CN104351840A - Nutritional dried egg filled with fruit and vegetable juice inside - Google Patents
Nutritional dried egg filled with fruit and vegetable juice inside Download PDFInfo
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- CN104351840A CN104351840A CN201410695181.4A CN201410695181A CN104351840A CN 104351840 A CN104351840 A CN 104351840A CN 201410695181 A CN201410695181 A CN 201410695181A CN 104351840 A CN104351840 A CN 104351840A
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- 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
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
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Abstract
The invention discloses a nutritional dried egg filled with fruit and vegetable juice inside. Eggs are used as a main raw material, fresh fruit and vegetable juice is used as an auxiliary material, and the nutritional dried egg filled with fruit and vegetable juice inside is prepared from the following raw materials in parts by weight: 60-80 parts of beaten egg, 10-20 parts of fruit and vegetable juice, 1-3 parts of compound seasoning and 0.001-0.01 part of food additive. The fruit and vegetable juice is filled inside the dried egg through a pulp wrapping mold, the provided nutritional dried egg enables dried egg rich in protein and fruit and vegetable juice rich in vitamins and dietary fibers to be combined, and the nutrition complementary efficacy can be achieved; the dried egg is filled with the fruit and vegetable juice, the texture properties of the dried egg can be changed, and the dried egg has elasticity and good mouthfeel; the nutritional dried egg is in accordance with the modern food nutrition complementation concept, has special flavor, and is a novel highly-processed egg product with great market potential; and besides, the process is simple, the equipment is mature and industrial production can be realized conveniently.
Description
Technical field
The present invention relates to a kind of food and process technology, particularly a kind of nutritional egg of interior bag Juice is done.
Background technology
The exploitation of the product of dried eggs and research, researcher is a lot of, wherein Shen master worker dried eggs is product representative at present, later stage Chinese patent again discloses some other products, for the improvement of dried eggs, its Patent " a kind of high calcium dried eggs and preparation method thereof " patent No.: be a kind of product reaching effect of supplemented calcium by adding additives containing calcium disclosed in CN201210379579.8, make up the problem that in common dried eggs, calcium content is low, Chinese patent " method with the frozen egg liquid processing dried eggs " patent No.: CN201110108852.9 discloses a kind of method that frozen egg liquid prepares dried eggs, there is provided a kind of by the egg liquid problem that freezing rear production dried eggs can prevent yolk from separating out under-10 DEG C of conditions.Patent of invention " a kind of Novel egg dried bean curd production technology " patent No.: CN201310253508.8 solves the single problem of its nutritive value by increasing egg in doing at traditional bean curd, and makes products taste more satiny.Patent of invention " the leisure dried eggs preparation method " patent No.: be a kind of dried eggs disclosed in CN201410083765.6, add soybean lecithin in its formula, cholesterol accumulation in the blood vessel can be reduced; On common dried eggs production technology basis, add baking process, adjustment moisture, improves the outward appearance of product, extends the shelf-life of product simultaneously.Patent of invention " artificial egg's shape food and the preparation method " patent No.: be a kind of artificial egg's shape food and preparation method disclosed in CN200510057238.9, this product comprises egg component and egg yolk component, its appearance is egg-shape, is that the yellow steaming that be egg-shape by inner chamber is molded as or the food of pressing mold making by natural egg and artificial egg; This invention makes it have nutritive value and health-care effect by adding the egg film adhered in egg shell powder and egg shell in food.
Above about all not relating to the collocation of dried eggs and Juice in the patent of dried eggs to realize effect of nutrition complement, pass through searching document, the one section of article " fruit-vegetable flavor dried eggs Research on processing technology " wherein delivered in " Guizhou animal and veterinary " periodical mainly increases the flavor components of dried eggs by adding fruits and vegetables liquid in egg liquid, the matter structure mouthfeel that fruits and vegetables liquid not only have impact on dried eggs is directly added in egg liquid, fruits and vegetables liquid adds in dried eggs simultaneously, in manufacture craft, pass through high-temperature maturing, stew in soy sauce, the step nutritional labeling almost total losses such as baking, therefore direct fruits and vegetables liquid effect of adding in egg liquid is not fine.
Mainly there is following problem in current dried eggs product:
First, product nutrition is single, mainly egg protein, not the nutrition complement of compound modern, the health idea of overall balance;
Secondly, dried eggs in the market mainly Chicken Albumin is made by thermal denaturation, and mouthfeel is dry and astringent tasteless, needs through frying or cold and dressed with sauce, or after stew in soy sauce edible just rich mouthfeel of lubricating.
Finally, if it is not enough that dried eggs in the market makes then its elasticity with pure egg liquid, toughness is not strong, part producing enterprise for a change its mouthfeel has more toughness and then in dried eggs, increases part colloid, like this under the effect of colloid, toughness increases, but the minimizing of egg liquid, decrease nutriment simultaneously, do not meet the theory of dried eggs high-nutrition food.
Therefore need to improve existing dried eggs formula and processing technology, work out a kind of nutrition complement and enrich, local flavor is various, has the dried eggs product of excellent toughness mouthfeel simultaneously.
Summary of the invention
Object of the present invention is providing a kind of nutritional egg of interior bag Juice dry, by bag slurry mould, Juice is wrapped in dried eggs inside, by proteinaceous for richness dried eggs be rich in vitamin and combine with the Juice of dietary fiber, reach effect of nutrition complement, add the texture characteristic that Juice can change dried eggs in dried eggs simultaneously, make its high resilience and toughness, make it have more mouthfeel.Meet the theory of modern food nutrition complement.
For the present invention that achieves the above object takes following technical scheme:
A kind of nutritional egg of interior bag Juice is done, egg liquid is combined with fresh fruit of vegetables juice by bag slurry mould and makes by product, it is characterized in that formula for a product proportioning is as follows: the egg liquid of 60-80 part, the Juice of 10-20 part, 1-3 part compound seasoner, the food additives of 0.001-0.01 part;
Described egg liquid refers to that birds, beasts and eggs are through egg selector, select after eggshell do not have the intact birds, beasts and eggs of crackle, adopt giant to rinse eggshell surface spot, then after medicining liquid dipping sterilization, clear water dries after rinsing and puts into eggbeater, eggshell is separated with egg liquid, filters after beating eggs and obtain;
Described compound seasoner refers to by soy sauce, chickens' extract, monosodium glutamate, cooking wine, the flavoring that salt is composited, and its formula composition comprises: in 100g egg liquid, then need soy sauce 2-6g; Chickens' extract 0.3-0.9g; Monosodium glutamate 0.6-2.0g; Cooking wine 5-8g; Salt 3-5g;
Described Juice refers to that fresh fruit is squeezed the juice filtration gained, and fresh vegetables is squeezed the juice filtration gained or the mixed liquor that fruit and vegetables is squeezed the juice; Described food additives refer to the food additives added in egg liquid, specifically comprise three potassium sorbates and sodium phosphate trimer, and wherein the part by weight of three potassium sorbates and sodium phosphate trimer is 1:1-2;
The dried eggs preparation technology flow process of described a kind of interior bag Juice is as follows:
(1). the preparation of egg liquid: birds, beasts and eggs are through egg selector, select after eggshell do not have the intact birds, beasts and eggs of crackle, giant is adopted to rinse eggshell surface spot, then dry after clear water flushing after medicining liquid dipping sterilization and put into eggbeater, eggshell is separated with egg liquid, filters after beating eggs and obtain;
(2). the preparation of Juice: by fresh fruit, vegetables, or the mixture of fruit and vegetables; Put into juice extractor squeeze the juice filter after refrigerate at the temperature of 0-4 DEG C for subsequent use;
(3). filling formation: first give in bag slurry mould intraformational bed and pass into vapours, then egg liquid is injected in a mold, Chicken Albumin is under the effect of heating mould, start the fruits and vegetables liquid injecting refrigeration while thermal denaturation is solidified according to formula for a product, finally with egg liquid sealing, keep 1-5 minute in the mould being connected with vapours after, the demoulding obtains the dried eggs head product of interior bag Juice.
(4). stew in soy sauce: the halogen soup head product obtained by step 3 being put into boiling, the stew in soy sauce time is 10-15 minute.
(5). baking: dried eggs good for step 4 stew in soy sauce is adopted baking oven baking 30-40min, the design temperature of baking oven is 40-50 DEG C.
(6). vacuum packaging: the dried eggs after step 5 being toasted loads digestion resistant bag, vacuumizes heat sealed package.
(7). high temperature sterilization: packaged dried eggs is put into trans sterilization kettle, setting sterilization temperature is 121 DEG C, and pressure is 0.12-0.15Mpa, and sterilizing time is 10-15 minute.
(8). inspection finished product: packaging warehouse-in after exfactory inspection is qualified.
Compared with prior art, Juice is wrapped in dried eggs inside by the present invention, by proteinaceous for richness dried eggs be rich in vitamin and combine with the Juice of dietary fiber, reach effect of nutrition complement, add the texture characteristic that Juice can change dried eggs in dried eggs simultaneously, make its high resilience, have more mouthfeel.Product meets the theory of modern food nutrition complement, unique flavor, is a kind of novel, has the egg deep processed product of great market potential, and technique is simple, and equipment is ripe, is convenient to suitability for industrialized production.
The present invention has following beneficial effect:
1, by proteinaceous for richness egg liquid be rich in vitamin and combine with the Juice of dietary fiber production dried eggs, reach effect of nutrition complement, meet modern healthy food theory;
2, add the texture characteristic that Juice can change dried eggs in dried eggs, make its high resilience and toughness, make it have more mouthfeel;
3, product processes flow process is simple, and equipment is ripe, is easy to suitability for industrialized production.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
Detailed description of the invention
The preparation technology dry to the nutritional egg of a kind of interior bag Juice of the present invention below in conjunction with drawings and Examples is further described.
Embodiment 1
A kind of nutritional egg of interior bag Juice is done, and formula for a product proportioning is as follows: the egg liquid of 60g, the Juice of 10g, 1g compound seasoner, the food additives of 0.006 part;
Egg liquid refers to that birds, beasts and eggs are through egg selector, select after eggshell do not have the intact birds, beasts and eggs of crackle, adopt giant to rinse eggshell surface spot, then after medicining liquid dipping sterilization, clear water dries after rinsing and puts into eggbeater, eggshell is separated with egg liquid, filters after beating eggs and obtain;
Compound seasoner by soy sauce, chickens' extract, monosodium glutamate, cooking wine, the flavoring that salt is composited, its formula composition comprise: in 100g egg liquid, then soy sauce 2g; Chickens' extract 0.3g; Monosodium glutamate 0.6g; Cooking wine 5g; Salt 3g; ;
Juice is squeezed the juice by fresh apple and tomato to filter gained mixed liquor;
Food additives comprise three potassium sorbates and sodium phosphate trimer, the addition 0.006g of food additives, wherein three potassium sorbates 0.002 and sodium phosphate trimer 0.004g;
A kind of dried eggs preparation technology flow process of interior bag Juice is as follows:
(1). the preparation of egg liquid: birds, beasts and eggs are through egg selector, select after eggshell do not have the intact birds, beasts and eggs of crackle, giant is adopted to rinse eggshell surface spot, then dry after clear water flushing after medicining liquid dipping sterilization and put into eggbeater, eggshell is separated with egg liquid, filters after beating eggs and obtain;
(2). the preparation of Juice: filter to obtain mixed liquor after fresh apple and tomato being squeezed the juice according to the ratio that weight ratio is 1:2; Refrigerate for subsequent use under putting into the temperature of 0-4 DEG C;
(3). filling formation: first give in bag slurry mould intraformational bed and pass into vapours, then egg liquid is injected in a mold, Chicken Albumin is under the effect of heating mould, start the fruits and vegetables liquid injecting refrigeration while thermal denaturation is solidified according to formula for a product, finally with egg liquid sealing, in the mould being connected with vapours, the demoulding after 3 minutes is kept to obtain the dried eggs head product of interior bag Juice.
(4). stew in soy sauce: the halogen soup head product obtained by step 3 being put into boiling, the stew in soy sauce time is 10 minutes.
(5). baking: dried eggs good for step 4 stew in soy sauce is adopted baking oven baking 30-40min, the design temperature of baking oven is 40 DEG C.
(6). vacuum packaging: the dried eggs after step 5 being toasted loads digestion resistant bag, vacuumizes heat sealed package.
(7). high temperature sterilization: packaged dried eggs is put into trans sterilization kettle, setting sterilization temperature is 121 DEG C, and pressure is 0.12Mpa, and sterilizing time is 10 minutes.
(8). inspection finished product: packaging warehouse-in after exfactory inspection is qualified.
