JP2003265145A - Method for producing smoked salted unshelled egg - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To solve a problem that damages due to adhesion of tar caused by smoking treatment for a long time in a method for producing smoked salted unshelled eggs and a safety hazard in operating a device by high voltage treatment and enhance quality of the smoked unshelled eggs. <P>SOLUTION: The method for producing smoked unshelled eggs is to smoke previously salted unshelled eggs for certain hours in a low voltage smoking device which impresses 10-200 V dc voltage. The method includes a process for aging the smoked shell eggs at 1-10°C for 12-72 hours under normal pressure. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing smoked salted and seasoned boiled eggs.

[0002]

2. Description of the Related Art Conventionally, smoke generated by a smoke generator is
It was a method of directly introducing it into the smoke chamber and then adhering and impregnating the processed eggs held in the smoke chamber for a long period of time, and a method of producing smoke by applying a high voltage. It was not a manufacturing method in which it was sealed for a certain period of time and cooled at a low temperature in order to bring out the fullness.

[0003]

When the smoke is attached and impregnated through the egg shell, it takes a long time to smoke because it passes through the pores of the egg shell. Further, the method of smoking with high voltage has a problem in that the safety of the device in use is lacking.

Further, there is a problem that the smoke tar component attached to the surface of the shell has a high viscosity and impairs the commercial value.

In order to bring out the essence, there has been a problem that the step of aging for a certain time at a closed low temperature must be carried out.

[0006]

The invention according to claim 1 provides a direct current voltage of 10V to 200V to achieve the purpose of safely injecting smoke into salted and seasoned boiled eggs with shells. A method for producing salted eggs with shells, which is produced by a smoker capable.

According to the second aspect of the present invention, the smoke component attached to the surface of the eggshell is permeated through the pores and then aged for a certain period of time at a closed low temperature to make it possible.

[0008]

The present invention utilizes a device having a function of producing smoked products under the condition of bottom voltage, in which smoke is attached to salted and seasoned boiled eggs by the action of an electric field.

Furthermore, the smoke component adhering to the shell of the egg is soaked through the pores and allowed to stand at normal pressure in the range of 1 to 10 ° C. for 12 hours to
It is possible to age by hermetically cooling at low temperature for 72 hours.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION An embodiment of the present invention will be specifically described below. Smoke the salted boiled eggs with shells for 360 minutes with the apparatus for smoldering bottom voltage of claim 1, smoke for 12 minutes, smoke for 15 minutes, and then smoke for 12 minutes again.

The smoke components and water droplets adhering to the surface of the eggshell taken out from the bottom voltage smoking device are removed by a forced ventilation device for 15 minutes.
Air dry for 30 minutes to 30 minutes.

[0012] It is placed in a sealed box prepared in advance and completely sealed.

A closed box containing eggs is stored in the temperature range of 1 ° C. to 10 ° C. under normal pressure.

After being cooled and stored at a constant temperature for 48 hours, it is taken out from the closed box and air-dried for 30 minutes by a forced ventilation device. In the above steps, the salted and boiled eggs with shells were arbitrarily extracted and 50 pieces were tasted. As a result, the salty taste and smoked flavor were very good.

【The invention's effect】

The present invention is constructed as described below,
Has the following effects. (1) By using a bottom voltage smoker, the upper half of the shell surface of the salted and seasoned boiled egg produced has tar adhesion and the lower half does not have tar adhesion, so the shell surface of the whole egg is beautifully finished. (2) Further, as an effect of air-drying, by removing water droplets on the shell surface, the stickiness of tar is reduced and the commercial property is improved. (3) By cooling at a normal temperature and sealing at low temperature, uniform ripening is achieved and a good flavor is increased. As described above, smoked eggs with high quality and high quality salted and salted eggs can be provided to consumers.

Claims (2)

[Claims] 1. A method of processing, wherein pre-salted salted boiled eggs with shells are smoked for a certain period of time with a bottom voltage smoking device capable of marking a DC voltage of 10V to 200V. 2. The smoked processed egg is 1 ° C. to 1 at atmospheric pressure.
A method for producing smoked eggs with salted and seasoned boiled eggs, which comprises aging at a low temperature in the range of 0 ° C. for 12 to 72 hours while cooling at a low temperature.