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Nutritious egg-based convenience food

A technology for instant food and nutrition, applied in the field of egg-based nutritious instant food, can solve the problems of inability to form a series, inconvenient for transportation and storage, inconvenient to carry, etc., and achieve the effects of convenient transportation, convenient eating and attractive aroma.

Inactive Publication Date: 2011-06-08
李自安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Poultry eggs contain the best protein in nature, rich in fat, vitellin, lecithin, calcium and potassium and other minerals needed by the human body. Through traditional processing, poultry eggs can be made into preserved eggs, salted eggs, tea marinated eggs and other ready-to-eat Food, but it needs to be shelled when eating, which is troublesome to eat, inconvenient to carry, and inconvenient to transport and store
In recent years, there has been a kind of dried eggs on the market, but the variety is single and cannot form a series

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0017] Example 1: Use 30kg of eggs to wash and remove the shells, mix 20kg of taro slurry prepared with ground taro flour and water at a ratio of 1:60 and egg liquid, beat with an egg beater, and add carrots to the egg liquid mixed with the taro slurry 1kg powder, 500g wolfberry, 500g tartary buckwheat powder, add 500g salt, 500g sugar, 400g monosodium glutamate, 200g sesame oil, 200g soy sauce, mix well, put it into a mold, cook in a pot, control the temperature at 85°C, and leave after 50 minutes Remove the pot from the mold, put it in a marinated pot at 80°C and marinate for 50 minutes. After the pot is out of the stewed pot, put it into a vacuum packaging bag and sterilize it at high temperature to become instant food with goji berries, carrots and eggs.

example 2

[0018] Example 2: Use 10kg of eggs, 10kg of goose eggs, and 5kg of quail eggs, wash and remove the shells, mix 35kg of the taro slurry prepared by grinding taro powder with water in a ratio of 1:60, and mix the egg liquid with an egg beater to beat it in the mixing mill. Add 5kg of diced ham sausage, 500g of shrimp skin, 500g of salt, 400g of sugar, 300g of monosodium glutamate, 300g of pepper, 300g of pepper oil, 50g of pepper essence, 50g of essence, and 25g of potassium triphosphate into the egg liquid of taro slurry. Put it into the mold, put it into the pot and steam it at 80°C for 1 hour, remove the mold after taking it out of the pot, marinate it in a marinated pot for 50 minutes, then take it out of the pot to cool, vacuum pack, and after sterilization, it becomes instant food made of spicy ham, shrimp and delicious eggs.

example 3

[0019] Example 3: Use 20kg of eggs, 20kg of duck eggs, and 10kg of quail eggs, wash and remove the shells, beat them into egg liquid with an egg beater, add 5kg of diced ham sausage, 500g of shrimp skin, add 500g of salt, 400g of sugar, 300g of monosodium glutamate, and pepper 300g, 300g pepper oil, 50g chili essence, 50g essence, 25g potassium triphosphate, mix well, put into the mold, steam in the pot at 80°C for 1 hour, remove the mold after taking it out of the pot, marinate in the marinade pot for 50 minutes, and then take it out of the pot Cool it, pack it in vacuum, and after sterilization, it becomes instant food made with spicy ham, shrimp, and delicious eggs.

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PUM

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Abstract

The invention belongs to the nutritious egg-based convenience food of the food field and mainly comprises, by mass, 37 to 95% of liquid poultry egg, 3 to 60% of konjac (amorphophallus konjac) slurry, 1 to 3% of flavoring and additives. The nutritious egg-based convenience food with different local flavors is formed by filling liquid egg, konjac slurry, different nutriments, different flavourings , different additives, and one kind or more than one kind of meat (including chicken, fish, shrimp, etc.) to into a die, boiling, demoulding, marinating (which can be omitted), sterilizing at a high temperature and performing vacuum packaging. The invention changes the shapes of eggs but reserves the local flavors of the eggs. Besides, different nutriments added increase different nutritional functions and different flavorings added provide different local flavors. The products of the present invention are convenient, nutritious and delicious and convenient for transportation and storage.

Description

technical field [0001] The invention belongs to an egg-made nutritious instant food in the field of food. Background technique [0002] Poultry eggs contain the best protein in nature, rich in fat, vitellin, lecithin, calcium and potassium and other minerals needed by the human body. Through traditional processing, poultry eggs can be made into preserved eggs, salted eggs, tea marinated eggs and other ready-to-eat Food, but it needs to be shelled when eating, which is troublesome to eat, inconvenient to carry, and inconvenient to transport and store. There has been a kind of dried eggs on the market in recent years, but the variety is single and cannot form a series. Contents of the invention [0003] The purpose of the present invention is to provide a kind of egg-made nutritious instant food which is convenient to eat, convenient to transport and store. [0004] The nutritional convenience food made from eggs of the present invention takes poultry eggs and nutrients as...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L1/308A23L15/00
Inventor 李自安
Owner 李自安
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