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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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  • Summary
  • 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 egg white will be separated, the egg white will be layered, and the egg white will be in a state of circles.

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

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A marinated egg product that improves the thawing stratification phenomenon after quick-freezing and a preparation method thereof:

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

[0041] Preparation:

[0042] (1) Pretreatment of eggs: select fresh quail eggs that are clean and free of impurities on the surface, wash them and boil them in water at 97°C for 20 minutes, then take them out and place them in cold water at 4°C immediately to remove the shells;

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

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

[0045] (4) Quick-freezing: After refrigerating and soaking ...

Embodiment 2

[0047] A marinated egg product that improves the thawing stratification phenomenon after quick-freezing and a preparation method thereof:

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

[0049] Preparation:

[0050] (1) Pretreatment of eggs: select fresh quail eggs that are clean and free of impurities on the surface, wash them, put them in water at 97°C and cook for 20 minutes, then take them out and put them in cold water at 4°C immediately to remove the eggshells;

[0051] (2) Put the eggs that have been treated with cold water and shelled in an oil pan, and fry them at an oil temperature of 160-180°C until the surface of the eggs takes on the shape of tiger skin.

[0052] (3) Stewing: weigh the composition, mix the pretreated eggs and the composition at a mass ratio of 1:1.5, and cook at 98°C for 80 minutes.

[0053] (4) Soaking in ...

Embodiment 3

[0056] A marinated egg product that improves the thawing stratification phenomenon after quick-freezing and a preparation method thereof:

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

[0058] Preparation:

[0059] (1) Pretreatment of eggs: select fresh quail eggs that are clean and free of impurities on the surface, wash them and boil them in water at 97°C for 20 minutes, then take them out and place them in cold water at 2°C immediately to remove the eggshells;

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

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

[0062] (4) Quick-freezing: After refrigerating and soaking the marinated eggs...

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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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