Processing method of special flavor eggs and preserved eggs

A processing method and egg technology, which are applied in the processing field of preserved eggs with special flavors, can solve the problems of deterioration, product perishability, and the scope of use is limited to other candies and fresh eggs other than gum-based candies.

Inactive Publication Date: 2012-08-08
福建宏新食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, the National Standard for the Use of Food Additives (GB2760-2011) stipulates that paraffin is a food additive that can be used, and its function is a coating agent, but its scope of use is limited to other candies and fresh eggs except gum-based candies.
[0013] According to the above situation, it is no longer suitable to use paraffin coating film for preserved eggs.
[0014] 2. The flavor is relatively simple
[0015] Alkaline, astringent, sulfur ammonia flavor is heavy, there are few other special flavor products, and the applicable population is limited
[0016] 3. The product is easy to deteriorate
[0017] If the preserved preserved egg is not coated with paraffin wax, it will generally deteriorate within 7 days. In addition, if the paraffin coating is uneven and has holes, it will also deteriorate

Method used

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  • Processing method of special flavor eggs and preserved eggs

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0037] Choose fresh, undamaged eggs, wash them with clean water, dry them under natural wind, and marinate them with a feed liquid. The feed liquid formula is calculated on the basis of 100 kg of raw eggs, 30 kg of quicklime, 6 kg of salt, 7.5 kg of sodium carbonate, 3 kg of tea leaves, and ZnSO 4 0.72kg and 120kg of water are mixed and stirred evenly, soaked for 20 days. Take out the marinated eggs from the feed liquid tank, rinse them with clean water, soak them in the flavoring liquid, the formula of the flavoring liquid: based on 100 kg of marinated semi-finished eggs, add 2.5 kg of dried orange peel, 0.15 kg of licorice, add water and boil for three For the juice, each juice is boiled with 33kg of water, simmered for 40 minutes, and filtered; the three juices are mixed, supplemented with 100kg of water, soaked in semi-finished eggs while hot, and soaked for 48 hours; after boiling the soaking solution and semi-finished eggs, change to low heat and cook for 15 minutes ;Tak...

example 2

[0039] The spice dried orange peel in example 1 is replaced with dried chrysanthemum 5kg, and other formula raw materials and process are identical.

example 3

[0041] The spice dried orange peel in Example 1 is replaced by 10kg of Fujian Hakka rice wine and 2kg of fresh Eucommia leaves, and the other ingredients and process are the same.

[0042] Can find out that embodiment 1~3 can reach object of the present invention by table 1.

[0043] Table 1: Product Effect Table of Examples 1~3

[0044]

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PUM

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Abstract

The invention discloses a processing method of special flavor eggs and preserved eggs, comprising the following steps of: (1) raw material examination; (2) cleaning and air-drying; (3) immersion in a feed liquid; (4) unloading and cleaning; (5) blending; (6) removing and air-drying; (7) vacuum packaging; (8) sterilization; and (9) finished product. The invention has the following beneficial effects: the prepared products have unique flavors of fruit, flower and wine fragrance and health value, and are suitable for a wide range of people; and the shelf-life at normal temperature can reach 180 days.

Description

1. Technical field [0001] The invention relates to the field of food processing, in particular to a method for processing preserved egg with special flavor. 2. Background technology [0002] Preserved eggs, also known as preserved eggs, Biandan, etc., are traditional flavored egg products in my country. They are rich in nutrients. In addition to the similar nutrients to ordinary eggs, preserved eggs have undergone the action of strong alkali during the pickling process, which promotes the production of protein and fat. It is easier to digest and absorb, reduce cholesterol content, and is also rich in vitamin E and the essential amino acid methionine for the human body. [0003] Preserved eggs are not only a delicacy, but also have certain medicinal value. Wang Shixiong's "Suixiju Diet Spectrum" said: "Preserved eggs, pungent, astringent, sweet, and salty, can relieve heat, sober up, remove large intestine fire, cure diarrhea, and can disperse and restrain." Traditional Chin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 石小琼饶华明蔡慧宏雷艺桢
Owner 福建宏新食品有限公司
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