CN107549673A - A kind of preparation method of the excellent pot-stewed fowl egg pulp dried eggs of water retention property - Google Patents
A kind of preparation method of the excellent pot-stewed fowl egg pulp dried eggs of water retention property Download PDFInfo
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- CN107549673A CN107549673A CN201710732849.1A CN201710732849A CN107549673A CN 107549673 A CN107549673 A CN 107549673A CN 201710732849 A CN201710732849 A CN 201710732849A CN 107549673 A CN107549673 A CN 107549673A
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Abstract
The invention discloses a kind of preparation method of the excellent pot-stewed fowl egg pulp dried eggs of water retention property, a series of strict cleaning and sterilization techniques are carried out first to be cleaned egg shell, mixed after the yellow and white are filtered respectively again according to certain ratio, the steady quality of dried eggs, mouthfeel more preferably stiff can be caused；Then appropriate konjaku glucomannan is made in gel addition egg pulp and carries out high temperature coagulation, due to Chicken Albumin heated denaturalization, assemble between protein molecule after denaturation, further reaction generates stable three-dimensional net structure afterwards, retain substantial amounts of moisture simultaneously, so as to form stable protein gel, improve toughness, the elasticity of protein, water-retaining property, yield rate are also improved；The present invention also decocts extract solution using green tea, black tea and ginger juice is mixed and made into thick gravy, substitutes the halogen material of the compositions such as traditional five-spice powder composition, and manufactured dried eggs have culinary art tea egg flavour, and delicious, tea smell is denseer, there is egg fragrance, no fishy smell.
Description
Technical field
The present invention relates to spiced and stewed food technical field, more particularly to a kind of excellent pot-stewed fowl egg pulp dried eggs of water retention property
Preparation method.
Background technology
Egg is one of Major Nutrient source in people's life, and contained amino acid composition is especially suitable for human body needs, profit
99.6% is up to rate.At present, it is few to have more than 2 three for egg product market in China's, i.e. common egg is more and brand egg is few, shell egg it is more and
Deep processing egg is few, and egg is edible more and develops few.Therefore, the task of top priority is to depend on science and technology constantly to improve egg quality, is opened
The food goods using egg as raw material are sent out, increase egg consumption figure, improve the use value of egg.Dried eggs are using tradition
Technique combines the production equipment of modernization, and egg shell egg or egg white are processed into what quality traditional bean curd similar with color and luster was done
A kind of new food.The product can cook various delicacies, the assorted cold dishes that such as prepare cold dishes, scald chafing dish, cooking, soup dish, dry pot, reach
The hope of people's " change a mode and eat egg " is arrived.Hardness, toughness, retentiveness, taste be evaluate dried eggs quality it is main because
Element.It is modified to develop the dried eggs of the good mouthfeel of high-quality, it is necessary to carry out certain technology in the process of dried eggs.
The content of the invention
A kind of the defects of the object of the invention is exactly to make up prior art, there is provided the excellent pot-stewed fowl egg pulp of water retention property
Preparation method of dried eggs and preparation method thereof.
