Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing high-nutrition beef marinated eggs

A high-nutrition, beef technology, applied in food preparation, application, climate change adaptation, etc., can solve problems such as general taste, and achieve the effect of better taste, high protein content, and better taste

Inactive Publication Date: 2015-03-04
RUZHOU LONGZHONGMAO FOOD
View PDF3 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although hard-boiled eggs have the highest nutritional value, their taste is so-so, and most people don’t like them, especially children who need to supplement nutrition. Therefore, it is necessary to develop a nutritious and delicious stewed egg

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for marinating high-nutrition beef marinated eggs, comprising the following steps:

[0025] Step 1. Select egg raw materials with uniform weight and size. First, put the egg raw materials in a steamer and steam them at a temperature of 105-110°C and a pressure of 0.2 MPa. Steam until the egg whites are solidified and the egg yolks are not completely coagulated. After the cooking is completed, after the steaming is completed, air-cure at room temperature for 5 hours, then put the eggs after air-curing on the vibrating sieve, vibrate for 3-4 minutes, and then peel off the shell to obtain the boiled egg material, which is set aside;

[0026] Step 2, take the fresh raw beef raw material, wash it, cut it into granules, put it in the marinated pot, add the marinated material and water according to the weight ratio of the raw beef, the marinated material and water as 30:1:60, the said The stewed material is a mixture obtained by mixing white sugar, iodized salt, monos...

Embodiment 2

[0030] A method for marinating high-nutrition beef marinated eggs, comprising the following steps:

[0031] Step 1. Select egg raw materials with uniform weight and size. First, put the egg raw materials in a steamer and steam them at a temperature of 105-110°C and a pressure of 0.2 MPa. Steam until the egg whites are solidified and the egg yolks are not completely coagulated. After the cooking is completed, after the steaming is completed, air-cure at room temperature for 10 hours, then put the eggs after air-curing on the vibrating sieve, vibrate for 3-4 minutes, and then peel off the shell to obtain the boiled egg material, which is ready for use;

[0032] Step 2, take the fresh raw beef raw material, wash it, cut it into granules, put it in the marinated pot, add the marinated material and water according to the weight ratio of the raw beef, the marinated material and water as 30:1:60, the said The marinating material is a mixture obtained by mixing white sugar, iodized sa...

Embodiment 3

[0036] A method for marinating high-nutrition beef marinated eggs, comprising the following steps:

[0037]Step 1. Select egg raw materials with uniform weight and size. First, put the egg raw materials in a steamer and steam them at a temperature of 105-110°C and a pressure of 0.2 MPa. Steam until the egg whites are solidified and the egg yolks are not completely coagulated. After the cooking is completed, after the steaming is completed, air-cure at room temperature for 8 hours, then put the eggs after air-curing on the vibrating sieve, vibrate for 3-4 minutes, and then peel off the shell to obtain the boiled egg material, which is set aside;

[0038] Step 2, take the fresh raw beef raw material, wash it, cut it into granules, put it in the marinated pot, add the marinated material and water according to the weight ratio of the raw beef, the marinated material and water as 30:1:60, the said The stewed material is a mixture obtained by mixing white sugar, iodized salt, monoso...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for preparing high-nutrition beef marinated eggs. The method comprises the following steps: step I, firstly steaming raw eggs until the yolk is not completely coagulated and then air-curing the eggs at room temperature and shelling the eggs, thus obtaining steamed eggs; step II, putting raw beef in a marinating pot, heating to marinate the raw beef, then fishing out and mincing the raw beef and adding starch to obtain marinated beef; obtaining marinated beef broth after fishing out the beef; step III, injecting the marinated beef into each egg, then putting the eggs in the marinating pot, marinating, fishing out the eggs after completing marinating, transferring the eggs to a low-temperature condition and insulating and air-curing the eggs, thus obtaining marinated eggs; and step IV, carrying out vacuum bag sealing, sterilizing and outer packaging on the marinated eggs, thus completing preparation of the high-nutrition beef marinated eggs. The marinated eggs prepared by the method are tasty, have strong fragrance, are chewy, have resilience, high protein contents and high nutritive values and are safe and healthy.

Description

technical field [0001] The invention belongs to the field of food preparation, and mainly relates to a method for marinating high-nutrition beef marinated eggs. Background technique [0002] Eggs are rich in nutritional value and are deeply loved by people. Although hard-boiled eggs have the highest nutritional value, their taste is very ordinary, and most people don't like them, especially children who need to supplement nutrition. Therefore, it is necessary to develop a nutritious and delicious stewed egg. Contents of the invention [0003] The object of the present invention is to provide a method for marinating highly nutritious beef marinated eggs. The marinated eggs prepared by the method are delicious, rich in fragrance, firm and elastic, high in protein content, rich in nutritional value, safe and healthy. [0004] The technical solution adopted by the present invention to achieve the above object is: a method for marinating high-nutrition beef marinated eggs, c...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/32A23L1/318A23L1/317A23L15/00A23L13/60A23L13/70
CPCA23L13/70A23L15/00Y02A40/90
Inventor 李文跃
Owner RUZHOU LONGZHONGMAO FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com