CN107348392A - A kind of smooth spiced egg processing method of salty perfume - Google Patents
A kind of smooth spiced egg processing method of salty perfume Download PDFInfo
- Publication number
- CN107348392A CN107348392A CN201710732785.5A CN201710732785A CN107348392A CN 107348392 A CN107348392 A CN 107348392A CN 201710732785 A CN201710732785 A CN 201710732785A CN 107348392 A CN107348392 A CN 107348392A
- Authority
- CN
- China
- Prior art keywords
- eggs
- beasts
- birds
- spiced egg
- smooth
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of smooth spiced egg processing method of salty perfume, traditional spiced egg processing uses normal pressure stew in soy sauce, tasty time length, tasty insufficient, unstable product quality and consume energy the defects of big, and as the extension albumen of brew time is elastic, deadlocked property can be remarkably decreased, largely effect on the mouthfeel and nutritive value of spiced egg, and compared to other marinating methods, the present invention carries out the good birds, beasts and eggs of stew in soy sauce to brush oily baking processing, and obtained spiced egg albumen elasticity is good, good toughness, bright in colour.Glossiness is good, yolk is golden yellow, there is strong fragrance, quality better, sensory evaluation performance is high, and spiced egg of the invention maintains the nutritive value of original fresh birds, beasts and eggs, it is sauce halogen fragrance with uniqueness, easy to carry, edible quick, and with the advantages of production efficiency is high, energy consumption reduces, product quality improves, it can mass produce, have a good application prospect.
Description
Technical field
The present invention relates to food processing and production technical field, more particularly to the spiced egg processing method that a kind of salty perfume is smooth.
Background technology
China is that birds, beasts and eggs yield and the most country of consumption figure, per capita egg consumption exceed world average level in the world,
Major consumers mode is raw and fresh food, and birds, beasts and eggs fabricated product species is very few, and in traditional concept, birds, beasts and eggs converted products
Wholesomeness, security are not as good as eating raw, and therefore, China's fowls egg products processing industry lags far behind developed country.
Spiced egg is the shortening egg being processed into various condiment or gravy, but in the production technology of spiced egg, due to production
The immature of technique causes that sanitary work is not in place or disinfection is not thorough, it is likely that can influence the flavor of spiced egg so that
The spiced egg produced does not reach sanitary standard, and health can be had adverse effect on, so needing to develop a kind of time saving province
The new spiced egg product of power, China's fowls egg products deep processing can be promoted, improve the economic benefit of birds, beasts and eggs processing enterprise, promote fowl
The development of egg industry, and can meet the needs of consumer.
The content of the invention
A kind of the defects of the object of the invention is exactly to make up prior art, there is provided the smooth spiced egg processing method of salty perfume.
The present invention is achieved by the following technical solutions：
A kind of smooth spiced egg processing method of salty perfume, comprises the following steps:
（1）One layer of bloom of attachment on eggshell is picked out from the market, eggshell color is distinct, stomata is obvious, stomata is obvious, light with hand
Jog moves the fresh birds, beasts and eggs of no sound, be placed in cleaning machine cleaned and classification processing, qualified birds, beasts and eggs are transmitted to next
Procedure；
（2）Qualified birds, beasts and eggs are put into cold water pot, add a small amount of edible salt, 10-15min is boiled after boiling water until albumen
Solidification, pull out in immersion cold water and be cooled to 50 DEG C, be subsequently placed in automatic sheller and carry out processing of shelling；
（3）Spice is bound up with gauze, adds water to cook 2-3h, obtains saltwater brine, by step（2）Birds, beasts and eggs, saltwater brine be added to Marinating boiler
In, appropriate white sugar, soy sauce, yellow rice wine and edible salt seasoning are added, under pressure 0.1MPa, temperature is stew in soy sauce 3- at 90-100 DEG C
5h；
（4）The good birds, beasts and eggs of stew in soy sauce are pulled out and drained away the water, is placed in drying box and dries 2-3h, during which constantly move back and forth egg body, then
On surface, the ripe rapeseed oil of brushing, which is placed in 180 DEG C of the baking box preheated in advance, carries out baking 30min, and during which birds, beasts and eggs surface is put the oil
4-5 times, until protein surface becomes bronzing, there are obvious soft-boiled eggs and sauce spiced egg fragrance；
（5）By step（4）The birds, beasts and eggs handled well are vacuum-packed after being cooled to room temperature, and then back-pressure is sterilized, sterilization temperature 121
DEG C, time 15min, sterilization is cooled to room temperature after terminating, and is stored in shady and cool storehouse.
A kind of smooth spiced egg processing method of salty perfume, step（2）Described in birds, beasts and eggs need 50mL/ cold water, salt
Addition be cold water weight 0.5-0.8%.
A kind of smooth spiced egg processing method of salty perfume, step（3）Described in spice formula be：Cassia bark 14%, the root of Dahurain angelica
14%th, anise 12%, kaempferia galamga 9%, dried orange peel 5.5%, Chinese prickly ash 5%, fennel seeds 5.5%, ginger 28%, Chinese cassia tree 2%, peppermint 5%, spice with
The weight ratio of water is 1：30.
A kind of smooth spiced egg processing method of salty perfume, step（3）The addition of middle white sugar is the 16-16.5% of saltwater brine weight,
The addition of soy sauce is the 13-13.5% of saltwater brine weight, and the addition of yellow rice wine is the 0.8-0.9% of saltwater brine weight, and edible salt adds
Dosage is the 1.6-2% of saltwater brine weight.
A kind of smooth spiced egg processing method of salty perfume, step（4）Described in drying box temperature be 80 DEG C.
A kind of smooth spiced egg processing method of salty perfume, step（5）Vacuum-packed condition is vacuum 0.1MPa, heat-sealing temperature
Spend for 200 ± 10 DEG C, time 4S.
A kind of smooth spiced egg processing method of salty perfume, described fresh birds, beasts and eggs refer to appointing in egg, duck's egg, goose egg, quail egg
It is a kind of.
It is an advantage of the invention that：Traditional spiced egg processing uses normal pressure stew in soy sauce, tasty time length, tasty insufficient, product
Quality is unstable and consumes energy the defects of big, and as the extension albumen of brew time is elastic, deadlocked property can be remarkably decreased, greatly
The big mouthfeel and nutritive value for influenceing spiced egg, and brushed the good birds, beasts and eggs of stew in soy sauce compared to other marinating methods, the present invention
Oily baking is handled, and obtained spiced egg albumen elasticity is good, good toughness, bright in colour.Glossiness is good, and yolk is golden yellow, there is strong perfume (or spice)
Taste, quality better, sensory evaluation performance is high, and spiced egg of the invention maintains the nutritive value of original fresh birds, beasts and eggs, has uniqueness
It is sauce halogen fragrance, easy to carry, edible quick, and with the advantages of production efficiency is high, energy consumption reduces, product quality improves, energy
Enough large-scale production, has a good application prospect.
Embodiment
A kind of smooth spiced egg processing method of salty perfume, comprises the following steps:
（1）One layer of bloom of attachment on eggshell is picked out from the market, eggshell color is distinct, stomata is obvious, stomata is obvious, light with hand
Jog moves the fresh birds, beasts and eggs of no sound, be placed in cleaning machine cleaned and classification processing, qualified birds, beasts and eggs are transmitted to next
Procedure；
（2）Qualified birds, beasts and eggs are put into cold water pot, the clear water for needing 50mL according to each birds, beasts and eggs adds cold water, adds clear water
The edible salt of quality 0.5%, 10min is boiled after boiling water until protein coagulation, pulls out in immersion cold water and be cooled to 50 DEG C, then
It is placed in automatic sheller and carries out processing of shelling；
（3）14% cassia bark, 14% root of Dahurain angelica, 12% anise, 9% kaempferia galamga, 5.5% dried orange peel, 5% Chinese prickly ash, 5.5% small is taken according to percentage by weight
Fennel, 28% ginger, 2% Chinese cassia tree and 5% peppermint bind up with gauze, and add the boiling 2h of 10 times of amounts, saltwater brine are obtained, by step（2）Fowl
Egg, saltwater brine are added in Marinating boiler, add the white sugar of saltwater brine quality 16%, the soy sauce of saltwater brine quality 13%, the yellow rice wine of saltwater brine quality 0.8% and halogen
The edible salt of liquid quality 1.6% seasons, and under pressure 0.1MPa, temperature is stew in soy sauce 3h at 90 DEG C；
（4）The good birds, beasts and eggs of stew in soy sauce are pulled out and drained away the water, 80 DEG C of dry 2h in drying box is placed on, during which constantly moves back and forth egg body, so
It is placed in afterwards in the ripe rapeseed oil of surface brushing in 180 DEG C of the baking box preheated in advance and carries out baking 30min, during which birds, beasts and eggs surface is smeared
Oil 4 times, until protein surface becomes bronzing, there are obvious soft-boiled eggs and sauce spiced egg fragrance；
（5）By step（4）The birds, beasts and eggs handled well are vacuum-packed after being cooled to room temperature, vacuum 0.1MPa, heat-sealing temperature 200
± 10 DEG C, time 4S, then back-pressure sterilization, sterilization temperature is 121 DEG C, time 15min, and sterilization is cooled to room temperature after terminating,
Shady and cool storehouse storage.
A kind of smooth spiced egg processing method of described salty perfume, described fresh birds, beasts and eggs refer to egg, duck's egg, goose egg, quail egg
Any of.
Claims (7)
1. the smooth spiced egg processing method of a kind of salty perfume, it is characterised in that comprise the following steps:
（1）One layer of bloom of attachment on eggshell is picked out from the market, eggshell color is distinct, stomata is obvious, stomata is obvious, light with hand
Jog moves the fresh birds, beasts and eggs of no sound, be placed in cleaning machine cleaned and classification processing, qualified birds, beasts and eggs are transmitted to next
Procedure；
（2）Qualified birds, beasts and eggs are put into cold water pot, add a small amount of edible salt, 10-15min is boiled after boiling water until albumen
Solidification, pull out in immersion cold water and be cooled to 50 DEG C, be subsequently placed in automatic sheller and carry out processing of shelling；
（3）Spice is bound up with gauze, adds water to cook 2-3h, obtains saltwater brine, by step（2）Birds, beasts and eggs, saltwater brine be added to Marinating boiler
In, appropriate white sugar, soy sauce, yellow rice wine and edible salt seasoning are added, under pressure 0.1MPa, temperature is stew in soy sauce 3- at 90-100 DEG C
5h；
（4）The good birds, beasts and eggs of stew in soy sauce are pulled out and drained away the water, is placed in drying box and dries 2-3h, during which constantly move back and forth egg body, then
On surface, the ripe rapeseed oil of brushing, which is placed in 180 DEG C of the baking box preheated in advance, carries out baking 30min, and during which birds, beasts and eggs surface is put the oil
4-5 times, until protein surface becomes bronzing, there are obvious soft-boiled eggs and sauce spiced egg fragrance；
（5）By step（4）The birds, beasts and eggs handled well are vacuum-packed after being cooled to room temperature, and then back-pressure is sterilized, sterilization temperature 121
DEG C, time 15min, sterilization is cooled to room temperature after terminating, and is stored in shady and cool storehouse.
A kind of 2. smooth spiced egg processing method of salty perfume according to claim 1, it is characterised in that step（2）Described in
Birds, beasts and eggs need 50mL/ cold water, salt addition is the 0.5-0.8% of cold water weight.
A kind of 3. smooth spiced egg processing method of salty perfume according to claim 1, it is characterised in that step（3）Described in
Spice formula be：Cassia bark 14%, the root of Dahurain angelica 14%, anise 12%, kaempferia galamga 9%, dried orange peel 5.5%, Chinese prickly ash 5%, fennel seeds 5.5%, ginger
28%th, the weight ratio of Chinese cassia tree 2%, peppermint 5%, spice and water is 1：30.
A kind of 4. smooth spiced egg processing method of salty perfume according to claim 1, it is characterised in that step（3）Middle white sugar
Addition be saltwater brine weight 16-16.5%, the addition of soy sauce is the 13-13.5% of saltwater brine weight, and the addition of yellow rice wine is
The 0.8-0.9% of saltwater brine weight, the addition of edible salt are the 1.6-2% of saltwater brine weight.
A kind of 5. smooth spiced egg processing method of salty perfume according to claim 1, it is characterised in that step（4）Described in
Drying box temperature be 80 DEG C.
A kind of 6. smooth spiced egg processing method of salty perfume according to claim 1, it is characterised in that step（5）Vacuum packet
The condition of dress is vacuum 0.1MPa, and heat-sealing temperature is 200 ± 10 DEG C, time 4S.
7. the smooth spiced egg processing method of a kind of salty perfume according to claim 1, it is characterised in that described fresh birds, beasts and eggs refer to
Any of egg, duck's egg, goose egg, quail egg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710732785.5A CN107348392A (en) | 2017-08-24 | 2017-08-24 | A kind of smooth spiced egg processing method of salty perfume |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710732785.5A CN107348392A (en) | 2017-08-24 | 2017-08-24 | A kind of smooth spiced egg processing method of salty perfume |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107348392A true CN107348392A (en) | 2017-11-17 |
Family
ID=60288948
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710732785.5A Pending CN107348392A (en) | 2017-08-24 | 2017-08-24 | A kind of smooth spiced egg processing method of salty perfume |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107348392A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109393379A (en) * | 2018-12-14 | 2019-03-01 | 成都大学 | A kind of instant sauce spiced egg and its processing method |
| CN110200227A (en) * | 2019-06-28 | 2019-09-06 | 青海省轻工业研究所有限责任公司 | A kind of processing method of white thorn spiced egg |
| CN110521956A (en) * | 2018-05-23 | 2019-12-03 | 王铁证 | The production method of strange taste roasted egg |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110136A (en) * | 2013-02-20 | 2013-05-22 | 湖北神丹健康食品有限公司 | Roasted egg and manufacture method thereof |
| CN103393149A (en) * | 2013-07-29 | 2013-11-20 | 孔令芹 | Production process of baked egg |
| CN104757596A (en) * | 2015-04-24 | 2015-07-08 | 北京农学院 | Processing method of roasted eggs |
| CN105212097A (en) * | 2015-09-25 | 2016-01-06 | 安徽三只松鼠电子商务有限公司 | Spiced egg and preparation method thereof is baked in crisp and fragrant sootiness |
| CN105231321A (en) * | 2015-10-20 | 2016-01-13 | 安徽舒香食品有限公司 | Process for producing baked marinated eggs |
-
2017
- 2017-08-24 CN CN201710732785.5A patent/CN107348392A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110136A (en) * | 2013-02-20 | 2013-05-22 | 湖北神丹健康食品有限公司 | Roasted egg and manufacture method thereof |
| CN103393149A (en) * | 2013-07-29 | 2013-11-20 | 孔令芹 | Production process of baked egg |
| CN104757596A (en) * | 2015-04-24 | 2015-07-08 | 北京农学院 | Processing method of roasted eggs |
| CN105212097A (en) * | 2015-09-25 | 2016-01-06 | 安徽三只松鼠电子商务有限公司 | Spiced egg and preparation method thereof is baked in crisp and fragrant sootiness |
| CN105231321A (en) * | 2015-10-20 | 2016-01-13 | 安徽舒香食品有限公司 | Process for producing baked marinated eggs |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110521956A (en) * | 2018-05-23 | 2019-12-03 | 王铁证 | The production method of strange taste roasted egg |
| CN109393379A (en) * | 2018-12-14 | 2019-03-01 | 成都大学 | A kind of instant sauce spiced egg and its processing method |
| CN110200227A (en) * | 2019-06-28 | 2019-09-06 | 青海省轻工业研究所有限责任公司 | A kind of processing method of white thorn spiced egg |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102754853B (en) | Method for producing spicy hand-shredded chicken | |
| KR101119227B1 (en) | A beef jerky using environment-friendly beef cattle and it's method | |
| CN102771816A (en) | Method for making fried chicken | |
| CN104921164A (en) | Processing technology of stewed chicken | |
| CN105361111B (en) | A kind of blue clam mushroom sauce and preparation method thereof | |
| CN110179074A (en) | A kind of tinplate pot-stewed fowl cray can and its processing method | |
| CN103892332A (en) | Green processing method of fish (meat) products | |
| CN107348392A (en) | A kind of smooth spiced egg processing method of salty perfume | |
| CN105124648A (en) | Ready-to-eat smoked sturgeon pieces and processing method thereof | |
| CN103653065A (en) | Production method of spicy deep-fried peanut kernels | |
| CN104366596A (en) | Ready-to-eat razor clam with mustard and making method thereof | |
| CN104509878A (en) | Manufacturing method of canned chicken slices | |
| CN101513264A (en) | Technique for processing delicious fresh dried salted fish | |
| CN103393149A (en) | Production process of baked egg | |
| CN103750404A (en) | Preparation method of instant dried aquatic product | |
| CN107080194A (en) | A kind of preparation method of instant aid bag | |
| CN1923043A (en) | Gen-seng pig's feet product and method for manufacturing same | |
| CN101803750A (en) | Method for preparing food from chicken byproduct | |
| CN104068415A (en) | Preparation process of cured western duck | |
| CN107019171A (en) | Sweet tea pungent Deep-fried boiled eggs | |
| CN107183576A (en) | A kind of vacuum frying technology of instant steck | |
| CN112772891A (en) | Liquor-marinating food and preparation method and application thereof | |
| CN108617997A (en) | A kind of canned egg custard and its processing method | |
| CN106418417A (en) | Seasoning materials for steamed fish and preparation method thereof | |
| CN104473146A (en) | Flavored edible mushroom and deep processing technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171117 |
|
| RJ01 | Rejection of invention patent application after publication |