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Method for preparing dried eggs

A technology of dried eggs and egg liquids, which is applied in food preparation, application, food science, etc., can solve problems such as insufficient color and taste, unreasonable raw material matching, and inability to solve the fishy smell of poultry eggs, etc., to achieve better taste and brighter appearance , better taste effect

Inactive Publication Date: 2013-07-10
CHENGDU XINGJIUXING FORESTRY IND DEVCO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to the unreasonable combination of raw materials used in the existing dried egg preparation process, the color and taste are not good enough, and the fishy smell of poultry eggs cannot be solved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Clean the surface of the eggs and put them into an egg beater to break them, remove the egg shells to obtain egg liquid, and then mix 10Kg of egg liquid, 1.05Kg of white sugar, 0.35Kg of compound phosphate, 0.21Kg of monosodium glutamate, 0.3Kg of salt, 0.15Kg of white pepper, 0.4Kg of ginger water, and 0.2Kg of soy sauce are mixed and poured into a mold, then transferred to a sterilizer for heating and setting: pressure 0.16-0.18MPa, temperature 105°C, time 70 minutes. After setting the shape, cool to 40°C, turn the mold upside down and pour out the dried eggs, and then marinate the dried eggs: the stewed material uses nest oil, the stewed temperature is 85°C, and the time is 25 minutes; transfer the marinated dried eggs to the oven Baking, the baking conditions are: first open the exhaust valve of the oven, then close the exhaust valve after heating up to 110°C, continue to heat to 140°C for baking, the entire baking process takes 45-50 minutes; the baking is completed...

Embodiment 2

[0025] Clean the surface of the duck eggs and put them into an egg beater to break them, remove the egg shells to obtain egg liquid, and then mix 9Kg of egg liquid, 0.95Kg of white sugar, 0.3Kg of compound phosphate, 0.15Kg of monosodium glutamate, 0.25Kg of salt, 0.14Kg of white pepper, 0.34Kg of ginger water, and 0.15Kg of soy sauce are mixed and poured into a mold, then transferred to a sterilizer for heating and setting: pressure 0.16MPa, temperature 105°C, time 70 minutes. After setting the shape, cool to 40°C, turn the mold upside down and pour out the dried eggs, and then marinate the dried eggs: the stewed material uses nest oil, the stewed temperature is 85°C, and the time is 25 minutes; transfer the marinated dried eggs to the oven Baking, the baking conditions are: first open the exhaust valve of the oven, then close the exhaust valve after raising the temperature to 110°C, continue to heat to 140°C for baking, the entire baking process time is controlled at 45-50 mi...

Embodiment 3

[0027] Clean the surface of the goose eggs and put them into an egg beater to break them, remove the egg shells to obtain egg liquid, and then mix 11Kg of egg liquid, 1.15Kg of white sugar, 0.4Kg of compound phosphate, 0.27Kg of monosodium glutamate, and 0.35Kg of table salt in parts by weight , white pepper 0.15Kg, ginger water 0.45Kg, soy sauce 0.25Kg are stirred and mixed and then poured into a mold, then transferred to a sterilizer for heating and setting: pressure 0.16MPa, temperature 105°C, time 70 minutes. After setting the shape, cool to 40°C, turn the mold upside down and pour out the dried eggs, and then marinate the dried eggs: the stewed material uses nest oil, the stewed temperature is 85°C, and the time is 25 minutes; transfer the marinated dried eggs to the oven Baking, the baking conditions are: first open the exhaust valve of the oven, then close the exhaust valve after raising the temperature to 110°C, continue to heat to 140°C for baking, the entire baking pr...

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PUM

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Abstract

The invention discloses a method for preparing dried eggs. According to the method, the dried eggs are prepared from the following raw materials in part by weight: 9 to 11 parts of egg liquid, 0.95 to 1.15 parts of white sugar, 0.3 to 0.4 part of composite phosphate, 0.15 to 0.27 part of monosodium glutamate, 0.25 to 0.35 part of table salt, 0.13 to 0.15 part of white pepper, 0.34 to 0.45 part ofginger water and 0.15 to 0.25 part of soy sauce. The invention provides a method for the deep processing of the dried eggs, and the problem of inconvenience for eating and carrying in the conventional poultry and eggs is solved. The dried eggs prepared by the method have the characteristic that colors, fragrance and taste are complete, and meet the living demands of people.

Description

technical field [0001] The invention belongs to the field of deep processing of poultry eggs, and in particular relates to a method for preparing dried eggs. Background technique [0002] Fowl egg is a kind of important food in people's life, and it has the characteristic of high nutrition, high protein, is deeply liked by people. But because it must be cooked before being edible, it cannot satisfy people's fast-paced life needs. In view of this, it is necessary to provide a dried poultry egg that is easy to carry, convenient to eat, and suitable for the public. [0003] Due to the unreasonable matching of raw materials used in the existing dried egg preparation process, the color and taste are not good enough, and the fishy smell of poultry eggs itself cannot be solved. Contents of the invention [0004] The purpose of the present invention is to provide a method for preparing dried eggs. The prepared dried eggs are edible and easy to carry, and can solve the fishy smel...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 石元江杨帆何辚雷定刚
Owner CHENGDU XINGJIUXING FORESTRY IND DEVCO