Preparing method of yolk thin and crispy chip

A production method and a technology for crisp chips, which are applied in the field of production of egg yolk chips, can solve the problems of high price and high cost, and achieve the effects of uniform shape, moderate hardness and crisp taste.

Pending Publication Date: 2019-08-23
JIANGXI AGRICULTURAL UNIVERSITY
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patent CN106974894B (a kind of egg yolk lecithin tablet and its preparation method) provides a kind of egg yolk lecithin tablet and its preparation method, to solve the problem that

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparing method of yolk thin and crispy chip
  • Preparing method of yolk thin and crispy chip
  • Preparing method of yolk thin and crispy chip

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0026] Example 1 Effect of each component of egg yolk on the quality of thin crisp egg yolk slices

[0027] (1) Select fresh eggs of moderate size and wash, beat the eggs, separate the egg yolk and the egg white, remove the egg yolk surface protein residue and the yolk membrane, and obtain the egg yolk liquid.

[0028] (2) Dilute the egg yolk liquid and distilled water in a volume ratio of 1:1.5, and stir uniformly; adjust the pH to 7 with 1 mol / L NaOH, and stir evenly.

[0029] (3) Put the diluted and neutralized egg yolk liquid into a centrifuge tube, centrifuge at 10,000 rpm at 4°C for 45 minutes, and separate the supernatant and precipitate; the centrifuged precipitate, supernatant, and unseparated whole egg yolk at 55°C After vacuum drying for 12 hours, take it out and cool.

[0030] (4) Prepare a 20g mixture with dried egg yolk precipitation 4.5%, carrageenan 2.5%, locust bean gum 1.5% and water 85.5%. In the blank group, no egg yolk precipitation is added, but carrageenan and l...

Example Embodiment

[0033] Example 2

[0034] (1) Select fresh duck eggs of moderate size and wash, beat the eggs, separate the egg yolk and the egg white, remove the egg yolk surface protein residue and the yolk membrane, and obtain the egg yolk liquid.

[0035] (2) Dilute the egg yolk liquid and distilled water in a volume ratio of 1:1.5, and stir uniformly; adjust the pH to 7 with 1 mol / L NaOH, and stir evenly.

[0036] (3) Put the diluted and neutralized egg yolk liquid into a centrifuge tube, centrifuge at 10,000 rpm at 4°C for 45 minutes to separate the supernatant and precipitate; vacuum dry the centrifuged precipitate at 55°C for 12 hours, take it out, and cool.

[0037] (4) Prepare 20g mixture with dried egg yolk precipitation 3.5%, carrageenan 1.5%, locust bean gum 0.5% and water 90.5%, pour it into a container, add 3% sugar and 1% salt to the mixture and stir evenly; The well-stirred mixture is put into a drying oven at 105°C and heated for 20 minutes, and when heated to 10 minutes, it is stir...

Example Embodiment

[0040] Example 3

[0041] (1) Choose fresh goose eggs of moderate size and wash, beat the eggs, separate the yolk and the egg white, remove the egg yolk surface protein residue and the yolk membrane, and obtain the yolk liquid.

[0042] (2) Dilute the egg yolk liquid and distilled water in a volume ratio of 1:1.5, and stir uniformly; adjust the pH to 7 with 1 mol / L NaOH, and stir evenly.

[0043] (3) Put the diluted and neutralized egg yolk liquid into a centrifuge tube, centrifuge at 10,000 rpm at 4°C for 45 minutes to separate the supernatant and precipitate; vacuum dry the centrifuged precipitate at 55°C for 12 hours, take it out, and cool.

[0044] (4) Precipitate 5.5% with dried egg yolk, 3.5% carrageenan, 2.5% locust bean gum and 79.5% water to prepare a 20g mixture, pour it into a container, add 6% sugar and 3% salt to the mixture and stir well; Put the well-stirred mixture into a drying oven at 105°C for 20 minutes, and stir it evenly when heated to 10 minutes.

[0045] (5) Whe...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a preparing method of a yolk thin and crispy chip. The prepared yolk thin and crispy chip has the yolk flavor which other crispy chip products do not have and meanwhile has rich nutrients. The prepared yolk thin and crispy chip is extremely low in water content and easy to store for a long time; due to the thin and crispy characteristic and easy-to-shape characteristic of the thin and crispy chip, the thin and crispy chip has the potential of replacing ice cream cones, containers of various sauces and the like, and the nutritional value of the products is improved to acertain extent. The prepared yolk thin and crispy chip is good in color and luster, fragrant but not fishy in smell, crispy in taste, low in fat content, moderate in hardness, uniform in shape and quite broad in application prospect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing egg yolk crisps. Background technique [0002] Poultry egg yolk is rich in protein, fat, minerals, vitamins and other nutrients, and has high nutritional value and certain medicinal value. Therefore, the development and utilization of poultry egg yolk and its components has always been a research hotspot for scholars at home and abroad. Chinese patent CN106974894B (a kind of egg yolk lecithin tablet and its preparation method) provides a kind of egg yolk lecithin tablet and its preparation method, to solve the problem that the current medicines with only egg yolk lecithin as the main active ingredient are basically produced in the form of soft capsule preparations , the current situation of high price and high cost. [0003] Egg yolk can be divided into supernatant and precipitate by centrifugation. The supernatant is mainly composed of low-density...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L15/00
CPCA23L15/30
Inventor 涂勇刚赵燕
Owner JIANGXI AGRICULTURAL UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap