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A kind of preparation method of plain baked egg with shell

A production method and shelling technology, applied in the direction of food science, etc., can solve problems such as black spots on eggshells, lower product qualification rate, poor temperature control, etc., to achieve removal of black spots, lower shell burst rate, and simple process Effect

Active Publication Date: 2018-01-12
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, this has also just caused loaded down with trivial details in the manufacturing process, and for mass production, the egg shell damage etc. are easily caused in the cooking process and the process of pulling out after the cooking is completed; Baking still has the problem that the temperature control is not good enough to cause the eggs to crack; moreover, it is particularly important that the eggs are baked after cooking, which will easily cause black spots to form on the surface of the eggshell, which greatly reduces the product qualification rate.

Method used

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  • A kind of preparation method of plain baked egg with shell

Examples

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Effect test

Embodiment 1

[0018] A method for making plain baked eggs with shells, comprising the following steps:

[0019] (1) Select 8,000 shelled raw eggs with a weight of 50-60 grams after cleaning and grading, and an average freshness value of 60-70 Haff value, and then place them on hollow-out shelves, one egg per grid, adjacent eggs The gap between the two sides is about 1 cm.

[0020] (2) Place the hollowed-out shelf with raw eggs in shells placed in step (1) on the trolley in layers. The upper and lower distances between adjacent two layers are about 10cm, and then move the trolley into the set baking temperature. In the 80°C electric blast drying oven, the circulating air is used during the baking process to ensure that the eggs can be blown around and the eggs are evenly heated. Bake at a constant temperature of 80°C for 3 hours, then immediately adjust the temperature to 70°C, and continue to bake Cook for 3 hours; then adjust the temperature to 90°C and bake for 2 hours; then adjust the t...

Embodiment 2

[0022] A method for making plain baked eggs with shells, comprising the following steps:

[0023] (1) Select 8,000 shelled raw eggs with a weight of 50-60 grams after cleaning and grading, and an average freshness value of 60-70 Haff value, and then place them on hollow-out shelves, one egg per grid, adjacent eggs The gap between the two sides of the is about 1cm;

[0024] (2) Place the hollowed-out shelf with raw eggs in shells placed in step (2) on the trolley in layers. The upper and lower distances between two adjacent layers are about 10cm, and then move the trolley into the set baking temperature. In the 70°C electric blast drying oven, the circulating air is used during the baking process to ensure that the eggs can be blown around and the eggs are evenly heated. Bake at a constant temperature of 70°C for 2 hours, then immediately adjust the temperature to 60°C, and continue to bake Cook for 2 hours; then adjust the temperature to 80°C, bake for 1 hour, then adjust the...

Embodiment 3

[0026] A method for making plain baked eggs with shells, comprising the following steps:

[0027] (1) Select 8,000 shelled raw eggs with a weight of 50-60 grams after cleaning and grading, and an average freshness value of 60-70 Haff value, and then place them on hollow-out shelves, one egg per grid, adjacent eggs The gap between the two sides of the is about 1cm;

[0028] (2) Place the hollowed-out shelf with raw eggs in shells placed in step (1) on the trolley in layers. The upper and lower distances between adjacent two layers are about 10cm, and then move the trolley into the set baking temperature. In the 75°C electric blast drying oven, the circulating air is used during the baking process to ensure that the eggs can be blown around and the eggs are evenly heated. Bake at a constant temperature of 75°C for 2 hours, then immediately adjust the temperature to 65°C, and continue to bake Cook for 2 hours; then adjust the temperature to 85°C, bake for 2 hours, then adjust th...

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Abstract

The invention relates to a method for making plain baked eggs with shells. The raw eggs with shells are roasted in a manner of alternately raising the temperature. The specific process is as follows: the raw eggs with shells are first baked at 70-80°C for 2-3 hours , then adjust the temperature to 60-70°C, continue to bake for 2-3h; then adjust the temperature to 80-90°C, bake for 1-2h, then adjust the temperature to 90-100°C, continue to bake for 2-3h; then Adjust the temperature to 100-110°C, bake for 1-2 hours, vacuum-pack and sterilize to obtain the original flavor baked egg with shell. The invention does not undergo precooking and shelling, which greatly reduces the possibility of protein easily forming carcinogens such as heterocyclic amines, and is healthy and nutritious; the process is simple, can significantly reduce the shell explosion rate, and effectively remove black spots formed during the roasting process. Batch production; the protein tastes tender and smooth, and the yolk tastes sandy, which not only retains the egg flavor of the egg itself, but also has a unique and strong roasted flavor.

Description

technical field [0001] The invention belongs to a method for processing egg food, in particular to a method for preparing plain baked eggs with shells. Background technique [0002] Eggs have high nutritional value. They contain eight essential amino acids needed by the human body, a large amount of lecithin, triglycerides, cholesterol and lecithin, and minerals such as iron, phosphorus, and calcium. They also contain vitamins A, B2, B6, D, E and niacin, etc., and eggs also have the effects of strengthening the brain, protecting the liver, preventing arteriosclerosis, preventing cancer and delaying aging. [0003] The existing method for baking eggs is to bake fresh eggs after precooking, shelling and pickling. However, like most baked products, for substances with high protein content such as eggs, it is easy to produce various carcinogens such as heterocyclic amines when exposed to high temperature for a long time. [0004] At present, the technology of baking eggs with ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L15/00
Inventor 刘华桥戴淑香阮丹丹黄龙鸟
Owner HUBEI SHENDAN HEALTHY FOOD