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Preparation method of leisure dried eggs

A technology of dried eggs and eggs, which is applied in the directions of food preparation, function of food ingredients, food ingredients containing natural extracts, etc., can solve problems such as affecting the appearance and affecting the shelf life of products, and achieve the effects of improving the appearance, prolonging the shelf life and reducing the accumulation.

Inactive Publication Date: 2014-05-21
JIANGSU HONGMEN IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing dried eggs do not have a baking process to adjust the moisture, so there is often a lot of free moisture in the product packaging, which affects the appearance and the shelf life of the product

Method used

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  • Preparation method of leisure dried eggs
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Embodiment Construction

[0022] A method for preparing dried casual eggs, comprising the following steps:

[0023] 1. Egg breaking: Wash the eggs and put them into a revolving container. The number of eggs beaten each time is about 10. Remove the rotten eggs.

[0024] 2. Mix 0.1-0.4 parts of licorice, 0.1-0.4 parts of ginger, 0.1-0.4 parts of cinnamon, 0.1-0.4 parts of grass fruit, 0.1-0.4 parts of amomum, 0.1-0.4 parts of white cardamom, 0.1-0.4 parts of star anise, 0.1-0.4 fennel, 0.1-0.4 orange peel, 0.1-0.4 pepper, 0.1-0.4 kaempferen, 0.5-2 ginger, 0.5-2 cumin, 0.1-0.4 angelica, 0.1-0.4 clove, 0.1-0.4 parts of coriander seeds, 0.1-0.4 parts of hot pepper, 0.1-0.4 parts of Zanthoxylum bungeanum or any of several kinds are mixed with 150 parts of water and boiled for 1-2 hours to form A brine with different flavors;

[0025] 3. Mix 1-4 parts of soy sauce, 0.5-1.5 parts of salt, 0.5-1.5 parts of sugar, and mix them evenly to form B seasoning powder;

[0026] 4. Mixing and deployment: 100 parts of e...

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Abstract

The invention provides a preparation method of leisure dried eggs. The technological process comprises the following steps: mixing and blending, condensing for forming, slicing, baking, marinating, cooling, packaging in vacuum, sterilizing at a high temperature and a high pressure, detecting metal, encoding and externally packaging. According to the preparation method, soyabean lecithin is added into the dried egg so that the accumulation of cholesterol in blood vessels can be alleviated; a baking process is improved on the basis of a common dried egg production process and the water content is adjusted; the appearance of the leisure dried eggs is improved and the shelf life of the leisure dried eggs is prolonged.

Description

technical field [0001] The invention relates to a method for preparing dried casual eggs. Background technique [0002] The protein quality of eggs is the best, second only to breast milk. It is also rich in phosphorus, zinc, iron, and vitamins A, B, D, and E. It is one of the best sources of nutrition for human beings. However, the cholesterol content in eggs is high : Native eggs are as high as 21.08㎎ / g, and ordinary eggs are also as high as 16.69㎎ / g. For this reason, some experts recommend that you should not eat more than 4 eggs per week, which greatly limits people's consumption of eggs, especially prone to cholesterol accumulation old man. Therefore, it is of great significance to add substances that can reduce the risk of cholesterol to existing egg products. [0003] Soy lecithin is known as "scavenger of blood vessels". It has the function of emulsifying and decomposing oil, which can improve blood circulation, improve serum lipids, remove peroxides, reduce the co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/30A23L15/00
CPCA23L5/15A23L15/30A23L33/10A23L33/105A23P10/28A23P30/10A23V2002/00A23V2250/21A23V2250/1842A23V2200/3262
Inventor 彭贞红黎华曾德勤
Owner JIANGSU HONGMEN IND GRP
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