CN109717407A - Gold roasted eggs and preparation method thereof - Google Patents
Gold roasted eggs and preparation method thereof Download PDFInfo
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- CN109717407A CN109717407A CN201910093423.5A CN201910093423A CN109717407A CN 109717407 A CN109717407 A CN 109717407A CN 201910093423 A CN201910093423 A CN 201910093423A CN 109717407 A CN109717407 A CN 109717407A
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Abstract
The invention discloses a kind of way of gold roasted eggs, be using egg, spiced brine as raw material, it is processed to be made；Wherein, egg egg white and the mixed uniformly egg of albumen after the manual high speed rotation 40-50min of silk screen, spiced brine is to be thickened the raw materials such as cream, fennel powder with water, illiciumverum, cassia bark, the root of Dahurain angelica, spiceleaf, cloves, ginger, shallot, salad oil, old halogen cream, salt, chickens' extract, monosodium glutamate, rock sugar, white sugar, cooking wine, soya sauce, aftertaste powder, chicken fresh adding cream, beef and be formulated spiced brine.Gold roasted eggs provided by the present invention, not only the endoplasm object of egg is uniformly mixed, and color is golden yellow, and flavour is dense persistently, spiced egg mouthfeel Q bullet.
Description
Technical field
Present invention relates particularly to a kind of ways of gold roasted eggs, belong to field of food.The present invention is by Hubei Shen Dan health
Food Co., Ltd (agriculture egg processing key lab, rural area portion) research and development are completed.
Background technique
Egg possesses long historical origin in Chinese traditional cooking culture, deep to be liked by the people, with life water
Flat raising, everybody has in-depth study for the different eating methods of same food, disappears because single eating method can not meet
The consumption demand of the person of expense.
Egg available on the market generally has dry raw egg, egg, roasted eggs, lime-preserved egg, salted egg, leisure single-item etc., wherein halogen
The comparison that egg occurs inside breakfast of resident is more.The spiced egg sold on the market at present is easy to have the disadvantage that 1. egg tables
Irregular colour one, and color is too deep, it is not beautiful enough；2. egg is easy to appear rupture during cooking, albumen is caused to overflow
Out, to reduce spiced egg qualification rate；3. roasted eggs are cooked by prolonged mostly, mouthfeel is relatively old and yolk is boiled in long-term
Maturity is high in system, and yolk black circle occur, (iron in sulphur and yolk in albumen has occurred certain under certain conditions
Caused by chemical reaction), influence beautiful and mouthfeel；The problems such as 4. flavour of entrance is not uniform enough, can not store for a long time.
Summary of the invention
The technical problem to be solved by the present invention is to provide a kind of gold halogen in view of the deficiency of the prior art
Egg, color are golden yellow, and quality Q bullet, mouthfeel is soft, and nutritive value is high, and flavour is full and can be with instant bagged.
The present invention be solve the problems, such as it is set forth above used by technical solution are as follows:
The production method of gold roasted eggs, key step are as follows:
(1) after fresh egg being cleaned, egg white and albumen after 25-35 revolutions per seconds of silk screen of revolving speed turns 40-50min
Mixed uniformly raw egg is firstly placed in 55-65 DEG C of warm water and stands 4-6min, 7-9min is then cooked in boiling water, then rapidly
It takes out, then peels off spare after being put into 4-10 DEG C of ice water cooling 25-35min；
(2) according to parts by weight, by 2000 parts of water, 7-8 parts of illiciumverum, 7-8 parts of cassia bark, 7-8 parts of the root of Dahurain angelica, 1-2 parts of spiceleaf, fourth
1-2 parts fragrant, 30-40 parts of ginger, 20-30 parts of shallot, 200-250 parts of salad oil, 140-160 parts of old halogen cream, 35-45 parts of salt,
10-20 portions of chickens' extract, 25-35 parts of rock sugar, 70-80 parts of white sugar, 35-45 parts of cooking wine, 90-110 parts of soya sauce, returns at 15-25 parts of monosodium glutamate
After 4-6 parts of taste powder, 8-12 parts of chicken fresh adding cream, beef thicken 10-15 parts of cream, 10-15 parts of fennel powder mixing, used again after boiling
Small fire is cooled to room temperature after enduring 1-2h slowly, and the red yeast rice for adding brine total weight 0.4%-0.6% is yellow, stir evenly to get
It is spare to spiced brine；
(3) spiced brine obtained by egg obtained by step (1) and step (2) is packed, thick gravy when packaging packs
For the 1/2-2/3 of sack capacity, 150-170 DEG C of heat sealing machine sealing obtains gold spiced egg semi-finished product；
(4) finished product of gold roasted eggs is arrived by packing, sterilizing by gold spiced egg semi-finished product obtained by step (3)；Its
In, the temperature of sterilization is 75-85 DEG C, time 40-50min, prevents egg aging while sterilization, guarantees the tender bullet of egg
Mouthfeel.
