Instant sauced and marinated egg and processing method thereof

Abstract

The present invention discloses an instant sauced and marinated egg and a processing method thereof. The instant sauced and marinated egg comprises steps of raw material selecting and blending, poultry egg soaking and marinating, marinating, boiling and baking, packaging, sterilizing, etc. Poultry eggs are soaked using salt water and then the soaked poultry eggs are subjected to soaking, marinating and pickling. Besides, a marinating liquid circulating adding and certain pressure intermittent massaging egg body soaking, marinating and pickling method is used and can enable fragrant substancesof accessory materials to rapidly and evenly enter into the poultry eggs. Besides, pickling time is greatly shortened and product flavor is significantly improved. After the soaking, marinating and pickling, the poultry eggs are put into a steaming, boiling and baking integrated machine to be subjected to alternate boiling and baking, flavor of the product is further improved, and at the same time, the product has relatively excellent color, luster and mouthfeel. The vacuum-packed poultry eggs are firstly vacuum-steamed and boiled at low temperature and then high-temperature sterilized. Uniqueflavor and mouthfeel of the product can be significantly improved. The product is good in mouthfeel, excellent in flavor and long in shelf life, and can be eaten once bags are opened.

Description

technical field [0001] The invention relates to a poultry egg product and a processing method thereof, in particular to an instant marinated egg with sauce and a processing method thereof. Background technique [0002] Poultry egg products include preserved eggs such as traditional salted eggs, marinated eggs in sauce, preserved eggs, bad eggs, etc., as well as industrial products such as protein powder, liquid actin, and instant dried eggs. Among them, marinated eggs in sauce and salted eggs, especially marinated and The "iron egg" instant product developed by drying and combining is deeply loved by consumers. However, traditional marinated eggs in sauce and salted eggs take a long time to marinate, and the flavor is relatively simple, especially the "iron eggs" in marinated eggs in sauce need to be marinated for a long time. Repeated many times, the texture is hard and the flavor is relatively simple. How to shorten the marinating and cooking drying time of sauced marinat...

AI Technical Summary

Problems solved by technology

However, traditional marinated eggs in sauce and salted eggs take a long time to marinate, and the flavor is relatively simple, especially the "iron eggs" in marinated eggs in sauce need to be marinated for a long time. Repeated many times, the texture is hard and the flavor is relatively simple. How to shorten the marinating and steaming drying time of sauced marinated eggs and salted eggs, and improve the flavor and texture of the products has always been a difficult problem in the production of poultry and egg products.