CN106107612B - Hamburger egg and production method and system of a kind of high nutrition long shelf-life - Google Patents
Hamburger egg and production method and system of a kind of high nutrition long shelf-life Download PDFInfo
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- CN106107612B CN106107612B CN201610502335.2A CN201610502335A CN106107612B CN 106107612 B CN106107612 B CN 106107612B CN 201610502335 A CN201610502335 A CN 201610502335A CN 106107612 B CN106107612 B CN 106107612B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
Abstract
The present invention relates to a kind of hamburger egg of high nutrition long shelf-life, constituent and parts by weight are as follows: birds, beasts and eggs: 75-85 parts；Material added by centre: 15-25 parts；Material added by the centre is the mixture of one or more of meat, vegetables, bean product.Hamburger egg of the present invention realizes the perfect combination of egg and meat, vegetables, bean product, enriches the face shaping of spiced and stewed food, excites the desire for consumer goods of consumer, improve the nutritive value of product, processing cost is low；In addition, traditional soft-boiled eggs product, nutrition is single, taste is single, it can not adapt to taste of the consumer to food, flavor demand, different product is obtained by adding different livestock meats, fruits and vegetables and bean product, enriches the taste of egg products, provides the essential nutrients such as protein abundant, iron for consumer, the type for enriching egg products meets demand of the people to various taste food.
Description
Technical field
The invention belongs to food processing technology fields, are related to the processing of egg products, especially a kind of high nutrition long shelf-life
Hamburger egg and production method and system.
Background technique
Egg high-quality protein rich in, is best one of the source of nutrition of the mankind, and every hectogram egg contains 12.7 grams of eggs
White matter, protein contained by two eggs are roughly equivalent to the protein of 3 liang of fishes or lean meat.The digestibility of egg protein is in ox
Also highest in milk, pork, beef and rice.Methionine content is very rich in egg, and cereal and beans all lack this people
Body essential amino acid.It fatty 11.6 grams of the every hectogram of egg, has focused largely in yolk, take unsaturated fatty acid as more, rouge
Fat melts shape in cream, is easily absorbed by the body.There are also other important trace nutrients for egg, in potassium, sodium, magnesium, phosphorus, especially yolk
Irony up to 7 milligrams/100 grams.Consumption by infants eggs can supplement the scarcity of iron in milk.Vitamin A, B in egg2、B6、D、
The content of E and biotin is also very abundant, and especially in yolk, vitamin A, D and E and lipolyse are easy to be absorbed by organisms benefit
With.These nutrition are all that human body is essential, they play an important role, and such as tissue are helped to repair to be formed newly
Tissue, consumption energy and participate in complicated metabolic processes etc..
The nutrition of pork is very comprehensive, and the protein of pork is complete protein, containing various amino acid needed by human,
And the composition of essential amino acid is needed close to human body, is easily made full use of by human body, and nutritive value is high, belongs to high-quality protein
Matter.The fat content highest of pork, fatty composition based on saturated fatty acid, in addition to the Major Nutrients such as protein, fat at
Exceptionally, also containing calcium, phosphorus, iron, thiamine, riboflavin and niacin etc..Also contain hemoglobin in lean pork, benefit can be played
The effect of iron can prevent anaemia.
The content of chicken protein is higher, and digestibility is high, it is easy to which be absorbed by the body utilizations, there is enhancing physical strength, by force
The effect of strong body.Chicken, which contains, develops the phospholipid to play an important role to growth in humans, is fatty in Chinese's diet structure
One of with the important sources of phosphatide.Chicken is to malnutritive, chilly is cold, fatigue out of strength, irregular menstruation, anaemia, weakness etc. have
Good dietary function.
Beef is rich in protein, and amino acid ratio of components pork is needed closer to human body, body resistance against diseases can be improved, to life
Long development and postoperative, the people of aftercare supplement blood loss, in terms of it is particularly suitable, beef has tonifying middle-Jiao and Qi, grows
The effect of feeding taste, strong muscles and bones reduce phlegm and income wind, saliva of quenching the thirst, is suitable for hidden, body void of breathing hard, soreness of bones and muscles, anaemia under middle gas
The people of prolonged illness and yellow dizzy people in face is edible, and buffalo meat energy miscarriage prevention mends mind, Carnis Bovis seu Bubali can pacify in QI invigorating, strengthening spleen and nourishing stomach, strengthen muscles and bones.
Vegetables contain large quantity of moisture, and protein, fat content are very low, containing a certain amount of carbohydrate, minerals, certain
A little vitamin (vitamin C, carrotene) rich contents, contain various organic acids, aromatic substance, pigment and dietary fiber.Vegetable
Often contain various aromatic substances and pigment in dish, makes food that there is special fragrance and color, can assign vegetables good sense organ
Character has important meaning to diversification for improving a poor appetite, helping digest, maintaining enteron aisle normal function and abundant diet etc.
Justice.In addition, also containing some enzymes, Fungicidal substance and the physiologically active ingredient with specific function in vegetables.
Bean product are such as dried bean curd, bean curd stick made of soybean is processed.Because soybean is by processing, not only protein contains
Amount does not subtract, and also improves digestibility.The nutrition of bean product is mainly reflected in its abundant protein content.Bean product
Contained essential amino acid is similar to animal protein, and the minerals equally also needed containing human bodies such as calcium, phosphorus, iron contain dimension
Raw element Bl、B2And cellulose.And it is cholesterol-free in bean product, therefore, someone advocate obesity, artery sclerosis, hyperlipidemia,
The patients such as hypertension, coronary heart disease eat beans and bean product more.For health population, single source of nutrition is worthless, beans
Product can be as one of the source of protein.Bean product are the important components of balanced diet.
With the improvement of living standards, people's lives mode and life requirement also change correspondingly, market is needed to provide rich
Rich colorful food.For the soft-boiled eggs product that people often eat mainly using egg as primary raw material, mouthfeel is more single, is not able to satisfy people couple
The demand of various taste food.Egg products on the market are seldom added animality food materials wherein, such as livestock meat and vegetables,
Bean product etc., and animality and vegetalitas food materials help to improve product mouthfeel, enrich the nutrition and function of product, produce product
Raw unique flavor, stimulates mouthfeel, promotes the absorption of nutrition.
By retrieval, an a kind of related patents open source literature of the Sun Jing in 2015: the sandwich beef of frying spiced egg is found
Ball and preparation method thereof (patent No.: 201510820561.0, publication number: the patent of 105410701 A of CN) made by beef etc.
For cladding, it will be used as fillings after quail egg processing, the sandwich beef ball of fried spiced egg is made after frying by cladding package fillings.
By retrieval, an a kind of related patents open source literature of the University Of Nanchang in 2011: preserved egg sandwich mung bean is found
Cake (patent No.: 201110133233.5, publication number: 102240005A) is added the 1/3 of mold after handling mung bean flour, then will
The addition of lime-preserved egg Huang fills and leads up obtained preserved egg sandwich green bean cake with mung bean flour again.
By retrieval, a related patents open source literature of the Hao Zailai Food Co., Ltd in Anhui Province in 2016 is found:
A kind of preparation method of spiced egg (patent No.: 201610027246.7, publication number: 105558885A) by preparing halogen material, it seasons
Egg is first handled then seasoning processing finally obtained spiced egg with halogen material by material.
Through technical comparison, there is very big difference in the present invention and above-mentioned patent publication us, for example, wherein, this
Invention, through processing methods such as stew in soy sauces, birds, beasts and eggs and one or more kinds of raw materials is had using birds, beasts and eggs, meat, vegetables, bean product as raw material
It combines to effect, obtains hamburger egg products, resulting product has the nutritive peculiarity of more persons concurrently, has both been able to satisfy the nutrition of consumer
Demand provides the essential nutrients such as protein abundant, iron for consumer, and can enrich the mouthfeel of egg products, also effectively prolongs
The shelf-life of food is grown.
Summary of the invention
It is an object of the invention to provide a kind of hamburger egg of high nutrition long shelf-life in place of overcome the deficiencies in the prior art
And production method and system, hamburger egg is full of nutrition, unique flavor, is able to satisfy demand of the people to various taste food, should
Production method is easy to operate, and the system structure is simple, design science, improves work efficiency, can be realized industrialized production.
The technical solution adopted by the present invention to solve the technical problems is:
A kind of hamburger egg of high nutrition long shelf-life, constituent and parts by weight are as follows:
Birds, beasts and eggs: 75-85 parts；
Material added by centre: 15-25 parts；
Material added by the centre is the mixture of one or more of meat, vegetables, bean product.
Moreover, the birds, beasts and eggs are the mixing of one or more of soft-boiled eggs, spiced egg, the baked egg of Deep-fried boiled eggs, Yan, Smoked eggs
Object；Alternatively, the meat includes sliced meat and/or meat gruel；Alternatively, the vegetables are that vegetables are rotten；Alternatively, the vegetables be romaine lettuce,
The mixture of one or more of Chinese cabbage, asparagus lettuce, cucumber, radish, carrot, long bean, pumpkin, wax gourd, eggplant；Or
Person, the bean product are the mixture of one or more of bean curd stick, dried bean curd, skin of beancurd.
Moreover, the sliced meat are one or more of chicken pieces, pork slices, fish meat sheet, sliced mutton, dried beef slices
Mixture；Alternatively, the meat gruel is the mixed of one or more of beef gruel, minced pork, minced fillet, chicken paste, mutton gruel
Close object.
Moreover, hamburger egg further includes the constituent of following parts by weight:
Thick gravy: 3-8 parts；
The production method of the thick gravy are as follows: 50-60 parts of ginger, 5-8 parts of illiciumverum, 3-5 parts of zingiber kawagoii, 2-5 parts of fennel seeds, cassia bark
3-8 parts, 3-8 parts of fructus amomi, 4-8 parts of tsaoko, 4-9 parts of White Chloe, 2-6 parts of galangal, 3-8 parts of cloves, 2-5 parts of wrinkled giant hyssop, dried orange peel 2-5
Part, 1-5 parts of Chinese prickly ash, 1-5 parts of spiceleaf, 2-5 parts of red yeast rice, 4-8 parts of light soy sauce, refined salt, cooking wine, rock sugar, monosodium glutamate be 2-6 parts each, water
It 100-150 parts, boils after ingredient is weighed well in proportion to get thick gravy.
The production method of hamburger egg of high nutrition long shelf-life as described above, steps are as follows:
(1) birds, beasts and eggs shortening decladding: by the ripe rear removing eggshell of raw birds, beasts and eggs system, the ripe birds, beasts and eggs that must be peeled off；
(2) the production of hamburger egg: after the ripe birds, beasts and eggs peeled off are scratched with knife from centre, material added by centre being clipped in the middle,
Up to hamburger egg.
Moreover, the step (1) in method that raw birds, beasts and eggs system is ripe are as follows:
Raw birds, beasts and eggs are cooked；
Alternatively, the step (1) in method that raw birds, beasts and eggs system is ripe are as follows: be adjusted to small fire after crude salt is made popular and bury raw birds, beasts and eggs
Birds, beasts and eggs are heated evenly into Yan Duili, birds, beasts and eggs are struck after 10-20 minutes and are split, then salt heap of nuzzling again, allow birds, beasts and eggs to enter using residual temperature
Taste.
