CN104705696A - Dried carrot eggs and preparation method thereof - Google Patents
Dried carrot eggs and preparation method thereof Download PDFInfo
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- CN104705696A CN104705696A CN201510145128.1A CN201510145128A CN104705696A CN 104705696 A CN104705696 A CN 104705696A CN 201510145128 A CN201510145128 A CN 201510145128A CN 104705696 A CN104705696 A CN 104705696A
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- carrot
- eggs
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- dried
- farm
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- Pending
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 58
- 244000000626 Daucus carota Species 0.000 title claims abstract description 33
- 235000002767 Daucus carota Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000015190 carrot juice Nutrition 0.000 claims abstract description 15
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 11
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 10
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 9
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000000346 sugar Nutrition 0.000 claims abstract description 8
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000012267 brine Substances 0.000 claims abstract description 7
- 235000014103 egg white Nutrition 0.000 claims abstract description 7
- 210000000969 egg white Anatomy 0.000 claims abstract description 7
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 7
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 4
- 238000007689 inspection Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 235000013547 stew Nutrition 0.000 claims description 4
- 230000002708 enhancing effect Effects 0.000 abstract description 3
- 208000019622 heart disease Diseases 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 238000004140 cleaning Methods 0.000 abstract 2
- 230000000249 desinfective effect Effects 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 208000024348 heart neoplasm Diseases 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 206010016766 flatulence Diseases 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- 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 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 239000011701 zinc Substances 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
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 240000003768 Solanum lycopersicum 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
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 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
- 230000001093 anti-cancer Effects 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 208000030303 breathing problems Diseases 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses dried carrot eggs and a preparation method thereof. The dried carrot eggs consist of the following raw materials in parts by weight: 70-90 parts of farm eggs, 18-20 parts of carrot juice, 0.1-0.3 part of sugar, 0.05-0.15 part of salt, 0.05-0.15 part of sodium glutamate and 0.05-0.15 part of soy sauce. The preparation method comprises the following steps: (1) cleaning, disinfecting, detecting, breaking and shelling fresh and raw farm eggs, reserving egg white and yolk and uniformly stirring so as to obtain a farm egg liquid; (2) cleaning fresh carrot, stirring and smashing so as to obtain a carrot paste, filtering and reserving carrot juice; (3) mixing the farm egg liquid with the carrot juice, adding the sugar, the salt, the sodium glutamate and the soy sauce, uniformly stirring, pouring into a mold, steaming at high temperature of 100-110 DEG C under high pressure of 2.0-3.0Mpa for 10-30min, demolding and marinating in brine; and (4) drying, packaging, sterilizing, cooling, inspecting and packing so as to obtain a finished product. The dried eggs disclosed by the invention, which are prepared by mutually matching the fresh and raw farm eggs and the carrot, are rich in nutrition, have functions of preventing heart diseases and tumors and enhancing body immunity, and are delicate in taste; and the dried eggs have the advantages of convenient eating, long storage time and the like.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of carrot dried eggs and preparation method thereof.
Background technology
Dried eggs adopts traditional handicraft in conjunction with modern production equipment, full egg yolk or egg white are processed into a kind of novel food that quality and the similar traditional bean curd of color and luster are done, snacks can be made, also the various delicacies of the cooking be can coordinate, as the assorted cold dishes that prepare cold dishes, chafing dish, cooking, soup dish, dry pot etc. scalded.According to the needs in market, also can produce inner wrapping, pack dried eggs, easy dress, gift box dress greatly, wherein inner wrapping is for snacks consumption, and large packaging can supply hotel and family's food and drink, and gift box is the gift of present relatives and friends, meets different purposes and the demand of people.Dried eggs industry is still in the market initial stage, and current dried eggs is all that taste is single with simple egg for raw material, health-care efficacy is low, and traditional dried eggs processing mode is relatively backward, easy flatulence leak-off pocket, breakage rate is high, and the dried eggs quality of preparation and outward appearance are all to be improved.
Carrot, also known as carrot, be rich in the nutriments such as protein, fat, carbohydrate, carrotene, vitamin B1, vitamin B2, vitamin C, calcium, iron, every 100 grams of fresh weights are containing 1.67 ~ 12.1 milligrams of carrotene, content, higher than 5 ~ 7 times of tomato, resolves into vitamin A through gastrointestinal disturbances after edible, can prevent and treat yctalopia and breathing problem, can be anticancer, there is the title of underground " glabrousleaf asiabell root ".
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of carrot dried eggs and preparation method thereof is provided, adopts fresh Countryside Egg and carrot to be that primary raw material is prepared into dried eggs, nutritious, mouthfeel is good, has effect of preventing heart disease and tumour, enhancing immunity of organisms.
