Method for processing fetus egg
A processing method and embryonic egg technology are applied in the processing field of chicken embryonic eggs and duck embryonic eggs, which can solve the problems of affecting sales, restricting sales, loss of nutrition of embryonic eggs, etc., so as to improve taste and flavor, ensure hygiene and safety, and prolong shelf life. Effect
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Embodiment 1
[0018] Embodiment 1: the processing method of the embryonic poultry egg in the present embodiment, comprises the following steps successively:
[0019] ①Choose embryonic eggs, and take fumigated fertilized eggs that have been incubated for 14 to 18 days, preferably chicken embryos that have been incubated for 16 days.
[0020] ②Preparation of seasoning liquid and immersion of embryo eggs, first add 0.5kg of Chinese prickly ash, 0.5kg of cumin, 1.0kg of licorice, 0.75kg of Shannai and 20kg of salt, add 150kg of water, fry it with slow fire to 100kg of medicinal liquid, and wait to cool to 40-50 ℃, then add 1.0kg monosodium glutamate and 1000ml white wine, stir gently to make a seasoning liquid, then put 300kg embryonic eggs into the seasoning liquid in batches, submerge the whole embryo egg, soak it for 25 minutes, and then add the seasoning liquid. The temperature is 40~50℃;
[0021] The 6000-8000 micropores inherent in the eggshell are used for submersion, which is slowly pe...
Embodiment 2
[0025] Embodiment 2: 1. Select embryonic eggs, and obtain duck embryo eggs hatched for 16-20 days after fumigation and disinfection; preferably duck embryo eggs hatched for 18 days.
[0026] ②Preparation of seasoning solution and immersion of embryonic eggs, first add 0.45kg of Chinese prickly ash, 0.55kg of cumin, 1.1kg of licorice, 0.8kg of Shannai and 19kg of table salt, add 150kg of water, fry it to 95kg of liquid with slow fire, and wait to cool to 40-50 ℃, then add 1.05g monosodium glutamate and 1500ml white wine, stir gently to make a seasoning liquid, then put 250kg embryonic eggs into the seasoning liquid in batches, submerge the embryonic eggs for 30 minutes, and the temperature is 40~50℃;
[0027] ③Vacuum packaging, vacuum sealing under the condition of 0.09Mpa vacuum degree.
[0028] ④ For sterilization, heat the submerged embryonic eggs in a sterilizer from room temperature to 121°C for 10 minutes, then continue to heat at 121°C for 40 minutes, and then reduce th...
Embodiment 3
[0030] Embodiment 3: 1. select embryo eggs, get the chicken embryo eggs hatched for 17 days through fumigation;
[0031] ②Preparation of seasoning solution and immersion of embryonic eggs, first add 0.55kg of Chinese prickly ash, 0.4kg of cumin, 0.9kg of licorice, 0.7kg of Shannai and 21kg of salt, add 150kg of water, and fry to 105kg of medicinal liquid with slow fire, and wait to cool to 40-50 ℃, then add 0.95g monosodium glutamate and 1000ml white wine, stir gently to make a seasoning liquid, then put 350kg embryonic eggs into the seasoning liquid in batches, submerge the embryonic eggs for 20 minutes, and the temperature is 40~50℃;
[0032] ③Vacuum packaging, vacuum sealing under the condition of 0.09Mpa vacuum degree.
[0033] ④ For sterilization, heat the submerged embryonic eggs in a sterilizer from room temperature to 118°C for 8 minutes, then continue to heat at 118°C for 45 minutes, and then decompress and cool to below 40°C.
[0034] Other conditions are the same ...
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