CN109170638A - The band juice soft boiled egg of long shelf-life - Google Patents
The band juice soft boiled egg of long shelf-life Download PDFInfo
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- CN109170638A CN109170638A CN201811187286.3A CN201811187286A CN109170638A CN 109170638 A CN109170638 A CN 109170638A CN 201811187286 A CN201811187286 A CN 201811187286A CN 109170638 A CN109170638 A CN 109170638A
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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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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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- 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)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses the band juice soft boiled eggs of long shelf-life a kind of, preparation method includes the following steps: that fresh hen egg is totally submerged in the heat transfer medium that temperature is 97 DEG C~99 DEG C, it cooks 6 minutes~8 minutes, then cooling in 10 DEG C~20 DEG C of medium, it peels off and is placed on 1~4h of refrigeration in 1~6 DEG C, it is fitted into packaging bag, and add the thick gravy that pH is 6 ~ 6.5, it vacuumizes and is put into 30 ~ 60min of sterilization in 62 DEG C ~ 65 DEG C thermostat water baths after sealing, then 2 ~ 3 minutes cooling in 15 DEG C of media below rapidly, obtain the band juice soft boiled egg of long shelf-life.The band juice soft boiled egg is stored in 1 DEG C ~ 6 DEG C of environment and saves, and can reach preferable tasty effect within storage one day, and the shelf-life up to ten days or more, solves the problems, such as that at present the universal shelf life of halogen soft boiled egg only has 2 ~ 3 days on the market.
Description
Technical field
The present invention relates to field of food, and in particular to band juice soft boiled egg of a kind of long shelf-life and preparation method thereof.This hair
Bright researched and developed by Hubei Shendan Health Food Co., Ltd. (agriculture egg processing key lab of rural area portion) is completed.
Background technique
The halogen soft boiled egg of commercial type is mainly food and drink client at present, the preparation of halogen soft boiled egg be usually used 97 DEG C~
99 DEG C of boiling water cook 6 minutes~8 minutes, and egg is cooling in 10 DEG C~20 DEG C of medium, and the appearance that thick gravy is housed is added after peeling off
It in device, is then placed in refrigerator and saves, soft boiled egg, which impregnates, can be used half a day, and using finishing in 48h.The method is not only grasped
Make that cumbersome, the period is long, peeling off, breakage rate is high, higher cost；Moreover, after cold halogen the shelf-life there was only 2~3 days, microbial contamination wind
Danger is high.In addition, also needing control quantity in stock for food and drink client, in fact it could happen that the phenomenon or cold halogen that sale is not supplied
After fail spoilage problems of exceeding the time limit caused by timely using.
Halogen soft yolk egg product is not popularized always on the market, the egg of soft boiled egg when main cause or the product high temperature sterilization
Huang Ze can overdone solidification.
Summary of the invention
The technical problem to be solved by the present invention is to provide a kind of length in view of the deficiency of the prior art to guarantee the quality
The band juice soft boiled egg of phase, shelf-life up to 10~15 days, solve at present the universal shelf life of halogen soft boiled egg on the market and there was only 2~3 days
Problem, for band juice soft boiled egg realize plant produced a solution is provided.
The present invention be solve the problems, such as it is set forth above used by technical solution are as follows:
A kind of band juice soft boiled egg of long shelf-life, preparation method include the following steps:
(1) fresh hen egg is totally submerged in the heat transfer medium that temperature is 97 DEG C~99 DEG C, is cooked 6 minutes~8 minutes；
(2) egg after cooking obtained by step (1) is cooling in 10 DEG C~20 DEG C of medium, it then peels off and selects outer
The egg of the flawless no protein delation of table is placed in 1~4h of refrigeration in 1~6 DEG C；
(3) thick gravy is prepared, and adds citric acid and thick gravy pH is adjusted between 6~6.5；
(4) egg obtained by step (2) is fitted into packaging bag, and adds step (3) configured thick gravy, thick gravy additive amount with
Every piece of egg is calculated as 20~40g, then vacuumizes and seals, obtains packaged band juice soft boiled egg；
(5) packaged band juice soft boiled egg is put into 30~60min of sterilization in 62 DEG C~65 DEG C thermostat water baths, it is then fast
Speed is 2~3 minutes cooling in 10 DEG C~20 DEG C of medium, obtains the band juice soft boiled egg of long shelf-life.
