Frozen egg drop processing method and egg drop cooking device

Abstract

The invention discloses a frozen egg drop processing method and an egg drop cooking device. The method comprises the step of preparing egg drop fluid, wherein the egg drop fluid comprises the raw materials: 3%-8% of vegetable oil, 85%-95% of egg pulp, 1%-5% of pre-gelatinized starch, 0.01%-0.5% of xanthan gum, 0.01%-0.3% of beta-carotene, 0.01%-0.3% of sodium tripolyphosphate, 0.01%-0.3% of sodiumpyrophosphate, 0.01%-0.3% of sodium hexametahposphate, 1%-10% of drinking water, 0.01%-0.05% of beta-carotin, 1%-5% of potato starch and the balance of filtering water. The method comprises the processing steps: oily-phase solution blending, aqueous-phase solution blending, egg drop fluid emulsifying, filtering magnetic separation, egg drop cooking, packaging, quick freezing, metal detecting andboxing and warehousing. The egg drop cooking device can be used for stirring egg drop and perform automatic charging. The method and the device have the beneficial effects that hand charging is not required, and uniform charging can be carried out, so that the working efficiency is increased; and working personnel can be prevented from scalding, so that potential safety hazards are reduced.

Description

technical field [0001] The invention relates to the technical field of food processing equipment, in particular to a method for processing frozen egg flower and a device for boiling egg flower. Background technique [0002] Take out the egg white and egg yolk, add the condiments, mix them evenly, then boil the mixed egg liquid with hot water to form egg flowers, cool down the egg flowers and do a series of treatments, freeze them and pack them It can be sold as a nutritious, safe and delicious food. [0003] In the current processing method, the raw material requirements are strict, the production capacity of the process is small, the quality is unstable, the cooking resistance is poor, the slag after freezing has a bad taste, it is fragile, and it cannot meet the standard supply to the store. The general egg flower device is to manually pour the egg flower into the water and stir the water. After the egg flower is cooked, it needs to be picked up and then cooled down. Howe...

AI Technical Summary

Problems solved by technology

[0003] In the current processing method, the product raw materials are strictly required, the process capacity is small, the quality is unstable, the cooking resistance is poor, the slag after freezing has a bad taste, it is fragile, and it cannot meet the standard supply to the store. The general device for boiling egg flower is to manually pour the egg flower into water and stir the water. After the egg flower is cooked, it needs to be picked up and then cooled down. However, there are some problems in the use of this device. Manually pour the egg flower, if it is poured in one place, all the egg flowers will be together, the volume is too large, it is not convenient to cook, if it is poured in all directions, the poured egg flower will be uneven, and there will be some quality problems , and when the egg flower is poured, it will be above the cooking pot, and the steam after the boiling water is heated will easily burn the staff, posing a safety hazard

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