169 results about "Boiled egg" patented technology

Antimicrobial salt solutions for food safety and quality applications are disclosed. Because these solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilling brine applications, disinfecting meat baths / rinses, beef injection brines, poultry chill tanks, brines used in cheese manufacture, as a wash to kill salmonella on hard-boiled eggs, and as a wash to disinfect produce, which can become contaminated with salmonella and other pathogenic bacteria in the field. These make use of concentrated salt solutions that depress the freezing point of the solution, to provide a low temperature bath or shower in which food products can be cooled. A preferred formulation contains between 25 ppm and 25,000 ppm surfactant, between 0.1% acid and 25% acid, and between 72.5% and 99.9% salt. This blend can then be dissolved in water to make a solution of between about 1% total solids by weight up to the saturation point, which can be used as an antimicrobial solution for food safety applications. An even more preferred range of solutions would be 17% by weight of between 0.3% and 6.0% citric acid, between 50 and 500 ppm SLS, and between 94% and 99.7% sodium chloride, and can be used in process temperatures of about -6.7° C.

The invention discloses feed for meat ducks aged 0-21 days, which comprises, but not limited to, boiled milet, boiled egg yolk, bean meal, bran, fish meal, shell powder, salt, lard and traditional Chinese medicine additive. The raw material medicines of traditional Chinese medicine additive comprise acanthopanax roots, oldenlandia, schisandra, roots of tuber stemona, herba patriniae, cordate houttuynia, skullcap, isatis leaves, white atractylodes rhizome, red sage roots, astragalus roots, angelica, medical stones, malaytea scurfpea, dodder, white peony roots, purslane, land tax and labor levy, and golden buckwheat rhizome. The feed has the advantages that the nutrition is rich, which can greatly improve the growth rate of green ducks and promote the development of the green ducks; the additive has both medical and nutrient functions, thus being capable of preventing diseases and improving the productivity; the additive not only can sterilize and perform bacteriostasis, but also can regulate the immune function of bodies, therefore the feed has the function of nonspecific antibiosis, thereby greatly improving the total amount of ducks for sale and the yield of duck meat.

Antimicrobial formulations and solutions for food safety and quality applications are disclosed. Because some of these formulations and solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilling brine applications, disinfecting meat baths / rinses, beef injection brines, poultry chill tanks, brines used in cheese manufacture, as a wash to kill salmonella and other bacteria on hard-boiled eggs or egg shells, and as a wash to disinfect produce, which can become contaminated with salmonella and other pathogenic bacteria in the field. These uses of concentrated salt solutions that depress the freezing point of the solution provide a low temperature bath or shower in which food products can be cooled. One embodiment comprises between 25 ppm and 100,000 ppm surfactant and between 72% and 99.99% salt. This blend can then be dissolved in water to make a solution of between about 1% total solids by weight up to the saturation point, which can be used as an antimicrobial solution for food safety applications.

The invention discloses a shelling machine. The shelling machine comprises a rack; the rack is provided with an egg storage device, a shelling device and an egg pressing device, wherein the egg storage device is composed of multiple independent egg storage spaces; the egg storage device is in drive connection with a conveying device; the egg pressing device is arranged above the egg storage device; the shelling device comprises multiple shelling shaft assemblies arranged at equal space and a drive device for driving the shelling shaft assemblies to rotate; the shelling shaft assemblies are arranged below the egg storage device; the arrangement direction of the shelling shaft assemblies is the same as the conveying direction of the material; and the shelling shaft assemblies form a supportconveying surface for the material. In the invention, the boiled egg is shelled by use of the collision and extrusion between the machine and egg; and the existing production mode of manual operationis changed, a completely mechanical and automatic production line mode is formed, the technological requirements of continuous production of product are met, the manpower, material resources and financial resources are greatly saved, the working efficiency is high, and the process is clean and sanitary.

Antimicrobial formulations and solutions for food safety and quality applications are disclosed. Because some of these formulations and solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilling brine applications, disinfecting meat baths / rinses, beef injection brines, poultry chill tanks, brines used in cheese manufacture, as a wash to kill salmonella and other bacteria on hard-boiled eggs or egg shells, and as a wash to disinfect produce, which can become contaminated with salmonella and other pathogenic bacteria in the field. These uses of concentrated salt solutions that depress the freezing point of the solution provide a low temperature bath or shower in which food products can be cooled. One embodiment comprises between 25 ppm and 100,000 ppm surfactant and between 72% and 99.99% salt. This blend can then be dissolved in water to make a solution of between about 1% total solids by weight up to the saturation point, which can be used as an antimicrobial solution for food safety applications.

The invention discloses a spice for marinating eggs and a method for marinating eggs, and relates to the field of food processing. The spice is prepared by the following raw materials: 1-5 parts of salt, 10-20 parts of sugar, 2-10 parts of chicken essence, 1-6 parts of monosodium glutamate, 10-20 parts of chilies, 2-5 parts of peppers, 0.5-1.2 parts of anise, 0.5-1 part of cinnamon, 0.05-0.2 part of clove, 0.1-0.2 parts of sodium cyanide, 0.1-0.3 part of Amomum tsao-ko, 0.1-0.2 part of liquorice and 0.1-0.3 parts of myrcia. The method for marinating the eggs comprises the following steps: selecting fresh eggs, cooking the eggs thoroughly and peeling off shells of the eggs so as to obtain the eggs without the shells; putting the eggs without the shells into oil with the temperature of 150-200 DEG C for frying so as to obtain deep-fried boiled eggs; preparing brine; heating the brine until the brine is boiled up; cooling the boiled brine to 50-80 DEG C; adding the deep-fried boiled eggs to the brine; keeping the temperature of the deep-fried boiled eggs for 1-2 h so as to obtain marinated egg semi-finished products. The spice for marinating the eggs and the method for marinating the eggs, disclosed by the invention, have the advantages that the eggs can be prepared with spicy and sweet palates, the marinating time is reduced, the egg whites of the marinated eggs are prevented from being hardened and the mouth feels of the marinated eggs are better.

The present invention is a handheld apparatus which slices the white portion of a boiled egg in a manner allowing the egg to then be processed into and used as a deviled egg. Specifically, the apparatus slices the egg white by mating two cutting edges, each having a mating concave portion, slidably engaged to move in a vertical direction toward each other thereby slicing the egg white lengthwise into two equal halves while the egg yolk remains stationary in the concave portion and is not sliced.

The invention discloses a pig functional feed, which is characterized by comprising the following raw materials: corn, sticky rice, bean pulp, peanut meal, lotus root starch, fish meal, seaweed meal, honey, boiled egg white, vegetable oil, salt and vitamin premix. The pig functional feed disclosed by the invention is applied to pigs suffering from contagious pleuropneumonia, and is capable of treating contagious pleuropneumonia and also capable of satisfying nutritional requirements of pigs and keeping normal production performance.

Antimicrobial formulations and solutions for food safety and quality applications are disclosed. Because some of these formulations and solutions contain a substantial concentration of salt, they are adaptable to a variety of food-processing applications, such as for chilling brine applications, disinfecting meat baths / rinses, beef injection brines, poultry chill tanks, brines used in cheese manufacture, as a wash to kill salmonella and other bacteria on hard-boiled eggs or egg shells, and as a wash to disinfect produce, which can become contaminated with salmonella and other pathogenic bacteria in the field. These uses of concentrated salt solutions that depress the freezing point of the solution provide a low temperature bath or shower in which food products can be cooled. One embodiment comprises between 25 ppm and 100,000 ppm surfactant and between 72% and 99.99% salt. This blend can then be dissolved in water to make a solution of between about 1% total solids by weight up to the saturation point, which can be used as an antimicrobial solution for food safety applications.

The invention discloses a processing method of vacuum freeze-dried egg granules. Fresh eggs are taken as raw materials, and the egg granules are prepared by steps of washing, surface sterilization, breaking, filtering, ingredient preparing, encapsulating, boiling, cooling, cutting, traying, quick freezing, vacuum freeze drying, sorting, metal detection and packing, wherein in the ingredient preparing process, based on 100 percent of the total mass of the required condiments and the eggs, salt is 0.6 to 1 percent, sugar is 1 to 1.4 percent and the balance is eggs. The processing method has theadvantages that: the mouthfeel of a product is improved, so that the boiled eggs are easier to form and difficultly crushed into powder, the appearance and the color of the product are better, the original nutrients of the fresh eggs are kept to the greatest extent, and the vacuum freeze-dried egg granules are convenient to eat in instant noodles, fast food or instant soup.

