Egg pine processing method

Egg pine is a cooked pine dehydrated egg product made by frying the fresh egg liquid and seasoning. Because of the infiltration of oil and the large amount of water evaporation during the processing of the egg, the nutritive value is higher than that of fresh eggs. Egg pine has low water content, microorganisms are not easy to breed, and it is more resistant to storage. The egg is light, easy to carry and ready to eat. It is convenient food for travel and field work.

First, the process and formula. 1, process flow. Fresh eggs â†’ inspection â†’ add seasoning â†’ stir â†’ filter â†’ fry â†’ drain oil â†’ tear or pestle â†’ frying â†’ finished product. 2, recipes. 100 kg of fresh egg liquid, 15 kg of lard, 2.75 kg of salt, 7.5 kg of sugar, 5 kg of rice wine, and 0.1 kg of MSG.

Second, processing methods. Open the test fresh eggs into the pot, add wine and salt, stir thoroughly, pour into the filter with fine holes, and the egg liquid is filtered into the boiling oil pan through the small holes and blown into filaments. After the oil surface emerges, remove it quickly, drain off the remaining oil, use the method of tearing and twisting to make it into filaments, add ingredients such as sugar and monosodium glutamate, and fry 3-4 minutes on the micro-fire, which is the finished product. The finished product is golden yellow, silky soft and shiny, sweet and tender.

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