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Preparing process of dried multi-flavor eggs

A production process, a technology for dried eggs, applied in the field of production technology of multi-flavored dried eggs, can solve the problems of backward processing methods of dried eggs, need to be improved in quality and appearance, single taste of dried eggs, etc., achieves thorough cleaning and disinfection, and protects the liver. , the effect of many flavors

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 early stage of the market. The traditional dried egg processing method is relatively backward. It is easy to inflate and leak bags, and the breakage rate is high. The prepared dried eggs have a single taste, the quality and appearance need to be improved, and the shelf life is short.

Method used

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  • Preparing process of dried multi-flavor eggs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A process for making multi-flavored dried eggs, comprising the following steps:

[0017] (1) cleaning, disinfecting, testing, and egg breaking all-in-one machine device for cleaning, sterilizing and shelling fresh native eggs, then taking egg white and egg yolk, stirring evenly to obtain native egg liquid;

[0018] (2) Add sugar, salt, sodium glutamate and soy sauce to the native egg liquid, stir evenly, pour it into a mold, cook at a high temperature of 120°C and a high pressure of 3.0Mpa for 20 minutes, remove the mold, and put it in a brine for marinating; The mass percent of each raw material is: 99.5% of native egg liquid, 0.2% of sugar, 0.1% of salt, 0.1% of sodium glutamate, and 0.1% of soy sauce; 10.5 parts of soy sauce, 0.5 parts of cooking wine, 0.3 parts of sesame oil, 0.2 parts of cumin, 0.6 parts of cinnamon, 0.3 parts of bay leaf, 80 parts of water;

[0019] (3) Drying with a multi-layer drying device, then packaging, sterilization, cooling, inspection, a...

Embodiment 2

[0021] A process for making multi-flavored dried eggs, comprising the following steps:

[0022] (1) cleaning, disinfecting, testing, and egg breaking all-in-one machine device for cleaning, sterilizing and shelling fresh native eggs, then taking egg white and egg yolk, stirring evenly to obtain native egg liquid;

[0023] (2) Add sugar, salt, sodium glutamate and soy sauce to the native egg liquid, stir evenly, pour it into a mold, cook at a high temperature of 125°C and a high pressure of 2.5Mpa for 15 minutes, remove the mold, and put it into the brine for marinating; The mass percentage of each raw material is: 99.5% of egg liquid, 0.2% of sugar, 0.1% of salt, 0.1% of sodium glutamate, and 0.1% of soy sauce. The brine comprises by weight: 0.75 parts of sugar, 6.5 parts of table salt, 9.5 parts of soy sauce, 0.8 parts of cooking wine, 0.4 parts of sesame oil, 0.3 parts of cumin, 0.5 parts of cinnamon, 0.4 parts of bay leaves, water, and 100 parts.

[0024] (3) Drying with a...

Embodiment 3

[0026] A process for making multi-flavored dried eggs, comprising the following steps:

[0027] (1) cleaning, disinfecting, testing, and egg breaking all-in-one machine device for cleaning, sterilizing and shelling fresh native eggs, then taking egg white and egg yolk, stirring evenly to obtain native egg liquid;

[0028] (2) Add sugar, salt, sodium glutamate and soy sauce to the native egg liquid, stir evenly, pour it into a mold, cook at a high temperature of 130°C and a high pressure of 3.0Mpa for 10 minutes, remove the mold, and put it in a brine for marinating; The mass percentage of each raw material is: 99.5% of egg liquid, 0.2% of sugar, 0.1% of salt, 0.1% of sodium glutamate, and 0.1% of soy sauce. The brine comprises by weight: 0.85 parts of sugar, 5.5 parts of table salt, 10.5 parts of soy sauce, 1.0 part of cooking wine, 0.5 parts of sesame oil, 0.2 parts of cumin, 0.6 parts of cinnamon, 0.3 parts of bay leaves and 100 parts of water.

[0029] (3) Drying with a mu...

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Abstract

The invention discloses a preparing process of dried multi-flavor eggs. The preparing process comprises the following steps: (1) cleaning, disinfecting and shelling fresh and raw farm eggs by virtue of a cleaning, disinfecting, detecting and crashing integrated device, reserving egg white and yolk, and uniformly stirring so as to obtain a farm egg liquid; (2) adding sugar, salt, sodium glutamate and soy sauce to the farm egg liquid, uniformly stirring, pouring into a mold, boiling at high temperature of 120-130 DEG C under 2.0-3.0Mpa for 10-20min, demolding, and marinating in brine; and (3) drying by virtue of a multi-layer drying device, then packaging, sterilizing, cooling, inspecting and packing so as to obtain a finished product. The preparing process of the dried multi-flavor eggs disclosed by the invention adopts the fresh and raw farm eggs as a main raw material and improves a conventional processing technology, so that the prepared dried eggs are rich in nutrition, multi-flavored, capable of satisfying hobbies of different consumers on flavor and good in taste, and have functions of invigorating brain and improving intelligence, protecting liver, preventing arteriosclerosis, preventing cancers, delaying aging and the like; and the dried eggs are delicate in mouth feel, and have the advantages of being ready to enjoy when opened, convenient to eat, long in storage time and the like.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production process of multi-flavored dried eggs. 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 early stages of the market. The traditional dried egg processing method is relatively backward. It is easy to inflate and leak bags, and the br...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 林梅荣
Owner ANHUI GUANGLIN EGG PROD
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