TH13402Y - The process of producing salted chicken eggs from soy sauce residue. - Google Patents

Abstract

DC60 (09/06/60) This invention describes a method for producing salted chicken eggs from soy sauce residue. It involves selecting high-quality chicken eggs readily available in the market and coating them with fresh soy sauce residue that is neither too dry nor too wet. The ratio is 10 chicken eggs to 1 kilogram of soy sauce residue. The eggs are thoroughly coated, packaged for sale as raw eggs, and left to ferment for 5-10 days. They can then be used for frying, scrambled eggs, or steamed eggs without adding salt or fish sauce, as the eggs already contain sufficient saltiness. Alternatively, place them in a container such as a basin or glazed earthenware bowl, close the lid, and let them ferment for 10-15 days. Then, wash them thoroughly and steam them over low heat for 50-60 minutes. A fragrant aroma will develop. Let them cool before packaging for sale. (Edited 09/02/2017 (24/01/2017)) This invention describes a method for preserving salted chicken eggs from soy sauce residue. It involves selecting high-quality chicken eggs readily available in the market. Coat the eggs with fresh soy sauce residue that is neither too dry nor too wet. The ratio is 10 chicken eggs to 1 kilogram of soy sauce residue. Coat each egg thoroughly. Package them for sale as raw eggs. Let them ferment for 5-10 days. They can then be used for frying, scrambled eggs, or steamed eggs without adding salt or fish sauce, as the egg itself is already salty. Alternatively, place the eggs in a container such as a basin or glazed earthenware bowl, close the lid, and let them ferment for 10-15 days. Then, wash and steam them over low heat for 50-60 minutes. A fragrant aroma will develop. Let them cool before packaging for sale. -------- Edited Summary 24/5/2016 (4/5/2016) This invention describes a method for preserving salted chicken eggs from soy sauce residue. It involves selecting high-quality chicken eggs readily available in the market, coating them with fresh soy sauce residue that is neither too dry nor too wet. The ratio is 10 chicken eggs to 1 kilogram of soy sauce residue. Coat the entire egg thoroughly. Package them for sale as raw eggs, then let them ferment for 5-10 days. They can then be fried, scrambled, or steamed without adding salt or fish sauce, as the eggs already contain salt. Alternatively, place the eggs in a container such as a basin or glazed earthenware bowl, cover, and let them ferment for 10-15 days. Then, wash and steam them over low heat for approximately 50-60 minutes. Observe for a fragrant aroma. Let them cool before packaging for sale. If fermented longer, the eggs will become too salty to eat. Therefore, after the fermentation period, wash the eggs thoroughly and store them in the refrigerator to extend their shelf life by another 7-10 days. Salted chicken eggs made from soy sauce residue have a slightly darker egg white, a soft, not hard, texture, and a natural soy sauce aroma. This makes them suitable for people of all ages and is a new alternative for those who enjoy chicken eggs.

Claims (3)

