Industrial production process of spiced and smoked eggs
A production process and spiced technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of single taste, difficult industrial production of egg processing, etc., and achieve the effect of prolonging the shelf life of the product
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Embodiment 1
[0022] Example 1. An industrialized production process for five-spice smoked eggs, the steps are as follows (taking egg processing as an example):
[0023] 1. Buying eggs: Generally, about 16 pieces per kilogram are required when buying fresh eggs, and they should be uniform in size when viewed by the naked eye (because the moisture of the eggs is reduced after smoking and roasting, the finished product becomes smaller, so the volume cannot be too small, but not too large, too large. Greatly hinder the uniformity of the taste); the time for fresh eggs to enter the factory must be within 3 days after laying eggs in summer and 7 days in winter.
[0024] 2. According to the egg: use the egg box to select the eggs to be processed, the egg white and yolk are even and clear, otherwise they must be eliminated.
[0025] 3. Cooking: Steam the selected eggs in a sterilizer at 90°C for 30 minutes.
[0026] 4. Shelling: remove the cooked eggs with a colander and put them in cold water for cooling...
Embodiment 2
[0042] In Example 2, the process steps are the same as above, and the eggs can be duck eggs, goose eggs, quail eggs, etc.
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