Preparation technology for baked eggs

A production process, technology of baked eggs, applied in the field of production process of baked eggs, can solve the problems of affecting consumers' health, high energy consumption, high production cost, etc., and achieve the effect of shortening pickling time, shortening process time and saving energy

Inactive Publication Date: 2018-11-23
HUBEI HUACHUN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the existing baked eggs on the market have a wide variety of seasonings added, and in order to prolong the shelf life of the product, preservatives are often added. At the same time, the smoke generated during the baking process of baked eggs may produce some carcinogens, affecting consumers. health
[0004] In addition, in order to make baked eggs have a unique flavor and a lingering fragrance, the existing process for making baked eggs is generally more complicated and consumes more energy, thus making the production cost higher

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Raw material selection: choose pink fresh eggs with an egg weight range of 55-60g / each. Acceptance according to SB / T-10638-2011A level. No damage, no cracks, smooth and complete, no blood, no feces, no hair and other sundries outside the eggshell;

[0020] 2. Cooking and cooling of fresh eggs: Cook the eggs first at 90°C for 15 minutes, then at 113°C for 30 minutes, and finally cool them for 15 minutes. Put the cooked eggs in a storage room at 0-4°C to cool for 4 hours;

[0021] 3. Shelling and cleaning: It is beneficial to the principle of thermal expansion and cold contraction to alternately heat and cool the eggs to separate the eggs from the shells and facilitate shelling; after shelling the eggs, wash them in the pool, and change the cleaning water frequently to ensure that the eggs are clean after cleaning. No broken shell adhesion, no mucous membrane adhesion; put the selected and washed eggs into the mesh frame (leak frame) to drain for 10 minutes, drain and...

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PUM

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Abstract

The invention provides a preparation technology for baked eggs. The preparation technology for the baked eggs comprises the following steps of (1) selecting raw materials; (2) cooking fresh eggs; (3)shelling the eggs; (4) pickling the eggs; (5) carrying out coloring and seasoning; (6) placing the eggs on a plate and carrying out cooling; (7) carrying out baking; (8) carrying out cooling; (9) carrying out weighing and proportioning; (10) carrying out packaging; and (11) carrying out sterilizing. The preparation technology for the baked eggs has the advantages that the baking temperature and time are appropriate in the baking process, so that the Maillard reaction is generated, the barbecue color, lustre and fragrance are presented, meanwhile, excessive moisture of the eggs are removed, sothat the taste of the eggs is more chewy and is completely distinguished from the taste of traditional marinated eggs, a steam oven is adopted in the baking process, no dust and smoke are generated inthe whole process, generation of carcinogens such as benzopyrene is reduced, the production operation is simple and controllable, the product is more featured, a traditional barbecue product is endowed with the unique barbecue flavor, so that the product is pollution-free, consistent in taste, relatively rich in barbecue flavor, healthier and more delicious.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process of baked eggs. Background technique [0002] Baked eggs are a kind of good cold food with eggs as the main ingredient and added with various seasonings. It is rich in nutrition and delicious, and is deeply loved by the public. [0003] However, the existing baked eggs on the market have a wide variety of seasonings added, and in order to prolong the shelf life of the product, preservatives are often added. At the same time, the smoke generated during the baking process of baked eggs may produce some carcinogens, affecting consumers. health. [0004] In addition, in order to make baked eggs have a unique flavor and a lingering fragrance, the existing process for making baked eggs is generally more complicated and consumes more energy, thus making the production cost higher. Contents of the invention [0005] In order to solve the problems existing in the abo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L5/10
CPCA23L5/10A23L15/30
Inventor 梁正友
Owner HUBEI HUACHUN FOOD CO LTD
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