Flavored soft boiled eggs and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and discloses flavored soft boiled eggs and a preparation method thereof. In order to solve the problem that existing flavored soft boiled eggs are marinated for a long time at a low temperature, boiled eggs are put into ice water to be subjected to first ultrasonic treatment, eggshells are peeled off, then the eggs are put into ice water to be subjected to second ultrasonic treatment, then space electric field treatment is assisted in the marinating process, and the marinated eggs are marinated for a long time. And the marinating time of the soft boiled eggs in a low-temperature environment is shortened to 3-5 hours. According to the flavored soft boiled eggs, the marinating time at low temperature is short, the soft boiled state is well kept, the overall sensory quality is good, and the shelf life at low temperature can reach 6 months.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a flavored soft-boiled egg and a preparation method thereof. Background Art

[0002] Most of the existing flavored egg products are fully cooked eggs, that is, the eggs are fully cooked or over-cooked after being boiled. The egg white and yolk structure of the eggs in this state are very compact, the egg white is hard, the yolk is rough and inelastic, and the outer surface of the yolk is green or dark green, which makes the overall quality of such flavored egg products poor and the consumer population is gradually shrinking. Soft-boiled eggs are egg products with completely coagulated egg whites and orange-yellow yolks. Compared with fully cooked eggs, soft-boiled eggs better retain the original flavor of eggs to a certain extent, and have a soft and tender taste. The flavored soft-boiled eggs obtained by further braising can stimulate consumers' desire to buy. In the preparation process of flavored soft-boiled eggs, the soft-boiled state of eggs can be easily achieved by controlling the cooking time and temperature. However, the braising time at low temperature is often as long as more than 24 hours, which makes the product not only extremely susceptible to microbial contamination, quality degradation, and a short shelf life, but also leads to low industrial production efficiency. Summary of the invention

[0003] Based on the above reasons, the first purpose of the present invention is to provide a method for preparing flavored soft-boiled eggs, by placing the cooked soft-boiled eggs in ice water for two ultrasonic treatments, and then placing them in marinade and performing spatial electric field treatment in a low-temperature environment, thereby greatly shortening the marinating time of the soft-boiled eggs at low temperatures.

[0004] The second object of the present invention is to provide a flavored soft-boiled egg prepared according to the above preparation method.

[0005] In order to achieve the above object, in a first aspect, the present invention provides a method for preparing a flavored soft-boiled egg, comprising the following steps: The eggs are boiled and then transferred to ice water for a first ultrasonic treatment. The eggs are peeled and then placed in ice water for a second ultrasonic treatment. Thereafter, the eggs are placed in marinade and a spatial electric field is applied for marinating.

[0006] Furthermore, the eggs are cooked at a temperature of 97.5-99.5°C for 7-9 minutes.

[0007] Furthermore, the power of the first ultrasonic treatment is 400-500 W, and the time is 1-3 min.

[0008] Furthermore, the power of the second ultrasonic treatment is 200-300 W, and the time is 4-6 min.

[0009] Furthermore, the electric field strength of the spatial electric field is 6000-9000 V, and the electric field frequency is 60-90 Hz.

[0010] Furthermore, the electric field strength of the spatial electric field is 7500-8500 V, and the electric field frequency is 70-80 Hz.

[0011] Furthermore, the brine treatment time is 3-5 h.

[0012] Furthermore, the brine treatment is carried out at 0-4°C.

[0013] Furthermore, the marinade is prepared by mixing black tea leaves, star anise, bay leaves, cinnamon, orange peel, pepper, ginger, soy sauce, sugar and salt, adding water and boiling over high heat, then turning to medium heat and cooking for 2-3 minutes.

[0014] In a second aspect, the present invention provides a flavored soft-boiled egg prepared by any of the aforementioned methods for preparing a flavored soft-boiled egg.

[0015] The beneficial effects of the present invention are: (1) The present invention aims to solve the problem that the existing flavored soft-boiled eggs require a long time to be marinated at low temperatures. The soft-boiled eggs are placed in ice water for a first ultrasonic treatment after being cooked, and then the eggshells are removed and the eggs are placed in ice water for a second ultrasonic treatment. This changes the protein composition and structure of the soft-boiled eggs, reduces the mutual aggregation between proteins, and facilitates the penetration of marinade. Subsequently, combined with space electric field treatment, the marinating time of the eggs at low temperatures is shortened to 3-5 hours.

[0016] (2) The flavored soft-boiled eggs of the present invention have a shorter marinating time at low temperature, maintain a better soft-boiled state, have better overall edible quality, and have a shelf life of up to 6 months at low temperature. DETAILED DESCRIPTION

[0017] In order to make the purpose, technical scheme and advantages of the present invention clearer, the scheme of the present invention is further described in detail below in conjunction with embodiment.It will be appreciated by those skilled in the art that the following examples are exemplary only, and are not intended to limit the scope of the present invention.In addition, in the following description, those not indicating specific conditions in the examples are carried out according to the conditions of normal conditions or manufacturer's recommendations.Reagents used or instruments not indicating manufacturers are conventional products that can be obtained by commercial purchase.

[0018] The existing method for preparing flavored soft-boiled eggs is usually as follows: boil the eggs until they are soft-boiled, put them in ice water to cool them to room temperature, peel off the eggshells, and then marinate them at low temperature for more than 24 hours. If the marinating time is too long, not only will the product be easily contaminated by microorganisms, the quality will be reduced, the shelf life will be short, but it will also be unfavorable for industrial production and have low production efficiency.

[0019] In view of this, the first embodiment of the present invention provides a method for preparing tea soft-boiled eggs, comprising the following steps: After boiling the eggs, transfer them to ice water for a first ultrasonic treatment, peel off the eggshells and place them in ice water for a second ultrasonic treatment, and then place them in marinade and apply a spatial electric field for marinating treatment; The method of applying a spatial electric field is to place an electric field plate 25-35 cm away from the brine.

[0020] It should be noted that the temperature and time for boiling eggs can be adjusted by those skilled in the art according to the size of the eggs to ensure that the eggs are soft after boiling. For example, when the mass of the eggs is 55-65 g, the boiling temperature is 97.5-99.5 ° C and the time is 6-8 minutes.

[0021] It should be noted that the purpose of placing the soft-boiled eggs obtained after cooking in ice water for the first ultrasonic treatment is to make the protein components and structure of the soft-boiled eggs change initially, and at the same time facilitate the peeling of the eggshell. In the prior art, the eggs after cooking usually need to be placed in ice water for about 5 minutes to separate the eggshell from the egg white well, so as to facilitate the peeling of the eggshell. The soft-boiled eggs in this embodiment can be completely peeled off after being placed in ice water for 1-3 minutes under the action of the first ultrasonic treatment. The purpose of placing the soft-boiled eggs in ice water for the second ultrasonic treatment after peeling the eggshell is to further change the protein components and structure of the soft-boiled eggs, thereby increasing the penetration rate of the marinade in the subsequent low-temperature marinating process.

[0022] In a specific embodiment, the power of the first ultrasonic treatment is 400-500 W, and the time is 1-3 min; the power of the second ultrasonic treatment is 200-300 W, and the time is 4-6 min. It should be noted that since the material for the second ultrasonic treatment is a peeled soft-boiled egg, if the power is higher than 300 W or the time is prolonged, the egg white and yolk will become hard, which will not only reduce the taste of the egg, but also make it difficult for the marinade to penetrate quickly; but if the power is lower than 200 W or the time is shortened, the protein composition and structure of the soft-boiled egg will change slightly, and the penetration rate of the marinade will still be slow during the subsequent low-temperature marinating process.

[0023] It should be noted that the aforementioned soft-boiled eggs treated with ultrasound twice still need more than 10 hours to be marinated at low temperature. The applicant found that applying a spatial electric field during the marinating process of soft-boiled eggs can greatly shorten the marinating time. This may be because the application of a spatial electric field enhances the conduction effect of ions in the marinade, accelerates the diffusion of ions, and thus greatly improves the penetration efficiency of the marinade.

