CN103393149A - Production process of baked egg - Google Patents
Production process of baked egg Download PDFInfo
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- CN103393149A CN103393149A CN2013103230265A CN201310323026A CN103393149A CN 103393149 A CN103393149 A CN 103393149A CN 2013103230265 A CN2013103230265 A CN 2013103230265A CN 201310323026 A CN201310323026 A CN 201310323026A CN 103393149 A CN103393149 A CN 103393149A
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Abstract
The invention discloses a production process of baked egg. The production process is characterized by comprising the following steps of: preparing halogen liquid, pre-processing for marinating, marinating, baking, vacuum packaging, and high temperature sterilizing, wherein the halogen liquid is composed of the following components: salt 160g, aginomoto 35g, pepper 180g, anise 120g, foeniculum vulgare 35g, and water 3000ml; the pre-processing for marinating comprises the following steps of: precooking for 8-10 minutes at 75-80 DEG C, cooking for 20-25 minutes at 95-100 DEG C, and then cooling and husking; the marinating and baking comprise the following steps of: cold soaking, and then baking for 80-90 minutes at the temperature of 170-180 DEG C, wherein the temperature for the high temperature sterilizing is 121 DEG C, the pressure is 0.2Mpa, and the sterilizing time is 20-25 minutes. The production process has the benefits that no preservatives are added but relatively long expiration date is obtained, the raw materials for the halogen liquid are few in variety and are easily available, natural spices are adopted for most part, so that the eating is safe, and no adverse effects are generated to the human body, precooking is performed, then cooking is carried out, after husking, cold soaking and marinating, as well as the high temperature baking, the obtained baked egg is unique in flavor, the energy consumption is reduced, and the cost investment is effectively controlled.
Description
Technical field
The present invention relates to a kind of roasting egg production technology, be specifically related to a kind of Egg production technology, belong to food processing field.
Background technology
Egg is a kind of take egg as major ingredient, is added with simultaneously the cold food good merchantable brand of multiple condiment, and it is nutritious, and delicious flavour is liked by masses deeply.
But, existing Egg on market, the condiment of its interpolation is of a great variety, and, in order to extend the shelf-life of product, often is added with anticorrisive agent.Adding anticorrisive agent, changed on the one hand the mouthfeel of product, on the other hand, is also most important, and anticorrisive agent is generally all unfavorable to health.So the Egg that is added with anticorrisive agent can not eat for a long time.
In addition, in order to make Egg, have unique local flavor, and fragrance is long, the technique of existing making Egg is generally comparatively complicated, and energy consumption is more, therefore makes cost of manufacture higher.
Summary of the invention
For solving the deficiencies in the prior art, the object of the present invention is to provide a kind of simple to operate, Egg production technology of saving energy consumption and not adding anticorrisive agent, by this technique make that the Egg fragrance that obtains is long, the shelf-life for a long time, indices all meets spiced egg GB/T23970-2009 standard-required, can be relieved, long-term edible.
In order to realize above-mentioned target, the present invention adopts following technical scheme:
A kind of Egg production technology, is characterized in that, comprises the following steps:
(1), saltwater brine preparation: salt, monosodium glutamate, Chinese prickly ash, anise, fennel are placed in to water, even by the high pressure slaking, obtain saltwater brine;
(2), the stew in soy sauce pre-treatment: adopt lamp inspection case to pick out husky shell egg, sick egg and bad egg, clean up and rear egg is carried out to boiling, first 75 ℃ of-80 ℃ of 8-10min that precook, then 95 ℃ of-100 ℃ of boiling 20-25min, then cooling, peel off;
(3), stew in soy sauce: the clean egg of the saltwater brine after filtering and peeling is placed in Marinating boiler simultaneously, and cold bubble until egg white and yolk all have the intrinsic color and luster of spiced egg and flavour, and soaks flavor evenly;
(4), by air blast, the moisture on egg surface is dried up after, under 170 ℃ of-180 ℃ of conditions, toast 80-90min;
(5), vacuum packaging: after egg is cooled to 40 ℃, utilize vacuum packing machine to carry out vacuum packaging to egg.
(6), high-temperature sterilization: the egg that vacuum packet is installed is placed in the high temperature sterilization still and carries out high temperature sterilization, and temperature is 121 ℃, and pressure is 0.2MPa, and sterilizing time is 20-25min.
Aforesaid Egg production technology, is characterized in that, aforementioned saltwater brine composed as follows:
Aforesaid Egg production technology, is characterized in that, aforementioned saltwater brine composed as follows:
Aforesaid Egg production technology, is characterized in that, in step (two), also comprises: the step that carries out disinfection with disinfectant to cleaning clean egg.
Aforesaid Egg production technology, is characterized in that, in step (five), aforementioned vacuum packing machine is manual vacuum package machine, and vacuum is 0.1MPa, and evacuated time is 15-20s, and heat-sealing temperature is 160 ℃-165 ℃, and the heat-sealing time is 2.0-2.4s.
Aforesaid Egg production technology, it is characterized in that, in step (five), aforementioned vacuum packing machine is full-automatic vacuum packaging machine, vacuum is 0.1MPa, evacuated time is 4-8s, treats that sealing temperature is that 160 ℃-165 ℃, sealing time are 2-3s, and forming temperature is that 90 ℃, molding time are 2s.
Usefulness of the present invention is: the Egg that adopts method of the present invention to make, in the situation that do not add anticorrisive agent, still has the long shelf-life; Make saltwater brine material category used simple, easily obtain, the overwhelming majority all adopts natural flavor, and edible safety can not produce harmful effect to human body; Raw egg adopts the boiling again of first precooking, then the egg after peeling in saltwater brine after cold bubble stew in soy sauce again through high-temperature baking, gained Egg unique flavor not only, and reduced energy consumption, effectively controlled the cost input.
The accompanying drawing explanation
Fig. 1 is the flow chart of Egg production technology of the present invention.
Annotate: ▲---represent crucial qualifying point.
The specific embodiment
Below in conjunction with Fig. 1 and specific embodiment, the present invention is done to concrete introduction.
Embodiment 1 saltwater brine preparation
Table 1 saltwater brine formula
| Salt | Monosodium glutamate | Chinese prickly ash | Anistree | Fennel | Water | |
| Saltwater brine one | 150g | 30g | 170g | 110g | 30g | 3000ml |
| Saltwater brine two | 160g | 35g | 180g | 120g | 35g | 3000ml |
| Saltwater brine three | 170g | 40g | 190g | 130g | 40g | 3000ml |
After saltwater brine prepares, need under high pressure slaking even, then through filter, filter, stand-by.
Embodiment 2 stew in soy sauce pre-treatments
Adopt lamp inspection case to pick out husky shell egg, sick egg and bad egg, the egg that stays is handled with care, prevents breakage.Egg product meets GB 2748-2003 " bright egg sanitary standard " quality requirement.
By the egg that stays, adopt circulating water to clean up, and carry out disinfection with disinfectant.
Open simultaneously the action button of boiling heating control cabinet and the action button of boiling cooling control box, the egg product that cleans up is carried out to boiling, control boiling temperature, first 75 ℃ of-80 ℃ of 8-10min that precook, 95 ℃ of-100 ℃ of boiling 20-25min, then cooling again, more convenient like this carrying out of peeling off; Then peel off, and the egg after peeling off is rinsed, avoid broken gram residual.
Embodiment 3 stew in soy sauces, baking and packing
Every 100 pieces of eggs add a saltwater brine one.The clean egg of saltwater brine and peeling is placed in Marinating boiler simultaneously, and cold bubble until egg white and yolk all have the intrinsic color and luster of spiced egg and flavour, and soaks flavor evenly, general 2-2.5h; Then, by air blast, the moisture on egg surface is dried up, then egg is sent in baking box and toasts, baking temperature: 180 ℃, stoving time: 90min; After egg is cooled to 40 ℃, utilize device of full automatic packaging to carry out vacuum packaging to egg, parameter is as follows: vacuum is 0.1MPa, and evacuated time is 4s, treats that sealing temperature is that 160 ℃, sealing time are 2s, forming temperature is that 90 ℃, molding time are 2s.
Embodiment 4 stew in soy sauces, baking and packing
Every 100 pieces of eggs add a saltwater brine two.The clean egg of saltwater brine and peeling is placed in Marinating boiler simultaneously, and cold bubble until egg white and yolk all have the intrinsic color and luster of spiced egg and flavour, and soaks flavor evenly, general 2-2.5h; Then, by air blast, the moisture on egg surface is dried up, then egg is sent in baking box and toasts, baking temperature: 180 ℃, stoving time: 90min; After egg is cooled to 40 ℃, utilize device of full automatic packaging to carry out vacuum packaging to egg, parameter is as follows: vacuum is 0.1MPa, and evacuated time is 4s, treats that sealing temperature is that 160 ℃, sealing time are 2s, forming temperature is that 90 ℃, molding time are 2s.
