Preparation method of dried poultry egg

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...