Embodiment 2
A kind of nutritional egg of interior bag Juice is done, and formula for a product proportioning is as follows: the egg liquid of 70g, the Juice of 15g, 2g compound seasoner, the food additives of 0.007 part;
Egg liquid refers to that birds, beasts and eggs are through egg selector, select after eggshell do not have the intact birds, beasts and eggs of crackle, adopt giant to rinse eggshell surface spot, then after medicining liquid dipping sterilization, clear water dries after rinsing and puts into eggbeater, eggshell is separated with egg liquid, filters after beating eggs and obtain;
Compound seasoner by soy sauce, chickens' extract, monosodium glutamate, cooking wine, the flavoring that salt is composited, its formula composition comprise: in 100g egg liquid, then need soy sauce 4g; Chickens' extract 0.6g; Monosodium glutamate 1.5g; Cooking wine 7g; Salt 4g;
Juice is squeezed the juice by fresh apple and tomato to filter gained mixed liquor;
Food additives comprise three potassium sorbates and sodium phosphate trimer, the addition 0.007g of food additives, wherein three potassium sorbates 0.003 and sodium phosphate trimer 0.004g;
A kind of dried eggs preparation technology flow process of interior bag Juice is as follows:
(1). the preparation of egg liquid: birds, beasts and eggs are through egg selector, select after eggshell do not have the intact birds, beasts and eggs of crackle, giant is adopted to rinse eggshell surface spot, then dry after clear water flushing after medicining liquid dipping sterilization and put into eggbeater, eggshell is separated with egg liquid, filters after beating eggs and obtain;
(2). the preparation of Juice: filter to obtain mixed liquor after fresh tomato being squeezed the juice; Refrigerate for subsequent use under putting into the temperature of 0-4 DEG C;
(3). filling formation: first give in bag slurry mould intraformational bed and pass into vapours, then egg liquid is injected in a mold, Chicken Albumin is under the effect of heating mould, start the tomato juice injecting refrigeration while thermal denaturation is solidified according to formula for a product, finally with egg liquid sealing, in the mould being connected with vapours, the demoulding after 3 minutes is kept to obtain the dried eggs head product of interior bag Juice.
(4). stew in soy sauce: the halogen soup head product obtained by step 3 being put into boiling, the stew in soy sauce time is 10 minutes.
(5). baking: dried eggs good for step 4 stew in soy sauce is adopted baking oven baking 35min, the design temperature of baking oven is 45 DEG C.
(6). vacuum packaging: the dried eggs after step 5 being toasted loads digestion resistant bag, vacuumizes heat sealed package.
(7). high temperature sterilization: packaged dried eggs is put into trans sterilization kettle, setting sterilization temperature is 121 DEG C, and pressure is 0.12Mpa, and sterilizing time is 10 minutes.
(8). inspection finished product: packaging warehouse-in after exfactory inspection is qualified.
Embodiment 3
A kind of nutritional egg of interior bag Juice is done, and formula for a product proportioning is as follows: the egg liquid of 80g, the Juice of 20g, 3g compound seasoner, the food additives of 0.008 part;
Egg liquid refers to that birds, beasts and eggs are through egg selector, select after eggshell do not have the intact birds, beasts and eggs of crackle, adopt giant to rinse eggshell surface spot, then after medicining liquid dipping sterilization, clear water dries after rinsing and puts into eggbeater, eggshell is separated with egg liquid, filters after beating eggs and obtain;
Compound seasoner by soy sauce, chickens' extract, monosodium glutamate, cooking wine, the flavoring that salt is composited, its formula composition comprise: in 100g egg liquid, then need 6g; Chickens' extract 0.9g; Monosodium glutamate 2.0g; Cooking wine 8g; Salt 5g;
Juice filters gained mixed liquor by fresh apple and lemon juicing;
Food additives comprise three potassium sorbates and sodium phosphate trimer, the addition 0.008g of food additives, wherein three potassium sorbates 0.004 and sodium phosphate trimer 0.004g;
A kind of dried eggs preparation technology flow process of interior bag Juice is as follows:
(1). the preparation of egg liquid: birds, beasts and eggs are through egg selector, select after eggshell do not have the intact birds, beasts and eggs of crackle, giant is adopted to rinse eggshell surface spot, then dry after clear water flushing after medicining liquid dipping sterilization and put into eggbeater, eggshell is separated with egg liquid, filters after beating eggs and obtain;
(2). the preparation of Juice: filter to obtain mixed liquor by after fresh apple and lemon juicing; Refrigerate for subsequent use under putting into the temperature of 0-4 DEG C;
(3). filling formation: first give in bag slurry mould intraformational bed and pass into vapours, then egg liquid is injected in a mold, Chicken Albumin is under the effect of heating mould, start the tomato juice injecting refrigeration while thermal denaturation is solidified according to formula for a product, finally with egg liquid sealing, in the mould being connected with vapours, the demoulding after 5 minutes is kept to obtain the dried eggs head product of interior bag Juice.
