CN115119927A - Production method of soft boiled eggs with juice and capable of being stored at normal temperature - Google Patents

Production method of soft boiled eggs with juice and capable of being stored at normal temperature Download PDF

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Publication number
CN115119927A
CN115119927A CN202210765284.8A CN202210765284A CN115119927A CN 115119927 A CN115119927 A CN 115119927A CN 202210765284 A CN202210765284 A CN 202210765284A CN 115119927 A CN115119927 A CN 115119927A
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Prior art keywords
eggs
temperature
soft boiled
feed liquid
soft
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CN202210765284.8A
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Inventor
李绍勋
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Zhengzhou Baoni Food Co ltd
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Zhengzhou Baoni Food Co ltd
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Priority to CN202210765284.8A priority Critical patent/CN115119927A/en
Publication of CN115119927A publication Critical patent/CN115119927A/en
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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
    • 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
    • A23B5/015—Preserving by irradiation or electric treatment without heating effect
    • 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
    • A23B5/10—Preserving 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
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B23/00—Packaging fragile or shock-sensitive articles other than bottles; Unpacking eggs
    • B65B23/02—Packaging or unpacking eggs
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B3/00—Packaging plastic material, semiliquids, liquids or mixed solids and liquids, in individual containers or receptacles, e.g. bags, sacks, boxes, cartons, cans, or jars
    • B65B3/04—Methods of, or means for, filling the material into the containers or receptacles
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • B65B31/04—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied
    • B65B31/06—Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied the nozzle being arranged for insertion into, and withdrawal from, the mouth of a filled container and operating in conjunction with means for sealing the container mouth
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B5/00—Packaging individual articles in containers or receptacles, e.g. bags, sacks, boxes, cartons, cans, jars
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B51/00—Devices for, or methods of, sealing or securing package folds or closures; Devices for gathering or twisting wrappers, or necks of bags
    • B65B51/10—Applying or generating heat or pressure or combinations thereof
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
    • B65B55/02—Sterilising, e.g. of complete packages
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B61/00—Auxiliary devices, not otherwise provided for, for operating on sheets, blanks, webs, binding material, containers or packages
    • B65B61/26—Auxiliary devices, not otherwise provided for, for operating on sheets, blanks, webs, binding material, containers or packages for marking or coding completed packages
    • 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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  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention relates to the technical field of eggs, and discloses a method for producing eggs with soft juice and capable of being stored at normal temperature, which comprises the following steps: selecting eggs, removing cracked eggs, breaking the shells of the eggs and making deformed eggs; pre-boiling the thread at constant temperature; manual or mechanical husking; the production method of the soft boiled eggs with the juice comprises the steps of cleaning and shelling the soft boiled eggs with sterile water, adding feed liquid with pH values of 4 and 5.5 into the sterile water, heating and boiling the sterile water, cooling the eggs rapidly with the feed liquid with pH value of 4, soaking the soft boiled eggs in the feed liquid with pH value of 4 at a temperature of not higher than 15 ℃ when the soft boiled eggs enter a low-temperature workshop, then drying the surfaces of the soft boiled eggs, and then sterilizing the eggs with ultraviolet (ozone), so that the quality guarantee period of the eggs is ensured, the taste and the color of the soft boiled eggs are ensured, and the taste of the soft boiled eggs in bags after the soft boiled eggs are placed for a long time is improved.

Description

Production method of eggs with juice and capable of being preserved at normal temperature
Technical Field
The invention relates to the technical field of eggs, in particular to a production method of eggs with soft yolk and juice, which can be preserved at normal temperature.
Background
The loose egg is a boiled egg with yolk capable of flowing, from the sterilization perspective, the egg must be cooked to reach a central temperature of 70-80 ℃ to kill salmonella, when the yolk is coagulated, the temperature is close, the egg is an important part composing human diet worldwide, and is traditionally used as an important raw material for breakfast, baking and many other foods. Eggs are the most common kind of eggs, and have extremely high nutritional value. It can provide a large amount of complete and high-quality protein, and contains all the amino acids necessary for human body, a certain quantity of vitamins and minerals. At present, common egg products in the market, such as various seasoning marinated eggs, preserved eggs, dried eggs, egg liquid and the like, are mostly shell-free products, and various essence materials are added in the processing process, so that the flavor of the eggs is greatly covered by the flavor of spices, and the quality advantage of the egg raw materials is difficult to show on the products.
According to the literature, although the overall production process of the whole soft-shelled eggs is relatively simple and convenient when most of the existing soft-shelled eggs are processed, the single soft-shelled eggs can be guaranteed to have a long shelf life, but when the existing bagged soft-shelled eggs are packaged and sealed by feed liquid, part of the soft-shelled eggs generally have poor taste and color and the like.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the production method of the soft boiled eggs with the juice, which can be stored at normal temperature, and has the advantages of ensuring the shelf life of the eggs, further ensuring the taste and color of the soft boiled eggs, improving the taste and color of the bagged soft boiled eggs after being placed for a long time, solving the problem that when the bagged soft boiled eggs are packaged and sealed by feed liquid, part of the soft boiled eggs have poor common taste and color.
(II) technical scheme
In order to achieve the above purpose, the invention provides the following technical scheme: a production method of soft boiled eggs with juice capable of being preserved at normal temperature comprises the following steps:
s1: selecting eggs, removing cracked eggs, breaking the shells of the eggs and making deformed eggs;
s2: pre-boiling at constant temperature;
s3: manual or mechanical husking;
s4: washing with sterile water to remove shell eggs;
s5: bagging eggs;
s6: the material filling machine extracts the material liquid from the constant temperature cabinet and automatically fills the material liquid;
s7: and drying, spraying a code, boxing and warehousing.
Preferably, based on the egg weight standard D determined in the S1, the egg selector selects the egg weights of D-1 g and D +1 g, the scheme is a key for keeping the consistency of the product, and the produced product is not consistent in loose center due to the fact that the egg weight standard D is broken, cracks and the size difference is too large, so that the beneficial effects are as follows: the egg processing device has the advantages that the processing which can be matched during the egg processing is guaranteed, the weight deviation existing during the processing caused by unqualified eggs is reduced, and the defect of poor aesthetic property caused by different sizes in the form is overcome.
Preferably, the temperature is set to be between 90 and 95 ℃ based on S2, a frequency converter is adjusted, the cooking time is 8 to 10 minutes, loose cores are reserved, and the edible salt is added to facilitate shelling, so that the method has the following beneficial effects: this scheme is favorable to egg processing to shell, and then realizes carrying out the convenience that the processing of next step was shelled to the egg, has ensured the simplicity of manual or machinery operation when shelling the egg, reduces to accomplish the drawback that wastes time and energy when not broken eggshell is peeled.
Preferably, based on S4 in the H value for 4 and 5.5 feed liquid heating boil, the feed liquid rapid cooling that the PH value is 4 gets into the low temperature workshop, and the feed liquid temperature is not higher than 15 degrees centigrade, beneficial effect: the shelf life of the eggs is guaranteed, the taste and color of the soft boiled eggs are further guaranteed, and the taste of the bagged soft boiled eggs is improved and the bagged soft boiled eggs still have delicious taste after being placed for a long time.
Preferably, the eggs which are based on S4 and are shelled are soaked in the feed liquid with the pH value lower than 4 and the temperature of 10-15 ℃ for 1 hour, the surfaces of the eggs are dried by blowing, and the eggs are disinfected by ultraviolet (ozone), so that the beneficial effects are as follows: the edible shelf life of the soft boiled eggs can be prolonged by sterilizing the soft boiled eggs.
Preferably, the feed liquid with the pH value of 5.5 in the S5 is rapidly cooled to 65-70 ℃ and enters a 70-DEG C constant temperature cabinet, and the method has the advantages that: the adoption of a higher pH value can ensure the filling environment, thereby avoiding the sour taste or the incapability of covering the fragrance.
Preferably, the vacuum sealing is carried out, the temperature of the feed liquid is not lower than 50 ℃, the product is packaged in vacuum, the constant temperature sterilization is carried out for 50 minutes at 65 ℃, and the ultraviolet upper and lower double-sided sterilization is carried out (the sealing position of the bag needs to be transparent).
Preferably, the food is stored at normal temperature for 2 months and refrigerated for 4 months.
The working principle based on the scheme is as follows: after breaking the shell through the egg and shelling, carry the egg to washing department this moment, aseptic water is used to the water of washing department, utilize aseptic water to clear up the egg that shells, and aseptic water adds the feed liquid heating that pH value is 4 and 5.5 and boils, utilize the feed liquid that pH value is 4 can be fast to the egg cooling, when getting into the low temperature workshop, the feed liquid temperature is not higher than 15 degrees centigrade, the egg that shells soaks and soaks 1 hour in the feed liquid that pH value is less than 4, temperature 10-15 degrees this moment, then weather the egg surface, secondly disinfect the egg with ultraviolet (ozone).
Beneficial effect based on this scheme lies in: the shelf life of the eggs is guaranteed, the taste and color of the soft boiled eggs are further guaranteed, and the taste of the bagged soft boiled eggs is improved and the bagged soft boiled eggs still have delicious taste after being placed for a long time.
(III) advantageous effects
Compared with the prior art, the invention provides the production method of the eggs with the juice and the soft boiled eggs, which can be preserved at normal temperature, and has the following beneficial effects:
1. according to the production method of the soft boiled eggs with the juice, after the eggs are shelled and shelled, the eggs are conveyed to a cleaning part, sterile water is used in a water body of the cleaning part, the shelled eggs are cleaned and shelled by the sterile water, feed liquid with pH values of 4 and 5.5 is added into the sterile water to be heated and boiled, the eggs can be quickly cooled by the feed liquid with pH value of 4, when the eggs enter a low-temperature workshop, the temperature of the feed liquid is not higher than 15 ℃, the shelled eggs are soaked in the feed liquid with pH value lower than 4 and temperature of 10-15 ℃ for 1 hour, then the surfaces of the eggs are dried, then the eggs are disinfected by ultraviolet (ozone), the quality guarantee period of the eggs is further guaranteed, the taste and the color of the soft boiled eggs are further guaranteed, and the soft boiled eggs in bags can still have delicious taste after being placed for a long time.
2. The production method of the eggs with the juice and the soft boiled eggs capable of being stored at normal temperature comprises the steps of selecting eggs, removing eggs with cracks on the surface, breaking shells and deformed eggs, determining the weight standard D of the eggs, selecting the weight of the eggs to be D-1 g or D +1 g by the egg selecting machine, and ensuring the key of product consistency.
3. According to the production method of the soft boiled eggs with the juice, after the eggs are selected, the eggs are conveyed on a conveying line, the eggs further reach a constant-temperature pre-boiling line, the temperature is set to be 90-95 ℃ in the constant-temperature pre-boiling line, then the eggs are boiled for 8-10 minutes by adjusting a frequency converter, the soft boiled eggs are reserved, and finally salt is added for shelling.
4. This can loose heart egg production method of juice that normal atmospheric temperature was preserved, carry out the constant temperature precooking back through the egg, the egg can be through releasing to transport mechanism on processing of going step down, when the egg that boils thoroughly reachs the department of shelling, the casing on egg surface can be through colliding the breakage on the roller that rolls this moment, and then realize the egg and shell the preceding broken simplicity of going on, then shell through manual or machinery by broken egg this moment, and then separate the casing of egg table body with loose heart, and then ensured manual or the mechanical simplicity of operation when shelling the egg, the drawback that wastes time and energy when the not broken eggshell of chicken is peeled in the reduction completion.
5. This can be preserved at normal atmospheric temperature takes juice loose core egg production method, through to the whole back of accomplishing processing of egg, then at this moment with the egg bagging-off, irritate material machine during the bagging-off and draw the feed liquid from the constant temperature cabinet, then automatic filling selects the feed liquid rapid cooling that pH value is 5.5 to 65-70 degrees, gets into 70 degrees constant temperature cabinets, adopts higher pH value can ensure to irritate the material environment, and then avoids the taste to become sour, or fragrant smell can't cover.
6. According to the production method of the soft boiled eggs with the juice, the bagged soft boiled eggs are subjected to vacuum sealing after the filling of the eggs is completed, the temperature of feed liquid is not lower than 50 ℃, the products are packaged in vacuum, the constant temperature sterilization is performed at 65 ℃ for 50 minutes, the ultraviolet upper and lower double-sided sterilization (the sealing position of the bag needs to be transparent), the drying, code spraying, boxing and warehousing are performed, and through the process flows, the bagged soft boiled eggs can be stored at normal temperature for 2 months and refrigerated for 4 months.
Detailed Description
This section will describe in detail specific embodiments of the present invention so that one can intuitively and visually understand each technical feature and the whole technical solution of the present invention, but it should not be construed as limiting the scope of the present invention.
In the description of the present invention, it is to be understood that the positional descriptions, such as the directions of up, down, front, rear, left, right, etc., referred to herein are merely for convenience of description and simplicity of description, and do not indicate or imply that the referred device or element must have a particular orientation, be constructed and operated in a particular orientation, and thus should not be construed as limiting the present invention.
In the description of the present invention, greater than, less than, exceeding, etc. are understood as excluding the present numbers, and the above, below, inside, etc. are understood as including the present numbers. If the first and second are described for the purpose of distinguishing technical features, they are not to be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated or implicitly indicating the precedence of the technical features indicated.
In the description of the present invention, unless otherwise explicitly limited, terms such as arrangement, installation, connection and the like should be understood in a broad sense, and those skilled in the art can reasonably determine the specific meanings of the above terms in the present invention in combination with the specific contents of the technical solutions.
A method for producing eggs with juice and soft boiled eggs capable of being stored at normal temperature comprises the steps of selecting eggs when the eggs are used, removing eggs with cracks on the surface, breaking the shells and deformed eggs, then determining an egg weight standard D, selecting the weight of the eggs to be D-1 g or D +1 g by an egg selecting machine, wherein the egg weight standard D is determined.
Furthermore, after the eggs are selected, the eggs are conveyed on the conveying line, so that the eggs reach the constant-temperature pre-boiling line, the temperature of the constant-temperature pre-boiling line is set to be 90-95 ℃, then the eggs are boiled for 8-10 minutes by adjusting the frequency converter, loose centers are reserved, and finally salt is added for shelling.
Further, carry out the constant temperature precooking back through the egg, the egg can be through releasing to transport mechanism on processing of going on next step, when the egg that boils thoroughly reachs the department of shelling, the casing on egg surface can be through colliding the breakage on the roller this moment, and then realize the egg and shell and go on broken simplicity before going on, then shell through manual or machinery by broken egg this moment, and then separate the casing of egg table body with loose heart, and then ensured manual or the machinery easy and simple nature of operation when shelling the egg, the drawback that wastes time and energy when reducing the completion not broken eggshell.
Further, after the eggs are subjected to shell breaking and shelling, the eggs are conveyed to a cleaning part, sterile water is used for water at the cleaning part, the shelled eggs are cleaned and shelled by the sterile water, feed liquid with pH values of 4 and 5.5 is added into the sterile water and heated and boiled, the eggs can be quickly cooled by the feed liquid with pH value of 4, when the eggs enter a low-temperature workshop, the temperature of the feed liquid is not higher than 15 ℃, the shelled eggs are soaked in the feed liquid with pH value lower than 4 and temperature of 10-15 ℃ for 1 hour, then the surfaces of the eggs are dried, then the eggs are disinfected by ultraviolet (ozone), the quality guarantee period of the eggs is further guaranteed, the taste and color of the soft-yolk eggs are further guaranteed, and the taste and color of the bagged soft-yolk eggs are improved and still have delicious taste after being placed for a long time.
Further, through the whole processing back of accomplishing to the egg, then bagging-off the egg this moment, irritate the material machine during bagging-off and extract the feed liquid from constant temperature cabinet, then automatic filling selects the feed liquid rapid cooling that pH value is 5.5 to 65-70 degrees, gets into 70 degrees constant temperature cabinets, adopts higher pH value can ensure to irritate the material environment, and then avoids the taste to become sour, or fragrant smell can't cover.
Further, after the eggs are filled, the bagged loose-core eggs are subjected to vacuum sealing, the temperature of feed liquid is not lower than 50 ℃, the eggs are packaged in vacuum, sterilized at the constant temperature of 65 ℃ for 50 minutes, sterilized at the upper and lower sides by ultraviolet (the bag sealing position needs to be transparent), and then dried by blowing, sprayed with codes, packaged and put in storage, and through the process flows, the bagged loose-core eggs can be stored at normal temperature for 2 months and refrigerated for 4 months.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (8)

1. A production method of soft boiled eggs with juice capable of being preserved at normal temperature is characterized by comprising the following steps: the method comprises the following steps:
s1: selecting eggs, removing cracked eggs, breaking the shells of the eggs and making deformed eggs;
s2: pre-boiling the thread at constant temperature;
s3: manual or mechanical husking;
s4: washing with sterile water to remove shell eggs;
s5: bagging eggs;
s6: the material filling machine extracts the material liquid from the constant temperature cabinet and automatically fills the material liquid;
s7: drying, spraying code, boxing and warehousing.
2. The method for producing eggs with soft boiled juice according to claim 1, wherein the method comprises the following steps: the egg weight standard D is determined in S1, the egg weight of the egg selecting machine is selected to be D-1 g and D +1 g, the scheme is the key for keeping the consistency of products, and the loose centers of the produced products are inconsistent due to broken shells, cracks and overlarge size difference.
3. The method for producing eggs with soft boiled juice according to claim 1, wherein the method comprises the following steps: the temperature is determined to be between 90 and 95 ℃ based on the S2 temperature, the frequency converter is adjusted, the cooking time is 8 to 10 minutes, loose cores are reserved, and salt is added to facilitate shelling.
4. The method for producing eggs with soft boiled juice according to claim 1, wherein the method comprises the following steps: based on S4 in which the H value is 4 and the feed liquid with the H value of 5.5 is heated and boiled, the feed liquid with the PH value of 4 is rapidly cooled and enters a low-temperature workshop, and the temperature of the feed liquid is not higher than 15 ℃.
5. The method for producing eggs with soft boiled juice according to claim 1, wherein the method comprises the following steps: the eggs which are based on S4 and are shelled are soaked in feed liquid with the pH value lower than 4 and the temperature of 10-15 ℃ for 1 hour, the surfaces of the eggs are dried by blowing, and the eggs are disinfected by ultraviolet (ozone).
6. The method for producing eggs with soft boiled juice according to claim 1, wherein the method comprises the following steps: and (3) rapidly cooling the feed liquid with the pH value of 5.5 in the S5 to 65-70 ℃, and entering a constant temperature cabinet with the temperature of 70 ℃.
7. The method for producing eggs with soft boiled juice according to claim 1, wherein the method comprises the following steps: and (3) sealing in vacuum, wherein the temperature of the feed liquid is not lower than 50 ℃, vacuum packaging the product, sterilizing at a constant temperature of 65 ℃ for 50 minutes, and sterilizing at the upper and lower sides by ultraviolet (the sealing position of the bag needs to be transparent).
8. The method for producing eggs with soft boiled juice according to claim 1, wherein the method comprises the following steps: the product is stored at normal temperature for 2 months and refrigerated for 4 months.
CN202210765284.8A 2022-06-30 2022-06-30 Production method of soft boiled eggs with juice and capable of being stored at normal temperature Pending CN115119927A (en)

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Cited By (1)

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Publication number Priority date Publication date Assignee Title
CN115969012A (en) * 2023-02-16 2023-04-18 湖南湖湘贡食品有限公司 Preparation method of low-temperature shelled soft boiled eggs

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CN103598621A (en) * 2013-11-28 2014-02-26 四川农业大学 TG enzyme and high-temperature high-pressure processing method for high-quality marinated eggs
CN110810750A (en) * 2019-11-25 2020-02-21 磐石市兴泽食品有限公司 Production method of sauce flavor type soft boiled eggs
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
CN114287470A (en) * 2021-12-14 2022-04-08 四川铁骑力士食品有限责任公司 Preservative for preserving soft-shelled eggs at normal temperature and preparation process

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103598621A (en) * 2013-11-28 2014-02-26 四川农业大学 TG enzyme and high-temperature high-pressure processing method for high-quality marinated eggs
CN110810750A (en) * 2019-11-25 2020-02-21 磐石市兴泽食品有限公司 Production method of sauce flavor type soft boiled eggs
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
CN114287470A (en) * 2021-12-14 2022-04-08 四川铁骑力士食品有限责任公司 Preservative for preserving soft-shelled eggs at normal temperature and preparation process

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115969012A (en) * 2023-02-16 2023-04-18 湖南湖湘贡食品有限公司 Preparation method of low-temperature shelled soft boiled eggs

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