CN105942282A - Seasoned soft boiled eggs - Google Patents
Seasoned soft boiled eggs Download PDFInfo
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- CN105942282A CN105942282A CN201610400709.XA CN201610400709A CN105942282A CN 105942282 A CN105942282 A CN 105942282A CN 201610400709 A CN201610400709 A CN 201610400709A CN 105942282 A CN105942282 A CN 105942282A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/04—Freezing; Subsequent thawing; Cooling
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Abstract
The invention discloses seasoned soft boiled eggs. The seasoned soft boiled eggs are obtained through a preparation method that firstly, eggs are classified according to quality standards; secondly, the temperature of a heat transferring medium is raised to the range from 80 DEG C to 95 DEG C; thirdly, the eggs are completely immersed into the heat transferring medium and boiled for 7-10 minutes; fourthly, the boiled eggs are cooled in water with the temperature from 10 DEG C to 20 DEG C; fifthly, the cooled eggs are completely immersed into modulated spice water with the temperature from 4 DEG C to 10 DEG C for 3-5 days; sixthly, the soft boiled eggs prepared through the steps are refrigerated at the low-temperature environment where the temperature ranges from 0 DEG C to 10 DEG C. Egg white of the obtained soft boiled eggs is completely changed in feature, and hardness and elasticity achieve the states of normal boiled eggs. The texture of yolk is in a soft state, and the yolk is in a gel shape and is bright deep yellow, and fine, smooth and soft in state; small molecular flavor substances of the modulated spice water completely enter the interior of the eggs, the internal forms of the soft boiled eggs are not damaged, and the soft boiled eggs have good colors, aroma and tastes.
Description
Technical field
The present invention relates to field of food, be specifically related to the preparation method of a kind of soft boiled egg.
Background technology
Egg is the pith of world wide interior composition human diet, and it is as breakfast, baking and the important source material of a lot of other food traditionally.Egg is modal one in fowl egg, has high nutritive value.It can provide protein the most complete, high-quality, containing all human body essential amino acids, a certain amount of vitamin and mineral.The most common egg products, such as various seasoning spiced eggs, preserved egg, dried eggs, egg liquid etc., it mostly is without shell product, and in the course of processing, with the addition of various essence material composition, so making egg self local flavor significantly be covered by flavor, the quality heterosis of egg raw material is difficult to highlight on product.General shell egg boiling is that to make it be well done or overdone state, and the protein structure of its Ovum Gallus domesticus album of egg of such state is very tight, and mouthfeel presents partially firmly the most tough, lacks flexibility, and egg yolk coarse mouthfeel, enters xerostomia and hard, allows people feel " always " and to be difficult to swallow.Additionally, heating can make egg inside such as aminoacid, protein, fat isoreactivity material, nutrient substance generation degeneration and loss for a long time, the pigment in egg yolk also can be changed by heat effect, and makes egg yolk lose its vivid color and luster.Such mouthfeel and outward appearance so that consumer groups' scope of ripe egg is substantially reduced.For focusing on the crowd of mouthfeel and outward appearance, such as old people and child, well done or overdone egg is difficult to make it produce edible desire.Meanwhile, the most generally there is the problems such as mouthfeel is single in existing boiled egg.
Summary of the invention
It is an object of the invention to the defect for prior art, there is provided a kind of with egg as raw material, have the nutritive peculiarity of egg itself, biological activity and egg peculiar taste and color soft boiled egg and preparation method thereof concurrently, in preparation process, it is also added into seasoning technique simultaneously, makes soft boiled egg have diversified local flavor and mouthfeel.
In order to achieve the above object, present invention employs techniques below scheme:
A kind of soft boiled egg is by obtained by following preparation method:
(1) by egg according to quality standard classification；
(2) temperature of heat transfer medium is risen to 80 DEG C ~ 95 DEG C；
(3) egg is totally submerged in heat transfer medium, boiling 7 ~ 10 minutes；
(4) egg after boiling is cooled down in the water of 10 DEG C ~ 20 DEG C；
It is found by the applicant that, if the mode that the soft boiled egg after boiling uses natural cooling is cooled down, the protein structure that then there will be its Ovum Gallus domesticus album of egg is the tightst, mouthfeel presents partially firmly the most tough, lack flexibility, and egg yolk also can present well done shape (hardening), and coarse mouthfeel, enter xerostomia and hard, allow people feel " always " and to be difficult to swallow.Quickly cool down according to low temperature (less than 10 DEG C), then there will be the phenomenons such as egg explosion.Being allowed to cool if being placed in by the soft boiled egg after boiling in the water of 10 DEG C ~ 20 DEG C, then do not have afore-mentioned, the obtained complete degeneration of soft boiled egg Ovum Gallus domesticus album, consistency and elasticity all reaches the state of normal Hard boiled eggs；And the matter structure of egg yolk is in soft yolk state, in glue pattern, color is bright buff, and delicate mouthfeel is soft, and egg yolk gives off a strong fragrance.
(5) egg after cooling is completely submerged in the modulation spice water of 4 DEG C ~ 10 DEG C, soaks 3 ~ 5 days；
In modulation spice water, soak soft boiled egg according to the temperature modulation spice water higher than 10 DEG C, soak its Ovum Gallus domesticus album of soft boiled egg out and egg yolk all can occur that certain ripening, local flavor and mouthfeel are the best, lose the due character of soft boiled egg and mouthfeel.Soaking soft boiled egg according to the temperature spice water less than 4 DEG C, the little molecule fragrance matter not only modulating spice water is not easily accessible inside egg, and its Ovum Gallus domesticus album and egg yolk also can quickly occur rotten spoiled.The present invention uses low temperature (4 ~ 10 DEG C) normal pressure to be standing and soak for 3-5 days carrying out tasty, cryogenic conditions is utilized to make the little molecule flavor substance modulating spice water enter inside egg, make the tasty excellent of soft boiled egg, Ovum Gallus domesticus album is with rich flavor, also will not destroy the structure of soft boiled egg simultaneously, make the additional flavor of egg yolk thin, but extremely coordinate with the fragrance of egg yolk itself.
(6) cold preservation during the soft boiled egg prepared by above-mentioned steps is placed in the low temperature environment of 0 DEG C ~ 10 DEG C.
Described heat transfer medium is water.
Described modulation spice water is prepared by following preparation method:
Count by weight ratio, take white sugar 20～50 parts, Sal 5～15 parts, soy sauce 20～50 parts, Fructus Foeniculi 3～8 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3～8 parts, Flos Caryophylli 1～2, Pericarpium Citri Reticulatae 1.2～3 parts, Rhizoma Zingiberis Recens 4～9 parts and yellow wine 20～30 parts are placed in 100 parts of water, with sodium bicarbonate, pH is adjusted to 6～6.5, is heated after enduring out boiling 30 minutes under 55 DEG C of water temperatures again, cools down and get final product.
Described by egg according to quality standard classification particularly as follows:
Egg quality is A level less than or equal to 53g；
It is B level that egg quality is 53 grams ~ 63 grams；
It is C level that egg quality is 63 grams ~ 73 grams；
Egg quality is D level more than or equal to 73g.
Optimum, when egg quality is A level, corresponding heat-transfer medium temperature is 80 DEG C ~ 90 DEG C, and brew time is 7 minutes ~ 8 minutes 20 seconds.Need to soak 3 ~ 3.5 days in the modulation spice water of 4 DEG C ~ 10 DEG C simultaneously.
When temperature and time is in this scope, the complete degeneration of Ovum Gallus domesticus album, consistency and elasticity all reaches the state of normal Hard boiled eggs；And the matter structure of egg yolk is in soft yolk state, in glue pattern, color is bright buff, and delicate mouthfeel is soft, and egg yolk gives off a strong fragrance.Meanwhile, in this temperature and time scope, the temperature between Ovum Gallus domesticus album and egg yolk is 63 DEG C, and this temperature is both preferably released states.Meanwhile, after soaking 3 ~ 3.5 days in the modulation spice water of 4 DEG C ~ 10 DEG C, soft boiled egg has good local flavor, and Ovum Gallus domesticus album is tasty all right, and egg yolk taste is thin, but is combined with the fragrance of egg yolk itself and presents splendid flavor characteristic.
Optimum, when egg quality is B level, corresponding heat-transfer medium temperature is 85 ~ 90 DEG C, and brew time is 7 minutes ~ 8 minutes 40 seconds.Meanwhile, need to soak 3.5 ~ 4 days in the modulation spice water of 4 ~ 10 DEG C.
When temperature and time is in this scope, the complete degeneration of Ovum Gallus domesticus album, consistency and elasticity all reaches the state of normal Hard boiled eggs；And the matter structure of egg yolk is in soft yolk state, in glue pattern, color is bright buff, and delicate mouthfeel is soft, and egg yolk gives off a strong fragrance.Meanwhile, in this temperature and time scope, the temperature between Ovum Gallus domesticus album and egg yolk is 63 DEG C, and this temperature is both preferably released states.Meanwhile, after soaking 3.5 ~ 4 days in the modulation spice water of 4 DEG C ~ 10 DEG C, soft boiled egg has good local flavor, and Ovum Gallus domesticus album is tasty all right, and egg yolk taste is thin, but is combined with the fragrance of egg yolk itself and presents splendid flavor characteristic.
Optimum, when egg quality is C level, corresponding heat-transfer medium temperature is 85 ~ 95 DEG C, and brew time is 7 minutes 30 seconds ~ 9 minutes 40 seconds.Meanwhile, need to soak 4 ~ 4.5 days in the modulation spice water of 4 ~ 10 DEG C.
When temperature and time is in this scope, the complete degeneration of Ovum Gallus domesticus album, consistency and elasticity all reaches the state of normal Hard boiled eggs；And the matter structure of egg yolk is in soft yolk state, in glue pattern, color is bright buff, and delicate mouthfeel is soft, and egg yolk gives off a strong fragrance.Meanwhile, in this temperature and time scope, the temperature between Ovum Gallus domesticus album and egg yolk is 63 DEG C, and this temperature is both preferably released states.Meanwhile, after soaking 4 ~ 4.5 days in the modulation spice water of 4 DEG C ~ 10 DEG C, soft boiled egg has good local flavor, and Ovum Gallus domesticus album is tasty all right, and egg yolk taste is thin, but is combined with the fragrance of egg yolk itself and presents splendid flavor characteristic.
Optimum, when egg quality is D level, corresponding heat-transfer medium temperature is 90 ~ 95 DEG C, and brew time is 8 minutes ~ 10 minutes.Meanwhile, need to soak 4.5 ~ 5 days in the modulation spice water of 4 ~ 10 DEG C.
When temperature and time is in this scope, the complete degeneration of Ovum Gallus domesticus album, consistency and elasticity all reaches the state of normal Hard boiled eggs；And the matter structure of egg yolk is in soft yolk state, in glue pattern, color is bright buff, and delicate mouthfeel is soft, and egg yolk gives off a strong fragrance.Meanwhile, in this temperature and time scope, the temperature between Ovum Gallus domesticus album and egg yolk is 63 DEG C, and this temperature is both preferably released states.Meanwhile, after soaking 4.5 ~ 5 days in the modulation spice water of 4 DEG C ~ 10 DEG C, soft boiled egg has good local flavor, and Ovum Gallus domesticus album is tasty all right, and egg yolk taste is thin, but is combined with the fragrance of egg yolk itself and presents splendid flavor characteristic.
The technical parameter of egg mesolecithal size meeting appreciable impact soft boiled egg, for being issued to preferable matter structure in above-mentioned production technology, preferably chooses the volume egg in 15 ~ 25mL scope of egg yolk.
The present invention, compared with existing egg products and technology thereof, has the advantage that
1. the soft boiled egg prepared due to the present invention strictly controls brew time and temperature according to the quality size of egg, and technique is used accurately and rationally, makes the complete degeneration of Ovum Gallus domesticus album, and consistency and elasticity all reaches the state of normal Hard boiled eggs；And the matter structure of egg yolk is in soft yolk state, in glue pattern, color is bright buff, and delicate mouthfeel is soft, and egg yolk gives off a strong fragrance.Soft boiled egg maintains the original delicious local flavor of egg to greatest extent, highlights the uniqueness of raw material greatly；Band shell processing simultaneously ensure that the integrity of egg.
2. the soft boiled egg prepared due to the present invention is short for heat time heating time, avoiding in long-time heating egg yolk carotenoid and the oxidation of other antioxidant and cause yolk color to deepen, in the present invention, soft boiled egg maintains the original vivid color and luster of egg yolk to greatest extent.
3. it is just right that the soft boiled egg technology controlling and process prepared due to the present invention is accurate, temperature and time controls, therefore slow down the fat oxidation in egg, maintain the nutritional labeling in egg and active substance to greatest extent, the nutritive value of product is higher than well done egg, the more demand of consumer can be met, there is the higher market competitiveness.
4. the soft boiled egg prepared due to the present invention uses the heating of water-bath short time, and cold water quickly cools down, and greatly reduces the time of preparation, under conditions of can forming soft yolk matter structure smoothly, saves the original flavor of egg, color and nutritional labeling to greatest extent.The applicable crowd of this product is extensive, can attract child and old man's table egg goods.Compared with other techniques that presently, there are, this technological operation is simple, and low cost easily realizes engineering industry, and the product obtained has good nutrition and organoleptic attribute concurrently.
5. the soft boiled egg after boiling is placed in the water of 10 DEG C ~ 20 DEG C and is allowed to cool by the present invention, does not haves egg explosion and egg yolk hardening (ripening) phenomenon, and the obtained complete degeneration of soft boiled egg Ovum Gallus domesticus album, consistency and elasticity all reaches the state of normal Hard boiled eggs；And the matter structure of egg yolk is in soft yolk state, in glue pattern, color is bright buff, and delicate mouthfeel is soft, and egg yolk gives off a strong fragrance.
6. the seasoning soft boiled egg prepared due to the present invention uses low-temperature atmosphere-pressure standing to carry out tasty, dwell temperature is reasonable in design, cryogenic conditions is utilized to make little molecule flavor substance enter inside egg, make the tasty excellent of soft boiled egg, Ovum Gallus domesticus album is with rich flavor, and the additional flavor of egg yolk is thin, but extremely coordinate with the fragrance of egg yolk itself.
7. the seasoning soft boiled egg prepared due to the present invention use first boiling after the order that stands of low-temperature atmosphere-pressure, shorten the tasty required time greatly, improve working (machining) efficiency.Greatly reduce the fat oxidation reaction of egg yolk simultaneously at low ambient temperatures, make product have good color and luster and quality.
The term " soft yolk " describing egg used in the present invention should be understood to relate to egg yolk and is boiled but maintaining part shunting state, and Ovum Gallus domesticus album or albumen reach the condition of coagulated state simultaneously.
Soft boiled egg in the present invention is band shell product, maintains the form that egg is complete, without fragrance component in preparation process, is advantageous to the embodiment of egg material quality advantage.In addition, soft boiled egg brew time is short, give the unique oral sensations that egg is different from well done egg: Ovum Gallus domesticus album solidifies completely and solidifies not too much, pale soft high resilience, egg yolk matter structure is in soft yolk state, and in glue pattern, soft perfume (or spice) does not lose chewiness, egg perfume (or spice) is sufficient, maintains the original delicious local flavor of egg to greatest extent.The simple preparation process in short-term of the present invention also largely avoid reduction and the change of original vivid color and luster that egg nutrient is worth.The local flavor that soft boiled egg of the present invention is good is experienced with the new good local flavor that sense organ can make consumer obtain difference and well done egg, has greatly taken into account the consumer groups not liking ripe egg mouthfeel.The present invention adds seasoning technique on the basis of preparing soft boiled egg, gives the local flavor of product diversification, and soft boiled egg product the most of the present invention enables to egg consumer group's scope and increases, and has preferable consumption market.
Detailed description of the invention
Below by embodiment, the present invention is specifically described, it is necessary to it is pointed out here that be that following example are served only for being further described the present invention, it is impossible to be interpreted as limiting the scope of the invention.The present invention can be made some nonessential improvement and adjustment according to the content of the invention described above by the person skilled in the art in this field.
Embodiment 1
A kind of seasoning soft boiled egg is by obtained by following preparation method:
The preparation of modulation spice water:
By weight, white sugar 35 parts, Sal 10 parts, 35 parts of soy sauce are taken, 5 parts of Fructus Foeniculi, 5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 1, Pericarpium Citri Reticulatae 2 parts, Rhizoma Zingiberis Recens 6 parts and yellow wine 25 parts are placed in 100 parts of water, with sodium bicarbonate, pH are adjusted to 6.5, are heated after enduring out boiling 30 minutes under 55 DEG C of water temperatures again, cool down and get final product.
The preparation of seasoning soft boiled egg:
Choose the quality fresh hen egg less than or equal to 53 grams, be placed in the water of 80 DEG C, boiling 8 minutes 20 seconds.Then after the egg after boiling being cooled down in the water of 15 DEG C, then be placed in the modulation spice water of 7 DEG C immersion 3.5 days after pull out, be placed in cold preservation in the low temperature environment of 5 DEG C the most again.
After testing, the complete degeneration of its Ovum Gallus domesticus album of the soft boiled egg of the present embodiment gained, consistency and elasticity all reaches the state of normal Hard boiled eggs；And the matter structure of egg yolk is in soft yolk state, in glue pattern, color is bright buff, and delicate mouthfeel is soft, and the little molecule flavor substance of modulation spice water, completely into egg inside, does not but destroy soft boiled egg external morphology, makes soft boiled egg look good, smell good and taste good.
Embodiment 2
A kind of seasoning soft boiled egg is by obtained by following preparation method:
The preparation of modulation spice water:
By weight, white sugar 35 parts, Sal 10 parts, 35 parts of soy sauce are taken, 5 parts of Fructus Foeniculi, 5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 1, Pericarpium Citri Reticulatae 2 parts, Rhizoma Zingiberis Recens 6 parts and yellow wine 25 parts are placed in 100 parts of water, with sodium bicarbonate, pH are adjusted to 6.5, are heated after enduring out boiling 30 minutes under 55 DEG C of water temperatures again, cool down and get final product.
The preparation of seasoning soft boiled egg:
Choose the quality fresh hen egg less than or equal to 53 grams, be placed in the water of 80 DEG C, boiling 8 minutes 20 seconds.Then after the egg after boiling being cooled down in the water of 15 DEG C, then be placed in the modulation spice water of 5 DEG C immersion 4 days after pull out, be placed in cold preservation in the low temperature environment of 5 DEG C the most again.
After testing, the complete degeneration of its Ovum Gallus domesticus album of the soft boiled egg of the present embodiment gained, consistency and elasticity all reaches the state of normal Hard boiled eggs；And the matter structure of egg yolk is in soft yolk state, in glue pattern, color is bright buff, and delicate mouthfeel is soft, and the little molecule flavor substance of modulation spice water, completely into egg inside, does not but destroy soft boiled egg external morphology, makes soft boiled egg look good, smell good and taste good.
Embodiment 3
A kind of seasoning soft boiled egg is by obtained by following preparation method:
The preparation of modulation spice water:
By weight, white sugar 35 parts, Sal 10 parts, 35 parts of soy sauce are taken, 5 parts of Fructus Foeniculi, 5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 1, Pericarpium Citri Reticulatae 2 parts, Rhizoma Zingiberis Recens 6 parts and yellow wine 25 parts are placed in 100 parts of water, with sodium bicarbonate, pH are adjusted to 6.5, are heated after enduring out boiling 30 minutes under 55 DEG C of water temperatures again, cool down and get final product.
The preparation of seasoning soft boiled egg:
Choose the quality fresh hen egg less than or equal to 53 grams, be placed in the water of 80 DEG C, boiling 8 minutes 20 seconds.Then after the egg after boiling being cooled down in the water of 15 DEG C, then be placed in the modulation spice water of 6 DEG C immersion 4.5 days after pull out, be placed in cold preservation in the low temperature environment of 5 DEG C the most again.
After testing, the complete degeneration of its Ovum Gallus domesticus album of the soft boiled egg of the present embodiment gained, consistency and elasticity all reaches the state of normal Hard boiled eggs；And the matter structure of egg yolk is in soft yolk state, in glue pattern, color is bright buff, and delicate mouthfeel is soft, and the little molecule flavor substance of modulation spice water, completely into egg inside, does not but destroy soft boiled egg external morphology, makes soft boiled egg look good, smell good and taste good.
Embodiment 4
A kind of seasoning soft boiled egg is by obtained by following preparation method:
The preparation of modulation spice water:
By weight, white sugar 35 parts, Sal 10 parts, 35 parts of soy sauce are taken, 5 parts of Fructus Foeniculi, 5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli 1, Pericarpium Citri Reticulatae 2 parts, Rhizoma Zingiberis Recens 6 parts and yellow wine 25 parts are placed in 100 parts of water, with sodium bicarbonate, pH are adjusted to 6.5, are heated after enduring out boiling 30 minutes under 55 DEG C of water temperatures again, cool down and get final product.
The preparation of seasoning soft boiled egg:
Choose the quality fresh hen egg less than or equal to 53 grams, be placed in the water of 80 DEG C, boiling 8 minutes 20 seconds.Then after the egg after boiling being cooled down in the water of 15 DEG C, then be placed in the modulation spice water of 7 DEG C immersion 5 days after pull out, be placed in cold preservation in the low temperature environment of 5 DEG C the most again.
After testing, the complete degeneration of its Ovum Gallus domesticus album of the soft boiled egg of the present embodiment gained, consistency and elasticity all reaches the state of normal Hard boiled eggs；And the matter structure of egg yolk is in soft yolk state, in glue pattern, color is bright buff, and delicate mouthfeel is soft, and the little molecule flavor substance of modulation spice water, completely into egg inside, does not but destroy soft boiled egg external morphology, makes soft boiled egg look good, smell good and taste good.
Claims (9)
1. a seasoning soft boiled egg, it is characterised in that: be by obtained by following preparation method:
(1) by egg according to quality standard classification；
(2) temperature of heat transfer medium is risen to 80 DEG C ~ 95 DEG C；
(3) egg is totally submerged in heat transfer medium, boiling 7 ~ 10 minutes；
(4) egg after boiling is cooled down in the water of 10 DEG C ~ 20 DEG C；
(5) egg after cooling is completely submerged in the modulation spice water of 4 DEG C ~ 10 DEG C, soaks 3 ~ 5 days；
(6) cold preservation during the soft boiled egg prepared by above-mentioned steps is placed in the low temperature environment of 0 DEG C ~ 10 DEG C.
Seasoning soft boiled egg the most according to claim 1, it is characterised in that: described by egg according to quality standard classification particularly as follows:
Egg quality is A level less than or equal to 53g；
It is B level that egg quality is 53 grams ~ 63 grams；
It is C level that egg quality is 63 grams ~ 73 grams；
Egg quality is D level more than or equal to 73g.
Seasoning soft boiled egg the most according to claim 1, it is characterised in that: described heat transfer medium is water.
Seasoning soft boiled egg the most according to claim 1, it is characterised in that: described modulation spice water is prepared by following preparation method:
Count by weight ratio, take white sugar 20～50 parts, Sal 5～15 parts, soy sauce 20～50 parts, Fructus Foeniculi 3～8 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3～8 parts, Flos Caryophylli 1～2, Pericarpium Citri Reticulatae 1.2～3 parts, Rhizoma Zingiberis Recens 4～9 parts and yellow wine 20～30 parts are placed in 100 parts of water, with sodium bicarbonate, pH is adjusted to 6～6.5, is heated after enduring out boiling 30 minutes under 55 DEG C of water temperatures again, cools down and get final product.
Seasoning soft boiled egg the most according to claim 1 and 2, it is characterised in that: when egg quality is A level, corresponding heat-transfer medium temperature is 80 DEG C ~ 90 DEG C, and brew time is 7 minutes ~ 8 minutes 20 seconds.
Seasoning soft boiled egg the most according to claim 1 and 2, it is characterised in that: when egg quality is B level, corresponding heat-transfer medium temperature is 85 DEG C ~ 90 DEG C, and brew time is 7 minutes ~ 8 minutes 40 seconds.
Seasoning soft boiled egg the most according to claim 1 and 2, it is characterised in that: when egg quality is C level, corresponding heat-transfer medium temperature is 85 DEG C ~ 95 DEG C, and brew time is 7 minutes 30 seconds ~ 9 minutes 40 seconds.
Seasoning soft boiled egg the most according to claim 1 and 2, it is characterised in that: when egg quality is more than or equal to 73 grams, corresponding heat-transfer medium temperature is 90 DEG C ~ 95 DEG C, and brew time is 8 minutes ~ 10 minutes.
9. seasoning soft boiled egg as claimed in claim 1, it is characterised in that the egg yolk size of egg is 15mL ~ 25mL.
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| CN107853617A (en) * | 2017-10-27 | 2018-03-30 | 宁波大学 | A kind of preparation method of soft boiled egg |
| CN109170638A (en) * | 2018-10-12 | 2019-01-11 | 湖北神丹健康食品有限公司 | The band juice soft boiled egg of long shelf-life |
| CN110810750A (en) * | 2019-11-25 | 2020-02-21 | 磐石市兴泽食品有限公司 | Production method of sauce flavor type soft boiled eggs |
| CN111887401A (en) * | 2019-05-05 | 2020-11-06 | 江苏鹿鹿通食品有限公司 | Production and processing method of tiger skin soft boiled eggs |
| CN112493425A (en) * | 2020-12-01 | 2021-03-16 | 广东美玉子食品有限公司 | Formula of seasoned soft boiled eggs with shells and Japanese flavor |
| CN114081141A (en) * | 2021-11-26 | 2022-02-25 | 北京正大蛋业有限公司 | Normal-temperature soft-boiled eggs and preparation method thereof |
| CN115104709A (en) * | 2022-06-02 | 2022-09-27 | 大连工业大学 | Soft-yolk marinated eggs and preparation method thereof |
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| CN102309025A (en) * | 2010-07-05 | 2012-01-11 | 1-发明私人有限公司 | Be used to prepare the method and apparatus of soft boiled egg |
| CN102940277A (en) * | 2012-10-26 | 2013-02-27 | 北京德青源农业科技股份有限公司 | Multi-flavor soft yolk poultry eggs and preparation method thereof |
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| CN102309025A (en) * | 2010-07-05 | 2012-01-11 | 1-发明私人有限公司 | Be used to prepare the method and apparatus of soft boiled egg |
| CN102940277A (en) * | 2012-10-26 | 2013-02-27 | 北京德青源农业科技股份有限公司 | Multi-flavor soft yolk poultry eggs and preparation method thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853617A (en) * | 2017-10-27 | 2018-03-30 | 宁波大学 | A kind of preparation method of soft boiled egg |
| CN107853617B (en) * | 2017-10-27 | 2021-11-19 | 宁波大学 | Preparation method of soft boiled eggs |
| CN109170638A (en) * | 2018-10-12 | 2019-01-11 | 湖北神丹健康食品有限公司 | The band juice soft boiled egg of long shelf-life |
| CN111887401A (en) * | 2019-05-05 | 2020-11-06 | 江苏鹿鹿通食品有限公司 | Production and processing method of tiger skin soft boiled eggs |
| CN110810750A (en) * | 2019-11-25 | 2020-02-21 | 磐石市兴泽食品有限公司 | Production method of sauce flavor type soft boiled eggs |
| CN112493425A (en) * | 2020-12-01 | 2021-03-16 | 广东美玉子食品有限公司 | Formula of seasoned soft boiled eggs with shells and Japanese flavor |
| CN114081141A (en) * | 2021-11-26 | 2022-02-25 | 北京正大蛋业有限公司 | Normal-temperature soft-boiled eggs and preparation method thereof |
| CN115104709A (en) * | 2022-06-02 | 2022-09-27 | 大连工业大学 | Soft-yolk marinated eggs and preparation method thereof |
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