(4). stew in soy sauce: the halogen soup head product obtained by step 3 being put into boiling, the stew in soy sauce time is 10 minutes.
(5). baking: dried eggs good for step 4 stew in soy sauce is adopted baking oven baking 40min, the design temperature of baking oven is 50 DEG C.
(6). vacuum packaging: the dried eggs after step 5 being toasted loads digestion resistant bag, vacuumizes heat sealed package.
(7). high temperature sterilization: packaged dried eggs is put into trans sterilization kettle, setting sterilization temperature is 121 DEG C, and pressure is 0.12Mpa, and sterilizing time is 10 minutes.
(8). inspection finished product: packaging warehouse-in after exfactory inspection is qualified.
The above, it is only preferred embodiment of the present invention, not any pro forma restriction is done to the present invention, anyly do not depart from technical solution of the present invention content, the any simple modification done above embodiment according to technical spirit of the present invention, conversion material, equivalent variations and modification, all still belong in the scope of technical solution of the present invention.
Claims (3)
1. the nutritional egg of bag Juice is done in one kind, egg liquid is combined with fresh fruit of vegetables juice by bag slurry mould and makes by product, it is characterized in that: formula for a product proportioning is as follows: the egg liquid of 60-80 part, the Juice of 10-20 part, 1-3 part compound seasoner, the food additives of 0.001-0.01 part;
Described egg liquid refers to that birds, beasts and eggs are through egg selector, select after eggshell do not have the intact birds, beasts and eggs of crackle, adopt giant to rinse eggshell surface spot, then after medicining liquid dipping sterilization, clear water dries after rinsing and puts into eggbeater, eggshell is separated with egg liquid, filters after beating eggs and obtain;
Described compound seasoner refers to by soy sauce, chickens' extract, monosodium glutamate, cooking wine, the flavoring that salt is composited, and its formula composition comprises: in 100g egg liquid, then need soy sauce 2-6g; Chickens' extract 0.3-0.9g; Monosodium glutamate 0.6-2.0g; Cooking wine 5-8g; Salt 3-5g;
Described food additives refer to the food additives added in egg liquid, specifically comprise three potassium sorbates and sodium phosphate trimer, and wherein the part by weight of three potassium sorbates and sodium phosphate trimer is 1:1-2.
2. the dried eggs of a kind of interior bag Juice according to claim 1, is characterized in that: described Juice refers to fresh fruit or fresh vegetables, or fruit and vegetables mixing, put into juice extractor squeeze the juice filter after refrigerate at the temperature of 0-4 DEG C for subsequent use.
3. the dried eggs of a kind of interior bag Juice according to claim 1, is characterized in that: preparation technology's flow process is as follows:
(1). the preparation of egg liquid;
(2). the preparation of Juice;
(3). filling formation: first give in bag slurry mould intraformational bed and pass into vapours, then egg liquid is injected in a mold, Chicken Albumin is under the effect of heating mould, start the fruits and vegetables liquid injecting refrigeration while thermal denaturation is solidified according to formula for a product, finally with egg liquid sealing, keep 1-5 minute in the mould being connected with vapours after, the demoulding obtains the dried eggs head product of interior bag Juice;
(4). stew in soy sauce: the halogen soup head product obtained by step 3 being put into boiling, the stew in soy sauce time is 10-15 minute;
(5). baking: dried eggs good for step 4 stew in soy sauce is adopted baking oven baking 30-40min, the design temperature of baking oven is 40-50 DEG C;
(6). vacuum packaging: the dried eggs after step 5 being toasted loads digestion resistant bag, vacuumizes heat sealed package;
(7). high temperature sterilization: packaged dried eggs is put into trans sterilization kettle, setting sterilization temperature is 121 DEG C, and pressure is 0.12-0.15Mpa, and sterilizing time is 10-15 minute;
(8). inspection finished product: packaging warehouse-in after exfactory inspection is qualified.
