Technology for processing roasted chicken eggs

A processing technology, the technology of baked eggs, applied in the field of baked eggs processing, can solve the problem that eggs do not have market competitiveness

Inactive Publication Date: 2018-11-27
董子强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing baked eggs basically add some conventional spices to enhance the taste of the eggs, but the baked eggs do not have great market competitiveness. With the improvement of people'

Method used

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  • Technology for processing roasted chicken eggs

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Effect test

Embodiment 1

[0026] A kind of processing technology of baked eggs comprises the following steps:

[0027] (1) Boiled eggs: Add eggs and purified water into the pot according to the weight ratio of 1:1.5, heat on high heat until boiling, then switch to low heat, heat on low heat for 30 minutes, place in cold water, remove the shell and set aside;

[0028] (2) Pre-treatment of marinade: Weigh 1 part of pepper, 3 parts of fennel, 0.8 parts of amomum, 5 parts of ginger, 8 parts of edible salt, 2 parts of monosodium glutamate, 9 parts of white wine, and modified ginkgo 12 parts, 13 parts of modified green tea, and 150 parts of purified water were placed in the reaction kettle together, and after being continuously stirred for 30 minutes, the mixture was taken out for later use;

[0029] (3) Sterilization by filtration: After the mixture in step (2) is cooled to room temperature, it is placed in a sterilizing filter for filtration, and the filtrate is the brine;

[0030] (4) Stew: put the shell...

Embodiment 2

[0044] A kind of processing technology of baked eggs comprises the following steps:

[0045] (1) Boiled eggs: Add eggs and purified water into the pot according to the weight ratio of 1:1.7, heat on high heat until boiling, then switch to low heat, heat on low heat for 35 minutes, place in cold water, remove the shell and set aside;

[0046] (2) Pre-treatment of marinade: Weigh 1.5 parts of Zanthoxylum bungeanum, 3.5 parts of fennel, 0.9 parts of amomum, 5.5 parts of galangal, 9 parts of edible salt, 2.5 parts of monosodium glutamate, 10 parts of white wine and modified ginkgo 13 parts, 13.5 parts of modified green tea, and 170 parts of purified water were placed in the reaction kettle together, and after stirring continuously for 35 minutes, the mixture was taken out for later use;

[0047] (3) Sterilization by filtration: After the mixture in step (2) is cooled to room temperature, it is placed in a sterilizing filter for filtration, and the filtrate is the brine;

[0048] ...

Embodiment 3

[0062] A kind of processing technology of baked eggs comprises the following steps:

[0063] (1) Boiled eggs: Add eggs and purified water into the pot according to the weight ratio of 1: 1.9, heat on high heat until boiling, then switch to low heat, heat on low heat for 40 minutes, place in cold water, remove the shell and set aside;

[0064] (2) Pre-treatment of marinade: Weigh 2 parts of Chinese prickly ash, 4 parts of fennel, 1 part of amomum, 6 parts of ginger, 10 parts of edible salt, 3 parts of monosodium glutamate, 11 parts of white wine, and modified ginkgo 14 parts, 14 parts of modified green tea, and 190 parts of purified water were placed in the reaction kettle together, and after being continuously stirred for 40 minutes, the mixture was taken out for later use;

[0065] (3) Sterilization by filtration: After the mixture in step (2) is cooled to room temperature, it is placed in a sterilizing filter for filtration, and the filtrate is the brine;

[0066] (4) Stew:...

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Abstract

The invention discloses a technology for processing roasted chicken eggs, and belongs to the technical field of food processing. The technology includes steps of (1), cooking chicken eggs; (2), pretreating spices; (3), carrying out filter and sterilization; (4), carrying out marinating; (5), carrying out roasting. The technology for processing the roasted chicken eggs has the advantages that the technology is scientific and reasonable and is high in bioavailability; the roasted chicken eggs prepared by the aid of the technology contain abundant nutrition, have unique flavor and delicate tasteand are crispy, tasty, refreshing, safe and non-toxic, antioxidant and anti-ageing effects can be realized by the roasted chicken eggs, and accordingly the technology has a good economic benefit and an excellent market promotion value.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing technology of baked eggs. Background technique [0002] Baked eggs are a new type of dish made from eggs. The product is crispy on the outside and tender on the inside, rich in fragrance and rich in nutrition. The baked product is golden in color, the egg white is firm, and the egg yolk is rustling, as flexible as meat, and the more you chew, the more delicious it becomes. Eating eggs has always been an important part of people's daily nutritional supplements, but the traditional eating methods are nothing more than boiled, fried, fried, steamed, pickled, etc., and the characteristics of the whole egg are tea eggs, marinated eggs, and countrymen. , drunken eggs, etc. People have lost interest in these flavors over time, but the birth of baked eggs makes eggs eat unconventional and unique, catering to consumers' "innovation" psychology, and takin...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L27/00A23L27/10A23L5/30A23L33/105A23L5/10
CPCA23L15/30A23L5/10A23L5/30A23L27/00A23L27/10A23L33/105A23V2002/00A23V2200/14A23V2200/16A23V2200/15A23V2200/30A23V2200/302A23V2250/21A23V2250/214
Inventor 董子强
Owner 董子强
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