Roast eggs and producing process thereof

A production process and edible egg technology, which is applied in the field of egg product processing and baked edible eggs, and can solve problems such as food pollution and food quality

Inactive Publication Date: 2003-09-03
李再吉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of edible boiled eggs such as preserved eggs, tea eggs, "hillies" smoked eggs and salted eggs on the market, with different flavors, and are deeply loved by the people. Only when the seasoning is broken can the seasoning enter the egg. Therefore, in the process of production, packaging and sales, it is easy to cause food pollution and affect the quality of the food; and there is no public report on the finished edible baked egg with barbecue flavor and unbroken egg shell.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Take 30g fennel, 30g pepper, 20g monosodium glutamate, 50g green onion, 50g ginger, 80g salt, 20g ginseng, 30g cinnamon, and 40g schisandra, put the above seasoning into 20kg of water, heat and boil to make a seasoning liquid.

Embodiment 2

[0015] Mix 100g of honey, 80g of soy sauce, 50g of pepper water, 50g of edible sugar, and 20kg of water in an appropriate amount and stir evenly to make a viscous paste-like seasoning sauce.

Embodiment 3

[0017] First egg 10kg is cleaned with clear water, puts into and soaks in the seasoning liquid in embodiment 1 for 5 hours, after taking out, its surface is evenly coated with the seasoning sauce that one deck embodiment 2 is made, under strong light (500w Iodine-tungsten lamp) was irradiated for 2 hours, then the eggs were put into a baking kiln, and baked for 10 hours at a temperature of 130° C. to make the product of the present invention.

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PUM

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Abstract

An edible roast egg is prepared through washing, immersing in flavouring liquid for 1-16 hr, coating flavouring paste on the surface of egg, optical radiating, and roasting at 100-250 deg.c for 1-48 hr. Its advantages are pure roast taste and no pollution.

Description

Technical field: [0001] The invention relates to a method for processing egg products, specifically providing a baked edible egg and a production process thereof, belonging to the technical field of egg food processing. Background technique: [0002] At present, there are many kinds of edible boiled eggs such as preserved eggs, tea eggs, "hillies" smoked eggs and salted eggs on the market, with different flavors, and are deeply loved by the people. Only when the seasoning is broken can the seasoning enter the egg. Therefore, in the process of production, packaging and sales, it is easy to cause food pollution and affect the quality of the food; and there is no public report on the finished edible baked egg with barbecue flavor and unbroken egg shell. . Invention content: [0003] The invention provides a baked edible egg, which has a barbecue flavor, and provides the production process at the same time, which avoids the pollution phenomenon of the edible egg during the pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L15/00
Inventor 李再吉
Owner 李再吉
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