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Quick-frozen poached egg and production method thereof

A production method and technology for poached eggs, which are applied to the preservation of eggs by freezing/cooling, egg preservation, food freezing, etc., can solve the problems of stabbed cells and tissues, high protein moisture content, loss of elasticity of poached eggs, etc. Moisture content, the effect of improving taste

Pending Publication Date: 2021-02-19
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The poached eggs made by this method are preserved by freezing. Due to the slow freezing speed, it takes a long time for the water in the cells to transfer to the ice crystals outside the cells, forming larger ice crystals, stabbing the cell tissue, and making the food lose its resilience. The loss phenomenon is serious, causing the poached eggs to lose their original elasticity after reheating, so the taste is much worse than that of freshly boiled poached eggs
Normally boiled poached eggs taste very tender when they are just cooked, but due to the substitution of water in the process of processing, the water content of the protein is high, which is not conducive to frozen storage

Method used

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  • Quick-frozen poached egg and production method thereof
  • Quick-frozen poached egg and production method thereof
  • Quick-frozen poached egg and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A production method for quick-frozen poached eggs, comprising the following steps:

[0029] Step 1. Preheating: Set the surface fire of the oven to 145°C, the bottom fire to 105°C, and preheat for 30 minutes. At this time, the temperature in the oven is 158°C; put the mold in the oven to preheat to its temperature of 72°C;

[0030] Step 2. Beat eggs: apply 0.3g of corn oil to the mold, beat the egg into the center of the mold, the egg white will solidify in about 5 seconds, and the egg yolk will be in the middle;

[0031] Step 3. Baking: Put the mold in step 2 together with the eggs in the oven for baking. At this time, the temperature of the oven is still at 158°C, the baking time is 5 minutes, and the demoulding is completed within 2 minutes;

[0032] Step 4. Cooling: Send the poached eggs baked in step 3 into a cooling room for cooling. The temperature is 20°C and the humidity is 40%. Cool until the center temperature of the poached eggs is 30°C. At this time, the eg...

Embodiment 2

[0037] A production method for quick-frozen poached eggs, comprising the following steps:

[0038] Step 1. Preheating: set the surface fire of the oven to 148°C, the bottom fire to 107°C, and preheat for 30 minutes. At this time, the temperature in the oven is 164°C; put the mold in the oven to preheat to its temperature of 75°C;

[0039] Step 2. Beat eggs: apply 0.2g of corn oil to the mold, beat the egg into the center of the mold, the egg white will solidify in about 4 seconds, and the egg yolk will be in the middle;

[0040] Step 3. Baking: Put the mold in step 2 together with the eggs in the oven for baking. At this time, the temperature of the oven is still at 164°C, the baking time is 4min45s, and the demoulding is completed within 1min30s;

[0041] Step 4. Cooling: Send the poached egg baked in step 3 into a cooling room for cooling, the temperature is 22°C, humidity 45%, and the temperature of the center of the poached egg is 32°C, at this time, the egg white moisture...

Embodiment 3

[0046] A production method for quick-frozen poached eggs, comprising the following steps:

[0047] Step 1. Preheating: Set the surface fire of the oven to 150°C, the bottom fire to 110°C, and preheat for 25 minutes. At this time, the temperature in the oven is 167°C; put the mold in the oven to preheat to its temperature of 78°C;

[0048] Step 2. Beat eggs: apply 0.2g of corn oil to the mold, beat the egg into the center of the mold, the egg white will solidify in about 3 seconds, and the egg yolk will be in the middle;

[0049] Step 3. Baking: Put the mold in step 2 together with the eggs in the oven for baking. At this time, the temperature of the oven is still at 167°C, the baking time is 4min40s, and the demoulding is completed in 1min40s;

[0050] Step 4. Cooling: Send the poached eggs baked in step 3 into a cooling room for cooling. The temperature is 18°C ​​and the humidity is 39%. Cool until the center temperature of the poached eggs is 28°C. At this time, the egg whit...

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Abstract

The invention discloses a quick-frozen poached egg and a production method thereof. According to the production method of the quick-frozen poached egg, the poached egg is molded by using an oven instead of steam heating, so that introduction of moisture during the processing process is reduced, thereby ensuring mouthfeel after quick-freezing and reheating. More specifically, the production methodensures that the yolk is in the middle by adopting the following step: preheating a mold in advance so as to have the egg white quickly solidified after egg breaking; and moreover, a quick-freezing technology is adopted so as to accelerate water freezing rate during the freezing process, thereby reducing influence of freezing on the tissue form of the product so as to guarantee taste after reheating. According to the production method of the quick-frozen poached egg provided by the invention, the processing method of the quick-frozen poached egg is improved, so that the quick-frozen poached egg can be frozen and stored with the taste guaranteed after reheating; and moreover, the shelf life of the quick-frozen poached egg is also prolonged.

Description

technical field [0001] The invention belongs to the field of instant food, and more specifically relates to a quick-frozen poached egg and a production method thereof. The invention is researched and developed by Hubei Shendan Healthy Food Co., Ltd. (Key Laboratory of Egg Production, Ministry of Agriculture and Rural Affairs). Background technique [0002] Poached eggs are a common food, which is characterized by simple preparation, nutritious and delicious. The traditional common cooking method of poached eggs in the family is mainly to boil poached eggs in boiling water, and fry or fry poached eggs. However, when poached eggs are produced in batches, frying or frying poached eggs tends to cause problems such as excessive burnt bottom or uneven heating, resulting in unstable quality of poached eggs in the same batch. Therefore, when producing poached eggs in batches, it is mainly adopted to beat eggs in moulds, steam them, boil them, and freeze them for preservation. The...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L5/10A23B5/04A23P30/10
CPCA23L15/00A23L5/10A23B5/041A23L5/12A23L5/15A23P30/10A23V2002/00A23V2300/20
Inventor 刘华桥阮丹丹秦朗
Owner HUBEI SHENDAN HEALTHY FOOD
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