CN103462077B - A kind of manufacture method of freezing egg cake - Google Patents
A kind of manufacture method of freezing egg cake Download PDFInfo
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- CN103462077B CN103462077B CN201310412745.4A CN201310412745A CN103462077B CN 103462077 B CN103462077 B CN 103462077B CN 201310412745 A CN201310412745 A CN 201310412745A CN 103462077 B CN103462077 B CN 103462077B
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Abstract
Embodiment of the invention discloses that the manufacture method of a kind of freezing egg cake, relate to eggs processing technique field.Invent for the high-volume processing of the working (machining) efficiency of egg food, beneficially egg food can be improved.The manufacture method of this freezing egg cake, including: from egg, isolate protein liquid and egg yolk liquid；Protein liquid after separating and egg yolk liquid are added respectively adjuvant allotment；By the protein liquid after allotment together with egg yolk liquid split fill, after freezing, form freezing egg cake.The present invention is applicable to the processing of eggs.
Description
Technical field
The present invention relates to eggs processing technique field, particularly relate to the manufacture method of a kind of freezing egg cake.
Background technology
Existing employing egg is as in the egg food processing processed raw material, and it is that egg is now beaten existing use that egg raw material is taken the mode being usually taken.So, the time of egg food processing, the most necessarily some was wasted in the process beaten eggs, and thus have impact on the working (machining) efficiency of egg food, was unfavorable for the high-volume processing of egg food.
Summary of the invention
The technical problem to be solved is to provide the manufacture method of a kind of freezing egg cake, it is possible to increase the high-volume processing of the working (machining) efficiency of egg food, beneficially egg food.
For solving above-mentioned technical problem, the manufacture method embodiment of freezing egg cake of the present invention adopts the following technical scheme that
A kind of manufacture method of freezing egg cake, including:
Protein liquid and egg yolk liquid is isolated from egg；
Protein liquid after separating and egg yolk liquid are added respectively adjuvant allotment；
By the protein liquid after allotment together with egg yolk liquid split fill, after freezing, form freezing egg cake.
Preferably, described from egg, protein liquid is isolated and egg yolk liquid includes: from the Fresh Egg after over cleaning, sterilization and dried, isolate protein liquid and egg yolk liquid.
Preferably, after isolating protein liquid and egg yolk liquid from egg, add adjuvant allotment before also include: protein liquid and egg yolk liquid are carried out the step of pressure filtration and cooling.
Preferably, described to separate after protein liquid and egg yolk liquid add respectively adjuvant allotment include: in protein liquid and egg yolk liquid, be separately added into thickening agent, gellant, stabilizer, chelating agen, buffer agent and/or nertralizer allocate.
Preferably, described to separate after protein liquid and egg yolk liquid add respectively adjuvant allotment include:
Being stirred in allocation process, mixing speed is more than 300 revs/min；And/or
Protein liquid and egg yolk are filled into molding in model by allocation process respectively.
Preferably, further comprising the steps of: through pasteurization machine, the protein liquid after allotment is carried out sterilizing after the protein liquid after separating is added adjuvant allotment, sterilising temp is 55 degree ± 2 degree, sterilization time 4 points 30 seconds ± 10 seconds
Including step before egg yolk liquid after separating adds adjuvant allotment: egg yolk liquid carries out homogenizing process, homogenizing carries out sterilizing through pasteurization machine after processing, and sterilising temp is 64 degree ± 2 degree, sterilization time 4 points 30 seconds ± 10 seconds.
Preferably, before the protein liquid after allotment and egg yolk liquid are carried out split fill, also include protein liquid and egg yolk liquid are carried out the step of cooling process.
Preferably,, described by the protein liquid after allotment together with egg yolk liquid split fill, form freezing egg cake after freezing and include: first carry out quantitative filling protein liquid, quantitative filling egg yolk liquid in protein liquid after quantitative filling again, fill completes laggard row freezing and forms freezing egg cake；Preferably, fill completes the freezing freezing speed of laggard row for 5-50 mm of thickness per hour.
Preferably, complete to further comprise the steps of: after freezing egg cake surface sprinkling clothing on the rocks after laggard row freezing forms freezing egg cake in fill, carry out secondary freezing.
Preferably, the manufacture method of described freezing egg cake, also include the step that freezing egg cake is carried out metal detection.
Preferably, wherein the weight ratio of added adjuvant is 0.1% ± 0.03%.
The manufacture method of a kind of freezing egg cake that the embodiment of the present invention provides, it is possible to increase the high-volume processing of the working (machining) efficiency of egg food, beneficially egg food.
Accompanying drawing explanation
In order to be illustrated more clearly that the embodiment of the present invention or technical scheme of the prior art, the accompanying drawing used required in embodiment or description of the prior art will be briefly described below, apparently, accompanying drawing in describing below is only some embodiments of the present invention, for those of ordinary skill in the art, on the premise of not paying creative work, it is also possible to obtain other accompanying drawing according to these accompanying drawings.
Fig. 1 is the schematic flow sheet of the manufacture method embodiment of freezing egg cake of the present invention；
Fig. 2 is another embodiment schematic flow sheet of manufacture method of freezing egg cake of the present invention.
Detailed description of the invention
The manufacture method of freezing egg cake a kind of to the embodiment of the present invention is described in detail below in conjunction with the accompanying drawings.
It will be appreciated that described embodiment be only the present invention a part of embodiment rather than whole embodiments.Based on the embodiment in the present invention, all other embodiments that those of ordinary skill in the art are obtained under not making creative work premise, broadly fall into the scope of protection of the invention.
Referring to shown in Fig. 1, the embodiment of the present invention provides the manufacture method of a kind of freezing egg cake, including step:
S1, from egg, isolate protein liquid and egg yolk liquid；
S2, to separate after protein liquid and egg yolk liquid add respectively adjuvant allotment；Preferably, wherein the weight ratio of added adjuvant is 0.1% ± 0.03%.
S3, by the protein liquid after allotment together with egg yolk liquid split fill, form freezing egg cake after freezing.
The manufacture method of the freezing egg cake that the embodiment of the present invention provides, it is possible to increase the high-volume processing of the working (machining) efficiency of egg food, beneficially egg food.
In the manufacture method embodiment of foregoing freeze egg cake, described egg both can be all kinds of fowl egg, such as egg, Ovum Anas domestica or goose egg etc., it is also possible to be all kinds of edible bird eggs, such as Ovum Coturnicis japonicae, pigeon egg etc..The following embodiment of the present invention illustrates as a example by more universal and that quantum of output is bigger egg.
One embodiment of the manufacture method according to freezing egg cake of the present invention, described isolates protein liquid and egg yolk liquid includes from egg: isolate protein liquid and egg yolk liquid from the Fresh Egg after over cleaning, sterilization and dried.
Fresh egg raw material can be stored up from plant or signing raiser.Egg stores, and season in autumn in summer two must not exceed 5 days in workshop, and winter and spring must not exceed 10 days.When entering factory, coroner examines fresh egg by regulation correspondence and estimates, every defective egg (corrupt egg, have abnormal flavour egg, egg yolk to dissipate patch shell egg, frozen egg, rupture egg, without shell egg etc.) rejecting.Qualified egg requires: eggshell cleaning is complete, does not freeze and does not split；Open rear egg yolk protruding complete, and band flexible；Albumen clear, dilute thick clearly.
Referring to shown in Fig. 2, on egg after machine, use warm water to be carried out, and use chlorine dioxide disinfection, then use hot blast to be dried；Dried egg is separated into protein liquid, egg yolk liquid.
The embodiment of the present invention use the import of existing Belgium beat eggs equipment CEM432.CEM432 model eggbeater, is equipped with CKS model setting egg(s) machine and Albumaster model automatic separation system.In separation process, egg slides along groove, concurrently separates out albumen and egg yolk, and the egg yolk in protein liquid is checked by photocell, albumen, and yolk product is respectively delivered in respective tank.Containing egg yolk during once photocell finds protein liquid, bypass valve starts, and this Partial Protein can be transported in shell egg flow container.Machine uses stainless steel material completely and has a central control panel.
Egg cleaner can link together with eggbeater with on-line mode, in order to is carried out egg and sterilizing before beating eggs.Aisi 304 rustless steel eggshell discharge chain, is used for collecting the eggshell from eggbeater, then eggshell is delivered to centrifuge.
Cooler is used for cooling down shell egg, egg yolk and albumen, is prevented from bacterial growth by it.
Use filter that protein liquid and egg yolk liquid are carried out pressure filtration, the impurity such as eggshell, frenulum is filtered；Use frozen water by protein liquid, egg yolk liquid cooling.
In one embodiment of the manufacture method of freezing egg cake of the present invention, described to separate after protein liquid and egg yolk liquid add respectively adjuvant allotment include:
In protein liquid and egg yolk liquid, it is separately added into thickening agent, gellant, stabilizer, chelating agen, buffer agent and nertralizer allocate.
In one embodiment, each one during added adjuvant is thickening agent, chelating agen, buffer agent, nertralizer.But the invention is not restricted to this, use other kinds of additive or only by other kinds in thickening agent, chelating agen, buffer agent, 4 kinds of additives of nertralizer, also can produce egg cake product.
Kind about adjuvant used is illustrated below:
(1) thickening agent that used, gellant and stabilizer include but not limited to following kind:
nullAgar、Arabic gum、Arabinogalactan、Carboxymethylcellulose calcium、Carrageenan、Casein、Dextrin、Sulfo group is received for dioctyl succinate、Furcellaran、Gelatin、Guar gum、Gum ghatti、Hydroxypropyl methyl cellulose、POLY-karaya、Locust bean gum、Methylcellulose、Modified starch、Pectin、Pullulan、Sodium carboxymethyl cellulose、Carboxymethyl starch sodium、Sodium polyacrylate、Carboxylic acid Starch Sodium、Tamarind gum、Tara gum、Tragacanth、Acetylated distarch adipate、Acetylation two glycerinum amyli ester、Ultra Tex 2、Acid treated starches、Alkali processes starch、Bleaching starch、Two glycerinum amyli esters、PASELLI EASYGEL、Enzyme treated starch、Gellan gum、Hydroxypropyl two glycerinum amyli ester、Hydroxypropyl PASELLI EASYGEL、Hydroxypropyl starch、Konjacmannan、Mono-starch phosphate、Oxytarch、Phosphorylation PASELLI EASYGEL、Qiong Zhi belongs to varek combinations、Acetic starch、Starch sodium octenyl succinate、Abelmoschus manihot （L.） Medic glue、Chitosan、Condense polysaccharide、Combination of fenugreek gum、Galactomannan、Semen Lini glue、Psyllium seed gum、Enzymolysis sodium carboxymethyl cellulose；Alginic acid, ammonium alginate, brominated vegetable oil, calcium alginate, cyclodextrin, potassium alginate, propylene glycol alginate, sodium alginate, citric acid stearoyl monoglyceride, Sucrose acetoisobutyrate, xanthan gum, Bo Luosangmo 331, Bo Luosangmo 407, bake zymosan, beta-schardinger dextrin-, Fel Bovis seu Bubali extract, artemisia glue, sesbania gum, gamma-cyclodextrin.
(2) chelating agen used includes but not limited to following kind:
Calcium acetate, calcium citrate, phytic acid, L-TARTARIC ACID sodium, sodium thiosulfate, calcium disodium chelate, sodium ethylene diamine tetracetate.
(3) buffer agent used and nertralizer include but not limited to following kind:
Aluminum sodium sulfate, ammonium carbonate, diammonium phosphate, ammonium dihydrogen phosphate, calcium gluconate, calcium hydroxide, calcium lactate, DL-malic acid calcium, calcium hydrogen phosphate, dalcium biphosphate, tricalcium phosphate, calcium pyrophosphate, gluconic acid magnesium, DL-LACTIC ACID magnesium, potassium citrate, monobasic potassium citrate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, sodium acetate, anhydrous sodium acetate, disodium pyrophosphate, sodium citrate, sodium dihydrogen citrate, DL-malic acid one sodium, sodium dihydrogen phosphate, sodium phosphate, sodium potassium tartrate tetrahydrate, ammonium citrate, DL-malic acid potassium solution, DL-sodium malate, fumaric acid sodium, potassium acetate, di-potassium tartrate, Pfansteihl magnesium.
So that allotment is more uniform, using high-speed stirred technique to be stirred in allocation process, mixing speed is more than 300 revs/min.
Further, in another embodiment of the manufacture method of freezing egg cake of the present invention, protein liquid and egg yolk are filled in the circular nib of pallet by allocation process respectively, wait follow-up freeze forming.
Referring to shown in Fig. 2, in order to ensure prepared cold dynamic egg cake sanitation and hygiene, it is preferable that further comprise the steps of: after the protein liquid after separating is added adjuvant allotment and the protein liquid after allotment is carried out sterilizing through pasteurization machine, sterilising temp is 55 degree ± 2 degree, sterilization time 4 points 30 seconds ± 10 seconds
Including step before egg yolk liquid after separating adds adjuvant allotment: egg yolk liquid carries out homogenizing process, homogenizing carries out sterilizing through pasteurization machine after processing, and sterilising temp is 64 degree ± 2 degree, sterilization time 4 points 30 seconds ± 10 seconds.
