CN1224585A - Nutritive yolk-modifying egg - Google Patents
Nutritive yolk-modifying egg Download PDFInfo
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- CN1224585A CN1224585A CN98124022A CN98124022A CN1224585A CN 1224585 A CN1224585 A CN 1224585A CN 98124022 A CN98124022 A CN 98124022A CN 98124022 A CN98124022 A CN 98124022A CN 1224585 A CN1224585 A CN 1224585A
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- egg
- yolk
- filling
- modifying
- nutritive
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Abstract
The nutritive egg has wrapper made of egg white with added seasoning or the mixture of egg white and yolk as well as core made of meat, vegetable, sea food, medicated food or their mixture. The present invention makes egg food more delicious.
Description
The invention provides a kind of egg products and processing method thereof, be suitable for doing the last delicacies of table in family, restaurant etc., also can be used as the instant food of travelling outdoors.
Egg is modal food, has high nutritive value, and people be unable to do without it.But, since for a long time on the eating method of egg nothing more than poach, fry in shallow oil, stir-fry etc., egg lacks organic the combination with other food, travel outdoors and to carry the poach egg or become egg etc., often be not the achievement be tasteless, on eating method, rarely have innovation in a word, make people generally have a kind of eat do not have " taste ' ' sensation; many even people do not like to have eaten egg gradually, cause the market price of egg to be lower than its high nutritive value.
The objective of the invention is to propose a kind of delicious flavour good to eat, can be instant, can burn, stew, explode, roasting and portable nutritive yolk-modifying egg.
Above-mentioned purpose is achieved like this: nutritive yolk-modifying egg is made up of the egg skin and the egg heart, and the egg skin is to be made by egg white or the egg white that is added with flavouring, the egg heart be by the various edible filling that is added with flavouring separately or its mix the ball that filling is made.
The egg micromicro can add flavouring to be to be made by the mixed liquor of egg white and yolk in the mixed liquor.
The egg skin can also be to be made by the mixed liquor of the egg white that is added with flavouring, yolk and other auxiliary material.
The egg skin can also be to be made by pure yolk that is added with flavouring or the mixed liquor that adds other auxiliary material again.
Edible filling is the animal food filling.
Edible filling is a vegetable filling.
Edible filling is the seafood filling.
Edible filling is the herbal cuisine filling.
The processing method of nutritive yolk-modifying egg comprises the steps:
A, separation: will pour separation container into after the bright egg broken shell, egg white is separated with yolk,
B, seasoning: in egg white, add the flavouring of an amount of required taste and stir the companion evenly,
C, batching filling are made: add the flavouring of an amount of required taste and stir the companion evenly in various edible fillings or its mixing filling, the filling after the companion is spared is made the ball of any size,
D, packing: do not putting into a ball in the sticking to mould tool, the egg white solution after again step 1 companion being spared pours into from the sealing part of mould, then with the mould sealing,
E, shaping: the mold heated after will sealing makes product become prepared food to about l 0 D ℃,
F, cooling: after mold cools down, open mould, system Chi leads nutritive yolk-modifying egg.
If the egg skin is to be made by the mixed liquor of egg white that is added with flavouring and yolk or the mixed liquor that adds other auxiliary material again, its processing method is step a and the b in the above-mentioned nutritive yolk-modifying egg processing method of cancellation, step b changed into pour container into after bright egg sailed shell, at the mixed liquor of egg white and yolk or be added with and add the flavouring of an amount of required taste in the mixed liquor of other auxiliary material and stir the companion evenly, other step is the same.
If the egg skin is to be made by pure yolk that is added with flavouring or the mixed liquor that adds other auxiliary material again, its processing method is identical with above-mentioned nutritive yolk-modifying egg processing method, just mixed liquor composition change.
The nutritive yolk-modifying egg that adopts above-mentioned processing method to produce, changed the constituent of traditional sense setting egg(s), but do not change former egg shape and nutritional labeling, egg products and production thereof and processing are novel, unique, and the egg skin and the egg heart can be by all kinds of birds, beasts and eggs (as duck's eggs, the goose egg, quail egg etc.) make, its taste can add different flavouring according to people's different taste, the egg heart can be made the animal food filling according to people's different eating habits, rope food filling, the seafood filling, herbal cuisine filling or its mix filling, thereby product diversification, delicious flavour is good to eat, also can burn and stew with other food one, also but stew in soy sauce becomes the product of different taste, also can be with product with food pack by vacuum-packed or be processed into tin product, shelf life of products is long, and is easy to carry, it is the instant delicacies of travelling outdoors, product is fit to huge numbers of families, and market prospects are wide, but mass industrialized production.
By embodiment in detail the present invention is described in detail below in conjunction with accompanying drawing:
Fig. 1 is the present invention. technological process store up.
Figure Z is the separator of a kind of egg white and yolk.
Figure) be not sticking to mould tool of a kind of egg shape.
Embodiment: a kind of nutritive yolk-modifying egg, to form by the egg skin and the egg heart, the egg skin is to be made by the egg white that is added with flavouring, the egg heart is a ball of being made by the Minced Beef that is added with flavouring.
The separator of egg white and yolk (referring to Fig. 2) is by separatory funnel), shunting container 4, yolk container l and switch 2, egg white container 6 and switch 5 form, fresh egg white is washed, made a call to eight separatory funnels after the broken shell), after separatory funnel 3 is filled, egg white overflows and enters separation container 4, flow into egg white container 6 by switch 5, when the yolk in the separatory funnel gather a certain amount of after, open switch 2 and make egg yolk liquid from separatory funnel) bottom flows into yolk container 1.
Egg shape not sticking to mould tool (referring to accompanying drawing 3) is made up of upper semi-body 7 and lower semi-body 12, inner chamber when both close up is an egg shape, the top of upper semi-body 7 seals 9, has sealed openable lid B, and upper semi-body 7 and lower semi-body l2 both sides are respectively to buckling l0 and hook 11.
The batching of nutritive yolk-modifying egg is egg white 580 grams. the flavouring in the egg white comprises refined salt, monosodium glutamate (chickens' extract), pepper etc., and filling comprises in the ox: egg white, salt, monosodium glutamate, little bean powder, pepper, the cooking wine (egg skin and egg can also add other flavouring or auxiliary material in the heart as required) of 200 grams and suitable Chinese alligator in the smart ox.Its processing method comprises the steps (referring to Fig. 1):
A, separation: fresh egg white is washed, squeezed into separator behind the glass bulb, yolk is separated with egg white;
B, seasoning: in egg white, add the flavouring of an amount of required taste and stir the companion evenly;
C, batching filling are made: add above-mentioned flavouring and stir the companion evenly in Minced Beef, then filling is cooked into about the ball about 12 grams. and the lay eggs ratio of the heart and egg white of ordinary circumstance was advisable with 1: 2;
D, packing: take away the not ambilateral hook of sticking to mould of egg type, in lower semi-body l2, put into a ball (ball can be put one or more), hang up hook then, open the lid 8 of upper semi-body 7 tops, egg white solution after even 9 pours into from sealing of mould with step b companion again, fill back cover lid B, mould is sealed;
E, shaping: the mold heated after will sealing to about l D0 ℃ about 8 minutes, make product shaping become prepared food;
F, cooling: cooling in the circulating water of mould about 0 ℃ was opened mould after l--2 minute, make nutritive yolk-modifying egg;
G, packing: disinfection.Quick-frozen or vacuum freshness retaining.
Separation container in the present embodiment also can be sliding spoon, and the shake strainer makes egg white leak down through the strainer hole, and what be left in the strainer is yolk, and separator also can use other method to separate; The sticking to mould tool is not except being not the egg type, can be other shapes such as circular, square, triangle and animal shape yet, and in a word, the size of yolk-modifying egg and moulding can obtain arbitrarily by size and the moulding that changes mould.
Pass through actual fabrication, the proportion of Minced Beef is told (other meat filling or mix filling also close substantially) with the blended liquid phase of egg white or yolk, the egg skin can wrap up filling in the ox fully, class filling or mixing filling also can wrap fully and assist in other, if can not wrap up fully, make edible filling be parked in the center of mould, can reach by the composition adjusting that changes edible filling.
In the above-described embodiments, edible filling is a Minced Beef, difference according to people's eating habit, edible filling can be a pork, chicken, the animal food filling that all kinds of meat such as the flesh of fish are made, can be to be equipped with the vegetable filling that the class vegetables are made, it can be the seafood filling that all kinds of seafood are made, can be in various meat stuffings, to add an amount of date, lotus rice, matrimony vine, the seed of jog's tears, longan etc. are made the herbal cuisine filling, edible filling can also be the mixing filling of above-mentioned all kinds of fillings, make product have very high nutrition health-care functions, the interpolation of its flavor product that wither can be according to the different joints of Zhou arbitrarily of north and south taste, product can be a finished product, can be semi-finished product also, select arbitrarily according to living needs.In addition. the present invention can also make spiced and stewed food, also can be processed into different types of tin product (as making agaric yolk-modifying egg can etc.) with other food or auxiliary material, and product of the present invention also can be preserved with the quick-frozen form except that vacuum packaging.
The egg skin is except staying with the pure egg white making, the egg skin also can be made with the mixed liquor of egg white that is added with flavouring and other auxiliary material and yolk, its processing method is step a and the h in cancellation the foregoing description nutritive yolk-modifying egg processing method, step b is changed into and will pour container into after the bright egg broken shell, add flavouring and other auxiliary material of an amount of required taste and stir the companion evenly in the mixed liquor of egg white and yolk, other step is the same.
Claims (10)
1. nutritive yolk-modifying egg is made up of the egg skin and the egg heart, it is characterized in that: the egg skin is to be made by egg white or the egg white that is added with flavouring, the egg heart be by the various edible filling that is added with flavouring separately or its mix the ball that filling is made.
2. nutritive yolk-modifying egg according to claim 1 is characterized in that: the egg skin is that the mixed liquor of white egg white and yolk or the egg white that is added with flavouring and the mixed liquor of yolk are made.
3. the nutrition according to claim 1 egg of laying one's heart bear, it is characterized in that: the egg skin is to be made by the egg yolk liquid that is added with flavouring.
4, nutritive yolk-modifying egg according to claim 1 is characterized in that: the egg intracutaneous also is added with other auxiliary material.
5, nutritive yolk-modifying egg according to claim 1 is characterized in that: edible filling is the animal food filling.
6, according to the described nutritive yolk-modifying egg of claim i, its feature is Chu: edible filling is a vegetable filling.
7, the root described nutritive yolk-modifying egg of claim l of excerpting, it is characterized in that: edible filling is the seafood filling.
8, according to the described nutritive yolk-modifying egg of claim l, it is characterized in that: edible filling is the herbal cuisine filling.
9, the processing method of the described nutritive yolk-modifying egg of claim 1 is characterized in that comprising the steps:
A, separation: will pour separation container into after the bright egg broken shell, egg white is separated with yolk,
B, seasoning: in egg white, add the flavouring of an amount of required taste and stir the companion evenly,
C. the filling of preparing burden is made: in various edible fillings or its mixing filling, adds, the meaning flavor product of an amount of required taste also stir the companion evenly, and the filling after the companion is spared is made a ball one by one,
D, packing: do not putting into a ball in the sticking to mould tool, the egg white solution after again step b companion being spared pours into from the sealing part of mould, then with mould square-shaped fishing net with poles as supports envelope,
E, shaping: the mold heated after will sealing makes product shaping to uniform temperature,
F, cooling: after mold cools down, open mould, make the nutrition egg of laying one's heart bear.
10, the processing method of the described nutritive yolk-modifying egg of claim 2, its feature comprises the steps: Chu
A, seasoning: will pour container into after the bright egg broken shell, in the mixed liquor of egg white and yolk, add the flavouring of an amount of required taste and stir the companion evenly,
B. the filling of preparing burden is made: mix the flavor product and stir the companion evenly of withering that add an amount of required taste in the house lutetium at various edible fillings or its, the filling after will the companion sparing is made a ball,
C. packing: do not putting into a ball in the sticking to mould tool.The sealing part that the egg white after again step b companion being spared and the mixed liquor of yolk are touched tool in vain pours into, then with mould soldier sealing,
D, shaping: the mold heated after will sealing makes product shaping to uniform temperature,
E, packing: after mold cools down, open mould, make nutritive yolk-modifying egg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98124022A CN1073828C (en) | 1998-12-25 | 1998-12-25 | Nutritive yolk-modifying egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98124022A CN1073828C (en) | 1998-12-25 | 1998-12-25 | Nutritive yolk-modifying egg |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1224585A true CN1224585A (en) | 1999-08-04 |
| CN1073828C CN1073828C (en) | 2001-10-31 |
Family
ID=5228467
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98124022A Expired - Fee Related CN1073828C (en) | 1998-12-25 | 1998-12-25 | Nutritive yolk-modifying egg |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1073828C (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100403938C (en) * | 2006-04-29 | 2008-07-23 | 张子盛 | Egg dumpling and method for making it |
| CN103005502A (en) * | 2011-09-26 | 2013-04-03 | 丁诗林 | Egg strips with stuffing and producing method thereof |
| 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 |
| CN105995615A (en) * | 2016-04-30 | 2016-10-12 | 宁夏龙涎香清真食品有限公司 | Quail egg food and processing method thereof |
| CN109730263A (en) * | 2019-02-01 | 2019-05-10 | 中国农业科学院农产品加工研究所 | Artificial egg machine |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07108175B2 (en) * | 1986-07-29 | 1995-11-22 | 旭電化工業株式会社 | Wrapped food and its manufacturing method |
| CN1074591A (en) * | 1992-11-02 | 1993-07-28 | 于金娥 | Vegetable filling and preparation method |
| CN1079364A (en) * | 1993-05-07 | 1993-12-15 | 秋林公司食品厂 | Manufacture Xiugulim method and food |
-
1998
- 1998-12-25 CN CN98124022A patent/CN1073828C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100403938C (en) * | 2006-04-29 | 2008-07-23 | 张子盛 | Egg dumpling and method for making it |
| CN103005502A (en) * | 2011-09-26 | 2013-04-03 | 丁诗林 | Egg strips with stuffing and producing method thereof |
| 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 |
| CN105995615A (en) * | 2016-04-30 | 2016-10-12 | 宁夏龙涎香清真食品有限公司 | Quail egg food and processing method thereof |
| CN109730263A (en) * | 2019-02-01 | 2019-05-10 | 中国农业科学院农产品加工研究所 | Artificial egg machine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1073828C (en) | 2001-10-31 |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20011031 Termination date: 20171225 |
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| CF01 | Termination of patent right due to non-payment of annual fee |