Method for preparing dried fowls albumen

Abstract

The invention discloses a method of preparing a dried egg white, which is characterized in that, separating the egg white and the egg yolk with an egg separator, keeping the egg white separately in a processing vessel for use; dissolving 0.5 to 2 portions of agar powder, 0.1 to 0.5 portion of carrageenan and 0.1 to 0.5 portion of guar gum in 10 to 20 portions of distilled water by weight and stirring uniformly, and then pouring the mixture into 80 to 100 portions of egg white liquid which is already stirred uniformly, and stirring uniformly in a water bath at 70 to 80 DEG C; pouring the well-combined feed liquid into a non-stick mold, and boiling the feed liquid with vapor; preparing bittern according to the prescription, and heating to 80 to 90 DGR C, and then taking out the boiled cooked materials from the mold and putting into the bittern, marinating for 1 to 2 hours at 80 to 90 DGR C; taking out the marinated egg white, drying for 20 to 60 minutes at 55 to 65 DGR C; taking out the dried egg white, cutting into small pieces with different shapes and different sizes according to requirements, and bagging vacuum; giving the packed products a sterilization processing at a high temperature of 100 to 121 DGR C in a counter pressure for 10 to 60 minutes; cooling the sterilized products piecewise, wiping off the water on the surface of the packages, air drying further, labeling and printing code, boxing up, to be products.

Description

technical field [0001] The invention relates to a method for preparing poultry egg whites, which belongs to the field of deep processing of poultry egg food. Background technique [0002] Poultry eggs are one of people's main non-staple foods. Traditional poultry and egg cooking methods are mature products such as frying, frying, steaming, boiling, and baking. They are very delicious and are very popular with the elderly, women and children. Dried poultry egg whites are especially suitable for middle-aged and elderly people with high cholesterol. However, these poultry and egg cooked products must be processed under specific conditions before they can be eaten. With the development of science and technology and the acceleration of people's life rhythm, the traditional method of poultry egg price is far from being able to meet the growing needs of field work, frontier defense work and tourism, and needs to be improved and updated urgently. [0003] After a new search, there...

AI Technical Summary

Problems solved by technology

With the development of science and technology and the acceleration of people's life rhythm, the traditional method of poultry egg price is far from meeting the needs of the growing field work, frontier work and tourism, and needs to be improved and updated urgently.

[0003] After a new search, there are no patent documents and non-patent literature reports on the deep processing of this kind of products