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
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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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