Roast eggs and producing process thereof

Abstract

An edible roast egg is prepared through washing, immersing in flavouring liquid for 1-16 hr, coating flavouring paste on the surface of egg, optical radiating, and roasting at 100-250 deg.c for 1-48 hr. Its advantages are pure roast taste and no pollution.

Description

Technical field: [0001] The invention relates to a method for processing egg products, specifically providing a baked edible egg and a production process thereof, belonging to the technical field of egg food processing. Background technique: [0002] At present, there are many kinds of edible boiled eggs such as preserved eggs, tea eggs, "hillies" smoked eggs and salted eggs on the market, with different flavors, and are deeply loved by the people. Only when the seasoning is broken can the seasoning enter the egg. Therefore, in the process of production, packaging and sales, it is easy to cause food pollution and affect the quality of the food; and there is no public report on the finished edible baked egg with barbecue flavor and unbroken egg shell. . Invention content: [0003] The invention provides a baked edible egg, which has a barbecue flavor, and provides the production process at the same time, which avoids the pollution phenomenon of the edible egg during the pr...

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of edible boiled eggs such as preserved eggs, tea eggs, "hillies" smoked eggs and salted eggs on the market, with different flavors, and are deeply loved by the people. Only when the seasoning is broken can the seasoning enter the egg. Therefore, in the process of production, packaging and sales, it is easy to cause food pollution and affect the quality of the food; and there is no public report on the finished edible baked egg with barbecue flavor and unbroken egg shell.