CN108029996A - The pre-packaged seasoning cooking technology of tea egg - Google Patents
The pre-packaged seasoning cooking technology of tea egg Download PDFInfo
- Publication number
- CN108029996A CN108029996A CN201711461093.8A CN201711461093A CN108029996A CN 108029996 A CN108029996 A CN 108029996A CN 201711461093 A CN201711461093 A CN 201711461093A CN 108029996 A CN108029996 A CN 108029996A
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- China
- Prior art keywords
- egg
- packaging bag
- bag
- raw material
- seasoning
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Classifications
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- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of pre-packaged seasoning cooking technology of tea egg, comprise the following steps：（1）Fresh raw material egg is selected, and raw material egg is cleaned, is sterilized；（2）Boiling is carried out to raw material egg to ripe；（3）Tapped in the eggshell surface of cooked egg, crack eggshell；（4）Egg is fitted into packaging bag；（5）Seasoning bag is put into packaging bag；（6）Baste is poured into packaging bag；（7）Packaging bag is sealed；（8）Packaging bag equipped with egg, seasoning bag and baste is put into disinfection equipment and carries out high temperature sterilization.The pre-packaged seasoning cooking technology of tea egg of the present invention in high-temperature sterilization process using high temperature sterilization when heating-up temperature carry out stew in soy sauce, save traditional stew in soy sauce process, shortening process time, production efficiency is improved, while can realize envelope taste, pins the taste of baste, avoid taste from being lost in, ensure mouthfeel.
Description
Technical field
The present invention relates to a kind of pre-packaged seasoning cooking technology of tea egg.
Background technology
Traditional tea egg stew in soy sauce process is：Boiling → peel off → stew in soy sauce → packaging → high temperature sterilization, time-consuming for this technique,
Efficiency is low, and taste is easily lost in during stew in soy sauce, influences mouthfeel.
The content of the invention
In view of this, the object of the present invention is to provide one kind to shorten process time, and the tea egg for improving production efficiency wraps in advance
Adjustment taste cooking technology.
The present invention is realized using following scheme：A kind of pre-packaged seasoning cooking technology of tea egg, comprises the following steps：（1）
Fresh raw material egg is selected, and raw material egg is cleaned, is sterilized；（2）Boiling is carried out to raw material egg to ripe；（3）
The eggshell surface of cooked egg is tapped, and cracks eggshell；（4）Egg is fitted into packaging bag；（5）To packaging bag
In be put into seasoning bag；（6）Baste is poured into packaging bag；（7）Packaging bag is sealed；（8）Egg, seasoning bag will be housed
Packaging bag with baste, which is put into disinfection equipment, carries out high temperature sterilization.
Further, step（8）In, sterilization temperature is not less than 121 DEG C, and sterilizing time is not less than 30 minutes.
Compared with prior art, the invention has the advantages that：The pre-packaged seasoning cooking technology of tea egg of the present invention
Heating-up temperature when in high-temperature sterilization process using high temperature sterilization carries out stew in soy sauce, saves traditional stew in soy sauce process, shortens processing
Time, improves production efficiency, while can realize envelope taste, pins the taste of baste, avoids taste from being lost in, and ensures mouthfeel.
For the objects, technical solutions and advantages of the present invention are more clearly understood, specific embodiment and phase will be passed through below
Attached drawing is closed, the present invention is described in further detail.
Brief description of the drawings
Fig. 1 is packaging bag organigram of the present invention equipped with egg and baste；
Figure label explanation：100- packaging bags, 200- eggs, 300- bastes.
Embodiment
A kind of pre-packaged seasoning cooking technology of tea egg, comprises the following steps：（1）Fresh raw material egg is selected, and it is right
Raw material egg is cleaned, sterilization；（2）Boiling is carried out to raw material egg to ripe；（3）Carried out in the eggshell surface of cooked egg
Tap, crack eggshell；（4）Egg is fitted into packaging bag, each packs packed 5 ~ 8 eggs；（5）Put into packaging bag
Enter seasoning bag；（6）Baste is poured into packaging bag；（7）Packaging bag is sealed, as shown in Figure 1；（8）Will be equipped with egg,
The packaging bag of seasoning bag and baste, which is put into disinfection equipment, carries out high temperature sterilization.The present invention by cooked egg and baste together
It is packaged in packaging bag, heating-up temperature when in high-temperature sterilization process using high temperature sterilization carries out stew in soy sauce, saves traditional halogen
Process processed, shortens process time, improves production efficiency, while can realize envelope taste, pins the taste of baste, avoids taste stream
Lose, ensure mouthfeel.
In the present embodiment, step（8）In, sterilization temperature is not less than 121 DEG C, and sterilizing time is not less than 30 minutes.
Above-listed preferred embodiment, is further described the object, technical solutions and advantages of the present invention, answers
Understand, the foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
With within principle, any modification, equivalent replacement, improvement and so on, should all be included in the protection scope of the present invention god.
Claims (2)
- A kind of 1. pre-packaged seasoning cooking technology of tea egg, it is characterised in that：Comprise the following steps：（1）Select fresh raw material Egg, and raw material egg is cleaned, sterilize；（2）Boiling is carried out to raw material egg to ripe；（3）In the egg of cooked egg Shell surface is tapped, and cracks eggshell；（4）Egg is fitted into packaging bag；（5）Seasoning bag is put into packaging bag； （6）Baste is poured into packaging bag；（7）Packaging bag is sealed；（8）By the bag equipped with egg, seasoning bag and baste Pack, which is put into disinfection equipment, carries out high temperature sterilization.
- 2. the pre-packaged seasoning cooking technology of tea egg according to claim 1, it is characterised in that：Step（8）In, sterilization temperature Spend for not less than 121 DEG C, sterilizing time is not less than 30 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711461093.8A CN108029996A (en) | 2017-12-28 | 2017-12-28 | The pre-packaged seasoning cooking technology of tea egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711461093.8A CN108029996A (en) | 2017-12-28 | 2017-12-28 | The pre-packaged seasoning cooking technology of tea egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108029996A true CN108029996A (en) | 2018-05-15 |
Family
ID=62098363
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711461093.8A Pending CN108029996A (en) | 2017-12-28 | 2017-12-28 | The pre-packaged seasoning cooking technology of tea egg |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108029996A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN115067482A (en) * | 2022-06-22 | 2022-09-20 | 郑州宝泥食品有限公司 | Production process of tea eggs capable of sterilizing at low temperature and preserving at normal temperature |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06261677A (en) * | 1993-03-12 | 1994-09-20 | Nippon Suisan Kaisha Ltd | Room temperature-preservable eggroll food package |
| CN103081979A (en) * | 2013-02-27 | 2013-05-08 | 山西丰园食品有限公司 | Spiced egg preservation method |
| CN104323324A (en) * | 2013-07-22 | 2015-02-04 | 戚东杰 | Manufacturing method for embryonated egg can |
| CN104366571A (en) * | 2014-11-24 | 2015-02-25 | 郭祥 | Preparation method of tea flavored boiled eggs |
-
2017
- 2017-12-28 CN CN201711461093.8A patent/CN108029996A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06261677A (en) * | 1993-03-12 | 1994-09-20 | Nippon Suisan Kaisha Ltd | Room temperature-preservable eggroll food package |
| CN103081979A (en) * | 2013-02-27 | 2013-05-08 | 山西丰园食品有限公司 | Spiced egg preservation method |
| CN104323324A (en) * | 2013-07-22 | 2015-02-04 | 戚东杰 | Manufacturing method for embryonated egg can |
| CN104366571A (en) * | 2014-11-24 | 2015-02-25 | 郭祥 | Preparation method of tea flavored boiled eggs |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN115067482A (en) * | 2022-06-22 | 2022-09-20 | 郑州宝泥食品有限公司 | Production process of tea eggs capable of sterilizing at low temperature and preserving at normal temperature |
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Legal Events
| Date | Code | Title | Description |
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| 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180515 |