CN102309025A - Be used to prepare the method and apparatus of soft boiled egg - Google Patents
Be used to prepare the method and apparatus of soft boiled egg Download PDFInfo
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- CN102309025A CN102309025A CN2011100064226A CN201110006422A CN102309025A CN 102309025 A CN102309025 A CN 102309025A CN 2011100064226 A CN2011100064226 A CN 2011100064226A CN 201110006422 A CN201110006422 A CN 201110006422A CN 102309025 A CN102309025 A CN 102309025A
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Abstract
The invention discloses a kind of method and apparatus that is used to prepare soft boiled egg.The method for preparing soft boiled egg comprises the following steps: one or more eggs are immersed in the heat transfer medium; Make the temperature of said heat transfer medium be elevated to first temperature value, cool off said heat transfer medium with certain speed afterwards so that make the temperature of said heat transfer medium be reduced to second temperature value at the fixed time at interval.The temperature-sensing device of the transient temperature that the equipment that is used to carry out this method comprises container (21), the heater that is used to heat said heat transfer medium, the cooling device that is used to cool off said heat transfer medium that are used to hold heat transfer medium, be used for the said heat transfer medium of sensing and be used to encourage said heater up to said temperature sensor detect reach first temperature till and be used for control device afterwards with said cooling device excitation predetermined time interval.
Description
Technical field
The present invention relates to a kind of method and corresponding apparatus that is used to prepare soft boiled egg.
Background technology
The term " soft yolk " of appearance egg as used in this specification (egg) should be understood to and relates to yolk (egg yoke) and boiled but keeps fluidised form, while egg white or albumen to reach the condition of coagulated state.The duration and degree of heating of egg is not enough if boil, and then egg white does not reach coagulated state and keeps flowing and part is translucent.If what egg boiled has overdoed, then yolk becomes solid-state by its fluidised form.The traditional method of soft boiled egg is egg to be placed a bit of set time (being generally three to four minutes) in boiling water, then with its rapidly cooling in order to avoid further boil, certainly, only if edible immediately.But, this method only is suitable for one or a spot of egg, and how a lot of the quantity of the egg that boils at commercial needs is possibly, such as 50 to 100 eggs that once boil.Traditional method just is not suitable for big like this quantity.
In addition, in commercial undertaking, particularly in retail shop, needing to provide a large amount of soft boiled eggs at short notice in the temperature range that is suitable for eating.Therefore; The present invention attempts to provide a kind of method that is used to prepare soft boiled egg, and this method can be used for preparing a large amount of soft boiled eggs, and soft boiled egg keeps the soft yolk state under edible temperature; And need not further to boil, thereby the denseness of egg remained unchanged in longer one time.
This business machine of attempt making in the prior art obtain the boiling equipment of the egg about seven, this equipment are included in wherein puts into egg and afterwards to the container of wherein introducing boiling water.Container has can be with the opening of boiling water with the command speed discharge; If thereby boiling temperature introduce fixed amount water (container have suitable mark with indication roughly fill with water level); Time through whole water is discharged from container, egg is worked into appropriate condition.But, after discharge water, must cool off egg, typically cooled off in two or three minutes through of short duration the cold shower or through in icy water, soaking, cause egg to overdo in order to avoid continue again to boil.But, this device is not suitable for preparing a large amount of eggs, can not under the situation of the denseness that does not change egg, in the longer time, egg be remained on edible tepid state.
Summary of the invention
Therefore; According to the present invention; A kind of method that is used to prepare soft boiled egg is provided; Comprise the following steps: one or more eggs are immersed in the heat transfer medium, make the temperature of said heat transfer medium be elevated to first temperature value, cool off said heat transfer medium with certain speed afterwards so that make the temperature of said heat transfer medium be reduced to the second predetermined temperature value at the fixed time at interval.
In the method for the invention, heat transfer medium (being typically water) " first temperature " that rise to is not necessarily the same with the temperature of boiling water high.
