CN1927051A - Baked leisure foodstuff with shell and its production technology - Google Patents
Baked leisure foodstuff with shell and its production technology Download PDFInfo
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- CN1927051A CN1927051A CNA2005100294237A CN200510029423A CN1927051A CN 1927051 A CN1927051 A CN 1927051A CN A2005100294237 A CNA2005100294237 A CN A2005100294237A CN 200510029423 A CN200510029423 A CN 200510029423A CN 1927051 A CN1927051 A CN 1927051A
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Abstract
The invention relates to a kind of avian egg food and the producing technology of it. The avian eggs with shell can be torrified into different kind of delicious leisure food with different ingredients. The main technological scheme goes as follows: 1. clean the eggs with weak acid solutions to remove the stains; 2. add the mixed conimex into the prepared brine, boil the solution, after cooling, here comes the soaking comimex solution. 3. Soak the eggs into the soaking cominex solution in high pressure to get the flavored eggs. 4. Torrify the flavored eggs in the oven in the process of heating-incubate-further heating-incubating-out of the oven. 5. Sterilize and package the eggs, transfer them to the warehouse.
Description
Technical field:
The present invention relates to a kind of novel poultry egg food processing method, that is: will be with the shell birds, beasts and eggs to be processed into leisure food with the mode of curing, disclose its production technology simultaneously, belong to the egg food processing technique field.
Background technology:
At present, the poultry egg food kind is a lot of on the market, and processing technology is varied, but generally speaking, ubiquity the defective of two aspects.The one, resemble table eggs such as tea egg, Smoked eggs, roasting egg and in process, must split shell or shell and just can make egg food tasty, like this in all links such as production, packing, storage, sale, not only cost is artificial many, production efficiency is low, easily go out time waste product, and cause food pollution easilier, influence food security.The 2nd, though having solved, some egg food must split the shell or the problem of shelling on processing technology, production cycle length, complex manufacturing technology, production environment poor controllability are so almost can't carry out industrial scale production.And can solve the defective workmanship of above-mentioned two class egg foods effectively, and be again band shell birds, beasts and eggs directly to be processed into the production technology of leisure food with baking method, be not seen in open report as yet, the band shell birds, beasts and eggs leisure food that does not also cure on the market is sold.
Summary of the invention:
The invention provides a kind of band shell birds, beasts and eggs leisure food that cures,, can produce various tastes by the flavoring of assistant with the difference preparation.Disclose its production technology simultaneously, both overcome the contamination phenomenon that easily causes in the general egg food process, a kind of with short production cycle, operation is simple, be easy to the processing birds, beasts and eggs leisure food that industrial scale produces new way and new method are provided again.
Technical scheme of the present invention is: fresh birds, beasts and eggs are embathed with slightly acidic water solution, remove spot and impurity; Back cooling is naturally boiled in heating in the mixed spices powder adding salt solution, make the dipping flavouring liquid; Bright egg after cleaning is placed in the pressure vessel that holds the dipping flavouring liquid, soak, take out after 3～7 hours, make the flavor egg with 0.1～0.3mPa pressurization; The egg of will distinguishing the flavor of pendulum is put into hot-air oven and is cured in pallet, temperature controlling range is 90～170 ℃, and the time is 0.8～1.3 hour; After curing end pallet is shifted out baking oven to promptly getting the alleged band shell birds, beasts and eggs leisure food of the present invention after the cooling fully.For reaching the purpose that industrial scale is produced, prolong the quality guarantee period of product, be beneficial to the market penetration and promotion, finished product of the present invention should carry out vacuum packaging or nitrogen-filled packaging, and is casing, stores, selling through 4～10 minutes ultraviolet radiation sterilization backs.
The dipping flavouring liquid is prepared and is formed through boiling cooling by materials such as clean water, refining sea salt, Ground Cloves, zanthoxylum powder, mixed spices powder, and each material proportioning by weight is: an amount of, the refining sea salt 80～100 of clean water, zanthoxylum powder 10～20, Ground Cloves 50～60, mixed spices powder 50～70.
Adopt different mixed spices powder can make different dipping flavouring liquids, thereby can cure out the band shell birds, beasts and eggs leisure food of different flavor (taste).
Good effect of the present invention is: the present invention provides a kind of new way and new method for the birds, beasts and eggs deep processing.The birds, beasts and eggs leisure food that adopts the present invention to make, eggshell is complete, color and luster is pure, be beneficial to preservation, local flavor is various, mouthfeel is pleasant, nutrient health.Production technology of the present invention has been saved and has been split shell or the processing link that shells, and has reduced labour cost or issuable loss due to spoiled work, is convenient to industrial scale production, has also more effectively guaranteed safety and the health of food in production, accumulating, sale simultaneously.
Be example below with the egg, the present invention made specific description in conjunction with not limiting embodiment.
The specific embodiment:
Embodiment 1
1) the 5kg egg is soaked with 2.5% weakly acidic aqueous solution (vinegar dilution) water washes down after 10 minutes.
2) get clean water 10kg, refining sea salt 80g, in reactor, be mixed with salt solution, will stir heating then in zanthoxylum powder 10g, Ground Cloves 50g, the mixed spices powder 50g adding salt solution, boil after 5 minutes and stop, making its cool off naturally the back the dipping flavouring liquid.
3) egg after will washing down places the dipping flavouring liquid, and pressurization is soaked.Pressure 0.12mPa soaks and shifts out from reactor after 6 hours, makes the flavor egg.
4) flavor egg surface is dried, neat tiling is placed in the pallet of wire establishment.Place hot-air oven to begin to cure on pallet: to heat with 9 ℃/minute speed earlier at normal temperature, when temperature reaches 90 ℃, stop to heat and constant temperature kept after 25 minutes, immediately with the same speed of heating continue to heat to 150 ℃ stop and again constant temperature kept 20 minutes.From baking oven, take out rapidly then and be cooled to normal temperature, promptly get product of the present invention.
5) in order to be more conducive to the market expansion and to extend the shelf life, product of the present invention is carried out vacuum packaging, and radiation was cased after 5 minutes under ultraviolet light.
Embodiment 2
1) the 5kg egg is soaked with 2.5% weakly acidic aqueous solution (vinegar dilution) water washes down after 10 minutes.
2) get clean water 10kg, refining sea salt 90g, in reactor, be mixed with salt solution, will stir heating then in zanthoxylum powder 15g, Ground Cloves 55g, the mixed spices powder 60g adding salt solution, boil after 5 minutes and stop, making its cool off naturally the back the dipping flavouring liquid.
3) egg after will washing down places the dipping flavouring liquid, and pressurization is soaked.Pressure 0.18mPa soaks and shifts out from reactor after 5 hours, makes the flavor egg.
4) flavor egg surface is dried, neat tiling is placed in the pallet of wire establishment.Place hot-air oven to begin to cure on pallet: to heat with 9 ℃/minute speed earlier at normal temperature, when temperature reaches 100 ℃, stop to heat and constant temperature kept after 20 minutes, immediately with the same speed of heating continue to heat to 160 ℃ stop and again constant temperature kept 18 minutes.From baking oven, take out rapidly then and be cooled to normal temperature, promptly get product of the present invention.
5) in order to be more conducive to the market expansion and to extend the shelf life, product of the present invention is carried out vacuum packaging, and radiation was cased after 6 minutes under ultraviolet light.
Embodiment 3
1) the 5kg egg is soaked with 2.5% weakly acidic aqueous solution (vinegar dilution) water washes down after 10 minutes.
2) get clean water 10kg, refining sea salt 100g, in reactor, be mixed with salt solution, will stir heating then in zanthoxylum powder 20g, Ground Cloves 60g, the mixed spices powder 70g adding salt solution, boil after 5 minutes and stop, making its cool off naturally the back the dipping flavouring liquid.
3) egg after will washing down places the dipping flavouring liquid, and pressurization is soaked.Pressure 0.24mPa soaks and shifts out from reactor after 4 hours, makes the flavor egg.
4) flavor egg surface is dried, neat tiling is placed in the pallet of wire establishment.Place hot-air oven to begin to cure on pallet: to heat with 9 ℃/minute speed earlier at normal temperature, when temperature reaches 110 ℃, stop to heat and constant temperature kept after 18 minutes, immediately with the same speed of heating continue to heat to 170 ℃ stop and again constant temperature kept 15 minutes.From baking oven, take out rapidly then and be cooled to normal temperature, promptly get product of the present invention.
5) in order to be more conducive to the market expansion and to extend the shelf life, product of the present invention is carried out vacuum packaging, and radiation was cased after 7 minutes under ultraviolet light.
Embodiment 4
1) the 5kg egg is soaked with 2.5% weakly acidic aqueous solution (vinegar dilution) water washes down after 10 minutes.
2) get clean water 10kg, refining sea salt 80g, in reactor, be mixed with salt solution, will stir heating then in zanthoxylum powder 10g, Ground Cloves 50g, the mixed spices powder 50g adding salt solution, boil after 5 minutes and stop, making its cool off naturally the back the dipping flavouring liquid.
3) egg after will washing down places the dipping flavouring liquid, and pressurization is soaked.Pressure 0.12mPa soaks and shifts out from reactor after 6 hours, makes the flavor egg.
4) flavor egg surface is dried, neat tiling is placed in the pallet of wire establishment.Place hot-air oven to begin to cure on pallet: to heat with 6 ℃/minute speed earlier at normal temperature, when temperature reaches 90 ℃, stop to heat and constant temperature kept after 30 minutes, immediately with the same speed of heating continue to heat to 150 ℃ stop and again constant temperature kept 25 minutes.From baking oven, take out rapidly then and be cooled to normal temperature, promptly get product of the present invention.
5) in order to be more conducive to the market expansion and to extend the shelf life, product of the present invention is carried out vacuum packaging, and radiation was cased after 5 minutes under ultraviolet light.
Embodiment 5
1) the 5kg egg is soaked with 2.5% weakly acidic aqueous solution (vinegar dilution) water washes down after 10 minutes.
2) get clean water 10kg, refining sea salt 90g, in reactor, be mixed with salt solution, will stir heating then in zanthoxylum powder 15g, Ground Cloves 55g, the mixed spices powder 60g adding salt solution, boil after 5 minutes and stop, making its cool off naturally the back the dipping flavouring liquid.
3) egg after will washing down places the dipping flavouring liquid, and pressurization is soaked.Pressure 0.18mPa soaks and shifts out from reactor after 5 hours, makes the flavor egg.
4) flavor egg surface is dried, neat tiling is placed in the pallet of wire establishment.Place hot-air oven to begin to cure on pallet: to heat with 6 ℃/minute speed earlier at normal temperature, when temperature reaches 100 ℃, stop to heat and constant temperature kept after 26 minutes, immediately with the same speed of heating continue to heat to 160 ℃ stop and again constant temperature kept 22 minutes.From baking oven, take out rapidly then and be cooled to normal temperature, promptly get product of the present invention.
5) in order to be more conducive to the market expansion and to extend the shelf life, product of the present invention is carried out vacuum packaging, and radiation was cased after 6 minutes under ultraviolet light.
Embodiment 6
1) the 5kg egg is soaked with 2.5% weakly acidic aqueous solution (vinegar dilution) water washes down after 10 minutes.
2) get clean water 10kg, refining sea salt 100g, in reactor, be mixed with salt solution, will stir heating then in zanthoxylum powder 20g, Ground Cloves 60g, the mixed spices powder 70g adding salt solution, boil after 5 minutes and stop, making its cool off naturally the back the dipping flavouring liquid.
3) egg after will washing down places the dipping flavouring liquid, and pressurization is soaked.Pressure 0.24mPa soaks and shifts out from reactor after 4 hours, makes the flavor egg.
4) flavor egg surface is dried, neat tiling is placed in the pallet of wire establishment.Place hot-air oven to begin to cure on pallet: to heat with 6 ℃/minute speed earlier at normal temperature, when temperature reaches 110 ℃, stop to heat and constant temperature kept after 23 minutes, immediately with the same speed of heating continue to heat to 170 ℃ stop and again constant temperature kept 20 minutes.From baking oven, take out rapidly then and be cooled to normal temperature, promptly get product of the present invention.
5) in order to be more conducive to the market expansion and to extend the shelf life, product of the present invention is carried out vacuum packaging, and radiation was cased after 7 minutes under ultraviolet light.
Claims (3)
- The band shell birds, beasts and eggs leisure food and the production technology thereof of 1, curing.Its feature may further comprise the steps:-fresh birds, beasts and eggs are embathed with slightly acidic water solution, remove spot and impurity;-back cooling is naturally boiled in heating in mixed spices powder, the zanthoxylum powder adding salt solution, make the dipping flavouring liquid;-bright egg after will cleaning places in the container that holds the dipping flavouring liquid, soaks with 0.1～0.3mPa pressurization then, takes out after 3～7 hours, makes the flavor egg;-the egg of will distinguishing the flavor of pendulum is put into hot-air oven and is cured in pallet, temperature controlling range is 90～170 ℃, and the time is 0.8～1.3 hour; After curing end pallet is shifted out baking oven to promptly getting the alleged band shell birds, beasts and eggs leisure food of the present invention after the cooling fully.-for reaching the purpose of industrial scale production, the quality guarantee period of prolongation product, finished product of the present invention should carry out vacuum or nitrogen-filled packaging, and in sterilize through 4～10 minutes ultraviolet radiations back vanning, storage, sale.
- 2, the band shell birds, beasts and eggs leisure food of production technology production according to claim 1.
- 3, dipping flavouring liquid according to claim 1 is prepared and is formed through boiling cooling by materials such as clean water, refining sea salt, Ground Cloves, zanthoxylum powder, mixed spices powder, and each material proportioning by weight is: an amount of, the refining sea salt 80～100 of clean water, zanthoxylum powder 10～20, Ground Cloves 50～60, mixed spices powder 50～70.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100294237A CN1927051A (en) | 2005-09-06 | 2005-09-06 | Baked leisure foodstuff with shell and its production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005100294237A CN1927051A (en) | 2005-09-06 | 2005-09-06 | Baked leisure foodstuff with shell and its production technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1927051A true CN1927051A (en) | 2007-03-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2005100294237A Pending CN1927051A (en) | 2005-09-06 | 2005-09-06 | Baked leisure foodstuff with shell and its production technology |
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| CN (1) | CN1927051A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912124A (en) * | 2010-08-13 | 2010-12-15 | 周晴 | Method for processing spiced eggs |
| CN101946904A (en) * | 2010-08-30 | 2011-01-19 | 陈华 | Method for processing salted duck eggs |
| CN102835683A (en) * | 2011-06-22 | 2012-12-26 | 北京德青源农业科技股份有限公司 | Smoking egg and preparation method thereof |
| 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 |
-
2005
- 2005-09-06 CN CNA2005100294237A patent/CN1927051A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912124A (en) * | 2010-08-13 | 2010-12-15 | 周晴 | Method for processing spiced eggs |
| CN101912124B (en) * | 2010-08-13 | 2013-03-27 | 李竹君 | Method for processing spiced eggs |
| CN101946904A (en) * | 2010-08-30 | 2011-01-19 | 陈华 | Method for processing salted duck eggs |
| CN101946904B (en) * | 2010-08-30 | 2012-11-14 | 陈华 | Method for processing salted duck eggs |
| CN102835683A (en) * | 2011-06-22 | 2012-12-26 | 北京德青源农业科技股份有限公司 | Smoking egg and preparation method thereof |
| CN102835683B (en) * | 2011-06-22 | 2014-04-16 | 北京德青源农业科技股份有限公司 | Smoking egg and preparation method thereof |
| 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 |
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