Preparation method of seasoned poached eggs

A technology of soft-boiled eggs and eggs, which is applied in the field of preparation of seasoned soft-boiled eggs, can solve problems such as single taste, and achieve the effect of high nutritional value, delicate and soft taste, and reasonable temperature and time

Inactive Publication Date: 2016-10-26
SICHUAN UNIV
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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 cool the boiled eggs in water at 15°C, then soak them in spiced water and place them in an ultrasonic device at a vacuum of -0.09Mpa~-0.1Mpa and a temperature of 25°C for 2.5 days, then remove them. Refrigerate at a low temperature of 5°C.

[0048] After testing, the egg white of the soft-boiled egg obtained...

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 cool the boiled eggs in water at 15°C, then soak them in spiced water and place them in an ultrasonic device at a vacuum of -0.09Mpa~-0.1Mpa and a temperature of 25°C for 3 days, then remove them. Refrigerate at a low temperature of 5°C.

[0055] After testing, the egg white of the soft-boiled egg obtained i...

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 cool the boiled eggs in water at 15°C, then soak them in spiced water and place them in an ultrasonic device at a vacuum of -0.09Mpa~-0.1Mpa and a temperature of 25°C for 3.5 days, then remove them. Refrigerate at a low temperature of 5°C.

[0062] After testing, the egg white of the soft-boiled egg obtained...

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PUM

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Abstract

A preparation method of seasoned poached eggs comprises the following steps: (1) eggs are graded according to the quality standard; (2) a heat transfer medium is heated to 80-95 DEG C; (3) the eggs are totally immersed in the heat transfer medium and boiled for 7-10 min; (4) the boiled eggs are cooled in water at 10-20 DEG C; (5) the cooled eggs are totally immersed in a prepared seasoning liquid, the mixture is placed in vacuum decompression equipment for 2-4 days, the vacuum degree is kept from subzero 0.09 Mpa to subzero 0.1 Mpa, and the temperature is set to be 25 DEG C; (6) the poached eggs prepared through the steps are subjected to cold storage in a low-temperature environment at 0-10 DEG C. The egg white of the prepared poached eggs is denaturalized completely, and the hardness and the elasticity reach the states of normal hard boiled eggs; while the texture of yolk is in a soft sate and colloidal, the yolk is in bright deep yellow and tastes fine and soft, and small-molecular flavor substances of the prepared seasoning liquid enter the eggs completely without damaging the inside forms of the poached eggs, so that the poached eggs are good in color, flavor and taste.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing seasoned 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. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L5/10A23L5/30A23L33/00
CPCA23V2002/00A23V2200/15A23V2200/14A23V2200/30A23V2250/21A23V2250/1614A23V2300/24A23V2300/08
Inventor 赵志峰刘福权廖梓羽蒋珊珊
Owner SICHUAN UNIV
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