CN103907978A - Freeze-dried tomato-egg drop soup and production technique thereof - Google Patents
Freeze-dried tomato-egg drop soup and production technique thereof Download PDFInfo
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- CN103907978A CN103907978A CN201410112239.8A CN201410112239A CN103907978A CN 103907978 A CN103907978 A CN 103907978A CN 201410112239 A CN201410112239 A CN 201410112239A CN 103907978 A CN103907978 A CN 103907978A
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- egg
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a freeze-dried tomato-egg drop soup and a production technique thereof. The production technique comprises the following steps: by using tomato, eggs, caraway, edible salt, chicken powder, monosodium glutamate, potato starch and white pepper as raw materials, selecting according to certain parts by weight, cleaning, disinfecting, rinsing, cutting, blanching, cooling, disinfecting, rinsing, draining, stirring the eggs, making egg drops, mixing, spreading on a tray, quick-freezing, freeze-drying and discharging. The freeze-dried tomato-egg drop soup can be eaten immediately after being infused by hot water, has the advantages of light weight, long shelf life, rich nutrient, favorable taste, simple manufacturing technique, is convenient to carry, and is a preferred instant soup for daily life at home and traveling.
Description
(1) technical field
The invention belongs to food processing technology field, particularly a kind of freeze-drying Tomato and Egg Soup and production technology thereof.
(2) background technology
Tamato fruit is nutritious, and tool flavour has weight-reducing, eliminates fatigue, improves a poor appetite, improves the effect such as digestion, minimizing gasteremphraxis dyspepsia to protein.Tomato and Egg Soup is the common dish of the one on common people's dining table, still, its comparison trouble, especially the making of egg flower, is not more that general house person is held wield skill.Along with the quickening of modern's rhythm of life, convenient instant food is more and more subject to people's favor, and market be that just can make, delicious food in the urgent need to a kind of people who does not need to possess certain cooking level, Tomato and Egg Soup easily.
(3) summary of the invention
The present invention is in order to make up the deficiencies in the prior art, provide a kind of nutritious, can steep instant, lightweight, be easy to carry, long shelf-life, taste are good, the simple freeze-drying Tomato and Egg Soup of technique and production technology thereof.
The present invention is achieved through the following technical solutions:
A kind of freeze-drying Tomato and Egg Soup, is characterized in that: be to be made up of the raw material of following parts by weight: 25～31 parts of tomatoes, 48～54 parts, egg, 2～4 parts, caraway, 4～6 parts of edible salts, 3～4 parts of chickens' extracts, 3～4 parts of monosodium glutamates, 5.2～6 parts of potato fecula, 0.3～0.5 part of white pepper.
Preferably, be to be made by the raw material of following parts by weight: 28 parts of tomatoes, 51 parts, egg, 3 parts, caraway, 5 parts of edible salts, 3.5 parts of chickens' extracts, 3.5 parts of monosodium glutamates, 5.6 parts of potato fecula, 0.4 part of white pepper.
A production technology for freeze-drying Tomato and Egg Soup, is characterized in that: comprise the following steps:
(1), select, pretreated feedstock: caraway removes root, and tomato goes base of a fruit scar, will rot, have color spot and insect pest damaged portion to take out, and picks egg, rejects the egg that has breakage, peculiar smell and variable color in egg;
(2), clean: with cleaning machine cleaning tomato and caraway, thoroughly clean dirt, the worm's ovum on raw material surface;
(3), sterilization: the tomato after cleaning and caraway are soaked 5～7 minutes with the clorox of 200PPM;
(4), rinsing: the raw material after sterilizing with circulating water rinsing is thoroughly to remove the disinfectant that remains in raw material surface;
(5), cutting: tomato cuts the thin slice that 2～3mm is thick, 20～30mm is long, and caraway cuts the segment of 10～15mm along stalk length;
(6), blanching: blanching tomato 80～90 seconds in hot water, caraway 1～3 second;
(7), cooling: the caraway after blanching cools down in circulating water;
(8), drain: the tomato after blanching is directly controlled water on the pallet that has leakage eye, and caraway gets rid of surface water with drum centrifuge;
(9), beat eggs, stir: egg is cracked egg liquid is flowed in stainless steel cask, use agitator yolk, egg white mixing and stirring;
(10), boiled egg flower: add water in steam-jacked kettle, water adds pre-molten potato fecula constantly to stir after opening, and after then adding while stirring egg liquid, egg liquid to add to boil into egg and spending, pulls pot out immediately with strainer;
(11), mix: the caraway of handling well, tomato, edible salt, chickens' extract, monosodium glutamate, white pepper is added together, then add egg flower to stir;
(12), paving dish: in pallet, the quality of paving dish is at 48～50 grams of every lattice the Tonga of being weighed;
(13), quick-frozen: quick freezing repository temperature is dropped to-30 ℃ and then put material, wait material central temperature to drop to-30 ℃ of quick-frozens 2 hours;
(14), freeze-drying: the good material of prefreezing is pushed in freeze dryer, and point 9 stages heat, and heat 25 hours, and vacuum is set as 30～60Pa, and freeze drying box flaggy temperature is made as 20～100 ℃;
(15), discharging: take out product, be put on package post and pack rapidly.
Preferably, in step (3), use the clorox of 200PPM to soak 6 minutes.
Preferably, in step (5), tomato cuts the thin slice that 2.5mm is thick, 25mm is long, and caraway cuts the segment of 13mm along stalk length.
Preferably, in step (6), blanching tomato 85 seconds in hot water, caraway 2 seconds.
Preferably, in step (12), the quality of paving dish is at 49 grams of every lattice.
Preferably, in step (15), pack environment temperature is controlled at 20～25 ℃, and ambient humidity is controlled at below 20%.
Preferably, in step (15), pack environment temperature is controlled at 22 ℃.
After the freeze-drying of this product, average every focuses on 8.4 grams of left and right, and largest block weight is at 10.2 grams, and smallest blocks weight is at 7.8 grams.Require product not crisp, can pack; Moisture is in 1%-2.9% left and right; Product rehydration is fast, and add water and dissolve at once, with after the water-soluble solution of 260 milliliters, delicious flavour, moderately salted.
The invention has the beneficial effects as follows: washing open with hot water is edible, lightweight, be easy to carry, long shelf-life, nutritious, taste is good, and manufacture craft is simple, be people at home and the first-selected instant soup of travelling.
(4) accompanying drawing explanation
Below in conjunction with accompanying drawing, the present invention is further illustrated.
Accompanying drawing 1 is production technological process of the present invention;
Accompanying drawing 2 is freeze-dry process step parameter figure of the present invention;
(5) specific embodiment
Embodiment 1:
Raw material proportioning: tomato 25 kg, egg 48 kg, caraway 2 kg, edible salt 4 kg, chickens' extract 3 kg, monosodium glutamate 3 kg, potato fecula 5.2 kg, white pepper 0.3 kg.
Preparation method:
The slightly hard Fructus Lycopersici esculenti of selecting 7～8 maturations, goes base of a fruit scar, will rot, color spot and insect pest damaged portion take out, and selects the long caraway obstructing, and removes root, picks egg, has the egg of breakage, peculiar smell and variable color in rejecting egg.With cleaning machine cleaning tomato and caraway, thoroughly clean dirt, the worm's ovum on raw material surface; Tomato after cleaning and caraway are soaked sterilization in 6 minutes with the clorox of 200PPM, and the raw material after sterilizing with circulating water rinsing is thoroughly to remove the disinfectant that remains in raw material surface.Tomato is cut to the thin slice that 2.5mm is thick, 25mm is long, and caraway cuts the segment of 13mm along stalk length; Blanching tomato 85 seconds in hot water, caraway 2 seconds; Caraway after blanching is cooled down in circulating water; Tomato after blanching is directly controlled to water on the pallet that has leakage eye, and without centrifuge draining, caraway gets rid of surface water with drum centrifuge.Egg is cracked egg liquid is flowed in stainless steel cask, use agitator yolk, egg white mixing and stirring; In steam-jacked kettle, add quantitative water (in order to reduce the loss, suggestion can be used the water of blanching tomato and caraway), the amount control adding water is that can to make the ratio of starch solution be 1%, water is opened 98 ± 2 ℃ of rear temperature controls, add pre-molten starch constantly to stir, then add while stirring egg liquid, egg liquid is pulled pot out with strainer after adding and boiling into egg and spend immediately.The caraway of handling well, tomato, edible salt, chickens' extract, monosodium glutamate, white pepper is added together, then add egg flower to stir, that avoids that egg flower stirs is too broken.The Tonga of being weighed, in pallet, the quality of paving dish is at 49 grams of every lattice, and whole by doctor blade, neatly even.Adopt quick freezing, the ice crystal of formation is little, little to the cellular damage of material, after freeze-drying rehydration good, quality of material is good, but distillation slower.Slow freezing, the ice crystal of formation is larger, and the passage that the space after distillation is linked to be is larger, be convenient to the effusion of moisture, rate of sublimation is fast, but after freeze-drying, rehydration is slow, take middling speed freezing method, quick freezing repository temperature is dropped to-30 ℃ and then put material, wait material central temperature to drop to-30 ℃ of quick-frozens 2 hours.The good material of prefreezing is pushed in freeze dryer, according to as shown in Figure 2 material being heated to freeze-drying.Finally, take out product from testing machine, be put on package post and pack rapidly, and pack environment temperature is controlled to 22 ℃ of left and right, ambient humidity is controlled at below 20%.
