Prepackaged large egg dumpling and processing method thereof

A processing method and technology of large egg dumplings, which is applied in the field of prepackaged large egg dumplings and its processing, can solve the problems of inability to meet the limitations of batch production, low adhesion of egg skins, and poor forming degree, and achieve the appearance Beautiful, aroma-increasing, fluid-increasing effects
CN110140895BActive Publication Date: 2022-06-28鸿海(苏州)食品科技股份有限公司
2 Cites 0 Cited by

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
鸿海(苏州)食品科技股份有限公司
Publication Date
2022-06-28

Smart Images

  • Figure 1
    Figure 1
  • Figure 2
    Figure 2
  • Figure 3
    Figure 3
Patent Text Reader

Abstract

The invention discloses a prepackaged large egg dumpling and a processing method thereof. The average weight of the size is about 60 grams. The processing method mainly includes the processing steps of raw and auxiliary materials, standing and refrigerating the egg liquid, blending and mixing the meat stuffing, forming and cooking, and quick-freezing. , product packaging, the processing method of the present invention overcomes the poor forming degree of traditional large egg dumplings, the adhesion between the egg skins is not high, the egg skins are easy to break, and cannot meet the limitations of batch production, and basically restores the traditional egg dumplings. The taste, color and appearance of dumplings also solved the problem of red meat and water loss rate caused by the destruction of tissue in the high-temperature engineering of traditional crafts, and obtained a large dumpling with beautiful appearance, excellent taste and high market acceptance. Egg dumplings.
Need to check novelty before this filing date? Find Prior Art

Description

technical field

[0001] The invention belongs to the technical field of food processing, and relates to prepackaged egg dumplings and a processing method thereof, in particular to a prepackaged large egg dumpling (about 60 g) and a processing method thereof. Background technique

[0002] Egg dumplings are a kind of traditional combination food, which are made by using cooked egg cakes as dumpling skins and wrapping them with different fillings. During the processing of egg dumplings, it is very difficult to make dumpling skins, that is, egg skins. Traditional egg dumplings put eggs into a bowl, add salt, chopped green onion, and stir evenly with the egg liquid; put a round soup spoon on the fire Heat it up and spread a layer of lard evenly; pour the evenly stirred eggs into the spoon, shake it evenly so that the inner wall of the spoon is covered with eggs, then pour the excess egg liquid back into the bowl; put the dumpling filling into the spoon ; Lift the egg skin and fol...

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