Preparation method of flavored nutritional soft-boiled marinated eggs

A nutritious and heart-warming technology, which is applied in the field of preparation of flavored and nutritious boiled eggs, can solve the problems that high-quality protein cannot be fully utilized by the human body and hinders the absorption of protein, so as to shorten the time required for marinating, improve the tender taste, and improve health care effect of effect

Pending Publication Date: 2021-01-05
漯河市卫龙生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Protease inhibitors will hinder the body's digestion and absorption of protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for preparing flavored nutritious boiled eggs, characterized in that it comprises the following steps:

[0028] (1) Cleaning: The selected eggs are rinsed with a cleaning nozzle, the water temperature is 40°C, and the spray pressure is 7MP;

[0029] (2) Cooking, cooling, and shelling: Before starting cooking, pour an appropriate amount of water into the cooking tank, raise the temperature to 88°C, then turn on the automatic egg loading machine to load eggs, and cook under the conditions of a pressure of 0.2Mpa and a temperature of 120°C Stew for 2 minutes, then cook for 5 minutes at 100°C under normal pressure; after cooking, transfer the eggs to the cooling tank for cooling, peel the shell after cooling, the cooling water temperature is ≤20°C, and the cooling time is 10 minutes;

[0030] (3) Braining: pour clear water into the brine preparation tank, then add soaked shiitake mushrooms and lemon pulp enzymatic solution, finally add spices and salt, heat to abov...

Embodiment 2

[0038] A method for preparing flavored nutritious boiled eggs, characterized in that it comprises the following steps:

[0039] (1) Cleaning: The selected eggs are rinsed with a cleaning nozzle, the water temperature is 40°C, and the spray pressure is 7MP;

[0040] (2) Cooking, cooling, and shelling: Before starting cooking, pour an appropriate amount of water into the cooking tank, raise the temperature to 88-92°C, and then turn on the automatic egg loading machine to load eggs under the conditions of a pressure of 0.2Mpa and a temperature of 120°C Boil for 2 minutes to rest, then cook for 5 minutes at 100°C under normal pressure; after cooking, transfer the eggs to the cooling tank for cooling, peel the shell after cooling, the cooling water temperature is ≤20°C, and the cooling time is 15 minutes;

[0041] (3) Braining: pour clear water into the brine preparation tank, then add soaked shiitake mushrooms and lemon pulp enzymatic solution, finally add spices and salt, heat to a...

Embodiment 3

[0047] A method for preparing flavored nutritious boiled eggs, characterized in that it comprises the following steps:

[0048] (1) Cleaning: The selected eggs are rinsed with a cleaning nozzle, the water temperature is 40°C, and the spray pressure is 7MP;

[0049] (2) Cooking, cooling, and shelling: Before starting cooking, pour an appropriate amount of water into the cooking tank, raise the temperature to 88-92°C, and then turn on the automatic egg loading machine to load eggs under the conditions of a pressure of 0.2Mpa and a temperature of 120°C Boil for 2 minutes to rest, then cook for 5 minutes at 100°C under normal pressure; after cooking, transfer the eggs to the cooling tank for cooling, peel the shell after cooling, the cooling water temperature is ≤20°C, and the cooling time is 20 minutes;

[0050] (3) Braining: pour clear water into the brine preparation tank, then add soaked shiitake mushrooms and lemon pulp enzymatic solution, finally add spices and salt, heat to...

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PUM

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Abstract

The invention discloses a preparation method of flavored nutritional soft-boiled marinated eggs. The marinated egg process comprises the following steps of cleaning, boiling, cooling, shelling, marination, drying, packaging, sterilization, water washing and cooling, drying and warehousing. The marinated eggs prepared by the method are soft-boiled marinated eggs, and the shelf life of the marinatedeggs can be as long as three months in a normal-temperature storage environment. The marinated eggs are tender and smooth in mouth feel and slightly spicy in taste. Due to the fact that the marinatedeggs are soft-boiled, moisture and nutritional ingredients of the marinated eggs are not lost. The soft-boiled marinated eggs contain rich proteins, fat, vitamins and iron, calcium, potassium and other minerals required by human bodies, are rich in DHA, lecithin and vitellogenin, and contain more vitamin B and other trace elements. The soft-boiled marinated eggs can provide more high-quality proteins, are rich in choline, can improve memory, and can tonify deficiency, benefit vital essence, moisten the lung and tonify the kidney after being eaten for a long time; and rich carbohydrates can supplement glucose consumed by the brain, so that the symptoms of fatigue, irritability, dizziness, insomnia, night sweat, distraction, amnesia and the like caused by insufficient glucose supply of thebrain are relieved.

Description

technical field [0001] The invention belongs to the technical field of stewed food, and in particular relates to a preparation method of flavored nutritious soft-boiled eggs. Background technique [0002] Eggs are also called chicken eggs and chicken eggs, which are eggs laid by hens. There is a hard shell on the outside, and there are air cells, egg white and yolk inside. Rich in cholesterol and rich in nutrition, an egg weighs about 60g and contains 7-8g of protein. The amino acid ratio of protein is very suitable for the physiological needs of the human body. It is easily absorbed by the body, and the utilization rate can reach more than 98%. It has high nutritional value and is one of the foods that humans often eat. [0003] Braised eggs are a traditional food that is easy to carry. But cooking for a long time will cause serious loss of nutrients. Factors that hinder digestion and absorption in eggs mainly exist in egg whites, such as biotin-binding proteins and pro...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L5/10A23L3/3472A23L3/3508A23L3/3562A23L3/44A23L33/105A23L31/00
CPCA23L15/30A23L15/25A23L5/13A23L3/3472A23L3/3562A23L3/3508A23L3/44A23L33/105A23L31/00A23V2002/00A23V2200/30A23V2200/324A23V2200/326A23V2250/21
Inventor 刘忠思王杰杨晓东胡敏王一涛马杰钟玉备石柳娟
Owner 漯河市卫龙生物技术有限公司
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