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Processing method of recombined egg product

A processing method and egg product technology, applied in the field of egg product processing, can solve the problems of unsatisfactory consumer demand, single form and pattern, etc., and achieve the effect of beautiful appearance, convenient eating and long shelf life

Inactive Publication Date: 2013-05-22
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 whites and yolks after beating the eggs. Add appropriate amount of salt, sucrose, soy sauce, and five-spice powder to the egg white, mix gently, pass through a 40-mesh sieve and set aside. Add appropriate amount of salt, sucrose, rice wine, and pepper to the egg yolk, mix gently, and pass through a 40-mesh sieve for use. Using a shallow tray box-shaped mold with cartoon animal graphics, add egg white liquid to the mold to make the egg white layer thickness of about 10 mm, put the mold in a steamer at 85°C until the egg white is solidified, take out the mold, and pour on the solidified egg white layer A layer of egg yolk liquid with a thickness of 5mm. Put the mold back in the 85℃ steaming box until the egg yolk is solidified, take out the mould, and then pour a layer of egg white on the solidified egg yolk layer with a thickness of 10mm. Put the mould into the 85℃ steaming box The medium to the egg white is solidified and demou...

Embodiment 2

[0019] Take fresh ostrich eggs and separate the white and yolk after beating the eggs. Add appropriate amount of salt, sucrose, rice wine, spinach juice, and pepper to the egg white, mix gently, pass through a 40-mesh sieve and set aside. Add appropriate amount of salt, sucrose, rice wine, carrot juice, and pepper to the egg yolk, stir and mix well, and pass through a 40-mesh sieve for use. Using a shallow tray box-shaped mold with cartoon animal graphics, add egg white liquid to the mold to make the egg white layer thickness of about 10 mm, put the mold in a 90 ℃ oven until the egg white solidifies, take out the mold, and pour one on the solidified egg white layer Layer egg yolk with a thickness of 5mm. Put the mold back into the oven at 90℃ until the yolk is solidified, take out the mould, and pour a layer of egg white on the solidified egg yolk layer with a thickness of 10mm. Put the mould in the oven at 90℃ until the egg white It is solidified and demoulded to obtain a rec...

Embodiment 3

[0021] Take fresh eggs and separate the egg whites from the yolks after beating the eggs. Add appropriate amount of salt, sucralose, soy sauce, five-spice powder to the egg white, mix gently, pass through a 40-mesh sieve and set aside. Halve the amount of egg yolk, add appropriate amount of salt, rice wine, salad vegetable oil, and pepper. Stir gently and mix well. Pass through a 40-mesh sieve and set aside. Using a shallow tray box-shaped mold with cartoon animal graphics, add egg white liquid to the mold to make the egg white layer thickness about 7mm, put the mold in a steamer at 85°C until the egg white is solidified, take out the mold, and pour on the solidified egg white layer A layer of egg yolk liquid with a thickness of 2mm. Put the mold back in the 85°C steamer until the egg yolk is solidified, take out the mold, pour a layer of egg white on the solidified egg yolk layer with a thickness of 7mm, and put the mold in the 85°C steamer When the egg white is solidified, t...

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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 specifically relates to a processing method of egg products. Background technique [0002] Eggs are rich in nutrition. Egg products are one of the main products of the food industry. The main egg products currently on the market include: pickled eggs (songhua eggs, salted eggs, glutinous eggs, etc.), marinated eggs (tea eggs, five-spice eggs, etc.) , Reprocessed eggs (egg tofu, egg intestines, etc.), etc. The forms and patterns of these existing products are relatively simple and cannot satisfy and attract people's consumer needs. How to conduct deep processing of egg products and produce novel products to attract more consumers has become an urgent problem for egg processing enterprises. Summary of the invention [0003] The purpose of the present invention is to provide a new egg product processing method, that is, by changing the original structure of the egg, the egg white and egg yol...

Claims

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Application Information

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