A soft-boiled fried egg suitable for cold chain transportation and a preparation method thereof

Abstract

The present invention provides a soft-boiled fried egg suitable for cold chain transportation and a preparation method thereof. The steps are as follows: separation of egg white and yolk: breaking the egg to separate the egg white and yolk; preparation of blended egg yolk: subjecting the blended egg yolk to high shear emulsification dispersion; preparation of blended egg white: subjecting the blended egg white to ultrasonic and ultra-high pressure treatment; preheating: preheating the frying pan and the mold; pouring the egg liquid: oiling the preheated mold, adding the egg white and yolk; solidification: after the upper egg white solidifies, it is covered on the egg yolk and the lower egg white, and a formed fried egg is obtained after heating; cooling: cooling the fried egg after demolding; packaging: using food-grade, protective materials, vacuuming; sterilization, refrigeration or freezing. The yolk of the soft-boiled fried egg of the present invention can still maintain a fluid state after thawing, the water holding capacity of the egg white is significantly improved, and the taste after reheating is not significantly different from that of the freshly fried soft-boiled fried egg, which solves the problems of irreversible gelation of the yolk of the existing soft-boiled fried egg after freezing and serious water loss of the protein.

Description

Technical Field

[0001] The invention relates to a soft-boiled fried egg product capable of cold chain transportation and a preparation method thereof. Background Art

[0002] Fried eggs are a nutritious, beautiful and popular home-cooked delicacy. Most of the fried eggs on the market are fully cooked, and a few are runny. Most of the products have uneven yolk positions and poor appearance. In recent years, fried eggs with fully cooked yolks and a dense texture have been unable to meet the needs of modern young consumers for the taste of fried eggs, and people have gradually shifted their attention to the runny texture of fried eggs. In order to extend the shelf life of the product, cold chain transportation is required for circulation in the market. After the runny fried eggs on the market are frozen, the yolk will form an irreversible gel, and the runny texture will disappear after reheating. In addition, the egg white is very poor in tenderness after reheating, loses elasticity, and loses water seriously. If it is stored after quick freezing, the egg white will be very tender and elastic after reheating, but the storage cost is high and some customers cannot meet such storage conditions themselves.

[0003] Therefore, the present invention can resist the formation of frozen egg yolk gel by adding substances such as xylitol to the egg yolk and performing high-shear emulsification and dispersion on the egg yolk, which meets the taste requirements of the product and conforms to the "low sugar, low calorie" diet concept of the current society. The present invention significantly improves the water holding capacity of the egg white gel after freezing by adding substances such as vegetable protein and salts to the egg white at a certain concentration, and preparing the egg white by ultrasonic and ultra-high pressure treatment. The soy protein isolate and the like added by the present invention have certain water retention, which can keep the product stable after reheating, and can also increase the protein content of the product to a certain extent. In order to make the existing fried egg products more healthy and nutritious, it is necessary to enrich their nutritional composition and find out the taste that consumers prefer to achieve the development of more outstanding products. Therefore, the development of a fried egg product with a runny mouthfeel that can be transported by cold chain and stored frozen is an important opportunity for the integration of fried eggs into high-end catering and diversified development.

[0004] The egg yolk of the invention can still flow after being frozen, and the water holding capacity of the egg white gel is significantly enhanced after being frozen. The quality of the fried eggs in the same batch is stable, and the egg yolk is completely wrapped by the egg white without burnt spots. Compared with traditional fried eggs, it is easy to carry, has low calories, high protein content, simple preparation process, can be mass-produced, and can be made into portable food after cold chain transportation, and applied to the fast food industry. Summary of the invention

[0005] Technical problem to be solved: The purpose of the present invention is to provide a processed soft-boiled egg product that can be transported by cold chain and a method for making the same. The product can be transported by cold chain, is easy to store for a long time, has the same taste as freshly made soft-boiled eggs after reheating, is nutritious, and is easy to eat. The problem of irreversible gelation of egg yolk and serious water loss of protein in existing soft-boiled eggs after freezing is solved.

[0006] Technical solution: A soft-boiled fried egg suitable for cold chain transportation, which is prepared by separately preparing a prepared egg yolk and a prepared egg white. The prepared egg yolk, based on 100% by weight of the egg yolk, includes the following raw materials in percentage by weight: 100wt.% of egg yolk, 1-4wt.% of modified starch, 0.1-2wt.% of maltodextrin, 1-5wt.% of soy protein isolate, 0.1-5wt.% of polysaccharide, 0.1-0.9wt.% of sodium pyrophosphate, 0.1-1wt.% of yeast extract, 0.1-0.3wt.% of food-grade pigment, 10-50wt.% of corn oil, 80-120wt.% of water and 0.1%-1wt.% of anticoagulant; the prepared egg white, based on 100% by weight of the egg white, includes the following raw materials in percentage by weight: 100wt.% of egg white, 1-5wt.% of vegetable protein, 0.1-2wt.% of sodium salt and 0.1-5wt.% of polysaccharide.

[0007] Preferably, the mass ratio of the prepared egg white to the prepared egg yolk is 5 to 10; the finished product of the soft-boiled fried egg has a mass of 45 to 50 g and a thickness of ≤5 mm.

[0008] Preferably, the soft-boiled fried egg is round in shape, having a yolk part and an egg white part, and the egg white part has two layers covering the yolk part. Preferably, the modified starch in the prepared egg yolk is one or more of pregelatinized cassava starch, pregelatinized corn starch, and pregelatinized potato starch, and the addition amount is 2-3wt.%; the soy protein isolate is added in an amount of 1-2wt.%; the polysaccharide is one or two of xanthan gum and carrageenan, and the addition amount is 0.5-3wt.%; the food-grade pigment is preferably any one of natural carotene and β-carotene, and the addition amount is 0.2-0.27wt.%; the anticoagulant is xylitol, and the addition amount is 0.1-0.5wt.%.

[0009] Preferably, the plant protein in the prepared egg white is one or more of soy protein isolate, peanut protein, and pea protein, and the added amount is 1-3wt.%; the sodium salt is one or more of sodium pyrophosphate, sodium lactate, and sodium citrate, and the added amount is 0.3-1.5wt.%; the polysaccharide is one or two of xanthan gum and carrageenan, and the added amount is 0.5-3wt.%.

[0010] The above-mentioned method for preparing a soft-boiled fried egg suitable for cold chain transportation is characterized by comprising the following steps:

[0011] Step 1: Separate the egg white from the yolk: first, beat a single egg into a clean container, remove eggs with loose yolks and eggs with foreign matter, and separate the egg white and yolk of qualified eggs and mix them separately.

[0012] Step 2, preparation of egg yolk: prepare the egg yolk according to the formula and perform high shear emulsification dispersion, with a rotation speed of 3000-5000 r / min and shearing for 1 min;

[0013] Step 3, preparing egg white: preparing egg white according to the formula, subjecting the egg white to ultrasonic treatment for 10 to 12 minutes at a power of 500 to 600 W and ultra-high pressure treatment at 400 to 450 MPa, maintaining the pressure for 8 to 10 minutes;

[0014] Step 4, preheating: preheat the frying pan and the mold; wherein the temperature of the frying pan is preheated to 200-240°C, and the temperature of the upper and lower molds is preheated to 120-140°C;

[0015] Step 5, pouring in egg liquid: apply oil to the mold preheated in step 4, the amount of oil applied is 0.5-0.6g, add the prepared egg white to the two grooves of the mold, and add the prepared egg yolk to the circular egg yolk groove in the lower layer;

[0016] Step 6, solidification: place the mold with the prepared egg white in step 5 in a preheated frying pan for heating, and after the upper layer of egg white solidifies, cover the egg yolk and the lower layer of egg white, and heat for 6 to 7 minutes to obtain a shaped fried egg;

[0017] Step 7, cooling: After demoulding, send the fried egg to a cooling room for cooling at a temperature of 0 to 4°C until the center temperature reaches 4°C, and the cooling time is 3 to 5 hours;

[0018] Step 8, packaging: pack the finished product after cooling in step 7: 9 pieces / bag or 1 piece / bag, the packaging material is food grade, protective material, and vacuumed;

[0019] Step nine, sterilization: the fried eggs packaged in step eight are sterilized by irradiation, and the irradiation treatment dose is controlled within the range of 8 to 10 kGy.