July 12, 2017 1. The process of producing salted chicken eggs from soy sauce residue involves the following steps: a. Select high-quality, fresh chicken eggs with thick shells and no dents or cracks. b. Place the soy sauce residue from the soy sauce factory in a basin. For every 10 fresh chicken eggs, use 1 kilogram of soy sauce residue. c. Spread 100 grams of soy sauce residue in your palm. Place the egg in the center of the residue and wrap the egg completely. Place the egg in a basin, then invert another basin to cover it. Let it sit for 5-10 days. The eggs can then be fried, scrambled, or steamed. If boiling or steaming to make salted eggs, they must be left wrapped for 10-15 days until cooked and ready to eat. d. Remove the soy sauce residue coating from the eggs and wash them with clean water. Arrange the washed salted chicken eggs in a steamer basket. Place the steamer on a gas stove and steam over low heat for 50-60 minutes. Turn off the gas and let it sit for 10 minutes. Open the steamer lid and remove the cooked salted chicken eggs from the soy sauce residue. Let them cool in a basket. Pack the salted chicken eggs in a breathable container for sale. -------------------------------------------------------------------------------------------------------------------------------------------- Edited 09/02/2017 (24/01/2017) The process of producing salted chicken eggs from soy sauce residue involves the following steps: 1. Select high-quality, fresh chicken eggs with thick shells and no dents or cracks. 2. Put the soy sauce residue from the soy sauce factory into a bowl. The ratio is 1 kilogram of soy sauce residue for every 10 salted chicken eggs. 3. Spread 100 grams of soy sauce residue in your palm. Place the chicken egg in the center of the soy sauce residue. 1. Wrap the chicken eggs completely in soy sauce and place them in a bowl. Cover with another bowl and leave for 5-10 days. They can then be fried, scrambled, or steamed. If boiling or steaming them to make salted eggs, they need to be wrapped and left to dry for 10-15 days. 4. Remove the soy sauce residue from the eggs and wash them with clean water. Arrange the washed salted chicken eggs in a steamer and steam over low heat for 50-60 minutes. 5. Turn off the gas and let it sit for 10 minutes. Open the steamer lid and place the cooked salted chicken eggs in a basket to cool. 6. Pack the salted chicken eggs in a breathable container and sell them. -------- Edited 24/5/2016 (4/5/2016) 1. The process of producing salted chicken eggs from soy sauce residue involves the following steps: a. Select high-quality, fresh chicken eggs with thick shells and no dents or cracks. b. Place the soy sauce residue from the soy sauce factory in a basin. For every 10 fresh chicken eggs, use 1 kilogram of soy sauce residue. c. Take 100 grams of soy sauce residue, place a chicken egg in the center of the residue, and wrap the egg completely. Place the egg in the basin. Invert another basin and leave it for 5-10 days. The eggs can then be fried, scrambled, or steamed. If boiling or steaming, the eggs must be left to cure for 10-15 days. d. Remove the soy sauce residue coating the eggs and wash them with clean water. Arrange the washed salted chicken eggs in a steamer basket. Place the steamer on a gas stove and steam over low heat for 50-60 minutes. Turn off the gas and let it sit for 10 minutes. Open the steamer lid and remove the cooked salted chicken eggs from the soy sauce and let them cool in a basket. Pack the salted chicken eggs in airtight containers for sale. 2. Salted chicken eggs made from soy sauce residue, as per claim 1, are a mixture of 1 fresh chicken egg to 100 grams of soy sauce residue. 3. Salted Chicken Eggs from Soy Sauce Residues, as per claims 1 and 2, involve coating chicken eggs with soy sauce residue and fermenting them at room temperature for 5-10 days. The eggs can then be fried, scrambled, or steamed. Alternatively, they can be fermented at room temperature for 10-15 days and then boiled or steamed to become ready-to-eat salted eggs. ------------------------------------------------------------------- Claims include the process of producing salted chicken eggs from soy sauce residue. Chicken eggs are processed using soy sauce residue obtained from soy sauce factories. The amount of soy sauce residue used to coat the eggs is detailed in the submitted diagram. This excludes trademarks. Select high-quality, fresh chicken eggs with thick shells and no cracks or dents. Place 1 kilogram of soy sauce residue from the soy sauce factory into a bowl at a ratio of 1 kilogram per 10 fresh chicken eggs. Take approximately 100 grams of soy sauce residue, spread it in your palm, place one egg in the center on top of the residue, and wrap the egg completely. Place the eggs in one basin, then invert another basin to cover them. Cover with another inverted basin for about 5-10 days. These can be sold as raw salted eggs, which can be fried as sunny-side-up eggs, omelets, or steamed eggs. After about 10-15 days, they can be boiled or steamed as salted chicken eggs. Remove the soy sauce residue from the eggs, wash them with clean water, arrange the washed salted chicken eggs in a steamer, and steam over low heat for about 50-60 minutes. Turn off the gas and let it sit for 10 minutes. Open the steamer lid, remove the cooked salted chicken eggs from the steamer, and place them in a basket to cool. Pack the salted chicken eggs in airtight containers and sell them retail or wholesale.