Preparation method of soft-boiled eggs

A soft-boiled egg and egg technology, which is applied in the field of preparation of salted soft-boiled eggs, can solve the problems that the taste cannot meet the requirements of consumers, the boiling process is short, and the egg white and egg yolk overflow, so as to achieve complete microbial killing and good taste. Delicate and smooth, the effect of increasing the penetration speed

Active Publication Date: 2018-03-30
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This new technology allows create safer ways to prepare fried fish without losing its freshness by making them easier to break open while still maintain their original shape after they have been steamed at very high temperatures. By opening an empty space inside the shell before adding water, steam may help keep some ingredients away from being too hot. After cool down, there's only one step that makes sure everything stays solid even if cracks form over time. These techniques make manufacturing smoother edible products more efficient and effective.

Problems solved by technology

This patented technical solution described by China inventors involves making soft boaked oyster (SOO) easier than traditional methods like roasting them out before they reach their final destination. However, current methods have drawbacks including difficulty separating the shell from the liquid inside while maintaining an appealing flavor and texture. Additionally, existing processes require longer times due to uneven cooling conditions leading to lower yields compared to full-blown ones.

Method used

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  • Preparation method of soft-boiled eggs
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  • Preparation method of soft-boiled eggs

Examples

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Embodiment 1

[0033] Select eggs with no cracks and no damage on the surface of the eggs, the weight range is 55-65g, the freshness is 60-70HU (egg freshness unit: Haugh Units, HU), the quantity is 30, and the blunt end is beaten with the bottom of a small steel spoon until the cracks After diverging, according to the weight ratio of eggs, salt, vinegar and purified water as 1:0.01:0.1:8, put the eggs into 14.4kg of purified water, add 180g of salt and 18g of vinegar, keep in a water bath at 40°C for 3 hours, then Quickly transfer to 97°C hot water for 5 minutes, then transfer to 0-4°C ice water to cool down for 30 minutes, then peel off the shells to obtain 29 soft-boiled eggs with shells intact, with a yield of 97%. After drying the surface of the soft-boiled eggs, A single vacuum-packed soft-boiled egg, then placed in a water bath at 75°C for 1.5 hours, cooled to 0-4°C in ice water, refrigerated at 0-4°C, stored for 6 months, tested for Escherichia coli, total bacteria and Taste: Escheri...

Embodiment 2

[0035] Select eggs with no cracks and no damage on the surface of the eggs. The weight range is 55-65g, the freshness is 60-70HU, the quantity is 40, and the blunt end is beaten with the bottom of a small steel spoon until the cracks diverge. The weight ratio with purified water is 1:0.02:0.2:9. Put eggs into 21.6kg of purified water, add 432g of salt and 43.2g of vinegar, keep in a water bath at 50°C for 2h, then quickly transfer to hot water at 94°C for 7min Then transfer to 0-4 ℃ ice water to cool down for 30 minutes and peel off the shells to obtain 39 soft-boiled eggs with shells intact, with a yield of 97.5%. After keeping it in a water bath at 65°C for 2 hours, cool it down to 0-4°C in ice water, refrigerate at 0-4°C, and store it for 6 months, then detect Escherichia coli, total bacteria and mouthfeel. Escherichia coli is less than 10MPN / g, total bacteria Less than 50CFU / g, the egg white is white and shiny, the taste is soft and elastic, the egg yolk is gelatinous, par...

Embodiment 3

[0037]Select eggs with no cracks and no damage on the surface of the eggs. The weight range is 55-65g, the freshness is 60-70HU, the quantity is 50, and the blunt end is beaten with the bottom of a small steel spoon until the cracks diverge. The weight ratio with purified water is 1:0.04:0.4:10. Put the eggs into 30kg of purified water, add 1200g of salt and 120g of vinegar, keep in a water bath at 60°C for 2 hours, then quickly transfer to hot water at 92°C for 10 minutes and then transfer Cool down in ice water at 0-4°C for 30 minutes and peel off the shells to obtain 48 soft-boiled eggs with a yield of 98%. After drying the surface of the soft-boiled eggs, vacuum-pack the soft-boiled eggs individually and place them at 60°C After keeping in a water bath for 3 hours, cool down to 0-4°C in ice water, refrigerate at 0-4°C, store for 6 months, test E. coli, total bacteria and taste, E. coli is less than 10MPN / g, total bacteria is less than 50 CFU / g, the egg white is white and s...

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Abstract

The present invention discloses a preparation method of soft-boiled eggs. The preparation method of the soft-boiled eggs is characterized by comprising the following steps: (1) eggs are classified according to weight and freshness; (2) blunt ends of the eggs are knocked to have cracks with a small steel scoop; (3) the eggs, edible vinegar, edible salt and purified water are heated at a temperatureof 40-60 DEG C for 1-3 h; (4) the heated eggs are quickly transferred to hot water at 90-99 DEG C to be fully soaked and boiled for 5-10 min; (5) the boiled eggs are transferred to ice water at 0-4 DEGC to be completely soaked and cooled for 30 min; (6) the eggs are shelled, then water on surfaces of the soft-boiled eggs is blew-dry with sterile air, the treated eggs are individually vacuum packaged, the packaged eggs are subjected to a water bath heating at 60-75 DEG C for 1-3 h, and the heated eggs are rapidly cooled at 0-4 DEG C to obtain a finished product. Advantages are as follows: a soft-boiled egg shelling yield is higher than 97%, a shelf life of the soft-boiled eggs is 6 months, egg white is white and glossy, egg yolk flows, presents gelatinous and partially flows, and the soft-boiled eggs are delicate and soft in taste, rich in egg fragrance, and moderate and delicious in a salt taste.

Description

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Claims

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Application Information

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Owner NINGBO UNIV
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