CN115104709A - Soft-yolk marinated eggs and preparation method thereof - Google Patents
Soft-yolk marinated eggs and preparation method thereof Download PDFInfo
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- CN115104709A CN115104709A CN202210625092.7A CN202210625092A CN115104709A CN 115104709 A CN115104709 A CN 115104709A CN 202210625092 A CN202210625092 A CN 202210625092A CN 115104709 A CN115104709 A CN 115104709A
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- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 3
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Images
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/08—Preserving with chemicals
- A23B5/12—Preserving with chemicals in the form of liquids or solids
- A23B5/14—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- 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
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a loose-core marinated egg and a preparation method thereof, which comprises the steps of firstly pre-pickling an injection liquid after washing aseptic eggs, secondly completely immersing the eggs in water with the temperature of 87-93 ℃, boiling for 7-9min, cooling the boiled eggs in cold water for 10-15min, shelling and marinating, finally carrying out plastic package on the loose-core marinated eggs, and carrying out pasteurization to obtain the flavored loose-core marinated egg with the quality guarantee period of 4 months at normal temperature. The method has the advantages of high processing efficiency and product yield, smooth surface of the obtained product albumen, high shelling rate, complete solidification form, high elasticity, bright color of the yolk in a semi-flowing colloid state, no black ring of the yolk, delicate and soft taste and strong fragrance.
Description
Technical Field
The invention particularly relates to a soft-shelled spiced egg and a preparation method thereof, belonging to the field of food processing.
Background
The egg is one of ideal natural foods for human, contains high-biological-value protein and a large amount of vitamins and minerals, has balanced nutrient components, is easy to be absorbed by human bodies, and has the effects of replenishing vital essence and qi, moistening lung and relieving sore throat, and nourishing yang and moistening dryness. In recent years, leisure products taking eggs as processing raw materials are in a large number, wherein the seasoned marinated eggs are hot egg processing flavor foods. However, most of the marinated egg products on the market at present are prepared by processing eggs into fully cooked or over cooked state and marinating, so that the loss of the nutritional ingredients of the eggs is serious, the egg white has hard mouthfeel and poor elasticity, the egg yolk is coarse, the egg white is dry in mouth and difficult to swallow, and people who pay attention to the mouthfeel, such as the old and children, are difficult to have the desire to eat.
In the prior art, the preparation method of the soft-yolk marinated eggs generally adopts high-temperature short-time heating and rapid cooling, and the soft-yolk marinated eggs are soaked in a container filled with marinade for pickling after being peeled. The patent CN105942282A heats the eggs once according to the size, because the inner pores of the eggs are not opened, the eggs are easy to burst due to sudden high temperature, egg white and egg yolk overflow, and the product yield is reduced. The patent CN106036545A heats the eggs at high temperature for a short time and cools the eggs quickly, and then marinates the eggs by a vacuum decompression method to produce the loose-core marinated eggs with completely solidified egg white and partially flowing egg yolk, but microorganisms are generated in the process of pickling and cooling with cold water, and sterilization operation is not carried out subsequently, thus easily causing certain sanitary and safety problems. The patent CN112167549A is to soak the boiled soft-shelled eggs in brine for 3 hours, then to dry and sterilize, to obtain a flavor nutritional soft-shelled marinated egg; however, the soaking and marinating process is short, so that small-molecular flavor substances are difficult to enter the interior of the eggs, so that the tasty effect of the soft-yolk eggs is poor, the flavor of the spices in the yolk is light, and the taste of the soft-yolk eggs cannot meet the requirements of consumers.
Therefore, the invention prepares the soft-yolk marinated egg product by injecting marinade into fresh eggs in advance, boiling the fresh eggs at high temperature for a short time, quickly cooling the eggs at low temperature and then soaking and marinating the eggs. Compared with the fully-cooked marinated eggs, the product has good flavor, greatly shortens the marinating time, improves the processing efficiency, enables the eggs to be tender and smooth in taste and rich in elasticity, and well retains the nutritional ingredients of the eggs.
Disclosure of Invention
The invention aims to overcome the defects of the prior art, reduce the damage to the nutritive value of eggs and provide a preparation method of soft-shelled spiced eggs which are high in shelling rate, long in quality guarantee period, high in processing efficiency, short in marinating time and free of yolk and black rings.
The invention adopts the following technical scheme: a soft-yolk marinated egg is characterized by being prepared according to the following steps:
(1) grading and cleaning: grading the sterile eggs according to quality standards, and cleaning the graded eggs;
(2) injecting feed liquid: injecting 0.3-0.5ml of feed liquid into the cleaned eggs, and pre-pickling for 5-10 min;
(3) boiling: completely immersing the eggs injected with the marinade into water at 87-93 ℃, and boiling for 7-9 min;
(4) cooling and shelling: cooling the cooked egg in cold water for 10-15min, and removing shell;
(5) marinating: completely soaking the shelled eggs in the prepared marinade for 4-6h at room temperature;
(6) and (3) sterilization: after marinating, sterilizing packaged eggs in a constant temperature water bath at 62-65 deg.C for 30-40min, and rapidly cooling in water at 10-20 deg.C for 2-3 min;
(7) and (3) drying: and (3) drying the moisture on the surface of the package by cold air after sterilization to obtain the finished product, thus obtaining the flavored soft-boiled eggs with the shelf life of 4 months at normal temperature.
In one embodiment of the present invention, in the step (1), the eggs are classified according to quality standards, specifically: the egg mass is less than or equal to 55 g and is A grade; the quality of the eggs is 55-60 g and is B grade; the egg has the mass of 60-65 g and the freshness of grade C; the quality of the eggs is greater than or equal to 65 g, and the eggs are D grade.
In one embodiment of the invention, the temperature of the washing water for the eggs in the step (1) is 40 ℃, and the washing pressure is 7 MP.
In one embodiment of the invention, in the step (2), the blunt end of the egg is directed upwards by a full-automatic device, and the feed liquid is injected after entering the yolk from the blunt end through a steel injection needle. The injected material liquid consists of antioxidant, salt and purified water in the weight ratio of 0.01-0.05: 0.1-0.5: 7-10. (ii) a The oxidant comprises one or more of ascorbic acid, calcium ascorbate, sodium ascorbate, phospholipid, sodium lactate, tea polyphenols, and D-isoascorbic acid.
In one embodiment of the present invention, the cooking in step (3) is precisely controlled according to the classification of fresh eggs, specifically: when the quality of the eggs is A grade, the corresponding cooking time is 7-7 min30 seconds; when the quality of the eggs is B grade, the corresponding cooking time is 7min30 seconds-8 min; when the quality of the eggs is grade C, the corresponding cooking time is 8-8 min30 seconds; when the quality of the eggs is grade D, the corresponding cooking time is 8min30 sec-9 min.
In one embodiment of the present invention, the temperature during the cooking in step (3) is 93 ℃.
In one embodiment of the present invention, the marinade of step (5) is prepared by the following preparation method: 80-84 parts of purified water, 4-6 parts of white granulated sugar, 6-12 parts of salt, 5-8 parts of dark soy sauce, 0.8-1.8 parts of dried chili, 0.5-0.8 part of bay leaves, 0.6-1.2 parts of pepper, 0.8-1.2 parts of cassia bark, 0.4-1.0 part of anise, 0.8-1.2 parts of ginger slices, 0.2-0.5 part of color fixative, and the ratio of marinated eggs to marinated materials is 1: 2-1: 5, boiling, decocting at 57 deg.C for 30min, and cooling. Wherein the color fixative is one or more of sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, sodium citrate, phytic acid, sodium erythorbate, and calcium lactate.
In one embodiment of the invention, the method further comprises a packaging step before sterilization, specifically, after marinating is finished, the soft-shelled marinated eggs are vacuumized, sealed and packaged, and then sterilized.
The invention has the beneficial effects that:
1) the heating temperature and time are strictly controlled according to the quality of eggs in the processing process. Completely immersing and boiling the eggs in water of 87-93 ℃ for 7-9min to solidify the surface of the yolk and ensure that the center of the yolk is in a semi-flowing colloid state and the color is bright; full protein, no dreg, little juice during storage, fresh and tasty. Compared with the existing products of the soft-yolk marinated eggs on the market, the cured products have high shelling rate and low breakage rate. The product has the advantages that the flavor is increased, the reduction of the nutritional value of eggs is greatly avoided, audience groups are expanded, the product is nutritional and healthy, and the product has a good consumer market.
2) The fresh eggs are pre-pickled by the injection liquid before the boiled eggs with the soft yolk, so that the time required for flavoring is greatly shortened, the subsequent marinating time is greatly shortened, the marinating material is diffused in two directions, the marinating time is shortened, and the processing efficiency is obviously improved.
3) The invention breaks through the air chamber in the egg under the injection operation, reduces the pressure of the inner cavity of the egg when boiling at high temperature in the later stage, prevents the egg from being exploded and overflowing by heating, and improves the product yield. The antioxidant added in the feed liquid can effectively improve the pH value of the egg yolk, reduce the generation of black rings of the egg yolk, also has a certain antiseptic effect and prolongs the shelf life of the soft-yolk marinated eggs.
4) The marinating process of the prepared soft-shelled marinated eggs adopts a soaking mode, the temperature and time are reasonably designed, marinating is carried out after shelling, the speed of small molecular fragrant substances permeating into eggs is increased, the marinating is carried out after feed liquid is injected in advance, the internal and external salinity of the soft-shelled marinated eggs is balanced, a good seasoning effect can be achieved in a short time, the water-retaining property is good, and consumers can obtain good flavor experience.
Drawings
FIG. 1 shows soft-shelled marinated eggs prepared using the method of examples 1-3.
Detailed Description
The present invention will be further described with reference to the following examples. It is to be understood that the following examples are illustrative only and are not intended to limit the scope of the invention, which is to be given numerous insubstantial modifications and adaptations by those skilled in the art based on the teachings set forth above.
Method for measuring gel strength of egg white:
the detection method comprises the following steps: the gel strength of egg white was measured using a P0.5 probe of a physical property tester (in terms of hardness obtained by measurement, n is 6 in parallel). The measurement conditions were as follows: speed before measurement: 5 mm/s; testing speed: 1 mm/s; measuring the speed after measurement: 5 mm/s; compression ratio: 50 percent; trigger force: 5g of the total weight.
Example 1
The preparation method of the seasoned soft-boiled marinated eggs comprises the following steps:
1) selecting sterile fresh eggs with intact surfaces, the mass range of which is 60-65 g, and washing with water at the temperature of 40 ℃ and the showering pressure of 7 MP.
2) Adding ascorbic acid, calcium ascorbate and sodium ascorbate to form antioxidant, wherein the antioxidant, salt and purified water are mixed at a weight ratio of 0.05: 0.5: 10 to prepare a feed liquid.
3) And (3) putting the cleaned eggs into full-automatic equipment, enabling the blunt ends of the eggs to face upwards, injecting 0.5ml of feed liquid into the yolk from the blunt ends through a steel injection needle, and pre-pickling for 10 min.
4) Completely immersing the pre-pickled eggs in water of 87 ℃, and boiling for 8 min;
5) cooling the cooked egg in water at 0 deg.C for 10min, shelling, and selecting egg without crack and protein loss;
6) taking 82 parts of purified water, 4 parts of white granulated sugar, 6 parts of salt, 5 parts of dark soy sauce, 1.2 parts of dried hot pepper, 0.6 part of bay leaves, 0.8 part of pepper, 0.8 part of cassia bark, 0.6 part of anise, 0.8 part of ginger slices and 0.3 part of color fixative consisting of sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate, heating and boiling the mixture, then boiling the mixture for 30min at the temperature of 57 ℃, and cooling the mixture to obtain marinade;
7) placing the shelled eggs obtained in the step (5) in prepared marinade, and soaking for 4 hours at room temperature;
8) after marinating, placing the soft-boiled eggs into a stretching film, vacuumizing, sealing and packaging, placing the packaged eggs into a 65 ℃ constant-temperature water bath kettle for sterilization for 30min, and then rapidly cooling in 10 ℃ water for 2 min;
9) and (4) drying the moisture on the surface of the package by cold air after sterilization to obtain the finished product, thus obtaining the flavored soft-shelled spiced eggs with the quality guarantee period of 4 months at normal temperature.
Through detection, the egg white of the soft-yolk marinated egg obtained in the embodiment is completely cured, the surface of the egg white is smooth, the egg white is rich in elasticity, and the soft-yolk marinated egg has no dreg development taste; the yolk has a frozen surface and has loose core and bright color. The whole soft-shelled spiced eggs are fine, tender and smooth in taste, strong in fragrance and free of yolk and black rings. By using the method, the subsequent marinating time is greatly reduced, the marinating materials are diffused in two directions, the marinating time is shortened, the processing efficiency is improved by 29%, and the product yield is improved by 4%.
Example 2
The preparation method of the flavored soft-boiled eggs comprises the following steps:
1) selecting sterile fresh eggs with intact surfaces, the mass range of which is 60-65 g, and washing with water at the temperature of 40 ℃ and the showering pressure of 7 MP.
2) Adding calcium ascorbate, sodium lactate and tea polyphenols to obtain antioxidant, and mixing antioxidant, salt and purified water at a weight ratio of 0.05: 0.5: 10 to prepare a feed liquid.
3) And (3) putting the cleaned eggs into full-automatic equipment, enabling the blunt ends of the eggs to face upwards, injecting 0.5ml of feed liquid into the yolk from the blunt ends through a steel injection needle, and pre-pickling for 10 min.
4) Completely immersing the pre-pickled eggs in water of 90 ℃, and boiling for 8 min;
5) cooling the cooked eggs in cold water for 10min, shelling, and selecting eggs without cracks and protein loss on the surface;
6) taking 82 parts of purified water, 4 parts of white granulated sugar, 6 parts of salt, 5 parts of dark soy sauce, 1.2 parts of dried hot pepper, 0.6 part of bay leaves, 0.8 part of pepper, 0.8 part of cassia bark, 0.6 part of anise, 0.8 part of ginger slices and 0.3 part of color fixative consisting of sodium pyrophosphate, phytic acid and sodium erythorbate, heating and boiling the mixture, then cooking the mixture for 30min at the temperature of 57 ℃, and cooling the mixture to obtain marinade;
7) placing the shelled eggs obtained in the step (5) in prepared marinade, and soaking for 4 hours at room temperature;
8) after marinating, placing the soft marinated eggs into a 65 ℃ constant-temperature water bath kettle for sterilization for 30min, and then quickly cooling the eggs in 10 ℃ water for 2 min;
9) and (4) drying the moisture on the surface of the package by cold air after sterilization to obtain the finished product, thus obtaining the flavored soft-shelled spiced eggs with the quality guarantee period of 4 months at normal temperature.
Through detection, the egg white of the soft-boiled egg-marinated eggs obtained in the embodiment is completely cured, the surface of the egg white is smooth, and the egg white is elastic and has no dreg-forming taste; the yolk has a frozen surface and has loose core and bright color. The whole soft-shelled spiced eggs are fine, tender and smooth in taste, strong in fragrance and free of yolk and black rings. By using the method, the subsequent marinating time is greatly reduced, the marinating materials are diffused in two directions, the marinating time is shortened, the processing efficiency is improved by 29 percent, and the product yield is improved by 8 percent.
Example 3
The preparation method of the seasoned soft-boiled marinated eggs comprises the following steps:
1) selecting sterile fresh eggs with intact surfaces, the mass range of which is 60-65 g, and washing with water at the temperature of 40 ℃ and the showering pressure of 7 MP.
2) Adding phospholipid and D-erythorbic acid to combine an antioxidant, wherein the weight ratio of the antioxidant to the salt to the purified water is 0.05: 0.5: 10 to prepare a feed liquid.
3) And (3) putting the cleaned eggs into full-automatic equipment, enabling the blunt ends of the eggs to face upwards, injecting 0.5ml of feed liquid into the yolk from the blunt ends through a steel injection needle, and pre-pickling for 10 min.
4) Completely immersing the pre-pickled eggs in water of 93 ℃, and boiling for 8 min;
5) putting the boiled eggs into cold water for cooling for 10min, shelling, and selecting eggs without cracks and protein loss on the surface;
6) 82 parts of purified water, 4 parts of white granulated sugar, 6 parts of salt, 5 parts of dark soy sauce, 1.2 parts of dried chili, 0.6 part of bay leaves, 0.8 part of pepper, 0.8 part of cassia bark, 0.6 part of anise, 0.8 part of ginger slices and 0.3 part of color fixative consisting of sodium citrate and calcium lactate are taken. Heating and boiling, decocting at 57 deg.C for 30min, and cooling to obtain marinade;
7) placing the shelled eggs obtained in the step (5) in prepared marinade, and soaking for 4 hours at room temperature;
8) after marinating, placing the soft marinated eggs into a stretching film, vacuumizing, sealing and packaging, placing the packaged eggs into a 65 ℃ constant-temperature water bath kettle for sterilization for 30min, and then rapidly cooling the eggs in 10 ℃ water for 2 min;
9) and (4) drying the moisture on the surface of the package by cold air after sterilization to obtain the finished product, thus obtaining the flavored soft-shelled spiced eggs with the quality guarantee period of 4 months at normal temperature.
Through detection, the egg white of the soft-yolk marinated egg obtained in the embodiment is completely cured, the surface of the egg white is smooth, the egg white is rich in elasticity, and the soft-yolk marinated egg has no dreg development taste; the yolk has a frozen surface and a loose core, and is bright in color. The whole soft-shelled spiced eggs are fine, tender and smooth in taste, strong in fragrance and free of yolk and black rings. By using the method, the subsequent marinating time is greatly reduced, the marinating materials are diffused in two directions, the marinating time is shortened, the processing efficiency is improved by 29%, and the product yield is improved by 12%.
Analysis of the gel strength of egg white: the products of the example group all exhibited better gel strength than the commercial products. Among them, the egg white gel strength of the marinated egg product with soft yolk in example 3 is highest, the egg white has a more Q-elasticity texture, no dreg mouth feeling, the surface of the egg yolk is solidified, the marinated egg product with soft yolk has soft yolk, the fragrance is more intense, and the salt taste is moderate and delicious; the whole soft-shelled spiced eggs have fine, tender and smooth mouthfeel and no yolk black circle, and are shown in figure 1.
Comparative example: a soft yolk egg product prepared from Chinese patent CN105942282A
The specific preparation method refers to CN105942282A of China, the method for preparing the soft boiled eggs is similar to the traditional method for preparing the soft boiled marinated eggs, and the shelling yield is 84 percent.
In example 1, sterile fresh eggs with intact surfaces were selected, the mass range was 60-65 g, 25 pre-salted eggs were kept in hot water at 87 ℃ for 8min, and then transferred to cold water for 10min and then peeled to obtain 22 whole soft-shelled eggs, the yield was 88%.
In example 2, fresh sterilized eggs with intact surface were selected, the mass range was 60-65 g, 25 pre-salted eggs were placed in hot water at 90 ℃ for 8min, and then transferred to cold water for 10min and then peeled to obtain 23 whole-peeled soft boiled eggs, the yield was 92%.
In example 3, sterile fresh eggs with intact surfaces were selected, the mass range was 60-65 g, 25 pre-salted eggs were kept in hot water at 93 ℃ for 8min, and then transferred to cold water for 10min and then peeled to obtain 24 eggs with loose cores, the yield of which was 96%.
The loose-core marinated eggs prepared in the patent CN105942282A need to be soaked in spice water for 3-5 days at most, through the method, the marinating materials are diffused in two directions, and the subsequent marinating time only needs 4 hours, so that the marinating time is greatly shortened, and the processing efficiency of the products is improved.
Claims (10)
1. A soft-yolk marinated egg is characterized by being prepared according to the following steps:
(1) grading and cleaning: grading the sterile eggs according to quality standards, and cleaning the graded eggs;
(2) injecting feed liquid: injecting 0.3-0.5ml feed liquid into the cleaned eggs, and pre-pickling for 5-10 min;
(3) boiling: completely immersing the eggs injected with the feed liquid into water with the temperature of 87-93 ℃, and boiling for 7-9 min;
(4) cooling and shelling: cooling the cooked egg in cold water for 10-15min, and removing shell;
(5) marinating: completely immersing the shelled eggs in the prepared marinade, and soaking at room temperature for 4-6 h;
(6) and (3) sterilization: after marinating, putting the eggs into a thermostatic water bath at 62-65 ℃ for sterilization for 30-40min, and then quickly cooling the eggs in water at 10-20 ℃ for 2-3 min;
(7) and (3) drying: and (4) drying the surface water by cold air after sterilization to obtain the seasoned soft-shelled spiced eggs.
2. The flavored soft marinated eggs of claim 1, wherein: the eggs in the step (1) are classified according to quality standards and specifically comprise the following steps: the egg mass is less than or equal to 55 g and is A grade; the quality of the eggs is 55-60 g and is B grade; the egg has the mass of 60-65 g and the freshness of grade C; the mass of the eggs is greater than or equal to 65 g and is D grade.
3. The flavored soft marinated eggs of claim 1, wherein: the blunt end of the egg is upward through full-automatic equipment, and the feed liquid enters the yolk from the blunt end through a steel injection needle and then is injected; the injection liquid consists of antioxidant, salt and purified water, and the weight ratio is 0.01-0.05: 0.1-0.5: 7-10.
4. The flavored soft marinated eggs of claim 3, wherein: and (2) the oxidant consists of one or more of ascorbic acid, calcium ascorbate, sodium ascorbate, phospholipid, sodium lactate, tea polyphenol and D-erythorbic acid.
5. The flavored soft marinated eggs of claim 2, wherein: when the egg quality is A grade, the cooking time is 7-7.5 min; when the quality of the eggs is B grade, the cooking time is 7.5-8 min; when the egg quality is grade C, the cooking time is 8-8.5 min; when the quality of the eggs is grade D, the cooking time is 8.5-9 min.
6. The flavored soft marinated eggs of claim 1, wherein: the temperature in the cooking in the step (3) is 93 ℃.
7. The flavored soft boiled egg of any one of claims 1 to 4, wherein: the marinade is prepared by the following preparation method: 80-84 parts of purified water, 4-6 parts of white granulated sugar, 6-12 parts of salt, 5-8 parts of dark soy sauce, 0.8-1.8 parts of dried chili, 0.5-0.8 part of bay leaves, 0.6-1.2 parts of pepper, 0.8-1.2 parts of cassia bark, 0.4-1.0 part of anise, 0.8-1.2 parts of ginger slices, 0.2-0.5 part of color fixative, and the ratio of marinated eggs to marinated materials is 1: 2-1: 5, boiling, decocting at 57 deg.C for 30min, and cooling.
8. The flavored soft marinated eggs of claim 7, wherein: the color fixative is one or more of sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, sodium citrate, phytic acid, sodium erythorbate and calcium lactate.
9. The flavored soft marinated eggs of claim 1, wherein: the method also comprises a packaging step before sterilization, and the loose-core marinated eggs are packaged in a vacuum sealing mode after marinating is finished, and then are sterilized.
10. A process for preparing seasoned soft marinated eggs as claimed in any one of claims 1 to 9, comprising the steps of:
(1) grading and cleaning: grading the sterile eggs according to quality standards, and cleaning the graded eggs;
(2) injecting feed liquid: injecting 0.3-0.5ml of feed liquid into the cleaned eggs, and pre-pickling for 5-10 min;
(3) boiling: completely immersing the eggs injected with the feed liquid into water with the temperature of 87-93 ℃, and boiling for 7-9 min;
(4) cooling and shelling: cooling the cooked egg in cold water for 10-15min, and removing shell;
(5) marinating: completely immersing the shelled eggs in the prepared marinade, and soaking at room temperature for 4-6 h;
(6) and (3) sterilization: after the marinating is finished, putting the eggs into a thermostatic water bath at 62-65 ℃ for sterilization for 30-40min, and then quickly cooling the eggs in water at 10-20 ℃ for 2-3 min;
(7) and (3) drying: and (5) drying the surface water by cold air after sterilization to obtain the finished product, thus obtaining the seasoned soft boiled marinated eggs.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115633649A (en) * | 2022-11-25 | 2023-01-24 | 江苏翼扬食品有限公司 | A wash boiling device for loose core egg stew in soy sauce |
| 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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| CN107853617A (en) * | 2017-10-27 | 2018-03-30 | 宁波大学 | A kind of preparation method of soft boiled egg |
| 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 |
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| JPH07236456A (en) * | 1994-02-28 | 1995-09-12 | Masaki Nagano | Production of seasoned boiled egg |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115633649A (en) * | 2022-11-25 | 2023-01-24 | 江苏翼扬食品有限公司 | A wash boiling device for loose core egg stew in soy sauce |
| 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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