A processing method integrating vacuum precooling and rapid flavor infusion under negative pressure after braising

Abstract

This invention relates to the field of braised egg preparation technology, providing an integrated processing method for vacuum pre-cooling and rapid flavor infusion under negative pressure after braising. The method includes the following steps: Step 1: After peeling, quantitatively pack the white eggs into baskets, transferring those meeting the weight standards to a transfer cart, awaiting the addition of braising ingredients; Step 2: Accurately weigh salt, soy sauce, spices, chili peppers, star anise, bay leaves, galangal, and cinnamon according to the formula, placing the spices into breathable gauze bags to complete the single-batch braising ingredient packaging, with a designated person verifying the accuracy of the ingredient proportions; Step 3: Pour the braising liquid into a jacketed kettle and heat it to 90°C, adding the white eggs and braising ingredients, continuing to heat to a gentle boiling state of 97-99°C, maintaining this gentle boiling for 4 hours. By integrating the vacuum pre-cooling and negative pressure flavor infusion processes into the same sealed chamber for continuous operation, this method overcomes the limitations of traditional braised egg processing, which involves first cooling and then soaking under normal pressure. The vacuum pre-cooling stage can quickly remove residual heat from the surface of the braised eggs, preventing microbial growth and flavor substance oxidation and loss under high-temperature conditions.

Description

Technical Field

[0001] This invention relates to the field of braised egg preparation technology, specifically to an integrated processing method of vacuum pre-cooling and rapid flavor infusion under negative pressure after braising. Background Technology

[0002] With the accelerating pace of modern life and the continuous upgrading of residents' consumption structure, the snack food and convenience food industry is experiencing explosive growth. As a deep-processed food made from poultry eggs, braised eggs, with their high protein and low fat nutritional attributes, along with advantages such as portability, ready-to-eatness, and rich and unique flavor, have rapidly transformed from a traditional side dish into a mainstream fast-moving consumer good, encompassing multiple scenarios including supermarket retail, high-speed rail and airline catering, emergency supplies reserves, and casual snacks. In the large-scale industrial production of braised eggs, the uniformity of flavor absorption, tenderness, microbial safety, and shelf-life stability have become key factors in measuring a company's core competitiveness and determining its market survival. However, most existing mainstream braised egg processing techniques follow traditional workshop-style methods, which are difficult to adapt to the comprehensive requirements of modern food industry for high efficiency, standardization, and low-carbon environmental protection. This results in inconsistent product quality, severely restricting the large-scale development and brand upgrading of the braised egg industry.

[0003] The current processing of braised eggs generally adopts a process of braising, natural cooling, soaking in atmospheric pressure for flavoring, and high-temperature sterilization. This process has its drawbacks: after braising, the high-temperature braised eggs need to be cooled naturally for a long time. During this process, microorganisms are prone to grow on the surface of the eggs, and the flavor substances of the braising liquid evaporate as heat is lost. Soaking in atmospheric pressure for flavoring relies on molecular diffusion, and the braising liquid is difficult to penetrate the dense structure of the egg protein, resulting in a flavoring period of several hours or even longer. It is also easy to have an uneven phenomenon where the surface is too salty and the inside is bland.

[0004] In addition, multi-stage and segmented operations require frequent material transfers, which not only increases production energy consumption and labor costs, but also raises the risk of cross-contamination and makes it difficult to ensure the quality consistency of batch products. There is an urgent need for a new processing method that integrates efficient pre-cooling, rapid flavoring, and quality control. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides an integrated processing method for vacuum pre-cooling and rapid flavor infusion under negative pressure after braising, which solves problems such as the need for long-term natural cooling and long flavor infusion cycle.

