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Making method of yolkless poultry egg

A production method and technology of poultry eggs, which are applied in the field of production of poultry eggs without yolks, can solve the problems of partial loss of nutrition, complex methods, poor taste of egg yolks, etc., and achieve the effect of increasing edible varieties and good taste

Inactive Publication Date: 2005-08-10
周贵章
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of the cooking method after removing the eggshell and mixing is: the loss of nutrition; the disadvantage of cooking with eggshell is: because the taste of the egg yolk is poor, many people, especially young children, are difficult to accept
In order to change the situation of nutrient loss and poor taste of the egg yolk, those skilled in the art pour the egg yolk and egg white from the eggshell into the container and stir them, and then inject them into the eggshell for steaming. The disadvantages of this yolk-free poultry egg production method are: Its practicability is poor, pouring out the liquid in the shell requires a large hole in the shell, the egg liquid is easy to flow out through the hole when cooking, the nutrition is easy to lose, and the method of making and steaming the egg is very complicated, etc.

Method used

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  • Making method of yolkless poultry egg

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Embodiment Construction

[0007] The preparation method of the yolk-free poultry eggs of the present invention is that poultry eggs are cleaned, and a hole is opened at the end of the poultry eggshell in the direction of the long axis. 12 opened. The diameter of this hole is generally 0.8-2.5 millimeters, through a large number of experiments, considering the overflow situation in the production speed and cooking process, the diameter of this hole is better at 0.8-1.5 millimeters. After opening the hole, put the stirring needle 4 into the egg shell through the hole. The end of the stirring needle 4 and its axis are provided with an inclination angle α. If the inclination angle α is greater than 90°, the effect is better, and the processing speed can be accelerated. The egg yolk and egg white liquid in the shell are evenly stirred to obtain raw poultry eggs without yolk. A further solution of the present invention is: the stirring needle 4 is driven by a mechanical structure, so that the drilling and s...

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Abstract

A method for preparing the non-yolk egg includes such steps as drilling a hole on the end of egg in longitudinal direction, inserting a stirring needle into said hole, uniforming stirring egg white and yolk, and steaming the egg.

Description

technical field [0001] The invention relates to food, and relates to a method for preparing poultry eggs without yolk by mixing egg yolks and egg whites in egg shells. Background technique [0002] The edible method of poultry eggs is a traditional method always, and the eggshell is steamed or the eggshell is removed and the egg yolk and egg white are mixed and then cooked. The deficiency of the cooking method after removing the eggshell and mixing is: partial loss of nutrition; the deficiency of cooking with the eggshell is: because the mouthfeel of the egg yolk is relatively poor, many people, especially young children, are more difficult to accept. In order to change the situation of nutrient loss and poor taste of the egg yolk, those skilled in the art pour the egg yolk and egg white from the eggshell into the container and stir them, and then inject them into the eggshell for steaming. The disadvantages of this yolk-free poultry egg production method are: Its practicab...

Claims

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Application Information

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IPC IPC(8): A23L15/00A47J43/10
Inventor 周贵章
Owner 周贵章
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