Embodiment 2:
Raw material proportioning: tomato 31 kg, egg 54 kg, caraway 4 kg, edible salt 6 kg, chickens' extract 4 kg, monosodium glutamate 4kg, potato fecula 6kg, white pepper 0.5 kg.
Preparation method: with embodiment 1.
Embodiment 3:
Raw material proportioning: tomato 28 kg, egg 51 kg, caraway 3 kg, edible salt 5 kg, chickens' extract 3.5 kg, monosodium glutamate 3.5kg, potato fecula 5.6kg, white pepper 0.4 kg.
Preparation method: with embodiment 1.
Claims (9)
1. a freeze-drying Tomato and Egg Soup, is characterized in that: be to be made up of the raw material of following parts by weight: 25～31 parts of tomatoes, 48～54 parts, egg, 2～4 parts, caraway, 4～6 parts of edible salts, 3～4 parts of chickens' extracts, 3～4 parts of monosodium glutamates, 5.2～6 parts of potato fecula, 0.3～0.5 part of white pepper.
2. a kind of freeze-drying Tomato and Egg Soup according to claim 1, is characterized in that: be to be made up of the raw material of following parts by weight: 28 parts of tomatoes, 51 parts, egg, 3 parts, caraway, 5 parts of edible salts, 3.5 parts of chickens' extracts, 3.5 parts of monosodium glutamates, 5.6 parts of potato fecula, 0.4 part of white pepper.
3. a production technology for freeze-drying Tomato and Egg Soup, is characterized in that: comprise the following steps:
(1), select, pretreated feedstock: caraway removes root, and tomato goes base of a fruit scar, will rot, have color spot and insect pest damaged portion to take out, and picks egg, rejects the egg that has breakage, peculiar smell and variable color in egg;
(2), clean: with cleaning machine cleaning tomato and caraway, thoroughly clean dirt, the worm's ovum on raw material surface;
(3), sterilization: the tomato after cleaning and caraway are soaked 5～7 minutes with the clorox of 200PPM;
(4), rinsing: the raw material after sterilizing with circulating water rinsing is thoroughly to remove the disinfectant that remains in raw material surface;
(5), cutting: tomato cuts the thin slice that 2～3mm is thick, 20～30mm is long, and caraway cuts the segment of 10～15mm along stalk length;
(6), blanching: blanching tomato 80～90 seconds in hot water, caraway 1～3 second;
(7), cooling: the caraway after blanching cools down in circulating water;
(8), drain: the tomato after blanching is directly controlled water on the pallet that has leakage eye, and caraway gets rid of surface water with drum centrifuge;
(9), beat eggs, stir: egg is cracked egg liquid is flowed in stainless steel cask, use agitator yolk, egg white mixing and stirring;
(10), boiled egg flower: add water in steam-jacked kettle, water adds pre-molten potato fecula constantly to stir after opening, and after then adding while stirring egg liquid, egg liquid to add to boil into egg and spending, pulls pot out immediately with strainer;
(11), mix: the caraway of handling well, tomato, edible salt, chickens' extract, monosodium glutamate, white pepper is added together, then add egg flower to stir;
(12), paving dish: in pallet, the quality of paving dish is at 48～50 grams of every lattice the Tonga of being weighed;
(13), quick-frozen: quick freezing repository temperature is dropped to-30 ℃ and then put material, wait material central temperature to drop to-30 ℃ of quick-frozens 2 hours;
(14), freeze-drying: the good material of prefreezing is pushed in freeze dryer, and point 9 stages heat, and heat 25 hours, and vacuum is set as 30～60Pa, and freeze drying box flaggy temperature is made as 20～100 ℃;
(15), discharging: take out product, be put on package post and pack rapidly.
4. the production technology of a kind of freeze-drying Tomato and Egg Soup according to claim 3, is characterized in that: in step (3), use the clorox of 200PPM to soak 6 minutes.
5. the production technology of a kind of freeze-drying Tomato and Egg Soup according to claim 3, is characterized in that: in step (5), tomato cuts the thin slice that 2.5mm is thick, 25mm is long, and caraway cuts the segment of 13mm along stalk length.
6. the production technology of a kind of freeze-drying Tomato and Egg Soup according to claim 3, is characterized in that: in step (6), and blanching tomato 85 seconds in hot water, caraway 2 seconds.
7. the production technology of a kind of freeze-drying Tomato and Egg Soup according to claim 3, is characterized in that: in step (12), the quality of paving dish is at 49 grams of every lattice.
8. the production technology of a kind of freeze-drying Tomato and Egg Soup according to claim 3, is characterized in that: in step (15), pack environment temperature is controlled at 20～25 ℃, and ambient humidity is controlled at below 20%.
9. the production technology of a kind of freeze-drying Tomato and Egg Soup according to claim 8, is characterized in that: in step (15), pack environment temperature is controlled at 22 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410112239.8A CN103907978A (en) | 2014-03-25 | 2014-03-25 | Freeze-dried tomato-egg drop soup and production technique thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410112239.8A CN103907978A (en) | 2014-03-25 | 2014-03-25 | Freeze-dried tomato-egg drop soup and production technique thereof |
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| CN103907978A true CN103907978A (en) | 2014-07-09 |
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| CN201410112239.8A Pending CN103907978A (en) | 2014-03-25 | 2014-03-25 | Freeze-dried tomato-egg drop soup and production technique thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410815A (en) * | 2015-11-19 | 2016-03-23 | 华中农业大学 | Preparation method of instant vegetable-egg drop soup |
| CN105981798A (en) * | 2016-03-11 | 2016-10-05 | 钟祥兴利食品股份有限公司 | Processing method of vacuum freeze-dried egg |
| CN114209039A (en) * | 2021-12-14 | 2022-03-22 | 今麦郎食品股份有限公司 | Convenient and instant tomato and egg flower soup and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1513366A (en) * | 2003-04-19 | 2004-07-21 | 宋述孝 | Various kinds of soups for instant noodles, and its prepn. method |
| CN102210452A (en) * | 2011-04-20 | 2011-10-12 | 高正强 | Life-prolonging health-promoting nutritional soup and making method thereof |
| CN102715600A (en) * | 2011-09-20 | 2012-10-10 | 福建立兴食品有限公司 | Preparation method of vacuum freeze-dried instant tomato-egg soup |
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2014
- 2014-03-25 CN CN201410112239.8A patent/CN103907978A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1513366A (en) * | 2003-04-19 | 2004-07-21 | 宋述孝 | Various kinds of soups for instant noodles, and its prepn. method |
| CN102210452A (en) * | 2011-04-20 | 2011-10-12 | 高正强 | Life-prolonging health-promoting nutritional soup and making method thereof |
| CN102715600A (en) * | 2011-09-20 | 2012-10-10 | 福建立兴食品有限公司 | Preparation method of vacuum freeze-dried instant tomato-egg soup |
Non-Patent Citations (1)
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| 黄松连: "冻干速溶菠菜蛋花汤工艺研究", 《科技促进发展》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410815A (en) * | 2015-11-19 | 2016-03-23 | 华中农业大学 | Preparation method of instant vegetable-egg drop soup |
| CN105981798A (en) * | 2016-03-11 | 2016-10-05 | 钟祥兴利食品股份有限公司 | Processing method of vacuum freeze-dried egg |
| CN114209039A (en) * | 2021-12-14 | 2022-03-22 | 今麦郎食品股份有限公司 | Convenient and instant tomato and egg flower soup and preparation method thereof |
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Application publication date: 20140709 |
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