[0024] In this embodiment, the electric field strength of the spatial electric field is 6000-9000 V, and the electric field frequency is 60-90 Hz.

[0025] In a specific embodiment, the electric field strength of the space electric field is 7500-8500 V, for example, the electric field strength is 7500 V, 7600 V, 7700 V, 7800 V, 7900 V, 8000 V, 8100 V, 8200 V, 8300 V, 8400 V or 8500 V; the electric field frequency of the space electric field is 70-80 Hz, for example, the electric field frequency is 70 Hz, 71 Hz, 72 Hz, 73 Hz, 74Hz, 75 Hz, 76 Hz, 77 Hz, 78 Hz, 79 Hz or 80 Hz.

[0026] In this embodiment, the braising treatment is carried out at 0-4°C and the braising time is 3-5 hours.

[0027] In this embodiment, the formula of the marinade includes, by weight: 15-18 parts of black tea leaves, 1-2 parts of star anise, 2-4 parts of bay leaves, 2-3 parts of cinnamon, 1-2 parts of orange peel, 1-2 parts of pepper, 2-4 parts of ginger, 3-5 parts of soy sauce, 6-8 parts of salt, 12-15 parts of sugar, and 180-200 parts of water. The preparation method of the marinade is: black tea leaves, star anise, bay leaves, cinnamon, orange peel, pepper, ginger, soy sauce, sugar, and salt are mixed, water is added, boiled over high heat, and then boiled over medium heat for 2-3 minutes.

[0028] The second embodiment of the present invention provides flavored soft-boiled eggs prepared according to the above preparation method. The flavored soft-boiled eggs are vacuum-packed and pasteurized at 85-95°C for 10-12 min, and then stored at 4°C.

[0029] Specific embodiments for implementing the present invention will be disclosed below, as well as corresponding comparative examples to demonstrate the relevant technical effects of the present invention.

[0030] Example 1 Preparation of Flavored Soft-Boiled Eggs Prepare marinade: Mix 16 parts black tea leaves, 1.5 parts star anise, 3 parts bay leaves, 2.5 parts cinnamon, 1.5 parts orange peel, 1.5 parts peppercorns, 3 parts ginger, 4 parts soy sauce, 7 parts salt, and 13 parts sugar, add 190 parts water, bring to a boil over high heat, then cook over medium heat for 3 minutes; Preparation of flavored soft-boiled eggs: boil eggs weighing about 55 g at 97.5°C for 9 min, transfer them to ice water, perform a first ultrasonic treatment at 400 W for 3 min, peel the eggshells and put them back into ice water, perform a second ultrasonic treatment at 300 W for 4 min, then place them in the above-mentioned marinade and marinate them at 4°C for 4 h. During the marinating process, an electric field plate is placed 30 cm away from the marinade to apply a space electric field. The electric field strength of the space electric field is 8000 V and the electric field frequency is 75 Hz.

[0031] The flavored soft-boiled eggs were vacuum packed, pasteurized at 90°C for 10 min, and then stored at 4°C. Under the storage conditions, the flavored soft-boiled eggs had a shelf life of 6 months.

[0032] Example 2 Preparation of Flavored Soft-Boiled Eggs Prepare marinade: Mix 15 parts black tea leaves, 1 part star anise, 2 parts bay leaves, 3 parts cinnamon, 2 parts orange peel, 2 parts peppercorns, 4 parts ginger, 5 parts soy sauce, 6 parts salt, and 12 parts sugar, add 180 parts water, bring to a boil over high heat, then cook over medium heat for 2 minutes; Preparation of flavored soft-boiled eggs: boil eggs weighing about 60 g at 98°C for 8 min, transfer them to ice water, perform a first ultrasonic treatment at 450 W for 2 min, peel the eggshells and put them back into ice water, perform a second ultrasonic treatment at 250 W for 5 min, then place them in the above-mentioned marinade and marinate them at 0°C for 5 h. During the marinating process, an electric field plate is placed 25 cm away from the marinade to apply a space electric field. The electric field strength of the space electric field is 7500 V and the electric field frequency is 80 Hz.