[0020] Step 10, refrigeration or freezing: the fried eggs sterilized in step 9 are refrigerated at 1-6°C to obtain refrigerated fried eggs; or frozen at -18°C to -20°C to obtain frozen fried eggs.

[0021] Preferably, in step 4, the mold is a cylinder, and the upper and lower end surfaces of the cylinder are provided with downwardly concave grooves for holding egg white, and the lower end surface has an egg yolk groove; the two grooves are circular grooves, the concave depth of the egg yolk groove is 1 to 1.5 cm, the diameter is 2 to 3.5 cm, the egg white groove is 0.5 to 1 cm, the egg white groove wall thickness is 1 to 2 mm, and the diameter is 8 to 10 cm. Preferably, in step 9, the sterilization process can be omitted in the case of soft-boiled fried eggs with a short shelf life of 1 to 3 days of refrigerated storage and frozen storage.

[0022] The above-mentioned soft-boiled fried eggs suitable for cold chain transportation do not need to be opened in the package, but can be directly thawed or heated in 90°C steam for 3 to 5 minutes in a frozen state, or heated in an oven at 200°C for 4 to 5 minutes in a frozen state. After thawing, heat in a frying pan at 160°C to 170°C for 30 to 40 seconds, so that the internal temperature of the refrigerated fried eggs reaches 65 to 70°C, and then they can be eaten.

[0023] The above-mentioned soft-boiled fried eggs suitable for cold chain transportation can be opened and eaten directly, heated in 90°C steam for 30 to 60 seconds, heated in an oven for 200°C for 30 seconds, and heated in a frying pan for 160°C to 170°C for 10 seconds, so that the internal temperature of the refrigerated fried eggs reaches 65 to 70°C, and then they can be eaten.

[0024] The soft-boiled fried eggs suitable for cold chain transportation can be used in cooking foods such as sandwiches, hamburgers, salads and rice dishes.

[0025] Beneficial effects:

[0026] 1. The present invention adds xylitol and other substances, prepares egg yolks, and performs high-shear emulsification dispersion on the egg yolks, so that the egg yolks can still maintain a fluid state after being frozen and thawed, and maintain the yolks' soft-boiled taste, so that they can be transported in a cold chain. In addition, soy protein isolate and the like are added to the egg yolks, which have a certain water retention capacity and can maintain the stability of the egg yolks after being frozen and reheated. The soft-boiled fried egg product of the present invention has the advantages of low calories and low sugar.

[0027] 2. The egg white of the present invention is processed, blended, and subjected to ultrasound and ultra-high pressure treatment, so that the water holding capacity is significantly improved, and the taste after reheating is not significantly different from that of a freshly fried soft-boiled egg. The product has good low-temperature resistance, is suitable for cold chain transportation, and is convenient to eat. In addition, adding plant protein to the egg white can achieve nutritional complementarity between animal and plant proteins, improve the utilization rate of existing protein, be nutritious and delicious, and optimize the dietary structure of residents.

[0028] 3. The soft-boiled fried egg of the present invention adopts a mold of a specific size to ensure that the yolk is centered, the yolk is completely wrapped by the egg white, there is no burnt spot on the surface of the fried egg, and it has a good appearance. The specific mold ensures that the thickness of a 45-50g egg does not exceed 5mm after being beaten into the mold. It is easy to carry and can be used as part of the ingredients and used in any of the cooking foods such as sandwiches, hamburgers, salads and rice dishes. It has broad prospects in the convenience food and fast food consumption industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 It is a comparison diagram of a common soft-boiled omelette (A) and the ready-made soft-boiled omelette of Example 3 (B).

[0030] Figure 2 It is a comparison chart of the runny state of a common runny omelette (A) and the ready-made runny omelette of Example 3 (B).

[0031] Figure 3 It is a comparison chart of the runny state of a common runny fried egg (A) and the frozen product of the runny fried egg of Example 3 (B).

[0032] Figure 4 It is a comparison chart of the runny state of a common runny omelette (A) and the refrigerated product of the runny omelette of Example 3 (B).

[0033] Figure 5 The present invention is a front view of a mold for making a soft-boiled fried egg.

[0034] In the figure:

[0035] 1. Egg yolk groove; 2. Upper egg white groove; 3. Lower egg white groove; 4. Adapter shaft. DETAILED DESCRIPTION

[0036] The present invention proposes a soft-boiled fried egg product that can be transported in a cold chain and a method for making the same. In order to make the purpose, technical solution and effect of the present invention clearer and more specific, the present invention will be further described in detail with reference to the embodiments below. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0037] Example 1

[0038] formula:

[0039] Prepare egg yolk: 6g egg yolk, 0.12g pregelatinized starch, 0.06g maltodextrin, 0.06g soy protein isolate, 0.06g xanthan gum, 0.03g sodium pyrophosphate, 0.03g yeast extract, 0.012g β-carotene, 2.4g corn oil, 6g water, and 0.01g xylitol.

[0040] Prepare egg white: 30g egg white, 0.35g soy protein isolate, 0.07g sodium lactate, 0.07g sodium citrate, 0.035g carrageenan. The processing technology is as follows:

[0041] Step 1: Separate the egg white from the yolk: first, beat a single egg into a clean container, remove eggs with loose yolks and eggs with foreign matter, and separate the egg white and yolk of qualified eggs and mix them separately.

[0042] Step 2, preparation of egg yolk: prepare the egg yolk according to the formula and perform high shear emulsification dispersion, with a rotation speed of 3000r / min and shearing for 1min;

[0043] Step 3, preparation of egg white: egg white is prepared according to the formula, and the egg white is subjected to ultrasonic treatment for 12 minutes at a power of 550 W and to ultra-high pressure treatment at 450 MPa, and the pressure is maintained for 8 minutes;

[0044] Step 4: Preheating: Preheat the frying pan and the mold; wherein the temperature of the frying pan is preheated to 210°C, and the temperature of the upper and lower molds is preheated to 120°C;

[0045] Step 5, pouring in egg liquid: apply oil to the mold preheated in step 4, add the prepared egg white to the two grooves of the mold, and add the prepared egg yolk to the circular egg yolk groove 1 on the lower layer;

[0046] Step 6, solidification: place the mold with the prepared egg white in step 5 in a preheated frying pan for heating, and after the upper layer of egg white solidifies, cover the egg yolk and the lower layer of egg white. The heating time is 6.5 minutes to obtain a shaped fried egg;

[0047] Step 7, cooling: After demoulding, send the fried egg to a cooling room for cooling at a temperature of 0-4°C until the center temperature reaches 4°C. The cooling time is 4 hours.

[0048] Step 8, packaging: pack the finished product after cooling in step 7: 9 pieces / bag or 1 piece / bag, the packaging material is food grade, protective material, and vacuumed;

[0049] Step nine, sterilization: sterilize the fried eggs packaged in step eight by irradiation, and the irradiation treatment dose is controlled within the range of 8 kGy.

[0050] Step 10, refrigeration or freezing: the fried eggs sterilized in step 9 are refrigerated at 1-6°C to obtain refrigerated fried eggs; or frozen at -18°C to -20°C to obtain frozen fried eggs.

[0051] Example 2

[0052] formula:

[0053] Prepare egg yolk: 6g egg yolk, 0.12g pregelatinized starch, 0.09g maltodextrin, 0.12g soy protein isolate, 0.12g xanthan gum, 0.042g sodium pyrophosphate, 0.045g yeast extract, 0.0144g β-carotene, 2.4g corn oil, 6.3g water and 0.012g xylitol.

