Production method of multi-flavor finished product egg

Abstract

The invention relates to a production method of a multi-flavor finished product egg, belongs to a production process of the finished product egg, and solves the problems of short shelf life and few varieties of finished product eggs in the prior art. The method includes the following steps: performing aperture expanding treatment of a raw egg; washing the aperture-expanded egg; steaming the washed aperture-expanded egg into the aperture-expanded tenderly-cooked egg; preparing the aperture-expanded tenderly-cooked egg into the multi-flavor finished product egg; and packing the multi-flavor finished product egg. According to the method, apertures of the raw egg are expanded, then the aperture-expanded egg is cooked into the aperture-expanded tenderly-cooked egg by water steam, further the aperture-expanded tenderly-cooked egg is soaked into a juice with a desired flavor, heated and then cooled to obtain the multi-flavor finished product egg. Through use of the method, the production cycle is short, the finished product rate is high, the shelf life is long, the production cost is greatly reduced, and the method can ensure that the required flavor can timely get into the egg. The finished product egg prepared by the method can be a five-spice tea flavored boiled egg, a sauce egg, a festive red egg, a sauce ginger egg, a mushroom juice egg, a fruity sweet egg and the like, can be used as a tourism food, a student class-break snack, a gift and other varieties, and can meet consumption needs of different groups of consumers.

Description

technical field [0001] The invention relates to a method for making finished eggs, in particular to a method for making finished eggs with various flavors. Background technique [0002] At present, there are not many types of finished eggs available in the market, and the common ones are spiced tea eggs, sauce eggs, red eggs, etc. The production method of these finished eggs is the traditional method of soaking boiled eggs with broken shells or shelled boiled eggs in the juice. The required finished eggs are produced by the process, and this traditional egg-making process has the following defects: [0003] 1. When soaking cracked or shelled eggs, the eggs are easily infected by bacteria, which affects the shelf life of finished eggs. [0004] 2. There are few varieties of finished eggs. [0005] In order to overcome the above defects, the applicant once applied for a Chinese patent (Application No.: 99113186.0) "Novel Process for Making Eggs". , and then cooled so that i...

AI Technical Summary

Problems solved by technology

However, the shell of this kind of raw egg that has been reamed will be easily broken due to internal stress during the cook

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