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Method for preparing original taste soft-boiled eggs by ultrasound

A soft-boiled egg and ultrasonic technology, which is applied in the field of ultrasonic preparation of original-flavored soft-boiled eggs, can solve the problem of low proportion of original-flavored soft-boiled eggs, and achieve the effects of easy control of parameter conditions, strong egg flavor, and reduced energy consumption

Inactive Publication Date: 2019-12-24
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, the research on instant egg products is mainly focused on the research on marinated eggs, preserved eggs, slotted eggs, egg sausages, dried eggs, etc. The seasonings added in the production will increase the daily salt intake of consumers unconsciously The proportion of raw soft-boiled eggs sold in the market is still very low, but as the public's demand for multiple egg products increases, the production of soft-boiled eggs is a field worthy of research and development

Method used

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  • Method for preparing original taste soft-boiled eggs by ultrasound
  • Method for preparing original taste soft-boiled eggs by ultrasound
  • Method for preparing original taste soft-boiled eggs by ultrasound

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Screen out 10 fresh eggs with a mass range of 53-60 g.

[0033] (2) Wash the eggs with warm water at 30°C, clean the dirt on the surface with a soft brush, and then clean the surface of the eggs again with 6% hydrogen peroxide until the residual dirt on the surface of the eggs is cleaned, and finally use Rinse the eggs with warm water at 30°C.

[0034] (3) Adjust the temperature of the 800W constant temperature ultrasonic instrument to 80°C, set the temperature of the constant temperature water bath to 95°C, add pure water, cook, and wait for preheating.

[0035] (4) Put the 10 eggs that have been screened and washed in a plastic mesh bag, put them in an 800W constant temperature ultrasonic instrument that has been heated to 80°C, heat them for 13 minutes, and then immediately place them in a constant temperature water bath adjusted to 95°C , Take it out immediately after 1min.

[0036] (5) Put the taken-out eggs in a net bag in an ice-water bath at 0°C for 20 min...

Embodiment 2

[0039] (1) Screen out 10 fresh eggs with a mass range of 53-60 g.

[0040] (2) Wash the eggs with warm water at 30°C, clean the dirt on the surface with a soft brush, and then clean the surface of the eggs again with 6% hydrogen peroxide until the residual dirt on the surface of the eggs is cleaned, and finally use Rinse the eggs with warm water at 30°C.

[0041] (3) Adjust the temperature of the 800W constant temperature ultrasonic instrument to 78°C, set the temperature of the constant temperature water bath to 91°C, add pure water, cook, and wait for preheating.

[0042] (4) Put the 10 eggs that have been screened and washed in a plastic mesh bag, and put them in an 800W constant temperature ultrasonic instrument that has been heated to 78°C, heat treatment for 13 minutes, and then immediately place them in a constant temperature water bath adjusted to 91°C , Take it out immediately after 1min.

[0043] (5) Put the taken-out eggs in a net bag in an ice-water bath at 0°C f...

Embodiment 3

[0046] (1) Screen out 10 fresh eggs with a mass range of 53-60 g.

[0047] (2) Wash the eggs with warm water at 30°C, clean the dirt on the surface with a soft brush, and then clean the surface of the eggs again with 6% hydrogen peroxide until the residual dirt on the surface of the eggs is cleaned, and finally use Rinse the eggs with warm water at 30°C.

[0048] (3) Adjust the temperature of the 800W constant temperature ultrasonic instrument to 80°C, set the temperature of the constant temperature water bath to 93°C, add pure water, cook, and wait for preheating.

[0049] (4) Put the 10 eggs that have been screened and washed in a plastic mesh bag, put them in an 800W constant temperature ultrasonic instrument that has been heated to 80°C, heat them for 15 minutes, and then immediately place them in a constant temperature water bath adjusted to 93°C , Take it out immediately after 1min.

[0050] (5) Put the taken-out eggs in a net bag in an ice-water bath at 0°C for 20 min...

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Abstract

The invention discloses a method for preparing original taste soft-boiled eggs by ultrasound. The method for preparing the original taste soft-boiled eggs by the ultrasound comprises the following steps that (1), the eggs are graded according to weight; (2), the selected eggs are subjected to repeated exchanging cleaning with warm water and hydrogen peroxide; (3), the eggs which are selected and washed are ultrasonically oscillated for 13-15 min in a thermostatic ultrasonic machine with the temperature of 75-80 DEG C and ultrasonic power of 800w, and then eggs are immediately placed and heatedin a thermostatic water bath at 91-95 DEG C for 1-3 min for cooking; (4) after the cooking is completed, the eggs are taken out, cooled in ice water of 0 DEG C and completely immersed for 20-30min; and (5), the cooked eggs are removed from the water, dried, and stored in a refrigerator at 4 DEG C. The method for preparing the original taste soft-boiled eggs by the ultrasound has the advantages that the high-temperature heating cooking time is shortened to the extreme, the shelling rate of the eggs after the ice-water bath treatment is 97%, completely solidified, fresh and tender egg white isaccompanied by unsolidified golden yellow soft gelatinized egg yolk, and the original taste soft-boiled eggs have unique taste which is different from of fully cooked eggs.

Description

technical field [0001] The invention discloses a method for ultrasonically preparing plain soft-boiled eggs, which belongs to the field of development and application of instant eggs. Background technique [0002] Eggs are formed inside the reproductive organs of the hen, large cells that contain all the nutrients needed for embryonic development. Eggs are extremely rich in nutrients, especially high-quality proteins, fats, lipids, minerals, vitamins and other nutrients necessary for the human body, and the digestion and absorption rate is very high, which is a high-quality food. As an animal nutrient, eggs are extremely convenient to eat and have always been loved by people. [0003] The protein content of eggs is 11-13%. At the same time, its biological value is the ratio of the nitrogen content stored in the body after food is absorbed and actually used to the value absorbed by the body. The relevant experiments have proved that: Whole egg 94 , egg yolk 96, and protein ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00
CPCA23L15/00
Inventor 刘静波王子秦刘博群张婷赵颂宁
Owner JILIN UNIV
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