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Man-made eggs with green shells and preparation method of man-made eggs

A production method and technology of eggs, which are applied in the food field, can solve problems such as bad taste, and achieve the effects of avoiding mental decline, increasing content, and rich nutrition

Inactive Publication Date: 2015-02-04
GUIZHOU SHENQI PHARMA RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Egg whites are mainly composed of resin, sodium alginate, starch, coagulant, alum, gelatin, pigments and other chemical substances. Egg yolk is made of pigments and resins. The eggs made have no egg smell and taste bad.

Method used

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  • Man-made eggs with green shells and preparation method of man-made eggs

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Experimental program
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Effect test

Embodiment 1

[0063] 1. Egg white is made in this way: according to the weight components, take 700 parts of jelly seeds, 10000 parts of plant protein, 100 parts of fat, 1000 parts of carbohydrates, 600 parts of ash, 19 parts of calcium, 16 parts of phosphorus, 0.3 parts of iron, and nuclear yellow Add 0.26 parts of vegetarian protein, 0.1 parts of nicotinic acid, 0.0027 parts of thiamine, 0.0199 parts of pantothenic acid and 0.055 parts of p-aminobenzoic acid, 0.0124 parts of dry egg white, add 33622.4 parts of water and stir well, then continue to stir until it forms a slightly white and transparent egg white When there is a viscous liquid, it is egg white.

[0064] 2. The egg yolk is made like this:

[0065] A. Calculate according to weight components, get 700 parts of jelly seeds, 10000 parts of vegetable protein, 100 parts of fat, 1000 parts of carbohydrates, 600 parts of ash, 19 parts of calcium, 16 parts of phosphorus, 0.3 parts of iron, 0.26 parts of riboflavin, 0.1 part of nicotin...

Embodiment 2

[0073] 1. Egg white is made in this way: according to the weight components, take 700 parts of jelly seeds, 10000 parts of plant protein, 100 parts of fat, 1000 parts of carbohydrates, 600 parts of ash, 19 parts of calcium, 16 parts of phosphorus, 0.3 parts of iron, and nuclear yellow Add 0.26 parts of vegetarian protein, 0.1 parts of nicotinic acid, 0.0027 parts of thiamine, 0.0199 parts of pantothenic acid and 0.055 parts of p-aminobenzoic acid, 0.0124 parts of dry egg white, add 33622.4 parts of water and stir well, then continue to stir until it forms a slightly white and transparent egg white When there is a viscous liquid, it is egg white.

[0074] 2. The egg yolk is made like this:

[0075]A. Calculate according to weight components, get 700 parts of jelly seeds, 10000 parts of vegetable protein, 100 parts of fat, 1000 parts of carbohydrates, 600 parts of ash, 19 parts of calcium, 16 parts of phosphorus, 0.3 parts of iron, 0.26 parts of riboflavin, 0.1 part of nicotini...

Embodiment 3

[0083] 1. Egg white is made in this way: according to the weight components, take 700 parts of jelly seeds, 10000 parts of plant protein, 100 parts of fat, 1000 parts of carbohydrates, 600 parts of ash, 19 parts of calcium, 16 parts of phosphorus, 0.3 parts of iron, and nuclear yellow Add 0.26 parts of vegetarian protein, 0.1 parts of nicotinic acid, 0.0027 parts of thiamine, 0.0199 parts of pantothenic acid and 0.055 parts of p-aminobenzoic acid, 0.0124 parts of dry egg white, add 33622.4 parts of water and stir well, then continue to stir until it forms a slightly white and transparent egg white When there is a viscous liquid, it is egg white.

[0084] 2. The egg yolk is made like this:

[0085] A. Calculate according to weight components, get 700 parts of jelly seeds, 10000 parts of vegetable protein, 100 parts of fat, 1000 parts of carbohydrates, 600 parts of ash, 19 parts of calcium, 16 parts of phosphorus, 0.3 parts of iron, 0.26 parts of riboflavin, 0.1 part of nicotin...

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Abstract

The invention discloses man-made eggs with green shells and a preparation method of the man-made eggs. The man-made eggs with green shells are good in mouth feel, have plant faint scent, have the mouth feel close to those of real eggs, are rich in nutrition, can be used for replacing the real eggs for eating, and are suitable for people with hypertension, coronary disease and diabetes. Furthermore, folium artemisiae argyi is fed into the man-made eggs, so that the man-made eggs have the broad-spectrum antibacterial and antiviral functions and can be used for inhibiting and killing multiple viruses and bacteria; after the man-made eggs are adopted, the deterioration of the eggs can be delayed, and the shelf life is prolonged; the artificial synthetic pigment is not fed into the man-made eggs, and pure natural plant pigment is used for color modulation of yolk, so that the prepared man-made eggs are good for the health of people; the shells of the eggs are green, so that the man-made eggs can attract more consumers.

Description

Field of invention: [0001] The invention relates to a green-shell artificial egg and a preparation method thereof, belonging to the technical field of food. technical background: [0002] Artificial eggs are eggs artificially synthesized from other raw materials. China's Shenzhen, Guangzhou, Beijing, Tianjin, Hangzhou, Zhuhai, Qingdao, Handan and other cities have successively discovered artificial eggs. The main component of its eggshell is calcium carbonate, with a small amount of gypsum. Egg whites are mainly composed of resins, sodium alginate, starch, coagulants, alum, gelatin, pigments and other chemical substances. Egg yolks are made of pigments and resins. All chemical components are used, mainly using the calcification of sodium alginate, at most it is a gel, in which alum, gelatin, etc. are usually only used as food additives and auxiliary agents, and the national standards clearly define the usage and dosage of additives According to regulations, it has become ...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L1/30A23L33/105
CPCA23L15/35A23L15/30A23L33/105
Inventor 张芝庭张涛涛
Owner GUIZHOU SHENQI PHARMA RES INST
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