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Method for processing egg products

A processing method and technology of egg products, which are applied in the fields of food preparation, application, food science, etc., can solve the problems of difficult preservation, damage to the nutritional components of raw eggs, too old or sandwiched, etc., to achieve convenient consumption, guarantee the shelf life, and keep the egg from happening. effect of change

Inactive Publication Date: 2005-09-07
山东绿润食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Now, the egg products that people often eat include tea eggs, preserved eggs, marinated eggs, salted duck eggs, etc. The method is to add various auxiliary materials to marinate or boil the raw eggs with skin or peel them. Although these products It enriches the types and tastes of egg products, but at the same time destroys the nutritional content of raw eggs, and the taste and appearance are far from original eggs. Under the environment of promoting green environmental protection and returning to nature, it is far from being able to adapt to the food culture. However, ordinary boiled eggs tend to be overcooked or sandwiched due to the single cooking method, and are not easy to preserve, so they can only be boiled and eaten immediately.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Selection of materials: select layers fed with seaweed feed, fresh eggs 4-7 days from the laying day, the protein pH at this time is between 9.1-9.3, and the storage temperature is about 15-20 °C;

[0025] (2) Disinfection of egg body: soak the egg body with 100ppm of sodium hypochlorite for 10 minutes;

[0026] (3) Cleaning: the eggs after disinfection are cleaned with clear surface disinfectant;

[0027] (4) Pre-cooking: Put the eggs into the egg tray, fix the upper and lower layers of the egg tray, put it in warm water for pre-cooking, cover the upper layer with a cover plate and compact it during pre-cooking, do not allow the eggs to surface, and the pre-cooking temperature The temperature is 50°C, and the pre-cooking time is 15 minutes. At this stage, the power is used to keep each egg evenly shaking, and then put into 94°C water for pre-cooking for 25 minutes. During this process, the temperature of the center of the egg body reaches 80°C. ;

[0028] (5) Coo...

Embodiment 2

[0035] (1) Selection of materials: select layers fed with seaweed feed, fresh eggs 4-7 days from the laying day, the protein pH at this time is between 9.1-9.3, and the storage temperature is about 15°C-20°C;

[0036] (2) Disinfection of egg body: soak the egg body with 150ppm of sodium hypochlorite for 5 minutes;

[0037] (3) Cleaning: the eggs after disinfection are cleaned with clear surface disinfectant;

[0038] (4) Pre-cooking: Put the eggs into the egg tray, fix the upper and lower layers of the egg tray, put it in warm water for pre-cooking, cover the upper layer with a cover plate and compact it during pre-cooking, do not allow the eggs to surface, and the pre-cooking temperature The temperature is 70°C, and the pre-cooking time is 5 minutes. At this stage, the power is used to keep each egg evenly shaking, and then put into 98°C water for pre-cooking for 10 minutes. During this process, the temperature of the center of the egg body reaches 90°C. ;

[0039] (5) Cool...

Embodiment 3

[0046] (1) Selection of materials: select layers fed with seaweed feed, fresh eggs 4-7 days from the laying day, the protein pH at this time is between 9.1-9.3, and the storage temperature is about 15-20 °C;

[0047] (2) Disinfection of egg body: soak the egg body with 125ppm of sodium hypochlorite for 8 minutes;

[0048] (3) Cleaning: the eggs after disinfection are cleaned with clear surface disinfectant;

[0049] (4) Pre-cooking: Put the eggs into the egg tray, fix the upper and lower layers of the egg tray, put it in warm water for pre-cooking, cover the upper layer with a cover plate and compact it during pre-cooking, do not allow the eggs to surface, and the pre-cooking temperature The temperature is 60°C, and the pre-cooking time is 10 minutes. At this stage, the power is used to keep each egg evenly shaking, and then put into 96°C water for pre-cooking for 18 minutes. During this process, the temperature of the center of the egg body reaches 85°C. ;

[0050] (5) Cool...

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PUM

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Abstract

The invention discloses a processing method of egg products, which is: raw material -- sterilizing egg -- cleaning -- pre-boiling -- cooling -- shelling -- cleaning -- compounding solution -- bagging --sealing--packaging -- sterilizing -- storage. The invention selects eggs of high quality as raw material, makes use of many pre-boiling and sterilizing process, can make yolk located on the center place of the egg body, nice and fresh as the egg just boiled. For selecting eggs laid from chicken feed by alga, the yolk seems light croci, and can decrease cholesterol content after frequently eating. The preservation solution with special formulation and advanced packaging technique insure the keeping period, hold effective intrinsic nutrient component of eggs not to change. The product can be eaten as soon as opening the bag, also fit to cooking, whichever eating way is convenient.

Description

technical field [0001] The invention relates to a preparation method of egg products, which belongs to the egg processing technology in food. Background technique [0002] Now, the egg products that people often eat include tea eggs, Songhua eggs, braised eggs, salted duck eggs, etc. The method is to marinate or boil the raw eggs with the skin or peeled and then add various accessories. Although these products are It enriches the types and tastes of egg products, but at the same time destroys the nutritional components of raw eggs, and the taste and appearance are far from those of original eggs. Under the environment of promoting green environmental protection and returning to nature, it is far from being able to adapt to the food culture. The development trend of ordinary boiled eggs is also prone to over-aging or filling due to the single cooking method, and it is not easy to preserve, so it can only be cooked and eaten immediately. SUMMARY OF THE INVENTION [0003] Ai...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00
Inventor 陈思
Owner 山东绿润食品有限公司