Preparation method for seasoning shell eggs by ultrasound

A technology for eggs and shells, which is applied in the field of food processing, can solve the problems of unreported application of ultrasonic infiltration technology, and achieve the effects of avoiding bacterial growth, shortening preparation time and increasing elasticity.

Active Publication Date: 2013-04-03
BEIJING HELEE BIO ENERGY TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the application of ultrasonic technology is mainly in ultrasonic inspection, ultrasonic cleaning, ultrasonic treatment, etc., but there is no report on the application of ultrasonic infiltration technology in food.

Method used

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  • Preparation method for seasoning shell eggs by ultrasound

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Ultrasound into salty taste of shelled eggs Preparation method:

[0029] Cooked eggs: Put the selected eggs into clear water and boil for 8 minutes;

[0030] Feed liquid preparation: Weigh 10.0 parts of salt and 100.0 parts of water by weight and add them to the cooking pot. After boiling, keep it in a slightly boiling state for 60 minutes, and cool to room temperature;

[0031] Ultrasonic treatment: Put the eggs obtained in step (1) and the liquid obtained in step (2) into a vessel together, and place them in an ultrasonic instrument for ultrasonic treatment. Adjust the power of the ultrasonic instrument to 600 watts, the frequency to 40KHz, and the temperature to 10°C. The processing time is 120 minutes, and it is taken out and dried to obtain the semi-finished product of egg with shell;

[0032] Packing; sterilization at a high temperature of 110°C for 30 minutes; drying in the air for 30 minutes to obtain finished egg products.

Embodiment 2

[0034] The preparation method of ultrasonically adding the shelled eggs into the lo-mei:

[0035] Cooked eggs: Put the selected eggs into clear water and boil for 8 minutes;

[0036] Preparation of feed liquid: Weigh 1.0 parts of sugar, 7.0 parts of soy sauce, 10.0 parts of table salt, 0.65 parts of star anise, 0.1 part of tangerine peel, 0.1 part of cumin, 0.43 parts of Chinese pepper, 0.45 parts of ginger powder, 0.36 parts of spices, 1.0 parts of Add chili and 100.0 parts of water into the cooking pot, after boiling, keep it in a slightly boiling state for 60 minutes, and cool to room temperature;

[0037] Ultrasonic treatment: Put the eggs obtained in step (1) and the liquid obtained in step (2) into a vessel together, and place them in an ultrasonic instrument for ultrasonic treatment. Adjust the power of the ultrasonic instrument to 600 watts, the frequency to 40KHz, and the temperature to 10°C. The processing time is 120 minutes, and it is taken out and dried to obtain...

Embodiment 3

[0040] The preparation method of ultrasonically adding the shelled eggs into the lo-mei:

[0041] Cooked eggs: Put the selected eggs into clear water and boil for 8 minutes;

[0042] Preparation of feed liquid: Weigh 1.0 parts of sugar, 7.0 parts of soy sauce, 10.0 parts of table salt, 0.65 parts of star anise, 0.1 part of tangerine peel, 0.1 part of cumin, 0.43 parts of Chinese pepper, 0.45 parts of ginger powder, 0.36 parts of spices, 1.0 parts of Add chili and 100.0 parts of water into the cooking pot, after boiling, keep it in a slightly boiling state for 60 minutes, and cool to room temperature;

[0043] Ultrasonic treatment: Put the eggs obtained in step (1) and the liquid obtained in step (2) into a container, place them in an ultrasonic instrument for ultrasonic treatment, adjust the power of the ultrasonic instrument to 200 watts, the frequency to 60KHz, the temperature to 30°C, The processing time is 30 minutes, and the eggs are taken out and dried to obtain semi-fi...

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PUM

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Abstract

The invention relates to a preparation method for seasoning shell eggs by ultrasound. The preparation method comprises steps of: (1) cooking the eggs; (2) preparing liquid; (3) treating by ultrasound; and (4) performing sterilizing treatment. According to the preparation method, the shell eggs are treated by ultrasound to be tasty, so that the seasoning time of the shell eggs is greatly shortened and products in various tastes can be produced; and therefore, requirement of customers on various tastes of egg products is satisfied, and a novel way of further processing of the egg products is explored. The preparation method provided by the invention is simple in procedures, moderate in preparation conditions, and applicable to large-scale application in the field of food industry.

Description

technical field [0001] The invention relates to a method for preparing delicious shell eggs, which belongs to the technical field of food processing. Background technique [0002] With the improvement of people's living standards, the diversification of taste and flavor requirements, and the novelty of the appearance quality requirements, higher requirements are put forward for the category and appearance of egg products. A variety of egg products including eggs, marinated eggs, etc. [0003] Under normal circumstances, boiled egg protein will be more airtight, soak for a short time, only the outer layer has a taste, in order to make the egg more tasty, generally adopt the method of long-term soaking, as CN102613600A discloses a kind of can save fuel The processing method of five-spice marinated eggs, boil fresh eggs and shell them, put them into marinated materials, put the marinated materials in the refrigerator, control the temperature at 0-8°C, and the time is 12-48 hou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 郑龙辉卢晓明韩兆鹏刘旭明王飞刘文营
Owner BEIJING HELEE BIO ENERGY TECH
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