CN111227194A - Method for making baked eggs - Google Patents
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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
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- 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
- A23B5/005—Preserving by heating
- A23B5/0052—Preserving by heating in the shell
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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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Abstract
The invention discloses a method for making baked eggs, which mainly comprises the following steps: baking fowl egg at 40-100 deg.C to reduce water content of whole egg by 1-3%; then cleaning, drying, sterilizing, coating oil, removing scattered yellow crackle eggs, vacuum packaging, sterilizing at high temperature and curing to obtain the final product. The preparation method of the invention is that the product is baked and then directly vacuum-packaged and sterilized and cured at high temperature after being cleaned, dried, sterilized by ultraviolet rays, oiled and the like, the operation process is simple, and the nutrition, the taste and the flavor of the product are reserved to the maximum extent.
Description
Technical Field
The invention relates to a novel method for making a baked egg. The invention is researched and developed by Hubei Shendan health food Co Ltd (egg product processing key laboratory in rural area of agriculture).
Background
The roasted egg is roasted and cooked. The raw baking is to crush the poultry eggs and pour the crushed poultry eggs into a baking mold for baking, and seasonings and the like can be scattered according to the taste of the poultry eggs. The cooked baked eggs are common baked marinated eggs, and various eggs are cooked, pickled and then put into an oven for baking.
At present, there are many patents related to baked eggs, for example, CN 104757596 a, "a method for processing baked eggs," mentions a method for making baked eggs, including cleaning, freezing, thawing, water boiling, baking, and packaging, which is technically feasible, but there are many operational links in actual production, and freezing easily causes protein denaturation, and digestion and absorption of nutritional value may be reduced, and the cost of freezing processing is also high, and generally small enterprises cannot realize production, and syrup is coated on the surface of eggs to make products generate flavor and color, and syrup coating is not easy to be industrially produced in actual production, and the consistency of product quality is difficult to be ensured, and the method for making baked eggs is actually limited; CN 102972801A entitled baked egg food with shell and its preparation method mentions the baked egg preparation method, including egg selection, cooking, flavoring, coloring, baking, and cold storage, and the cold storage increases transportation and sale costs, and compared with normal temperature sale form, the market sale is limited. As can be seen from the prior art, the baked eggs are generally prepared by cooking, then shelling or not, seasoning and the like, and then baking, and the method for directly preparing the baked eggs is less.
CN 104544284A, "a method for making original flavor baked eggs with shells", mentions that baking is carried out by adopting an alternate heating mode, the baking process is carried out at five-stage temperature, the baking time is 8-13h, the production period is longer, the labor efficiency is low, and the cost is high. Although the CN 104544284A is made of raw eggs, the baking temperature is 60-110 ℃, the sterilization temperature is 105-125 ℃, the total baking time is more than 8 hours, the product cost is high, the baked eggs are mainly dehydrated, cured and subjected to aroma development in the baking process, the aroma development reaction is rapid, the formation of aroma and color is mainly influenced by the temperature, volatile aroma substances generated in the long-time baking process are seriously volatilized, the aroma of the product is lost to a certain extent, and finally, the product is sterilized and guaranteed quality.
Disclosure of Invention
The invention aims to solve the technical problem of providing a method for making baked eggs aiming at the defects in the prior art, which is to bake the baked eggs firstly and then carry out cleaning, drying, ultraviolet disinfection, oil coating and yellow crack egg elimination, then directly carry out vacuum packaging, high-temperature sterilization and curing, has simple operation process, keeps the nutrition, the taste and the flavor of the product to the maximum extent, and has Q elasticity when entering the mouth, fresh and tender protein and original taste and flavor.
The technical scheme adopted by the invention for solving the problems is as follows:
a method for making baked eggs mainly comprises the following steps:
(2) grading eggs such as fresh eggs by weight, for example, after grading the fresh eggs by weight, taking the fresh eggs with the egg weight of 45-55g for later use;
(2) roasting the eggs classified in the step (1) at the temperature of 40-100 ℃ to reduce the water content of the whole eggs by 1-3% for later use;
(3) cleaning the poultry eggs obtained in the step (2), drying, sterilizing by ultraviolet rays, coating oil, and removing scattered yellow cracked eggs for later use;
(4) and (4) carrying out vacuum packaging on the eggs obtained in the step (3), and then sterilizing and curing at high temperature to obtain the baked egg product with strong baked fragrance.
According to the scheme, the poultry eggs comprise one or more of eggs, duck eggs, quail eggs, goose eggs, pigeon eggs and the like, and because the eggs are the most popular poultry eggs which are most accepted by consumers at present and can be eaten most commonly, the technical effect of the poultry egg feed can be realized most excellently, so that the poultry egg feed is mainly made of the eggs.
According to the scheme, the fresh eggs are baked, cleaned, dried, sterilized by ultraviolet rays, oiled and subjected to high-temperature sterilization and curing after scattered yellow crack eggs are removed, the operation process is simple, and the nutrition, the taste and the flavor of the product are reserved to the maximum extent.
According to the scheme, in the step (2), the baking temperature is 40-100 ℃, the baking time is 0.5-4h, and the purpose is to reduce the water content of the whole egg by 1-3%. For eggs and quail eggs, the preferred baking conditions are: baking at 40-50 deg.C for 3-4 hr, or baking at 50-60 deg.C for 2-3 hr; for duck eggs, the preferred baking conditions are: baking at 40-50 deg.C for 3.5-4 hr, or baking at 50-60 deg.C for 2.5-3.5 hr; for goose eggs, the preferred baking conditions are: baking at 70-80 deg.C for 1-2 hr; or baking at 90-100 deg.C for 0.5-1 h.
The design concept of the invention is as follows: in the process of heating or keeping constant temperature or even cooling the roasted eggs, the eggs are also heated at different temperatures to be aged and generate certain fragrance, and particularly, the eggs are kept for a certain time at the constant temperature stage to further generate a series of reactions for generating fragrance and color, so that the invention combines the temperature for generating fragrance and color in the roasting process with the sterilization process to fully utilize the characteristic. Firstly, the invention carries out adjustment control according to the weight of the eggs in the baking stage, mainly achieves that the water content of the whole eggs is reduced by 1-3%, keeps the egg white not solidified or microgel (the egg white is solidified but has certain fluidity), and avoids the phenomenon that the eggs are excessively cured in the baking process, so that the egg tastes old, the elasticity is reduced and the tenderness is reduced when the eggs are excessively heated in the sterilization and curing stage;
and then, after baking, cleaning, drying, sterilizing, oiling and the like are carried out, wherein the consistency of the taste Q elasticity and the freshness of the final product is mainly ensured, the oiling is a key step, the natural protective film on the egg surface of the egg after the egg is cleaned by the egg is damaged, the oiling technology is adopted, firstly, the further loss of moisture in the sterilization and curing process can be reduced, the smooth taste of the egg is ensured, secondly, the thickness of the egg shell can be enhanced after the oiling, the external bearing capacity of the egg shell is enhanced, and the explosion of the egg shell and the loss of fragrance in the sterilization and curing process are avoided.
Finally, high-temperature sterilization and curing are carried out after vacuum packaging, so that on one hand, continuous temperature rise and shell explosion in the sterilization and curing process can be avoided, and no black spot is generated in short high-temperature time; on the other hand, the sterilization process is simultaneously cured, so that the processing time is shortened, the processing cost is saved, the product is prevented from being influenced by high temperature for a long time, and the freshness and the tenderness of the taste, the nutrient substances and the fragrance are kept less.
Compared with the prior art, the invention has the beneficial effects that:
1. the finished baked egg protein Q ball has fresh and tender mouthfeel, uniform color and luster formed by Maillard reaction, strong baking flavor and high nutritional value, does not add any auxiliary material or additive, keeps the original taste and flavor, is suitable for various crowds, is nutritional and healthy, and has good market prospect.
2. The invention especially sets fresh eggs (raw) to be dried firstly, then cleaned, dried, oiled and then vacuum-packed and then directly sterilized at high temperature, combines the temperature for generating aroma and color in the baking stage and the temperature in the sterilization process, adopts the integrated sterilization and curing process, and has four main purposes, firstly, the drying can remove part of water, then the oiling can reduce the further loss of the water in the sterilization and curing process, ensure the tender and smooth taste of protein, increase the thickness of the eggshell after the oiling, strengthen the bearing capacity of the eggshell, avoid the explosion of the eggshell in the sterilization and curing process, and reduce the loss of aroma; secondly, the coating preservation can reduce the microbial pollution in the circulation process; thirdly, direct high-temperature sterilization and curing are carried out after vacuum packaging, shell explosion can be avoided through continuous heating, high-temperature time is short, black spots are not generated, operation procedures are few, production period is short, and the qualification rate of finished products can approach 100%; fourthly, the process of baking, dehydrating, sterilizing and curing is integrated, so that the nutrient substances and the fragrance of the product can be further reserved, and the taste is more Q elastic, fresh and tender.
Drawings
FIG. 1 is a diagram of a product of the baked egg with flavor according to the present invention;
FIGS. 2-3 are illustrations of actual shelling and cutting of the baked flavored eggs of the present invention.
Detailed Description
In order to better understand the present invention, the following examples are further provided to illustrate the content of the present invention, but the present invention is not limited to the following examples.
Example 1
A preparation method of a baked egg comprises the following steps:
(1) grading fresh eggs by an automatic grading machine, and taking fresh eggs with the egg weight of 50-55g for later use;
(2) after the eggs processed in the step (1) are baked for 3 hours at the constant temperature of 40 ℃, the water content of the whole eggs is reduced by 1-3 percent for standby;
(3) cleaning the eggs obtained in the step (2), drying, sterilizing by ultraviolet rays, coating oil, and removing scattered yellow crackle eggs to prepare clean eggs for later use;
(4) and (4) carrying out vacuum packaging on the eggs obtained in the step (3), and then carrying out high-temperature sterilization and curing (at 118 ℃ for 30min) to obtain the baked eggs.
Example 2
A preparation method of a baked egg comprises the following steps:
(1) grading fresh eggs by an automatic grading machine, and taking fresh eggs with the egg weight of 50-55g for later use;
(2) after the fresh eggs treated in the step (1) are baked for 2 hours at the constant temperature of 60 ℃, the moisture content of the whole eggs is reduced by 1-3% for later use;
(3) cleaning the eggs obtained in the step (2), drying, sterilizing by ultraviolet rays, coating oil for preservation, and removing scattered yellow cracked eggs for later use;
(4) and (4) carrying out vacuum packaging on the eggs obtained in the step (3), and then carrying out high-temperature sterilization and curing (at the temperature of 121 ℃, for 30min) to obtain the baked eggs.
Example 3
A preparation method of a baked egg comprises the following steps:
(1) grading fresh eggs by an automatic grading machine, taking fresh eggs with the weight of 50-55g eggs, and reducing the water content of whole eggs by 1-3% for later use;
(2) baking the fresh eggs treated in the step (1) at a constant temperature of 50 ℃ for 3 hours for later use;
(3) cleaning, drying, sterilizing by ultraviolet rays, coating oil for preservation and removing scattered yellow cracked eggs from the fresh eggs obtained in the step (2) for later use;
(4) and (4) carrying out vacuum packaging on the eggs obtained in the step (3), and then carrying out high-temperature sterilization and curing (at the temperature of 121 ℃, for 30min) to obtain the baked eggs.
Comparative example 1
A preparation method of a baked egg comprises the following steps:
(1) grading fresh eggs by an automatic grading machine, and taking fresh eggs with the egg weight of 50-55g for later use;
(2) cleaning, drying, sterilizing by ultraviolet rays, coating oil for preservation and removing scattered yellow cracked eggs from the fresh eggs obtained in the step (1) for later use;
(3) baking the fresh eggs treated in the step (2) at a constant temperature of 50 ℃ for 3 hours for later use;
(4) and (4) carrying out vacuum packaging on the eggs obtained in the step (3), and then carrying out high-temperature sterilization and curing (at the temperature of 121 ℃, for 30min) to obtain the baked eggs.
Compared with the example 3, juice obviously exists in the finished product packaging bag of the baked egg obtained in the comparative example 1, and accounts for about 1.5 percent of the weight of the egg, because the oil is coated before baking to prevent water from volatilizing, namely the dehydration effect is inferior to that of the example 3 under the same baking condition, the dehydration of the product is mainly embodied in the high-temperature sterilization process, namely the water generated by the dehydration of the egg is concentrated in the packaging bag, and the dehydration degree in the high-temperature sterilization process is stronger than that in the baking process, so the taste of the baked egg is also slightly old. By adopting the preparation method of the embodiment 3 of the invention, the obtained baked egg product has no obvious juice, because the oil is not coated before baking, the egg dehydration effect is better under the same baking condition, the baked egg is cleaned and dried, the moisture on the surface of the egg can be further removed in the subsequent cleaning and drying after baking, and the moisture generated by high-temperature sterilization after oil coating can be ignored.
Comparative example 2
A preparation method of a baked egg comprises the following steps:
(1) grading fresh eggs by an automatic grading machine, and taking fresh eggs with the egg weight of 50-55g for later use;
(2) baking the fresh eggs treated in the step (1) at a constant temperature of 50 ℃ for 3 hours for later use;
(3) cleaning the fresh eggs obtained in the step (2), drying, sterilizing by ultraviolet rays, and removing scattered yellow crackle eggs for later use;
(4) and (4) carrying out vacuum packaging on the eggs obtained in the step (3), and then carrying out high-temperature sterilization and curing (at the temperature of 121 ℃, for 30min) to obtain the baked eggs.
Compared with the example 3, the shell surface of the finished roasted egg product obtained in the comparative example 2 has cracks, and the shell explosion ratio is about 5%; but also the mouthfeel is slightly old. The reason is that the natural protective film on the egg surface of the egg is damaged after the egg is washed by the egg white, and the oiling technology adopted in the embodiment 3 can reduce further loss of water in the sterilization and curing process, ensure that the egg is tender and smooth in taste, increase the thickness of the eggshell after the oiling, strengthen the external bearing capacity of the eggshell, avoid the explosion of the eggshell in the sterilization and curing process and reduce the fragrance loss.
Comparative example 3
A preparation method of a baked egg comprises the following steps:
(1) grading fresh eggs by an automatic grading machine, and taking fresh eggs with the egg weight of 50-55g for later use;
(2) baking the fresh eggs treated in the step (1) at a constant temperature of 50 ℃ for 3h, then baking at a temperature of 70-80 ℃ for 2-3h, then baking at a temperature of 90-100 ℃ for 1-2h, and finally baking at a temperature of 100 ℃ for 1-2 h;
(3) and (3) carrying out vacuum packaging on the fresh eggs obtained in the step (2), and then carrying out high-temperature sterilization and curing (at 121 ℃ for 30min) to obtain the finished roasted eggs.
Compared with the example 3, the finished roasted egg product obtained in the comparative example 3 has black spots on the surface of the eggshell, the proportion is about 50%, and the egg has old mouthfeel, because the egg is dehydrated excessively (the egg dehydration proportion exceeds 3%) and the egg white is heated and solidified in the whole roasting process after the roasting process of the comparative example 3 is subjected to multi-stage high-temperature roasting; in addition, comparative example 3 is not coated with oil before high-temperature sterilization, further water can be lost in the high-temperature sterilization process, and the coagulated protein is excessively heated at high temperature again, so that the protein tastes old.
TABLE 1 roast egg sensory evaluation criteria
TABLE 2 roast egg evaluation results
| Item | Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Integral appearance | 9 | 9 | 10 | 7 | 8 | 7 |
| Appearance of cross section | 9 | 10 | 10 | 8 | 7 | 8 |
| Taste of the product | 8 | 8 | 9 | 7 | 6 | 4 |
| Total score | 26 | 27 | 29 | 22 | 21 | 19 |
As can be seen from tables 1 and 2: the evaluation difference between the embodiment of the invention and the comparative example in the aspects of overall appearance and section appearance is small, the embodiment is slightly superior, the embodiment in the aspect of taste is obviously higher than the comparative example in the aspect of taste, and mainly the roasted egg has smoother taste, good elasticity in mouth Q, enough salty and fresh taste and appetite enhancement.
Example 4
A preparation method of a baked egg comprises the following steps:
(1) grading fresh quail eggs by an automatic grading machine, taking 10-12g of fresh quail eggs with the egg weight, and reducing the moisture content of the whole eggs by 1-3% for later use;
(2) baking the fresh quail eggs treated in the step (1) at a constant temperature of 40 ℃ for 3 hours for later use;
(3) cleaning, drying, sterilizing by ultraviolet rays, coating oil for preservation and removing scattered yellow crackle eggs of the fresh quail eggs obtained in the step (2) for later use;
(4) and (4) carrying out vacuum packaging on the quail eggs obtained in the step (3), and then carrying out high-temperature sterilization and curing (121 ℃, 10min) to obtain the baked eggs.
Example 5
A preparation method of a baked egg comprises the following steps:
(1) after the fresh duck eggs are classified by an automatic classifier, taking 60-65g of fresh duck eggs with the egg weight, and reducing the water content of the whole eggs by 1-3% for later use;
(2) baking the duck eggs treated in the step (1) at a constant temperature of 60 ℃ for 3 hours for later use;
(3) cleaning the duck eggs obtained in the step (2), drying, sterilizing by ultraviolet rays, coating oil for preservation, and removing scattered yellow cracked eggs for later use;
(4) and (4) carrying out vacuum packaging on the duck eggs obtained in the step (3), and then carrying out high-temperature sterilization and curing (121 ℃, 30min) to obtain the baked eggs.
