CN103416773A - Production method of multi-flavor finished product egg - Google Patents
Production method of multi-flavor finished product egg Download PDFInfo
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- CN103416773A CN103416773A CN2012101508036A CN201210150803A CN103416773A CN 103416773 A CN103416773 A CN 103416773A CN 2012101508036 A CN2012101508036 A CN 2012101508036A CN 201210150803 A CN201210150803 A CN 201210150803A CN 103416773 A CN103416773 A CN 103416773A
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Abstract
The invention relates to a production method of a multi-flavor finished product egg, belongs to a production process of the finished product egg, and solves the problems of short shelf life and few varieties of finished product eggs in the prior art. The method includes the following steps: performing aperture expanding treatment of a raw egg; washing the aperture-expanded egg; steaming the washed aperture-expanded egg into the aperture-expanded tenderly-cooked egg; preparing the aperture-expanded tenderly-cooked egg into the multi-flavor finished product egg; and packing the multi-flavor finished product egg. According to the method, apertures of the raw egg are expanded, then the aperture-expanded egg is cooked into the aperture-expanded tenderly-cooked egg by water steam, further the aperture-expanded tenderly-cooked egg is soaked into a juice with a desired flavor, heated and then cooled to obtain the multi-flavor finished product egg. Through use of the method, the production cycle is short, the finished product rate is high, the shelf life is long, the production cost is greatly reduced, and the method can ensure that the required flavor can timely get into the egg. The finished product egg prepared by the method can be a five-spice tea flavored boiled egg, a sauce egg, a festive red egg, a sauce ginger egg, a mushroom juice egg, a fruity sweet egg and the like, can be used as a tourism food, a student class-break snack, a gift and other varieties, and can meet consumption needs of different groups of consumers.
Description
Technical field
The present invention relates to a kind of method of making the finished product egg, refer in particular to the preparation method of multiple fragrance finished product egg.
Background technology
Currently on the market supply of finished egg kind of small, generally is spiced boiled eggs, egg sauce, Happiness red eggs, etc. These methods produce the finished egg is cooked egg broken shell or shelled cooked eggs soaked in juice conventional heating process to obtain the desired finished eggs, the following shortcomings of this traditional system of egg process:
1, when broken shell egg or liquid egg soak, egg is easily infected by bacterium, affects the shelf-life of finished product egg.
2, the finished product egg product kind of making is few.
For overcoming above-mentioned defect, the applicant once applied for Chinese patent (application number: 99113186.0) " manufacture craft of regenerated eggs ", a kind of being immersed in after the raw egg reaming in required juice proposed in this patent application document, carry out again coolingly, can make in the short period of time the egg that is applicable to taste.But the raw egg of this reaming in the process of boiling can because of internal stress concern that its eggshell is very easily broken, affect integrality and the production cost of ripe egg, therefore be difficult to promote the use of.
Summary of the invention
The objective of the invention is the problem existed in order to overcome prior art, the preparation method of multiple fragrance finished product egg is provided, its fabrication cycle is short, finished product egg long shelf-life, and can produce according to demand the finished product egg of many kinds fragrance.
The objective of the invention is to be achieved through the following technical solutions:
The preparation method of one kind of multiple fragrance finished product eggs, it comprises the following steps:
S1, carry out the reaming processing to raw egg: raw egg is placed in the container that fills frozen food level dilute acid solution and soaks 5-8 minute, make the food stage dilute acid solution carry out the reaming processing to eggshell, become the reaming raw egg;
S2, cleaned the reaming raw egg: at least use three buckets of containing clear water to be cleaned by the eggshell surface of ordered pair reaming raw egg;
S3 is steamed into the tender ripe egg of reaming by clean reaming raw egg: the reaming raw egg is seated in and steams in the egg container, and in steaming the egg container injected water steam 5-8 minute, the reaming raw egg is steamed into to the tender ripe egg of reaming;
S4, make the tender ripe egg of reaming on the finished product egg of color and taste: the tender ripe egg of the reaming of above-mentioned steaming is placed in the stewing pot that fills fragrance juice and soaks and progressively heat 6-8 hour, make it become dulcet finished product egg;
S5, pack processing to the finished product egg: dulcet finished product egg after above-mentioned heating is carried out to nature cooling, and pack processing.
In described step S1, the food stage dilute acid solution refers to food grade salt aqueous acid or the alimentary acetic acid aqueous solution, and wherein to account for the ratio of water be 0.35%-0.70% to the food grade hydrochloric acid in the food grade salt aqueous acid; The ratio that the alimentary acetic acid aqueous solution accounts for water is 6%-10%.
While in described step S2, cleaning the reaming raw egg, adopt flexible article to clean eggshell surface, remove its surface impurity and dissolve the soluble calcium salt in the eggshell hole.
Clean the reaming raw egg in described step S2 when complete, the sewage after every barrel of cleaning carried out to the pH value test, and add corresponding edible sodium carbonate regulate PH to after neutrality by sewage discharge.
In described step S4, the tender ripe egg of reaming soaks and progressively heats and refers in 6-8 hour in fragrance juice, and the fragrance juice that is soaked with the tender ripe egg of reaming slowly is heated to 80-90 ℃, insulation 5-6 hour; Improve again the temperature to 100 ℃ of this fragrance juice, remain on this temperature 1-2 hour.
The smell of spiced boiled eggs prepared juice or juice spiced tea, or making sauces, fresh eggs and Happiness red egg sauce liquid, or making sauces, fresh ginger sauce, ginger juice eggs or egg production shiitake mushroom sauce juice, or egg production of the finished sweet sweet solution.
In described fragrance juice or add sweet osmanthus, or add ginseng, or add water-soluble health care calcium.
Described sweet taste finished product egg takes out after making while hot, layering is immediately put in the fragrant container of system, and put one deck distinguish the flavor of with orange between every two-layer egg, or strawberry flavor, or the pineapple flavor, or the porous fibre fabric of apple aroma essence, the more fragrant container of sealing system, and place 7-8 days in 5 ℃ of refrigerating chambers, make the fragrant and sweet finished product egg with fruit aroma.
Described frozen food level dilute acid solution refers to the food stage dilute acid solution below 0 ℃.
Beneficial effect of the present invention:
The preparation method of multiple fragrance finished product egg of the present invention is owing to adopting principle of expanding with heat and contracting with cold first will after the raw egg reaming, to boil into the tender ripe egg of reaming with steam again, add heat soaking again in required dulcet juice, be packaged into after cooling the finished product egg, therefore its fabrication cycle is short, except fragrant and sweet finished product egg needs 7-8 beyond the highest heavens, the flavor finished product egg of other perfume (or spice) only needs make in 1 day, and guarantees that required fragrance can enter in egg in time, can not lose flavour; The yield rate that simultaneously ripe egg is made is high, has correspondingly reduced production cost; In the egg process processed of this method, eggshell is complete maintenance all the time in addition, and egg is difficult for being infected by bacterium, has guaranteed the hygienic quality of finished product egg, has extended the shelf-life of finished product egg.The method of making the finished egg can be spiced boiled eggs, egg sauce, Happiness red egg, ginger sauce, eggs, juice, eggs and mushrooms can be used as tourism, food, snacks and gifts of students between classes; If you add the juice into sweet-scented osmanthus osmanthus eggs, add ginseng adult participation eggs, add water-soluble calcium as calcium egg health in order to adapt to the tastes of consumers need more, so the finished egg smell made this method can meet the consumer needs of different groups of consumers.
The measure of Environment Protection and Drainage of Pulled Water has been considered in sewage discharge after in this method, the reaming raw egg being cleaned, so this method do not pollute the environment, and is conducive to marketing and uses.
For further illustrating above-mentioned purpose of the present invention, design feature and effect, below with reference to accompanying drawing, the present invention is described in detail.
The accompanying drawing explanation
The process flow diagram that Fig. 1 is preparation method of the present invention.
The specific embodiment
Accompanying drawing below in conjunction with embodiment is elaborated to the specific embodiment of the present invention.
Referring to Fig. 1, the preparation method of multiple fragrance finished product egg of the present invention comprises following steps:
S1, raw egg is carried out to the reaming processing: raw egg is placed in the container that fills freezing (below 0 ℃) food stage dilute acid solution and soaks 5-8 minute, utilize principle of expanding with heat and contracting with cold to make the food stage dilute acid solution carry out the reaming processing to eggshell, make the eggshell surface pore expand into macropore, become the reaming raw egg.
Described food stage dilute acid solution refers to food grade salt aqueous acid or the alimentary acetic acid aqueous solution, and wherein to account for the ratio of water be 0.35%-0.70% to the food grade hydrochloric acid in the food grade salt aqueous acid; The ratio that the alimentary acetic acid aqueous solution accounts for water is 6%-10%.
During batch production, the food stage dilute acid solution can recycle, but while using at every turn, must guarantee that the ratio that food grade hydrochloric acid in the food grade salt aqueous acid accounts for water is 0.35%-0.70%; The ratio that the alimentary acetic acid aqueous solution accounts for water is 6%-10%.
S2, the reaming raw egg is cleaned: need at least use three buckets of containing clear water to be cleaned (at least continuous wash three times) by the eggshell surface of ordered pair reaming raw egg, clean eggshell surface with flexible article (foamed plastics) during cleaning, remove its surface impurity and dissolve the soluble calcium salt in the eggshell hole.
Clean completely, the sewage after every barrel of cleaning carried out to the pH value test, and add corresponding edible sodium carbonate regulate PH to after neutrality by sewage discharge, not cause environmental pollution.
S3, clean reaming raw egg is steamed into to the tender ripe egg of reaming: the relation because of internal stress in the process that the raw egg of reaming boils at water makes eggshell easily broken, for this reason, the present invention adopts steam that the reaming raw egg is steamed into to the tender ripe egg of reaming, during operation, the reaming raw egg is seated in and steams in the egg container, and in steaming the egg container injected water steam 5-8 minute, reaming raw egg now is steamed into the tender ripe egg of reaming, then closes steam.
S4, make dulcet finished product egg by the tender ripe egg of reaming: the tender ripe egg of the reaming of above-mentioned steaming is placed in the stewing pot of savory juice and soaks and progressively heat 6-8 hour, make it become dulcet finished product egg.
The tender ripe egg of described reaming soaks and progressively heats and refers in 6-8 hour in fragrance juice, and the fragrance juice that is soaked with the tender ripe egg of reaming slowly is heated to 80-90 ℃, keeps 5-6 hour; Degree of intensification, to 100 ℃, remains on this temperature 1-2 hour again.
The flavor juice, according to the different tastes of consumers needed for the deployment, for example: the system of spiced tea juice spiced boiled eggs, making sauces, fresh eggs and Happiness red egg liquid sauces, eggs, fresh produce ginger butter sauce ginger juice, juice, eggs, mushrooms and mushroom production juice, egg production of the finished sweet sweet water, etc.; If the juice is added to osmanthus osmanthus eggs, add ginseng adult participation eggs, add water-soluble calcium as calcium egg care, to meet the different groups of consumer demand.
S5, pack processing to the finished product egg: the finished product egg that has me to distinguish the flavor of after above-mentioned heating is carried out to nature cooling, according to different cultivars and carry out different packings according to company standard and process.
If make fragrant fragrant and sweet finished product egg, the sugar water solution that fragrance juice in step S4 mainly is comprised of white granulated sugar and food low calorie sweetener, by the technique heating of step S4, make sweet taste finished product egg again, then than the many steps of other finished product egg:
The sweet taste finished product egg of making is taken out while hot, layering is immediately put in the fragrant container of system, and put one deck distinguish the flavor of with orange between every two-layer egg, or strawberry flavor, or pineapple flavor, or the porous fibre fabric of the specific essence such as apple aroma, the more fragrant container of sealing system, and place 7-8 days in 5 ℃ of refrigerating chambers, according to gas-solid adsorption, effect makes sweet taste finished product egg become the fragrant and sweet finished product egg with fruit aroma.
Those of ordinary skill in the art will be appreciated that, above embodiment is only for purpose of the present invention is described, and not as limitation of the invention, as long as in essential scope of the present invention, to variation, the modification of the above embodiment, all will drop in the scope of claim of the present invention.
Claims (9)
1. the preparation method of one kind of multiple fragrance finished product eggs is characterized in that comprising the following steps:
S1, carry out the reaming processing to raw egg: raw egg is placed in the container that fills frozen food level dilute acid solution and soaks 5-8 minute, make the food stage dilute acid solution carry out the reaming processing to eggshell, become the reaming raw egg;
S2, cleaned the reaming raw egg: at least use three buckets of containing clear water to be cleaned by the eggshell surface of ordered pair reaming raw egg;
S3 is steamed into the tender ripe egg of reaming by clean reaming raw egg: the reaming raw egg is seated in and steams in the egg container, and in steaming the egg container injected water steam 5-8 minute, the reaming raw egg is steamed into to the tender ripe egg of reaming;
S4, make the tender ripe egg of reaming on the finished product egg of color and taste: the tender ripe egg of the reaming of above-mentioned steaming is placed in the stewing pot that fills fragrance juice and soaks and progressively heat 6-8 hour, make it become dulcet finished product egg;
S5, pack processing to the finished product egg: dulcet finished product egg after above-mentioned heating is carried out to nature cooling, and pack processing.
2. the preparation method of multiple fragrance finished product egg as claimed in claim 1 is characterized in that:
In described step S1, the food stage dilute acid solution refers to food grade salt aqueous acid or the alimentary acetic acid aqueous solution, and wherein to account for the ratio of water be 0.35%-0.70% to the food grade hydrochloric acid in the food grade salt aqueous acid; The ratio that the alimentary acetic acid aqueous solution accounts for water is 6%-10%.
3. the preparation method of multiple fragrance finished product egg as claimed in claim 1 is characterized in that:
While in described step S2, cleaning the reaming raw egg, adopt flexible article to clean eggshell surface, remove its surface impurity and dissolve the soluble calcium salt in the eggshell hole.
4. the preparation method of multiple fragrance finished product egg as claimed in claim 1 is characterized in that:
Clean the reaming raw egg in described step S2 when complete, the sewage after every barrel of cleaning carried out to the pH value test, and add corresponding edible sodium carbonate regulate PH to after neutrality by sewage discharge.
5. the preparation method of multiple fragrance finished product egg as claimed in claim 1 is characterized in that:
In described step S4, the tender ripe egg of reaming soaks and progressively heats and refers in 6-8 hour in fragrance juice, and the fragrance juice that is soaked with the tender ripe egg of reaming slowly is heated to 80-90 ℃, insulation 5-6 hour; Improve again the temperature to 100 ℃ of this fragrance juice, remain on this temperature 1-2 hour.
6. the preparation method of multiple fragrance finished product egg as claimed in claim 1 is characterized in that:
The flavor juice, or juice spiced tea made spiced boiled eggs, or making sauces, fresh eggs and Happiness red egg sauce liquid, or making sauces, fresh ginger and egg sauce ginger juice, eggs or produce mushroom sauce mushroom juice, eggs or produce the finished sweet sweet solution.
7. the preparation method of multiple fragrance finished product egg as described as claim 1 or 6 is characterized in that:
In described fragrance juice or add sweet osmanthus, or add ginseng, or add water-soluble health care calcium.
8. the preparation method of multiple fragrance finished product egg as claimed in claim 6 is characterized in that:
Described sweet taste finished product egg takes out after making while hot, layering is immediately put in the fragrant container of system, and put one deck distinguish the flavor of with orange between every two-layer egg, or strawberry flavor, or the pineapple flavor, or the porous fibre fabric of apple aroma essence, the more fragrant container of sealing system, and place 7-8 days in 5 ℃ of refrigerating chambers, make the fragrant and sweet finished product egg with fruit aroma.
9. the preparation method of multiple fragrance finished product egg as claimed in claim 1 is characterized in that:
Described frozen food level dilute acid solution refers to the food stage dilute acid solution below 0 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2012101508036A CN103416773A (en) | 2012-05-15 | 2012-05-15 | Production method of multi-flavor finished product egg |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012101508036A CN103416773A (en) | 2012-05-15 | 2012-05-15 | Production method of multi-flavor finished product egg |
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| CN103416773A true CN103416773A (en) | 2013-12-04 |
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| CN2012101508036A Pending CN103416773A (en) | 2012-05-15 | 2012-05-15 | Production method of multi-flavor finished product egg |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125631A (en) * | 2017-06-12 | 2017-09-05 | 衢州职业技术学院 | A kind of tangerine peel tea egg and preparation method |
| CN107279814A (en) * | 2017-07-24 | 2017-10-24 | 福建省农业科学院农业生物资源研究所 | A kind of preparation method of jasmine tea tealeaves egg |
| CN108464455A (en) * | 2018-02-26 | 2018-08-31 | 王宏伟 | A kind of preparation method of fragrance egg |
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| CN1047613A (en) * | 1989-06-01 | 1990-12-12 | 谢登明 | The processing method of poultry egg joining with eggshell |
| CN1273054A (en) * | 1999-05-05 | 2000-11-15 | 陈一飞 | Technology for making regenerated eggs |
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2012
- 2012-05-15 CN CN2012101508036A patent/CN103416773A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1047613A (en) * | 1989-06-01 | 1990-12-12 | 谢登明 | The processing method of poultry egg joining with eggshell |
| CN1273054A (en) * | 1999-05-05 | 2000-11-15 | 陈一飞 | Technology for making regenerated eggs |
Non-Patent Citations (2)
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| 刘良忠等: "缩短咸蛋加工时间及改善咸蛋品质的研究", 《食品科技》 * |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125631A (en) * | 2017-06-12 | 2017-09-05 | 衢州职业技术学院 | A kind of tangerine peel tea egg and preparation method |
| CN107279814A (en) * | 2017-07-24 | 2017-10-24 | 福建省农业科学院农业生物资源研究所 | A kind of preparation method of jasmine tea tealeaves egg |
| CN108464455A (en) * | 2018-02-26 | 2018-08-31 | 王宏伟 | A kind of preparation method of fragrance egg |
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Application publication date: 20131204 |