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Setting method for thermal coagulation egg products

A technology of heat coagulation of egg products, applied in the food field, can solve the problems of poor control of temperature, moisture and time, structural damage of heat coagulation egg products, weak gelation, etc., to achieve rich nutrition, make up for excessive taste, The effect of gel retention

Active Publication Date: 2012-09-19
广东真美食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the denaturation characteristics of poultry protein, poor control of temperature, moisture, and time during the setting process will lead to damage to the structure of heat-coagulated egg products, such as weak gelation and internal air bubbles, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0018] Example: (1) Raw material selection: select poultry eggs that have passed inspection and quarantine as raw material eggs;

[0019] (2) Beat eggs: clean the raw eggs, air-dry them, remove surface water stains, beat them into an egg beater, beat at a stirring speed of 70 r / min, and add 100 parts by weight of the beaten egg liquid at the same time 0.5 parts by weight of salt, 0.3 parts by weight of compound phosphate, 0.3 parts by weight of konjac powder, 0.3 parts by weight of gellan gum, 0.3 parts by weight of monosodium glutamate, 1 part by weight of chicken essence and 0.1 parts by weight of yeast extract, stirred to The egg liquid is uniform, sifted through a 200-mesh sieve and set aside;

[0020] (3) Mixed filling: pour the spare egg liquid into the casing with a sausage filling machine;

[0021] (4) Pressure setting: put the filled sample into a pressure cooker, and introduce oil-free compressed air to make the pressure reach 0.05Mpa, start to heat up to 90°C, the...

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PUM

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Abstract

The invention discloses a setting method for thermal coagulation egg products. The method comprises the following production steps: selecting materials; whipping eggs; mixing and filling; conducting pressure setting; reshaping and stirring; packaging; and sterilizing, and finally obtaining the product. The method has the following characteristics of solving the bubble problem in setting process of the thermal coagulation egg product as well as the problem of increased sample moisture caused by adopting a traditional stewing method, keeping the gel property of the egg products, and being good in mouth feeling of the product, enriching the nutrients of the products and having salubrious taste.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for shaping heat-coagulated egg products. Background technique [0002] Heat coagulated egg products are products made of fresh eggs, salted eggs and preserved eggs as the main raw materials, with or without auxiliary materials and condiments, which are heated after canning. Its main process is the deployment of raw materials and auxiliary materials, putting them into non-stick shaped containers, heating and shaping, drying or not drying, stewing or not stewing, vacuum packaging, and sterilization. During the setting process, since egg protein and ovotransferrin in egg white protein play a major role in the formation of the gel network, protein denaturation in egg white is a slow process, and the required denaturation time is about 40 minutes at a suitable temperature. Only when the protein molecules are fully unfolded, the gel formed has greater hardness. At the same time, ovalbum...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L15/00
Inventor 陈楚锐庄沛锐刘伟春
Owner 广东真美食品股份有限公司
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