A method and system for continuous production of high-elastic marinated eggs

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...

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 carry out high-pressure marinated under the condition of air or nitrogen mixed or stirred in the system, and adopts decompression (-0.005MPa to -0.03MPa) microwave drying technology, with high efficiency. High quality, short cycle time, uniform quality and appearance of finished marinated eggs, and the made marinated eggs are chewy, mellow and fragrant, with higher quality, suitable for industrial production

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