A method for industrial production of marinated eggs with high whole egg yield

Abstract

This invention discloses a method for the industrial production of braised eggs with a high whole egg rate, relating to the field of food processing technology. The method includes: S1, high-temperature pre-cooking: pre-cooking fresh eggs in saturated brine at 110-120℃ for 5-20 minutes; S2, shell removal: placing the eggs in saturated brine at 40-50℃, ensuring the air cell end of the cooked egg floats upwards, cutting or cracking the shell at the air cell location, injecting cold water, and kneading and squeezing the cooked egg to remove the shell; S3, packaging and brine filling: placing the shelled eggs into high-temperature retort pouches, filling the pouches with brine, and vacuum sealing the pouches; S4, sterilization: sterilizing in an autoclave to obtain a finished braised egg product. The beneficial effects of this invention are a reduced shell breakage rate, not only improving the integrity rate of the peeled eggs but also preventing damage during peeling that leads to excessive salt penetration during subsequent braising, thus deteriorating the taste.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and specifically relates to a method for the industrial production of braised eggs with a high whole egg yield. Background Technology

[0002] Braised eggs are cooked eggs made by braising with various seasonings or meat broth. They are delicious, nutritious, and loved by consumers, so the demand for braised eggs is increasing.

[0003] The production process of braised eggs involves steps such as pre-cooking, peeling, braising, and high-temperature sterilization. Traditional peeling methods include manual peeling and machine peeling. Since manual peeling is time-consuming and labor-intensive, machine peeling has become widely used.

[0004] Egg peeling machines can be used for mass production of shelled hard-boiled eggs. Through a mechanized peeling process, the shells of hard-boiled eggs can be peeled off quickly and effectively, thus providing a large quantity of shelled hard-boiled eggs. However, most existing peeling machines use a single, rough peeling and rubbing process, which easily damages the surface of the egg white during peeling, resulting in a high rate of egg white breakage. This leads to poor egg integrity during the braising process, and also allows salt to easily penetrate in large quantities, further affecting the taste of the braised eggs.

[0005] Application No. 2014106236766 discloses a hard-boiled egg shelling machine. This patent uses the vibration of a vibrating motor to impact hard-boiled eggs. Through the impact between eggs and between eggs and the crushing box, the eggshells are quickly separated from the hard-boiled eggs. After the vibration is completed, the eggs are sprayed through a spray pipe, which makes the eggshells separate from the eggs quickly.

[0006] Application number 201720330121.1 discloses a kneading and pushing type hard-boiled egg peeling machine with circulating rinsing water. This patent uses a first kneading roller and a second kneading roller with different diameters to peel hard-boiled eggs. When the hard-boiled egg moves from the first kneading roller to the second kneading roller, due to the certain height difference, the hard-boiled egg will collide with the second kneading roller, and the hard-boiled egg itself will also rotate at a certain angle. During continuous movement, continuous collisions will be generated, thereby peeling off the eggshell.

[0007] Application number 202010458776.3 discloses a hard-boiled egg peeling component. This patent consists of a large circular peeling stick and two small circular peeling rods, forming a V-shaped obtuse angle. Many hard-boiled eggs fall evenly into the entire large V-shaped peeling area, and along the axis of the large V-shaped peeling area, many independent peeling segments are naturally formed. The length of each peeling segment is equivalent to the length of an egg. A large V-shaped peeling area of ​​more than 70 centimeters can peel 12 eggs at the same time, thereby improving peeling efficiency, and the kneading effect is good with a low breakage rate.

[0008] Although the aforementioned patent can peel eggs, the shell membranes of eggs such as chicken eggs and duck eggs tend to stick together. In this case, if the single, rough peeling and rubbing process in the aforementioned patent is used to directly peel the shells of chicken eggs and duck eggs, the egg white sticks to the shell membrane and is peeled off together, resulting in damage to the surface of the egg. Ultimately, this leads to a low rate of whole eggs after peeling, which is not conducive to industrial production. Summary of the Invention

[0009] The purpose of this invention is to at least solve one of the technical problems existing in the prior art, and to provide a method that achieves the traditional braising flavor effect by eliminating the separate braising step and instead sterilizing the braising liquid directly after bottling, thus combining sterilization and braising. This simplifies the steps, reduces energy consumption, and can significantly shorten the processing time. Furthermore, by pre-cooking the eggs in saturated brine and then cutting or cracking the eggshell at the air cell location and injecting cold water, the egg white can be effectively separated from the eggshell and shell membrane, ensuring a high integrity rate, low egg white damage rate, less salt penetration during the braising process, and a better taste.

[0010] The technical solution of the present invention is as follows:

[0011] A method for industrial-scale production of marinated eggs with a high whole egg yield includes the following steps:

[0012] S1. High-temperature pre-cooking: Pre-cook fresh eggs in saturated salt water at 110-120℃ for 5-20 minutes to obtain cooked eggs;

[0013] S2, Shell Removal: Place the cooked eggs processed in step S1 into saturated salt water at 40-50℃, so that the end of the cooked egg with the air cell faces upwards and floats up; place the cooked egg with the end with the air cell facing upwards, and cut or knock the eggshell at the location of the air cell to form a notch at the top of the cooked egg; then pour cold water into the notch; finally, rub and squeeze the cooked egg to remove the eggshell, and obtain the shell-removed egg product;

[0014] S3. Packaging and filling with brine: Pack the shelled eggs from step S2 into a high-temperature cooking bag, fill the high-temperature cooking bag with brine, and vacuum seal the bag.

[0015] S4. Sterilization: The egg products processed in step S3 are sterilized in a sterilizer to obtain a finished braised egg product.

[0016] The first aspect of this invention utilizes saturated brine at 110-120℃ to pre-cook fresh eggs. Due to the density difference, the eggs always float during pre-cooking with the air cell facing upwards. This helps to ensure a larger air cell volume and a centrally located yolk after cooking, facilitating subsequent peeling and improving egg integrity. The second aspect involves placing the cooked egg with the air cell facing upwards. By cutting or breaking the shell at the air cell location, a notch is created, and cool water is injected into the shell through this notch. This effectively separates the egg white from the shell and shell membrane, improving subsequent peeling. Through these two aspects, peeling efficiency is effectively improved, and the breakage rate is reduced, preventing damage during peeling that could lead to excessive salt penetration during subsequent braising and a deterioration in taste.

[0017] In a preferred embodiment of the present invention, in step S1, fresh eggs are pre-cooked in saturated salt water at 110°C for 10 minutes.

[0018] The applicant's extensive research revealed that pre-cooking fresh chicken or duck eggs in saturated brine at 110-120℃ for 5-20 minutes results in a larger air cell volume and a more centrally located yolk after cooking. Specifically, pre-cooking in saturated brine at 110℃ for 10 minutes further enhances this effect, improving the egg's integrity during peeling. Furthermore, the applicant found that pre-cooking in brine below 100℃ results in a longer cooking time due to the lower temperature, leading to issues such as shell adhesion, softer egg whites that are prone to breakage during peeling, and no significant change in air cell volume. While pre-cooking in brine above 130℃ also results in a larger air cell volume and a centrally located yolk, the excessively high temperature causes excessive protein coagulation in the hardened eggs, leading to a tough texture and negatively impacting the consumer experience.

[0019] In a preferred embodiment of the present invention, in step S2, a shell-peeling machine is used to peel the cooked eggs processed in step S1. The shell-peeling machine comprises:

[0020] A constant-temperature water tank containing saturated saline solution;

[0021] A conveying device installed at the front end inside the constant temperature water tank;

[0022] An egg-retrieving device is installed on the conveying device, which has an egg-retrieving slot for placing cooked eggs to be peeled.

[0023] The shell membrane separation device, located above the conveying device, includes a fixing plate, a cutter, and a water pipe located behind the cutter. The water pipe has spray holes facing the egg retrieval slot. The fixing plate is movable in the height direction to contact the top of the cooked egg in the egg retrieval slot. The cutter is located between the fixing plate and the egg retrieval slot in the height direction. The cutter is capable of cutting open the air cell portion at the top of the cooked egg in the egg retrieval slot. The water pipe can inject water into the cooked egg through the spray holes.

[0024] The shell-peeling device located behind the shell-membrane separation device can rub and squeeze the cooked egg after it has been processed by the shell-membrane separation device to remove the eggshell.

[0025] In a preferred embodiment of the present invention, in step S2, the cooked egg processed in step S1 is placed in a constant temperature water tank, and the temperature of the saturated saline solution in the constant temperature water tank is maintained at 40-50°C, so that the end of the cooked egg with the air cell floats upward.

[0026] The constant temperature water tank has heating and heat preservation functions, maintaining the internal saturated brine temperature at 40-50℃. The applicant's research found that at a saturated brine temperature of 40-50℃, especially around 45℃, the saturated brine has a higher density, which makes it easier for cooked eggs to float. The floating end is the air cell part of the cooked egg, which helps to place the cooked egg with the air cell facing upwards on the egg-retrieving device.

[0027] In a preferred embodiment of the present invention, in step S2, the conveying device is activated, and the egg-retrieving device enters the constant temperature water tank along with the conveying device. The cooked eggs floating in the constant temperature water tank, with their air cells facing upwards, fall into the egg-retrieving trough. The egg-retrieving trough with this structure can directly retrieve the cooked eggs from the constant temperature water tank, ensuring that their air cells face upwards.

[0028] In a preferred embodiment of the present invention, in step S2, the shell membrane separation device further includes a height adjustment device connected to the fixed plate, the cutter and the water pipe are disposed on the fixed plate, and the fixed plate can move along the height direction under the drive of the height adjustment device to contact the top of the cooked egg in the egg retrieval slot;

[0029] When the egg-collecting device moves to the bottom of the shell membrane separation device along with the conveying device, the height adjustment device is activated. Driven by the height adjustment device, the fixing plate moves downward and contacts the top of the cooked egg in the egg-collecting slot to fix the cooked egg in the egg-collecting slot.

[0030] In a preferred embodiment of the present invention, in step S2, the shell-membrane separation device further includes a height measuring device and a control unit, wherein the height measuring device is disposed in front of the fixed plate;

[0031] When the egg-collecting device moves with the conveying device to below the shell membrane separation device, the height measuring device can sequentially detect the distance between the top of the cooked egg in the egg-collecting slot and the fixed plate, and send the measurement results to the control unit. The control unit can control the height adjusting device to move a certain distance along the height direction according to the received measurement results, so that the top of the cooked egg in the egg-collecting slot just contacts the fixed plate.

[0032] In a preferred embodiment of the present invention, in step S2, the cutter is positioned 1.5 to 2.5 mm below the fixed plate along the height direction;

[0033] As the egg-retrieving device moves along with the conveying device, the upper end of the cooked egg in the egg-retrieving slot touches the cutter. Under the action of the cutter, the eggshell of the air cell part of the cooked egg is cut open, forming a notch on the eggshell. Then, cool water is injected into the notch through the water spray hole.

[0034] In a preferred embodiment of the present invention, in step S2, the shell-peeling device includes an eggshell rubbing plate and a rubber roller disposed below the eggshell rubbing plate;

[0035] The cooked egg, after being processed by the shell membrane separation device, is placed between the eggshell rubbing plate and the rubber roller. The rubber roller rotates continuously under the drive mechanism, and moves the cooked egg forward. The lower surface of the eggshell rubbing plate contacts and rubs the cooked egg. Finally, through the repeated squeezing of the rubber roller and the rubbing of the eggshell rubbing plate, the eggshell breaks and falls through the gap between the rubber rollers, completing the peeling process.

[0036] In a preferred embodiment of the present invention, in step S3, the amount of brine added accounts for 30-50% of the total mass of the shelled eggs;

[0037] The brine comprises the following ingredients in parts by weight:

[0038] 0.4-0.5 parts cardamom, 0.3-0.4 parts nutmeg, 0.7-0.8 parts galangal, 0.9-1 part cinnamon, 0.9-1 part star anise, 0.4-0.5 parts angelica root, 0.4-0.5 parts licorice root, 0.2-0.3 parts bay leaves, 0.1-0.2 parts cloves, 0.7-0.8 parts onion powder, 1.4-1.5 parts dried chili peppers, 3-3.2 parts edible salt, 18-20 parts soy sauce, 4-5 parts white sugar, 0.4-0.5 parts chicken powder, 0.4-0.5 parts high-umami essence, 2-3 parts chicken extract, 1-1.4 parts five-spice powder, 0.2-0.3 parts acetylated malt powder, 0.4-0.5 parts disodium 5-inosinate, and 90-110 parts water.

[0039] In a preferred embodiment of the present invention, in step S4, the braised eggs are sterilized at a high temperature of 115-125°C for 20-40 minutes in a sterilizer, and then cooled to below 40-50°C before being removed from the sterilizer to obtain a finished braised egg product.

[0040] This invention has at least one of the following beneficial effects:

[0041] This invention first pre-cooks fresh eggs in saturated salt water at 110-120℃. Due to the density difference, the fresh eggs always float during the pre-cooking process with one end of the air cell facing upwards. This ensures that the internal air cell volume is large and the yolk is centrally distributed after cooking, which is beneficial for subsequent peeling operations and improves the integrity rate of the eggs.

[0042] Then, the present invention uses 40-50℃ saturated salt water to treat the hard-boiled egg, so that the end of the hard-boiled egg with the air cell is facing upward. By cutting or knocking the eggshell at the air cell position at the top of the hard-boiled egg, a gap is formed in the eggshell. Cool water is injected into the eggshell through the gap, which can effectively separate the egg white from the eggshell and shell membrane, thereby improving the subsequent peeling effect.

[0043] Finally, during the shelling stage, the present invention achieves complete shelling through the dual action of repeated squeezing by the rubber roller and kneading by the eggshell rubbing board.

[0044] In summary, through the combined effects of the above three aspects, this invention effectively improves peeling efficiency and reduces peeling breakage rate. It not only improves the integrity rate of peeled eggs but also avoids the problem of excessive salt penetration during subsequent braising due to damage to cooked eggs during the peeling process, which would degrade the taste. Attached Figure Description

[0045] Figure 1 This is a flowchart of the process for producing braised eggs according to Embodiment 1 of the present invention.

[0046] Figure 2 This is a schematic diagram of the structure of the shelling machine in Embodiment 1 of the present invention;

[0047] The diagram shows: 1-Constant temperature water tank, 2-Egg retrieval device, 3-Conveying device, 4-Shell membrane separation device, 5-Height measuring device, 6-Height adjustment device, 7-Cutter, 8-Water spray hole, 9-Water pipe, 10-Fixing plate, 11-Shell peeling device, 12-Egg shell rubbing board, 13-Egg collection device, 14-Rubber roller, 15-Egg shell collection device.

[0048] Figure 3 This is a schematic diagram illustrating the working principle of the shelling machine in Embodiment 1 of the present invention.

[0049] Figure 4These are comparative images of the air cell volume, yolk position, and overall appearance of the duck eggs after treatment in Embodiment 1 and Comparative Examples 1-4 of this invention. Detailed Implementation

[0050] The present invention will be further described in detail below with reference to specific embodiments, but the present invention is not limited to the following specific embodiments.

[0051] Example 1

[0052] like Figure 1 As shown in the process flow diagram, the method for producing braised eggs in this embodiment includes the following specific steps:

[0053] (1) Cleaning and disinfection of fresh duck eggs: Clean the surface of the fresh eggs with clean water to remove dirt, and then soak them in disinfectant solution for 30 seconds. The disinfectant solution is a 150ppm chlorine dioxide solution;

[0054] (2) High-temperature pre-cooking: Pre-cook fresh duck eggs in saturated salt water at 110℃ for 10 minutes;

[0055] (3) Shelling with a shelling machine: using... Figure 1 The shelling machine shown is used to peel duck eggs that have been pre-cooked at high temperature.

[0056] like Figure 2 As shown, the cooked egg peeling machine of this embodiment includes, from left to right, a constant temperature water tank 1, a conveying device 3, an egg taking device 2, a shell membrane separation device 4, a peeling device 11, an egg collection device 13, and an eggshell collection device 15.

[0057] The constant-temperature water tank 1 contains a liquid that allows the air cell of a cooked duck egg placed in the tank to float upwards. The type of liquid is not limited, as long as it enables the air cell to float. Those skilled in the art can choose the appropriate liquid based on the specific circumstances. In this embodiment, the liquid stored in the constant-temperature water tank 1 is saturated saline solution. This is because of the density difference; the cooked duck egg will float in the saturated saline solution, with the floating end being the air cell portion.

[0058] The constant temperature water tank 1 is equipped with a heating unit for heating and maintaining the temperature of the liquid inside the constant temperature water tank 1. The heating unit can be an electric heating element, an electric heating wire, or an electric heating tube. Since the structure and principle of the heating unit are well known to those skilled in the art, they will not be described in detail in this embodiment. Those skilled in the art can choose according to the actual situation.

[0059] In this embodiment, the temperature of the saturated brine in the constant temperature water tank 1 is set to a constant of about 45°C. This is because the density of the saturated brine is relatively high at this temperature, which causes the duck eggs to float with the air cell facing upwards.

[0060] like Figure 2As shown, the front end of the conveying device 3 is located inside the constant temperature water tank 1, and the rear end is located below the shell membrane separation device 4. In this embodiment, the front section of the conveying device 3 is inclined upwards, and the rear section is horizontally positioned, thereby enabling the conveying of cooked eggs from the constant temperature water tank 1 to the shell membrane separation device 4. The specific structure of the conveying device 3 in this embodiment includes a drive roller, a conveyor belt, a guide roller, and a support roller. The conveyor belt is wound around the drive roller, guide roller, and support roller. The drive roller is connected to a reduction motor, which drives the drive roller to rotate, thereby driving the conveyor belt to move. Since the structure and principle of the conveying device are well known to those skilled in the art, they will not be described in detail in this embodiment. Those skilled in the art can choose according to the actual situation.

[0061] like Figure 2 As shown, the egg-collecting device 2 is mounted on the conveying device 3. Specifically, the egg-collecting device 2 can be detachably mounted on the conveying device 3, such as by fixing it with bolts, for easy installation and disassembly. The egg-collecting device 2 has several egg-collecting slots, the size of which is adapted to the size of the cooked duck eggs. The specific size can be determined according to the actual situation. In this embodiment, the egg-collecting slots are 4cm*4cm*4cm in size. The openings of the egg-collecting slots face upwards, and the side walls or bottoms of the egg-collecting slots have drain outlets. Thus, when the egg-collecting device 2 enters the constant temperature water tank 1 along with the conveying device 3, the cooked duck eggs floating in the constant temperature water tank 1 can fall into the egg-collecting slots, and excess water in the egg-collecting slots can flow out from the drain outlets. Since one end of the conveying device 3 is in the constant temperature water tank 1, the operation of the conveying device 3 also drives the water in the constant temperature water tank 1 to flow, causing the duck eggs to float towards the vicinity of the conveying device 3. Thus, the egg-collecting device 2 can scoop up the duck eggs from the constant temperature water tank 1.

[0062] The shell-film separation device 4 is located above the conveying device 3 and is divided into a measuring area, a shell-cutting area and a water injection area from front to back. The shell-film separation device 4 specifically includes a height measuring device 5, a height adjusting device 6, a cutter 7, a water pipe 9, a fixing plate 10 and a control unit.

[0063] A fixed plate 10 is horizontally positioned above the conveying device 3. A height adjustment device 6 is connected to the fixed plate 10. In this embodiment, the height adjustment device 6 is connected to the top of the fixed plate 10, allowing the fixed plate 10 to move vertically under the drive of the height adjustment device 6. When the egg-retrieving device 2 moves below the fixed plate 10 along with the conveying device 3, the height adjustment device 6 is controlled to move vertically, thereby driving the fixed plate 10 to move downwards and contact the top of the cooked duck egg in the egg-retrieving slot, thus fixing the cooked duck egg in the slot and facilitating the subsequent removal of the eggshell from the air cell portion by the cutting blade 7.

[0064] The height adjustment device 6 can be a combination of a pneumatic cylinder, a hydraulic cylinder, or a motor and a lead screw mechanism, as long as it can achieve lifting and lowering. Those skilled in the art can choose according to the actual situation. In this embodiment, the height adjustment device uses a hydraulic cylinder and a connecting piece. The hydraulic cylinder is mounted on the fixed plate 10 through the connecting piece, so that the fixed plate 10 can move along the height direction as the hydraulic cylinder extends and retracts.

