Smoking egg and preparation method thereof

An egg and smoked technology, which is applied in the field of smoked eggs and its preparation, can solve the problems of egg appearance, taste, not suitable for diabetics, etc., and achieve the effect of improving coloring, flavor and increasing appetite

Active Publication Date: 2014-04-16
BEIJING HELEE BIO ENERGY TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] An article titled "Development and Improvement of Spiced Smoked Eggs" published in the No. 8 issue of the Meat Industry Magazine in 2001 mentioned the preparation method of smoked eggs, but there was no control over the temperature of the smoke, the density of the smoke, and the method used. The types of sawdust and the humidity in the smoking room will be explained. These factors will affect the appearance and taste of the eggs obtained.
[0006] Brown sugar is used as a raw material in the above two documents, which is not suitable for diabetic patients.

Method used

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  • Smoking egg and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0071] Example 1: Preparation of Smoked Eggs

[0072] 1) Put 50g of salt in 1L of water to make brine, and set aside;

[0073] 2) Wash the eggs with water, boil the eggs in boiling water for 5 minutes, peel off the eggshells, then put 7 eggs (about 0.5kg) into the brine prepared in step 1) and soak for 5 hours at room temperature 25±2°C , placed in 50 ℃ drying for 10 minutes;

[0074] 3) Put the eggs obtained in step 2) into a smoking furnace for smoking. The temperature in the furnace is 40°C, the fuming temperature is 250°C, the humidity is set at 70% and humidified every 10 seconds for 2 seconds, and the smoking time is 10 minute;

[0075] 4) Take out the eggs, vacuum pack them, and carry out high-pressure sterilization at 121° C. for 15 minutes.

Embodiment 2

[0076] Example 2: Preparation of Smoked Eggs

[0077] 1) Put 200g of salt in 2L of water to make brine, and set aside;

[0078] 2) Wash the eggs with water, then boil the eggs in boiling water for 8 minutes, gently break the skin after cooling, then put 7 eggs (about 0.5kg) into the brine prepared in step 1), and store them at room temperature at 25°C± Soak at 2°C for 15 hours, peel off the eggshell, and dry at 65°C for 30 minutes;

[0079] 3) Put the soaked eggs obtained in step 2) into a smoking furnace for smoking. The temperature in the furnace is 60°C, the fuming temperature is 150°C, and the humidity is set at 70% for 2 seconds every 10 seconds. for 40 minutes;

[0080] 4) Take out the eggs, vacuum pack them, and carry out high-pressure sterilization at 121° C. for 15 minutes.

Embodiment 3

[0081] Example 3: Preparation of Smoked Eggs

[0082] 1) Put 120g of salt in 1.5L of water to make brine, and set aside;

[0083] 2) Wash the eggs with water, then boil the eggs in boiling water for 8 minutes, gently break the skin after cooling, then put 7 eggs (about 0.5kg) into the brine prepared in step 1), and store them at room temperature at 25°C± Soak at 2°C for 24 hours, peel off the eggshell, and dry at 65°C for 30 minutes;

[0084] 3) Put the soaked eggs obtained in step 2) into a smoking furnace for smoking. The temperature in the furnace is 50°C, the fuming temperature is 200°C, and the humidity is set at 70% and humidified every 10 seconds for 2 seconds. for 30 minutes;

[0085] 4) Take out the eggs, vacuum pack them, and carry out high-pressure sterilization at 121° C. for 15 minutes.

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Abstract

The present invention relates to a smoking egg and a preparation method thereof. The smoking egg is prepared mainly by the following method: 1) cooking an egg, cooling, beating the egg so as to generate cracks on the egg, soaking in salt water, taking the egg out, peeling the egg shell, and drying; or cooking an egg, peeling the egg shell, soaking in salt water, taking the egg out, and drying; 2) placing the egg from the step 1) in a smoking oven to carry out smoking ; 3) taking the resulting egg out, and carrying out vacuum packaging and sterilization. The smoking egg prepared by the method of the present invention has unique aroma of phenol substances produced during smoking and an attractive color. The method of the present invention has the following characteristics that: the traditional smoking processing technology is not used, a smoking temperature is strictly controlled, and the product is sequentially subjected to vacuum packaging and sterilization so as to provide a long shelf life and increase edible safety.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a smoked egg and a preparation method thereof. Background technique [0002] Eggs, also known as chicken eggs and chicken eggs, are eggs produced by hens. They have a hard shell on the outside and air chambers, egg whites and yolks inside. They are one of the foods that humans often eat. Eggs provide essential nutrients for the daily life of our people. For humans, eggs have the best protein quality and are the most easily digested and absorbed by the human body, second only to breast milk. The yolk of eggs is rich in lecithin, sterols, lecithin, calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins. These ingredients are of great benefit to improving the function of the nervous system, so they are the best brain food. The lecithin in eggs prevents the deposition of cholesterol and fat on the walls of blood vessels, so eggs are an ideal natural food for all ages. Eggs c...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 卢晓明司伟达王旭清刘旭明
Owner BEIJING HELEE BIO ENERGY TECH
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