Method for producing instant flavor egg curd by one-step process

Abstract

The invention provides a method for producing instant flavor egg curd by a one-step process, belonging to the technical field of food processing. The method sequentially comprises the following steps: checking eggs, washing the eggs, disinfecting the eggs, washing the eggs for the second time, breaking egg shells and agitating. The method is characterized in that after the egg shells are broken, flavor seasonings are directly added into egg liquid and are uniformly mixed to obtain flavor egg liquid; the flavor egg liquid is immediately fills a packaging bag, the packaging bag is vacuumized and sealed, and then the flavor egg liquid is cured to be sterilized, cooled and dehumidified to obtain the instant flavor egg curd. The method combines traditional egg curd processing with marinating and flavor blending and surpasses process technologies of traditional marinated eggs and current egg curd; the method integrates steaming and sterilization and nutrient substances of the instant flavor egg curd are guaranteed to the greatest extent; the safety of the instant flavor egg curd is improved, the cost is reduced, the production rate and the integrated rate of the instant flavor egg curd are improved and the egg curd is convenient and sanitary to eat.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a one-step method for producing bagged and instant-flavored dried eggs. Background technique [0002] Generally, the production process of flavored dried eggs consists of two parts. The first part is the processing of dried eggs; the second part is marinated and flavored. The first part of the process steps includes poultry egg acceptance, egg body disinfection, secondary cleaning, egg beating, stirring, mold loading, and steaming. The second part of the process steps includes demoulding, slicing or not slicing, marinating, rinsing, and sieving , drying, bagging, vacuum sealing, sterilization, cooling, cleaning, air drying and storage. [0003] As can be seen from the above process, the existing flavored dried egg production method has many processing steps, long process flow, difficult control of product quality, large energy waste, increased labor cost, and is not suit...

AI Technical Summary

Problems solved by technology

[0003] From the above process, it can be seen that the existing flavored dried egg production method has many processing steps, long process flow, difficult control of product quality, large energy waste, increased labor cost, and discomfort For industrial production, many patent applications such as "Preparation Method of Dried Poultry Egg" CN102461918A, "Preparation Method of Dried Poultry Egg" 200810147626x, "A Dried Edible Egg and Its Processing Method" CN103040018.A "A Kind of Flavored Poultry Egg Dry preparation method" CN101744311A, all belong to the above-mentioned two-part processing method. At present, the marinated egg dry processed by many workshops is also processed by the above-mentioned two parts.

The current traditional two-part method of producing flavored dried eggs is not only a long process, but also an unscientific processing method, because the dried eggs with solidified protein are heated and marinated, which will cause the protein to age due to overheating, and the dried eggs will become hard and tough. It will even cause the iron ions in the egg to combine with the sulfur ions in the protein to form chemical components that cannot be absorbed by the human body. Therefore, the current traditional dried eggs are actually "aged" eggs that people should not eat. Not only are they not easy to digest, but their nutritional value also greatly reduced