CN110810750A - Production method of sauce flavor type soft boiled eggs - Google Patents
Production method of sauce flavor type soft boiled eggs Download PDFInfo
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- CN110810750A CN110810750A CN201911162355.XA CN201911162355A CN110810750A CN 110810750 A CN110810750 A CN 110810750A CN 201911162355 A CN201911162355 A CN 201911162355A CN 110810750 A CN110810750 A CN 110810750A
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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
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- Life Sciences & Earth Sciences (AREA)
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Abstract
The invention relates to a production method of sauce flavor type soft boiled eggs, which comprises the following steps: (1) selecting eggs: dividing fresh eggs within three days of an egg period into the following eggs by weight: 50-54 g of fresh eggs are A-grade, 55-57 g of fresh eggs are B-grade, 58-62 g of fresh eggs are C-grade, and the fresh eggs of the same grade are placed into the same food steamer in a single layer mode. (2) Preparing a supersaturated soaking solution: mixing edible salt, dark soy sauce, white sugar, monosodium glutamate, drinking water and soy sauce essence in parts by weight, uniformly mixing, and putting into a refrigerating chamber at the temperature of 2-6 ℃ for refrigerating for 24 hours for later use. (3) Steaming: placing a food steamer filled with fresh eggs of the same grade on a steamer according to a conventional method, wherein the steaming time is as follows: grade A is 6 min; grade B is 6.5 min; grade C is 7 min. (4) Cooling and soaking: and (3) quickly putting the steamed eggs into a 2-6 ℃ supersaturated soak solution for later use, preserving for 48h, taking out, drying and packaging to obtain the finished product.
Description
Technical Field
The invention relates to a method for making soft boiled eggs, in particular to a method for producing soy sauce flavor type soft boiled eggs steamed by a food steamer.
Background
The eggs have high nutritional value, contain various amino acids, vitamins and minerals essential to human bodies, and are popular foods for many years. The boiling of fresh eggs is one of the methods for processing eggs, however, after the eggs are fully cooked, the structures of egg white and yolk are very compact, the egg white is hard, the elasticity is poor, the yolk is rough, and the mouthfeel is poor. In addition, with the prolonging of the heating time, the nutritional substances such as amino acid, protein, fat and the like in the eggs are denatured and lost, so that the egg yolks lose the bright color and luster, the mouthfeel and the appearance are not good, the eating desire of consumers is influenced, and the crowd range for consuming the fully cooked eggs is greatly reduced. In order to reduce the disadvantages of the fully cooked eggs, such as poor mouthfeel and appearance, soft boiled eggs have been developed in which the egg white is denatured and the yolk is partially fluid. The soft-shelled eggs can make people who pay attention to taste and appearance have eating and purchasing desire. The loose-core eggs are easily cooked by controlling the cooking time and temperature, but when the fresh eggs are heated and cooked in the container, part of the eggs are easy to burst and egg white and egg yolk are easy to overflow due to high temperature, so that the product yield is reduced, the capacity of the cooking container is limited, the one-time processing quantity is small, the production efficiency is low, and the batch processing quantity is influenced.
Disclosure of Invention
In order to overcome the defect of small one-time production of the conventional processed soft boiled eggs, the invention provides the production method of the sauce flavor type soft boiled eggs, which has the advantages of large one-time processing quantity, high production efficiency, good product quality, simple process and suitability for mass production.
The technical scheme adopted by the invention is as follows: a production method of sauce flavor type soft boiled eggs comprises the following steps:
(1) selecting eggs: selecting fresh eggs which are not cracked for less than three days in the egg period, and classifying the eggs into three grades according to the weight of a single egg: the weight of each single egg is 50-54 g of A level, the weight of each single egg is 55-57 g of B level, the weight of each single egg is 58-62 g of C level, the selected fresh eggs of the same level are placed in a same food steamer in a single layer mode, and the food steamer is marked with the grade numbers of the fresh eggs for standby.
(2) Preparing a supersaturated soak solution: the supersaturated soak solution is prepared from the following raw materials in parts by weight: the preparation method comprises the steps of putting the edible salt, the dark soy sauce, the sugar and the monosodium glutamate in parts by weight into drinking water in parts by weight, continuously stirring, adding the soy sauce essence in parts by weight when the solution reaches an oversaturated state, uniformly stirring, and putting into a refrigerating chamber at 2-6 ℃ for refrigerating for 24 hours for later use.
(3) Steaming: adding tap water into a steamer according to a conventional method, opening a pot cover after water is boiled, putting a standby food steamer filled with fresh eggs of the same grade on the steamer, covering the food steamer cover, continuously heating, keeping the water in the steamer in a boiling state, and steaming for a time: the A-grade fresh egg is 6 min; the grade B fresh egg is 6.5 min; the C grade fresh egg is 7 min.
(4) Cooling and soaking: and (3) quickly putting the steamed eggs into the 2-6 ℃ supersaturated soaking solution for later use, completely pressing the eggs into the supersaturated soaking solution by using a curtain, and preserving for 48 hours.
(5) Drying and packaging: and taking out the sauce flavor eggs refrigerated in the supersaturated soaking solution for 48 hours, putting the eggs into an oven, baking the eggs at low temperature until the surfaces of the eggs are dried, and packaging the eggs to obtain the finished product.
According to the production method of the sauce flavor type soft boiled eggs, a plurality of layers of food steamer can be placed on a steamer at one time, and the fresh eggs contained in the food steamer are of the same grade.
The production method of the sauce flavor type soft boiled eggs is characterized in that selected fresh eggs which are too big and too small are rejected for other use.
The prepared soy sauce flavor type soft boiled eggs are classified according to the mass of the eggs, the steaming time is strictly controlled according to the classification, the supersaturated soaking liquid is adopted for rapid cooling, the preparation time is reduced, micromolecule soy sauce flavor type flavor substances enter the interior of the eggs by utilizing the low-temperature condition, the egg white is completely solidified without being excessively solidified, and the eggs are tender, smooth and elastic; the yolk is in a viscous and glue-like loose core state, keeps the original bright color of the yolk, has delicate and soft mouthfeel, strong yolk aroma, delicious taste, no greasy taste and no throat choking, has higher nutritional value than that of fully cooked eggs, is suitable for wide crowds and increases the market competitiveness. The method has the advantages of simple process, mature technology, high processing efficiency, low cost, good quality and easy realization of industrialization, and the prepared soy sauce flavor type soft boiled eggs are large in number.
Detailed Description
The production method of the soy sauce flavor type soft boiled eggs is further described by combining the following embodiment:
example 1:
(1) selecting eggs: fresh eggs with the egg period of no more than three days are cleaned by warm water at 45-55 ℃, and are subjected to ultraviolet sterilization and manual photo inspection, and then are selected by intelligent sorting equipment, and are divided into three stages according to the weight of a single egg during selection: 50-54 g is A grade, 55-57 g is B grade, 58-62 g is C grade, and fresh eggs with excessive size and cracks are rejected for other use. The selected fresh eggs with the same grade are put in the same food steamer in a single layer, and the food steamer is marked with the grade number of the fresh eggs for standby.
(2) Preparing a supersaturated soak solution: the supersaturated soak solution is prepared from the following raw materials in parts by weight: the preparation method comprises the steps of putting the edible salt, the dark soy sauce, the sugar and the monosodium glutamate in parts by weight into drinking water in parts by weight, continuously stirring, adding the soy sauce essence in parts by weight when the solution reaches an oversaturated state, uniformly stirring, and putting into a refrigerating chamber at 2-6 ℃ for refrigerating for 24 hours for later use.
(3) Steaming: adding tap water into a steamer according to a conventional method, opening a pot cover after water is boiled, putting a standby food steamer filled with fresh eggs of grade A on the steamer, stacking multiple layers of food steamers filled with fresh eggs of grade A on the steamer, covering food steamer covers, continuously heating, keeping the water in the steamer in a boiling state, and steaming for 6 min.
(4) Cooling and soaking: and quickly putting the steamed A-grade eggs into a cold-stored supersaturated soaking solution for later use, pressing the A-grade eggs into the soaking solution by using a curtain, completely soaking the eggs in the supersaturated soaking solution, and continuously storing the eggs in a cold room at the temperature of 2-6 ℃ for 48 hours.
(5) Drying and packaging: taking out the egg preserved in the supersaturated soaking solution for 48h, placing into an oven, baking at low temperature until the surface is dried, and packaging to obtain the final product.
Example 2:
(1) selecting eggs: fresh eggs not exceeding three days of the egg period are cleaned by warm water at 45-55 ℃, and are subjected to ultraviolet sterilization and manual photo inspection, and then are sorted by intelligent sorting equipment, and are divided into three stages according to the weight of a single egg: 50-54 g is A grade, 55-57 g is B grade, 58-62 g is C grade, and fresh eggs with excessive size and cracks are rejected for other use. The selected fresh eggs with the same grade are put in the same food steamer in a single layer, and the food steamer is marked with the grade number of the fresh eggs for standby.
(2) Preparing a supersaturated soaking solution: the supersaturated soak solution is prepared from the following raw materials in parts by weight: the preparation method comprises the steps of putting the edible salt, the dark soy sauce, the sugar and the monosodium glutamate in parts by weight into drinking water in parts by weight, continuously stirring, adding the soy sauce essence in parts by weight when the solution reaches an oversaturated state, uniformly stirring, and putting into a refrigerating chamber at 2-6 ℃ for refrigerating for 24 hours for later use.
(3) Steaming: adding tap water into a steamer according to a conventional method, opening a pot cover after water is boiled, putting a standby food steamer filled with B-level fresh eggs on the steamer, stacking multiple layers of food steamers filled with B-level fresh eggs on the steamer, covering food steamer covers, continuously heating, keeping the water in the steamer in a boiling state, and steaming for 6.5 min.
(4) Cooling and soaking: and quickly putting the steamed B-grade eggs into a cold-stored supersaturated soaking solution for later use, pressing the B-grade eggs into the soaking solution by using a curtain, completely soaking the eggs in the supersaturated soaking solution, and continuously storing the eggs in a cold room at the temperature of 2-6 ℃ for 48 hours.
(5) Drying and packaging: taking out the egg preserved in the supersaturated soaking solution for 48h, placing into an oven, baking at low temperature until the surface is dried, and packaging to obtain the final product.
Example 3:
(1) selecting eggs: fresh eggs not exceeding three days of the egg period are cleaned by warm water at 45-55 ℃, and are subjected to ultraviolet sterilization and manual photo inspection, and then are sorted by intelligent sorting equipment, and are divided into three stages according to the weight of a single egg: 50-54 g is A grade, 55-57 g is B grade, 58-62 g is C grade, and fresh eggs with excessive size and cracks are rejected for other use. The selected fresh eggs with the same grade are put in the same food steamer in a single layer, and the food steamer is marked with the grade number of the fresh eggs for standby.
(2) Preparing a supersaturated soaking solution: the supersaturated soak solution is prepared from the following raw materials in parts by weight: the preparation method comprises the steps of putting the edible salt, the dark soy sauce, the sugar and the monosodium glutamate in parts by weight into drinking water in parts by weight, continuously stirring, adding the soy sauce essence in parts by weight when the solution reaches an oversaturated state, uniformly stirring, and putting into a refrigerating chamber at 2-6 ℃ for refrigerating for 24 hours for later use.
(3) Steaming: adding tap water into a steamer according to a conventional method, opening a pot cover after water is boiled, placing a standby food steamer filled with C-level fresh eggs on the steamer, stacking multiple layers of food steamers filled with C-level fresh eggs on the steamer, covering food steamer covers, continuously heating, keeping the water in the steamer in a boiling state, and steaming for 7 min.
(4) Cooling and soaking: and quickly putting the steamed C-grade eggs into a cold-stored supersaturated soaking solution for later use, pressing the C-grade eggs into the soaking solution by using a curtain, completely soaking the eggs in the supersaturated soaking solution, and continuously storing the eggs in a cold room at the temperature of 2-6 ℃ for 48 hours.
(5) Drying and packaging: taking out the egg preserved in the supersaturated soaking solution for 48h, placing into an oven, baking at low temperature until the surface is dried, and packaging to obtain the final product.
Claims (2)
1. The production method of the sauce flavor type soft boiled eggs is characterized by comprising the following steps:
(1) selecting eggs: selecting fresh eggs which are not cracked for less than three days in the egg period, and classifying the eggs into three grades according to the weight of a single egg: 50-54 g of fresh eggs are A-grade, 55-57 g of fresh eggs are B-grade, 58-62 g of fresh eggs are C-grade, the selected fresh eggs of the same grade are placed in a same food steamer in a single layer, and the food steamer is marked with the grade numbers of the fresh eggs for standby;
(2) preparing a soaking solution: the supersaturated soak solution is prepared from the following raw materials in parts by weight: 400 parts of edible salt, 50 parts of dark soy sauce, 1 part of soy sauce essence, 50 parts of monosodium glutamate, 100 parts of sugar and 1000 parts of drinking water, wherein the preparation method comprises the steps of putting the edible salt, the dark soy sauce, the sugar and the monosodium glutamate in parts by weight into the drinking water in parts by weight, continuously stirring, adding the soy sauce essence in parts by weight when the solution reaches an oversaturated state, uniformly stirring, and putting into a refrigerating chamber at 2-6 ℃ for refrigerating for 24 hours for later use;
(3) steaming: adding tap water into a steamer according to a conventional method, putting a standby food steamer filled with fresh eggs of the same grade after water is boiled on the steamer, covering a food steamer cover, continuously heating, keeping the water in the steamer in a boiling state, and steaming for a time: the A-grade fresh egg is 6 min; the grade B fresh egg is 6.5 min; the C-grade fresh egg is 7 min;
(4) cooling and soaking: quickly putting the steamed eggs into a 2-6 ℃ supersaturated soaking solution for later use, completely pressing the eggs into the supersaturated soaking solution by using a curtain, and preserving for 48 hours;
(5) drying and packaging: taking out the sauce flavor type soft boiled eggs refrigerated in the supersaturated soak solution for 48 hours, putting the soft boiled eggs into a drying oven, drying at low temperature, and packaging to obtain the finished product.
2. The method for producing the soy sauce flavor type soft boiled eggs as claimed in claim 1, wherein the method comprises the following steps: a plurality of layers of food steamer can be placed on the steamer once, and the fresh eggs in the food steamer are of the same grade.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911162355.XA CN110810750A (en) | 2019-11-25 | 2019-11-25 | Production method of sauce flavor type soft boiled eggs |
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| CN201911162355.XA CN110810750A (en) | 2019-11-25 | 2019-11-25 | Production method of sauce flavor type soft boiled eggs |
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| CN110810750A true CN110810750A (en) | 2020-02-21 |
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| CN201911162355.XA Pending CN110810750A (en) | 2019-11-25 | 2019-11-25 | Production method of sauce flavor type soft boiled eggs |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN115119927A (en) * | 2022-06-30 | 2022-09-30 | 郑州宝泥食品有限公司 | Production method of soft boiled eggs with juice and capable of being stored at normal temperature |
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| CN102366072A (en) * | 2011-10-17 | 2012-03-07 | 江苏恒顺醋业股份有限公司 | Marinade for pickling vinegar egg and pickling method using same |
| CN102940277A (en) * | 2012-10-26 | 2013-02-27 | 北京德青源农业科技股份有限公司 | Multi-flavor soft yolk poultry eggs and preparation method thereof |
| CN105942282A (en) * | 2016-06-08 | 2016-09-21 | 四川大学 | Seasoned soft boiled eggs |
| CN107853617A (en) * | 2017-10-27 | 2018-03-30 | 宁波大学 | A kind of preparation method of soft boiled egg |
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2019
- 2019-11-25 CN CN201911162355.XA patent/CN110810750A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366072A (en) * | 2011-10-17 | 2012-03-07 | 江苏恒顺醋业股份有限公司 | Marinade for pickling vinegar egg and pickling method using same |
| CN102940277A (en) * | 2012-10-26 | 2013-02-27 | 北京德青源农业科技股份有限公司 | Multi-flavor soft yolk poultry eggs and preparation method thereof |
| CN105942282A (en) * | 2016-06-08 | 2016-09-21 | 四川大学 | Seasoned soft boiled eggs |
| CN107853617A (en) * | 2017-10-27 | 2018-03-30 | 宁波大学 | A kind of preparation method of soft boiled egg |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN115119927A (en) * | 2022-06-30 | 2022-09-30 | 郑州宝泥食品有限公司 | Production method of soft boiled eggs with juice and capable of being stored at normal temperature |
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Application publication date: 20200221 |