The present invention adopts following technical scheme to achieve these goals:
A kind of carrot dried eggs, comprises the raw material of following weight portion: Countryside Egg 70-90 part, carrot juice 18-20 part, sugared 0.1-0.3 part, salt 0.05-0.15 part, sodium glutamate 0.05-0.15 part, soy sauce 0.05-0.15 part.
The preparation method of described carrot dried eggs, comprises the following steps:
(1) fresh Countryside Egg cleaned, sterilize, detect, beat eggs and shell, get egg white and yolk, stir, obtain Countryside Egg liquid;
(2) fresh carrot is cleaned, blend into mashed carrot with mixer, then filter, get carrot juice;
(3) mix by the carrot juice of above-mentioned weight ratio by the Countryside Egg liquid of step (1) and step (2), add sugar, salt, sodium glutamate and soy sauce, stir, pour in mould, through high temperature 100-110 DEG C, high pressure 2.0-3.0Mpa boiling 10-20min, the demoulding, puts into saltwater brine and carries out stew in soy sauce;
(4) dry, packaging, sterilization, cooling, inspection, finished product of casing to obtain.
Described saltwater brine is through the good conventional saltwater brine of scientific allocation.
Compared with the prior art, beneficial effect of the present invention is as follows:
(1) carrot dried eggs of the present invention, fresh Countryside Egg and the root of kudzu vine is adopted to be primary raw material, fresh Countryside Egg is compared with artificial feeding egg, has green natural, eggshell is thick, glossy, egg white is dense, yolk color is dark, water content is few, feature that taste is fragrant, nutritious; Carrot is rich in the nutriments such as protein, fat, carbohydrate, carrotene, vitamin B1, vitamin B2, vitamin C, calcium, iron, has reinforcing spleen to promote digestion, tonifying liver improving eyesight, the effect such as clearing heat and detoxicating; Fresh Countryside Egg and carrot complementation arrange in pairs or groupss and are prepared into dried eggs by the present invention, nutritious, have effect of preventing heart disease and tumour, enhancing immunity of organisms, and delicate mouthfeel, the advantage such as have instant bagged, instant, memory time are grown.
(2) preparation method of the present invention, manufacturing conditions is gentle, and remain the delicate fragrance of carrot with sweet, avoid flatulence leak-off pocket, breakage rate is low, and productivity effect is high, and the dried eggs quality better of preparation, mouthfeel is good, steady quality, long shelf-life.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not limited only to these embodiments, and under the prerequisite not departing from present inventive concept, any improvement done all drops within protection scope of the present invention.
Embodiment 1:
A kind of carrot dried eggs, comprises the raw material of following weight portion: Countryside Egg 80 parts, carrot juice 19.5 parts, sugar 0.2 part, salt 0.1 part, sodium glutamate 0.1 part, 0.1 part, soy sauce.
The preparation method of described carrot dried eggs, comprises the following steps:
(1) fresh Countryside Egg cleaned, sterilize, detect, beat eggs and shell, get egg white and yolk, stir, obtain Countryside Egg liquid;
(2) fresh carrot is cleaned, blend into mashed carrot with mixer, then filter, get carrot juice;
(3) carrot juice of the Countryside Egg liquid of step (1) and step (2) is mixed, add sugar, salt, sodium glutamate and soy sauce, stir, pour in mould, through high temperature 110 DEG C, high pressure 3.0Mpa boiling 10min, the demoulding, puts into saltwater brine and carries out stew in soy sauce;
(4) dry, packaging, sterilization, cooling, inspection, finished product of casing to obtain.
Embodiment 2:
A kind of carrot dried eggs, comprises the raw material of following weight portion: Countryside Egg 90 parts, carrot juice 20 parts, sugar 0.3 part, salt 0.15 part, sodium glutamate 0.15 part, 0.15 part, soy sauce.
The preparation method of described carrot dried eggs, comprises the following steps:
(1) fresh Countryside Egg cleaned, sterilize, detect, beat eggs and shell, get egg white and yolk, stir, obtain Countryside Egg liquid;
(2) fresh carrot is cleaned, blend into mashed carrot with mixer, then filter, get carrot juice;
(3) carrot juice of the Countryside Egg liquid of step (1) and step (2) is mixed, add sugar, salt, sodium glutamate and soy sauce, stir, pour in mould, through high temperature 110 DEG C, high pressure 2.5Mpa boiling 15min, the demoulding, puts into saltwater brine and carries out stew in soy sauce;
(4) dry, packaging, sterilization, cooling, inspection, finished product of casing to obtain.
