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Egg white storage method

A technology of egg white and egg white liquid, which is applied in the field of egg white storage, can solve the problems of short storage time, incapable of large-scale production, and inconvenient storage, and achieve the effects of low protein loss, low cost, and simple operation process

Pending Publication Date: 2022-01-14
广州回味源蛋类食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The key to the comprehensive utilization of egg white is to store egg white for a long time and retain egg white protein with high nutritional value, but the existing storage methods have the problems of inconvenient storage, short storage time, and incapable of large-scale production

Method used

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Examples

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Effect test

Embodiment 1

[0025] The main purpose of the present invention is to provide a method for storing egg whites, comprising the following steps: separating egg yolks from egg whites, the egg whites being at least one of egg whites, duck egg whites, ostrich egg whites, quail egg whites or goose egg whites, filtering the egg whites, To obtain a uniform egg white liquid, mix the egg white liquid with a gelatin solution with a concentration of 6%-8% in equal volumes, fully stir and mix evenly, and then refrigerate to obtain an egg white-gelatin gel. The mixing time is 60-70min, and the prepared Egg white-gelatin gel is cut into blocks, soaked in clear water to wash away the impurities in the egg white-gelatin gel, then remove the water, and remove the water by centrifugation to obtain pure egg white-gelatin gel, and the egg white-gelatin gel The glue is cut into 5-6cm 3 size pieces, and the egg white-gelatin gel is carried out cold sterilization, and the mode of cold sterilization is ultraviolet st...

Embodiment 2

[0027] The main purpose of the present invention is to provide a method for egg white storage, which includes the following steps: put the sterilized egg white-gelatin gel into a vacuum packaging bag, vacuum pack, and refrigerate the packaged egg white at a temperature of The temperature is -4℃~-10℃, unpack the packaged egg white liquid, put it in a pot for heating and dissolving, and obtain the egg white-gelatin liquid, heat the egg white-gelatin liquid until it is solid and ready to eat, the heating temperature is 100°C ~150°C.

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Abstract

The invention relates to an egg white storage method, which comprises the steps of: separating egg yolk from egg white, filtering the egg white to obtain a uniform egg white liquid, carrying out isovolumetric mixing on the egg white liquid and a gelatin solution with a concentration of 6-8%, completely stirring, uniformly mixing, carrying out cold storage to prepare egg white-gelatin gel, cutting the prepared egg white-gelatin gel into blocks, soaking and washing away the egg white-gelatin gel with clear water to remove impurities in the egg white-gelatin gel, then removing moisture, obtaining pure egg white-gelatin gel, cutting the pure egg white-gelatin gel into 3 blocks with the size of 5-6 cm, enabling the egg white-gelatin gel to be subjected to cold sterilization, putting the sterilized egg white-gelatin gel into a vacuum packaging bag, performing vacuum packaging, refrigerating the packaged egg white, unpacking the packaged egg white, and heating the egg white-gelatin liquid to a solid state for eating. The method has the advantages that the egg white is convenient to store, the quality guarantee period of the egg white is prolonged, large-scale production is facilitated, and the utilization rate of the egg white is increased.

Description

technical field [0001] The invention relates to the field of food production, in particular to a method for storing egg whites. Background technique [0002] Salted egg yolk is favored by people because of its excellent flavor, and is widely used in traditional moon cakes and rice dumplings. With the increasing consumption demand of salted egg yolk, the remaining egg white liquid after extraction of salted egg yolk is also increasing. The salt content in these salted egg whites is as high as 7 % to 12%, and has an unpleasant fishy smell, only a small part is used in the manufacture of feed, pet food and other low-value-added products, and a considerable part of the salted egg white is treated as waste, which will not only cause contamination of the egg white The huge loss of protein resources with high nutritional value has caused environmental pollution. Therefore, the high-value utilization of waste salted egg white protein resources is an important research direction in t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B5/015A23B5/10A23B5/04A23L15/00A23L29/281
CPCA23B5/015A23B5/10A23B5/043A23L15/20A23L29/284A23V2002/00A23V2250/5432
Inventor 戴建国戴建太戴志刚黄磊谭向荣米长征
Owner 广州回味源蛋类食品有限公司
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