Fishiness removing method of egg powder

A technology of egg powder and eggs, which is applied in the field of food processing, can solve the problem of egg powder having an eggy smell, and achieve the effects of promoting appetite, increasing layering, and speeding up production progress

Inactive Publication Date: 2016-02-03
钟静涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Another object of the present invention is to provide a method for removing fishy smell of egg powder. The present invention solves the problem of egg powder by separating the egg yolk from the egg white, and first pressing volatile gas into the egg yolk, and then vacuum evaporating it. Problems with an eggy smell in

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  • Fishiness removing method of egg powder

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Effect test

Embodiment 1

[0049] A method for removing fishy smell of egg powder, comprising the following steps:

[0050] Step 1. Disinfection: take the eggs and rinse them with clean water for 1 minute, then soak them in an edible alcohol solution with a volume percentage of 75% for 5 minutes, soak them in an eggshell powder solution with a mass volume concentration of 0.90% for 15 minutes, and finally spray them with clean water for 2 minutes; , the volume-to-weight ratio of the edible alcohol solution to the egg is 1:1, and the volume-to-weight ratio of the eggshell powder solution to the egg is 3:1.

[0051] Step 2. Separation: Separate the egg shell, egg white and egg yolk from the egg obtained in step 1, prepare the egg shell into the egg shell powder solution in step 1, and homogeneously beat the egg yolk powder; the specific steps of making the eggshell into the eggshell powder solution in step 1 include: first use 200ppmNaClO solution to sterilize for 10min, then bake at 80°C for 2h, crush an...

Embodiment 2

[0057] A method for removing fishy smell of egg powder, comprising the following steps:

[0058] Step 1. Disinfection: take the eggs and rinse them with water for 1 minute, then soak them in an edible alcohol solution with a volume percentage of 75% for 7 minutes, soak them in an eggshell powder solution with a mass volume concentration of 1% for 15-25 minutes, and finally spray them with water for 2 minutes ~3min; wherein, the volume-to-weight ratio of the edible alcohol solution to the egg is 1:1, and the volume-to-weight ratio of the eggshell powder solution to the egg is 3:1.

[0059] Step 2. Separation: Separate the egg shell, egg white and egg yolk from the egg obtained in step 1, prepare the egg shell into the egg shell powder solution in step 1, and homogeneously beat the egg yolk powder; the specific steps of making the eggshell into the eggshell powder solution in step 1 include: first use 250ppmNaClO solution to sterilize for 10min, then bake at 80°C for 2.5h, crush...

Embodiment 3

[0065] A method for removing fishy smell of egg powder, comprising the following steps:

[0066] Step 1. Disinfection: take the eggs and rinse them with water for 2 minutes, then soak them in an edible alcohol solution with a volume percentage of 75% for 8 minutes, soak them in an eggshell powder solution with a mass volume concentration of 1.20% for 25 minutes, and finally spray them with clean water for 3 minutes; , the volume-to-weight ratio of the edible alcohol solution to the egg is 1:1, and the volume-to-weight ratio of the eggshell powder solution to the egg is 3:1.

[0067] Step 2. Separation: Separate the egg shell, egg white and egg yolk from the egg obtained in step 1, prepare the egg shell into the egg shell powder solution in step 1, and homogeneously beat the egg yolk The specific steps of making the eggshell into the eggshell powder solution in step 1 include: firstly use 300ppmNaClO solution to sterilize for 10min, then bake at 80°C for 3h, crush and pass thro...

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Abstract

The invention discloses a fishiness removing method of egg powder. The fishiness removing method comprises the following steps of: a step I, taking eggs, washing the taken eggs with clean water, soaking the washed eggs with an edible alcohol solution, soaking the soaked eggs with an eggshell meal solution, and finally, sprinkling the soaked eggs with clean water; a step II, separately separating eggshells, egg white and yolk of the eggs, making the eggshells into the eggshell meal solution, homogenizing the yolk and breaking up the homogenized yolk; a step III, taking lemon juice, argy wormwood juice, chives and sesame oil, performing evaporation under the condition that the state approaches to the vacuum state and the temperature is 100-120 DEG C, collecting the evaporated gas, then putting the yolk in the collected evaporated gas environment, performing action under two atmospheric pressures for 2-3 minutes, and then evaporating the yolk for 15-25 minutes under the condition that the state approaches to the vacuum state and the temperature is 45-55 DEG C; a step IV, uniformly mixing the yolk with the egg white so as to obtain egg cream; and a step V, performing spray drying on the egg cream obtained in the step IV so as to prepare the egg powder.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for removing fishy smell from egg powder. Background technique [0002] Every 100 grams of eggs contains 12.8 grams of protein, mainly ovalbumin and ovalbumin, which contain 8 kinds of amino acids necessary for the human body, and are very similar to the composition of human protein. The human body's absorption rate of egg protein can be as high as 98%. Every 100 grams of eggs contains 11-15 grams of fat, which is mainly concentrated in the yolk, which is also easily digested and absorbed by the human body. The yolk is rich in lecithin, sterols, lecithin, calcium, phosphorus, iron, vitamin A, and vitamin A. D and B vitamins. These ingredients are of great benefit to improving the function of the nervous system. Therefore, eggs are a good brain food. The calories contained in an egg are equivalent to the calories of half an apple or half a cup of milk, but it also has 8% ...

Claims

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Application Information

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IPC IPC(8): A23L5/20A23L15/00
Inventor 钟静涛
Owner 钟静涛
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