CN111202219A - Instant egg-white sausage and preparation method thereof - Google Patents
Instant egg-white sausage and preparation method thereof Download PDFInfo
- Publication number
- CN111202219A CN111202219A CN202010065233.5A CN202010065233A CN111202219A CN 111202219 A CN111202219 A CN 111202219A CN 202010065233 A CN202010065233 A CN 202010065233A CN 111202219 A CN111202219 A CN 111202219A
- Authority
- CN
- China
- Prior art keywords
- egg white
- instant
- sausage
- white sausage
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 102000002322 Egg Proteins Human genes 0.000 title claims abstract description 136
- 108010000912 Egg Proteins Proteins 0.000 title claims abstract description 136
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 title claims abstract description 133
- 235000014103 egg white Nutrition 0.000 title claims abstract description 133
- 210000000969 egg white Anatomy 0.000 title claims abstract description 133
- 235000013580 sausages Nutrition 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 48
- 238000007872 degassing Methods 0.000 claims abstract description 22
- 238000001471 micro-filtration Methods 0.000 claims abstract description 19
- 239000012535 impurity Substances 0.000 claims abstract description 16
- 238000011049 filling Methods 0.000 claims abstract description 15
- 229920001187 thermosetting polymer Polymers 0.000 claims abstract description 10
- 239000003755 preservative agent Substances 0.000 claims abstract description 4
- 102000004190 Enzymes Human genes 0.000 claims description 22
- 108090000790 Enzymes Proteins 0.000 claims description 22
- 229940088598 enzyme Drugs 0.000 claims description 22
- 238000000034 method Methods 0.000 claims description 19
- 230000001954 sterilising effect Effects 0.000 claims description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims description 18
- 239000002131 composite material Substances 0.000 claims description 12
- 238000001723 curing Methods 0.000 claims description 10
- 102000016938 Catalase Human genes 0.000 claims description 8
- 108010053835 Catalase Proteins 0.000 claims description 8
- 108010015776 Glucose oxidase Proteins 0.000 claims description 8
- 239000004366 Glucose oxidase Substances 0.000 claims description 8
- 230000000694 effects Effects 0.000 claims description 8
- 229940116332 glucose oxidase Drugs 0.000 claims description 8
- 235000019420 glucose oxidase Nutrition 0.000 claims description 8
- 239000012528 membrane Substances 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 8
- 239000012530 fluid Substances 0.000 claims description 7
- 238000010257 thawing Methods 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 238000006911 enzymatic reaction Methods 0.000 claims description 3
- 238000013007 heat curing Methods 0.000 claims description 3
- 239000000498 cooling water Substances 0.000 claims description 2
- 238000001029 thermal curing Methods 0.000 claims description 2
- 239000011148 porous material Substances 0.000 claims 1
- 238000004321 preservation Methods 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 abstract description 10
- 108090000623 proteins and genes Proteins 0.000 abstract description 10
- 235000013601 eggs Nutrition 0.000 description 16
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 14
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 10
- 239000000047 product Substances 0.000 description 9
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 7
- 229960005069 calcium Drugs 0.000 description 7
- 239000011575 calcium Substances 0.000 description 7
- 229910052791 calcium Inorganic materials 0.000 description 7
- 210000002969 egg yolk Anatomy 0.000 description 7
- 229910052742 iron Inorganic materials 0.000 description 7
- 241000264877 Hippospongia communis Species 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 6
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 5
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 5
- 239000000174 gluconic acid Substances 0.000 description 5
- 235000012208 gluconic acid Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 4
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 4
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 4
- 238000007599 discharging Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- CZNVSLGYWMSMKE-OPDGVEILSA-K Ferric gluconate Chemical compound [Fe+3].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O CZNVSLGYWMSMKE-OPDGVEILSA-K 0.000 description 3
- 241000282414 Homo sapiens Species 0.000 description 3
- 229960004494 calcium gluconate Drugs 0.000 description 3
- 239000004227 calcium gluconate Substances 0.000 description 3
- 235000013927 calcium gluconate Nutrition 0.000 description 3
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 238000009849 vacuum degassing Methods 0.000 description 3
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 206010020751 Hypersensitivity Diseases 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 208000026935 allergic disease Diseases 0.000 description 2
- 230000007815 allergy Effects 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 235000013605 boiled eggs Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 229960003512 nicotinic acid Drugs 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 239000011664 nicotinic acid Substances 0.000 description 2
- 229920000620 organic polymer Polymers 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 229940055726 pantothenic acid Drugs 0.000 description 2
- 235000019161 pantothenic acid Nutrition 0.000 description 2
- 239000011713 pantothenic acid Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229920002492 poly(sulfone) Polymers 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019192 riboflavin Nutrition 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 239000002151 riboflavin Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 235000019157 thiamine Nutrition 0.000 description 2
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- 239000011721 thiamine Substances 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 206010000234 Abortion spontaneous Diseases 0.000 description 1
- 206010002198 Anaphylactic reaction Diseases 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000272814 Anser sp. Species 0.000 description 1
- 241000272201 Columbiformes Species 0.000 description 1
- 241000270722 Crocodylidae Species 0.000 description 1
- 241000286209 Phasianidae Species 0.000 description 1
- 239000004952 Polyamide Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 241000272534 Struthio camelus Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000003455 anaphylaxis Diseases 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- 150000001728 carbonyl compounds Chemical class 0.000 description 1
- 229920002301 cellulose acetate Polymers 0.000 description 1
- 239000002738 chelating agent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- LNNWVNGFPYWNQE-GMIGKAJZSA-N desomorphine Chemical compound C1C2=CC=C(O)C3=C2[C@]24CCN(C)[C@H]1[C@@H]2CCC[C@@H]4O3 LNNWVNGFPYWNQE-GMIGKAJZSA-N 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 208000015994 miscarriage Diseases 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229920002647 polyamide Polymers 0.000 description 1
- 229920000515 polycarbonate Polymers 0.000 description 1
- 239000004417 polycarbonate Substances 0.000 description 1
- -1 polypropylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 208000000995 spontaneous abortion Diseases 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- 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
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
An instant egg white sausage and a preparation method thereof, which relates to an instant product and a preparation method thereof. The invention provides an instant egg-white sausage and a preparation method thereof. The instant egg white sausage comprises cooked egg white and does not contain preservatives; the egg white sausage has fine and smooth texture, uniformity and no air holes, and keeps the original color of protein. The preparation method comprises the following steps: firstly, microfiltration is carried out on egg white liquid to remove impurities; secondly, vacuum negative pressure degassing; and thirdly, filling and thermosetting. Although the preparation method of the instant egg white sausage adopts the egg white liquid which is frozen and preserved, the problems that the viscous floccule is increased and is not easy to dissolve are solved, so the instant egg white sausage has uniform texture and smooth and tender mouthfeel.
Description
Technical Field
The invention relates to an instant product and a preparation method thereof.
Background
The eggs are rich in nutrition, the proportion of amino acids of the eggs is very suitable for the physiological needs of human bodies, the eggs are easy to absorb by the bodies, and the eggs are one of foods which are usually eaten by human beings; meanwhile, eggs contain a large amount of vitamins and minerals, and the contained nutrition is rich and comprehensive, so nutritionists refer to 'complete protein model food' and are praised as 'ideal nutrition bank'. The theory of traditional Chinese medicine considers that the egg has sweet taste and mild property; has the functions of nourishing yin, moistening dryness, nourishing heart, tranquilizing mind, nourishing blood, preventing miscarriage and prolonging life. The eggs are popular food. However, for special people such as certain sports fitness people, people with yolk allergy, high cholesterol, people who do not like to eat yolk or patients who are seriously ill and need to supplement pure protein nutrition, the special people have special requirements on supplementing the protein nutrition of the body by eggs and only eat the egg white. When the egg white is eaten independently, the problems of inconvenience, insanitation and unclean stripping exist in the process of stripping the eggshell and the yolk, and particularly for people with yolk allergy, the unclean stripped yolk can cause anaphylactic reaction and has adverse effects on health. Meanwhile, the peeled egg yolk cannot be treated, and huge waste and economic loss are caused.
At present, no product for preparing egg white sausage by using pure egg white liquid as a main material exists. The main reasons are that the egg white liquid has high protein content, high water content and high viscosity, so that a large amount of bubbles and honeycombs can be generated in the subsequent heating, solidifying and forming processes of beating eggs, separating egg white and yolk, melting frozen egg liquid, stirring, pipeline conveying, clystering and the like of the fresh eggs, and the quality, the sense and the taste of egg white sausage products are seriously influenced. In addition, due to the high protein and putrefactive particularity of the egg liquid, the egg liquid raw material must be preserved by a freezing method, so that the problem that the egg white protein of the frozen egg white raw material is increased in a plurality of viscous floccules and is not easy to dissolve due to low-temperature freezing is caused. In the development process, the shelf life of the product cannot reach 45 days without adding a preservative if the product is sterilized by boiling in water under normal pressure.
Disclosure of Invention
The invention provides an instant egg-white sausage and a preparation method thereof.
The instant egg white sausage comprises cooked egg white and does not contain preservatives; the egg white sausage has fine and smooth texture, uniformity and no air holes, and keeps the original color of protein.
The instant egg-white sausage is prepared by the following steps:
firstly, microfiltration and impurity removal of egg white liquid;
secondly, vacuum negative pressure degassing;
and thirdly, filling and thermosetting to obtain the instant egg-white sausage.
The instant egg white sausage has the advantages of uniform quality, exquisite sense, smooth and tender mouthfeel, proper hardness and no air holes inside. The solid content of the instant egg white sausage is 10-13%, the total colony count is less than or equal to 10cfu/g, and the coliform group is less than or equal to 10 cfu/g.
Detailed Description
The first embodiment is as follows: the instant egg-white sausage is prepared by the following steps:
firstly, microfiltration and impurity removal of egg white liquid;
secondly, vacuum negative pressure degassing;
and thirdly, filling and thermosetting to obtain the instant egg-white sausage.
The vacuum degassing is only used for degassing liquid materials with better fluidity such as dairy products, fruit juice and the like on an operation line. The invention innovatively introduces the vacuum degassing technology, and eliminates a large amount of gas wrapped in the egg white liquid (high in viscosity, high in protein content and serious in bubble wrapping). The vacuum degassing not only solves the technical problem that a finished product has a large number of bubbles and honeycombs, but also eliminates oxygen contained in bubbles of the original egg liquid, avoids the oxidation of protein and other nutrient substances in the egg liquid, and has positive significance for improving the sensory quality and the nutrient quality of egg white sausage products and prolonging the shelf life. In the process of rising and breaking of the vacuum negative pressure bubbles, viscous macromolecules in the egg white can be sheared, the viscosity of the egg white is further reduced, the fluidity of the egg white is increased, and pipeline conveying and filling of egg white intestines are facilitated.
The present embodiment performs sterilization while thermosetting.
The second embodiment is as follows: the present embodiment is different from the first embodiment in that: in the first step, the aperture of the micro-filtration membrane is 0.025-14 μm, and the membrane thickness is 120-150 μm; the operation pressure is 0.01-0.2 MPa. The rest is the same as the first embodiment.
The third concrete implementation mode: the present embodiment is different from the first or second embodiment in that: the material of the micro-filtration membrane is organic polymer, and the organic polymer is polysulfone, cellulose acetate, polypropylene, polycarbonate or polyamide. The other is the same as in the first or second embodiment.
The fourth concrete implementation mode: the present embodiment is different from one of the first to third embodiments in that: in the second step, the vacuum degree of the negative pressure in the vacuum negative pressure degassing process is-0.01 to-0.095 MPa. The others are the same as in one of the first to third embodiments.
The fifth concrete implementation mode: the present embodiment is different from one of the first to fourth embodiments in that: and in the second step, the minimum working pressure of the vacuum pump is 0.1-0.9 MPa, and the maximum working pressure is 0.6-1.6 MPa. The other is the same as one of the first to fourth embodiments.
