The invention discloses a making technology of ready-to-eat seafood poultry
egg custard. The making technology comprises the following steps of beating poultry egg shells, removing the poultry egg shells, and performing stirring so as to obtain egg fluid;
cutting up meat of marine products into meat dices of 0.4-1cm; uniformly mixing the egg fluid with the broken meat of the marine products in the ratio of the egg fluid to the broken meat of the marine products being 3 to 2 so as to obtain a mixture; adding condiments, wherein table vinegar accounts for 0.4-1% of the weight of the mixture, table salt accounts for 0.4-2% of the weight of the mixture, and gourmet
powder accounts for 0.3-1% of the weight of the mixture; and treating the mixture, the table vinegar, the table salt and the gourmet
powder for 13-18 minutes under the pressure of 600-650MPa so as to obtain finished products, and loading the finished products into bags. According to the making technology disclosed by the invention, poultry eggs can include the kinds of chicken eggs, duck eggs,
goose eggs or
quail eggs; the broken meat of the aquatic products can include the varieties of
mantis shrimps,
scapharca subcrenata, scallops, shrimps, fishes or trepangs; the ready-to-eat seafood poultry
egg custard is viscous fluid with the color of the egg fluid, has the characteristics of being novel in forms, unique in taste and convenient to carry, also has the advantages of being low in
energy consumption, low in cost and suitable for industrialized production, and can be eaten by people at hotels and families, and tourists during travelling.