corresponding mould and formed gel at 80 ℃～90 ℃ water-bath heating 40min, make egg meat gruel gel-like product.
Embodiment 8
0.01～0.05 (mass ratio)), 1: 1 pork of lean to fat ratio and 1: 1 beef of lean to fat ratio accounts for 10% batching: egg pulp accounts for 80%, water accounts for 5%, the flavoring (vegetable stuffing: salt: monosodium glutamate: pepper powder: sugar: natrium nitrosum=3～3.5: 0.5～1: 0.1～0.2: 0.1～0.2: 0.25～0.5: that accounts for 5%;
Processing method:
1) preparation of meat cubelets: take pork and beef as raw material, remove epidermis and connective tissue, with dicer lean meat is prepared into the meat cubelets that size is 5mm * 5mm * 5mm.
2) egg preliminary treatment: get egg pulp and put into cutmixer, under 1000r/min, mix to cut and mix 1～2min.
3) processing of egg meat cubelets gel-like: first fat meat is added in the egg pulp that mixes, mix to cut under the 3000r/min rotating speed and mix, control is cut and is mixed temperature below 25 ℃, cuts and mixes 10min, obtains emulsion; Then pork and beef lean meat fourth and flavoring are joined in the emulsion, under the 1000r/min rotating speed, cut and mix 2～3min; Then mixed liquor is put into corresponding mould and formed gel at 80 ℃～90 ℃ water-bath heating 40min, make egg meat cubelets gel-like product.
Embodiment 9
0.01～0.05 (mass ratio)), girth of a garment mass ratio is that 1: 1 beef accounts for 10% batching: egg pulp accounts for 75%, water accounts for 10%, the flavoring (vegetable stuffing: salt: monosodium glutamate: pepper powder: sugar: natrium nitrosum=3～3.5: 0.5～1: 0.1～0.2: 0.1～0.2: 0.25～0.5: that accounts for 5%;
Processing method:
1) preparation of meat gruel: take beef as raw material, remove epidermis and connective tissue, with cutmixer raw meat is prepared into meat gruel.
2) egg preliminary treatment: get egg pulp and put into cutmixer, under the 1000r/min rotating speed, cut and mix 1～2min.
3) processing of egg meat gruel gel-like: meat gruel and flavoring are added in corresponding ratio in the egg pulp of mixing, mix to cut under the 3000r/min rotating speed and mix, cutting of beef of control mixed temperature at 0～18 ℃, cuts and mixes 10min, obtains emulsion; Then emulsion is put into corresponding mould and formed gel at 80 ℃～90 ℃ water-bath heating 40min, make egg meat gruel gel-like product.
Embodiment 10
0.01～0.05 (mass ratio)), beef accounts for 10% (girth of a garment mass ratio is 1: 1) batching: egg pulp accounts for 75%, water accounts for 10%, the flavoring (vegetable stuffing: salt: monosodium glutamate: pepper powder: sugar: natrium nitrosum=3～3.5: 0.5～1: 0.1～0.2: 0.1～0.2: 0.25～0.5: that accounts for 5%;
Processing method:
1) preparation of meat cubelets: take beef as raw material, remove epidermis and connective tissue, with dicer lean meat is prepared into the meat cubelets that size is 5mm * 5mm * 5mm.
2) egg preliminary treatment: get egg pulp and put into cutmixer, under 1000r/min, mix to cut and mix 1～2min.
3) processing of egg meat cubelets gel-like: first fat meat is added in the egg pulp that mixes, mix to cut under the 3000r/min rotating speed and mix, control is cut and is mixed temperature at 0～25 ℃, cuts and mixes 15min, obtains emulsion; Then beef lean meat fourth and flavoring are joined in the emulsion, under the 1000r/min rotating speed, cut and mix 2～3min; Then mixed liquor is put into corresponding mould and formed gel at 80 ℃～90 ℃ water-bath heating 40min, make egg meat cubelets gel-like product.
Measure by the following method egg gel type product gel strength, elasticity, water-retaining property.The assay method of gel strength is to get contour cylindrical gel with the spheric probe P/0.5s mensuration gel strength of the matter structure instrument TA-XT2i of Britain Stable Micro Systes company, represents with N.mm; The P/50 probe is measured elasticity, uses for the second time compression and the aspect ratio value representation that compresses for the first time; Be centrifugal 10min under the condition of 5000g/min at rotating speed with gel, record water-retaining property, represent with %.Can be found out by table 1 result, product gel strength of the present invention can reach 165 ± 2.7～190 ± 3.2N.mm, elasticity 0.78 ± 0.05～0.85 ± 0.03, water-retaining property 91.5 ± 0.6%～97.5 ± 0.4%.
