Method for making novel flavored preserved eggs

A production method and flavor technology, which are applied in the field of new-flavored preserved eggs, can solve the problems of failing to meet people's needs, single-flavored preserved eggs, etc., and achieve the effects of being convenient to carry and transport, good in taste and strong in fragrance.

Inactive Publication Date: 2010-04-28
王建华
View PDF0 Cites 12 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Preserved egg is one of the traditional special foods in our country. Its producti...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Preparation of Flavored Preserved Eggs:

[0036] (1) Raw material formula

[0037] Fresh quail egg liquid 900 parts

[0038] 15 parts of water

[0039] (2) Excipient formula

[0040] 10 servings of edible salt

[0041] MSG 2 parts

[0042] cooking oil 2 parts

[0043] Carrageenan 0.2 parts

[0044] 0.2 parts of soybean protein

[0045] 2 parts soda ash

[0046] Tea powder 2 parts

[0047] 2. And prepare according to the following process steps and process parameters:

[0048] (1) Dissolve carrageenan, soybean protein, soda ash, zinc-containing compounds, and iron-containing compounds in water according to the above ratio and stir evenly, then pour into fresh egg liquid, add edible salt, monosodium glutamate, edible oil, and tea powder;

[0049] (2) filter, remove the residue in the egg liquid, and let it stand at a temperature of 5°C;

[0050] (3) Pour the uniformly stirred liquid material into a non-stick mold, and shape it by adjusting the two process param...

Embodiment 2

[0056] Preparation of Flavored Preserved Eggs:

[0057] (1) Raw material formula

[0058] Fresh egg liquid 1000 parts

[0059] 80 parts of water

[0060] (2) Excipient formula

[0061] 25 servings of edible salt

[0062] MSG 8 servings

[0063] 10 servings of cooking oil

[0064] Carrageenan 0.4 parts

[0065] 3 parts soy protein

[0066] Soda ash 15 parts

[0067] 8 servings of tea powder

[0068] 2. And prepare according to the following process steps and process parameters:

[0069] (1) Dissolve carrageenan, soybean protein, soda ash, zinc-containing compounds, and iron-containing compounds in water according to the above ratio and stir evenly, then pour into fresh egg liquid, add edible salt, monosodium glutamate, edible oil, and tea powder;

[0070] (2) filter, remove the residue in the egg liquid, and let it stand at a temperature of 25°C;

[0071] (3) Pour the uniformly stirred liquid material into a non-stick mold, and shape it by adjusting the two process p...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a method for making novel flavored preserved eggs, which comprises the following steps: dissolving carrageenin, soy protein, calcined soda, zinc compounds and ferrous compounds in water according to the proportion, evenly stirring, pouring into a fresh egg fluid, and adding table salt, monosodium glutamate, edible oil and tea dust; filtering, removing residues in the egg fluid, and standing at the temperature of 0-25 DEG C; pouring the evenly mixed fluid into a non-stick mold, and molding by adjusting the pH value (the pH value is 4-6 or 8-11) and the temperature (the temperature is 60-121 DEG C), thereby obtaining protein gel with favorable elasticity and hardness; taking the molded material out of the mold, and cutting into egg blocks with different shapes and sizes according to needs; vacuumizing and then packaging the produced material; sterilizing the vacuumized product with microwaves or high temperature; and cooling the sterilized product, attaching labels, printing codes and filling into boxes, thereby obtaining the finished product.

Description

technical field [0001] The invention relates to the field of poultry and egg food processing, in particular to a method for preparing preserved eggs with novel flavor. Background technique [0002] Preserved egg is one of the traditional special foods in my country. Its production process is simple, its shelf life is long, it is convenient to eat, and its flavor is unique. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a novel flavor preserved egg production method to solve the above-mentioned shortcomings in the background technology. [0004] The technical problem solved by the present invention adopts following technical scheme to realize: [0005] 1. A method for making a novel flavored preserved egg, characterized in that the starting materials of the method are composed of the following components, and calculated in parts by weight, the raw materials are composed as follows: [0006] (1) Raw material for...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/32A23L15/00
Inventor 王建华钟波
Owner 王建华
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap