Preparation technology of marinated eggs

Abstract

The invention provides a preparation technology of marinated eggs, and relates to the technical field of food processing, in particular to a preparation technology of marinated eggs, which comprises the following steps: selection and cleaning of eggs, precooking treatment, cooling and shelling, scratching treatment, vacuum marinating, seasoning treatment, drying and packaging. The problems of long marinating time, non-uniform marinade permeation, single taste, difficulty in eggshell stripping, short shelf life, low process standardization degree and the like in the traditional marinated egg preparation process are solved, the production efficiency, the product quality and the taste diversity of the marinated eggs are improved, the stability and the safety of the product are enhanced, and the market competitiveness of the marinated eggs is improved. The requirements of modern consumers on healthy, delicious and diversified foods are met.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a preparation process of a marinated egg. Background Art

[0002] As a traditional Chinese food, braised eggs are deeply loved by consumers for their unique flavor and rich nutritional value. They are not only a common delicacy on the table, but also a good choice for casual snacks. The traditional braised egg preparation process generally covers the main steps of boiling eggs, peeling them, and braising them. However, with the development of the food processing industry and the increasing diversification of consumer demand, the traditional preparation process has exposed many problems that need to be solved urgently.

[0003] First of all, the long braising time is a significant problem. In the traditional preparation process of braised eggs, in order to allow the marinade to fully penetrate into the egg, the braising time often takes several hours or even longer. Such a long braising time greatly reduces production efficiency and makes large-scale production face the dilemma of excessively high time costs.

[0004] Secondly, uneven penetration of the marinade is quite common. Due to the presence of the eggshell and egg membrane, it is difficult for the marinade to penetrate evenly into all parts of the egg under traditional processes. In actual production, the egg white close to the eggshell often has a stronger marinade flavor, while the yolk has a lighter flavor. Even the taste and flavor of different parts of the same marinated egg may be different.

[0005] Furthermore, the single taste is also a major drawback of traditional braised eggs. The taste and flavor of traditional braised eggs mainly depend on the recipe of the marinade, which usually uses common soy sauce, salt, spices, etc. as the main seasonings. The seasoning method is relatively simple. Consumers not only pursue traditional five-spice and salty flavors, but also have a strong desire to explore novel flavors such as sweet and spicy, sour and spicy, and sauce-flavored. Traditional braised eggs seem to be unable to keep up with the taste innovation.

[0006] In addition, the difficulty in peeling eggshells also brings many inconveniences to production. In traditional processes, eggshell peeling mostly relies on manual operations, which is extremely inefficient. Since the eggshells of chicken or duck eggs are relatively fragile, it is easy to damage the surface of the egg due to improper operation, resulting in potholes and breakages in the finished product, which seriously affects the appearance and quality of the finished braised eggs, increases the defective rate, and further increases production costs.

[0007] At the same time, the problem of short shelf life of traditional braised eggs cannot be ignored. In order to extend the shelf life, traditional methods often rely on high-salt marinade or add preservatives. Excessive salinity will make the braised eggs taste too salty, affecting consumers' eating experience. Long-term consumption of high-salt foods is not good for human health.

[0008] Finally, the traditional preparation process of braised eggs mostly relies on the experience of chefs and lacks scientific and precise control of process parameters. This instability not only affects the market competitiveness of the product, but also brings difficulties to brand building, which is not conducive to the scale and branding development of the braised egg industry.

[0009] In summary, the traditional braised egg preparation process has many shortcomings in terms of braising time, marinade penetration, taste, eggshell removal, shelf life and process standardization. An innovative preparation process is urgently needed to solve these problems in order to meet the development needs of the modern food processing industry and the increasingly diversified consumption needs of consumers. Summary of the invention

[0010] In order to overcome the existing problems, the embodiment of the present application provides a preparation process for braised eggs, optimizes and innovates the traditional process, solves the problems existing in the traditional braised egg preparation process, such as long braising time, uneven penetration of marinade, single taste, difficulty in eggshell peeling, short shelf life and low degree of process standardization, improves the production efficiency, product quality and taste diversity of braised eggs, and at the same time enhances the stability and safety of the product, meeting the needs of modern consumers for healthy, delicious and diversified food.

[0011] The technical solution adopted by the embodiment of the present application to solve the technical problem is:

[0012] A preparation process for marinated eggs comprises the following steps:

[0013] Step 1: Select and clean eggs: Select fresh chicken or duck eggs, clean them with clean water, and remove the dirt on the surface;

[0014] Among them, fresh chicken eggs or duck eggs from regular farms with guaranteed quality should be selected first, and eggs laid 2-3 weeks after the start of production should be selected, when the quality of the eggs is relatively stable; duck eggs are preferred if they are fresh and uniform in size. Put the selected eggs into the cleaning tank and rinse them with running water. When cleaning, use a soft-bristled brush to gently scrub the surface of the eggs to ensure that the dirt, feces, dust and other impurities attached to the surface of the eggshell are completely removed. For some more stubborn stains, the scrubbing force can be appropriately increased, but care should be taken to avoid damaging the eggshell. After cleaning, remove the eggs and drain the water, and prepare for the next step of pre-cooking.

[0015] Step 2: Pre-cooking: Put the washed eggs into boiling water and cook for 8-10 minutes to solidify the egg white and yolk;

[0016] Among them, a stainless steel cooking pot is selected, which has good thermal conductivity and corrosion resistance, and can ensure uniform heating during the egg-boiling process. Add enough water to the cooking pot, heat the water to boiling, and gently put the drained eggs into the boiling water. To prevent the eggs from colliding with each other and breaking during the cooking process, the density of the eggs can be controlled. Generally, 8-10 eggs are placed per liter of water. Start the timer and cook for 8-10 minutes. During the cooking process, stir appropriately to make the eggs heat more evenly, but the stirring action should be gentle to avoid damage to the egg body.

[0017] Step 3: Cool and peel: Put the cooked eggs into cold water quickly to cool, then peel the eggshells;

[0018] Among them, prepare a cooling tank filled with cold water, the temperature of the cold water is controlled at 5-10℃, quickly put the cooked eggs into the cooling tank, and quickly cool the egg body. The cooling time is 3-5 minutes. During this period, the eggs can be properly turned over to ensure that all parts can be fully cooled. The principle of thermal expansion and contraction is used to better separate the eggshell from the egg body. After cooling, the eggshell is peeled manually or with a peeling tool. When peeling manually, the eggshell is gently tapped to cause cracks, and then the eggshell is slowly peeled from the large end. The peeled eggs need to be checked again to remove the remaining eggshell fragments;

[0019] Step 4: Scratch treatment: Use a knife to make small scratches on the surface of the peeled egg to increase the penetration area of ​​the marinade;

[0020] Among them, the peeled eggs are placed on the operating table, and fine scratches are made evenly on the surface of the eggs with a knife. The scratch depth is controlled to be no more than 1 / 5 of the thickness of the egg body. For chicken eggs, the scratch depth is about 1-1.5mm; for duck eggs, the scratch depth is about 1.5-2mm, and the scratch density is 3-5 lines per square centimeter. The scratches can be made in a criss-cross manner to ensure that the marinade can penetrate from multiple directions;

[0021] Step 5, vacuum marinating: put the scratched eggs into the vacuum marinating equipment, add marinade, and perform vacuum marinating, the vacuum degree is -0.08 to -0.1MPa, and the marinating time is 30-60min;

[0022] Among them, a professional vacuum marinade pot is used. The equipment should have good sealing and precise vacuum control function. For every 100L marinade, 15-20kg soy sauce (light soy sauce and dark soy sauce can be mixed in a ratio of 3:1 to take into account both freshness and color), 5-8kg salt, 3-5kg rock sugar, 2-3kg cooking wine, and an appropriate amount of five-spice spice bag (including 1-1.5kg star anise, 0.8-1kg cinnamon, 0.5-0.8kg bay leaf, 0.8-1kg pepper, 0.5-0.8kg fennel, etc.) can be added. Wrap it with gauze before cooking), add the above ingredients into appropriate amount of water, heat and boil and keep for 10-15 minutes to make the flavor of the spices fully blend into the marinade, then cool to room temperature for use, put the scratched eggs into a vacuum marinade pot, pour in the prepared marinade, ensure that the eggs are completely immersed in the marinade, close the marinade pot, start the vacuum pump, adjust the vacuum degree in the pot to -0.08 to -0.1MPa, set the marinade time to 30-60min, during the marinade process, the marinade quickly penetrates into the egg under vacuum environment, so that the egg evenly absorbs the flavor of the marinade;

[0023] Step 6: Seasoning: Take out the marinated eggs and soak them in seasoning liquid for 10-20 minutes. The seasoning liquid is composed of soy sauce, cooking wine, sugar and spices.

[0024] Among them, the seasoning liquid is prepared according to different taste requirements. Taking the sweet and spicy flavor as an example, 15-20kg soy sauce, 3-5kg sugar, 5-8kg chili (chilli powder or chili powder can be used, and the amount is adjusted according to the spiciness requirement), 3-5kg vinegar, 2-3kg cooking wine, and appropriate amounts of minced ginger, garlic, pepper powder and other flavoring seasonings can be added to every 100L of seasoning liquid. Add the above ingredients to an appropriate amount of water and stir evenly to fully dissolve the various seasonings. Take out the braised eggs and put them into a container filled with seasoning liquid to ensure that the eggs are completely immersed in the seasoning liquid. The soaking time is 10-20 minutes. During this period, the eggs can be turned over appropriately so that the seasoning liquid can evenly wrap the egg body, further improving the flavor and taste of the braised eggs.

[0025] Step 7: Drying and packaging: Place the seasoned eggs into a drying device, dry until the surface is dry, and then package;

[0026] Among them, a hot air circulation drying box is selected, which can ensure uniform temperature during the drying process, which is conducive to the rapid evaporation of moisture on the egg surface. The seasoned eggs are evenly placed on the tray of the drying box, and a certain distance is maintained between the eggs to avoid squeezing each other and affecting the drying effect. The drying temperature is set to 50-60℃ and the time is 2-3h. For example, drying at 55℃ for 2.5h, the moisture on the egg surface can be fully evaporated to reach a dry state, and the moisture content inside the egg is maintained at a suitable level, which will not affect the taste. During the drying process, the drying condition of the eggs can be checked every 30 minutes, and the eggs can be turned over appropriately to ensure uniform drying.

[0027] After drying, wait for the eggs to cool to room temperature and package them in food-grade vacuum packaging bags or sealed packaging boxes. The vacuum packaging bags can be made of composite plastic film with a thickness of 0.08-0.1mm, which has good barrier properties and can effectively prevent the entry of oxygen, moisture, etc., thereby extending the shelf life of the braised eggs. The packaged braised eggs are packed according to specifications and stored in a cool and dry place.

[0028] The advantages of the embodiments of the present application are:

[0029] 1. By adopting vacuum marinating technology, the marinating time is shortened from the traditional several hours to 30-60 minutes, which greatly improves production efficiency, reduces time costs, and is conducive to large-scale industrial production. The scratch treatment on the egg surface combined with vacuum marinating allows the marinade to quickly and evenly penetrate into all parts of the egg, effectively solving the problem of uneven marinade penetration in traditional processes, ensuring the consistency of the taste and flavor of the marinated eggs, and improving product quality.

[0030] 2. Seasoning processing step: By using different seasoning liquid formulas, the braised eggs have a diverse taste and flavor. In addition to the traditional five-spice and salty flavors, a variety of novel flavors such as sweet and spicy, sour and spicy, and sauce-flavored can also be developed to meet the increasingly diverse taste needs of consumers and enhance the market competitiveness of the product.

[0031] 3. The rapid cooling process after boiling the eggs utilizes the principle of thermal expansion and contraction to make the eggshells easier to peel, thus improving the efficiency of peeling and reducing the damage to the egg surface caused by manual peeling, thus ensuring the integrity and good appearance of the boiled eggs, reducing the defective rate and improving production efficiency.