Moreover, described raw birds, beasts and eggs are cooked, eggshell, the ripe birds, beasts and eggs that must be peeled off are removed, which also passes through such as
Lower processing:
The ripe birds, beasts and eggs peeled off are put into thick gravy, at 107 DEG C, stew in soy sauce 50 minutes；Alternatively, the ripe birds, beasts and eggs peeled off are put into halogen
In juice, impregnate 20 minutes under normal temperature conditions；It fries alternatively, the ripe birds, beasts and eggs peeled off are put into medium well oil to golden yellow；Or
Person, after thick gravy is boiled, the ripe birds, beasts and eggs peeled off be put into it is small boil 5-10 minutes, then pull out, smoked pot put on very hot oven, then sugar
It is sprinkling upon in pot, ripe birds, beasts and eggs is placed in pot covers tightly rapidly, smoke 2 to 3 minutes and take out, spread sesame oil；
Wherein, the production method of the thick gravy are as follows: 50-60 parts of ginger, 5-8 parts of illiciumverum, 3-5 parts of zingiber kawagoii, fennel seeds 2-5
It is part, 3-8 parts of cassia bark, 3-8 parts of fructus amomi, 4-8 parts of tsaoko, 4-9 parts of White Chloe, 2-6 parts of galangal, 3-8 parts of cloves, 2-5 parts of wrinkled giant hyssop, old
2-5 parts of skin, 1-5 parts of Chinese prickly ash, 1-5 parts of spiceleaf, 2-5 parts of red yeast rice, 4-8 parts of light soy sauce, refined salt, cooking wine, rock sugar, monosodium glutamate be 2-6 parts each,
It 100-150 parts of water, boils after ingredient is weighed well in proportion to get thick gravy.
Moreover, material added by the centre is by following processing:
When material added by the centre is meat, progress normal pressure stew in soy sauce 15-30 in thick gravy is put into after meat is carried out pre-treatment
Minute, and 2-4 hours processed is boiled in a covered pot over a slow fire at 94 DEG C, keep meat tasty, fat is precipitated, and then at 105-120 DEG C, stew in soy sauce 15-30 minutes, obtains
The good meat of halogen；
When material added by the centre is bean product, 15-40 points of immersion in thick gravy are put into after bean product are carried out pre-treatment
Clock；
Wherein, the production method of the thick gravy are as follows: 50-60 parts of ginger, 5-8 parts of illiciumverum, 3-5 parts of zingiber kawagoii, fennel seeds 2-5
It is part, 3-8 parts of cassia bark, 3-8 parts of fructus amomi, 4-8 parts of tsaoko, 4-9 parts of White Chloe, 2-6 parts of galangal, 3-8 parts of cloves, 2-5 parts of wrinkled giant hyssop, old
2-5 parts of skin, 1-5 parts of Chinese prickly ash, 1-5 parts of spiceleaf, 2-5 parts of red yeast rice, 4-8 parts of light soy sauce, refined salt, cooking wine, rock sugar, monosodium glutamate be 2-6 parts each,
It 100-150 parts of water, boils after ingredient is weighed well in proportion to get thick gravy.
Moreover, hamburger egg also passes through following processing:
Vacuum packaging: by hamburger egg made by packing；
High pressure sterilization: hamburger egg product that vacuum packet installs is put into 110-130 DEG C of sterilizing 10-20 of high-pressure sterilizing pot points
Clock is to get hamburger egg product.
A kind of system of the production method of hamburger egg for implementing high nutrition long shelf-life as described above, the system comprises one
A or more than one line production system, the line production system include one section of conveyer belt, two sections of conveyer belts, birds, beasts and eggs compression gear
Plate cuts egg device, feed well, moves folding baffle, reciprocating push rod and baffle folding control device, one section of conveyer belt
The end input terminal a for inputting birds, beasts and eggs, the end output end b of one section of conveyer belt is for transferring out final finished, one section of biography
Sending the longitudinal both ends top of band, symmetrical interval setting birds, beasts and eggs compress baffle, the underface of the feed well, birds, beasts and eggs compression gear along longitudinal direction
Longitudinal both ends upper surface of one section of conveyer belt between plate is symmetrical arranged removable folding baffle along longitudinal direction, the removable folding gear
Plate is connected setting with baffle folding control device, which can control removable folding baffle being capable of edge
Horizontal direction is moved forward and backward in the upper surface of conveyer belt and can clamp birds, beasts and eggs, runs after birds, beasts and eggs are cut open to removable folding
When at baffle, folding baffle is moved into open configuration, keeps birds, beasts and eggs naturally separated along incision, by feed well to separated fowl
Material added by centre is added in egg, then moves folding baffle into closed state, birds, beasts and eggs is clamped, keep birds, beasts and eggs defeated along conveyer belt
It send to the end conveyer belt b, feed well is arranged in the removable one section of conveyer belt top opened and closed between baffle, which can add
Add material added by centre, egg device is cut in the top setting that the birds, beasts and eggs compress one section of conveyer belt between baffle, this cuts egg device
It is connected with automatic control device setting by reciprocating push rod, which can push reciprocating push rod along horizontal
Direction rotation back and forth, which cuts egg device and cuts egg, when this, which cuts egg device, moves to close to minimum point, to it
The birds, beasts and eggs of lower section cut egg operation, when it moves out minimum point, that is, stop cutting egg, when birds, beasts and eggs are run to cutting at egg device
When, reciprocating push rod downlink is pushed by automatic control device, splits birds, beasts and eggs；
The feed well is connected setting with the discharge end of two sections of conveyer belts, which can be defeated into feed well
Send material added by centre；
The baffle folding control device includes decelerating motor, pinion gear, gear wheel, cam, reciprocating catch bar, described
The output shaft of decelerating motor is coaxially fixedly mounted with pinion gear to be connect, which engages installation settings, the gear wheel with gear wheel
It is arranged with cam by axis connection, which is connected setting with reciprocating catch bar, which opens with moving
Baffle is closed to be connected setting.
The advantages of present invention obtains and good effect are:
1, hamburger egg of the present invention realizes the perfect combination of egg and meat, vegetables, bean product, enriches the appearance shape of spiced and stewed food
Shape excites the desire for consumer goods of consumer, improves the nutritive value of product, and processing cost is low；In addition, traditional soft-boiled eggs product, battalion
Support that single, taste is single, taste of the consumer to food, flavor demand can not be adapted to, by add different livestock meats, fruits and vegetables and
Bean product obtain different product, enrich the taste of egg products, and providing protein abundant, iron etc. for consumer must nutrition
Element enriches the type of egg products, meets demand of the people to various taste food.
2, hamburger egg of the present invention is using birds, beasts and eggs, meat, vegetables, bean product as raw material, through processing methods such as stew in soy sauces, by birds, beasts and eggs and one
Kind or more than one raw materials are effectively combined together, and obtain hamburger egg products, and resulting product has the nutritive peculiarity of more persons concurrently, are promoted
Into nutrient absorption and the face shapings of egg products is enriched, the desire for consumer goods of consumer is excited, improves the nutriture value of product
Value, therefore its nutritional need for being not only able to satisfy consumer, but also can enrich the mouthfeel of egg products improve the mouthfeel of product, and two kinds
Flavor alternating, stimulates appetite, and promotes nutrient absorption.
3, the method for the present invention makes hamburger obtained egg nutrient component damages few, and nutritive value is high, and the stew in soy sauce of spiced egg uses
High pressure stew in soy sauce is less compared to traditional normal pressure stew in soy sauce unsaturated fatty acid and vitamin loss, can operate continuously strong, the production cycle
Short, in existing spiced egg production technology, the stew in soy sauce time is 2-3 hours, and the spiced egg stew in soy sauce time is 50 minutes in this technique, using even
Continuousization production line operation is suitble to factory floor operation, and feasibility is high, is suitble to the processing of egg products, strong operability.
4, the method for the present invention mainly utilizes fresh birds, beasts and eggs, livestock meat, fruits and vegetables and bean product, by stew in soy sauce and sterilization process
The storage life of product is substantially prolonged, the shelf-life of existing egg products is 10 months, this product shelf-life is 18 months.
5, the stew in soy sauce of meat keeps sliced meat tasty, rouge using system and then the again method of stew in soy sauce is boiled in a covered pot over a slow fire after first pre- halogen in the method for the present invention
Fat is precipitated, and meat obtained is fat but not greasy, lean and soft.
6, after the method for the present invention processes birds, beasts and eggs, can addition of vacuum packaging and sterilize, further improve product
Product is carried out sale or other subsequent workshop sections by quality and the storage life for extending product.
7, present system structure is simple, design science, improves work efficiency, hamburger egg may be implemented by the system
Continuous production, can be realized industrialized production.
8, rationally, equipment investment is small, less energy consumption, can be realized large-scale continuous production for present system design；
9, present system using automation equipment produce, it is possible to reduce manpower, convenient for management, reduce production at
This, promotes product quality, improves homogeneity of product.
Detailed description of the invention
Fig. 1 is the structure connection diagram for the system that the present invention implements preparation hamburger egg method.
Fig. 2 is the structure connection diagram of baffle folding control device in Fig. 1.
Specific embodiment
The embodiment of the present invention is described in detail below, it should be noted that the present embodiment is narrative, is not limited
, this does not limit the scope of protection of the present invention.
Reagent used in the present invention is unless otherwise required common agents in the art；Made in the present invention
Method is unless otherwise required conventional method in the art.
Embodiment 1:
A kind of hamburger egg of high nutrition long shelf-life, constituent and parts by weight are as follows:
Birds, beasts and eggs: 75 parts；
Material added by centre: 15 parts；
Material added by the centre is meat；
Thick gravy: 3-7 parts；
The production method of the thick gravy are as follows: 50 parts of ginger, octagonal 5 parts, 3 parts of zingiber kawagoii, 2 parts of fennel seeds, 3 parts of cassia bark, fructus amomi 3
Part, 4 parts of tsaoko, 4 parts of White Chloe, 2 parts of galangal, 3 parts of cloves, 2 parts of wrinkled giant hyssop, 2 parts of dried orange peel, 1 part of Chinese prickly ash, 1 part of spiceleaf, red yeast rice 2
Part, 4 parts of light soy sauce, refined salt, cooking wine, rock sugar, monosodium glutamate be 2 parts each, 100 parts of water, ingredient is weighed in proportion it is good after boil to get halogen
Juice.
The production method of hamburger egg of above-mentioned high nutrition long shelf-life, the specific steps are as follows:
(1) decladding is cooked in egg: removing eggshell after raw egg is cooked；
(2) stew in soy sauce of egg: the cooked egg peeled off is put into the thick gravy of well in advance at 107 DEG C, stew in soy sauce 50 minutes；
(3) stew in soy sauce of meat: carrying out being put into the thick gravy of well in advance after meat progress pre-treatment normal pressure stew in soy sauce 20 minutes, and
It is boiled in a covered pot over a slow fire at 94 DEG C system 3 hours, keeps meat tasty, fat is precipitated, and then at 107 DEG C, stew in soy sauce 20 minutes, obtains the good meat of halogen, can cut
It is spare at sliced meat；
(4) production of hamburger egg: the good sliced meat of halogen are clipped in the middle after the good egg of halogen is scratched with knife from centre, obtain the Chinese
Fort egg；
(5) it is vacuum-packed: by hamburger egg made by packing；
(6) high pressure sterilization: hamburger egg product that vacuum packet installs is put into 130 DEG C of high-pressure sterilizing pot and is sterilized 10 minutes, i.e.,
Obtain hamburger egg finished product.
