Production method and system for continuously producing high-elasticity marinated eggs

A production method and a technology for marinating eggs, which are applied in the field of food processing to achieve the effects of low drying temperature, improved production efficiency and complete marinating

Active Publication Date: 2016-07-27
TIANJIN DIMUSHENG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to overcome the deficiencies of the prior art, to provide a greatly improved efficiency, no pollution to the environment, green, environmental protection, continuous operation, short production cycle, suitable for factory workshop assembly line operation, high feasibility A method and system for making high-elastic marinated eggs. This method is used to carr

Method used

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  • Production method and system for continuously producing high-elasticity marinated eggs
  • Production method and system for continuously producing high-elasticity marinated eggs
  • Production method and system for continuously producing high-elasticity marinated eggs

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0046] Example 1:

[0047] A method for making high-elastic marinated eggs, the specific steps are as follows:

[0048] (1) Cook the eggs: send the selected eggs to the 85℃ hot brine tank with a mass percentage of 2% via a conveyor belt, and pre-cook for 15 minutes;

[0049] (2) Automatic shelling of eggs: use an automatic shelling machine to shell the cooked eggs;

[0050] (3) The marinating of shelled eggs: the shelled eggs are conveyed to a continuous high-pressure marinating device through a conveyor belt for high-pressure marinating. Under the condition of air mixing, at 105°C and 0.15MPa, marinating for 60 minutes;

[0051] (4) Vacuum (-0.01MPa) microwave drying of marinated eggs: Place the marinated mature marinated eggs in a vacuum (-0.01MPa) microwave drying tunnel for 120s;

[0052] (5) Packaging of marinated eggs: Place the dried marinated eggs in a packaging machine for packaging;

[0053] (6) Sterilization of packaged marinated eggs: transfer the packaged marinated eggs to a ...

Example Embodiment

[0055] Example 2:

[0056] A method for making high-elastic braised duck eggs, the specific steps are as follows:

[0057] (1) Cook the duck eggs: send the selected duck eggs via a conveyor belt to a 1% hot salt water tank at 95°C and pre-cook for 9 minutes;

[0058] (2) Automatic shelling of duck eggs: use an automatic shelling machine to shell the cooked duck eggs;

[0059] (3) Marinating of shelled duck eggs: the shelled duck eggs are conveyed to a continuous high-pressure marinating device through a conveyor belt for high-pressure marinating. Under the condition of nitrogen mixing, 107℃, 0.2MPa conditions, marinating for 50min;

[0060] (4) Vacuum (-0.02MPa) microwave drying of marinated eggs: Put the marinated mature eggs in a microwave drying tunnel under reduced pressure (-0.02MPa) for 150s;

[0061] (5) Packaging of marinated eggs: Place the dried marinated eggs in a packaging machine for packaging;

[0062] (6) Sterilization of packaged marinated eggs: transfer the packaged marin...

Example Embodiment

[0064] Example 3:

[0065] A method for making high-elastic braised goose eggs, the specific steps are as follows:

[0066] (1) Cook the goose eggs: send the selected goose eggs via a conveyor belt to a water tank with a mass percentage of 0.5% hot brine at 100°C, and pre-cook for 7 minutes;

[0067] (2) Automatic shelling of goose eggs: use an automatic shelling machine to shell the cooked goose eggs;

[0068] (3) The marinating of shelled goose eggs: the shelled goose eggs are conveyed to a continuous high-pressure marinating device through a conveyor belt for high-pressure marinating. In the case of an agitating system, marinating for 40 minutes at 110°C and 0.25MPa;

[0069] (4) Vacuum (-0.03MPa) microwave drying of marinated eggs: Place the marinated mature marinated eggs in a reduced pressure (-0.03MPa) microwave drying tunnel for 200s;

[0070] (5) Packaging of marinated eggs: Place the dried marinated eggs in a packaging machine for packaging;

[0071] (6) Sterilization of package...

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Abstract

The invention relates to a production method for continuously producing high-elasticity marinated eggs.The method comprises the following specific steps of sending selected bird eggs to a hot water tank with the temperature ranging from 85 DEG C to 100 DEG C though a conveying belt, conducting pre-boiling for 7-15 minutes, and after the eggs are cooked thoroughly, removing shells of the thoroughly-cooked eggs through an automatic shell removal machine; conveying the bird eggs with the shells removed to a continuous high pressure marinating device through a conveying belt for high pressure marinating; then discharging the marinated eggs, and placing the thoroughly marinated eggs in a microwave drying tunnel with the pressure reduced to minus 0.005-minus 0.03 MPa for drying; placing the dried marinated eggs in a packaging machine for package; conveying the packaged marinated eggs to a continuous high pressure sterilization device through a conveying belt; placing the sterilized marinated eggs with packages in an air-blowing drying tunnel for drying, so that after drying is completed, high-elasticity marinated egg finished products are obtained.By means of the production method, production efficiency is greatly improved, feed liquid can be recycled, no environment pollution is caused, the method is green and environmentally friendly, continuous operation can be conducted, the production cycle is short, and the method is suitable for flow line production operation in a factory.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to the processing of marinated eggs, in particular to a continuous production method and system of high-elastic marinated eggs. The production method continuously produces high-elastic marinated eggs by using high-pressure marinating and decompression microwave drying technologies. Background technique [0002] Braised eggs, also known as marinated eggs, are poultry eggs that are cooked and marinated in marinade. When the marinade aroma penetrates into the eggs, the protein turns into a sauce color, and the yolk solidifies, then it becomes a marinated egg. At present, the industry is mainly stewed at atmospheric pressure, the temperature of the stewed egg is high and the time is long, and during the soaking process of the stewed egg, the adjacent poultry eggs will turn white because they cannot contact the stewed material, which seriously affects the sensory effect of the stewe...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L5/10
Inventor 刘会平杨晓兴邹乾刘易坤韩智飞于伟杰
Owner TIANJIN DIMUSHENG TECH CO LTD
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