Head-flowing soft-yolk quail eggs and curing method thereof

Abstract

The invention relates to the field of food curing, and particularly discloses flowing-core and soft-yolk quail eggs and a curing method thereof. The invention relates to a free-core soft-yolk quail egg curing method, which is applied to industrial production, and comprises the following steps: putting quail eggs into water or steam at 89-99 DEG C, and heating for the first time; putting the quail eggs in water at 0-25 DEG C for primary cooling; the quail eggs are placed in water or steam at 89-99 DEG C to be heated for the second time; placing the quail eggs in water at 0-25 DEG C for secondary cooling; the quail eggs are placed in water or steam at 89-99 DEG C to be heated for the third time; putting the quail eggs in water at 0-25 DEG C for third cooling; the flowing core ratio of the obtained soft yolk quail eggs is 30%-70%. According to the flowing-core soft-yolk quail eggs and the curing method thereof, through three times of heating and three times of cooling, complete curing of soft-yolk egg white is guaranteed, the subsequent shelling rate is ensured, meanwhile, the soft-yolk proportion of the yolk reaches 85% or above, the proportion of flowing cores in the soft-yolk reaches 30%-70%, and industrial batch production is achieved.

Description

Technical Field

[0001] The invention relates to the field of food processing, in particular to runny quail eggs and a cooking method thereof. Background Art

[0002] Runny and soft-boiled quail eggs refer to those with liquid in the yolk that appear to be in a flowing state. Currently, the most common runny and soft-boiled quail eggs are handmade Japanese-style runny and soft-boiled quail eggs, but it is very rare to see runny and soft-boiled quail eggs produced through mass industrialization on the market.

[0003] The inventor previously applied for a Chinese invention patent with publication number CN117898407A, and the patent name is "Method and Equipment for Production and Processing of Soft-boiled Eggs". It discloses a method for producing soft-boiled eggs, which also discloses a ripening method. On this basis, due to the large differences in specifications such as size and weight between chicken eggs and quail eggs, there are large differences in parameter control and precision control in various aspects, especially the proportion of soft-boiled eggs and the effect of runny core, which determine the taste of soft-boiled quail eggs. The yolk of soft-boiled quail eggs usually has three forms. The yolk close to the egg white is often easy to ripen, forming a more mature yolk "golden edge". Except for the "golden edge" part, the rest of the yolk is a soft-boiled part. A liquid runny core may form in the part close to the center of the soft core. The proportion of the golden edge, soft core and runny core determines the taste of the soft-boiled quail eggs. ; In industrial mass production, attention should also be paid to the maturation of protein to ensure the success rate and completeness rate of batch peeling; therefore, the inventors further developed and improved the soft-boiled quail eggs, more accurately controlled the runny effect and soft-boiled ratio of the soft-boiled quail eggs, and ensured the maturation yield rate and peeling yield rate of mass production.

[0004] The technical problem to be solved by the present application is: how to increase the ratio of soft-boiled quail eggs to runny eggs. Summary of the invention

[0005] In order to overcome the shortcomings of the prior art, the object of the present invention is to provide a runny quail egg with a high runny ratio and a runny effect and a cooking method thereof.

[0006] The technical solution adopted by the present invention is:

[0007] The method for ripening runny quail eggs is applied to industrial production and comprises the following steps:

[0008] S1. Place the quail eggs in water or steam at 89°C to 99°C for the first heating;

[0009] S2, placing the quail eggs that have completed the first heating in 0-25° C. water for the first cooling;

[0010] S3, placing the quail eggs that have completed the first cooling in water or steam at 89° C. to 99° C. for a second heating;

[0011] S4, placing the quail eggs that have been heated for the second time in 0-25° C. water for a second cooling;

[0012] S5, placing the quail eggs that have completed the second cooling in water or steam at 89° C. to 99° C. for a third heating;

[0013] S6, placing the quail eggs that have been heated for the third time in 0-25° C. water for the third cooling;

[0014] The runny quail eggs obtained in step S6 have a runny core ratio of 30% to 70%.

[0015] The soft-boiled quail eggs obtained in step S6 have a soft-boiled ratio of 85% to 100%.

[0016] The method for ripening runny quail eggs adopts three heating and three cooling methods to prepare runny quail eggs. During the first heating, the egg white and the egg yolk are ripened to form a runny and runny effect. However, due to the insufficient maturity of the egg white in order to achieve the runny effect of the egg yolk, only one heating and cooling is performed, which easily leads to the situation that the egg white and the eggshell are not separated smoothly in the subsequent shelling process. In particular, in industrial batch production, the success rate and completeness rate of automatic shelling are reduced, affecting the overall yield rate, and the loss rate of quail eggs is correspondingly increased, which is not conducive to batch industrial production.

