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Method for processing seafood flavor wine preserved eggs

A processing method and flavor technology, applied in the field of poultry egg processing, can solve problems such as inability to meet living needs, insufficient egg processing capacity, no research reports, etc., and achieve the effects of widening the scope of use, low production cost, and easy processing.

Inactive Publication Date: 2010-11-24
SHANDONG WEIFANG LONGWEI IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Data show that in 2006, my country's egg processing volume was less than 5% of poultry egg production, and the variety was single, which could not meet people's living needs
At present, there are no seafood-flavored eggs on the market, and there are no relevant research reports

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1. Process seafood-flavored drunken eggs according to the following method: Weigh 10 jin of fresh eggs, cook them with water after washing, and break the shells on both sides after draining the water. Put it into the altar; put 5 catties of concentrated white clam juice into the pot and boil for 2 minutes, then stop the fire, add 2.6 catties of soy sauce while it is hot, stir well, take it out of the pot and cool to room temperature, then add 2.4 catties of white wine, stir well and pour in the eggs In the altar, seal the mouth of the altar, and take it out after 3-5 days. Wherein said concentrated white clam juice is that fresh white clams are purified and vomited and then steamed, and then the obtained cooking liquid is concentrated to obtain concentrated white clam juice with an amino acid nitrogen content of 0.10-0.30 and a salinity of ≤15. The obtained concentrated white clam juice should be sterilized at 95-100°C for 10-20 minutes; the said soy sauce is a...

Embodiment 2

[0016] Embodiment 2, the present embodiment weighs 10 jin of fresh eggs, and the batching of egg infusion is 4 jin of concentrated white clam juice, 3 jin of soy sauce, 3 jin of white wine, and other technical characteristics are the same as embodiment 1.

Embodiment 3

[0017] Embodiment 3, the present embodiment takes by weighing 10 jin of fresh duck eggs, and the batching of egg infusion is 3 jin of concentrated white clam juice, 3 jin of soy sauce, 4 jin of white wine, and other technical characteristics are the same as embodiment 1.

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PUM

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Abstract

The invention discloses a method for processing seafood flavor wine preserved eggs, which is characterized by comprising the following steps of: cleaning and boiling fresh eggs, draining, breaking egg shells, and putting into a container; pouring the prepared seafood flavor egg steeping solution into the container, sealing the container opening, and steeping and preserving to get taste. The method has the advantages of simple process and convenient application, and the processed wine preserved eggs have the advantages of seafood flavor, good mouthfeel and rich nutrition.

Description

Technical field [0001] The invention belongs to the technical field of poultry egg processing, in particular to a method for processing drunken eggs with seafood flavor. Background technique [0002] my country is a country with large resources and consumption of poultry eggs, but the processing industry of poultry eggs is relatively lagging behind. Data show that in 2006 my country's egg processing volume was less than 5% of poultry egg production, and the variety was single, which could not meet people's living needs. At present, there is no seafood-flavored egg product on the market, and there is no relevant research report. With the development of the economy and the improvement of people's living standards, people's demand for egg processing is becoming more and more prominent, and there is an urgent need for more egg processing techniques and products to come out. Contents of the invention [0003] The object of the present invention is to provide a processing meth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/22A23L15/00A23L27/00
Inventor 王成叶
Owner SHANDONG WEIFANG LONGWEI IND
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