Roasted egg food with shell and preparation method thereof

A technology of baked eggs with shells, which is applied in the field of baked eggs with shells and its preparation. It can solve the problems of cracked shells of baked eggs, difficulty in infiltrating seasonings, and unsatisfactory needs. It achieves a rich and unique appearance and is easy to process. , Plump and suitable taste effect

Active Publication Date: 2013-03-20
BEIJING HELEE BIO ENERGY TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, the diversification of taste and flavor requirements, and the novelty of appearance quality requirements, higher requirements are put forward for the category and appearance of egg products, especially egg products, including salted eggs, preserved eggs, Traditional egg products, including preserved eggs and bad eggs, can no longer meet people's needs
[0003] Most of the ready-to-eat egg products with shells in the prior art are prepared by marinating or boiling, and the flavor is relatively simple
Although there are partially baked shell egg products, due to the limitation of the baking process, the shell cracking of the baked egg products is relatively serious, or the seasoning is difficult to penetrate into the shell, and the taste is limited.
At present, there is not yet a baked egg product with good flavor and a processing method thereof that can satisfy industrialized production.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The preparation method of embodiment 1 salty shell baked egg

[0036] (1) Egg selection: Select 50 parts of fresh eggs with good quality, that is, eggs that are qualified in all aspects such as microorganisms and freshness.

[0037] (2) Cooking: Put the eggs obtained in step (1) into clean water and boil for 8 minutes.

[0038] (3) Taste: Dissolve 10 parts of salt in 100 parts of water by weight, then put 50 parts of cooked eggs into the prepared brine, put it into an ultrasonic instrument, adjust the power of the instrument to 600W, and ultrasonically treat for 120 minutes. Remove and let dry.

[0039] (4) Coloring: Weigh 1.5 parts of starch, 1.0 parts of red yeast rice, 5.0 parts of caramel plain color and 100 parts of water in parts by weight, put them into a cooking pot, mix them, boil them, and keep them in a slightly boiling state for 10 minutes. Put in the eggs obtained in step (3), keep boiling for 20 minutes, remove and dry.

[0040] (5) Roasting:

[0041] ...

Embodiment 2

[0045] Example 2 Preparation method of braised shelled baked eggs (1)

[0046] (1) Egg selection: Select 50 parts of fresh eggs with good quality, that is, eggs that are qualified in all aspects such as microorganisms and freshness.

[0047] (2) Cooking: Put the eggs obtained in step (1) into a cooking pot, add water and boil for 8 minutes.

[0048](3) Flavor: Weigh 1.0 parts of sugar, 7.0 parts of soy sauce, 10.0 parts of salt, 0.65 parts of star anise, 0.1 part of tangerine peel, 0.1 part of cumin, 0.43 parts of peppercorns, 0.45 parts of ginger powder, 0.36 parts of Italian vanilla, Add 1.0 parts of chili peppers to a cooking pot and boil. Put the egg obtained in step (2) into the cooking pot and keep it at a slight boil for 3 hours. Soak it at room temperature for 48 hours, remove and dry.

[0049] (4) Coloring: Weigh 1.5 parts of starch, 1.0 parts of red yeast rice, 5.0 parts of caramel plain color and 100 parts of water in parts by weight, put them into a cooking pot, m...

Embodiment 3

[0055] Example 3 Preparation method of braised baked egg with shell (2)

[0056] (1) Egg selection: Select 30 parts of fresh duck eggs with good quality, that is, duck eggs that are qualified in all aspects such as microorganisms and freshness.

[0057] (2) Cooking: Put the duck eggs obtained in step (1) into a cooking pot, add water and boil for 8 minutes.

[0058] (3) Taste: Weigh 1.0 parts of sugar, 5.0 parts of soy sauce, 10.0 parts of salt, 0.35 parts of star anise, 0.05 parts of tangerine peel, 0.2 parts of Chinese prickly ash, 0.15 parts of ginger powder, and 0.2 parts of chili in a cooking pot by weight. The duck eggs obtained in step (2) are put into a cooking pot and kept at a slight boil for 3 hours, soaked at room temperature for 72 hours, taken out and dried in the air.

[0059] (4) Coloring: Weigh 1.0 parts of starch, 1.5 parts of red yeast rice, 7.0 parts of caramel plain color and 70 parts of water in parts by weight, put them into a cooking pot, mix them, boi...

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PUM

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Abstract

The invention provides roasted egg food with a shell and a preparation method thereof. The preparation method of the roasted egg food with the shell comprises the six steps of selecting eggs, cooking, flavoring, coloring, roasting and refrigerating. The roasted egg food with the shell has the advantages of having a smooth and bright appearance with a caramel color and slight viscosity, being delicious in taste and unique in flavor, making up the defect that the color of the egg product is excessively single, and enriching the variety of the domestic egg products and is a novel egg highly processed product with great market potential. The preparation method provided by the invention has the advantages of being wide in source of raw materials, simple in processing steps, mild in manufacturing conditions and suitable for large-scale application in the food industrial circle.

Description

technical field [0001] The invention relates to a baked egg food with shell and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] With the improvement of people's living standards, the diversification of taste and flavor requirements, and the novelty of appearance quality requirements, higher requirements are put forward for the category and appearance of egg products, especially egg products, including salted eggs, preserved eggs, Traditional egg products, including preserved eggs and bad eggs, have been unable to meet people's needs. [0003] Most of the ready-to-eat egg products with shells in the prior art are prepared by marinating, boiling, etc., and the flavor is relatively single. Although there are partially baked shell egg products, due to the limitation of the baking process, the shell cracking of the baked egg products is relatively serious, or the seasoning is difficult to penetrate into the shell, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 郑龙辉卢晓明韩兆鹏刘旭明王飞刘文营
Owner BEIJING HELEE BIO ENERGY TECH
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