The invention discloses seasoned soft boiled eggs. The seasoned soft boiled eggs are obtained through a preparation method that firstly, eggs are classified according to quality standards; secondly, the temperature of a heat transferring medium is raised to the range from 80 DEG C to 95 DEG C; thirdly, the eggs are completely immersed into the heat transferring medium and boiled for 7-10 minutes; fourthly, the boiled eggs are cooled in water with the temperature from 10 DEG C to 20 DEG C; fifthly, the cooled eggs are completely immersed into modulated spice water with the temperature from 4 DEG C to 10 DEG C for 3-5 days; sixthly, the soft boiled eggs prepared through the steps are refrigerated at the low-temperature environment where the temperature ranges from 0 DEG C to 10 DEG C. Egg white of the obtained soft boiled eggs is completely changed in feature, and hardness and elasticity achieve the states of normal boiled eggs. The texture of yolk is in a soft state, and the yolk is in a gel shape and is bright deep yellow, and fine, smooth and soft in state; small molecular flavor substances of the modulated spice water completely enter the interior of the eggs, the internal forms of the soft boiled eggs are not damaged, and the soft boiled eggs have good colors, aroma and tastes.

The invention discloses soft boiled eggs. A preparing method for soft boiled eggs includes the steps that 1, eggs are graded according to the quality standard; 2, the temperature of a heat transferring medium rises to 80 DEG C to 95 DEG C; 3, the eggs are completely immersed into the heat transferring medium and boiled for 7 minutes to 10 minutes; 4, the boiled eggs are cooled in water at the temperature of 10 DEG C to 20 DEG C; 5, the soft boiled eggs prepared with the steps are put into the low-temperature environment at the temperature of 0 DEG C to 10 DEG C and refrigerated. In the preparing method, the soft boiled eggs are products with shells, the whole shapes of the eggs are kept, spice ingredients are not added in the preparing process, and the advantages of the quality of raw egg materials can be quite incarnated. In addition, as the boiling time of the soft boiled eggs is short, the unique taste, different from the taste of well-done eggs, of the eggs is given; egg white is completely solidified but is not excessively solidified, and is fair, smooth and rich in elasticity, the texture of yolk is in the soft-boiled state and in the glue state, the yolk is soft, fragrant, tender and without losing the chewing feeling, the enough egg fragrance is achieved, and the original delicious flavor of the eggs is kept to the maximum degree.

The invention provides a cat food with abundant nutrition. The cat food comprises, by mass, 15-20 parts of crab shell, 15-20 parts of fish meal, 2-3 parts of dried shrimp, 0.6-0.9 parts of fish bone meal, 0.5-0.8 parts of minced chicken, 0.1-0.5 parts of chicken liver, 20-30 parts of corn flour, 5-8 parts of sweet potato powder, 4-6 parts of milk powder, 1-2 parts of boiled egg, 0.5-0.8 parts of calcium powder, 0.8-1.2 parts of hawthorn fruit powder, 1.5-2.5 parts of dehydrated carrot, 1.4-1.8 parts of salt and 2-3 parts of vegetable. The cat food adopts meat and vegetable mixed matching, is suitable for tastes of pet cats, and has the advantages of reasonable nutrition matching, and abundant and comprehensive nutrition.

The invention discloses marinade-added boiled eggs with runny yolk with long shelf lives. A preparation method of the marinade-added boiled eggs with runny yolk with long shelf lives comprises the following steps: completely immersing fresh eggs in a heat-transfer medium of which the temperature is 97-99 DEG C, carrying out cooking for 6-8 minutes, and carrying out cooling in a medium of which thetemperature is 10-20 DEG C; shelling the eggs, and carrying out refrigerating at 1-6 DEG C for 1-4 hours; containing the eggs in packaging bags, adding marinade of which the pH value is 6-6.5, and carrying out vacuuming and sealing; carrying out sterilizing in a constant-temperature water bath of which the temperature is 62-65 DEG C for 30-60 minutes; and then, carrying out rapid cooling in a medium of which the temperature is lower than 15 DEG C for 2-3 minutes so as to obtain the marinade-added boiled eggs with runny yolk with long shelf lives. Being stored at 1-6 DEG C, the marinade-addedboiled eggs with runny yolk can be relatively well flavored after one day of storing; moreover, shelf lives of the marinade-added boiled eggs with runny yolk can be up to ten days or above. Thus, theproblem that shelf lives of common marinated eggs with runny yolk on the market at present are only 2-3 days is solved.