The sixth specific implementation mode: the present embodiment is different from one of the first to fifth embodiments in that: and (3) starting a vacuum pump to pump out air in the degassing tank, then enabling the egg white liquid subjected to microfiltration and impurity removal in the step one to enter the degassing tank in a self-suction mode until the egg white liquid rises to the 2/3 height position in the degassing tank, controlling the vacuum degree in the degassing tank to be-0.01 to-0.095 MPa, keeping the vacuum degree, opening an egg white liquid feeding port of the degassing tank and an egg white liquid discharging port of the degassing tank, and maintaining the balance of feeding and discharging. The other is the same as one of the first to fifth embodiments.
The seventh embodiment: the present embodiment is different from one of the first to sixth embodiments in that: step one, the egg white liquid is frozen and preserved, and the frozen and preserved egg white liquid is melted at low temperature. The other is the same as one of the first to sixth embodiments.
Although the method for preparing the instant egg white sausage according to the present embodiment also uses the egg white liquid that is frozen and preserved, the problem that the instant egg white sausage is increased in the amount of viscous floc and is not easily dissolved is solved, and therefore, the instant egg white sausage has uniform texture and smooth and tender mouthfeel. According to the invention, the egg white is solidified and shaped before high-temperature sterilization through stage-type heat curing, so that the quality problems of honeycomb generation, intestinal body deformation and the like of egg white intestines in subsequent high-temperature sterilization are avoided.
The invention adopts the low-temperature melting technology to greatly reduce the number of floccules in the egg white liquid, reduce the loss and waste of nutrient substances and further reduce the cost. The product requirements of uniform quality, smooth and tender taste and high elasticity are completely realized by combining microfiltration and impurity removal.
The specific implementation mode is eight: the present embodiment is different from the first to seventh embodiments in that: and in the low-temperature thawing step I, the frozen and preserved egg white liquid is thawed at the low temperature of 0-20 ℃ for 18-20 hours, then stirred and heated to 20-50 ℃ for thawing for 10-20 min. The other is the same as one of the first to seventh embodiments.
The specific implementation method nine: the present embodiment is different from the first to eighth embodiments in that: and step three, carrying out back-pressure high-temperature sterilization after thermocuring. The rest is the same as the first to eighth embodiments.
The method of the embodiment has the advantages that the high-temperature sterilization is carried out after the staged heat curing, so that the appearance is complete and unchanged, the section is fine and smooth, and the elastic mouthfeel is kept; and the prepared instant egg-white sausage has an excellent sterilization effect, and the shelf life at normal temperature is more than 90 days. The back pressure high temperature sterilization is carried out in a back pressure high temperature cooking pot.
The detailed implementation mode is ten: the present embodiment is different from the ninth embodiment in that: back pressure high temperature sterilization temperature is 100-135 ℃, and sterilization time is 20-40 minutes; introducing compressed air after sterilization, wherein the pressure of the compressed air is 2.3-2.5 kgf/cm2(ii) a The temperature of the cooling water is 8-16 ℃, and the cooling time is 2-10 minutes. The rest is the same as the embodiment nine.
The concrete implementation mode eleven: the present embodiment is different from the first to tenth embodiments in that: in the third step, the thermosetting temperature is 40-100 ℃, and the thermosetting time is 10-60 min. The other is the same as one of the first to seventh embodiments.
The specific implementation mode twelve: this embodiment is different from the first to eleventh embodiments in that: step three, thermosetting is divided into 2 stages, wherein the temperature of the first stage is 50-90 ℃, and the curing time is 15-30 min; the temperature of the second stage is 90-100 ℃, and the curing time is 15-30 min. The rest is the same as in one of the first to eleventh embodiments.
The specific implementation mode is thirteen: the present embodiment is different from the first to twelfth embodiments in that: and in the third step, a fluid filling mode is adopted. The rest is the same as the first to twelfth embodiments.
In the embodiment, the gravity action of the liquid egg white liquid is utilized, so that the egg white liquid is naturally poured into the casing film bag from top to bottom, the current of the electromagnet is controlled through the electromagnetic valve, and then the piston is controlled to drive the piston rod to be linked with the filling so as to control the automatic filling action of the egg white liquid. The implementation mode solves the problems that a plurality of bubbles are stirred out in the filling process of the existing semi-fluid material (sausage) filling and binding machine, and the filling is not full and overflow is easy to occur.
The specific implementation mode is fourteen: the present embodiment is different from one of the first to thirteenth embodiments in that: in the first step, composite color-protecting enzyme is added after microfiltration and impurity removal. The rest is the same as one of the first to the thirteenth embodiments.
The instant egg white sausage has the advantages that per 100g of the instant egg white sausage, the heat is 156-300 KJ, the water content is 80-90 g, the ash content is 0.3-0.8 g, the protein is 7-15 g, the fat is 0.1-0.7 g, and the carbohydrate is 0.1-2.0 g: 0 to 1.0g of gluconic acid, 0 to 300mg of calcium gluconate, 0 to 15.00mg of ferric gluconate, 10 to 16mg of phosphorus, 0.1 to 0.26mg of riboflavin, 0.01 to 0.1mg of nicotinic acid, 0.100 to 0.216ug/g of thiamine and <1ug/g of pantothenic acid.
The invention solves the problem of serious browning of the egg white sausage in the high-temperature sterilization process, ensures the appearance color and taste of the instant egg white sausage and the egg white of the boiled egg to be not different, and meets the quality requirement of the instant egg white sausage product.
The invention adopts the compound color-protecting enzyme to remove carbonyl compound (-C ═ O-) in the egg white liquid, thereby preventing the occurrence of color change reaction, preventing the color change of egg white intestine and meeting the protein color requirement of the egg white of the boiled eggs. The composite color protection enzyme can also convert 0.4g of glucose in each 100g of raw egg white into 435.5mg of gluconic acid, and respectively convert 18mg of inorganic calcium and 0.3mg of inorganic iron in the raw egg white into 201.77mg of inorganic calcium and 2.583mg of gluconic iron. The calcium gluconate and the ferric gluconate have better absorption effect than inorganic calcium and inorganic iron in the original egg white, and endow the ingredients of organic calcium and iron which are not contained in the original egg white, so that the egg white sausage has better nutrition strengthening function and health value of calcium and iron supplement. The remaining 0.2568g of gluconic acid was converted as a protein coagulant for egg white solidification and naturally occurring food preservatives and heavy metal chelators in the human body.
The concrete implementation mode is fifteen: the present embodiment is different from the first to fourteenth embodiments in that: the addition amount of the composite color protection enzyme is 0.01-0.3% of the mass of the egg white liquid. The rest is the same as the first to the fourteenth embodiments.
The specific implementation mode is sixteen: the present embodiment is different from the first to fifteenth embodiments in that: the composite color-protecting enzyme consists of glucose oxidase and catalase, wherein the enzyme activity ratio of the glucose oxidase to the catalase is 1: 1. The rest is the same as one of the first to fifteenth embodiments.
The enzyme activities of the glucose oxidase and the catalase in the embodiment are respectively 15-18 ten thousand u/g and 20 ten thousand u/g.
Seventeenth embodiment: the present embodiment is different from the first to sixteenth embodiments in that: the addition amount of the composite color protection enzyme is 0.01-0.3% of the mass of the egg white liquid. The rest is the same as in one to sixteen embodiments.
The specific implementation mode is eighteen: the present embodiment is different from the first to seventeenth embodiments in that: firstly, keeping the temperature of egg white liquid at 30-50 ℃ after microfiltration and impurity removal, adding a compound color protection enzyme for reaction for 1-7 h, and keeping the pH of egg white liquid at 6-9 in the enzyme reaction process. The rest is the same as one of the first to seventeenth embodiments.
After adding the composite color protection enzyme, dropwise adding diluted hydrogen peroxide solution into the egg white, wherein the concentration of the hydrogen peroxide solution is 1.0-5.0%, and the addition amount of the hydrogen peroxide dropwise solution is 1-6% of the mass of the egg white. The hydrogen peroxide dilution solution is added slowly to avoid local high concentrations of egg denaturation and large oxygen generation causing vigorous bubbling and foam generation.
The egg white is egg white, duck egg white, goose egg white, quail egg white, pigeon egg white, crocodile egg white or ostrich egg white.
Example 1
The instant egg-white sausage is prepared by the following steps:
firstly, melting the frozen egg white liquid at low temperature, carrying out microfiltration to remove impurities, and then adding composite color protection enzyme;
secondly, vacuum negative pressure degassing;
thirdly, adopting a fluid filling mode and thermosetting;
fourthly, back pressure high temperature sterilization is carried out, and then the fast food egg white sausage is obtained;
the composite color protection enzyme in the first step consists of glucose oxidase and catalase, the addition amount of the composite color protection enzyme is 0.02% of the mass of the egg white liquid, and the enzyme activity ratio of the glucose oxidase to the catalase is 1: 1; the enzyme activities of the glucose oxidase and the catalase are respectively 17 ten thousand u/g and 20 ten thousand u/g;
wherein, the egg white frozen and preserved in the step one is firstly thawed at the low temperature of 20 ℃ for 20h, then stirred and heated to the temperature of 30 ℃ for thawing for 15min, and stirred while thawing; in the first step, the aperture of the micro-filtration membrane is 10 μm, and the membrane thickness is 130 μm; the operating pressure is 0.0152 MPa; the microfiltration membrane is made of polysulfone;
in the second step, the vacuum degree of the vacuum in the vacuum negative pressure degassing process is-0.08 MPa; in the second step, the minimum working pressure of the vacuum pump is 0.5MPa, and the maximum working pressure is 1.0 MPa; starting a vacuum pump to pump out air in the degassing tank, then enabling the egg white liquid subjected to microfiltration and impurity removal in the first step to enter the degassing tank in a self-suction mode until the egg white liquid rises to the 2/3 height position in the degassing tank, controlling the vacuum degree in the degassing tank to be-0.01-0.095 MPa, keeping the vacuum degree, opening an egg white liquid feeding port of the degassing tank and an egg white liquid discharging port of the degassing tank, and maintaining the balance of feeding and discharging materials; the power of the degassing tank is 1.6KW, the processing capacity is 1000-10000L/H, and the total power of the motor is 6.2 KW;
step three-stage thermosetting is divided into 2 stages, wherein the temperature of the first stage is 80 ℃, and the curing time is 15 min; the temperature of the second stage is 90 ℃, and the curing time is 20 min;
back pressure high temperature sterilization temperature is 121 ℃, and sterilization time is 35 minutes; sterilizing, introducing compressed air with pressure of 2.4kgf/cm2(ii) a Cooling the fast-food egg white sausage to 35 ℃ under the temperature of 10 ℃ for 5 minutes;
firstly, keeping the temperature of egg white liquid at 35 ℃ after microfiltration and impurity removal, adding compound color protection enzyme for reaction for 2 hours, and keeping the pH value of egg white liquid at 7 in the enzyme reaction process; and (3) dropwise adding diluted hydrogen peroxide solution into the egg white liquid after the color protection enzyme is compounded, wherein the concentration of the hydrogen peroxide solution is 3%, and the dropwise adding amount of the hydrogen peroxide is 4% of the mass of the egg white liquid.
The shelf life of the instant egg-white sausage prepared by the embodiment is more than 120 days at normal temperature.
The intestinal heat of each 100g of the instant egg white in the embodiment is 251KJ, the water content is 88.5g, the ash content is 0.7g, the protein content is 9.0g, the fat content is 0.5g, and the carbohydrate content is 1.3 g: 0.2568g of gluconic acid, 201.77mg of calcium gluconate, 2.583mg of ferric gluconate, 16mg of phosphorus, 0.26mg of riboflavin, 0.1mg of nicotinic acid, 0.216ug/g of thiamine and <1ug/g of pantothenic acid. In this example, the solid content of the instant egg white sausage is 11.5%, the total number of colonies is less than or equal to 10cfu/g, and the coliform group is less than or equal to 10 cfu/g.
According to detection, 0.4g of glucose in each 100g of raw egg white is converted into 435.5mg of gluconic acid, and 18mg of inorganic calcium and 0.3mg of inorganic iron in the raw egg white are respectively converted into 201.77mg of inorganic calcium and 2.583mg of gluconic iron.
