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Method for improving quality of room-temperature marinated eggs by far-infrared radiation assisted hot-air drying

A technology of far-infrared radiation and far-infrared drying, applied in the field of food, can solve the problems of low energy utilization rate, decreased elasticity, slow heat diffusion, etc., and achieve the effect of improving uneven heating, promoting diffusion to the surface, and spreading heat loss with little loss.

Inactive Publication Date: 2020-01-10
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, heat diffusion is slow during the hot air drying process, and the dense tissue structure of poultry and egg materials is not conducive to the outward diffusion of internal moisture, and the surface drying effect is likely to occur due to differences in internal and external temperatures and moisture migration speeds, causing the surface of the marinated eggs to form Hard shell, uneven moisture distribution inside, resulting in quality problems such as hard taste and decreased elasticity of marinated egg products
On the other hand, hot air drying requires a large amount of energy, and the energy utilization rate is low. The long-term contact of braised eggs with air under high temperature conditions is also not conducive to the maintenance of tissue structure and nutritional components.

Method used

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  • Method for improving quality of room-temperature marinated eggs by far-infrared radiation assisted hot-air drying
  • Method for improving quality of room-temperature marinated eggs by far-infrared radiation assisted hot-air drying
  • Method for improving quality of room-temperature marinated eggs by far-infrared radiation assisted hot-air drying

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Effect test

Embodiment 1

[0032] A method for improving the quality of normal-temperature marinated eggs by assisted hot air drying by far-infrared radiation, comprising the following steps:

[0033](1) Distribute the far-infrared radiation source evenly on the upper layer of the far-infrared drying oven, and set the hot air temperature to 70°C, turn on the blower to preheat the drying oven for 2 hours, until the temperature of each layer in the drying oven is 70±1°C. The hot air speed in the drying box is 2.4m / s; the average far-infrared radiation intensity that the material layer can receive is 17.10±3.09W.m -2 .

[0034] The structure of the far-infrared drying box is as follows: figure 1 As shown, its interior is a layered material rack layered up and down, the top layer of the material rack is placed on the far-infrared radiation source 2, and the other layers of material racks 3 are placed on the marinated eggs to be dried; the bottom of the drying box is provided with a blower port 4 , blowing...

Embodiment 2

[0044] A method for improving the quality of normal-temperature marinated eggs by assisted hot air drying by far-infrared radiation, comprising the following steps:

[0045] (1) Distribute the far-infrared radiation source evenly on the upper layer of the far-infrared drying oven, and set the hot air temperature to 65°C, turn on the blower to preheat the drying oven for 2 hours, until the temperature of each layer in the drying oven is 65±1°C. The hot air speed in the drying box is 2.4m / s; the average far-infrared radiation intensity that the material layer can receive is 15.63±3.52W.m -2 .

[0046] (2) Select eggs with complete shape and uniform size. The average mass of the eggs is 37.14±2.37g, put them in boiling water for 20 minutes, remove the shells after fully ripening, and drain the water;

[0047] (3) Put the shelled eggs into the marinade according to the ratio of material to liquid 1:1.2, and marinate in a water bath for 55 minutes at 80°C;

[0048] (4) Lay the ma...

Embodiment 3

[0054] A method for improving the quality of normal-temperature marinated eggs by assisted hot air drying by far-infrared radiation, comprising the following steps:

[0055] (1) Distribute the far-infrared radiation source evenly on the upper layer of the far-infrared drying oven, and set the hot air temperature to 60°C, turn on the blower to preheat the drying oven for 2 hours, until the temperature of each layer in the drying oven is 60±1°C. The hot air speed in the drying box is 2.4m / s; the average far-infrared radiation intensity that the material layer can receive is 13.91±3.55W.m -2 .

[0056] (2) Select quail eggs with complete shape and uniform size, the average mass of quail eggs is 8.79±0.36g, put them in boiling water for 15 minutes, take out the shells after fully ripening, and drain the water;

[0057] (3) Put the shelled quail eggs into the marinade according to the ratio of material to liquid 1:1.2, and marinate in a water bath for 40 minutes at 80°C;

[0058]...

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Abstract

The invention discloses a method for improving the quality of room-temperature marinated eggs by far-infrared radiation assisted hot-air drying. The method includes the following steps that marinatedeggs after being marinated are subjected to hot-air drying until the moisture content of the marinated eggs is 62.9%-65.2%; then the marinated eggs are moved into a far-infrared drying box for far-infrared radiation assisted hot-air drying until the moisture content of the marinated eggs is 58.3%-62.3%; and then the marinated eggs are removed out of the far-infrared drying box and are subjected tohot-air drying until the moisture content of the marinated eggs is 55%-58%. According to the method for improving the quality of the room-temperature marinated eggs by the far-infrared radiation assisted hot-air drying, for the dehydration treatment process of marinated egg products before high-temperature and high-pressure sterilization, and the marinated eggs are dehydrated by the far-infraredradiation technology at 60-70 DEG C. Far-infrared rays help to uniformly heat the inner surfaces and the outer surfaces of the marinated eggs, the temperature difference between the inner surfaces andthe outer surfaces is reduced, the diffusion of moisture from the interiors of the marinated eggs to the surfaces is improved, and the uniform distribution of moisture in the marinated egg products is promoted.

Description

technical field [0001] The invention belongs to the field of food and relates to a processing technology of marinated eggs, in particular to a method for improving the quality of normal-temperature marinated eggs through far-infrared radiation-assisted hot air drying. Background technique [0002] Poultry and egg food is a kind of food material rich in protein and fat. The content of essential amino acids is rich and in a reasonable ratio, which is relatively close to the needs of the human body. In recent years, ready-to-eat marinated egg products produced from poultry eggs have gradually become a consumption hotspot due to their unique taste and high nutritional value. [0003] Such products often require high-temperature sterilization during the production process. Raw eggs have a high moisture content after marinating. If they are directly sterilized under high temperature and high pressure, the marinated eggs may swell and break due to intense water vapor evaporation, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00
CPCA23L15/00
Inventor 阮征蔡洁李汴生张驰廖思敏
Owner SOUTH CHINA UNIV OF TECH
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