KR101135401B1 - Manufactural method for processed egg stirring yolk and albumen and apparatus used for preparing the same - Google Patents

Abstract

The present invention relates to a method for producing a processed egg obtained by stirring and ripening egg yolk and egg white, and a manufacturing apparatus for producing the processed egg. In more detail, by vibrating to stir egg yolks, egg whites, while aging the eggs with charcoal, elvan, algae and herbs to eliminate the fishy characteristic of the eggs, the elasticity does not break well, the taste To improve the quality of the processed egg to produce the improved egg, in order to prepare the processed egg by adding the additives into the case with a vibration means is installed a number of eggs and duck eggs, such as a number of egg yolks, egg yolks, egg whites are stirred TECHNICAL FIELD The present invention relates to a method for manufacturing a processed egg and a manufacturing apparatus for producing a processed egg, to prepare a matured egg.

Accordingly, the present invention is a manufacturing method, the pre-preparation step (S1) for selecting and washing and drying the edible eggs; An additive manufacturing process (S2) for preparing an additive by mixing charcoal, elvan, salt and seaweed with green tea, dermis, brown root, yulmu, tofu and licorice; After inserting the additive in the prepared case, the additive injection and cooking egg array step (S3) for arranging a plurality of eggs (1) in the seating fixture inside the case; Stirring and ripening step (S4) of aging the egg (1) with an additive for a predetermined time while stirring the egg yolk and egg white by applying vibration; A sorting and washing step (S5) of selecting and washing the dried edible eggs (1) and drying; The method of producing a processed egg that is stirred and matured egg yolk, egg white, characterized in that completed through;

As a manufacturing apparatus for the production, in order to inject the additive prepared by the additive manufacturing process (S2), it is formed in the form of a rectangular box, the case 11 for the addition of the additive is provided, the case of the case 11 A cover 12 is provided at an upper portion thereof, and a lower portion of the main body portion 10 includes a main body portion 10 having four fixing feet 13 and a transfer wheel 14. In order to arrange and fix the plurality of edible eggs 1 in the edible egg array process (S3), it is configured in a rectangular box shape to be inserted into the case 11 of the main body portion 10, the edible eggs (1) inside the seating A punching case 20 having a plurality of seating fixtures 22 having a plurality of semi-elliptic grooves formed in a plurality of layers, and having a plurality of elliptical input holes 21 formed therein; In order to agitate the egg yolk and egg white by applying vibration to the edible eggs 1 in the stirring and aging process (S4), each corner portion of the punching case 20 is placed on the upper case 11 of the body portion 10 The shock absorbing member 23 is formed in the form of a spring, and a pair of vibration arms 32 are connected to the outside from the inside of the case 11 of the main body part 10 to both lower ends of the punching case 20. A vibration unit 30 installed at an external side of the vibration arm 32 to transmit vibration to the punching case 20; In order to mature the egg (1) in the stirring and ripening step (S4), and to dry the egg (1) washed in the sorting and washing step (S5), and dried in the processing step (S6) 1) a heat dissipation unit 42 installed at a lower portion of the case 11 of the main body unit 10 to dissipate heat by supplying electric power; In order to wash the aged eggs in the sorting and washing process (S5), the outside of the body portion 10 is installed connected to the inside of the case 11 to spray the washing water to the edible eggs (1) 0 of the punching case 20. A washing unit 43; The control unit 40 composed of a control panel 41 for supplying electric power to the heat reflector 42 to set the work temperature and time and to control the operation of the vibration motor 31 is provided on one side of the main body 10. Provided at the same time is a production apparatus for producing a processed egg which is stirred and matured egg yolk, egg white characterized in that.

Egg, Egg Yolk, Egg White, Stirring, Processed Egg, Aged Egg

Description

Manufactural method for processed egg stirring yolk and albumen and apparatus used for preparing the same}

The present invention relates to a method for producing a processed egg obtained by stirring and ripening egg yolk and egg white, and a manufacturing apparatus for producing the processed egg. In more detail, the vibrating stir egg yolks, egg whites, but the fragrance of the additives of the mixture of charcoal, ganban stone and seaweeds and herbs to be cut into the inside of the egg, to remove the fishy smell peculiar to egg, elasticity does not break well, In addition, to improve the taste to produce a processed egg with improved quality, in order to manufacture the processed egg, the addition mixture is put into a case equipped with a vibration means and a plurality of edible eggs, such as eggs and duck eggs, which are listed as a number of egg yolks, egg whites The manufacturing method of the processed egg and its manufacturing apparatus provided with the manufacturing apparatus of the processed egg which make this stirring and aged processed egg are provided.

In general, eggs and duck eggs used for food is a high-protein food containing a variety of nutrients, and contains a variety of nutrients in addition to protein, in particular eggs are referred to as complete food and are widely consumed widely.

On the other hand, the egg is cooked in a variety of forms ingested bar, boil the raw as it is eaten, or can be cooked in a variety of ways, such as scrambled, fried, steamed.

However, since the eggs are raw, that is, 88% of the whites and 49% of the yolks are formed when they are raw, there is a risk that they will easily rot and break when stored at room temperature. However, there are many drawbacks to sensitive people, and there are difficulties in transporting and storing them when the eggs are ingested from the outside. Therefore, the most ideal form of eating eggs is easy to store and handle them both inside and outside. Boil the liquid raw, cooked egg yolk, egg white solid and awake the shell can be reproduced as a convenient and easy ideal intake form of egg.

The normal cooking method of the boiled eggs to be eaten is to pour the eggs and a sufficient amount of water in a pot and boil for about 15 minutes, then heat the fire for 12 minutes, or put the eggs in boiling water at 100 ℃ and turn off the fire. Cover the lid and keep the temperature at 80 ℃ for 45 ~ 50 minutes. When it is ripe, dip it in cold water and take it out.

However, the egg which is boiled by the above cooking method is boiled in a distinctly separated state of egg yolk and egg white due to the separation of egg yolk and egg white, that is, the egg white and yolk in the process of boiling, and the recipe is ingested due to the unique fishy smell of egg yolk. Ingestors with a keen sense of sight are prone to rejection, and the yolk, which is formed in a solid form, is so clogged or prone to ingestion that it is not preferred due to the difficulty of ingestion.

In order to solve the above problems, a method of preparing a baked egg, which is baked and cooked by stirring egg yolk and egg white in a mixed state, is disclosed in Korean Patent Laid-Open Publication No. 1999-006442.

A perforation device is provided with a microneedle for stirring the egg yolk and egg white, and the needle is penetrated through the shell of the egg to penetrate the inside of the egg yolk, which is located inside the egg white, to perforate the membrane of the egg yolk and egg white. It relates to a method for producing eggs to mix the egg yolk and egg white by placing the egg in the pulley to the left and right repeating movement,

However, the method of preparing the pre-appropriated egg, but there is an advantage to provide a stirred egg of egg yolk and egg white, but to penetrate the egg shell with a needle to reach the egg white, which is to physically and artificially destroy the egg shell Due to the damage of the eggshell, there is a concern that fine foreign matters may penetrate into the perforated grooves, and there is also a closed end where the egg yolk and egg white are easily decayed due to air.

In addition, when the management of the puncture needle is neglected, harmful bacteria that are in contact with the needle may penetrate to the inside of the egg, which is considerably detrimental in terms of hygiene, and thus a method of preparing an egg that can eliminate the bar is needed. An object of the present invention is to provide a sanitary safe and taste-producing stirred egg eggs of excellent quality, and also to provide a production apparatus for mass-producing stirred-aged eggs of good quality.

According to the present invention, there is provided a method of manufacturing a processed egg for solving the problems caused by the conventional mixed processed egg, a preliminary preparation step (S1) of selecting and washing and drying the edible raw eggs; An additive manufacturing process (S2) for preparing an additive by mixing charcoal, elvan, salt and seaweed with green tea, dermis, brown root, yulmu, tofu and licorice; After inserting the additive in the prepared case, the additive injection and cooking egg array step (S3) for arranging a plurality of eggs (1) in the seating fixture inside the case; Stirring and ripening step (S4) of aging the egg (1) with an additive for a predetermined time while stirring the egg yolk and egg white by applying vibration; A sorting and washing step (S5) of selecting and washing the dried edible eggs (1) and drying; The method of producing a processed egg that is stirred and matured egg yolk, egg white, characterized in that completed through;
The manufacturing apparatus for the production, in order to inject the additive prepared by the additive manufacturing process (S2), is formed in the form of a rectangular box, there is provided a case 11 for adding the additive therein, the case 11 A cover 12 is provided at an upper portion thereof, and a lower portion of the main body portion 10 includes four fixing feet 13 and a transfer wheel 14 having a main body portion 10. In order to arrange and fix the plurality of edible eggs 1 in the edible egg array process (S3), it is configured in a rectangular box shape to be inserted into the case 11 of the main body portion 10, the edible eggs (1) inside the seating A punching case 20 having a plurality of seating fixtures 22 having a plurality of semi-elliptic grooves formed in a plurality of layers, and having a plurality of elliptical input holes 21 formed therein; In order to agitate the egg yolk and egg white by applying vibration to the edible eggs 1 in the stirring and aging process (S4), each corner portion of the punching case 20 is placed on the upper case 11 of the body portion 10 The shock absorbing member 23 is formed in the form of a spring, and a pair of vibration arms 32 are connected to the outside from the inside of the case 11 of the main body part 10 to both lower ends of the punching case 20. A vibration unit 30 installed at an external side of the vibration arm 32 to transmit vibration to the punching case 20; In order to mature the egg (1) in the stirring and ripening step (S4), and to dry the egg (1) washed in the sorting and washing step (S5), and dried in the processing step (S6) 1) a heat dissipation unit 42 installed at a lower portion of the case 11 of the main body unit 10 to dissipate heat by supplying electric power; In order to wash the aged eggs in the sorting and washing process (S5), the outside of the body portion 10 is installed connected to the inside of the case 11 to spray the washing water to the edible eggs (1) 0 of the punching case 20. A washing unit 43; The control unit 40 composed of a control panel 41 for supplying electric power to the heat reflector 42 to set the work temperature and time and to control the operation of the vibration motor 31 is provided on one side of the main body 10. Provided at the same time is a production apparatus for producing a processed egg which is stirred and matured egg yolk, egg white characterized in that.

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The egg prepared by the present invention manufacturing apparatus of the above configuration is manufactured to remove the roughness and fishy smell caused by the egg yolk caused by the existing egg yolk, egg white separated and ingested, and tastes savory, taste and olfactory rejection There is no merit, and there is an advantage of mass-producing stirred-aged eggs of improved quality.

In addition, as compared to the conventional stirring device for stirring egg yolk, egg white, it prevents the damage of the processed egg, it is hygienic and safe to prepare to be ingested by anyone to safely intake, it is characterized by the reliability of the processed egg.

The present invention relates to a method for producing processed eggs obtained by stirring and ripening egg yolk and egg white, and a manufacturing apparatus for producing the processed eggs. In more detail, the vibrating stir egg yolks, egg whites, but the fragrance of the additives of the mixture of charcoal, ganban stone and seaweeds and herbs to be cut into the inside of the egg, to remove the fishy smell peculiar to egg, elasticity does not break well, In addition, to improve the taste to produce a processed egg improved quality, in order to produce the processed egg, the additive mixture is introduced into a case installed with vibrating means, so that the additives penetrate into the edible eggs such as eggs and duck eggs arranged in a number of egg yolks, The present invention relates to a method for producing a processed egg and a manufacturing apparatus for producing a processed egg, wherein the egg white is prepared to be stirred and matured.
First, referring to FIG. 1, a manufacturing method for manufacturing a processed egg according to the present invention, as shown, the present invention consists of six steps to prepare a stirred and matured processed egg, and selects and washes edible eggs. And pre-preparation step (S1) for drying; An additive manufacturing process (S2) for preparing an additive by mixing charcoal, elvan, salt and seaweed with green tea, dermis, brown root, yulmu, tofu and licorice; After inserting the additive in the prepared case, the additive injection and cooking egg array step (S3) for arranging a plurality of eggs (1) in the seating fixture inside the case; Aging and ripening step (S4) of aging the egg yolk and egg white by stirring to aging for a predetermined time while stirring the egg (1) as an additive; A sorting and washing step (S5) of selecting and washing the dried edible eggs (1) and drying; The washed matured egg (1) is baked and processed to process the selective packaging by wrapping (S6); Completed through, to produce a stirred and matured egg of excellent quality taste and olfactory.
However, the charcoal and elvan is used for the purpose of antibacterial, sterilization, removal of harmful metals, deodorization, etc. of the mixed additives when the other additives are mixed. It is most ideal to use the char and ganban stones together when preparing the mixed additives, but in some cases, the two may be excluded.
The 1st process for manufacture of the processed egg of this invention manufactured by the said process is disclosed by the preliminary preparation process (S1) which sorts, washes and dries the edible egg.
In the above process, the edible eggs (1) that are received as raw eggs are removed by washing and removing foreign matters, etc., which are buried outside the egg shell of the edible eggs (1).
Then, the second step is carried out, the additive manufacturing process (S2) for producing the additive to ripen the egg (1), in detail look at the configuration of the additive to ripen the egg (1), charcoal 80 for 1L of water ～ 100g, ganban stone 80 ～ 100g, salt 5 ～ 12g, salt, etc. 5 ～ 12g of seaweed, and 5 ～ 12g of green tea, dermis, brown root, yulmu, tofu and licorice, respectively, and are effective for 3 ～ 6 hours at 80 ～ 100 ℃. The ingredient can be extracted and filtered to obtain an additive.
On the other hand, the additive is produced in the form of an extract is illustrated as an example bar, in the preparation of the present invention processing egg 80 ~ 100g, ganban stone 80 ~ 100g and salts 35 ~ 45g and kelp seaweed 5 ~ 12g and green tea If it is an additive mixture of 5 ~ 12g each of the dermis, the roots, the roots, yulmu, tofu, licorice, even if the mixed state falls within the scope of the present invention, if the mixture of the above composition may be liquid or dry state.
When the additive is provided, the additive prepared in the second process and the processing egg 1 to be processed are administered to the manufacturing apparatus for processing the cooking egg 1, and the cooking egg 1 is seated in the case 11. ) To arrange for processing, a plurality of edible eggs (1) is arranged in the seating fixture 22 is provided in multiple layers.
On the other hand, if the extraction filtrate is poured into the case 11 corresponding to its height so as to immerse a plurality of edible eggs (1) arranged on the seating fixture, the third step of the addition of the additives and the edible eggs arrangement step (S3) Will be completed.
In this case, when the extract is not a liquid extract, but in the form of a dried mixture, the mixture may be disposed on the lower surface of the case 11 so as to ripen the edible eggs 1 as a component of the mixture.
Through the third process, when the egg to be processed (1) and the additive to be processed are provided in the manufacturing apparatus for processing, by applying vibration to the egg (1) to stir egg yolk and egg white and at the same time as the egg (1) Aging and aging process (S4) is carried out by aging the egg, and the yolk and egg white are stirred by vibrating, so that the egg is aged as an additive, but the ripening of the additive is carried out at 41∼65 ℃ for 7 hours to 60 hours. While the ripening is made of the most ideal egg, the above process is excellent in elasticity, eliminating fishy smell and can finish the processed egg to give a savory taste.
On the other hand, if the additive is set to a different maturation time according to the mixing form, it is possible to produce an ideal processed egg, bar, the applicants in many cases, as a result of experimenting with the additive form,
When adding the additive in the form of the filtrate to immerse the egg (1), the fragrance of the additive is quickly cut into the eggshell, it is preferable to immerse the egg (1) in the filtrate for 7 to 48 hours, When aging the egg (1) with steam generated by applying heat to the filtrate poured into the lower portion of the egg (1) without immersion, it is aged for 7 to 60 hours by cutting into the eggshell relatively slowly compared to the aging by immersion In addition, when the additives are added in the form of a dried mixture rather than a liquid, the additives are slowly cut into the egg shell and then heated for 7 to 72 hours so that the active ingredient of the additive is dissipated by the heat and the inside of the egg shell. It can be seen that the furnace bake is completed with the highest quality processed eggs.
On the other hand, the egg yolk, egg white is stirred through the fourth step, and the edible egg aged with the additive is judged whether the damage is selected and washed and dried by selecting the good product is completed and the washing step (S5) is completed, the washed matured egg Through the processing step (S6) to bake and processing by using elvan, loess, charcoal, etc., the production for the mass production of the stirred and matured processed eggs of the present invention is completed.
Hereinafter, referring to Figure 3 the manufacturing apparatus for manufacturing the present invention processing column,
In order to inject the additive prepared by the additive manufacturing process (S2) of the manufacturing method, it is formed in the form of a rectangular box, the case 11 for the addition of the additive is provided therein, the upper portion of the case 11, the cover 12 ) Is provided, and a lower portion of the main body portion 10 includes a main body portion 10 having four fixing feet 13 and a transfer wheel 14;
In order to arrange and fix the plurality of eggs (1) in the arrangement step (S3) of the manufacturing method, it is composed of a rectangular box shape to be inserted into the case 11 of the main body portion 10, inside the eggs (1) A punching case 20 having a plurality of seating fixtures 22 having a plurality of semi-elliptic grooves for seating in a plurality of layers, and having a plurality of elliptical input holes 21 formed therein;
In order to agitate the egg yolk and egg white by applying vibration to the edible eggs 1 in the stirring and aging process (S4) of the manufacturing method, each corner portion of the punching case 20 at the top of the case 11 of the body portion 10 The shock absorbing member 23 is formed in the form of a spring so as to be mounted on it, and a pair of vibration arms 32 are connected to the outside of the case 11 of the main body 10 from the lower side of both sides of the punching case 20. And a vibration unit 30 installed at an outer side of the vibration arm 32 to transmit vibration to the punching case 20;
In order to ripen the egg (1) in the stirring and ripening step (S4) of the manufacturing method, and to dry the washed egg (1) washed in the sorting and washing step (S5), and dried in the processing step (S6) A heat dissipation unit 42 installed at a lower portion of the case 11 of the main body unit 10 to roast the food eggs 1 so as to dissipate heat by supplying electric power;
In order to wash the aged eggs in the screening and washing process (S5) of the manufacturing method, the body is connected to the inside of the case 11 from the outside of the body portion 10 to spray the washing water to the edible eggs 1 of the punching case 20. Washing unit 43 and;
One side of the main body 10 includes a control unit 40 including a control panel 41 for supplying electric power to the heat dissipation unit 42 of the manufacturing method to set a work temperature and time and to control the operation of the vibration motor 31. By using an apparatus for producing a processed egg which is stirred and matured egg yolk and egg white, characterized in that the device can be produced more easily and easily, while producing high quality egg.
Hereinafter, the manufacturing apparatus will be described in more detail.
First, the body portion 10 is formed of a stainless steel in the form of a rectangular box, is configured to be provided with a case 11 for injecting additives therein, the cover 12 is provided at the top of the case 11 To prevent impurities from flowing in the case 11.

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In addition, the lower portion of the main body portion 10 is provided with four fixing feet 13 and the transfer wheel 14 to facilitate the arrangement and transfer of the device of the present invention.

Meanwhile, a punching case 20 in which the edible eggs 1 are arranged and seated is disposed in the case 11 of the main body 10, and the punching case 20 is formed of stainless steel, but has an oval shape. The ball 21 is formed in the form of a rectangular box formed of a plurality, the interior has a structure in which a plurality of seating fixtures 22 having a plurality of semi-elliptic grooves stacked in a plurality of layers, the seating fixture 22 ) Is made of a soft silicone material to minimize breakage of the eggs that are seated.

When the plurality of edible eggs 1 is placed in a plurality of layers by the seating fixture 22 of the punching case 20, the additives introduced into the case 11 are formed at the bottom and four sides of the punching case 20 ( 21) is introduced into the liquid or vapor form to aging the egg (1).

In addition, the punching case 20 is configured to stir the egg yolk and egg white by the vibration transmitted from the vibrating unit 30 to be described later to place the edible egg 1, which is described later in the upper corner of the punching case 20 A shock absorbing member 23 is formed to absorb the vibration of the vibration motor 31.

The shock absorbing member 23 is formed by forming a protruding piece at the upper edge of the punching case 20 and installing a spring with a bolt therein, for example. However, the shock absorbing member 23 is not limited to the shock absorbing member having a spring shape. Any buffer member having a structure can be used.

In addition, the vibration unit 30 is formed on both sides of the main body unit 10, a pair of vibration motors 31 are provided on both sides of the main body unit 10, and linked with the vibration motor 31. A pair of vibration arms 32 are formed, and the vibration arms 32 are coupled to the lower portion of the punching case 20 to perform movement of the vibration arms 32 by driving the vibration motor 31. 20) is configured to transmit the vibration, the pair of vibration motors 31 are driven at the same time or alternately alternately to ensure efficient stirring of egg yolk, egg white.

Finally, the control unit 40 is installed in conjunction with the main body 10 to control the operation of the present invention manufacturing apparatus of the above configuration is arranged by spraying the heat reflector 42 and the washing water to supply heat to the additives It includes a washing unit 43 to wash the aged eggs to be configured to supply power and to control the operation temperature and time and the operation of the vibrating unit 30 is provided with a control panel 41 for the control.
Further, the present invention has been described a preferred example for realizing the present invention as described above, specific means or description of the conventional technology is omitted or replaced by a simple name, etc., the drawings presented in the present invention is characterized by way of illustration. For the sake of clarity, some parts that may not fit the projection and may blur the point are removed for convenience. Accordingly, it will be apparent to those skilled in the art that the present invention pertains to the above-described contents that the present invention may be sufficiently implemented, and that various modifications and changes may be made without departing from the scope of the present invention.

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1 is a process chart showing a manufacturing method of the present invention

Figure 2 is a perspective view showing a manufacturing apparatus of the present invention combined

Figure 3 is an exploded perspective view showing a manufacturing apparatus of the present invention

4 is a partially exploded perspective view of the manufacturing apparatus of the present invention

[Description of Code for Major Parts of Drawing]

 1: Edible eggs 10: Body

11: case 12: cover

13: fixed foot 14: transfer wheel

20: punching case 21: hole

22: mounting fixture 15: cushioning member

30: vibration unit 31: vibration motor

32: vibration arm 40: control unit

41: control panel 42: heat dissipation unit

43: cleaning unit

S1: preparatory process S2: additive manufacturing process

S3: Addition of additives and egg laying process S4: Stirring and aging process

S5: sorting and washing process S6: processing process

Claims (5)

A preliminary preparation step (S1) for selecting, washing and drying the edible eggs; An additive manufacturing process (S2) for preparing an additive by mixing charcoal, elvan, salt and seaweed with green tea, dermis, brown root, yulmu, tofu and licorice; After inserting the additive in the prepared case, the additive injection and cooking egg array step (S3) for arranging a plurality of eggs (1) in the seating fixture inside the case; Stirring and ripening step (S4) of aging the egg (1) with an additive for a predetermined time while stirring the egg yolk and egg white by applying vibration; A sorting and washing step (S5) of selecting and washing the dried edible eggs (1) and drying; The process of baking the washed aged edible egg (1) to process the selective packaging by wrapping (S6); characterized in that the finished egg yolk, characterized in that the egg white, stirring and ripening method of producing a processed egg. The method of claim 1, The additives are 80 to 100 g of charcoal, 80 to 100 g of charcoal rock, 35 to 45 g of salt, 5 to 12 g of seaweed such as kelp, and 5 to 12 g of green tea, dermis, brown root, yulmu, tofu and licorice. It consists of additives made by extracting and filtering the active ingredient at 100 ℃ for 3-6 hours, The aging of the egg yolk, egg white, characterized in that aging by immersing the edible egg (1) in the additive at 41 ~ 65 ℃ for 7 hours to 48 hours. 3. The method of claim 2, Instead of immersing the edible egg (1) in the additive, it is aged with steam of the additive, when aging with steam characterized in that the ripening time is 7 hours to 60 hours, characterized in that the egg yolk, egg white, stirring method . 3. The method of claim 2, The additives are provided in the dried state, except for water, and the aging is aged by the smoke of the dry additives, when ripening with smoke, yolk, egg white, characterized in that the ripening time is 7 to 71 hours Process for producing processed eggs which have been stirred and aged. In order to inject the additive prepared by the additive manufacturing process (S2) of claim 1, it is formed in the form of a rectangular box, a case 11 for adding the additive is provided therein, the upper cover of the case 11 ( 12 is provided, the lower portion of the main body portion 10 and the main body portion 10 is provided with four fixing feet 13 and the transfer wheel 14; In order to arrange the plurality of edible eggs 1 in the arraying step (S3) of claim 1, it is composed of a rectangular box shape to be inserted into the case 11 of the main body portion 10, inside the edible eggs (1) A punching case 20 in which a plurality of seating fixtures 22 having a plurality of semi-elliptic grooves for seating are provided in a plurality of layers, and a plurality of elliptical input holes 21 are formed; In order to agitate the egg yolk and egg white by applying vibration to the edible eggs 1 in the stirring and aging process (S4) of claim 1, each of the corners of the punching case 20, the case 11 of the body portion 10 The shock absorbing member 23 is formed in the form of a spring so as to be mounted on the upper end, and a pair of vibration arms 32 are connected from the inside of the case 11 of the main body 10 to the outside of both sides of the punching case 20. And a vibration unit 30 installed on the outer side of the vibration arm 32 to transmit vibration to the punching case 20; To ripen the egg 1 in the stirring and aging step (S4) of claim 1, and to dry the washed egg (1) washed in the sorting and washing step (S5), and dried in the processing step (S6) A heat dissipation unit 42 installed at a lower portion of the case 11 of the main body unit 10 to bake the edible eggs 1 so as to dissipate heat by supplying electric power; In order to wash the aged eggs in the sorting and washing process of claim 1 (S5), it is connected to the inside of the case 11 from the outside of the main body portion 10 to spray the washing water to the edible eggs 1 of the punching case 20 Washing unit 43 to be; The control unit 40 composed of a control panel 41 for supplying electric power to the heat reflector 42 to set the work temperature and time and to control the operation of the vibration motor 31 is provided on one side of the main body 10. The manufacturing apparatus for manufacturing the processed egg which stirred and matured egg yolk and egg white characterized by the above-mentioned.

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