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A kind of production technology of recombinant egg product

A production process and egg product technology, applied in the direction of yeast-containing food ingredients, food ingredients as taste improvers, food science, etc. Change and other problems, to achieve the effect of eliminating adverse effects, maintaining protein whiteness, and reducing salt content

Inactive Publication Date: 2018-08-31
广州宝旺农副产品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods have not achieved satisfactory results, such as reducing the amount of salt added, and the process of pickling salted eggs is prone to a large number of microorganisms multiplying, which may cause deterioration of salted eggs, resulting in mildewed salted eggs, mixed yellow eggs, Black yolk eggs, black ring eggs, etc.; replacing salt with potassium chloride can only replace about 30% of salt in general. Too much substitution will cause the potassium content to be too high and have a bitter taste. In the case of no obvious bitterness, the salt content of salted egg protein is still more than 4%, which is still salty

Method used

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  • A kind of production technology of recombinant egg product
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The production process of recombinant egg products is as follows:

[0040] 1. Scoring eggs: Choose the salted eggs that have been marinated and matured and passed the inspection as raw materials, wash the salted eggs with clean water, dry the surface moisture of the eggshells, break the eggshells, take out the salted egg whites and salted egg yolks, and remove them. The eggshell is separated from the salted egg white and salted egg yolk.

[0041]2. Desalination of salted egg white: desalting the separated salted egg white by ultrafiltration. The specific process is: mix salted egg white and water evenly in a ratio of 1: 0.2 (weight ratio), and then use a pump to press it into an ultrafiltration device with a cut-off relative molecular mass of 30,000 for desalination, and then use a cut-off The ultrafiltration membrane with a relative molecular mass of 5,000 performs desalination for the second time, so that the salt content of the salted egg white is reduced to less th...

Embodiment 2

[0052] The production process of recombinant egg products is as follows:

[0053] 1. Scoring eggs: Choose the salted eggs that have been marinated and matured and passed the inspection as raw materials, wash the salted eggs with clean water, dry the surface moisture of the eggshells, break the eggshells, take out the salted egg whites and salted egg yolks, and remove them. The eggshell is separated from the salted egg white and salted egg yolk.

[0054] 2. Desalination of salted egg white: desalting the separated salted egg white by ultrafiltration. The specific process is: mix salted egg white and water evenly at a ratio of 1: 0.6 (weight ratio), and then use a pump to press it into an ultrafiltration device with a cut-off relative molecular mass of 30,000 for desalination, and then use a cut-off The ultrafiltration membrane with a relative molecular mass of 5,000 performs desalination for the second time, so that the salt content of the salted egg white is reduced to less t...

Embodiment 3

[0064] The production process of recombinant egg products is as follows:

[0065] 1. Scoring eggs: Choose the salted eggs that have been marinated and matured and passed the inspection as raw materials, wash the salted eggs with clean water, dry the surface moisture of the eggshells, break the eggshells, take out the salted egg whites and salted egg yolks, and remove them. The eggshell is separated from the salted egg white and salted egg yolk.

[0066] 2. Desalination of salted egg white: desalting the separated salted egg white by ultrafiltration. The specific process is: mix salted egg white and water evenly in a ratio of 1: 1.2 (weight ratio), and then use a pump to press it into an ultrafiltration device with a cut-off relative molecular mass of 30,000 for desalination, and then use a cut-off The ultrafiltration membrane with a relative molecular mass of 5,000 performs desalination for the second time, so that the salt content of the salted egg white is reduced to less t...

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Abstract

The present invention discloses a production process of a recombinant protein product. The process includes: separating salted egg white from salted egg yolk, desalting the salted egg white, fermenting the salted egg white, adding fresh eggs and seasoning in the salted egg white, shaping the above mixture and egg yolk in a mold, cooking and pressurizing during the salted egg white process, and stripping. The invention realizes better desalting on salted egg white, and is applicable to reutilization of salted egg white in subsequent process, allows more delicious taste of egg products, and better forms egg white products.

Description

technical field [0001] The invention relates to a production process of recombinant egg products. Background technique [0002] At present, someone separates the egg white and the egg yolk, and then adds other ingredients to the egg white or the egg yolk, and remoldes the egg product in a mould, which is consistent with the shape of the egg. For example, the application number is 200510057238.9, the application date is 2005.8.25, and the publication date is 2006.2.8 in the patent literature that discloses a kind of artificial egg-shaped food and its production method. The ingredients are added to the egg yolk, and then cooked in the mold. [0003] In the patent document whose application number is 200810049671.1 and the filing date is 2008.4.21, a similar method for processing poultry and egg food is also disclosed. [0004] The application number is that 94111354.X application date is a kind of multi-flavored egg and processing method thereof that also disclose in the pat...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L15/00A23L5/20
CPCA23V2002/00A23V2200/16A23V2250/76
Inventor 陈有亮杨碓山杨晓莉
Owner 广州宝旺农副产品有限公司
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