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A technology for dried poultry eggs and poultry eggs, which is applied in the fields of food preparation, application, food science, etc., can solve the problems of unattainable flavor characteristics, large nutritional loss, single taste, etc., and achieves convenient portability and transportation, and excellent nutritional value. , the effect of broad market prospects
Inactive Publication Date: 2012-05-23
YANAN LAOSHAN CHICKEN IND
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Summary
Abstract
Description
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Problems solved by technology
Traditional eating methods include frying, boiling, frying, roasting, stewing, steaming, etc. However, fresh eggs cannot be easily carried and eaten everywhere due to reasons such as short shelf life and large damage during transportation.
Products produced by traditional processing methods have a single taste and sometimes have a large nutritional loss
At present, there is a production and processing technology of poultry eggs, but it is to adjust the pH value and temperature of the poultry and egg mixture by adding corresponding substances to achieve the coagulation of the protein, which changes the nutritional content of poultry and egg products, and cannot reach the optimum level. The flavor characteristics that the ideal raw material should have
Method used
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Effect test
Embodiment 1
[0041] Preparation of dried eggs:
[0042] 1. The composition of raw materials is as follows:
[0043] (1) Raw material formula
[0044] 90 whole eggs
[0045] 1.5 parts of table salt
[0046] Chicken essence 1.4 parts
[0047] MSG 0.5 parts
[0048] (2) Marinade recipe
[0049] 100 parts of water
[0050] 1 part white sugar
[0051] MSG 1.5 parts
[0052] 3 peppers
[0053] Anise 2.4 parts
[0054] Fragrant 2 servings
[0055] Cinnamon 0.4 parts
[0056] Clove 0.2 parts
[0057] 2.5 parts of ginger
[0058] And prepare according to the following process steps and process parameters:
[0059] (1) 90 whole eggs
[0060] 1.5 parts of table salt
[0061] Chicken essence 1.4 parts
[0062] MSG 0.5 parts
[0063] Pour 1.5 parts of table salt, 1.4 parts of chicken bouillon and 0.5 parts of monosodium glutamate into 90 parts of egg liquid, then stir for 12 minutes, stir well and let stand at 15°C for 20 minutes;
[0064] (2) Fill the liquid egg material after stand...
Embodiment 2
[0074] Preparation of Duck Eggs:
[0075] 1. The composition of raw materials is as follows:
[0076] (1) Raw material formula
[0077] 80 whole duck eggs
[0078] 1.5 parts of table salt
[0079] Chicken essence 1.4 parts
[0080] MSG 0.5 parts
[0081] (2) Marinade recipe
[0082] 70 parts of water
[0083] 1 part white sugar
[0084] MSG 1.8 parts
[0085] Sichuan pepper 4 parts
[0086] Anise 2 parts
[0087] Fragrant 2 servings
[0088] Cinnamon 0.6 parts
[0089] Clove 0.1 parts
[0090] 2 servings of ginger
[0091] And prepare according to the following process steps and process parameters:
[0092] (1) 80 whole duck eggs
[0093] 1.5 parts of table salt
[0094] Chicken essence 1.4 parts
[0095] MSG 0.5 parts
[0096] Pour 1.5 parts of table salt, 1.4 parts of chicken bouillon and 0.5 parts of monosodium glutamate into 80 parts of whole duck egg liquid, then stir for 15 minutes, stir well and let stand at 10°C for 20 minutes;
[0097] (2) the duck eg...
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Abstract
The invention relates to a preparation method of a dried poultry egg. The preparation method is characterized by comprising the following steps of: mixing 70-100 parts by weight of a poultry egg mixed solution, 0.1-2.5 parts by weight of common salt, 0.1-1.5 parts by weight of chicken essence and 0.1-2.3 parts of monosodium glutamate according to a proportion, stirring for 10-15 minutes for uniformly stirring, standing under an environment at the temperature of 0-25 DEG C for 10-30 minutes, then filling into an edible non-sticky plastic mold, placing into a steam cooker, closing the steam cooker, raising the temperature of steam in the steam cooker to 60-90 DEG C within 0-20 minutes by adjusting atmospheric pressure (1.5-2atm) in the cooker, performing heat insulation for 20-30 minutes to form the dried poultry egg of egg white gel with better elasticity and hardness, further performing demolding, marinating and baking on the well formed dried poultry egg, then cutting into small pieces in different shapes and different sizes according to requirements, seasoning, and packaging the well seasoned dried poultry egg with a compound plastic bag. A well packaged product is sterilized through a heat exchange type sterilizer, and then cleaned, cooled, air-dried, boxed and code-printed so as to prepare a final product.
Description
technical field [0001] The invention relates to a method for preparing dried poultry eggs, in particular to the field of poultry egg product processing. Background technique [0002] Poultry eggs are delicious, nutritious, and convenient to eat, and are deeply loved by people, and are also one of people's main nutritional products. Traditional eating methods include frying, boiling, frying, roasting, stewing, steaming, etc., but fresh eggs cannot be easily carried and eaten everywhere because of their short shelf life and large damage during transportation. Products produced by traditional processing methods have a single taste and sometimes have a large nutritional loss. At present, there is a production and processing technology of poultry eggs, but it is to adjust the pH value and temperature of the poultry and egg mixture by adding corresponding substances to achieve the coagulation of the protein, which changes the nutritional content of poultry and egg products, and c...
Claims
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Application Information
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