Preserved egg instant food and processing method thereof

Abstract

The invention provides preserved egg instant food and a processing method thereof, and relates to the field of food processing. According to the preserved egg instant food, the food raw materials comprise preserved egg blocks, edible thermal solidification materials and baking soda, the preserved egg blocks are totally wrapped by the solidified edible thermal solidification materials, that is, the preserved egg blocks are not directly exposed to make contact with food outer packaging materials, and the surfaces of the preserved egg blocks are totally wrapped by other solidified edible materials. According to the technical scheme provided by the invention, the technical problem that the preserved egg sausages produced by a traditional process cannot be stored at normal temperature is solved, and the production, storage and transportation costs of preserved egg processing factories and other related industries of preserved eggs are greatly reduced.

Description

technical field [0001] The invention relates to the field of food, in particular to a preserved egg instant food and a processing method thereof. Background technique [0002] Preserved eggs, also known as preserved eggs, Biandan, etc., are egg processed foods invented by the Chinese Han people. They are a unique Chinese food with a special flavor and can stimulate appetite. According to "Yi Lin Zhuan Yao", it can "reduce lung heat, sober up, remove large intestine fire, and cure diarrhea. It can disperse and restrain." It is often used to treat sore throat, pharynx, hoarseness, and constipation. [0003] With the development of society, the processing of preserved eggs has gradually changed from traditional workshop production to large-scale factory production. On the one hand, this change in production mode has greatly improved production efficiency, but at the same time it has brought more concentrated large-scale production. The broken preserved eggs are different from ...

AI Technical Summary

Problems solved by technology

[0005] In view of the above problems, the inventor of the present application chose a variety of preserved egg sausages that are common in the market. After high-temperature sterilization, it was found that the preserved egg pieces in the contact part of the preserved egg intestines and the casings were seriously hydrated, which seriously affected the quality of the preserved egg sausages.