Method for preparing dried poultry egg by using salted egg white

• Main Authors: LIU LILI, ZENG FANLIAN, DUAN XU, KANG HUAIBIN, YANG XIELI, WANG HUAN
• Format: Patent
• Language: Chinese; English
• Published: 10.09.2014
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to a method for preparing dried poultry egg by using salted egg white. The method for preparing dried poultry egg by using salted egg white comprises the following steps: (1) sorting chicken eggs and salted duck eggs; (2) breaking the chicken eggs and the salted duck eggs, putting in different containers, separating salted egg white and yolk of the salted duck eggs, and uniformly stirring to break structures of chalazas; (3) removing large and thick chalaza of the salted egg white and removing salt in the salted egg white; (4) mixing the uniformly-stirred egg liquid and the salted egg white without salt to obtain a mixed liquid; (5) filling dies with the mixed liquid and baking; (6) marinating; and (7) drying and performing vacuum packaging. The preparation method of the dried poultry egg is simple in process and low in cost and can easily realize industrialized production; the prepared dried poultry egg is brownish yellow, and delicate and chewy in taste and has the poultry egg flavor a