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Preparation process and processing equipment of preserved eggs

A technology of processing equipment and preparation technology, applied in the field of preserved preserved egg preparation technology and its processing equipment, can solve the problems of slow efficiency, low quality, increased labor intensity of operators, etc., achieve long service life, improve efficiency and quality, and import Fragrant and smooth effect

Pending Publication Date: 2020-04-10
袁添致
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the preserved eggs are all made manually, which not only slows down the efficiency, but also lowers the quality and increases the labor intensity of the operators.

Method used

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  • Preparation process and processing equipment of preserved eggs
  • Preparation process and processing equipment of preserved eggs
  • Preparation process and processing equipment of preserved eggs

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Embodiment Construction

[0038] The present invention will be further described below in conjunction with the drawings and embodiments:

[0039] Step 1. Ingredients: select 1,000 fresh duck eggs, clean the outer surface of the eggshells, and set aside, up to 5000g tap water, 800-1000g fresh lime, 200-400g edible alkali, 90g-120g edible salt, 250g-300g black tea powder, 1500g pine and cypress branch ash, a boiler, a large iron pot used when mixing the ash, iron;

[0040] Step two, mix the ingredients, boil the tap water in the boiler with the black tea powder, and cook for 10-20 minutes to prepare the tea water for later use, then pour the prepared fresh lime into a large iron pan, and then cook Pour the latter tea water into a large iron pot, wait for the fresh lime to react for 10-15 minutes, and after the reaction is complete, add 200-400g of edible alkali, stir for 4-6min, then add 90g-125g of edible salt, and stir well for 12-18 After stirring evenly, add 1500g of pine and cypress branch ash, stir eve...

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PUM

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Abstract

The invention discloses a preparation process of preserved eggs, which comprises the following steps: step 1, preparing materials; step 2, stirring the materials; and step 3, preparing coating materials. According to the preserved egg prepared by the invention, the coating material can be uniformly distributed on the surface of the preserved egg, and by arranging a reflux unit, the coating material keeps fluidity and the binding power is greatly improved, so that the surface of the preserved egg can be firmly coated with the soft coating material, and the high-grade preserved egg is prepared.The preserved egg is free of any additive, is fully ecological, is beneficial to human health, is crystal clear in color and luster, is fragrant, smooth and tender in mouth, is long in aftertaste, isfree of lead and nitrite, and has special effects of strengthening physique, helping digestion and improving gastric motility, and the fragrance of eggs is long-lasting and lingers on the lips and teeth.

Description

Technical field [0001] The invention relates to the field of food processing, in particular, to a preparation process and processing equipment for Songhua preserved eggs. Background technique [0002] Songhua egg, also known as preserved egg, ash-wrapped egg, wrapped egg, etc., is a traditional Chinese egg product. The main raw material is duck eggs or eggs. The taste is fresh and smooth, slightly salty, and has unique color and fragrance. Songhuadan is not only loved by domestic consumers, but also enjoys a high reputation in the international market. The existing preserved eggs are prepared manually, which is not only slow in efficiency and low in quality, but also increases the labor intensity of the operators. [0003] Therefore, those skilled in the art devote themselves to developing a preparation process and processing equipment of Songhua preserved eggs that can effectively improve efficiency and quality. Summary of the invention [0004] In view of the above-mentioned sh...

Claims

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Application Information

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IPC IPC(8): A23L15/00
CPCA23L15/30
Inventor 袁添致
Owner 袁添致
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