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Preparation method for egg jerky with meat

A production method and technology of dried eggs, which are applied in the direction of food ingredients as color, food ingredients as taste improver, food ingredients as odor improver, etc., can solve the problems of the taste and shape of meat pieces that are not easy to control, and avoid meat quality. Effect of changing wood, improving elasticity and tenderness, and rich taste

Inactive Publication Date: 2020-01-10
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] From the above, it can be seen that the dried meat and eggs in the current prior art are mainly a kind of dried eggs with evenly mixed egg and meat. The meat in the dried eggs basically exists in the state of debris or is not obvious, and the meat pieces are directly sandwiched in the dried eggs. The products in are relatively rare, which may be due to the way the meat is added to the egg liquid or the taste and shape are not easy to control

Method used

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  • Preparation method for egg jerky with meat
  • Preparation method for egg jerky with meat
  • Preparation method for egg jerky with meat

Examples

Experimental program
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Effect test

Embodiment 1

[0035] A method for producing dried meat and eggs, comprising the following steps:

[0036] 1) Raw material pretreatment: mince chicken breast into meat puree for later use; after shelling the duck eggs, stir evenly, pass through a 60-mesh sieve, and obtain duck egg liquid for later use; in this step and subsequent steps, "parts" are parts by weight;

[0037] 2) Add 100 parts of mashed meat obtained in step 1), add 0.4 part of salt, 1 part of cooking wine, 2 parts of light soy sauce, 1 part of ginger powder, 1 part of black pepper powder, chop and mix for 15 minutes until the actomyosin is dissolved, and the resistance of the meat mash becomes After it is big, put the meat puree into a 0.5cm*5cm*9cm mold, freeze it at -18°C for 2 hours to set, and lay plastic wrap in the mold in advance to facilitate demoulding, and get raw meat for use;

[0038] 3) Put the raw meat pieces obtained in step 2) into a frying pan at 180° C. for 3 minutes, until the surface is golden, control the ...

Embodiment 2

[0046] A method for making dried meat and eggs, comprising the following steps:

[0047] 1) Raw material pretreatment: mince the chicken breast meat into pureed meat for later use; shell the duck eggs and stir evenly, pass through a 60-mesh sieve to obtain duck egg liquid for later use; "parts" in this step and subsequent steps are parts by weight;

[0048] 2) Add 120 parts of the meat paste obtained in step 1), add 0.5 parts of salt, 1.5 parts of cooking wine, 2.5 parts of light soy sauce, 1.5 parts of ginger powder, and 1.5 parts of black pepper powder, chop and mix for 20 minutes until the actomyosin dissolves, and wait for the resistance of the meat paste After getting bigger, put the meat paste into a 0.5cm*5cm*9cm mold, freeze at -18°C for 1 hour to finalize the shape, spread plastic wrap in the mold in advance for easy demoulding, and get raw meat pieces for later use;

[0049] 3) Put the raw meat pieces obtained in step 2) into a 170°C oil pan and fry for 2 minutes unt...

Embodiment 3

[0056] A method for making dried meat and eggs, comprising the following steps:

[0057] 1) Raw material pretreatment: Mince the chicken breast meat into pureed meat for later use; shell the duck eggs and stir evenly, pass through an 80-mesh sieve to obtain liquid duck eggs for later use; "parts" in this step and subsequent steps are parts by weight;

[0058] 2) Add 150 parts of the meat paste obtained in step 1), add 0.6 parts of salt, 2 parts of cooking wine, 3 parts of light soy sauce, 2 parts of ginger powder, and 2 parts of black pepper powder, chop and mix for 20 minutes until the actomyosin is dissolved, and wait for the resistance of the meat paste After getting bigger, put the meat paste into a 0.5cm*5cm*9cm mold, freeze at -18°C for 1.5h to finalize the shape, spread plastic wrap in the mold in advance for easy demoulding, and get raw meat pieces for later use;

[0059] 3) Put the raw meat pieces obtained in step 2) into a 190°C oil pan and fry for 3 minutes until th...

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Abstract

The invention discloses a preparation method for an egg jerky with meat. The egg jerky with meat is made by adding cooked meat pieces to pre-made egg jerky liquid and then steaming a mixture, whereinthe pre-made egg jerky liquid is obtained by seasoning poultry egg liquid, and the cooked meat pieces are made from meat paste through seasoning, freezing and oil-frying successively. The egg jerky with meat is yellow-brown in appearance, attractive and appetizing in color, salty and savory in taste, inclusive of the meat pieces sandwiched in the middle of the egg jerky in view of a cross section,and has both tasty, slippery ,elastic taste of the egg jerky, full meaty flavor, rich taste and deliciousness.

Description

technical field [0001] The invention belongs to the field of food processing, and particularly relates to a preparation method of dried meat and eggs. The present invention is researched and developed by Hubei Shendan Health Food Co., Ltd. (Key Laboratory of Egg Processing of Ministry of Agriculture and Rural Affairs). Background technique [0002] Dried egg is a popular healthy snack in recent years, and its sales are increasing day by day. It is high in nutrition and low in calories. At present, the main products sold on the market are pure dried eggs, and dried meat and eggs are relatively rare. [0003] CN 102697066 A discloses a method for processing dried meat and eggs of livestock and poultry, comprising the following production steps: raw material selection; elective; injection or pickling; vacuum tumbling; secondary stirring; egg beating; Packing; back pressure setting; stewing; air-drying and seasoning; shaping and mixing; packaging; In this technology, the meat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/60A23L13/40A23L15/00A23L19/10A23L5/10
CPCA23L13/52A23L13/67A23L13/428A23L13/424A23L15/00A23L15/30A23L19/115A23L5/11A23L5/13A23V2002/00A23V2200/14A23V2200/16A23V2200/15A23V2200/04
Inventor 刘华桥阮丹丹丁冰
Owner HUBEI SHENDAN HEALTHY FOOD
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