CN1182554A - Soft package instant egg - Google Patents
Soft package instant egg Download PDFInfo
- Publication number
- CN1182554A CN1182554A CN97121924A CN97121924A CN1182554A CN 1182554 A CN1182554 A CN 1182554A CN 97121924 A CN97121924 A CN 97121924A CN 97121924 A CN97121924 A CN 97121924A CN 1182554 A CN1182554 A CN 1182554A
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- CN
- China
- Prior art keywords
- egg
- instant
- soft package
- water
- iodizedsalt
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The technological process of a kind of soft packaged instant egg consists of selecting material, washing cooking, shelling, pickling, sterilizing, vacuum packing, sticking trade mark, weighing and bagging. Since the surface layer is penetrated with instant solution of adjunet, so it is palatable and delicrous, the expiry period is over six months.
Description
The present invention relates to a kind of food and processing method, specifically a kind of soft package instant egg and processing method thereof.
Egg food is the important kind on people's dining table, it is nutritious, amount is big, be the main food of paying among the human lives, except that garnishes, cake used, chicken, duck's egg after steaming, boiling also can eat separately, such traditional egg products have lime-preserved egg, tea egg, flood goods etc., but these can be instant the eggs goods short because of freshness date mostly, or be subjected to being limited in " instant " food series of other condition to can not get significant progress and development and use, the production and consumption of instant egg is restricted.
But the object of the present invention is to provide a kind of soft package instant egg of delicious good to eat, easy to carry, long fresh-keeping period mass industrialized production.
The present invention is achieved in that
This instant egg mainly refers to egg, duck's egg and so on, and decapsidate after the boiling slaking infiltrates suitable instant material delivering solution on its top layer, and skin carries out aseptic packaging with edible fresh-keeping film and forms.
Its production technology can be undertaken by following route:
System～disinfection～vacuum packaging～obedient trade mark～the pack of weighing of selecting materials～clean～slaking～shell～flood.
Its specific embodiment is as follows:
(1) select materials: through the artificial visually examine, selected fresh unabroken raw egg;
(2) clean: clean at normal temperatures twice with clear water;
(3) slaking: boiling is 15～30 minutes in pressure cooker, and its pressure is within 40～200 kPas of scopes;
(4) shell: stripping shell and chorion ovi (being the film between egg white and the housing)
(5) flood system: in the instant material delivering aqueous solution for preparing, soak 0.5～4 hour (normal temperature);
(6) disinfection: in pressure cooker, steamed 15～30 minutes, within pressure keeps 120～200 kPas;
(7) vacuum packaging: in desinfection chamber, with infrared vacuum packing machine bag one deck edible fresh-keeping film;
(8) obedient trade mark, the pack of weighing;
The present invention has adapted to the needs of people's fast pace life, becomes another inexpensive instant kind in the current instant food, because of its freshness date more than 6 months, that transportation stores is convenient, it is edible to be particularly suitable for the field force.But because of its batch production production, more cheap than commercially available tea egg, than the very high ham sausage material benefit more of occupation rate of market, be the very big product of a kind of market potential.
Below just the present invention will be further described in conjunction with specific embodiments: the soft package instant egg;
This egg is after the boiling slaking, the peeling shell, and infiltrate on its top layer by specific fragrance preparation be foodstuff solution, outer with the edible fresh-keeping film vacuum packaging and face, its specific embodiment is as follows:
(1) select materials: through the artificial visually examine, selected fresh unabroken raw egg;
(2) clean: clean at normal temperatures twice with clear water;
(3) slaking: boiling is about 15～30 minutes in pressure cooker, and its pressure is within 40～200 kPas of scopes;
(4) shell: stripping shell and chorion ovi (being the film between egg white and the housing);
(5) flood system: in the instant material delivering aqueous solution for preparing, soak 0.5～4 hour (normal temperature);
(6) disinfection: in pressure cooker, steam within 15～30 minutes, pressure keep 120～200 kPas;
(7) vacuum packaging: in desinfection chamber, with infrared vacuum packing machine bag one deck edible fresh-keeping film;
(8) obedient trade mark, the pack of weighing; Its instant material delivering solution can be by following formulated:
A, tealeaves flavor: (pressing the preparation of 1Kg water)
Iodizedsalt 40～70g
Tealeaves 4～10g
Chinese prickly ash 3～10g
Cloves 1～5g
B, beef flavour: (pressing the preparation of 1Kg water)
Iodizedsalt 40～70g
Beef monosodium glutamate 5～15g all adds corresponding monosodium glutamate 5～15g processing by iodizedsalt 40～70g in 1Kg water as preparing other meat flavour or fruity.
Claims (3)
1, a kind of soft package instant egg mainly refers to egg, duck's egg and so on, it is characterized in that after slaking, shelling, and infiltrates instant material delivering solution on its top layer, and skin carries out aseptic packaging by edible fresh-keeping film and forms.
2, a kind of production technology of soft package instant egg, undertaken by follow procedure:
(1) select materials: through the artificial visually examine, selected fresh unabroken raw egg;
(2) clean: clean at normal temperatures twice with clear water;
(3) slaking: boiling is about 15～30 minutes in pressure cooker, and its pressure is within 40～200 kPas of scopes;
(4) shell: stripping shell and chorion ovi (being the film between egg white and the housing)
(5) flood system: in the instant material delivering aqueous solution for preparing, soak 0.5～4 hour (normal temperature);
(6) disinfection: in pressure cooker, steamed 15～30 minutes, within pressure keeps 120～200 kPas;
(7) vacuum packaging: in desinfection chamber, with infrared vacuum packing machine bag one deck edible fresh-keeping film;
(8) obedient trade mark, the pack of weighing;
3, the production technology of soft package instant egg according to claim 2 is characterized in that instant material delivering prescription is following several:
A, tealeaves flavor: (pressing the preparation of 1Kg water)
Iodizedsalt 40～70g
Tealeaves 4～10g
Chinese prickly ash 3～10g
Cloves 1～5g
B, beef flavour: (pressing the preparation of 1Kg water)
Iodizedsalt 40～70g
Other meat flavour of beef monosodium glutamate 5～15g or fruity add corresponding monosodium glutamate 5～15g and handle all by iodizedsalt 40～70g in 1Kg water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97121924A CN1182554A (en) | 1997-11-20 | 1997-11-20 | Soft package instant egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97121924A CN1182554A (en) | 1997-11-20 | 1997-11-20 | Soft package instant egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1182554A true CN1182554A (en) | 1998-05-27 |
Family
ID=5176544
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97121924A Pending CN1182554A (en) | 1997-11-20 | 1997-11-20 | Soft package instant egg |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1182554A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912123A (en) * | 2010-08-13 | 2010-12-15 | 陈子凡 | Method for processing tea eggs |
| CN102669725A (en) * | 2012-05-30 | 2012-09-19 | 广东真美食品集团有限公司 | Setting method for thermal coagulation egg products |
| CN103081979A (en) * | 2013-02-27 | 2013-05-08 | 山西丰园食品有限公司 | Spiced egg preservation method |
| CN104489425A (en) * | 2014-12-30 | 2015-04-08 | 大连岭前农业专业合作社 | Easily-shelling boiling process of quail eggs |
| CN107019170A (en) * | 2017-03-06 | 2017-08-08 | 东北农业大学 | A kind of convenient and instant Hard boiled eggs and preparation method thereof |
-
1997
- 1997-11-20 CN CN97121924A patent/CN1182554A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912123A (en) * | 2010-08-13 | 2010-12-15 | 陈子凡 | Method for processing tea eggs |
| CN102669725A (en) * | 2012-05-30 | 2012-09-19 | 广东真美食品集团有限公司 | Setting method for thermal coagulation egg products |
| CN102669725B (en) * | 2012-05-30 | 2013-06-05 | 广东真美食品集团有限公司 | Setting method for thermal coagulation egg products |
| CN103081979A (en) * | 2013-02-27 | 2013-05-08 | 山西丰园食品有限公司 | Spiced egg preservation method |
| CN104489425A (en) * | 2014-12-30 | 2015-04-08 | 大连岭前农业专业合作社 | Easily-shelling boiling process of quail eggs |
| CN107019170A (en) * | 2017-03-06 | 2017-08-08 | 东北农业大学 | A kind of convenient and instant Hard boiled eggs and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |