Ginseng dried egg and preparation technology thereof

Abstract

The ginseng dried egg comprises the following raw materials in parts by weight: 140 parts of eggs, 8 parts of drinking water, 0.2 part of ginseng, 2 parts of spices, 2 parts of salt, 4 parts of white granulated sugar, 1 part of monosodium glutamate and 2.5 parts of fermented soy sauce. The method has the advantage of high efficiency, and solves the problems of low automation degree, low production speed caused by dependence on manual operation, easy precipitation or uneven distribution of manually mixed ginseng powder, and fluctuation of the active ingredient content of a single product in the existing preparation process of the ginseng dried egg.

Description

Technical Field

[0001] This invention relates to the field of egg product processing technology, specifically to a ginseng-infused dried egg and its preparation process. Background Technology

[0002] Egg jerky is a food product made primarily from eggs. Its appearance and texture are similar to tofu or dried bean curd, but it is firmer and more elastic. It is made by processing and solidifying egg liquid and then seasoning it, thus belonging to the category of egg products. The main ingredient of egg jerky is eggs, with possibly small amounts of salt, sugar, soy sauce, and other seasonings added. The egg liquid is filtered, steamed, or baked into shape, then braised or marinated to infuse flavor, and finally cut into blocks or slices. Ginseng egg jerky, on the other hand, is a functional egg product that adds ginseng to traditional egg jerky. It retains the nutrition and taste of egg jerky while incorporating the health benefits of ginseng, making it a health food.

[0003] The existing ginseng and egg jerky production process has a low degree of automation, and the reliance on manual operation leads to slow production speed. Manual mixing of ginseng powder is prone to sedimentation or uneven distribution, resulting in fluctuations in the content of active ingredients in individual products. Summary of the Invention

[0004] The purpose of this invention is to provide a ginseng and egg jerky and its preparation process, which has the advantages of high efficiency. It solves the problems of low automation in the preparation process of existing ginseng and egg jerky, slow production speed due to reliance on manual operation, and easy precipitation or uneven distribution of ginseng powder due to manual mixing, resulting in fluctuations in the content of active ingredients in individual products.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a ginseng and egg tofu skin, comprising the following raw materials in parts by weight:

[0006] 140 parts eggs, 8 parts drinking water, 0.2 parts ginseng, 2 parts spices, 2 parts salt, 4 parts white sugar, 1 part MSG, and 2.5 parts brewed soy sauce.

[0007] A preparation process for ginseng-infused dried egg includes the following steps:

[0008] S1. Mix and stir, remove the egg liquid, mix the egg liquid with drinking water, add ginseng powder, spices, salt, white sugar, monosodium glutamate and brewed soy sauce, and stir the above ingredients evenly;

[0009] S2. Packaging and shaping: Pour the mixture into a special food-grade molding container, ensuring the liquid surface is flat, and place the molding container into a high-pressure cooking equipment for high-temperature molding.

[0010] S3. Demolding and braising: After heating, remove the shaped dried egg and let it cool to room temperature before demolding. After cooling, immerse the dried egg in the braising liquid and braise for 10-15 minutes. After braising, remove and drain.

[0011] S4. Air-drying process: Air-dry the braised dried eggs.

[0012] S5. Packaging and sterilization: Packaging and sterilizing the air-dried dried egg;

[0013] S6. Finished product inspection and packaging: Sensory inspection and physicochemical testing are carried out on the sterilized dried eggs. After passing the tests, the eggs are packaged and stored.

[0014] In a preferred embodiment of the preparation process of ginseng and dried egg products according to the present invention, during the mixing process in S1, a multi-functional food mixing system is used. The multi-functional food mixing system includes an integrated mixing tank, which is a horizontal cylindrical stainless steel tank with a volume of 100-200L and a conical discharge port at the bottom. A multi-stage mixing system is installed inside the integrated mixing tank. A drive component drives the multi-stage mixing system to rotate inside the integrated mixing tank. The multi-stage mixing system includes a main mixing shaft with propeller-type blades on its surface and a high-shear dispersing head at the bottom of the main mixing shaft. The propeller-type blades mix the materials at low speed, and the high-shear dispersing head is used to quickly disperse ginseng powder and spice powder to prevent clumping.

[0015] As a preferred preparation process of ginseng and dried egg in this invention, a cooling system is fitted on the surface of the integrated mixing tank. The cooling system is connected to a chiller, and the cooling water inside the chiller circulates within the cooling system. During the cooling water circulation process, the interior of the integrated mixing tank is cooled to prevent the egg liquid from clumping due to excessive temperature.

[0016] As a preferred preparation process for ginseng and dried egg products according to the present invention, the feed inlet of the integrated mixing tank is equipped with an automatic batching system. The automatic batching system stores different raw materials through multiple storage bins and weighs the raw materials through a weighing component. When the set weight is reached, the discharge component at the bottom of the storage bin works to put the raw materials inside the storage bin into the integrated mixing tank.

[0017] As a preferred preparation process for ginseng and dried egg in this invention, during high-temperature molding in S2, the temperature is 89-98℃, the pressure is controlled at 0.1-0.15MPa, and the heating is continued for 50-70 minutes. The temperature and pressure are monitored regularly to ensure uniform heating and avoid local overheating that could lead to protein denaturation.

[0018] As a preferred preparation process of ginseng dried egg in this invention, a fully automatic dried egg demolding and braising machine is used in S3 for demolding and braising. The fully automatic dried egg demolding and braising machine includes a demolding module and a braising module. The demolding module uses a servo motor to drive the rotating frame to rotate the forming container and fixes the forming container by a limiting mechanism. The demolded dried egg enters the braising module, and the braising module braising the dried egg in an intelligent braising pot. During the braising process, the dried egg is stirred by a stirring structure.

[0019] In a preferred preparation process of ginseng dried egg according to the present invention, during the air-drying process in S4, a fully automatic dried egg air dryer is used. The fully automatic dried egg air dryer includes a high-efficiency air-drying system. The high-efficiency air-drying system is equipped with multiple conveyor belts to convey the dried egg. During the conveying process, a variable frequency fan is used to blow air onto the dried egg. During the blowing process, a heating system and a filtration system are set at the air inlet of the variable frequency fan to heat and filter the air entering the variable frequency fan. After the multiple conveyor belts have completed the conveying process, the dried egg is finished.

[0020] As a preferred preparation process for ginseng dried egg in this invention, S5 uses an integrated automated dried egg packaging and sterilization machine for packaging and sterilization. The integrated automated dried egg packaging and sterilization machine includes an automatic packaging module and a sterilization chamber module. The automatic packaging module first weighs the dried egg, and after weighing, it sends the dried egg into a packaging bag. The packaging bag is then vacuumed and sealed. After sealing, it is transported to the sterilization chamber module. The sterilization chamber module is equipped with a sterilization rack, on which the packaged dried egg is arranged. After vacuuming inside the sterilization chamber module, high-temperature steam is injected. The sterilization temperature is 121°C, the sterilization time is 40 minutes, and the working pressure is 0.2 MPa. After sterilization, a cooling fan is used to cool the packaging and dried egg, and then a dehumidifier is used to dehumidify and dry the surface of the packaging bag.

[0021] In a preferred preparation process of ginseng dried egg according to the present invention, during inspection and packaging in step S6, a fully automated dried egg finished product inspection and intelligent packaging system is used. The fully automated dried egg finished product inspection and intelligent packaging system includes a sensory automatic detection module, a physicochemical detection module, and an automatic packaging module. The sensory automatic detection module uses a high-definition industrial camera and an AI image recognition system to detect the integrity of the product packaging and dried egg. The physicochemical detection module uses a near-infrared spectroscopy detection system to detect the moisture content and fat content of the dried egg. The automatic packaging module uses an automatic palletizing robot and an automatic sealing machine to pack the packaged dried egg into boxes.

[0022] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0023] 1. This invention scientifically proportions eggs, drinking water, and various flavoring ingredients, and innovatively adds trace amounts of ginseng and functional excipients. This not only preserves the core nutritional advantages of dried egg—high protein and low fat—but also endows the product with significant health benefits. The active ingredients in ginseng, such as ginsenosides and polysaccharides, are fully released under scientific processing techniques, working synergistically with the high-quality protein in eggs to effectively enhance immunity, replenish qi and blood, delay aging, and improve kidney deficiency and fatigue. Simultaneously, the combination of spices and brewed soy sauce enhances the product's flavor profile, making it more delicious. The fully automated mixing, high-temperature molding, and sterilization processes ensure uniform mixing of raw materials, stable protein structure, prevent nutrient loss, and extend shelf life. This solution enhances the nutritional value of traditional dried egg while considering functionality and market adaptability, providing modern consumers with a new food option that combines health benefits with a delicious experience. Attached Figure Description

[0024] Figure 1 This is a flowchart of the preparation process of the present invention. Detailed Implementation

[0025] Example 1

[0026] A type of ginseng and egg tofu, comprising the following ingredients in parts by weight:

[0027] 140 parts eggs, 8 parts drinking water, 0.2 parts ginseng, 2 parts spices, 2 parts salt, 4 parts white sugar, 1 part MSG, and 2.5 parts brewed soy sauce.

[0028] By scientifically proportioning eggs, drinking water, and various flavoring ingredients, and innovatively adding trace amounts of ginseng and functional additives, this product not only retains the core nutritional advantages of high-protein, low-fat dried eggs but also endows it with significant health benefits. The active ingredients in ginseng, such as ginsenosides and polysaccharides, are fully released under this scientific processing technology, working synergistically with the high-quality protein in eggs to effectively enhance immunity, replenish qi and blood, delay aging, and improve kidney deficiency and fatigue. Meanwhile, the combination of spices and brewed soy sauce enhances the flavor profile, making the taste more delicious. The fully automated mixing, high-temperature molding, and sterilization processes ensure uniform mixing of raw materials, stable protein structure, prevent nutrient loss, and extend shelf life. This approach enhances the nutritional value of traditional dried eggs while considering functionality and market adaptability, providing modern consumers with a new food option that combines health benefits with a delicious experience.

[0029] Example 2

[0030] Please see Figure 1 A preparation process for ginseng-egg jerky includes the following steps:

[0031] S1. Mix and stir, remove the egg liquid, mix the egg liquid with drinking water, add ginseng powder, spices, salt, white sugar, monosodium glutamate and brewed soy sauce, and stir the above ingredients evenly;

[0032] S2. Packaging and shaping: Pour the mixture into a special food-grade molding container, ensuring the liquid surface is flat, and place the molding container into a high-pressure cooking equipment for high-temperature molding.

[0033] S3. Demolding and braising: After heating, remove the shaped dried egg and let it cool to room temperature before demolding. After cooling, immerse the dried egg in the braising liquid and braise for 10-15 minutes. After braising, remove and drain.

[0034] S4. Air-drying process: Air-dry the braised dried eggs.

[0035] S5. Packaging and sterilization: Packaging and sterilizing the air-dried dried egg;

[0036] S6. Finished product inspection and packaging: Sensory inspection and physicochemical testing are carried out on the sterilized dried eggs. After passing the tests, the eggs are packaged and stored.

[0037] Furthermore, during the mixing process in S1, a multi-functional food mixing system is used. This system includes an integrated mixing tank, which is a horizontal cylindrical stainless steel tank with a volume of 100-200L. It has a conical discharge port at the bottom. The integrated mixing tank is equipped with a multi-stage mixing system. The drive component drives the multi-stage mixing system to rotate inside the integrated mixing tank. The multi-stage mixing system includes a main mixing shaft with propeller-type blades on its surface and a high-shear dispersing head at the bottom. The propeller-type blades mix the materials at low speed, while the high-shear dispersing head is used to quickly disperse ginseng powder and spice powder to prevent clumping.

[0038] Furthermore, a cooling system is fitted onto the surface of the integrated mixing tank. The cooling system is connected to a chiller, and the cooling water inside the chiller circulates within the cooling system. During the cooling water circulation process, the interior of the integrated mixing tank is cooled to prevent the egg liquid from clumping due to excessive temperature.

[0039] Furthermore, the feed inlet of the integrated mixing tank is equipped with an automatic batching system. The automatic batching system stores different raw materials through multiple storage bins and weighs the raw materials through a weighing component. When the set weight is reached, the discharge component at the bottom of the storage bin is activated to feed the raw materials inside the storage bin into the integrated mixing tank.

[0040] Furthermore, during high-temperature molding in S2, the temperature is 89-98℃, the pressure is controlled at 0.1-0.15MPa, and the heating is continued for 50-70 minutes. The temperature and pressure are monitored regularly to ensure uniform heating and avoid local overheating that could lead to protein denaturation.

[0041] Furthermore, in S3, a fully automatic egg curd demolding and braising machine is used for demolding and braising. The fully automatic egg curd demolding and braising machine includes a demolding module and a braising module. The demolding module uses a servo motor to drive the rotating frame to rotate the forming container. The forming container is fixed by a limiting mechanism. After demolding, the egg curd enters the braising module. The braising module uses an intelligent braising pot to braise the egg curd. During the braising process, the egg curd is stirred by a stirring structure.

[0042] Furthermore, during the air-drying process in S4, a fully automatic egg dryer is used. The fully automatic egg dryer includes a high-efficiency air-drying system. The high-efficiency air-drying system is equipped with multiple conveyor belts to transport the dried eggs. During the transport process, a variable frequency fan blows air onto the dried eggs. During the blowing process, the air inlet of the variable frequency fan is equipped with a heating system and a filtration system to heat and filter the air entering the variable frequency fan. After the multiple conveyor belts have completed the transport, the eggs have completed the air-drying process.

[0043] Furthermore, the S5 uses an integrated automated egg jerky packaging and sterilization machine for packaging and sterilization. This integrated automated egg jerky packaging and sterilization machine includes an automatic packaging module and a sterilization chamber module. The automatic packaging module first weighs the egg jerky, and after weighing, it sends the egg jerky into a packaging bag. The packaging bag is then vacuumed and sealed. After sealing, it is transported to the sterilization chamber module. The sterilization chamber module is equipped with a sterilization rack, on which the packaged egg jerky is arranged. After vacuuming inside the sterilization chamber module, high-temperature steam is injected. The sterilization temperature is 121℃, the sterilization time is 40 minutes, and the working pressure is 0.2 MPa. After sterilization, a cooling fan is used to cool the packaging and egg jerky, and then a dehumidifier is used to dehumidify and dry the surface of the packaging bag.

[0044] Furthermore, during inspection and packaging, the S6 utilizes a fully automated dried egg product inspection and intelligent packaging system. This system includes an automatic sensory detection module, a physicochemical detection module, and an automatic packaging module. The automatic sensory detection module uses a high-definition industrial camera and an AI image recognition system to inspect the product packaging and the integrity of the dried egg. The physicochemical detection module uses a near-infrared spectroscopy detection system to detect the moisture and fat content of the dried egg. The automatic packaging module uses an automatic palletizing robot and an automatic sealing machine to pack the packaged dried egg into boxes.

[0045] Through highly integrated automated equipment and precise control processes, the production efficiency and product quality stability of ginseng and egg jerky have been significantly improved. In the mixing stage, a multi-functional food mixing system is used, combined with automatic ingredient dispensing, multi-stage mixing, and cooling circulation systems. This not only solves the problem of ginseng powder and spices easily clumping, but also prevents the egg liquid from denaturing due to heat through temperature control, ensuring uniform mixing of raw materials. In the high-temperature molding stage, precise temperature and pressure parameters and real-time monitoring effectively prevent protein structure damage and improve product shaping effect. The integrated demolding and braising equipment and fully automatic air dryer further shorten the process connection time and reduce manual intervention. At the same time, the intelligent braising pot's stirring structure and multi-layer air drying conveyor belt achieve uniform penetration of braising liquid and precise moisture control. Finally, the integrated packaging and sterilization machine ensures aseptic preservation of the product and extends its shelf life through vacuum sealing, high-temperature and high-pressure sterilization, and cooling and dehumidification systems. The overall automated and modular design of the process has greatly reduced production costs and energy consumption, while improving production capacity and batch consistency.

[0046] By strictly controlling the raw material ratio and processing parameters, the high protein content of eggs is preserved, while the addition of ginseng endows the product with health benefits such as enhanced immunity and antioxidant properties. The physicochemical testing module monitors the moisture and fat content in real time to prevent excessive drying that could lead to hardening of the texture or loss of nutrients. The sensory and AI visual inspection system can accurately identify packaging damage, foreign objects, or abnormal coloring, preventing substandard products from entering the market. In addition, the high-temperature and high-pressure sterilization in the sterilization chamber module thoroughly kills microorganisms, meeting the highest safety standards in the food industry. The final product is characterized by high nutritional density, unique flavor, and long shelf life, meeting consumers' diverse needs for healthy food. At the same time, a scientific quality traceability system further strengthens brand trust and market competitiveness.

[0047] The above are merely preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A ginseng dried egg roll, characterized in that, The ingredients include the following parts by weight: 140 parts eggs, 8 parts drinking water, 0.2 parts ginseng, 2 parts spices, 2 parts salt, 4 parts white sugar, 1 part MSG, and 2.5 parts brewed soy sauce.

2. The preparation process of ginseng dried egg, which is suitable for the ginseng dried egg of claim 1, characterized in that, Includes the following steps: S1. Mix and stir, remove the egg liquid, mix the egg liquid with drinking water, add ginseng powder, spices, salt, white sugar, monosodium glutamate and brewed soy sauce, and stir the above ingredients evenly; S2. Packaging and shaping: Pour the mixture into a special food-grade molding container, ensuring the liquid surface is flat, and place the molding container into a high-pressure cooking equipment for high-temperature molding. S3. Demolding and braising: After heating, remove the shaped dried egg and let it cool to room temperature before demolding. After cooling, immerse the dried egg in the braising liquid and braise for 10-15 minutes. After braising, remove and drain. S4. Air-drying process: Air-dry the braised dried eggs. S5. Packaging and sterilization: Packaging and sterilizing the air-dried dried egg; S6. Finished product inspection and packaging: Sensory inspection and physicochemical testing are carried out on the sterilized dried eggs. After passing the tests, the eggs are packaged and stored.

3. The preparation process of ginseng dried egg according to claim 2, characterized in that: When mixing in S1, a multi-functional food mixing system is used. The multi-functional food mixing system includes an integrated mixing tank, which is a horizontal cylindrical stainless steel tank with a volume of 100-200L. It has a conical discharge port at the bottom. The integrated mixing tank is equipped with a multi-stage mixing system. The drive component drives the multi-stage mixing system to rotate inside the integrated mixing tank. The multi-stage mixing system includes a main mixing shaft with propeller-type blades on its surface and a high-shear dispersing head at the bottom of the main mixing shaft. The propeller-type blades mix the materials at low speed, and the high-shear dispersing head is used to quickly disperse ginseng powder and spice powder to prevent clumping.

4. The preparation process of ginseng dried egg according to claim 3, characterized in that: The integrated mixing tank is equipped with a cooling system connected to a chiller. The cooling water inside the chiller circulates within the cooling system, cooling the inside of the integrated mixing tank during the circulation process to prevent the egg liquid from clumping due to excessive temperature.

5. The preparation process of ginseng dried egg according to claim 4, characterized in that: The integrated mixing tank is equipped with an automatic batching system at its feed inlet. The automatic batching system stores different raw materials through multiple storage bins and weighs the raw materials through a weighing component. When the set weight is reached, the discharge component at the bottom of the storage bin operates to feed the raw materials inside the storage bin into the integrated mixing tank.

6. The preparation process of ginseng dried egg according to claim 5, characterized in that: When performing high-temperature molding in S2, the temperature is 89-98℃, the pressure is controlled at 0.1-0.15MPa, and the heating is continued for 50-70 minutes. The temperature and pressure are monitored regularly to ensure uniform heating and avoid local overheating that could lead to protein denaturation.

7. The preparation process of ginseng dried egg according to claim 6, characterized in that: The S3 uses a fully automatic egg curd demolding and braising machine for demolding and braising. The fully automatic egg curd demolding and braising machine includes a demolding module and a braising module. The demolding module uses a servo motor to drive the rotating frame to rotate the forming container. The forming container is fixed by a limiting mechanism. After demolding, the egg curd enters the braising module. The braising module uses an intelligent braising pot to braise the egg curd. During the braising process, the egg curd is stirred by a stirring structure.

8. The preparation process of ginseng dried egg according to claim 7, characterized in that: When S4 is used for air drying, a fully automatic egg dryer is used. The fully automatic egg dryer includes a high-efficiency drying system. The high-efficiency drying system is equipped with multiple conveyor belts to transport the dried eggs. During the transport process, a variable frequency fan blows air onto the dried eggs. During the blowing process, the air inlet of the variable frequency fan is equipped with a heating system and a filtration system to heat and filter the air entering the variable frequency fan. After the multiple conveyor belts have completed the transport, the eggs have completed the air drying process.

9. The preparation process of ginseng dried egg according to claim 8, characterized in that: The S5 uses an integrated automated egg jerky packaging and sterilization machine for packaging and sterilization. This machine includes an automatic packaging module and a sterilization chamber module. The automatic packaging module first weighs the egg jerky, then places it into a packaging bag. The bag is then vacuumed and sealed. After sealing, the bag is transported to the sterilization chamber module, which contains a sterilization rack. The packaged egg jerky is arranged on the rack. After vacuuming, high-temperature steam is injected into the sterilization chamber module. The sterilization temperature is 121℃, the sterilization time is 40 minutes, and the working pressure is 0.2 MPa. After sterilization, a cooling fan cools the packaging and egg jerky, and a dehumidifier dries the surface of the packaging bag.

10. The preparation process of ginseng and dried egg as described in claim 9, characterized in that: When the S6 is inspected and packed, it uses a fully automated dried egg product inspection and intelligent packing system. The fully automated dried egg product inspection and intelligent packing system includes a sensory automatic detection module, a physicochemical detection module, and an automatic packing module. The sensory automatic detection module uses a high-definition industrial camera and an AI image recognition system to detect the integrity of the product packaging and dried egg. The physicochemical detection module uses a near-infrared spectroscopy detection system to detect the moisture content and fat content of the dried egg. The automatic packing module uses an automatic palletizing robot and an automatic box sealing machine to pack the packaged dried egg into boxes.

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