It is further preferred that the band juice soft boiled egg of gained long shelf-life, is stored in 1 DEG C~6 DEG C of environment and saves, store
It can reach within one day preferable tasty effect.
It is further preferred that fresh hen egg described in step (1) is classified according to quality standard in advance, specifically: egg quality
It is A grades for 33 grams~40 grams, it is B grades that egg quality, which is 40 grams~45 grams, and it is C grades that egg quality, which is 45 grams~50 grams, egg matter
Amount is D grades for 50 grams~55 grams, and it is E grades that egg quality, which is 55 grams~65 grams, and it is F grades that egg quality, which is greater than or equal to 65 grams,.
It is accurately controlled it is further preferred that being cooked in step (1) according to the classification of fresh hen egg, specifically: when egg quality
When being A grades, corresponding brew time is 6 minutes~30 seconds 6 minutes；When egg quality is B grades, corresponding brew time is 6
30 seconds~50 seconds 6 minutes minute；When egg quality is C grades, corresponding brew time is 50 seconds~7 minutes 6 minutes；Work as egg
When quality is D grades, corresponding brew time is 7 minutes~10 seconds 7 minutes；When egg quality is E grades, corresponding brew time
For 7 minutes 10s~7 minute 30 seconds；When egg quality is F grades, corresponding brew time is 30 seconds~8 minutes 7 minutes.
It is further preferred that the thick gravy is counted by weight ratio, by 35~65 parts of water, make soy sauce 3~8 parts, white sand
3~8 parts of sugar, 1~2 part of chicken essence seasoning, mixes gained by 3~8 parts of fructose syrup.
It is further preferred that the yolk size of the fresh hen egg is 15mL~25mL.
According to the above scheme, the shelf-life with juice soft boiled egg prepared by the present invention is 10~15 days.
Compared with existing soft yolk egg products and its technology of preparing, the present invention has the advantage that
1, during thick gravy is tasty, Normal practice is to set original flavor soft boiled egg in thick gravy, is put into refrigerator after 1 day
Using and, using finishing, there are property inconvenient for operation within shelf life 2 days, in fact it could happen that the phenomenon that quantity in stock is not supplied,
Or fail spoilage problems of exceeding the time limit caused by timely using after cold halogen.And the present invention by adjust thick gravy pH value to 6~6.5 it
Between, using being sterilized in 62 DEG C~65 DEG C thermostat water baths, two ways collocation uses disease, can effectively extend the guarantor of soft boiled egg
The matter phase is 10~15 days.Due to band juice soft boiled egg long shelf-life prepared by the present invention, the shelf life of halogen soft boiled egg is substantially increased,
The bregma soft boiled egg shelf-life solved the problems, such as is insufficient and is difficult to introduce to the market on a large scale, provides skill for the popularization of soft boiled egg
Art is supported, the more demands of consumer can be met, and has the stronger market competitiveness.
2, in the prior art, generally can be cooling by the way of natural cooling by the soft boiled egg after cooking, then it will appear chicken
The phenomenon that egg egg white and eggshell easily bond is easy by the way to peel off egg white when eggshell peels off, causes appearance uncoordinated,
And cured in this process mesolecithal, coarse mouthfeel enters dry and hard；Being quickly cooled down according to low temperature (being lower than 10 DEG C) then will appear
Phenomena such as egg bursts；And the soft boiled egg after cooking is placed in 10 DEG C~20 DEG C of water and is allowed to cool by the present invention, then will not go out
Existing afore-mentioned, obtained soft boiled egg egg white are denaturalized completely, and consistency and elasticity reaches the state of normal Hard boiled eggs, yolk
Texture is in soft yolk state, is in glue pattern, and color is bright buff, and delicate mouthfeel is soft, and yolk gives off a strong fragrance.
3, the present invention is that decladding soft boiled egg is put into the vertical bag for filling it up with thick gravy, and packaged band juice soft boiled egg is put into
30~60min is sterilized in 62 DEG C~65 DEG C thermostat water baths, such operation not only will not influence with juice soft boiled egg mesolecithal
State, and the speed that the flavor in thick gravy enters soft boiled egg is accelerated, it only needs to can reach within one day preferable tasty effect；It kills
It is 2~3 minutes cooling in 15 DEG C of ice water below rapidly after the completion of bacterium, it quickly will be with juice soft yolk using 15 DEG C of ice water below
Egg is cooling, can effectively hinder with a small amount of microbial reproduction that do not killed completely in juice sweetie egg by pasteurize, product
Being put into 1~6 DEG C of environment lower shelf-life reaches 10~15 days.
4, the present invention adds a small amount of soy sauce, white granulated sugar, chicken essence seasoning in the modulation thick gravy of the addition of soft boiled egg, will
It modulates thick gravy to be added in bag, the flavor that the modulation thick gravy that can make is sterilized after packaging enters inside egg, does not destroy but half congealed
Heart egg external morphology, makes soft boiled egg look good, smell good and taste good, and soft yolk albumen delicacy is fragrant and sweet, and the tasty mouthfeel silk of yolk is sliding.
Detailed description of the invention
Fig. 1 is in kind photo of the long shelf-life of the present invention with juice soft boiled egg；
Fig. 2 is the photo in kind of the present invention gone after juice with juice soft boiled egg；
Fig. 3 a, Fig. 3 b are the cross sectional photograph of the present invention with juice soft boiled egg, it can be seen that albumen and yolk are all
With certain simple color of soy sauce.
Specific embodiment
The present invention is specifically described below by embodiment, it is necessary to which indicated herein is that following embodiment is only used
In invention is further explained, it should not be understood as limiting the scope of the invention.The people that is skilled in technique in the field
Member can make some nonessential modifications and adaptations to the present invention according to the content of aforementioned present invention.
Describe that the term " soft yolk " of egg should be understood to be related to that yolk is boiled but maintaining part shunts used in the present invention
State, while egg white or albumen reach the condition of coagulated state.
Embodiment 1
A kind of band juice soft boiled egg of long shelf-life, preparation method specifically comprise the following steps:
(1) fresh hen egg of the quality at 33 grams~40 grams is chosen, is placed in 97 DEG C~99 DEG C of water and cooks 6 points 25 seconds~6 points
30 seconds；
(2) after the egg after cooking is cooling in 18 DEG C~20 DEG C of water, after being peeled off using machine and select appearance without
Slight crack is placed in refrigerator without the egg of protein delation and refrigerates 2h；
(3) 65 parts of ionized water are removed, is made soy sauce 8 parts, 8 parts of white granulated sugar, 8 parts of fructose syrup, 2 parts of chicken essence seasoning, is mixed
Even thick gravy to obtain the final product, and adding citric acid tune acid to pH value is 6.5 spare；
(4) egg by decladding obtained by step (2) is fitted into vertical bag, according to point of every piece of soft boiled egg addition 40g thick gravy
Amount is packed, and is sealed after the air in bag is completely exhausted out using vertical seal machine；
(5) packaged band juice soft boiled egg is put into 63 DEG C of thermostat water baths, 30min is sterilized, rapidly at 15 DEG C or less
Ice water in cooling 2 minutes, be eventually stored in 1 DEG C~6 DEG C of refrigerator.
Through detecting, its egg white of the resulting soft boiled egg of the present embodiment is denaturalized completely, and consistency and elasticity reaches normal Hard boiled eggs
State；And the texture of yolk is in small soft yolk state, is in glue pattern；It places one day, albumen pot-stewed fowl is full, and delicate mouthfeel is soft
Soft, yolk gives off a strong fragrance, and can be reserved for 10~15 days under 1 DEG C~6 DEG C environment, dissect picture See Figure 2.
Embodiment 2
A kind of band juice soft boiled egg of long shelf-life, preparation method specifically comprise the following steps:
(1) fresh hen egg of the quality at 40 grams~45 grams is chosen, is placed in 97 DEG C~99 DEG C of water and cooks 6 minutes 40 seconds~6
45 seconds minutes；
(2) after the egg after cooking is cooling in 16 DEG C~18 DEG C of water, after being peeled off using machine and select appearance without
Slight crack is placed in refrigerator without the egg of protein delation and refrigerates 2h；
(3) 60 parts of ionized water are removed, is made soy sauce 7 parts, 7 parts of white granulated sugar, 7 parts of fructose syrup, 1.8 parts of chicken essence seasoning,
It mixes up to thick gravy, and adding citric acid tune acid to pH value is 6.4 spare；
(4) egg by decladding obtained by single piece of step (2) is fitted into vertical bag, and every bag of thick gravy additive amount is 38g, will be in bag
Air be completely exhausted out after sealed using vertical seal machine；
(5) packaged band juice soft boiled egg is put into 63 DEG C of thermostat water baths, 30min is sterilized, rapidly at 15 DEG C or less
Ice water in cooling 2 minutes, be eventually stored in 1 DEG C~6 DEG C of refrigerator.
Through detecting, its egg white of the resulting soft boiled egg of the present embodiment is denaturalized completely, and consistency and elasticity reaches normal Hard boiled eggs
State；And the texture of yolk is in small soft yolk state, is in glue pattern；It places one day, albumen pot-stewed fowl is full, and delicate mouthfeel is soft
Soft, yolk gives off a strong fragrance, and can be reserved for 10~15 days under 1 DEG C~6 DEG C environment.
Embodiment 3
A kind of band juice soft boiled egg of long shelf-life, preparation method specifically comprise the following steps:
(1) fresh hen egg of the quality at 45 grams~50 grams is chosen, is placed in 97 DEG C~99 DEG C of water and cooks 6 minutes 55 seconds~7
Minute；
(2) after the egg after cooking is cooling in 12 DEG C~14 DEG C of water, after being peeled off using machine and select appearance without
Slight crack is placed in refrigerator without the egg of protein delation and refrigerates 2h；
(3) 55 parts of ionized water are removed, is made soy sauce 6 parts, 6 parts of white granulated sugar, 6 parts of fructose syrup, 1.5 parts of chicken essence seasoning,
It mixes up to thick gravy, and adding citric acid tune acid to pH value is 6~6.5 spare；
(4) egg by decladding obtained by single piece of step (2) is fitted into vertical bag, and every bag of thick gravy additive amount is 35g, will be in bag
Air be completely exhausted out after sealed using vertical seal machine；
(5) packaged band juice soft boiled egg is put into 64 DEG C of thermostat water baths, 30min is sterilized, rapidly at 15 DEG C or less
Ice water in cooling 3 minutes, be eventually stored in 1 DEG C~6 DEG C of refrigerator.
Through detecting, its egg white of the resulting soft boiled egg of the present embodiment is denaturalized completely, and consistency and elasticity reaches normal Hard boiled eggs
State；And the texture of yolk is in small soft yolk state, is in glue pattern；It places one day, albumen pot-stewed fowl is full, and delicate mouthfeel is soft
Soft, yolk gives off a strong fragrance, and can be reserved for 10~15 days under 1 DEG C~6 DEG C environment.
Embodiment 4
A kind of band juice soft boiled egg of long shelf-life, preparation method specifically comprise the following steps:
(1) choose fresh hen egg of the quality at 50 grams~55 grams, be placed in 97 DEG C~99 DEG C of water cook 7 minutes 5 seconds~7 points
Clock 10 seconds；
(2) after the egg after cooking is cooling in 15 DEG C~20 DEG C of water, after being peeled off using machine and select appearance without
Slight crack is placed in refrigerator without the egg of protein delation and refrigerates 2h；
(3) 45 parts of ionized water are removed, is made soy sauce 5 parts, 5 parts of white granulated sugar, 5 parts of fructose syrup, 1.3 parts of chicken essence seasoning,
It mixes up to thick gravy, and adding citric acid tune acid to pH value is 6 spare；
(4) egg by decladding obtained by single piece of step (2) is fitted into vertical bag, and every bag of thick gravy additive amount is 25g, will be in bag
Air be completely exhausted out after sealed using vertical seal machine；
(5) packaged band juice soft boiled egg is put into 64 DEG C of thermostat water baths, 30min is sterilized, rapidly at 15 DEG C or less
Ice water in cooling 3 minutes, be eventually stored in 1 DEG C~6 DEG C of refrigerator.
Through detecting, its egg white of the resulting soft boiled egg of the present embodiment is denaturalized completely, and consistency and elasticity reaches normal Hard boiled eggs
State；And the texture of yolk is in small soft yolk state, is in glue pattern；It places one day, albumen pot-stewed fowl is full, and delicate mouthfeel is soft
Soft, yolk gives off a strong fragrance, and can be reserved for 10~15 days under 1 DEG C~6 DEG C environment.
Embodiment 5
A kind of band juice soft boiled egg of long shelf-life, preparation method specifically comprise the following steps:
(1) fresh hen egg of the quality at 60 grams~65 grams is chosen, is placed in 97 DEG C~99 DEG C of water and cooks 7 minutes 40 seconds~7
45 seconds minutes；
(2) after the egg after cooking is cooling in 10 DEG C~15 DEG C of water, after being peeled off using machine and select appearance without
Slight crack is placed in refrigerator without the egg of protein delation and refrigerates 2h；
(3) 35 parts of ionized water are removed, is made soy sauce 3 parts, 3 parts of white granulated sugar, 3 parts of fructose syrup, 1 part of chicken essence seasoning, is mixed
Even thick gravy to obtain the final product, and adding citric acid tune acid to pH value is 6 spare；
(4) egg by decladding obtained by single piece of step (2) is fitted into vertical bag, and every bag of thick gravy additive amount is 20g, will be in bag
Air be completely exhausted out after sealed using vertical seal machine；
(5) packaged band juice soft boiled egg is put into 64 DEG C of thermostat water baths, 30min is sterilized, rapidly at 15 DEG C or less
Ice water in cooling 3 minutes, be eventually stored in 1 DEG C~6 DEG C of refrigerator.
Through detecting, its egg white of the resulting soft boiled egg of the present embodiment is denaturalized completely, and consistency and elasticity reaches normal Hard boiled eggs
State；And the texture of yolk is in small soft yolk state, is in glue pattern；It places one day, albumen pot-stewed fowl is full, and delicate mouthfeel is soft
Soft, yolk gives off a strong fragrance, and can be reserved for 10~15 days under 1 DEG C~6 DEG C environment.
The above is only a preferred embodiment of the present invention, it is noted that come for those of ordinary skill in the art
It says, without departing from the concept of the premise of the invention, modifications and variations can also be made, these belong to protection of the invention
Range.
Claims (7)
1. the preparation method with juice soft boiled egg of long shelf-life, it is characterised in that include the following steps:
(1) fresh hen egg is totally submerged in the heat transfer medium that temperature is 97 DEG C~99 DEG C, is cooked 6 minutes~8 minutes；
(2) egg after cooking obtained by step (1) is cooling in 10 DEG C~20 DEG C of medium, it then peels off and selects appearance
The egg of flawless no protein delation is placed in 1~4h of refrigeration in 1~6 DEG C；
(3) thick gravy is prepared, and adds citric acid and thick gravy pH is adjusted between 6 ~ 6.5；
(4) egg obtained by step (2) is fitted into packaging bag, and adds step (3) configured thick gravy, thick gravy additive amount is with every piece
Egg is calculated as 20 ~ 40g, then vacuumizes and seals, obtains packaged band juice soft boiled egg；
(5) packaged band juice soft boiled egg is put into 30 ~ 60min of sterilization in 62 DEG C ~ 65 DEG C thermostat water baths, then rapidly 10
DEG C~20 DEG C of medium in it is 2 ~ 3 minutes cooling, obtain the band juice soft boiled egg of long shelf-life.
2. the preparation method with juice soft boiled egg of long shelf-life according to claim 1, it is characterised in that institute in step (1)
Fresh hen egg is stated to be classified according to quality standard in advance, specifically: it is A grades that egg quality, which is 33 grams~40 grams, and egg quality is 40 grams
~45 grams are B grades, and it is C grades that egg quality, which is 45 grams~50 grams, and it is D grades that egg quality, which is 50 grams~55 grams, and egg quality is 55
Gram~65 grams be E grade, egg quality be greater than or equal to 65 grams be F grades.
3. the preparation method with juice soft boiled egg of long shelf-life according to claim 2, it is characterised in that step is boiled in (1)
System is accurately controlled according to the classification of fresh hen egg, specifically: when egg quality is A grades, corresponding brew time is 6 minutes~6
30 seconds minutes；When egg quality is B grades, corresponding brew time is 30 seconds 6 minutes~50 seconds 6 minutes；When egg quality is C
When grade, corresponding brew time is 50 seconds~7 minutes 6 minutes；When egg quality is D grades, corresponding brew time is 7 minutes
10 seconds~7 minutes；When egg quality is E grade, corresponding brew time is 7 minutes 10s~7 minute 30 seconds；When egg quality
When being F grades, corresponding brew time is 30 seconds~8 minutes 7 minutes.
4. the preparation method with juice soft boiled egg of long shelf-life according to claim 1, it is characterised in that the thick gravy is pressed
Weight meter is made soy sauce 3~8 parts by 35~65 parts of water, and 3~8 parts of white granulated sugar, 3~8 parts of fructose syrup, chickens' extract seasoning
1~2 part of material mixes gained.
5. the preparation method with juice soft boiled egg of long shelf-life according to claim 1, it is characterised in that the fresh hen egg
Yolk be 15mL~25mL.
6. the band juice soft boiled egg of the long shelf-life prepared method according to claim 1.
7. the band juice soft boiled egg of long shelf-life according to claim 6, it is characterised in that storage temperature is 1 DEG C ~ 6 DEG C, is protected
The matter phase is 10~15 days.
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Cited By (8)
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|---|---|---|---|---|
| CN110367478A (en) * | 2019-09-02 | 2019-10-25 | 厚德食品股份有限公司 | Method for making eggs with juice shells and sterilization vehicle for placing eggs with juice shells |
| CN111887401A (en) * | 2019-05-05 | 2020-11-06 | 江苏鹿鹿通食品有限公司 | Production and processing method of tiger skin soft boiled eggs |
| CN112167549A (en) * | 2020-09-28 | 2021-01-05 | 漯河市卫龙生物技术有限公司 | Preparation method of flavored nutritional soft-shelled spiced eggs |
| CN112586553A (en) * | 2020-12-29 | 2021-04-02 | 广东广益科技实业有限公司 | Fresh-keeping liquid for soft-shelled spiced eggs and fresh-keeping method for soft-shelled spiced eggs |
| CN113142512A (en) * | 2021-03-01 | 2021-07-23 | 湖北神丹健康食品有限公司 | A cold-stored poached egg and its preparation method |
| CN114081141A (en) * | 2021-11-26 | 2022-02-25 | 北京正大蛋业有限公司 | Normal-temperature soft-boiled eggs and preparation method thereof |
| CN114209025A (en) * | 2021-11-29 | 2022-03-22 | 厚德食品股份有限公司 | Processing technology of eggs with soft boiled juice and protective liquid mixing device |
| CN115777882A (en) * | 2022-12-28 | 2023-03-14 | 统一企业(中国)投资有限公司昆山研究开发中心 | Production and processing method of pot-stewed soft boiled eggs |
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| CN111887401A (en) * | 2019-05-05 | 2020-11-06 | 江苏鹿鹿通食品有限公司 | Production and processing method of tiger skin soft boiled eggs |
| CN110367478A (en) * | 2019-09-02 | 2019-10-25 | 厚德食品股份有限公司 | Method for making eggs with juice shells and sterilization vehicle for placing eggs with juice shells |
| CN112167549A (en) * | 2020-09-28 | 2021-01-05 | 漯河市卫龙生物技术有限公司 | Preparation method of flavored nutritional soft-shelled spiced eggs |
| CN112586553A (en) * | 2020-12-29 | 2021-04-02 | 广东广益科技实业有限公司 | Fresh-keeping liquid for soft-shelled spiced eggs and fresh-keeping method for soft-shelled spiced eggs |
| CN113142512A (en) * | 2021-03-01 | 2021-07-23 | 湖北神丹健康食品有限公司 | A cold-stored poached egg and its preparation method |
| CN113142512B (en) * | 2021-03-01 | 2022-07-08 | 湖北神丹健康食品有限公司 | A cold-stored poached egg and its preparation method |
| CN114081141A (en) * | 2021-11-26 | 2022-02-25 | 北京正大蛋业有限公司 | Normal-temperature soft-boiled eggs and preparation method thereof |
| CN114209025A (en) * | 2021-11-29 | 2022-03-22 | 厚德食品股份有限公司 | Processing technology of eggs with soft boiled juice and protective liquid mixing device |
| CN115777882A (en) * | 2022-12-28 | 2023-03-14 | 统一企业(中国)投资有限公司昆山研究开发中心 | Production and processing method of pot-stewed soft boiled eggs |
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