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Dual-egg-white dry food and manufacturing method thereof

A production method and double-protein technology are applied in the field of food processing to achieve the effects of prolonging the shelf life, unique taste and improving digestibility

Active Publication Date: 2014-11-26
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In China, there is only a certain amount of research on the processing technology and equipment for the production of traditional egg products (salted eggs, bad eggs, etc.) with modern production technology, which is far from enough.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Select fresh, undamaged eggs, break the shell and take the egg liquid into the egg beater, set the stirring speed at 500r / min, stir for 50s to obtain fresh egg liquid, weigh the weight, place it in the dough mixer, and then Weigh 5% of the weight of egg liquid soy protein isolate and place it in the dough mixer, and add 15% of the weight of egg liquid in distilled water, set the stirring speed of the dough mixer to 1000r / min, stir for 60s, pour the mixture Put it into a 40cm×30cm×2cm steaming tray to a depth of 1cm, put the steaming tray into the cooking cabinet, set the cooking pressure to 0.15MPa, and the cooking time to 20min, and cook; put the cooked double protein in the steaming tray dry Cut into cubes of 4cm×4cm×0.5cm in a multifunctional dicing machine to obtain dry double protein slices of similar size and uniform thickness; first coat a thin layer (0.3mm thick) of vegetable oil on the baking tray, put Cut double egg white dry slices in a multi-functional dicin...

Embodiment 2

[0041] Select fresh, undamaged eggs, break the shell and take the egg liquid into an egg beater, set the stirring speed to 1000r / min, stir for 40 seconds to obtain fresh egg liquid, weigh the weight, place it in the dough mixer, and then Weigh 15% of the concentrated soybean protein powder by the weight of the egg liquid and place it in the dough mixer, and add 20% of the tap water by weight of the egg liquid, set the stirring speed of the dough mixer to 1500r / min, stir for 40s, and pour the mixture Put it into a 50cm×30cm×3cm steaming tray to a depth of 1.5cm, put the steaming tray into the cooking cabinet, set the cooking pressure to 0.1MPa, and cook for 15 minutes to cook; Put the double egg whites into a multi-functional cutting machine and cut them into 5cm×5cm×0.4cm squares to get double egg white slices of similar size and uniform thickness; first coat a thin layer (0.4mm thick) on the baking tray Vegetable oil, put the cut double protein dry flakes, and then lightly co...

Embodiment 3

[0043]Select fresh, undamaged eggs, break the shell and take the egg liquid into the egg beater, set the stirring speed at 1500r / min, stir for 30s to obtain fresh egg liquid, weigh the weight and place it in the dough mixer, and then Weigh 20% of the weight of the egg liquid soy protein isolate and soybean protein concentrate powder 1:1 mixed powder and put it in the dough mixer, and add 5% of the egg liquid weight of deionized water, set the stirring speed of the dough mixer 500r / min, stir for 70s, pour the mixed material into a 60cm×40cm×4cm steaming tray to a depth of 2cm, put the steaming tray into the cooking cabinet, set the cooking pressure to 0.2MPa, and the cooking time to 25min, and start cooking; Put the dried double protein in the steamer that has been cooked in the steamer into a multi-functional cutting machine and cut it into cubes with a size of 4cm×5cm×0.6cm to obtain dried double protein slices of similar size and uniform thickness; put them on the baking tray...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and discloses a dual-egg-white dry food and a manufacturing method thereof. According to the method, eggs, soybean protein isolate powder and / or soybean protein concentrate powder are taken as raw materials, first circulation hardness, target load, viscous force, viscosity, elasticity, cohesiveness, elasticity, a conglutination property and a mastication property are taken as measuring indexes, and a process route of egg stirring, blending, steaming, block cutting, baking, seasoning, vacuum packaging and sterilization is designed to prepare the dual-egg-white dry food with high quality nutrition and good physical property. According to the invention, the two raw materials with animal quality proteins and vegetable quality proteins are mixed, thus fully displaying the complementary action of food proteins, and improving digestibility of the proteins and the nutritive value of food. The dual-egg-white dry food draws steaming and roasting essences, is crisp externally and soft internally, is free of the peculiar fishy smell of traditional dry egg food and dried tofu, has six flavors such as barbecue flavor and beef flavor, and can meet the diet requirements and taste customs of different crowds.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a dry double protein and a preparation method thereof. Using eggs, isolated soybean protein powder and / or concentrated soybean protein powder as raw materials, the egg is stirred, blended, steamed, cut into pieces, and baked. , seasoning, vacuum packaging, and sterilization process to make double protein dry with high-quality nutrition and good physical properties. Its protein content is 88.3%, fat content is 4.5%, carbohydrate content is 1.6%, ash content is 2.4%, and water content is 3.2%. 5.0g, viscosity 0.05mJ, elasticity 0.44, cohesion 0.82, elasticity 9.3mm, adhesiveness 967g, chewiness 86mJ. Background technique [0002] Eggs are one of the best sources of nutrition for humans. Eggs contain high biological value protein and rich lipids, and are a good source of vitamins and minerals. Eggs are rich in high-quality protein, 12.6% is protein, and the digestibility of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 林松毅李幸芳郑宏儒邢杰刘静波
Owner JILIN UNIV
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