[0033] The flavored soft-boiled eggs were vacuum packed, pasteurized at 85°C for 12 min, and then stored at 4°C. Under this storage condition, the shelf life of the flavored soft-boiled eggs was 6 months.

[0034] Example 3 Preparation of Flavored Soft-Boiled Eggs Prepare marinade: Mix 18 parts black tea leaves, 2 parts star anise, 4 parts bay leaves, 5 parts cinnamon, 1 part orange peel, 1 part pepper, 2 parts ginger, 3 parts soy sauce, 8 parts salt, and 15 parts sugar, add 200 parts water, bring to a boil over high heat, then cook over medium heat for 3 minutes; Preparation of flavored soft-boiled eggs: boil eggs weighing about 65 g at 99.5°C for 9 min, transfer them to ice water, perform a first ultrasonic treatment at 500 W for 1 min, peel the eggshells and place them in ice water again, perform a second ultrasonic treatment at 200 W for 6 min, then place them in the above-mentioned marinade and marinate them at 4°C for 3 h. During the marinating process, an electric field plate is placed 35 cm away from the marinade to apply a space electric field. The electric field strength of the space electric field is 8500 V and the electric field frequency is 70 Hz.

[0035] The flavored soft-boiled eggs were vacuum packed, pasteurized at 95°C for 10 min, and then stored at 4°C. Under the storage conditions, the flavored soft-boiled eggs had a shelf life of 6 months.

[0036] Example 4 Preparation of Flavored Soft-Boiled Eggs The preparation method is the same as that in Example 1, except that the electric field strength of the space electric field in Example 4 is 6000 V and the electric field frequency is 60 Hz.

[0037] Example 5 Preparation of Flavored Soft-Boiled Eggs The preparation method is the same as that in Example 1, except that the electric field strength of the space electric field in Example 5 is 9000 V and the electric field frequency is 80 Hz.

[0038] Comparative Example 1 Preparation of Flavored Soft-Boiled Eggs The preparation was carried out according to the traditional process, and the preparation method was the same as that in Example 1, the difference was that after the eggs in Example 1 were boiled, they were placed in ice water for 7 minutes, and after the eggshells were removed, they were directly placed in the marinade and marinated at 4°C for 24 hours.

[0039] The flavored soft-boiled eggs were vacuum packed, pasteurized at 95°C for 10 min, and then stored at 4°C. Under the storage conditions, the flavored soft-boiled eggs had a shelf life of 2 months.

[0040] Comparative Example 2 Preparation of Flavored Soft-Boiled Eggs The preparation method is the same as that of Example 1, except that, in Comparative Example 2, the first ultrasonic treatment is omitted.

[0041] The flavored soft-boiled eggs were vacuum packed, pasteurized at 95°C for 10 min, and then stored at 4°C. Under the storage conditions, the flavored soft-boiled eggs had a shelf life of 6 months.

[0042] Comparative Example 3 Preparation of Flavored Soft-Boiled Eggs The preparation method is the same as that of Example 1, except that the second ultrasonic treatment is omitted in Comparative Example 3.

[0043] The flavored soft-boiled eggs were vacuum packed, pasteurized at 95°C for 10 min, and then stored at 4°C. Under the storage conditions, the flavored soft-boiled eggs had a shelf life of 5 months.

[0044] Comparative Example 4 Preparation of Flavored Soft-Boiled Eggs The preparation method is the same as that in Example 1, except that the power of the second ultrasonic treatment in Comparative Example 4 is 350 W.

[0045] The flavored soft-boiled eggs were vacuum packed, pasteurized at 95°C for 10 min, and then stored at 4°C. Under the storage conditions, the flavored soft-boiled eggs had a shelf life of 6 months.

[0046] Comparative Example 5 Preparation of Flavored Soft-Boiled Eggs The preparation method is the same as that in Example 1, except that the power of the second ultrasonic treatment in Comparative Example 5 is 150 W.

[0047] The flavored soft-boiled eggs were vacuum packed, pasteurized at 95°C for 10 min, and then stored at 4°C. Under the storage conditions, the flavored soft-boiled eggs had a shelf life of 5 months.

