Frozen dried poultry egg product and making method thereof

A production method and a technology for dried poultry eggs, which are applied to the preservation of eggs by freezing/cooling, food freezing, food preservation, etc., can solve the problem of insufficient utilization of poultry eggs, and achieve the effect of increasing added value.

Inactive Publication Date: 2016-02-10
BEIJING DEQINGYUAN EGG PROD SAFETY ENG TECH RES CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In addition to fresh poultry eggs, most poultry egg products on the market are traditional products such as marinated eggs, and the utilization of poultry eggs is not rich enough

Method used

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  • Frozen dried poultry egg product and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Weigh 130g whole egg liquid and pasteurize it; weigh 17g water, add 1.5g salt, 0.8g soy sauce, 0.7g cooking wine, stir well to dissolve the salt, and mix the soy sauce and cooking wine evenly. Add the pasteurized whole egg mixture and beat well to combine. Then fill the mixed egg liquid into a PP material mold with a length of 115mm, a width of 90mm, and a height of 40mm, cover the top cover, place the mold in the molding pot, and adjust the molding parameters at a temperature of 90°C and a time of 30 minutes. After the molding is completed, the product is demolded while it is hot and placed on a cooling platform. After the product is cooled to room temperature, it is placed in a -18°C freezer for freezing and hardening. The freezing time is 8 hours. After the freezing process is completed, vacuum packaging can be carried out. If there is a requirement for the shape of the product, the product can be cut into corresponding states with a frozen meat cutting machine accor...

Embodiment 2

[0050] Weigh 150g whole egg liquid and pasteurize it; weigh 25g water, add 1.8g salt, 1.5g soy sauce, 0.8g cooking wine, stir well to dissolve the salt, and mix the soy sauce and cooking wine evenly. Add the pasteurized whole egg mixture and beat well to combine. Then fill the mixed egg liquid into a PP material mold with a length of 130mm, a width of 100mm, and a height of 50mm, cover the top cover, place the mold in the molding pot, and adjust the molding parameters at a temperature of 95°C and a time of 35 minutes. After the molding is completed, the product is demolded while it is hot and placed on a cooling platform. After the product is cooled to room temperature, it is placed in a -24°C freezer for freezing and hardening. The freezing time is 12 hours. After the freezing process is completed, vacuum packaging can be carried out. If there is a requirement for the shape of the product, the product can be cut into corresponding states with a frozen meat cutting machine acc...

Embodiment 3

[0052] Weigh 75g of egg liquid and pasteurize it; weigh 15g of water, add 1.2g of salt, 0.5g of soy sauce, and 0.6g of cooking wine, stir well to dissolve the salt, and mix the soy sauce and cooking wine evenly. Add the pasteurized whole egg mixture and beat well to combine. Then fill the mixed egg liquid into a PP material mold with a length of 90mm, a width of 80mm, and a height of 30mm, cover the top cover, place the mold in the molding pot, and adjust the molding parameters at a temperature of 85°C and a time of 25 minutes. After the molding is completed, the product is demolded while it is hot and placed on a cooling platform. After the product is cooled to room temperature, it is placed in a -20°C freezer for freezing and hardening. The freezing time is 10 hours. After the freezing process is completed, vacuum packaging can be carried out. If there is a requirement for the shape of the product, the product can be cut into corresponding states with a frozen meat cutting m...

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PUM

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Abstract

The invention discloses a making method for a frozen dried poultry egg product. The making method comprises the following steps: preparing materials, performing pasteurization on whole egg liquid, blending, filling, forming through steaming, demoulding, freezing, packaging and preserving. The frozen dried poultry egg product comprises the following raw materials in parts by weight: 75-150 parts of whole egg liquid, 15-25 parts of water, 1.2-1.8 parts of salt, 0.5-1.5 parts of soy sauce, 0.6-0.8 part of cooking wine and 0-1.8 parts of natural flavoring spice. The frozen dried poultry egg product provided by the invention is a brand-new egg product, can improve the added value of a poultry egg product, brings more convenience to consumers during eating of poultry eggs, avoids inconvenience brought by instant use of the poultry eggs in traditional eating habits, and can better ensure the original taste and flavor of the eggs as no food additives is added; in the product, conventional high-temperature sterilization is replaced with a freezing manner, so that the defects of bag expanding, bag breaking, influence on flavor and the like, which are caused by non-complete sterilization or excessive sterilization in a sterilization process, can be overcome, the requirements of people on nutritional and convenient foods can be met, and the product is very suitable for being eaten with hot pot in winter.

Description

technical field [0001] The invention relates to the technical field of food, and more specifically relates to a method for preparing frozen dried poultry eggs and products thereof. Background technique [0002] Poultry eggs contain high protein, especially the protein contained in eggs has high biological value and high digestibility, and the proportion of amino acids necessary for human body is appropriate. And rich in lipids, it is also a good source of vitamins and minerals. It is known as a nutritious food for sustaining life. But eggs are mainly consumed as fresh eggs, which lack variety. For example, the whole egg liquid is processed through blending, filling, molding, freezing and other processes, so that the product has both nutrition and taste, which can provide a new way for the diversification of egg processing and the value-added of poultry egg products. [0003] In addition to fresh poultry eggs, poultry egg products on the market are mostly traditional produ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23B5/04
CPCA23B5/041A23V2002/00A23V2300/20
Inventor 王俊韩兆鹏卢晓明
Owner BEIJING DEQINGYUAN EGG PROD SAFETY ENG TECH RES CO LTD
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