Method for preparing pudding by utilizing poultry egg processing by-products

Abstract

The invention discloses a method for preparing pudding by utilizing poultry egg processing by-products. The method comprises the following steps: (1) taking 10-35 parts of egg white gel or desalted marinated egg white gel and 0-15 parts of yolk gel, adding 52-77 parts of water, crushing the egg white gel and the yolk gel by using a stirring machine, carrying out homogenization treatment to obtain a gel crushed granule suspension, and carrying out degassing treatment on the gel crushed granule suspension; (2) slowly and uniformly stirring the degassed gel crushed granule suspension with 7-12 parts of sucrose, 0.4-1.2 parts of a compound thickening agent, 0.05-0.20 part of potassium chloride and 0.1-0.2 part of essence, and then, putting the mixture in a water bath with the temperature of 70-85 DEG C to be subjected to thermal insulation hydration to obtain a colloidal solution; and (3) filtering the colloidal solution obtained in the step (2) , and then, carrying out filling, high-temperature sterilization and cooling to obtain the pudding. The protein content of the pudding is 2%-5%, the pudding is high in nutritional value, simple in process and low in cost, and the shelf life of the pudding is 12 months.

Description

technical field [0001] The invention relates to the production technology of pudding, relates to high-value comprehensive utilization of poultry egg by-products, in particular to a method for preparing poultry egg processing by-products for pudding. Background technique [0002] Eggs contain 40 different types of protein, each of which has great benefits for the body, and it also contains minerals such as zinc, iron, copper, phosphorus, calcium, and potassium. Egg is a food with extremely high nutritional value, and its amino acid composition is the closest and most suitable to the needs of the human body. In recent years, with the development of egg products such as marinated eggs, a large number of defective eggs have been produced due to insufficient pre-cooking and shelling processes. These defective eggs only fail to meet the quality requirements in appearance, and their nutritional content does not affected. At present, the processing methods of these defective eggs ...

AI Technical Summary

Problems solved by technology

The temperature for mixing emulsification and homogenization is 50-55°C. At this temperature, the viscosity of the colloidal solution is relatively high. Although the degree of phase separation of the system can be reduced, it is difficult to remove insolubles by filtration, and the loss of emulsification and homogenization equipment is also large. , and is close to the canning temperature (generally above 45°C), if there are problems such as equipment failure in production, the waiting time for filling will be longer, and the risk of gelation in the canning will easily occur

The decholesterolizing step in this patent will bring a certain amount of gas into the whole egg liquid, but there is no subsequent degassing step. The heat treatment under high pressure and high temperature will make the pudding body appear honeycomb, and the packaging will burst. Will cause residues of β-cyclodextrin

Images