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Seasoning for processing preserved egg flavor egg product and use method of seasoning

A technology for egg products and seasonings, applied in application, food preparation, food science, etc., can solve the problems of lack of salting agents, high breakage rate, unsuitable for deep processing, etc., and achieve the effect of simplifying the reprocessing process and simple preparation

Inactive Publication Date: 2014-12-10
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Preserved eggs, also known as preserved eggs, are traditional poultry egg products in my country. At present, most of the preserved egg production enterprises in my country use traditional mud-packing and soaking methods. This production method has long production cycle, low efficiency, high breakage rate, high cost, and waste liquid. There are many discharges; although fresh eggs are used to pickle such as application number CN200810048603.3, there is a lack of special pickling agents, and the preparation of pickling agents is complicated, which is not suitable for industrial standardized production; traditional preserved eggs are solidified and are not suitable for deep processing. Not suitable for cooking Chinese-style preserved egg-style egg products at home

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Preparation of the seasoning for the processing of preserved egg-flavored egg products: 40 g of food-grade sodium carbonate, 10 g of food-grade sodium hydroxide, 40 g of edible salt, 5 g of glucose, 2 g of food-grade ferrous sulfate, and 3 g of caramel pigment.

[0019] 1kg of fresh duck eggs are cracked and beaten evenly, add 100g of aqueous solution dissolved with 20g of seasoning, mix evenly, let stand at room temperature for 20 minutes, and steam for 25 minutes on high heat to get a skin cake with dark green color and strong flavor of preserved eggs.

Embodiment 2

[0021] Preparation of seasoning for preserved egg flavor egg products: 45 g food grade sodium carbonate, 8 g food grade sodium hydroxide, 40 g edible salt, 4 g fructose, 1 g food grade ferrous sulfate, 2 g caramel pigment.

[0022] 1.1 kg of fresh eggs were cracked and beaten evenly, added 110 g of aqueous solution dissolved with 25 g of seasoning, mixed evenly, left to stand at room temperature for 30 minutes, and then bathed in 90°C water for 30 minutes to obtain a skin cake with a dark green color and strong flavor of preserved eggs.

Embodiment 3

[0024] The preparation of the seasoning for the processing of preserved egg-flavored egg products: 35 g of food-grade sodium carbonate, 12 g of food-grade sodium hydroxide, 45 g of edible salt, 4 g of glucose, 2 g of food-grade ferrous sulfate, and 2 g of caramel pigment.

[0025] 1.1 kg of fresh goose eggs are cracked and beaten evenly, add 100 g of aqueous solution dissolved with 30 g of seasoning, mix evenly, let stand at room temperature for 40 minutes, and fry in high heat for 3 minutes to get a skin cake with dark green color and strong flavor of preserved eggs.

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Abstract

The invention discloses seasoning for processing a preserved egg flavor egg product and a use method of the seasoning. The seasoning is prepared from the following raw materials in parts by weight: 35-45 parts of food grade sodium carbonate, 5-15 parts of food grade sodium hydroxide, 40-50 parts of edible salt, 2-10 parts of reducing sugar, 1-5 parts of food grade ferrous sulfate and 1-5 parts of caramel pigment. The preserved egg flavor product is prepared by dissolving the seasoning in drinking water, adding bird egg liquid, mixing uniformly, standing and carrying out thermoforming treatment. The seasoning is simple to prepare, is suitable for industrial standard production, is used for processing the preserved egg flavor egg product, greatly simplifies processing and re-processing procedures of preserved eggs, and overcomes defects in traditional processing and re-processing of the preserved eggs.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a seasoning for processing preserved egg-flavored egg products and a using method thereof. Background technique [0002] Preserved eggs, also known as preserved eggs, are traditional poultry egg products in my country. At present, most of the preserved egg production enterprises in my country adopt the traditional mud-packing and soaking methods. This production method has long production cycle, low efficiency, high breakage rate, high cost and waste liquid. There are many discharges; although fresh eggs are used to pickle such as application number CN200810048603.3, there is a lack of special pickling agents, and the preparation of pickling agents is complicated, which is not suitable for industrial standardized production; traditional preserved eggs are solidified, which is not suitable for deep processing. It is not suitable for the cooking of home-style pres...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/03A23L15/00A23L29/00
CPCA23L15/30A23L5/11A23L5/13A23L5/15A23L27/20A23V2002/00
Inventor 王洋叶阳王凌云明红梅赵长青左勇罗惠波张凤莉
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING