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Method for producing vacuum oil fried convenient egg

A vacuum frying and production method technology, which is applied in food preparation, application, food science, etc., can solve the problems of oil and fat deterioration of dried meat, and achieve the effects of long shelf life, less nutritional loss, and good taste

Inactive Publication Date: 2012-07-18
臧乘誉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the high-temperature roasting step, a higher roasting temperature (up to 240°C or more) is required to complete dehydration, drying and aroma enhancement, and high-temperature roasting will cause the oil of the jerky itself to deteriorate rapidly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1, make instant egg with the inventive method, its step is:

[0020] 1) To make egg liquid, break (scatter) some fresh eggs into egg liquid, add 2 parts of refined salt to 98 parts of egg liquid by weight, and stir evenly;

[0021] 2) Making egg skins; heat the egg liquid to make egg skins; the process of making egg skins is to heat the drum of the drum type egg skin machine to 118°C, then put the egg mixture into the hopper, and the drum of the egg skin machine Stick the egg mixture to a thickness of 2 mm, and the speed is 0.4 m / min. When the drum turns to the other direction, the egg liquid has been heated and solidified into an egg skin. The scraper scrapes off the egg skin and rolls up the egg skin.

[0022] 3) Cutting; cut the egg skin into slices.

[0023] 4) Vacuum frying and dehydration; vacuum frying and dehydration is carried out under negative pressure conditions, the vacuum degree of negative pressure is 0.06Mpa, and the oil temperature is in the...

Embodiment 2

[0025] Embodiment 2, make instant egg, its step is:

[0026] 1) To make egg liquid, break (scatter) some fresh eggs into egg liquid, add 2 parts of refined salt to 98 parts of egg liquid by weight, and stir evenly;

[0027] 2) Making egg skins; heat the egg liquid to make egg skins; the process of making egg skins is to heat the drum of the drum type egg skin machine to 120°C, then put the egg mixture into the hopper, and the drum of the egg skin machine Stick the egg mixture to a thickness of about 2 mm, and the speed is 0.3-0.5 m / min. When the drum turns to the other direction, the egg liquid has been heated and solidified into an egg skin, and the scraper scrapes off the egg skin and rolls up the egg skin.

[0028] 3) Cutting; cut the egg skin into slices.

[0029] 4) Vacuum frying and dehydration; vacuum frying and dehydration is carried out under negative pressure conditions, and the cut mixture is vacuum fried and dehydrated. In the process of vacuum frying and dehydra...

Embodiment 3

[0031] Embodiment 3, make composite instant egg.

[0032] 1) Egg liquid preparation, breaking some fresh eggs into egg liquid, the ingredients by weight are 82 parts of egg liquid, 4 parts of soybean protein isolate, 12 parts of purified water, 2 parts of table salt and stir evenly;

[0033] 2) Making egg skins; heat the egg liquid to make egg skins; the process of making egg skins is to heat the drum of the drum type egg skin machine to 120°C, then put the egg mixture into the hopper, and the drum of the egg skin machine Stick the egg mixture to a thickness of about 1.5 mm, and the speed is 0.4 m / min. When the drum turns to the other direction, the egg liquid has been heated and solidified into an egg skin. The scraper scrapes off the egg skin and rolls up the egg skin.

[0034] 3) Cutting; cut the egg skin into filaments.

[0035] 4) Vacuum frying and dehydration; vacuum frying and dehydration is carried out under negative pressure conditions, the vacuum degree of the negat...

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PUM

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Abstract

The invention discloses a manufacturing method for vacuum fried instant egg, which is characterized in comprising steps of: 1) making egg liquid, which is breaking fresh eggs, stirring uniformly for egg liquid making; 2) making egg crepe, which is heating the egg liquid for egg crepe making; 3) cutting, which is cutting the egg crepe into shapes of sheet and thread; 4) dewatering by vacuum oil frying; 5) cooling and packaging. The instant egg produced thereby not only avoids defect cause by high temperature frying or baking, but also has advantages of the vacuum fried instant egg such as short dewatering drying time, low oil content, short watering time, low nutrition loss, great mouth feeling, capability of being eaten as instant noodles, wide application scope, suitability for boiling, convenience for matching with other dishes, long preservation period, easiness for storage, transportation, and being eaten during combat readiness, disaster relief.

Description

technical field [0001] The invention relates to a technology for making instant food, in particular to a method for making vacuum-fried instant eggs. Background technique [0002] Existing egg-based cooked foods contain more water and are not easy to preserve, especially egg-based cooked foods cannot be rehydrated and eaten quickly like commercially available instant noodles. This brings inconvenience to people's life. At present, instant eggs (instant eggs, instant eggs) that can be eaten directly and quickly rehydrated in a true sense, like instant noodles, have not yet appeared on the market. Existing instant foods such as instant noodles need to be deep-fried at a high temperature when they are made, which can easily cause nutritional losses and produce substances that are harmful to health. Another example is commercially available food traditional jerky (dried meat), which is generally made by roasting and dehydrating whole slices or whole pieces of meat with traditi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 臧乘誉
Owner 臧乘誉
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