CN108850884A - A kind of yolk fuel-displaced i.e. zone of eclipse shell roasted egg and its processing method - Google Patents
A kind of yolk fuel-displaced i.e. zone of eclipse shell roasted egg and its processing method Download PDFInfo
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- CN108850884A CN108850884A CN201810531322.7A CN201810531322A CN108850884A CN 108850884 A CN108850884 A CN 108850884A CN 201810531322 A CN201810531322 A CN 201810531322A CN 108850884 A CN108850884 A CN 108850884A
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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
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of yolk fuel-displaced i.e. zone of eclipse shell roasted egg and its processing methods, include the following steps：Egg cleaning is drained；With the brewed 10min~60min of high spirit；Be exposed to the sun 1h~6h under the sun；6T~15T is pickled using the curing solution of hyperosmosis；Baking dehydration to egg moisture content is 30%~45%；Packaging, sterilization obtain i.e. zone of eclipse shell roasted egg.This method is tasty fastly, the yolk fuel-displaced time is short, and yolk obtained fuel-displaced i.e. aromatic strongly fragrant, salty fresh, the protein Q bullet of mouthfeel of zone of eclipse shell roasted egg egg, yolk is glossy, and chewiness with higher.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of yolk it is fuel-displaced i.e. zone of eclipse shell roasted egg and its
Processing method.
Background technique
Band shell roasted egg is steep in wine, one made of sudden and violent Sai, the series of process such as marinated, baking using Fresh Egg as raw material
Kind color is pale brown, albumen is submissive, yolk is glossy, silty sand egg is aromatic strongly fragrant, and it is convenient to store after high-temperature counter pressure is sterilized, wind full of nutrition
The unique instant roast chicken egg food of taste.
Traditional manufacturing technique operating process with shell roasted egg is time-consuming, it is necessary to which the often situation of change of observation pickling liquid is shaken
Dynamic pickling liquid is submerged in egg in pickling liquid, just can be fuel-displaced by 35T~45T egg yolk；There are weeks time for such method
Phase is long, take up a large area, it is labor-intensive it is high, production efficiency is low, and pickle the disadvantages of salinity is high, and flavor is unstable for a long time.
Summary of the invention
In order to overcome the shortcomings and deficiencies of the prior art described above, the present invention provides a kind of process-cycle is short, yolk is fuel-displaced
I.e. zone of eclipse shell roasted egg and its processing method of time fastly.
The technical scheme is that：
A kind of processing method of the fuel-displaced i.e. zone of eclipse shell roasted egg of yolk, includes the following steps：
Step 1：Egg cleaning is drained；
Step 2：With the brewed 10min~60min of high spirit；
Step 3：Be exposed to the sun 1h~6h under the sun；
Step 4：Marinated using the curing solution of hyperosmosis, the curing solution formula includes：Water 10kg, it is octagonal
100g~250g, cassia bark 100g~250g, cloves 15g~30g, edible salt 1.5kg~2.5kg, white wine 150g~300g, monosodium glutamate
Egg body is put into and pickles 6T~15T in curing solution by 15g~30g；
Step 5：Baking dehydration to egg moisture content is 30%~45%；
Step 6：Packaging, sterilization obtain i.e. zone of eclipse shell roasted egg；
High spirit described in step 2 uses alcoholic strength for 60 degree~72 degree of white wine as a preferred technical solution,.
It is exposed to the sun under the sun in step 3 as a preferred technical solution, and refers at 10 points in the morning to 4 points of the sun in afternoon.
As a preferred technical solution, the curing solution in step 4 by water, illiciumverum, cassia bark, cloves cook 1.5h~
2h, added after filtering edible salt, white wine, monosodium glutamate stirring be made.
As a preferred technical solution, step 4 vacuumized using sealing, the container of repressurization to 0.2mpa, and be placed on
Low temperature shady place is pickled.
The ratio of egg and curing solution is that 1kg egg uses 2kg~3kg in step 4 as a preferred technical solution,
Curing solution.
As a preferred technical solution, in step 5 baking dehydration condition be 55 DEG C~145 DEG C of temperature, the time be 2h~
6h。
The packaging in step 6 is using vacuum packaging as a preferred technical solution,.
Sterilization is sterilized using back-pressure water in step 6 as a preferred technical solution, and the back-pressure water sterilization is using sterilization
Temperature is 121 DEG C, and back-pressure is 1.3bar~1.6bar, and sterilization intensity F value >=6D, D value takes 0.2min~0.4min.
The present invention also provides yolk made from a kind of fuel-displaced i.e. processing method of zone of eclipse shell roasted egg of yolk
Fuel-displaced i.e. zone of eclipse shell roasted egg.
By adopting the above-described technical solution, a kind of yolk of the present invention it is fuel-displaced i.e. zone of eclipse shell roasted egg and its add
Work method, has the following advantages and beneficial effect：
(1) present invention is pickled under high pressure by steeping in wine, being exposed to the sun, preparing hyperosmosis curing solution, is improved
Tasty rate, salting period is significantly reduced, is reduced 1 month or so, while not influencing the flavor of roasted egg again, is made
Roasted egg egg it is aromatic it is strongly fragrant, mouthfeel is salty fresh.
(2) combine steep in wine, be exposed to the sun, high osmotic pressure solution high pressure is marinated, baking, vacuum packaging and back-pressure water sterilization technology,
Avoid the use of preservative and antistaling agent, edible safety health, manufactured i.e. zone of eclipse shell roasted egg moisture 45% hereinafter,
TBA value in 0.6mg/kg hereinafter, chewiness 2000g or more, Micro biological Tests meet sterility requirements again, product quality meets food
The requirement of safety, edible safety health, can save at normal temperature 10 months.
(3) processing method of the invention is equally applicable to the fuel-displaced instant baking of yolk of duck's egg, goose egg, quail egg.
Specific embodiment
Below with reference to embodiment, the present invention is described in further detail, and embodiments of the present invention are not limited thereto.
Embodiment one：
A kind of processing method of the fuel-displaced i.e. zone of eclipse shell roasted egg of yolk of the present invention, includes the following steps：
Step 1：Egg cleaning is drained.The defective products such as egg are split through illumination rejecting, egg is cleaned through circulating water Rolling brush,
It pulls out to net basket and air-dries.
Step 2：It is pulled out with 60 degree of brewed 60min of white wine.Using high spirit it is brewed be conducive to egg sterilization, accelerate into
The generation of taste time and egg Flavor, while can also accelerate the yolk fuel-displaced time.
Step 3：Be exposed to the sun 6h under at 10 points in the morning to 4 points of the sun in afternoon.It is further sterilized, is avoided thin by ultraviolet light
Bacterium breeding generates peculiar smell, is also beneficial to the fuel-displaced strong egg fragrance of generation of yolk.
Step 4：Marinated using the curing solution of hyperosmosis, the curing solution formula includes：Water 10kg, it is octagonal
100g, cassia bark 100g, cloves 15g, edible salt 1.5kg, white wine 150g, monosodium glutamate 15g.In proportion by water, illiciumverum, cassia bark, cloves
2h is cooked, edible salt, white wine, monosodium glutamate are added after filtering and stirs obtained curing solution, the egg of 1/3 weight of curing solution is thrown
Enter in curing solution, is vacuumized using sealing, the container of repressurization to 0.2mpa, and be placed on low temperature shady place and pickled
15T.Can speed up in high-pressure bottle using high osmotic pressure solution it is tasty, accelerate yolk it is fuel-displaced, first can by container vacuum-pumping
Effectively inhibit breeding colony.
Step 5：90min is toasted in the baking oven that temperature is 55 DEG C, then is heated up to 145 DEG C of baking 30min, water in egg
Divide and is lower than 45%.In gradually high temperature range baking, moisture in egg can be made balanced.
Step 6：Band shell egg after baking is vacuum-packed, the preferred high temperature composite plastic of packaging bag, aluminium foil, stretching
Film transparent wrapper, then carry out back-pressure water sterilization；The sterilization temperature of the back-pressure water sterilization is 121 DEG C, sterilization intensity F value >=6D.
The fuel-displaced i.e. zone of eclipse shell roasted egg of yolk made of the method, protein Q bullet, yolk are glossy, the aromatic strongly fragrant, moisture of egg contains
Amount lower than 45%, chewiness up to 2000g, saved 10 months under room temperature.
Embodiment two：
A kind of processing method of the fuel-displaced i.e. zone of eclipse shell roasted egg of yolk of the present invention, includes the following steps：
Step 1：Egg cleaning is drained.The defective products such as egg are split through illumination rejecting, egg is cleaned through circulating water Rolling brush,
It pulls out to net basket and air-dries.
Step 2：It is pulled out with 65 degree of brewed 30min of white wine.Using high spirit it is brewed be conducive to egg sterilization, accelerate into
The generation of taste time and egg Flavor, while can also accelerate the yolk fuel-displaced time.