[0065] A height measuring device 5 is positioned in front of the fixed plate 10. During the movement of the egg-retrieving device 2 with the conveying device 3, the height measuring device 5 sequentially detects the distance between the top of the cooked duck egg in the egg-retrieving slot and the fixed plate 10, and sends the measurement results to the control unit. The control unit can control the distance the height adjusting device 6 moves along the height direction based on the received measurement results, thereby controlling the distance the height adjusting device 6 moves the egg-retrieving device 2 downwards. In this embodiment, the height measuring device 5 is an infrared measuring instrument. The infrared measuring instrument can measure the height of each cooked duck egg in the egg-retrieving slot, thereby controlling the distance the height adjusting device 6 moves downwards, ensuring that the top of the cooked duck egg just contacts the fixed plate 10, thus securing the cooked duck egg in the egg-retrieving slot without breaking it.

[0066] The cutter 7 is mounted on the fixed plate 10. The cutter 7 is positioned horizontally and vertically between the fixed plate 10 and the egg-collecting slot. As the egg-collecting device moves with the conveyor belt, the top of the cooked duck egg in the slot contacts the cutter 7, allowing the cutter 7 to cut open the air cell at the top of the cooked duck egg. Since different types of eggs have different heights, the position of the cutter 7 needs to be set according to the height of each type of egg, typically positioned near the top of the cooked duck egg.

[0067] In this embodiment, the cutter 7 is positioned 2mm below the fixing plate 10 along the height direction, which can accurately and quickly cut off the eggshell of the air cell at the top of the duck egg, causing the eggshell to crack without cutting the egg white.

[0068] Water pipe 9 is installed on fixed plate 10. Water pipe 9 is located behind cutter 7. Water pipe 9 has water spray hole 8 facing egg retrieval slot. After cutter 7 cuts open the eggshell of the air cell at the top of cooked duck egg, water pipe 9 can inject cool water into cooked duck egg through cut opening through water spray hole 8. Cool water can better separate egg white and shell membrane, which is beneficial for subsequent peeling of duck egg shell.

[0069] A shell-peeling device 11 is located behind the shell membrane separation device 4. The shell-peeling device 11 can rub and squeeze the cooked duck eggs processed by the shell membrane separation device 4 to remove the eggshells. Specifically, the shell-peeling device 11 includes an eggshell rubbing plate 12 and a rubber roller 14 disposed below the eggshell rubbing plate 12. After being processed by the shell membrane separation device 4, the cooked duck eggs fall from the conveying device 3 between the eggshell rubbing plate 12 and the rubber roller 14. Several rubber rollers 14 are arranged side-by-side. Driven by a driving mechanism, these rollers rotate continuously, thereby conveying the cooked duck eggs forward. The eggshell rubbing plate 12 is connected to a driving device arranged along the conveying direction of the rubber roller 14. Driven by the driving device, the eggshell rubbing plate 12 can reciprocate along the conveying direction of the rubber roller 14. The lower surface of the eggshell rubbing plate 12 contacts the cooked duck eggs, thus repeatedly rubbing the eggs during the reciprocating motion. Finally, through repeated squeezing by the rubber roller 14 and kneading by the eggshell kneading plate 12, the eggshell breaks during the forward conveying process and falls through the gap between the rubber rollers 14, so that the cooked egg can be peeled efficiently and completely.

[0070] The egg collection device 13 is inclined downward at the end of the shelling device 11, and the shelled duck eggs can fall from the rubber roller 14 into the egg collection device 13.

[0071] An eggshell collecting device 15 is located below the shell membrane separating device 4 and the shell peeling device 11 to catch the falling eggshells.

[0072] use Figure 2 The shelling process of a shelling machine for pre-cooked duck eggs includes the following steps:

[0073] 1. Pour the pre-cooked eggs into the constant temperature water tank 1 of the peeler and turn on the heat preservation function to keep the saturated salt water at a constant temperature of 45°C. Due to the density difference, one end of the air cell of the cooked egg floats on the water surface.

[0074] 2. Start the conveying device 3. The conveying device 3 drives the egg-collecting device 2 to move. The egg-collecting device 2 enters the constant temperature water tank 1 with the conveying device 3. As the conveying device 3 moves, it causes the water in the constant temperature water tank 1 to flow, causing the duck eggs to float near the conveying device 3. The cooked eggs floating in the constant temperature water tank 1 fall into the egg-collecting trough with the air cell facing upward. The egg-collecting trough with this structure can directly scoop up the cooked eggs in the constant temperature water tank 1 with the air cell facing upward.

[0075] Third, when the cooked eggs in the egg-collecting device 2 are first sent from the constant temperature water tank 1 to the shell membrane separation device 4 by the conveying device 3, the height measuring device 5 can sequentially detect the distance between the top of the cooked eggs in the egg-collecting slot and the fixing plate 10, and send the measurement results to the control unit. The control unit can control the distance of the height adjusting device 6 to move along the height direction according to the received measurement results. Under the drive of the height adjusting device, the fixing plate 10 moves downward and contacts the top of the cooked eggs in the egg-collecting slot, thereby fixing the cooked eggs in the egg-collecting slot.

[0076] Fourth, as the egg-retrieving device 2 continues to move along with the conveying device 3, the upper end of the cooked egg in the egg-retrieving slot touches the cutter 7. Under the action of the cutter 7, the eggshell of the air cell part of the cooked egg is cut open, forming a notch on the eggshell.

[0077] Fifth, then inject cool water into the gap through the spray hole 8 on the water pipe 9. Under the action of the cool water, the albumen, shell membrane and eggshell are separated.

[0078] 6. Finally, the cooked eggs processed by the shell membrane separation device 4 are poured between the eggshell rubbing plate 12 and the rubber roller 14. The rubber roller 14 rotates continuously under the drive of the drive mechanism, and drives the cooked eggs forward. The lower surface of the eggshell rubbing plate 12 contacts and rubs the cooked eggs. Under the drive of the drive device, the eggshell rubbing plate 12 can reciprocate along the conveying direction of the rubber roller 14. Finally, through the repeated squeezing of the rubber roller 14 and the rubbing of the eggshell rubbing plate 12, the eggshell breaks and falls from the gap between the rubber rollers, completing the peeling.

[0079] like Figure 3 As shown, the principle of the peeling machine of this invention is as follows: First, a constant-temperature saturated brine is stored in a constant-temperature water tank 1. Due to the density difference, the cooked duck eggs will float in the saturated brine, with the floating end being the air cell part of the cooked duck egg. Then, the egg-retrieving device 2 is inserted into the constant-temperature water tank 1 to retrieve the cooked duck eggs, keeping the air cell facing upwards. Next, the fixing plate 10 in the shell membrane separation device 4 cooperates with the egg-retrieving device 2 to fix the cooked duck eggs in the egg-retrieving slot. Then, the cutter in the shell membrane separation device 4 is used to cut off the outer shell of the air cell part at the top of the cooked duck egg. Then, cold water is injected into the duck egg through the notch to better separate the albumen and the shell membrane. Subsequently, the eggshell is removed by repeated squeezing and kneading action of the rubber roller and the eggshell rubbing plate, which is conducive to the separation of the cooked duck egg and the shell membrane, ensuring the integrity of the peeled cooked duck eggs and improving the yield of whole eggs.

[0080] (4) Packaging and brine filling: 30 peeled eggs are sorted and put into a high-temperature cooking bag, and at the same time, a special brine accounting for 40% of the total weight of the cooked eggs is poured in, and then the bag is vacuum sealed.

[0081] The braising liquid recipe is as follows: 0.47 kg of cardamom, 0.38 kg of nutmeg, 0.71 kg of galangal, 0.95 kg of cinnamon, 0.95 kg of star anise, 0.47 kg of angelica root, 0.47 kg of licorice root, 0.24 kg of bay leaves, 0.14 kg of cloves, 0.71 kg of onion powder, 1.42 kg of dried chili peppers, 3.13 kg of edible salt, 18.98 kg of soy sauce, 4.74 kg of white sugar, 0.47 kg of chicken powder, 0.47 kg of high-umami seasoning, 2.37 kg of chicken extract, 1.19 kg of five-spice powder, 0.24 kg of acetylated malt powder, and 0.47 kg of disodium 5-inosinate, simmered in 100 kg of water over low heat for 2.5 hours.

[0082] (5) Sterilization: The braised eggs are sterilized at a high temperature of 121°C for 30 minutes in a sterilizer, and then cooled to below 45°C before being removed from the sterilizer to obtain a finished braised egg product.

[0083] Example 2

[0084] (2) High-temperature pre-cooking: Pre-cook fresh duck eggs in saturated salt water at 115℃ for 10 minutes;

[0085] (4) The braising liquid recipe is as follows: 0.4 kg of cardamom, 0.3 kg of nutmeg, 0.7 kg of galangal, 0.9 kg of cinnamon, 0.9 kg of star anise, 0.4 kg of angelica dahurica, 0.4 kg of licorice, 0.2 kg of bay leaves, 0.1 kg of cloves, 0.7 kg of onion powder, 1.4 kg of dried chili peppers, 3 kg of edible salt, 18 kg of soy sauce, 4 kg of white sugar, 0.4 kg of chicken powder, 0.4 kg of high umami seasoning, 2 kg of chicken extract, 1 kg of five-spice powder, 0.2 kg of acetylated malt powder, and 0.4 kg of disodium 5-inosinate, simmered in 100 kg of water over low heat for 2.5 h;

[0086] The other steps are the same as in Example 1.

[0087] Example 3

[0088] (2) High-temperature pre-cooking: Pre-cook fresh duck eggs in saturated salt water at 120℃ for 10 minutes;

[0089] (4) The braising liquid recipe is as follows: 0.5 kg of cardamom, 0.4 kg of nutmeg, 0.8 kg of galangal, 1 kg of cinnamon, 1 kg of star anise, 0.5 kg of angelica dahurica, 0.5 kg of licorice, 0.3 kg of bay leaves, 0.2 kg of cloves, 0.8 kg of onion powder, 1.5 kg of dried chili peppers, 3.2 kg of edible salt, 20 kg of soy sauce, 5 kg of white sugar, 0.5 kg of chicken powder, 0.5 kg of high umami seasoning, 3 kg of chicken extract, 1.4 kg of five-spice powder, 0.34 kg of acetylated malt powder, and 0.5 kg of disodium 5-inosinate, simmered in 100 kg of water over low heat for 2.5 h;

[0090] Comparative Example 1

[0091] The comparative pre-cooking method is as follows: fresh duck eggs are pre-cooked in a 100℃ hot water bath for 15 minutes until fully cooked; other aspects are the same as in Example 1.

