Method for preparing high nutrient fresh meat spiced eggs

A high-nutrition, fresh meat technology, applied in the direction of food preparation, the function of food ingredients, food ingredients as taste improvers, etc., can solve problems such as general taste, achieve rich nutritional value, high protein content, and improve human body's disease resistance Effect

Inactive Publication Date: 2015-03-11
RUZHOU LONGZHONGMAO FOOD
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  • 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, especi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0023] Example 1:

[0024] A method for preparing high-nutrition fresh meat marinated eggs, including the following steps:

[0025] Step 1. Select egg raw materials with uniform weight and size, first put the egg raw materials in a steamer, steam for 30 minutes at a temperature of 105-110°C and a pressure of 0.2MPa, and dry at room temperature after steaming for 8- 14h, put the eggs after drying on the vibrating screen, vibrate for 3-4 minutes, and then send them to the shelling machine. The cooked egg materials obtained after the shelling is completed are ready for use;

[0026] Step 2. Take fresh raw pork raw materials, wash them, cut them into slices or pellets, put them in a stewed pot, add stewed materials and water in a ratio of 30:1:60 by weight of raw pork, stewed materials and water. The marinade is a mixture obtained by mixing white sugar, iodized salt, monosodium glutamate and spices in a weight ratio of 6:3:1:1. The mixture is heated and marinated at a temperature of 10...

Example Embodiment

[0029] Example 2:

[0030] A method for preparing high-nutrition fresh meat marinated eggs, including the following steps:

[0031] Step 1. Select egg raw materials with uniform weight and size, first put the egg raw materials in a steamer, steam for 30 minutes at a temperature of 105-110°C and a pressure of 0.2MPa, and dry at room temperature after steaming for 8- 14h, put the eggs after drying on the vibrating screen, vibrate for 3-4 minutes, and then send them to the shelling machine. The cooked egg materials obtained after the shelling is completed are ready for use;

[0032] Step 2. Take fresh raw pork raw materials, wash them, cut them into slices or pellets, put them in a stewed pot, add stewed materials and water in a ratio of 30:1:60 by weight of raw pork, stewed materials and water. The marinade is a mixture obtained by mixing white sugar, iodized salt, monosodium glutamate and spices in a weight ratio of 6:3:1:1. The mixture is heated and marinated at a temperature of 10...

Example Embodiment

[0035] Example 3:

[0036] A method for preparing high-nutrition fresh meat marinated eggs, including the following steps:

[0037] Step 1. Select egg raw materials with uniform weight and size, first put the egg raw materials in a steamer, steam for 30 minutes at a temperature of 105-110°C and a pressure of 0.2MPa, and dry at room temperature after steaming for 8- 14h, put the eggs after drying on the vibrating screen, vibrate for 3-4 minutes, and then send them to the shelling machine. The cooked egg materials obtained after the shelling is completed are ready for use;

[0038] Step 2: Take fresh raw beef raw materials, wash them, cut into slices or pellets, put them in a stewed pot, add the stewed materials and water in a ratio of 30:1:60 by weight of raw beef, stewed materials and water. The marinade is a mixture obtained by mixing white sugar, iodized salt, monosodium glutamate and spices in a weight ratio of 6:3:1:1. The mixture is heated and marinated at a temperature of 100...

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PUM

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Abstract

The invention discloses a method for preparing high nutrient fresh meat spiced eggs, which comprises the following steps: Step 1, firstly air-drying egg raw materials at the room temperature after steaming the egg raw materials, and unshelling to obtain cooked egg materials; Step 2, taking a fresh raw meat material, placing the fresh raw meat material in a spicing pot to carry out heating and spicing, air-drying the obtained product at the normal temperature after finishing spicing so as to obtain cooked meat and fishing out the meat to obtain broth; Step 3, firstly cutting each egg in the length direction, then placing the eggs in the spicing pot, igniting to carry out heating and spicing, fishing out the eggs after finishing spicing, transferring the eggs to the low-temperature condition, carrying out heat preservation and air-drying, frying the air-dried eggs to obtain the spiced eggs; Step 4, packaging the cooked meat and the spiced eggs together, carrying out vacuum bagging, sterilizing and carrying out external packaging to complete preparation of the high nutrient fresh meat spiced eggs. The spiced eggs prepared by the method are delicious in taste, are fragrant and full-bodied, are tough and chewy, have elasticity, is high in protein content, are rich in nutritive value 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 preparing high-nutrition fresh meat stewed 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 preparing high-nutrition fresh meat stewed eggs. The stewed 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 preparing high-nutrition fresh meat stewed eggs, com...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L15/00
CPCA23L15/30A23L33/00A23V2002/00A23V2200/324A23V2200/16A23V2250/204
Inventor 李文跃
Owner RUZHOU LONGZHONGMAO FOOD
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