The technical problems to be solved by the invention are primarily directed to improvement egg table color, raising spiced egg qualification rate, improvement halogen
Four aspects such as egg mouthfeel and flavour are carried out.Compared with prior art, the beneficial effects of the present invention are:
First, gold roasted eggs made by the present invention belong to a kind of band juice roasted eggs, can be with after pasteurize
Band juice impregnates refrigeration storage, ensure that the Q bullet mouthfeel of egg and has lockked nutriment, and prolonging with the resting period
Long, the tasty of roasted eggs can more enrich, and whole elasticity is unaffected, and system is uniform, and does not have yolk black circle, whole
Mouthfeel it is uniform.
Second, brine selected by the present invention solves the problems, such as that spiced egg entrance flavour is uneven, and brine flavour is denseer,
Tasty effect is very good, and spiced egg flavour is salty fragrant uniformly lasting, and golden yellow is presented in epidermis, and color is uniformly beautiful, and without pungent perfume (or spice)
Expect bitter taste；Cold halogen technology is used in stew in soy sauce, the deformation of spiced egg surface wrinkling is avoided, so spiced egg color is uniformly beautiful.
Third, the present invention selected by egg after the manual high speed rotation 40-50min of silk screen yolk uniformly mixed with egg white
Raw egg, first egg is impregnated a few minutes in warm water, Huang obtained after cold water is cooling rapidly after then cooking in boiling water
Golden pheasant egg, it is ensured that egg is not in split shell phenomenon in cooking, substantially increases product qualification rate, and the tenderness of egg with
And not blackening inside egg, solve the problems, such as yolk black circle from source, it is permanent to prevent yolk for being perfectly combined for albumen and yolk
Caused slag specimen mouthfeel after heating, mouthfeel Q bullet.
Detailed description of the invention
Fig. 1 is gold roasted eggs prepared by embodiment 1.
Fig. 2 is roasted eggs on the market.
Specific embodiment
For a better understanding of the present invention, below with reference to the embodiment content that the present invention is furture elucidated, but the present invention is not
It is limited only to the following examples.
In following embodiments, old halogen cream, chicken fresh adding cream, beef thicken cream and mainly select brand for Hubei Angel.
Embodiment 1
The production method of gold roasted eggs mainly includes, and pretreatment of raw material, mixing such as packaging, sterilize, are stored at room temperature at the step
Suddenly, specific as follows:
(1) after cleaning fresh egg, egg white is uniformly mixed with albumen after 30 revolutions per seconds of revolving speed of silk screen turns 45min
The raw egg of conjunction is firstly placed in 60 DEG C of warm water and stands 5min, is then put into 4-10 DEG C of ice after cooking 8min rapidly in boiling water
Cooling 30min, peels off spare in water；
(2) according to parts by weight, by 2000 parts of water, octagonal 7.5 parts, 7.5 parts of cassia bark, 7.5 parts of the root of Dahurain angelica, 1.5 parts of spiceleaf, fourth
Fragrant 1.5 parts, 35 parts of ginger, 25 parts of shallot, 225 parts of salad oil, 150 parts of old halogen cream, 40 parts of salt, 15 parts of chickens' extract, 20 parts of monosodium glutamate,
30 parts of rock sugar, 75 parts of white sugar, 40 parts of cooking wine, 100 parts of soya sauce, 5 parts of aftertaste powder, 10 parts of chicken fresh adding cream, beef thicken cream
12.5 parts, after 12.5 parts of fennel powder mixing, small fire endures 1.5h slowly and becomes spiced brine and is cooled to room temperature in again after boiling, then plus
The red yeast rice for entering the brine total weight 0.6% is yellow, stirs evenly to get spiced brine is arrived, spare；
(3) spiced brine obtained by egg obtained by step (1) and step (2) is packed, thick gravy when packaging packs
It is the 2/3 of sack capacity, 160 DEG C of heat sealing machine sealings obtain gold spiced egg semi-finished product；
(4) finished product of gold roasted eggs is arrived by packing, sterilizing by gold spiced egg semi-finished product obtained by step (3)；Its
In, the temperature of sterilization is 80 DEG C, time 45min, prevents egg aging while sterilization, guarantees the mouthfeel of the tender bullet of egg.