The invention relates to a manufacture method of a poultry egg-prepared food and the prepared food. The preparation method of the egg food comprises the following steps: a fresh egg is cleaned, and auxiliary nutritional ingredients are well prepared; a hole is opened on the eggshell; a straw is used to suck up one fifth to half of the egg white or a mixture of the egg white and the egg yolk; the auxiliary nutritional ingredients are filled in the eggshell body; and the eggshell body containing the auxiliary nutritional ingredients are steamed. On the basis of ensuring the whole appearance of the fresh egg, nutrient substances which can add flavor are added in the fresh eggshell body, and the eggshell body is cooked in a steaming and boiling manner in the invention. The preparation method is novel and unique; the acquired egg food can preserve the nutrition of the egg to the utmost extent; the added auxiliary nutritional ingredients can cause the egg food to be rich in nutrition, further improves the insipid flavor of a conventional boiled egg, and compensates for the deficiency of difficult deglutition; and the prepared food is a novel popular nutritional fine-food.

The invention discloses a preparation method of tea flavored boiled eggs, aiming to overcome the defects of few varieties, single tastes, and the like of existing egg foods. The preparation method has the beneficial effects that by adopting the technologies of selecting, shelling, marinating, drying in the sun, seasoning, vacuum packaging and sterilizing, products are more abundant in nutrients and have more unique flavors, novel forms and longer shelf lives, the nutritive values and eating characteristics of the tea flavored eggs are maintained, the appearances, tastes, flavors, and the like of the products are different from the appearances, tastes, flavors, and the like of the traditional eggs, and the products have more flavors and exquisite tastes, are convenient to eat, are safe and hygienic, are convenient to carry and preserve and have strong market competitiveness.

The invention discloses a carbon-doped nano-catalyst as well as a preparation method and an application thereof. The preparation method comprises steps as follows: a whole boiled egg is ground, dehydrated and mixed with g-C3N4, the mass ratio of the dehydrated egg to g-C3N4 is 0.5-2, the mixture is ground uniformly and put in a tube furnace, nitrogen is introduced for protection, the mixture is calcined at the temperature of 800-1,000 DEG C for 1-3 h at the heating speed of 5-15 DEG C / min, and the carbon-doped nano-catalyst is obtained. Raw materials required for the carbon-doped nano-catalyst are cheap, the method is simple, the yield is high, the carbon-doped nano-catalyst with the best catalysis effect is obtained by changing the proportion of raw materials and the heating speed, and the carbon-doped nano-catalyst can replace expensive Pt / C (20%) to a certain extent in the aspect of oxygen reduction effect under the neutrality condition.

The invention discloses an early-stage cultivation method for hatched young misgurnus anguillicaudatus and relates to the field of aquaculture. Within three days after young misgurnus anguillicaudatus is hatched, all yolks disappear, mouth parts are formed, and boiled egg yolks start to be fed by a person. The method comprises the following steps: boiling eggs, taking out the egg yolks, and filling the egg yolks in a 120-mesh silk bag for pinching and washing; splashing an egg yolk suspension, and feeding the young misgurnus anguillicaudatus, wherein water flow in a loop for hatching the young misgurnus anguillicaudatus decelerates during feeding, the feeding amount of the young misgurnus anguillicaudatus on the first day is 10 / 1000,000, the feeding amount of the young misgurnus anguillicaudatus on the second day is 15 / 1000,000, and the feeding amount of the young misgurnus anguillicaudatus on the third day is 20 / 1000,000; feeding the young misgurnus anguillicaudatus for four times every day; after the young misgurnus anguillicaudatus is fed for three days and the color of the young misgurnus anguillicaudatus body changes from black into light yellow, taking the misgurnus anguillicaudatus out of a pond, and performing summer flower cultivation. The method is simple in operation process; the quick growth of the young misgurnus anguillicaudatus can be promoted; the young misgurnus anguillicaudatus is fed with the egg yolks and soybean milk, the growth of zooplankton in a water body inside a cultivation pond can be promoted, and the zooplankton can serve as natural baits of the young misgurnus anguillicaudatus; with milk powder added into the soybean milk and a traditional Chinese medicine composition water extract, the growth of the young misgurnus anguillicaudatus can be promoted, the resistance of the young misgurnus anguillicaudatus can be improved, the stress response to the environment is reduced, and the survival rate of the young misgurnus anguillicaudatus is improved.