The technical indicator of product of the present invention:
1, organoleptic indicator:
2, physical and chemical index:
| Carrot dried eggs of the present invention | |
| Moisture content (g/100g) | ≤75.0 |
| Fat (g/100g) | ≥4.0 |
| Protein (g/100g) | ≥4.0 |
| Salt (in sodium chloride) (g/100g) | ≤4.0 |
| Plumbous (Pb)/(mg/kg) | ≤0.18 |
| Zinc (in Zn)/(mg/kg) | ≤50 |
| Cadmium (in Cd)/(mg/kg) | ≤0.05 |
| Inorganic arsenic (mg/kg) | ≤0.05 |
| Total mercury (in Hg)/(mg/kg) | ≤0.05 |
3, microbiological indicator:
Total plate count (cfu/g)≤750, coliform (MPN/100g)≤40; Pathogenic bacteria are limited the quantity: salmonella meets 0/25g.
Claims (2)
1. a carrot dried eggs, is characterized in that: the raw material comprising following weight portion: Countryside Egg 70-90 part, carrot juice 18-20 part, sugared 0.1-0.3 part, salt 0.05-0.15 part, sodium glutamate 0.05-0.15 part, soy sauce 0.05-0.15 part.
2. a preparation method for carrot dried eggs as claimed in claim 1, is characterized in that: comprise the following steps:
(1) fresh Countryside Egg cleaned, sterilize, detect, beat eggs and shell, get egg white and yolk, stir, obtain Countryside Egg liquid;
(2) fresh carrot is cleaned, blend into mashed carrot with mixer, then filter, get carrot juice;
(3) mix by the carrot juice of above-mentioned weight ratio by the Countryside Egg liquid of step (1) and step (2), add sugar, salt, sodium glutamate and soy sauce, stir, pour in mould, through high temperature 100-110 DEG C, high pressure 2.0-3.0Mpa boiling 10-20min, the demoulding, puts into saltwater brine and carries out stew in soy sauce;
(4) dry, packaging, sterilization, cooling, inspection, finished product of casing to obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510145128.1A CN104705696A (en) | 2015-03-28 | 2015-03-28 | Dried carrot eggs and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510145128.1A CN104705696A (en) | 2015-03-28 | 2015-03-28 | Dried carrot eggs and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104705696A true CN104705696A (en) | 2015-06-17 |
Family
ID=53405795
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510145128.1A Pending CN104705696A (en) | 2015-03-28 | 2015-03-28 | Dried carrot eggs and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104705696A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373442A (en) * | 2017-07-24 | 2017-11-24 | 上海艺杏食品有限公司 | A kind of dried eggs and preparation method thereof |
| CN107772308A (en) * | 2017-09-15 | 2018-03-09 | 贵州大学 | A kind of Chinese yam dried eggs and preparation method thereof |
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| CN1593232A (en) * | 2004-07-06 | 2005-03-16 | 李孝良 | Egg product and its making method |
| CN102084997A (en) * | 2009-12-08 | 2011-06-08 | 李自安 | Nutritious egg-based convenience food |
| CN102461918A (en) * | 2010-11-19 | 2012-05-23 | 延安劳山鸡业有限责任公司 | Preparation method of dried poultry egg |
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| CN104351840A (en) * | 2014-11-27 | 2015-02-18 | 贵州苗干妈食品有限公司 | Nutritional dried egg filled with fruit and vegetable juice inside |
| CN104382084A (en) * | 2014-10-31 | 2015-03-04 | 东北农业大学 | Sweet egg paste and preparation method thereof |
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2015
- 2015-03-28 CN CN201510145128.1A patent/CN104705696A/en active Pending
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| CN1593232A (en) * | 2004-07-06 | 2005-03-16 | 李孝良 | Egg product and its making method |
| CN102084997A (en) * | 2009-12-08 | 2011-06-08 | 李自安 | Nutritious egg-based convenience food |
| CN102461918A (en) * | 2010-11-19 | 2012-05-23 | 延安劳山鸡业有限责任公司 | Preparation method of dried poultry egg |
| CN102669725A (en) * | 2012-05-30 | 2012-09-19 | 广东真美食品集团有限公司 | Setting method for thermal coagulation egg products |
| CN104382084A (en) * | 2014-10-31 | 2015-03-04 | 东北农业大学 | Sweet egg paste and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373442A (en) * | 2017-07-24 | 2017-11-24 | 上海艺杏食品有限公司 | A kind of dried eggs and preparation method thereof |
| CN107772308A (en) * | 2017-09-15 | 2018-03-09 | 贵州大学 | A kind of Chinese yam dried eggs and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150617 |
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