694 results about "Egg product" patented technology

The compositions and methods of the invention relate to the creation of food products based on eggs, wherein the productions contain various raw materials made from microalgae in different forms. Some forms include high levels of monounsaturated oil, dietary fiber, carotenoids, and digestible crude protein. Provided herein are methods and compositions for enhancing food stability at elevated temperature during extended periods of storage in hydrated egg products. The microalgae-derived materials are provided as dry or hydrated homogenates made from heterotrophically produced microalgae of varying genera, species and strain. Weight / weight levels of saturated fats and cholesterol are reduced in egg products of the invention, while dietary fiber is increased. Blends of liquid or dried egg with liquid or dried algae are provided, as well as methods of manufacturing and formulating the blends. Unique combinations of egg whites and microalgae are also provided for manufacture of very low cholesterol egg products. In some embodiments, the textural characteristics of powdered eggs are altered to be more like the textural characteristics of liquid eggs through the inclusion of dietary fiber and other moisture-retaining properties of microalgal biomass.

A process for producing pasteurized liquid egg product utilizing a vat or tank for holding raw egg product. The raw egg product is preheated as rapidly as possible to a temperature of about 140 DEG F. and then, without holding the temperature at a constant level, the preheated raw egg is transferred to a suitable package. The package containing the preheated raw egg product is then sealed and heated and maintained at a suitable temperature in order to pasteurize the liquid raw egg products in the packages. The heated containers and pasteurized liquid egg product are then cooled rapidly to a refrigeration temperature to further inhibit germination of any remaining bacterial spores. The containers are then stored in refrigeration conditions for distribution and use. In another embodiment, an egg product package is preheated to a temperature between 71.1 DEG C. and 55 DEG C. and then hot filled with a egg product treated to about the same temperatures as the package. The hot filled package is then sealed and allowed to stand for about 30 seconds and then it is rapidly cooled to at least about 5 DEG C. in a cooling time period of about 5 mintues.

The invention discloses a laying hen feed taking nuts as feed components and a classified feeding method of the laying hen, wherein the classified feeding method comprises laying hen feed preparing, laying hen drying water preparing, laying hen classifying and a laying hen feeding method. The laying hen feed is characterized in that the laying hen feed has nut components, wherein the nuts comprise shelled melon seeds (A3), peanut kernels (A4), perilla seeds (A15), castor seeds (A25), sesames (A34), and the like. According to the laying rate, the laying hens are classified into ri laying hens, mu laying hens, chang laying hens, jing laying hens and to-be-selected laying hens; a feed component (A), a feed component (B) and standard feed (M) are pre-mixed according to a certain weight ratio to prepare a mixed feed (X); the mixed feed (X) is fed for a laying hen crowd with different laying rates according to a certain number of the laying hens to feed the laying hens; a drinking water component (C) and a drinking water component (D) are added into standard drinking water (W) in a ratio of (C) (1-5): (D) (2-10), 700g-1000g in total, by respectively adopting a penetrating method to prepare mixed drinking water (Y) for the laying hens to drink. After the method is adopted to feed the laying hens, the egg product quality can be effectively improved, meat quality of obsolete laying hens can be improved, and great economic benefits can be brought for the breeding industry.

The invention belongs to a drying device suitable for food. The device comprises a drying chamber, a rotating wheel dehumidification system, a refrigerating system, a heater, a humidifier, a circulating air supply system, a main air path and a control system. The drying chamber, a refrigerating system evaporator, the heater, the humidifier, and a circulating fan are connected by air pipes in order so as to form the main air path. The rotating wheel dehumidification system and the main air path are in parallel connection. A food drying method of the drying device provided in the invention consists of: according to a drying curve and a drying rate curve, adjusting the drying chamber temperature, the relative humidity and the air speed, and comparing an actual water content with a product water content to determine whether ending the drying process. Heating dehumidification, evaporator dewing dehumidification, and adsorbing dehumidification by a rotating wheel dehumidifier are employed to realize drying chamber humidity control. The device has the characteristics of wide temperature and humidity control range, good uniformity, and adjustable air speed, can monitor the weight of a dried material in real time, control the drying process, lower energy consumption, and can be used for drying fruits and vegetables, spices, fish, meat, egg products, gel products or / and cereals.

The present invention relates in general to the field of pet food. In particular the present invention relates to a meat like chunk that can be incorporated into a complete pet food. One embodiment of the present invention is a method of using multiple scraped surface heat exchangers and a steam tunnel to produce a meat like chunk. Another embodiment is a composition of meat ingredients, dried egg product, egg whites, and pea protein that results in a meat like chunk having an improved appearance that closely resembles that of actual pieces of meat.

The present invention includes methods and devices for mass producing cooked, cooled egg products having a grill fried egg appearance. One device includes a portion for positioning whole, intact, shelled eggs positioned laterally across and above a cooking mold conveyor, and a portion for cracking the eggshells and depositing the eggs into cooking molds on the conveyor. Some devices and methods include an egg yolk splitter for rupturing the egg yolk sac to deposit a whole egg having a ruptured egg yolk into each mold. Other devices and methods include irregular shaped egg molds for providing a mass produced cooked egg having a natural, irregular shaped outlines and / or surfaces. Devices and methods according to the present invention can be used to produce irregular, outlined shaped cooked egg products including whole eggs, formulated eggs, or eggs made from scrambled egg mixes. The pre-cooked eggs can be delivered pathogen free to fast food establishments and reheated for consumers in less time than required to cook the egg.

The invention discloses a compound feed for improving egg products of laying hens. The compound feed comprises cereals, bean pulp, rapeseed meal, rice bran meal, peanut meal, cottonseed meal, palm kernel meal, bran, corn germ meal, corn gluten meal, fish meal, insect powder, shell powder, natural betaine, dicalcium phosphate, salt, lysine, methionine, threonine, liquid phytase, compound enzyme preparations, trace element premix, vitamin premix and feed additive. A method for preparing the feed additive comprises the steps of frying atractylodes lancea and green tangerine peel for standby application, adding honeysuckle, motherwort, prunella, eucommia, astragalus, angelica dahurica, Japanese knotweed, amomum villosum, folium isatidis and pummelo peel into clear water to perform decoction, obtaining medicine residue, blending and smashing the fried materials and the medicine residue, adding modified attapulgite powder to perform mixing evenly, and obtaining the feed additive. The special feed additive is added to the compound feed, so that the feed structure is changed, the laying rate is improved while the safety in egg production of the laying hens is guaranteed, and the egg quality is improved.

The invention discloses a production method and products of nutritive eggs with low cholesterol, belonging to the production field of egg products with nutritional functions. The production method is characterized in that cordyceps feed additives are added to the feed and / or drinking water of laying fowl to feed the laying fowl, and the laid eggs are the nutritive eggs with low cholesterol. The nutritive eggs with low cholesterol have protein content of 13.0-15.0wt%, fat content of 9.0-10.0wt% and cholesterol content of 270-310mg / 100g. The nutritive duck eggs with low cholesterol have proteincontent of 14.0-15.0wt%, fat content of 10.0-11.5wt% and cholesterol content of 280-310mg / 100g. The nutritive quail eggs with low cholesterol have protein content of 14.0-15.0wt%, fat content of 9.0-10.5wt% and cholesterol content of 380-410mg / 100g. The nutritive goose eggs with low cholesterol have protein content of 14.0-15.5wt%, fat content of 10.0-11.5wt% and cholesterol content of 370-400mg / 100g. The nutritive eggs with low cholesterol have low fat content and cholesterol content and high protein content, vitamin content and lecithin content, ensure the egg products to have good taste and flavor and are beneficial to human health after long-term consumption.

The invention provides chitosan oligosaccharide laying hen feed which is prepared from laying hen feed and a premix material in parts by weight. The laying hen feed is prepared from the following components in parts by weight: 62-64 parts of corn, 16-18 parts of bean pulp, 6-8 parts of rape seed dregs, 1-2 parts of fish meal, 1-2 parts of calcium bicarbonate, 3-4 parts of shell powder, 4-6 parts of talc powder, 0.4-0.6 part of soybean oil, 0.5-0.6 part of salt, 3-4 parts of wheat bran, 4-5 parts of sorghum flour and 3-4 parts of blood powder; and the premix material is prepared from the following components in parts by weight: 4-6 parts of laying hen vitamin, 3-5 parts of Vc, 20-22 parts of choline chloride, 1-2 parts of antioxidizing amine, 60-70 parts of protein powder and 1-2 parts of oligosaccharins. The chitosan oligosaccharide laying hen feed provided by the invention has the advantages of simple process and convenience in manufacture and use, and the oligosaccharins which is rich in chitosan oligosaccharide is added into the feed for feeding the laying hen so that the nutrition component of the obtained egg products contains the chitosan oligosaccharide.

The invention relates to a nondestructive detecting method for detecting egg freshness by using a gas sensor, belonging to the nondestructive detecting field of agricultural products. In the technicalmethod, a single egg is put in a 250ml of beaker, the proper value extracting time of an electronic nose is set to 50s, and the elution time is 90s; the proper value Sn of the sensor is brought intoan egg shelf life forecasting model or an egg freshness grade forecasting model, and then egg storage time under the condition of 20 DEG C and 70% RH of egg shelf life and the nondestructive detectedgrade of the egg freshness are respectively obtained. The method can rapidly and nondestructively detect the egg freshness so as to reduce the loss of the labor expenses and the detection time, and can monitor the quality of egg products in actual processes of production, circulation, storage and vendition. Meanwhile, the nondestructive detecting method optimizes sensor combination and reduces thedeveloping and manufacturing cost of instruments according to experimental results.

The invention relates to livestock feed compositions and methods for producing food products of improved nutritional quality from the livestock. Specifically, in one embodiment, feed compositions comprising whole flaxseed and dietary grit, and further comprising menhaden oil, soybean oil, and vitamin E, can be used to produce chicken eggs with improved essential fatty acid and vitamin E contents. The eggs so produced score favorably when compared to control eggs in taste tests. Furthermore, there is no reduction in egg production from the chickens fed a diet of the compositions disclosed.

The invention discloses a method for breeding southern Anhui local chickens. The breeding method is a green ecological breeding method and has the advantages of being easy to implement and popularize, low in cost, high in practicability and the like. According to the method, implementation is convenient, time and labor are saved, management is convenient, notable results are brought, and convenience is brought to expanding the breeding scale of the southern Anhui local chickens and increasing market promotion of the southern Anhui local chickens. The southern Anhui local chickens are bred in an outside-cage mode, the outside-cage breeding site environment is elegant and fresh in air, and egg products and meat products are natural, green, nutrient, healthy, delicious in taste and unique in relish.

Belonging to the premix field, the invention relates to an additive premix for laying hens. The premix of the invention mainly contains: soybean meal, calcium hydrogen phosphate, stone powder, salt, compound vitamin, nicotinic acid, D-calcium pantothenate, biotin, choline chloride, copper sulfate, ferrous sulfate, zinc sulfate, manganese sulfate, potassium iodide premix, sodium selenite premix, ethoxy quinoline, phytase, microecologics, xylo oligosaccharide, bentonite and rice husk. With xylo oligosaccharide and a plurality of probiotics and without antibiotic, the premix in the invention hasa reasonable formula and high viable bacteria content. Animal feeding experiments prove that the additive premix in the invention has ideal feeding effects. The ammonia concentration, the death and culling rate, and the broken egg rate can be reduced, while the laying rate and egg weight are enhanced. The composite premix provided in the invention can well promote the laying performance and health status of laying hens, and meet the needs of mass raising households, and is suitable for green and healthy culture so as to produce pollution-free egg products.

The invention relates to a method for preparing nutrition egg powder. The method solves the limitations of the manner for eating the conventional egg products, avoids the egg fishy smell of the common egg powder, expands the product varieties of ready-to-eat instant drink foods, and meets the needs of the people for food nutrition, food health and food safety. The method comprises the following operating steps: (1) selecting eggs; (2) cleaning the eggs; (3) sterilizing the eggs; (4) breaking shell of the eggs; (5) filtering and sterilizing; (6) deodorizing in vacuum; (7) mixing raw materials according to the mixture ratio; (8) spraying powder; (9) preparing nutrients; and (10) aseptic packaging.

The invention discloses salted eggs in which the salt content of egg white is kept at about 4 percent. The salted eggs are characterized in that: a secondary soaking method is used for making the salted eggs; the salted eggs have attractive appearances; and egg yolks are mature and emit oil. The method for preparing the salted eggs comprises the following steps of: treating raw materials; preparing pickle; performing secondary soaking on the eggs; cleaning and drying the soaked eggs; and packaging the dry eggs under vacuum and sterilizing the packaged eggs at the temperature of 121 DEG C for 30 minutes. Different duck eggs can keep relatively uniform salt-absorbing speed in a soaking process, the salt content of the egg white is controlled to be about 4 percent, inherent properties of the salted eggs, such as pure egg white, loose egg yolk, oil emission and the like are kept and salted egg products have high uniformity and consistency.

The invention discloses a heal-care Chinese yam biscuit which is mainly prepared from the following raw materials in parts by weight: 40-70 parts of Chinese yam powder, 5-30 parts of edible fat, 1-5 parts of cream or egg products, 10-25 parts of sugar and 0.1-0.5 parts of table salt. The biscuit product is processed by taking the Chinese yam as a main raw material, is rich in nutrition, applicable to the old and the young, high in industrialization degree and easy for realization of nutrition enrichment; the defects that an existing biscuit which utilizes flour as a main raw material has fewer nutritive elements and is low in nutritive value can be improved; the biscuit can be prepared into a Chinese yam cookie, a Chinese yam fiber biscuit and a Chinese yam and Chinese wolfberry biscuit so as to satisfy demands on different tastes.

The invention relates to compound feed used for meat pigeon. The raw materials and the parts by weight of the invention are as follows: 35 to 45 parts of corn, 10 to 16 parts of bean meal, 15 to 25 parts of wheat, 15 to 25 parts of pea, 0.6 to 1.4 parts of bone powder, 2 to 5 parts of stone dust, 0.6 to 1 parts of salt, 0.3 to 0.6 parts of cactus powder, 0.2 to 0.5 share of aloe powder, 0.1 to 0.3 parts of garlic powder, 0.2 to 0.4 parts of honey and 0.1 to 0.3 parts of probiotic preparation. The compound feed has the making method that the raw materials are adopted and weighted according to the proportioning requirement, and after the grain raw materials are smashed, all the raw materials are put into a stirring machine for full stirring and mixing to make the finished product. The compound feed has rich nutrient, the meat pigeon grow faster after eating the feed, the meat pigeon raising cost can be greatly reduced, and the immune function of the meat pigeon can be greatly improved, and the capability of disease prevention, medical treatment and anti-virus of the meat pigeon can also be enhanced. The pigeon meat and the pigeon egg products applying the compound feed are green, pollution-free as well as environmental friendly foods.

The invention provides a multi-flavor fragrant toasted egg and the preparation process thereof. The multi-flavor fragrant toasted egg includes egg with milk tea flavor, egg with spicy flavor, egg with barbecue flavor, and fragrant smoked iron egg. The preparation process comprises the main processing steps of: disinfecting and cleaning raw eggs, boiling in water, removing shells, soaking in salt, adding flavoring, stewing and smoking, baking, vacuum packaging, sterilizing large package at a high temperature, and inspecting, wherein the preparation process of fragrant smoked iron egg has no smoking step but includes air-drying, soaking in spicy water, and air-drying. The flavoring addition step includes adding spicy materials and seasonings at different weight parts according to the different tastes. The multi-flavor egg product prepared by a plurality of steps adopting natural spicy materials and seasonings beneficial to human body has the advantages of balanced and rich nutrition, golden and oily color, tough egg white, oily and sandy yolk, strong taste, and instant use, and develops the interest of egg products for people. The egg product is suitable for various consuming groups, and particularly can provide convenience for journey.

