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Method for making fowls egg beverage

A production method and technology for poultry eggs, applied in food preparation, application, food science and other directions, can solve the problems of protein variability, large gaps, fishy smell, etc., and achieve the effects of convenient eating, strengthening memory, and strengthening the body

Inactive Publication Date: 2008-01-09
刘双喜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, my country's egg processing is in a weak link, and the processing volume accounts for less than 7% of the total, which is a big gap compared with developed countries (egg processing volume is 80%)
However, during the processing of poultry and egg products, the two major problems of protein denaturation and fishy smell are difficult to solve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: the total amount 3000ml of poultry egg liquid and filtered water

[0031] Raw materials: 10 eggs, 500ml (50ml for each egg liquid, the same below), 2420ml of water, deodorizing agent: 50ml of white wine, stabilizer: carboxymethylcellulose (CMC) 3g, flavoring agent: 30ml of grape juice, Aspartame 3g.

[0032] Preparation method: Wash and smash the eggs, remove the shells, put them into a container and add 2420ml of water, stir well for 1 minute, add white wine, CMC, aspartame, and grape juice. Heat on fire, stir, and boil for 7 minutes. Pass through a 20-mesh sieve after cooling, the first homogenization passes through 30mpa; sterilize at a high temperature of 135°C for 4 seconds; the second homogenization passes through 60mpa; quantitative filling in paper bags or plastic bags; Sterilize for 15 minutes.

Embodiment 2

[0033] Embodiment 2: the total amount of poultry egg liquid and filtered water is 3500ml.

[0034] Raw materials: 10 eggs, 500ml, water 2500ml, deodorizing agent: 50g onion, stabilizer: carboxymethylcellulose (CMC) 3g, flavoring agent: milk 500ml.

[0035] Preparation method: The milk is pasteurized by pasteurization. Wash the eggs, beat them and remove the shells, put them into a container and mix with 2500ml of water and stir well for 1 minute. Add the chopped onion, heat on high heat, stir, and boil for 7 minutes. Add CMC, aspartame, milk. Pass through a 20-mesh sieve after cooling, the first homogenization passes through 30mpa; sterilize at a high temperature of 135°C for 4 seconds; the second homogenization passes through 60mpa; quantitative filling in paper bags or plastic bags; Sterilize for 15 minutes.

Embodiment 3

[0036] Embodiment 3: the total amount of poultry egg liquid and filtered water is 30L.

[0037] Raw materials: 100 duck eggs, 5000ml, water 25L, deodorizing agent and flavoring agent: 300g ginger, 50g chili powder and 60g salt, suspending agent: ("beverage suspending agent" produced by Zhengzhou Tianxing Food Technology Development Co., Ltd.) 60g.

[0038] Preparation method: Slice ginger, grind chili powder and pass through a 200-mesh sieve. Wash and smash the duck eggs, remove the shells, add water and stir in a blender for 1 minute, add ginger slices, chili powder, salt, and suspending agent, pour into the boiling pot, heat, stir, and boil for 7 minutes. Pass through a 40-mesh sieve after cooling, the first homogenization passes through 30mpa; sterilize at a high temperature of 135°C for 4 seconds; the second homogenization passes through 60mpa; quantitative filling in paper bags or plastic bags; Sterilize for 15 minutes.

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PUM

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Abstract

The present invention discloses a preparation method of egg beverage. Said preparation method includes the following steps: (A), selecting egg, cleaning egg and beating egg; (B), mixing egg cream and water according to the ratio of 1:3-15 and stirring them, stirring time is 1-2min; (C), mixing materials: after the egg cream and water are stirred and mixed, adding 0.001-0.1 portion of egg-smell-removing agent, 0.001-0.1 portion of stabilizing agent and 0.1-90 portions of flavouring agent and mixing them; (D), curing; (E), filtering; (F), homogenizing; (G), sterilizing and secondary homogenizing; (H), filling and secondary sterilizing.

Description

technical field [0001] The invention relates to a method for preparing poultry and egg drinks made from poultry and egg products. Background technique [0002] Eggs are rich in nutrition, which is unmatched by any other food (including milk). It is well known that eggs can hatch life (chicks). It contains all the materials needed by life, and its nutrient composition is the closest to the human body. It is called "the ideal nutrient bank" by people. The amino acid composition of its protein is the most reasonable, easy to absorb, and the utilization rate is as high as 98%. In addition to protein, it also contains a variety of vitamins and trace elements. The benefits of eggs to the human body are: [0003] 1. Comprehensive nutritional supplementation and physical fitness: an egg weighing more than 50 grams can provide more than 7 grams of protein, 6 grams of fat, and generate 82 kcal of heat energy. Methionine, which is abundant in eggs, is an essential amino acid that g...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L2/38A23L2/52A23L15/00
Inventor 刘双喜
Owner 刘双喜
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