CN103948062A - Preparation method of pearl egg - Google Patents
Preparation method of pearl egg Download PDFInfo
- Publication number
- CN103948062A CN103948062A CN201410204941.7A CN201410204941A CN103948062A CN 103948062 A CN103948062 A CN 103948062A CN 201410204941 A CN201410204941 A CN 201410204941A CN 103948062 A CN103948062 A CN 103948062A
- Authority
- CN
- China
- Prior art keywords
- egg
- chicken embryo
- embryo egg
- eggshell
- water
- 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.)
- Granted
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 210000001161 mammalian embryo Anatomy 0.000 claims abstract description 158
- 241000287828 Gallus gallus Species 0.000 claims abstract description 138
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 38
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 38
- 210000003278 egg shell Anatomy 0.000 claims abstract description 38
- 230000001954 sterilising effect Effects 0.000 claims abstract description 29
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 235000016709 nutrition Nutrition 0.000 claims abstract description 8
- 235000013330 chicken meat Nutrition 0.000 claims description 134
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 53
- 238000004140 cleaning Methods 0.000 claims description 24
- 238000007789 sealing Methods 0.000 claims description 21
- 238000001816 cooling Methods 0.000 claims description 19
- 239000000843 powder Substances 0.000 claims description 18
- 235000013555 soy sauce Nutrition 0.000 claims description 18
- 235000013547 stew Nutrition 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 15
- 235000011194 food seasoning agent Nutrition 0.000 claims description 15
- 238000012545 processing Methods 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 15
- 238000007689 inspection Methods 0.000 claims description 14
- 238000012795 verification Methods 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 10
- 244000061520 Angelica archangelica Species 0.000 claims description 9
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 9
- 230000000844 anti-bacterial effect Effects 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000012360 testing method Methods 0.000 claims description 8
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 7
- 240000004160 Capsicum annuum Species 0.000 claims description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 7
- 206010011376 Crepitations Diseases 0.000 claims description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 7
- 244000062250 Kaempferia rotunda Species 0.000 claims description 7
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 7
- 244000270834 Myristica fragrans Species 0.000 claims description 7
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 7
- 208000037656 Respiratory Sounds Diseases 0.000 claims description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 7
- 210000004204 blood vessel Anatomy 0.000 claims description 7
- 206010016766 flatulence Diseases 0.000 claims description 7
- 230000000762 glandular Effects 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 239000001702 nutmeg Substances 0.000 claims description 7
- 229910001220 stainless steel Inorganic materials 0.000 claims description 7
- 239000010935 stainless steel Substances 0.000 claims description 7
- 210000002784 stomach Anatomy 0.000 claims description 7
- 238000002372 labelling Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 4
- 239000003205 fragrance Substances 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 238000009413 insulation Methods 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- 239000003651 drinking water Substances 0.000 claims description 3
- 235000020188 drinking water Nutrition 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 238000007761 roller coating Methods 0.000 claims description 3
- 239000004576 sand Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 241000411851 herbal medicine Species 0.000 abstract description 5
- 238000002474 experimental method Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 abstract 2
- 230000003385 bacteriostatic effect Effects 0.000 abstract 1
- 230000002070 germicidal effect Effects 0.000 abstract 1
- 230000035515 penetration Effects 0.000 abstract 1
- 239000012466 permeate Substances 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 230000012447 hatching Effects 0.000 description 10
- 230000001627 detrimental effect Effects 0.000 description 5
- 239000012535 impurity Substances 0.000 description 5
- 230000035772 mutation Effects 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 208000037386 Typhoid Diseases 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 201000008297 typhoid fever Diseases 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 102000016943 Muramidase Human genes 0.000 description 1
- 108010014251 Muramidase Proteins 0.000 description 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000005374 Poisoning Diseases 0.000 description 1
- 241000588769 Proteus <enterobacteria> Species 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000013020 embryo development Effects 0.000 description 1
- 210000002257 embryonic structure Anatomy 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000009738 saturating Methods 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of a pearl egg. According to the preparation method, the pearl egg is prepared from a live chicken embryo egg which is incubated for 13-15 days, wherein the nutrient substances are most abundant at the moment, the egg is fresh and sanitary and the embryo is free of any pollution inside the eggshell, so the egg is praised as a 'Natural Vacuum Packaged Object' and is a rare environment-friendly organism in modern life. The pearl egg is a product with the eggshell which is unlikely to be broken, embryo liquid in the egg is preserved completely without loss, the chicken embryo egg is flavored rapidly and completely by adopting a pressurization-flavoring method, and the embryo liquid in the egg does not permeate outwards, so the nutritional values of the chicken embryo egg is farthest maintained, the production period is shortened and the cost is lowered as well. During production, more than 10 Chinese herbal medicines such as radix angelicae and fructus amomi are added, so the health care and medicinal values of the chicken embryo egg are increased, and the lowest sterilization FO value of the pearl egg is also determined by utilizing the germicidal and bacteriostatic effects of the Chinese herbal medicines in cooperation with a heat penetration experiment during sterilization, so that commercial sterilization is realized and the preservation period of the product is 12 months under a condition that no preservative agent is added.
Description
Technical field
The present invention relates to a kind of nutritional health food, relate to a kind of manufacture method of chicken embryo egg nutrient and healthcare products.
Background technology
Chicken embryo egg (also claiming the pearl of living) is to select the hatching live chickens embryo egg of 13-15 days.At present, in the production and processing of existing chicken embryo egg, what have the use of many businessmans is the abnormal addled egg of hatching.Research is found, almost in 100% addled egg, is all contained germ, as Escherichia coli, staphylococcus, typhoid bacillus, proteus etc.Not only nutritive value is not high for edible this egg, and the diseases such as poisoning, initiation dysentery, typhoid fever, hepatitis easily occur.
Summary of the invention
for addressing the above problem, the present invention proposes onethe production technology of pearl egg.This technique is produced pearl egg taking 13-15 days live chickens embryos of hatching as raw material, is equipped with more than 10 and plants Chinese herbal medicine, makes through special processing process, makes it not only have its health care, and raciness simultaneously, adds without any anticorrisive agent, and the shelf-life can reach 12 months.For consumer provides that nutrition is complete, good absorbing, safety, health food easily
.
Stop chicken embryo egg incubation through pre-cooking process, adopt the root of Dahurain angelica, fructus amomi, cool ginger etc. more than 10 to plant prepared from traditional Chinese medicines feed liquid, chicken embryo egg is carried out to low temperature stew in soy sauce form, this product is after vacuum packaging, high temperature sterilization, and eggshell does not break, and embryo liquid is kept in air chamber.Finally obtain the ticbit of nutritious, safety and sanitation, instant bagged.
Egg is in the time of embryonic development, and nutritional labeling changes, and the chicken embryo egg nutriment of hatching 13-15 days is the abundantest.The material favourable to human body increasing.More than wherein protein, amino acid, free amino acid increase by 1 %; Immunoglobulin (Ig) increases by 50%; Taurine increases nearly 20 times; Calcium in inorganic salts increases more than 6 times, and phosphorus increases by 80%, and iron increases by 40%; Vitamin A increases by 1 times, and vitamin B1 increases by 3 times, and vitamin E increases by 10 times; There is antibacterial lysozyme activity and increase by 1 times; Linoleic acid in essential fatty acid increases by 1 times.And the disadvantageous material of human body is being reduced.Wherein fat content declines 50%; Cholesterol declines 5.5 times.
technical solution of the present invention is: a kind of preparation method of pearl egg, specifically comprises the following steps:
Step 1. raw material is checked and accepted: selections egg size is 50-55g, hatch the live chickens embryo egg of 13-15 days, and chicken embryo egg is carried out to lamp inspection, and lamp inspection requires back to occur fine hair, and glandular stomach obviously can distinguish, embryo is with the flat length of major axis of egg, blood vessel overstriking, look intensification;
Step 2. raw material cleans: be that 35-37 DEG C of clear water soaks 15min by the embryo egg temperature alive of acceptance(check), when cleaning, first chicken embryo egg is put into resistant to elevated temperatures Turnround basket (every basket of about 22.5kg), pour into again in tank, height of water level is noted while falling basket, must not have chicken embryo egg, the basket that falls must carry out in water, and process will be handled with care, note not squeezing or pushing down chicken embryo egg with basket, reduce as far as possible the breakage of chicken embryo egg; If any the chicken embryo egg of damaged flow liquid, pick out singly and put in time, must not there be the visible impurity of naked eyes on the chicken embryo egg surface after cleaning.Water for cleaning should meet GB5749 standard;
Step 3. is precooked: the chicken embryo egg cleaning up is put into stainless steel jacketed pan, is 35-37 DEG C in water temperature, and insulation 10min heats up gradually again, is heated to 100 DEG C, and then boiling 3min, for subsequent use, makes it end hatching; Avoid the hidden danger of chicken embryo all detrimental mutations in stew in soy sauce process.Water should meet GB5749 standard;
Step 4. is endured material water: by fennel seeds 200-250g, fructus amomi 200-250g, nutmeg 200-250g, cloves 100-150g, root of Dahurain angelica 500-550g, tsaoko 200-250g, kaempferia galamga 300-350g, cassia bark 500-550g, brigand 200-250g, dried orange peel 200-250g, anistree 400-450g, Chinese prickly ash 200-250g, chilli 1750-2000g, dried thin mushroom 1000-2000g joins in 200kg water, be heated to 100 DEG C of boilings 1 hour, add again white granulated sugar 2000-4000g, salt 4000-5000g, monosodium glutamate 2000-3000g, continue after boiling 10min, be cooled to 37-40 DEG C of filtration, for subsequent use.Water should meet GB5749 standard.
Step 5. stew in soy sauce: will put into autoclaving pot through step 2 chicken embryo after treatment egg 4000-5000, and add the material water having filtered, the employing tasty mode of pressurizeing is pickled.Be that 0.1MPa(need pass into normal temperature air pressurization by pressure setting), lot of experiments proves, this pressure can not damage eggshell yet.Because ambient pressure is high, the nutritional labeling in feed liquid and other fragrance components can infiltrate in chicken embryo egg rapidly, stew in soy sauce 3-4h, and chicken embryo egg can reach inside and outside concentration balance.While taking the dish out of the pot, to note handling with care, prevent that eggshell from breaking;
Step 6. is cooling: chicken embryo egg good stew in soy sauce is put into Turnround basket, put between airing, employing nature is cooling or wind is cooling (can remove egg remained on surface moisture) simultaneously, be cooled to below 25 DEG C, carry out sorting, complete eggshell, crackless chicken embryo egg is carried out to next step operation, and the chicken embryo egg that eggshell is broken is chosen, and carries out other processing;
Step 7. packs, seals: the be evacuated to-0.1mpa that vacuumizes 18-20s, heating 2-3s, heat seal strength/(N/15mm) (kgf/15mm) >=45, cooling 5-6s, sealing time delay 2-3s.Through verification experimental verification, under this sealing condition, shell-breaking rate is lower than 5-8%;
Step 8. is checked: after sealing, chicken embryo egg eggshell does not break for qualified, and the chicken embryo egg that eggshell breaks is chosen, and carries out other processing.
Step 9. sterilization: adopt thermal break-through test experience, determine 40g/ bag pearl egg product in retort after constant temperature the minimum F of product
0value is 3.88, and bactericidal formula is 100-105 DEG C, keeps 5-10min; 105-110 DEG C, keeps 20-25min; 110-121 DEG C, keeps 10min.Shelf life of products can reach 12 months.
Step 10. is incubated: the product after sterilization, under 36 ± 1 DEG C of conditions of sterilizing area, is placed 10 days, and the phenomenons such as corrugationless, flatulence, leak-off pocket can be cased.
Further, the present invention also provides another kind of
the preparation method of pearl egg.Specifically comprise the following steps:
Step 1. raw material is checked and accepted: selections egg size is 50-55g, hatch the live chickens embryo egg of 13-15 days, and chicken embryo egg is carried out to lamp inspection, and lamp inspection requires back to occur fine hair, and glandular stomach obviously can distinguish, embryo is with the flat length of major axis of egg, blood vessel overstriking, look intensification;
Step 2. raw material cleans: be that 35-37 DEG C of clear water soaks 15min by the embryo egg temperature alive of acceptance(check), when cleaning, first chicken embryo egg is put into resistant to elevated temperatures Turnround basket (every basket of about 22.5kg), pour into again in tank, height of water level is noted while falling basket, must not have chicken embryo egg, the basket that falls must carry out in water, and process will be handled with care, note not squeezing or pushing down chicken embryo egg with basket, reduce as far as possible the breakage of chicken embryo egg; If any the chicken embryo egg of damaged flow liquid, pick out singly and put in time, must not there be the visible impurity of naked eyes on the chicken embryo egg surface after cleaning.Water for cleaning should meet GB5749 standard;
Step 3. is precooked: the chicken embryo egg cleaning up is put into stainless steel jacketed pan, is to be incubated 10min under 35-37 DEG C of condition in water temperature; Heat up gradually, be heated to 100 DEG C, then boiling 3min, makes it end hatching, avoids the hidden danger of chicken embryo all detrimental mutations in stew in soy sauce process.Water should meet GB5749 standard;
Step 4. is prepared seasoning powder: by fennel seeds 200-250g, and fructus amomi 200-250g, nutmeg 200-250g, cloves 100-150g, root of Dahurain angelica 500-550g, tsaoko 200-250g, kaempferia galamga 300-350g, cassia bark 500-550g, brigand 200-250g, dried orange peel 200-250g, anistree 400-450g, Chinese prickly ash 200-250g, chilli 1750-2000g, dried thin mushroom 1000-2000g, wears into fine-powdered, add again white sand Icing Sugar 2000-4000g, salt 4000-5000g, monosodium glutamate powder 2000-3000g, stir;
Step 5. roller coating seasoning powder: will be cool to room temperature through step 3 chicken embryo after treatment egg, its surface is squirted with the drinking water of 10-15 DEG C; On the seasoning powder that chicken embryo egg is prepared in step 4, roll, be stained with one deck seasoning powder to chicken embryo egg surface uniform.
Step 6. is pickled: be placed in a hermetically sealed can by every the chicken embryo egg that is stained with seasoning powder 100, be placed under the environment of 15-20 DEG C and pickle 3-4h;
Step 7. sorting: the chicken embryo egg of pickling is put into Turnround basket, carry out sorting, complete eggshell, crackless chicken embryo egg is carried out to next step operation, the chicken embryo egg that eggshell is broken is chosen, and carries out other processing;
Step 8. is cleaned: well-graded chicken embryo egg is taken out, put into pond and clean up;
Step 9. packs, seals: the be evacuated to-0.1mpa that vacuumizes 18-20s, heating 2-3s, heat seal strength/(N/15mm) (kgf/15mm) >=45, cooling 5-6s, sealing time delay 2-3s.Through verification experimental verification, under this sealing condition, shell-breaking rate is lower than 5-8%;
Step 10. is checked: after sealing, chicken embryo egg eggshell does not break for qualified, and the chicken embryo egg that eggshell breaks is chosen, and carries out other processing.
Step 11. sterilization: adopt thermal break-through test experience, determine 40g/ bag pearl egg product in retort after constant temperature the minimum F of product
0value is 3.88, and bactericidal formula is 100-105 DEG C, keeps 5-10min; 105-110 DEG C, keeps 20-25min; 110-121 DEG C, keeps 10min.Shelf life of products can reach 12 months.
Step 12. is incubated: the product after sterilization, under 36 ± 1 DEG C of conditions of sterilizing area, is placed 10 days, and the phenomenons such as corrugationless, flatulence, leak-off pocket can be cased.
products characteristics of the present invention is:
1. select the hatching live chickens embryo egg of 13-15 days, now nutriment is the abundantest, and because it is fresh and alive, health, embryo without any pollution, is described as " natural vacuum envelopes " in eggshell again, is green bio rare in the modern life.
2. this product pearl egg is with eggshell product, and eggshell is not damaged, in egg, embryo liquid preservation is complete does not run off, adopt the tasty method of pressurization, make chicken embryo egg tasty more saturating sooner, in egg, embryo liquid can, to exosmosis, can not keep the nutritive value of chicken embryo egg to greatest extent, also can shorten the production cycle, cost-saving.
3. pearl egg has added the root of Dahurain angelica, fructus amomi, cool ginger etc. more than 10 to plant Chinese herbal medicine in producing, and has not only increased health care and the medical value of chicken embryo egg, utilizes sterilization, the bacteriostasis of Chinese herbal medicine simultaneously, coordinates thermal break-through test in sterilization, determines the minimum F of pearl egg sterilization
0Value, thus reach commercial sterilization, ensureing that product is not adding under the condition of any anticorrisive agent, the shelf-life is 12 months.
Detailed description of the invention
Below in conjunction with concrete enforcement, technical scheme of the present invention is described further.
Embodiment 1:
Step 1. raw material is checked and accepted: selections egg size is 50-55g, hatch the live chickens embryo egg of 13-15 days, and chicken embryo egg is carried out to lamp inspection, and lamp inspection requires back to occur fine hair, and glandular stomach obviously can distinguish, embryo is with the flat length of major axis of egg, blood vessel overstriking, look intensification;
Step 2. raw material cleans: be that 35-37 DEG C of clear water soaks 15min by the embryo egg temperature alive of acceptance(check), when cleaning, first chicken embryo egg is put into resistant to elevated temperatures Turnround basket (every basket of about 22.5kg), pour into again in tank, height of water level is noted while falling basket, must not have chicken embryo egg, the basket that falls must carry out in water, and process will be handled with care, note not squeezing or pushing down chicken embryo egg with basket, reduce as far as possible the breakage of chicken embryo egg; If any the chicken embryo egg of damaged flow liquid, pick out singly and put in time, must not there be the visible impurity of naked eyes on the chicken embryo egg surface after cleaning.Water for cleaning should meet GB5749 standard;
Step 3. is precooked: the chicken embryo egg cleaning up is put into stainless steel jacketed pan, is 35-37 DEG C in water temperature, and insulation 10min heats up gradually again, is heated to 100 DEG C, and then boiling 3min, for subsequent use, makes it end hatching; Avoid the hidden danger of chicken embryo all detrimental mutations in stew in soy sauce process.Water should meet GB5749 standard;
Step 4. is endured material water: by fennel seeds 200g, and fructus amomi 200g, nutmeg 200g, cloves 100g, root of Dahurain angelica 500g, tsaoko 200g, kaempferia galamga 300g, cassia bark 500g, brigand 200g, dried orange peel 200g, anistree 400g, Chinese prickly ash 200g, chilli 1750g, dried thin mushroom 1000g joins in 200kg water, is heated to 100 DEG C of boilings 1 hour, then adds white granulated sugar 2000g, salt 4000g, monosodium glutamate 2000g, continue, after boiling 10min, to be cooled to 37 DEG C of filtrations, for subsequent use.Water should meet GB5749 standard.
Step 5. stew in soy sauce: will put into autoclaving pot through step 2 chicken embryo after treatment egg 4000-5000, and add the material water having filtered, the employing tasty mode of pressurizeing is pickled.Be 0.1MPa by pressure setting, because ambient pressure is high, the nutritional labeling in feed liquid and other fragrance components can infiltrate in chicken embryo egg rapidly, stew in soy sauce 3-4h, and chicken embryo egg can reach inside and outside concentration balance.While taking the dish out of the pot, to note handling with care, prevent that eggshell from breaking;
Step 6. is cooling: chicken embryo egg good stew in soy sauce is put into Turnround basket, put between airing, employing nature is cooling or wind is cooling (can remove egg remained on surface moisture) simultaneously, be cooled to below 25 DEG C, carry out sorting, complete eggshell, crackless chicken embryo egg is carried out to next step operation, and the chicken embryo egg that eggshell is broken is chosen, and carries out other processing;
Step 7. packs, seals: the be evacuated to-0.1mpa that vacuumizes 18-20s, heating 2-3s, heat seal strength/(N/15mm) (kgf/15mm) >=45, cooling 5-6s, sealing time delay 2-3s.Through verification experimental verification, under this sealing condition, shell-breaking rate is lower than 5-8%;
Step 8. is checked: after sealing, chicken embryo egg eggshell does not break for qualified, and the chicken embryo egg that eggshell breaks is chosen, and carries out other processing.
Step 9. sterilization: adopt thermal break-through test experience, determine 40g/ bag pearl egg product in retort after constant temperature the minimum F of product
0value is 3.88, and bactericidal formula is 100-105 DEG C, keeps 5-10min; 105-110 DEG C, keeps 20-25min; 110-121 DEG C, keeps 10min.Shelf life of products can reach 12 months.
Step 10. is incubated: the product after sterilization, under 36 ± 1 DEG C of conditions of sterilizing area, is placed 10 days, and the phenomenons such as corrugationless, flatulence, leak-off pocket can be cased.
