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Instant shelled roasted egg with oiled yolk and processing method thereof

A processing method and a technology of roasting eggs, which are applied in the field of food processing, can solve the problems of unstable flavor, time-consuming operation, and high labor force, and achieve the goals of avoiding the use of preservatives and preservatives, safe and healthy food, and shortening of pickling time Effect

Inactive Publication Date: 2018-11-23
温州市航洋食品配料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional production process of baked eggs with shells is time-consuming. It is necessary to observe the changes of the pickling solution frequently, shake the pickling solution to submerge the eggs in the pickling solution, and the egg yolk will produce oil after 35T~45T; such methods exist Disadvantages such as long time period, large floor area, strong labor force, low production efficiency, high saltiness and unstable flavor after long-term marinating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of processing method of the ready-to-eat shell baked egg of the present invention, comprises the following steps:

[0029] Step 1: Wash and drain the eggs. Cracked eggs and other defective products are removed by light, and the eggs are washed with a rolling brush in running water, and then removed to a mesh basket to air dry.

[0030] Step 2: Steep with 60-degree white wine for 60 minutes and remove. The use of high-grade white wine is conducive to the sterilization of eggs, speeding up the time of taste and the production of egg flavor, and it can also speed up the time of egg yolk oiling.

[0031] Step 3: Expose under the sun for 6 hours from 10 am to 4 pm. Ultraviolet light is used to further sterilize bacteria to avoid odors caused by bacterial reproduction, and it is also conducive to the oil production of egg yolks to produce a strong egg aroma.

[0032] Step 4: Pickling with high osmotic pickling solution. The formula of the pickling solution includes:...

Embodiment 2

[0037] A kind of processing method of the ready-to-eat shell baked egg of the present invention, comprises the following steps:

[0038] Step 1: Wash and drain the eggs. Cracked eggs and other defective products are removed by light, and the eggs are washed with a rolling brush in running water, and then removed to a mesh basket to air dry.

[0039] Step 2: Steep with 65-degree white wine for 30 minutes and remove. The use of high-grade white wine is conducive to the sterilization of eggs, speeding up the time of taste and the production of egg flavor, and it can also speed up the time of egg yolk oiling.

[0040] Step 3: Expose under the sun for 3 hours from 10 am to 4 pm. Ultraviolet light is used to further sterilize bacteria to avoid odors caused by bacterial reproduction, and it is also conducive to the oil production of egg yolks to produce a strong egg aroma.

[0041] Step 4: pickling with a high osmotic pickling solution, the formula of which includes: 10kg of water...

Embodiment 3

[0046] A kind of processing method of the ready-to-eat shell baked egg of the present invention, comprises the following steps:

[0047] Step 1: Wash and drain the eggs. Cracked eggs and other defective products are removed by light, and the eggs are washed with a rolling brush in running water, and then removed to a mesh basket to air dry.

[0048] Step 2: Steep with 72-degree white wine for 10 minutes and remove. The use of high-grade white wine is conducive to the sterilization of eggs, speeding up the time of taste and the production of egg flavor, and it can also speed up the time of egg yolk oiling.

[0049] Step 3: Expose under the sun for 1 hour from 10 am to 4 pm. Ultraviolet light is used to further sterilize bacteria to avoid odors caused by bacterial reproduction, and it is also conducive to the oil production of egg yolks to produce a strong egg aroma.

[0050] Step 4: Pickling with high osmotic pickling solution, the formula of the pickling solution includes: ...

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Abstract

The invention discloses an instant shelled roasted egg with the oiled yolk and a processing method thereof. The processing method comprises the following steps that an egg is washed and drained off; the processed egg is soaked for 10-60 minutes with high-degree baijiu; the egg is exposed under the sunshine for 1-6 hours; the egg is pickled for 6 T-15 T by adopting a pickling solution with the highosmotic pressure; the egg is baked to be dehydrated till the moisture content of the egg is 30-45%; packaging and sterilization are conducted, and the instant shelled roasted egg is obtained. The preparation method can make the egg tasty rapidly, the yolk oiling time is short, the prepared instant shelled roasted egg with the oiled yolk has a heavy egg flavor and the salty and fresh mouth feel, the egg white is viscoelastic, the yolk is shiny, and the instant shelled roasted egg has the relatively high chewiness.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an instant baked egg with shell and a processing method thereof. Background technique [0002] Baked eggs with shells use fresh eggs as raw materials. After a series of processes such as soaking in wine, soaking, pickling, and baking, it is a kind of brown-yellow color, soft protein, bright egg butter, and rich egg powder. The ready-to-eat baked egg food with rich nutrition and unique flavor is convenient for storage after pressure sterilization. [0003] The traditional production process of baked eggs with shells is time-consuming. It is necessary to observe the changes of the pickling solution frequently, shake the pickling solution to submerge the eggs in the pickling solution, and the egg yolk will produce oil after 35T~45T; such methods exist The time period is long, the floor area is large, the labor force is high, the production efficiency is low, and the long-te...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00
CPCA23L15/30
Inventor 李绍清李航
Owner 温州市航洋食品配料有限公司
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