Edible dried egg and production method thereof
A production method and edible egg technology are applied in the field of egg deep processing, which can solve the problems that the elderly and children are not suitable for eating, the product has a heavy taste on the outer surface, and the taste is not delicate and refreshing, so that it is easy to digest and eat, and the taste is delicate and smooth. The effect of uneven taste
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0036] An edible dry egg, calculated in parts by weight, the original solution is mixed and evenly prepared by 800 parts of egg liquid, 30 parts of tea-flavored egg fragments, 15 parts of water, 5 parts of white sugar, 5 parts of salt, 5 parts of soy sauce, and 1 part of monosodium glutamate Finally, the injection mold is heated and solidified, and then marinated with halogen material and dried. The parts by weight of each component in the marinade are 80 parts of water, 15 parts of table salt, 5 parts of white sugar, 2 parts of monosodium glutamate, 10 parts of soy sauce, 5 parts of star anise, 5 parts of cinnamon and 5 parts of cumin.
[0037] An edible dried egg is characterized in that it is produced by the following steps:
[0038] (1) In parts by weight, 30 parts of tea-flavored eggs and 15 parts of water are mixed, and the resulting mixture is circularly ground through a colloid mill, so that the tea-flavored eggs become fragments with a particle size less than or equal...
Embodiment 2
[0045] An edible dried egg, the stock solution is mixed evenly with 1000 parts of egg liquid, 45 parts of tea-flavored egg fragments, 25 parts of water, 13 parts of white sugar, 13 parts of salt, 13 parts of soy sauce, and 2 parts of monosodium glutamate, and then heated and solidified by injection molding , and then marinated with marinade. The parts by weight of each component in the marinade are 120 parts of water, 23 parts of table salt, 8 parts of white sugar, 3.5 parts of monosodium glutamate, 15 parts of soy sauce, 7.5 parts of star anise, 7.5 parts of cinnamon, and 7.5 parts of cumin.
[0046] An edible dried egg is characterized in that it is produced by the following steps:
[0047] (1) In parts by weight, 45 parts of tea-flavored eggs and 25 parts of water are mixed, and the resulting mixture is circularly ground through a colloid mill, so that the tea-flavored eggs become fragments with a particle size of less than or equal to 0.5 cm;
[0048] (2) Pour the fresh e...
Embodiment 3
[0055] An edible dried egg, the stock solution is mixed evenly with 1200 parts of egg liquid, 60 parts of tea-flavored egg fragments, 40 parts of water, 20 parts of white sugar, 20 parts of salt, 20 parts of soy sauce, and 3 parts of monosodium glutamate, and then heated and solidified by injection molding , and then marinated with marinade and dried. The parts by weight of each component in the marinade are 150 parts of water, 30 parts of table salt, 10 parts of white sugar, 5 parts of monosodium glutamate, 20 parts of soy sauce, 10 parts of star anise, 10 parts of cinnamon and 10 parts of cumin.
[0056] An edible dried egg is characterized in that it is produced by the following steps:
[0057] (1) In parts by weight, 60 parts of tea-flavored eggs and 40 parts of water are mixed, and the resulting mixture is circularly ground through a colloid mill, so that the tea-flavored eggs become fragments with a particle size less than or equal to 0.5 cm;
[0058] (2) Pour the fresh...
PUM
Property | Measurement | Unit |
---|---|---|
Particle size | aaaaa | aaaaa |
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com