A kind of salt-baked iron egg and its processing method

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...

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, and long-term exposure to the external environment, which has the following problems: ①During the drying process, the product is prone to oxidation, resulting in color and flavor Deterioration affects the stability and quality of the product; ②Long-time drying can easily cause environmental microorganisms to pollute the product and the reproduction of its own microorganisms, which increases the difficulty of sterilization and safety risks