Inventor of the present invention finds, has relation between the temperature that the speed that egg boils and egg are kept, if egg first or initial temperature and second or transition temperature between a period of time of maintenance appointment, then the yolk desirable fluid consistency that boiled.In order to prevent to overdo, therefore, the present invention proposes heat transfer medium, so with egg in the time is boiled in expectation from first or initial temperature be cooled to second or transition temperature, for giving locking equipment arbitrarily, can come rule of thumb to confirm that said expectation boils the time.If equipment is configured to heat transfer medium and the egg that therefore wherein held has reached second or transition temperature when finishing at interval at the fixed time; Thereby after the another time; Heat transfer medium and the egg that is therefore wherein held are brought down below second or the temperature of transition temperature, and yolk no longer takes place substantially further to boil.
Can be through forcing cooling; Heat transfer medium is cooled to second temperature from first temperature in said predetermined time interval; For example realize forcing cooling, carry the used flowing velocity of cooling fluid to be set up as in said predetermined time interval heat-transfer fluid is cooled to second temperature from first temperature through flowing of cooling fluid.The main body that should be appreciated that heat transfer medium is big more, and the amount of heat energy is big more, thereby it is also powerful more in said predetermined time interval, temperature value to be dropped to the required cooling of second temperature value from first temperature value.In a preferred embodiment of the invention; The volume of heat transfer medium is scheduled to basically; The speed of the preferred cooling fluid of carrying at ambient temperature also is scheduled to; It is minimum that thereby the input of operator when equipment is worked reduced to, as long as container is injected into heat-transfer fluid and the opening device of predetermined water level so that designated volume to be provided, equipment can be heated to first temperature automatically with heat-transfer fluid then; Close heating afterwards and open cooling; Thereby heat transfer medium and the egg that is therefore wherein held are cooled to second temperature from first temperature in said predetermined time interval, when this predetermined time interval finishes, and will boil desirable state and be suitable for eating of egg.But; In the more complicated distortion of equipment of the present invention, can be provided for setting the device of control, it considers the volume and the environment temperature of in esse heat transfer medium in the container; In case set, will guarantee that heat transfer medium reaches second temperature value from first temperature value in the said scheduled time.When the volume of heat transfer medium hour, need to reduce the transporting velocity of cooling fluid so that reach desirable cooking condition, similarly, if environment temperature is lower, cooling does not need too powerful yet.
Can carry said cooling fluid in environment temperature or under the selected temperature relevant with environment temperature.
But, preferably, the flowing velocity of said cooling fluid is confirmed as approaching said second temperature value of the heat transfer medium that in said predetermined time interval, makes given volume in advance.Similarly, preferably, the mobile of cooling fluid is continuous, and be uninterrupted in the duration of said predetermined time interval.
Can after said predetermined time interval, said heat transfer medium be continued to cool off a time interval again.
Said heat transfer medium is preferably liquid, can be water.
Said cooling fluid can be an air, and the cooling air can be by fans drive.
Under latter event, fan for example can make the flowing velocity of the cooling air of conveying in said predetermined time interval, make said heat transfer medium reach said second temperature value from said first temperature value.But, can change the flowing velocity of cooling air according to environment temperature.
Preferably, a said time interval again makes said heat transfer medium when said time interval again stops, reach the 3rd temperature value, and egg does not take place further to boil when being lower than said the 3rd temperature value.
The temperature of the said heat transfer medium of sensing after a said time interval again stops, the temperature maintenance of confirming as thus said heat transfer medium is being higher than the 4th temperature value and is being lower than the required heat of said the 3rd temperature value.Said the 4th temperature value is that soft boiled egg can be used as warm egg and rationally provided with edible minimum temperature.
Remain in the specific limit if equipment of the present invention can as indicated abovely be set to the volume and the environment temperature of water, then do not need to regulate.In a preferred embodiment of the invention, said first temperature value is about 64 ℃.It can change up and down approximately at target temperature ± and 1 ℃.
Said second temperature is preferably between about 62.5 ℃ and about 62.75 ℃.This so-called " transformation " temperature is such temperature: the yolk when being higher than this temperature in the egg will be boiled, and yolk does not take place further to boil when being lower than this temperature, although egg white can be riper slightly again.
