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Refrigerated and preserved poached eggs 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., to reduce high-temperature processing time, reduce heating time, and eat convenient effect

Active Publication Date: 2022-07-08
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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  • Refrigerated and preserved poached eggs and production method thereof
  • Refrigerated and preserved poached eggs and production method thereof
  • Refrigerated and preserved poached eggs and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A method for producing poached eggs preserved in cold storage, comprising the following steps:

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

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

[0037] Step 3. Solidification: place the mold in step 2 together with the eggs in a tunnel roaster for heating, the heating time is 7min10s, and the temperature in the tunnel roaster is 237°C at this time;

[0038] Step 4. Cold-air drying: the formed poached eggs obtained in step 3 are sent to a 4°C refrigerator for cold-air drying, and the drying time is 5h;

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

[0040] Step 6...

Embodiment 2

[0043] A method for producing poached eggs preserved in cold storage, comprising the following steps:

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

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

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

[0047] Step 4. Cold-air drying: the formed poached eggs obtained by baking in step 3 are sent to a 3°C refrigerator for cold-air drying, and the drying time is 5h;

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

[...

Embodiment 3

[0052] A method for producing poached eggs preserved in cold storage, comprising the following steps:

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

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

[0055] Step 3. Solidification: put the mold in step 2 together with the eggs in the tunnel roaster for heating, the heating time is 7min10s, and the temperature in the tunnel roaster is 237°C at this time;

[0056] Step 4. Cold-air drying: the formed poached eggs obtained by baking in step 3 are sent to a 4°C refrigerator for cold-air drying, and the drying time is 5h;

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

[005...

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Abstract

The invention discloses a refrigerated-preserved poached egg and a production method thereof. A tunnel roaster is used to heat the poached egg to form it, and then packaging and sterilization are performed, thereby obtaining poached egg that can be refrigerated and preserved. This production method ensures that the poached eggs have a better appearance; the total heating time of the poached eggs is controlled, which reduces the occurrence of black rings during the storage process of the poached eggs. It can be refrigerated for one month, and the poached eggs do not have black rings after reheating.

Description

Technical field [0001] The invention belongs to the field of convenience foods, and more specifically, relates to a refrigerated and preserved poached egg and a production method thereof. The invention was researched and developed by Hubei Shendan Health Food Co., Ltd. (Key Laboratory of Egg Production of the Ministry of Agriculture and Rural Affairs). Background technique [0002] Poached eggs are a nutritious, beautiful and very popular home-cooked delicacy. The main processing methods are frying and boiling. At present, poached eggs on the market are all fried, and the yolks are in uneven positions and loose yellow, and the appearance is poor. When they are frozen at -18°C and stored, the protein tenderness is very poor and loses elasticity after reheating. Store it after quick freezing at -35°C. After reheating, the protein will be very tender and elastic, but the storage cost is high and some customers cannot meet the storage conditions. Moreover, the black ring pheno...

Claims

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Application Information

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Patent Type & Authority Patents(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