Process for preparing colorful multi-flavor egg

Abstract

The invention relates to a method for manufacturing a colorful multi-flavor egg, which relates to a method for manufacturing a poultry egg. The method aims to solve the problems that the prior tea egg, the prior preserved egg, the prior redneck egg and so on are manufactured by purely adding taste feel on the poultry egg and the nutrition and the stimulus to the sense organ of the egg product are not increased, and the method for preparing a spiced egg has long heating time and the nutritive components in the egg product are damaged. The method comprises the following steps: the poultry egg is selected; juice is prepared; egg cream is prepared; mixture is respectively reinjected into the poultry egg of which the egg white is extracted; a filling opening of the poultry egg after injection is stood upwards for 3 to 4 hours; and the poultry egg after being stood is placed into a saucepan and kept for 3.5 to 6 minutes at a temperature of 100 DEG C. The egg white has four colors respectively, wherein the egg white with tea flavor is magneta, the egg white with shrimp flavor is pale green, the egg white with tomato flavor is light red, and the egg white with cumin flavor is pale yellow. The colors and the flavors of the egg white are different; the nutritive components of the egg are different; and the nutritive components are kept well.

Description

technical field [0001] The invention relates to a method for preparing poultry eggs. Background technique [0002] There are many kinds of poultry eggs that are suitable for portability and easy to eat, such as tea eggs, salted eggs, hillbilly eggs, etc. The above-mentioned eggs simply add taste to poultry eggs, and do not increase the nutritional and sensory effects of the eggs. Stimulate. The Chinese patent number is ZL200410050574.6, the authorized announcement date is February 8, 2006, the authorized announcement number is CN1240309C, and the invention patent titled "a spiced egg product and its processing technology" discloses an egg product and a production method, However, the heating time of this method is too long, and it needs to be steamed for 80-120 minutes at 60-100°C. Such a long heating time turns the iron in the egg yolk into ferric oxide or iron tetroxide, which cannot be absorbed by the human body, and other nutrients in the egg have also been damaged to ...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the existing tea eggs, salted eggs, hillbilly eggs, etc., which simply increase the taste experience of poultry eggs, without increasing the nutrition and sensory stimulation of eggs, while the production of existing spiced eggs Method The heating time is too long, steam at 60-100°C for 80-120 minutes