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Manufacture method of dried eggs

A production method and a technology for dried eggs, which are applied in the field of food processing, can solve the problems of lack of toughness and poor taste of dried eggs, and achieve the effects of being conducive to nutrient absorption, high toughness and good effect.

Inactive Publication Date: 2016-08-24
CHONGQING RUNHENG AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing dried eggs have no toughness and bad taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] In the embodiment of the present invention, a method for making dried eggs, the specific steps include:

[0024] 1) Washing and shelling: wash the eggs with water, and remove the shells to obtain egg yolks and egg whites;

[0025] 2) Stirring: Stir the egg yolk and egg white for 15 minutes to obtain a uniformly mixed egg solution;

[0026] 3) Ingredients: The ingredients according to the quality include: 95g of salt, 18g of monosodium glutamate, 46g of white wine, 95g of ginger juice, 190g of soy sauce, 190g of pepper powder, and 4g of ethyl maltol. Mix the ingredients evenly and pour them into 20kg of egg solution, stir 10min, obtain the egg solution that contains batching;

[0027] 4) Mold loading: put the egg solution containing ingredients into the egg mold,

[0028] 5) Shaping: put the egg mold in a shaping container, and heat the egg solution under the condition of a relative pressure of 0.3MPa to shape the egg solution. The heating temperature is 80°C, and the ...

Embodiment 2

[0036] In the embodiment of the present invention, a method for making dried eggs, the specific steps include:

[0037] 1) Washing and shelling: wash the eggs with water, and remove the shells to obtain egg yolks and egg whites;

[0038] 2) Stirring: Stir the egg yolk and egg white for 25 minutes to obtain a uniformly mixed egg solution;

[0039] 3) Ingredients: The ingredients according to the quality include: 100g of salt, 20g of monosodium glutamate, 50g of white wine, 100g of ginger juice, 200g of soy sauce, 200g of pepper, and 5g of ethyl maltol. Mix the ingredients evenly and pour them into 20kg of egg solution, stir 15min, obtain the egg solution that contains batching;

[0040] 4) Mold loading: put the egg solution containing ingredients into the egg mold,

[0041] 5) Shaping: put the egg mold in a shaping container, and heat the egg solution under the condition of a relative pressure of 0.32MPa to shape the egg solution. The heating temperature is 85°C, and the heat...

Embodiment 3

[0049] In the embodiment of the present invention, a method for making dried eggs, the specific steps include:

[0050] 1) Washing and shelling: wash the eggs with water, and remove the shells to obtain egg yolks and egg whites;

[0051] 2) Stirring: Stir the egg yolk and egg white for 35 minutes to obtain a uniformly mixed egg solution;

[0052] 3) Ingredients: The ingredients according to the quality include: 105g of salt, 22g of monosodium glutamate, 53g of white wine, 105g of ginger juice, 210g of soy sauce, 210g of pepper powder, and 6g of ethyl maltol. Mix the ingredients evenly and pour them into 20kg of egg solution, stir 20min, obtain the egg solution that contains batching;

[0053]4) Mold loading: put the egg solution containing ingredients into the egg mold,

[0054] 5) Shaping: Put the egg mold in a shaping container, and heat the egg solution under the condition of a relative pressure of 0.35MPa to shape the egg solution. The heating temperature is 90°C, and th...

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PUM

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Abstract

The present invention discloses a manufacture method of dried eggs. The eggs are washed with water, the egg shells are removed, the egg yolk and egg white are stirred evenly, and the mixture is mixed with other accessory materials. The accessory materials include 95-105 g of salt, 18-22 g of monosodium glutamate, 46-53 g of Baijiu, 95-105 g of ginger juice, 190-210 g of soy sauce, 190-210 g of pepper powder and 4-6 g of ethyl maltol. The egg solution containing the accessory materials are placed into egg moulds and then shaping, de-moulding, air-drying, slicing and marinating are carried out. The marinating raw materials include 90-110 g of monosodium glutamate, 185-215 g of white sugar, 220-260 g of chilies, 150-170 g of Chinese prickly ash and 280-320 g of sesame oil. After the marinating, vacuum package, sterilization, passed inspection, box loading and storing are carried out. The provided dried egg manufacture technology enables the dried eggs to be rich in nutrition and greatly retains the original egg nutrition. The addition of the other accessory materials enables the dried eggs to be delicate in taste, fragrant and tender, and high in toughness.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for making dried eggs. Background technique [0002] The protein quality of eggs is the best, with 12.8 grams of protein per 100 grams of eggs, mainly ovalbumin and ovalbumin, which contain 8 kinds of amino acids necessary for the human body, and are very similar to the composition of human protein. The human body’s absorption rate of egg protein Can be as high as 98%. Every 100 grams of eggs contains 11-15 grams of fat, which is mainly concentrated in the egg yolk, which is also easily digested and absorbed by the human body. The egg yolk is rich in lecithin, sterols, lecithin, calcium, phosphorus, iron, vitamin A, and vitamin A. D and B vitamins. These ingredients are of great benefit to improving the function of the nervous system. Therefore, eggs are a good brain food. [0003] Because eggs are inconvenient to carry and have a short shelf life, eggs are no...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/22
Inventor 张晓明
Owner CHONGQING RUNHENG AGRI DEV