The present invention is achieved by the following technical solutions：
A kind of preparation method of the excellent pot-stewed fowl egg pulp dried eggs of water retention property, including step in detail below：
（1）Fresh, complete, sanitation and hygiene, free of contamination egg are selected to be put into egg cleaner, according to an original for washing two clear three sterilizations
Then, the pollutants such as the excrement of egg surface, soil are cleaned up with clear water, then by ozonizer to the egg after cleaning
Sterilized；
（2）The yellow and white separation is carried out to the egg after sterilizing with egg device, squeezes that scrambled egg is clear, yolk respectively with double gauze, so
Egg white and yolk are re-mixed according to certain ratio afterwards, after fully stirring evenly egg liquid with tissue mashing machine after mixing and removing offscum
Filtered through gauze is used again, and filtered solution is added appropriate distilled water and stirred to form mixing egg pulp；
（3）Konjaku glucomannan is added in appropriate amount of deionized water and forms the KGM Sol that concentration is 1wt%, room temperature
Lower stirring 2-3 hours are stand-by, are then added to according to certain ratio in mixing egg pulp, are poured into after being stirred with agitator
In mould, vacuumize to eliminate bubble, be then placed in boiling 10-15 minutes in steamer, the dried eggs being molded；
（4）The 20-22 times of distilled water measured will be added after the mass mixing such as green tea powder and black tea powder, be heated to 60-70 DEG C, stir
Brewed 30-40 minutes are mixed, filter-cloth filtering produces tea juice, standby after cooling；Ginger slice is added in the 50-55 times of distilled water measured
Row cooks, and continues to be boiled with soft fire 20-30 minutes after boiling, filtrate is collected by filtration, it is stand-by to obtain ginger juice；By ginger juice, tea juice, distilled water
Mixed according to certain ratio, being cooked by slow fire 40-50 minutes after boiling is concentrated, added while hot after filtering appropriate salt,
Soy sauce, room temperature is cooled to after stirring, obtains thick gravy；
（5）The dried eggs of shaping are put into thick gravy, are heated to 80-90 DEG C, stew in soy sauce takes out after 20-30 minutes, at 90-100 DEG C
Under the conditions of toast, stir once per 20-30 minutes, toast 50-60 minutes, vacuum sealed package after cooling, killed in 115-120 DEG C
Bacterium 20-25 minutes.
A kind of preparation method of the excellent pot-stewed fowl dried eggs of water retention property, step（2）Described according to certain ratio
Egg white is re-mixed with yolk to refer to according to 2:1 ratio mixing；The addition of described distilled water is the 15% of egg liquid.
A kind of preparation method of the excellent pot-stewed fowl dried eggs of water retention property, step（3）Described according to certain ratio
Refer to that according to KGM Sol be 1 with the ratio for mixing egg pulp:4.
A kind of preparation method of the excellent pot-stewed fowl dried eggs of water retention property, step（4）Described according to certain ratio
Mixing refers to ginger juice, tea juice, distilled water according to 1:25:50 ratio mixing；The addition of described salt is the 2- of thick gravy
2.5%, the addition of soy sauce is the 2-3% of thick gravy.
It is an advantage of the invention that：The present invention carries out a series of strict cleaning and sterilization techniques and carries out egg shell clearly first
Wash, then mixed after the yellow and white are filtered respectively according to certain ratio, the steady quality of dried eggs can make it that, mouthfeel is more preferably
Stiff；Then appropriate konjaku glucomannan is made in gel addition egg pulp and carries out high temperature coagulation, because Chicken Albumin is heated
It is denatured, assembles between the protein molecule after denaturation, further reaction generates stable three-dimensional net structure afterwards, simultaneously
Retain substantial amounts of moisture, so as to form stable protein gel, improve toughness, the elasticity of protein, water-retaining property, improve chicken
Egg dry mouthfeel and retentiveness, yield rate are also improved；The present invention also decocts extract solution and ginger juice using green tea, black tea
Thick gravy is mixed and made into, substitutes the halogen material of the compositions such as traditional five-spice powder composition, manufactured dried eggs have culinary art tea egg flavour,
Delicious, tea smell is denseer, there is egg fragrance, no fishy smell.
The present invention prepares the dried eggs with tea perfume, egg by scientific and reasonable composition proportion and technology controlling and process
Dry water retention property is excellent, the tough exquisiteness of mouthfeel bullet, easily stings, compact texture pore-free, and color is light brown to brown, sensory evaluation
As a result preferably, physical and chemical index meets egg products national standard with microbiological indicator.
