Hamburger eggs with high nutrient and long shelf life and making method and system

A technology of production method and shelf life, which is applied in the field of food processing, can solve problems such as single taste and unsatisfactory demand, and achieve the effect of high nutritional value, rich appearance and shape, and rich variety

Active Publication Date: 2016-11-16
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The boiled egg products that people often eat mainly use eggs as the main raw material, and the taste is relatively simple, which cannot meet people's needs for various tastes of food

Method used

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  • Hamburger eggs with high nutrient and long shelf life and making method and system
  • Hamburger eggs with high nutrient and long shelf life and making method and system

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] A long hamburger egg with high nutrition and long shelf life, its composition and parts by weight are as follows:

[0059] Poultry eggs: 75 servings;

[0060] Materials added in the middle: 15 parts;

[0061] The intermediate added material is meat;

[0062] Marinade: 3-7 parts;

[0063] The preparation method of the marinade is as follows: 50 parts of ginger, 5 parts of star anise, 3 parts of three Nye, 2 parts of cumin, 3 parts of cinnamon, 3 parts of amomum, 4 parts of grass fruit, 4 parts of white cardamom, 2 parts of galangal, 3 parts of cloves, 2 parts of Huoxiang, 2 parts of tangerine peel, 1 part of peppercorns, 1 part of fragrant leaves, 2 parts of red yeast rice, 4 parts of light soy sauce, refined salt, cooking wine, 2 parts of rock sugar, monosodium glutamate, 100 parts of water, and the ingredients After weighing according to the proportion, boil it to get marinade.

[0064] The preparation method of the long hamburger egg of above-mentioned high nutrit...

Embodiment 2

[0072] A long hamburger egg with high nutrition and long shelf life, its composition and parts by weight are as follows:

[0073] Poultry eggs: 80 servings;

[0074] Materials added in the middle: 20 parts;

[0075] The material added in the middle is bean curd stick;

[0076] Marinade: 4-6 parts;

[0077] The preparation method of the marinade is: 55 parts of ginger, 6 parts of star anise, 4 parts of three Nye, 4 parts of cumin, 5 parts of cinnamon, 5 parts of amomum, 6 parts of grass fruit, 6 parts of white cardamom, 4 parts of galangal, 5 parts of cloves, 3 parts of Huoxiang, 3 parts of tangerine peel, 3 parts of peppercorns, 3 parts of fragrant leaves, 4 parts of red yeast rice, 6 parts of light soy sauce, refined salt, cooking wine, 4 parts of rock sugar, monosodium glutamate, 130 parts of water, and the ingredients After weighing according to the proportion, boil it to get marinade.

[0078] The preparation method of the long hamburger egg of above-mentioned high nut...

Embodiment 3

[0085] A long hamburger egg with high nutrition and long shelf life, its composition and parts by weight are as follows:

[0086] Poultry eggs: 78 parts;

[0087] Materials added in the middle: 18 parts;

[0088] The material added in the middle is pumpkin.

[0089]The preparation method of the long hamburger egg of above-mentioned high nutrition shelf-life, concrete steps are as follows:

[0090] (1) Boil the eggs and remove the shells: boil the raw eggs and peel off the shells;

[0091] (2) Production of tiger skin eggs: fry the peeled eggs in half-baked oil until golden yellow to get tiger skin eggs;

[0092] (3) Production of pumpkin puree: wash and peel the pumpkin, steam it and crush it to make pumpkin puree;

[0093] (4) Production of hamburger eggs: cut the prepared tiger skin eggs from the middle with a knife and then sandwich the pumpkin puree in the middle to obtain hamburger eggs;

[0094] (5) Vacuum packaging: the prepared hamburger eggs are packed through va...

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Abstract

The invention relates to hamburger eggs with high nutrient and long shelf life. The hamburger eggs are composed of, by weight, 75-85 parts of poultry eggs and 15-25 parts of middle added materials which are the mixture of one or two of meat, vegetables and bean products. According to the hamburger eggs, eggs, meat, vegetables and bean products are perfectly combined, the appearance shape of bittern products is enriched, consumption desires of consumers are motivated, the nutritive value of the products is improved, and the processing cost is low; in addition, traditional cooked egg products have single nutrient and single taste and cannot meet the requirements of consumers for the taste and flavor of food, different products are obtained by adding different kinds of livestock and poultry meat, fruits, vegetables and bean products, the taste of egg products is enriched, rich protein, iron and other necessary nutrient elements are provided for consumers, the variety of egg products is enriched, and the requirements of people for food with various tastes are met.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to the processing of egg products, in particular to a hamburger egg with high nutrition and long shelf life, a production method and a system. Background technique [0002] Eggs are rich in high-quality protein and are one of the best sources of nutrition for human beings. Every 100 grams of eggs contain 12.7 grams of protein, and the protein contained in two eggs is roughly equivalent to the protein of three taels of fish or lean meat. The digestibility of egg protein is also highest among milk, pork, beef and rice. Eggs are particularly rich in methionine, while cereals and beans lack this essential amino acid. Eggs contain 11.6 grams of fat per 100 grams, most of which are concentrated in the yolk, mostly unsaturated fatty acids, and the fat is milky and easy to be absorbed by the body. Eggs also have other important micronutrients, such as potassium, sodium, magnesium, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L19/00A23L13/40A23C20/02A23L11/45
CPCA23C20/025
Inventor 刘会平于伟杰袁晋芳董越田丽元刘易坤
Owner TIANJIN UNIV OF SCI & TECH
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