Table 1 egg gel type product quality testing result
Claims (11)
1. the processing method of an egg gel type product is characterized in that this processing method is mainly take the egg pulp of mass percent as 70%～80%, 5%～10% water, 10%～20% livestock and poultry meat as raw material; Wherein, the girth of a garment mass ratio of livestock and poultry meat is 1:4～2:1, prepares egg gel type product by following steps:
Livestock and poultry meat is prepared into meat gruel; Egg pulp is cut under 500～1000r/min rotating speed and is mixed 1～2min; Meat gruel is added in the egg pulp of mixing, mix to cut under 2500～3500r/min rotating speed and mix, control is cut and is mixed temperature below 18 ℃, cuts and mixes 10～20min, obtains emulsion; Then emulsion is put into mould and heated 35～45min formation gel 80 ℃～90 ℃ water-baths, make egg meat gruel gel products;
Perhaps only lean meat is made fourth; Egg pulp is cut under 500～1000r/min rotating speed and is mixed 1～2min; First fat meat is added in the egg pulp that mixes, mix to cut under 2500～3500r/min rotating speed and mix, control is cut and is mixed temperature below 25 ℃, cut and mix 10～20min, obtain emulsion, again the lean meat fourth is joined in the emulsion, under 500～1000r/min rotating speed, cut and mix 2～3min; Then mixed liquor is put into mould and heated 35～45min formation gel 80 ℃～90 ℃ water-baths, make egg meat cubelets gel products.
2. the processing method of described a kind of egg gel type product according to claim 1, the girth of a garment mass ratio of taking livestock and poultry meat when it is characterized in that making egg meat gruel gel products is 1:4～1:1.
3. the processing method of described a kind of egg gel type product according to claim 2, the girth of a garment mass ratio of taking livestock and poultry meat when it is characterized in that making egg meat gruel gel products is 1:2～1:1.
4. the processing method of described a kind of egg gel type product according to claim 1, the girth of a garment mass ratio of taking livestock and poultry meat when it is characterized in that making egg meat cubelets gel products is 1:2～2:1.
5. the processing method of described a kind of egg gel type product according to claim 4, the girth of a garment mass ratio of taking livestock and poultry meat when it is characterized in that making egg meat cubelets gel products is 1:2～1:1.
6. the processing method of described a kind of egg gel type product according to claim 1, the size that it is characterized in that described meat cubelets is 3～7mm * 3～7mm * 3～7mm.
7. the processing method of egg gel type product according to claim 1 is characterized in that the livestock and poultry meat described in this processing method is pork, beef or chicken or its any mixing of removing epidermis and connective tissue.
8. the processing method of egg gel type product according to claim 7 is characterized in that controlling minced pork or Hen Surimi and mixes temperature below 14 ℃ with cutting mixing of egg pulp; Cutting of beef gruel mixed temperature at 0～18 ℃.
9. the processing method of egg gel type product according to claim 8 is characterized in that controlling minced pork or Hen Surimi and mixes temperature at 0～14 ℃ with cutting mixing of egg pulp.
10. the processing method of egg gel type product according to claim 1 is characterized in that cutting of fat meat mix temperature at 0～25 ℃.
11. the processing method of egg gel type product according to claim 1 is characterized in that when processing egg meat gruel gel products or egg meat cubelets gel products, also adds the flavoring that accounts for raw material gross weight 3～7% in the egg pulp of mixing.
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| CN103300409A (en) * | 2012-03-13 | 2013-09-18 | 浙江科技学院 | Method for preparing Japanese bean curd by salted duck egg white instead of fresh egg liquid |
| CN103330238A (en) * | 2013-07-17 | 2013-10-02 | 四川大学 | Nutrient grain, fruit-and-vegetable and poultry egg sausage and preparation method thereof |
| CN103704365B (en) * | 2013-12-24 | 2015-05-20 | 陈玉生 | Manufacturing method for casing bean curd |
| CN104489664A (en) * | 2014-12-10 | 2015-04-08 | 山东和利农业发展有限公司 | Shrimp meat-egg sausage and processing method thereof |
| CN108651882B (en) * | 2018-05-03 | 2022-04-01 | 北京农学院 | Method for producing egg skin by squeezing method |
| CN109393345A (en) * | 2018-12-14 | 2019-03-01 | 成都大学 | A kind of instant compound protein meat egg is dry and its processing method |
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| CN1520743A (en) * | 2003-02-12 | 2004-08-18 | 北京豆豆厨食品有限公司 | Chicken egg bean curd and method for making same |
| CN101243887A (en) * | 2008-03-11 | 2008-08-20 | 四川大学 | Method for preparing dried fowls egg |
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|---|---|---|---|---|
| CN1520743A (en) * | 2003-02-12 | 2004-08-18 | 北京豆豆厨食品有限公司 | Chicken egg bean curd and method for making same |
| CN101243887A (en) * | 2008-03-11 | 2008-08-20 | 四川大学 | Method for preparing dried fowls egg |
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| Title |
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| 张根生等.鸡蛋素食肠生产工艺的研究.《食品与机械》.2002,(第6期),第20至21页. * |
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