CN101869312B - Method for manufacturing canned preserved eggs - Google Patents
Method for manufacturing canned preserved eggs Download PDFInfo
- Publication number
- CN101869312B CN101869312B CN2009100390745A CN200910039074A CN101869312B CN 101869312 B CN101869312 B CN 101869312B CN 2009100390745 A CN2009100390745 A CN 2009100390745A CN 200910039074 A CN200910039074 A CN 200910039074A CN 101869312 B CN101869312 B CN 101869312B
- Authority
- CN
- China
- Prior art keywords
- egg
- preserved
- preserved eggs
- tinned
- lime
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000013601 eggs Nutrition 0.000 title claims abstract description 131
- 238000000034 method Methods 0.000 title abstract description 9
- 238000004519 manufacturing process Methods 0.000 title abstract description 8
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 235000011941 Tilia x europaea Nutrition 0.000 claims abstract description 7
- 239000003513 alkali Substances 0.000 claims abstract description 7
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 claims abstract description 7
- 239000004571 lime Substances 0.000 claims abstract description 7
- 210000002969 egg yolk Anatomy 0.000 claims description 23
- 238000002360 preparation method Methods 0.000 claims description 23
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 12
- 241000272525 Anas platyrhynchos Species 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 241000286209 Phasianidae Species 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 7
- 229940037003 alum Drugs 0.000 claims description 6
- 235000005911 diet Nutrition 0.000 claims description 6
- 230000000378 dietary effect Effects 0.000 claims description 6
- 238000011010 flushing procedure Methods 0.000 claims description 6
- 235000015090 marinades Nutrition 0.000 claims description 6
- 230000035800 maturation Effects 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- 239000008159 sesame oil Substances 0.000 claims description 6
- 235000011803 sesame oil Nutrition 0.000 claims description 6
- 238000005538 encapsulation Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 4
- 244000088415 Raphanus sativus Species 0.000 claims description 4
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 4
- 239000000645 desinfectant Substances 0.000 claims description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 241000251511 Holothuroidea Species 0.000 claims description 3
- 241000242583 Scyphozoa Species 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 2
- 238000001816 cooling Methods 0.000 abstract 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 239000007788 liquid Substances 0.000 abstract 2
- 239000002002 slurry Substances 0.000 abstract 2
- 241001122767 Theaceae Species 0.000 abstract 1
- 229910000365 copper sulfate Inorganic materials 0.000 abstract 1
- 229910000366 copper(II) sulfate Inorganic materials 0.000 abstract 1
- JZCCFEFSEZPSOG-UHFFFAOYSA-L copper(II) sulfate pentahydrate Chemical compound O.O.O.O.O.[Cu+2].[O-]S([O-])(=O)=O JZCCFEFSEZPSOG-UHFFFAOYSA-L 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 230000005070 ripening Effects 0.000 description 5
- 240000004160 Capsicum annuum Species 0.000 description 4
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 241000272522 Anas Species 0.000 description 2
- 241000271566 Aves Species 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 210000004681 ovum Anatomy 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000004035 construction material Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for manufacturing canned preserved eggs, which comprises the following steps: a. preparing half-loose-core preserved eggs: adding edible alkali, salt, tea, edible copper sulfate, blue vitriol and lime into boiling water to prepare curing agent thick slurry, naturally cooling to normal temperature, filling the selected eggs into a jar, filling the cooled curing agent thick slurry into the jar, sealing and storing, and curing at the temperature of 39-42 ℃ for 7-12 days to obtain the eggs which can be cured; obtaining half loose-core preserved eggs; b. preparing a seasoning liquid: boiling purified water, adding edible salt and white sugar, stirring to dissolve, cooling to 40-50 deg.C, adding oleum Sesami and Capsici fructus oil, stirring, and cooling to room temperature; c. preparing canned preserved eggs: and sterilizing the preserved eggs, removing shells, filling the preserved eggs into a can, and then adding the seasoning liquid for packaging to obtain the canned preserved eggs. The invention aims to provide a method for manufacturing canned preserved eggs, which is convenient to process, short in production period and free of color change after the preserved eggs are shelled, and is suitable for being processed into canned preserved eggs.
Description
Technical field
The present invention relates to a kind of preparation method of tinned preserved eggs.
