Processing method for egg product

A processing method and technology for egg products, which are applied in food preparation, application, food science and other directions, can solve the problems of large damage to nutrients, slow drying speed, and high production costs, and achieve the effect of increasing and maintaining nutrients.

Inactive Publication Date: 2016-10-05
NANTONG KANGDE BIOLOGICAL PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although the current convenience food is convenient, the disadvantages of its processing technology have led to the loss of the nutritional content of the convenience food
Taking egg products as an example, one of the processing methods in the prior art is to use hot air to dry egg products, that is, to heat from the outside of the material, the water evaporates from the outside to the inside, the drying speed is slow, and the long-term drying will

Method used

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  • Processing method for egg product
  • Processing method for egg product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Such as figure 1 Shown, the processing method of the egg product of the embodiment of the present invention 1 comprises the steps:

[0024] Step 11: Prepare egg product processing raw materials, the processing raw materials include: egg powder or egg liquid, starch, edible oil, seasoning, water, wherein, the dry matter of egg powder or egg liquid accounts for 20% of the total weight of the processing raw materials -50%, starch accounts for 10%-30% of the total weight of the processed raw materials, edible oil accounts for 2% of the total weight of the processed raw materials, seasonings account for 20% of the total weight of the processed raw materials, and water accounts for the total weight of the processed raw materials 18% of the total weight of raw materials.

[0025] Among them, various raw materials need to be accurately weighed. Preferably, the dry matter of the egg powder or egg liquid accounts for 35%-45% of the total weight of the processed raw materials, w...

Embodiment 2

[0038] Such as figure 2 Shown, the processing device of the egg product of the embodiment of the present invention 2 comprises:

[0039] The batching unit 21 is used to mix straight egg product processing raw materials, and the processing raw materials include: egg powder or egg liquid, starch, edible oil, seasoning, water, wherein, the dry matter of egg powder or egg liquid accounts for the total of the processing raw materials. 20%-50% by weight, starch accounts for 10%-30% of the total weight of the processed raw materials, edible oil accounts for 2% of the total weight of the processed raw materials, seasonings account for 20% of the total weight of the processed raw materials, water Accounting for 18% of the total weight of the processed raw materials;

[0040] Dough making unit 22, which is used to stir the processed raw materials obtained by said batching unit 21 into dough;

[0041] The forming unit 23 is used for forming the dough stirred by the dough making unit 2...

Embodiment 3

[0046] If the product is sold, such as image 3 As shown, on the basis of the processing device in Embodiment 2, the egg product processing device of the present invention may further include a packaging unit 25 for containing the finished egg product. During the packaging process, the food used in the inner packaging is heat-sealed with two layers of plastic packaging bags to prevent the dry product from absorbing moisture; the outer packaging should use high-strength corrugated boxes to prevent the product from being affected by external extrusion.

[0047]Wherein in the embodiment of the invention, egg powder or egg liquid includes but not limited to egg powder or egg liquid made from chicken eggs, duck eggs, goose eggs and other poultry eggs.

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Abstract

The invention discloses a processing method for an egg product. The processing method includes the steps of: 1) preparing a process raw material of the egg product, wherein the process raw material includes: egg powder or egg liquid, starch, edible oil, seasoners and water, dry substances of the egg powder or the egg liquid accounts for 20-50% by weight of the process raw material and the starch accounts for 10-30% by weight of the process raw material, the total weight of the dry substances of the egg powder or the egg liquid and the starch accounts for 60% by weight of the process raw material, the edible accounts for 1-3% by weight of the process raw material, the seasoner accounts for 15-25% by weight of the process raw material, the water accounts for 12-24% by weight of the process raw material, and the total weight of the edible oil, the seasoner and the water accounts for 40% by weight of the process raw material; 2) stirring the process raw material to form dough; and 3) granularly shaping the stirred dough; and 4) performing microwave processing to the granularly-shaped material to obtain the granular egg product.

Description

technical field [0001] The invention relates to the technical field of deep processing of egg products, in particular to an egg product and a processing method thereof. Background technique [0002] With the development of social economy, people's requirements for material culture are constantly improving, and the pace of society and life is also accelerating. The rapid rise of convenience food has also driven the development of various convenience ingredients, raw materials and other related industries. [0003] Although the current convenience food is convenient, the disadvantages of its processing technology have caused the loss of the nutritional labeling of the convenience food. Taking egg products as an example, one of the processing methods in the prior art is to use hot air to dry egg products, that is, to heat from the outside of the material, the water evaporates from the outside to the inside, the drying speed is slow, and the long-term drying will greatly damage ...

Claims

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Application Information

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IPC IPC(8): A23L1/32
Inventor 王俊伟
Owner NANTONG KANGDE BIOLOGICAL PROD
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