CN105249288A - System and method used for making roasting egg - Google Patents
System and method used for making roasting egg Download PDFInfo
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- CN105249288A CN105249288A CN201510562936.8A CN201510562936A CN105249288A CN 105249288 A CN105249288 A CN 105249288A CN 201510562936 A CN201510562936 A CN 201510562936A CN 105249288 A CN105249288 A CN 105249288A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B5/00—Baking apparatus for special goods; Other baking apparatus
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- Food Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Baking, Grill, Roasting (AREA)
Abstract
The invention discloses a system and method used for making roasting an egg. The system comprises a cleaning device, a drying device, a selecting device, a cyclic pickling device, a steaming device, a shelling device, an embossing device, a roasting device and a packaging device which are connected in order. The system used for roasting an egg comprises a cleaning device, a drying device, a selecting device, a cyclic pickling device, a steaming device, a shelling device, an embossing device, a roasting device and a packaging device. Through a series of processes of selecting, cleaning, drying, pickling, cage steaming, shelling, embossing and roasting of eggs, and roasted eggs with shapes exactly like a pineapple, golden and crisp egg skins and oily yolks are prepared to meet requirements of people to egg food diversity.
Description
Technical field
The present invention relates to eggs baking field, disclosing a kind of system and method for making roasting egg more specifically.
Background technology
Mineral matter owing to wanting containing needed by human body such as multiple proteins, amino acid, iron, calcium, potassium in eggs products, is therefore subject to liking of numerous clients, becomes requisite a kind of food in people's food and drink.But in prior art eggs make method mainly contain pickle, stew in soy sauce, liquid processing etc. method, and the eggs products taste that these methods make is single, profile is attractive in appearance not, and some is healthy not enough, can not meet people to the various demand of food color, nutrition.
Therefore, a kind of system and method for making roasting egg is needed in market badly, for carrying out baking to egg products, meets people for the diversified demand of eggs products color, smell and taste.
Summary of the invention
The object of the invention is to, proposing a kind of system for making roasting egg, single to solve egg products kind in prior art, the problem of people to eggs products color, smell and taste diversified demand cannot be met, bake egg products with the crackling producing taste numerous.
Another object of the present invention is, proposes a kind of method for making roasting egg, to solve the single problem of egg products in prior art.
For achieving the above object, on the one hand, the present invention is by the following technical solutions:
For making a system for roasting egg, comprise connect successively cleaning equipment, drying plant, selection equipment, circulating curing equipment, steam equipment, sheller, rag equipment, grilling apparatus and packaging facilities;
The funnel-shaped structure that described cleaning equipment is big up and small down, the lower end of described cleaning equipment is provided with spiral helicine cleaning device; Described cleaning device comprises multiple columniform brush, and described brush is presented the mode of revolving and screwed on liter by the bottom plate of described cleaning equipment according to presetting angle, described brush has bristle, and described brush is rotated by driven by motor; Described cleaning device also comprises the spraying water column be arranged between described brush;
Described drying plant comprises oven dry conveying device, and described oven dry conveying device comprises conveying roller, has gap between described conveying roller; Pre-position above and below described conveying roller, and the two ends of described conveying roller are provided with heat preservation plate material, described heat preservation plate material are provided with microwave drying device;
Described selection equipment comprises the conveyer belt for transporting, and described conveyer belt is made up of light transmissive material, and the below of described conveyer belt is provided with the LED lamp bar wide with described conveyer belt; The surrounding of described conveyer belt is provided with casing, and described casing is made up of the material with reflection function, and described casing offers window;
Described circulating curing equipment comprises Jar used for making, stores condiment water in described Jar used for making, and the middle part of described Jar used for making is provided with pickles lattice for what place eggs, described in pickle lattice bottom offer through hole, the condiment water that described through hole is convenient to pickle flows out; Described curing equipment also comprises the pump housing and pipe fitting, and described pipe fitting one end is connected with the described pump housing and is arranged in condiment water, pickles the top of lattice, pickle in lattice described in condiment water is pumped into by the described pump housing described in the other end of described pipe fitting is positioned at;
The described equipment that steams comprises steam boiler and food steamer, is connected, be loaded with condiment water in described steam boiler between described steam boiler and food steamer by pipeline, and the steam of condiment water enters into described food steamer by described pipeline;
Described rag equipment comprises pallet, described pallet is provided with the egg position for placing eggs; The below of described pallet is provided with travel mechanism, and described travel mechanism moves for driving described pallet; Described rag equipment also comprises horizontal cutting stylus and longitudinal cutting stylus, and described pallet carries out rag move to described horizontal cutting stylus and longitudinal cutting stylus respectively under the drive of described travel mechanism under; Described rag equipment also comprises to be covered with paint or varnish, described in cover with paint or varnish due to after completing rag on the rag position of eggs brush oil;
Described grilling apparatus comprises baking box and is positioned over the baking tray in described baking box, and the upper and lower of described baking box is respectively arranged with heating rod; The egg white side of described eggs is towards top, and yolk side is towards bottom;
The upper and lower of described baking box is respectively arranged with 3 heating rods; 3 described heating rods are camber line vibrational power flow, 40 °, interval between adjacent described heating rod.
For achieving the above object, on the other hand, the present invention is by the following technical solutions:
For making a method for roasting egg, use and process for the system making roasting egg as above, eggs cleaned successively, dries, select, pickle, cage steams, peel off, rag, baking, packaging;
Wherein, crackless fresh eggs are selected in selecting step;
Pickle step and comprise following methods:
Fragrant pungent: after being mixed by the uniform stirring of 5:1 with salt by thick chilli sauce, spread upon on egg, that then puts into Jar used for making pickles lattice, be positioned over lucifuge, cool place, ventilation under normal temperature indoor, place 15-20 days;
Barbecue taste: every 1250g egg is put into 500g salt and is dissolved in boiled water, the state that reaches capacity (ratio of salt and water is 1:5), pour into after brine-cooled in curing equipment, and will the egg dried be cleaned, put into one by one (salt solution will not have egg) in salt solution, put into the white wine 20ml of giving off a strong fragrance, airtight container, put ventilation, 13-17 days;
Wine flavour: the white wine getting thick thick chilli sauce and more than 50 degree, adjusts in the ratio of 8:2 and mixes evenly, cleaning after the egg dried puts into one by one and evenly roll and dip in, then in refined salt, rolling one time, then putting into circulating curing equipment, tightly sealing, pickling 60-80 days;
Anistree 75g is added, cassia bark 75g, Chinese prickly ash 125g after cumin: 2500ml boils water, spiceleaf 50g, fennel seeds 100g, cumin 250g, salt 500g, little fire boils 20 minutes, slowly dissolves, until salt water saturation, closing fire dries in the air cool, every 1250g egg is put into curing equipment and pours condiment water again into, before sealing, add 20ml white wine, be placed in ventilation 18-22 days;
Cage steams step, and add condiment water in steam boiler, eggs are put on food steamer, and temperature is 99 degree-119 degree, steams 30-40 minutes, closes fire stewing 55-65 minutes;
Rag step, 4 roads are laterally drawn in the side that egg white is thick, and longitudinally draw 2 roads, thickness is switched to from yolk 1/3, brushes edible oil;
Baking step, baking box upper temp rises to 230 DEG C-250 DEG C, temperature of lower rises to 150 DEG C-170 DEG C, egg is put into baking tray, have yolk one side to be placed on below baking tray, the side through rag is placed on above baking tray, baking 15-20 minutes, then turn off upper temp, use temperature of lower to continue baking 5-10 minute again;
After baking completes, eggs are put into packaging bag nitrogen-filled packaging.
Beneficial effect of the present invention is: including cleaning equipment, drying plant, selection equipment, circulating curing equipment for baking eggs system, steaming equipment, sheller, rag equipment, grilling apparatus and packaging facilities in the present invention, use the system and method in the present invention to select eggs, clean, dry, pickle, cage steams, peel off, rag, a series of making of baking, be made into and exactly like pineapple, egg skin is golden yellow brown and crisp, the multi-flavor crackling Egg of yolk stream oil, to meet the demand of people to eggs Food Diversity.
Accompanying drawing explanation
Fig. 1 is the structural representation of the grilling apparatus that the specific embodiment of the invention proposes;
Fig. 2 is the structural representation of the circulating curing equipment that the specific embodiment of the invention proposes;
Fig. 3 is the syndeton schematic diagram of cleaning equipment, drying plant and the selection equipment that the specific embodiment of the invention proposes;
Fig. 4 is the structural representation of the rag equipment that the specific embodiment of the invention proposes.
In figure:
1, baking box; 2, baking tray; 3, Jar used for making; 4, lattice are pickled; 5, the pump housing; 6, rag equipment; 7, egg position; 8, horizontal cutting stylus; 9, longitudinal cutting stylus; 10, cleaning equipment; 11, drying plant; 12, selection equipment.
Detailed description of the invention
Technical scheme of the present invention is further illustrated by detailed description of the invention below in conjunction with accompanying drawing.
As shown in Figures 1 to 4, a kind of system and method for making roasting egg that the present invention proposes, comprise connect successively cleaning equipment 10, drying plant 11, selection equipment 12, circulating curing equipment, steam equipment, sheller, rag equipment, grilling apparatus and packaging facilities.
Wherein, the funnel-shaped structure that described cleaning equipment 10 is big up and small down, the lower end of described cleaning equipment 10 is provided with spiral helicine cleaning device, described cleaning device comprises multiple columniform brush, described brush is presented the mode of revolving and is screwed on liter by the bottom plate of described cleaning equipment 10 according to presetting angle, described brush has bristle, and described brush is rotated by driven by motor.In the present embodiment, the height of cleaning equipment 10 is 25cm, and the diameter on funnel shaped top is 30cm, and the diameter of bottom is 6cm, and the brush of cleaning device is cylindrical brush, and the hardness of bristle is that the diaphragm not destroying eggshell surface is as the criterion.Column type brush according on the anglec of rotation be that the angle of 37 ° is spiraled and risen, the height of bristle is 3cm, width is 1.5cm, and adjacent spacing is the bristle of 4.5cm.As further embodiment, 3cm position above distance on cleaning device, apart from the position of left and right each 2cm distance, the hard iron wire that diameter is about 0.5cm is installed, and the bristle spiraling on iron wire and cylindrical brush spirals, brush moves forward by making egg under driven by motor, rotating speed is 45 turns per minute, and upper, left and right is 1050 rpms per minute.
As one preferred embodiment, be provided with 4 brushes, the spraying water column with pressure is installed between brush.Cleaning equipment 10 is made up of corrosion resistant plate, and the below of corrosion resistant plate has the groove toward having a down dip, groove to be convenient to the current after cleaning out.Eggs enter conveying device and are sent in drying plant 11 and dry after spiral cleaning device.
Drying plant 11 has 5 entrances, each egg can be separated from 5 porch, described drying plant 11 overall length 1.5 meters, comprise oven dry conveying device, described oven dry conveying device comprises conveying roller, has gap between described conveying roller, conveying roller is columniform hollow steel pipe, the about 3cm of diameter, long 30cm, the distance in gap is 0.7cm.Pre-position above and below described conveying roller, and the two ends of described conveying roller are provided with heat preservation plate material, described heat preservation plate material are provided with microwave drying device, preferably, presetting position is distance 25cm position.Eggs after drying plant 11 is dried are entered in selection equipment 12 by conveyer belt and select, described selection equipment 12 comprises the conveyer belt for transporting, described conveyer belt is made up of light transmissive material, the below of described conveyer belt is provided with the LED lamp bar wide with described conveyer belt, and the wattage of LED lamp bar is between 50W-100W.The surrounding of described conveyer belt is provided with casing, and described casing is made up of the material with reflection function, and described casing offers window.Whether when observing the eggs on conveyer belt and being defective, eggs can be taken out by window by staff, and the length of window is about 15cm, can be clearly seen that whether eggs have crackle, fresh.Usually, qualified eggs are reddish yellow, and yolk place place color is slightly dark, and yolk slightly rotates, air chamber height 5-7mm.
Subsequently, eggs enter into circulating curing equipment and pickle, described circulating curing equipment comprises Jar used for making 3, condiment water is stored in described Jar used for making 3, the middle part of described Jar used for making 3 is provided with pickles lattice 4 for what place eggs, described bottom of pickling lattice 4 offers through hole, and the condiment water that described through hole is convenient to pickle flows out; Described curing equipment also comprises the pump housing 5 and pipe fitting, and described pipe fitting one end is connected with the described pump housing 5 and is arranged in condiment water, pickles the top of lattice 4, pickle in lattice 4 described in condiment water is pumped into by the described pump housing 5 described in the other end of described pipe fitting is positioned at.
Load eggs and condiment water in circulating curing equipment, the ratio of eggs and condiment water is approximately 1:2.One preferred embodiment, following scheme can be adopted, Jar used for making 3 for diameter be 3.5cm, length is the transparent hose of 12 meters, is provided with plastic chain in flexible pipe, and the sub-box of growth 2.5cm to 3cm, wide 2.5cm separated by flexible pipe by plastic chain, the surrounding of flexible pipe is empty, holder is arranged at the bottom of pickling lattice 4, and holder has through hole, is convenient to condiment current and leads to.The pump housing 5 in circulating curing equipment, condiment water circulation back and forth extracted at soft Bottomhole pressure, can shorten eggs salting period, while environmental protection and conservation, taste is splendid.
Carrying out in curing process, can pickling of various tastes carried out.
Fragrant pungent: after being mixed by the uniform stirring of 5:1 with salt by thick chilli sauce, spread upon on egg, that then puts into Jar used for making pickles lattice, be positioned over lucifuge, cool place, ventilation under normal temperature indoor, place 15 days to 20 days.
Barbecue taste: every 1250g egg is put into 500g salt and is dissolved in boiled water, the state that reaches capacity (ratio of salt and water is 1:5).Pour in curing equipment after brine-cooled, and will clean the egg dried, put into one by one (salt solution will not have egg) in salt solution, put into the white wine 20ml of giving off a strong fragrance, airtight container, puts ventilation, about 15 days.
Wine flavour: the white wine getting thick thick chilli sauce and more than 50 degree, adjusting in the ratio of 8:2 mixes evenly, cleaning after the egg that dries puts into one by one and evenly roll and dip in, then in refined salt, rolling one time, then putting into circulating curing equipment, tight sealing, pickle 60-80 days, this egg that salts down is peppery redness, and aroma overflows, micro-peppery in salty, delicious pleasant.
Anistree 75g is added, cassia bark 75g, Chinese prickly ash 125g after cumin: 2500ml boils water, spiceleaf 50g, fennel seeds 100g, cumin 250g, 500g salt, little fire boils 20 minutes, slowly dissolves, until salt water saturation, closing fire dries in the air cool, every 1250g egg is put into curing equipment and pours condiment water again into, before sealing, add 20ml white wine, be placed in ventilation about 20 days.
Egg after having pickled needs to enter into the equipment of steaming and steams, the described equipment that steams comprises steam boiler and food steamer, connected by pipeline between described steam boiler and food steamer, be loaded with condiment water in described steam boiler, the steam of condiment water enters into described food steamer by described pipeline.Add condiment water in boiler, egg is put on food steamer, within about 20 minutes, is warming up to 99 degree-119 degree, keeps temperature 30-40 minutes, then closes fire stewing about 60 minutes.Wherein, condiment water preparation method is add 100g salt, anistree 50g, aniseed 75g in every 1L water, and 20, cassia bark, boils 1 and a half hours, make boiler heating, produces steam, while egg being cooked by pipeline arrival food steamer, again tasty.Eggs after having steamed are crossed water and are met cold, then peel off, use decorticator to complete in process of peeling off.
After having peeled off, will carry out rag to eggs, laterally draw 4 roads in that face that egg white is thick, longitudinally draw upper 2 roads, thickness is switched to from yolk 1/3, brushes edible oil.Use rag equipment 6 to carry out rag when drawing line, described rag equipment 6 comprises pallet, and described pallet is provided with the egg position 7 for placing eggs, the below of described pallet is provided with travel mechanism, and described travel mechanism moves for driving described pallet; Described rag equipment 6 also comprises horizontal cutting stylus 8 and longitudinal cutting stylus 9, described pallet moves to described horizontal cutting stylus 8 respectively under the drive of described travel mechanism and longitudinal cutting stylus carries out rag 9 times, described rag equipment also comprises to be covered with paint or varnish, described in cover with paint or varnish due to after completing rag on the rag position of eggs brush oil.Preferably, in rag process, the rag degree of depth is 0.7cm, forms " well " word shape, and egg white forms " well " word shape, then then brushes one deck vegetable oil in the place of rag just now.
Then use grilling apparatus to carry out baking, the baking tray 2 that described grilling apparatus comprises baking box 1 and is positioned in described baking box 1, the upper and lower of described baking box 1 is respectively arranged with heating rod; The egg white side of described eggs is towards top, and yolk side is towards bottom.The upper and lower of described baking box is respectively arranged with 3 heating rods.Preferably, 3 described heating rods are camber line vibrational power flow, 40 °, interval between adjacent described heating rod.Baking box 1 upper temp rises to 230 DEG C-250 DEG C, temperature of lower rises to 150 DEG C-170 DEG C, egg is put into baking tray 2, have yolk one side to be placed on below baking tray 2, the side through rag is placed on above baking tray 2, baking 15-20 minutes, then turn off upper temp, temperature of lower continues baking 5-10 minute again, the crisp Q bullet of egg white of the egg baked like this, and the aftertaste of yolk stream oil is far away.
As further embodiment, baking box 1 is cylinder type shape, and interior diameter is 40cm, and height is 57cm; Baking tray 2 material is stainless steel, long 50cm, wide 40cm, high 2cm.The temperature of upper and lower is adjustable, and top correspond to egg white one side, and bottom correspond to yolk one side.
After baking completes, eggs can be put into and put into packaging bag nitrogen-filled packaging, namely complete whole process.Use the making that the device in the present invention can be used in producing Egg, examines duck's egg, bakes the multiple eggs such as quail egg.The numeral related in this detailed description of the invention, be only one preferred embodiment, all the other all can be able to be used by the parameter used.
Include cleaning equipment, drying plant, selection equipment, circulating curing equipment in the system for baking eggs in the present invention, steam equipment, sheller, rag equipment, grilling apparatus and packaging facilities, use the system and method in the present invention to select eggs, clean, dry, pickle, cage steams, peel off, rag, a series of making of baking, be made into and exactly like pineapple, egg skin is golden yellow brown and crisp, the multi-flavor crackling Egg of yolk stream oil, to meet the demand of people to eggs Food Diversity.
Below describe know-why of the present invention in conjunction with specific embodiments, these describe just in order to explain principle of the present invention, can not be interpreted as limiting the scope of the invention by any way.Based on explaining herein, those skilled in the art does not need to pay performing creative labour can associate other detailed description of the invention of the present invention, and these modes all will fall within protection scope of the present invention.
Claims (2)
1., for making a system for roasting egg, it is characterized in that: comprise connect successively cleaning equipment, drying plant, selection equipment, circulating curing equipment, steam equipment, sheller, rag equipment, grilling apparatus and packaging facilities;
The funnel-shaped structure that described cleaning equipment is big up and small down, the lower end of described cleaning equipment is provided with spiral helicine cleaning device;
Described cleaning device comprises multiple columniform brush, and described brush is presented the mode of revolving and screwed on liter by the bottom plate of described cleaning equipment according to presetting angle, described brush has bristle, and described brush is rotated by driven by motor;
Described cleaning device also comprises the spraying water column be arranged between described brush;
Described drying plant comprises oven dry conveying device, and described oven dry conveying device comprises conveying roller, has gap between described conveying roller;
Pre-position above and below described conveying roller, and the two ends of described conveying roller are provided with heat preservation plate material, described heat preservation plate material are provided with microwave drying device;
Described selection equipment comprises the conveyer belt for transporting, and described conveyer belt is made up of light transmissive material, and the below of described conveyer belt is provided with the LED lamp bar wide with described conveyer belt;
The surrounding of described conveyer belt is provided with casing, and described casing is made up of the material with reflection function, and described casing offers window;
Described circulating curing equipment comprises Jar used for making, stores condiment water in described Jar used for making, and the middle part of described Jar used for making is provided with pickles lattice for what place eggs, described in pickle lattice bottom offer through hole, the condiment water that described through hole is convenient to pickle flows out;
Described curing equipment also comprises the pump housing and pipe fitting, and described pipe fitting one end is connected with the described pump housing and is arranged in condiment water, pickles the top of lattice, pickle in lattice described in condiment water is pumped into by the described pump housing described in the other end of described pipe fitting is positioned at;
The described equipment that steams comprises steam boiler and food steamer, is connected, be loaded with condiment water in described steam boiler between described steam boiler and food steamer by pipeline, and the steam of condiment water enters into described food steamer by described pipeline;
Described rag equipment comprises pallet, described pallet is provided with the egg position for placing eggs;
The below of described pallet is provided with travel mechanism, and described travel mechanism moves for driving described pallet;
Described rag equipment also comprises horizontal cutting stylus and longitudinal cutting stylus, and described pallet carries out rag move to described horizontal cutting stylus and longitudinal cutting stylus respectively under the drive of described travel mechanism under;
Described rag equipment also comprises to be covered with paint or varnish, described in cover with paint or varnish due to after completing rag on the rag position of eggs brush oil;
Described grilling apparatus comprises baking box and is positioned over the baking tray in described baking box, and the upper and lower of described baking box is respectively arranged with heating rod;
The egg white side of described eggs is towards top, and yolk side is towards bottom;
The upper and lower of described baking box is respectively arranged with 3 heating rods;
3 described heating rods are camber line vibrational power flow, 40 °, interval between adjacent described heating rod.
2., for making a method for roasting egg, using and processing for the system making roasting egg as claimed in claim 1, it is characterized in that: eggs cleaned successively, dry, select, pickle, cage steams, peel off, rag, baking, packaging;
Wherein, crackless fresh eggs are selected in selecting step;
Pickle step and comprise following methods:
Fragrant pungent: after being mixed by the uniform stirring of 5:1 with salt by thick chilli sauce, spread upon on egg, that then puts into Jar used for making pickles lattice, be positioned over lucifuge, cool place, ventilation under normal temperature indoor, place 15-20 days;
Barbecue taste: every 1250g egg is put into 500g salt and is dissolved in boiled water, the state that reaches capacity (ratio of salt and water is 1:5), pour into after brine-cooled in curing equipment, and will the egg dried be cleaned, put into one by one (salt solution will not have egg) in salt solution, put into the white wine 20ml of giving off a strong fragrance, airtight container, put ventilation, 13-17 days;
Wine flavour: the white wine getting thick thick chilli sauce and more than 50 degree, adjusts in the ratio of 8:2 and mixes evenly, cleaning after the egg dried puts into one by one and evenly roll and dip in, then in refined salt, rolling one time, then putting into circulating curing equipment, tightly sealing, pickling 60-80 days;
Anistree 75g is added, cassia bark 75g, Chinese prickly ash 125g after cumin: 2500ml boils water, spiceleaf 50g, fennel seeds 100g, cumin 250g, salt 500g, little fire boils 20 minutes, slowly dissolves, until salt water saturation, closing fire dries in the air cool, every 1250g egg is put into curing equipment and pours condiment water again into, before sealing, add 20ml white wine, be placed in ventilation 18-22 days;
Cage steams step, and add condiment water in steam boiler, eggs are put on food steamer, and temperature is 99 degree-119 degree, steams 30-40 minutes, closes fire stewing 55-65 minutes;
Rag step, 4 roads are laterally drawn in the side that egg white is thick, and longitudinally draw 2 roads, thickness is switched to from yolk 1/3, brushes edible oil;
Baking step, baking box upper temp rises to 230 DEG C-250 DEG C, temperature of lower rises to 150 DEG C-170 DEG C, egg is put into baking tray, have yolk one side to be placed on below baking tray, the side through rag is placed on above baking tray, baking 15-20 minutes, then turn off upper temp, use temperature of lower to continue baking 5-10 minute again;
After baking completes, eggs are put into packaging bag nitrogen-filled packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510562936.8A CN105249288A (en) | 2015-09-07 | 2015-09-07 | System and method used for making roasting egg |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510562936.8A CN105249288A (en) | 2015-09-07 | 2015-09-07 | System and method used for making roasting egg |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105851920A (en) * | 2016-04-14 | 2016-08-17 | 吉林厚德食品有限公司 | Egg product processing method and device and egg products |
| CN106261928A (en) * | 2016-08-12 | 2017-01-04 | 无穷食品有限公司 | A kind of processing method of original flavor roasted egg |
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|---|---|---|---|---|
| CN105851920A (en) * | 2016-04-14 | 2016-08-17 | 吉林厚德食品有限公司 | Egg product processing method and device and egg products |
| CN106261928A (en) * | 2016-08-12 | 2017-01-04 | 无穷食品有限公司 | A kind of processing method of original flavor roasted egg |
| CN106261928B (en) * | 2016-08-12 | 2020-05-15 | 无穷食品有限公司 | Processing method of original taste roasted eggs |
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