The invention provides novel microalgal food compositions comprising microalgal biomass that have been processed into flakes, powders and flours. The microalgal biomass of the invention is low in saturated fats, high in monounsaturated triglyceride oil and can be a good source of fiber. The invention also comprises microalgal biomass that is suitable as a vegetarian protein source and also as a good source of fiber. Novel methods of formulating food compositions with the microalgal biomass of the invention are also disclosed herein including beverages, baked goods, egg products, reduced fat foods and gluten-free foods. The provision of food compositions incorporating the microalgal biomass of the invention to a human have the further benefit of providing healthful ingredients while achieving levels of satiety sufficient to reduce further caloric intake. The invention also provides novel strains of microalgae that have been subject to non-transgenic methods of mutation sufficient to reduce the coloration of the biomass produced by the strains. Oil from the microalgal biomass can be extracted and is an edible oil that is heart-healthy. The novel microalgal biomass and oil therefrom can be manufactured from edible and inedible heterotrophic fermentation feedstocks, including corn starch, sugar cane, glycerol, and depolymerized cellulose that are purpose-grown or byproducts of existing agricultural processes from an extremely broad diversity of geographic regions.

The invention belongs to the technical field of feed production and provides a feed for producing selenium-rich storage-resistance green-shell eggs and enhancing the chicken body antioxidation capability. The feed consists of basic ration and yeast selenium with the selenium content being 2000 mg / kg, wherein 0.25 to 0.50mg / kg of selenium is added into the basic ration in a yeast selenium form in the basic ration, the Haugh unit reduction in the storage process of egg products can be obviously delayed, in addition, the fresh keeping time of the fresh eggs below the normal temperature of 25 DEG C can be prolonged by more than 15 days; 0.25 to 0.50mg / kg of selenium is added into the basic ration in a yeast selenium form, so the yolk selenium content is improved by 49.15 to 110 percent, the content of 0.437mug / g to 0.637mug / g can be reached, and the chicken body antioxidation index is obviously enhanced; the influence of the selenium on the green-shell hen production performance, the egg quality, the yolk selenium content and the blood serum antioxidation capability is analyzed, the addition of the selenium in the basic ration of the hen is optimized, and the scientific basis is provided for the application of the selenium to the egg poultry culture and the production and the development of the selenium-rich eggs.

The invention provides a method for prolonging a quality guarantee period of liquid eggs, provides a liquid egg product with a long quality guarantee period and belongs to the technical field of egg manufacture. The invention creatively combines a high density carbon dioxide sterilization method and a super killing sterilization method, a composite antiseptic agent is added to restrain growth and breeding of remaining microorganism, quality guarantee period of liquid eggs can be obviously prolonged, function property cab be kept to the maximum limit, energy consumption and production cost can be reduced, corporate economic loss can be reduced, corporate economic benefits are increased. A storage test proves that the quality guarantee period of the liquid egg product under 4 DEG C refrigeration condition can achieve 75-80 days, and a compound antiseptic special for the liquid eggs for prolonging the quality guarantee period of the liquid eggs is provided simultaneously.

The invention discloses a setting method for thermal coagulation egg products. The method comprises the following production steps: selecting materials; whipping eggs; mixing and filling; conducting pressure setting; reshaping and stirring; packaging; and sterilizing, and finally obtaining the product. The method has the following characteristics of solving the bubble problem in setting process of the thermal coagulation egg product as well as the problem of increased sample moisture caused by adopting a traditional stewing method, keeping the gel property of the egg products, and being good in mouth feeling of the product, enriching the nutrients of the products and having salubrious taste.

