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Meatball from preserved-egg germ red and its production

The technology of Songhua egg embryo and Songhua egg is applied in food preparation, food preservation, food science and other directions, which can solve the problems of short shelf life and inconvenient consumption, and achieve the effect of various colors and luster.

Inactive Publication Date: 2007-04-04
祝红岸
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the above-mentioned problems: After many years of experiments, I finally used egg liquid and meat paste as auxiliary materials and special molds to further process this food, which not only solved the short shelf life and inconvenient food shortage, but also produced more Positive Effects Various colors, various eating methods, and various flavors

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0025] The present invention will be specifically described below in conjunction with the examples, but not as a limitation of the present invention.

[0026] 1. Marinating of preserved egg embryos

[0027] Take the eggs to hatch for 15 days (360 hours), quail eggs to hatch for 12 days (288 hours), and Songhua egg embryos should be taken out of the tank for 10 days. Eggs, egg embryos and quail eggs, egg embryos can be stewed in the same pot, preserved eggs should be washed and marinated separately.

[0028] These raw materials are by weight ratio: 50 parts of Songhua egg embryos are used 55 parts of water, 1 part of salt, 1 part of condiments (including star anise, hanging skin, clove, meat buckle, pepper, monosodium glutamate, etc.), put into the pot and cook until Keep the temperature at 90 degrees Celsius at 100 degrees Celsius for 18 hours

[0029] 2. Peeling

[0030] Peel the marinated Songhua egg embryos, then air dry or cool in the sun for about 1 hour, remove the wa...

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PUM

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Abstract

A preserved egg based red (or white) meatball is prepared through hatching the egg to some extent, preserving, stewing, removing shell, mixing the minced meat (beef, mutton, chicken, or pork) with egg liquid and flavouring, pickling, loading in mould, putting said shelled and preserved egg, steaming, cooling, quick freezing, vacuum packing, and sterilizing.

Description

technical field [0001] The food relates to the deep processing of egg products, and it relates to a method for making red and white meatballs with Songhua egg embryos. Background technique [0002] This food uses fresh eggs as raw materials, and adopts the preserved eggs made by the machine-made quick method. Egg embryos are fertilized eggs as raw materials, hatched at a constant temperature of 37.8 degrees to a certain shape according to their own physiological characteristics, stop hatching, and take them out for human consumption. Because they all have good taste, high nutrition, no pollution, and are very popular among consumers. But they all have two major shortcomings: perplexing the production and sale of this food always. First, the shelf life is short. Without any technical treatment, preserved eggs are 15 days from May to September and 25 days from September to May. The shelf life of egg embryos is shorter: 4 days from May to September, and 7 days from September...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/311A23L1/22A23L3/36A23L15/00A23L13/10A23L27/00
Inventor 祝红岸
Owner 祝红岸
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