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Method for roasting baged egg food with plant nutrient

An egg and nutrition technology, applied in food preparation, food science, packaging under vacuum/special atmosphere, etc., can solve the problem of eggs being difficult to bake, and achieve increased adjustment ability and nutritional value, black and bright hair, and fatigue elimination. Effect

Inactive Publication Date: 2011-01-26
王建军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the defect that it is difficult to bake eggs in the prior art, and provide a method for absorbing plant nutrition to bake and process egg bagged food, which can be mass-produced, and the baked eggs It is more suitable for people's taste and more nutritious. It is rich in fat, protein and various amino acids needed by the human body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A Poaching: put raw eggs into warm water, heat until the water boils, boil for 10 minutes, remove and put in cold water, cool and peel, remove the endoplasmic membrane on the eggs;

[0033] B cooking soaking material: the eggs after peeling are put into the feed pot and cook soaking material, the used batching ratio of soaking material is: the batching of every 500g eggs is natural plant bee pollen 20g, honey 20g, Clove 1g, iodized salt 10g, monosodium glutamate 2.5g, pepper 0.5g, fennel 4.5g, add water until eggs are submerged, cook for 20 minutes;

[0034] C Baking: Put the soaked eggs into a baking tray, put the eggs with the egg white facing up, put them into an electric oven, raise the temperature to 180°C at one time, and bake for 65 minutes.

[0035] D packaging: After the baked eggs are completely cooled, put them into high-temperature resistant plastic packaging bags for vacuum sealing packaging;

[0036] E Sterilization: The packaged eggs are steam sterilized...

Embodiment 2

[0038] A Poaching: put raw eggs in warm water, heat until the water boils, boil for 15 minutes, remove and put in cold water, cool and peel, and remove the endoplasmic membrane on the eggs;

[0039] B cooking soaking material: the eggs after peeling are put into the material pot and cook soaking material, the used batching ratio of soaking material is: the batching of every 500g eggs is natural plant bee pollen 40g, honey 10g, Clove 5g, iodized salt 30g, monosodium glutamate 3g, pepper 1.5g, fennel 1.5g, add water until eggs are submerged, cook for 40 minutes;

[0040] C Baking: Put the soaked eggs into a baking tray, put the eggs with the egg white facing up, put them into an electric oven, raise the temperature to 220°C at one time, and bake for 45 minutes.

[0041] D packaging: After the baked eggs are completely cooled, put them into high-temperature resistant plastic packaging bags for vacuum sealing packaging;

[0042] E Sterilization: The packaged eggs are steam steriliz...

Embodiment 3

[0044] A Poaching: put raw eggs in warm water, heat until the water boils, boil for 15 minutes, remove and put in cold water, cool and peel, and remove the endoplasmic membrane on the eggs;

[0045] B cooking soaking material: the eggs after peeling are put into the material pot and cook soaking material, the used batching ratio of soaking material is: the batching of every 500g eggs is natural plant bee pollen 30g, honey 15g, Clove 3g, iodized salt 20g, monosodium glutamate 3g, pepper 1g, fennel 3g, add water until the eggs are submerged, cook for 30 minutes.

[0046] C Baking: Put the dipped eggs into a baking tray, put the eggs with the egg white facing up, put them in an electric oven, raise the temperature to 200°C at one time, and bake for 50 minutes.

[0047] D packaging: After the baked eggs are completely cooled, put them into high-temperature resistant plastic packaging bags for vacuum sealing packaging;

[0048] E Sterilization: The packaged eggs are sterilized by ...

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Abstract

A bagged egg food with rich nutrients absorbed from plants is prepared from eggs, bee pollen, honey, cloves, iodine-enriched salt, gourmet powder, Chinese prickly ash and anise through preparing liquid flavouring, immersing eggs in it for 20-40 min, and roasting at 180-220 deg.C for 45-65 min.

Description

technical field [0001] The invention relates to a method for absorbing plant nutrition to bake and process egg bagged food. Background technique [0002] China is the country with the largest poultry and egg production in the world, especially eggs, which have become one of the daily nutritious foods for ordinary people because of their low price, good quality and rich nutrition. [0003] At present, there are multiple methods for the food processing technology of eggs, which have played a certain role in enriching people's dietary life. Such as pickled salted eggs, baked eggs, boiled tea eggs, etc. are deeply loved by people, and they are more convenient to eat. But above-mentioned processing method does not break through conventional egg class processing method. [0004] Baked food is deeply loved by the masses because of its unique taste. People desire to be able to process eggs into baked eggs with unique mouthfeel, but it is difficult to realize because the contradic...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/22A23L1/01A23L1/32B65B31/02A23L15/00A23L5/10A23L27/00
Inventor 王建军
Owner 王建军
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