Seasoned soft boiled 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, achieve high nutritional value, precise process control, and reduce preparation time

Inactive Publication Date: 2016-11-09
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Simultaneously, existing boiled eggs also ge

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, put them in an ultrasonic device with an ultrasonic power of 500w, take them out after 3.5 hours of treatment, and finally put them in a low-temperature environment at 5°C for refrigeration .

[0048] After testing, the egg white of the s...

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 put them in an ultrasonic device with an ultrasonic power of 600w, take them out after 4 hours of treatment, and finally put them in a low temperature environment of 5°C for refrigeration .

[0055] After testing, the egg white of the ...

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 put them in an ultrasonic device with an ultrasonic power of 650w, take them out after 5 hours of treatment, and finally put them in a low-temperature environment at 5°C for refrigeration .

[0062] After testing, the egg white of the ...

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PUM

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Abstract

The invention provides seasoned soft boiled eggs. The seasoned soft boiled eggs are made by the following making method: (1) classifying eggs according to a quality standard; (2) raising the temperature of heat-transfer mediums to 80-95 DEG C; (3) completely immersing the eggs into the heat-transfer mediums, and cooking the immersed eggs for 7-10 minutes; (4) putting the cooked eggs in water of 10-20 DEG C for cooling; (5) completely immersing the cooled eggs in concocted spice water, and placing the eggs immersed in the concocted spice water in ultrasonic equipment for treatment for 3-5 hours, wherein the ultrasonic power is 500-700w; and (6) placing the soft boiled eggs made by the steps in low temperature environment of 0-10 DEG C for cold storage. According to the soft boiled eggs made by the making method disclosed by the invention, the egg white of the soft boiled eggs is completely denatured, and the hardness and the elasticity of the soft boiled egg both achieve the state of those of normal boiled eggs; and the texture of egg yolk of the soft boiled eggs is in a soft boiled state and in a colloidal state, the color is bright dark yellow, the mouth feel is fine and soft, and micromolecular flavor substances of the concocted spice water completely enter the inner parts of the eggs but do not destroy the inner shapes of the soft boiled eggs, so that the soft boiled eggs are complete in color, aroma 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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IPC IPC(8): A23L15/00A23L5/10A23L5/30A23B5/04
CPCA23B5/04A23V2002/00A23V2200/04A23V2200/14A23V2200/16
Inventor 赵志峰刘福权廖梓羽蒋珊珊
Owner SICHUAN UNIV
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