CN107467500A - A kind of processing method of quick-freezing cooked Minced Pork Congee with Preserved Egg - Google Patents
A kind of processing method of quick-freezing cooked Minced Pork Congee with Preserved Egg Download PDFInfo
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- CN107467500A CN107467500A CN201710813237.5A CN201710813237A CN107467500A CN 107467500 A CN107467500 A CN 107467500A CN 201710813237 A CN201710813237 A CN 201710813237A CN 107467500 A CN107467500 A CN 107467500A
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- 235000015277 pork Nutrition 0.000 title claims abstract description 46
- 238000007710 freezing Methods 0.000 title claims abstract description 25
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 31
- 235000009566 rice Nutrition 0.000 claims abstract description 31
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000003860 storage Methods 0.000 claims abstract description 4
- 241000209094 Oryza Species 0.000 claims description 30
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 241000234314 Zingiber Species 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 7
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000004904 shortening Methods 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 241000894006 Bacteria Species 0.000 claims 1
- 238000007689 inspection Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 7
- 235000013372 meat Nutrition 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 24
- 230000000694 effects Effects 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
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- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000010960 commercial process Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Cereal-Derived Products (AREA)
Abstract
A kind of processing method of quick-freezing cooked Minced Pork Congee with Preserved Egg, the industrialized mass production of quick-freezing cooked Minced Pork Congee with Preserved Egg can be achieved.Comprise the following steps：1) outfit and pretreatment of raw material；2) cook congee；3) pack；4) sterilize；5) it is quick-frozen；6) vanning storage；7) examine.The present invention is in good taste, has the fragrant glutinous of glutinous rice by the Minced Pork Congee with Preserved Egg of this technique productions, and meat perfume, the fresh smooth mouth of lime-preserved egg with lean pork, entrance mouthfeel are thick full again.This technique adds ginger and boiled, and compared to traditional Minced Pork Congee with Preserved Egg, it is unique that taste is better.
Description
Technical field
The present invention relates to cooking techniques technical field, and in particular to a kind of processing method of quick-freezing cooked Minced Pork Congee with Preserved Egg.
Background technology
Minced Pork Congee with Preserved Egg is a kind of one of the local tradition name snack in Guangdong Province, using scented rice, glutinous rice, lean pork, lime-preserved egg
Formed etc. boiling, quality is sticky, mouthfeel is smooth, nutritious.Contain crude fibre molecule in polished rice, help gastrointestinal peristalsis, to stomach
The curative effects such as disease, constipation, hemorrhoid are fine.It is less that lean pork contains abundant high-quality protein, required aliphatic acid, cholesterol, can improve
Hypoferric anemia, there is the effect of kidney-replenishing blood-nourishing, nourishing Yin and moistening dryness, population can proper amount of edible.Lime-preserved egg contains multi mineral
Matter, fat and total amount of heat relative drop, it can stimulate digestion organ, improve a poor appetite, promote digesting and assimilating for nutrition, also protect
Blood vessel, the function of improving IQ, protect brain.
It is quick-freezing cooked dish by Minced Pork Congee with Preserved Egg industrialized production, developing into nutrition, easily product can not only enrich
Market congee class product category, moreover it is possible to meet the market demand, bring abundant economic benefit.
The content of the invention
A kind of processing method of quick-freezing cooked Minced Pork Congee with Preserved Egg proposed by the present invention, quick-freezing cooked Minced Pork Congee with Preserved Egg can be achieved
Industrialized mass production.
To achieve the above object, present invention employs following technical scheme：
A kind of processing method of quick-freezing cooked Minced Pork Congee with Preserved Egg comprises the following steps：
Step 1: the outfit and pretreatment of raw material：Weigh scented rice, glutinous rice, lean pork, baking soda, salt, white sugar, monosodium glutamate,
Water, ginger splices, lime-preserved egg, glutinous rice, scented rice enter to soak a few hours in clear water after cleaning standby；Lean pork, which enters, to be boiled in boiling water to medium well
(center is without watery blood) cools down afterwards, cuts into fourth shape；Lime-preserved egg cuts into fourth shape after shelling；
Step 2: cook congee：Scented rice, glutinous rice, ginger splices are put into pot, add water, big burn adds baking soda to after seething with excitement
Stir, addition pork fourth, lime-preserved egg fourth turn down fire and boiled 2 hours or so after stirring, glutinous rice is completely cooked.Add white
Sugar, salt, monosodium glutamate, which stir, can close fire, take out congee cooling.
Step 3: packaging：400g Minced Pork Congee with Preserved Eggs are weighed in using vacuum sealer in high-temperature retort bag using tank soup machine
Sealing.
Step 4: sterilizing：Sterilized using pasteurisation line.
It is Step 5: quick-frozen：Shortening dish after sterilizing is carried out quick-frozen.
Step 6: vanning storage：The product of quick-frozen completion is cased, and enters freezer preservation.
Step 7: examine.
As shown from the above technical solution, the processing method of quick-freezing cooked Minced Pork Congee with Preserved Egg of the invention has below beneficial to effect
Fruit：
1. it is in good taste, there is the fragrant glutinous of glutinous rice by the Minced Pork Congee with Preserved Egg of this technique productions, again meat perfume, skin with lean pork
The fresh smooth mouth of egg, entrance mouthfeel are thick full.This technique adds ginger and boiled, compared to traditional Minced Pork Congee with Preserved Egg,
It is unique that taste is better.
2. nutritious, the five-cereal health-care congee of this technique productions made using scented rice, glutinous rice, lean pork, lime-preserved egg etc. and
Into.It containing abundant vitamin, protein, mineral matter, dietary fiber etc., can improve a poor appetite, promote digestion, it is suitable for people of all ages.
3. steady quality, the every kind of composition of commercial process is strictly weighed, it is ensured that the stabilization of each product of contracting for fixed output quotas
Property.
4. it is low to produce cost in batches, industrialization centralized production artificial and energy in purchasing of raw materials price, process of manufacture
Consumption is below shops's separable processing cost.
5. health-nutrition, long shelf-life, sterilized after quick-freezing cooked dishes packaging, the microorganism in material bag can be killed,
Enter -18 DEG C of freezers after quick-frozen to preserve, the shelf-life was up to 10~12 months.Quick-frozen at utmost preservation food materials nutrition, freezen protective,
Do not add preservative, nutrient health.
6. it is convenient to go out meal, shops's operation, which only needs to use in advance, is thawed, and is entered together with packaging in boiling water and is heated 10
Minute can unpacking go out meal, or enter in micro-wave oven high fire heating and can go out meal in 3 minutes.It is not required to add other condiment, is not required to specialty
Cook is fired.
Embodiment
With reference to embodiment, the present invention will be further described：
A kind of processing method of quick-freezing cooked Minced Pork Congee with Preserved Egg described in the present embodiment comprises the following steps：
1. the outfit and pretreatment of raw material：Weigh scented rice 220g, glutinous rice 110g, lean pork 70g, baking soda 1g, salt
17g, white sugar 17g, monosodium glutamate 10g, water 900g, ginger splices 10g, lime-preserved egg 100g.Glutinous rice, scented rice enter immersion 3 in clear water after cleaning small
When it is standby；Lean pork enters to boil in boiling water to medium well (center is without watery blood) to be cooled down afterwards, cuts into 0.5cm*0.5cm fourth shapes；Lime-preserved egg is gone
1cm*1cm fourth shapes are cut into after shell.
2. cook congee：Scented rice, glutinous rice, ginger splices are put into pot, add water, big baked wheaten cake adds baking soda stirring to after seething with excitement
Even, addition pork fourth, lime-preserved egg fourth turn down fire and boiled 2 hours or so after stirring, glutinous rice is completely cooked.Add white sugar, salt,
Monosodium glutamate, which stirs, can close fire, take out congee cooling.
3. packaging：400g Minced Pork Congee with Preserved Eggs are weighed in being sealed in high-temperature retort bag using vacuum sealer using tank soup machine.
4. sterilizing：Sterilized using pasteurisation line, 95 DEG C of temperature, sterilization time 30 minutes.
It is 5. quick-frozen：Shortening dish after sterilizing is subjected to balance, entered in -48 DEG C of quick freezing repositories quick-frozen 6 hours, to central temperature
Cased for less than -18 DEG C outbounds.
6. vanning storage：Quick-frozen completion Minced Pork Congee with Preserved Egg is cased, and per 20 parts of case, enters -18 DEG C of freezings after vanning sealing
Storehouse preserves.
7. examining, finished product is inspected by random samples, tested according to GB/T 10379.
Embodiment described above is only that the preferred embodiment of the present invention is described, not to the model of the present invention
Enclose and be defined, on the premise of design spirit of the present invention is not departed from, technical side of the those of ordinary skill in the art to the present invention
The various modifications and improvement that case is made, all should fall within the scope of protection of the present invention.
Claims (9)
1. a kind of processing method of quick-freezing cooked Minced Pork Congee with Preserved Egg is characterized in that：Comprise the following steps：
Step 1: the outfit and pretreatment of raw material：Weigh scented rice, lean pork, baking soda, salt, white sugar, monosodium glutamate, water, ginger splices, skin
Egg；Scented rice is standby after cleaning；Lean pork cuts into fourth shape；Lime-preserved egg cuts into fourth shape after shelling；
Step 2: cook congee：Scented rice, ginger splices are put into pot, add water, big baked wheaten cake adds baking soda to after seething with excitement and stirred, adds
Enter pork fourth, lime-preserved egg fourth turns down fire to boil glutinous rice completely cooked after stirring；White sugar, salt, monosodium glutamate is added to stir i.e.
Fire can be closed, takes out congee cooling；
Step 3: packaging：Minced Pork Congee with Preserved Egg is weighed in being sealed in high-temperature retort bag using vacuum sealer using tank soup machine；
Step 4: sterilizing：Sterilized using pasteurisation line；
It is Step 5: quick-frozen：Shortening dish after sterilizing is subjected to balance, enters quick-frozen rear outbound vanning in quick freezing repository；
Step 6: vanning storage：Quick-frozen completion Minced Pork Congee with Preserved Egg is cased, and freezer preservation is entered after vanning sealing；
Step 7: examining, finished product is inspected by random samples.
2. the processing method of quick-freezing cooked Minced Pork Congee with Preserved Egg according to claim 1 is characterized in that：In the step 1
Raw material also includes glutinous rice.
3. the processing method of quick-freezing cooked Minced Pork Congee with Preserved Egg according to claim 2 is characterized in that：In the step 1
Scented rice, glutinous rice enter standby after immersion a few hours in clear water after cleaning.
4. the processing method of quick-freezing cooked Minced Pork Congee with Preserved Egg according to claim 3 is characterized in that：The step 1 is also
It is standby to enter cut small lump after being boiled in boiling water to medium well cooling including pork.
5. the processing method of quick-freezing cooked Minced Pork Congee with Preserved Egg according to claim 4 is characterized in that：The step 2 is also
Including scented rice, glutinous rice, ginger splices are put into pot, water is added, big baked wheaten cake adds baking soda to after seething with excitement and stirred, and adds pork
Fourth, lime-preserved egg fourth turn down fire and boiled 2 hours or so after stirring, glutinous rice is completely cooked, add white sugar, salt, monosodium glutamate stirring
It is even to close fire, take out congee cooling.
6. the processing method of quick-freezing cooked Minced Pork Congee with Preserved Egg according to claim 5 is characterized in that：The step 4 is gone out
95 DEG C of bacterium temperature, sterilization time 30 minutes.
7. the processing method of quick-freezing cooked Minced Pork Congee with Preserved Egg according to claim 6 is characterized in that：In the step 5
Shortening dish after sterilizing is subjected to balance, enters in -48 DEG C of quick freezing repositories quick-frozen 6 hours, is less than -18 DEG C outbounds to central temperature
Vanning.
8. the processing method of quick-freezing cooked Minced Pork Congee with Preserved Egg according to claim 7 is characterized in that：In the step 6
Enter -18 DEG C of freezers after vanning sealing to preserve.
9. the processing method of quick-freezing cooked Minced Pork Congee with Preserved Egg according to claim 8 is characterized in that：In the step 7
Inspection is tested according to the standards of GB/T 10379.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710813237.5A CN107467500A (en) | 2017-09-11 | 2017-09-11 | A kind of processing method of quick-freezing cooked Minced Pork Congee with Preserved Egg |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710813237.5A CN107467500A (en) | 2017-09-11 | 2017-09-11 | A kind of processing method of quick-freezing cooked Minced Pork Congee with Preserved Egg |
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| Publication Number | Publication Date |
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| CN107467500A true CN107467500A (en) | 2017-12-15 |
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| CN201710813237.5A Pending CN107467500A (en) | 2017-09-11 | 2017-09-11 | A kind of processing method of quick-freezing cooked Minced Pork Congee with Preserved Egg |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111202217A (en) * | 2020-01-10 | 2020-05-29 | 华南农业大学 | Lead-free sterile preserved egg processing method and processing device and application of lead-free sterile preserved egg processing method and processing device in instant preserved egg and lean meat porridge |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106376830A (en) * | 2016-08-26 | 2017-02-08 | 北京嘉和品企业管理有限公司 | Preserved egg and shredded pork congee, and manufacturing method thereof |
-
2017
- 2017-09-11 CN CN201710813237.5A patent/CN107467500A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106376830A (en) * | 2016-08-26 | 2017-02-08 | 北京嘉和品企业管理有限公司 | Preserved egg and shredded pork congee, and manufacturing method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111202217A (en) * | 2020-01-10 | 2020-05-29 | 华南农业大学 | Lead-free sterile preserved egg processing method and processing device and application of lead-free sterile preserved egg processing method and processing device in instant preserved egg and lean meat porridge |
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