Embodiment
A kind of preparation method of the excellent pot-stewed fowl egg pulp dried eggs of water retention property, including step in detail below：
（1）Fresh, complete, sanitation and hygiene, free of contamination egg are selected to be put into egg cleaner, according to an original for washing two clear three sterilizations
Then, the pollutants such as the excrement of egg surface, soil are cleaned up with clear water, then by ozonizer to the egg after cleaning
Sterilized；
（2）The yellow and white separation is carried out to the egg after sterilizing with egg device, squeezes that scrambled egg is clear, yolk respectively with double gauze, so
Afterwards according to 2:1 ratio re-mixes egg white and yolk, after fully stirring evenly egg liquid with tissue mashing machine after mixing and removing offscum
Filtered through gauze is used again, and filtered solution is added into the distilled water of egg liquid quality 15% and stirs to form mixing egg pulp；
（3）Konjaku glucomannan is added in appropriate amount of deionized water and forms the KGM Sol that concentration is 1wt%, room temperature
It is lower stirring 2 hours it is stand-by, then according to KGM Sol：It is 1 to mix egg pulp:4 ratios are added to mixing egg pulp
In, pour into mould, vacuumized to eliminate bubble after being stirred with agitator, be then placed in boiling 10 minutes in steamer, obtain
To the dried eggs of shaping；
（4）The distilled water of 20 times of amounts will be added after the mass mixing such as green tea powder and black tea powder, be heated to 60 DEG C, stirring is brewed
30 minutes, filter-cloth filtering produced tea juice, standby after cooling；Ginger slice is added in the distilled water of 50 times of amounts and cooked, is boiled
After continue to be boiled with soft fire 20 minutes, filtrate is collected by filtration, it is stand-by to obtain ginger juice；By ginger juice, tea juice, distilled water according to 1:25:50
Ratio mixes, and is cooked by slow fire 40 minutes and is concentrated after boiling, adds salt, the thick gravy quality of thick gravy quality 2% after filtering while hot
2% soy sauce, room temperature is cooled to after stirring, obtains thick gravy；
（5）The dried eggs of shaping are put into thick gravy, are heated to 80 DEG C, stew in soy sauce takes out after 20 minutes, is toasted under the conditions of 90 DEG C,
Stir once within every 20 minutes, toast 50 minutes, vacuum sealed package after cooling, sterilized 20 minutes in 115 DEG C.
Claims (4)
1. the preparation method of the excellent pot-stewed fowl egg pulp dried eggs of a kind of water retention property, it is characterised in that including walking in detail below
Suddenly：
（1）Fresh, complete, sanitation and hygiene, free of contamination egg are selected to be put into egg cleaner, according to an original for washing two clear three sterilizations
Then, the pollutants such as the excrement of egg surface, soil are cleaned up with clear water, then by ozonizer to the egg after cleaning
Sterilized；
（2）The yellow and white separation is carried out to the egg after sterilizing with egg device, squeezes that scrambled egg is clear, yolk respectively with double gauze, so
Egg white and yolk are re-mixed according to certain ratio afterwards, after fully stirring evenly egg liquid with tissue mashing machine after mixing and removing offscum
Filtered through gauze is used again, and filtered solution is added appropriate distilled water and stirred to form mixing egg pulp；
（3）Konjaku glucomannan is added in appropriate amount of deionized water and forms the KGM Sol that concentration is 1wt%, room temperature
Lower stirring 2-3 hours are stand-by, are then added to according to certain ratio in mixing egg pulp, are poured into after being stirred with agitator
In mould, vacuumize to eliminate bubble, be then placed in boiling 10-15 minutes in steamer, the dried eggs being molded；
（4）The 20-22 times of distilled water measured will be added after the mass mixing such as green tea powder and black tea powder, be heated to 60-70 DEG C, stir
Brewed 30-40 minutes are mixed, filter-cloth filtering produces tea juice, standby after cooling；Ginger slice is added in the 50-55 times of distilled water measured
Row cooks, and continues to be boiled with soft fire 20-30 minutes after boiling, filtrate is collected by filtration, it is stand-by to obtain ginger juice；By ginger juice, tea juice, distilled water
Mixed according to certain ratio, being cooked by slow fire 40-50 minutes after boiling is concentrated, added while hot after filtering appropriate salt,
Soy sauce, room temperature is cooled to after stirring, obtains thick gravy；
（5）The dried eggs of shaping are put into thick gravy, are heated to 80-90 DEG C, stew in soy sauce takes out after 20-30 minutes, at 90-100 DEG C
Under the conditions of toast, stir once per 20-30 minutes, toast 50-60 minutes, vacuum sealed package after cooling, killed in 115-120 DEG C
Bacterium 20-25 minutes.
