CN104705698A - Preparing process of dried multi-flavor eggs - Google Patents
Preparing process of dried multi-flavor eggs Download PDFInfo
- Publication number
- CN104705698A CN104705698A CN201510145236.9A CN201510145236A CN104705698A CN 104705698 A CN104705698 A CN 104705698A CN 201510145236 A CN201510145236 A CN 201510145236A CN 104705698 A CN104705698 A CN 104705698A
- Authority
- CN
- China
- Prior art keywords
- eggs
- soy sauce
- flavor
- salt
- dried eggs
- 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.)
- Pending
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparing process of dried multi-flavor eggs. The preparing process comprises the following steps: (1) cleaning, disinfecting and shelling fresh and raw farm eggs by virtue of a cleaning, disinfecting, detecting and crashing integrated device, reserving egg white and yolk, and uniformly stirring so as to obtain a farm egg liquid; (2) adding sugar, salt, sodium glutamate and soy sauce to the farm egg liquid, uniformly stirring, pouring into a mold, boiling at high temperature of 120-130 DEG C under 2.0-3.0Mpa for 10-20min, demolding, and marinating in brine; and (3) drying by virtue of a multi-layer drying device, then packaging, sterilizing, cooling, inspecting and packing so as to obtain a finished product. The preparing process of the dried multi-flavor eggs disclosed by the invention adopts the fresh and raw farm eggs as a main raw material and improves a conventional processing technology, so that the prepared dried eggs are rich in nutrition, multi-flavored, capable of satisfying hobbies of different consumers on flavor and good in taste, and have functions of invigorating brain and improving intelligence, protecting liver, preventing arteriosclerosis, preventing cancers, delaying aging and the like; and the dried eggs are delicate in mouth feel, and have the advantages of being ready to enjoy when opened, convenient to eat, long in storage time and the like.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of manufacture craft of multi-flavor dried eggs.
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 traditional dried eggs processing mode is relatively backward, easy flatulence leak-off pocket, and breakage rate is high, and the dried eggs taste of preparation is single, and quality and outward appearance are all to be improved, and the shelf-life is short.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art; a kind of manufacture craft of multi-flavor dried eggs is provided; fresh Countryside Egg is adopted to be primary raw material; by improveing conventional machining process; the dried eggs of preparation is nutritious, and taste is many, meets the hobby of people's different taste; mouthfeel is good, effects such as having brain tonic and intelligence development, protect the sclerosis of liver, prevention of arterial, in advance anti-cancer, delay senility.
The present invention adopts following technical scheme to achieve these goals:
A manufacture craft for multi-flavor dried eggs, comprises the following steps:
(1) fresh Countryside Egg is carried out cleaning and sterilizing shelled by cleaning, sterilization, detection, scrambled egg integrative machine, then get egg white and yolk, stir, obtain Countryside Egg liquid;
(2) in Countryside Egg liquid, add sugar, salt, sodium glutamate and soy sauce, stir, pour in mould, through high temperature 120-130 DEG C, high pressure 2.0-3.0Mpa boiling 10-20min, the demoulding, puts into saltwater brine and carries out stew in soy sauce;
(3) adopt multilayer drying unit to dry, then pack, sterilization, cooling, inspection, finished product of casing to obtain.
In step (2), the mass percent of each raw material is: Countryside Egg liquid 99.5%, sugar 0.2%, salt 0.1%, sodium glutamate 0.1%, soy sauce 0.1%.
Through 125 DEG C high temperature, high pressure 2.5Mpa boiling 15min in step (2).
Saltwater brine described in step (2) comprises by weight: sugared 0.65-0.85 part, salt 5.5-7.5 part, soy sauce 8.5-10.5 part, cooking wine 0.5-1.0 part, sesame oil 0.3-0.5 part, fennel seeds 0.2-0.5 part, cassia bark 0.3-0.6 part, basyleave 0.3-0.5 part, water 80-100 part.
Compared with the prior art, beneficial effect of the present invention is as follows:
The manufacture craft of multi-flavor dried eggs of the present invention, fresh Countryside Egg is adopted to be primary raw material, fresh Countryside Egg is compared with artificial feeding egg, there is green natural, eggshell is thick, glossy, egg white is dense, yolk color is dark, water content is few, taste is fragrant, nutritious feature, by improveing conventional machining process, the dried eggs of preparation is nutritious, taste is many, meet the hobby of people's different taste, mouthfeel is good, there is brain tonic and intelligence development, protection liver, prevention of arterial hardens, pre-anti-cancer, the effect such as delay senility, and delicate mouthfeel, there is instant bagged, instant, the advantages such as memory time is long, fresh Countryside Egg is carried out cleaning and sterilizing shelled by cleaning, sterilization, detection, scrambled egg integrative machine, and make to disappear wash disinfection more thoroughly, constant product quality, productivity effect is high, adopt multilayer drying unit to dry, heating-up temperature is even, and temperature-adjustable, economize energy, reduces costs, and quality is high.
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 manufacture craft for multi-flavor dried eggs, comprises the following steps:
(1) fresh Countryside Egg is carried out cleaning and sterilizing shelled by cleaning, sterilization, detection, scrambled egg integrative machine, then get egg white and yolk, stir, obtain Countryside Egg liquid;
(2) in Countryside Egg liquid, add sugar, salt, sodium glutamate and soy sauce, stir, pour in mould, through high temperature of 120 DEG C, high pressure 3.0Mpa boiling 20min, the demoulding, puts into saltwater brine and carries out stew in soy sauce; The mass percent of each raw material is: Countryside Egg liquid 99.5%, sugar 0.2%, salt 0.1%, sodium glutamate 0.1%, soy sauce 0.1%; Described saltwater brine comprises by weight: sugar 0.65 part, salt 7.5 parts, 10.5 parts, soy sauce, cooking wine 0.5 part, 0.3 part, sesame oil, fennel seeds 0.2 part, 0.6 part, cassia bark, basyleave 0.3 part, 80 parts, water;
(3) adopt multilayer drying unit to dry, then pack, sterilization, cooling, inspection, finished product of casing to obtain.
Embodiment 2:
A manufacture craft for multi-flavor dried eggs, comprises the following steps:
(1) fresh Countryside Egg is carried out cleaning and sterilizing shelled by cleaning, sterilization, detection, scrambled egg integrative machine, then get egg white and yolk, stir, obtain Countryside Egg liquid;
(2) in Countryside Egg liquid, add sugar, salt, sodium glutamate and soy sauce, stir, pour in mould, through 125 DEG C high temperature, high pressure 2.5Mpa boiling 15min, the demoulding, puts into saltwater brine and carries out stew in soy sauce; The mass percent of each raw material is: Countryside Egg liquid 99.5%, sugar 0.2%, salt 0.1%, sodium glutamate 0.1%, soy sauce 0.1%.Described saltwater brine comprises by weight: sugar 0.75 part, salt 6.5 parts, 9.5 parts, soy sauce, cooking wine 0.8 part, 0.4 part, sesame oil, fennel seeds 0.3 part, 0.5 part, cassia bark, basyleave 0.4 part, water, 100 parts.
(3) adopt multilayer drying unit to dry, then pack, sterilization, cooling, inspection, finished product of casing to obtain.
Embodiment 3:
A manufacture craft for multi-flavor dried eggs, comprises the following steps:
(1) fresh Countryside Egg is carried out cleaning and sterilizing shelled by cleaning, sterilization, detection, scrambled egg integrative machine, then get egg white and yolk, stir, obtain Countryside Egg liquid;
(2) in Countryside Egg liquid, add sugar, salt, sodium glutamate and soy sauce, stir, pour in mould, through high temperature 130 DEG C, high pressure 3.0Mpa boiling 10min, the demoulding, puts into saltwater brine and carries out stew in soy sauce; The mass percent of each raw material is: Countryside Egg liquid 99.5%, sugar 0.2%, salt 0.1%, sodium glutamate 0.1%, soy sauce 0.1%.Described saltwater brine comprises by weight: sugar 0.85 part, salt 5.5 parts, 10.5 parts, soy sauce, cooking wine 1.0 parts, 0.5 part, sesame oil, fennel seeds 0.2 part, 0.6 part, cassia bark, basyleave 0.3 part, 100 parts, water.
(3) adopt multilayer drying unit to dry, then pack, sterilization, cooling, inspection, finished product of casing to obtain.
The technical indicator of the dried eggs that manufacture craft of the present invention makes is as follows:
1, organoleptic indicator:
2, physical and chemical index:
| The eggs with various tastes that the present invention makes is done | |
| 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 (4)
1. a manufacture craft for multi-flavor dried eggs, is characterized in that: comprise the following steps:
(1) fresh Countryside Egg is carried out cleaning and sterilizing shelled by cleaning, sterilization, detection, scrambled egg integrative machine, then get egg white and yolk, stir, obtain Countryside Egg liquid;
(2) in Countryside Egg liquid, add sugar, salt, sodium glutamate and soy sauce, stir, pour in mould, through high temperature 120-130 DEG C, high pressure 2.0-3.0Mpa boiling 10-20min, the demoulding, puts into saltwater brine and carries out stew in soy sauce;
(3) adopt multilayer drying unit to dry, then pack, sterilization, cooling, inspection, finished product of casing to obtain.
2. the manufacture craft of multi-flavor dried eggs according to claim 1, is characterized in that: in step (2), the mass percent of each raw material is: Countryside Egg liquid 99.5%, sugar 0.2%, salt 0.1%, sodium glutamate 0.1%, soy sauce 0.1%.
3. the manufacture craft of multi-flavor dried eggs according to claim 1, is characterized in that: through 125 DEG C high temperature, high pressure 2.5Mpa boiling 15min in step (2).