Embodiment 2:
A kind of hamburger egg of high nutrition long shelf-life, constituent and parts by weight are as follows:
Birds, beasts and eggs: 80 parts；
Material added by centre: 20 parts；
Material added by the centre is bean product bean curd stick；
Thick gravy: 4-6 parts；
The production method of the thick gravy are as follows: 55 parts of ginger, octagonal 6 parts, 4 parts of zingiber kawagoii, 4 parts of fennel seeds, 5 parts of cassia bark, fructus amomi 5
Part, 6 parts of tsaoko, 6 parts of White Chloe, 4 parts of galangal, 5 parts of cloves, 3 parts of wrinkled giant hyssop, 3 parts of dried orange peel, 3 parts of Chinese prickly ash, 3 parts of spiceleaf, red yeast rice 4
Part, 6 parts of light soy sauce, refined salt, cooking wine, rock sugar, monosodium glutamate be 4 parts each, 130 parts of water, ingredient is weighed in proportion it is good after boil to get halogen
Juice.
The production method of hamburger egg of above-mentioned high nutrition long shelf-life, the specific steps are as follows:
(1) decladding is cooked in egg: removing eggshell after raw egg is cooked；
(2) it the stew in soy sauce of bean curd stick: is impregnated being put into the thick gravy of well in advance after bean curd stick progress pre-treatment 20 minutes；
(3) production of hamburger egg: the good bean curd stick of halogen is clipped in the middle after cooked egg is scratched with knife from centre, obtains the Chinese
Fort egg；
(4) it is vacuum-packed: by hamburger egg made by packing；
(5) hamburger egg that vacuum packet installs high pressure sterilization: is put into 105 DEG C of high-pressure sterilizing pot sterilizings 30 minutes to get the Chinese
Fort egg finished product.
Embodiment 3:
A kind of hamburger egg of high nutrition long shelf-life, constituent and parts by weight are as follows:
Birds, beasts and eggs: 78 parts；
Material added by centre: 18 parts；
Material added by the centre is pumpkin.
The production method of hamburger egg of above-mentioned high nutrition long shelf-life, the specific steps are as follows:
(1) decladding is cooked in egg: removing eggshell after raw egg is cooked；
(2) production of Deep-fried boiled eggs: the egg stripped is put into medium well oil and is fried to golden yellow, obtain Deep-fried boiled eggs；
(3) production of minced pumpkin: pumpkin is cleaned into peeling, minced pumpkin is made in crushing after cooking；
(4) production of hamburger egg: minced pumpkin is clipped in the middle after the Deep-fried boiled eggs made is scratched with knife from centre, obtains hamburger
Egg；
(5) it is vacuum-packed: by hamburger egg made by packing；
(6) hamburger egg that vacuum packet installs high pressure sterilization: is put into 121 DEG C of high-pressure sterilizing pot sterilizings 20 minutes to get the Chinese
Fort egg finished product.
Embodiment 4:
A kind of hamburger egg of high nutrition long shelf-life, constituent and parts by weight are as follows:
Birds, beasts and eggs: 81 parts；
Material added by centre: 21 parts；
Material added by the centre is fish.
The production method of hamburger egg of above-mentioned high nutrition long shelf-life, the specific steps are as follows:
(1) production of the baked egg of salt: small fire is adjusted to after crude salt is made popular is heated evenly birds, beasts and eggs raw birds, beasts and eggs Yan Duili of nuzzling,
Birds, beasts and eggs are struck after 10-20 minutes and are split, then salt heap of nuzzling again, make birds, beasts and eggs tasty using residual temperature, the baked egg of get Yan.
(2) curing of minced fillet: minced fillet beat it is 20-30 minutes routed, then gel 35-85 minutes at 35-40 DEG C, most
Afterwards boiling 20-30 minutes at 90 DEG C, minced fillet after must curing.
(3) production of hamburger egg: minced fillet after curing is clipped in the middle after the baked egg of the salt made is scratched with knife from centre, i.e.,
Obtain hamburger egg.
Embodiment 5:
A kind of hamburger egg of high nutrition long shelf-life, constituent and parts by weight are as follows:
Birds, beasts and eggs: 85 parts；
Material added by centre: 25 parts；
Material added by the centre is romaine lettuce；
Thick gravy: 6-8 parts；
The production method of the thick gravy are as follows: 60 parts of ginger, octagonal 8 parts, 5 parts of zingiber kawagoii, 5 parts of fennel seeds, 8 parts of cassia bark, fructus amomi 8
Part, 8 parts of tsaoko, 9 parts of White Chloe, 6 parts of galangal, 8 parts of cloves, 5 parts of wrinkled giant hyssop, 5 parts of dried orange peel, 5 parts of Chinese prickly ash, 5 parts of spiceleaf, red yeast rice 5
Part, 8 parts of light soy sauce, refined salt, cooking wine, rock sugar, monosodium glutamate be 6 parts each, 150 parts of water, ingredient is weighed in proportion it is good after boil to get halogen
Juice.
The production method of hamburger egg of above-mentioned high nutrition long shelf-life, the specific steps are as follows:
(1) decladding is cooked in egg: removing eggshell after raw egg is cooked；
(2) production of Smoked eggs: after ready-made thick gravy is boiled the egg peeled off be put into it is small boil 8 minutes, then pull out, will
Smoked pot is put on very hot oven, then sugar is sprinkling upon in pot, egg grate is placed in pot covers tightly rapidly, is smoked 2 to 3 minutes and is taken out, spreads sesame oil,
Obtain Smoked eggs.
(3) production of hamburger egg: romaine lettuce is clipped in the middle after the Smoked eggs made is scratched with knife from centre；
(4) it is vacuum-packed: by hamburger egg made by packing；
(5) high pressure sterilization: hamburger egg that vacuum packet installs is put into 121 DEG C of high-pressure sterilizing pot and is sterilized 20 minutes.
Embodiment 6:
A kind of hamburger egg of high nutrition long shelf-life, constituent and parts by weight are as follows:
Birds, beasts and eggs: 75 parts；
Material added by centre: 25 parts；
Material added by the centre is meat, bean product and/or vegetables；
Thick gravy: 3-8 parts；
The production method of the thick gravy are as follows: 50-60 parts of ginger, 5-8 parts of illiciumverum, 3-5 parts of zingiber kawagoii, 2-5 parts of fennel seeds, cassia bark
3-8 parts, 3-8 parts of fructus amomi, 4-8 parts of tsaoko, 4-9 parts of White Chloe, 2-6 parts of galangal, 3-8 parts of cloves, 2-5 parts of wrinkled giant hyssop, dried orange peel 2-5
Part, 1-5 parts of Chinese prickly ash, 1-5 parts of spiceleaf, 2-5 parts of red yeast rice, 4-8 parts of light soy sauce, refined salt, cooking wine, rock sugar, monosodium glutamate be 2-6 parts each, water
It 100-150 parts, boils after ingredient is weighed well in proportion to get thick gravy.
The production method of hamburger egg of above-mentioned high nutrition long shelf-life, the specific steps are as follows:
(1) decladding is cooked in egg: removing eggshell after raw egg is cooked；
(2) stew in soy sauce of egg: the cooked egg peeled off is put into the thick gravy of well in advance at 107 DEG C, stew in soy sauce 50 minutes；
(3) stew in soy sauce of meat, bean product: meat, bean product be put into the thick gravy of well in advance after pre-treatment carry out it is normal
Pressure stew in soy sauce 20 minutes, and boiled in a covered pot over a slow fire at 94 DEG C system 4 hours, keep meat tasty, fat is precipitated, and then at 120 DEG C, stew in soy sauce 15 minutes, obtains
The good meat of halogen, bean product；
(5) production of hamburger egg: by the good meat of halogen, bean product and/or vegetable after the good egg of halogen is scratched with knife from centre
Dish is clipped in the middle, and obtains hamburger egg.
A kind of system of the production method of hamburger egg for implementing high nutrition long shelf-life as described above, as shown in Figure 1, described
System includes one or more line production system, the line production system include one section of conveyer belt, 1, two section of conveyer belt 2,
Birds, beasts and eggs compress baffle 3, cut egg device 4, feed well 5, move folding baffle 6, reciprocating push rod 7 and baffle folding control device
8, for inputting birds, beasts and eggs, the end output end b of one section of conveyer belt is final for transferring out at the end input terminal a of one section of conveyer belt
Finished product, symmetrical interval setting birds, beasts and eggs compress baffle along longitudinal direction for one section of conveyer belt longitudinal direction both ends top, and the feed well is just
Longitudinal both ends upper surface that lower section, birds, beasts and eggs compress one section of conveyer belt between baffle is symmetrical arranged removable folding gear along longitudinal direction
Plate, the removable folding baffle are connected setting with baffle folding control device, which can control can
Mobile folding baffle can be moved forward and backward in the horizontal direction in the upper surface of conveyer belt and can clamp birds, beasts and eggs, when birds, beasts and eggs are cut open
After when running to removable folding baffle, move folding baffle into open configuration, separate birds, beasts and eggs naturally along incision, it is logical
It crosses feed well and material added by centre is added into separated birds, beasts and eggs, then move folding baffle into closed state, birds, beasts and eggs are pressed from both sides
Tightly, birds, beasts and eggs is made to be delivered to the end conveyer belt b along conveyer belt, be arranged above one section of conveyer belt between the removable folding baffle into
Hopper, the feed well can add material added by centre, and the birds, beasts and eggs compress the top setting of one section of conveyer belt between baffle
Egg device is cut, this is cut egg device and is connected with automatic control device (not shown) setting by reciprocating push rod, this is automatic
Control device can push the rotation back and forth in the horizontal direction of reciprocating push rod, which cuts egg device and cut egg, when
When this is cut egg device and moves to close to minimum point, birds, beasts and eggs below are carried out to cut egg operation, when it moves out minimum point, i.e.,
Egg is cut in stopping, when birds, beasts and eggs are run to when cutting at egg device, is pushed reciprocating push rod downlink by automatic control device, is splitted fowl
Egg；
The feed well is connected setting with the discharge end of two sections of conveyer belts, which can be defeated into feed well
Send material added by centre；
The baffle folding control device includes decelerating motor 9, pinion gear 10, gear wheel 11, cam 12, reciprocating promotion
Bar 13, the output shaft of the decelerating motor is coaxially fixedly mounted with pinion gear to be connect, which engages installation settings, institute with gear wheel
It states gear wheel and cam and setting is connect by axis 14, which is connected setting with reciprocating catch bar, the reciprocating catch bar
Be connected setting with removable folding baffle；
The operational process of above-mentioned baffle folding control device are as follows: drive pinion rotation is started turning by decelerating motor, by
Installation settings is engaged with pinion gear in gear wheel, gear wheel is driven and rotated by pinion gear, to rotate with moving cam, by convex
Wheel effect drives reciprocating catch bar to realize and moves back and forth.
In the present embodiment, the birds, beasts and eggs compress baffle plate setting above one section of conveyer belt at 1cm；The removable folding
The width of baffle is 3-4cm, is highly 5cm；The egg device of cutting is set at the top 8cm of one section of conveyer belt；The charging
Slot is set at one section of transmission belt surface 5cm of top distance of removable folding baffle；Two sections of conveyer belts are located at feed well
At the 1-2cm of top.
In the present embodiment, the line production system further includes vacuum packaging equipment and bactericidal unit, the vacuum packaging
The input terminal of device is connected setting with the end output end b of one section of conveyer belt, and the output end of the vacuum packaging equipment and sterilizing fill
The input terminal set is connected setting.
The related test results of hamburger egg of high nutrition long shelf-life of the present invention:
(1) detected to obtain that the results are shown in Table 1 to pollutant in spiced egg and pathogenic bacterial content:
1 pollutant load of table (mg/kg) and pathogenic bacterial content (/ 25g) table
| Lead | Mercury | Arsenic | Zinc | Salmonella | |
| High pressure spiced egg | 0.006 | 0.002 | 0.004 | 20 | 0 |
Pollutant load is all very low in spiced egg of the present invention as shown in Table 1, meets national Specification, wherein also not detecting
Pathogenic bacteria salmonella can trust edible so edible safety is guaranteed.
(2) to the measurement of saturated fatty acid and unsaturated fatty acid content in the spiced egg of distinct methods preparation, high pressure spiced egg
The condition of preparation is 107 DEG C, and stew in soy sauce 50 minutes, the preparation condition of normal pressure spiced egg was 100 DEG C, 2 hours:
Saturated fatty acid and unsaturated fatty acid content (%) table in the spiced egg of the different production method preparations of table 2
| High pressure spiced egg | Normal pressure spiced egg | |
| Saturated fatty acid | 35.61 | 36.89 |
| Unsaturated fatty acid | 66.07 | 64.79 |
Unsaturated fatty acid content is than spiced egg prepared by normal pressure in the spiced egg prepared in the present invention with high pressure as shown in Table 2
Middle content is high.
(3) to the measurement of the spiced egg Mineral Elements in Jadeite Shellfish content of distinct methods preparation, the condition of high pressure spiced egg preparation is 107
DEG C, stew in soy sauce 50 minutes, the preparation condition of normal pressure spiced egg was 100 DEG C, 2 hours:
Spiced egg Mineral Elements in Jadeite Shellfish content (mg/100g) table of the different production method preparations of table 3
| Calcium | Sodium | Potassium | Zinc | Magnesium | |
| High pressure spiced egg | 49.27 | 330.01 | 75.55 | 1.38 | 9.18 |
| Normal pressure spiced egg | 49.15 | 325.58 | 72.01 | 1.45 | 9.15 |
Content in the spiced egg that potassium, sodium content are prepared than normal pressure in the spiced egg prepared in the present invention with high pressure as shown in Table 3
It is high.
Claims (8)
1. a kind of production method of hamburger egg of high nutrition long shelf-life, it is characterised in that: its constituent and parts by weight are such as
Under:
Birds, beasts and eggs: 75-85 parts；
Material added by centre: 15-25 parts；
Material added by the centre is the mixture of one or more of meat, vegetables, bean product；
The production method of hamburger egg of high nutrition long shelf-life as described above, steps are as follows:
(1) birds, beasts and eggs shortening decladding: by the ripe rear removing eggshell of raw birds, beasts and eggs system, the ripe birds, beasts and eggs that must be peeled off；
(2) the production of hamburger egg: after the ripe birds, beasts and eggs peeled off are scratched with knife from centre, by material added by centre be clipped in the middle to get
Hamburger egg；
The system for implementing the production method of hamburger egg of high nutrition long shelf-life as described above, the system comprises one or one
Above line production system, the line production system include one section of conveyer belt, two sections of conveyer belts, birds, beasts and eggs compression baffle, cut egg dress
It sets, feed well, moves folding baffle, reciprocating push rod and baffle folding control device, the input terminal a of one section of conveyer belt
End is for inputting birds, beasts and eggs, and the end output end b of one section of conveyer belt is for transferring out final finished, one section of conveyer belt longitudinal two
Symmetrical interval setting birds, beasts and eggs compress baffle along longitudinal direction for end top, and the underface of the feed well, birds, beasts and eggs compress one between baffle
Longitudinal both ends upper surface of section conveyer belt is symmetrical arranged removable folding baffle along longitudinal direction, which opens with baffle
It closes control device to be connected setting, which, which can control the removable baffle that opens and closes, to exist in the horizontal direction
The upper surface of conveyer belt is moved forward and backward and can clamp birds, beasts and eggs, when running after birds, beasts and eggs are cut open to removable folding baffle,
Removable folding baffle separates birds, beasts and eggs naturally along incision, is added by feed well into separated birds, beasts and eggs at open configuration
Then material added by centre moves folding baffle into closed state, birds, beasts and eggs is clamped, birds, beasts and eggs is made to be delivered to transmission along conveyer belt
Feed well is arranged in the band end b, the removable one section of conveyer belt top opened and closed between baffle, which can add intermediate institute
Add material, egg device is cut in the top setting that the birds, beasts and eggs compress one section of conveyer belt between baffle, this is cut egg device and passes through back and forth
Formula push rod is connected setting with automatic control device, which can push reciprocating push rod in the horizontal direction back and forth
Rotation, which cuts egg device and cuts egg, when this, which cuts egg device, moves to close to minimum point, to fowl below
Egg cut egg operation, when it moves out minimum point, that is, stops cutting egg, when birds, beasts and eggs are run to when cutting at egg device, by from
Dynamic control device pushes reciprocating push rod downlink, splits birds, beasts and eggs；
The feed well is connected setting with the discharge end of two sections of conveyer belts, during which can convey into feed well
Between added material；
The baffle folding control device includes decelerating motor, pinion gear, gear wheel, cam, reciprocating catch bar, the deceleration
The output shaft of motor is coaxially fixedly mounted with pinion gear to be connect, which engages installation settings with gear wheel, the gear wheel with it is convex
Wheel is arranged by axis connection, which is connected setting with reciprocating catch bar, which keeps off with moving to open and close
Plate is connected setting.
2. the production method of hamburger egg of high nutrition long shelf-life according to claim 1, it is characterised in that: the birds, beasts and eggs
For the mixture of one or more of soft-boiled eggs, spiced egg, the baked egg of Deep-fried boiled eggs, Yan, Smoked eggs；Alternatively, the meat includes meat
Piece and/or meat gruel；Alternatively, the vegetables are that vegetables are rotten；Alternatively, the vegetables are romaine lettuce, Chinese cabbage, asparagus lettuce, cucumber, radish, Hu
The mixture of one or more of radish, long bean, pumpkin, wax gourd, eggplant；Alternatively, the bean product are bean curd stick, beans
The mixture of one or more of dry, skin of beancurd.
3. the production method of hamburger egg of high nutrition long shelf-life according to claim 2, it is characterised in that: the sliced meat
For the mixture of one or more of chicken pieces, pork slices, fish meat sheet, sliced mutton, dried beef slices；Alternatively, the meat gruel
For the mixture of one or more of beef gruel, minced pork, minced fillet, chicken paste, mutton gruel.
4. the production method of hamburger egg of high nutrition long shelf-life according to claim 1, it is characterised in that: described hamburger
Egg further includes the constituent of following parts by weight:
Thick gravy: 3-8 parts；
The production method of the thick gravy are as follows: 50-60 parts of ginger, 5-8 parts of illiciumverum, 3-5 parts of zingiber kawagoii, 2-5 parts of fennel seeds, cassia bark 3-8
Part, 3-8 parts of fructus amomi, 4-8 parts of tsaoko, 4-9 parts of White Chloe, 2-6 parts of galangal, 3-8 parts of cloves, 2-5 parts of wrinkled giant hyssop, 2-5 parts of dried orange peel, flower
1-5 parts of green pepper, 1-5 parts of spiceleaf, 2-5 parts of red yeast rice, 4-8 parts of light soy sauce, refined salt, cooking wine, rock sugar, monosodium glutamate be 2-6 parts each, water 100-150
Part, it boils after ingredient is weighed well in proportion to get thick gravy.
5. the production method of hamburger egg of high nutrition long shelf-life according to claim 1, it is characterised in that: the step
(1) by method that raw birds, beasts and eggs system is ripe in are as follows:
Raw birds, beasts and eggs are cooked；
Alternatively, the step (1) in method that raw birds, beasts and eggs system is ripe are as follows: be adjusted to small fire after crude salt is made popular and raw birds, beasts and eggs nuzzled salt
Birds, beasts and eggs are heated evenly in heap, birds, beasts and eggs are struck after 10-20 minutes and are split, then salt heap of nuzzling again, make birds, beasts and eggs tasty using residual temperature.
6. the production method of hamburger egg of high nutrition long shelf-life according to claim 1, it is characterised in that: described to give birth to
Birds, beasts and eggs are cooked, remove eggshell, the ripe birds, beasts and eggs that must be peeled off, the ripe birds, beasts and eggs peeled off are also by following processing:
The ripe birds, beasts and eggs peeled off are put into thick gravy, at 107 DEG C, stew in soy sauce 50 minutes；Alternatively, the ripe birds, beasts and eggs peeled off are put into thick gravy
In, it impregnates 20 minutes under normal temperature conditions；It fries alternatively, the ripe birds, beasts and eggs peeled off are put into medium well oil to golden yellow；Alternatively,
After thick gravy is boiled, the ripe birds, beasts and eggs peeled off be put into it is small boil 5-10 minutes, then pull out, smoked pot put on very hot oven, then sugar is spread
In pot, ripe birds, beasts and eggs are placed in pot cover tightly rapidly, smoked 2 to 3 minutes and take out, spread sesame oil；
Wherein, the production method of the thick gravy are as follows: 50-60 parts of ginger, 5-8 parts of illiciumverum, 3-5 parts of zingiber kawagoii, 2-5 parts of fennel seeds, osmanthus
3-8 parts of skin, 3-8 parts of fructus amomi, 4-8 parts of tsaoko, 4-9 parts of White Chloe, 2-6 parts of galangal, 3-8 parts of cloves, 2-5 parts of wrinkled giant hyssop, dried orange peel 2-5
Part, 1-5 parts of Chinese prickly ash, 1-5 parts of spiceleaf, 2-5 parts of red yeast rice, 4-8 parts of light soy sauce, refined salt, cooking wine, rock sugar, monosodium glutamate be 2-6 parts each, water
It 100-150 parts, boils after ingredient is weighed well in proportion to get thick gravy.
7. the production method of hamburger egg of high nutrition long shelf-life according to claim 1, it is characterised in that: the centre
Added material is by following processing:
When material added by the centre is meat, carried out being put into thick gravy after meat progress pre-treatment normal pressure stew in soy sauce 15-30 minutes,
And 2-4 hours processed is boiled in a covered pot over a slow fire at 94 DEG C, keep meat tasty, fat is precipitated, and then at 105-120 DEG C, stew in soy sauce 15-30 minutes, it is good to obtain halogen
Meat；
When material added by the centre is bean product, impregnated being put into thick gravy after bean product progress pre-treatment 15-40 minutes；
Wherein, the production method of the thick gravy are as follows: 50-60 parts of ginger, 5-8 parts of illiciumverum, 3-5 parts of zingiber kawagoii, 2-5 parts of fennel seeds, osmanthus
3-8 parts of skin, 3-8 parts of fructus amomi, 4-8 parts of tsaoko, 4-9 parts of White Chloe, 2-6 parts of galangal, 3-8 parts of cloves, 2-5 parts of wrinkled giant hyssop, dried orange peel 2-5
Part, 1-5 parts of Chinese prickly ash, 1-5 parts of spiceleaf, 2-5 parts of red yeast rice, 4-8 parts of light soy sauce, refined salt, cooking wine, rock sugar, monosodium glutamate be 2-6 parts each, water
It 100-150 parts, boils after ingredient is weighed well in proportion to get thick gravy.
8. the production method of hamburger egg of high nutrition long shelf-life according to claim 1, it is characterised in that: described hamburger
Egg also passes through following processing:
Vacuum packaging: by hamburger egg made by packing；
High pressure sterilization: hamburger egg product that vacuum packet installs is put into sterilizing 10-20 minutes of 110-130 DEG C of high-pressure sterilizing pot, i.e.,
Obtain hamburger egg product.
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