[0048] Comparative Example 6 Preparation of Flavored Soft-Boiled Eggs The preparation method is the same as that in Example 1, except that the time for the second ultrasonic treatment in Comparative Example 6 is 7 min.

[0049] The flavored soft-boiled eggs were vacuum packed, pasteurized at 95°C for 10 min, and then stored at 4°C. Under the storage conditions, the flavored soft-boiled eggs had a shelf life of 6 months.

[0050] Comparative Example 7 Preparation of Flavored Soft-Boiled Eggs The preparation method is the same as that in Example 1, except that the time of the second ultrasonic treatment in Comparative Example 7 is 3 min.

[0051] The flavored soft-boiled eggs were vacuum packed, pasteurized at 95°C for 10 min, and then stored at 4°C. Under the storage conditions, the flavored soft-boiled eggs had a shelf life of 6 months.

[0052] Comparative Example 8 Preparation of Flavored Soft-Boiled Eggs The preparation method is the same as that of Example 1, except that, in Comparative Example 8, no spatial electric field treatment is applied.

[0053] The flavored soft-boiled eggs were vacuum packed, pasteurized at 95°C for 10 min, and then stored at 4°C. Under this storage condition, the shelf life of the flavored soft-boiled eggs was 3 months.

[0054] Test example Ten food sensory evaluators (5 men and 5 women) were selected and trained to conduct sensory evaluation and analysis on the flavored soft-boiled eggs of the embodiments and comparative examples. The evaluation content included four aspects: texture, aroma, taste and color. The specific scoring criteria are shown in Table 1. The sensory scoring results are shown in Table 2.

[0055] Table 1 Sensory scoring standard for flavored soft-boiled eggs .

[0056] Table 2 Sensory evaluation results of flavored soft-boiled eggs .

[0057] According to the experimental results in Table 2, it can be seen that the total scores of the sensory evaluation of Examples 1-5 are all above 95 points, indicating that the process of the present invention can effectively shorten the marinating time of soft-boiled eggs at low temperatures, and obtain flavored soft-boiled eggs with good soft-boiled state and good overall quality. Compared with Example 1, the flavored soft-boiled eggs prepared by the traditional process, that is, the sample of Comparative Example 1, have lower scores in various indicators, with a total evaluation score of only 70.41, and poor overall sensory quality; the scores of various indicators of the samples of Comparative Examples 2-8 also show a certain degree of decline, and the total scores of the sensory evaluation are all below 85 points.

[0058] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. However, these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing flavored soft-boiled eggs, characterized in that: The following steps are involved: The eggs are boiled and then transferred to ice water for a first ultrasonic treatment. The eggs are peeled and then placed in ice water for a second ultrasonic treatment. Thereafter, the eggs are placed in marinade and a spatial electric field is applied for marinating.

2. The preparation method according to claim 1, characterized in that The eggs are cooked at a temperature of 97.5-99.5°C for 7-9 minutes.

3. The preparation method according to claim 1, characterized in that: The power of the first ultrasonic treatment is 400-500 W, and the time is 1-3 min.

4. The preparation method according to claim 1, characterized in that: The power of the second ultrasonic treatment is 200-300 W, and the time is 4-6 min.

5. The preparation method according to claim 1, characterized in that: The electric field strength of the space electric field is 6000-9000V, and the electric field frequency is 60-90 Hz.

6. The preparation method according to claim 5, characterized in that: The electric field strength of the space electric field is 7500-8500V, and the electric field frequency is 70-80 Hz.

7. The preparation method according to claim 1, characterized in that: The time of the brine treatment is 3-5 h.

8. The preparation method according to claim 7, characterized in that: The brine treatment is carried out at 0-4°C.

9. The preparation method according to claim 1, characterized in that: The method for preparing the marinade is as follows: black tea leaves, star anise, bay leaves, cinnamon, orange peel, pepper, ginger, soy sauce, sugar and salt are mixed, water is added and boiled over high heat, and then boiled over medium heat for 2-3 minutes.

10. The flavored soft-boiled egg prepared by the method for preparing the flavored soft-boiled egg according to any one of claims 1 to 9.