Salt baked iron eggs and processing method thereof

A salt-baked iron egg and processing method technology, applied in the field of food processing, can solve the problems of time-consuming operation, product pollution, high labor intensity, etc., achieve uniform taste, uniform ingredients, and reduce the effect of internal and external concentration differences

Active Publication Date: 2015-08-12
广东无穷食品集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional production process of iron eggs is time-consuming. It must be marinated with soy sauce and five-spice formula for three hours every day, and then dried with an electric fan. It must be made according to this procedure every day. It takes 7 days to complete the iron eggs.
This type of method not only requires a lot of labor, high loss, and low efficiency, but also requires a long time for air-drying and marinating, a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0029] Example 1: A kind of processing of salt-baked iron eggs

[0030] (1) Raw material lamp selection and cleaning: after lamp selection, defective products such as cracked eggs are removed, and 50ppm sodium hypochlorite spray water at room temperature is used for cleaning and disinfection;

[0031] (2) Maturation treatment: pre-cook the egg material in a water bath at a low temperature of 78°C for 10 minutes, so that the egg body is centered and shaped, and then transferred into a high temperature 98°C water bath for cooking for 25 minutes to mature the egg body;

[0032] (3) Cooling and peeling: the steamed eggs are transported into cooling water at room temperature, and the egg materials are transported into the peeling machine after soaking and cooling for 30 minutes, and defective products such as cracked eggs are picked out;

[0033] (4) High osmotic pressure braised soup: The formula of the braised soup: water 1000g, star anise 20g, cinnamon 16g, pepper 4g, bay leaf 4g, cumin ...

Example Embodiment

[0039] Example 2: Processing of a salt-baked iron egg

[0040] (1) Raw material lamp selection and cleaning: after lamp selection, defective products such as cracked eggs are removed, and 80ppm sodium hypochlorite spray water at room temperature is used for cleaning and disinfection;

[0041] (2) Maturation treatment: pre-cook the egg material in a water bath at a low temperature of 75°C for 12 minutes to center the egg body, and then transfer it into a high temperature 92°C water bath for 30 minutes to cook the egg body;

[0042] (3) Cooling and peeling: the steamed eggs are transported into the cooling water at room temperature, and the egg materials are transported into the peeling machine after being soaked and cooled for 25 minutes, and defective products such as cracked eggs are picked out;

[0043] (4) Preparation of high osmotic pressure brine soup: the formula of the brine soup: water 1000g, star anise 20g, cinnamon 16g, pepper 4g, bay leaf 10g, cumin 10g, white sugar 240g, ed...

Example Embodiment

[0047] Example 3: Processing of a salt-baked iron egg

[0048] (1) Raw material lamp selection and cleaning: after lamp selection, defective products such as cracked eggs are removed, and 80ppm sodium hypochlorite spray water at room temperature is used for cleaning and disinfection;

[0049] (2) Maturation treatment: pre-cook the egg material in a water bath at a low temperature of 68°C for 12 minutes to center the egg body, and then transfer it into a high temperature 88°C water bath for cooking for 35 minutes to mature the egg body;

[0050] (3) Cooling and peeling: the steamed eggs are transported into the cooling water at room temperature, and the egg materials are transported into the peeling machine after being soaked and cooled for 25 minutes, and defective products such as cracked eggs are picked out;

[0051] (4) High osmotic pressure braised soup: The formula of the braised soup: water 1000g, star anise 30g, cinnamon 25g, Chinese pepper 3g, bay leaf 3g, cumin 3g, white sugar...

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Abstract

The invention belongs to the technical field of food processing and particularly relates to salt baked iron eggs and a processing method thereof. The salt baked iron eggs are obtained by the method comprising the following steps: (1) washing and disinfecting eggs; (2) cooking: pre-boiling the eggs in a water bath at a low temperature, and boiling the eggs in a water bath at a high temperature to cook the eggs; cooling and peeling off to obtain egg bodies; (3) braising with high-osmotic-pressure braising soup: adding the egg bodies into the braising soup to be braised, wherein the braising soup comprises 1kg of water, 15-30g of anises, 10-25g of cassia barks, 3-10g of Chinese prickly ash, 3-10g of bay leaves, 3-10g of fennels, 240-630g of white granulated sugar, 20-75g of table salt, 7-30g of monosodium glutamate and 70-250g of dark soy sauce; (4) rolling in vacuum: after braising, carrying out low-temperature vacuum rolling; and (5) packaging and sterilizing to obtain the salt baked iron eggs with uniform mouth feel and elastic protein. The method has short braising time and only needs 1.5-3 hours.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a salt-baked iron egg and a processing method thereof. Background technique [0002] Iron egg is a kind of food with brown-black color, flexible protein, buttery, sandy and fragrant egg, which is made from fresh eggs through a series of processes such as cooking and baking. It is more resistant to storage, rich in nutrition and unique in flavor. . [0003] The traditional production process of iron eggs is time-consuming. It must be marinated with soy sauce and five-spice formula for three hours every day, and then dried with an electric fan. It must be made according to this procedure every day. It takes 7 days to complete the iron eggs. . This type of method not only requires a lot of labor, high loss, and low efficiency, but also requires a long time for air-drying and marinating, and long-term exposure to the external environment, which has the following problems: ①...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L1/22A23L1/221A23L15/00A23L27/00A23L27/10
Inventor 曾生林周厚源杨焕彬
Owner 广东无穷食品集团有限公司
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