Method for preparing smoked eggs
A poultry egg and eggshell technology, applied in the field of preparing smoked eggs, can solve the problems of complex operation process and long production and processing time, and achieve the effect of simple operation steps, simple processing equipment and seasoning, and satisfying diversified tastes
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Embodiment 1
[0015] Embodiment 1, the preparation of smoked eggs
[0016] 1. Take 100 fresh eggs of uniform size, wash them with clean water, put them into a 20-liter pot with 8 liters of tap water, and boil them for 7 minutes.
[0017] 2. Use a colander to take the boiled eggs from the above step 1 out of the boiling water, put them into a 20-liter pot with 8 liters of tap water, soak for 7 minutes, remove the eggshell and inner shell membrane, and be careful not to damage the egg white; Wash the cooked and shelled eggs with warm water at 40 degrees Celsius, and sprinkle salt on the eggs evenly, with an average of 1 gram of salt per egg; put the salted eggs on a grate with holes and marinate for about 30 minutes. Ready to smoke.
[0018] 3. Add 0.3 kg of brown sugar to the bottom of the cast iron pot, then put the perforated grate with the marinated eggs in the above step 2 into the pot, cover it, and seal it with wet gauze around the pot cover. Heat it on fire (based on the outer ring ...
Embodiment 2
[0020] Embodiment 2, the preparation of smoked eggs
[0021] 1. Take 100 fresh eggs of uniform size, wash them with clean water, put them into a 20-liter pot with 8 liters of tap water, and boil them for 7 minutes.
[0022] 2. Use a colander to take the boiled eggs from the above step 1 out of the boiling water, put them into a 20-liter pot with 8 liters of tap water, soak for 7 minutes, remove the eggshell and inner shell membrane, and be careful not to damage the egg white; Wash the cooked and shelled eggs with warm water at 40 degrees Celsius, and sprinkle salt on the eggs evenly, with an average of 1.5 grams of salt per egg; put the salted eggs on a grate with holes and marinate for about 40 minutes. Ready to smoke.
[0023] 3. Add 0.4 kg of brown sugar to the bottom of the cast iron pot, then place the perforated grate with the marinated eggs in the above step 2 into the pot, cover it, and seal it with wet gauze around the pot cover. Heat it on high heat (based on the g...
Embodiment 3
[0025] Embodiment 3, the preparation of smoked egg
[0026] 1. Take 100 fresh eggs of uniform size, wash them with clean water, put them into a 20-liter pot with 8 liters of tap water, and boil them for 7 minutes.
[0027] 2. Use a colander to take the boiled eggs from the above step 1 out of the boiling water, put them into a 20-liter pot with 8 liters of tap water, soak for 7 minutes, remove the eggshell and inner shell membrane, and be careful not to damage the egg white; Wash the boiled and shelled eggs with warm water at 40 degrees Celsius, and sprinkle salt on the eggs evenly, with an average of 0.5 grams of salt per egg; put the salted eggs on a grate with holes and marinate for about 20 minutes. Ready to smoke.
[0028] 3. Add 0.2 kg of brown sugar to the bottom of the cast iron pot, then put the perforated grate with the marinated eggs in the above step 2 into the pot, cover it, and seal it with wet gauze around the pot cover. Heat (based on the gas outer ring fire,...
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