Processing method of vacuum freeze-dried egg granules

A technology of vacuum freeze-drying and processing method, applied in application, food preparation, food science and other directions, can solve the problems of poor appearance, poor taste, easy to break into powder, etc., to enhance the appearance of color and appearance. Good, easy-to-shape effect

Inactive Publication Date: 2011-07-20
HUBEI XINMEIXIANG FOODS
View PDF0 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] Egg granules processed by the above-mentioned processing method, the boiled egg is not easy to shape, easy to break into powder, the appearance color is not good, a...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Processing method of vacuum freeze-dried egg granules
  • Processing method of vacuum freeze-dried egg granules

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0024] Depend on figure 1 Shown, the processing method of vacuum freeze-dried egg grain, its specific way is as follows:

[0025] 1. Material selection: Fresh eggs are used as raw materials; the raw materials required for vacuum freeze-drying egg granule processing must be fresh, edible (high internal quality), solid eggshell, and free of dirt. Check with an egg canister and remove any eggs found to be abnormal;

[0026] 2. Cleaning and surface disinfection: Clean the fresh eggs with a special egg washing machine, clean the foreign matter and impurities on the surface of the eggs, and then disinfect them with 75-100mg / kg chlorine dioxide disinfectant. Rinse with warm water and blow dry at a certain temperature;

[0027] 3. Beating eggs: After separating the shells of the washed eggs from the egg liquid, break up the egg liquid with an egg beater;

[0028] 4. Filtration: Use a special filter to filter the beaten egg liquid to remove egg shells and other impurities in the egg...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a processing method of vacuum freeze-dried egg granules. Fresh eggs are taken as raw materials, and the egg granules are prepared by steps of washing, surface sterilization, breaking, filtering, ingredient preparing, encapsulating, boiling, cooling, cutting, traying, quick freezing, vacuum freeze drying, sorting, metal detection and packing, wherein in the ingredient preparing process, based on 100 percent of the total mass of the required condiments and the eggs, salt is 0.6 to 1 percent, sugar is 1 to 1.4 percent and the balance is eggs. The processing method has theadvantages that: the mouthfeel of a product is improved, so that the boiled eggs are easier to form and difficultly crushed into powder, the appearance and the color of the product are better, the original nutrients of the fresh eggs are kept to the greatest extent, and the vacuum freeze-dried egg granules are convenient to eat in instant noodles, fast food or instant soup.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing egg granules. Background technique [0002] Eggs are one of the best sources of nutrition for humans. Eggs contain a lot of vitamins and minerals and proteins with high biological value. For humans, eggs have the best protein quality, second only to breast milk. An egg contains The calories are equivalent to the calories of half an apple or half a cup of milk. Therefore, eating more eggs is very beneficial to our body. It is inconvenient to eat, and the eating method is relatively simple, so people have developed a processing method that can carry out vacuum freeze-drying on eggs, which is beneficial to long-term storage. They can be eaten in instant noodle seasoning packets, instant meals or instant soups. Very convenient, the processing method is roughly as follows: [0003] 1. Material selection: Fresh eggs are used as raw materials; the raw m...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/32A23L15/00
Inventor 吴朝琴蒋保民
Owner HUBEI XINMEIXIANG FOODS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap