Method for preparing dried poultry egg by using salted egg white

A technology of dried poultry eggs and salted eggs, which is applied in the field of preparing dried poultry eggs by using salted egg whites, which can solve problems such as products that have not been seen in the market, and achieve the effects of easy industrial production, simple process, and delicate taste

Inactive Publication Date: 2014-09-10
HENAN UNIV OF SCI & TECH
View PDF3 Cites 18 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the product did not appear on the market

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

[0020] A kind of method utilizing salted egg white to prepare poultry egg, comprises the following steps:

[0021] (1) Select raw eggs: choose fresh, clean, uncracked eggs and salted duck eggs that have been marinated without cracks;

[0022] (2) Beat eggs: wash the eggs and salted duck eggs, dry them, open the eggs and salted duck eggs and put them in different containers, separate the salted egg white and egg yolk of the salted duck eggs, and take the salted egg white and egg liquid respectively, Whip well to break up the structure of the frenulum;

[0023] (3) Treatment of salted egg whites: Filter the whipped salted egg whites with three layers of gauze to remove large and thick ligaments, and then use two electrodialyzers in series to reflux to remove the salt in the salted egg whites and make the salted egg whites The salt content rate is 3%;

[0024] (4) Mixing and compounding: take the beaten egg liquid and mix the desalted salted egg white (weight ratio is 2:3) to o...

Embodiment 2

[0029] A kind of method utilizing salted egg white to prepare poultry egg, comprises the following steps:

[0030] (1) Select raw eggs: choose fresh, clean, uncracked eggs and salted duck eggs that have been marinated without cracks;

[0031] (2) Beat eggs: wash the eggs and salted duck eggs, dry them, open the eggs and salted duck eggs and put them in different containers, separate the salted egg white and egg yolk of the salted duck eggs, and take the salted egg white and egg liquid respectively, Whip well to break up the structure of the frenulum;

[0032] (3) Treatment of salted egg whites: Filter the whipped salted egg whites with three layers of gauze to remove large and thick ligaments, and then use two electrodialyzers in series to reflux to remove the salt in the salted egg whites and make the salted egg whites The salt content rate is 3%;

[0033] (4) Mixing and compounding: Take the beaten egg liquid and the desalted salted egg white and mix (1:1 by weight) to obt...

Embodiment 3

[0038] A kind of method utilizing salted egg white to prepare poultry egg, comprises the following steps:

[0039] (1) Select raw eggs: choose fresh, clean, uncracked eggs and salted duck eggs that have been marinated without cracks;

[0040] (2) Beat eggs: wash the eggs and salted duck eggs, dry them, open the eggs and salted duck eggs and put them in different containers, separate the salted egg white and egg yolk of the salted duck eggs, and take the salted egg white and egg liquid respectively, Whip well to break up the structure of the frenulum;

[0041](3) Treatment of salted egg whites: Filter the whipped salted egg whites with three layers of gauze to remove large and thick ligaments, and then use two electrodialyzers in series to reflux to remove the salt in the salted egg whites and make the salted egg whites The salt content rate is 3%;

[0042] (4) Mixing and compounding: take the beaten egg liquid and mix the desalted salted egg white (weight ratio is 3:2) to ob...

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 relates to a method for preparing dried poultry egg by using salted egg white. The method for preparing dried poultry egg by using salted egg white comprises the following steps: (1) sorting chicken eggs and salted duck eggs; (2) breaking the chicken eggs and the salted duck eggs, putting in different containers, separating salted egg white and yolk of the salted duck eggs, and uniformly stirring to break structures of chalazas; (3) removing large and thick chalaza of the salted egg white and removing salt in the salted egg white; (4) mixing the uniformly-stirred egg liquid and the salted egg white without salt to obtain a mixed liquid; (5) filling dies with the mixed liquid and baking; (6) marinating; and (7) drying and performing vacuum packaging. The preparation method of the dried poultry egg is simple in process and low in cost and can easily realize industrialized production; the prepared dried poultry egg is brownish yellow, and delicate and chewy in taste and has the poultry egg flavor and the unique aromatic flavor of the dried egg product; the dried poultry egg product is abundant in protein, rich in nutrition and ready to enjoy when being opened; meanwhile, the poultry egg product can be mixed into a variety of cold dishes according to the personal taste.

Description

technical field [0001] The invention relates to the technical field of frozen food processing, in particular to a method for preparing dried poultry eggs from salted egg whites. Background technique [0002] Eggs contain a large amount of vitamins and minerals and proteins with high biological value. Eggs are sweet and flat in nature and taste, and belong to the spleen and stomach meridians. They can nourish the lungs and blood, nourish yin and moisten dryness. Because of its comprehensive and rich nutrients, it is called "the ideal nutrient bank for human beings". Nutritionists call it the "complete protein model." Contains protein, fat, vitellin, lecithin, vitamins and minerals needed by the human body such as iron, calcium and potassium. According to analysis, every 100 grams of eggs contains 14.7 g of protein, mainly ovalbumin and ovalbumin, which contain 8 kinds of amino acids necessary for the human body, and are very similar to the composition of human protein. The...

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 Applications(China)
IPC IPC(8): A23L1/32A23L15/00
CPCA23L15/00
Inventor 刘丽莉杨协力康怀彬段续曾凡莲王焕
Owner HENAN UNIV OF SCI & TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap