Making technology of ready-to-eat seafood poultry egg custard

Abstract

The invention discloses a making technology of ready-to-eat seafood poultry egg custard. The making technology comprises the following steps of beating poultry egg shells, removing the poultry egg shells, and performing stirring so as to obtain egg fluid; cutting up meat of marine products into meat dices of 0.4-1cm; uniformly mixing the egg fluid with the broken meat of the marine products in the ratio of the egg fluid to the broken meat of the marine products being 3 to 2 so as to obtain a mixture; adding condiments, wherein table vinegar accounts for 0.4-1% of the weight of the mixture, table salt accounts for 0.4-2% of the weight of the mixture, and gourmet powder accounts for 0.3-1% of the weight of the mixture; and treating the mixture, the table vinegar, the table salt and the gourmet powder for 13-18 minutes under the pressure of 600-650MPa so as to obtain finished products, and loading the finished products into bags. According to the making technology disclosed by the invention, poultry eggs can include the kinds of chicken eggs, duck eggs, goose eggs or quail eggs; the broken meat of the aquatic products can include the varieties of mantis shrimps, scapharca subcrenata, scallops, shrimps, fishes or trepangs; the ready-to-eat seafood poultry egg custard is viscous fluid with the color of the egg fluid, has the characteristics of being novel in forms, unique in taste and convenient to carry, also has the advantages of being low in energy consumption, low in cost and suitable for industrialized production, and can be eaten by people at hotels and families, and tourists during travelling.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a production process of instant seafood and poultry custard. Background technique [0002] Poultry eggs are the best source of nutrition for human beings, the natural protein food closest to breast milk, and the lowest-carbon and most environmentally friendly food among protein foods. In the present instant seafood poultry custard production process, the production process is complex, the production cost is high, and the taste is poor. Contents of the invention [0003] In order to overcome the above-mentioned technical problems existing in the prior art, the object of the present invention is to provide a production process of instant seafood and poultry custard, which makes the production process simple and easy to operate, and the production product input cost is small, the product tastes unique, and the form is novel. [0004] The preparation technology of in...

AI Technical Summary

Problems solved by technology

In the current production process of instant seafood poultry custard, the produc