Preparation method breakfast soft-boiled eggs

A breakfast egg and fluffy technology is applied in the field of preparing fluffy breakfast eggs, which can solve the problems of inaccurate process, inability to large-scale industrial production, inability to perform sterilization, etc., and achieves short marinating time, stable quality of finished products, and production saving. cost effect

Pending Publication Date: 2019-01-11
NANJING AGRICULTURAL UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of the inaccurate process of many homemade breakfast eggs made at home on the Internet, and the fact that the preparation method of breakfast eggs in existing patents cannot be sterilized, resulting in the inability to scale up industrial production, the purpose of the present invention is to provide a soft-boiled breakfast Egg processing methods, determining process parameters, stabilizing product quality, and providing guidance for standardized and industrialized production

Method used

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  • Preparation method breakfast soft-boiled eggs
  • Preparation method breakfast soft-boiled eggs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Wash fresh eggs and immerse them in a pickling solution containing 20% ​​salt and 1% sodium hydroxide at 20±3°C for 3 days; and fresh eggs and pickling solution The mass ratio is 3-3.5:5.

[0024] (2) Preheat the pickled eggs in 75°C water for 2 minutes, then boil them in 105°C salt water with a mass concentration of 20% for 4 minutes, then wash the surface salt in 50°C warm water and cooled to 85°C on the surface of the eggshell;

[0025] (3) Immerse the eggs, which have been cleaned of surface salt and dried and the temperature is higher than 80°C, in nano-Ag@SiO at a temperature of 75°C. 2 The modified PVA coating solution is taken out and air-dried to form a complete coating film, which is then made into a coated film packaged soft-boiled breakfast egg.

[0026] Nano Ag@SiO 2 The preparation of modified PVA coating liquid is as follows:

[0027] (a) Disperse nano-Ag (1mL) in ethanol (20mL) and add ammonia water (3mL) and TEOS (8μL) sequentially while stirrin...

Embodiment 2

[0036] (1) Wash fresh eggs and immerse them in a pickling solution containing 25% salt and 2% sodium hydroxide at 20±3°C for 3 days; and fresh eggs and pickling solution The mass ratio is 3-3.5:5.

[0037] (2) Preheat the marinated eggs in 82°C water for 2 minutes, then boil them in salt water with a mass concentration of 25% table salt at 110°C for different times, and then wash the surface salt in 55°C warm water and cooled to 85°C on the surface of the eggshell;

[0038] (3) Immerse the egg with a temperature higher than 80°C after washing the surface salt and drying it in the nano-Ag@SiO with a nanometer temperature of 80°C 2 The modified PVA coating solution is taken out and air-dried to form a complete coating film, which is then made into a coated film packaged soft-boiled breakfast egg.

[0039] Nano Ag@SiO 2 The preparation of modified PVA coating solution is as in case 1

[0040] Table 2 The quality characteristic index of embodiment 2 soft-boiled breakfast eggs:...

Embodiment 3

[0043] (1) Wash and immerse fresh eggs in a pickling solution containing 30% salt and 3% sodium hydroxide at 20±3°C for 3 days; and fresh eggs and pickling solution The mass ratio is 3-3.5:5.

[0044] (2) Preheat the marinated eggs in 88°C water for 2 minutes, then boil them in 115°C salt water with a mass concentration of 28% for 4 minutes, then wash the surface salt in 60°C warm water and cooled to 85°C on the surface of the eggshell;

[0045] (3) After washing the surface salt and drying the eggs with a temperature higher than 80 °C, immerse them in nano-Ag@SiO at a temperature of 85 °C. 2 The modified PVA coating solution is taken out and air-dried to form a complete coating film, which is then made into a coated film packaged soft-boiled breakfast egg.

[0046] Nano Ag@SiO 2 The preparation of modified PVA coating solution is as in case 1

[0047] Table 3 The quality characteristic index of embodiment 3 soft-boiled breakfast eggs:

[0048]

[0049]

[0050] Pen...

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Abstract

The present invention relates to a preparation method of breakfast soft-boiled eggs and belongs to the technical field of deep processing of egg products. The preparation method of the breakfast soft-boiled eggs is as follows: fresh eggs are soaked in an aqueous solution containing edible salt and sodium hydroxide at a constant temperature of 20 DEG C plus or minus 2 DEG C to be pickled for 3-4 days; the pickled and thoroughly-washed eggs are pre-heated; the preheated eggs are heated and cooked in salt water; finally, the surface salt of the cooked eggs is thoroughly washed in warm water; andthe washed eggs are subjected to film-coating packaging by using a nano-Ag@SiO2 modified PVA material. Egg white of the prepared breakfast soft-boiled eggs is completely solidified, elastic, and delicate and tender in texture. Egg yolk is solidified in outer shell, maintains a viscous flow state inside and is orange-red. The soft egg yolk has a characteristic viscosity of 1,800 Pa.s to 2,000 Pa.s.The breakfast soft-boiled eggs have a shelf life of 45-60 days and can provide consumers with a high-quality special egg product with delicate mouthfeel and rich nutrients.

Description

technical field [0001] The invention relates to the field of deep processing of egg products, in particular to a method for preparing soft-boiled breakfast eggs. Background technique [0002] Traditional breakfast eggs are generally boiled eggs at high temperature, and the yolk turns powdery, which affects the taste. At present, soft-boiled breakfast eggs are gradually favored by consumers as a high-end egg product. The patent CN106036545A "Method for making seasoned soft-boiled eggs" requires short-term heating at high temperature and rapid cooling to produce egg whites that are completely solidified and egg yolks that are partially fluid. The seasoned soft-boiled eggs, pickled and cooled in cold water will pollute microorganisms, and the seasoned soft-boiled eggs are not packaged and sterilized, which is a workshop production method. Foreign breakfast eggs are generally soft-boiled eggs. In order to ensure the high quality of breakfast eggs, packaging and sterilization pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/10A23L15/00A23B5/06
CPCA23B5/06A23L5/13A23L15/30
Inventor 章建浩赵国锋梁艳文
Owner NANJING AGRICULTURAL UNIVERSITY
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