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Multi-flavor toasted fragrant egg and its production technique

A technology for baking eggs and craftsmanship, which is applied in the field of food processing to achieve the effects of dense internal organization, golden appearance and attractive appearance, and strong protein

Inactive Publication Date: 2012-06-20
江苏福坊斋食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, eggs cannot be eaten on any occasion in life, and not everyone likes to eat eggs made by traditional cooking methods

Method used

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  • Multi-flavor toasted fragrant egg and its production technique
  • Multi-flavor toasted fragrant egg and its production technique
  • Multi-flavor toasted fragrant egg and its production technique

Examples

Experimental program
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Effect test

Embodiment Construction

[0018] (1) The specific steps for making milk tea-flavored eggs with 100 jin of fresh eggs are:

[0019] (1) Pretreatment of fresh eggs, sterilizing the eggs in a disinfectant solution and cleaning them;

[0020] (2) Boil the raw eggs, put the clean raw eggs into the water, and boil them over medium heat to simmer until they are half mature;

[0021] (3) Shelling: Pre-cool with clean water for 40 minutes, rinse the broken shells;

[0022] (4) Soak in salted bittern: soak the eggs without shells in 2% salt water for 30 minutes;

[0023] (5) Cooking: Add 0.5 catties of camphor bark powder, 0.5 catties of star anise, 0.2 catties of pepper, 0.1 catties of peppercorns, 0.2 catties of cinnamon, 0.1 kg of fragrant leaves, 0.1 catties of cumin, 0.1 catties of cloves, and 0.1 catties of cumin into 100 catties of water. 0.1 catties of cardamom, 0.4 catties of licorice, 0.1 kg of Angelica dahurica, 0.1 catties of grass fruit, 0.1 catties of Sichuan pepper, 0.1 catties of tangerine peel,...

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Abstract

The invention provides a multi-flavor fragrant toasted egg and the preparation process thereof. The multi-flavor fragrant toasted egg includes egg with milk tea flavor, egg with spicy flavor, egg with barbecue flavor, and fragrant smoked iron egg. The preparation process comprises the main processing steps of: disinfecting and cleaning raw eggs, boiling in water, removing shells, soaking in salt,adding flavoring, stewing and smoking, baking, vacuum packaging, sterilizing large package at a high temperature, and inspecting, wherein the preparation process of fragrant smoked iron egg has no smoking step but includes air-drying, soaking in spicy water, and air-drying. The flavoring addition step includes adding spicy materials and seasonings at different weight parts according to the different tastes. The multi-flavor egg product prepared by a plurality of steps adopting natural spicy materials and seasonings beneficial to human body has the advantages of balanced and rich nutrition, golden and oily color, tough egg white, oily and sandy yolk, strong taste, and instant use, and develops the interest of egg products for people. The egg product is suitable for various consuming groups, and particularly can provide convenience for journey.

Description

technical field [0001] The invention relates to food processing technology, in particular to a multi-flavored fragrant baked egg and a production process thereof. Background technique [0002] Eggs are listed as one of the important foods in people's daily life because they are nutritious and easily digested and absorbed by the human body. Eggs are rich in nutrients such as high-quality protein, fat, lipids, minerals, amino acids and vitamins. Among them, the phospholipids contained are important material components for brain and nervous system activities, and the sterols contained are important components for the synthesis of sterol hormones in the body. The nutrients such as high-quality protein, minerals, amino acids and various vitamins are not only It is beneficial to the growth and development of infants and adolescents, and is very beneficial to the strong physique of adults, middle-aged and elderly people, and the recovery of patients. However, eggs cannot be eaten...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/32A23L1/01A23L15/00A23L5/10
Inventor 王维权
Owner 江苏福坊斋食品有限公司
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