The invention discloses a feed for producing selenium-rich and zinc-rich eggs. The feed for laying hens is prepared from the following raw materials in percentage by weight: 55-60% of corn, 20-25% of soybean meal, 1-3% of fish meal, 3-5% of wheat bran, 1-2% of calcium hydrophosphate, 6-8% of rock flour, 0.3% of table salt, 2-5% of selenium-rich and zinc-rich edible fungi residues and 0.5-1.5% of feed additives. By a certain ratio of selenium-rich and zinc-rich edible fungi residues which are added in the feed for laying hens, the content of selenium and zinc in the eggs is greatly increased, the disease resistance and the contagion prevention capability of the laying hens are enhanced, and the quality of egg products is improved. As shown by measurement, the content of selenium in the selenium-rich and zinc-rich eggs which are produced by means of feeding the laying hens with the feed is 0.45-0.5mg / kg, the content of zinc is 8-10mg / kg, the content of both selenium and zinc exceeds the standard of the zinc-rich and the selenium-rich eggs, and the daily requirements of people on selenium and zinc can be fully met.

The invention relates to a method for preparing dried poultry egg by using salted egg white. The method for preparing dried poultry egg by using salted egg white comprises the following steps: (1) sorting chicken eggs and salted duck eggs; (2) breaking the chicken eggs and the salted duck eggs, putting in different containers, separating salted egg white and yolk of the salted duck eggs, and uniformly stirring to break structures of chalazas; (3) removing large and thick chalaza of the salted egg white and removing salt in the salted egg white; (4) mixing the uniformly-stirred egg liquid and the salted egg white without salt to obtain a mixed liquid; (5) filling dies with the mixed liquid and baking; (6) marinating; and (7) drying and performing vacuum packaging. The preparation method of the dried poultry egg is simple in process and low in cost and can easily realize industrialized production; the prepared dried poultry egg is brownish yellow, and delicate and chewy in taste and has the poultry egg flavor and the unique aromatic flavor of the dried egg product; the dried poultry egg product is abundant in protein, rich in nutrition and ready to enjoy when being opened; meanwhile, the poultry egg product can be mixed into a variety of cold dishes according to the personal taste.

The present invention discloses a fermented feed-containing 5% laying hen premix and a laying hen full price daily diet prepared from the premix. The fermented feed consists of corn, tenebrio molitor meal, soybean meal, cottonseed meal, apple residues, chili meal, corn soaking liquid sprayed corn husk, wheat bran, microorganism liquid and water. The preparation steps of the fermented feed are as follows: raw material crushing and weighing, raw material primary mixing, strain activating, strain and raw material secondary mixing, solid anaerobic fermenting, and wet basic state fermentation product drying. The fermented feed-containing 5% laying hen premix comprises dry basic state fermentation feed and other materials. The daily diet consists of corn, soybean meal, stone powder, and the fermented feed-containing 5% laying hen premix. The advantages of the daily diet are that after the laying hens are fed by the daily diet, the laying hen egg production rate and other egg laying performances and egg product quality are significantly improved, egg production peak period is extended, immune function is enhanced, anti-stress ability is improved, and the daily diet can superimposedly play the roles of regulating the microecology of beneficial bacterium flora and regulating neurotransmitter in the central nervous system.

The invention discloses a manufacturing method of an additive for a complete feed, which comprises the following steps: A. selecting bamboo leaf, rhizoma polygonati and chickens gizzard-skin, respectively drying, pulverizing into 100 meshes with a pulverizer, and screening to obtain bamboo leaf powder, rhizoma polygonati powder and chickens gizzard-skin powder for later use; B. stirring microzyme or sporeformer and rice sprout together for 40 minutes, wrapping with a plastic cloth, and fermenting at 45 DEG C for 3 days for later use; C. mixing albumen powder, plant enzyme, lipase and Chinese yam powder, uniformly stirring with the mixture obtained in the step B, and granulating; and D. in the granulating process in the step C, wrapping the mixture obtained in the step B on the external surface of the granules as a coating to obtain the additive for a complete feed, packaging into small bags (1kg per bag), and storing at 18 DEG C. The manufacturing method is simple; and the prepared product is simple in proportioning, is green and environment-friendly, enhances the immunity of poultry and livestock, improves the flavor of flesh and eggs, and lowers the drug residue level in flesh and egg products.