Embodiment 2
Step 1. raw material is checked and accepted: selections egg size is 50-55g, hatch the live chickens embryo egg of 13-15 days, and chicken embryo egg is carried out to lamp inspection, and lamp inspection requires back to occur fine hair, and glandular stomach obviously can distinguish, embryo is with the flat length of major axis of egg, blood vessel overstriking, look intensification;
Step 2. raw material cleans: be that 35-37 DEG C of clear water soaks 15min by the embryo egg temperature alive of acceptance(check), when cleaning, first chicken embryo egg is put into resistant to elevated temperatures Turnround basket (every basket of about 22.5kg), pour into again in tank, height of water level is noted while falling basket, must not have chicken embryo egg, the basket that falls must carry out in water, and process will be handled with care, note not squeezing or pushing down chicken embryo egg with basket, reduce as far as possible the breakage of chicken embryo egg; If any the chicken embryo egg of damaged flow liquid, pick out singly and put in time, must not there be the visible impurity of naked eyes on the chicken embryo egg surface after cleaning.Water for cleaning should meet GB5749 standard;
Step 3. is precooked: the chicken embryo egg cleaning up is put into stainless steel jacketed pan, is to be incubated 10min under 35-37 DEG C of condition in water temperature; Heat up gradually, be heated to 100 DEG C, then boiling 3min, makes it end hatching, avoids the hidden danger of chicken embryo all detrimental mutations in stew in soy sauce process.Water should meet GB5749 standard;
Step 4. is prepared seasoning powder: by fennel seeds 250g, and fructus amomi 250g, nutmeg 250g, cloves 150g, root of Dahurain angelica 550g, tsaoko 250g, kaempferia galamga 350g, cassia bark 550g, brigand 250g, dried orange peel 250g, anistree 450g, Chinese prickly ash 250g, chilli 2000g, dried thin mushroom 2000g, wears into fine-powdered, add again white sand Icing Sugar 4000g, salt 5000g, monosodium glutamate powder 3000g, stir;
Step 5. roller coating seasoning powder: will be cool to room temperature through step 3 chicken embryo after treatment egg, its surface is squirted with the drinking water of 10 DEG C; On the seasoning powder that chicken embryo egg is prepared in step 4, roll, be stained with one deck seasoning powder to chicken embryo egg surface uniform.
Step 6. is pickled: be placed in a hermetically sealed can by every the chicken embryo egg that is stained with seasoning powder 100, be placed under the environment of 15 DEG C and pickle 3-4h;
Step 7. sorting: the chicken embryo egg of pickling is put into Turnround basket, carry out sorting, complete eggshell, crackless chicken embryo egg is carried out to next step operation, the chicken embryo egg that eggshell is broken is chosen, and carries out other processing;
Step 8. is cleaned: well-graded chicken embryo egg is taken out, put into pond and clean up;
Step 9. packs, seals: the be evacuated to-0.1mpa that vacuumizes 18-20s, heating 2-3s, heat seal strength/(N/15mm) (kgf/15mm) >=45, cooling 5-6s, sealing time delay 2-3s.Through verification experimental verification, under this sealing condition, shell-breaking rate is lower than 5-8%;
Step 10. is checked: after sealing, chicken embryo egg eggshell does not break for qualified, and the chicken embryo egg that eggshell breaks is chosen, and carries out other processing.
Step 11. sterilization: adopt thermal break-through test experience, determine 40g/ bag pearl egg product in retort after constant temperature the minimum F of product
0value is 3.88, and bactericidal formula is 100-105 DEG C, keeps 5-10min; 105-110 DEG C, keeps 20-25min; 110-121 DEG C, keeps 10min.Shelf life of products can reach 12 months.
Step 12. is incubated: the product after sterilization, under 36 ± 1 DEG C of conditions of sterilizing area, is placed 10 days, and the phenomenons such as corrugationless, flatulence, leak-off pocket can be cased.
Embodiment 3: step 1. raw material is checked and accepted: selections egg size is 50-55g, hatch the live chickens embryo egg of 13-15 days, and chicken embryo egg is carried out to lamp inspection, lamp inspection requires back to occur fine hair, and glandular stomach obviously can distinguish, and embryo is with the flat length of major axis of egg, blood vessel overstriking, look intensification;
Step 2. raw material cleans: be that 35-37 DEG C of clear water soaks 15min by the embryo egg temperature alive of acceptance(check), when cleaning, first chicken embryo egg is put into resistant to elevated temperatures Turnround basket (every basket of about 22.5kg), pour into again in tank, height of water level is noted while falling basket, must not have chicken embryo egg, the basket that falls must carry out in water, and process will be handled with care, note not squeezing or pushing down chicken embryo egg with basket, reduce as far as possible the breakage of chicken embryo egg; If any the chicken embryo egg of damaged flow liquid, pick out singly and put in time, must not there be the visible impurity of naked eyes on the chicken embryo egg surface after cleaning.Water for cleaning should meet GB5749 standard;
Step 3. is precooked: the chicken embryo egg cleaning up is put into stainless steel jacketed pan, is 35-37 DEG C in water temperature, and insulation 10min heats up gradually again, is heated to 100 DEG C, and then boiling 3min, for subsequent use, makes it end hatching; Avoid the hidden danger of chicken embryo all detrimental mutations in stew in soy sauce process.Water should meet GB5749 standard;
Step 4. is endured material water: by fennel seeds 225g, and fructus amomi 225g, nutmeg 225g, cloves 125g, root of Dahurain angelica 525g, tsaoko 225g, kaempferia galamga 325g, cassia bark 525g, brigand 225g, dried orange peel 225g, anistree 425g, Chinese prickly ash 225g, chilli 1825g, dried thin mushroom 1500g joins in 200kg water, is heated to 100 DEG C of boilings 1 hour, then adds white granulated sugar 3000g, salt 4500g, monosodium glutamate 2500g, continue, after boiling 10min, to be cooled to 38 DEG C of filtrations, for subsequent use.Water should meet GB5749 standard.
Step 5. stew in soy sauce: will put into autoclaving pot through step 2 chicken embryo after treatment egg 4000-5000, and add the material water having filtered, the employing tasty mode of pressurizeing is pickled.Be 0.1MPa by pressure setting.Because ambient pressure is high, the nutritional labeling in feed liquid and other fragrance components can infiltrate in chicken embryo egg rapidly, stew in soy sauce 3-4h, and chicken embryo egg can reach inside and outside concentration balance.While taking the dish out of the pot, to note handling with care, prevent that eggshell from breaking;
Step 6. is cooling: chicken embryo egg good stew in soy sauce is put into Turnround basket, put between airing, employing nature is cooling or wind is cooling (can remove egg remained on surface moisture) simultaneously, be cooled to below 25 DEG C, carry out sorting, complete eggshell, crackless chicken embryo egg is carried out to next step operation, and the chicken embryo egg that eggshell is broken is chosen, and carries out other processing;
Step 7. packs, seals: the be evacuated to-0.1mpa that vacuumizes 18-20s, heating 2-3s, heat seal strength/(N/15mm) (kgf/15mm) >=45, cooling 5-6s, sealing time delay 2-3s.Through verification experimental verification, under this sealing condition, shell-breaking rate is lower than 5-8%;
Step 8. is checked: after sealing, chicken embryo egg eggshell does not break for qualified, and the chicken embryo egg that eggshell breaks is chosen, and carries out other processing.
Step 9. sterilization: adopt thermal break-through test experience, determine 40g/ bag pearl egg product in retort after constant temperature the minimum F of product
0value is 3.88, and bactericidal formula is 100-105 DEG C, keeps 5-10min; 105-110 DEG C, keeps 20-25min; 110-121 DEG C, keeps 10min.Shelf life of products can reach 12 months.
Step 10. is incubated: the product after sterilization, under 36 ± 1 DEG C of conditions of sterilizing area, is placed 10 days, and the phenomenons such as corrugationless, flatulence, leak-off pocket can be cased.
Claims (2)
1. a preparation method for pearl egg, is characterized in that, specifically comprises the following steps:
Step 1. raw material is checked and accepted: selections egg size is 50-55g, hatch the live chickens embryo egg of 13-15 days, and chicken embryo egg is carried out to lamp inspection, and lamp inspection requires back to occur fine hair, and glandular stomach obviously can distinguish, embryo is with the flat length of major axis of egg, blood vessel overstriking, look intensification;
Step 2. raw material cleans: be that 35-37 DEG C of clear water soaks 15min by the embryo egg temperature alive of acceptance(check), when cleaning, first chicken embryo egg is put into resistant to elevated temperatures Turnround basket, pour into again in tank, height of water level is noted while falling basket, must not have chicken embryo egg, the basket that falls must carry out in water, and process will be handled with care;
Step 3. is precooked: the chicken embryo egg cleaning up is put into stainless steel jacketed pan, is 35-37 DEG C in water temperature, and insulation 10min heats up gradually again, is heated to 100 DEG C, and then boiling 3min, for subsequent use;
Step 4. is endured material water: by fennel seeds 200-250g, fructus amomi 200-250g, nutmeg 200-250g, cloves 100-150g, root of Dahurain angelica 500-550g, tsaoko 200-250g, kaempferia galamga 300-350g, cassia bark 500-550g, brigand 200-250g, dried orange peel 200-250g, anistree 400-450g, Chinese prickly ash 200-250g, chilli 1750-2000g, dried thin mushroom 1000-2000g joins in 200kg water, be heated to 100 DEG C of boilings 1 hour, add again white granulated sugar 2000-4000g, salt 4000-5000g, monosodium glutamate 2000-3000g, continue after boiling 10min, be cooled to 37-40 DEG C of filtration,
Step 5. stew in soy sauce: will put into autoclaving pot through step 2 chicken embryo after treatment egg 4000-5000, add the material water having filtered, adopt the tasty mode of pressurization to pickle, be 0.1MPa by pressure setting, nutritional labeling in feed liquid and other fragrance components can infiltrate in chicken embryo egg rapidly, stew in soy sauce 3-4h, chicken embryo egg can reach inside and outside concentration balance;
Step 6. is cooling: chicken embryo egg good stew in soy sauce is put into Turnround basket, put between airing, employing nature is cooling or wind is cooling, be cooled to, below 25 DEG C, carry out sorting, complete eggshell, crackless chicken embryo egg is carried out to next step operation, the chicken embryo egg that eggshell is broken is chosen, and carries out other processing;
Step 7. packs, seals: the be evacuated to-0.1mpa that vacuumizes 18-20s, and heating 2-3s, heat seal strength/(N/15mm) (kgf/15mm) >=45, cooling 5-6s, sealing time delay 2-3s,
Through verification experimental verification, under this sealing condition, shell-breaking rate is lower than 5-8%;
Step 8. is checked: after sealing, chicken embryo egg eggshell does not break for qualified, and the chicken embryo egg that eggshell breaks is chosen, and carries out other processing;
Step 9. sterilization: adopt thermal break-through test experience, determine 40g/ bag pearl egg product in retort after constant temperature the minimum F of product
0value is 3.88, and bactericidal formula is 100-105 DEG C, keeps 5-10min; 105-110 DEG C, keeps 20-25min; 110-121 DEG C, keeps 10min,
Shelf life of products can reach 12 months;
Step 10. is incubated: the product after sterilization, under 36 ± 1 DEG C of conditions of sterilizing area, is placed 10 days, and the phenomenons such as corrugationless, flatulence, leak-off pocket can be cased.