Example 6
A preparation method of a baked egg comprises the following steps:
(1) classifying fresh goose eggs by an automatic classifier, and taking the fresh goose eggs with the weight of 85-95g, wherein the water content of the whole goose eggs is reduced by 1-3% for later use;
(2) baking the goose eggs treated in the step (1) at a constant temperature of 80 ℃ for 2 hours for later use;
(3) cleaning the goose eggs obtained in the step (2), drying, sterilizing by ultraviolet rays, coating oil for preservation, and removing scattered yellow cracked eggs for later use;
(4) and (4) carrying out vacuum packaging on the goose eggs obtained in the step (3), and then carrying out high-temperature sterilization and curing (at the temperature of 121 ℃, 40min) to obtain the baked eggs.
The finished roasted eggs obtained in the examples 4 to 6 also have the advantages of strong roasted flavor, protein Q elasticity, fresh and tender mouthfeel, uniform color and luster formed by the Maillard reaction, high nutritional value, no addition of any auxiliary material or additive, original taste and flavor retention, suitability for various crowds, nutrition and health.
The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, many modifications and changes can be made without departing from the inventive concept of the present invention, and these modifications and changes are within the protection scope of the present invention.
Claims (9)
1. A method for making roasted eggs is characterized by mainly comprising the following steps:
baking fowl eggs to reduce water content of whole egg by 1-3% for use;
(2) drying and oiling the poultry eggs obtained in the step (1) for later use;
(3) and (3) carrying out vacuum packaging on the poultry eggs obtained in the step (2), and then sterilizing and curing at high temperature to obtain the baked eggs.
2. The method for producing a roast egg according to claim 1, wherein the step (2) is: cleaning, drying, sterilizing, oiling and removing scattered yellow cracked eggs of the poultry eggs obtained in the step (1) for later use.
3. The method for preparing a baked egg according to claim 1, wherein the poultry egg comprises one or more of chicken egg, duck egg, quail egg, goose egg, and pigeon egg.
4. The method for producing a roast egg according to claim 1, wherein in step (1), the roasting temperature is 40-100 ℃ and the roasting time is 0.5-4 hours.
5. The method for preparing the baked eggs according to claim 1, wherein in the step (1), the poultry eggs are fresh eggs, and when the weight of the eggs is 45-50g, the eggs are baked for 3-4h at 40-50 ℃; baking at 50-60 deg.C for 2-3 hr when the weight of egg is 50-55 g.
6. The method for preparing a baked egg according to claim 1, wherein in the step (1), the poultry egg is fresh quail egg, the weight of the egg is 10-12g, and the egg is baked for 3-4h at 40-50 ℃.
7. The method for preparing the baked eggs according to claim 1, wherein in the step (1), the poultry eggs are fresh duck eggs, and when the weight of the eggs is 55-60g, baking is carried out for 2-2.5h at 55-65 ℃; baking at 55-65 deg.C for 2.5-3.5h when the weight of egg is 60-65 g.
8. The method for preparing the baked eggs according to claim 1, wherein in the step (1), the eggs are fresh goose eggs, the weight of the eggs is 85-95g, and the eggs are baked for 1.5-2.5h at 75-80 ℃; or baking at 90-100 deg.C for 0.5-1 h.
9. A baked egg made by the method of claim 1.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113184299A (en) * | 2021-04-14 | 2021-07-30 | 安徽双喜圆禽业有限公司 | Egg processing and packaging technology |
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| CN102972801A (en) * | 2012-12-19 | 2013-03-20 | 北京德青源农业科技股份有限公司 | Roasted egg food with shell and preparation method thereof |
| CN103960688A (en) * | 2014-05-19 | 2014-08-06 | 湖北神丹健康食品有限公司 | Preparation method of spa-boiled egg |
| CN104544284A (en) * | 2015-01-26 | 2015-04-29 | 湖北神丹健康食品有限公司 | Method for making primary taste roasted eggs with shells |
| CN104757596A (en) * | 2015-04-24 | 2015-07-08 | 北京农学院 | Processing method of roasted eggs |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972801A (en) * | 2012-12-19 | 2013-03-20 | 北京德青源农业科技股份有限公司 | Roasted egg food with shell and preparation method thereof |
| CN103960688A (en) * | 2014-05-19 | 2014-08-06 | 湖北神丹健康食品有限公司 | Preparation method of spa-boiled egg |
| CN104544284A (en) * | 2015-01-26 | 2015-04-29 | 湖北神丹健康食品有限公司 | Method for making primary taste roasted eggs with shells |
| CN104757596A (en) * | 2015-04-24 | 2015-07-08 | 北京农学院 | Processing method of roasted eggs |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113184299A (en) * | 2021-04-14 | 2021-07-30 | 安徽双喜圆禽业有限公司 | Egg processing and packaging technology |
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