Production technology of dried eggs

A production process, the technology of dried eggs, applied in the field of dried eggs, can solve the problems of high cost, complex production process, single taste of dried eggs, etc., to achieve the effect of extending the shelf life, good taste and reducing production costs

Inactive Publication Date: 2016-07-27
ANHUI SHUXIANG FOOD CO LTD
View PDF7 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The dried egg industry is still in the initial stage of the market. The dried eggs prepared by the tra

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Production technology of dried eggs
  • Production technology of dried eggs
  • Production technology of dried eggs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A production process of dried eggs, including the following steps;

[0019] S1. Cleaning: Choose fresh eggs as raw materials, and rinse the surface of the eggs until the surface of the eggshell is cleaned;

[0020] S2. Beat the eggs: Break the whole fresh eggs in S1 together, filter out the eggshell after breaking, and collect the egg liquid in a container;

[0021] S3. Filling: Add salt and dried spicy egg seasonings into the container of S2, stir and leave for 5-10min, and then fill the egg liquid into the mold respectively; the dried spicy egg The seasoning is strong spicy spicy essence, strong spicy spicy oil or strong spicy spicy fragrant;

[0022] S4. Forming: Steam the egg liquid in the mold in S3, the cooking time is 1.5-2.0h, the cooking temperature is 90 ℃, and the air pressure is 1.3 MPa, and the molded egg is obtained;

[0023] S5. Marinating: Put the dried eggs in S4 into brine for marinating. After marinating, let it cool at room temperature;

[0024] S6. Packaging:...

Embodiment 2

[0027] A production process of dried eggs, including the following steps;

[0028] S1. Cleaning: Choose fresh eggs as raw materials, and rinse the surface of the eggs until the surface of the eggshell is cleaned;

[0029] S2. Beat the eggs: Break the whole fresh eggs in S1 together, filter out the eggshell after breaking, and collect the egg liquid in a container;

[0030] S3. Filling: Add salt and dried cumin egg seasonings into the container of S2, stir and leave for 5-10 minutes, and then fill the egg liquid into the mold respectively; the dried cumin egg The seasoning is high-quality cumin oil or cumin essential oil;

[0031] S4. Molding: Steam the egg liquid in the mold in S3, the cooking time is 1.5-2.0h, the cooking temperature is 95°C, and the air pressure is 1.4MPa, and the molded egg is obtained;

[0032] S5. Marinating: Put the dried eggs in S4 into brine for marinating. After marinating, let it cool at room temperature;

[0033] S6. Packaging: Vacuum package the dried eggs m...

Embodiment 3

[0036] A production process of dried eggs, including the following steps;

[0037] S1. Cleaning: Choose fresh eggs as raw materials, and rinse the surface of the eggs until the surface of the eggshell is cleaned;

[0038] S2. Beat the eggs: Break the whole fresh eggs in S1 together, filter out the eggshell after breaking, and collect the egg liquid in a container;

[0039] S3. Filling: Add salt and dried egg seasonings to the container in S2 for egg liquid, stir and leave for 5-10 minutes, then add soy sauce and white sugar to the egg liquid. The weight percentage of soy sauce is 0.5-1 %, the weight percentage of white sugar is 0.3-0.5%, and finally the egg liquid is respectively filled into the mold;

[0040] S4. Forming: Steam the egg liquid in the mold in S3, the cooking time is 1.5-2.0h, the cooking temperature is 100°C, and the air pressure is 1.5MPa, and the molded egg is obtained;

[0041] S5. Marinating: Put the dried eggs in S4 into brine for marinating. After marinating, let ...

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 production technology of dried eggs. The production technology comprises the following steps of S1, performing cleaning; S2, whipping eggs; S3, performing filling; S4, performing shaping; S5, performing marinating; S6, performing packaging; and S7, performing sterilization. According to the production technology disclosed by the invention, the dried eggs are made through technologies of performing cleaning, whipping eggs, performing filling, performing shaping, performing marinating, performing packaging and performing sterilization; table salt and seasoning for the dried eggs are added to egg liquid, after the egg liquid, the table salt and the seasoning are stirred so as to obtain a mixture, and the mixture is placed for 5-10 minutes so that the dried eggs are tasteful; in the step of performing shaping, the steaming temperature is adjusted to 90-100 DEG C, the air pressure is 1.3-1.5MPa, energy consumed by steaming is saved, steaming time is shortened, and the production cost is reduced; the dried eggs are put into brine to be marinated, so that the marinated dried eggs are tasteful, and the mouth feel is good; after the dried eggs are marinated, the marinated eggs are packaged and sterilized, so that the quality guarantee period is prolonged.

Description

Technical field [0001] The invention relates to the technical field of dried egg production, in particular to a production process of dried egg. Background technique [0002] Dried egg is a new type of food that uses traditional technology combined with modern production equipment to process whole egg yolk or egg white into a new type of food similar in texture and color to traditional dried tofu. It can be used as a snack or can be used to cook various delicacies, such as cold dishes. Platter, hot pot, stir-fry, soup, dry pot, etc. According to the needs of the market, small packages, large packages of dried eggs, casual wear, and gift boxes can also be produced. Small packages are used for snack consumption, and large packages are used for hotels and family dining. Gift boxes are gifts for relatives and friends, satisfying people’s needs. Different uses and needs. The dried egg industry is still in the early stage of the market. The dried egg prepared by the traditional dried...

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): A23L15/00
Inventor 濮伟良
Owner ANHUI SHUXIANG FOOD CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap