Egg prepared food with vegetables and preparation method thereof

A technology for conditioning food and vegetable eggs, which is applied to the field of conditioning food with vegetable and eggs and its preparation, can solve the problems of difficult product quality control, unbalanced nutrient composition ratio, simple production process, etc., so as to avoid product differences and ensure freshness and hygiene. , the effect is obvious

Inactive Publication Date: 2015-01-28
RUSHAN HONGWEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention relates to a vegetable-added egg conditioned food and a preparation method thereof, which solves the technical problems of simple, labor-intensive and time-consuming production process of traditional hand-made egg conditioned food, unbalanced proportion of its nutritional components, and difficult control of product quality The invention provides a kind of egg conditioning food and its preparation method which has a short processing time, can not only ensure the balance of nutrients in the egg food, but also prolong the shelf life of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] 1. Raw material selection:

[0033] 800 servings of selected high-quality fresh chai eggs;

[0034] 2. Cleaning and disinfection:

[0035] Wash fresh eggs in clean water for 35 seconds to remove foreign matter on the surface, then disinfect with 100ppm sodium hypochlorite for 5 minutes, then put them in clean water and wash them twice, and wash off the residual sodium hypochlorite attached to the surface for about 30 seconds;

[0036] 3. Sterilization:

[0037] Put the whole egg liquid into a sterile container, put it in a hot water bath at about 60°C and keep it warm for 5 minutes for pasteurization;

[0038] 4. Handling of accessories:

[0039] Various auxiliary materials are put into the microwave oven for microwave sterilization before use to ensure the hygiene of the auxiliary materials;

[0040] 5. Stirring:

[0041] Put the fresh egg liquid sterilized in the step into a sterile mixer and stir well, and filter with a sieve to remove surface foam. Parts in th...

Embodiment 2

[0066] 1. Raw material selection:

[0067] Select 9,000 servings of high-quality fresh chai eggs;

[0068] 2. Cleaning and disinfection:

[0069] Wash fresh eggs in clean water for 35 seconds to remove foreign matter on the surface, then disinfect with 100ppm sodium hypochlorite for 5 minutes, then put them in clean water and wash them twice, and wash off the residual sodium hypochlorite attached to the surface for about 30 seconds;

[0070] 3. Sterilization:

[0071] Put the whole egg liquid into a sterile container, put it in a hot water bath at about 60°C and keep it warm for 5 minutes for pasteurization;

[0072] 4. Handling of accessories:

[0073] Various auxiliary materials are put into the microwave oven for microwave sterilization before use to ensure the hygiene of the auxiliary materials;

[0074] 5. Stirring: Put the fresh egg liquid sterilized in the step into a sterile mixer and stir well, and filter with a sieve to remove surface foam. Parts in this step re...

Embodiment 3

[0099] 1. Raw material selection:

[0100] 1,000 servings of selected high-quality fresh chai eggs;

[0101] 2. Cleaning and disinfection:

[0102] Wash fresh eggs in clean water for 35 seconds to remove foreign matter on the surface, then disinfect with 100ppm sodium hypochlorite for 5 minutes, then put them in clean water and wash them twice, and wash off the residual sodium hypochlorite attached to the surface for about 30 seconds;

[0103] 3. Sterilization:

[0104] Put the whole egg liquid into a sterile container, put it in a hot water bath at about 60°C and keep it warm for 5 minutes for pasteurization;

[0105] 4. Handling of accessories:

[0106] Various auxiliary materials are put into the microwave oven for microwave sterilization before use to ensure the hygiene of the auxiliary materials;

[0107] 5. Stirring:

[0108] Put the fresh egg liquid sterilized in the step into a sterile mixer and stir well, and filter with a sieve to remove surface foam. Parts in ...

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PUM

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Abstract

The invention relates to egg prepared food with vegetables and a preparation method thereof. By adopting the egg prepared food with vegetables, the technical problems that traditional processes for manually preparing egg prepared food are simple, waste labor and time and cause unbalance of the proportion of nutritional ingredients of the egg prepared food and the product quality is difficult to control are solved, and the shelf life of the product can be lengthened. The egg prepared food with vegetables contains the following ingredients in parts by weight: 700-1000 parts of eggs, 300-400 parts of soup bases, 400-500 parts of bread flour, 40-50 parts of soft wheat flour, 150-200 parts of carrots and 100-150 parts of onions, wherein the soup bases comprise 8000-10000 parts of soft wheat flour, 4000-6000 parts of wheat starch, 1200-1400 parts of salt, 300-500 parts of cream, 150-200 parts of fatty acid, 300-400 parts of monosodium glutamate and 45000-50000 parts of water. The invention also provides the preparation method of the egg prepared food with vegetables. The preparation method is widely used for preparing the egg prepared food with vegetables.

Description

technical field [0001] The invention relates to a conditioned food and a preparation method thereof, in particular to a conditioned food with vegetables and eggs and a preparation method thereof. Background technique [0002] Our country is very rich in egg resources. As far as eggs are concerned, the yolk of eggs contains a lot of nutrients such as Ca, P, Fe and VB, and the egg whites contain protein, fat, sugar, microorganisms and inorganic salts, which are necessary for the human body. Nutrients are easily absorbed. According to analysis, the nutritional value of an egg is equivalent to 250g of milk; therefore, it is imperative to develop egg-based prepared foods! Traditional egg preparation food is generally a semi-solid food made by mixing egg yolk with refined vegetable oil, vinegar, egg or egg yolk by hand or by some modern processing methods. It is generally used directly for seasoning and pasta. Coated and fatty foods. Because it is rich in fat calories and high ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/10A23L1/29A23L15/00A23L7/10A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 杜书强于秀英王秀芝
Owner RUSHAN HONGWEI FOOD
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