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Cold-preserved fried egg and production method thereof

A production method and technology of poached eggs, which are applied in the direction of heating and preserving eggs, egg preservation, food preservation, etc., can solve the problems of high preservation cost, poor egg white tenderness, loose yellow, etc., and reduce high-temperature processing time, reduce heating time, and eat convenient effect

Active Publication Date: 2021-07-23
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, poached eggs on the market are all fried, and the yolks are in different positions and have loose yolks, and the appearance is poor; when they are stored in a freezer at -18°C, the tenderness of the egg whites is poor and loses elasticity after reheating; Store at -35°C after quick freezing. After reheating, the protein is very tender and elastic, but the storage cost is high and some customers cannot meet the storage conditions

Method used

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  • Cold-preserved fried egg and production method thereof
  • Cold-preserved fried egg and production method thereof
  • Cold-preserved fried egg and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A production method of cold-preserved poached eggs, comprising the following steps:

[0035] Step 1. Preheating: set the temperature of the tunnel oven to 230°C, and preheat it to a constant state. At this time, the internal temperature reaches 236°C; place the mold inside the tunnel oven to preheat for 8 minutes, and the mold temperature reaches 128°C;

[0036] Step 2. Beat eggs: apply 0.4g corn oil to the mold, and pour qualified eggs into the mold;

[0037] Step 3. Solidification: Put the mold in step 2 together with the eggs in the tunnel oven for heating for 7 minutes and 10 seconds. At this time, the temperature inside the tunnel oven is 237°C;

[0038] Step 4. Cold air drying: send the formed poached eggs obtained in step 3 into a 4°C freezer for cold air drying, and the drying time is 5 hours;

[0039] Step 5. Packaging: Pack the poached eggs after drying in step 4, 10 pieces / bag, without vacuuming, and seal;

[0040] Step 6. Sterilization: Sterilize the poach...

Embodiment 2

[0043] A production method of cold-preserved poached eggs, comprising the following steps:

[0044] Step 1. Preheating: Set the temperature of the tunnel oven to 228°C, and preheat it to a constant state. At this time, the internal temperature reaches 233°C; place the mold inside the tunnel oven to preheat for 9 minutes, and the mold temperature reaches 126°C;

[0045] Step 2. Beat eggs: apply 0.5g corn oil to the mold, and pour qualified eggs into the mold;

[0046] Step 3. Solidification: put the mold in step 2 together with the eggs in the tunnel oven for heating, the heating time is 7min20s, and the temperature inside the tunnel oven is 235°C;

[0047] Step 4. Drying with cold air: Send the shaped poached eggs baked in step 3 to a refrigerator at 3°C ​​for cold air drying, and the drying time is 5 hours;

[0048] Step 5. Packing: pack the dried poached eggs in step 4, 10 pieces / bag, without vacuuming, and seal;

[0049] Step 6. Sterilization: Sterilize the poached eggs p...

Embodiment 3

[0052] A production method of cold-preserved poached eggs, comprising the following steps:

[0053] Step 1. Preheating: set the temperature of the tunnel oven to 230°C, and preheat it to a constant state. At this time, the internal temperature reaches 236°C; place the mold inside the tunnel oven to preheat for 8 minutes, and the mold temperature reaches 128°C;

[0054]Step 2. Beat eggs: apply 0.4g corn oil to the mold, and pour qualified eggs into the mold;

[0055] Step 3. Solidification: Put the mold in step 2 together with the eggs in the tunnel oven for heating for 7 minutes and 10 seconds. At this time, the temperature inside the tunnel oven is 237°C;

[0056] Step 4. Drying with cold air: send the shaped poached eggs baked in step 3 to a refrigerator at 4°C for cold air drying, and the drying time is 5 hours;

[0057] Step 5. Packaging: Pack the poached eggs after drying in step 4, 10 pieces / bag, without vacuuming, and seal;

[0058] Step 6. Sterilization: Sterilize th...

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Abstract

The invention discloses a cold-preserved fried egg and a production method thereof. Heating is performed by using a tunnel baking machine to form a fried egg, and then the fried egg is packaged and sterilized to obtain the cold-preserved fried egg. The production method guarantees that the fried egg has a better appearance; The total heating time of the fried egg is controlled, the black circle phenomenon in the storage process of the fried egg is reduced, the fried egg can be cold-preserved for one month, and the black circle phenomenon is avoided after the fried egg is reheated.

Description

technical field [0001] The invention belongs to the field of convenience foods, and more specifically relates to a refrigerated 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 egg is a nutritious, beautiful and very popular home-cooked food. Its main processing methods are frying and boiling. At present, poached eggs on the market are all fried, and the yolks are in different positions and have loose yolks, and the appearance is poor; when they are stored in a freezer at -18°C, the tenderness of the egg whites is poor and loses elasticity after reheating; After being stored at -35°C for quick freezing, the protein is very tender and elastic after reheating, but the storage cost is high and some customers cannot meet the storage conditions. Moreover, black circles are easy to appea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23B5/005
CPCA23L15/00A23B5/0057A23V2002/00A23V2300/24Y02P60/85
Inventor 刘华桥阮丹丹秦朗
Owner HUBEI SHENDAN HEALTHY FOOD