Embodiment 2
The production method of gold roasted eggs, key step are as follows:
(1) after cleaning fresh egg, egg white is uniformly mixed with albumen after 25 revolutions per seconds of revolving speed of silk screen turns 50min
The raw egg of conjunction is firstly placed in 55 DEG C of warm water and stands 6min, 7min is then cooked in boiling water, then is put into 4 DEG C of ice water rapidly
It takes out, then peels off spare after middle cooling 25min；
(2) according to parts by weight, by 2000 parts of water, 8 parts octagonal, 8 parts of cassia bark, 7 parts of the root of Dahurain angelica, 1 part of spiceleaf, 2 parts of cloves, life
30 parts of ginger, 30 parts of shallot, 200 parts of salad oil, 160 parts of old halogen cream, 35 parts of salt, 20 parts of chickens' extract, 15 parts of monosodium glutamate, 35 parts of rock sugar,
70 parts of white sugar, 35 parts of cooking wine, 110 parts of soya sauce, 4 parts of aftertaste powder, 8 parts of chicken fresh adding cream, beef thicken 15 parts of cream, fennel powder 10
After part mixing, small fire is cooled to room temperature after enduring 1h slowly in again after boiling, and the red yeast rice for adding the brine total weight 0.6% is yellow,
It stirs evenly to get spiced brine is arrived, it is spare；
(3) spiced brine obtained by egg obtained by step (1) and step (2) is packed, thick gravy when packaging packs
It is the 2/3 of sack capacity, 170 DEG C of heat sealing machine sealings obtain gold spiced egg semi-finished product；
(4) by gold spiced egg semi-finished product obtained by step (3) by packaging, sterilization, the temperature of sterilization is 85 DEG C, the time is
40min is to get the finished product for arriving gold roasted eggs.
Embodiment 3
The production method of gold roasted eggs, key step are as follows:
(1) after cleaning fresh egg, egg white is uniformly mixed with albumen after 35 revolutions per seconds of revolving speed of silk screen turns 40min
The raw egg of conjunction is firstly placed in 65 DEG C of warm water and stands 6min, 9min is then cooked in boiling water, then is put into 10 DEG C of ice water rapidly
It takes out, then peels off spare after middle cooling 25-35min；
(2) according to parts by weight, by 2000 parts of water, 7 parts octagonal, 7 parts of cassia bark, 8 parts of the root of Dahurain angelica, 2 parts of spiceleaf, 1 part of cloves, life
40 parts of ginger, 200 parts of shallot, 250 parts of salad oil, 140 parts of old halogen cream, 45 parts of salt, 10 parts of chickens' extract, 25 parts of monosodium glutamate, 25 parts of rock sugar,
80 parts of white sugar, 45 parts of cooking wine, 90 parts of soya sauce, 6 parts of aftertaste powder, 12 parts of chicken fresh adding cream, beef thicken 10 parts of cream, fennel powder 15
After part mixing, small fire is cooled to room temperature after enduring 2h slowly in again after boiling, and the red yeast rice for adding the brine total weight 0.4% is yellow,
It stirs evenly to get spiced brine is arrived, it is spare；
(3) spiced brine obtained by egg obtained by step (1) and step (2) is packed, thick gravy when packaging packs
It is the 1/2 of sack capacity, 150 DEG C of heat sealing machine sealings obtain gold spiced egg semi-finished product；
(4) by gold spiced egg semi-finished product obtained by step (3) by packaging, sterilization, the temperature of sterilization is 75 DEG C, the time is
50min is to get the finished product for arriving gold roasted eggs.
Comparative example 1
The difference from embodiment 1 is that step (1) is different, comparative example step (1) operates comparative example 1 as follows: will be fresh
It after egg cleaning, holds egg and rocks back and forth, continue this movement 5min, then egg is placed on after being cooked in boiling water and pulls (one out
As five minutes or more), wait eggs temperature to be cooled to room temperature, peel off spare.
Compared with Example 1, the roasted eggs made with comparative example 1, due to being to shake up manually, time and dynamics are not
Good control causes yolk largely can not still mix with albumen, it is uniform to be unable to reach egg internal mix；Moreover, boiling water cooks
Easily occur splitting shell phenomenon, the bad control of boiling water brew time, the mouthfeel of egg is easy ageing.
Comparative example 2
Comparative example 2 is the difference from embodiment 1 is that the raw material of spiced brine is different, and the spiced brine ingredient of comparative example 2 is such as
Under: octagonal 5 parts, 8 parts of cassia bark, 5 parts of fennel seeds, 3 parts of dried orange peel, 3 parts of Radix Glycyrrhizae, 3 parts of tsaoko, 30 parts of ginger, 44 parts of salt, salad oil
220 parts, 12 parts of chickens' extract, 26 parts of monosodium glutamate, 82 parts of white granulated sugar, 43 parts of cooking wine, 5 parts of the root of Dahurain angelica, 3 parts of spiceleaf, 2000 parts of water.
Compared with Example 1, the roasted eggs come out using 2 stew in soy sauce of comparative example, flavour is not uniformly dense enough, slightly spice
Bitter taste, and roasted eggs surface colors is uneven, and color is not beautiful enough.
Comparative evaluation
Gold roasted eggs described in embodiment 1-3 and comparative example 1-2 are distributed to consumer to carry out foretasting test, and are compared.
Foretaste test method are as follows: tested population ages are 15-50 years old, and number is 1000 people, and men and women is fifty-fifty, test gold halogen by providing
Egg is foretasted to every appraiser, is then filled out the questionnaire of unified formulation to evaluate, evaluation result uses average mark, evaluation
Standard is shown in Table 1.It foretastes evaluation scores such as table 2 and shows that total score 100 is divided.
Table 1
Table 2
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | |
| Overall appearance | 34 | 34 | 33 | 26 | 25 |
| Section appearance | 33 | 34 | 33 | 20 | 30 |
| Flavour mouthfeel | 28 | 27 | 29 | 22 | 25 |
| Total score | 95 | 95 | 95 | 68 | 80 |
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, several modifications and variations can also be made, these belong to of the invention
Protection scope.
Claims (3)
1. the production method of gold roasted eggs, it is characterised in that key step is as follows:
(1) after cleaning fresh egg, egg white and albumen are uniform after 25-35 revolutions per seconds of silk screen of revolving speed turns 40-50min
Mixed raw egg is firstly placed in 55-65 DEG C of warm water and stands 4-6min, 7-9min is then cooked in boiling water, then be put into rapidly
It takes out, then peels off spare after cooling 25-35min in 4-10 DEG C of ice water；
(2) according to parts by weight, by 2000 parts of water, 7-8 parts of illiciumverum, 7-8 parts of cassia bark, 7-8 parts of the root of Dahurain angelica, 1-2 parts of spiceleaf, cloves 1-
2 parts, 30-40 parts of ginger, 20-30 parts of shallot, 200-250 parts of salad oil, 140-160 parts of old halogen cream, 35-45 parts of salt, chickens' extract
10-20 parts, 15-25 parts of monosodium glutamate, 25-35 parts of rock sugar, 70-80 parts of white sugar, 35-45 parts of cooking wine, 90-110 parts of soya sauce, aftertaste powder
4-6 parts, after 8-12 parts of chicken fresh adding cream, beef thickens 10-15 parts of cream, 10-15 parts of fennel powder mixing, used again after boiling in small fire
It is slightly boiled endure 1-2h after be cooled to room temperature, the red yeast rice for adding brine total weight 0.4%-0.6% is yellow, stirs evenly to get to five
Fragrant brine, it is spare；
(3) spiced brine obtained by egg obtained by step (1) and step (2) is packed, thick gravy is bag when packaging packs
The 1/2-2/3 of sub- capacity, 150-170 DEG C of heat sealing machine sealing, obtains gold spiced egg semi-finished product；
(4) finished product of gold roasted eggs is arrived by packing, sterilizing by gold spiced egg semi-finished product obtained by step (3).
2. the production method of gold roasted eggs according to claim 1, it is characterised in that the temperature of the sterilization is 75-85
DEG C, time 40-50min.
3. the gold roasted eggs of claim 1 the method preparation.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110710652A (en) * | 2019-11-22 | 2020-01-21 | 湖北天湖蛋禽股份有限公司 | Multi-flavor cold-marinated salted egg and processing method thereof |
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2019
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN203234617U (en) * | 2013-05-16 | 2013-10-16 | 孙全谨 | Egg mixing device capable of evenly mixing egg yolk and egg white |
| CN205455854U (en) * | 2016-01-30 | 2016-08-17 | 东台市兴凤家禽养殖专业合作社 | Thick gravy egg |
| CN109198380A (en) * | 2018-11-29 | 2019-01-15 | 湖北神丹健康食品有限公司 | A kind of spicy Chinese toon bird and preparation method thereof |
Non-Patent Citations (2)
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| CN110710652A (en) * | 2019-11-22 | 2020-01-21 | 湖北天湖蛋禽股份有限公司 | Multi-flavor cold-marinated salted egg and processing method thereof |
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