CN1117820A - Production method for instant egg-paste - Google Patents
Production method for instant egg-paste Download PDFInfo
- Publication number
- CN1117820A CN1117820A CN95104987A CN95104987A CN1117820A CN 1117820 A CN1117820 A CN 1117820A CN 95104987 A CN95104987 A CN 95104987A CN 95104987 A CN95104987 A CN 95104987A CN 1117820 A CN1117820 A CN 1117820A
- Authority
- CN
- China
- Prior art keywords
- egg
- paste
- sauce
- instant
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a method for producing ready-to-serve egg paste. It is made up by using the following refining process. The egg is stir-fried to be cooked and made into pieces by using vegetable oil and flavouring material, then the cooked smashed egg is mixed with bean paste, flavouring material and spiced auxiliary material, so that the invented product can be made up. Said product is easy to eat, sanitary, tasty and rich in nutrients.
Description
The present invention relates to the processing of instant seasoning product, particularly a kind of production method for instant egg-paste.
Egg-paste food is traditional non-staple food and the seasoning matter flavouring that China people dote on, and general method for making is that people use the quick-fried pot of oil at home, drops into seasoning matter and egg again, adds the finished product beans sauce of being bought at last, eats through allocating the fried egg-paste of making.Though this family self-control egg-paste has the non-staple food and the instant seasoning product characteristics of egg-paste, but make trouble, raw material sauce also often sticks at pot bottom during fried bean sauce, clean very difficult, and feed intake what are difficult for grasping during each fried bean sauce, fried egg-paste taste is differed, and market does not have the sale of finished product egg-paste again now, cause egg-paste food to lose convenience, instant, delicious feature, as everyone knows, egg-paste food is not only tasty, nutritious, edible easy, and digest and assimilate easily, it promptly can be used as dish, can be used as flavouring again, non-staple food and food, thereby be a kind of popular traditional seasoned food that is popular, also be the high-grade nutrient food that indispensable fast food good merchantable brand and each personage of stratum welcome in the modern life.
The objective of the invention is to excavate motherland's folk food culture, enrich people's lives, satisfy the social development needs, the inheriting tradition technology is weeded out the old and bring forth the new, make traditional egg-paste food industriesization, the convenience, the instant egg-paste nutraceutical that provide suitable modern society's needs and people to love.
Production method for instant egg-paste provided by the invention is to use rape oil, granulated sugar, yellow rice wine, condiment such as five-spice powder fry fresh hen egg, and fry into fragment (size about about 1-2 cubic centimetre), get beans sauce then, sweet sauce and the egg fragment of processing after frying are sent in the clear water that jacketed pan boils, boiled 5-10 minute, (heating is 80-100 ℃ in jacketed pan to stop heating after stirring, play bactericidal action simultaneously), drop into monosodium glutamate and anticorrisive agent lysate at last, stir evenly, the cooling that takes the dish out of the pot is through quality inspection, metering, bottling, sterilization, packing is promptly produced the convenience with certain block sauce body food, delicious, the instant egg jam products.
Advantage of the present invention is apparent, promptly solved traditional-family's self-control egg-paste problem, health, delicious, instant, purpose have easily been reached again, also filled up simultaneously the blank of traditional egg-paste food industriesization, enlarged the development by all kinds of means of sauce based food, make the increment of sauce series products, and it is of fine quality delicious to egg-paste food to have satisfied consumers in general, the different demands of hygienic and convenient.Development based on inheritance of the present invention motherland's folk food culture legacy, be translated into the another new work of the fast food that the common people like.
The present invention is described in detail to enumerate egg-paste product combined process flow process of the present invention below:
Accompanying drawing is a process chart of the present invention.
Embodiment 1, instant egg-paste (in 100 kilograms of products)
Get 1.3 kilograms of rape oils, 0.9 kilogram of granulated sugar, 1.5 kilograms of yellow rice wine, 0.8 kilogram of five-spice powder, 14 kilograms (egg shells fresh hen egg, egg is stirred evenly) go into pot inner edge and fry the limit and fry broken (about the about 1-2 cubic centimetre of size) standby (juice in the process is used as far as possible, make egg of fine quality delicious); In jacketed pan, add about 15 kilograms in clear water (15 kilograms of clear water boil evaporating loss and packing equal loss as heating) then, heating is boiled, promptly add 60 kilograms in beans sauce, 0.05 kilogram in sweet sauce and processing fry broken egg, be warmed to 80-100 ℃ while stirring, keep 5-10 minute (reaching bactericidal action simultaneously), stop to heat after treating fully to stir evenly, add 0.55 kilogram of monosodium glutamate immediately, 0.05 kilogram of sorbic acid, 17.15 kilograms of sodium benzoates (monosodium glutamate and anticorrisive agent add a small amount of boiling water dilution), stir, cooling takes the dish out of the pot, after quality inspection, use sauce body charger metering and bottling, get 3.7 kilograms of front cover oil of rape oil then as 100 kilograms of products, use the bottle capper capping again, carry out sterilization through disinfection equipment, packing promptly becomes product at last.
Production method for instant egg-paste provided by the invention, the product of production is bright-coloured and glossy, unique flavor, tasty, aftertaste is long, has normal characteristic sauce fragrance and egg fragrance, pure stiff, food is felt certain block.This product is nutritious, inexpensive, extensive market, and product can be preserved more than half a year.
Claims (1)
1, a kind of production method for instant egg-paste: it is characterized in that egg being fried broken (about the about 1-2 cubic centimetre of size) with rape oil, condiment, be equipped with the refining sauce class instant seasoning food that forms of auxiliary materials such as water, beans sauce, sweet sauce, incense accessory, condiment, food additives then, obtain to have the instant egg jam products of certain block sauce body at last through quality inspection, metering, bottling, sterilization, packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95104987A CN1117820A (en) | 1995-05-19 | 1995-05-19 | Production method for instant egg-paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95104987A CN1117820A (en) | 1995-05-19 | 1995-05-19 | Production method for instant egg-paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1117820A true CN1117820A (en) | 1996-03-06 |
Family
ID=5075366
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95104987A Pending CN1117820A (en) | 1995-05-19 | 1995-05-19 | Production method for instant egg-paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1117820A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228227A (en) * | 2011-07-20 | 2011-11-02 | 合肥工业大学 | Preparation method of fermented egg sauce |
| CN101669619B (en) * | 2009-08-20 | 2012-05-23 | 杭州六易科技有限公司 | Method for preparing sweet-potato egg catsup |
-
1995
- 1995-05-19 CN CN95104987A patent/CN1117820A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669619B (en) * | 2009-08-20 | 2012-05-23 | 杭州六易科技有限公司 | Method for preparing sweet-potato egg catsup |
| CN102228227A (en) * | 2011-07-20 | 2011-11-02 | 合肥工业大学 | Preparation method of fermented egg sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101467611A (en) | Method for preparing quick-freezing steamed dumplings | |
| CN1295985C (en) | Corn pie and production thereof | |
| CN105685852A (en) | Production method of wine-lees fish balls | |
| CN1220105A (en) | Red oil thick chilli sauce made from fermented soya beans | |
| CN101390617B (en) | Novel health food with national feature and formulation thereof | |
| CN1117362A (en) | Fragrant hot meat paste and method for producing same | |
| CN1468535A (en) | Material for mula and production process of fermented and steamed pastry series | |
| CN111328979B (en) | Instant rice-stuffed glutinous rice cake and preparation method thereof | |
| CN104172317A (en) | Medlar and nut eight-treasure sauce and preparation method thereof | |
| US5863588A (en) | Process of making a food product and product thereby | |
| CN102715497A (en) | Fragrant and emerald green spicy seasoning sauce and making method thereof | |
| CN107095268A (en) | A kind of preparation method of red wine duck liver paste | |
| CN105639460A (en) | Barrel-steamed fermented soybean paste health food | |
| CN101564128B (en) | Manufacture method of flavor rice noodles | |
| CN1117820A (en) | Production method for instant egg-paste | |
| CN1136407A (en) | Hotpot condiment and preparation method thereof | |
| CN1117363A (en) | Method for producing instant meat paste | |
| CN106235012A (en) | A kind of chicken flavor rice crust and preparation method thereof | |
| CN1176073A (en) | Squid roasting method | |
| CN103689458A (en) | Soybean agglutinin fermented blank bean | |
| CN1179905A (en) | Method for preparation of instant pure natural nutritious fragrant rice flour | |
| KR20040003721A (en) | Sugar-free Sikhye Manufacturing Method | |
| CN1251614C (en) | Flavor fried chicken and its cooking method | |
| CN1126049A (en) | Method for prodn. of meat paste riched in calcium | |
| KR100532628B1 (en) | Method For Producing The Soup For Noodle Containing Vegetable And Method For Cooking The Noodle By Using The Soup |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |