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Processing method of recombined egg product

A processing method and egg product technology, which is applied in the field of egg product processing, can solve the problems of unsatisfactory consumer demand, single form and pattern, etc., and achieve the effects of beautiful appearance, convenient eating, and improved economic benefits

Inactive Publication Date: 2011-09-14
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The forms and patterns of these existing products are relatively single, which can no longer meet and attract people's consumption needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Take fresh goose eggs, and separate the egg white and egg yolk after beating. Add appropriate amount of salt, sucrose, soy sauce, and five-spice powder to the egg white, mix gently, and pass through a 40-mesh sieve for later use. Add an appropriate amount of salt, sucrose, rice wine, and pepper to the egg yolk, stir gently, and pass through a 40-mesh sieve for later use. Use a shallow plate box-shaped mold with cartoon animal graphics, add egg white liquid into the mold, so that the thickness of the egg white layer reaches about 10mm, put the mold in a steamer at 85°C until the egg white is solidified, take out the mold, and pour it on the solidified egg white layer A layer of egg yolk liquid with a thickness of 5mm. Put the mold back into the steamer at 85°C until the egg yolk solidifies. Take out the mold and pour a layer of egg white on the solidified egg yolk layer with a thickness of 10mm. Put the mold into the steamer at 85°C Wait until the egg whites solidify, a...

Embodiment 2

[0019] Take fresh ostrich eggs, and separate the egg white and egg yolk after beating. Add an appropriate amount of salt, sucrose, rice wine, spinach juice, and pepper to the egg white, mix gently, and pass through a 40-mesh sieve for later use. Add an appropriate amount of salt, sucrose, rice wine, carrot juice, and pepper to the egg yolk, stir gently, and pass through a 40-mesh sieve for later use. Use a shallow pan box-shaped mold with cartoon animal graphics, add egg white liquid into the mold to make the thickness of the egg white layer reach about 10mm, put the mold in a 90°C oven until the egg white is solidified, take out the mold, and pour a layer of egg white on the solidified egg white layer A layer of egg yolk liquid, the thickness is 5mm, put the mold back into the 90℃ oven until the egg yolk solidifies, take out the mold, and then pour a layer of egg white on the solidified egg yolk layer, the thickness is 10mm, put the mold in a 90℃ oven until the egg white Sol...

Embodiment 3

[0021] Take fresh eggs and separate the egg whites from the yolks after beating. Add an appropriate amount of salt, sucralose, soy sauce, and five-spice powder to the egg white, mix gently, and pass through a 40-mesh sieve for later use. The amount of egg yolk is halved, and an appropriate amount of salt, rice wine, salad vegetable oil, and pepper are added, mixed gently, and passed through a 40-mesh sieve for later use. Use a shallow plate box-shaped mold with cartoon animal graphics, add egg white liquid into the mold, so that the thickness of the egg white layer reaches about 7mm, put the mold in a steamer at 85°C until the egg white is solidified, take out the mold, and pour it on the solidified egg white layer A layer of egg yolk liquid, the thickness is 2mm, put the mold back into the 85℃ steamer until the egg yolk solidifies, take out the mold, pour a layer of egg white on the solidified egg yolk layer, the thickness is 7mm, put the mold in the 85℃ steamer When the egg...

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PUM

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Abstract

The invention discloses a processing method of a recombined egg product. The processing method is characterized by including the steps as follows: firstly, injecting a layer of egg white in a mold container, cooking or baking the egg white to solidification, injecting a layer of uniformly-mixed yolk in the solidified egg white layer, conducting cooking or baking to solidification and repeating the above operations, thus obtaining the multi-layer recombined egg product of which the egg white and the yolk are layered. Recombined egg products with various flavor and nutritive functions can be produced by adding various fines herbs and spices, as well as various fruits, vegetables, meat, milk and other nutrient components in the egg white and the yolk; in addition, a low-cholesterol recombined egg product can be produced by reducing the amount of the added yolk or using yolk with cholesterol removed; and various bagged products of recombined egg products can be produced by the processing steps of seasoning, marinating, barbecuing, smoking or frying, packaging, sterilizing and the like, and the products are convenient to eat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for processing egg products. Background technique [0002] Eggs are rich in nutrition, and egg products are one of the main products of the food industry. At present, the egg products on the market mainly include: pickled eggs (preserved eggs, salted eggs, bad eggs, etc.), marinated eggs (tea eggs, spiced eggs, etc.) , Reprocessed eggs (egg tofu, egg sausage, etc.), etc. The form and pattern of these existing products are more single, can't satisfy and attract people's consumer demand. How to further process eggs and produce novel products to attract more consumers has become an urgent problem for egg processing enterprises. Contents of the invention [0003] The object of the present invention is to provide a new egg product processing method, that is, by changing the original structure of the egg, egg white and egg yolk are recombined into a rec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 刘晓华曹郁生
Owner NANCHANG UNIV
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