[0054] Prepare egg white: 30g egg white, 0.3g peanut protein, 0.105g sodium pyrophosphate, 0.105g sodium lactate, 0.035g xanthan gum. The processing technology is as follows:

[0055] Step 1: Separate the egg white from the yolk: first, beat a single egg into a clean container, remove eggs with loose yolks and eggs with foreign matter, and separate the egg white and yolk of qualified eggs and mix them separately.

[0056] Step 2, preparation of egg yolk: prepare the egg yolk according to the formula and perform high shear emulsification dispersion, with a rotation speed of 4000r / min and shearing for 1min;

[0057] Step 3, preparation of egg white: egg white is prepared according to the formula, and the egg white is subjected to ultrasonic treatment for 12 minutes at a power of 550 W and to ultra-high pressure treatment at 450 MPa, and the pressure is maintained for 8 minutes;

[0058] Step 4, preheating: preheat the frying pan and the mold; wherein the temperature of the frying pan is preheated to 200-240°C, and the temperature of the upper and lower molds is preheated to 120-140°C;

[0059] Step 5, pouring in egg liquid: apply oil to the mold preheated in step 4, add the prepared egg white to the two grooves of the mold, and add the prepared egg yolk to the circular egg yolk groove 1 on the lower layer;

[0060] Step 6, solidification: place the mold with the prepared egg white in step 5 in a preheated frying pan for heating, and after the upper layer of egg white solidifies, cover the egg yolk and the lower layer of egg white. The heating time is 6.5 minutes to obtain a shaped fried egg;

[0061] Step 7, cooling: After demoulding, send the fried egg to a cooling room for cooling at a temperature of 0-4°C until the center temperature reaches 4°C. The cooling time is 4 hours.

[0062] Step 8, packaging: pack the finished product after cooling in step 7: 9 pieces / bag or 1 piece / bag, the packaging material is food grade, protective material, and vacuumed;

[0063] Step nine, sterilization: sterilize the fried eggs packaged in step eight by irradiation, and the irradiation treatment dose is controlled within the range of 8 kGy.

[0064] Step 10, refrigeration or freezing: the fried eggs sterilized in step 9 are refrigerated at 1-6°C to obtain refrigerated fried eggs; or frozen at -18°C to -20°C to obtain frozen fried eggs.

[0065] Example 3

[0066] formula:

[0067] Prepare egg yolk: 6g egg yolk, 0.12g pregelatinized starch, 0.09g maltodextrin, 0.12g soy protein isolate, 0.13g xanthan gum, 0.042g sodium pyrophosphate, 0.045g yeast extract, 0.012g β-carotene, 2.4g corn oil, 6.6g water and 0.01g xylitol.

[0068] Prepare egg white: 30g egg white, 0.2g soy protein isolate, 0.1g pea protein, 1.4g sodium pyrophosphate, 0.10g sodium lactate. The processing technology is as follows:

[0069] Step 1: Separate the egg white from the yolk: first, beat a single egg into a clean container, remove eggs with loose yolks and eggs with foreign matter, and separate the egg white and yolk of qualified eggs and mix them separately.

[0070] Step 2, preparation of egg yolk: prepare the egg yolk according to the formula and perform high shear emulsification dispersion, with a rotation speed of 5000r / min and shearing for 1min;

[0071] Step 3, preparation of egg white: egg white is prepared according to the formula, and the egg white is subjected to ultrasonic treatment for 12 minutes at a power of 550 W and to ultra-high pressure treatment at 450 MPa, and the pressure is maintained for 8 minutes;

[0072] Step 4: Preheating: preheat the frying pan and the mold; wherein the temperature of the frying pan is preheated to 200°C, and the temperature of the upper and lower molds is preheated to 120°C;

[0073] Step 5, pouring in egg liquid: apply oil to the mold preheated in step 4, add the prepared egg white to the two grooves of the mold, and add the prepared egg yolk to the circular egg yolk groove 1 on the lower layer;

[0074] Step 6, solidification: place the mold with the prepared egg white in step 5 in a preheated frying pan for heating, and after the upper layer of egg white solidifies, cover the egg yolk and the lower layer of egg white, and heat for 7 minutes to obtain a shaped fried egg;

[0075] Step 7, cooling: After demoulding, send the fried egg to a cooling room for cooling at a temperature of 0-4°C until the center temperature reaches 4°C. The cooling time is 4 hours.

[0076] Step 8, packaging: pack the finished product after cooling in step 7: 9 pieces / bag or 1 piece / bag, the packaging material is food grade, protective material, and vacuumed;

[0077] Step nine, sterilization: sterilize the fried eggs packaged in step eight by irradiation, and the irradiation treatment dose is controlled within the range of 8 kGy.

[0078] Step 10, refrigeration or freezing: the fried eggs sterilized in step 9 are refrigerated at 1-6°C to obtain refrigerated fried eggs; or frozen at -18°C to -20°C to obtain frozen fried eggs.

[0079] Comparative Example 1

[0080] formula:

[0081] Prepare egg yolk: 6g egg yolk, 0.12g pregelatinized starch, 0.09g maltodextrin, 0.1g soy protein isolate, 0.18g xanthan gum, 0.042g sodium pyrophosphate, 0.045g yeast extract, 0.012g β-carotene, 2.4g corn oil, 6.6g water and 0.01g xylitol.

[0082] Prepare egg white: 30g egg white, 0.02g isolated soy protein, 0.035g sodium lactate, 0.035g sodium pyrophosphate.

[0083] The processing technology is as follows:

[0084] Step 1: Separate the egg white from the yolk: first, beat a single egg into a clean container, remove eggs with loose yolks and eggs with foreign matter, and separate the egg white and yolk of qualified eggs and mix them separately.

[0085] Step 2, preparation of egg yolk: prepare the egg yolk according to the formula and perform high shear emulsification dispersion, with a rotation speed of 4000r / min and shearing for 1min;

[0086] Step 3, preparation of egg white: egg white is prepared according to the formula, and the egg white is subjected to ultrasonic treatment for 12 minutes at a power of 550 W and to ultra-high pressure treatment at 450 MPa, and the pressure is maintained for 8 minutes;

[0087] Step 4: Preheating: preheat the frying pan and the mold; wherein the temperature of the frying pan is preheated to 200°C, and the temperature of the upper and lower molds is preheated to 120°C;

[0088] Step 5, pouring in egg liquid: apply oil to the mold preheated in step 4, add the prepared egg white to the two grooves of the mold, and add the prepared egg yolk to the circular egg yolk groove 1 on the lower layer;

[0089] Step 6, solidification: place the mold with the prepared egg white in step 5 in a preheated frying pan for heating, and after the upper layer of egg white solidifies, cover the egg yolk and the lower layer of egg white, and heat for 7 minutes to obtain a shaped fried egg;

[0090] Step 7, cooling: After demoulding, send the fried egg to a cooling room for cooling at a temperature of 0-4°C until the center temperature reaches 4°C for 3 hours;

[0091] Step 8, packaging: pack the finished product after cooling in step 7: 9 pieces / bag or 1 piece / bag, the packaging material is food grade, protective material, and vacuumed;

[0092] Step nine, sterilization: the fried eggs packaged in step eight are sterilized by irradiation, and the irradiation treatment dose is controlled within the range of 8 kGy.

[0093] Step 10, refrigeration or freezing: the fried eggs sterilized in step 9 are refrigerated at 1-6°C to obtain refrigerated fried eggs; or frozen at -18°C to -20°C to obtain frozen fried eggs.

[0094] Comparative Example 2

[0095] formula:

[0096] Prepare egg yolk: 6g egg yolk, 0.14g pregelatinized starch, 0.09g maltodextrin, 0.12g soy protein isolate, 0.16g xanthan gum, 0.042g sodium pyrophosphate, 0.045g yeast extract, 0.012g β-carotene, 3.5g corn oil, 6.6g water and 0.01g xylitol.

[0097] Prepare egg white: 30g egg white, 0.035g sodium pyrophosphate, 0.035g sodium lactate.

[0098] The processing technology is as follows:

[0099] Step 1: Separate the egg white from the yolk: first, beat a single egg into a clean container, remove eggs with loose yolks and eggs with foreign matter, and separate the egg white and yolk of qualified eggs and mix them separately.

[0100] Step 2, preparation of egg yolk: prepare the egg yolk according to the formula and perform high shear emulsification dispersion, with a rotation speed of 4000r / min and shearing for 1min;

[0101] Step 3, preparation of egg white: egg white is prepared according to the formula, and the egg white is subjected to ultrasonic treatment for 12 minutes at a power of 550 W and to ultra-high pressure treatment at 450 MPa, and the pressure is maintained for 8 minutes;

[0102] Step 4: Preheating: preheat the frying pan and the mold; wherein the temperature of the frying pan is preheated to 200°C, and the temperature of the upper and lower molds is preheated to 120°C;

[0103] Step 5, pouring in egg liquid: apply oil to the mold preheated in step 4, add the prepared egg white to the two grooves of the mold, and add the prepared egg yolk to the circular egg yolk groove 1 on the lower layer;

[0104] Step 6, solidification: place the mold with the prepared egg white in step 5 in a preheated frying pan for heating, and after the upper layer of egg white solidifies, cover the egg yolk and the lower layer of egg white, and heat for 6 minutes to obtain a shaped fried egg;

[0105] Step 7, cooling: After demoulding, send the fried egg to a cooling room for cooling at a temperature of 0-4°C until the center temperature reaches 4°C for 3 hours;

[0106] Step 8, packaging: pack the finished product after cooling in step 7: 9 pieces / bag or 1 piece / bag, the packaging material is food grade, protective material, and vacuumed;

[0107] Step nine, sterilization: the fried eggs packaged in step eight are sterilized by irradiation, and the irradiation treatment dose is controlled within the range of 8 kGy.

[0108] Step 10, refrigeration or freezing: the fried eggs sterilized in step 9 are refrigerated at 1-6°C to obtain refrigerated fried eggs; or frozen at -18°C to -20°C to obtain frozen fried eggs.

[0109] The sensory quality of the soft-boiled fried egg product prepared in the above embodiment was evaluated.

[0110] The sensory quality evaluation items include color, taste, aroma and texture, and are scored according to the sensory quality scoring criteria for soft-boiled fried eggs shown in Table 1 below:

[0111] Table 1. Sensory quality scoring criteria

[0112]

[0113]

[0114] The sensory quality score is the sum of the color, taste, aroma and texture scores mentioned above. The sensory evaluation panel is composed of 20 people with rich food professional knowledge and experience, including 10 males and 10 females, all of whom are between 18 and 60 years old.

[0115] Each sensory evaluation is conducted by each assessor individually without communication. Rinse your mouth with water before the evaluation and score anonymously. The average score of each item is calculated to calculate the total score (Table 2). The higher the score, the higher the product acceptance and the better the product effect.

[0116] Table 2 Sensory quality scoring results

[0117] Color texture Flavor Taste luster Total score Example 1 7 26 8 24 8 73 Example 2 8 27 7 25 7 74 Example 3 7 25 7 22 8 69 Comparative Example 1 4 17 3 15 4 43 Comparative Example 2 3 15 2 12 3 35

[0118] Compared with the comparative example, each embodiment shows better taste and texture, specifically, the yolk is uniform and delicate, and the egg white tastes soft and tender. In addition, each embodiment also performs well in color and aroma, indicating that the soft-boiled fried egg prepared by the present invention has good sensory quality.

[0119] The water holding capacity of the protein of the soft-boiled fried egg product prepared in the above example was evaluated.

[0120] Table 3 Water holding capacity of egg white gel after freezing

[0121] Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Water holding capacity 59.75％ 62.34％ 74.21％ 51.26％ 50.21％

[0122] The above are only preferred embodiments of the present invention, and do not limit the patent scope of the present invention. For those skilled in the art, the present invention may have various changes and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the patent protection scope of the present invention.

Claims

1. A soft-boiled fried egg suitable for cold chain transportation, characterized in that: Prepare blended egg yolk and blended egg white respectively. The blended egg yolk includes: 6g egg yolk, 0.12g pregelatinized starch, 0.09g maltodextrin, 0.12g soy protein isolate, 0.13g xanthan gum, 0.042g sodium pyrophosphate, 0.045g yeast extract, 0.012g β-carotene, 2.4g corn oil, 6.6g water and 0.01g xylitol; the blended egg white includes: 30g egg white, 0.2g soy protein isolate, 0.1g pea protein, 1.4g sodium pyrophosphate and 0.10g sodium lactate. The finished product of the soft-boiled fried egg has a mass of 45 to 50 g and a thickness of ≤5 mm; The preparation method comprises the following steps: Step 1: Separate the egg white from the yolk: Crack the eggs and separate the egg white from the yolk; Step 2, preparation of egg yolk: prepare the egg yolk according to the formula and perform high shear emulsification dispersion, with a rotation speed of 3000-5000 r / min and shearing for 1 min; Step 3, preparing egg white: preparing egg white according to the formula, subjecting the egg white to ultrasonic treatment for 10 to 12 minutes at a power of 500 to 600 W and ultra-high pressure treatment at 400 to 450 MPa, maintaining the pressure for 8 to 10 minutes; Step 4, preheating: preheat the frying pan and the mold; wherein the temperature of the frying pan is preheated to 200-240°C, and the temperature of the upper and lower molds is preheated to 120-140°C; Step 5, pouring in egg liquid: apply oil to the mold preheated in step 4, add the prepared egg white to the two grooves of the mold, and add the prepared egg yolk to the circular egg yolk groove on the lower layer; Step 6, solidification: place the mold with the prepared egg white in step 5 in a preheated frying pan for heating, and after the upper layer of egg white solidifies, cover the egg yolk and the lower layer of egg white, and heat for 6 to 7 minutes to obtain a shaped fried egg; Step 7, cooling: After demoulding, send the fried egg to a cooling room for cooling at a temperature of 0 to 4°C until the center temperature reaches 4°C, and the cooling time is 3 to 5 hours; Step 8, packaging: pack the finished product after cooling in step 7: 9 pieces / bag or 1 piece / bag, the packaging material is food grade, protective material, and vacuumed; Step nine, sterilization: sterilize the fried eggs packaged in step eight by irradiation, and the irradiation treatment dose is controlled within the range of 8 to 10 kGy; Step 10, refrigeration or freezing: the fried eggs sterilized in step 9 are refrigerated at 1-6°C to obtain refrigerated fried eggs; or frozen at -18°C to -20°C to obtain frozen fried eggs.

2. The soft-boiled fried egg suitable for cold chain transportation according to claim 1, characterized in that: The soft-boiled fried egg is round in shape and comprises an egg yolk portion and an egg white portion, wherein the egg white portion comprises two upper and lower layers covering the egg yolk portion.

3. The soft-boiled fried egg suitable for cold chain transportation according to claim 1, characterized in that: In the step 4, the mold is a cylinder, and the upper and lower end surfaces of the cylinder are provided with downwardly concave grooves for containing egg white, and the lower end surface is also provided with a yolk groove; the two grooves are circular grooves, the concave depth of the yolk groove is 1 to 1.5 cm, the diameter is 2 to 3.5 cm, the egg white groove is 0.5 to 1 cm, the egg white groove wall thickness is 1 to 2 mm, and the diameter is 8 to 10 cm.

4. The soft-boiled fried egg suitable for cold chain transportation according to claim 1, characterized in that: In the step nine, the sterilization process can be omitted for soft-boiled eggs with a short shelf life that are stored in a refrigerator for 1 to 3 days or stored in a freezer.

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