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Method for preparing smoked eggs

A technology for eggs and eggshells, which is applied in the field of preparing smoked eggs, can solve the problems of complicated operation process, long production and processing time, etc., and achieves the effects of simple operation steps, simple processing equipment and seasoning, and fragrant aroma.

Inactive Publication Date: 2012-07-04
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the development of the poultry breeding industry, fresh poultry eggs are very rich in resources, but the profit of fresh poultry eggs is meager. At present, although there are some processing methods and processed products of fresh poultry eggs, there are only a few such as tea eggs, preserved eggs and spiced eggs. Several varieties of poultry and egg products cannot meet people's demand for increasingly diverse tastes of poultry and egg processed products
Moreover, the existing method for processing poultry eggs requires a wide variety of condiments, complicated operation process, and relatively long time for making and processing.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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 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 (based on the gas outer ring fir...

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PUM

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Abstract

The invention discloses a method for preparing smoked eggs, which comprises the following steps of: (1) removing the eggshells and the inner shell membranes of boiled eggs, and spreading common salt on the external surfaces of unshelled eggs for pickling; (2) placing the eggs obtained in step (1) in a container containing brown sugar, and heating and smoking the container to obtain the smoked eggs. The method has the advantages of short operation time, simple operation steps, simple processing equipment and flavoring, low price and the like. The smoked eggs prepared by the method have golden yellow appearance, delicious odor, unique flavor and strong palatability, and are suitably used as a cold dish and a dish that goes with wine; no noxious substance, chemical agent or food additive is added during the course of processing process, so that the obtained smoked eggs are safe and reliable, and the requirement of customers for diversified flavors of the smoked eggs is satisfied.

Description

technical field [0001] The invention relates to a method for preparing smoked eggs. Background technique [0002] With the development of the poultry breeding industry, the resources of fresh poultry eggs are very abundant, but the profit of fresh poultry eggs is meager. At present, although there are some processing methods and products of fresh poultry eggs, there are only a few such as tea eggs, preserved eggs and spiced eggs. The varieties of several poultry egg products cannot satisfy people's increasingly diverse demands on the tastes of poultry egg processed products. Moreover, the existing method for processing poultry eggs requires a wide variety of condiments, complicated operation process, and relatively long time for making and processing. Contents of the invention [0003] The purpose of the present invention is to provide a method for preparing smoked eggs. [0004] The method for preparing smoked eggs provided by the present invention comprises the followi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/312A23L13/20
Inventor 曲鲁江徐桂云班丽萍于淑梅
Owner CHINA AGRI UNIV
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