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Canned egg custard and processing method thereof

A processing method and technology for egg custard, applied in the field of food processing, can solve the problems of loss of nutrition and poor taste, and achieve the effects of smooth taste, delicious taste and smooth appearance

Inactive Publication Date: 2018-10-09
曹志鸿
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Usually people make egg custard in the kitchen with stoves, bowls or plates, and steamers. It takes cumbersome and complicated procedures to get a bowl of egg custard. Very poor and cause loss of nutrition
And the canned custard food of suitability for industrialized production has no report yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1 canned egg custard (original taste)

[0031] 1. Prepare egg liquid

[0032] (1) Preparation of egg liquid

[0033] Raw material acceptance: select fresh eggs and remove all inferior and spoiled eggs.

[0034] Cleaning: Wash off all dirt on the surface of the eggshell with clean water.

[0035] Disinfection: Soak the cleaned eggs in a bleach solution containing 700 mg / L of available chlorine for 5-7 minutes, and then remove and clean the residual chlorine on the surface of the eggshells.

[0036] Filtration: Take out the egg liquid, and filter the egg liquid to remove gelatinous matter and egg skin.

[0037] (2) Configure seasoning liquid

[0038] Put 100kg of cold boiled water, 100g of sugar, 120g of salt, 500g of raw chives, 1000g of white wine, and 100g of ginger slices into a pot, heat to boiling, skim off foam and dirt, take out and filter.

[0039] (3) Mix the egg liquid prepared in step (1) and the seasoning liquid prepared in step (2) according ...

Embodiment 2

[0044] Embodiment 2 canned egg custard (chicken flavor)

[0045] 1. Prepare egg liquid

[0046] (1) Preparation of egg liquid

[0047] Egg liquid was prepared in the same manner as in step (1) of Example 1.

[0048] (2) Configure seasoning liquid

[0049] A. Raw materials: 8000 grams of old hen, 150 grams of Jinhua ham, 80 grams of scallops, 500 grams of raw chives, 100 grams of ginger slices, 50 grams of garlic, 500 grams of carrot slices, 500 grams of white radish slices, 200 grams of onion slices, 50 grams of peppercorns, 100 kilograms of water.

[0050] B. Seasoning: 1000 grams of white wine, 100 grams of sugar, and 120 grams of salt.

[0051] To prepare the dressing:

[0052] a. Wash the old hen to remove the viscera, boil it in hot water for 5 minutes and filter it out.

[0053] b. Bring 100 kg of water to a boil, add hen, Jinhua ham, and scallops to a slow fire, remove impurities and white foam, and cook for 120 minutes.

[0054] c. Add all ingredients A and B, c...

Embodiment 3

[0061] Embodiment 3 gift-grade canned milk bird's nest egg custard

[0062] 1. Prepare egg liquid

[0063] (1) Preparation of egg liquid

[0064] Egg liquid was prepared in the same manner as in step (1) of Example 1.

[0065] (2) Configure seasoning liquid

[0066] Dissolve 75g of white sugar into 1000ml of milk, add 30g of vanilla powder, and stir well.

[0067] (3) Mix the egg liquid prepared in step (1) and the seasoning liquid prepared in step (2) according to a weight ratio of 1:1.5 and stir thoroughly.

[0068] 2. Filling exhaust seal:

[0069] Pour the egg liquid prepared in step 1 into a cleaned and sterilized aluminum alloy tank, add 5 grams of stewed bird's nest for every 200 grams of egg liquid, and use thermal exhaust at a temperature of 85°C for 10 minutes. The gas in the container is discharged when it is heated and expanded. After the exhaust is completed, the container should be sealed. After sealing, check whether the seal is good.

[0070] 3. Steriliza...

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PUM

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Abstract

The invention discloses a canned egg custard and a processing method thereof. The method comprises the following steps: I, preparation of egg liquid: fully stirring the egg liquid with seasoning liquid according to a weight ratio of the egg liquid to the seasoning liquid of 1:(1.5 to 2); II, canning, gas exhausting and sealing: pouring the egg liquid prepared in the step I into a container, exhausting gas, and sealing the container; III, sterilization and cooling: heating the sealed container at 115 to 125 DEG C for 20 to 25 min for sterilization treatment, and performing backpressure cooling.The canned egg custard prepared according to the method disclosed by the invention can meet the requirements of people for the food taste and the nutrition and also can meet the requirements of people for the food safety, convenience and quickness; the canned egg custard can be produced in large batches.

Description

technical field [0001] The invention relates to instant food canned custard and an industrial production method thereof, belonging to the technical field of food processing. Background technique [0002] With the improvement of people's living standards, travel and tourism continue to increase, food consumption concepts and methods are quietly changing, many families are trying to liberate themselves from the kitchen, reduce oil fume pollution, and reduce housework. With its convenience, sanitation and easy storage, canned food adapts to people's daily needs and is increasingly popular. In addition, the consumption level of canned food in my country is still very low. Based on the per capita annual consumption, the United States is 90 kg, Western Europe is 50 kg, Japan is 23 kg, and my country is only 1 kg. It can be seen that the domestic market has not really started yet, and the potential is huge. [0003] Eggs contain almost all the nutrients needed by the human body, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00
Inventor 曹志鸿
Owner 曹志鸿
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