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Convenient instant boiled egg and preparation method thereof

A simple and convenient technology, applied in food science, food preservation, climate change adaptation, etc., to reduce costs, reduce water loss, and maintain nutritional value.

Inactive Publication Date: 2017-08-08
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, at present, there are fewer shelled boiled egg products related to industrial production in China, and the development of a convenient instant, long-shelf-life boiled egg product can open up a broad market space and increase its economic value.

Method used

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  • Convenient instant boiled egg and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Fresh eggs are washed, illuminated, sorted, and boiled; the boiled eggs are cooled in cold water; the shells are peeled off with an automatic sheller; the shelled eggs are placed in an ultrasonic vibration machine equipped with a compound preservative Soak in the container for 5-8 minutes, the ratio of fresh-keeping solution to hard-boiled eggs is 2:1 (L / kg); the ultrasonic conditions are: frequency 40kHz, output power 150W, temperature 22±1°C; the compound preservative uses water as the solvent , the mass concentration of the compound antistaling agent that mixes composition, select sodium lactate 2.50g / L, sodium diacetate 1.50g / L, citric acid 0.30g / L, the egg after soaking is sealed with vacuum packing machine, adopts food grade PE / The PA vacuum bag was vacuum-sealed with a vacuum degree of 0.1 MPa; the vacuum-packed hard-boiled eggs were sterilized (121° C., 5 min). Store cool.

Embodiment 2

[0023] Same as Example 1, the difference is: take the compound preservative quality as a benchmark, choose sodium lactate 2.00g / L, sodium diacetate 2.00g / L, citric acid 0.15g / L.

Embodiment 3

[0025] Same as Example 1, the difference is: take the compound preservative quality as a benchmark, choose sodium lactate 1.50g / L, sodium diacetate 2.50g / L, citric acid 0.20g / L.

[0026] Experimental data on preservation effect

[0027] Table 1 Changes of microorganisms in packaged hard-boiled eggs during storage

[0028]

[0029] It can be seen from Table 1 that the control group is fresh boiled eggs, and the test group is the method embodiment 1. This method can effectively control the growth of microorganisms in boiled eggs. No live bacteria were detected 30 days before storage, and the total number of colonies gradually increased after 40 days of storage. After storage for 60 days, the total number of colonies reached 78cfu / g. The hygienic standard of preserved eggs and marinated eggs can be used for reference, and the total number of colonies stored for 60 days does not exceed the hygienic standard of preserved eggs (500cfu / g). During the entire storage process, Es...

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Abstract

Belonging to egg product processing in the technical field of food processing, the invention discloses a convenient instant boiled egg and a preparation method thereof. The processing steps include: egg selection, cleaning, boiling, cooling, peeling, ultrasonic assisted compound fresh-keeping agent soaking, packaging, and sterilization, thus obtaining a finished product. The compound fresh-keeping agent adopts sodium lactate as the water retention, uses sodium diacetate as the fresh-keeping agent, and takes citric acid as the color protection agent. Compared with other fresh-keeping agents (ascorbic acid and tea polyphenol), the fresh-keeping agent can effectively prevent the boiled egg from discoloring and reduce the water loss rate. The method provided by the invention employs the ultrasonic assisted compound fresh-keeping agent soaking process, greatly shortens the soaking time, improves the production efficiency, and also has certain bactericidal effect. The boiled egg prepared by the method not only keeps the original flavor and nutrition of egg, and has a shelf life prolonged by at least two months. The method provided by the invention has the advantages of simple process and low cost, and is suitable for industrial production of cooked egg products.

Description

technical field [0001] The invention discloses a convenient instant boiled egg and a preparation method thereof, which belong to the technical field of food processing and preservation, and in particular relate to a method for processing and preservation of egg products. Background technique [0002] Boiled eggs are a popular breakfast food for people. Compared with marinated eggs and pickled eggs, hard boiled eggs can retain the nutrients of fresh eggs to the greatest extent and are easy to digest and absorb. However, ordinary hard-boiled eggs are a kind of food that is prone to spoilage. In many fast food industries, schools, and families, hard-boiled eggs placed for a short period of time will have quality problems such as increased hardness and discoloration, which is not conducive to long-term storage. , carry and transport. Therefore, it is limited to instant cooking at present, which reduces the economic value of boiled eggs and is not suitable for industrialized lar...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L3/3409A23L3/3508
CPCA23L3/3409A23L3/3508Y02A40/90
Inventor 迟玉杰赵英蒋雨晴段云霞
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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