[0006] To achieve the above objectives, the present invention provides the following technical solution: an integrated processing method for vacuum precooling and rapid flavor infusion under negative pressure after braising, comprising the following steps: Step 1: After peeling, the white eggs are quantitatively packed into baskets. The white eggs that meet the weight standard are transferred to the transfer vehicle to wait for the braising ingredients to be added. Step 2: Accurately weigh salt, soy sauce, spices, chili, star anise, bay leaves, galangal, and cinnamon according to the recipe. Put the spices into a breathable gauze bag and tie the bag tightly to prevent leakage. This completes the single batch of braising liquid packaging. The accuracy of the ingredients is checked by a designated person. Step 3: Pour the braising liquid into the jacketed kettle and heat it to 90°C. Add the white eggs and braising ingredients, and continue to heat it to a simmering state of 97-99°C. Maintain the simmering state for 4 hours, stirring once every 30 minutes at a speed of 5-10 r / min to ensure that the braising ingredients are evenly distributed and the eggs are evenly flavored. Step 4: After braising, remove the braised eggs and let them cool until the surface temperature is 60-70℃. Then, put them into a vacuum pre-cooling chamber and maintain them under an absolute pressure of 800-1000Pa for 10-15 minutes. Utilize the latent heat of phase change of water to rapidly exchange heat and reduce the center temperature of the braised eggs to 25-30℃. Step 5: Keep the vacuum precooling chamber sealed, start the negative pressure flavoring program, reduce the absolute pressure inside the chamber to 300-500 Pa, maintain for 25-35 minutes, accelerate the penetration of the brine through the pressure difference between inside and outside the cells, and use the pressure difference to drive the flavor substances of the brine to penetrate into the egg body. Step 6: Release the vacuum state and send the marinated eggs into the drying equipment. Control the drying temperature to 55-65℃ and the time to 20-30 minutes. Use the circulating hot air convection drying method to remove excess moisture from the surface of the eggs. Step 7: Cool the dried marinated eggs to room temperature and transport them to the vacuum packaging station to complete the vacuum sealing. The sealing strength should not be less than 30N / 15mm. At the same time, check the sealing quality and the coding date. Step 8: After packaging, place the braised eggs on trays and put them into the sterilization cart. Then, put them into the sterilization pot and sterilize them at 121℃ for 20-40 minutes. Step 9: After sterilization, send the braised eggs into the washing machine, pick out the unqualified products that leak air, and remove the residual moisture on the surface through the vibration dehydration and air drying equipment. Step 10: Count and package according to specifications, classify and store in the warehouse according to batch, control the relative humidity of the warehouse at 50% to 60%, and implement rodent prevention measures in the warehouse.

[0007] Preferably, after the single batch of brine is packaged in step two, the shift leader shall conduct a sampling and weighing verification at a rate of not less than 10%. If the ingredient error is found to exceed ±1%, the feeding shall be stopped immediately and the ingredients shall be readjusted.

[0008] Preferably, in step three, the amount of white eggs fed is 16 baskets per pot, with each basket containing 500 white eggs. Before feeding, the white eggs are tested using a metal detector, and the total feeding amount deviation does not exceed ±200 eggs.

[0009] Preferably, the cooling rate of the vacuum precooling process in step four is 3-5℃ / min, and the precooling chamber is equipped with an ultraviolet germicidal lamp, which is irradiated for 30 minutes before each operation. After the precooling is completed, there is no water droplet condensation on the surface of the marinated eggs.

[0010] Preferably, in step five, the braised eggs are kept in a static state during the negative pressure marinating stage. During the marinating process, the door is not allowed to be opened or the eggs are disturbed. After the marinating is completed, the concentration of flavor substances in the center of the egg is sampled and tested.

[0011] Preferably, in step seven, a periodic inspection mechanism is set up for the vacuum packaging process, and the sealing vacuum degree and sealing integrity are checked every 30 minutes. During the inspection, the dyeing method or vacuum detector is used for testing, and products with false seals or slanted seals are directly rejected and reworked.

[0012] Preferably, in step eight, the sterilizer operation process is monitored by personnel, and temperature and pressure parameters are monitored in real time. An automatic temperature recorder is used to generate a sterilization curve, and an alarm is automatically triggered and adjustments are made when the temperature deviates from the set value by ±2℃.

[0013] Preferably, the white eggs in step one come from the egg selection, cleaning, steaming, and shelling processes. In the egg selection process, broken eggs, cracked eggs, and sandy-shelled eggs are removed. In the cleaning process, a brush spray is used to remove stains from the surface of the eggshell. The steaming process adopts a two-stage pre-cooking and constant-temperature steaming process. The water temperature for the first stage of pre-cooking is 50-70℃, and the water temperature for the second stage is 70-90℃. The steaming water temperature is 97±2℃, and the water temperature after cooling is ≤35℃.

[0014] Preferably, in step nine, the residual moisture content on the surface of the dried marinated eggs is ≤0.5g / egg, the total bacterial count on the surface of the dried eggs is ≤1000CFU / g, and unqualified products with unclear dates or leaking packaging are removed again during the outer packaging process.

[0015] Preferably, steps four and five are completed continuously in the same sealed chamber, which is made of 316L stainless steel. No intermediate transfer is required, and the chamber is sterilized before each operation.

[0016] This invention provides an integrated processing method for vacuum pre-cooling and rapid flavor infusion under negative pressure after braising. It has the following beneficial effects: 1. This invention integrates vacuum precooling and negative pressure flavoring processes into the same sealed chamber for continuous operation, breaking through the limitations of the traditional braised egg processing method of first cooling and then soaking under normal pressure. The vacuum precooling stage can quickly remove the residual heat from the surface of the braised egg, avoiding the growth of microorganisms and the loss of flavor substances due to oxidation under high temperature. The negative pressure environment uses the pressure difference to form a directional driving force, which promotes the flavor components in the braising liquid to break through the egg tissue barrier and penetrate deep into the interior, effectively solving the problems of uneven flavoring and excessive saltiness on the surface and blandness in the core in the traditional process.

[0017] 2. This invention eliminates intermediate transfer links, reduces the risk of material exposure and contamination, improves the efficiency of flavoring and the stability of product quality, simplifies the production line layout, and reduces energy consumption and labor costs in the production process.

[0018] 3. This invention achieves a dual improvement in the quality and safety of braised eggs through refined parameter control and process coordination throughout the entire process. From raw material selection and braising spice verification to sterilization process monitoring, each link has a strict quality interception mechanism to avoid foreign matter contamination and process deviation. Gradient temperature control and pressure regulation are adapted to the tissue characteristics of braised eggs, which not only preserves the sandy and glutinous texture of the yolk and the firmness and elasticity of the egg white, but also ensures the uniform penetration of the braised flavor.

[0019] 4. The precise control of the drying and dehydration process in this invention effectively reduces the water activity of the egg surface. Combined with high-temperature sterilization and vacuum packaging, it inhibits microbial growth, extends the product shelf life, and the batch management of packaging and warehousing further ensures product traceability, fully meeting the dual requirements of food safety and standardization in industrial production. Attached Figure Description

[0020] Figure 1 This is a flowchart of the present invention. Detailed Implementation

[0021] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0022] Example 1: Small-batch production of short-shelf-life braised eggs Please see the appendix Figure 1 This invention provides an integrated processing method for vacuum pre-cooling and rapid flavor infusion under negative pressure after braising, comprising the following steps: Step 1: Select fresh eggs laid within 48 hours, each weighing 50-55g. After removing cracked, sandy-shelled, and misshapen eggs using a photoelectric sorting machine, the eggs enter a two-stage cooking line: the first stage pre-cooks at 55℃, and the second stage cooks at 75℃ for 32 minutes at a constant temperature. Afterward, they are cooled in an ice water cooling section until the core temperature is ≤30℃. After peeling, they are manually inspected and packed into food-grade PP turnover baskets at 500 eggs per basket. These baskets are then stacked on stainless steel turnover carts and transported to the braising workshop for further processing.

[0023] Step 2: Weigh out 3kg of salt, 6kg of soy sauce, and a spice packet (0.3kg of chili peppers, 0.2kg of star anise, 0.08kg of bay leaves, 0.12kg of galangal, and 0.15kg of cinnamon) according to the recipe. Place the spices in a 120-mesh food-grade nylon gauze bag, tie it closed, and label it with the batch number. The shift leader should sample and re-weigh 10% of the samples. If the error is >±1%, the mixture should be re-prepared, and the verification record should be archived.

[0024] Step 3: Pour purified water and seasonings into the jacketed kettle, heat to 90℃, then add the white eggs and spice packet. Continue heating to a gentle boil at 97-99℃, and start timing for 4 hours of braising. Every 30 minutes, the operator should use a food-grade stirring paddle to stir the mixture evenly along the pot wall to prevent the eggs from piling up and the spices from sinking to the bottom, ensuring even heating and flavor absorption.

[0025] Step 4: Immediately after braising, remove the braised eggs and spread them out on a stainless steel mesh conveyor belt to cool naturally for 10 minutes until the surface temperature reaches 62°C. Then, transfer them to a clean-grade vacuum pre-cooling chamber. After closing the chamber door, start the vacuum unit and reduce the absolute pressure to 850Pa. Maintain this pressure for 10 minutes until the center temperature of the braised eggs drops from 62°C to 27°C, and no condensation appears on the surface.

[0026] Step 5: Keep the pre-cooling chamber sealed and continue operating the vacuum system to reduce the absolute pressure to 350 Pa, maintaining this position for 25 minutes. The eggs are left static throughout the process, allowing the pressure difference to drive the flavor compounds in the braising liquid into the eggshell. After the marinating process is complete, samples are taken for testing; the salinity of the egg yolk is found to be 1.1%.

[0027] Step 6: After the braised eggs are removed from the warehouse, they are sent to a tunnel-type hot air dryer. The hot air temperature is controlled at 55℃ and the chain speed is 0.8m / min. The eggs are dried for 20 minutes. After the surface of the eggs is free of obvious water film, they are cooled to below 25℃ by an air-cooled conveyor belt.

[0028] Step 7: Use PA / PE composite vacuum bags, 5 bags per bag, set the vacuum level to -0.09MPa, seal at 180℃, and print the production date simultaneously. Randomly inspect 10 bags every 30 minutes to check the seal flatness, vacuum level, and date clarity; reject defective bags for rework.

[0029] Step 8: Arrange the packaged braised eggs neatly into sterilization trays, 20 bags per tray, 5 layers in total, and push them into the sterilization cart, then into the sterilizer. Sterilize at 121℃ for 20 minutes. The temperature and pressure curves are recorded in real time by the central control system, with fluctuations ≤ ±1℃.

[0030] Step 9: After sterilization, pour the marinated eggs into a drum washing machine, manually pick out any floating or leaking eggs, and then process the rest through a vibrating drainer and a room temperature air drying tunnel, ensuring that the surface moisture residue is ≤0.5g / egg.

[0031] Step 10: Pack 20 bags / boxes into PET blister packs, affix short shelf-life labels (shelf life 21 days), wrap with shrink film, and store in a 0-4℃ cold storage. Priority will be given to supplying chain restaurant stores for same-day sale.

[0032] Example 2: Large-capacity, long-shelf-life standardized production of marinated eggs Step 1: The automated shelling line produces white eggs. A CCD vision inspection system removes any broken or damaged eggs. The eggs are then packed into 32 crates of 500 eggs each, and transferred in two groups to two 5000L jacketed kettle stations. The white eggs are cooked using standardized temperature control: a pre-cooking stage at 65℃, a second stage at 85℃, and a constant temperature cooking time of 38 minutes. The cooling stage water temperature is ≤32℃ to ensure consistent egg cooking.

[0033] Step 2: Weigh out 24kg of salt, 50kg of soy sauce, and spice packets (2.4kg of chili peppers, 1.6kg of star anise, 0.6kg of bay leaves, 1kg of galangal, and 1.2kg of cinnamon) according to double the recipe. Divide them into two separate spice packets. The foreman will sample and weigh 12% of the ingredients. The error between the two batches should be ≤±0.8%.

[0034] Step 3: The two jacketed kettles operate simultaneously. After the braising liquid is heated to 90°C, the ingredients are added and the temperature is raised to 97-99°C to a gentle boil. Each kettle is braised for 4 hours, and stirred once every 30 minutes to ensure that the color and doneness of the two kettles are consistent.

[0035] Step 4: Spread the two batches of marinated eggs out to cool to 68°C for 15 minutes, then send them into a dual-compartment alternating vacuum pre-cooling system in two batches. Maintain an absolute pressure of 950Pa for 15 minutes, and the center temperature will drop from 68°C to 29°C, with no water droplets condensing on the surface.

[0036] Step 5: Keep the pre-cooling chamber sealed and continue to reduce the pressure to an absolute pressure of 450 Pa, maintaining this pressure for 35 minutes. Utilize the pressure difference to promote the penetration of the brine. After the marinating process is complete, samples are taken for testing. The salinity deviation between the two batches of eggs at the center is ≤0.05%.

[0037] Step 6: The product is fed into a tunnel-type drying equipment with a hot air temperature of 65℃ and a chain speed of 0.6m / min for 30 minutes. Then it is cooled to below 25℃ by an air-cooled conveyor belt and transferred to a fully automatic packaging line.

[0038] Step 7: The fully automatic vacuum packaging machine operates at 10 pieces / bag, and 15 bags are randomly inspected every 30 minutes. The focus is on checking the vacuum degree, sealing strength and appearance integrity, and ensuring there are no false seals or air leaks.

[0039] Step 8: Push the two carts into the double-door sterilizer and sterilize at 121℃ for 40 minutes. The central control system records the data throughout the process and automatically generates a batch sterilization report.

[0040] Step 9: After sterilization, pour the marinated eggs into a drum washing machine, pick out any leaking products, and then drain and air-dry them in a tunnel until the surface moisture residue is ≤0.3g / egg.

[0041] Step 10: Pack 30 bags / boxes, affix long shelf-life labels (6-month shelf life), and store them in a room-temperature finished product warehouse according to batch number, while implementing rodent-proof, insect-proof, and ventilation management.

[0042] Example 3: Production of Low-Sodium Marinated Eggs Step 1: Select small-sized fresh eggs weighing 45-50g each, wash them, pre-cook them in two stages (one stage at 58℃ and the other at 78℃), steam them at a constant temperature for 30 minutes, cool them to 28℃, peel them, pack them into 8 baskets of 500 eggs each, and transfer them to the braising area.

[0043] Step 2: Weigh out 2.4 kg of salt, 10 kg of soy sauce, and a spice packet (0.5 kg of chili peppers, 0.4 kg of star anise, 0.15 kg of bay leaves, 0.25 kg of galangal, and 0.3 kg of cinnamon) according to the low-sodium formula, and place them in a breathable gauze bag. The foreman will verify the entire quantity, with an error of ≤ ±0.5%. The overall salt concentration of the brine will be reduced by 30% compared to the conventional formula.

[0044] Step 3: After the braising liquid is heated to 90℃, add the ingredients and heat it to 97-99℃ to a gentle boil. Braise for 4 hours, stirring once every 30 minutes to ensure that the low-concentration braising liquid evenly coats the eggs.

[0045] Step 4: After braising, remove the braised eggs, let them cool for 12 minutes until they reach 63°C, and then put them into a vacuum pre-cooling chamber. The absolute pressure is reduced to 880Pa and maintained for 12 minutes until the center temperature drops to 26°C.

[0046] Step 5: Keep the chamber sealed and continue to reduce the pressure to an absolute pressure of 380 Pa, maintaining this pressure for 28 minutes. This pressure difference effect enhances the penetration rate of flavor substances, compensating for insufficient flavor in the low-salt formula. After the flavoring process is complete, samples are taken for testing. The salinity at the center of the egg remains stable at 0.7%, meeting the standards for low-sodium foods.

[0047] Step 6: Send the product into the drying equipment, dry it with hot air at 58℃ for 22 minutes, and then transfer it to the packaging area after cooling to room temperature.

[0048] Step 7: Vacuum seal the bag with 8 pieces per bag. Because low-sodium products have a higher risk of microbial contamination, the vacuum level and sealing performance are checked every 20 minutes during the packaging process.

[0049] Step 8: After neatly stacking the items into the sterilization cart, place them into the sterilization pot and sterilize at 121℃ for 25 minutes to ensure that heat-resistant bacteria are completely killed.

[0050] Step 9: Clean and remove any leaking eggs. After shaking to remove water and air drying, there should be no visible water stains on the surface of the eggs.

[0051] Step 10: Pack 10 bags / boxes into a gift box, clearly label "Low Sodium Health Product", and store in a cool, dry warehouse. The products are mainly targeted at the elderly and people with high blood pressure.

[0052] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A method for integrating vacuum pre-cooling and rapid flavor infusion under negative pressure after braising, characterized in that, Includes the following steps: Step 1: After peeling, the white eggs are quantitatively packed into baskets. The white eggs that meet the weight standard are transferred to the transfer vehicle to wait for the braising ingredients to be added. Step 2: Accurately weigh salt, soy sauce, spices, chili, star anise, bay leaves, galangal, and cinnamon according to the recipe. Put the spices into a breathable gauze bag to complete the single batch of braising liquid. The accuracy of the ingredients is checked by a designated person. Step 3: Pour the braising liquid into the jacketed kettle and heat it to 90°C. Add the white eggs and braising ingredients, and continue to heat it to a simmering state of 97-99°C. Maintain the simmering state for 4 hours, stirring once every 30 minutes to ensure that the braising ingredients are evenly distributed and the eggs are evenly flavored. Step 4: After braising, remove the braised eggs and let them cool until the surface temperature is 60-70℃. Then, put them into a vacuum pre-cooling chamber and maintain them under an absolute pressure of 800-1000Pa for 10-15 minutes to reduce the center temperature of the braised eggs to 25-30℃. Step 5: Keep the vacuum precooling chamber sealed, start the negative pressure flavoring program, reduce the absolute pressure inside the chamber to 300-500 Pa, maintain for 25-35 minutes, and use the pressure difference to drive the flavor substances of the brine to penetrate into the egg. Step 6: Release the vacuum state, send the marinated eggs into the drying equipment, control the drying temperature at 55-65℃ for 20-30 minutes, and remove excess moisture from the surface of the eggs. Step 7: After drying, cool the marinated eggs to room temperature and transport them to the vacuum packaging station to complete the vacuum sealing. At the same time, check the sealing quality and the coding date. Step 8: After packaging, place the braised eggs on trays and put them into the sterilization cart. Then, put them into the sterilization pot and sterilize them at 121℃ for 20-40 minutes. Step 9: After sterilization, send the braised eggs into the washing machine, pick out the unqualified products that leak air, and remove the residual moisture on the surface through the vibration dehydration and air drying equipment. Step 10: Count and package according to specifications, classify and store in the warehouse according to batch, and implement rodent prevention measures in the warehouse.

2. The integrated processing method of vacuum precooling and negative pressure rapid flavor infusion after braising, as described in claim 1, is characterized in that... In step two, after the single batch of braising liquid is packaged, the shift leader shall conduct a sampling and weighing of no less than 10% of the samples for verification.

3. The integrated processing method of vacuum precooling and negative pressure rapid flavor infusion after braising, as described in claim 1, is characterized in that... In step three, the amount of white eggs fed is 16 baskets per pot, with each basket containing 500 white eggs, and the total amount fed should not deviate by more than ±200 eggs.

4. The integrated processing method of vacuum precooling and negative pressure rapid flavor infusion after braising, as described in claim 1, is characterized in that... The cooling rate of the vacuum precooling process in step four is 3-5℃ / min, and no water droplets condense on the surface of the marinated egg after the precooling is completed.

5. The integrated processing method of vacuum precooling and negative pressure rapid flavor infusion after braising, as described in claim 1, is characterized in that... In step five, the negative pressure flavoring stage maintains the braised eggs in a static state, and after the flavoring is completed, a sample is taken to test the concentration of flavor substances in the center of the egg.

6. The integrated processing method of vacuum precooling and negative pressure rapid flavor infusion after braising, as described in claim 1, is characterized in that... In step seven, a periodic inspection mechanism is set up for the vacuum packaging process. The sealing vacuum degree and sealing integrity are checked every 30 minutes. Products with false seals or skewed seals are directly rejected and reworked.

7. The integrated processing method of vacuum precooling and negative pressure rapid flavor infusion after braising, as described in claim 1, is characterized in that... In step eight, the sterilizer operation process is set up with personnel patrolling and monitoring temperature and pressure parameters in real time. When the temperature and pressure parameters deviate from the set value by ±2℃, an alarm is automatically triggered and adjustments are made.

8. The integrated processing method of vacuum precooling and negative pressure rapid flavor infusion after braising, as described in claim 1, is characterized in that... The white eggs mentioned in step one come from the processes of egg selection, cleaning, steaming, and shell removal. In the egg selection process, broken eggs, cracked eggs, and sandy-shelled eggs are removed. The steaming process adopts a two-stage pre-cooking and constant-temperature steaming process. The water temperature for the first stage of pre-cooking is 50-70℃, and the water temperature for the second stage is 70-90℃. The steaming water temperature is 97±2℃, and the water temperature after cooling is ≤35℃.

9. The integrated processing method of vacuum precooling and negative pressure rapid flavor infusion after braising, as described in claim 1, is characterized in that... In step nine, the residual moisture content on the surface of the dried marinated eggs is ≤0.5g / egg. During the outer packaging process, unqualified products with unclear dates or leaking packaging are removed again.

10. The integrated processing method of vacuum precooling and negative pressure rapid flavor infusion after braising, as described in claim 1, is characterized in that... Steps four and five are completed continuously within the same sealed chamber without intermediate transfer. The chamber is disinfected and sterilized before each operation.

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