CN1229614A - Roast eggs and its baking tech. - Google Patents
Roast eggs and its baking tech. Download PDFInfo
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- CN1229614A CN1229614A CN99112693A CN99112693A CN1229614A CN 1229614 A CN1229614 A CN 1229614A CN 99112693 A CN99112693 A CN 99112693A CN 99112693 A CN99112693 A CN 99112693A CN 1229614 A CN1229614 A CN 1229614A
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Abstract
A roasted egg is made up through preparing raw materials, roasting at low-temp. (25 deg.C), middle-temp and high-temp (120 deg.C) for 70 hrs, cooling and discharging from oven, and features complete egg body, good lustre, better toughness, no odouring, low water content less than 65%, high-temp sterilization and high rate of finished product.
Description
The invention belongs to bright birds, beasts and eggs, mainly be ripe processing, the finishing technology field of egg and duck's egg.
Do not see on the market that baking egg asks the city.Have bake bright egg or be embedded in the bright egg of burning among the Chai Hehuo among the people with burning.This barbecue method is because fire temperature is big with the egg temperature temperature difference, the egg body inequality of being heated, and the result is that bright egg eggshell before ripe breaks, the yellow and white outflow, and are also half-done sometimes.This egg taste of tasting is very poor, and unhygienic.Also have egg is boiled after, smoke with seasoning matter pyrotechnics, call it " spiced Smoked eggs ".It is very harmful to health often to eat smoking food.
The objective of the invention is, provide a kind of continuous usefulness basic, normal, high temperature baking, no salmonella and greatly reduce the roasting egg and the baking tech thereof of cholesterol in the egg body.
The object of the present invention is achieved like this:
Adopting freshly-slaughtered poultry, duck's egg is that raw material is made roasting egg.Baking equipment can be Industrial Stoves, also can be special oven.Its baking technique is made up of preparatory process, baking operation, cooling kiln discharge (stove) operation and packaging process.Preparatory process, by wash egg, dress egg holder, advance kiln (stove), each step of envelope kiln forms.
The baking operation is made of basic, normal, high 3 temperature sections, and each temperature section divides 3 little temperature sections again.Minimum temperature is 25 ℃ in whole baking process, and maximum temperature is 120 ℃, about 70 hours consuming time altogether.Heating means can have the hot blast heating, also can use electrical heating, also available other form thermal source heating.Key problem in technology of the present invention is respectively to go on foot heating-up temperature and retention time.
Cooling kiln discharge operation is made up of cooling and kiln discharge two steps.
Packaging process was made up of quality inspection and packing joint sealing two step.
Feature and baking tech thereof to roasting egg is specifically described below.
One, the feature of roasting egg
Sense index:
Outward appearance: eggshell cleaning, complete
Quality in the egg:
Form: the egg body is complete, glossy after removing eggshell, and malleable is good, and obvious recess is arranged at the top
Color: egg white is coffee-like, and yolk is buff
Smell: do not have the fishy smell of bright egg when edible, mouthfeel is good, and aftertaste is long
Physical and chemical index:
Moisture content (%)≤65% is compared with bright egg, loss of weight 20～25%
The bacterium index:
Total number of bacteria: individual/g≤500
Coliform: individual/100g≤30
Pathogenic bacteria: must not detect
Two, baking technique
With fresh hen egg, duck's egg is raw material, makes roasting egg through preparatory process, baking operation, cooling kiln discharge operation and packaging process.
(1), preparatory process:
1. clean bright egg: bright egg is cleaned with clear water, made eggshell surface cleaning no-sundries.
2. dress holder: the bright egg that will choose is put into special-purpose egg holder greatly upside down.
3. loading of kiln: the bright egg of the egg holder of will packing into is sent in the kiln, is placed on the grill.
4. seal kiln: close wicket, keep the temperature in the kiln.
(2), baking operation
1. low-temperature zone: divided for three steps heated up
The first step: the kiln temperature progressively is warming up to 25 ℃ kept 360 ± 20 minutes.
