Series of instant dried whole-egg foods and producing method thereof

Abstract

The invention discloses a series of instant dried whole-egg foods and a producing method thereof and belongs to the technical field of poultry egg deep-processing. According to the instant dried whole-egg foods, poultry eggs serve as main raw materials, salt, pepper powder, soybean sauce and white granulated sugar serve as main auxiliary materials, cumin powder, paprika powder, barbecue sauce, beef powder, five-spice powder and chicken juice powder serve as condiments, the foods are prepared through shell breaking, stirring, cooking, slicing, baking, seasoning, vacuum packaging and sterilizing processes, and the foods have seven flavors such as an original flavor, a cumin flavor, a spicy flavor, a barbecue flavor, a beef flavor, a five-spice flavor and a chicken juice flavor. According to the instant dried whole-egg foods and the producing method thereof, the common problems that the fresh eggs are not suitable for storage, are short in shelf life, inconvenient to transport and complicated to process and the like are solved substantially, quantitative measurement and quality control are achieved for seven physical indicators such as hardness, viscidity, resilience, cohesiveness, elasticity, adhesiveness and chewiness, the foods are nutritious, delicious and suitable to widespread consumers, and a solid foundation is laid for industrial popularization and industry conversion.

Description

technical field [0001] The invention belongs to the technical field of poultry egg deep processing, and discloses a series of instant dried whole eggs and a preparation method thereof. Poultry eggs are used as the main raw material, salt, pepper noodles, soy sauce, and white sugar are used as the main auxiliary materials, and cumin powder, chili noodles, barbecue ingredients, beef powder, five-spice powder, and chicken juice powder are used as seasonings. Prepared by steaming, slicing, baking, seasoning, vacuum packaging, and sterilization processes, there are 7 flavors of instant dried whole eggs, including original, cumin, spicy, barbecue, beef, five-spice, and chicken sauce. This patented technology not only substantively overcomes the common problems of fresh eggs such as unsuitable storage, short shelf life, inconvenient transportation, and complicated processing, but also the patented product can be improved in hardness, viscosity, resilience, cohesion, elasticity, adhes...

AI Technical Summary

Problems solved by technology

[0007] 2. Analysis of the safety of fresh eggs and the limitation of staple food processing

Eggs should be boiled, laid down, steamed, and shaken, because although fried, fried, and deep-fried are delicious, they are more difficult to digest.

With the progress of the times, the traditional method of processing eggs can no longer meet the fast-paced modern lifestyle. The limitation of time and place makes it impossible for office workers and students to eat nutritious and delicious eggs.

Moreover, in the process of egg processing, there are various complex processes such as steaming, boiling, frying, frying, etc., which are not suitable for a fast-paced lifestyle. After the eggs are prepared, if they cannot be eaten in time, the quality of the eggs will decline. , poor taste, resulting in waste, in the process of processing, the use of various pots and pans and other tools will also cause inconvenience

From the perspective of poultry egg breeding, eggs are fragile, difficult to transport, and the shelf life is not long, so it is difficult to store them for a long time. If the storage place is not suitable, the eggs will be moldy and the quality will be reduced.