2. a preparation method for pearl egg, is characterized in that, specifically comprises the following steps:
Step 1. raw material is checked and accepted: selections egg size is 50-55g, hatch the live chickens embryo egg of 13-15 days, and chicken embryo egg is carried out to lamp inspection, and lamp inspection requires back to occur fine hair, and glandular stomach obviously can distinguish, embryo is with the flat length of major axis of egg, blood vessel overstriking, look intensification;
Step 2. raw material cleans: be that 35-37 DEG C of clear water soaks 15min by the embryo egg temperature alive of acceptance(check), when cleaning, first chicken embryo egg is put into resistant to elevated temperatures Turnround basket, pour into again in tank, height of water level is noted while falling basket, must not have chicken embryo egg, the basket that falls must carry out in water, and process will be handled with care;
Step 3. is precooked: the chicken embryo egg cleaning up is put into stainless steel jacketed pan, is to be incubated 10min under 35-37 DEG C of condition in water temperature; Heat up gradually again, be heated to 100 DEG C, then boiling 3min;
Step 4. is prepared seasoning powder: by fennel seeds 200-250g, and fructus amomi 200-250g, nutmeg 200-250g, cloves 100-150g, root of Dahurain angelica 500-550g, tsaoko 200-250g, kaempferia galamga 300-350g, cassia bark 500-550g, brigand 200-250g, dried orange peel 200-250g, anistree 400-450g, Chinese prickly ash 200-250g, chilli 1750-2000g, dried thin mushroom 1000-2000g, wears into fine-powdered, add again white sand Icing Sugar 2000-4000g, salt 4000-5000g, monosodium glutamate powder 2000-3000g, stir;
Step 5. roller coating seasoning powder: will be cool to room temperature through step 3 chicken embryo after treatment egg, its surface is squirted with the drinking water of 10-15 DEG C; On the seasoning powder that chicken embryo egg is prepared in step 4, roll, be stained with one deck seasoning powder to chicken embryo egg surface uniform;
Step 6. is pickled: be placed in a hermetically sealed can by every the chicken embryo egg that is stained with seasoning powder 100, be placed under the environment of 15-20 DEG C and pickle 3-4h;
Step 7. sorting: the chicken embryo egg of pickling is put into Turnround basket, carry out sorting, complete eggshell, crackless chicken embryo egg is carried out to next step operation, the chicken embryo egg that eggshell is broken is chosen, and carries out other processing;
Step 8. is cleaned: well-graded chicken embryo egg is taken out, put into pond and clean up;
Step 9. packs, seals: the be evacuated to-0.1mpa that vacuumizes 18-20s, and heating 2-3s, heat seal strength/(N/15mm) (kgf/15mm) >=45, cooling 5-6s, sealing time delay 2-3s,
Through verification experimental verification, under this sealing condition, shell-breaking rate is lower than 5-8%;
Step 10. is checked: after sealing, chicken embryo egg eggshell does not break for qualified, and the chicken embryo egg that eggshell breaks is chosen, and carry out other and process,
Step 11. sterilization: adopt thermal break-through test experience, determine 40g/ bag pearl egg product in retort after constant temperature the minimum F of product
0value is 3.88, and bactericidal formula is 100-105 DEG C, keeps 5-10min; 105-110 DEG C, keeps 20-25min; 110-121 DEG C, keeps 10min,
Shelf life of products can reach 12 months;
Step 12. is incubated: the product after sterilization, under 36 ± 1 DEG C of conditions of sterilizing area, is placed 10 days, and the phenomenons such as corrugationless, flatulence, leak-off pocket can be cased.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410204941.7A CN103948062B (en) | 2014-05-15 | 2014-05-15 | A kind of preparation method of pearl egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410204941.7A CN103948062B (en) | 2014-05-15 | 2014-05-15 | A kind of preparation method of pearl egg |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103948062A true CN103948062A (en) | 2014-07-30 |
| CN103948062B CN103948062B (en) | 2015-12-30 |
Family
ID=51325531
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410204941.7A Active CN103948062B (en) | 2014-05-15 | 2014-05-15 | A kind of preparation method of pearl egg |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103948062B (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172270A (en) * | 2014-07-31 | 2014-12-03 | 洮南市昆龙绿色禽蛋养殖专业合作社 | Novel five-spiced salted egg processing formula and processing technology |
| CN104814476A (en) * | 2015-04-09 | 2015-08-05 | 浙江医药高等专科学校 | Convenient and instant conditioning penaeus orientalis production method |
| CN106174133A (en) * | 2016-07-21 | 2016-12-07 | 江苏农牧科技职业学院 | A kind of manufacture method of hen nutritive chick embryo |
| CN106261939A (en) * | 2016-09-24 | 2017-01-04 | 安徽咱家田生态农业有限公司 | A kind of Monas cuspurpureus Went Ovum Anas domestica method for salting |
| CN108477527A (en) * | 2018-04-13 | 2018-09-04 | 诸暨市国伟禽业发展有限公司 | The processing method of duck egg processed living |
| CN108902784A (en) * | 2018-08-02 | 2018-11-30 | 安吉县顺宝禽蛋加工厂 | A kind of red eggs working apparatus living |
| CN112450444A (en) * | 2020-12-15 | 2021-03-09 | 安徽标王农牧有限公司 | Method and device for producing high-trace-element embryo eggs based on food processing technology |
| CN113712157A (en) * | 2021-07-23 | 2021-11-30 | 中国农业大学 | Smoked bean curd and preparation method for shortening marinating time of smoked bean curd |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1742631A (en) * | 2005-10-10 | 2006-03-08 | 欧利宝 | Method for preparing egg food |
| CN101513263A (en) * | 2009-03-16 | 2009-08-26 | 郑毛毛 | Nutritive chick embryo food |
| CN101744312A (en) * | 2008-12-02 | 2010-06-23 | 陕西远大农发实业有限公司 | Production method of traditional Chinese medicine marinated eggs with health care function |
| CN103349300A (en) * | 2013-07-19 | 2013-10-16 | 卞佳林 | Method for manufacturing spleen-fortifying and stomach-nourishing spiced eggs |
| CN103355628A (en) * | 2013-06-14 | 2013-10-23 | 邓秦军 | Hotpot condiment |
-
2014
- 2014-05-15 CN CN201410204941.7A patent/CN103948062B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1742631A (en) * | 2005-10-10 | 2006-03-08 | 欧利宝 | Method for preparing egg food |
| CN101744312A (en) * | 2008-12-02 | 2010-06-23 | 陕西远大农发实业有限公司 | Production method of traditional Chinese medicine marinated eggs with health care function |
| CN101513263A (en) * | 2009-03-16 | 2009-08-26 | 郑毛毛 | Nutritive chick embryo food |
| CN103355628A (en) * | 2013-06-14 | 2013-10-23 | 邓秦军 | Hotpot condiment |
| CN103349300A (en) * | 2013-07-19 | 2013-10-16 | 卞佳林 | Method for manufacturing spleen-fortifying and stomach-nourishing spiced eggs |
Non-Patent Citations (2)
| Title |
|---|
| 刘志伟: "特色风味酱卤蛋的研制", 《食品科学》, vol. 21, no. 8, 31 August 2000 (2000-08-31), pages 65 - 66 * |
| 白乾云: "香卤蛋加工的调味研究", 《饲料广角》, no. 8, 31 August 2012 (2012-08-31), pages 47 - 49 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172270A (en) * | 2014-07-31 | 2014-12-03 | 洮南市昆龙绿色禽蛋养殖专业合作社 | Novel five-spiced salted egg processing formula and processing technology |
| CN104814476A (en) * | 2015-04-09 | 2015-08-05 | 浙江医药高等专科学校 | Convenient and instant conditioning penaeus orientalis production method |
| CN104814476B (en) * | 2015-04-09 | 2017-12-15 | 浙江医药高等专科学校 | The preparation method that convenient and instant nurses one's health shrimp |
| CN106174133A (en) * | 2016-07-21 | 2016-12-07 | 江苏农牧科技职业学院 | A kind of manufacture method of hen nutritive chick embryo |
| CN106261939A (en) * | 2016-09-24 | 2017-01-04 | 安徽咱家田生态农业有限公司 | A kind of Monas cuspurpureus Went Ovum Anas domestica method for salting |
| CN108477527A (en) * | 2018-04-13 | 2018-09-04 | 诸暨市国伟禽业发展有限公司 | The processing method of duck egg processed living |
| CN108902784A (en) * | 2018-08-02 | 2018-11-30 | 安吉县顺宝禽蛋加工厂 | A kind of red eggs working apparatus living |
| CN112450444A (en) * | 2020-12-15 | 2021-03-09 | 安徽标王农牧有限公司 | Method and device for producing high-trace-element embryo eggs based on food processing technology |
| CN113712157A (en) * | 2021-07-23 | 2021-11-30 | 中国农业大学 | Smoked bean curd and preparation method for shortening marinating time of smoked bean curd |
| CN113712157B (en) * | 2021-07-23 | 2024-04-05 | 中国农业大学 | Method for making dried bean curd and shortening marinating time thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103948062B (en) | 2015-12-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103948062B (en) | A kind of preparation method of pearl egg | |
| CN101933611B (en) | Method for processing ready-to-use edible fungi | |
| CN104273578A (en) | Making method of abalone can and abalone can prepared by method | |
| CN104351633A (en) | Method for processing ordinary dry corn cobs into fresh flavor corn cobs | |
| CN101647561A (en) | Technique for producing instant cubilose | |
| CN102349669A (en) | Making method of instant fresh sea cucumber | |
| CN102342545B (en) | Sea cucumber preservation treatment method and sea cucumber prepared by the same | |
| CN103053972A (en) | Pickling method of green fig fruits | |
| CN100388894C (en) | Imperial lotus root production method | |
| CN104522590A (en) | Method for salting Jerusalem artichoke | |
| CN102067906A (en) | Sweet corn can and production process thereof | |
| KR101094638B1 (en) | Process F0r producing canned mussel and canned mussel thereof | |
| CN103766543B (en) | A kind of ginger juice tea beverage | |
| CN104770764A (en) | Dendrobe flower dried silver fish for regulating qi-flow and soothing nerves and preparation method thereof | |
| CN101422248A (en) | Poultry embryonated egg nutrient food | |
| CN103621610A (en) | Manufacturing method of canned hawthorn | |
| CN106605854A (en) | Production technology of liquor-soaked crabs | |
| CN104522747A (en) | Mashed squid and manufacturing method thereof | |
| CN107853647A (en) | A kind of preparation method of wax gourd jam | |
| CN103876075A (en) | Pachyrhizus erosus chips and production method thereof | |
| CN102919756A (en) | Canned water chestnut cake | |
| CN103767000B (en) | A kind of ginger ale | |
| CN105011314A (en) | Compound beverage with sweet corn and processing method of compound beverage | |
| CN102119716B (en) | Preserving and producing methods of coconut | |
| CN105285666A (en) | Chinese yam slice browning inhibitor and use 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 | ||
| CP01 | Change in the name or title of a patent holder |
Address after: 064205 Tangshan City Zunhua City, Hebei province buzidian town Patentee after: Hebei American food group Limited by Share Ltd. Address before: 064205 Tangshan City Zunhua City, Hebei province buzidian town Patentee before: HEBEI MEIKEDUO FOODS GROUP Co.,Ltd. |
|
| CP01 | Change in the name or title of a patent holder | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A method for preparing pearl eggs Effective date of registration: 20231205 Granted publication date: 20151230 Pledgee: China Construction Bank Zunhua Branch Pledgor: Hebei American food group Limited by Share Ltd. Registration number: Y2023980069666 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right |