Step 3：Be exposed to the sun 3h under at 10 points in the morning to 4 points of the sun in afternoon.It is further sterilized, is avoided thin by ultraviolet light
Bacterium breeding generates peculiar smell, is also beneficial to the fuel-displaced strong egg fragrance of generation of yolk.
Step 4：Marinated using the curing solution of hyperosmosis, the curing solution formula includes：Water 10kg, it is octagonal
150g, cassia bark 100g, cloves 20g, edible salt 2kg, white wine 200g, monosodium glutamate 20g.Water, illiciumverum, cassia bark, cloves are boiled in proportion
2h processed adds edible salt, white wine, monosodium glutamate and stirs obtained curing solution, the egg of 1/3 weight of curing solution is put into after filtering
It in curing solution, is vacuumized using sealing, the container of repressurization to 0.2mpa, and is placed on low temperature shady place and carries out marinated 10T.
Can speed up in high-pressure bottle using high osmotic pressure solution it is tasty, accelerate yolk it is fuel-displaced, first can be effective by container vacuum-pumping
Inhibit breeding colony.
Step 5：90min is toasted in the baking oven that temperature is 65 DEG C, then is heated up to 145 DEG C of baking 30min, water in egg
Content is divided to be lower than 40%.In gradually high temperature range baking, moisture in egg can be made balanced.
Step 6：Band shell egg after baking is vacuum-packed, the preferred high temperature composite plastic of packaging bag, aluminium foil, stretching
Film transparent wrapper, then carry out back-pressure water sterilization；The sterilization temperature of the back-pressure water sterilization is 121 DEG C, sterilization intensity F value >=6D.
The fuel-displaced i.e. zone of eclipse shell roasted egg of yolk made of the method, protein Q bullet, yolk are glossy, the aromatic strongly fragrant, moisture of egg contains
Amount lower than 40%, chewiness up to 2500g, saved 10 months under room temperature.
Embodiment three：
A kind of processing method of the fuel-displaced i.e. zone of eclipse shell roasted egg of yolk of the present invention, includes the following steps：
Step 1：Egg cleaning is drained.The defective products such as egg are split through illumination rejecting, egg is cleaned through circulating water Rolling brush,
It pulls out to net basket and air-dries.
Step 2：It is pulled out with 72 degree of brewed 10min of white wine.Using high spirit it is brewed be conducive to egg sterilization, accelerate into
The generation of taste time and egg Flavor, while can also accelerate the yolk fuel-displaced time.
Step 3：Be exposed to the sun 1h under at 10 points in the morning to 4 points of the sun in afternoon.It is further sterilized, is avoided thin by ultraviolet light
Bacterium breeding generates peculiar smell, is also beneficial to the fuel-displaced strong egg fragrance of generation of yolk.
Step 4：Marinated using the curing solution of hyperosmosis, the curing solution formula includes：Water 10kg, it is octagonal
250g, cassia bark 250g, cloves 30g, edible salt 2.5kg, white wine 300g, monosodium glutamate 30g.In proportion by water, illiciumverum, cassia bark, cloves
2h is cooked, edible salt, white wine, monosodium glutamate are added after filtering and stirs obtained curing solution, the egg of 1/3 weight of curing solution is thrown
Enter in curing solution, is vacuumized using sealing, the container of repressurization to 0.2mpa, and be placed on low temperature shady place and pickled
6T.Can speed up in high-pressure bottle using high osmotic pressure solution it is tasty, accelerate yolk it is fuel-displaced, first container vacuum-pumping can be had
Effect inhibits breeding colony.
Step 5：90min is toasted in the baking oven that temperature is 95 DEG C, then is heated up to 145 DEG C of baking 30min, water in egg
Content is divided to be lower than 35%.In gradually high temperature range baking, moisture in egg can be made balanced.
Step 6：Band shell egg after baking is vacuum-packed, the preferred high temperature composite plastic of packaging bag, aluminium foil, stretching
Film transparent wrapper, then carry out back-pressure water sterilization；The sterilization temperature of the back-pressure water sterilization is 121 DEG C, sterilization intensity F value >=6D.
The fuel-displaced i.e. zone of eclipse shell roasted egg of yolk made of the method, protein Q bullet, yolk are glossy, the aromatic strongly fragrant, moisture of egg contains
Amount lower than 35%, chewiness up to 2800g, saved 10 months under room temperature.
The above shows and describes the basic principle, main features and advantages of the invention.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (10)
1. a kind of processing method of the fuel-displaced i.e. zone of eclipse shell roasted egg of yolk, which is characterized in that include the following steps：
Step 1：Egg cleaning is drained；
Step 2：With the brewed 10min~60min of high spirit；
Step 3：Be exposed to the sun 1h~6h under the sun；
Step 4：Marinated using the curing solution of hyperosmosis, the curing solution formula includes：Water 10kg, octagonal 100g~
250g, cassia bark 100g~250g, cloves 15g~30g, edible salt 1.5kg~2.5kg, white wine 150g~300g, monosodium glutamate 15g~
Egg body is put into and pickles 6T~15T in curing solution by 30g；
Step 5：Baking dehydration to egg moisture content is 30%~45%；
Step 6：Packaging, sterilization obtain i.e. zone of eclipse shell roasted egg.
2. the processing method of the fuel-displaced i.e. zone of eclipse shell roasted egg of as described in claim a kind of yolk, which is characterized in that step 2
The high spirit uses alcoholic strength for 60 degree~72 degree of white wine.
3. the processing method of the fuel-displaced i.e. zone of eclipse shell roasted egg of as described in claim a kind of yolk, which is characterized in that step 3
It is exposed to the sun under the middle sun and refers at 10 points in the morning to 4 points of the sun in afternoon.
4. the processing method of the fuel-displaced i.e. zone of eclipse shell roasted egg of as described in claim a kind of yolk, which is characterized in that step 4
In curing solution by water, illiciumverum, cassia bark, cloves cook 1.5h~2h, edible salt, white wine, monosodium glutamate are added after filtering and is stirred
Mixing obtains.
5. the processing method of the fuel-displaced i.e. zone of eclipse shell roasted egg of as described in claim a kind of yolk, which is characterized in that step 4
It is vacuumized using sealing, the container of repressurization to 0.2mpa, and is placed on low temperature shady place and is pickled.
6. the processing method of the fuel-displaced i.e. zone of eclipse shell roasted egg of as described in claim a kind of yolk, which is characterized in that step 4
The ratio of middle egg and curing solution is that 1kg egg uses 2kg~3kg curing solution.
7. the processing method of the fuel-displaced i.e. zone of eclipse shell roasted egg of as described in claim a kind of yolk, which is characterized in that step 5
Middle baking dehydration condition is 55 DEG C~145 DEG C of temperature, and the time is 2h~6h.
8. the processing method of the fuel-displaced i.e. zone of eclipse shell roasted egg of as described in claim a kind of yolk, which is characterized in that step 6
In packaging using vacuum packaging.
9. the processing method of the fuel-displaced i.e. zone of eclipse shell roasted egg of as described in claim a kind of yolk, which is characterized in that step 6
Middle sterilization is sterilized using back-pressure water, and the back-pressure water sterilization uses sterilization temperature for 121 DEG C, and back-pressure is 1.3bar~1.6bar,
Sterilization intensity F value >=6D, D value take 0.2min~0.4min.
10. as made from a kind of fuel-displaced i.e. processing method of zone of eclipse shell roasted egg of the described in any item yolk of claim 1-9
The fuel-displaced i.e. zone of eclipse shell roasted egg of yolk.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250449A (en) * | 2019-07-29 | 2019-09-20 | 山东陈氏特产食品有限公司 | The method for salting and salted egg's food of one hatching egg material |
| CN110279075A (en) * | 2019-08-01 | 2019-09-27 | 山东陈氏特产食品有限公司 | A kind of flavouring egg and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107509978A (en) * | 2016-06-17 | 2017-12-26 | 长沙思麦食品开发有限公司 | A kind of instant heavy wool gumbo salted egg and preparation method thereof |
| CN107594390A (en) * | 2017-10-15 | 2018-01-19 | 刘俊梅 | A kind of method for salting of Salted duck egg |
-
2018
- 2018-05-29 CN CN201810531322.7A patent/CN108850884A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107509978A (en) * | 2016-06-17 | 2017-12-26 | 长沙思麦食品开发有限公司 | A kind of instant heavy wool gumbo salted egg and preparation method thereof |
| CN107594390A (en) * | 2017-10-15 | 2018-01-19 | 刘俊梅 | A kind of method for salting of Salted duck egg |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250449A (en) * | 2019-07-29 | 2019-09-20 | 山东陈氏特产食品有限公司 | The method for salting and salted egg's food of one hatching egg material |
| CN110279075A (en) * | 2019-08-01 | 2019-09-27 | 山东陈氏特产食品有限公司 | A kind of flavouring egg and preparation method thereof |
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Application publication date: 20181123 |