A kind of processing method of baked egg

Abstract

The invention discloses a method for processing baked eggs, which comprises the following steps: cleaning, freezing, thawing, boiling, baking and packaging; the baked eggs made by the method of baking eggs of the invention have good protein elasticity and high toughness , Strong chewing feeling, strong barbecue aroma, egg yolk has certain toughness and elasticity, the specific analysis is as follows: First, the freezing process of fresh eggs is adopted, which will cause cold denaturation of the protein in the egg. Denaturation is different from heat denaturation, so both egg white and yolk produce better toughness and elasticity. Second, the syrup on the surface of the egg is the main reason for the good flavor and color of baked egg products.

Description

technical field

[0001] The invention relates to the field of egg product processing, in particular to a method for producing baked eggs using freezing, marinating and baking techniques. Background technique

[0002] Poultry eggs are the food with the highest nutritional value, but there are relatively few egg-based commodities. In daily life, preserved eggs and salted eggs are the main egg products. In recent years, marinated egg products have also been recognized in the market, while another The product baked eggs also began to appear, and there have been patent applications since 2011, such as CN103355691A, a method for making baked eggs with shells, which is to soak and marinate poultry eggs at 0-25°C for 1-120 hours; ℃~300℃ and bake for 10~720 minutes to obtain baked eggs. CN101305816B multi-flavored fragrant baked eggs and its production process have introduced the baked egg product of a plurality of recipes, and its technology comprises poaching raw egg, peeling, dipp...