Embodiment 5 stew in soy sauces, baking and packing
Every 100 pieces of eggs add a saltwater brine three.The clean egg of saltwater brine and peeling is placed in Marinating boiler simultaneously, and cold bubble until egg white and yolk all have the intrinsic color and luster of spiced egg and flavour, and soaks flavor evenly, general 2-2.5h; Then, by air blast, the moisture on egg surface is dried up, then egg is sent in baking box and toasts, baking temperature: 180 ℃, stoving time: 90min; After egg is cooled to 40 ℃, utilize device of full automatic packaging to carry out vacuum packaging to egg, parameter is as follows: vacuum is 0.1MPa, and evacuated time is 4s, treats that sealing temperature is that 160 ℃, sealing time are 2s, forming temperature is that 90 ℃, molding time are 2s.
Embodiment 6 stew in soy sauces, baking and packing
Every 100 pieces of eggs add a saltwater brine two, and the clean egg of saltwater brine and peeling is placed in Marinating boiler simultaneously, and cold bubble until egg white and yolk all have the intrinsic color and luster of spiced egg and flavour, and soaks flavor evenly, general 2-2.5h; Then, by air blast, the moisture on egg surface is dried up, then egg is sent in baking box and toasts, baking temperature: 170 ℃, stoving time: 80min; After egg is cooled to 40 ℃, utilize device of full automatic packaging to carry out vacuum packaging to egg, parameter is as follows: vacuum is 0.1MPa, and evacuated time is 4s, treats that sealing temperature is that 160 ℃, sealing time are 2s, forming temperature is that 90 ℃, molding time are 2s.
Embodiment 7 stew in soy sauces, baking and packing
Every 100 pieces of eggs add a saltwater brine two.The clean egg of saltwater brine and peeling is placed in Marinating boiler simultaneously, and cold bubble until egg white and yolk all have the intrinsic color and luster of spiced egg and flavour, and soaks flavor evenly, general 2-2.5h; Then, by air blast, the moisture on egg surface is dried up, then egg is sent in baking box and toasts, baking temperature: 170 ℃, stoving time: 80min; After egg is cooled to 40 ℃, utilize manual packing machine to carry out vacuum packaging to egg, parameter is as follows: vacuum is 0.1MPa, and evacuated time is 15-20s, and heat-sealing temperature is 160 ℃-165 ℃, and the heat-sealing time is 2.0-2.4s.
The whole manufacturing process of Egg, all complete on the production line of automation.
By resulting packaged Egg in embodiment 3-7, be placed in the high temperature sterilization still and carry out high temperature sterilization, temperature is 121 ℃, and pressure is 0.2MPa, and sterilizing time is 20-25min.
Then, under 37 ° of C conditions of temperature, constant temperature was observed 12 days, 20 days, 30 days, 45 days, 60 days by above-mentioned Egg.Result is as follows:
1, product fragrance is long, and local flavor is without any change;
2, product is without leakage phenomenon;
3, product is without the bag phenomenon that rises;
4, other indices of product all meet spiced egg GB/T23970-2009 standard-required.
As can be seen here, the Egg that adopts method of the present invention to make, in the situation that do not add anticorrisive agent, still have the long shelf-life; Make saltwater brine material category used simple, easily obtain, the overwhelming majority all adopts natural flavor, and edible safety can not produce harmful effect to human body.
In addition, adopt method of the present invention to manufacture Egg, gained Egg unique flavor not only, and reduced energy consumption, effectively controlled the cost input.
It should be noted that, above-described embodiment does not limit the present invention in any form, and all employings are equal to replaces or technical scheme that the mode of equivalent transformation obtains, all drops in protection scope of the present invention.
Claims (6)
1. the Egg production technology, is characterized in that, comprises the following steps:
(1), saltwater brine preparation: salt, monosodium glutamate, Chinese prickly ash, anise, fennel are placed in to water, even by the high pressure slaking, obtain saltwater brine;
(2), the stew in soy sauce pre-treatment: adopt lamp inspection case to pick out husky shell egg, sick egg and bad egg, clean up and rear egg is carried out to boiling, first 75 ℃ of-80 ℃ of 8-10min that precook, then 95 ℃ of-100 ℃ of boiling 20-25min, then cooling, peel off;
(3), stew in soy sauce: the clean egg of the saltwater brine after filtering and peeling is placed in Marinating boiler simultaneously, and cold bubble until egg white and yolk all have the intrinsic color and luster of spiced egg and flavour, and soaks flavor evenly;
(4), baking: after by air blast, the moisture on egg surface being dried up, toast 80-90min under 170 ℃ of-180 ℃ of conditions;
(5), vacuum packaging: after egg is cooled to 40 ℃, utilize vacuum packing machine to carry out vacuum packaging to egg.
(6), high-temperature sterilization: the egg that vacuum packet is installed is placed in the high temperature sterilization still and carries out high temperature sterilization, and temperature is 121 ℃, and pressure is 0.2MPa, and sterilizing time is 20-25min.
2. Egg production technology according to claim 1, is characterized in that, described saltwater brine composed as follows:
3. Egg production technology according to claim 2, is characterized in that, described saltwater brine composed as follows:
4. Egg production technology according to claim 1, is characterized in that, in step (two), also comprises: the step that carries out disinfection with disinfectant to cleaning clean egg.
5. Egg production technology according to claim 1, is characterized in that, in step (five), described vacuum packing machine is manual vacuum package machine, and vacuum is 0.1MPa, and evacuated time is 15-20s, heat-sealing temperature is 160 ℃-165 ℃, and the heat-sealing time is 2.0-2.4s.
6. Egg production technology according to claim 1, it is characterized in that, in step (five), described vacuum packing machine is full-automatic vacuum packaging machine, vacuum is 0.1MPa, evacuated time is 4-8s, treats that sealing temperature is that 160 ℃-165 ℃, sealing time are 2-3s, and forming temperature is that 90 ℃, molding time are 2s.
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| CN2013103230265A CN103393149A (en) | 2013-07-29 | 2013-07-29 | Production process of baked egg |
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| CN2013103230265A CN103393149A (en) | 2013-07-29 | 2013-07-29 | Production process of baked egg |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757596A (en) * | 2015-04-24 | 2015-07-08 | 北京农学院 | Processing method of roasted eggs |
| CN105231321A (en) * | 2015-10-20 | 2016-01-13 | 安徽舒香食品有限公司 | Process for producing baked marinated eggs |
| CN107242469A (en) * | 2017-08-04 | 2017-10-13 | 宁夏龙涎香清真食品有限公司 | A kind of process for making the baked eggs of Yan |
| CN107348392A (en) * | 2017-08-24 | 2017-11-17 | 合肥市福来多食品有限公司 | A kind of smooth spiced egg processing method of salty perfume |
| CN108850886A (en) * | 2018-08-09 | 2018-11-23 | 湖北华醇食品有限公司 | A kind of manufacture craft of roasted egg |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305816A (en) * | 2008-05-15 | 2008-11-19 | 王维权 | Multi-flavor toasted fragrant egg and its production technique |
| CN101953475A (en) * | 2009-07-21 | 2011-01-26 | 李新民 | Preparation process for flavored roasted eggs |
| CN101953474A (en) * | 2009-07-21 | 2011-01-26 | 李新民 | Making process of tasty grilled duck eggs |
-
2013
- 2013-07-29 CN CN2013103230265A patent/CN103393149A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305816A (en) * | 2008-05-15 | 2008-11-19 | 王维权 | Multi-flavor toasted fragrant egg and its production technique |
| CN101953475A (en) * | 2009-07-21 | 2011-01-26 | 李新民 | Preparation process for flavored roasted eggs |
| CN101953474A (en) * | 2009-07-21 | 2011-01-26 | 李新民 | Making process of tasty grilled duck eggs |
Non-Patent Citations (1)
| Title |
|---|
| 乔秀红: "烤蛋加工工艺研究及成分分析", 《中国优秀硕士学位论文全文数据库》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757596A (en) * | 2015-04-24 | 2015-07-08 | 北京农学院 | Processing method of roasted eggs |
| CN105231321A (en) * | 2015-10-20 | 2016-01-13 | 安徽舒香食品有限公司 | Process for producing baked marinated eggs |
| CN107242469A (en) * | 2017-08-04 | 2017-10-13 | 宁夏龙涎香清真食品有限公司 | A kind of process for making the baked eggs of Yan |
| CN107348392A (en) * | 2017-08-24 | 2017-11-17 | 合肥市福来多食品有限公司 | A kind of smooth spiced egg processing method of salty perfume |
| CN108850886A (en) * | 2018-08-09 | 2018-11-23 | 湖北华醇食品有限公司 | A kind of manufacture craft of roasted egg |
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Application publication date: 20131120 |