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104705694A (en) * | 2015-03-28 | 2015-06-17 | 安徽光林蛋制品有限责任公司 | Blood pressure reduction alcohol-expelling kudzuvine root egg beancurd and making method thereof |
| CN104705698A (en) * | 2015-03-28 | 2015-06-17 | 安徽光林蛋制品有限责任公司 | Preparing process of dried multi-flavor eggs |
| CN104705697A (en) * | 2015-03-28 | 2015-06-17 | 安徽光林蛋制品有限责任公司 | Potato-containing dried egg capable of relaxing bowels and preparation method thereof |
| CN104705696A (en) * | 2015-03-28 | 2015-06-17 | 安徽光林蛋制品有限责任公司 | Dried carrot eggs and preparation method thereof |
| CN104705695A (en) * | 2015-03-28 | 2015-06-17 | 安徽光林蛋制品有限责任公司 | Royal lotus root egg beancurd and making method thereof |
| CN104757099A (en) * | 2015-04-24 | 2015-07-08 | 北京农学院 | Method for preventing dried egg product from forming moisture |
| CN105360993A (en) * | 2015-11-24 | 2016-03-02 | 安徽先知缘食品有限公司 | Technology for processing fruit and vegetable dried egg |
| CN106107613A (en) * | 2016-06-30 | 2016-11-16 | 天津科技大学 | The Margarita egg of a kind of low cholesterol height nutrition and manufacture method and system |
| CN108991452A (en) * | 2018-08-31 | 2018-12-14 | 湖南农业大学 | A kind of production method that vegetable egg is frozen |
| CN109077267A (en) * | 2018-08-31 | 2018-12-25 | 湖南农业大学 | A kind of production method of paddy vegetable egg son |
| CN109619452A (en) * | 2019-01-24 | 2019-04-16 | 福建利众诚食品有限公司 | A kind of fruit egg food and method using freeze drying technology preparation |
| CN110663891A (en) * | 2019-10-31 | 2020-01-10 | 湖北神丹健康食品有限公司 | Method for making dried meat and eggs |
| CN112544908A (en) * | 2020-12-04 | 2021-03-26 | 北京工商大学 | Control method for characteristic flavor substances of sterilized vacuum-packaged dried eggs |
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Cited By (14)
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| CN104705694A (en) * | 2015-03-28 | 2015-06-17 | 安徽光林蛋制品有限责任公司 | Blood pressure reduction alcohol-expelling kudzuvine root egg beancurd and making method thereof |
| CN104705698A (en) * | 2015-03-28 | 2015-06-17 | 安徽光林蛋制品有限责任公司 | Preparing process of dried multi-flavor eggs |
| CN104705697A (en) * | 2015-03-28 | 2015-06-17 | 安徽光林蛋制品有限责任公司 | Potato-containing dried egg capable of relaxing bowels and preparation method thereof |
| CN104705696A (en) * | 2015-03-28 | 2015-06-17 | 安徽光林蛋制品有限责任公司 | Dried carrot eggs and preparation method thereof |
| CN104705695A (en) * | 2015-03-28 | 2015-06-17 | 安徽光林蛋制品有限责任公司 | Royal lotus root egg beancurd and making method thereof |
| CN104757099A (en) * | 2015-04-24 | 2015-07-08 | 北京农学院 | Method for preventing dried egg product from forming moisture |
| CN105360993A (en) * | 2015-11-24 | 2016-03-02 | 安徽先知缘食品有限公司 | Technology for processing fruit and vegetable dried egg |
| CN106107613A (en) * | 2016-06-30 | 2016-11-16 | 天津科技大学 | The Margarita egg of a kind of low cholesterol height nutrition and manufacture method and system |
| CN106107613B (en) * | 2016-06-30 | 2019-09-20 | 天津科技大学 | The pearl egg and production method and system of a kind of low cholesterol high nutrition |
| CN108991452A (en) * | 2018-08-31 | 2018-12-14 | 湖南农业大学 | A kind of production method that vegetable egg is frozen |
| CN109077267A (en) * | 2018-08-31 | 2018-12-25 | 湖南农业大学 | A kind of production method of paddy vegetable egg son |
| CN109619452A (en) * | 2019-01-24 | 2019-04-16 | 福建利众诚食品有限公司 | A kind of fruit egg food and method using freeze drying technology preparation |
| CN110663891A (en) * | 2019-10-31 | 2020-01-10 | 湖北神丹健康食品有限公司 | Method for making dried meat and eggs |
| CN112544908A (en) * | 2020-12-04 | 2021-03-26 | 北京工商大学 | Control method for characteristic flavor substances of sterilized vacuum-packaged dried eggs |
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Application publication date: 20150218 |