Background technology
Lime-preserved egg is the traditional birds, beasts and eggs process flavours food of China, but traditional lime-preserved egg method for salting is confined to two kinds of egg with a soft yolk and hard-core lime-preserved eggs.But the rare soft easy deformation of the yolk of egg with a soft yolk should not be processed can, and the hard-core lime-preserved egg is all with construction materials contract mud, husk production, and the production cycle is long, generally about 70 days, cleans cumbersomely and scrape mud when edible, makes can and also is inconvenient to operate.Add that egg with a soft yolk and hard-core lime-preserved egg that traditional method is made are easy to variable color after peeling off, run into moisture will send out rise, albumen foaming even albumen separates with yolk.This can have influence on the organoleptic indicator of product, reduces consumer's desire to buy.
Summary of the invention
The objective of the invention is provides a kind of easy to process, with short production cycle in order to overcome weak point of the prior art, the lime-preserved egg non-discoloring preparation method that is fit to be processed into the tinned preserved eggs of can in back of peeling off.
In order to achieve the above object, the present invention adopts following scheme:
A kind of preparation method of tinned preserved eggs, comprising following steps:
A, making half egg with a soft yolk: the dietary alkali, the salt 3-6kg that in the 80-120kg boiling water, add 8-10kg; Tealeaves 1-3kg, food grade copper sulphate 0.05-0.2kg, green alum 0.03-0.1kg, lime 20-35kg furnishing curing agent underflow naturally cool to normal temperature, with the egg dress cylinder of choosing; Install in the cylinder and press the egg net; Pour into cooled curing agent underflow to seal in the cylinder again and deposit, under 39 ℃-42 ℃ room temperature, marinade 7-12 days, egg can be pickled maturation; Play the cylinder flushing with pickling ripe egg, heated 5-10 days down at 42 ℃-45 ℃ then, promptly get half egg with a soft yolk;
B, make baste: the 0.5-1.5kg pure water boiled after; Adding edible salt 0.15-0.35kg, white sugar 0.5-1.5kg are stirred to and dissolve, and treat that temperature drops to 40-50 ℃, add sesame oil 0.4-1.2kg; Chilli oil 0.1-0.5kg stirs, and is cooled to normal temperature;
C, making tinned preserved eggs: after the lime-preserved egg sterilization, remove shell, in the can jar of packing into, add above-mentioned baste encapsulation then, promptly get tinned preserved eggs of the present invention.
The preparation method of aforesaid a kind of tinned preserved eggs, wherein the sterilization of the lime-preserved egg described in the step c is with 0.5% NaOH disinfectant lime-preserved egg to be soaked, cleans.
The preparation method of aforesaid a kind of tinned preserved eggs, wherein the sterilization of the lime-preserved egg described in the step c is lime-preserved egg to be placed under the ozone carry out disinfection.
The preparation method of aforesaid a kind of tinned preserved eggs wherein can add the local flavor auxiliary material in step c.
The preparation method of aforesaid a kind of tinned preserved eggs, wherein said local flavor auxiliary material are one or more in dried radish, jellyfish, fermented soya bean, abalone, grey mushroom (abalonelike), the sea cucumber etc.
The preparation method of aforesaid a kind of tinned preserved eggs, wherein said egg are a kind of in duck's egg, quail egg, the egg.
The preparation method of aforesaid a kind of tinned preserved eggs, wherein the shell that removes described in the step c is the artificial shell that removes.
The preparation method of aforesaid a kind of tinned preserved eggs, wherein the shell that removes described in the step c is that machinery removes shell.
In sum, beneficial effect of the present invention:
The present invention makes half egg with a soft yolk through the improvement of curing agent with egg, need not scrape material mud during use; Production cycle shortens 40-50 days, adopts the latter stage of ripening of the method shortening lime-preserved egg of later stage heating, promotes that yolk solidifies in advance; Reach the effect of hard-core lime-preserved egg, and the mouthfeel taste is better.The present invention is made into behind the can birds, beasts and eggs unaffected aspect color and the quality, is convenient to transportation again, stores, and is fit to modern's consumption, the convenient custom of using more.
The specific embodiment
Below in conjunction with the specific embodiment the present invention is done and to further describe:
Embodiment 1
The preparation method of tinned preserved eggs of the present invention:
The first step is made half egg with a soft yolk: the dietary alkali, the salt 3kg that in the 80kg boiling water, add 8kg; Tealeaves 1kg, food grade copper sulphate 0.05kg, green alum 0.03kg, lime 28kg furnishing curing agent underflow naturally cool to normal temperature, with the duck's egg dress cylinder of choosing; Install in the cylinder and press the egg net; Pour into cooled curing agent underflow to seal in the cylinder again and deposit, under 39 ℃-42 ℃ room temperature, marinade 7-12 days, duck's egg can be pickled maturation; Typical temperature is more than 30 ℃, just can spot-check the ripe situation of lime-preserved egg in 14 days.Play the cylinder flushing with pickling ripe duck's egg, heated 5-10 days down at 42 ℃-45 ℃ then, quicken latter stage of ripening, promote that Ovum Anas domestica yolk solidifies in advance, promptly get half egg with a soft yolk;
Second step was made baste: the 0.5kg pure water boiled after, add edible salt 0.15kg, white sugar 0.5kg is stirred to and dissolves, and treats that temperature drops to 50 ℃, adds sesame oil 0.4kg, chilli oil 0.1kg stirs, and is cooled to normal temperature;
The 3rd step was made tinned preserved eggs: with 0.5% NaOH disinfectant with the duck's egg lime-preserved egg soak, behind the cleaning and sterilizing, the artificial shell that removes in the can jar of packing into, adds above-mentioned baste then and encapsulates, sterilizing promptly gets duck's egg tinned preserved eggs of the present invention.
Embodiment 2
The preparation method of tinned preserved eggs of the present invention:
The first step is made half egg with a soft yolk: the dietary alkali, the salt 4.6kg that in the 100kg boiling water, add 9kg; Tealeaves 2kg, food grade copper sulphate 0.1kg, green alum 0.06kg, lime 28kg furnishing curing agent underflow naturally cool to normal temperature, with the quail egg dress cylinder of choosing; Install in the cylinder and press the egg net; Pour into cooled curing agent underflow to seal in the cylinder again and deposit, under 39 ℃-42 ℃ room temperature, marinade 7-12 days, quail egg can be pickled maturation; Typical temperature is more than 30 ℃, just can spot-check the ripe situation of lime-preserved egg in 14 days.Play the cylinder flushing with pickling ripe quail egg, heated 5-10 days down at 42 ℃-45 ℃ then, quicken latter stage of ripening, promote quail yolk to solidify in advance, promptly get half egg with a soft yolk;
Second step was made baste: the 1kg pure water boiled after, add edible salt 0.26kg, white sugar 1kg is stirred to and dissolves, and treats that temperature drops to 50 ℃, adds sesame oil 0.8kg, chilli oil 0.3kg stirs, and is cooled to normal temperature;
The 3rd step was made tinned preserved eggs: with 0.5% NaOH disinfectant with the immersion of quail egg lime-preserved egg, cleaning and sterilizing after; Machinery removes shell, in the can jar of packing into, adds the dried radish bar; Add above-mentioned baste encapsulation, sterilizing then, promptly get quail egg tinned preserved eggs of the present invention.
Embodiment 3
The preparation method of tinned preserved eggs of the present invention:
The first step is made half egg with a soft yolk: the dietary alkali, the salt 6kg that in the 120kg boiling water, add 10kg; Tealeaves 3kg, food grade copper sulphate 0.2kg, green alum 0.01kg, lime 35kg furnishing curing agent underflow naturally cool to normal temperature, with the egg dress cylinder of choosing; Install in the cylinder and press the egg net; Pour into cooled curing agent underflow to seal in the cylinder again and deposit, under 39 ℃-42 ℃ room temperature, marinade 7-12 days, egg can be pickled maturation; Typical temperature is more than 30 ℃, just can spot-check the ripe situation of lime-preserved egg in 14 days.Play the cylinder flushing with pickling ripe egg, heated 5-10 days down at 42 ℃-45 ℃ then, quicken latter stage of ripening, promote that egg yolk solidifies in advance, promptly get half egg with a soft yolk;
Second step was made baste: the 1.5kg pure water boiled after, add edible salt 0.35kg, white sugar 1.5kg is stirred to and dissolves, and treats that temperature drops to 50 ℃, adds sesame oil 1.2kg, chilli oil 0.5kg stirs, and is cooled to normal temperature;
The 3rd step was made tinned preserved eggs: with lime-preserved egg be placed on carry out disinfection under the ozone after, the artificial shell that removes in the can jar of packing into, adds dried radish bar, jellyfish, fermented soya bean, adds above-mentioned baste encapsulation, sterilizing then, promptly gets egg tinned preserved eggs of the present invention.
