Dried carrot eggs and preparation method thereof

A production method and carrot technology are applied in the field of carrot dried egg and the production thereof, which can solve the problems of backward processing method of dried egg, low health care effect, easy flatulence and leakage of bags, etc., so as to enhance immunity of the body, facilitate eating, and avoid flatulence leakage. bag effect

Inactive Publication Date: 2015-06-17
ANHUI GUANGLIN EGG PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The dried egg industry is still in the initial stage of the market. The current dried eggs only use simple eggs as raw materials, which have a single taste and low health effects. Moreover, the traditional dried egg processing method is relatively backward, easy to bloat and leak bags, and has a high breakage rate. Dry quality and appearance could be improved

Method used

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  • Dried carrot eggs and preparation method thereof

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Effect test

Embodiment 1

[0018] A dried carrot and egg comprises the following raw materials in parts by weight: 80 parts of native egg, 19.5 parts of carrot juice, 0.2 part of sugar, 0.1 part of salt, 0.1 part of sodium glutamate, and 0.1 part of soy sauce.

[0019] The preparation method of described dried carrot and egg comprises the following steps:

[0020] (1) Washing, disinfecting, testing, beating and shelling fresh native eggs, taking egg white and egg yolk, stirring evenly to obtain native egg liquid;

[0021] (2) Wash fresh carrots, grind them into carrot puree with a blender, then filter to get carrot juice;

[0022] (3) Mix the native egg liquid in step (1) with the carrot juice in step (2), add sugar, salt, sodium glutamate and soy sauce, stir evenly, pour it into a mold, and heat it through a high temperature of 110°C and a high pressure of 3.0Mpa Cook for 10 minutes, remove the mold, and put it in the brine for marinating;

[0023] (4) Drying, packaging, sterilization, cooling, inspe...

Embodiment 2

[0025] A dried carrot and egg comprises the following raw materials in parts by weight: 90 parts of native egg, 20 parts of carrot juice, 0.3 part of sugar, 0.15 part of salt, 0.15 part of sodium glutamate, and 0.15 part of soy sauce.

[0026] The preparation method of described dried carrot and egg comprises the following steps:

[0027] (1) Washing, disinfecting, testing, beating and shelling fresh native eggs, taking egg white and egg yolk, stirring evenly to obtain native egg liquid;

[0028] (2) Wash the fresh carrots, grind them into carrot puree with a blender, then filter to get carrot juice;

[0029] (3) Mix the native egg liquid in step (1) with the carrot juice in step (2), add sugar, salt, sodium glutamate and soy sauce, stir evenly, pour it into a mold, and process it through a high temperature of 110°C and a high pressure of 2.5Mpa Cook for 15 minutes, remove the mold, and put it into the brine for marinating;

[0030] (4) Drying, packaging, sterilization, cool...

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Abstract

The invention discloses dried carrot eggs and a preparation method thereof. The dried carrot eggs consist of the following raw materials in parts by weight: 70-90 parts of farm eggs, 18-20 parts of carrot juice, 0.1-0.3 part of sugar, 0.05-0.15 part of salt, 0.05-0.15 part of sodium glutamate and 0.05-0.15 part of soy sauce. The preparation method comprises the following steps: (1) cleaning, disinfecting, detecting, breaking and shelling fresh and raw farm eggs, reserving egg white and yolk and uniformly stirring so as to obtain a farm egg liquid; (2) cleaning fresh carrot, stirring and smashing so as to obtain a carrot paste, filtering and reserving carrot juice; (3) mixing the farm egg liquid with the carrot juice, adding the sugar, the salt, the sodium glutamate and the soy sauce, uniformly stirring, pouring into a mold, steaming at high temperature of 100-110 DEG C under high pressure of 2.0-3.0Mpa for 10-30min, demolding and marinating in brine; and (4) drying, packaging, sterilizing, cooling, inspecting and packing so as to obtain a finished product. The dried eggs disclosed by the invention, which are prepared by mutually matching the fresh and raw farm eggs and the carrot, are rich in nutrition, have functions of preventing heart diseases and tumors and enhancing body immunity, and are delicate in taste; and the dried eggs have the advantages of convenient eating, long storage time and the like.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a dried carrot and egg and a preparation method thereof. Background technique [0002] Dried eggs are a new type of food that uses traditional technology combined with modern production equipment to process whole egg yolks or egg whites into a texture and color similar to traditional dried tofu. Assorted platters, hot pots, stir-fries, soups, dry pots, etc. According to the needs of the market, small packages, large packages of dried eggs, casual clothes, and gift boxes can also be produced. The small packages are for snack consumption, and the large packages are for hotels and family catering. The gift box is a gift for relatives and friends, which meets people's needs. Different uses and needs. The dried egg industry is still in the initial stage of the market. The current dried eggs only use simple eggs as raw materials, which have a single taste and low health effects. Moreove...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L1/30A23L33/10
CPCA23V2002/00A23V2200/326A23V2200/308A23V2200/324A23V2250/21
Inventor 林梅荣
Owner ANHUI GUANGLIN EGG PROD
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