Multi-taste egg and its processing method

The present invention relates to a multi-taste egg, which is a mixture made up by mixing egg white (or egg white plus one egg yellow, or egg white plus two egg yellows) with flavouring material. Said flavouring material includes edible salt, monosodium glutamate, perfume and gourment powder includin...

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Bibliographische Detailangaben
1. Verfasser:	HAN SHOUZHEN
Format:	Patent
Sprache:	eng
Schlagworte:	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
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Beschreibung
Zusammenfassung:	The present invention relates to a multi-taste egg, which is a mixture made up by mixing egg white (or egg white plus one egg yellow, or egg white plus two egg yellows) with flavouring material. Said flavouring material includes edible salt, monosodium glutamate, perfume and gourment powder including tea juice, beef extract powder, chicken extract powder and shrimp extract powder, etc.. The processing method is as follows: the egg is shelled, and then the egg white and egg yellow are uniformly blended according to their different relative content proportion, and then the flavouring material is added uniformly mixed, placed in container, capped and sealed, and finally heated and cooked.