CN1041093A - Production process of egg products - Google Patents
Production process of egg products Download PDFInfo
- Publication number
- CN1041093A CN1041093A CN88106803A CN88106803A CN1041093A CN 1041093 A CN1041093 A CN 1041093A CN 88106803 A CN88106803 A CN 88106803A CN 88106803 A CN88106803 A CN 88106803A CN 1041093 A CN1041093 A CN 1041093A
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- CN
- China
- Prior art keywords
- egg
- egg products
- production process
- flavouring
- flavor
- 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.)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention system abolishes eggshell obstacle adding additive, flavouring carries out deep processing; And utilize prior art to carry out egg products reprocessing, increase the egg products kind.
Description
The present invention is a production process of egg products.Eggshell is the protection thing of egg content, but is the barrier of deep processing.Because of fettered by eggshell, be a step again to be processed into egg product.So egg fabricated product kind is few.The present invention breaks through above-mentioned confinement, makes multiple egg product.
One, sweet egg method for making:
Bright egg cleaned dry, bore an aperture (keep off brokenly and be close to the albumen thin film) at eggshell air chamber end, being immersed in 40%(molasses sugar ratio is 100: 40) about the feed liquid based on sugar in, soak and sealed in about 12 days, boil (steaming sterilization in 15 minutes at least) sweet egg.
Two, based on each salty eggs with various tastes method for making:
Make salted egg (reducing than conventional taking the circumstances into consideration) routinely with bright egg earlier with the salt amount.
1. the liquor-saturated egg method for making of multi-flavor:
With salted egg, bore an aperture at the air chamber end, add additive, flavouring, seal, boil, shell, be immersed in each 2.5 kilograms of 60 degree liquor and quality sauce and mix in the liquor-saturated liquid (100 egg reduction of feed volume), about 10 days, the ripe liquor-saturated egg of multi-flavor.
2. multi-flavor marinated eggs method for making:
The air chamber end bores an aperture in salted egg, adds additive, flavouring, seals, and boils.Multi-flavor marinated eggs.As eating, can immerse in the corresponding feed liquid.
3. salty lime-preserved egg method for making:
With salted egg routinely the prescription of producing preserved eggs and method (salt can reduce as one sees fit in the prescription, aluminium oxide can ethylenediamine tetra-acetic acid generation.The method for making alkaline meal rolling is without infusion method).Through about one month, salty lime-preserved egg.
4. multi-flavor lime-preserved egg method for making:
(1) bores an aperture at salted egg's air chamber end, add neutrality or alkalinity additive, flavouring, seal.Method for making by 3 is removed mud, steam sterilizing, at least 15 minutes after the maturation.The multi-flavor lime-preserved egg.
(2) with salted egg by 3 method for making, through about 20 days when not condensing as yet (be egg content) approximately bored an aperture at egg air chamber end and added neutrality or alkalinity additive, flavouring, seals, and boils, and egg content is solidified rapidly.Multi-flavor " lime-preserved egg ".
Annotate: additive, flavouring can be prepared as required.
For example: with an amount of dried orange peel, Hui Xiang, green onion, Chinese prickly ash ... decocting becomes dense material, also can be mixed with chicken, shrimp juice (deoiling), add monosodium glutamate (monosodium glutamate amount, a duck's egg with 1～1.5 gram about for well), and inject with syringe.
Claims (2)
1, abolishes that the eggshell obstacle adds additive, flavouring carries out deep processing, with goods egg preceding method.Make the reproduced goods egg.
2, require as right 1 as described in, with mechanical means add additive, flavouring carries out deep processing.Make the egg of respectively distinguishing the flavor of, reproduced goods egg with salted egg with preceding method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN88106803A CN1041093A (en) | 1988-09-16 | 1988-09-16 | Production process of egg products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN88106803A CN1041093A (en) | 1988-09-16 | 1988-09-16 | Production process of egg products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1041093A true CN1041093A (en) | 1990-04-11 |
Family
ID=4834383
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN88106803A Pending CN1041093A (en) | 1988-09-16 | 1988-09-16 | Production process of egg products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1041093A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697093A (en) * | 2012-06-15 | 2012-10-03 | 王戈 | Red-heart preserved egg |
| CN106689414A (en) * | 2016-12-19 | 2017-05-24 | 重庆渝金源食品有限公司 | Fine processing equipment for soybean products |
-
1988
- 1988-09-16 CN CN88106803A patent/CN1041093A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697093A (en) * | 2012-06-15 | 2012-10-03 | 王戈 | Red-heart preserved egg |
| CN106689414A (en) * | 2016-12-19 | 2017-05-24 | 重庆渝金源食品有限公司 | Fine processing equipment for soybean products |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |