CN115316618A - High-pressure seasoning convenient egg and manufacturing method thereof - Google Patents
High-pressure seasoning convenient egg and manufacturing method thereof Download PDFInfo
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- CN115316618A CN115316618A CN202211024881.1A CN202211024881A CN115316618A CN 115316618 A CN115316618 A CN 115316618A CN 202211024881 A CN202211024881 A CN 202211024881A CN 115316618 A CN115316618 A CN 115316618A
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/06—Coating eggs with a protective layer; Compositions or apparatus therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
A high-pressure flavoured egg is made up through such technological steps as dredging the breathing hole on egg shell or making micro-hole, high-pressure pressing flavoured liquid into raw egg from micro-hole, and stirring to obtain mixed egg paste containing flavoured liquid, raw egg white and raw egg yolk, and cooking or steaming or baking. The flavored cooked egg has rich and various tastes, deep taste, good mouthfeel and chewy taste; the eggshell breakage rate is low, patches are not needed, the process is simple, the quality is reliable, the production efficiency is high, and the production cost is low.
Description
Technical Field
The invention belongs to the technical field of egg instant food, and particularly relates to a high-pressure seasoning instant egg with seasoning added into raw eggs (such as eggs, duck eggs, bird eggs and the like) and a preparation method thereof.
Background
The applicant filed a Chinese patent application entitled "environmental protection manufacturing method of instant flavored eggs" (application number 202211011713.9) on 23/08/2022. The method comprises the steps of punching a hole on an eggshell, injecting food seasoning into a raw egg from the hole and uniformly shaking the raw egg to form the mixed egg cream which integrates the food seasoning, the raw egg white, the raw egg yolk and the like and does not have a yolk sphere; the mixed egg cream is heated and cooked into a flavored instant egg. The flavored egg has convenient production, rich and various taste, good taste, and good chewing property. However, a relatively large hole needs to be drilled in the eggshell for a syringe needle to penetrate to inject seasoning, and a patch needs to be adopted to seal the hole; therefore, the production process is complex, the egg breaking rate is high, and the production efficiency is low.
"department of industry": birds can be classified into swimming birds, wading birds, climbing birds, land birds, prey birds and singing birds. Chickens, ducks and geese belong to birds. Over ten thousand species have been found worldwide, with 1400 in China. The bird egg includes more than ten kinds of egg, including chicken egg, duck egg, goose egg, ostrich egg, quail egg, etc.
Disclosure of Invention
One of the objects of the present invention: the method for manufacturing the high-pressure seasoning convenient egg avoids a syringe needle penetrating into the hole to inject seasoning and a patch to block the hole, thereby improving the production efficiency and reducing the breakage rate of the eggshell.
The second object of the present invention is: provides a high-pressure seasoning convenient egg (with rich, fresh and delicious taste).
The technical scheme of the method for preparing the high-pressure seasoning convenient egg is as follows.
The invention relates to a method for manufacturing high-pressure seasoning convenient eggs, which is characterized by comprising the following process steps:
(1) washing away the inherent protective film on the shell surface of the fresh (fresh bird) egg to dredge (including enlarge) the breathing micropores (which are natural micropores and have the aperture of about 0.03 mm) to form microporous raw eggs; or punching artificial micropores (preferably with pore diameter of 0.35mm or less, 0.15mm or 0.05mm or 0.01mm or 0.001 mm) on the shell of the raw (fresh bird) egg to form a microporous raw egg;
(2) filling the seasoning liquid into a high-pressure container, and immersing the microporous raw eggs into the seasoning liquid; flavoring liquid such as salt, monosodium glutamate, essence, vinegar, sugar, vitamins, nutrients, and pigment;
(3) gradually pressurizing the high-pressure container (study shows that the highest pressure is increased to 0.225 MPa, preferably to 0.98 MPa) so that the high-pressure seasoning liquid can quickly penetrate through the micropores and enter the low-pressure micropore raw eggs; then gradually reducing the pressure of the high-pressure container so as to gradually release the raised pressure in the eggs and recover to the normal pressure state;
(4) shaking the micro-porous raw egg, for example, with an egg shaker; the seasoning liquid is fully mixed with the raw egg white and the raw egg yolk (under the action of inertia force) to form mixed egg cream (namely paste mixed colloid) which integrates three flavors and does not have the shape of the original egg yolk sphere; the three flavors are respectively seasoning liquid flavor, raw egg white flavor and raw egg yolk flavor; it should be noted that the original yolk sphere is not visible because the original yolk sphere is mixed with the raw egg white and the seasoning liquid;
(5) heating the microporous raw egg (mixed egg cream) with flavoring liquid and egg shell, aging and solidifying the mixed egg cream into elastic mixed egg body, and making into a flavored cooked egg.
Researches show that under normal pressure, seasoning liquid is difficult to rapidly permeate into eggs from breathing micropores with the diameter of 0.03mm, and the flavor of the eggs is difficult to deeply change.
Preferably, the method for manufacturing the high-pressure seasoning convenient egg is characterized by comprising the following steps: soaking microporous raw egg in acidic solution (such as acetic acid) for a period of time (preferably 5-600 s) to make calcium carbonate as main component of egg shell slightly soluble to enlarge respiratory micropores; it is preferable to enlarge the diameter of the breathing pores to 0.15mm.
Preferably, the method for manufacturing the high-pressure seasoning convenient egg is characterized by comprising the following steps: and coating a barrier coating on the surface of the eggshell of the seasoned cooked egg to seal the micropores on the eggshell. Compared with the background technology 'environment-friendly manufacturing method of convenient flavored eggs (application number 202211011713.9)', the micropore is very small, so that the convenient flavored eggs can be closed by coating the barrier coating, patches are not needed, the process is simple, and the quality is reliable. Thus, the seasoned cooked eggs can have a shelf life as long as 12 months, thereby facilitating commercial storage and transportation.
Preferably, the method for manufacturing the high-pressure seasoning convenient egg is characterized by comprising the following steps: the seasoned, cooked eggs are packaged in (sterile, oxygen-free) packages.
Preferably, the method for manufacturing the high-pressure seasoning convenient egg is characterized by comprising the following steps: printing a taste mark on a package of the seasoned and cooked egg; or, the eggshell of the seasoned and cooked egg is printed with a taste mark.
Preferably, the method for manufacturing the high-pressure seasoning convenient egg is characterized by comprising the following steps: the flavoring liquid is soluble food additive solution.
Preferably, the method for manufacturing the high-pressure seasoning convenient egg is characterized by comprising the following steps: the flavoring liquid is filled into an ultrahigh pressure injector, and a bundle of flavoring liquid (with diameter of 0.14mm and speed of 100 m/s) is used for puncturing the egg shell to form jet flow micropores and is injected into the raw egg.
Preferably, the method for manufacturing the high-pressure seasoning convenient egg is characterized by comprising the following steps: the pressurizing speed is less than or equal to 0.005 MPa/min, and the pressure of 0.225 MPa is preferably kept for more than 5 minutes; the decompression speed is less than or equal to 0.001 MPa/min, and the decompression duration is preferably more than or equal to 15 min. Therefore, the cracking caused by overlarge pressure difference between the inside and the outside of the eggshell due to overhigh pressurizing or depressurizing speed can be avoided; thereby avoiding low yield and great egg breaking loss.
The technical scheme of the high-pressure seasoning convenient egg is as follows.
A high-pressure seasoning convenient egg is characterized in that:
(1) washing away the inherent protective film on the surface of the shell of the raw (fresh bird) egg, and exposing the breathing micropores; or, artificial micropores (preferably with pore diameter less than or equal to 0.35mm, or 0.15mm, or 0.05mm, or 0.01mm, or 0.001 mm) are punched on the shells of the raw (fresh bird) eggs;
(2) the seasoning liquid entering the micropore raw egg through the micropore is mixed with the raw egg white and the raw egg yolk to form mixed egg cream (three tastes are integrated and the ball of the egg yolk is not seen); for example, mixing the flavoring liquid with raw egg white and raw egg yolk by using an egg shaker and shaking up;
(3) the mixed egg cream is heated together with the egg shell to form a seasoned cooked egg.
Preferably, the high-pressure seasoning convenient egg is characterized in that: the flavored cooked eggs are enclosed in a (e.g., sterile, oxygen-free or nitrogen-filled) package; or the surface of the seasoned cooked egg is coated with a barrier coating, and the micropores on the egg shell are closed.
Preferably, the high-pressure seasoning convenient egg is characterized in that: the packaging material of the seasoned and cooked egg is printed with a taste mark; or the eggshell of the seasoned and cooked egg is printed with a taste mark.
Preferably, the high-pressure seasoning convenient egg is characterized in that: the flavored liquid is a soluble food additive solution(s).
Preferably, the high-pressure seasoning convenient egg is characterized in that: after the seasoned cooked egg is cut into two parts, the original yolk sphere shape is not lost. In other words, the seasoning liquid entering the micro-porous raw egg through the micro-pores is fully mixed with the raw egg white and the raw egg yolk and is heated into the seasoning cooked egg without the shape of the original egg yolk sphere.
Compared with the prior art, the high-pressure seasoning convenient egg and the manufacturing method thereof can produce the following beneficial technical effects.
Firstly, the taste is rich and various: thousands of seasoning liquids can be used to prepare a high-pressure seasoning convenient egg with various tastes so as to meet the taste preference of consumers.
Secondly, the product is fresh, tender and delicious: the seasoning liquid is fully mixed with the egg white, the egg yolk and the like, so that the three-flavor integrated, fresh, tender and delicious high-pressure seasoning convenient egg is formed. On the contrary, the traditional flavored eggs in the background art have light taste, old taste and poor mouthfeel.
Thirdly, patches are not needed, the process is simple, the quality is reliable, the production period is short, the production efficiency is high, and the production cost is low. Compared with the 'environment-friendly manufacturing method of the flavored instant eggs' in the background art, the micro-pores are very small, so that the flavored instant eggs can be closed by coating the barrier coating without patches, the process is simple, and the quality is reliable.
And fourthly, people who do not like to eat the yolk can not see the yolk sphere and can not taste the original dry taste of the yolk sphere, and the yolk cannot be thrown away, so that the waste of real objects can be reduced.
Fifthly, the chewing gum has chewing strength: the edible gum seasoning liquid is added into the mixed egg paste to prepare the high-pressure seasoning convenient egg which has good chewable mouthfeel and is chewy. In contrast, the flavored eggs of the prior art are not chewy.
Sixthly, mechanical punching can be omitted: compared with mechanical punching in the 'convenient flavored egg and the environment-friendly manufacturing method thereof', the technical measures of dredging and pickling to expand breathing micropores and punch micropores are adopted, the production efficiency is high, and the breakage rate of eggshells is low.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts.
FIG. 1 is a schematic sectional view showing a high-pressure seasoned instant egg (boiled egg) according to the present invention.
Fig. 2 is a schematic view showing the appearance of the high pressure seasoned instant egg of fig. 1 packed in a package.
Fig. 3 is a schematic view of the present invention of injecting a seasoning liquid into an egg using a high pressure container.
Fig. 4 is a schematic view of a cross-sectional structure of a current boiled egg.
Fig. 5 is a schematic cross-sectional view of a high pressure seasoned instant egg (i.e., seasoned preserved egg) in accordance with the present invention.
The reference numbers illustrate: 1-yolk sphere, 2-egg white, 3-seasoning liquid, 4-egg shell, 5-raw egg, 6-micropore raw egg, 7-mixed egg cream/mixed egg body, 8-taste mark, 9-seasoning cooked egg, 10-packaging material, 11-seasoning preserved egg, 12-air chamber, 13-barrier coating, 14-high pressure container and 15-high pressure gas.
Detailed Description
The core of the invention is to provide a high-pressure seasoning convenient egg to prepare a seasoning cooked egg with rich taste and good mouthfeel, shorten the production period, improve the production efficiency and reduce the production cost.
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment.
Referring to fig. 1, 3 and 4, a quantity of raw (fresh) eggs 5 and a flavouring liquid 3 are prepared.
The raw egg 5 is washed by warm water, dirt and inherent protective film 13 on the surface of the eggshell 4 are washed off, so as to dredge breathing micropores (not shown) and form the micropore raw egg 6. Preferably, the raw egg 5 is soaked in an acidic solution (e.g. acetic acid) for a period of time (preferably 15-30 minutes) to make the main component calcium carbonate in the eggshell 4 slightly soluble, so as to enlarge the breathing pores and form the micro-pores (slightly larger) of the raw egg 5; it is preferable to enlarge the diameter of the breathing pores to 0.15mm.
Or punching artificial micropores (not shown) with a pore diameter of less than or equal to 0.35mm, or 0.15mm, or 0.05mm, or 0.01mm, or 0.001mm on the eggshell 4 of the fresh bird egg by using a laser-beam drilling machine to form the micropore fresh egg 5. The flavoring liquid 3 can also be filled into an ultrahigh pressure injector, and a bundle of flavoring liquid 3 with diameter of 0.14mm and speed of 100m/s is used to puncture the eggshell 4 to form jet flow micropores, and is injected into the raw egg 5.
Filling the seasoning liquid 3 into a high-pressure container 14, immersing the microporous raw eggs 6 into the seasoning liquid 3, slowly feeding high-pressure gas 15 into the high-pressure container 14, gradually increasing the pressure in the high-pressure container 14 to be preferably as high as 0.225 MPa, and keeping for a period of time to be preferably more than 5 minutes at 0.225 MPa so as to quickly press the seasoning liquid 3 into the microporous raw eggs 6 from micropores; then, the pressure is slowly reduced to gradually return the pressure inside the micro-porous raw egg 6 to the normal pressure.
Preferably, the pressurizing speed is less than or equal to 0.005 MPa/min, and the pressure of 0.225 MPa is kept for more than 5 min; the decompression speed is less than or equal to 0.001 MPa/min, and the decompression time is more than or equal to 15 min. Therefore, the cracking caused by overlarge pressure difference between the inside and the outside of the eggshell 4 due to overhigh pressurizing or depressurizing speed can be avoided; thereby avoiding low yield and great egg breaking loss.
The study showed that: the pressure in the high-pressure vessel 14 is preferably 0.225 to 0.5 MPa, more preferably 0.7 to 0.98 MPa.
Taking out the microporous raw eggs 6 from the high-pressure container 14 after the normal pressure is recovered.
And (3) putting the fished microporous raw eggs 6 into an egg shaking device for rapidly shaking, fully mixing the seasoning liquid 3 with the raw egg white 2 and the raw yolk spheres 1 under the action of inertia force, stopping shaking after the raw eggs are changed into the three-flavor integrated mixed egg cream 7 without the yolk spheres 1, and taking out the microporous raw eggs 6.
Heating the mixed egg cream 7 in the micropore egg 6 and the eggshell 4 together to cure and solidify the mixed egg cream 7 into an elastic mixed egg body, thus preparing the seasoning cooked egg 9. Thus, the seasoned and cooked egg 9 becomes a convenient food with rich nutrition and rich and various tastes.
The seasoning liquid 3 used in this embodiment may be various seasoning solutions such as salt, monosodium glutamate, essence, vinegar, sugar, spice, vitamins, nutrients, milk, coconut essence, and pigment.
Referring to fig. 5, the solution of pigment, edible gelatin, preserved egg essence, etc. is used as the seasoning liquid 3, and the seasoned cooked egg, i.e. the seasoned preserved egg 11, is prepared according to the above process. The seasoned preserved egg 11 has a unique flavor as the conventional preserved egg, and can be used as a food material for many dishes. The product is not cold in nature, does not cause anemia even if being eaten excessively, does not aggravate weakness of spleen and stomach and does not cause lead poisoning when being eaten by old people, children and people with cold and spleen deficiency diarrhea; and the egg core of the seasoned preserved egg 11 does not present the grey brown color of the sludge, looks clean and can improve the appetite of people.
Example two.
Referring to fig. 2, a number of plastic blister packs 10 are prepared.
The seasoned and cooked egg 9 prepared in the above example is immersed in the barrier coating liquid, and then is taken out and dried, so that a barrier coating 13 is formed on the surface of the eggshell 4 of the seasoned and cooked egg 9, and the micropores on the eggshell 4 are sealed. For example, by dipping a coating based on carboxymethyl chitosan and air drying, to form a colorless transparent barrier coating 13. Thus, the seasoned cooked egg 9 can have a shelf life as long as 12 months, thereby facilitating commercial storage and transportation.
For better commercial storage and sale, the seasoned cooked eggs 9 coated with the barrier coating 13 can be enclosed in a package 10 such as a plastic blister. Preferably, a taste mark 8 is printed on the packaging 10 of the seasoning cooked egg 9; or, the shell 4 of the seasoned and cooked egg 9 is printed with the taste mark 8.
The barrier coating used for the barrier coating 13 is introduced in the existing data of the Chinese patent application "a CPI film with water-oxygen barrier property and its preparation method (CN 113036063A)", "a high-oxygen barrier coating and its preparation method and its coating method (CN 113604116A)", "a high-barrier coating for biaxially oriented polyester film and its preparation method (CN 110003753A)", "barrier coating and its preparation method and application (CN 108129926A)", etc., and the invention applies the barrier coating to the surface of the eggshell 4 across the boundary innovatively, and the detailed using method is not repeated here. Research shows that the barrier effect of the barrier coating 13 with the thickness of 5-30 μm is better, and the cost performance of the barrier coating 13 with the thickness of 8-12 μm is the highest. In summary, a barrier coating 13 having a thickness of 5-30 μm, which is directly applied to the eggshell 4, may be used as an invisible packaging 10. Therefore, the appearance of the high-pressure seasoning convenient egg 9 looks like the existing natural boiled (chicken/duck/pigeon) egg, and is free from packaging, environment-friendly and low-carbon.
The foregoing is illustrative of the present invention, and the principles and embodiments of the present invention have been described herein using specific examples, which are provided merely to facilitate an understanding of the core concepts of the invention. It should be noted that, for those skilled in the art, it is possible to make various improvements and modifications to the present invention without departing from the principle of the present invention, and those improvements and modifications also fall within the scope of the claims of the present invention.
Claims (10)
1. A method for preparing high-pressure seasoning convenient eggs is characterized by comprising the following process steps:
(1) washing the inherent protective film on the surface of the shell of the raw egg to dredge the breathing micropores and form microporous raw eggs; or, punching artificial micropores on the shell of the raw egg to form a micropore raw egg;
(2) filling the seasoning liquid into a high-pressure container, and immersing the microporous raw eggs into the seasoning liquid;
(3) firstly, gradually pressurizing a high-pressure container so that the high-pressure seasoning liquid quickly penetrates through the micropores and enters the low-pressure micropore raw eggs; then gradually reducing the pressure of the high-pressure container so as to gradually release the raised pressure in the eggs and recover to the normal pressure state;
(4) heating the microporous raw egg with flavoring liquid and egg shell together to obtain a flavored cooked egg.
2. The method for preparing a high pressure seasoned instant egg as claimed in claim 1, wherein the method comprises the steps of: coating a barrier coating on the surface of the eggshell to seal the micropores on the eggshell.
3. The method for producing a high pressure seasoned instant egg as claimed in claim 2, wherein: packaging the seasoned cooked eggs into a package.
4. A method for producing a high pressure seasoned instant egg as claimed in claim 1, 2 or 3, wherein: printing a taste mark on a package of the seasoned and cooked egg; or, the eggshell of the seasoned and cooked egg is printed with a taste mark.
5. A method for producing a high pressure seasoned instant egg as claimed in claim 1, 2 or 3, wherein: the flavoring liquid is soluble food additive solution.
6. A high-pressure seasoning convenient egg is characterized in that:
(1) washing away the inherent protective film on the surface of the shell of the raw egg, and dredging the breathing micropores; or, artificial micropores are punched on the shell of the raw egg;
(2) the seasoning liquid entering the micropore egg through the micropore is mixed with the raw egg white and the raw egg yolk to form mixed egg cream;
(3) the mixed egg cream is heated together with the egg shell to form a seasoned cooked egg.
7. The high pressure flavored instant egg of claim 6, wherein: the seasoned and cooked eggs are packaged in a package; or the surface of the seasoned cooked egg is coated with a barrier coating, and the micropores on the egg shell are closed.
8. A high pressure seasoned instant egg as claimed in claim 6 or 7, wherein: the packaging material of the seasoned and cooked egg is printed with a taste mark; or the eggshell of the seasoned and cooked egg is printed with a taste mark.
9. A high pressure seasoned instant egg as claimed in claim 6 or 7, wherein: the flavoring liquid is soluble food additive solution; alternatively, the artificial micropores are jet micropores.
10. A high pressure seasoned instant egg as claimed in claim 6 or 7, wherein: the seasoning liquid entering the micropore raw egg through the micropores is fully mixed with the raw egg white and the raw egg yolk and is heated into the seasoning cooked egg without the shape of the original egg yolk sphere.
Applications Claiming Priority (8)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210963842 | 2022-08-11 | ||
| CN2022109638421 | 2022-08-11 | ||
| CN2022110017840 | 2022-08-20 | ||
| CN202211001784 | 2022-08-20 | ||
| CN202222194012 | 2022-08-20 | ||
| CN2022221940125 | 2022-08-20 | ||
| CN202211006248 | 2022-08-22 | ||
| CN202211006248X | 2022-08-22 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115316618A true CN115316618A (en) | 2022-11-11 |
Family
ID=83925757
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211024881.1A Withdrawn CN115316618A (en) | 2022-08-11 | 2022-08-25 | High-pressure seasoning convenient egg and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115316618A (en) |
-
2022
- 2022-08-25 CN CN202211024881.1A patent/CN115316618A/en not_active Withdrawn
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Application publication date: 20221111 |
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| WW01 | Invention patent application withdrawn after publication |