Example 2
Boiling in water to prepare egg-clear sausage:
firstly, carrying out microfiltration on fresh egg white liquid to remove impurities;
secondly, filling fluid and thermally curing at 80-100 ℃.
In the embodiment, the boiled egg-clear sausage has bubbles and honeycombs, aggregates, uneven texture and a shelf life of only about 10 days.
Example 3
Preparing egg white sausage by freezing egg white liquid:
firstly, microfiltering and removing impurities from the frozen and preserved egg white liquid;
secondly, filling fluid and thermally curing at 80-100 ℃.
The boiled egg-white sausage of the embodiment has a large amount of bubbles and honeycombs, is accompanied by aggregates, has uneven texture and has a shelf life of only about 10 days.
Example 4
Back pressure high temperature sterilization of egg white sausage:
firstly, microfiltering and removing impurities from the frozen and preserved egg white liquid;
secondly, filling fluid and thermally curing at 80-100 ℃;
thirdly, back pressure high temperature sterilization.
In the embodiment, a large amount of bubbles and honeycombs exist in the egg-white sausage, aggregates are accompanied, the texture is not uniform, and the browning is serious; the shelf life is only about 90 days.
Claims (10)
1. An instant egg white sausage is characterized in that the instant egg white sausage comprises cooked egg white and does not contain preservatives; the egg white has uniform and fine internal texture and no pores.
2. The method for preparing an instant egg white sausage according to claim 1, wherein the instant egg white sausage is prepared by the steps of:
firstly, microfiltration and impurity removal of egg white liquid;
secondly, vacuum negative pressure degassing;
and thirdly, filling and thermosetting to obtain the instant egg-white sausage.
3. The method for preparing instant egg white sausage according to claim 2, wherein the egg white in step one is freeze-preserved egg white, and the freeze-preservation of the egg white is performed by thawing at low temperature.
4. The method for preparing instant egg white sausage according to claim 2, wherein the aperture of the microfiltration membrane in the first step is 0.025-14 μm, and the membrane thickness is 120-150 μm; the operating pressure is 0.01-0.2 MPa; in the second step, the vacuum degree of the negative pressure in the vacuum negative pressure degassing process is-0.01 to-0.095 MPa.
5. The preparation method of the instant egg white sausage according to claim 4, wherein the heat curing temperature in the third step is 40-100 ℃.
6. The preparation method of the instant egg white sausage according to claim 2, wherein the step three is carried out with hot curing and then back pressure high temperature sterilization at 100-135 ℃ for 20-40 minutes; introducing compressed air after sterilization, wherein the pressure of the compressed air is 2.3-2.5 kgf/cm2(ii) a The temperature of the cooling water is 8-16 ℃, and the cooling time is 2-10 minutes.
7. The method for preparing instant egg white sausage according to claim 2, wherein the third step is a fluid filling method.
8. The method for preparing an instant egg white sausage according to claim 2, wherein the first step is a step of adding a compound color-protecting enzyme after microfiltration and impurity removal; the composite color-protecting enzyme consists of glucose oxidase and catalase, wherein the enzyme activity ratio of the glucose oxidase to the catalase is 1: 1; the addition amount of the composite color protection enzyme is 0.01-0.3% of the mass of the egg white liquid.
9. The preparation method of the instant egg white sausage as claimed in claim 8, characterized in that the temperature of the egg white liquid is kept at 30-50 ℃ after microfiltration and impurity removal in the step one, then the composite color-protecting enzyme is added for reaction for 1-7 h, and the pH of the egg white liquid is kept at 6-9 in the enzyme reaction process.