When using temperature value mentioned above, the said very first time preferably is 20 minutes at interval basically.
The 3rd temperature value is preferably about 59.5 ℃.When using these values, a said time interval again is preferably about 30 minutes.
Said the 4th temperature is preferably about 44 ℃, and it can change approximately ± and 2 ℃.
The step that the vision that method of the present invention further comprises provides said predetermined time interval to stop is indicated.The vision that also can provide a said time interval again to stop is indicated, and can be the vision indication that said heat transfer medium heats.
The present invention also comprises a kind of equipment that is used to prepare one or more soft boiled eggs, the temperature-sensing device of the transient temperature that comprise container, the heater that is used to heat said heat transfer medium, the cooling device that is used to cool off said heat transfer medium that are used to hold heat transfer medium, is used for the said heat transfer medium of sensing and being used to encourage said heater up to said temperature sensor detect reach first temperature till and the control device that is used for said cooling device is encouraged said predetermined time interval afterwards.
Said control device can encourage a time interval again with said cooling device after said predetermined time interval stops.
Preferably, said heat transfer medium is a liquid, water for example, and said cooling device is a fan, said fan delivers air to the container that holds said heat transfer medium, cools off said heat transfer medium thus.
Said cooling device can comprise CPU, and said CPU is set to the said cooling device of operation in the time that when said heat transfer medium reaches said first temperature, is comprising a said predetermined time interval and a said time interval sum again.
Can be provided for providing said predetermined time interval to stop and/or the indicator lamp of the indication that a said time interval again stops.
Description of drawings
With reference now to accompanying drawing, one embodiment of the present of invention are more particularly described by way of example, wherein:
Fig. 1 is the overall perspective view that is used to carry out the equipment of method of the present invention;
Fig. 2 is the rearview of the equipment of Fig. 1;
Fig. 3 is the exploded view of parts that shows the equipment of Fig. 1 and Fig. 2;
Fig. 4 is the flow chart that shows the operation of equipment order of Fig. 1 to Fig. 3; And
Fig. 5 shows temperature time history plot in the method for the present invention.
The specific embodiment
With reference now to accompanying drawing,, the equipment that shows among the figure comprises the fuselage cover that overall usefulness 11 is represented, fuselage cover 11 is installed on the pillar 12 and has lid 13.Simple control array comprises the indicator lamp 16 of START button 14, the Reset button 15 and dual-color red/green light-emitting diodes form of tubes.The air outlet 17 that shell has one group of blinds air vent form in a side has the air inlet 18 that a row is used for cooling fan 19 at the rear portion.Be to have a flange internal container 20 of 21 last week in the shell 11, internal container 20 through last week flange 21 be suspended on the shell 11, between self and shell 11, leave the space and pass through for the cooling air in the operation.
Heating element heater 22 is positioned at the bottom of container 20, and TEMP thermocouple 23 is pressed close to heating element heater 22.
In this embodiment, the volume of container 20 is 22 liters, can hold 80 eggs at most.
Temperature sensor 23 and START button 14 and the Reset button 15 be for controller provides input, the output control heater element 22 of controller and the energising of light emitting diode 16.Equipment of the present invention is worked through the controller of CPU form as follows.At first, to the container 21 inner cold water of introducing 22 liters, put into egg to be boiled then therein.As indicated above, in container 21, can in water, put into nearly 80 eggs.Press the Reset button afterwards to guarantee system's normalization and to prepare the new operation cycle of beginning, press START button 14 then.At this moment controller begins to heater 22 energisings, and dichromatic LED 16 sends ruddiness simultaneously.Thermocouple 23 sensing water temperatures when water temperature reaches setting (first) temperature, are 64 ℃ under the situation of this embodiment, close heater 22.In this situation, red light emitting diodes lamp 16 is light yellow still.Then, the timer that constitutes the part of CPU brings into operation, and excitation fan 19 is to suck ambient air air inlet 18, and air transmits between shell 11 and container 20 through air inlet 18, discharges through the exhaust outlet 17 that shutter is housed then.Timer is set at interval operation in (being 20 minutes under the situation at this embodiment) of the very first time, and light emitting diode 16 sends green glow and reached edible condition to indicate user's egg afterwards.During this period of time, the water in the container 20 is cooled to second temperature between 62.5 ℃ and 62.75 ℃ from first temperature (64 ℃), and in during this period of time, the yolk in the egg boils always.Fan 19 kept having turned round 30 minutes again, and in during this period of time, water-bath is cooled to just be lower than 60 ℃ (such as 59.5 ℃) from 62.75 ℃, and in this time period, egg white (albumen) continues to boil, and toughens up.When being lower than 60 ℃, no longer egg is further boiled, when finishing in 30 minutes, fan cuts out.Temperature sensor 23 constantly detects the temperature of water-bath, and when water temperature was cooled off, the point of confirming once more heater 22 was to keep 44 ℃ minimum consumption temperature.In this second operational phase (phase I is " boiling " stage) that can be called as " insulation " stage, egg is kept warm, but does not further boil and can maintain the state between these 44 ℃ and 46 ℃ erratically.
At one more in the complex embodiments; The speed that can change fan through control according to the volume and the environment temperature of the water of actual splendid attire in the container 20; Remember that the volume of water is big more, long more from given temperature used time that cools down; Cooling velocity depends on environment temperature, and the cooling velocity the when cooling velocity when environment temperature is low is more higher than environment temperature is fast.An important restriction is, egg should keep a period of time more than 62.75 ℃, and with softer denseness that yolk is boiled, confirmable is that the transition temperature that the water-bath of this equipment is reduced between 62.5 and 62.75 ℃ from 64 ℃ initial temperature needs 20 minutes.Water for equal volume; Under cool condition,, must water be heated to higher initial temperature so that it reached transition temperature after 20 minutes for given air quantity of fan; Perhaps fan itself can be with lower speed operation, so that cool off with required speed.
In the described more complex embodiments of preceding text; Can also use suitable audio output apparatus such as loudspeaker or buzzer to replenish or replace dichromatic LED, to provide the very first time at interval and the auditory tone cues that stops of time interval again of being mentioned of preceding text.
Fig. 5 has shown this process with curve map, and the sign time on the X axle is at Y axle subscript temperature indicating degree.Suppose that initial point is the point of opening of device, can find out that here water temperature begins rapid rising from initial point, be heated simultaneously, up to the temperature that reaches 64 ℃, 64 ℃ of this point (time T
1) close heating, equipment can cool off under the forced ventilation effect of fan.After 20 minutes, promptly in time T
2, water is cooled to the transition temperature between 62.5 and 62.75 ℃, in time T
3, water-bath drops to 59.5 ℃, closes fan 59.5 ℃ of this point.For this embodiment, time interval T
1To T
2Be 20 minutes, time interval T
2To T
3It is 30 minutes.After this, close fan, equipment cools off up to reaching 44 ℃ naturally, 44 ℃ of this point once more heater with temperature maintenance in 44 to 46 ℃ scope, although egg no longer takes place further to boil when being lower than 60 ℃.
Will be appreciated that egg boils in the shadow region of curve map, in the heating period, just begin to boil in case water-bath reaches 62.5 ℃ transition temperature.Temperature is higher than the time interval T that 62.5 ℃ and heater are unlocked
0Shorter relatively, consider that the energy of supply is big or small, in fact can ignore this time interval T
0, but in the embodiment of the heater that other use is not too consumed energy, when confirming total time of boiling, possibly need this time phase is taken into account.
Claims (25)
1. method for preparing soft boiled egg; Comprise the following steps: one or more eggs are immersed in the heat transfer medium; Make the temperature of said heat transfer medium be elevated to first temperature value, cool off said heat transfer medium with certain speed afterwards so that make the temperature of said heat transfer medium be reduced to second temperature value at the fixed time at interval.
2. the method for preparing soft boiled egg according to claim 1; Wherein, Through flowing of the cooling fluid carried with predetermined flowing velocity, the temperature of said heat transfer medium is maintained in said predetermined time interval between said first temperature value and said second temperature value.
3. the method for preparing soft boiled egg according to claim 2 wherein, is carried said cooling fluid in environment temperature.
4. according to claim 2 or the 3 described methods that prepare soft boiled egg, wherein, the flowing velocity of said cooling fluid is determined to be in and makes said heat transfer medium near said second temperature value in the said predetermined time interval.
5. according to each described method for preparing soft boiled egg in the claim 2 to 4, wherein, cooled flow is continuous, and is uninterrupted in the duration of said predetermined time interval.
6. according to each described method for preparing soft boiled egg in the aforementioned claim, wherein, after said predetermined time interval, said heat transfer medium is continued to cool off a time interval again.
7. according to each described method for preparing soft boiled egg in the aforementioned claim, wherein, said heat transfer medium is a water.
8. according to each described method for preparing soft boiled egg in the claim 2 to 8, wherein, said cooling fluid is by fan (19) driven air.
9. the method for preparing soft boiled egg according to claim 8; Further comprise the steps: to regulate fan, so that the flowing velocity of the cooling air of carrying makes said heat transfer medium in said predetermined time interval, reach said second temperature value from said first temperature value according to the volume and/or the environment temperature of said heat transfer medium.
10. according to each described method for preparing soft boiled egg in the claim 6 to 9; A wherein said time interval again makes said heat transfer medium when said time interval again stops, reach the 3rd temperature value, and egg does not take place further to boil when being lower than said the 3rd temperature value.
11. according to each described method for preparing soft boiled egg in the aforementioned claim; Wherein finish the temperature of the said heat transfer medium of sensing afterwards in a said time interval again, the temperature maintenance of confirming as thus said heat transfer medium is being higher than the 4th temperature value and is being lower than the required heat of said the 3rd temperature value.
12. according to each described method for preparing soft boiled egg in the aforementioned claim, wherein said first temperature value is about 64 ℃.
13. according to each described method for preparing soft boiled egg in the aforementioned claim, wherein said second temperature value is between about 62.5 ℃ and about 62.75 ℃.
14. according to each described method for preparing soft boiled egg in the aforementioned claim, the wherein said very first time is 20 minutes at interval basically.
15. according to each described method for preparing soft boiled egg in the aforementioned claim, wherein said the 3rd temperature value is about 59.5 ℃.
16. according to each described method for preparing soft boiled egg in the claim 11 to 15, a wherein said time interval again is about 30 minutes.
17. according to each described method for preparing soft boiled egg in the claim 11 to 16, wherein said the 4th temperature is about 44 ℃, its variation ± 2 ℃.
18., further comprise the vision that said predetermined time interval stops and/or the step of sound indication are provided according to each described method for preparing soft boiled egg in the aforementioned claim.
19., further comprise the vision that said time interval again stops and/or the step of sound indication are provided according to each described method for preparing soft boiled egg in the claim 6 to 18
20. an equipment that is used to prepare one or more soft boiled eggs, the temperature-sensing device of the transient temperature that comprise container (21), the heater that is used to heat said heat transfer medium, the cooling device that is used to cool off said heat transfer medium that are used to hold heat transfer medium, is used for the said heat transfer medium of sensing and be used to encourage said heater up to said temperature sensor detect reach first temperature till and be used for control device afterwards with said cooling device excitation predetermined time interval.
21. the equipment that is used to prepare one or more soft boiled eggs according to claim 20, wherein said control device encourages a time interval again with said cooling device after the said time interval stops.
22. according to claim 20 or the 21 described equipment that are used to prepare one or more soft boiled eggs, wherein said heat transfer medium is a water.
23. according to each described equipment that is used to prepare one or more soft boiled eggs in the claim 20 to 22, wherein said cooling device is fan (19), said fan (19) delivers air to said container (21), cools off said heat transfer medium thus.
24. according to each described equipment that is used to prepare one or more soft boiled eggs in the claim 20 to 23; Wherein said control device comprises CPU, and said CPU is set to and when said heat transfer medium reaches said first temperature value, is comprising said predetermined time interval and the said cooling device of operation in the time in a said time interval again.
25., further comprise being used to provide said predetermined time interval to stop and/or the indicator lamp (16) of the indication that a said time interval again stops according to each described equipment that is used to prepare one or more soft boiled eggs in the claim 20 to 24.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MYPI2010003193 | 2010-07-05 | ||
| MYPI2010003193 | 2010-07-05 |
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| Publication Number | Publication Date |
|---|---|
| CN102309025A true CN102309025A (en) | 2012-01-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2011100064226A Pending CN102309025A (en) | 2010-07-05 | 2011-01-05 | Be used to prepare the method and apparatus of soft boiled egg |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942283A (en) * | 2016-06-08 | 2016-09-21 | 成都兴食尚食品研发设计中心（有限合伙） | Preparing method for soft boiled eggs |
| CN105942282A (en) * | 2016-06-08 | 2016-09-21 | 四川大学 | Seasoned soft boiled eggs |
| CN109846358A (en) * | 2018-12-04 | 2019-06-07 | 珠海格力电器股份有限公司 | Cooking equipment control method and device, cooking equipment and storage medium |
| CN110916500A (en) * | 2019-12-02 | 2020-03-27 | 深圳市瑞源祥橡塑制品有限公司 | Egg boiling method and egg boiling device |
| CN111281141A (en) * | 2018-12-07 | 2020-06-16 | 深圳市瑞源祥橡塑制品有限公司 | Food material curing method |
| CN111281142A (en) * | 2018-12-07 | 2020-06-16 | 深圳市瑞源祥橡塑制品有限公司 | Intelligent egg boiling method |
| CN112716283A (en) * | 2020-12-30 | 2021-04-30 | 成都探寻家科技有限公司 | Method for cooking soft boiled eggs and egg cooker |
| CN115633649A (en) * | 2022-11-25 | 2023-01-24 | 江苏翼扬食品有限公司 | A wash boiling device for loose core egg stew in soy sauce |
| CN115886178A (en) * | 2023-02-19 | 2023-04-04 | 江苏翼扬食品有限公司 | Production of loose core spiced egg is with loose core egg boiling device |
-
2011
- 2011-01-05 CN CN2011100064226A patent/CN102309025A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942283A (en) * | 2016-06-08 | 2016-09-21 | 成都兴食尚食品研发设计中心（有限合伙） | Preparing method for soft boiled eggs |
| CN105942282A (en) * | 2016-06-08 | 2016-09-21 | 四川大学 | Seasoned soft boiled eggs |
| CN109846358A (en) * | 2018-12-04 | 2019-06-07 | 珠海格力电器股份有限公司 | Cooking equipment control method and device, cooking equipment and storage medium |
| CN111281141A (en) * | 2018-12-07 | 2020-06-16 | 深圳市瑞源祥橡塑制品有限公司 | Food material curing method |
| CN111281142A (en) * | 2018-12-07 | 2020-06-16 | 深圳市瑞源祥橡塑制品有限公司 | Intelligent egg boiling method |
| CN110916500A (en) * | 2019-12-02 | 2020-03-27 | 深圳市瑞源祥橡塑制品有限公司 | Egg boiling method and egg boiling device |
| CN112716283A (en) * | 2020-12-30 | 2021-04-30 | 成都探寻家科技有限公司 | Method for cooking soft boiled eggs and egg cooker |
| CN112716283B (en) * | 2020-12-30 | 2022-07-05 | 成都探寻家科技有限公司 | Method for cooking soft boiled eggs and egg cooker |
| CN115633649A (en) * | 2022-11-25 | 2023-01-24 | 江苏翼扬食品有限公司 | A wash boiling device for loose core egg stew in soy sauce |
| CN115886178A (en) * | 2023-02-19 | 2023-04-04 | 江苏翼扬食品有限公司 | Production of loose core spiced egg is with loose core egg boiling device |
| CN115886178B (en) * | 2023-02-19 | 2023-09-26 | 江苏翼扬食品有限公司 | Loose heart egg stewing device for loose heart marinated egg production |
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Application publication date: 20120111 |
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