Preparation method of mixed poultry egg

Abstract

The invention discloses a preparation method of a mixed poultry egg. The preparation method is characterized by comprising the following steps: (1) putting fresh niblets together with pure water and white sugar into a juicing machine for juicing; (2) putting a fresh poultry egg into a steaming pot with the initial temperature being higher than 95 DEG C for steaming for 1-2 minutes to heat and solidify an egg white outer layer close to an egg shell; (3) sucking corn juice by using an injector, inserting a syringe needle into the center position of a yolk of the fresh poultry egg, extruding a piston of the injector to inject the corn juice into the yolk, inserting the needle of another syringe into the position, which is close to the egg white, in the yolk, and pulling the piston of the injector to extract more than a half of the yolk, wherein the volume of the corn juice injected into the yolk is greater than that of the more than a half of the yolk; (4) manually shaking or rotating the poultry egg obtained in the step (3) to uniformly mix an egg white inner layer, the yolk and the corn juice; and (5) putting the poultry egg obtained in the step (4) into the steaming pot for cooking. By the method, the mixed egg is unique in structure and taste, tastes delicious and can be directly eaten.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing mixed poultry eggs with special shape and taste. Background technique [0002] The Chinese patent application titled "A Mixed Egg, Processing Method and Equipment" with the application number "201410351018.6" discloses a processing method for mixed eggs. Fully mixed with egg yolk, so that the processed mixed egg has no distinction between egg white and egg yolk, so there is no preference for egg white and egg yolk, and the eating nutrition is more balanced. However, after the egg white and egg yolk are mixed, the taste becomes worse without adding seasoning, and it is not suitable for direct consumption. It needs to be processed with additional seasoning, which is troublesome. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for making mixed eggs with a novel processing met...

AI Technical Summary

Problems solved by technology

However, after the egg white and egg yolk are mixed, the taste becomes worse without adding seasoning. It is not suitable for direct consumption. It needs to be processed with seasoning, which is more troublesome.