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Egg deeply-processed prepared food and preparation method thereof

A technology for conditioning food and poultry eggs, which is applied in the field of conditioning food and poultry eggs and its preparation, and can solve the problems of unbalanced proportion of nutrients, labor and time consuming, and difficulty in controlling product quality.

Inactive Publication Date: 2015-04-08
RUSHAN HONGWEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention relates to a poultry and egg deep-processing conditioning food and a preparation method thereof, which solves the technical problems that the traditional production process is simple, labor-intensive and time-consuming, causes an imbalance in the proportion of its nutritional components, and is difficult to control the product quality, and provides a food with short processing time. , poultry and egg intensively processed conditioning food that not only ensures the balance of nutrients in poultry and egg food, but also prolongs the shelf life of the product and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The preparation method 1 of poultry egg deep processing conditioning food:

[0031] 1. Raw material selection:

[0032] 800 servings of selected high-quality fresh poultry eggs;

[0033] 2. Cleaning and disinfection:

[0034] Wash fresh poultry eggs in clean water for 35 seconds to remove foreign matter on the surface, then sterilize with 100ppm sodium hypochlorite for 5 minutes, then put them in clean water and wash them twice to wash off the residual sodium hypochlorite on the surface;

[0035] 3. Sterilization

[0036] 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;

[0037] 4. Handling of excipients

[0038] Various auxiliary materials are put into the microwave oven for microwave sterilization before use to ensure the hygiene of the auxiliary materials;

[0039] 5. Stirring: Put the fresh egg liquid sterilized in the step into a sterile mixer and stir well, and filte...

Embodiment 2

[0064] The second preparation method of poultry and egg intensively processed conditioned food:

[0065] 1. Raw material selection:

[0066] Select 900 servings of high-quality fresh poultry eggs;

[0067] 2. Cleaning and disinfection:

[0068] Wash fresh poultry eggs in clean water for 35 seconds to remove foreign matter on the surface, then sterilize with 100ppm sodium hypochlorite for 5 minutes, then put them in clean water and wash them twice to wash off the residual sodium hypochlorite on the surface;

[0069] 3. Sterilization

[0070] 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;

[0071] 4. Handling of excipients

[0072] Various auxiliary materials are put into the microwave oven for microwave sterilization before use to ensure the hygiene of the auxiliary materials;

[0073] 5. Stirring: Put the fresh egg liquid sterilized in the step into a sterile mixer and stir well,...

Embodiment 3

[0098] The third preparation method of poultry and egg deep-processing conditioning food:

[0099] 1. Raw material selection:

[0100] 1000 copies of selected high-quality fresh poultry eggs;

[0101] 2. Cleaning and disinfection:

[0102] Wash fresh poultry eggs in water for 35 seconds to remove foreign matter on the surface, then sterilize with 100ppm sodium hypochlorite for 5 minutes, then put them in clean water and wash them twice to wash off the residual sodium hypochlorite on the surface;

[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 excipients

[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: Put the fresh egg liquid sterilized in the step into a sterile mixer and stir well, and filt...

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Abstract

The invention relates to an egg deeply-processed prepared food and a preparation method thereof. By using the preparation method, the technical problems of simple traditional manual egg prepared food preparation process, labor and time consumption, unbalanced nutrient substance proportion and product quality control difficulty are solved, and the shelf life of products can be prolonged. The egg deeply-processed prepared food contains the following components in parts by weight: 700-1000 parts of eggs, 300-400 parts of soap bases, 400-500 parts of bread flour, 40-50 parts of wheat flour, 150-200 parts of carrots, 100-150 parts of onions and 150-200 parts of green sword beans; and the soup bases comprise the following components in parts by weight: 8000-10000 parts of wheat flour, 4000-6000 parts of wheat starch, 1200-1400 parts of table salt, 300-500 parts of emulsified oil, 150-200 parts of fatty acid, 300-400 parts of monosodium glutamate and 45000-50000 parts of water. The invention also provides the preparation method of the egg deeply-processed prepared food. The preparation method is widely used for preparing egg deeply-processed prepared foods.

Description

technical field [0001] The invention relates to a poultry egg conditioned food and a preparation method thereof, in particular to a poultry egg intensively processed conditioned food and a preparation method thereof. Background technique [0002] my country's egg resources are very rich, and the nutritional value is very high. The nutrient in the egg white is mainly protein, which not only contains the amino acids necessary for the human body, but the protein of the whole egg can be almost completely absorbed by the human body. The egg yolk contains calcium, phosphorus and iron and other inorganic substances. Salt and more vitamins A, D, B1 and B2. [0003] Most of the traditional poultry and egg preparation foods are made of egg yolks with refined vegetable oil, vinegar and other ingredients, and are processed manually or mechanically to make a semi-solid food, which is generally used directly for seasoning, pasta coating and oily foods . Due to the high content of trans f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/29A23L15/00A23L33/00
Inventor 杜书强于秀英王秀芝
Owner RUSHAN HONGWEI FOOD
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