Unlock instant, AI-driven research and patent intelligence for your innovation.

Preparation method of egg popcorn and prepared egg popcorn

A technology of egg popcorn and eggs, which is applied in the field of egg product processing, can solve the problems of insufficient utilization of eggs, achieve the effects of expanding processing and consumption forms, providing nutrition, and avoiding large air bubbles

Active Publication Date: 2014-12-10
BEIJING HELEE BIO ENERGY TECH
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, besides fresh eggs, most of the egg products on the market are traditional products such as marinated eggs. There are also beverage products that use eggs as auxiliary materials, but the utilization of eggs is not rich enough.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Take the production of about 500g egg popcorn as an example.

[0029] Choose 5 clean fresh eggs (about 50g each), and break the eggs into a plastic box, use the whole egg liquid as the raw material (the mass ratio of egg white: egg yolk is about 1:0.8), and add 45g flour and 30ml water , 5g of salt, 8g of sugar, and 5g of chicken bouillon, mix well with the egg liquid and pour it into the casing. The casing should be filled tightly without air bubbles. After filling, place it in a pot and steam for 15 minutes; cool the clotted semi-finished product, peel off the casing and cut it into square grains with a diameter of 4cm; take 40ml of water and mix 6g of salt, 10g of sugar, 8g of chicken essence and 50g of flour to make a paste Put the cut square egg granules into the batter for wrapping; and pour 50ml of vegetable oil into the pot, when the temperature in the pot is 110 degrees, pour in the egg granules for frying. After 4 minutes, the finished egg popcorn can be obta...

Embodiment 2

[0032] Choose 5 clean fresh eggs, break the eggs into a plastic box, use the whole egg liquid as the raw material (the mass ratio of egg white: egg yolk is about 1:0.8), and add 35g of flour, 25ml of water, 5g of salt, 6g of sugar, Stir 3g of chicken bouillon, mix it with egg liquid and pour it into the casing. The casing should be filled tightly without air bubbles. After filling, put it in a pot and cook for 10 minutes; cool the semi-finished product that has formed a clot, peel off the casing and cut it into irregular granules with a diameter of 3cm; take 40ml of water and mix 6g of salt, 10g of sugar, 8g of chicken essence and 50g of flour. Paste; put the chopped egg into the paste for wrapping; and pour 50ml of vegetable oil into the pot, when the temperature in the pot is 110 degrees, pour in the egg and fry. After 3 minutes, the finished egg popcorn can be obtained.

Embodiment 3

[0034] Choose 5 clean fresh eggs, break the eggs into a plastic box, use the whole egg liquid as raw material, add 35g flour, 15g pineapple fruit pieces, 25ml water, 5g salt, 6g sugar, 3g chicken essence and mix well with the egg Mix the solution and pour it into the casing. The casing should be filled tightly without air bubbles. After filling, put it in a pot and cook for 10 minutes; cool the semi-finished product that has formed a clot, peel off the casing and cut it into irregular granules with a diameter of 3cm; take 50ml of water and mix 6g salt, 10g sugar, 5g chicken essence and 50g flour to make Paste; put the chopped egg into the paste for wrapping; and pour 50ml of vegetable oil into the pot, when the temperature in the pot is 110 degrees, pour in the egg and fry. After 3 minutes, the finished egg popcorn can be obtained.

[0035] The obtained egg popcorn is convenient to eat, and the pineapple fruit is combined with the egg, and has a sweet taste, and is very popul...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a preparation method of egg popcorn, which comprises the following steps of: 1) base material blending, that is, mixing egg white, yolk and a part of auxiliary materials, stirring uniformly; 2) filling a casing with the mixture obtained in step 1), steaming or boiling for 8-20 min to obtain a solid semi-finished product; 3) cutting the semi-finished product into blocks, mixing with the residual auxiliary materials to allow the block semi-finished product to be wrapped by the auxiliary materials; 4) frying the product obtained in step 3) in oil for 3-5 min. The egg popcorn obtained by the preparation method of the invention enriches the types of egg products, gives full play of the advantages of eggs as a good protein source, is simple in process, abundant in nutrition, convenient for eating, delicious and tasty, and is a new egg product with both nutrition and flavor.

Description

technical field [0001] The invention belongs to the field of egg product processing methods, and in particular relates to a method for preparing egg products by heating. Background technique [0002] Eggs contain high protein, high biological value and high protein digestibility, good proportion of essential amino acids, and rich lipids, which are good sources of vitamins and minerals. It is known as a nutritious food for sustaining life. But eggs are mainly consumed as fresh eggs, which lack variety. Eggs are processed through blending, filling, cooking, etc., so that the product has both nutrition and taste, and provides a new way for the diversification of egg processing and the value-added of poultry and egg products. [0003] In addition to fresh eggs, most of the egg products on the market are traditional products such as marinated eggs. There are also beverage products that use eggs as auxiliary materials, but the utilization of eggs is not rich enough. It is neces...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 黄丽燕卢晓明韩兆鹏刘旭明曾珠
Owner BEIJING HELEE BIO ENERGY TECH