Stuffed egg with low cholesterol and high nutrition and making method and system

A low-cholesterol, production method technology, applied in the field of food processing, can solve the problems that cannot fully meet the needs of consumers, achieve better smell and color, enrich the taste, and prevent blood pressure.

Active Publication Date: 2016-11-16
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] It can be seen that the existing poultry and egg products cannot fully meet the needs of consumers, and a new poultry and egg product is urgently needed

Method used

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  • Stuffed egg with low cholesterol and high nutrition and making method and system
  • Stuffed egg with low cholesterol and high nutrition and making method and system

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A low-cholesterol, high-nutrition pearl egg, its composition and parts by weight are as follows:

[0047] Poultry eggs: 35 servings;

[0048] Vegetables and / or grains and / or meat: 5 servings;

[0049] Marinade: 1 serving.

[0050] Wherein, the raw materials of the marinade include: Chinese prickly ash, star anise, amomum, bay leaf, cardamom, clove, tangerine peel, grass fruit, fennel, kaempferia, cinnamon, ginger, soy sauce, cooking wine, monosodium glutamate, salt, rock sugar and water.

[0051] The preparation method of the above marinade is: 1 part of Chinese prickly ash, 5 parts of star anise, 3 parts of amomum, 1 part of bay leaf, 4 parts of cardamom, 3 parts of clove, 2 parts of tangerine peel, 4 parts of grass fruit, 2 parts of cumin, 3 parts of kaempferen 3 parts of cinnamon, 50 parts of ginger, 4 parts of light soy sauce, cooking wine, monosodium glutamate, 2 parts of salt, 2 parts of rock sugar, 100 parts of water, weigh the ingredients in proportion and boi...

Embodiment 2

[0061] A low-cholesterol, high-nutrition pearl egg, its composition and parts by weight are as follows:

[0062] Poultry eggs: 38 servings;

[0063] Vegetables and / or cereals and / or meat: 15 servings;

[0064] Marinade: 2 servings.

[0065] Wherein, the raw materials of the marinade include: Chinese prickly ash, star anise, amomum, bay leaf, cardamom, clove, tangerine peel, grass fruit, fennel, kaempferia, cinnamon, ginger, soy sauce, cooking wine, monosodium glutamate, salt, rock sugar and water.

[0066] The preparation method of the above marinade is: 2.5 parts of Chinese prickly ash, 6 parts of star anise, 4 parts of amomum, 2.5 parts of fragrant leaves, 6 parts of cardamom, 4 parts of cloves, 3 parts of tangerine peel, 5 parts of grass fruit, 3 parts of fennel, 4 parts of kaempferen 4 parts of cinnamon, 53 parts of ginger, 5 parts of soy sauce, cooking wine, monosodium glutamate, 3 parts of salt, 3 parts of rock sugar, and 110 parts of water. Weigh the ingredients in pr...

Embodiment 3

[0076] A low-cholesterol, high-nutrition pearl egg, its composition and parts by weight are as follows:

[0077] Poultry eggs: 41 parts;

[0078] Vegetables and / or cereals and / or meat: 30 servings;

[0079] Marinade: 3 servings.

[0080] Wherein, the raw materials of the marinade include: Chinese prickly ash, star anise, amomum, bay leaf, cardamom, clove, tangerine peel, grass fruit, fennel, kaempferia, cinnamon, ginger, soy sauce, cooking wine, monosodium glutamate, salt, rock sugar and water.

[0081] The preparation method of the above marinade is: 4 parts of peppercorns, 7 parts of star anise, 6 parts of amomum, 4 parts of fragrant leaves, 7 parts of cardamom, 5 parts of cloves, 4 parts of tangerine peel, 6 parts of grass fruit, 4 parts of cumin, 4 parts of kaempferia 7 parts of cinnamon, 57 parts of ginger, 6 parts of soy sauce, cooking wine, monosodium glutamate, 5 parts of salt, rock sugar, 130 parts of water, weigh the ingredients in proportion and boil to get the ma...

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Abstract

The invention relates to a stuffed egg with low cholesterol and high nutrition. The stuffed egg with low cholesterol and high nutrition is prepared from, by weight, 35-45 parts of eggs, 5-40 parts of vegetables and / or cereals and / or domestic animal meat and 1-5 parts of marinade. According to the stuffed egg, cholesterol can be reduced or removed under the premise that the protein nutritive value is not influenced, and the stuffed egg adapts to more consumers; the special flavor of eggs is reserved in the stuffed egg, vegetables or cereals or domestic animal meat is further added, and thus a special taste is given to the stuffed egg; the stuffed egg can enrich the flavor of marinated products and can meet the demands of consumers for the taste and flavor of food.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to the production of high-nutrition pearl eggs, in particular to a low-cholesterol and high-nutrition pearl egg, a production method and a system. Background technique [0002] Poultry eggs are rich in nutritional value and can provide a variety of proteins for the human body. According to analysis, the proteins in poultry eggs are 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 absorption rate of poultry egg protein by the human body can be as high as 98%. One of the most commonly eaten foods. However, poultry egg yolk contains more cholesterol, which can be as high as 1510 mg per 100 grams. Excessive intake of cholesterol will increase the risk of coronary heart disease and stroke, so it should be eaten in moderation. [0003] The cholesterol in poultry egg yolk...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L19/00A23L31/00A23L13/40A23L7/10A23L33/00A23P20/25
Inventor 刘会平邵萍姜洋于伟杰刘易坤
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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