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Marinated poultry egg processing method based on dry salting

A processing method and poultry egg technology, applied in the field of marinated poultry egg processing based on dry pickling, can solve the problems of brine discharge environment, large amount of auxiliary materials, high cost, etc., and achieve the effects of avoiding water separation, simple operation process, and reducing water content

Inactive Publication Date: 2021-05-25
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Braised eggs are generally made by shelling boiled eggs or directly marinating them without shells. Due to the unique tissue state of egg protein, it is difficult for the flavor in the brine to enter the egg body. Therefore, most marinated eggs are relatively thick. The consumption is large, the cost is high, and the discharge of brine also causes a large environmental pollution problem

Method used

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  • Marinated poultry egg processing method based on dry salting
  • Marinated poultry egg processing method based on dry salting
  • Marinated poultry egg processing method based on dry salting

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for processing marinated poultry eggs based on dry pickling, specifically comprising the following steps:

[0026] 1) Raw material pretreatment: boil the fresh eggs, shell them, remove the film, and drain them for later use;

[0027] 2) In terms of parts by mass, add 30 parts of white sugar, 8 parts of salt, and 1 part of five-spice powder to 1000 parts of eggs and marinate for 8 hours to obtain dry-cured eggs;

[0028] 3) In terms of parts by mass, add 1.5 parts of star anise, 0.8 part of cinnamon, 0.5 part of cumin, and 0.5 part of ginger to 1000 parts of water and boil for 50 minutes, then add 2 parts of chicken essence, 0.2 parts of disodium nucleotides, 0.2 Boil 1 part of ethyl maltol, 8 parts of yeast extract, 10 parts of soy sauce, and 5 parts of table salt to obtain brine;

[0029] 4) Add the dry-cured eggs obtained in step 2) into the brine obtained in step 3) and marinate them for 60 minutes to obtain marinated eggs;

[0030] 5) Bake the marinated e...

Embodiment 2

[0032] A method for processing marinated poultry eggs based on dry pickling, specifically comprising the following steps:

[0033] 1) Raw material pretreatment: boil the fresh eggs, shell them, remove the film, and drain them for later use;

[0034] 2) In terms of parts by mass, add 45 parts of white sugar, 12 parts of salt, and 2 parts of five-spice powder to 1000 parts of eggs and marinate for 6 hours to obtain dry-cured eggs;

[0035] 3) In terms of parts by mass, add 2.4 parts of star anise, 1.2 parts of cinnamon, 0.8 parts of fennel, and 0.8 parts of ginger to 1000 parts of water and boil for 60 minutes, then add 3 parts of chicken essence, 0.3 parts of disodium nucleotides, 0.3 Parts of ethyl maltol, 12 parts of yeast extract, 15 parts of soy sauce, and 8 parts of salt are boiled to obtain brine;

[0036] 4) Add the dry-cured eggs obtained in step 2) into the brine obtained in step 3) and marinate them for 45 minutes to obtain marinated eggs;

[0037] 5) Bake the stewe...

Embodiment 3

[0039] A method for processing marinated poultry eggs based on dry pickling, specifically comprising the following steps:

[0040] 1) Raw material pretreatment: cook the eggs, shell them, remove the film, and drain them for later use;

[0041] 2) In terms of parts by mass, add 60 parts of white sugar, 16 parts of salt, and 3 parts of five-spice powder to 1000 parts of eggs and marinate for 7 hours to obtain dry-cured eggs;

[0042] 3) In terms of parts by mass, add 3 parts of star anise, 1.6 parts of cinnamon, 1 part of fennel, and 1 part of ginger to 1000 parts of water and boil for 45 minutes, then add 4 parts of chicken essence, 0.4 parts of disodium nucleotides, 0.4 Boil 1 part of ethyl maltol, 16 parts of yeast extract, 20 parts of soy sauce, and 10 parts of salt to obtain brine;

[0043] 4) Add the dry-cured eggs obtained in step 2) into the brine obtained in step 3) and marinate them for 50 minutes to obtain marinated eggs;

[0044] 5) Bake the stewed eggs obtained in...

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Abstract

The invention discloses a marinated poultry egg processing method based on dry salting. The processing method comprises the following specific steps: (1) cooking fresh poultry eggs, removing shells, removing egg membranes, and draining for later use; (2) pickling: adding table salt, white sugar and five spice powder into the shelled poultry eggs, and performing dry marination at 4-10 DEG C for 6-9 hours; (3) marination: adding anise, cinnamon, fennel and the like into water, boiling the spices, adding the dry-marinated poultry eggs, and performing cold marinating for 45-60 minutes; (4) baking: baking the marinated poultry eggs at the temperature of 60 to 65 DEG C for 45 to 60 minutes; (6) vacuum packaging; and (7) high-temperature sterilization. After the fresh eggs are subjected to dry marination, the taste easily enters the eggs, flavoring substances enter the eggs to the maximum extent, and the content of auxiliary materials in brine is reduced; the dry marination can also enable the egg white to be elastic and the egg yolk to be sandy and moist; in addition to dry marination , cold marinating is also adopted, so that water loss caused by hot marinating, inconsistent concentration of marinating liquid and difference of products in different batches can be avoided; in addition, the cold marinating can avoid black rings generated due to the fact that the poultry eggs are in a high-temperature environment for a long time, and the egg products are more attractive.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for processing marinated poultry eggs based on dry pickling. Background technique [0002] Braised eggs are popular snacks among consumers, featuring low calorie, rich nutrition and rich taste. Braised eggs are generally made by shelling boiled eggs or directly marinating them without shells. Due to the unique tissue state of egg protein, it is difficult for the flavor in the brine to enter the egg body. Therefore, most marinated eggs are relatively thick. The consumption is large, the cost is high, and the discharge of brine also causes a relatively large environmental pollution problem. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for processing marinated poultry eggs based on dry-curing in view of the shortcomings of the above-mentioned prior art. The marinated eggs can be tasted qui...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23B5/02
CPCA23L15/30A23L15/20A23B5/02A23V2002/00A23V2200/14A23V2250/628A23V2250/1614A23V2250/1582A23V2250/218A23V2300/10
Inventor 刘华桥阮丹丹丁冰
Owner HUBEI SHENDAN HEALTHY FOOD
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