Embodiment 4
The preparation method of tinned preserved eggs of the present invention:
The first step is made half egg with a soft yolk: the dietary alkali, the salt 4kg that in the 115kg boiling water, add 19kg; Tealeaves 2kg, food grade copper sulphate 0.1kg, green alum 0.06kg, lime 23kg furnishing curing agent underflow naturally cool to normal temperature, with the duck's egg dress cylinder of choosing; Install in the cylinder and press the egg net; Pour into cooled curing agent underflow to seal in the cylinder again and deposit, under 39 ℃-42 ℃ room temperature, marinade 7-12 days, duck's egg can be pickled maturation; Typical temperature is more than 30 ℃, just can spot-check the ripe situation of lime-preserved egg in 14 days.Play the cylinder flushing with pickling ripe duck's egg, heated 5-10 days down at 42 ℃-45 ℃ then, quicken latter stage of ripening, promote that Ovum Anas domestica yolk solidifies in advance, promptly get half egg with a soft yolk;
Second step was made baste: the 1.5kg pure water boiled after, add edible salt 0.35kg, white sugar 1.5kg is stirred to and dissolves, and treats that temperature drops to 50 ℃, adds sesame oil 1.2kg, chilli oil 0.5kg stirs, and is cooled to normal temperature;
The 3rd step was made tinned preserved eggs: with lime-preserved egg be placed on carry out disinfection under the ozone after; The artificial shell that removes, in the can jar of packing into, one or more in adding abalone, grey mushroom (abalonelike), the sea cucumber; Add above-mentioned baste encapsulation, sterilizing then, promptly get duck's egg tinned preserved eggs of the present invention.
Claims (8)
1. the preparation method of a tinned preserved eggs is characterized in that may further comprise the steps:
A, making half egg with a soft yolk: the dietary alkali, the salt 3-6kg that in the 80-120kg boiling water, add 8-10kg; Tealeaves 1-3kg, food grade copper sulphate 0.05-0.2kg, green alum 0.03-0.1kg, lime 20-35kg furnishing curing agent underflow naturally cool to normal temperature, with the egg dress cylinder of choosing; Install in the cylinder and press the egg net; Pour into cooled curing agent underflow to seal in the cylinder again and deposit, under 39 ℃-42 ℃ temperature, marinade 7-12 days, egg can be pickled maturation; Play the cylinder flushing with pickling ripe egg, heated 5-10 days down at 42 ℃-45 ℃ then, promptly get half egg with a soft yolk;
B, make baste: the 0.5-1.5kg pure water boiled after; Adding edible salt 0.15-0.35kg, white sugar 0.5-1.5kg are stirred to and dissolve, and treat that temperature drops to 40-50 ℃, add sesame oil 0.4-1.2kg; Chilli oil 0.1-0.5kg stirs, and is cooled to normal temperature;
C, making tinned preserved eggs: after the lime-preserved egg sterilization, remove shell, in the can jar of packing into, add above-mentioned baste encapsulation then, promptly get tinned preserved eggs.
2. the preparation method of a kind of tinned preserved eggs according to claim 1 is characterized in that the lime-preserved egg sterilization described in the step c is with 0.5% NaOH disinfectant lime-preserved egg to be soaked, cleans.
3. the preparation method of a kind of tinned preserved eggs according to claim 1 is characterized in that the lime-preserved egg sterilization described in the step c is lime-preserved egg to be placed under the ozone carry out disinfection.
4. the preparation method of a kind of tinned preserved eggs according to claim 1 is characterized in that in step c, adding the local flavor auxiliary material.
5. the preparation method of a kind of tinned preserved eggs according to claim 4 is characterized in that described local flavor auxiliary material is one or more in dried radish, jellyfish, fermented soya bean, abalone, grey mushroom (abalonelike), the sea cucumber.
6. the preparation method of a kind of tinned preserved eggs according to claim 1 is characterized in that described egg is a kind of in duck's egg, quail egg, the egg.
7. the preparation method of a kind of tinned preserved eggs according to claim 1 is characterized in that the shell that removes described in the step c is the artificial shell that removes.
8. the preparation method of a kind of tinned preserved eggs according to claim 1 is characterized in that the shell that removes described in the step c removes shell for machinery.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100390745A CN101869312B (en) | 2009-04-24 | 2009-04-24 | Method for manufacturing canned preserved eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100390745A CN101869312B (en) | 2009-04-24 | 2009-04-24 | Method for manufacturing canned preserved eggs |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101869312A CN101869312A (en) | 2010-10-27 |
| CN101869312B true CN101869312B (en) | 2012-07-18 |
Family
ID=42994541
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100390745A Expired - Fee Related CN101869312B (en) | 2009-04-24 | 2009-04-24 | Method for manufacturing canned preserved eggs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101869312B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103081979A (en) * | 2013-02-27 | 2013-05-08 | 山西丰园食品有限公司 | Spiced egg preservation method |
| CN103919166B (en) * | 2014-04-18 | 2015-09-23 | 胡开敏 | A kind of preparation method of tinned preserved eggs |
| CN107744105A (en) * | 2017-10-23 | 2018-03-02 | 贵州大娄山稻香来食品有限公司 | A kind of preparation method of flavored preserved eggs can |
| CN109043381A (en) * | 2018-08-30 | 2018-12-21 | 陕西恒源食品有限责任公司 | A kind of Fu tea golden flower lime-preserved egg and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86100038A (en) * | 1986-01-09 | 1987-08-05 | 湖北省江陵县食品公司郝穴蛋厂 | Film and process the method for "Thousand year old" duck eggs |
| CN1059086A (en) * | 1990-08-23 | 1992-03-04 | 贵阳市食品公司禽蛋食品加工厂 | The preparation method of unleaded dietotherapy soft yolk lime-preserved egg |
| CN1820651A (en) * | 2006-03-22 | 2006-08-23 | 祝红岸 | Preserved egg, diced meat and kernel and its preparing method |
| CN101061816A (en) * | 2006-04-26 | 2007-10-31 | 高邮市红太阳食品有限公司 | Pickle agent of pidan and the pickle method |
| CN101069565A (en) * | 2007-06-21 | 2007-11-14 | 刘华桥 | Zinc-contained preserved-egg pickling liquid and preparing method |
-
2009
- 2009-04-24 CN CN2009100390745A patent/CN101869312B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86100038A (en) * | 1986-01-09 | 1987-08-05 | 湖北省江陵县食品公司郝穴蛋厂 | Film and process the method for "Thousand year old" duck eggs |
| CN1059086A (en) * | 1990-08-23 | 1992-03-04 | 贵阳市食品公司禽蛋食品加工厂 | The preparation method of unleaded dietotherapy soft yolk lime-preserved egg |
| CN1820651A (en) * | 2006-03-22 | 2006-08-23 | 祝红岸 | Preserved egg, diced meat and kernel and its preparing method |
| CN101061816A (en) * | 2006-04-26 | 2007-10-31 | 高邮市红太阳食品有限公司 | Pickle agent of pidan and the pickle method |
| CN101069565A (en) * | 2007-06-21 | 2007-11-14 | 刘华桥 | Zinc-contained preserved-egg pickling liquid and preparing method |
Non-Patent Citations (1)
| Title |
|---|
| 阎华等.铜、锌、铁清料法加工溏心皮蛋的比较研究.《食品工业科技》.2004,(第6期),64-66. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101869312A (en) | 2010-10-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102389126B (en) | Seafood can and manufacturing method thereof | |
| CN101779695A (en) | Processing method of canned tunas | |
| KR20110032285A (en) | Process for preparing canned foods using sturgeon | |
| CN105166993A (en) | Method of pickling salty preserved eggs | |
| CN101869312B (en) | Method for manufacturing canned preserved eggs | |
| CN104000237B (en) | The processing method of a kind of grain fish processed | |
| CN102805378B (en) | Method for processing instant flavored catfish fillets | |
| CN103783429A (en) | Burdock crisp chips | |
| CN103005384A (en) | Pomelo peel tomato sauce | |
| CN102630981A (en) | Squid processing technology | |
| CN108719835A (en) | A kind of spicy sausage and its ecological preparation method | |
| CN103349305A (en) | Liquor-marinated fish and production process thereof | |
| CN105361024A (en) | Processing method of Hakka dry carambola | |
| CN101438837A (en) | Cold fish jelly food and production method | |
| CN103919192B (en) | Pickled pepper walnut kernel and preparation method thereof | |
| CN108378346A (en) | A kind of flavor spiral shell sauce and preparation method thereof | |
| CN109198478A (en) | Red oil takes off the preparation method of bone chicken claw | |
| CN109998054A (en) | A kind of fragrant spicy squid mouth and preparation method thereof | |
| CN110074359A (en) | A kind of lobster sausage and preparation method thereof | |
| CN102258201A (en) | Flavorous pig stomach and its processing method | |
| CN104687113A (en) | Method for preparing canned abalone | |
| CN109567077A (en) | A kind of tomato juice low value little yellow croaker can process technique | |
| CN104381929A (en) | Preparation method of reed shoots | |
| CN101926479A (en) | Processing technique of artificial preserved eggs | |
| CN103876186A (en) | Instant hemisalanx prognathus product and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120718 Termination date: 20150424 |
|
| EXPY | Termination of patent right or utility model |