[0092] Comparative Example 2

[0093] The comparative pre-cooking method was as follows: fresh duck eggs were pre-cooked in unsaturated brine (w=10%) at 110℃ for 10 minutes; other aspects were the same as in Example 1.

[0094] Comparative Example 3

[0095] The comparative pre-cooking method was as follows: fresh duck eggs were pre-cooked in 80°C saturated salt water for 20 minutes; other aspects were the same as in Example 1.

[0096] Comparative Example 4

[0097] The comparative pre-cooking method was as follows: fresh duck eggs were pre-cooked in saturated salt water at 140°C for 10 minutes; other aspects were the same as in Example 1.

[0098] Comparative Example 5

[0099] The comparative peeling method was as follows: using a common peeling machine from the market to peel the cooked duck eggs that had been pre-boiled in saturated brine at 110°C for 10 minutes; everything else was the same as in Example 1.

[0100] Results Analysis

[0101] The sensory evaluation and integrity rate of the braised eggs prepared in Examples 1-3 and Comparative Examples 1-5 were evaluated, and the results are shown in Table 2:

[0102] (1) Sensory evaluation: including taste, texture, aroma, color and gloss evaluation, the scoring criteria are shown in Table 1.

[0103] (2) Integrity rate: refers to the percentage of eggs with smooth and intact surfaces without any damage.

[0104] Table 1 Sensory Evaluation Criteria

[0105]

[0106] Table 2 Evaluation Results

[0107]

[0108] As shown in Table 2, the integrity rate of the braised eggs prepared in Examples 1-3 was above 95%, and the sensory evaluation score was above 93. In contrast, the integrity rate of the braised eggs prepared in Comparative Examples 1-5 was below 90%, and the sensory evaluation score was below 90. In particular, the integrity rate of Comparative Example 1 (pre-cooked with ordinary water) was 88%, the integrity rate of Comparative Example 2 (pre-cooked with unsaturated brine) was 90%, the integrity rate of Comparative Example 3 (pre-cooked with saturated brine at 80℃) was 84%, the integrity rate of Comparative Example 4 (pre-cooked with saturated brine at 140℃) was 98%, and the integrity rate of Comparative Example 5 (peeled with an ordinary peeler) was 86%. This indicates that whether saturated brine is used in the pre-cooking stage, the pre-cooking temperature, and the type of peeler all affect the integrity rate of the braised eggs of this invention, and thus ultimately affect the sensory score of the braised eggs.

[0109] (3) The air cell size, yolk centering, and overall appearance of the cooked duck eggs after treatment in Example 1 and Comparative Examples 1-4 were compared. The results are as follows: Figure 4 As shown.

[0110] Depend on Figure 4 It can be seen that the volume of the air cell in the cooked duck egg pre-cooked with ordinary water in Comparative Example 1 did not change significantly, the yolk was not centered, and the surface was damaged. The volume of the air cell in the cooked duck egg pre-cooked with unsaturated brine in Comparative Example 2 was slightly larger than that in Comparative Example 1, but the yolk was not centered. The volume of the air cell in the cooked duck egg pre-cooked with saturated brine at 80℃ in Comparative Example 3 did not change significantly, the yolk was not centered, and the surface was severely damaged. The volume of the air cell in the cooked duck egg pre-cooked with saturated brine at 140℃ in Comparative Example 4 changed significantly, the yolk was nearly centered, but the surface was damaged. The volume of the air cell in the cooked duck egg pre-cooked with saturated brine in Example 1 was significantly larger, the yolk was nearly centered, and the surface was undamaged.

[0111] This shows that pre-cooking fresh duck eggs in saturated salt water at 110-120℃ can make the air cell inside the eggs larger and the yolk more centrally distributed after cooking, which is helpful for subsequent peeling.

[0112] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A method for producing halogenated eggs with high whole egg rate on an industrial scale, characterized in that, The method comprises the following steps: S1, high-temperature pre-cooking: pre-cooking fresh eggs in saturated brine at 110-120℃ for 5-20min to obtain cooked eggs; S2, shelling: placing the cooked eggs treated in step S1 in saturated brine at 40-50℃, so that the end of the cooked eggs with air chambers floats upwards; placing the cooked eggs with air chambers upwards, cutting or breaking the eggshell at the air chamber position of the cooked eggs to form an eggshell gap at the top end of the cooked eggs; then injecting cold water into the eggshell gap; finally, rubbing and squeezing the cooked eggs to remove the eggshell to obtain shelled egg products; S3, sub-packaging and brine filling: placing the shelled egg products in step S2 into high-temperature cooking bags, and filling the high-temperature cooking bags with brine, vacuumizing and sealing the bags; S4, sterilization: sterilizing the egg products treated in step S3 in a sterilization pot to obtain a finished product of marinated eggs.

2. The method for producing halogenated eggs with high integrity according to claim 1, characterized in that, In step S1, the fresh eggs are pre-cooked in saturated brine at 110℃ for 10min.

3. The method for producing halogenated eggs with high integrity according to claim 1, characterized in that, In step S2, a shelling machine is used to shell the cooked eggs treated in step S1, and the structure of the shelling machine comprises: a constant-temperature water tank (1) storing saturated brine; a conveying device (3) provided at the front end of the constant-temperature water tank (1); an egg taking device (2) provided on the conveying device (3) and having an egg taking groove for placing the cooked eggs to be shelled; a shell membrane separation device (4) provided above the conveying device (3) and comprising a fixed plate (10), a cutter (7), and a water pipe (9) provided behind the cutter (7), the water pipe (9) having a water injection hole (8) provided towards the egg taking groove, the fixed plate (10) being movable in the height direction to contact the top of the cooked eggs in the egg taking groove, the cutter (7) being provided between the fixed plate (10) and the egg taking groove in the height direction, the cutter (7) being capable of cutting the air chamber part at the upper end of the cooked eggs in the egg taking groove, and the water pipe (9) being capable of injecting water into the cooked eggs through the water injection hole (8); a shelling device (11) provided behind the shell membrane separation device (4) and capable of rubbing and squeezing the cooked eggs treated by the shell membrane separation device (4) to remove the eggshell.

4. The method for producing halogenated eggs with high integrity according to claim 3, characterized in that, In step S2, the cooked eggs treated in step S1 are placed in the constant-temperature water tank (1), and the temperature of the saturated brine in the constant-temperature water tank (1) is kept at 40-50℃, so that the end of the cooked eggs with air chambers floats upwards.

5. The method for producing halogenated eggs with high integrity according to claim 3, characterized in that, In step S2, the conveying device (3) is started, the egg taking device (2) enters the constant-temperature water tank (1) along with the conveying device (3), the air chamber of the cooked eggs floating in the constant-temperature water tank (1) falls into the egg taking groove with the upper end upwards, and the cooked eggs are conveyed forward along with the conveying device (3).

6. The method for producing halogenated eggs with high integrity according to claim 3, wherein, In step S2, the shell membrane separation device (4) further comprises a height adjusting device (6) connected with the fixed plate (10), the cutter (7) and the water pipe (9) are provided on the fixed plate (10), and the fixed plate (10) is movable in the height direction to contact the top of the cooked eggs in the egg taking groove under the drive of the height adjusting device (6). When the egg collecting device (2) moves under the shell membrane separating device (4) along with the conveying device (3), the height adjusting device (6) is started, and under the driving of the height adjusting device, the fixed plate (10) moves downward and contacts the top of the mature eggs in the egg collecting groove to fix the mature eggs in the egg collecting groove.

7. The method for producing halogenated eggs with high integrity according to claim 6, wherein, In step S2, the shell membrane separating device (4) further comprises a height measuring device (5) and a control unit, and the height measuring device (5) is arranged in front of the fixed plate (10); When the egg collecting device (2) moves under the shell membrane separating device (4) along with the conveying device (3), the height measuring device (5) can detect the distance between the top of the mature eggs in the egg collecting groove and the fixed plate (10) in sequence and send the measurement results to the control unit, and the control unit can control the distance of the height adjusting device (6) moving along the height direction according to the received measurement results, so that the top of the mature eggs in the egg collecting groove just contacts the fixed plate (10).

8. The method for producing halogenated eggs with high integrity according to claim 3, wherein, In step S2, the cutter (7) is arranged 1.5-2.5 mm below the fixed plate (10) along the height direction; During the movement of the egg collecting device (2) along with the conveying device (3), the upper end of the mature eggs in the egg collecting groove touches the cutter (7), and under the action of the cutter (7), the eggshell at the air chamber part of the mature egg is cut open to form an eggshell gap on the outer shell of the mature egg, and then cold water is injected into the eggshell gap through the water injection hole (8).

9. The method for producing halogenated eggs according to claim 3, wherein In step S2, the shelling device (11) comprises an eggshell rubbing plate (12) and a rubber roller (14) arranged below the eggshell rubbing plate (12); The mature eggs treated by the shell membrane separating device (4) are placed between the eggshell rubbing plate (12) and the rubber roller (14), the rubber roller (14) rotates continuously under the driving of the driving mechanism and drives the mature eggs to move forward, the lower surface of the eggshell rubbing plate (12) contacts and rubs the mature eggs, and finally through the repeated extrusion of the rubber roller (14) and the rubbing of the eggshell rubbing plate (12), the eggshell is broken and falls from the gap between the rubber rollers (14), and the shelling is completed.

10. The method for high-integration-rate industrialized production of marinated eggs according to claim 1, characterized in that, In step S3, the amount of marinade added accounts for 30-50% of the total mass of the shelled eggs; The marinade comprises the following raw materials by mass: Amomum kravanh 0.4-0.5 parts, Amomum villosum 0.3-0.4 parts, Zingiber officinale 0.7-0.8 parts, Cinnamomum cassia 0.9-1 part, Illicium verum 0.9-1 part, Angelica dahurica 0.4-0.5 part, Glycyrrhiza uralensis 0.4-0.5 part, Myrtus communis 0.2-0.3 part, Syzygium aromaticum 0.1-0.2 part, onion powder 0.7-0.8 part, dried chili 1.4-1.5 part, edible salt 3-3.2 part, soy sauce 18-20 part, white granulated sugar 4-5 part, chicken powder 0.4-0.5 part, high fresh essence 0.4-0.5 part, chicken paste 2-3 part, five-spice powder 1-1.4 part, acetyl malt powder 0.2-0.3 part, 5-ribonucleotide disodium 0.4-0.5 part, and water 90-110 parts.

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