10. The method for preparing instant egg white sausage according to claim 2, wherein the third stage of the thermal curing is performed in 2 stages, the temperature of the first stage is 50 to 90 ℃, and the curing time is 15 to 30 min; the temperature of the second stage is 90-100 ℃, and the curing time is 15-30 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010065233.5A CN111202219A (en) | 2020-01-20 | 2020-01-20 | Instant egg-white sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010065233.5A CN111202219A (en) | 2020-01-20 | 2020-01-20 | Instant egg-white sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111202219A true CN111202219A (en) | 2020-05-29 |
Family
ID=70780979
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010065233.5A Pending CN111202219A (en) | 2020-01-20 | 2020-01-20 | Instant egg-white sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111202219A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB986341A (en) * | 1960-04-08 | 1965-03-17 | Joseph Hai Levy Nahoum | Improvements relating to the preservation of eggs |
| CA1195547A (en) * | 1981-11-30 | 1985-10-22 | James L. Newlin | Deviled egg process |
| CN104026629A (en) * | 2014-06-20 | 2014-09-10 | 南京海鲸食品厂 | Egg white sausage and preparing process thereof |
| CN106509682A (en) * | 2016-11-09 | 2017-03-22 | 四川大学 | Nutrient-enriched egg product applicable to body-building crowd and preparation method thereof |
-
2020
- 2020-01-20 CN CN202010065233.5A patent/CN111202219A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB986341A (en) * | 1960-04-08 | 1965-03-17 | Joseph Hai Levy Nahoum | Improvements relating to the preservation of eggs |
| CA1195547A (en) * | 1981-11-30 | 1985-10-22 | James L. Newlin | Deviled egg process |
| CN104026629A (en) * | 2014-06-20 | 2014-09-10 | 南京海鲸食品厂 | Egg white sausage and preparing process thereof |
| CN106509682A (en) * | 2016-11-09 | 2017-03-22 | 四川大学 | Nutrient-enriched egg product applicable to body-building crowd and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 中农兴和: "鸡蛋清肠—技术新突破", 《微信搜索》 * |
| 王守兰等: "延长蛋清肠货架期的研究", 《肉类研究》 * |
| 陈福玉: "蛋清肠的加工技术", 《吉林畜牧兽医》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105614828B (en) | A kind of krill shrimp paste and preparation method thereof | |
| CN106306639B (en) | Lactic acid bacteria collagen jelly and its manufacturing method | |
| CN1462177A (en) | Egg-based powder and food containing the same | |
| CN108850171A (en) | A kind of soybean protein Yoghourt and preparation method thereof | |
| CN104686654A (en) | Lactarius volemus polysaccharide yoghourt and preparation method thereof | |
| CN111406861A (en) | Blueberry bubble beverage fermented by mixed bacteria and preparation method thereof | |
| CN106857831B (en) | Preparation method of fresh buttermilk-flavored fermented milk | |
| CN111202219A (en) | Instant egg-white sausage and preparation method thereof | |
| CN112471259A (en) | Formula milk powder for promoting growth of height of children and preparation method thereof | |
| CN101731682A (en) | Peanut protein yoghourt | |
| CN103947764B (en) | A kind of cheese drink containing probio and preparation method thereof | |
| CN103766491A (en) | Chinese yam yoghurt and preparation method thereof | |
| CN114586844B (en) | Durian yoghourt capable of reducing blood fat and relaxing bowel and preparation method thereof | |
| CN103004986B (en) | Rana japonica oil fermented drink and method for preparing same | |
| CN112425702A (en) | Low-temperature preparation method of raspberry juice with high content of active ingredients | |
| CN111202198A (en) | Egg white peptide oral drink and preparation method thereof | |
| WO2019227627A1 (en) | Fruit enzyme based on royal jelly and antioxidant peptide, and production method therefor | |
| CN112352839A (en) | Coconut milk beverage and preparation method thereof | |
| CN105475483A (en) | Sugar orange active lactobacillus beverage and preparation method thereof | |
| CN115918725B (en) | Milk rich in galactooligosaccharides and preparation method thereof | |
| CN111202162A (en) | Instant egg white peptide sausage and preparation method thereof | |
| CN111713559A (en) | Coconut juice beverage with suspended red bean particles and preparation method thereof | |
| CN107801774A (en) | A kind of preparation method of adlay walnut sour milk | |
| CN107047767B (en) | Burdock rice wine milk beverage and preparation method thereof | |
| CN113105989A (en) | High-fiber fruit vinegar tea drink and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200529 |
|
| RJ01 | Rejection of invention patent application after publication |