CN116138409A

CN116138409A - Jet-flow seasoned egg and environment-friendly manufacturing method thereof

Info

Publication number: CN116138409A
Application number: CN202211101346.1A
Authority: CN
Inventors: 陈柏霖; 陈明发
Original assignee: Hainan Yuetu Technology Holding Co ltd
Current assignee: Hainan Yuetu Technology Holding Co ltd
Priority date: 2022-08-11
Filing date: 2022-09-09
Publication date: 2023-05-23

Abstract

The invention provides a jet-flow seasoned egg and an environment-friendly manufacturing method thereof, which comprises the steps of injecting seasoning into fresh eggs at high pressure to mix the seasoning, raw egg white and raw egg yolk into three-flavor integrated mixed egg paste; the eggshell is coated with a barrier coating, and jet micropores and breathing pores on the eggshell are closed in a bridging way, so that the water-oxygen barrier property of the eggshell is improved, the water in the eggshell is prevented from escaping, and bacteria and oxygen outside the eggshell are prevented from invading, so that the jet flavored egg is prepared. The jet flow flavored egg has rich and varied taste, deep taste, good taste, and chewy Q-spring; the patch is not needed, the solid seasoning can be used, the production period is short, the production efficiency is high, the production cost is low, the package is degradable, and the environment is protected and low carbon is realized.

Description

Jet-flow seasoned egg and environment-friendly manufacturing method thereof

Technical Field

The invention belongs to the technical field of egg processing, and particularly relates to an improved technology of 'environment-friendly manufacturing method of instant eggs with flavor' in China patent application (application number 202211011713.9) 'an instant egg with high-pressure flavoring' in China patent application (application number 202211024881.1) 'a manufacturing method thereof'.

Background

The applicant submits a Chinese patent application (application number 202211011713.9) with the name of "method for manufacturing instant flavored eggs in environment-friendly manner" in 2022, month 08 and 23. Firstly, punching a larger hole in an eggshell, then inserting the hole through an injection needle, then injecting food flavoring into a raw egg, and finally, patching to block the hole, thereby preparing the three-in-one mixed egg paste of the food flavoring, the raw egg white and the raw egg yolk; finally, the mixed egg paste is heated to prepare a flavored instant egg. The instant egg has rich and varied taste, deep taste, good taste, and chewing strength. Because the production can be completed by four complicated and difficult steps of punching, inserting holes, injecting, hole supplementing and the like, the production process is complex, the egg breaking rate is high, and the production efficiency is low.

The applicant filed a chinese patent application (application number 202211024881.1) entitled "a high pressure seasoned instant egg and method of making same" 25 th year 08 of 2022. Filling a high-pressure container with a seasoning, and immersing fresh eggs in the seasoning; gradually pressurizing the high-pressure container to enable the seasonings with high pressure to enter the fresh eggs with low pressure through the micropores; then gradually decompressing the high-pressure container to gradually release the raised pressure in the egg and restore to the normal pressure state. Because it needs to use the high-pressure container to slowly boost pressure to make liquid condiment to pour into egg through micropore pressure, then slowly decompress, in order to resume the normal pressure state, so production technology is complicated, broken egg rate is high, production efficiency is low, can only use liquid condiment moreover, can't use solid condiment, and the application limitation is great.

"encyclopedia of industry: birds are classified into six categories of birds, related birds, climbing birds, land birds, strong birds and singing birds. Chicken, duck and goose belong to birds. Over ten thousand have been found worldwide, more than 1400 in china. The fowl eggs comprise more than ten kinds of eggs, duck eggs, goose eggs, ostrich eggs, quail eggs, etc.

Disclosure of Invention

One of the objects of the present invention is: the method for manufacturing the jet-flow seasoned eggs is environment-friendly, so that on one hand, injection of seasonings by penetrating holes through injection needles is avoided, pressing of seasoning liquid by a high-pressure container is avoided, and plugging of the holes by patches is avoided; on the other hand, the application range is widened, so that the solid seasoning can be added into eggs; in addition, the production efficiency is improved, and the eggshell breakage rate is reduced.

The second object of the present invention is: a jet flavored egg is provided for producing eggs of various flavors.

The technical scheme of the jet-flow seasoning egg environment-friendly manufacturing method is as follows.

The invention relates to an environment-friendly manufacturing method of jet-flow seasoned eggs, which is characterized by comprising the following process steps:

(1) firstly, using a high-pressure jet device, injecting a set dose (for example, less than or equal to 2 milliliters) of (food) seasoning from a nozzle with the aperture of 0.05-0.45mm (preferably 0.1-0.35mm, and more preferably 0.12-0.23 mm) at the speed of V being more than or equal to 170m/s or 1-3 times of the sonic speed so as to break down eggshells of fresh eggs, punch jet micropores, inject the seasoning into raw egg white or/and raw egg yolk; wherein V represents the velocity of the seasoning jet;

(2) secondly, the fresh eggs are shaken rapidly, so that the seasonings injected into the eggs are fully mixed with the fresh egg white and the fresh egg yolk (under the action of inertia force) to become mixed egg paste (namely pasty mixed colloid) which is three-in-one and does not see the shape of the original egg yolk sphere; the three flavors are respectively flavoring flavor, raw egg white flavor and raw egg yolk flavor; the original egg yolk sphere is mixed with raw egg white and seasonings, so that the original egg yolk sphere is not visible;

(3) then, coating a barrier coating on the surface of the eggshell and curing (drying) the barrier coating to close jet micropores and breathing pores on the eggshell, so that the water-oxygen barrier property of the eggshell is improved, the escape of water in the eggshell is prevented, and bacteria and oxygen outside the eggshell are prevented from invading to prepare the jet flavored fresh egg; alternatively, fresh eggs which have been made into mixed egg paste are (directly) packaged into sterile anoxic packages (without applying a barrier coating to the eggshell surface), thereby preventing the escape of water from the eggs, and preventing the invasion of bacteria and oxygen outside the eggs, to make the jet-flavored fresh eggs.

It was found that, because the jet micropores left on the eggshells are extremely fine, especially when the pore diameter is less than or equal to 0.23mm or 0.15mm, egg white does not leak out of the jet micropores (i.e., is not thrown out by centrifugal force) when the eggshells are shaken rapidly even if the eggshells are not plugged with patches. After the fresh eggs which are changed into the mixed egg paste are packaged into the sterile anoxic package, the shelf life can still reach more than 1 month, in other words, after the package is filled, the fresh eggs can not be spoiled within 1 month even if the jet micropores are blocked without patches or coating barrier coatings.

The research also shows that when the aperture is more than or equal to 0.5mm, egg white is thrown out of the jet micropores (in fact, the jet macropores) by centrifugal force when the device is rapidly shaken. Therefore, the process of adding a patch is necessary to seal the jet micropores (in fact, the jet macropores).

Preferably, the method for manufacturing the jet-flow seasoned eggs in an environment-friendly way is characterized in that: injecting flavoring into raw egg white in aseptic anoxic environment (such as clean environment of aseptic nitrogen-filled workshop), coating barrier coating on eggshell, and sealing jet micropores and breathing pores to avoid bacteria and oxygen from channeling into egg, thereby preparing jet flavored fresh egg.

Preferably, the method for manufacturing the jet-flow seasoned eggs in an environment-friendly way is characterized in that: the diameter of the jet flow micropore or nozzle is less than or equal to 0.23mm. Research shows that when the diameter of the jet flow micropore or nozzle is larger than 0.23mm, the coating of the barrier coating is difficult to effectively seal the micropore, air leakage is easy, the yield is low, and the mixed egg cream is easy to rot and deteriorate.

Preferably, the method for manufacturing the jet-flow seasoned eggs in an environment-friendly way is characterized in that: heating the mixed egg paste together with eggshells (curing and solidifying the mixed egg paste into elastic mixed egg bodies) to obtain the jet-flavored cooked egg.

Preferably, the method for manufacturing the jet-flow seasoned eggs in an environment-friendly way is characterized in that: packaging the jet seasoned cooked eggs into a sterile anoxic package; the taste mark and the production date are printed on the package or the eggshell.

Preferably, the method for manufacturing the jet-flow seasoned eggs in an environment-friendly way is characterized in that: the thickness of the barrier coating is 3-30 μm or 6-12 μm. After the thicker barrier coating is solidified, the thick artificial shell (film) is added to the jet seasoned egg, so that the thick artificial shell can replace the traditional packages such as plastic bags and the like. In other words, the barrier coating is cured to an artificial shell having a thickness of 3-30 μm or 6-12 μm.

Preferably, the method for manufacturing the jet-flow seasoned eggs in an environment-friendly way is characterized in that: the flavoring is solid particles or highly concentrated liquid flavoring. The special high-concentration liquid seasoning is selected because the space in the egg is limited, and the seasoning injected into the egg is preferably less than 0.1 milliliter. The common seasonings are injected into 0.1 milliliter to eggs due to low concentration, so that the taste of the mixed egg paste is difficult to change effectively.

Preferably, the method for manufacturing the jet-flow seasoned eggs in an environment-friendly way is characterized in that: after the jet-flow seasoned cooked egg is split into two parts, the original shape of the yolk sphere can not be seen. In other words, the flavoring is thoroughly mixed with the raw egg white and the raw egg yolk and heated to a jet-flavored cooked egg that does not see the original egg yolk sphere shape.

The technical scheme of the jet flow seasoned egg is as follows.

The invention relates to a jet flow seasoning egg, which is characterized in that:

(1) jet flow micropores with the aperture of 0.05-0.45mm are formed on the shell of the fresh egg;

(2) mixing the flavoring injected into the egg with raw egg white and raw egg yolk to obtain mixed egg paste (i.e. pasty mixed colloid) without the original spherical shape of egg yolk;

(3) the surface of the eggshell is coated with a barrier coating for closing the jet flow micropores and the breathing pores so as to improve the water-oxygen barrier property of the eggshell, prevent the escape of water in the eggshell and prevent the invasion of bacteria and oxygen outside the eggshell; alternatively, fresh eggs, which have been made into mixed egg cream therein, are packaged in sterile anoxic packages to prevent escape of water from within the eggs, and to prevent invasion of bacteria and oxygen outside the eggs.

Preferably, the jet-flow seasoned egg is characterized in that: the mixed egg paste is heated together with eggshells to cook a jet-flavored cooked egg.

Preferably, the jet-flow seasoned egg is characterized in that: packaging the seasoned fresh eggs or the jet seasoned cooked eggs in a sterile anoxic package; the packaging material is printed with taste marks.

Preferably, the jet-flow seasoned egg is characterized in that: curing the barrier coating to an artificial shell having a thickness of 3-30 μm or 6-12 μm; alternatively, the flavoring is solid particles or highly concentrated liquid flavoring; alternatively, the pore diameter of the jet flow micropore is less than or equal to 0.23mm or 0.15mm.

Preferably, the jet-flow seasoned egg is characterized in that: the original yolk sphere shape is not seen in the egg (i.e. the cooked egg is not seen after being cut into two halves). In other words, the flavoring is thoroughly mixed with the raw egg white and the raw egg yolk and heated to a jet-flavored cooked egg that does not see the original egg yolk sphere shape.

Compared with the prior art, the jet-flow seasoned egg and the environment-friendly manufacturing method thereof can produce the following beneficial technical effects.

Firstly, the taste is rich and various: thousands of flavors (foods) can be used, and in particular, solid flavors can be used to formulate eggs of various flavors to meet consumer taste preferences. The background art, namely a high-pressure seasoned instant egg and a manufacturing method thereof (application number 202211024881.1), cannot use solid seasonings, and has large application limitation.

Secondly, the product is fresh, tender and delicious: the flavoring, egg white and yolk are fully mixed, so that the three-flavor integrated fresh, tender and delicious eggs are obtained. Test investigations have shown that parents particularly prefer to purchase the jet flavored eggs of the present invention in a variety of flavors for consumption by children. In contrast, the traditional seasoned eggs in the background art have light taste, old taste and poor mouthfeel.

Thirdly, no patch is needed, the process is simple, the quality is reliable, the production period is short, the production efficiency is high, and the production cost is low. The punching injection is completed in one step, and no patch is needed because the jet flow micro-holes are extremely fine; compared with the environment-friendly manufacturing method (application number 202211011713.9) of the instant flavor egg in the background art, the three steps are combined into one step, so that the process steps are greatly simplified, and the production efficiency is greatly improved.

Fourth, people who dislike eating yolk can not see the yolk sphere, and can not taste the original dry taste of the yolk sphere, and the yolk can not be thrown away, so that the waste of real objects can be reduced.

Fifthly, the Q spring is chewy: the jet-flow seasoned cooked egg prepared by adding the edible gum seasoning, especially the solid seasoning, into the mixed egg paste has good chewing taste of Q elasticity and is quite chewy. In contrast, prior eggs of the background art are not chewy.

Sixth, do not need to punch specially: compared with the background technology of 'flavor instant egg and environment-friendly manufacturing method', the invention does not need special punching, does not need special pin injection, and has high production efficiency and low eggshell breakage rate.

Seventh, degradable, environment-friendly, low-carbon: the jet seasoning cooked egg is the same as instant noodles, and belongs to instant food which is very convenient to eat. The water-based barrier coating is degradable and can replace the traditional plastic bags and other packages, is not difficult to recycle and degrade like the plastic bowls of instant noodles, and does not need an expensive iron can like the yellow egg white-free cans. Therefore, the invention has the beneficial technical effects of environmental protection and low carbon.

Eighth, the shelf life is long: the barrier coating forms a fresh-keeping layer, which can effectively prevent the water in the eggs from escaping and prevent the bacteria and oxygen outside the eggs from invading to cause deterioration. Tests show that the shelf life can reach 12 months.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are required to be used in the embodiments or the description of the prior art will be briefly described below, and it is obvious that the drawings in the following description are only embodiments of the present invention, and that other drawings can be obtained according to the provided drawings without inventive effort for a person skilled in the art.

Fig. 1 is a schematic cross-sectional view of a jet flavored egg (boiled egg) according to the present invention.

Fig. 2 is a schematic view of the jet flavored egg of fig. 1 contained in a package.

Fig. 3 is a schematic cross-sectional view of a jet flavored egg (i.e., simulated preserved egg) according to the present invention.

Fig. 4 is a sectional view of an existing boiled egg.

Reference numerals illustrate: 1-egg yolk sphere, 2-egg white, 3-seasoning, 4-eggshell, 5-raw egg, 6-barrier coating, 7-mixed egg paste, 8-taste mark, 9-jet seasoning egg, 10-package, 11-imitation preserved egg and 12-air chamber.

Detailed Description

The core of the invention is to provide a jet-flow seasoned egg so as to produce a seasoned egg with rich taste and good mouthfeel, shorten the production period, improve the production efficiency and reduce the production cost.

For the purpose of making the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments of the present invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.

Embodiment one.

Referring to fig. 1, 2 and 4, a number of raw (fresh) eggs 5 and (food) seasoning 3 are prepared.

The slurry of the seasoning 3 is poured into a high-pressure jet device similar to the existing high-pressure water cutting machine, the seasoning 3 with a set dosage (for example, 0.10 milliliter) is ejected from a jewel nozzle with the aperture of 0.10-0.35mm at the speed of V being more than or equal to 170m/s or at the speed of 1-3 times of sound speed so as to break down the eggshell 4, and jet micropores 5 are punched and the seasoning is ejected into raw egg white 2. Studies have shown that it is preferable to pressurize the seasoning 3 slurry to 100-200MPa and then spray it out through a jewel nozzle with a hole diameter of about 0.13mm to produce a high-speed high-pressure seasoning 3 jet stream at 1-3 times the sonic velocity; the high-speed high-pressure seasoning 3 jet flow ensures that eggshells are broken down (without wasting high breakage rate) and the seasoning 3 is injected into egg white. Thus, the punching and the seasoning injection 3 can be completed at one time, thereby having the beneficial technical effects of high production speed, small jet flow micropore 5, easy closing and sealing, and low egg breakage rate (compared with the technical proposal of mechanical punching and laser punching).

The raw eggs 5 injected with the seasonings 3 are placed into an egg shaker, and the raw eggs 5 are rapidly shaken, so that the seasonings 3, the raw egg white 2 and the raw egg yolk sphere 1 are fully mixed under the action of inertia force to become three-flavor integrated mixed egg paste 7.

Preferably, a transparent aqueous barrier coating 6 is applied to the surface of eggshell 4 and baked to solidify to close the breathing pores (inherent to the egg) and the jet pores 5 in eggshell 4, thus forming a jet flavored egg 9. For example, by spraying a layer of acrylate emulsion or carboxymethyl chitosan and drying to form a colorless transparent aqueous barrier coating 6. The barrier coating (also called as fresh-keeping coating) adopted by the barrier coating 6 is introduced in the prior data of China patent application of 'a CPI film with water-oxygen barrier property and a preparation method thereof (CN 113036063A)', 'a high-oxygen barrier coating and a preparation method thereof and a coating method thereof (CN 113604116A)', 'a high-barrier coating for biaxially oriented polyester film and a preparation method thereof (CN 110003753A)', 'a barrier coating and a preparation method thereof and an application thereof (CN 108129926A)', and the like, and the invention applies the barrier coating to the surface of the eggshell 4 in a creative way across the boundary, and detailed formulas and using methods are not repeated here. Researches show that the barrier effect of the thickness of the barrier coating 6 is better, and the cost performance of the thickness of the barrier coating 6 is highest, namely, the thickness of the barrier coating 6 is 8-12 mu m; the thicker barrier coating 6 may be used entirely as a wrapper 10. Thus, the jet flavored egg 9 of the present invention looks much like an existing naturally boiled (chicken/duck/pigeon) egg in appearance, can be free of packaging, and is environmentally friendly and low in carbon.

The raw eggs 5 which are changed into the mixed egg paste 7 in the eggshells 4 are cooked or steamed or baked to obtain the cooked jet-flow seasoned eggs 9. Thus, the cooked jet-flow seasoned egg 9 becomes a convenient food with rich nutrition and various tastes. Investigation showed that parents would particularly like to purchase the instant jet flavored eggs 9 of various flavors for consumption by children.

For ease of storage and sale, the cooked, jet flavored eggs 9 may still be packaged in sterile, oxygen-deficient plastic bags, packages 10. The package 10 is preferably printed with a taste indicator 8 for convenient purchase and consumption by consumers.

In order to form a sterile anoxic mini-environment in the eggshell 4, the working procedures of punching jet micropores 5, injecting seasoning 3, coating barrier coating 6 and the like can be completed in an inert gas environment such as nitrogen, so that the air chamber 12 in the eggshell 4 is filled with the inert gas (such as nitrogen) and the like; so that a sterile and anoxic mini-environment (including a mini-environment isolated from the outside air) is formed within the eggshell 4.

The flavoring agent 3 used in this example can be salt, monosodium glutamate, essence, vinegar, sugar, pungent taste agent, vitamins, nutrients, milk, coconut essence, pigment, etc.

Embodiment two.

Referring to fig. 3, according to the above process steps, pigment, edible gelatin and preserved egg essence are used as the seasoning 3, a ZHQD1501 type high-pressure jet device is adopted to jet the seasoning 3 into the egg white 2, and the raw eggs 5 with the seasoning 3 are put into an egg shaker to shake the raw eggs 5 rapidly, so that the seasoning 3 is fully mixed with the raw egg white 2 and the raw egg yolk sphere 1 under the action of inertia force to become three-flavor integrated mixed egg cream 7.

Preferably, a transparent aqueous barrier coating 6 is applied to the surface of eggshell 4 and baked to cure to close the breathing pores (inherent to the egg) and the jet micropores 5 in eggshell 4. And then heating and cooking to obtain the cooked jet-flow seasoned egg-imitated preserved egg 11 which is exactly like the preserved egg. The simulated preserved egg 11 has unique flavor as the traditional preserved egg, and can be used as food material for many dishes. The food is not cold, even if being eaten excessively, the food can not cause anemia, old people, children and people with cold spleen deficiency diarrhea, can not aggravate spleen and stomach deficiency, and can not cause lead poisoning; the imitated preserved egg 11 has no gray brown color of the sludge, and can be seen to be clean and clean, so that the appetite of people can be improved.

The foregoing has outlined rather broadly the principles and embodiments of the present invention in order that the detailed description of the invention may be better understood. It should be noted that it will be apparent to those skilled in the art that various changes and modifications can be made herein without departing from the principles of the invention, which are also intended to fall within the scope of the appended claims.

Claims

1. The environment-friendly manufacturing method of the jet-flow seasoned eggs is characterized by comprising the following process steps of:

(1) firstly, adopting a high-pressure jet device to jet the flavoring with set dose from a nozzle with the aperture of 0.05-0.45mm according to the speed of V being more than or equal to 170m/s or the speed of 1-3 times of sonic speed so as to break down eggshells of fresh eggs, jet micropores are formed, and the flavoring is jetted into raw egg white or/and raw egg yolk;

(2) secondly, the fresh eggs are shaken rapidly, so that the seasonings injected into the eggs are fully mixed with the raw egg white and the raw egg yolk to become mixed egg paste;

(3) then, coating a barrier coating on the surface of the eggshell and solidifying to close the jet micropores and breathing pores on the eggshell, so that the water-oxygen barrier property of the eggshell is improved, the escape of water in the eggshell is prevented, and bacteria and oxygen outside the eggshell are prevented from invading, so that the jet flavored fresh egg is prepared; alternatively, fresh eggs that have been made into mixed egg extract are packaged into sterile, oxygen-deficient packages to prevent escape of water from within the eggs, and to prevent invasion of bacteria and oxygen outside the eggs, to produce a jet flavored fresh egg.

2. The method for manufacturing the jet-flow seasoned eggs in an environment-friendly manner according to claim 1, which is characterized in that: heating the mixed egg paste together with eggshells to obtain a jet-flavored cooked egg.

3. The method for manufacturing the jet-flow seasoned eggs in an environment-friendly manner according to claim 1 or 2, wherein the method comprises the following steps: packaging the jet seasoned cooked eggs into a sterile anoxic package; the taste mark is printed on the package or eggshell.

4. The method for manufacturing the jet-flow seasoned eggs in an environment-friendly manner according to claim 1 or 2, wherein the method comprises the following steps: curing the barrier coating to an artificial shell having a thickness of 3-30 μm or 6-12 μm; alternatively, the flavoring is solid particles or highly concentrated liquid flavoring; alternatively, the pore diameter of the jet flow micropore or nozzle is less than or equal to 0.23mm or 0.15mm.

5. A jet flavored egg, characterized by:

(1) the shell of the fresh egg is provided with jet flow micropores with the aperture of 0.05-0.45 mm;

(2) mixing the flavoring injected into the egg with raw egg white and raw egg yolk to obtain mixed egg paste;

(3) the surface of the eggshell is coated with a barrier coating for closing the jet flow micropores and the breathing pores so as to improve the water-oxygen barrier property of the eggshell, prevent the escape of water in the eggshell and prevent the invasion of bacteria and oxygen outside the eggshell; alternatively, fresh eggs that have been converted into mixed egg cream are packaged in sterile oxygen-deficient packages to prevent escape of in-egg moisture, and to prevent ingress of out-of-egg bacteria and oxygen.