CN1212081C - Method for roasting and processing eggs to be packaged convenience foods - Google Patents
Method for roasting and processing eggs to be packaged convenience foods Download PDFInfo
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- CN1212081C CN1212081C CNB2003101150794A CN200310115079A CN1212081C CN 1212081 C CN1212081 C CN 1212081C CN B2003101150794 A CNB2003101150794 A CN B2003101150794A CN 200310115079 A CN200310115079 A CN 200310115079A CN 1212081 C CN1212081 C CN 1212081C
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- egg
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- peeling
- hen eggs
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Abstract
The present invention relates to a processing method for roasting hen eggs into bagged convenient food suitable for batch production and tastes of people. The technical scheme comprises the following steps: hen eggs are boiled and shelled; the hen eggs are pickled by adding flavors to the shelled hen eggs, and every 500g of shelled hen egg is prickled by flavors made of the ingredients of the proportion by weight: 8 to 25g of salt, 1 to 2g of monosodium glutamate, 1 to 2g of pepper peel and 0.5 to 1g of aniseed; the prickled hen eggs are roasted, the prickled hen eggs are put into ceramic, porcelain enamel or stainless steel roasting ware, and the roasting ware holding the prickled hen eggs is put into a roaster to roast for 4 to 5 minutes, the temperature is raised to 200 to 260 DEG C once, the prickled hen eggs cool naturally till the temperature reduces to 100DEG C, and the temperature is raised again to 150 to 220 DEG C to roast the prickled hen eggs for 45 to 60 minutes; the roasted hen eggs are packaged and disinfected to obtain the final product.
Description
Technical field
The invention belongs to egg making food technology field, especially a kind of method that the egg baking is processed into bagged instant food.
Background technology
At present, several different methods is arranged, brought into play certain effect for the dietetic life that enriches people for the food processing technology of egg.But egg because the contradiction of baking time and temperature can't solve, is never made the approach of egg food as a kind of nutritious raw-food material of baking technique, do not have baking egg food on the market.
Summary of the invention
The purpose of this invention is to provide a kind of can mass production, be more suitable for the method that the egg baking is processed into bagged instant food of people's taste.
Technical scheme of the present invention is: the method for bagged instant food is processed in the egg baking, it is characterized in that comprising the following steps: poach, egg is heated in water, opened the back 3--5 minute to water; Peeling will be through the egg peeling of poach; Pickle, egg after the peeling adds flavoring and pickles, described batching is salt, monosodium glutamate, pricklyash bark, aniseed, and ratio is egg with preparing burden by weight: per 500 gram peeling eggs add salt 8--25 gram, monosodium glutamate 1-2 gram, pricklyash bark 1-2 gram, aniseed 0.5--1 gram; Baking will be put into pottery, enamel or stainless steel baking tray through the egg of pickling, and put into electric oven, once be warmed up to 200--260 ℃, and roasting 4-5 minute, cooling naturally after temperature drops to 100 ℃, was warmed up to 150--220 ℃ more then, roasting 45--60 minute; Packing after the egg after the baking cools off fully, is put in the digestion resistant plastic packaging bag, packs with vacuum packing machine; Sterilization with packaged egg, utilizes the disinfection cabinet sterilization, design temperature 116--120 ℃, moise-heat sterilization 15--20 minute, promptly becomes finished product.
In curing process, ratio is egg with preparing burden by weight: per 500 gram peeling eggs add salt 10--20 gram, monosodium glutamate 1-2 gram, pricklyash bark 1-1.5 gram, aniseed 0.5--1 gram.
In curing process, ratio is egg with preparing burden by weight: per 500 gram peeling eggs add salt 15--18 gram, monosodium glutamate 1-1.5 gram, pricklyash bark 1.2-1.5 gram, aniseed 0.5-0.7 gram.
Effect of the present invention is: the finished product that adopts the method for the invention to make, have lovely luster, mouthfeel strength road, egg white is pliable and tough and crisp, and yolk sand is warm and sunny, roasting fragrant delicate flavour is arranged, can directly eat, also can cook dish deeply, eating method is various, the present invention has started a kind of new method of making egg food, this method also goes for other eggs, as duck's egg, goose egg etc., can be used for industrialization, production in enormous quantities.
The present invention is further illustrated below in conjunction with not limiting embodiment.
The specific embodiment
Embodiment 1: the method for bagged instant food is processed in the egg baking, comprises the following steps: poach: egg is heated in water, opened back 4 minutes to water; Peeling: will be through the egg peeling of poach; Pickle: the egg after the peeling adds flavoring to be pickled, and described batching is salt, monosodium glutamate, pricklyash bark, aniseed, and ratio is egg with preparing burden by weight: per 500 gram peeling eggs add salt 8 grams, monosodium glutamate 2 grams, pricklyash bark 1 gram, aniseed 1 gram; Baking: will put into stainless steel or porcelain system baking tray through the egg of pickling, and put into electric oven, and once be warmed up to 260 ℃, roasting 4 minutes, cooling naturally after temperature drops to 100 ℃, was warmed up to 220 ℃ more then, roasting 45 minutes; Packing: after the egg after the baking cools off fully, put into digestion resistant plastics package bag hermetic package; Sterilization: with packaged egg, utilize the disinfection cabinet sterilization, 116 ℃ of design temperatures, moise-heat sterilization 20 minutes promptly becomes finished product.
Embodiment 2: the method for bagged instant food is processed in the egg baking, comprises the following steps: poach: egg is heated in water, opened back 5 minutes to water; Peeling: will be through the egg peeling of poach; Pickle: the egg after the peeling adds flavoring and pickles, described batching is salt, monosodium glutamate, pricklyash bark, aniseed, ratio is egg with preparing burden by weight: per 500 gram peeling eggs add salt 25 grams, monosodium glutamate 1 gram, pricklyash bark 2 grams, aniseed 0.5 gram: baking: will put into stainless steel or porcelain system baking tray through the egg of pickling, put into electric oven, once be warmed up to 200 ℃, roasting 5 minutes, naturally cooling then, after temperature drops to 100 ℃, be warmed up to 200 ℃ again, roasting 55 minutes; Packing: after the egg after the baking cools off fully, put into digestion resistant plastics package bag hermetic package; Sterilization: with packaged egg, utilize the disinfection cabinet sterilization, 120 ℃ of design temperatures, moise-heat sterilization 15 minutes promptly becomes finished product.
Embodiment 3: the method for bagged instant food is processed in the egg baking, comprises the following steps: poach: egg is heated in water, opened back 4 minutes to water; Peeling: will be through the egg peeling of poach; Pickle: the egg after the peeling adds flavoring to be pickled, and described batching is salt, monosodium glutamate, pricklyash bark, aniseed, and ratio is egg with preparing burden by weight: per 500 gram peeling eggs add salt 20 grams, monosodium glutamate 1.5 grams, pricklyash bark 1.5 grams, aniseed 0.8 gram; Baking: will put into stainless steel or porcelain system baking tray through the egg of pickling, and put into electric oven, and once be warmed up to 260 ℃, roasting 4 minutes, cooling naturally after temperature drops to 100 ℃, was warmed up to 180 ℃ more then, roasting 60 minutes; Packing: after the egg after the baking cools off fully, put into digestion resistant plastics package bag hermetic package; Sterilization: with packaged egg, utilize the disinfection cabinet sterilization, 116 ℃ of design temperatures, moise-heat sterilization 18 minutes promptly becomes finished product.
Embodiment 4: the method for bagged instant food is processed in the egg baking, comprises the following steps: poach: egg is heated in water, opened back 4 minutes to water; Peeling: will be through the egg peeling of poach; Pickle: the egg after the peeling adds flavoring to be pickled, and described batching is salt, monosodium glutamate, pricklyash bark, aniseed, and ratio is egg with preparing burden by weight: per 500 gram peeling eggs add salt 18 grams, monosodium glutamate 1.8 grams, pricklyash bark 1.7 grams, aniseed 0.8 gram; Baking: will put into stainless steel or porcelain system baking tray through the egg of pickling, and put into electric oven, and once be warmed up to 240 ℃, roasting 5 minutes, cooling naturally after temperature drops to 100 ℃, was warmed up to 210 ℃ more then, roasting 50 minutes; Packing: after the egg after the baking cools off fully, put into digestion resistant plastics package bag hermetic package; Sterilization: with packaged egg, utilize the disinfection cabinet sterilization, 118 ℃ of design temperatures, moise-heat sterilization 17 minutes promptly becomes finished product.
Claims (3)
1, the egg baking is processed into the method for bagged instant food, it is characterized in that comprising the following steps:
--poach, egg is heated in water, to water open the back 3--5 minute;
--peeling, will be through the egg peeling of poach;
--pickle, egg after the peeling adds flavoring and pickles, described batching is salt, monosodium glutamate, pricklyash bark, aniseed, and ratio is egg with preparing burden by weight: per 500 gram peeling eggs add salt 8--25 gram, monosodium glutamate 1-2 gram, pricklyash bark 1-2 gram, aniseed 0.5--1 gram;
--baking, will put into pottery, enamel or stainless steel baking tray through the egg of pickling, put into electric oven, once be warmed up to 200--260 ℃, roasting 4-5 minute, cooling naturally after temperature drops to 100 ℃, was warmed up to 150--220 ℃ more then, roasting 45--60 minute;
--packing, after the egg after the baking cools off fully, put in the digestion resistant plastic packaging bag, pack with vacuum packing machine;
--sterilization, with packaged egg, utilize the disinfection cabinet sterilization, design temperature 116--120 ℃, moise-heat sterilization 15--20 minute, promptly become finished product.
2, the method that the egg baking is processed into bagged instant food according to claim 1, it is characterized in that in curing process ratio is egg with preparing burden by weight: per 500 gram peeling eggs add salt 10--20 gram, monosodium glutamate 1-2 gram, pricklyash bark 1-1.5 gram, aniseed 0.5--1 gram.
3, the method that the egg baking is processed into bagged instant food according to claim 1 and 2, it is characterized in that in curing process ratio is egg with preparing burden by weight: per 500 gram peeling eggs add salt 15-18 gram, monosodium glutamate 1-1.5 gram, pricklyash bark 1.2-1.5 gram, aniseed 0.5-0.7 gram.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101150794A CN1212081C (en) | 2003-11-27 | 2003-11-27 | Method for roasting and processing eggs to be packaged convenience foods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2003101150794A CN1212081C (en) | 2003-11-27 | 2003-11-27 | Method for roasting and processing eggs to be packaged convenience foods |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1543865A CN1543865A (en) | 2004-11-10 |
| CN1212081C true CN1212081C (en) | 2005-07-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2003101150794A Expired - Fee Related CN1212081C (en) | 2003-11-27 | 2003-11-27 | Method for roasting and processing eggs to be packaged convenience foods |
Country Status (1)
| Country | Link |
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| CN (1) | CN1212081C (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100998421B (en) * | 2006-01-11 | 2011-01-26 | 王建军 | Method for roasting baged egg food with plant nutrient |
| CN101305816B (en) * | 2008-05-15 | 2012-06-20 | 王维权 | Multi-flavor toasted fragrant egg and its production technique |
| CN101953475A (en) * | 2009-07-21 | 2011-01-26 | 李新民 | Preparation process for flavored roasted eggs |
| CN103110136B (en) * | 2013-02-20 | 2014-09-17 | 湖北神丹健康食品有限公司 | Roasted egg and manufacture method thereof |
| CN104824638A (en) * | 2015-04-13 | 2015-08-12 | 合肥市福来多食品有限公司 | Coarse cereal baked herb soaked egg and preparation method thereof |
-
2003
- 2003-11-27 CN CNB2003101150794A patent/CN1212081C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1543865A (en) | 2004-11-10 |
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Granted publication date: 20050727 Termination date: 20161127 |
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| CF01 | Termination of patent right due to non-payment of annual fee |