Method of preparing dried fowl egg

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...

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 preparation method of dried poultry eggs". This patent solves the problem of forming poultry eggs, but the prepared poultry eggs are not good enough in elasticity and toughness, and are easily damaged or stuck to the mold during processing, which is not suitable for poultry eggs. Industrial production of dried eggs