Egg flavoring method

An egg and eggshell technology, applied in the field of egg flavor enhancement, can solve problems such as single taste, and achieve the effects of simple method, single taste, and easy portability

Active Publication Date: 2014-12-03
兰卫康
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem of single taste of traditional eggs with shells, the present invention provides a method for enhancing the flavor of eggs, so that the eggs have a variety of flavors without breaking the shell, and are convenient to carry and hygienic to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The eggs are placed for 7 days after birth, and 3mL of conventional sweet liquid flavoring agent is injected into the air chamber of the egg through the pistol-style continuous syringe with a needle model No. 7 through the eggshell 2mm, and then the injection port is sealed with a round label, and kept at room temperature Let it stand for 4 days to complete the egg flavoring.

[0016] When eating, the flavor-enhanced eggs can be easily carried and eaten after steaming, or directly fried after breaking the shell, without adding any seasoning, and also have different flavors.

Embodiment 2

[0018] Duck eggs were first placed for 10 days after birth, and 4mL of conventional salty liquid flavoring agent was injected into the air chamber of duck eggs through a pistol type continuous syringe with a needle model No. Leave it for 2 days to complete the egg flavoring.

[0019] When eating, the flavor-enhanced eggs can be easily carried and eaten after steaming, or directly fried after breaking the shell, without adding any seasoning, and also have different flavors.

Embodiment 3

[0021] The goose eggs were placed for 8 days after birth, and 5mL of conventional fruit-flavored liquid flavoring was injected into the air chamber of the goose eggs through a pistol-type continuous syringe with a No. Let it stand for 10 days to complete the egg flavoring.

[0022] When eating, the flavor-enhanced eggs can be easily carried and eaten after steaming, or directly fried after breaking the shell, without adding any seasoning, and also have different flavors.

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PUM

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Abstract

The invention provides an egg flavoring method. The egg flavoring method comprises the steps of washing the surfaces of eggshells clean, airing, then injecting 2mL-5mL of flavoring agent into air chambers of the eggshells through a pistol type continuous syringe, further sealing injection openings by labels which are in line with a food-grade standard and standing at room temperature for 2-10 days to complete flavoring of eggs. The flavored eggs can be steamed or boiled and then can be conveniently carried and eaten, or the eggs can be directly oil-fried after breaking the shells, and the eggs can have different flavors without any seasoning. The egg flavoring method provided by the invention is suitable for automated and large-scale assembly line production. Egg yolk and egg white in the flavored eggs are not mixed, an original structure of each egg can be kept and the chewing taste of the egg white and the egg yolk can be still kept when the eggs are eaten. In addition, the flavored eggs are convenient to carry, when going out, people can eat egg products with different flavors without other seasonings, and the problem that the taste of eggs with shells is single in the prior art is solved.

Description

technical field [0001] The invention relates to a method for enhancing the flavor of eggs, belonging to the technical field of food processing. Background technique [0002] When traditional eggs are eaten, they are mostly steamed, fried or fried after breaking their shells; if they have not been broken, they are generally boiled or pickled in marinade, and then eaten after they are fully flavored. Therefore, the eating taste of unbroken eggs is relatively single, and when it is difficult to satisfy people's consumption, it can be convenient to carry because of unbroken shells, and can taste multiple flavors. Therefore, it is necessary to provide a method for preparing multi-flavored shell eggs to meet the different needs of people. [0003] Traditional pickled eggs, such as preserved eggs, require chemical treatment, which is harmful to the human body to a certain extent. Contents of the invention [0004] In order to solve the problem of single taste of traditional egg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
CPCA23L15/30
Inventor 兰卫康
Owner 兰卫康
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