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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 the problems of poultry eggs being eaten and inconvenient to carry, and achieve the effect of bright appearance, good taste and better taste

Inactive Publication Date: 2012-10-10
CHENGDU XINGJIUXING FORESTRY IND DEVCO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a deep processing method of poultry eggs, which solves the problem of inconvenient eating and carrying of poultry eggs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 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 shaping, cool to 40°C, turn the mold upside down, pour out the dried eggs, and then marinate the dried eggs: the stewed material is a mixture of kaempferia, star anise, fennel, cinnamon, and red soy sauce, the stewed temperature is 85°C, and the time is 25 minutes; The marinated dried eggs are transferred to the oven for baking. The baking conditions are as follows: first open the exhaust valve of the oven, then close the exhaust valve after heating up to 110°C, and continue heating to 140°C for bak...

Embodiment 2

[0024] 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, White pepper 0.15Kg, ginger water (the preparation method of ginger water is the same as that in Example 1) 0.34Kg, soy sauce 0.15Kg are stirred and mixed, poured into a mold, and then transferred to a sterilizer for heating and setting: pressure 0.16MPa, temperature 105°C, The time is 70 minutes. After setting, cool to 40°C, turn the mold upside down and pour out the dried eggs, and then marinate the dried eggs: the stewed material is a mixture of kaempferia, star anise, fennel, cinnamon, and red soy sauce, the stewed temperature is 85°C, and the time is 25 minutes; The marinated dried eggs are transferred to the oven for baking. The baking conditions are as follows: first open the exhaust valve of the oven, then cl...

Embodiment 3

[0026] 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 (the preparation method of ginger water is the same as in Example 1) 0.45Kg, soy sauce 0.25Kg, stir and mix, pour into the mold, then transfer to the sterilizer for heating and setting: pressure 0.16MPa, temperature 105°C , time 70 minutes. After setting, cool to 40°C, turn the mold upside down and pour out the dried eggs, and then marinate the dried eggs: the stewed material is a mixture of kaempferia, star anise, fennel, cinnamon, and red soy sauce, the stewed temperature is 85°C, and the time is 25 minutes; The marinated dried eggs are transferred to the oven for baking. The baking conditions are as follows: first open the exhaust valve of the oven,...

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Abstract

The invention discloses a method for preparing dried eggs. The method comprises the following steps of: stirring and mixing 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 of ginger water and 0.15 to 0.25 part of soy sauce, filling the mixture into a die, and heating for sizing; and demolding, marinating, baking the marinated dried eggs, cooling, packaging, sealing under vacuum, and sterilizing to obtain a finished product. The invention provides a method for the deep processing of poultry and eggs, so that 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 method for deep processing of poultry eggs that are easy to carry, convenient to eat, and suitable for the public. [0003] The Chinese patent application No. 200810044935.4 discloses a method for preparing dried poultry eggs, in which dried eggs are dried at a temperature of 55-65° C. for 20-60 minutes after marinating. The dried eggs produced by this baking method have poor taste and poor appearance. Contents of the invention [0004] The purpose of the present invention is to provide a deep proce...

Claims

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Application Information

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