4. the manufacture craft of multi-flavor dried eggs according to claim 1, is characterized in that: the saltwater brine described in step (2) comprises by weight: sugared 0.65-0.85 part, salt 5.5-7.5 part, soy sauce 8.5-10.5 part, cooking wine 0.5-1.0 part, sesame oil 0.3-0.5 part, fennel seeds 0.2-0.5 part, cassia bark 0.3-0.6 part, basyleave 0.3-0.5 part, water 80-100 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510145236.9A CN104705698A (en) | 2015-03-28 | 2015-03-28 | Preparing process of dried multi-flavor eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510145236.9A CN104705698A (en) | 2015-03-28 | 2015-03-28 | Preparing process of dried multi-flavor eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104705698A true CN104705698A (en) | 2015-06-17 |
Family
ID=53405797
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510145236.9A Pending CN104705698A (en) | 2015-03-28 | 2015-03-28 | Preparing process of dried multi-flavor eggs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104705698A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105310017A (en) * | 2015-10-30 | 2016-02-10 | 北京德青源蛋品安全工程技术研究有限公司 | Frozen dried poultry egg product and making method thereof |
| CN105795370A (en) * | 2016-03-14 | 2016-07-27 | 安徽舒香食品有限公司 | Production technology of dried eggs |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102084997A (en) * | 2009-12-08 | 2011-06-08 | 李自安 | Nutritious egg-based convenience food |
| CN103251071A (en) * | 2013-04-01 | 2013-08-21 | 安徽禾粒源食品有限公司 | Dried egg product and its production technology |
| CN103798836A (en) * | 2014-03-10 | 2014-05-21 | 江西洪门实业集团有限公司 | Preparation method of leisure dried eggs |
| CN104323327A (en) * | 2014-11-27 | 2015-02-04 | 贵州苗干妈食品有限公司 | Flavor dried egg with bechamel internally packaged |
| 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 |
| CN104397763A (en) * | 2014-12-08 | 2015-03-11 | 贵州柳江畜禽有限公司 | Delicious dried egg having health function and making method for delicious dried egg |
-
2015
- 2015-03-28 CN CN201510145236.9A patent/CN104705698A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102084997A (en) * | 2009-12-08 | 2011-06-08 | 李自安 | Nutritious egg-based convenience food |
| CN103251071A (en) * | 2013-04-01 | 2013-08-21 | 安徽禾粒源食品有限公司 | Dried egg product and its production technology |
| CN103798836A (en) * | 2014-03-10 | 2014-05-21 | 江西洪门实业集团有限公司 | Preparation method of leisure dried eggs |
| CN104323327A (en) * | 2014-11-27 | 2015-02-04 | 贵州苗干妈食品有限公司 | Flavor dried egg with bechamel internally packaged |
| 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 |
| CN104397763A (en) * | 2014-12-08 | 2015-03-11 | 贵州柳江畜禽有限公司 | Delicious dried egg having health function and making method for delicious dried egg |
Non-Patent Citations (1)
| Title |
|---|
| 蔡朝霞等: "《蛋品加工新技术》", 31 January 2013, 中国农业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105310017A (en) * | 2015-10-30 | 2016-02-10 | 北京德青源蛋品安全工程技术研究有限公司 | Frozen dried poultry egg product and making method thereof |
| CN105795370A (en) * | 2016-03-14 | 2016-07-27 | 安徽舒香食品有限公司 | Production technology of dried eggs |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103798836A (en) | Preparation method of leisure dried eggs | |
| CN103598352B (en) | Preparation method for composite dried albumen | |
| CN105166993A (en) | Pickling method of salted preserved eggs | |
| CN102461918A (en) | Preparation method of dried poultry egg | |
| CN105212177A (en) | Thick chilli sauce and preparation method thereof | |
| CN104738689B (en) | A kind of salted preserved eggs and preparation method thereof | |
| CN104432275A (en) | Processing method of purple sweet potato taste honey peanuts | |
| CN109549126A (en) | A kind of molten beans of integration of drinking and medicinal herbs and production technology | |
| CN104413477A (en) | Cuttlefish ball and production method thereof | |
| CN104705698A (en) | Preparing process of dried multi-flavor eggs | |
| CN102972789A (en) | Process for manufacturing glutinous rice balls | |
| CN103355427B (en) | Processing technology for preparing recombined dried tofu by broken dried tofu | |
| CN112385793A (en) | Method for quickly pickling black-circle-free low-salt salted eggs | |
| CN104413426A (en) | Duck feet with pickled peppers and preparation method of duck feet with pickled peppers | |
| KR100329416B1 (en) | Method for manufacturing powder type of kimchi seasonings | |
| CN106417663A (en) | Manufacturing method of mildewed tofu | |
| CN104705696A (en) | Dried carrot eggs and preparation method thereof | |
| CN104705694A (en) | Blood pressure reduction alcohol-expelling kudzuvine root egg beancurd and making method thereof | |
| CN107361151A (en) | A kind of seafood cheese fused solution and preparation method thereof | |
| CN104172289B (en) | A kind of method cured processed of erythroculter ilishaeformis fish | |
| CN111466527A (en) | Dried egg and preparation method thereof | |
| CN104824708A (en) | Sticky rice and chicken sausage and making method thereof | |
| CN101263915A (en) | Processing method of bird egg food | |
| CN107318995A (en) | A kind of chrysanthemum fish bean curd and its processing technology | |
| KR20120048993A (en) | Method for making a sausage including red pepper and edodes powder |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150617 |