CN105614501A - Preparation technology of bagged pickled and baked egg - Google Patents

Abstract

The invention discloses a preparation technology of bagged pickled and baked egg. The preparation technology comprises the following steps: water-boiling, namely heating the eggs in water until the water is boiled for 4-6 minutes; shelling, namely removing the shells of the water-boiled eggs; pickling, namely pickling the shelled eggs by seasonings, wherein the accessory seasonings comprise salt, monosodium glutamate, Chinese prickly ash barks and aniseeds, and the eggs and the accessory seasonings are proportioned according to the following mass ratio: adding 10-20 grams of salt, 1-3 grams of monosodium glutamate, 1-3 grams of Chinese prickly ash barks and 0.3-1 gram of aniseeds in per 500 grams of shelled eggs; baking, namely containing the pickled eggs in a ceramic, enamel or stainless-steel baking tray, and then, baking the eggs in an electric oven, wherein temperature of the electric oven is raised to 200-250 DEG C to bake the eggs for 4-6 minutes for the first time, and the temperature of the electric oven is naturally lowered to 98 DEG C and raised to 160-210 DEG C again to bake the eggs for 50-65 minutes; packing, namely cooling the baked eggs completely, containing the eggs in plastic packing bags which are resistant to high-temperature steaming and cooking, and then, sealing the bags by a vacuum packaging machine; and sterilizing, namely sterilizing the packed eggs by a sterilizing cabinet, wherein temperature of the sterilizing cabinet is set at 115-120 DEG C and time for steam-sterilization is 18-23 minutes, so that the final product is obtained. The bagged pickled and baked egg prepared by the preparation method disclosed by the invention is very convenient for transportation, carrying and eating; moreover, the bagged pickled and baked egg is safe, healthy and rich in taste. The bagged pickled and baked egg is a good table food as well as a good cookout dish.

Description

The processing technology of the packed Egg that salts down

Technical field

The invention belongs to food processing field, be specifically related to the processing technology of a kind of packed Egg that salts down.

Background technology

Egg is one of best source of nutrition of the mankind, containing substantial amounts of vitamin and mineral and the protein having high biological value in egg. For people, the protein quality of egg is best, is only second to breast milk, has high nutritive value. In the processing technology of current packed egg food, complex manufacturing technology, it is impossible to effectively controlling technical process, production efficiency is low.

Summary of the invention

For the above-mentioned technical problem overcoming prior art to exist, it is an object of the invention to, the processing technology of a kind of packed Egg that salts down is provided, make processing technology simple to operation, improving production efficiency, product is easy to carry, and can instant eat, not only increase the production efficiency of raw material, in turn ensure that the quality of product.

The processing technology of the packed Egg that salts down provided by the invention, comprises the following steps:

(1) decocting in water, heats egg in water, opens latter 4-6 minute to water;

(2) peeling, by the egg peeling through decocting in water;

(3) pickle, egg after peeling adds flavouring agent and pickles, described dispensing is salt, monosodium glutamate, pricklyash bark, Fructus Anisi Stellati, and egg and dispensing ratio by weight be: every 500 grams of peeling eggs add salt 10-20 gram, monosodium glutamate 1-3 gram, pricklyash bark 1-3 gram, Fructus Anisi Stellati 0.3-1 gram;

(4) baking, puts into pottery, enamel or rustless steel baking tray by the egg through pickling, puts in electric baker, be once warmed up to 200-250 DEG C, roasting 4-6 minute, and then Temperature fall after temperature drops to 98 DEG C, then is warmed up to 160-210 DEG C, roasting 50-65 minute;

(5) packaging, after the egg after baking cools down completely, puts in digestion resistant plastic packaging bag, packs with vacuum packing machine;

(6) sterilization, by packaged egg, utilizes disinfection cabinet to sterilize, design temperature 115-120 DEG C, and namely vapor sterilization 18-23 minute becomes finished product.

The processing technology of the packed Egg that salts down provided by the invention, it has the beneficial effects that, solves processing technology complex process, it is impossible to effectively control technical process, the problems such as production efficiency is low. The packed Egg food technology that salts down produced is not only simple to operate, and achieves production in enormous quantities, improves production efficiency, and is convenient for carrying, it is easy to transport.

Detailed description of the invention

Below in conjunction with an embodiment, the processing technology of the packed Egg that salts down provided by the invention is described in detail.

Embodiment

The processing technology of the packed Egg that salts down of the present embodiment, comprises the following steps:

(1) decocting in water, heats egg in water, opens latter 5 minutes to water;

(2) peeling, by the egg peeling through decocting in water;

(3) pickling, egg after peeling adds flavouring agent and pickles, and described dispensing is salt, monosodium glutamate, pricklyash bark, Fructus Anisi Stellati, and egg and dispensing ratio by weight be: every 500 grams of peeling eggs add salt 18 grams, monosodium glutamate 2 grams, pricklyash bark 2 grams, Fructus Anisi Stellati 0.8 gram;

(4) baking, puts into pottery, enamel or rustless steel baking tray by the egg through pickling, puts in electric baker, be once warmed up to 230 DEG C, roasting 5 minutes, and then Temperature fall after temperature drops to 98 DEG C, then is warmed up to 200 DEG C, roasting 58 minutes;

(5) packaging, after the egg after baking cools down completely, puts in digestion resistant plastic packaging bag, packs with vacuum packing machine;

(6) sterilization, by packaged egg, utilizes disinfection cabinet to sterilize, design temperature 118 DEG C, and namely vapor sterilization 20 minutes becomes finished product.

The processing technology of the packed Egg that salts down, the product produced through high-temperature sterilization, safety and sanitation, can instant bagged, and remaining on the basis that egg nutrient is worth, it is achieved that many tastes of egg, meeting the demand of people.

Claims (1)

1. the processing technology of the packed Egg that salts down, it is characterised in that: said method comprising the steps of:

(1) decocting in water, heats egg in water, opens latter 4-6 minute to water;

(2) peeling, by the egg peeling through decocting in water;

(3) pickle, egg after peeling adds flavouring agent and pickles, described dispensing is salt, monosodium glutamate, pricklyash bark, Fructus Anisi Stellati, and egg and dispensing ratio by weight be: every 500 grams of peeling eggs add salt 10-20 gram, monosodium glutamate 1-3 gram, pricklyash bark 1-3 gram, Fructus Anisi Stellati 0.3-1 gram;

(4) baking, puts into pottery, enamel or rustless steel baking tray by the egg through pickling, puts in electric baker, be once warmed up to 200-250 DEG C, roasting 4-6 minute, and then Temperature fall after temperature drops to 98 DEG C, then is warmed up to 160-210 DEG C, roasting 50-65 minute;

(5) packaging, after the egg after baking cools down completely, puts in digestion resistant plastic packaging bag, packs with vacuum packing machine;

(6) sterilization, by packaged egg, utilizes disinfection cabinet to sterilize, design temperature 115-120 DEG C, and namely vapor sterilization 18-23 minute becomes finished product.