Marinated egg product capable of improving unfreezing layering phenomenon after quick freezing and preparation method of marinated egg product

A technology for marinated eggs and products, which is applied in the field of marinated egg products and marinated egg products that improve the phenomenon of thawing and layering after quick-freezing, and can solve the problems affecting the effect of sensory evaluation, the change of marinated flavor, and the dehydration of egg whites, etc., and achieve good results. Non-specific protective effect, increase viscosity, increase the effect of health care performance

Pending Publication Date: 2022-05-10
辽宁禾丰蛋业有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after quick-frozen eggs are thawed at room temperature or high temperature, the moisture in the e

Method used

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  • Marinated egg product capable of improving unfreezing layering phenomenon after quick freezing and preparation method of marinated egg product
  • Marinated egg product capable of improving unfreezing layering phenomenon after quick freezing and preparation method of marinated egg product
  • Marinated egg product capable of improving unfreezing layering phenomenon after quick freezing and preparation method of marinated egg product

Examples

Experimental program
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Example Embodiment

[0038] Example 1:

[0039] A kind of marinated egg product for improving the phenomenon of thawing and layering after quick freezing and preparation method thereof:

[0040] The marinade composition formula: 0.1 part of xanthan gum, 1.2 part of trehalose, 1.6 part of table salt, 1.2 part of white sugar, 1.8 part of spices and 110 parts of water.

[0041] Preparation:

[0042] (1) Pretreatment egg product: select clean and fresh quail eggs with no impurities on the surface, put them into 97°C water to cook for 20 minutes after cleaning, and immediately take them out and place them in cold water at 4°C to remove the eggshells;

[0043] (2) Halogenation: Weigh the composition, mix the pretreated egg product and the composition in a mass ratio of 1:1.5, and cook at a temperature of 98° C. for 80 minutes.

[0044] (3) Refrigeration soaking: after marinating, take out the egg product immersed in the marinade composition, and refrigerate it for 12 hours at 4°C;

[0045] (4) Quick-...

Example Embodiment

[0046] Example 2:

[0047] A kind of marinated egg product for improving the phenomenon of thawing and layering after quick freezing and preparation method thereof:

[0048] The marinade composition formula: 0.1 part of xanthan gum, 1.2 part of trehalose, 1.6 part of table salt, 1.2 part of white sugar, 1.8 part of spices and 110 parts of water.

[0049] Preparation:

[0050] (1) Pre-treatment of egg products: select clean and fresh quail eggs with no impurities on the surface, put them into 97°C water to cook for 20 minutes after cleaning, immediately take them out and place them in cold water at 4°C to remove the eggshells;

[0051] (2) Put the cold-water-treated and shelled eggs in a frying pan, and fry the eggs at a temperature of 160-180°C until the surface of the eggs is tiger-skin-like.

[0052] (3) Halogenation: Weigh the composition, mix the pretreated egg product and the composition in a mass ratio of 1:1.5, and cook at a temperature of 98° C. for 80 minutes.

[0...

Example Embodiment

[0055] Example 3:

[0056] A kind of marinated egg product for improving the phenomenon of thawing and layering after quick freezing and preparation method thereof:

[0057] The marinade composition formula: 0.5 part of xanthan gum, 1.5 part of trehalose, 1.6 part of salt, 1.5 part of white sugar, 4 parts of spices and 115 parts of water.

[0058] Preparation:

[0059] (1) Pretreatment egg product: select clean and fresh quail eggs with no impurities on the surface, put them into 97°C water to cook for 20 minutes after cleaning, immediately take them out and place them in cold water at 2°C to remove the eggshells;

[0060] (2) Halogenation: Weigh the composition, mix the pretreated egg product and the composition in a mass ratio of 1:1, and cook at a temperature of 98° C. for 90 minutes.

[0061] (3) Refrigeration soaking: after marinating, take out the egg product immersed in the marinade composition, and refrigerate it for 12 hours at 4°C;

[0062] (4) Quick-freezing: Put...

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Abstract

The invention provides a marinated egg product capable of improving the unfreezing layering phenomenon after quick freezing and a preparation method of the marinated egg product, and relates to the technical field of food processing. The method specifically comprises the following steps: adding marinade into steamed, cooled and shelled eggs for marinating, after marinating is completed, refrigerating and soaking marinated eggs for 8-12 hours, draining, and immediately quickly freezing in an environment of-35 DEG C for 30-50 minutes, so as to obtain the marinated eggs. The prepared marinated egg product can be instantly eaten after being unfrozen at normal temperature and can also be heated and cooked at high temperature, and the quality state of the marinated eggs cannot be changed after long-time high-temperature cooking. According to the method, boiling water is firstly used for boiling, and the surface layer of the raw egg product can be subjected to protein denaturation treatment in a heating manner, so that protein gel is formed. When the eggs are peeled and marinated again, flavor substances in marinade can rapidly permeate, xanthan gum and trehalose can generate a coating effect on micromolecules in the eggs, and the adhesiveness and stability of protein molecules are improved; and then, the xanthan gum and the trehalose can be further immersed into the protein tissues through long-time refrigeration, so that the coating effect is enhanced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a marinated egg product that improves the stratification phenomenon after quick-freezing and thawing. The invention also provides a preparation of a marinated egg product that is suitable for the industrialized production of food processing after quick-freezing and then thawing can alleviate the stratification phenomenon method. Background technique [0002] With the improvement of people's living standards and the acceleration of the pace of social work, consumers' demand for convenient, fast and high-nutritional food is increasing day by day. Moreover, with the development of the Internet celebrity economy, more and more fusion foods have emerged as the times require. In terms of food choices, people are more keen on high convenience, good flavor and taste, and fusion and innovative cuisines. [0003] As a traditional diet in my country, braised eggs have ...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L5/10A23L33/125A23B5/04A23B5/06A23B5/055
CPCA23L15/20A23L15/30A23L5/13A23L33/125A23B5/041A23B5/06A23B5/055A23V2002/00A23V2250/5086A23V2250/636
Inventor 张洪才
Owner 辽宁禾丰蛋业有限公司
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