Unlock instant, AI-driven research and patent intelligence for your innovation.

Seafood flavor egg

A flavor and seafood technology, applied in the direction of egg preservation, food preservation, food preparation, etc., can solve the problems of single taste and poor taste, and achieve the effect of rich nutrition

Inactive Publication Date: 2004-08-25
王志强
View PDF0 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the shortcomings of single taste and poor mouthfeel of eggs in the market, and provide a seafood-flavored egg with rich nutrition, unique flavor, and appetite-promoting seafood-flavored egg.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] Wash and sanitize 15 kg of eggs and put them into a container, add fish sauce; juice; oil; sauce or shrimp sauce; juice; oil; sauce or crab sauce; juice ; oil; sauce or sauce made from shellfish; juice; The marinated seafood-flavored egg is put into boiling water and boiled for 8 minutes. The egg white is soft and refreshing, with a seafood taste, and the egg yolk has the taste of crab roe.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention relates to a preserved food, in particular relates to a curing solution for producing egg with sea fresh flavour. It is characterized by that said curing solution is made up by adopting the following steps: selecting marine fish, shrimp, crab and shellfish; making sauce, flavouring juice and oil; making sauce and flavouring juice into curring solution. The above-mentioned curring solution is used to cure egg so as to obtain the invented cured egg with sea-fresh flavour.

Description

technical field [0001] The invention relates to pickled food, in particular to seafood-flavored pickled ingredients. Background technique [0002] Pickled eggs have a long history as a delicacy on the common people's table. Traditional pickled egg pickling methods are various, though pickled egg does not lose its nutritional labeling, and has delicious taste, various, but does not have the pickled egg of seafood flavor. With the improvement of people's living standards, people's food culture and taste are becoming more and more sophisticated, and they have developed from traditional eating habits to a variety of high-quality foods that are beneficial to health and taste. Therefore, there is an urgent need for a new breakthrough in the production flavor of egg food in the market, and the present invention can fill a gap. SUMMARY OF THE INVENTION [0003] The purpose of the present invention is to overcome the defects of single taste and poor mouthfeel of eggs in the marke...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23B5/12A23L15/00
Inventor 王志强
Owner 王志强