Protein liquid and the temperature of egg yolk liquid after sterilization treatment are higher, therefore, also include protein liquid and egg yolk liquid are cooled to the step that 0 degree of-4 degree processes before the protein liquid after allotment and egg yolk liquid are carried out split fill.
Another embodiment of manufacture method according to freezing egg cake of the present invention, described by the protein liquid after allotment together with egg yolk liquid split fill, form freezing egg cake after freezing and include:
First carrying out quantitative filling egg yolk liquid in quantitative filling protein liquid, then the protein liquid after quantitative filling, fill completes laggard row freezing and forms freezing egg cake.Wherein, fill completes the freezing freezing speed of laggard row and is preferably 5-50 mm of thickness per hour, so ensure that the ice crystal population size that freezing process generates is basically unchanged, and crystal grain is relatively fine, thus reaches fresh-keeping reversibility.
In one embodiment of the manufacture method of freezing egg cake of the present invention, use automatic lift disc type (egg cake) fill conveyer by the protein liquid after allotment together with egg yolk liquid split fill.This fill conveyor construction uses frame-type step-by-step drive, plunger fill principle.The processing assembly welding molding of food stage 304 stainless steel selected by equipment and materials.Control system uses PLC computer programming, touch screen human-computer interface display production model picture, high-precision stepping indexing mechanism step-by-step drive pallet and Pneumatic actuator.Possesses automatic control functions such as can completing " steadily sending into freeze tunnel through conveyer belt after material tray, 48 (24 fills of protein liquid and 24 fills of egg yolk liquid) high-precision quantitative plunger case split fill protein liquids and egg yolk liquid, the stepping of STAINLESS STEEL CHAINS road conveying pallet container, fill on location ".Equipment is also equipped with and purging system, pallet ultraviolet sterilization apparatus etc. simultaneously.
The pouring process of this fill conveyer includes: equipment is when cleaning and sterilizing, after computer controls one-touch entrance production model.Chain road, rustless steel location startup optimization, is manually sequentially placed into pallet in locating slot, and pallet is transported to albumen fill position to be stopped, albumen plunger fill cylinder system start-up quantitative perfusion.Pallet after perfusion protein liquid is transported to egg yolk liquid fill position to be stopped, and egg yolk liquid fill cylinder quantitative perfusion jacking system starts, and through jacking system, pouring head inserts quantitative perfusion egg yolk liquid in protein liquid.Now filling process completes (fill back and forth runs and can form Automatic continuous fill), freezes by being delivered in freeze tunnel.
After protein liquid separates with egg yolk liquid, often containing bubble in protein liquid and egg yolk liquid, affect the quality of egg cake finished product.Preferably, before by protein liquid together with egg yolk liquid split fill, protein liquid and egg yolk liquid can be pipelined to devolatilization vacuum tank, after the bubble vacuum separation in protein liquid and egg yolk liquid, being transported to the material of fill conveyer through closed conduit, to keep in cylinder to be filled.
Referring to shown in Fig. 2, in the another embodiment of the manufacture method of freezing egg cake of the present invention, complete to further comprise the steps of: after freezing egg cake surface sprinkling clothing on the rocks after laggard row freezing forms freezing egg cake in fill, carry out secondary freezing.
The moisture of freezing egg cake surface losses during freezing egg cake surface sprinkling can make up extended refrigerated storage.Injection flow rate for the freezing egg cake of each stored frozen 3-4 month is 0.5 gram-1 gram.Secondary freezing purpose is to freeze the water that freezing egg cake surface is sprayed.
Referring to shown in Fig. 2, in order to ensure edible safety, preferably, the manufacture method of described freezing egg cake, also include the step that the egg cake after secondary freezing is carried out metal detection through metal detector, to avoid accidentally having metallic foreign body doping egg cake therein to enter consumptive link in manufacturing process, improve the edible safety of egg cake.
Product through metal detection is packed, packing instructions liner food grade plastic bag, five layers of corrugated case of external.Finished product after packaging should be stored in cleaning, be dried, in the storehouse of less than-18 DEG C degrees Celsius, product is liftoff, should keep more than at least 100 distances from wall, the material of corrosion must not be had to mix with storehouse with poisonous and harmful and deposit.
The above; being only the detailed description of the invention of the present invention, but protection scope of the present invention is not limited thereto, any those familiar with the art is in the technical scope that the invention discloses; the change that can readily occur in or replacement, all should contain within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with scope of the claims.
Claims (9)
1. the manufacture method of a freezing egg cake, it is characterised in that including:
Protein liquid and egg yolk liquid is isolated from egg；
Protein liquid after separating and egg yolk liquid are added respectively adjuvant allotment；Wherein, described adjuvant is thickening agent, gellant, stabilizer, chelating agen, buffer agent and nertralizer；The weight ratio of added adjuvant is in the range of 0.1% ± 0.03%；
By the protein liquid after allotment together with egg yolk liquid split fill, after freezing, form freezing egg cake；
Completing to further comprise the steps of: after freezing egg cake surface sprinkling clothing on the rocks after laggard row freezing forms freezing egg cake in fill, carry out secondary freezing, wherein, the injection flow rate for the freezing egg cake of each stored frozen 3-4 month is 0.5 gram-1 gram.
2. according to the manufacture method of the freezing egg cake described in claim 1, it is characterised in that described isolate albumen from egg
Liquid and egg yolk liquid include:
Protein liquid and egg yolk liquid is isolated from the Fresh Egg after over cleaning, sterilization and dried.
3. according to the manufacture method of the freezing egg cake described in claim 1, it is characterised in that isolating protein liquid from egg
With after egg yolk liquid, add adjuvant allotment before also include: protein liquid and egg yolk liquid are carried out the step of pressure filtration and cooling.
4. according to the manufacture method of the freezing egg cake described in claim 1, it is characterised in that described to the protein liquid after separating
Carry out adding adjuvant allotment respectively to include with egg yolk liquid:
Being stirred in allocation process, mixing speed is more than 300 revs/min；
Protein liquid and egg yolk are filled into molding in model by allocation process respectively.
5. according to the manufacture method of the freezing egg cake described in any one of claim 1 to 4, it is characterised in that after to separating
Protein liquid further comprises the steps of: after carrying out adding adjuvant allotment and through pasteurization machine, the protein liquid after allotment is carried out sterilizing, goes out
Bacterium temperature is 55 degree ± 2 degree, sterilization time 4 points 30 seconds ± 10 seconds；
Including step before egg yolk liquid after separating adds adjuvant allotment: egg yolk liquid carries out homogenizing process, homogenizing processes
Carrying out sterilizing by pasteurization machine, sterilising temp is 64 degree ± 2 degree, sterilization time 4 points 30 seconds ± 10 seconds.
The manufacture method of freezing egg cake the most according to claim 5, it is characterised in that by the protein liquid after allotment and
Egg yolk liquid also includes the step that protein liquid and egg yolk liquid carry out cooling process before carrying out split fill.
7. according to the manufacture method of the freezing egg cake described in any one of Claims 1-4, it is characterised in that described by after allotment
Protein liquid together with egg yolk liquid split fill, form freezing egg cake after freezing and include:
First carrying out quantitative filling egg yolk liquid in quantitative filling protein liquid, then the protein liquid after quantitative filling, fill completes laggard
Row freezing forms freezing egg cake.
8. according to the manufacture method of the freezing egg cake described in any one of Claims 1-4, it is characterised in that
Fill completes the freezing freezing speed of laggard row for 5-50 mm of thickness per hour.
The manufacture method of freezing egg cake the most according to claim 7, it is characterised in that also include freezing egg cake
Carry out the step of metal detection.
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| CN104286949A (en) * | 2014-07-22 | 2015-01-21 | 吉林厚德食品有限公司 | Integrated egg slice processing device and egg slice processing method |
| CN115462508B (en) * | 2022-09-25 | 2023-08-29 | 厚德食品股份有限公司 | Preparation process of freeze-resistant yolk liquid and yolk taking device |
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| US3863018A (en) * | 1970-07-31 | 1975-01-28 | Dell Foods Ltd | Method of producing an egg product |
| CN1146714A (en) * | 1995-02-01 | 1997-04-02 | 卡吉尔股份有限公司 | Improved simulated egg patty |
| WO2002080703A1 (en) * | 2001-04-06 | 2002-10-17 | Burnbrae Farms Limited | Liquid egg product |
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