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Method for preparing dried fowls egg

A technology of poultry eggs and poultry eggs, which is applied in the field of deep processing of poultry and egg food, can solve the problems that there are no patent documents and non-patent literature reports on the deep processing of such products, and achieve the promotion of development, good taste and broad market foreground effect

Inactive Publication Date: 2008-08-20
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the development of science and technology and the acceleration of people's life rhythm, the traditional method of poultry egg price is far from meeting the needs of the growing field work, frontier work and tourism, and needs to be improved and updated urgently.
[0003] After a new search, there are no patent documents and non-patent literature reports on the deep processing of this kind of products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Preparation of dried eggs

[0045] 1. The dry egg starting material consists of the following components:

[0046] (1) Raw material formula

[0047] Whole eggs 100 servings

[0048] 17 parts of water

[0049] 2.5 parts agar powder

[0050] Konjac gum 0.17 parts

[0051] (2) Marinade recipe

[0052] 1000 parts of water

[0053] 50 servings of soy sauce

[0054] 20 portions of table salt

[0055] 10 servings of cooking oil

[0056] sugar 25 parts

[0057] star anise 3 servings

[0058] Cinnamon 2 parts

[0059] Fennel 2 parts

[0060] Trinaphthalene 2 parts

[0061] Sichuan pepper 2 parts

[0062] Ginger powder 5 parts

[0063] 1 part pepper

[0064] Chicken essence 4 parts

[0065] 2. Prepare according to the following process steps and process parameters:

[0066] (1) Dissolve 2.5 parts of agar powder and 0.17 parts of konjac gum in 17 parts of distilled water and stir evenly, then pour into 100 parts of egg liquid that has been stirred evenly, and con...

Embodiment 2

[0074] Preparation of dried duck eggs

[0075] 1. Dried duck eggs starting material consists of the following components:

[0076] (1) Raw material formula

[0077] 80 whole duck eggs

[0078] 10 parts of water

[0079] Agar powder 2 parts

[0080] Konjac gum 0.1 parts

[0081] (2) Marinade recipe

[0082] 800 parts of water

[0083] 30 servings of soy sauce

[0084] 10 portions of table salt

[0085] cooking oil 5 parts

[0086] 20 servings of sugar

[0087] star anise 2 servings

[0088] 1 part cinnamon

[0089] 1 part fennel

[0090] Trinaphthalene 1 part

[0091] 1 part Chinese prickly ash

[0092] Ginger powder 4 parts

[0093] 0.5 parts pepper

[0094] Chicken essence 3 parts

[0095] 2. Prepare according to the following process steps and process parameters:

[0096] (1) Dissolve 2 parts of agar powder and 0.1 part of konjac gum in 10 parts of distilled water and stir evenly, then pour it into 80 parts of duck eggs that have been stirred evenly, and cont...

Embodiment 3

[0104] Preparation of Dried Goose and Quail Eggs

[0105] 1. The dry starting material of goose eggs and quail eggs consists of the following components:

[0106] (1) Raw material formula

[0107] Goose eggs whole eggs 80 servings

[0108] 10 quail eggs

[0109] 20 parts of water

[0110] Agar powder 5 parts

[0111] Konjac gum 1 part

[0112] (2) Marinade recipe

[0113] 1200 parts of water

[0114] 60 servings of soy sauce

[0115] 30 portions of table salt

[0116] 15 servings of cooking oil

[0117] 30 servings of sugar

[0118] star anise 5 servings

[0119] Cinnamon 3 parts

[0120] fennel 3 parts

[0121] Trinaphthalene 3 parts

[0122] 3 peppers

[0123] Ginger powder 6 parts

[0124] pepper powder 2 parts

[0125] Chicken essence 5 parts

[0126] 2. Prepare according to the following process steps and process parameters:

[0127] (1) Dissolve 5 parts of agar powder and 1 part of konjac gum in 20 parts of distilled water and stir evenly, then pour in...

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PUM

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Abstract

The invention relates to the preparation method of a dried poultry egg which is characterized in that 2 to 5 portions weight of agar powder and 0.1 to 1 portions weight of konjak gum are dissolved in 10 to 20 portions weight of the distilled water and stir the mixture to mix well; then, the stirred and mixed poultry egg plup of 80 to 100 portions weight is poured into the mixture and the stirring is made under the temperature of 70 to 80 DEG C; the stirred and mixed liquid is poured into the anti-viscous mould and is steamed. The sopping is made according to the preparation method and is heated to 80 to 90 DEG C. After being taken out from the mould, the steamed material is put into the sopping, steeped under the temperature of 80 to 90 DEG C in 1 to 2 hours. Then the dried poultry egg is taken out and is dried under the temperature of 55 to 65 DEG C in 20 to 60 minutes. After being dried, the poultry egg is cut into different shapes and sizes according to different needs; then the vacuum packaging is made. The packaged product is made counter-pressure sterilization under the high temperature of 100 to 121 DEG C in 10 to 60 minutes. After being made stepped cooling, wiping water on the surface, further air-drying, sticking label, printing code and packaging, the product is produced finally.

Description

technical field [0001] The invention relates to a method for preparing dried poultry eggs, which belongs to the field of deep processing of poultry egg food. Background technique [0002] Poultry eggs are one of people's main non-staple foods. Traditional poultry and egg cooking methods are mature products such as frying, frying, steaming, boiling, and baking. They are very delicious and are very popular with the elderly, women and children. However, these poultry and egg cooked products must be processed under specific conditions before they can be eaten. With the development of science and technology and the acceleration of people's life rhythm, the traditional method of poultry egg price is far from being able to meet the growing needs of field work, frontier defense work and tourism, and needs to be improved and updated urgently. [0003] After a new search, there are no patent documents and non-patent literature reports on the deep processing of this type of product. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 赵志峰谭敏贾利蓉
Owner SICHUAN UNIV
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