Second step:, kept 240 ± 10 minutes with kiln temperature rise to 30 ℃.
The 3rd step: with kiln temperature rise to 35 ℃, kept 240 ± 10 minutes, purpose is to improve egg body heating temperature, strengthens the intensity of the anti-fragmentation of eggshell, make become in the egg body thick.
2. middle-temperature section: divided for three steps heated up
The first step: kiln temperature rise to 45 ℃, kept 240 ± 10 minutes, purpose is to improve viscosity in the egg body.
Second step: with kiln temperature rise to 55 ℃, kept 720 ± 30 minutes, this moment, the egg body interiorly formed semi-solid state by yolk to egg white.
The 3rd step: with kiln temperature rise to 58 ℃, kept 720 ± 30 minutes, enhancing becomes not runny semisolid from yolk to the egg white viscosity.
3. high temperature section: divided for three steps heated up
The first step: with kiln temperature rise to 70 ℃, kept 240 ± 10 minutes, basically form solid in the egg body, also do not finish and bake.
Second step: with kiln temperature rise to 80 ℃, kept 240 ± 10 minutes, the egg body has been completed into solid, bake, but the interior moisture content of egg is bigger.
The 3rd step: with kiln temperature rise to 120 ℃, kept 720 ± 30 minutes, moisture content steams gradually in the egg body, and the egg body dwindles, the formation light coffee color, and translucent colloid shape, the egg body is flexible.The baking process finishes.
(3), kiln discharge operation:
1. cooling: wicket is opened, with the mode of force ventilation or gravity-flow ventilation, the temperature in the kiln is descended gradually, kiln temperature will remain on 40 ℃ in 3～4 hours.It is too urgent that kiln temperature descends, and can increase moisture content in the egg body.
2. kiln discharge: cooled roasting egg is taken out in kiln, to be packaged.
(4), packaging process:
The roasting egg of finished product is put into the egg pallet, in the special-purpose carton of packing into, and joint sealing.
Roasting after testing egg meets following GB:
The bright egg sanitary standard of GB2748-81
The GB9694-88 lime-preserved egg
The GB7718-94 food labelling universal standard
The assay method of moisture in the GB5009.3-85 food
GB4789.2-94 microbiological test of food hygiene total plate count is measured
GB4789.3-94 microbiological test of food hygiene coliform is measured
The check of GB4789.5-94 microbiological test of food hygiene Shigella
The check of GB4789.10-94 microbiological test of food hygiene staphylococcus aureus
The advantage of roasting egg is: through high temperature sterilization, guaranteed edible safety.The pure perfume (or spice) of mouthfeel, free from extraneous odour, the egg body is flexible, and yolk is loose savory.Both keep the profile of former bright egg and had abundant nutrition, remedied the many weak points of bright egg again.At high temperature not perishable rotten; Be not afraid of at low temperatures and freeze.Instant.Shelf-life is higher more than ten times than common ripe bright egg, carries very convenient.The baking tech mature and reliable, process stabilizing is grasped the yield rate height easily.
The present invention does not have figure
Embodiment 1
Get 10,000 of fresh hen eggs, send into after cleaning, adorning holder in the electric oven with the extreme infra-red ray plate heating and carry out baking, the temperature of each temperature section and retention time correspondence are as follows:
Low-temperature zone
25 ℃-360 minutes 30 ℃-240 minutes 35 ℃-240 minutes
Middle-temperature section
45 ℃-240 minutes 55 ℃-720 minutes 58 ℃-720 minutes
High temperature section:
70 ℃-240 minutes 80 ℃-240 minutes 120 ℃-720 minutes
To the furnace ventilation cooling, 40 ℃ kept 210 minutes then.Packing after coming out of the stove, breakage rate 0.7%.
The product eggshell is complete, and the back egg body that shells is complete glossy, and the top recess is dark, and it is coffee-like that albumen is, the yolk buff.Fragrant is arranged, features good taste.Moisture content 63.5%, than bright egg loss of weight 21%, (individual/g) 325, (individual/g) 15, pathogenic bacteria do not detect Escherichia coli total number of bacteria.
Embodiment 2
Get 10,000 in fresh duck's egg, after cleaning, adorning holder, send in the hot blast baking kiln and carry out baking.The temperature of each temperature section and retention time correspondence are as follows:
Low-temperature zone
25 ℃-370 minutes 30 ℃-250 minutes 35 ℃-250 minutes
Middle-temperature section
45 ℃-250 minutes 55 ℃-740 minutes 58 ℃-740 minutes
High temperature section
70 ℃-250 minutes 80 ℃-250 minutes 120 ℃-740 minutes
The operation of cooling kiln discharge is with embodiment 1.The product of quality and embodiment 1 is extremely close in sense index, the egg.Physical and chemical index is: moisture content 62%, than bright egg loss of weight 20%, (pathogenic bacteria do not have total number of bacteria for individual/g) 306, Escherichia coli (individual 1/100g) 15.
Claims (2)
1. a roasting egg is formed by baked egg, it is characterized in that the chicken of baking, the technical indicator of duck's egg are: sense index: outward appearance: quality in eggshell cleaning, the complete egg:
Form: the egg body is complete, glossy after removing eggshell, and malleable is good, and obvious recess is arranged at the top
Color: albumen is coffee-like, and yolk is buff
Smell: do not have the fishy smell of bright egg when edible, mouthfeel is good
Physical and chemical index:
Moisture content (%)≤65% is than bright egg loss of weight 20～25%
The bacterium index:
Total number of bacteria: individual/g≤500
Coliform: individual/100g≤30
Pathogenic bacteria: must not detect
2. the baking tech of roasting egg is a raw material with the freshly-slaughtered poultry duck's egg, it is characterized in that by preparatory process, and the baking operation, cooling kiln discharge operation and packaging process are formed,
(1), preparatory process:
1. clean bright egg: bright egg is cleaned with clear water.Make eggshell surface cleaning no-sundries,
2. dress holder: the bright egg that will choose is put into special-purpose egg holder greatly upside down,
3. loading of kiln: the bright egg of the egg holder of will packing into is sent in the kiln, is placed on the grill,
4. seal kiln: close wicket, keep the temperature in the kiln,
(2). the baking operation
The baking temperature is divided into low-temperature zone, middle-temperature section and high temperature section, and equal 3 steps of each temperature section heat up, and each Buwen's degree of each temperature section and retention time correspondence are as follows:
Low-temperature zone
25 ℃-360 ± 20 minutes 30 ℃-240 ± 10 minutes 35 ℃-240 ± 10 minutes
Middle-temperature section
45 ℃-240 ± 10 minutes 55 ℃-720 ± 30 minutes 58 ℃-720 ± 30 minutes
High temperature section
70 ℃-240 ± 10 minutes 80 ℃-240 ± 10 minutes 120 ℃-720 ± 30 minutes
(3), cooling kiln discharge operation:
1. cooling: wicket is opened, with the mode of force ventilation or gravity-flow ventilation the temperature in the kiln is descended gradually, kiln temperature remains on 40 ℃ in 4 hours,
2. kiln discharge: cooled roasting egg is taken out in kiln, to be packaged,
(4), packaging process:
The roasting egg of finished product is put into the egg pallet, in the special-purpose carton of packing into, and joint sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99112693A CN1081013C (en) | 1999-02-06 | 1999-02-06 | Roast eggs and its baking tech. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99112693A CN1081013C (en) | 1999-02-06 | 1999-02-06 | Roast eggs and its baking tech. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1229614A true CN1229614A (en) | 1999-09-29 |
| CN1081013C CN1081013C (en) | 2002-03-20 |
Family
ID=5275975
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99112693A Expired - Fee Related CN1081013C (en) | 1999-02-06 | 1999-02-06 | Roast eggs and its baking tech. |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1081013C (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101953475A (en) * | 2009-07-21 | 2011-01-26 | 李新民 | Preparation process for flavored roasted eggs |
| CN102293416A (en) * | 2010-06-23 | 2011-12-28 | 陈杉荣 | Baked egg, egg baking box, and method for baking baked egg |
| CN102302193A (en) * | 2011-08-05 | 2012-01-04 | 中山市唯宇思电器有限公司 | Method for baking egg |
| CN102764072A (en) * | 2011-05-06 | 2012-11-07 | 李文记 | Barbecuing instrument and egg barbecuing method |
| CN102845773A (en) * | 2011-06-30 | 2013-01-02 | 郑长义 | Baked turtle egg production method |
| CN102972801A (en) * | 2012-12-19 | 2013-03-20 | 北京德青源农业科技股份有限公司 | Roasted egg food with shell and preparation method thereof |
| CN103504355A (en) * | 2013-10-21 | 2014-01-15 | 河北经贸大学 | Processing method of baked whole duck eggs |
| CN103564532A (en) * | 2012-08-12 | 2014-02-12 | 曹军建 | Preparation method for roasted eggs |
| CN104544284A (en) * | 2015-01-26 | 2015-04-29 | 湖北神丹健康食品有限公司 | Method for making primary taste roasted eggs with shells |
| CN105054113A (en) * | 2015-07-15 | 2015-11-18 | 桂宗文 | A preparation method of five-spice eggs |
| CN106261928A (en) * | 2016-08-12 | 2017-01-04 | 无穷食品有限公司 | A kind of processing method of original flavor roasted egg |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5840009A (en) * | 1981-09-03 | 1983-03-08 | 株式会社佐藤製作所 | Rotary blade type grass shearing machine |
| JPS6339562A (en) * | 1986-08-01 | 1988-02-20 | Takayama Shoichi | Preparation of roasted egg |
| CN1064823C (en) * | 1996-12-31 | 2001-04-25 | 郑长义 | Processing method for dry tea egg |
-
1999
- 1999-02-06 CN CN99112693A patent/CN1081013C/en not_active Expired - Fee Related
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101953475A (en) * | 2009-07-21 | 2011-01-26 | 李新民 | Preparation process for flavored roasted eggs |
| CN102293416A (en) * | 2010-06-23 | 2011-12-28 | 陈杉荣 | Baked egg, egg baking box, and method for baking baked egg |
| CN102764072A (en) * | 2011-05-06 | 2012-11-07 | 李文记 | Barbecuing instrument and egg barbecuing method |
| CN102845773A (en) * | 2011-06-30 | 2013-01-02 | 郑长义 | Baked turtle egg production method |
| CN102302193A (en) * | 2011-08-05 | 2012-01-04 | 中山市唯宇思电器有限公司 | Method for baking egg |
| CN103564532A (en) * | 2012-08-12 | 2014-02-12 | 曹军建 | Preparation method for roasted eggs |
| CN102972801A (en) * | 2012-12-19 | 2013-03-20 | 北京德青源农业科技股份有限公司 | Roasted egg food with shell and preparation method thereof |
| CN103504355A (en) * | 2013-10-21 | 2014-01-15 | 河北经贸大学 | Processing method of baked whole duck eggs |
| CN104544284A (en) * | 2015-01-26 | 2015-04-29 | 湖北神丹健康食品有限公司 | Method for making primary taste roasted eggs with shells |
| CN104544284B (en) * | 2015-01-26 | 2018-01-12 | 湖北神丹健康食品有限公司 | A kind of preparation method of original flavor baked egg with shell |
| CN105054113A (en) * | 2015-07-15 | 2015-11-18 | 桂宗文 | A preparation method of five-spice eggs |
| CN106261928A (en) * | 2016-08-12 | 2017-01-04 | 无穷食品有限公司 | A kind of processing method of original flavor roasted egg |
| CN106261928B (en) * | 2016-08-12 | 2020-05-15 | 无穷食品有限公司 | Processing method of original taste roasted eggs |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1081013C (en) | 2002-03-20 |
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