The invention provides a preparation method for tea flavored boiled eggs. The tea flavored boiled eggs boiled by the method have crispy yolks and fresh and tender egg white, and have a short time interval of a processing process. The specific scheme is as follows: the tea flavored boiled eggs comprise main materials and auxiliary materials; the main materials are raw eggs; the auxiliary materials comprise green tea, anises, cinnamons, peppers, gingers, bay leaves, dark soy sauce, cumin powder and sugar. The preparation method comprises the following steps: (1) clearly washing shells of taken 10 eggs; putting the eggs into a boiler and pouring clean water until the clean water covers the eggs; (2) adding a half kilogram of the water into the auxiliary materials and boiling for later use so as to guarantee that the boiled water can cover the eggs; (3) boiling the eggs by the clean water until the egg white is condensed; fishing out and immersing by cold water for 2 minutes; slightly cracking until the shells are crushed and are connected with egg membranes; (4) fishing out the eggs and putting the eggs into the auxiliary materials to immerse for 2 hours; and (5) adding a half kilogram of the boiled water into the boiler and boiling the eggs to be 90% cooked by gentle wire; turning off the fire, keeping the heat and immersing for 2 hours to obtain the edible tea flavored boiled eggs.

The present invention discloses crispy five-spice seasoned iron marinated eggs and a preparation method thereof, wherein the preparation method comprises the following steps: 1) eggs are put into plain boiled water, and boiled eggs are shelled to prepare plain boiled water boiled eggs; 2) the salt, crystal sugar, soy sauce, white granulated sugar, chicken essence, hydrolyzed vegetable proteins, yeast extract and spices are mixed, and the mixture is stewed in water to prepare brine; 3) the plain boiled water boiled eggs obtained in step 1) are stewed in the brine obtained in step 2) to prepare marinated eggs, and the cooked marinated eggs are baked; 4) the step 3) is repeated for 3-6 times to prepare iron marinated egg prototypes; and 5) the obtained iron marinated egg prototypes are sterilized to prepare the crispy five-spice seasoned iron marinated eggs. Through the above-mentioned design, raw materials are stewed to prepare the brine, and the plain boiled water boiled eggs are stewed in the brine and then baked; and the above-mentioned processes are repeated for many times to prepare fragrant, crispy and delicious iron marinated eggs with a strong brine spiced flavor.

The invention discloses a method for baking eggs. The method comprises the following steps of: (a) selecting fresh eggs; (b) making small holes on the fresh eggs with a sharp tool; and (c) putting the small holes up, and baking at 150 to 230 DEG C for 5 to 6 minutes to obtain tender boiled eggs or for 6 to 7 minutes to obtain medium-boiled eggs or for 7 to 10 minutes to obtain hard-boiled eggs. Compared with a traditional egg boiling method, the method disclosed by the invention has the advantages that air instead of water is directly used as a heat-transfer medium, so that the procedure of boiling water is not needed during the egg baking process, time is saved, the purposes of power saving and water saving can be achieved. Besides, egg white and yolk are in boiling state and fully cooked during the baking process, so that the baked eggs (particularly tender-boiled eggs) are mellow and delicious and free of egg smell.

The invention provides a continuous centring pre-heating and egg-boiling integrated machine, which comprises a machine body, a pre-heating and rotary-centring mechanism, an egg-boiling device and a boiled egg lifting mechanism, wherein the machine body is filled with water for boiling eggs; the egg-boiling device is in water for boiling eggs; the pre-heating and rotary-centring mechanism, the egg-boiling device and the boiled egg lifting mechanism are in the machine body; the egg-boiling device is just below the pre-heating and rotary-centring mechanism; the egg-boiling device comprises an egg conveying chain, a conveying sprocket wheel set, a guide rail and egg conveying baskets; each egg conveying basket is composed of a left lateral plate, a right lateral plate, a lateral plate and an intermediate clapboard; a guide rod is arranged on the middle part of the front lateral plate; a sliding rod parallel to the guide rod is arranged on the rear side edge of the intermediate clapboard; and the guide rail is composed of a forward section, an upper egg pouring section, a tail basket turning section, a return section, a lower egg pouring section and a front basket turning section arranged in sequence. The continuous centring pre-heating and egg-boiling integrated machine disclosed by the invention is capable of pre-heating, boiling and lifting eggs; furthermore, the continuous centring pre-heating and egg-boiling integrated machine is compact in structure and small in occupation area; therefore, the production cost is saved; and the continuous centring pre-heating and egg-boiling integrated machine is beneficial to maintenance and operation.

The invention relates to a preparation method of fermented whole eggs. The method is characterized in that fully boiled eggs are shelled, and are subject to lactobacillus fermentation, such that the fermented whole eggs are obtained. The preparation method comprises steps that: poultry eggs are boiled in boiling water; the eggs are shelled, and are sterilized by scalding; under a sterile condition, the eggs are added to fermented yogurt to be fermented for 20-40h; when a pH value reaches 4.0-5.0, a fermentation end point is reached; the eggs are subject to post-fermentation for 5-15h under a temperature of 4 DEG C; and the fully fermented poultry eggs are subject to vacuum packaging. The fermented whole eggs provided by the invention are advantaged in tender mouthfeel, abundant nutrients,and long storage life. The fermented whole eggs have a unique flavor of lactobacillus-fermented foods. The fermented whole eggs are refreshing, appetite-promoting, and are convenient to eat. The fermented whole eggs can be eaten as a dish, and can also be eaten a snack for people on trips.

The invention discloses a compound feed for weaned piggies and a preparation method thereof. The compound feed comprises the following raw materials: corn, millet, small red beans, boiled egg whites, peanut cakes, fish meal, yam flour, flowers of Chinese scholartrees, lotus seeds, honey, table salt, liquid composite enzyme, vitamin premix and micro element premix. The compound feed disclosed by the invention has the beneficial effects that when the weaned piggies are fed with the feed disclosed by the invention, the irritability of the piggies can be reduced, the diarrhoea rate is reduced, the disease resistance of the weaned piggies is enhanced, and the growing performance of the piggies is improved.

The invention belongs to the field of animal feed, and relates to plant extract contained pet feed with a health care function and a preparation method of the pet feed. The pet feed comprises components in percentage by weight as follows: 20%-30% of pork liver powder, 10%-15% of flour, 20%-25% of corn flour, 10%-20% of boiled eggs, 10%-20% of fish meal, 5%-10% of bone meal, 0.2%-1.0% of veterinary decavitamin, 0.1%-0.2% of astragalus polysaccharide, 0.1%-0.2% of grape seed extract, 0.5%-1% of salt, 0.5%-1% of a flavoring agent and the balance of water. The pet feed with the health care function has rich nutrition; an appropriate amount of astragalus polysaccharide and an appropriate amount of grape seed extract are added, so that the antioxidant ability and the immune function of a pet body can be improved, the intestinal microecology balance of a pet is adjusted, the disease resistance of the pet is enhanced, and the pet feed has a very good health care function.

A preparation method of seasoned poached eggs comprises the following steps: (1) eggs are graded according to the quality standard; (2) a heat transfer medium is heated to 80-95 DEG C; (3) the eggs are totally immersed in the heat transfer medium and boiled for 7-10 min; (4) the boiled eggs are cooled in water at 10-20 DEG C; (5) the cooled eggs are totally immersed in a prepared seasoning liquid, the mixture is placed in vacuum decompression equipment for 2-4 days, the vacuum degree is kept from subzero 0.09 Mpa to subzero 0.1 Mpa, and the temperature is set to be 25 DEG C; (6) the poached eggs prepared through the steps are subjected to cold storage in a low-temperature environment at 0-10 DEG C. The egg white of the prepared poached eggs is denaturalized completely, and the hardness and the elasticity reach the states of normal hard boiled eggs; while the texture of yolk is in a soft sate and colloidal, the yolk is in bright deep yellow and tastes fine and soft, and small-molecular flavor substances of the prepared seasoning liquid enter the eggs completely without damaging the inside forms of the poached eggs, so that the poached eggs are good in color, flavor and taste.