CN103948062B - A kind of preparation method of pearl egg - Google Patents
A kind of preparation method of pearl egg Download PDFInfo
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- CN103948062B CN103948062B CN201410204941.7A CN201410204941A CN103948062B CN 103948062 B CN103948062 B CN 103948062B CN 201410204941 A CN201410204941 A CN 201410204941A CN 103948062 B CN103948062 B CN 103948062B
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- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 39
- 210000003278 egg shell Anatomy 0.000 claims abstract description 39
- 238000000034 method Methods 0.000 claims abstract description 32
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- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 14
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
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- 238000009413 insulation Methods 0.000 claims description 4
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- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 239000003651 drinking water Substances 0.000 claims description 3
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- 238000007761 roller coating Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000012447 hatching Effects 0.000 abstract description 11
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 244000141331 Amomum villosum Species 0.000 description 2
- 241000213006 Angelica dahurica Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
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- 244000273928 Zingiber officinale Species 0.000 description 2
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- 150000001413 amino acids Chemical class 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 210000002257 embryonic structure Anatomy 0.000 description 2
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- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 201000008297 typhoid fever Diseases 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
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- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
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- 241000191940 Staphylococcus Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 238000004500 asepsis Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000013020 embryo development Effects 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
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- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The preparation method of a <b> pearl egg, </b> selects the hatching embryo in egg alive of 13-15 days, now nutriment is the abundantest, again because it is fresh and alive, health, embryo in eggshell without any pollution, being described as " natural vacuum envelopes ", is green bio rare in the modern life.This product pearl egg is with eggshell product, and eggshell is not damaged, in egg, embryo liquid preservation is complete does not run off, adopt the method that pressurization is tasty, make embryo in egg tasty faster more saturating, in egg, embryo liquid to exosmosis, can not can keep the nutritive value of embryo in egg to greatest extent, also can shorten the production cycle, cost-saving.Add in production the root of Dahurain angelica, fructus amomi, etc. more than 10 plant Chinese herbal medicine, not only increase health care and the medical value of embryo in egg, utilize the sterilization of Chinese herbal medicine, bacteriostasis simultaneously, coordinate thermal break-through test in sterilization, determine the minimum F of pearl egg sterilization
0value, thus reach commercial sterilization, ensure that product is under the condition of not adding any anticorrisive agent, the shelf-life is 12 months.
Description
Technical field
The present invention relates to a kind of nutritional health food, relate to a kind of manufacture method of embryo in egg nutrient and healthcare products.
Background technology
Embryo in egg (also claiming pearl of living) selects the hatching embryo in egg alive of 13-15 days.At present, in the production and processing of existing embryo in egg, there is the addled egg that many businessmans use hatching abnormal.Research find, almost 100% addled egg in all contain germ, as Escherichia coli, staphylococcus, typhoid bacillus, proteus etc.Not only nutritive value is not high for edible this egg, and easily occurs poisoning, causes the diseases such as dysentery, typhoid fever, hepatitis.
Summary of the invention
for solving the problem, the present invention proposes onethe production technology of pearl egg.This technique is to hatch 13-15 days live chickens embryos for raw material production pearl egg, and be equipped with more than 10 and plant Chinese herbal medicine, make, make it not only have its health care through special processing process, simultaneously raciness, add without any anticorrisive agent, the shelf-life can reach 12 months.For consumer provides, nutrition is complete, good absorbing, safety, easily health food
.
After pre-cooking process termination of chicken embryo egg hatching, angelica dahurica, amomum villosum, cold ginger and so on more than 10 kinds of Chinese herbal medicine preparation material liquid, chicken embryos eggs to marinating in low temperature, this product after vacuum packaging and high temperature sterilization, eggshell don't burst, embryonic fluid in the chamber.Finally obtain the ticbit of nutritious, safety and sanitation, instant bagged.
Egg is when embryonic development, and nutritional labeling changes, and the embryo in egg nutriment of hatching 13-15 days is the abundantest.The material favourable to human body is increasing.Wherein protein, amino acid, free amino acid increase by more than 1%; Immunoglobulin (Ig) increases by 50%; Taurine increases nearly 20 times; Calcium in inorganic salts increases more than 6 times, and phosphorus increases by 80%, and iron increases by 40%; Vitamin A increases by 1 times, and vitamin B1 increases by 3 times, and vitamin E increases by 10 times; There is antibacterial lysozyme activity and increase by 1 times; Linoleic acid in essential fatty acid increases by 1 times.And to the disadvantageous material of human body in minimizing.Wherein fat content declines 50%; Cholesterol declines 5.5 times.
technical solution of the present invention is: a kind of preparation method of pearl egg, specifically comprises the following steps:
Step 1. raw material is checked and accepted: selection egg size is 50-55g, hatches the embryo in egg alive of 13-15 days, embryo in egg is carried out lamp inspection, and lamp inspection requires that fine hair appears in back, and glandular stomach obviously can be distinguished, embryo is flat long with the major axis of egg, blood vessel overstriking, and look is deepened;
Step 2. raw material cleans: be that 35-37 DEG C of clear water soaks 15min by the embryo egg temperature alive of acceptance(check), first embryo in egg is put into resistant to elevated temperatures Turnround basket (every basket of about 22.5kg) during cleaning, pour into again in tank, in the time of falling basket, notes height of water level, must not have embryo in egg, the basket that falls must carry out in water, and process will be handled with care, note not squeezing with basket or pushing down embryo in egg, reduce embryo in egg as far as possible damaged; If any the embryo in egg of damaged flow liquid, will pick out in time and singly put, must not there be naked eyes visible foreign on the embryo in egg surface after cleaning.Water for cleaning should meet GB5749 standard;
Step 3. is precooked: the embryo in egg cleaned up is put into stainless steel jacketed pan, is 35-37 DEG C in water temperature, and insulation 10min heats up gradually again, and be heated to 100 DEG C, then boiling 3min, for subsequent use, makes it stop hatching; Avoid the hidden danger of chicken embryo all detrimental mutations in stew in soy sauce process.GB5749 standard should be met with water;
Step 4. endures material water: by fennel seeds 200-250g, fructus amomi 200-250g, nutmeg 200-250g, cloves 100-150g, root of Dahurain angelica 500-550g, tsaoko 200-250g, kaempferia galamga 300-350g, cassia bark 500-550g, brigand 200-250g, dried orange peel 200-250g, anistree 400-450g, Chinese prickly ash 200-250g, chilli 1750-2000g, dried thin mushroom 1000-2000g joins in 200kg water, be heated to 100 DEG C of boilings 1 hour, add white granulated sugar 2000-4000g again, salt 4000-5000g, monosodium glutamate 2000-3000g, after continuing boiling 10min, be cooled to 37-40 DEG C of filtration, for subsequent use.GB5749 standard should be met with water.
Step 5. stew in soy sauce: the embryo in egg 4000-5000 after processing through step 2 is put into autoclaving pot, adds the material water filtered, employing tasty mode of pressurizeing is pickled.Be that 0.1MPa(need pass into normal temperature air pressurization by pressure setting), lot of experiments proves, this pressure also can not damage eggshell.Because ambient pressure is high, the nutritional labeling in feed liquid and other fragrance components can infiltrate in embryo in egg rapidly, and stew in soy sauce 3-4h, embryo in egg can reach inside and outside concentration balance.To note when taking the dish out of the pot handling with care, prevent eggshell from breaking;
Step 6. cools: the embryo in egg that stew in soy sauce is good puts into Turnround basket, put between airing, adopt nature cooling or air cooling (simultaneously can remove egg remained on surface moisture), be cooled to less than 25 DEG C, carry out sorting, eggshell is complete, crackless embryo in egg carries out next step operation, and the embryo in egg broken by eggshell is chosen, and carries out other process;
Step 7. packs, seal: vacuumize 18-20s and be evacuated to-0.1mpa, heating 2-3s, heat seal strength/(N/15mm) (kgf/15mm) >=45, cooling 5-6s, sealing time delay 2-3s.Through verification experimental verification, under this closed condition, shell-breaking rate is lower than 5-8%;
Step 8. is checked: after sealing, embryo in egg eggshell does not break for qualified, and the embryo in egg that eggshell breaks is chosen, and carries out other process.
Step 9. sterilization: adopt thermal break-through test experience, determine 40g/ bag pearl egg product in retort after constant temperature the minimum F of product
0value is 3.88, and bactericidal formula is 100-105 DEG C, keeps 5-10min; 105-110 DEG C, keeps 20-25min; 110-121 DEG C, keeps 10min.Shelf life of products can reach 12 months.
