Egg white product and its preparation method

A technology of egg white and process processing, which is applied in food preparation, food preservation, dry preservation of eggs, etc. It can solve the problems of short shelf life, inability to separate and eat, and inability to carry and eat anytime and anywhere, and achieve the effect of light weight

Inactive Publication Date: 2006-10-18
宋述孝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The elderly, especially those with increased blood cholesterol, hyperlipidemia and hepatitis patients are generally not suitable for eating egg yolks, and most of them like to eat egg whites, but in real life, the two cannot be eaten separately.
In order to meet the different needs of people of various age structures, it is necessary to produce a processing method that separates egg white and egg yolk, but the existing processing technologies all have unsatisfactory taste, large loss of nutrients, limited storage conditions, and short shelf life. Disadvantages such as not being able to carry and eat anytime and anywhere

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Separation: Egg whites are separated manually.

[0020] 2) Quick-freezing: Pour the egg whites directly into the container, place them on a plate and send them to a quick-freezing chamber at -30°C for 14 hours, until the internal center temperature reaches -25°C.

[0021] 3) Vacuum drying: Send the quick-frozen egg white into the drying bin for low-temperature dehydration and drying, and the drying process is carried out according to the process curve of time and temperature changes. Specifically, in a vacuum drying chamber with a vacuum degree of 60Pa, first raise the temperature of the heating plate to 60°C within 0.3 hours and keep it for 4 hours, then raise the temperature to 70°C within 0.5 hours and keep it for 9 hours, then lower the temperature Drop to 50°C over 5 hours, hold for 4 hours, then drop the temperature to 30°C over 0.7 hours. The moisture content of the egg white after vacuum dehydration and drying is 1.5%.

[0022] 4) Pulverizing; send the drie...

Embodiment 2

[0025] 1) Separation: Egg whites are separated manually.

[0026] 2) Quick-freezing: Pour the egg white directly into the container, put it on a plate (cart tray), and send it to a quick-freezing warehouse at -40°C for 8 hours, until the internal center temperature reaches -30°C.

[0027] 3) Vacuum drying: Send the quick-frozen egg white into the drying bin for low-temperature dehydration and drying, and the drying process is carried out according to the process curve of time and temperature changes. Specifically: in a vacuum drying chamber with a vacuum degree of 100Pa, first raise the temperature of the heating plate to 80°C within 0.3 hours, keep it for 2 hours, then raise the temperature to 90°C within 2 hours, keep it for 6 hours, and then The temperature was lowered to 50°C over 5 hours, held for 4 hours, then lowered to 30°C over 0.7 hours. The water content of the egg white after vacuum dehydration and drying is 1.8%.

[0028] 4) Pulverizing; send the dried egg white...

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PUM

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Abstract

A kind of method to produce egg white using the technology of cooling and drying in vacuum includes separating, freezing, drying in vacuum, grinding, and wrapping. And the invention does also provide a product of egg white by the method to produce egg white using the technology of cooling and drying in vacuum. The aim of The invention discloses to provide a handy product. It has a light weight and the excellent smell and taste. Moreover, the taste and the nutrition of the egg white are as well as the original ones. Whenever or wherever you are, you can enjoy it just by using spoiling water to steep it.

Description

technical field [0001] The invention relates to a processing method of egg food, in particular to an egg white processed by vacuum freeze-drying technology and a preparation method thereof. It belongs to the field of egg food processing. Background technique [0002] Eggs are one of the indispensable main non-staple foods in people's dietary life. It is extremely rich in nutrients. Egg whites do not contain fat and cholesterol, but are rich in protein and methionine. The elderly, especially those with increased blood cholesterol, hyperlipidemia and hepatitis patients are generally not suitable for eating egg yolks, and most of them like to eat egg whites, but in real life, the two cannot be eaten separately. In order to meet the different needs of people of various age structures, it is necessary to produce a processing method that separates egg white and egg yolk, but the existing processing technologies all have unsatisfactory taste, large loss of nutrients, limited stora...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/32A23B5/03A23L3/44A23L15/00
Inventor 宋述孝
Owner 宋述孝
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