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Method for processing baked egg

A processing method and poultry egg technology, applied in the field of food processing, can solve the problem that the taste of baked eggs is not ideal

Inactive Publication Date: 2007-02-14
陈昭义
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, due to the limitations of its technology and formula, and also due to the influence of tastes in various places, the taste of baked eggs is not ideal.

Method used

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  • Method for processing baked egg

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Embodiment Construction

[0007] Referring now to the accompanying drawings, the description is as follows in conjunction with the examples: The roasting and processing method of poultry eggs according to the present invention involves selection, primary washing with aniseed water, secondary washing with aniseed water, shell breaking, aniseed water boiling, and shelling. , smoked, marinated, molded, baked, cooled, sterilized and bagged. It can also be divided into primary washing with aniseed water 1, secondary washing with aniseed water 2, cooking with aniseed water 3, shelling 4, It consists of 5 marinating, 6 mold sets, 7 baking, 8 cooling and 9 vacuum packaging. The so-called selection refers to the selection of poultry eggs with a uniform shape. If eggs are used, generally white eggs with a uniform shape should be selected. If there are eggs with other skin colors, eggs of the same skin color should be processed as the same batch. . After carefully selected poultry eggs, according to the amount o...

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Abstract

A method for roasting egg includes such steps as carefully choosing eggs, preparing the flavouring liquid from water, Chinese prickly ash, anise, cinnamon bark, fennel, tea, gourmet powder and salt through boiling, washing the egg with said flavouring liquid twice, boiling in the flavouring liquid, removing shell, fumigating, salting, putting it in mould, roasting, cooling, sterilizing and vacuum packing.

Description

Technical field: [0001] The invention relates to a food processing method, in particular to a poultry egg baking processing method. Background technique: [0002] Poultry eggs are very important food raw materials in people's daily life, and there are many ripening and processing methods for them. Chinese patent 200310115079.4 discloses a "method for baking and processing eggs into bagged convenience food", which is made by boiling, peeling, pickling, baking, wrapping and disinfection processes, which has played a role in enriching people's dietary life Certain role. However, due to the limitations of its technology and formula, and also due to the influence of the taste aspects of various places, the taste of the baked eggs made is not ideal enough. Invention content: [0003] The purpose of the present invention is to overcome the disadvantages of the prior art and provide a method for roasting poultry eggs, which can produce baked poultry eggs with better taste, conve...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L1/01A23L15/00A23L5/10
Inventor 李振华李新华陈昭义张荣强
Owner 陈昭义
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