Step 10. is incubated: by the product after sterilization under sterilizing area 36 ± 1 DEG C of conditions, place 10 days, the phenomenons such as corrugationless, flatulence, leak-off pocket can be cased.
Further, the present invention also provides another kind of
the preparation method of pearl egg.Specifically comprise the following steps:
Step 1. raw material is checked and accepted: selection egg size is 50-55g, hatches the embryo in egg alive of 13-15 days, embryo in egg is carried out lamp inspection, and lamp inspection requires that fine hair appears in back, and glandular stomach obviously can be distinguished, embryo is flat long with the major axis of egg, blood vessel overstriking, and look is deepened;
Step 2. raw material cleans: be that 35-37 DEG C of clear water soaks 15min by the embryo egg temperature alive of acceptance(check), first embryo in egg is put into resistant to elevated temperatures Turnround basket (every basket of about 22.5kg) during cleaning, pour into again in tank, in the time of falling basket, notes height of water level, must not have embryo in egg, the basket that falls must carry out in water, and process will be handled with care, note not squeezing with basket or pushing down embryo in egg, reduce embryo in egg as far as possible damaged; If any the embryo in egg of damaged flow liquid, will pick out in time and singly put, must not there be naked eyes visible foreign on the embryo in egg surface after cleaning.Water for cleaning should meet GB5749 standard;
Step 3. is precooked: the embryo in egg cleaned up is put into stainless steel jacketed pan, under water temperature is 35-37 DEG C of condition, be incubated 10min; Heat up gradually again, be heated to 100 DEG C, then boiling 3min, make it stop hatching, avoid the hidden danger of chicken embryo all detrimental mutations in stew in soy sauce process.GB5749 standard should be met with water;
Step 4. prepares seasoning powder: by fennel seeds 200-250g, fructus amomi 200-250g, nutmeg 200-250g, cloves 100-150g, root of Dahurain angelica 500-550g, tsaoko 200-250g, kaempferia galamga 300-350g, cassia bark 500-550g, brigand 200-250g, dried orange peel 200-250g, anistree 400-450g, Chinese prickly ash 200-250g, chilli 1750-2000g, dried thin mushroom 1000-2000g, wears into fine-powdered, add white sugar powder 2000-4000g, salt 4000-5000g, monosodium glutamate powder 2000-3000g again, stir;
Step 5. roller coating seasoning powder: by cool to room temperature for the embryo in egg after processing through step 3, with the drinking water of 10-15 DEG C, its surface is squirted; The seasoning powder that embryo in egg is prepared in step 4 rolls, is stained with one deck seasoning powder to embryo in egg surface uniform.
Step 6. is pickled: be placed in a hermetically sealed can by every for the embryo in egg being stained with seasoning powder 100, pickle 3-4h under being placed on the environment of 15-20 DEG C;
Step 7. sorting: the embryo in egg pickled is put into Turnround basket, carries out sorting, and eggshell is complete, crackless embryo in egg carries out next step operation, and the embryo in egg broken by eggshell is chosen, and carries out other process;
Step 8. is cleaned: taken out by well-graded embryo in egg, puts into pond and cleans up;
Step 9. packs, seal: vacuumize 18-20s and be evacuated to-0.1mpa, heating 2-3s, heat seal strength/(N/15mm) (kgf/15mm) >=45, cooling 5-6s, sealing time delay 2-3s.Through verification experimental verification, under this closed condition, shell-breaking rate is lower than 5-8%;
Step 10. is checked: after sealing, embryo in egg eggshell does not break for qualified, and the embryo in egg that eggshell breaks is chosen, and carries out other process.
Step 11. sterilization: adopt thermal break-through test experience, determine 40g/ bag pearl egg product in retort after constant temperature the minimum F of product
0value is 3.88, and bactericidal formula is 100-105 DEG C, keeps 5-10min; 105-110 DEG C, keeps 20-25min; 110-121 DEG C, keeps 10min.Shelf life of products can reach 12 months.
Step 12. is incubated: by the product after sterilization under sterilizing area 36 ± 1 DEG C of conditions, place 10 days, the phenomenons such as corrugationless, flatulence, leak-off pocket can be cased.
products characteristics of the present invention is:
1. select the hatching embryo in egg alive of 13-15 days, now nutriment is the abundantest, and again because it is fresh and alive, health, embryo without any pollution, is described as " natural vacuum envelopes " in eggshell, is green bio rare in the modern life.
2. this product pearl egg is with eggshell product, and eggshell is not damaged, in egg, embryo liquid preservation is complete does not run off, adopt the method that pressurization is tasty, make embryo in egg tasty faster more saturating, in egg, embryo liquid to exosmosis, can not can keep the nutritive value of embryo in egg to greatest extent, also can shorten the production cycle, cost-saving.
3. Pearl joined the angelica dahurica in egg production, amomum villosum, cold ginger, such as more than 10 kinds of Chinese herbal medicine, not only increased the health care function and medicinal value of chicken embryo egg, at the same time use the sterilization and bacteriostasis, Chinese herbal medicine, heat penetration test with sterilization, pearl egg sterilization minimum F < sub TranNum = "107" > 0 < / sub > value, so as to achieve commercial asepsis, ensure product under the condition of not add any preservatives, guarantee period is 12 months.
Detailed description of the invention
Below in conjunction with concrete enforcement, technical scheme of the present invention is described further.
Embodiment 1:
Step 1. raw material is checked and accepted: selection egg size is 50-55g, hatches the embryo in egg alive of 13-15 days, embryo in egg is carried out lamp inspection, and lamp inspection requires that fine hair appears in back, and glandular stomach obviously can be distinguished, embryo is flat long with the major axis of egg, blood vessel overstriking, and look is deepened;
Step 2. raw material cleans: be that 35-37 DEG C of clear water soaks 15min by the embryo egg temperature alive of acceptance(check), first embryo in egg is put into resistant to elevated temperatures Turnround basket (every basket of about 22.5kg) during cleaning, pour into again in tank, in the time of falling basket, notes height of water level, must not have embryo in egg, the basket that falls must carry out in water, and process will be handled with care, note not squeezing with basket or pushing down embryo in egg, reduce embryo in egg as far as possible damaged; If any the embryo in egg of damaged flow liquid, will pick out in time and singly put, must not there be naked eyes visible foreign on the embryo in egg surface after cleaning.Water for cleaning should meet GB5749 standard;
Step 3. is precooked: the embryo in egg cleaned up is put into stainless steel jacketed pan, is 35-37 DEG C in water temperature, and insulation 10min heats up gradually again, and be heated to 100 DEG C, then boiling 3min, for subsequent use, makes it stop hatching; Avoid the hidden danger of chicken embryo all detrimental mutations in stew in soy sauce process.GB5749 standard should be met with water;
Step 4. endures material water: by fennel seeds 200g, fructus amomi 200g, nutmeg 200g, cloves 100g, root of Dahurain angelica 500g, tsaoko 200g, kaempferia galamga 300g, cassia bark 500g, brigand 200g, dried orange peel 200g, anistree 400g, Chinese prickly ash 200g, chilli 1750g, dried thin mushroom 1000g joins in 200kg water, is heated to 100 DEG C of boilings 1 hour, then adds white granulated sugar 2000g, salt 4000g, monosodium glutamate 2000g, after continuing boiling 10min, be cooled to 37 DEG C of filtrations, for subsequent use.GB5749 standard should be met with water.
Step 5. stew in soy sauce: the embryo in egg 4000-5000 after processing through step 2 is put into autoclaving pot, adds the material water filtered, employing tasty mode of pressurizeing is pickled.Be 0.1MPa by pressure setting, because ambient pressure is high, the nutritional labeling in feed liquid and other fragrance components can infiltrate in embryo in egg rapidly, and stew in soy sauce 3-4h, embryo in egg can reach inside and outside concentration balance.To note when taking the dish out of the pot handling with care, prevent eggshell from breaking;
Step 6. cools: the embryo in egg that stew in soy sauce is good puts into Turnround basket, put between airing, adopt nature cooling or air cooling (simultaneously can remove egg remained on surface moisture), be cooled to less than 25 DEG C, carry out sorting, eggshell is complete, crackless embryo in egg carries out next step operation, and the embryo in egg broken by eggshell is chosen, and carries out other process;
Step 7. packs, seal: vacuumize 18-20s and be evacuated to-0.1mpa, heating 2-3s, heat seal strength/(N/15mm) (kgf/15mm) >=45, cooling 5-6s, sealing time delay 2-3s.Through verification experimental verification, under this closed condition, shell-breaking rate is lower than 5-8%;
Step 8. is checked: after sealing, embryo in egg eggshell does not break for qualified, and the embryo in egg that eggshell breaks is chosen, and carries out other process.
Step 9. sterilization: adopt thermal break-through test experience, determine 40g/ bag pearl egg product in retort after constant temperature the minimum F of product
0value is 3.88, and bactericidal formula is 100-105 DEG C, keeps 5-10min; 105-110 DEG C, keeps 20-25min; 110-121 DEG C, keeps 10min.Shelf life of products can reach 12 months.
Step 10. is incubated: by the product after sterilization under sterilizing area 36 ± 1 DEG C of conditions, place 10 days, the phenomenons such as corrugationless, flatulence, leak-off pocket can be cased.
Embodiment 2
Step 1. raw material is checked and accepted: selection egg size is 50-55g, hatches the embryo in egg alive of 13-15 days, embryo in egg is carried out lamp inspection, and lamp inspection requires that fine hair appears in back, and glandular stomach obviously can be distinguished, embryo is flat long with the major axis of egg, blood vessel overstriking, and look is deepened;
Step 2. raw material cleans: be that 35-37 DEG C of clear water soaks 15min by the embryo egg temperature alive of acceptance(check), first embryo in egg is put into resistant to elevated temperatures Turnround basket (every basket of about 22.5kg) during cleaning, pour into again in tank, in the time of falling basket, notes height of water level, must not have embryo in egg, the basket that falls must carry out in water, and process will be handled with care, note not squeezing with basket or pushing down embryo in egg, reduce embryo in egg as far as possible damaged; If any the embryo in egg of damaged flow liquid, will pick out in time and singly put, must not there be naked eyes visible foreign on the embryo in egg surface after cleaning.Water for cleaning should meet GB5749 standard;
Step 3. is precooked: the embryo in egg cleaned up is put into stainless steel jacketed pan, under water temperature is 35-37 DEG C of condition, be incubated 10min; Heat up gradually again, be heated to 100 DEG C, then boiling 3min, make it stop hatching, avoid the hidden danger of chicken embryo all detrimental mutations in stew in soy sauce process.GB5749 standard should be met with water;
Step 4. prepares seasoning powder: by fennel seeds 250g, fructus amomi 250g, nutmeg 250g, cloves 150g, root of Dahurain angelica 550g, tsaoko 250g, kaempferia galamga 350g, cassia bark 550g, brigand 250g, dried orange peel 250g, anistree 450g, Chinese prickly ash 250g, chilli 2000g, dried thin mushroom 2000g, wears into fine-powdered, add white sugar powder 4000g, salt 5000g, monosodium glutamate powder 3000g again, stir;
Step 5. roller coating seasoning powder: by cool to room temperature for the embryo in egg after processing through step 3, with the drinking water of 10 DEG C, its surface is squirted; The seasoning powder that embryo in egg is prepared in step 4 rolls, is stained with one deck seasoning powder to embryo in egg surface uniform.
Step 6. is pickled: be placed in a hermetically sealed can by every for the embryo in egg being stained with seasoning powder 100, pickle 3-4h under being placed on the environment of 15 DEG C;
Step 7. sorting: the embryo in egg pickled is put into Turnround basket, carries out sorting, and eggshell is complete, crackless embryo in egg carries out next step operation, and the embryo in egg broken by eggshell is chosen, and carries out other process;
Step 8. is cleaned: taken out by well-graded embryo in egg, puts into pond and cleans up;
Step 9. packs, seal: vacuumize 18-20s and be evacuated to-0.1mpa, heating 2-3s, heat seal strength/(N/15mm) (kgf/15mm) >=45, cooling 5-6s, sealing time delay 2-3s.Through verification experimental verification, under this closed condition, shell-breaking rate is lower than 5-8%;
Step 10. is checked: after sealing, embryo in egg eggshell does not break for qualified, and the embryo in egg that eggshell breaks is chosen, and carries out other process.
Step 11. sterilization: adopt thermal break-through test experience, determine 40g/ bag pearl egg product in retort after constant temperature the minimum F of product
0value is 3.88, and bactericidal formula is 100-105 DEG C, keeps 5-10min; 105-110 DEG C, keeps 20-25min; 110-121 DEG C, keeps 10min.Shelf life of products can reach 12 months.
Step 12. is incubated: by the product after sterilization under sterilizing area 36 ± 1 DEG C of conditions, place 10 days, the phenomenons such as corrugationless, flatulence, leak-off pocket can be cased.
Embodiment 3: step 1. raw material is checked and accepted: selection egg size is 50-55g, hatches the embryo in egg alive of 13-15 days, embryo in egg is carried out lamp inspection, lamp inspection requires that fine hair appears in back, and glandular stomach obviously can be distinguished, embryo is flat long with the major axis of egg, blood vessel overstriking, and look is deepened;
Step 2. raw material cleans: be that 35-37 DEG C of clear water soaks 15min by the embryo egg temperature alive of acceptance(check), first embryo in egg is put into resistant to elevated temperatures Turnround basket (every basket of about 22.5kg) during cleaning, pour into again in tank, in the time of falling basket, notes height of water level, must not have embryo in egg, the basket that falls must carry out in water, and process will be handled with care, note not squeezing with basket or pushing down embryo in egg, reduce embryo in egg as far as possible damaged; If any the embryo in egg of damaged flow liquid, will pick out in time and singly put, must not there be naked eyes visible foreign on the embryo in egg surface after cleaning.Water for cleaning should meet GB5749 standard;
Step 3. is precooked: the embryo in egg cleaned up is put into stainless steel jacketed pan, is 35-37 DEG C in water temperature, and insulation 10min heats up gradually again, and be heated to 100 DEG C, then boiling 3min, for subsequent use, makes it stop hatching; Avoid the hidden danger of chicken embryo all detrimental mutations in stew in soy sauce process.GB5749 standard should be met with water;
Step 4. endures material water: by fennel seeds 225g, fructus amomi 225g, nutmeg 225g, cloves 125g, root of Dahurain angelica 525g, tsaoko 225g, kaempferia galamga 325g, cassia bark 525g, brigand 225g, dried orange peel 225g, anistree 425g, Chinese prickly ash 225g, chilli 1825g, dried thin mushroom 1500g joins in 200kg water, is heated to 100 DEG C of boilings 1 hour, then adds white granulated sugar 3000g, salt 4500g, monosodium glutamate 2500g, after continuing boiling 10min, be cooled to 38 DEG C of filtrations, for subsequent use.GB5749 standard should be met with water.
Step 5. stew in soy sauce: the embryo in egg 4000-5000 after processing through step 2 is put into autoclaving pot, adds the material water filtered, employing tasty mode of pressurizeing is pickled.Be 0.1MPa by pressure setting.Because ambient pressure is high, the nutritional labeling in feed liquid and other fragrance components can infiltrate in embryo in egg rapidly, and stew in soy sauce 3-4h, embryo in egg can reach inside and outside concentration balance.To note when taking the dish out of the pot handling with care, prevent eggshell from breaking;
Step 6. cools: the embryo in egg that stew in soy sauce is good puts into Turnround basket, put between airing, adopt nature cooling or air cooling (simultaneously can remove egg remained on surface moisture), be cooled to less than 25 DEG C, carry out sorting, eggshell is complete, crackless embryo in egg carries out next step operation, and the embryo in egg broken by eggshell is chosen, and carries out other process;
Step 7. packs, seal: vacuumize 18-20s and be evacuated to-0.1mpa, heating 2-3s, heat seal strength/(N/15mm) (kgf/15mm) >=45, cooling 5-6s, sealing time delay 2-3s.Through verification experimental verification, under this closed condition, shell-breaking rate is lower than 5-8%;
Step 8. is checked: after sealing, embryo in egg eggshell does not break for qualified, and the embryo in egg that eggshell breaks is chosen, and carries out other process.
Step 9. sterilization: adopt thermal break-through test experience, determine 40g/ bag pearl egg product in retort after constant temperature the minimum F of product
0value is 3.88, and bactericidal formula is 100-105 DEG C, keeps 5-10min; 105-110 DEG C, keeps 20-25min; 110-121 DEG C, keeps 10min.Shelf life of products can reach 12 months.
Step 10. is incubated: by the product after sterilization under sterilizing area 36 ± 1 DEG C of conditions, place 10 days, the phenomenons such as corrugationless, flatulence, leak-off pocket can be cased.
Claims (2)
1. a preparation method for pearl egg, is characterized in that, specifically comprises the following steps:
Step 1. raw material is checked and accepted: selection egg size is 50-55g, hatches the embryo in egg alive of 13-15 days, embryo in egg is carried out lamp inspection, and lamp inspection requires that fine hair appears in back, and glandular stomach obviously can be distinguished, embryo is flat long with the major axis of egg, blood vessel overstriking, and look is deepened;
Step 2. raw material cleans: be that 35-37 DEG C of clear water soaks 15min by the embryo egg temperature alive of acceptance(check), first embryo in egg is put into resistant to elevated temperatures Turnround basket during cleaning, pour into again in tank, in the time of falling basket, notes height of water level, embryo in egg must do not had, the basket that falls must carry out in water, and process will be handled with care;
Step 3. is precooked: the embryo in egg cleaned up is put into stainless steel jacketed pan, is 35-37 DEG C in water temperature, and insulation 10min heats up gradually again, and be heated to 100 DEG C, then boiling 3min, for subsequent use;
Step 4. endures material water: by fennel seeds 200-250g, fructus amomi 200-250g, nutmeg 200-250g, cloves 100-150g, root of Dahurain angelica 500-550g, tsaoko 200-250g, kaempferia galamga 300-350g, cassia bark 500-550g, brigand 200-250g, dried orange peel 200-250g, anistree 400-450g, Chinese prickly ash 200-250g, chilli 1750-2000g, dried thin mushroom 1000-2000g joins in 200kg water, be heated to 100 DEG C of boilings 1 hour, add white granulated sugar 2000-4000g again, salt 4000-5000g, monosodium glutamate 2000-3000g, after continuing boiling 10min, be cooled to 37-40 DEG C of filtration,
Step 5. stew in soy sauce: the embryo in egg 4000-5000 after processing through step 2 is put into autoclaving pot, add the material water filtered, the tasty mode of pressurization is adopted to pickle, be 0.1MPa by pressure setting, nutritional labeling in feed liquid and other fragrance components can infiltrate in embryo in egg rapidly, stew in soy sauce 3-4h, embryo in egg can reach inside and outside concentration balance;
Step 6. cools: the embryo in egg that stew in soy sauce is good puts into Turnround basket, puts between airing, adopts nature cooling or air cooling, be cooled to less than 25 DEG C, carry out sorting, eggshell is complete, crackless embryo in egg carries out next step operation, the embryo in egg broken by eggshell is chosen, and carries out other process;
Step 7. packs, seal: vacuumize 18-20s and be evacuated to-0.1mpa, heating 2-3s, heat seal strength/N/15mm (kgf/15mm) >=45, cooling 5-6s, sealing time delay 2-3s,
Through verification experimental verification, under this closed condition, shell-breaking rate is lower than 5-8%;
Step 8. is checked: after sealing, embryo in egg eggshell does not break for qualified, and the embryo in egg that eggshell breaks is chosen, and carries out other process;
Step 9. sterilization: adopt thermal break-through test experience, determine 40g/ bag pearl egg product in retort after constant temperature the minimum F of product
0value is 3.88, and bactericidal formula is 100-105 DEG C, keeps 5-10min; 105-110 DEG C, keeps 20-25min; 110-121 DEG C, keeps 10min,
Shelf life of products can reach 12 months;
Step 10. is incubated: by the product after sterilization under sterilizing area 36 ± 1 DEG C of conditions, place 10 days, the phenomenons such as corrugationless, flatulence, leak-off pocket can be cased.
2. a preparation method for pearl egg, is characterized in that, specifically comprises the following steps:
Step 1. raw material is checked and accepted: selection egg size is 50-55g, hatches the embryo in egg alive of 13-15 days, embryo in egg is carried out lamp inspection, and lamp inspection requires that fine hair appears in back, and glandular stomach obviously can be distinguished, embryo is flat long with the major axis of egg, blood vessel overstriking, and look is deepened;
Step 2. raw material cleans: be that 35-37 DEG C of clear water soaks 15min by the embryo egg temperature alive of acceptance(check), first embryo in egg is put into resistant to elevated temperatures Turnround basket during cleaning, pour into again in tank, in the time of falling basket, notes height of water level, embryo in egg must do not had, the basket that falls must carry out in water, and process will be handled with care;
Step 3. is precooked: the embryo in egg cleaned up is put into stainless steel jacketed pan, under water temperature is 35-37 DEG C of condition, be incubated 10min; Heat up gradually again, be heated to 100 DEG C, then boiling 3min;
Step 4. prepares seasoning powder: by fennel seeds 200-250g, fructus amomi 200-250g, nutmeg 200-250g, cloves 100-150g, root of Dahurain angelica 500-550g, tsaoko 200-250g, kaempferia galamga 300-350g, cassia bark 500-550g, brigand 200-250g, dried orange peel 200-250g, anistree 400-450g, Chinese prickly ash 200-250g, chilli 1750-2000g, dried thin mushroom 1000-2000g, wears into fine-powdered, add white sugar powder 2000-4000g, salt 4000-5000g, monosodium glutamate powder 2000-3000g again, stir;
Step 5. roller coating seasoning powder: by cool to room temperature for the embryo in egg after processing through step 3, with the drinking water of 10-15 DEG C, its surface is squirted; The seasoning powder that embryo in egg is prepared in step 4 rolls, is stained with one deck seasoning powder to embryo in egg surface uniform;
Step 6. is pickled: be placed in a hermetically sealed can by every for the embryo in egg being stained with seasoning powder 100, pickle 3-4h under being placed on the environment of 15-20 DEG C;
Step 7. sorting: the embryo in egg pickled is put into Turnround basket, carries out sorting, and eggshell is complete, crackless embryo in egg carries out next step operation, and the embryo in egg broken by eggshell is chosen, and carries out other process;
Step 8. is cleaned: taken out by well-graded embryo in egg, puts into pond and cleans up;
Step 9. packs, seal: vacuumize 18-20s and be evacuated to-0.1mpa, heating 2-3s, heat seal strength/N/15mm (kgf/15mm) >=45, cooling 5-6s, sealing time delay 2-3s,
Through verification experimental verification, under this closed condition, shell-breaking rate is lower than 5-8%;
Step 10. is checked: after sealing, embryo in egg eggshell does not break for qualified, and the embryo in egg that eggshell breaks is chosen, and carries out other process,
Step 11. sterilization: adopt thermal break-through test experience, determine 40g/ bag pearl egg product in retort after constant temperature the minimum F of product
0value is 3.88, and bactericidal formula is 100-105 DEG C, keeps 5-10min; 105-110 DEG C, keeps 20-25min; 110-121 DEG C, keeps 10min,
Shelf life of products can reach 12 months;
Step 12. is incubated: by the product after sterilization under sterilizing area 36 ± 1 DEG C of conditions, place 10 days, the phenomenons such as corrugationless, flatulence, leak-off pocket can be cased.
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| CN104172270A (en) * | 2014-07-31 | 2014-12-03 | 洮南市昆龙绿色禽蛋养殖专业合作社 | Novel five-spiced salted egg processing formula and processing technology |
| CN104814476B (en) * | 2015-04-09 | 2017-12-15 | 浙江医药高等专科学校 | The preparation method that convenient and instant nurses one's health shrimp |
| CN106174133A (en) * | 2016-07-21 | 2016-12-07 | 江苏农牧科技职业学院 | A kind of manufacture method of hen nutritive chick embryo |
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| CN108477527A (en) * | 2018-04-13 | 2018-09-04 | 诸暨市国伟禽业发展有限公司 | The processing method of duck egg processed living |
| CN108902784A (en) * | 2018-08-02 | 2018-11-30 | 安吉县顺宝禽蛋加工厂 | A kind of red eggs working apparatus living |
| CN112450444A (en) * | 2020-12-15 | 2021-03-09 | 安徽标王农牧有限公司 | Method and device for producing high-trace-element embryo eggs based on food processing technology |
| CN113712157B (en) * | 2021-07-23 | 2024-04-05 | 中国农业大学 | Method for making dried bean curd and shortening marinating time thereof |
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Address after: 064205 Tangshan City Zunhua City, Hebei province buzidian town Patentee after: Hebei American food group Limited by Share Ltd. Address before: 064205 Tangshan City Zunhua City, Hebei province buzidian town Patentee before: HEBEI MEIKEDUO FOODS GROUP Co.,Ltd. |
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Denomination of invention: A method for preparing pearl eggs Effective date of registration: 20231205 Granted publication date: 20151230 Pledgee: China Construction Bank Zunhua Branch Pledgor: Hebei American food group Limited by Share Ltd. Registration number: Y2023980069666 |
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