Production process of soft-boiled baked eggs

A production process, a technology of roasted eggs, applied in the field of baked eggs, can solve the problems of nutrient loss, eggshell bursting, taste and flavor changes, etc., and achieve the effect of easy absorption, delicate and full taste, and strong charcoal roasting flavor

Inactive Publication Date: 2020-10-09
廖旭峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, eggs in my country are mainly consumed as fresh eggs. At present, eggs are mainly eaten by frying, frying, boiling, steaming, and frying. During the cooking process, it will inevitably cause nutritional loss and changes in taste and flavor. The shell bursts, a health hazard

Method used

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Examples

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Embodiment Construction

[0019] The present invention is further described below through specific examples, but the present invention is not limited only to the following examples. Within the scope of the present invention or without departing from the content, spirit and scope of the present invention, changes, combinations or substitutions to the present invention are obvious to those skilled in the art and are included in the scope of the present invention Inside.

[0020] A production process of Liuxin baked eggs is characterized in that it comprises the following steps:

[0021] Step 1: Wash the eggs, clean the feces, dirt, dust and bacteria on the surface of the eggshells, and add chlorine-containing fungicides to the egg washing water for cleaning;

[0022] Step 2: steam eggs instantly, steam eggs through pressure steam;

[0023] Step 3: Baking eggs, baked in a tunnel smart oven, and the baking is completed in 8 minutes;

[0024] Step 4: Air shower cooling. After baking in the tunnel smart o...

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PUM

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Abstract

The invention relates to a production process of soft-boiled baked egg, which is characterized by comprising the following steps: step 1, washing eggs, namely washing excrement, soil, dust and bacteria adhered to the surfaces of eggshells, and adding a chlorine-containing bactericide into egg washing water for washing; step 2, instantly steaming the eggs, namely steaming the eggs through pressuresteam; step 3, baking the eggs, namely baking the eggs in a tunnel intelligent oven for 8 minutes; step 4, performing air showering cooling, specifically, after baking is completed through a tunnel intelligent oven, making the baked eggs to enter a tunnel type air showering cooling system to be cooled so that the temperature of the eggs reaches 50-55 DEG C; and step 5, packaging: packaging by adopting independent vacuum pumping; step 6, performing sterilizing; and step 7, obtaining a finished product.

Description

technical field [0001] The invention relates to the field of baked eggs, in particular to a production process of Liuxin baked eggs. Background technique [0002] my country is the world's largest producer and consumer of laying hens, with a per capita annual consumption of 23 kg. However, eggs in my country are mainly consumed as fresh eggs. At present, eggs are mainly eaten by frying, frying, boiling, steaming, and frying. During the cooking process, it is inevitable to cause nutritional loss and changes in taste and flavor. The shell bursts, presenting a sanitary hazard. After a long period of research and experiments, we have successfully developed a brand-new Liuxin baked egg. The egg yolk of Liuxin baked egg is sauce-like, which effectively improves the human body's absorption and digestibility of egg nutrition. The egg white is brown in texture and has a good taste and flavor. The successful development of Liuxin baked eggs has opened up new ideas for people to consu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L5/10
CPCA23V2002/00A23L5/10A23L5/13A23L15/00A23V2300/24
Inventor 廖旭峰
Owner 廖旭峰
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