Method for preparing flavored dried poultry egg

A technology for dried poultry eggs and flavor, applied in the field of preparation of flavored dried poultry eggs, can solve the problems of rotten roasted poultry eggs, loss of taste of roasted poultry eggs, etc., and achieves the effects of good taste, convenient portability and transportation, and simple process control.

Inactive Publication Date: 2010-06-23
王建华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the boiling time is too long, the eggs will be overcooked, and the taste of the baked eggs will be completely lost; if the time is too short, the skin will not be hard enough, and the eggs will be roasted.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Preparation of flavored dried eggs:

[0032] 1. The composition of raw materials is as follows:

[0033] (1) Raw material formula

[0034] 100 fresh eggs

[0035] 10 parts of water

[0036] (2) Excipient formula

[0037] Salt 2 parts

[0038] 2 parts soy sauce

[0039] 1 part vegetable oil

[0040] MSG 2 parts

[0041] Chicken essence 1 part

[0042] sugar 2 parts

[0043] Cinnamon 2 parts

[0044] Sichuan pepper 2 parts

[0045] Ginger powder 2 parts

[0046] Five-spice powder 1 part

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

[0048] (1) Stir 100 parts of egg whole egg liquid and auxiliary material mixture evenly, and let stand at a temperature of 20°C;

[0049] (2) Pour the uniformly stirred material liquid into a non-stick mold, and adjust the pH value to 5 and the temperature to 90°C to form a protein gel with good elasticity and hardness;

[0050] (3) Take the above-mentioned formed material out of the m...

Embodiment 2

[0055] Preparation of flavored dried duck eggs:

[0056] 1. The composition of raw materials is as follows:

[0057] (1) Raw material formula

[0058] Whole duck eggs 95 servings

[0059] 5 parts water

[0060] (2) Excipient formula

[0061] 1 part table salt

[0062] 2 parts soy sauce

[0063] 3 parts vegetable oil

[0064] MSG 1 part

[0065] Chicken essence 1 part

[0066] sugar 1 part

[0067] 1 part cinnamon

[0068] 1 part Chinese prickly ash

[0069] Ginger powder 1 part

[0070] Five-spice powder 1 part

[0071] 2. And prepare according to the following process steps and process parameters:

[0072] (1) Stir 100 parts of whole duck egg liquid and auxiliary material mixture evenly, and let stand at a temperature of 15°C;

[0073] (2) Pour the uniformly stirred material liquid into a non-stick mold, and adjust the pH value to 10 and the temperature to 100°C to form a protein gel with good elasticity and hardness;

[0074] (3) Take out the above-mentioned f...

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PUM

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Abstract

The invention relates to a method for preparing a flavored dried poultry egg, which is characterized by comprising the following steps: mixing 100 parts of whole poultry egg liquid by weight and auxiliary materials uniformly according to a proportion, and standing the mixture at the temperature of between 0 and 25 DEG C; pouring the stood liquid into a non-viscous die, shaping the liquid through two process parameters of adjusting the pH value to between 4 and 6 or between 9 and 11 and adjusting the temperature to between 60 and 121 DEG C to form protein gel with good elasticity and hardness; taking out the shaped material from the die, and cutting the materials into chips with different shapes and sizes as required; baking the material for 5 to 50 minutes at the temperature of between 120 and 200 DEG C or frying the material for 30 seconds to 5 minutes at the temperature of between 120 and 200 DEG C; taking the baked or fried dried poultry egg out, and flavoring the product; then packing the flavored product by using a plastic composite film packing bag; sterilizing the packed product by using microwave; and cooling, labeling, coding and encasing the sterilized product to obtain the flavored dried poultry egg.

Description

technical field [0001] The invention relates to a method for preparing flavored dried poultry eggs, in particular to the field of poultry egg food processing. Background technique [0002] Poultry eggs are one of people's main nutritional products. Traditional poultry egg cooking methods are mainly fried, fried, steamed, boiled, baked, roasted, etc. Poultry egg products are delicious and nutritious, so they are popular, but due to various Due to limited conditions and limited output, traditional processing methods cannot meet people's needs and are in urgent need of improvement. The traditional roasted poultry eggs are: the eggs are poached, shelled, and then roasted. If the boiling time is too long, the eggs will be overcooked, and the taste of the baked eggs will be completely lost; if the time is too short, the skin will not be hard enough, and the eggs will be roasted. The poultry eggs prepared by the invention are instant to eat, have good taste, strong fragrance, and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/22A23L15/00A23L27/00
Inventor 王建华钟波
Owner 王建华
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