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Method for roasting and processing eggs to be packaged convenience foods

A technology for instant food and eggs, applied in food preparation, food science, application, etc., to achieve the effects of bright color, flexible and crisp egg white, and various eating methods

Inactive Publication Date: 2005-07-27
吴胜营
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But egg is as a kind of nutrient-rich food raw material, because the contradiction of baking time and temperature can't be solved, there is no way to make egg food with baking technology, there is no baked egg food on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Example 1: A method for roasting and processing eggs into bagged convenience food, including the following steps: poaching: heating the eggs in water until 4 minutes after the water boils; peeling: peeling the boiled eggs; pickling: The peeled eggs are marinated with seasonings. The ingredients are salt, MSG, peppercorns and aniseed. The ratio of eggs to ingredients by weight is: 8 grams of salt, 2 grams of MSG, and peppercorns for every 500 grams of peeled eggs 1 gram, 1 gram aniseed; baking: Put the marinated eggs in a stainless steel or porcelain baking pan, put them in an electric oven, raise the temperature to 260°C at a time, bake for 4 minutes, and then cool down naturally, the temperature drops to After 100°C, heat up to 220°C and bake for 45 minutes; Packaging: After the baked eggs are completely cooled, put them in a high-temperature cooking plastic packaging bag and seal them; Disinfection: Use a sterilizer to sterilize the packaged eggs. Set the temperature to 1...

Embodiment 2

[0010] Example 2: The method for roasting and processing eggs into bagged convenience food, including the following steps: poaching: heating the eggs in water until 5 minutes after the water boils; peeling: peeling the boiled eggs; pickling: The peeled eggs are marinated with seasonings. The ingredients are salt, MSG, peppercorns and aniseed. The ratio of eggs to ingredients by weight is: 25 grams of salt, 1 gram of MSG, and pepper peel for every 500 grams of peeled eggs 2 grams, 0.5 grams aniseed: Baking: Put the marinated eggs in a stainless steel or porcelain baking pan, put them in an electric oven, heat up to 200 ℃ at a time, bake for 5 minutes, and then naturally cool down, the temperature drops to After 100°C, heat up to 200°C and bake for 55 minutes; Packaging: After the baked eggs are completely cooled, put them in a high-temperature cooking plastic packaging bag and seal them; Disinfection: Use a sterilizer to sterilize the packaged eggs. Set the temperature to 120°C and...

Embodiment 3

[0011] Example 3: The method for roasting and processing eggs into bagged convenience food, including the following steps: poaching: heating the eggs in water until 4 minutes after the water boils; peeling: peeling the boiled eggs; pickling: The peeled eggs are marinated with seasonings. The ingredients are salt, monosodium glutamate, peppercorns and aniseed. The ratio of eggs to ingredients by weight is: 20 grams of salt, 1.5 grams of MSG, and peppercorns per 500 grams of peeled eggs 1.5 grams, 0.8 grams aniseed; baking: put the marinated eggs in a stainless steel or porcelain baking pan, put them in an electric oven, heat up to 260 ℃ at a time, bake for 4 minutes, and then naturally cool down, the temperature drops to After 100°C, heat up to 180°C and bake for 60 minutes; Packaging: After the roasted eggs are completely cooled, put them in a heat-resistant retort plastic packaging bag and seal the package; Disinfection: Use a sterilizer to sterilize the packaged eggs. Set the te...

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PUM

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Abstract

The invention discloses a process for roasting chicken eggs into packed convenience food suitable for batch production and people's taste, the process comprises the steps of, water boiling, debarking, and pickling. The debarked eggs are added with seasoning for pickling, placing the pickled eggs into electric oven for roasting 4-5 minutes, naturally cooling down, elevating the temperature to 150-220 deg C., roasting for 45-60 minutes, packaging and sterilizing to obtain the end product.

Description

Technical field [0001] The invention belongs to the field of egg food production technology, in particular to a method for roasting and processing eggs into bagged convenience food. Background technique [0002] At present, there are many methods for the food processing technology of eggs, which play a certain role in enriching people's dietary life. However, as a nutritious food raw material, eggs cannot be resolved due to the contradiction between baking time and temperature. There has been no way to make egg foods by baking process, and there is no baked egg food on the market. Summary of the invention [0003] The purpose of the present invention is to provide a method for roasting and processing eggs into bagged convenience food that can be mass-produced and is more suitable for people's taste. [0004] The technical scheme of the present invention is: a method for roasting and processing eggs into bagged convenience food, which is characterized by including the following s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L5/10A23L15/00
Inventor 吴胜营孙冬梅
Owner 吴胜营