A kind of 2. preparation method of the excellent pot-stewed fowl dried eggs of water retention property according to claim 1, it is characterised in that step
Suddenly（2）Described in re-mix egg white and yolk according to certain ratio and refer to according to 2:1 ratio mixing；Described distillation
The addition of water is the 15% of egg liquid.
A kind of 3. preparation method of the excellent pot-stewed fowl dried eggs of water retention property according to claim 1, it is characterised in that step
Suddenly（3）Described according to certain ratio refer to according to KGM Sol with mix egg pulp ratio be 1:4.
A kind of 4. preparation method of the excellent pot-stewed fowl dried eggs of water retention property according to claim 1, it is characterised in that step
Suddenly（4）Described in refer to ginger juice, tea juice, distilled water according to 1 according to certain ratio mixing:25:50 ratio mixing；It is described
Salt addition be thick gravy 2-2.5%, the addition of soy sauce is the 2-3% of thick gravy.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109497450A (en) * | 2019-01-04 | 2019-03-22 | 吉林大学 | A kind of preparation method for the dried whole-egg dried eggs adding soybean fiber |
| CN109805298A (en) * | 2019-01-29 | 2019-05-28 | 北京工商大学 | It is a kind of to effectively improve aldehydes, dried eggs of alcohols flavor substance and preparation method thereof |
| CN110637995A (en) * | 2019-10-30 | 2020-01-03 | 武汉轻工大学 | Preparation method of dried goose eggs |
| CN110663891A (en) * | 2019-10-31 | 2020-01-10 | 湖北神丹健康食品有限公司 | Method for making dried meat and eggs |
| CN112314887A (en) * | 2020-10-27 | 2021-02-05 | 临泽县旭慧食品科技有限责任公司 | Method for making dried eggs |
| CN113261652A (en) * | 2021-06-08 | 2021-08-17 | 浙江省农业科学院 | Iron-reinforced recombinant dried egg and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101243887A (en) * | 2008-03-11 | 2008-08-20 | 四川大学 | Method for preparing dried fowls egg |
| CN102648770A (en) * | 2012-05-07 | 2012-08-29 | 广安三兄弟食品有限公司 | Preparation method for dried poultry eggs with series of flavors |
| CN102885165A (en) * | 2012-08-13 | 2013-01-23 | 安徽人人福豆业有限公司 | Method for preparing nutrient dried bean curds |
-
2017
- 2017-08-24 CN CN201710732849.1A patent/CN107549673A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101243887A (en) * | 2008-03-11 | 2008-08-20 | 四川大学 | Method for preparing dried fowls egg |
| CN102648770A (en) * | 2012-05-07 | 2012-08-29 | 广安三兄弟食品有限公司 | Preparation method for dried poultry eggs with series of flavors |
| CN102885165A (en) * | 2012-08-13 | 2013-01-23 | 安徽人人福豆业有限公司 | Method for preparing nutrient dried bean curds |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109497450A (en) * | 2019-01-04 | 2019-03-22 | 吉林大学 | A kind of preparation method for the dried whole-egg dried eggs adding soybean fiber |
| CN109805298A (en) * | 2019-01-29 | 2019-05-28 | 北京工商大学 | It is a kind of to effectively improve aldehydes, dried eggs of alcohols flavor substance and preparation method thereof |
| CN109805298B (en) * | 2019-01-29 | 2022-06-07 | 北京工商大学 | Dried egg capable of effectively improving aldehydes and alcohols flavor substances and preparation method thereof |
| CN110637995A (en) * | 2019-10-30 | 2020-01-03 | 武汉轻工大学 | Preparation method of dried goose eggs |
| CN110663891A (en) * | 2019-10-31 | 2020-01-10 | 湖北神丹健康食品有限公司 | Method for making dried meat and eggs |
| CN112314887A (en) * | 2020-10-27 | 2021-02-05 | 临泽县旭慧食品科技有限责任公司 | Method for making dried eggs |
| CN113261652A (en) * | 2021-06-08 | 2021-08-17 | 浙江省农业科学院 | Iron-reinforced recombinant dried egg and preparation method thereof |
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Application publication date: 20180109 |