Processing method of vacuum freeze-dried egg

A technology of vacuum freeze-drying and processing methods, applied in the field of food processing, which can solve the problems of unnatural food, loss of nutrients, unsuitable for long-distance long-distance transportation and long-term storage, etc., to meet dietary needs, prolong shelf life, and excellent rehydration Effect

Inactive Publication Date: 2016-10-05
ZHONGXIANG XINGLI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Eggs are a commonly used ingredient in instant soup products, but traditional instant soup products have many disadvantages: First, the product has combined a variety of different ingredients containing eggs to form several specific tastes before packaging. By adding auxiliary agents such as edible glue to make it shape, not only the taste of the product is single, the choice is small, and customers cannot combine different ingredients according to their own preferences, but also the food after adding auxiliary agents is not natural enough, which is not conducive to people's health; The second is that the drying methods of product ingredients are mostly sun-dried, dried and boiled, and the dried ingredients made by these traditional drying methods are neither hygienic nor beautiful, not only lose a lot of nutrients, but also the dried ingredients The shelf life is short, and it is not suitable for long-distance long-distance transportation and long-term storage. The traditional dry ingredients have poor restoration effect after rehydration. level of need

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Embodiment 1: A kind of processing method of vacuum freeze-drying egg, and its preparation method is as follows: a, egg pretreatment: break egg liquid into the bucket, break up egg liquid with mixer, and fully beat, put aside; b , Egg flower forming: Use a special boiling water pot, add an appropriate amount of water, boil the water until boiling, then reduce the heat until a small amount of small bubbles rise from the bottom of the pot; mix starch and water into starch water, and mix the weight of starch and water The ratio is 2:1000; pour the prepared starch water into the pot and stir evenly, continue to boil the water in the pot until boiling, then reduce the heat until a small amount of small bubbles rise from the bottom of the pot; put the well-beaten egg liquid Sprinkle evenly into the pot with a scoop, and use it for 1 minute to make the egg liquid form a thin layer of golden egg flower on the surface of the hot water in the pot; c. Cooling and draining: When the...

Embodiment 2

[0009] Embodiment 2: A kind of processing method of vacuum freeze-dried egg, its preparation method is as follows: a, egg pretreatment: break egg liquid into the bucket, break up egg liquid with mixer, and fully beat, put aside; b , Egg flower forming: Use a special boiling water pot, add an appropriate amount of water, boil the water until boiling, then reduce the heat until a small amount of small bubbles rise from the bottom of the pot; mix starch and water into starch water, and mix the weight of starch and water The ratio is 2:1000; pour the prepared starch water into the pot and stir evenly, continue to boil the water in the pot until boiling, then reduce the heat until a small amount of small bubbles rise from the bottom of the pot; put the well-beaten egg liquid Sprinkle evenly into the pot with a scoop, and use it for 1 minute to make the egg liquid form a thin layer of golden egg flower on the surface of the hot water in the pot; c. Cooling and draining: When the abov...

Embodiment 3

[0010]Embodiment 3: A kind of processing method of vacuum freeze-drying egg, and its preparation method is as follows: a, egg pretreatment: break egg liquid into the bucket, break up egg liquid with mixer, and fully beat, put aside; b , Egg flower forming: Use a special boiling water pot, add an appropriate amount of water, boil the water until boiling, then reduce the heat until a small amount of small bubbles rise from the bottom of the pot; mix starch and water into starch water, and mix the weight of starch and water The ratio is 2:1000; pour the prepared starch water into the pot and stir evenly, continue to boil the water in the pot until boiling, then reduce the heat until a small amount of small bubbles rise from the bottom of the pot; put the well-beaten egg liquid Sprinkle it evenly into the pot with a scoop, and use it for 2 minutes to make the egg liquid form a thin layer of golden egg flower on the surface of the hot water in the pot; When the egg flower is thin a...

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PUM

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Abstract

The invention discloses a processing method of a vacuum freeze-dried egg. The processing method comprises the following steps: (a) pretreatment of an egg; (b) formation of egg flower; (c) cooling and draining; (d) traying and quick freezing; (e) vacuum freeze drying: conveying the quick-frozen material into a closed container of a vacuum drying system, and heating and drying for 15-27 hours in a vacuum degree condition of 0-60Pa, wherein final temperature of the product does not exceed 62 DEG C, and a finished product is obtained through sublimation and dehydration and drying; (f) sorting; (g) metal detection; and (h) putting the product into a clean and sanitary double-layer food-grade plastic bag, and sealing. The method disclosed by the invention has the following advantages: original mouthfeel, nutritional ingredients and fragrance of egg flower are maintained to the greatest degree; and the drying process route is customized specially for the characteristics of the egg flower so as to obtain the best freeze-drying effect of the egg flower.

Description

technical field [0001] The present invention relates to the technical field of food processing methods, more specifically to the technical field of food drying methods. Background technique [0002] Eggs contain almost all the nutrients necessary for the human body. They are called "ideal nutrient pools" and are one of the best sources of nutrition for human beings. Fresh eggs are easily affected by temperature, humidity, bacteria, etc., and have a short shelf life. Since eggs are irregular ellipsoids and have thin and fragile shells, they are not suitable for long-distance transportation. Making egg flowers from fresh eggs, and then drying the egg flowers can prolong the shelf life of the eggs, which is convenient for storage, transportation and sales, and is also convenient for consumption. Eggs are a commonly used ingredient in instant soup products, but traditional instant soup products have many disadvantages: First, the product has combined a variety of different ingr...

Claims

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Application Information

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IPC IPC(8): A23B5/03A23B5/02A23L15/00
CPCA23B5/03A23B5/022
Inventor 程世伦
Owner ZHONGXIANG XINGLI FOOD
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