The present invention discloses a heat-resisting vitelline product and a making method. The present method belongs to the technical field of egg product process, in particular to the vitelline product and the making method. The techniques of the relevant vitelline product comprises the steps of : the egg cleaning; vitelline separating and collecting; other ingredient filtering and removing; pre-cooling; salt adding; pH value adjusting; heating; enzyme processing; degassing, cooling and filling or sterilizing, etc. The present invention applies the process technology of phosphatidase matched with other process technologies, and the products processed with the technology have great heat resistance; meanwhile, the emulsification performance of the vitelline product is also greatly increased; thus, the applicability of vitelline is widened.

A method for determining the presence of delayed food allergy and intolerance against antigens extracted from modified foods. The method includes determining a level of antibodies against a modified dietary food antigen in blood and mucosal samples from the patient and comparing the level with normal levels of the antibodies. Dietary antigens that were tested include milk and modified milk products; eggs and modified egg products; meat and modified meat products; fish, mollusks, and crustaceans and their modified products; oils, fats and their modified products; grains and modified grain products; pulses, seeds kernels, nuts and their modified products; vegetables and modified vegetable products; fruits and modified fruit products; sugar, modified sugar products, modified chocolate products and confectionery; and spices and their modified forms.

The invention discloses a nutritional dried egg filled with fruit and vegetable juice inside. Eggs are used as a main raw material, fresh fruit and vegetable juice is used as an auxiliary material, and the nutritional dried egg filled with fruit and vegetable juice inside is prepared from the following raw materials in parts by weight: 60-80 parts of beaten egg, 10-20 parts of fruit and vegetable juice, 1-3 parts of compound seasoning and 0.001-0.01 part of food additive. The fruit and vegetable juice is filled inside the dried egg through a pulp wrapping mold, the provided nutritional dried egg enables dried egg rich in protein and fruit and vegetable juice rich in vitamins and dietary fibers to be combined, and the nutrition complementary efficacy can be achieved; the dried egg is filled with the fruit and vegetable juice, the texture properties of the dried egg can be changed, and the dried egg has elasticity and good mouthfeel; the nutritional dried egg is in accordance with the modern food nutrition complementation concept, has special flavor, and is a novel highly-processed egg product with great market potential; and besides, the process is simple, the equipment is mature and industrial production can be realized conveniently.

The invention relates to a traditional poultry egg product composite nano-material coating preservation method, belonging to the poultry egg fresh-keep packaging technical field. The method comprises the following steps: 5%-10% polyvinyl alcohol and 0.1%-0.5% nano-SiO2 are dissolved in water and heated; 1% -5% stearic acid is dissolved in (w / v is equal to 1:15-20) ethanol and heated; when the temperature of the polyvinyl alcohol solution and that of the stearic acid solution reach 80-85 DEG C at the same time, the two solutions are mixed, heated and stirred evenly to prepare the composite film coating agent; and the composite coating agent is hot-coated on the surface of the poultry egg and then dried with hot air and filmed. Compared with the cooked egg vacuum-packaging, the poultry egg coating preservation method can significantly reduce the using amount of packaging materials and simplify the packaging sterilization technique of the cooked eggs; besides, the poultry egg coating preservation method can achieve mechanized operation, effectively reduce the damage rate of eggs and significantly improve the economic benefits; moreover, the composite coating material is safe and degradable, which improves the marketability of products after being filmed on the egg surface and can also extend the shelf-life of the cooked egg products.