[0032] 4. The drying process removes excess moisture from the egg surface, which is not conducive to the growth and reproduction of microorganisms. Combined with food-grade packaging materials for packaging, it effectively extends the shelf life of the braised eggs. Compared with traditional braised eggs, the shelf life can be extended by 1-2 times without relying on high salinity or a large amount of preservatives. It can also better maintain the healthiness and taste of the product, which is in line with modern consumers' pursuit of healthy food. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 The present invention is a schematic diagram of the framework of the process flow of preparing the marinated eggs. DETAILED DESCRIPTION

[0034] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings 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 in 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. In addition, for the convenience of description below, the referenced "upper", "lower", "left", and "right" are the same as the upper, lower, left, and right directions of the drawings themselves. The "first", "second", etc. below are distinguished for the description and have no other special meanings.

[0035] The embodiment of the present application solves the problems in the prior art by providing a preparation process for braised eggs. By adopting vacuum braising technology, the braising time is shortened from the traditional several hours to 30-60 minutes, which greatly improves production efficiency, reduces time cost, and is conducive to large-scale industrial production. The scratch treatment on the egg surface combined with vacuum braising allows the braising sauce to quickly and evenly penetrate into all parts of the egg, effectively solving the problem of uneven braising sauce penetration in the traditional process, ensuring the consistency of the taste and flavor of the braised eggs and improving the product quality. The seasoning treatment step brings a variety of tastes and flavors to the braised eggs by using different seasoning liquid formulas. In addition to the traditional five-spice and salty flavors, sweet and spicy, sour and spicy, and sauce-flavored flavors can also be developed. The novel flavor meets the increasingly diverse taste needs of consumers and enhances the market competitiveness of the product; the rapid cooling treatment after boiling the eggs utilizes the principle of thermal expansion and contraction to make the eggshells easy to peel off, thereby improving the efficiency of peeling and reducing the damage to the egg surface caused by manual peeling, thereby ensuring the integrity and good appearance of the braised eggs, reducing the defective rate and improving production efficiency; the drying treatment removes excess moisture from the egg surface, which is not conducive to the growth and reproduction of microorganisms. The combination of food-grade packaging materials for packaging effectively extends the shelf life of the braised eggs. Compared with traditional braised eggs, the shelf life can be extended by 1-2 times without relying on high salinity or a large amount of preservatives, and can better maintain the healthiness and taste of the product, which is in line with the pursuit of healthy food by modern consumers.

[0036] The technical solution in the embodiment of the present application is to solve the above problems, and the overall idea is as follows:

[0037] Example

[0038] This embodiment provides a preparation process of marinated eggs, such as Figure 1 As shown, the following steps are included:

[0039] Step 1: Select and clean eggs: Select fresh chicken or duck eggs, clean them with clean water, and remove the dirt on the surface;

[0040] Among them, fresh chicken eggs or duck eggs from regular farms with guaranteed quality should be selected first, and eggs laid 2-3 weeks after the start of production should be selected, when the quality of the eggs is relatively stable; duck eggs are preferred if they are fresh and uniform in size. Put the selected eggs into the cleaning tank and rinse them with running water. When cleaning, use a soft-bristled brush to gently scrub the surface of the eggs to ensure that the dirt, feces, dust and other impurities attached to the surface of the eggshell are completely removed. For some more stubborn stains, the scrubbing force can be appropriately increased, but care should be taken to avoid damaging the eggshell. After cleaning, remove the eggs and drain the water, and prepare for the next step of pre-cooking.

[0041] Step 2: Pre-cooking: Put the washed eggs into boiling water and cook for 8-10 minutes to solidify the egg white and yolk;

[0042] Among them, a stainless steel cooking pot is selected, which has good thermal conductivity and corrosion resistance, and can ensure uniform heating during the egg-boiling process. Add enough water to the cooking pot, heat the water to boiling, and gently put the drained eggs into the boiling water. To prevent the eggs from colliding with each other and breaking during the cooking process, the density of the eggs can be controlled. Generally, 8-10 eggs are placed per liter of water. Start the timer and cook for 8-10 minutes. During the cooking process, stir appropriately to make the eggs heat more evenly, but the stirring action should be gentle to avoid damage to the egg body.

