Making process of sesame paste eggs

A technology of sesame sauce eggs and sesame paste, which is applied in the production process of sesame sauce eggs, can solve the problems of difficulty in achieving balance, ugly appearance, and too salty taste, and achieve the effects of easy digestion, high market application value, and easy operation and learning

Pending Publication Date: 2021-06-04
仪陇德轩农业科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Sesame sauce chicken (duck) eggs are fresh chicken (duck) eggs that are marinated and reprocessed. The marinated chicken (duck) eggs are rich in nutrients, rich in protein, fat and various nutrients needed by the human body. Amino acids, calcium, phosphorus, iron and other trace elements and vitamins, etc., but the existing method of marinating chicken (duck) eggs has a lot of oily yolk, and the taste is too salty, and the egg yolk with moderate taste has little oil. It is difficult to achieve a balance between the two, and the existing sesame sauce chicken (duck) eggs all have the problem of eggshell discoloration after successful production, resulting in an ugly appearance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: Weigh raw materials according to the following weight ratio: 600 parts of poultry eggs; 750 parts of red earth, 900 parts of sesame paste, 190 parts of table salt, 15 parts of sesame oil, 90 parts of hawthorn, 150 parts of grass ash, 240 parts of rapeseed, 40 parts of five spices share;

[0024] Step 1: Boil the hawthorn with water, after cooling, filter and keep the soup for later use;

[0025] Step 2: Select poultry eggs with no cracks on the surface to clean the surface. The poultry eggs are eggs or duck eggs, and soak them in high-altitude white wine for 3-5 minutes to disinfect the surface of poultry eggs and speed up the process. pickling speed;

[0026] Step 3: Put the rapeseed into the oil press, filter the oil after pressing, and take the rapeseed dregs for later use;

[0027] Step 4: Mix the sesame paste, sesame oil and hawthorn water according to the weight ratio of 100:10:25 to prepare a slurry for later use;

[0028] Step 5: Put the five spice...

Embodiment 2

[0034] Example 2: Weigh raw materials according to the following weight ratio: 1200 parts of poultry eggs; 790 parts of red earth, 950 parts of sesame paste, 180 parts of table salt, 15 parts of sesame oil, 90 parts of hawthorn, 150 parts of grass ash, 180 parts of rapeseed, 35 parts of five spices share;

[0035] Step 1: Boil the hawthorn with water, after cooling, filter and keep the soup for later use;

[0036] Step 2: Select poultry eggs with no cracks on the surface to clean the surface. The poultry eggs are eggs or duck eggs, and soak them in high-altitude white wine for 3-5 minutes to disinfect the surface of poultry eggs and speed up the process. pickling speed;

[0037] Step 3: Put the rapeseed into the oil press, filter the oil after pressing, and take the rapeseed dregs for later use;

[0038] Step 4: Mix the sesame paste, sesame oil and hawthorn water according to the weight ratio of 100:10:25 to prepare a slurry for later use;

[0039] Step 5: Put the five spic...

Embodiment 3

[0045] Example 3: Weigh raw materials according to the following weight ratio: 900 parts of poultry eggs; 700 parts of red soil, 800 parts of sesame paste, 150 parts of table salt, 16 parts of sesame oil, 80 parts of hawthorn, 180 parts of grass ash, 280 parts of rapeseed, 45 parts of five spices share;

[0046] Step 1: Boil the hawthorn with water, after cooling, filter and keep the soup for later use;

[0047] Step 2: Select poultry eggs with no cracks on the surface to clean the surface. The poultry eggs are eggs or duck eggs, and soak them in high-altitude white wine for 3-5 minutes to disinfect the surface of poultry eggs and speed up the process. pickling speed;

[0048] Step 3: Put the rapeseed into the oil press, filter the oil after pressing, and take the rapeseed dregs for later use;

[0049] Step 4: Mix the sesame paste, sesame oil and hawthorn water according to the weight ratio of 100:10:25 to prepare a slurry for later use;

[0050] Step 5: Put the five spices...

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PUM

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Abstract

The invention discloses a making process of sesame paste eggs. The sesame paste eggs comprise poultry eggs, red soil, sesame paste, table salt, sesame oil, haws, plant ash, rapeseeds and five spices. The invention belongs to the technical field of sesame paste egg pickling process, and particularly relates to a sesame paste egg pickling process which has the advantages of pure nature in the processing process, no addition of any essence, pigment or preservative, standard processing procedure, simplicity and easiness in operation and learning and the like, double-layer paste wraps eggs, sesame paste wrapping the eggs is moist, so that the eggs are always in a moist state, salt is easy to melt; and the sesame paste eggs are soaked in the white spirit, so that disinfection is convenient, the sesame paste eggs are tasty and have a fresh-keeping effect, and the sesame paste eggs are convenient to pickle.

Description

technical field [0001] The invention belongs to the technical field of pickling eggs with sesame sauce, and in particular relates to a production technology of eggs with sesame sauce. Background technique [0002] Sesame sauce chicken (duck) eggs are fresh chicken (duck) eggs that are marinated and reprocessed. The marinated chicken (duck) eggs are rich in nutrients, rich in protein, fat and various nutrients needed by the human body. Amino acids, calcium, phosphorus, iron and other trace elements and vitamins, etc., but the existing method of marinating chicken (duck) eggs has a lot of oily yolk, and the taste is too salty, and the egg yolk with moderate taste has little oil. It is difficult to achieve a balance between the two, and after the existing sesame sauce chicken (duck) eggs are successfully made, the eggshells will change color, resulting in an ugly problem. [0003] The invention provides a process for making eggs with sesame sauce, which realizes the process of...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23P20/00
CPCA23L15/00A23P20/19
Inventor 易凤华
Owner 仪陇德轩农业科技有限责任公司
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