Centerless eggs and production method thereof

Abstract

According to the production method of the centerless egg product and the method, a series of process steps of raw material selection, pretreatment, centrifugal mixing, curing, product classification processing, packaging and sterilization and the like are innovated and optimized, so that the problem of poor taste of yolk in a traditional egg product is effectively solved, and the category of the egg product is enriched; the practical value and the market prospect are relatively high. According to the production method of the centerless egg product and the method, a series of process steps of raw material selection, pretreatment, centrifugal mixing, curing, product classification processing, packaging and sterilization and the like are innovated and optimized, so that the problem of poor taste of yolk in a traditional egg product is effectively solved, and the category of the egg product is enriched; the practical value and the market prospect are relatively high.

Description

Technical Field

[0001] The invention relates to the technical field of deep processing of poultry eggs, in particular to a coreless egg and a production method thereof. Background Art

[0002] Egg products (braised eggs) are a popular snack food. They are made from eggs and given a unique flavor through processes such as cooking and braising. In traditional egg products, egg whites and yolks are rich in protein and a variety of minerals such as iron, zinc, and manganese. However, due to their special texture and taste, egg yolks often give consumers a bad experience, such as choking and a sloppy taste. In addition, the sulfide smell contained in egg yolks also affects consumers' preferences to a certain extent.

[0003] Currently, there is a lack of effective solutions to these problems on the market. Therefore, it is of great practical significance to develop a new technology that can improve the taste of egg yolk and enhance the quality of egg products. Summary of the invention

[0004] The purpose of the present invention is to provide a centerless egg and a production method thereof, so as to solve the problem that the yolk in existing egg products has a poor taste and related problems, meet consumers' higher demands for egg products, and solve the problem that the yolk is dry and difficult to swallow.

[0005] The technical solution of the present invention is as follows: A method for producing a centerless egg comprises the following steps: Raw material selection: Select fresh eggs with a Haff value of 68-80; Static treatment: The selected eggs are stored at room temperature of 10℃-20℃ for 7-14 days to allow the water in the egg to evaporate naturally. On the 14th day, the diameter of the air chamber is 10-15mm; Centrifugal mixing: Use a high-speed centrifuge with a rotation speed of 800-2000 rpm and can rotate alternately forward and reverse to spin the eggs that have reached the resting time and air chamber conditions at high speed for 1-20 minutes to evenly mix the egg white and egg yolk in the egg body; Ripening step: After centrifugation, ripen the eggs in a 90℃-98℃ water bath for 30-50min; Product classification: Categorize cooked eggs into shelled eggs and shelled eggs; Stewed processing: Shelled and shellless eggs are processed into different flavors of coreless eggs in the stewing process; Packaging and sterilization: After the marinated products are packaged in the packaging workshop, they are sterilized at 110℃-125℃ for 10-30 minutes.

[0006] Preferably, the flavors in the braising process include at least one of salt-baked flavor, tea flavor, braised meat flavor, five-spice flavor, sauce flavor, spicy flavor, sansho flavor, and cumin flavor.

[0007] Preferably, a balancing device and an egg fixing device are provided inside the high-speed centrifuge. The balancing device is used to monitor and adjust the rotational balance of the centrifuge. The egg fixing device is designed according to the shape and size of the eggs and is made of a soft and elastic material to fix the eggs and avoid applying excessive pressure to the eggshells. The high-speed centrifuge has a rotation speed of 800-2000 rpm and can rotate alternately forward and reverse.

[0008] Furthermore, in the centrifugal mixing step, the speed and forward and reverse rotation time of the centrifuge are controlled as follows: first, rotate forward at a speed of 800-1200 rpm for 1 minute, then gradually accelerate to 1200-1500 rpm, rotate forward for 5 minutes, then reverse and run at a speed of 120-1500 rpm for 3 minutes, and then accelerate to 1800-2000 rpm and reverse for 1 minute to ensure uniform mixing.

[0009] Furthermore, the shell-less and centerless eggs are produced by a shelling process using warm water and a roller brush for cleaning, and the internal structure and texture of the eggs are not damaged during the shelling process.

[0010] Furthermore, the packaging process is vacuum packaging.

[0011] The present invention provides a heartless egg product prepared by the production method. The heartless egg includes but is not limited to a new product obtained by soaking or brine, pickling, or smoking.

[0012] Compared with the prior art, the present invention has the following beneficial effects: 1) The present invention provides a new product for the market, which has good taste and is warm and smooth in the throat. The product has a delicate taste and no choking feeling. The egg yolk and egg white are evenly mixed and have a strong flavor. The physical and chemical indicators meet the relevant standards for egg products. The microbiological test is qualified, and the product maintains good quality within the shelf life. DETAILED DESCRIPTION

[0013] The technical solution of the present invention is further described below by means of specific examples, but the present invention is not limited to these examples.

[0014] This embodiment provides a centerless egg and a production method thereof, comprising the following steps: Raw material selection and pretreatment Fresh eggs with a Haugh value of 68-80 are strictly selected as raw materials. The Haugh value is an important indicator to measure the freshness of eggs and the quality of protein. The physical properties of the egg white and yolk of eggs within this range are relatively stable, and the size of the air chamber is relatively moderate, which is conducive to the development of subsequent processes. When the Haugh value is ≤68, the air chamber is too large, which may affect the centrifugal effect and the overall stability of the product; if the Haugh value is too high, the eggs may be too fresh, and the egg white is more viscous, which is not conducive to the mixing of egg white and egg yolk. After pretreatment, the eggs are placed in a high-speed centrifuge for separation. Under the strong action of the centrifuge, the yolk and egg white are effectively separated while retaining the integrity of the egg white. Subsequently, the separated egg yolk and egg white are marinated and sterilized respectively to ensure the taste and hygiene standards.

[0015] The Haugh Unit is an important indicator for measuring the freshness and protein quality of eggs. It evaluates the freshness of eggs by measuring the thickness of the egg white. The higher the Haugh Unit, the fresher the egg and the firmer the texture of the egg white.

[0016] In the present invention, the selection range of the Hough value is set to 68-80, and the selection of this range is based on the following key factors: Selection range and reasons of Hough value 1. Definition and measurement method of Hough value Definition: Haugh value is an indicator to evaluate the freshness of eggs by measuring the thickness of egg white. Specifically, Haugh value is calculated by breaking the egg, measuring the height of the egg white (in millimeters) and combining it with the egg weight through a specific formula.

[0017] Measurement method: Break the egg on a flat surface, use a special Haff value measuring instrument to measure the height of the egg white, and then calculate the Haff value based on the egg weight. 2. The physical properties of the egg are stable and easy to process. For eggs with a Haff value of 68-80, the physical properties of the egg white and yolk are relatively balanced, which can reduce the damage to the product structure during the separation process, maintaining the lightness of the egg white and the mellowness of the egg yolk. In addition, the air chamber is moderately sized, which is conducive to centrifugal separation and avoids the increase in process difficulty or product instability caused by an overly large air chamber.

[0018] 2. Reasons for choosing a Haugh value of 68-80 Physical properties of egg white and egg yolk: Haugh value 68-80: In this range, the texture of the egg white is relatively firm and the shape of the egg yolk is relatively complete. In the centrifugal mixing process of such eggs, the egg white and egg yolk can be better mixed to form a uniform mixture.

[0019] Haugh value ≤68: The air chamber is too large, the texture of the egg white is relatively loose, and the yolk and egg white are easily separated during centrifugation, affecting the mixing effect. At the same time, a large air chamber will also increase the risk of eggshell cracking.

[0020] Haugh value > 80: The eggs are too fresh, the egg white is too viscous, and the egg white and yolk are not easy to mix during the centrifugation process, affecting the uniformity of the final product.

[0021] Control of air chamber size: Haugh value 68-80: Within this range, after 7-14 days of static treatment, the air chamber diameter can reach 10-15mm, providing sufficient space for the flow of materials during the centrifugation process, while reducing the pressure on the eggshell during the centrifugation process and reducing the risk of eggshell rupture.

[0022] Haugh value ≤68: The air chamber is too large. The diameter of the air chamber may exceed 15mm during the static process, resulting in poor centrifugal effect and increased risk of eggshell cracking.

[0023] Haugh value > 80: The air chamber is small. The diameter of the air chamber may be less than 10mm during the static process. The egg white and yolk are not mixed evenly during the centrifugation process, affecting the product quality.

[0024] Product stability and shelf life: Haugh value 68-80: Eggs within this range, after pretreatment and centrifugal mixing, can maintain good stability and a long shelf life in the subsequent cooking, braising, packaging and sterilization processes to form heartless egg products.

[0025] Haugh value ≤68: The eggs are less fresh, the egg white and yolk are not mixed well, the product is easy to deteriorate during subsequent processing and has a short shelf life.

[0026] Haugh value > 80: The eggs are too fresh, the egg white is too viscous, and the mixing effect is poor. The product is prone to stratification during subsequent processing, affecting the taste and quality.

[0027] Therefore, the selection of a Haugh value of 68-80 is based on comprehensive considerations of egg freshness, physical properties of egg white and yolk, air chamber size, product stability and shelf life. Eggs in this range can form a uniform mixture during centrifugal mixing, while maintaining good stability and a long shelf life during subsequent ripening, braising, packaging and sterilization processes, ensuring high quality and good taste of the final product.

[0028] Place the selected eggs in an environment with a room temperature of 10℃-20℃ and a humidity of 40%-60% for 7-14 days. During this process, the moisture in the egg will evaporate naturally and the diameter of the air chamber will gradually increase. Experimental studies have found that around the 14th day, the diameter of the air chamber can reach D≧10-15mm, at which time a relatively ideal centrifugal space is formed in the egg. The appropriate size of the air chamber can not only provide sufficient space for the flow of materials during the centrifugation process, but also reduce the pressure on the eggshell during the centrifugation process and reduce the risk of eggshell rupture.

[0029] Centrifugal mixing process The pre-treated eggs are centrifuged in a specially designed high-speed centrifuge. The speed of the centrifuge can be precisely adjusted within the range of 800-2000 rpm, and it has the function of alternating forward and reverse rotation. During the centrifugation process, the centrifuge first rotates forward at a speed of 800-1200 rpm for 1 minute to allow the egg white and yolk to initially move under force, and then gradually accelerates to 1200-1500 rpm and rotates forward for 5 minutes to further break the original structure between the egg white and the yolk. Then, the centrifuge is reversed and runs at a speed of 1200-1500 rpm for 3 minutes to allow the egg white and yolk to be fully mixed under the action of centrifugal forces in opposite directions, and then it is accelerated to 1800-2000 rpm and reversed for 1 minute to ensure uniform mixing. The entire centrifugation process lasts 1-20 minutes. Through this precisely controlled speed and alternating forward and reverse rotation, the egg white and yolk in the egg can be fully mixed at different stages and directions of centrifugal force to form a uniform mixture.

[0030] In order to ensure the stability and consistency of the centrifugal effect, the centrifuge is equipped with a high-precision balancing device and an egg fixing device. The balancing device can monitor and adjust the rotation balance of the centrifuge in real time to avoid vibration caused by imbalance that may damage the eggs or affect the mixing effect. The centrifuge equipment is not included in this method, it only needs to meet the specific speed and ensure that the eggs are not damaged.

[0031] The egg fixing device is designed according to the shape and size of the egg and is made of soft and elastic material. It can not only firmly fix the egg to prevent it from displacement or collision during high-speed rotation, but also avoid applying excessive pressure on the eggshell.

[0032] Aging process After centrifugation, the eggs are immediately transferred to the ripening equipment for ripening. The ripening temperature is controlled at 90℃-98℃ and the time is 30-50min. Within this temperature and time range, the mixture of egg white and egg yolk can fully solidify and form a stable texture. Lower temperatures may lead to incomplete ripening, affecting the taste and safety of the product; while too high a temperature may cause the eggs to over-ripen, become dry and hard, and lose their proper elasticity and taste.

[0033] Product classification and processing According to market demand and product design, cooked centerless eggs are divided into shelled centerless eggs and shelled centerless eggs. Shelled centerless eggs are directly put into the marinating process after being cleaned and surface disinfected; shelled centerless eggs are gently shelled to ensure that the internal structure and texture of the egg are not damaged during the shelling process.

[0034] During the braising process, a variety of braising liquids are prepared according to different taste requirements. For example, the salt-baked braising liquid is made from high-quality sea salt, natural spices and appropriate seasonings; the tea-flavored braising liquid is made from fresh tea leaves, tea extracts and traditional braising ingredients, so that the fragrance of tea can be fully integrated into the eggs; the braised meat-flavored braising liquid is made from one or more of pork, beef or chicken, which is stewed to extract the meat aroma and then made into a braising liquid together with the braising ingredients. Put the shelled or shellless heartless eggs into the corresponding braising liquid and braising them at a temperature of 80℃-90℃ for 90-180 minutes, so that the flavor of the braising liquid can fully penetrate into the eggs, giving the heartless eggs a rich and diverse taste.

[0035] Packaging and sterilization process After the marinating, the heartless eggs are packaged in the packaging workshop. The advanced vacuum packaging technology is used to effectively extend the shelf life of the product and maintain the taste and flavor of the product. For products of different specifications and flavors, a variety of packaging forms are designed, such as independent small packages, gift box packaging, etc., to meet the needs of different consumers.

[0036] The packaged products enter the sterilization process, and the sterilization temperature is controlled at 110℃-125℃ for 10-30 minutes.

[0037] The use of high temperature and high pressure sterilization technology can effectively kill harmful microorganisms in the product and ensure the food safety of the product. During the sterilization process, the temperature and time are precisely controlled to avoid affecting the taste and quality of the product due to excessive sterilization, while ensuring that the sterilization effect meets national standards.

[0038] Example 1 Raw material selection: Select 100 fresh eggs with a Haugh value of 72-75, and place them in an environment with a temperature of 15°C and a humidity of 50% for 10 days.

[0039] Centrifugal mixing: Use a high-speed centrifuge, first spin forward at 800-1200 rpm for 1 minute, accelerate to 1500-1800 rpm for 5 minutes, then reverse at 1200-1500 rpm for 3 minutes, and finally reverse at 1800-2000 rpm for 1 minute. The total centrifugation time is 10 minutes.

[0040] Ripening: Place the centrifuged eggs in a 95°C aging device for 40 minutes.

[0041] Product classification and processing: The cooked eggs are divided into two categories: shelled and shellless. The shelled and centerless eggs are cleaned and disinfected, then put into salt-baked marinade and marinated at 85℃ for 30 minutes. The shelled and centerless eggs are gently shelled, put into tea-flavored marinade and marinated at 80℃ for 40 minutes.

[0042] Packaging and sterilization: After marinating, they are individually packaged in small vacuum packages and then sterilized at 120℃ for 20 minutes.

[0043] Example 2 Raw material selection: Select 200 fresh eggs with a Haugh value of 68-70, and place them in an environment of 12℃ and 45% humidity for 12 days.

[0044] Centrifugal mixing: high-speed centrifuge forward rotation at 900 rpm for 2 minutes, then 1600 rpm for 4 minutes, then reverse rotation at 1300 rpm for 4 minutes, and finally reverse rotation at 1800 rpm for 2 minutes, the centrifugation time is 12 minutes.

[0045] Ripening: Ripen at 92°C for 35 minutes.

[0046] Product classification and processing: The cooked eggs are divided into shelled and shellless and centerless eggs. The shelled and centerless eggs are processed and put into braised meat flavored marinating liquid at 88℃ for 35 minutes; the shellless and centerless eggs are peeled and put into five-spice flavored marinating liquid at 82℃ for 38 minutes.

[0047] Packaging and sterilization: Nitrogen-filled packaging, sterilized at 115℃ for 25 minutes.

[0048] The taste, physical and chemical index and microbial tests were conducted on the heartless egg products produced in Example 1 and Example 2. The results showed that the products had a delicate taste, no choking feeling, the egg yolk and egg white were evenly mixed, and the flavor was rich; the physical and chemical indexes met the relevant standards for egg products; the microbial test was qualified, and the product maintained good quality within the shelf life.

[0049] The embodiments described above are only used to illustrate the technical solutions of the present application, rather than to limit them. Although the present application has been described in detail with reference to the aforementioned embodiments, a person skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. Such modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present application, and should all be included in the protection scope of the present application.

Claims

1. A method for producing centerless eggs, characterized in that: The following steps are involved: Raw material selection: Select fresh eggs with a Haff value of 68-80; Static treatment: The selected eggs are stored at room temperature of 10℃-20℃ for 7-14 days to allow the water in the egg to evaporate naturally. On the 14th day, the diameter of the air chamber is 10-15mm; Centrifugal mixing: Use a high-speed centrifuge with a rotation speed of 800-2000 rpm and can rotate alternately forward and reverse to spin the eggs that have reached the resting time and air chamber conditions at high speed for 1-20 minutes to evenly mix the egg white and egg yolk in the egg body; Ripening step: After centrifugation, ripen the eggs in a 90℃-98℃ water bath for 30-50min; Product classification: Categorize cooked eggs into shelled eggs and shelled eggs; Stewed processing: Shelled and shellless eggs are processed into different flavors of coreless eggs in the stewing process; Packaging and sterilization: After the marinated products are packaged in the packaging workshop, they are sterilized at 110℃-125℃ for 10-30 minutes.

2. The method for producing heartless eggs according to claim 1, characterized in that: The flavors in the braising process include at least one of salt-baked flavor, tea flavor, braised meat flavor, five-spice flavor, sauce flavor, spicy flavor, sansho flavor, and cumin flavor.

3. The method for producing heartless eggs according to claim 1, characterized in that: A balancing device and an egg fixing device are arranged inside the high-speed centrifuge. The balancing device is used to monitor and adjust the rotational balance of the centrifuge. The egg fixing device is designed according to the shape and size of the eggs and is made of a soft and elastic material to fix the eggs and avoid applying excessive pressure to the eggshells. The rotation speed of the high-speed centrifuge is 800-2000 rpm and can rotate forward and reverse alternately.

4. The method for producing heartless eggs according to claim 1, characterized in that: In the centrifugal mixing step, the speed and forward and reverse rotation time of the centrifuge are controlled as follows: first, rotate forward at a speed of 800-1200 rpm for 1 minute, then gradually accelerate to 1200-1500 rpm, rotate forward for 5 minutes, then reverse and run at a speed of 120-1500 rpm for 3 minutes, and then accelerate to 1800-2000 rpm and reverse for 1 minute to ensure uniform mixing.

5. The method for producing heartless eggs according to claim 1, characterized in that: The shell-free and centerless eggs are produced by a shelling process using warm water and a rolling brush for cleaning, and the internal structure and texture of the eggs are not damaged during the shelling process.

6. The method for producing heartless eggs according to claim 1, characterized in that: The packaging process is vacuum packaging.

7. A coreless egg product prepared by the production method according to any one of claims 1 to 6, characterized in that: The centerless egg includes but is not limited to a new product obtained by soaking or brine, pickling, or smoking.