[0043] Step 3: Cool and peel: Put the cooked eggs into cold water quickly to cool, then peel the eggshells;

[0044] Among them, prepare a cooling tank filled with cold water, the temperature of the cold water is controlled at 5-10℃, quickly put the cooked eggs into the cooling tank, and quickly cool the egg body. The cooling time is 3-5 minutes. During this period, the eggs can be properly turned over to ensure that all parts can be fully cooled. The principle of thermal expansion and contraction is used to better separate the eggshell from the egg body. After cooling, the eggshell is peeled manually or with a peeling tool. When peeling manually, the eggshell is gently tapped to cause cracks, and then the eggshell is slowly peeled from the large end. The peeled eggs need to be checked again to remove the remaining eggshell fragments;

[0045] Step 4: Scratch treatment: Use a knife to make small scratches on the surface of the peeled egg to increase the penetration area of ​​the marinade;

[0046] Among them, the peeled eggs are placed on the operating table, and fine scratches are made evenly on the surface of the eggs with a knife. The scratch depth is controlled to be no more than 1 / 5 of the thickness of the egg body. For chicken eggs, the scratch depth is about 1-1.5mm; for duck eggs, the scratch depth is about 1.5-2mm, and the scratch density is 3-5 lines per square centimeter. The scratches can be made in a criss-cross manner to ensure that the marinade can penetrate from multiple directions;

[0047] Step 5, vacuum marinating: put the scratched eggs into the vacuum marinating equipment, add marinade, and perform vacuum marinating, the vacuum degree is -0.08 to -0.1MPa, and the marinating time is 30-60min;

[0048] Among them, a professional vacuum marinade pot is used. The equipment should have good sealing and precise vacuum control function. For every 100L marinade, 15-20kg soy sauce (light soy sauce and dark soy sauce can be mixed in a ratio of 3:1 to take into account both freshness and color), 5-8kg salt, 3-5kg rock sugar, 2-3kg cooking wine, and an appropriate amount of five-spice spice bag (including 1-1.5kg star anise, 0.8-1kg cinnamon, 0.5-0.8kg bay leaf, 0.8-1kg pepper, 0.5-0.8kg fennel, etc.) can be added. Wrap it with gauze before cooking), add the above ingredients into appropriate amount of water, heat and boil and keep for 10-15 minutes to make the flavor of the spices fully blend into the marinade, then cool to room temperature for use, put the scratched eggs into a vacuum marinade pot, pour in the prepared marinade, ensure that the eggs are completely immersed in the marinade, close the marinade pot, start the vacuum pump, adjust the vacuum degree in the pot to -0.08 to -0.1MPa, set the marinade time to 30-60min, during the marinade process, the marinade quickly penetrates into the egg under vacuum environment, so that the egg evenly absorbs the flavor of the marinade;

[0049] Step 6: Seasoning: Take out the marinated eggs and soak them in seasoning liquid for 10-20 minutes. The seasoning liquid is composed of soy sauce, cooking wine, sugar and spices.

[0050] Among them, the seasoning liquid is prepared according to different taste requirements. Taking the sweet and spicy flavor as an example, 15-20kg soy sauce, 3-5kg sugar, 5-8kg chili (chilli powder or chili powder can be used, and the amount is adjusted according to the spiciness requirement), 3-5kg vinegar, 2-3kg cooking wine, and appropriate amounts of minced ginger, garlic, pepper powder and other flavoring seasonings can be added to every 100L of seasoning liquid. Add the above ingredients to an appropriate amount of water and stir evenly to fully dissolve the various seasonings. Take out the braised eggs and put them into a container filled with seasoning liquid to ensure that the eggs are completely immersed in the seasoning liquid. The soaking time is 10-20 minutes. During this period, the eggs can be turned over appropriately so that the seasoning liquid can evenly wrap the egg body, further improving the flavor and taste of the braised eggs.

[0051] Step 7: Drying and packaging: Place the seasoned eggs into a drying device, dry until the surface is dry, and then package;

[0052] Among them, a hot air circulation drying box is selected, which can ensure uniform temperature during the drying process, which is conducive to the rapid evaporation of moisture on the egg surface. The seasoned eggs are evenly placed on the tray of the drying box, and a certain distance is maintained between the eggs to avoid squeezing each other and affecting the drying effect. The drying temperature is set to 50-60℃ and the time is 2-3h. For example, drying at 55℃ for 2.5h, the moisture on the egg surface can be fully evaporated to reach a dry state, and the moisture content inside the egg is maintained at a suitable level, which will not affect the taste. During the drying process, the drying condition of the eggs can be checked every 30 minutes, and the eggs can be turned over appropriately to ensure uniform drying.

[0053] After drying, wait for the eggs to cool to room temperature and package them in food-grade vacuum packaging bags or sealed packaging boxes. The vacuum packaging bags can be made of composite plastic film with a thickness of 0.08-0.1mm, which has good barrier properties and can effectively prevent the entry of oxygen, moisture, etc., thereby extending the shelf life of the braised eggs. The packaged braised eggs are packed according to specifications and stored in a cool and dry place.

[0054] In the pre-cooking process, the cooking time (t 1 ) and the weight of the egg (m) satisfy the following relationship:

[0055] t 1 =8+0.2*(m-50)

[0056] Among them, t 1 The unit of is min, the unit of m is g, and the value range of m is 50g to 70g.

[0057] During the scratching process, the scratch depth (d) on the egg surface and the eggshell thickness (s) satisfy the following relationship:

[0058] d=0.5*s

[0059] The units of d and s are both mm, and the value range of s is 0.3 mm to 0.5 mm.

[0060] In vacuum marinating, the vacuum degree (P) and marinating time (t 2 ) satisfies the following relationship:

[0061]

[0062] Among them, the unit of P is MPa, t 2 The unit is min, and t 2 The value range is 30min to 60min.

[0063] The permeability (R) of the marinade, the vacuum degree (|P|) and the scratch depth (d) satisfy the following relationship:

[0064] R=k*|P|*d

[0065] Wherein, k is the permeability coefficient, ranging from 0.8 to 1.2, and the unit of R is % / min.

[0066] In the seasoning process, the composition ratio of the seasoning liquid satisfies the following relationship:

[0067] Soy sauce: cooking wine: sugar: spices = 5:2:1:0.5

[0068] And the soaking time of seasoning liquid (t 3 ) and the weight of the egg (m) satisfy the following relationship:

[0069] t 3 =10+0.1*(m-50)

[0070] Among them, t 3 The unit of is min, and the unit of m is g.

[0071] During the drying process, the drying temperature (T) and the drying time (t 4 ) satisfies the following relationship:

[0072]

[0073] The unit of T is ℃, t 4 The unit is min, and t 4 The value range is 10min to 20min.

[0074] In the marinade formula, the salinity (C) of the marinade and the marinating time (t 2 ) satisfies the following relationship:

[0075] C=5+0.1*t 2

[0076] The unit of C is %, t 2 The unit is min.

[0077] The relationship between the moisture content (W) of the finished braised egg and the drying time (t 4 ) satisfies the following relationship:

[0078] W=70-2*t 4

[0079] Where, the unit of W is %, t 4 The unit is min.

[0080] The hardness of the finished braised egg (H) and the braising time (t 2) and drying time (t 4 ) satisfies the following relationship:

[0081] H=50+0.5*t 2 +1.5*t 4

[0082] The unit of H is N / m 2 , t 2 and t 4 The unit is min.

[0083] By adopting the above technical solution: optimizing and innovating the traditional process, solving the problems existing in the traditional braised egg preparation process, such as long braising time, uneven braising juice penetration, single taste, difficulty in eggshell removal, short shelf life and low degree of process standardization, the production efficiency of braised eggs, product quality and taste diversity are improved, while the stability and safety of the product are enhanced to meet the needs of modern consumers for healthy, delicious and diversified food.

[0084] Finally, it should be noted that: Obviously, the above embodiments are only examples for clearly explaining the present invention, and are not intended to limit the implementation methods. For ordinary technicians in the relevant field, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived from this are still within the scope of protection of the present invention.

Claims

1. A process for preparing braised eggs, characterized in that: The following steps are involved: Step 1: Select and clean eggs: Select fresh chicken or duck eggs, clean them with clean water, and remove the dirt on the surface; Step 2: Pre-cooking: Put the washed eggs into boiling water and cook for 8-10 minutes to solidify the egg white and yolk; Step 3: Cool and peel: Put the cooked eggs into cold water quickly to cool, then peel the eggshells; Step 4: Scratch treatment: Use a knife to make small scratches on the surface of the peeled egg to increase the penetration area of ​​the marinade; Step 5, vacuum marinating: put the scratched eggs into the vacuum marinating equipment, add marinade, and perform vacuum marinating, the vacuum degree is -0.08 to -0.1MPa, and the marinating time is 30-60min; Step 6: Seasoning: Take out the marinated eggs and soak them in seasoning liquid for 10-20 minutes. The seasoning liquid is composed of soy sauce, cooking wine, sugar and spices. Step 7: Drying and packaging: Place the seasoned eggs into the drying equipment, dry until the surface is dry, and then package.

2. The process for preparing a marinated egg according to claim 1, characterized in that: In the pre-cooking process, the cooking time (t1) and the weight of the egg (m) satisfy the following relationship: t1=8+0.2*(m-50) The unit of t1 is min, the unit of m is g, and the value range of m is 50 g to 70 g.

3. The process for preparing a marinated egg according to claim 1, characterized in that: In the scratching process, the scratch depth (d) on the egg surface and the eggshell thickness (s) satisfy the following relationship: d=0.5*s The units of d and s are both mm, and the value range of s is 0.3 mm to 0.5 mm.

4. The process for preparing a marinated egg according to claim 1, characterized in that: In the vacuum marinating, the vacuum degree (P) and the marinating time (t2) satisfy the following relationship: Among them, the unit of P is MPa, the unit of t2 is min, and the value range of t2 is 30min to 60min.

5. The process for preparing a marinated egg according to claim 1, characterized in that: The permeability (R) of the marinade, the vacuum degree (|P|) and the scratch depth (d) satisfy the following relationship: R=k*|P|*d Wherein, k is the permeability coefficient, ranging from 0.8 to 1.2, and the unit of R is % / min.

6. The process for preparing a marinated egg according to claim 1, characterized in that: In the seasoning process, the composition ratio of the seasoning liquid satisfies the following relationship: Soy sauce: cooking wine: sugar: spices = 5:2:1:0.5 And the soaking time (t3) of the seasoning liquid and the weight (m) of the egg satisfy the following relationship: t3=10+0.1*(m-50) Among them, the unit of t3 is min, and the unit of m is g.

7. The process for preparing a marinated egg according to claim 1, characterized in that: In the drying process, the drying temperature (T) and the drying time (t4) satisfy the following relationship: The unit of T is °C, the unit of t4 is min, and the value range of t4 is 10 min to 20 min.

8. The process for preparing a marinated egg according to claim 1, characterized in that: In the formula of the marinade, the salinity (C) of the marinade and the marinating time (t2) satisfy the following relationship: C=5+0.1*t2 Among them, the unit of C is %, and the unit of t2 is min.

9. The process for preparing a marinated egg according to claim 1, characterized in that: The finished product water content (W) and the drying time (t4) of the marinated eggs satisfy the following relationship: W=70-2*t4 Among them, the unit of W is %, and the unit of t4 is min.

10. The process for preparing a marinated egg according to claim 1, characterized in that: The hardness (H) of the finished product of the marinated egg satisfies the following relationship with the marinating time (t2) and the drying time (t4): H=50+0.5*t2+1.5*t4 The unit of H is N / m 2 , the units of t2 and t4 are both min.

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