CN103355692A - Method for making characteristic baked egg - Google Patents
Method for making characteristic baked egg Download PDFInfo
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- CN103355692A CN103355692A CN2013102533881A CN201310253388A CN103355692A CN 103355692 A CN103355692 A CN 103355692A CN 2013102533881 A CN2013102533881 A CN 2013102533881A CN 201310253388 A CN201310253388 A CN 201310253388A CN 103355692 A CN103355692 A CN 103355692A
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Abstract
The invention provides a method for making a characteristic baked egg. The method comprises the following steps of: selecting the fresh egg, punching a hole at the larger end of the fresh egg, injecting 0.1-8g seasonings into each egg, adopting an L-shaped stirring device to extend into the egg to stir yolk, egg white and thick gravy liquid so as to enable the yolk, the egg white and the thick gravy liquid to be mixed together, and baking the egg for 10-720 minutes at 40-300 DEG C. The yolk and the egg white of the characteristic baked egg made by the method are evenly mixed together, so that a person who does not like to eat the yolk can have a brand-new experience; various seasonings are added into the baked egg, so that the mouth feel and the fragrance of the baked egg are improved; the baked egg made by the method is complete in shape, fragrance and taste, is environmentally-friendly and safe, and has unique characteristics.
Description
Technical field
The present invention relates to the processing method of egg food, particularly take baking as main bright egg processing method.
Background technology
As everyone knows, egg is one of human best source of nutrition, contains a large amount of vitamin, mineral matter in the egg and the protein of high biological value is arranged.For human, the protein digestibility of egg is high, and performance optimal is only second to breast milk.Vitamin in the egg mainly comprises vitamin A, Cobastab
1, Cobastab
2, vitamin D, vitamin E etc. nearly more than 20 plant.There is the mineral matter of enriching wherein abundant with phosphorus in the yolk, can accounts for more than 60% of inorganic constituents total amount; Calcium takes second place, and accounts for about 13%; In addition, also contain Fe, S, K, Na, Mg etc.Contain abundant Phospholipids in the egg, wherein have near half be lecithin, secondly be cephalin and micro-lipid sphyngomyelin, these Phospholipids play an important role to the growth of brain tissue and nerve fiber.These nutrition all are that human body is requisite, and they play an important role, as repairing tissue, forming the metabolic processes of new tissue, consumed energy and participation complexity etc.
Except protein, most of vitamin and mineral matter all concentrate in the yolk.Yet a lot of people but do not like the taste of yolk and texture and directly yolk are given up now, cause waste.Therefore it is very necessary yolk and egg white mixing to be formed a kind of matter structure and taste that more allows the people like.And add that the baking step then can be in the quality that further promotes egg product aspect matter structure, taste and the local flavor.
In addition, traditional baked goods, the long-time multiple carcinogens such as at high temperature producing easily heterocyclic amine that exposes of the material that protein content is high causes edible safety hidden danger.And under band shelly attitude, carry out baking according to the roasting egg that the inventive method is made, stoped protein to be directly exposed under the high temperature, greatly reduce the formation risk of carcinogen, both kept the original aesthetic appearance of egg, also having unique roasting fragrance, is the product of a kind of not only fashion delicious food but also green safety.
Summary of the invention
Technical problem to be solved by this invention is, provides a kind of characteristic to bake the egg preparation method, more specifically, is by adding flavoring and its and the yellow and white are stirred, and baking becomes a kind of shape, perfume (or spice), flavor various, and that shows unique characteristics completely newly bakes egg products.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
(1) punching, annotate flavoring: the bright egg that will clean greatly head-up punches fast with spicule, injects flavoring 0.1～8g/;
(2) stir: adopt the L-type mixing plant, the L-type agitator is goed deep into birds, beasts and eggs after the step (1), stir yolk, egg white and saltwater brine, make three's mixing;
(3) baking: with the birds, beasts and eggs after the step (2) 40～300 ℃ of bakings 10～720 minutes;
(4) vacuum packaging, sterilization.
Advantage of the present invention and beneficial effect are: the roasting egg baking under band shelly attitude according to the inventive method is made, expose at high temperature and the carcinogens such as formation heterocyclic amine when having avoided protein long, and greatly reduce the risk that forms carcinogen; The roasting egg of making according to the inventive method mixes rear baking with egg white and yolk, makes and does not like the people that eat yolk that a kind of brand-new experience has been arranged; Adding the flavoring baking can make taste and local flavor improve a lot.That is to say that the roasting egg of making according to the inventive method is that a kind of shape, perfume (or spice), flavor are various, green safety, the brand-new roasting egg products that show unique characteristics.
For the foregoing that makes invention can become apparent, an example cited below particularly is described in detail below:
The specific embodiment
Example 1
The roasting egg of characteristic of the present invention makes by the following method:
(1) 10,000 eggs will cleaning are greatly head-up placed, and with the spicule punching, inject seasoning halogen material (8% salt, 5% sugar, 3% cassia bark, 3% aniseed, 3% fennel, 3% cloves, poach 15 minutes) 2g/;
(2) the thin rod of stainless steel of agitator is stretched in the egg stir, mixing speed is 1000 rev/mins, 1 minute;
(3) egg that will pickle enters baking box, and baking divides basic, normal, high temperature three cook stages, 60 ℃ of bakings 20 ± 10 minutes; 120 ℃ of bakings 10 ± 5 minutes; 180 ℃ of bakings 20 ± 10 minutes;
(4) cooling, vacuum packaging, sterilization.
Claims (3)
1. a characteristic is baked the egg preparation method, it is characterized in that being made by following steps:
(1) punching, annotate flavoring: the bright egg that will clean greatly head-up punches fast with spicule, injects flavoring 0.1～8g/;
(2) stir: adopt the L-type mixing plant, the L-type agitator is goed deep into birds, beasts and eggs after the step (1), stir yolk, egg white and saltwater brine, make three's mixing;
(3) baking: with the birds, beasts and eggs after the step (2) 40～300 ℃ of bakings 10～720 minutes;
(4) vacuum packaging, sterilization.
2. the roasting egg preparation method of a kind of characteristic according to claim 1 is characterized in that: the punching of step (1) employing spicule, injection flavoring.
3. a kind of characteristic according to claim 1 is baked the egg preparation method, it is characterized in that: the agitator that adopts in the step (2) can also be thinner sticking plaster or stainless steel bar etc. except the L-type agitator.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102533881A CN103355692A (en) | 2013-06-20 | 2013-06-20 | Method for making characteristic baked egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102533881A CN103355692A (en) | 2013-06-20 | 2013-06-20 | Method for making characteristic baked egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103355692A true CN103355692A (en) | 2013-10-23 |
Family
ID=49358640
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013102533881A Pending CN103355692A (en) | 2013-06-20 | 2013-06-20 | Method for making characteristic baked egg |
Country Status (1)
| Country | Link |
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| CN (1) | CN103355692A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544284A (en) * | 2015-01-26 | 2015-04-29 | 湖北神丹健康食品有限公司 | Method for making primary taste roasted eggs with shells |
| CN105166992A (en) * | 2015-09-29 | 2015-12-23 | 谭兴贵 | Preparation method of fired egg |
| CN109106239A (en) * | 2018-08-27 | 2019-01-01 | 滦南建国科技有限公司 | Egg mix processing unit (plant) and its processing method |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56137869A (en) * | 1980-04-01 | 1981-10-28 | Hiroo Nomizu | Seasoned raw egg |
| CN1168778A (en) * | 1995-12-28 | 1997-12-31 | 黄浩军 | Method for processing umbroken eggs |
| CN1267481A (en) * | 2000-04-03 | 2000-09-27 | 申圣哲 | Making process of dainty egg |
| CN101473973A (en) * | 2008-11-25 | 2009-07-08 | 谈发来 | Egg steaming method |
| CN102613602A (en) * | 2012-03-08 | 2012-08-01 | 李德伟 | Injection vibration method for making spiced eggs |
| CN103110136A (en) * | 2013-02-20 | 2013-05-22 | 湖北神丹健康食品有限公司 | Roasted egg and manufacture method thereof |
-
2013
- 2013-06-20 CN CN2013102533881A patent/CN103355692A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56137869A (en) * | 1980-04-01 | 1981-10-28 | Hiroo Nomizu | Seasoned raw egg |
| CN1168778A (en) * | 1995-12-28 | 1997-12-31 | 黄浩军 | Method for processing umbroken eggs |
| CN1267481A (en) * | 2000-04-03 | 2000-09-27 | 申圣哲 | Making process of dainty egg |
| CN101473973A (en) * | 2008-11-25 | 2009-07-08 | 谈发来 | Egg steaming method |
| CN102613602A (en) * | 2012-03-08 | 2012-08-01 | 李德伟 | Injection vibration method for making spiced eggs |
| CN103110136A (en) * | 2013-02-20 | 2013-05-22 | 湖北神丹健康食品有限公司 | Roasted egg and manufacture method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544284A (en) * | 2015-01-26 | 2015-04-29 | 湖北神丹健康食品有限公司 | Method for making primary taste roasted eggs with shells |
| CN104544284B (en) * | 2015-01-26 | 2018-01-12 | 湖北神丹健康食品有限公司 | A kind of preparation method of original flavor baked egg with shell |
| CN105166992A (en) * | 2015-09-29 | 2015-12-23 | 谭兴贵 | Preparation method of fired egg |
| CN109106239A (en) * | 2018-08-27 | 2019-01-01 | 滦南建国科技有限公司 | Egg mix processing unit (plant) and its processing method |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131023 |