[0017] Therefore, the main purpose of the second and third heating is to age the egg white. At the same time, it is quickly cooled after heating to prevent the aging process of the egg white from excessively affecting the runny or runny effect of the egg yolk.

[0018] The method of the present application can ensure the aging degree of egg white and the runny and runny effects of egg yolk, and on the basis of achieving a high shelling rate, keep the runny ratio above 85% and the runny ratio between 30% and 70%.

[0019] The first heating time is 1 to 4 minutes, the second heating time is 1 to 3 minutes, and the third heating time is 0.5 to 3 minutes.

[0020] The first cooling time is 1 to 8 minutes, the second cooling time is 1 to 6 minutes, and the third cooling time is not less than 2 minutes.

[0021] During the ripening process, the quail eggs are kept rotating. By keeping the quail eggs rotating, the yolk is always kept in the center, achieving a rotation centering effect.

[0022] The rotation speed of quail eggs is 0.2r / s~3r / s.

[0023] The same batch of ripened quail eggs uses the same size specification, with an allowable error of ±1mm. In order to maintain the same quality of each batch of quail eggs, especially when the same heating and cooling temperature and time are used in the same batch, it is necessary to maintain the consistency of the size of the quail eggs. For the flexibility of quality requirements, an error of ±1mm can be allowed.

[0024] The maximum diameter of quail eggs is 22 mm to 27 mm. The selected quail eggs are 22 mm to 27 mm, and the quail eggs of this specification are more compatible with the method of the present invention.

[0025] Runny and soft-boiled quail eggs, the proportion of runny core to the yolk is not less than 85%, and the proportion of runny core to the runny core is 30% to 70%.

[0026] The runny quail eggs are cooked and then braised, salt-baked, pickled and seasoned.

[0027] The beneficial effects of the present invention are:

[0028] The runny quail egg and the ripening method thereof ensure complete ripening of the runny egg white through three heating and three cooling steps, thereby ensuring the subsequent shelling rate, while achieving a runny yolk ratio of more than 85% and a runny ratio of 30% to 70% of the runny yolk, thereby making the taste of the quail egg completely different from existing market products and realizing industrialized mass production. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 The present invention is a schematic diagram of the steps of the method for ripening runny quail eggs;

[0030] Figure 2 This is a real photo of the Y1 sample quail eggs in Example 1 of the present invention;

[0031] Figure 3 This is a real photo of the Y2 sample quail eggs in Example 1 of the present invention.

[0032] Figure 4 This is a real photo of the Y2 sample quail eggs being squeezed in Example 1 of the present invention;

[0033] Figure 5 This is a real photo of the Y3 sample quail eggs in Example 2 of the present invention;

[0034] Figure 6 This is a real photo of the Y4 sample quail eggs in Example 2 of the present invention;

[0035] Figure 7 This is a real photo of the Y5 sample quail eggs in implementation 3 of the present invention. DETAILED DESCRIPTION

[0036] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0037] Example 1

[0038] The present invention provides a technical solution:

[0039] The method for ripening runny quail eggs comprises the following steps:

[0040] Egg selection: Select 200 quail eggs with a maximum diameter of 25mm to 27mm and clean them;

[0041] Pre-cooking: lightly bump the cleaned quail eggs to form non-penetrating gaps, and soak them in 50°C water for 6 minutes; through the pre-cooking process, the air chambers of the quail eggs can be eliminated and filled, forming a more complete oval egg shape.

[0042] Carry out the following aging process:

[0043] S1. Place the quail eggs in 99° C. spray hot water for the first heating for 4 minutes;

[0044] S2, placing the quail eggs that have completed the first heating in 10° C. water for the first cooling, the cooling time being 6 minutes;

[0045] S3, placing the quail eggs that have completed the first cooling in 99° C. spray hot water for a second heating for 2 minutes;

[0046] S4, placing the quail eggs that have been heated for the second time in 10° C. water for a second cooling, the cooling time being 4 minutes;

[0047] S5, placing the quail eggs that have completed the second cooling in 99° C. spray hot water for a third heating, the heating time being 1 minute;

[0048] S6, placing the quail eggs that have been heated for the third time in 10° C. water for a third cooling, the cooling time being 2 minutes;

[0049] The first heating is used to achieve the initial coagulation of the egg white and the runny yolk. The first cooling is used to quickly cool down the quail eggs to avoid over-ripe yolk after the first heating. The second heating is used to heat and age the egg white again. The second cooling is used to quickly cool down to avoid over-ripe yolk after the second heating, affecting the ratio of runny and runny eggs. The third heating is used to age the egg white again to make it more elastic, which is convenient for subsequent peeling. The egg white will not stick to the shell, break, or break, thereby achieving a high peeling rate for industrial automatic mechanical peeling and a high integrity rate for quail egg white eggs.

[0050] In the above process, after the first cooling, a quail egg sample is randomly selected and recorded with the mark code Y1. The quail egg sample is opened and photographed. Figure 2 Shown is an actual photo of a Y1 sample quail egg. Figure 2 It can be seen that the egg white is not mature enough after the first heating and is difficult to separate from the eggshell. The yolk is basically runny with a small golden edge, and the runny yolk accounts for nearly 80%.

[0051] After the second cooling, a quail egg sample was randomly selected and recorded as Y2. The quail egg sample was opened and photographed. Figure 3 Shown is an actual photo of a Y2 sample quail egg. Figure 3 It can be seen that after the second heating and cooling, the egg white has basically been matured and is in a chewy state. Figure 4 As shown, when the egg white is gently squeezed with fingers, the egg white becomes elastic and cooked. There is a thin layer of golden edge on the yolk, which flows out when squeezed by fingers. The runny part accounts for more than 95% of the inner part and the runny part accounts for about 60%.

[0052] After the third cooling, all quail eggs were opened and completely shelled, with a 100% success rate for shelling. No defective shelling products were found. The number of runny and oozy eggs in this batch was counted, and a statistical table was drawn as follows:

[0053]

[0054] As can be seen from the above table, there are 200 quail eggs in the sample in this embodiment, 2 eggs are sampled in the middle, and among the remaining 198 quail eggs, 198 eggs have a runny core ratio greater than 85%, that is, the number of quail eggs in this batch with a runny core reaching 85% is 100%; there are 175 eggs with a runny core ratio greater than 95%, accounting for 88.4%; in terms of the runny core effect, the 3 eggs with a runny core ratio greater than 70% are events with a lower probability, and the range with the largest runny core ratio is 50% to 70%.

[0055] Example 2

[0056] The present invention provides a technical solution:

[0057] The method for ripening runny quail eggs comprises the following steps:

[0058] Egg selection: Select 200 quail eggs with a maximum diameter of 23mm to 25mm and clean them;

[0059] Pre-cooking: lightly bump the cleaned quail eggs to form non-penetrating gaps, and soak them in 55°C water for 6 minutes; through the pre-cooking process, the air chambers of the quail eggs can be eliminated and filled, forming a more complete oval egg shape.

[0060] Carry out the following aging process:

[0061] S1, placing the quail eggs in 90° C. spray hot water for the first heating, the heating time is 4 minutes;

[0062] S2, placing the quail eggs that have completed the first heating in 20° C. water for the first cooling, the cooling time being 7 minutes;

[0063] S3, placing the quail eggs that have completed the first cooling in 90° C. spray hot water for a second heating for 3 minutes;

[0064] S4, placing the quail eggs that have been heated for the second time in 20° C. water for a second cooling, the cooling time being 5 minutes;

[0065] S5, placing the quail eggs that have completed the second cooling in 90° C. spray hot water for a third heating, the heating time being 0.5 minutes;

[0066] S6, placing the quail eggs that have been heated for the third time in 20° C. water for a third cooling, the cooling time being 6 minutes;

[0067] In the above process, after the first cooling, a quail egg sample is randomly selected and recorded with a mark code of Y3. The quail egg sample is opened and photographed. Figure 5 Shown is an actual photo of a Y3 sample quail egg. Figure 5 It can be seen that the egg white is not mature enough after the first heating and is difficult to separate from the eggshell. The yolk is basically runny with a small golden edge, and the runny yolk accounts for nearly 75%.

[0068] After the second cooling, a quail egg sample was randomly selected and recorded as Y4. The quail egg sample was opened and photographed. Figure 6 Shown is an actual photo of a Y4 sample quail egg. Figure 6 It can be seen that after the second heating and cooling, the egg white has basically been cooked and is in a chewy state. The egg yolk has some thin golden edges, the runny egg yolk accounts for more than 95% and the liquid egg yolk accounts for about 65%.

[0069] After the third cooling, all quail eggs were opened and completely shelled, with a 100% success rate for shelling. No defective shelling products were found. The number of runny and oozy eggs in this batch was counted, and a statistical table was drawn as follows:

[0070]

[0071] As can be seen from the above table, there are 200 quail eggs in the sample in this embodiment, 2 eggs are sampled in the middle, and among the remaining 198 quail eggs, 198 eggs have a runny core ratio greater than 85%, that is, the number of quail eggs in this batch with a runny core reaching 85% is 100%; there are 187 eggs with a runny core ratio greater than 95%, accounting for 94.4%; in terms of the runny core effect, the 4 eggs with a runny core ratio greater than 70% are events with a lower probability, and the range with the largest runny core ratio is 50% to 70%.

[0072] Example 3

[0073] The present invention provides a technical solution:

[0074] How to ripen runny quail eggs.

[0075] Egg selection: Select 200 quail eggs with a maximum diameter of 23mm to 25mm;

[0076] Based on Example 2, the first heating temperature was adjusted to 95° C. and the heating time was 4 minutes;

[0077] Adjust the first cooling temperature to 15°C and the cooling time to 6 minutes;

[0078] The second heating temperature was adjusted to 95°C and the heating time was 2 minutes;

[0079] The second cooling temperature was adjusted to 15°C and the cooling time was 5 minutes;

[0080] The third heating temperature was adjusted to 95°C and the heating time was 1 minute;

[0081] The third cooling temperature was adjusted to 15°C and the cooling time was 4 minutes;

[0082] After the third cooling, open all the quail eggs, randomly select one of the quail egg samples, and record the mark code as Y5. Figure 7 As shown, after the third heating and cooling, the egg white of the Y5 sample quail eggs was fully cooked and in a chewy state, the egg yolk had a thin golden edge, more than 95% of the eggs were runny and about 70% of the eggs were molten. All quail eggs were completely shelled, with a 100% success rate for shelling, and no defective shelling products were found. The molten and runny eggs of this batch of quail eggs were counted, and a statistical table was drawn as follows:

[0083]

[0084] It can be seen from the above table that among the 200 quail eggs in the sample of this embodiment, 200 had a runny core ratio greater than 85%, that is, the number of quail eggs in this batch with a runny core reaching 85% was 100%; there were 16 eggs with a runny core ratio greater than 95%, accounting for 83.5%; in terms of the runny core effect, 1 egg with a runny core ratio greater than 70% and 1 egg with a runny core ratio less than 30% were events with relatively low probability, and the range with the largest number of runny core ratios was 50% to 70%.

[0085] Finally, it should be noted that the above description is only a preferred example of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for ripening runny quail eggs, applied to industrial production, characterized in that: The steps include: S1. Place the quail eggs in water or steam at 89°C to 99°C for the first heating; S2, placing the quail eggs that have completed the first heating in 0-25° C. water for the first cooling; S3, placing the quail eggs that have completed the first cooling in water or steam at 89° C. to 99° C. for a second heating; S4, placing the quail eggs that have been heated for the second time in 0-25° C. water for a second cooling; S5, placing the quail eggs that have completed the second cooling in water or steam at 89° C. to 99° C. for a third heating; S6, placing the quail eggs that have been heated for the third time in 0-25° C. water for the third cooling; The runny quail eggs obtained in step S6 have a runny core ratio of 30% to 70%.

2. The method for ripening runny quail eggs according to claim 1, characterized in that: The soft-boiled quail eggs obtained in step S6 have a soft-boiled content of 85% to 100%.

3. The method for ripening runny quail eggs according to claim 1, characterized in that: The first heating time is 1 to 4 minutes, the second heating time is 1 to 3 minutes, and the third heating time is 0.5 to 3 minutes.

4. The method for ripening runny quail eggs according to claim 1, characterized in that: The first cooling time is 1 to 8 minutes, the second cooling time is 1 to 6 minutes, and the third cooling time is not less than 2 minutes.

5. The method for ripening runny quail eggs according to claim 1, characterized in that: During the ripening process, the quail eggs are kept rotating.

6. The method for ripening runny quail eggs according to claim 5, characterized in that: The rotation speed of the quail eggs is 0.2 r / s to 3 r / s.

7. The method for ripening runny quail eggs according to claim 1, characterized in that: The same batch of ripened quail eggs are selected to have the same size specification, with an allowable error of ±1mm.

8. The method for ripening runny quail eggs according to claim 1, characterized in that: The maximum diameter of the quail eggs is 22 mm to 27 mm.

9. Runny quail eggs, prepared by the cooking method according to any one of claims 1 to 8, characterized in that: The ratio of the runny core to the yolk in the runny quail egg is not less than 85%, and the ratio of the runny core to the runny core is 30% to 70%.

10. The runny quail egg according to claim 9, characterized in that: The runny quail eggs are marinated, salt-baked, pickled and seasoned after being cooked.

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