CN1186630A - Processing method for dry tea egg - Google Patents
Processing method for dry tea egg Download PDFInfo
- Publication number
- CN1186630A CN1186630A CN96114046A CN96114046A CN1186630A CN 1186630 A CN1186630 A CN 1186630A CN 96114046 A CN96114046 A CN 96114046A CN 96114046 A CN96114046 A CN 96114046A CN 1186630 A CN1186630 A CN 1186630A
- Authority
- CN
- China
- Prior art keywords
- egg
- processing
- dry type
- treating method
- type tea
- Prior art date
- 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.)
- Granted
Links
Images
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Cleaned egg is placed into egg tray spread with tea and perfume and hot matter, and the egg tray is placed into hot-blase reflux stove, or egg roasting stove, where egg is first preheated at 60 deg.c for one hr, then stoved at 70,85,100,115 and 130 deg.c for one hr each in turn, and finally stoved at 110 deg.c for 6 hr and naturally cooled for one hr. Dry tea egg or tea roasted egg is delicious, clean and with complete shell.
Description
The present invention relates to a kind of processing method of field of food food, particularly relate to the baked egg of a kind of dry type tea egg (Cha) processing and treating method.
See also shown in Figure 1, but the general summary of the structure of egg is divided into three parts such as eggshell 10, protein 20 and yolk 30, its proportion, eggshell 10 are 10%, protein 20 is 60%, yolk 30 is 30%, existing detailed construction with egg is described as follows.
One, eggshell portion
1, eggshell 10:
The thickness average of eggshell portion is 320 μ m, the structure of eggshell 10 as shown in Figure 2, it is made of sponge-like layer 101 (spongy layer), papillaris pars 102 (mammillary layer) and nipple nuclear 103 (mammillary core).Sponge-like layer 101 has countless pore 1011 (pores) and connects, pore 1011 is choana to the outside of eggshell, covered by cutricular plate on it, the size of pore 1011 is 9 * 10～22 * 19 μ m, and stomatal number is 78～149/cm in the blunt end portion of egg
2, be 16～90/cm in sharp end
2The nipple joint of papillaris pars 102 is embedded in 20 μ m in the egg shell membrane, and its center is rendered as concavity by the bottom and has nipple nuclear 103 to be present in wherein.The main component of eggshell 10 is inorganic matter (inorganic matter) in addition, accounts for 95%, and wherein containing calcium carbonate is 98.4%, and containing magnesium carbonate is 0.8%, and phosphoric acid calcium is 0.7%, also has the sulphur and the iron of trace in addition.
2, egg shell membrane
Egg shell membrane (shell membrane) is formed by double-layer films, promptly so-called periostracum (outershell membrane) and inner shell membrane (inner shell membrane).Periostracum and eggshell 10 connect airtight adhesion, and inner shell membrane then surrounds albumen.This two tunic thickness altogether is generally 50～70 μ m, and its egg shell membrane of egg that general eggshell approaches is thicker, so that the protected protein content.
It contains 20% moisture, 70% protein and 10% ash content egg shell membrane, so its main component is a protein.
3, air chamber
Two-layer egg shell membrane still for connecting airtight mutually, but is cooled off because of egg in the back of laying eggs when egg is just given birth to, and therefore both promptly can be separated and form air chamber (air cell) in the blunt end portion of egg.Generally speaking, air chamber forms the required time for laying eggs back 6～60 minutes, and temperature is lower, and then air chamber forms sooner.Its diameter of air chamber of general fresh-laid egg is 1.5cm, highly be 0.3cm, and egg puts long afterwards then that moisture evaporates gradually and makes the air chamber change greatly.
Two, protein 20
Protein 20 (egg white) is present in the inside of egg shell membrane, and protein 20 is yellow green, and this is owing to contain the reason of riboflavin (riboflavin) in protein 20.Protein 20 is made up of four parts, and its proportion is respectively that frenulum and membranaceous of frenulum are 3%, interior thin albumen is 17%, dense albumen is 57%, outer thin albumen is 23%.
Three, yolk 30
Yolk 30 (egg yolk) is that the membrane of yolk (vitettinem embrane) by semitransparent thin film encases and separates with protein 20.Yolk 30 is to be made of the mutual stratification of dark yolk (darkyolk) and light yolk (light yolk).General its has six levels, and its center segment thickness is thicker, and on average, light egg yolk layer thickness is 0.3mm, and dark egg yolk layer is then thicker, and average thickness is 2mm.
Four, the physicochemical properties of egg
1, proportion and density
The proportion of general new fresh hen egg (specific grayity) is 1.080～1.090, but the ratio that exists because of each position of shell egg and density is different and different.
In the time of 25 ℃, the density (density) of protein 20 and yolk 30 is almost equal and be 1.005, and the density of eggshell 10 is 2.14～2.47, and the density of egg shell membrane is 1.005.
Two, pH value
The pH value of the egg albumen of just having given birth to is 7.6～7.9, but promptly rises rapidly subsequently, and after storage a period of time, pH value reaches as high as 9.7, and the pH value of yolk is 6.0, and the rising of pH value is less in the storage, and only reaching pH value usually is 6.4～6.9.
Three, surface tension
Because protein and Phospholipids can reduce surface tension (surfacetension), therefore when temperature is 25 ℃, the surface tension of protein 20 and yolk 30 is low than the surface tension 72dynes/cm of water all, in the time of 23 ℃, the surface tension of protein 20 (solid content 12.5%, pH value 7.8) is 49.9 dynes/cm.
Four, other character
1, the physical propertys such as specific heat of egg please see for details shown in the following table one.
| Project | Albumen | Yolk |
| Specific heat (cal/g) | ?????0.94 | ????0.78 |
| The combustion heat (cal/g) | ?????5690 | ????8124 |
| Solidification point (℃) | ??-0.420～0.460 | ??-0.560～0.601 |
| Oxidation-reduction potential (mv) | ????414(PH7.78) | ????3.33(PH6.11) |
| Electrical conductivity degree (mho/cm) | ????8.68×10 -3 | ????3.10×10 -3 |
| Resistance (mho-cm) | ????0.12 | ????0.32 |
| The conduction constant | ????68 | ????60 |
2, protein 20 will be by the translucent aqueous gonorrhoeaization that gradually becomes in when heating, and finally to solidifying shape, protein 20 is 9 o'clock at pH value, heats then at 56.6～57.2 ℃ that viscosity adds liter, then can solidify at 60 ℃.
The above is the structure and the physicochemical property thereof of shell egg, and present shell egg products include boiled egg (cooked shell eggs) haply, warm spring egg (semi-cookedshell egg), lime-preserved egg (pidan), salted egg (salted egg) and tea egg (tea-flavored egg) etc., wherein generally with tea egg because of its local flavor the best, all-ages, so liked by people, and the preparation method of tea egg is earlier with behind the egg poach, take out and crack eggshell gently, again it is immersed salt, in the mixed liquor of tealeaves and spices etc., the slow fire halogen that continues boils the back and makes, yet because the program of its processing is not only numerous and diverse, and very easily polluted in the process of selling, sanitary condition is relatively poor, and touch with one's hand when getting food, rather inconvenience, real is the place of blemish in an otherwise perfect thing, therefore must be improved innovation.
In sum, the inventor is final goal research innovation to break through technical blind spot, at first consider if the machining manufacture of tea egg can be changed into the technology that meets sanitary condition and simplify procedure, then should solve the defective of aforementioned conventional processing method in the lump, and can improve the food hygiene requirement of tea egg, consider its technological means again, raw egg through washing need not should be boiled earlier and crack again to guarantee health, be equipped with tealeaves and directly it is seated in, in the egg-supporting tray of spice, continue in the roasting burning machine (also claiming baked egg machine) that puts it into two side refluxs again, it is subjected to regularly, the baking of constant temperature, and at reasonable time, temperature baking back cooling is taken out, and should make to meet the dry type tea egg that food hygiene requires; Based on above-described background of invention and inventive concept, at the drawback of above-mentioned traditional product processing method, the inventor is based on abundant practical experience and professional knowledge, through constantly studying, designing, and after studying sample and improvement repeatedly, create the present invention finally.
Main purpose of the present invention is, overcome the deficiencies in the prior art, and provide a kind of processing and treating method of dry type tea egg, make its tea egg product of making not only can meet sanitary condition, and the more traditional simple and convenient processing method novelty of processing handling procedure, implement to use and can extensively offer relevant dealer.
The objective of the invention is to realize by following technical scheme.The processing and treating method of the dry type tea egg that proposes according to the present invention, it mainly is that the raw egg through washing is seated in the egg-supporting tray that is equipped with tealeaves and spice, again this egg-supporting tray is put in baking machine Ji baked egg machine, with 60 ℃ temperature elder generation preheatings 1 hour, and under the constant temperature of 70 ℃, 85 ℃, 100 ℃, 115 ℃ and 130 ℃, respectively toasted 1 hour in regular turn, last reducing under 110 ℃ the constant temperature baking 6 hours again, treat that its baking is finished and cooling taking-up after 1 hour naturally, promptly be made for the tea egg finished product.
Purpose of the present invention can also further realize by following technical measures.The processing and treating method of aforesaid dry type tea egg, its thickness of tealeaves in the wherein said egg-supporting tray and spice is 1～2cm.The processing and treating method of aforesaid dry type tea egg, wherein said raw egg are to stagger mutually the row mode to be laid in the egg-supporting tray, and the sharp end of raw egg is downward, and its blunt end portion then places up.The processing and treating method of aforesaid dry type tea egg, wherein said baking machine are baked egg machine, and it is to utilize the hot blast of two side refluxs to toast, and are provided with constant temperature, exhaust apparatus regularly, and the temperature control temperature is 0～150 ℃.The processing and treating method of aforesaid dry type tea egg, the wherein said time of under 110 ℃ of constant temperatures, toasting its can be on the egg amount of placement and decide, dishful need toast 6 hours when placing, when dishful is not placed then stoving time be to get final product in 4～5 hours.
The present invention compared with prior art has tangible advantage and good effect.By above technical scheme as can be known, the processing and treating method of dry type tea egg of the present invention, it is different from the fabrication schedule of traditional tea egg fully, and it is entirely different on the facility that when processing is handled, used, and in the i.e. timing of office's egg machine of these facility, constant temperature control down; make the manufacturing technology of the baked egg of tea can improve the advanced technology field that is applied to a large amount of productions and uses automatic facility, and can simplify its processing and fabricating formality, and the most important thing is, this treatment technology can provide a kind of brand-new baked egg of shell egg products (Cha), and possessing under the local flavor of original tea egg, have again and can guarantee its safety and sanitation, do not subject to pollute and take the superiority effect of not touching with one's hand, its tea egg product of making not only can meet sanitary condition, and the more traditional simple and convenient processing method novelty of processing handling procedure, therefore, the present invention can already utilize for relevant food and implement widely, can be rated as one with technical and good invention practicality.
In sum, the making defective that the processing and treating method of dry type tea egg of the present invention is primarily aimed at tea egg in the present shell egg products is improved innovation, and a kind of sanitary condition that meets can be provided, and the processing and treating method baked egg of dry type tea egg (Cha that machining clearance is easy), and can provide the brand-new processing and fabricating technology and the finished product thereof of shell egg product; It really can reach the substantive benefit that high-efficiency high-quality is made tea egg, and its effect is splendid, meet hygienic requirements and can simplify the processing and manufacturing program, has the value of extensively utilizing on the industry, thereby be suitable for practicality more, no matter it really is the processing and treating method of a new and innovative, progressive, practical tea egg in that significantly improvement is all arranged on the processing method or on the effect.
Concrete grammar of the present invention is provided in detail by following examples and accompanying drawing thereof.
Fig. 1 is the detailed construction schematic diagram of egg.
Fig. 2 is the organigram of egg eggshell.
Fig. 3 is a processing process chart of the present invention.
Below in conjunction with accompanying drawing and preferred embodiment, its concrete grammar of processing and treating method, feature and the effect thereof of the dry type tea egg that foundation the present invention is proposed, describe in detail as after.
See also shown in Figure 3ly, be the flow process chart of the processing and treating method of dry type tea egg of the present invention.The processing and treating method of dry type tea egg of the present invention, at first, earlier will be through the raw egg of washing, directly be seated in the egg-supporting tray that is equipped with thick tealeaves of 1-2cm and spice, and making egg become to stagger mutually establishes row row, and make the sharp end of egg downward, blunt end portion places up, then each egg-supporting tray can be put into the promptly normal baked egg machine that claims of baking machine of two side refluxs; and this baked egg machine, it is to utilize the hot blast of two side refluxs to toast; the general voltage of this baked egg machine is 110v or 220v, the temperature control temperature is 0～150 ℃, and it is provided with constant temperature, timing and exhaust apparatus, this constant temperature, timing and exhaust apparatus are the routine techniques that those of ordinary skill is known, so repeat no more, then earlier with egg preheating 1 hour under 60 ℃ constant temperature, again with in the baked egg machine of Qi Zai in regular turn at 70 ℃, 85 ℃, 100 ℃, respectively toasted 1 hour under the constant temperature of 115 ℃ and 130 ℃, the following baking of constant temperature of reducing to 110 ℃ at last promptly can be made in 6 hours, the time that should under 110 ℃ of constant temperatures, toast, it is by placing how much deciding of egg amount, need 6 hours when for example dishful is placed, otherwise then needed get final product in 4～5 hours when dishful is not placed, its stoving time was total up to 10～12 hours, and shutdown immediately after baking is finished, and treat that it cools off after 1 hour to take out naturally and promptly make last tea egg goods, and on eggshell the spot of visible tealeaves, then again with the eggshell strip off of white, it is the tea egg look that its albumen is isabelline, promptly becomes appetizing dry type tea egg (the baked egg of tea).
The above, it only is preferred embodiment of the present invention, be not that the present invention is done any restriction, every foundation technical spirit of the present invention all still belongs in the scope of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment did.
Claims (8)
1, a kind of processing and treating method of dry type tea egg, it is characterized in that it mainly is that the raw egg through washing is seated in the egg-supporting tray that is equipped with tealeaves and spice, again this egg-supporting tray is put in baking machine Ji baked egg machine, with 60 ℃ temperature elder generation preheatings 1 hour, and under the constant temperature of 70 ℃, 85 ℃, 100 ℃, 115 ℃ and 130 ℃, respectively toasted 1 hour in regular turn, last reducing under 110 ℃ the constant temperature baking 6 hours again, treat that its baking is finished and cooling taking-up after 1 hour naturally, promptly be made for the tea egg finished product.
2, the processing and treating method of dry type tea egg according to claim 1 is characterized in that tealeaves and its thickness of spice in the described egg-supporting tray is 1～2cm.
3, the processing and treating method of dry type tea egg according to claim 1 and 2 it is characterized in that described raw egg is to stagger mutually the row mode to be laid in the egg-supporting tray, and the sharp end of raw egg is downward, and its blunt end portion places up.
4, the processing and treating method of dry type tea egg according to claim 1 and 2 is characterized in that described baking machine is baked egg machine, and it is to utilize the hot blast of two side refluxs to toast, and is provided with constant temperature, exhaust apparatus regularly, and the temperature control temperature is 0～150 ℃.
5, the processing and treating method of dry type tea egg according to claim 3 is characterized in that described baking machine is baked egg machine, and it is to utilize the hot blast of two side refluxs to toast, and is provided with constant temperature, exhaust apparatus regularly, and the temperature control temperature is 0～150 ℃.
6, the processing and treating method of dry type tea egg according to claim 1, it is characterized in that the described time of toasting, it was to decide on the egg amount of placement under 110 ℃ of constant temperatures, dishful need toast 6 hours when placing, when dishful is not placed then stoving time be to get final product in 4～5 hours.
7, the processing and treating method of dry type tea egg according to claim 3, it is characterized in that the described time of toasting, it was to decide on the egg amount of placement under 110 ℃ of constant temperatures, dishful need toast 6 hours when placing, when dishful is not placed then stoving time be to get final product in 4～5 hours.
8, the processing and treating method of dry type tea egg according to claim 4, it is characterized in that the described time of toasting, it was to decide on the egg amount of placement under 110 ℃ of constant temperatures, dishful need toast 6 hours when placing, when dishful is not placed then stoving time be to get final product in 4～5 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN961140461A CN1064823C (en) | 1996-12-31 | 1996-12-31 | Processing method for dry tea egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN961140461A CN1064823C (en) | 1996-12-31 | 1996-12-31 | Processing method for dry tea egg |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1186630A true CN1186630A (en) | 1998-07-08 |
| CN1064823C CN1064823C (en) | 2001-04-25 |
Family
ID=5121901
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN961140461A Expired - Fee Related CN1064823C (en) | 1996-12-31 | 1996-12-31 | Processing method for dry tea egg |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1064823C (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1081013C (en) * | 1999-02-06 | 2002-03-20 | 任英云 | Roast eggs and its baking tech. |
| CN102845773A (en) * | 2011-06-30 | 2013-01-02 | 郑长义 | Baked turtle egg production method |
| CN103960688A (en) * | 2014-05-19 | 2014-08-06 | 湖北神丹健康食品有限公司 | Preparation method of spa-boiled egg |
| CN105639489A (en) * | 2015-12-30 | 2016-06-08 | 镇沅嘉德庄园茶业有限公司 | Method for baking native chicken eggs by using Pu'er tea leaves |
| CN109418790A (en) * | 2017-08-23 | 2019-03-05 | 普安县宏鑫茶业开发有限公司 | One production method for growing tea baked egg |
| CN115500481A (en) * | 2022-09-29 | 2022-12-23 | 上海纽富莱生物科技有限公司 | Apple branch baked egg product and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1025144C (en) * | 1991-06-24 | 1994-06-29 | 宋文林 | Method of processing fragrant preserved egg |
| CN1113124A (en) * | 1993-06-10 | 1995-12-13 | 韩寿珍 | Multi-taste egg and its processing method |
-
1996
- 1996-12-31 CN CN961140461A patent/CN1064823C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1081013C (en) * | 1999-02-06 | 2002-03-20 | 任英云 | Roast eggs and its baking tech. |
| CN102845773A (en) * | 2011-06-30 | 2013-01-02 | 郑长义 | Baked turtle egg production method |
| CN103960688A (en) * | 2014-05-19 | 2014-08-06 | 湖北神丹健康食品有限公司 | Preparation method of spa-boiled egg |
| CN105639489A (en) * | 2015-12-30 | 2016-06-08 | 镇沅嘉德庄园茶业有限公司 | Method for baking native chicken eggs by using Pu'er tea leaves |
| CN109418790A (en) * | 2017-08-23 | 2019-03-05 | 普安县宏鑫茶业开发有限公司 | One production method for growing tea baked egg |
| CN115500481A (en) * | 2022-09-29 | 2022-12-23 | 上海纽富莱生物科技有限公司 | Apple branch baked egg product and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1064823C (en) | 2001-04-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1064823C (en) | Processing method for dry tea egg | |
| US6261985B1 (en) | High temperature non-stick cookware | |
| CN201052068Y (en) | Non-stick pan | |
| CN102370429A (en) | Inner liner for electric heating cooker and manufacture method thereof | |
| CN205831632U (en) | Automatic multi-purpose electric chafing dish stove | |
| CN102048125B (en) | Broad bean paste | |
| CN114532477A (en) | Pig mixed porridge with fresh and fragrant taste and preparation process thereof | |
| CN204670969U (en) | Multifunctional roasting machine | |
| CN211632768U (en) | Electric cooker capable of heating quickly | |
| CN2150761Y (en) | Heating dinner table | |
| CN106852427A (en) | A kind of method that red stoneware stews bird's nest | |
| CN201500000U (en) | Self-controlling efficient energy-saving type vacuum electric rice cooker | |
| CN208582193U (en) | A kind of cast iron frying pan with Anti-slide insulation function | |
| CN203483308U (en) | Automatic oven | |
| CN205514007U (en) | Gather oil cauldron | |
| JPH1028555A (en) | Processing of tea leaf and egg into wholly roasted tea egg | |
| CN104817314A (en) | Wholesome and energy-saving roasting furnace | |
| CN215305145U (en) | Air frying pan | |
| CN105767673A (en) | Making method of fragrant baked rice | |
| CN107752557A (en) | A kind of mattress that can be heated | |
| JP3067268U (en) | Whole roasted egg processing system | |
| KR100219755B1 (en) | Bioceramic charcoal pot | |
| CN219720465U (en) | Scald-preventing air fryer | |
| CN107874627A (en) | A kind of health-care ceramic electric cooker inner container and preparation method | |
| CN207202759U (en) | For making the preparation facilities of the bowl shaped container made of wheaten food material |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |