Preparation method of mixed poultry egg

A production method and technology of poultry eggs, which are applied in the field of food processing, can solve problems such as unsuitable for direct consumption, poor taste, and troubles, and achieve the effects of lower cholesterol content, good taste, and balanced nutrition

Inactive Publication Date: 2015-02-18
孙永锋
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after the egg white and egg yolk are mixed, the taste becomes worse without adding seasoning. ...

Method used

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Embodiment 1

[0015] A kind of preparation method of mixed poultry egg described in the present embodiment, comprises the following steps successively:

[0016] ①Put 7kg of fresh corn kernels, together with 3kg of purified water, 3kg of sugar, and 2kg of butter, into a juicer to squeeze the juice, and filter the juice to obtain corn juice for later use.

[0017] ②Put fresh poultry eggs in a steamer with an initial temperature greater than 95°C and steam for 2 minutes, so that the outer layer of egg white close to the shell is cured by heat; the thickness of the outer layer of egg white cured is 5±1mm.

[0018] ③Use a syringe to draw the corn juice obtained in step ①, insert the needle into the center of the yolk of fresh poultry eggs, squeeze the plunger of the syringe to inject the corn juice into the egg yolk; at the same time, use another syringe to insert the needle into the egg yolk near the egg white , Pull the plunger of the syringe to extract 6-8ml of egg yolk; and the extracted egg...

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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...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L15/00
CPCA23L15/20
Inventor 孙永锋
Owner 孙永锋
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