Eureka AIR delivers breakthrough ideas for toughest innovation challenges, trusted by R&D personnel around the world.

Egg product and its making method

A production method and technology of egg products, which are applied in food preparation, application, food science and other directions, can solve the problems of no change and novelty, lack of aesthetics, single taste, etc., to change the appearance image, facilitate digestion and absorption, taste unique effect

Inactive Publication Date: 2005-03-16
李孝良
View PDF0 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Egg products in the prior art include tea eggs, salted duck eggs, preserved eggs, marinated eggs, etc. that people often eat. Novelty, lack of aesthetics, single variety, single taste
At present, there is no egg product in the market that can change the appearance and image of eggs, has various colors, and has a special taste and fruity, vegetable, and meaty flavors.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] It is composed of the following raw materials in weight ratio:

[0062] Egg: juice: salt: leavening agent: thickener: seasoning oil = 1: 0.15: 0.008: 0.005: 0.003: 0.01; appropriate amount of other seasonings;

[0063] Its production method is:

[0064](1) Take 100kg of eggs according to the weight ratio of the above raw materials, put the egg yolk and egg white into the container after shelling, and stir well; add 15kg of fruit juice according to the weight ratio of the above raw materials, and stir well; then add 0.8kg of salt and leavening agent 0.5kg of edible soda ash, 0.3kg of carrageenan as a thickener, fully stir, filter, and remove filter residue; pour it into a film, steam until cooked, cool, and set aside;

[0065] (2) Take the above-mentioned cooked egg products out of the film, process them into various filaments, put them in a drying room for dehydration, and dry them for 18 hours at a temperature of 25°C; they can also be placed in a sunny place outdoors...

Embodiment 2

[0069] It can also consist of the following raw materials in weight ratio:

[0070] Egg: juice: salt: leavening agent: thickener: seasoning oil = 1: 0.15: 0.01: 0.004: 0.006: 0.5; appropriate amount of other seasonings;

[0071] Its production method is:

[0072] (1) Take 100kg of bird eggs according to the weight ratio of the above raw materials, put the egg yolk and egg white into the container after shelling, and stir well; add 15kg of meat powder according to the weight ratio of the above raw materials, and stir well; add 1kg of salt according to the weight ratio of the above raw materials 1. The leavening agent is 0.4kg of edible soda ash, the thickener is 0.6kg of carrageenan, fully stirred, filtered, and after removing the filter residue; it is poured into the casing, cooked, cooled, and set aside;

[0073] (2) Take the cooked egg product out of the casing, process it into various flakes, and fry it; it can also be placed in a sunny place outdoors, covered with a dust-...

Embodiment 3

[0077] It can also consist of the following raw materials in weight ratio:

[0078] Egg: juice: salt: leavening agent: thickener: seasoning oil = 1: 0.3: 0.05: 0.01: 0.01: 1; appropriate amount of other seasonings;

[0079] Its production method is:

[0080] (1) Take 100kg of duck eggs according to the weight ratio of the above raw materials, put the egg yolk and egg white into the container after shelling, and stir well; add 30kg of tea juice according to the weight ratio of the above raw materials, and stir well; add 5kg of salt according to the weight ratio of the above raw materials 1. The leavening agent is 1 kg of edible alkali, and the thickener is 1 kg of vegetable gum. Stir well, filter, and remove the filter residue; pour it into a film tool, cook, cool, and set aside;

[0081] (2) Take the above-mentioned cooked egg products out of the film, process them into triangular shapes, and put them into the drying room for dehydration; the temperature is 150°C, and dry for...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to an egg product and its making method, wherein the product comprises the following raw materials (by weight ratio), egg : fruit juice : salt : leavening agent : thickening agent : flavoring oil = 1 : (0.05-0.3) : (0.001-0.05) : (0.001-0.01) : (0.01-1), and right amount of other condiments. The invention realizes the integration of eggs with fruit juice and other raw materials, as the result, the egg product contains rich vitamins in the fruit and vegetable, and nourishing constituents in the meat.

Description

technical field [0001] The invention relates to an egg product and a preparation method thereof, belonging to the egg processing technology in food. Background technique [0002] At present, people's living standards are constantly improving, and food culture is also developing towards a higher level. The market for meat and egg products is becoming more and more active, with a wide variety of products, and ready-to-eat egg products are becoming more and more popular. Egg products in the prior art include tea eggs, salted duck eggs, preserved eggs, marinated eggs, etc. that people often eat. Novelty, lack of aesthetics, single variety, single taste. Also do not have a kind of outward appearance image that can change egg on the market at present, and color is various, and has special mouthfeel and fruit flavor, vegetable flavor, meat flavor equal to the egg product of strengthening body and fitness all over the body. Contents of the invention [0003] The object of the pr...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L15/00
Inventor 李孝良
Owner 李孝良
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com