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TG enzyme and high-temperature high-pressure processing method for high-quality marinated eggs

A high-temperature, high-pressure, enzyme treatment technology, applied in the field of food manufacturing, can solve the problems of short shelf life, long time, high energy consumption, etc., achieve the effect of fresh taste and prolong shelf life

Inactive Publication Date: 2014-02-26
SICHUAN AGRI UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] (1) The product needs to go through three heating processes, which consumes a lot of energy
[0007] (2) During the production process of the product, the eggs have undergone three heating processes, with long time and high temperature
This technology does not carry out high-temperature sterilization treatment, which provides conditions for the growth and reproduction of microorganisms and makes the product shelf life shorter

Method used

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  • TG enzyme and high-temperature high-pressure processing method for high-quality marinated eggs
  • TG enzyme and high-temperature high-pressure processing method for high-quality marinated eggs
  • TG enzyme and high-temperature high-pressure processing method for high-quality marinated eggs

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Embodiment Construction

[0021] In order to make the object, technical solution and advantages of the present invention clearer, the present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0022] figure 1 Shown is the flow process of TG enzyme and high temperature and high pressure treatment of the present invention to process high-quality marinated eggs, as shown in the figure, the present invention is achieved in this way, a kind of TG enzyme and high temperature and high pressure treatment The method for processing high-quality marinated eggs comprises:

[0023] S101: selecting and washing fresh eggs;

[0024] S102: configuring soaking liquid;

[0025] S103: Soak the fresh eggs in the soaking liquid;

[0026] S104: Precooking and shelling the eggs;

[0027] S105: boil brine; ...

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Abstract

The invention discloses a TG enzyme and a high-temperature high-pressure processing method for high-quality marinated eggs. The method comprises: selecting and cleaning fresh eggs, preparing an immersion liquid, putting eggs into the immersion liquid for immersion, pre-boiling and shelling eggs, boiling brine, marinating eggs under high temperature and high pressure, and sterilizing. The TG enzyme is employed for early-stage processing on fresh eggs, so that the fresh and tender mouthfeel of the product are guaranteed; and by employing the high-temperature high-pressure sterilization manner, the shelf life of the product is prolonged.

Description

technical field [0001] The invention belongs to the field of food production, and in particular relates to a method for processing high-quality marinated eggs with TG enzyme and high-temperature and high-pressure treatment. Background technique [0002] Braised eggs are another important variety besides the three traditional egg varieties of our country, preserved eggs, salted eggs and bad eggs. It has a long history and is deeply loved by the people. Today, with rich material culture and accelerated pace of life and work, braised eggs are especially favored by office workers and students for their perfect and rich nutritional value, flavor and taste suitable for the public, and convenient and quick eating methods. In recent years, the state has paid more attention to my country's traditional craft food, and the research on modern production technology of Chinese traditional egg products has been listed as one of the priority development areas and major key technologies duri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
CPCA23L15/00A23V2002/00A23V2300/38
Inventor 叶劲松邓如玉李春亭石赟周琴
Owner SICHUAN AGRI UNIV
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