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Processing method of egg products

A processing method and technology for hairy eggs, which are applied in the directions of food ingredients, food science, and applications, and can solve problems such as undisclosed hairy egg production methods and inability to obtain hairy egg products.

Active Publication Date: 2022-05-27
BEIJING UNIV OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] None of the above-mentioned documents discloses the production method of the hairy egg in this application, and the hairy egg product cannot be obtained through the above technical solution, so if you want to obtain the hairy egg product, you still need technological innovation

Method used

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  • Processing method of egg products
  • Processing method of egg products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Add 1.5kg egg white powder to the 100kg whole egg liquid obtained by cleaning, sterilizing, breaking and stirring, and stir evenly, then add 0.005kg of sodium bisulfite, then inject into the mold and heat to make the egg liquid denature and mature. Take out the egg blanks from the mold, cut them into small pieces of egg blanks of 3.0cm×2.0cm×0.8cm, and place the small pieces of egg blanks upright on a wooden porous sieve, with a gap of 1.5cm between the egg blanks. Mixed preparations were prepared according to the ratio of viable bacteria of the two to 1:2 with the Mucor of Wutongqiao and Micrococcus luteus preparations, and the mixed preparations of 0.05 kg were weighed and added to 20 times the weight of the mixed preparations in the sterilized physiological saline solution at room temperature. Stir for 5 minutes under the condition of no foreign bacteria, take the supernatant still, put it into a sprayer and spray it on the surface of the egg blank by spraying. The s...

Embodiment 2

[0023] Add 1.5kg egg white powder to the 100kg whole egg liquid obtained by cleaning, sterilizing, breaking and stirring, and stir evenly, then add 0.005kg of sodium bisulfite, then inject into the mold and heat to make the egg liquid denature and mature. Take out the egg blanks from the mold, cut them into small pieces of 5.0cm×4.0cm×2.0cm, and place the small pieces of egg blanks upright on a wooden perforated sieve with an interval of 1.5cm between the egg blanks. The Rhizopus oryzae preparation and the Micrococcus luteus preparation were prepared into a mixed preparation according to the ratio of the two viable bacteria at 1:1, and the mixed preparation of 0.1 kg was weighed and added to 20 times the weight of the mixed preparation. Stir for 5 minutes under the condition of no foreign bacteria, take the supernatant still, put it into a sprayer and spray it on the surface of the egg blank by spraying. The small pieces of egg blank after inoculation are placed in a fermentat...

Embodiment 3

[0025] This embodiment provides a method for making woolly eggs, and the steps of the method may refer to the scheme in Example 2. The difference from the scheme in Example 2 is that in this example, when the egg blank is fermented in step 2, the bacteria obtained by fermentation are fermented. The silk length is 2.6cm, and other steps and parameters are consistent with Example 2. The effect of the hair egg product made in this example is shown in Table 1.

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Abstract

The invention discloses a processing method of raw egg products. The specific production steps are as follows: the egg liquid is injected into a mold after batching, heated to form egg blanks, and then the egg blanks are cut into small pieces of egg blanks; One of them is combined with Micrococcus luteus to form a fermenting bacteria inoculation, and fermented at 15-20°C for 60-72 hours, and the fermentation ends when the length of mycelium on the egg embryo reaches 2.0-3.0cm; The surface of the egg embryo forms a "hair egg", put the "hair egg" into the oven and heat it to inactivate the fermentation bacteria, and the heating is completed; put the inactivated "hair egg" into the pickling solution and marinate it at room temperature After 3‑4 hours, the egg product is obtained. The egg product has a faint smell of fermented bean curd and egg yolk, which is very appetizing. The surface of the appearance is covered with a thick layer of light yellow mycelium. The egg base inside the mycelium is soft and waxy. Small holes and elastic, the mouth has the aroma of stinky tofu and fermented wine, which is endless aftertaste.

Description

technical field [0001] The invention relates to the field of egg product processing, in particular to a processing method of hairy egg products. Background technique [0002] my country is the largest producer of poultry eggs, with an output of 31.28 million tons in 2018. The poultry egg industry has a large market space in my country. There are preserved eggs, salted eggs, marinated eggs, tea eggs, and fermented eggs on the market. Fermented egg products include fermented egg milk beverage, fermented whole egg beverage, egg milk fermented yogurt, etc. Fermented egg products can decompose the protein macromolecules in egg products into small molecular nutrients such as amino acids and peptides, which are easier to absorb. Therefore, different varieties of fermented egg products should be actively developed for people to choose. At present, domestic researches mostly use single bacteria or the mixed compound of mold and mold to ferment egg products, and few studies use the mi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L15/00
CPCA23L15/25A23L15/30A23L15/20A23V2002/00A23V2250/082A23V2250/1614A23V2250/1582
Inventor 仝其根吉艳莉李瑞英王泽琳郭萌
Owner BEIJING UNIV OF AGRI