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Seasoned soft boiled eggs

A soft-hearted egg and egg technology, applied in the field of soft-hearted egg preparation, can solve problems such as single taste, achieve the effects of high nutritional value, strong market competitiveness, and outstanding uniqueness

Inactive Publication Date: 2016-09-21
四川众润食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Simultaneously, existing boiled eggs also generally have problems such as taste is single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A seasoned soft-boiled egg is prepared by the following preparation method:

[0044] Preparation of spiced water:

[0045] In parts by weight, take 35 parts of white sugar, 10 parts of table salt, 35 parts of soy sauce, 5 parts of fennel, 5 parts of cinnamon, 1 part of clove, 2 parts of tangerine peel, 6 parts of ginger and 25 parts of rice wine in 100 parts of water. Adjust the pH to 6.5, heat it to a boil, boil it in water at 55°C for 30 minutes, and cool it down.

[0046] Preparation of Seasoned Soft-Boiled Eggs:

[0047] Select fresh eggs with a mass less than or equal to 53 grams, place them in water at 80°C, and boil them for 8 minutes and 20 seconds. Then the boiled eggs were cooled in 15°C water, then soaked in spiced water at 7°C for 3.5 days, removed, and finally placed in a low temperature environment of 5°C for refrigeration.

[0048] After testing, the egg white of the soft-boiled egg obtained in this example is completely denatured, and its hardness and...

Embodiment 2

[0050] A seasoned soft-boiled egg is prepared by the following preparation method:

[0051] Preparation of spiced water:

[0052] In parts by weight, take 35 parts of white sugar, 10 parts of table salt, 35 parts of soy sauce, 5 parts of fennel, 5 parts of cinnamon, 1 part of clove, 2 parts of tangerine peel, 6 parts of ginger and 25 parts of rice wine in 100 parts of water. Adjust the pH to 6.5, heat it to a boil, boil it in water at 55°C for 30 minutes, and cool it down.

[0053] Preparation of Seasoned Soft-Boiled Eggs:

[0054] Select fresh eggs with a mass less than or equal to 53 grams, place them in water at 80°C, and boil them for 8 minutes and 20 seconds. Then the boiled eggs are cooled in 15°C water, then soaked in spiced water at 5°C for 4 days, taken out, and finally placed in a low temperature environment of 5°C for refrigeration.

[0055] After testing, the egg white of the soft-boiled egg obtained in this example is completely denatured, and its hardness and ...

Embodiment 3

[0057] A seasoned soft-boiled egg is prepared by the following preparation method:

[0058] Preparation of spiced water:

[0059] In parts by weight, take 35 parts of white sugar, 10 parts of table salt, 35 parts of soy sauce, 5 parts of fennel, 5 parts of cinnamon, 1 part of clove, 2 parts of tangerine peel, 6 parts of ginger and 25 parts of rice wine in 100 parts of water. Adjust the pH to 6.5, heat it to a boil, boil it in water at 55°C for 30 minutes, and cool it down.

[0060] Preparation of Seasoned Soft-Boiled Eggs:

[0061] Select fresh eggs with a mass less than or equal to 53 grams, place them in water at 80°C, and boil them for 8 minutes and 20 seconds. Then the boiled eggs are cooled in 15°C water, then soaked in spiced water at 6°C for 4.5 days, then taken out, and finally placed in a low temperature environment of 5°C for refrigeration.

[0062] After testing, the egg white of the soft-boiled egg obtained in this example is completely denatured, and its hardne...

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Abstract

The invention discloses seasoned soft boiled eggs. The seasoned soft boiled eggs are obtained through a preparation method that firstly, eggs are classified according to quality standards; secondly, the temperature of a heat transferring medium is raised to the range from 80 DEG C to 95 DEG C; thirdly, the eggs are completely immersed into the heat transferring medium and boiled for 7-10 minutes; fourthly, the boiled eggs are cooled in water with the temperature from 10 DEG C to 20 DEG C; fifthly, the cooled eggs are completely immersed into modulated spice water with the temperature from 4 DEG C to 10 DEG C for 3-5 days; sixthly, the soft boiled eggs prepared through the steps are refrigerated at the low-temperature environment where the temperature ranges from 0 DEG C to 10 DEG C. Egg white of the obtained soft boiled eggs is completely changed in feature, and hardness and elasticity achieve the states of normal boiled eggs. The texture of yolk is in a soft state, and the yolk is in a gel shape and is bright deep yellow, and fine, smooth and soft in state; small molecular flavor substances of the modulated spice water completely enter the interior of the eggs, the internal forms of the soft boiled eggs are not damaged, and the soft boiled eggs have good colors, aroma and tastes.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing soft-boiled eggs. Background technique [0002] Eggs form an important part of the human diet worldwide and have traditionally been an important ingredient in breakfasts, baking and many other foods. Eggs are the most common type of poultry eggs and have extremely high nutritional value. It can provide a large amount of complete and high-quality protein, containing all essential amino acids, a certain amount of vitamins and minerals. At present, the common egg products on the market, such as various flavored marinated eggs, preserved eggs, dried eggs, egg liquid, etc., are mostly shellless products, and various flavoring ingredients are added in the process of processing, so that the flavor of the egg itself is enhanced by the spices. The flavor is greatly covered up, and the quality advantages of egg raw materials are difficult to highlight on the product. Generally...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23B5/04
CPCA23B5/04
Inventor 赵志峰刘福权廖梓羽蒋珊珊
Owner 四川众润食品有限公司
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