Method of preparing dried fowl egg

A technology of poultry egg drying and poultry eggs, which is applied in the field of deep processing of poultry egg food, can solve problems such as unsatisfactory, easy to break, insufficient elasticity and toughness of poultry egg drying, and achieve broad market prospects and the effect of promoting development

Inactive Publication Date: 2009-04-15
CHENGDU PARTEUR FOOD SCI & TECH
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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, traditional poultry egg processing methods are far from meeting the growing needs of field work, frontier defense work and tourism, and need to be improved and updated urgently.
[0003] Chinese patent CN10124388A discloses "a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] How to prepare dried eggs

[0033] 1. Dissolve 0.05 parts of compound phosphate in 5 parts of distilled water and stir evenly, then pour into 95 parts of egg liquid that has been stirred evenly, and stir evenly;

[0034] 2. Pour the evenly stirred material liquid into a non-stick mold and steam it with steam;

[0035] 3. Cool the steamed egg embryos and take them out of the mold;

[0036] 4. Pour egg embryo: brine = 1:1 weight ratio into the prepared brine, and marinate for 1 hour at a temperature of 75°C;

[0037] 5. Take out the marinated egg embryos and dry them at 50°C for 60 minutes;

[0038] 6. Take out the dried eggs, cut them into small pieces of different shapes and sizes according to requirements, and then mix and season;

[0039] 7. Pack the seasoned dried eggs into bags and vacuum seal them;

[0040] 8. Sterilize the packaged products at a temperature of 100°C and 60 minutes of high temperature back pressure sterilization;

[0041] 9. Cool the sterilize...

Embodiment 2

[0043] Preparation method of dried duck eggs

[0044] 1. Dissolve 0.2 parts of compound phosphate in 8 parts of distilled water and stir evenly, then pour into 92 parts of duck eggs that have been stirred evenly, and stir evenly;

[0045] 2. Pour the evenly stirred material liquid into a non-stick mold and steam it with steam;

[0046] 3. Cool the steamed duck egg embryos and take them out of the mold;

[0047] 4. Pour duck egg embryos: brine = 1: 1.5 weight ratio into the prepared brine, and marinate for 1.5 hours at a temperature of 85°C;

[0048] 5. Take out the marinated duck egg embryos and dry them at 60°C for 40 minutes;

[0049] 6. Take out the dried duck eggs, cut them into small pieces of different shapes and sizes according to requirements, and then mix and season;

[0050] 7. Dry the seasoned duck eggs into bags and vacuum seal them;

[0051] 8. Sterilize the packaged products at a temperature of 115°C and 40 minutes of high temperature back pressure sterilizat...

Embodiment 3

[0054] Preparation method of dried goose eggs and quail eggs

[0055] 1. Dissolve 0.5 parts of compound phosphate in 10 parts of distilled water and stir evenly, then pour into the egg liquid of 70 parts of goose eggs and 20 parts of quail eggs that have been stirred evenly, and stir evenly;

[0056] 2. Pour the evenly stirred material liquid into a non-stick mold and steam it with steam;

[0057] 3. Cool the steamed egg embryos and take them out of the mold;

[0058] 4. Pour goose eggs and quail egg embryos: brine = 1: 1.2 into the prepared brine, and marinate for 2 hours at a temperature of 95°C;

[0059] 5. Take out the marinated goose eggs and quail egg embryos, and dry them at 70°C for 20 minutes;

[0060] 6. Take out the dried goose eggs and quail eggs, and cut them into small pieces of different shapes and sizes according to requirements, and then mix and season;

[0061] 7. Pack the seasoned goose eggs and quail eggs into dry bags, and vacuum seal them;

[0062] 8....

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PUM

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Abstract

The invention relates to a method for preparing dried poultry egg, which is characterized in that 0.05 to 0.5 weight portion of composite phosphate is dissolved in 5 to 10 weight portions of distilled water to be uniform stirred, and the mixture is poured into 90 to 95 weight portions of uniformly stirred egg cream of a poultry egg to be uniform stirred; a uniformly stirred feed liquid is poured into a non-viscous die and steamed by vapor; a steamed poultry egg embryo is cooled and taken out from the die; the poultry egg embryo is poured into prepared brine according to the proportion of between 1 to 1 and 1 to 1.5, and stewed in soy sauce for 1 to 2 hours at a temperature of between 75 and 95 DEG C; the stewed poultry egg embryo is taken out and dried for 20 to 60 minutes at a temperature of between 50 and 70 DEG C; the dried poultry egg is taken out, can be cut into small pieces with different shapes and sizes, and is subjected to mixing and flavoring; the flavored dried poultry egg is packaged and subjected to vacuum sealing; the packaged product is subjected to sterilized treatment for 10 to 60 minutes at a temperature of between 100 and 121 DEG C and under the condition of high-temperature back-pressure sterilization; and the sterilized product is subjected to sectional cooling, further air-dried after the moisture on the surface of a package is wiped off, and labeled, coded and encased to obtain the product.

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 quickening pace of people's life, traditional poultry egg processing methods are far from meeting the growing needs of field work, frontier defense work and tourism, and need to be improved and updated urgently. [0003] Chinese patent CN10124388A discloses "a method for preparing dried poultry eggs". This patent solves the problem of forming poultry eggs, but the pre...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L1/22A23L15/00A23L27/00
Inventor 贾利蓉赵志峰
Owner CHENGDU PARTEUR FOOD SCI & TECH
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