KR20230135992A - Processed eggs from which eggshells have been removed and manufacturing method therefor - Google Patents

Abstract

The present invention relates to a processed egg with egg shell removed and a manufacturing method thereof. An egg composed of egg white liquid and egg yolk liquid is removed with egg shell through a series of processes, and the egg in a soft-boiled state is individually packaged. Due to the individual packaging, the egg is highly portable and can be stored for a long time. In addition, the egg can be consumed immediately after removing the packaging without peeling, to be conveniently eaten anytime and anywhere.

Description

Processed eggs from which eggshells have been removed and manufacturing method therefor}

The present invention relates to processed eggs from which eggshells have been removed and a method for manufacturing the same. More specifically, the present invention relates to processed eggs with eggshells removed and a method for manufacturing the same. More specifically, eggs composed of egg white liquid and egg yolk liquid are individually packaged into cooked eggs with eggshells removed through a series of processes. This relates to processed eggs with egg shells removed and a method of manufacturing them, which are portable due to packaging, can be stored for a long period of time, and can be consumed immediately after removing the packaging without peeling, so that they can be eaten conveniently anytime, anywhere.

With the development of living standards, domestic egg consumption has increased rapidly, but recently the increase has been slowing down. In order to increase the consumption of eggs, which are known as complete foods, demands for eggs containing various tastes and functionality are continuously raised. come.

Currently, a variety of products are being released in light of the consumer psychology of large corporations and consumers who prefer high quality products, but products such as smoked eggs, boiled eggs, and baked eggs currently distributed do not form a diverse product line other than the unique taste of eggs. There is a downside to not being able to do it.

In addition, in the case of various functional eggs produced from chickens raised by adding functional ingredients to feed, the eggs rarely contain the functional ingredients actually eaten by the chickens, and even if they are contained, they do not contain the amount that would show actual efficacy. Since it is impossible to consistently include functional ingredients in all eggs, the technology of directly adding functional ingredients to eggs has recently received attention.

For example, there is a method of producing seasoned eggs by immersing raw eggs in a seasoning liquid containing seasoning ingredients such as salt and boiling them.

This method uses a method of immersing raw eggs in a seasoning solution at 50℃ for 10 hours and allowing the seasoning solution to penetrate according to the difference in concentration. However, the seasoning solution processing time is more than 24 hours, which reduces productivity, and only 100 raw eggs can be seasoned in 10 liters of seasoning solution. There is a risk of contamination of the seasoning liquid if a damaged egg occurs, the effectiveness is reduced due to the excessive amount of seasoning used, and the seasoning liquid used once has the disadvantage of being impossible to reuse because the concentration of seasoning ingredients is lowered.

Another example is a method of cooking raw eggs by heating them with seasoning liquid, then rapidly cooling the seasoning liquid to allow the seasoning liquid to penetrate into the eggs, and then washing and smoking them. However, in this case, a large amount of seasoning liquid is also required, and a large capacity is required to rapidly freeze a large amount of seasoning liquid. A cooling device is required, and if broken eggs occur during the process of cooking raw eggs, the seasoning liquid becomes contaminated and cannot be reused.

In another example, a fine hole is drilled into the shell of a raw or baked egg, additives are directly injected, a shrinkable film is covered, heated to a temperature of 70 to 80°C, bonded, and then baked at a temperature of 40 to 50°C for 24 hours to form seasoned eggs. There is a way to produce .

In this case, there is the advantage of being able to add a certain amount of seasoning liquid to each product, but it requires a considerable amount of time and manpower in the step of drilling a hole in the eggshell, adding the seasoning liquid, and sealing it with a shrinkable film, and the shrinkable film completely fills the hole in the eggshell. Since it cannot be considered sealed, the possibility of seasoning leaking out during the baking process and contaminating the eggs, leading to spoilage, cannot be ruled out.

Taking this into consideration, a process and manufacturing device for manufacturing processed eggs have been proposed in Patent Application No. 10-2017-0019833.

Looking at the above, the conventional method of manufacturing processed eggs includes a cuticle layer removal step of removing the cuticle layer by spraying a removal liquid on raw eggs that are blackened and loaded on a tray provided inside the reaction tank, and raw eggs from which the cuticle layer has been removed. A raw egg maturation step of expanding the air chamber by aging and a seasoning liquid absorption step of spraying a seasoning liquid onto the raw eggs matured in the raw egg maturation step to produce seasoned raw eggs with the seasoning liquid absorbed, wherein the removal liquid and the seasoning liquid are in the reaction tank. The raw eggs are sprayed by a spray unit including an upper injection pipe provided at the top and formed with a plurality of sprayable upper spray nozzles, and a side injection pipe provided on the side of the reaction tank and formed with a plurality of sprayable side injection nozzles. The upper injection nozzle has a spray angle of 120° to 140°, enabling spraying of the removal liquid and seasoning liquid toward the upper side of the raw egg, and the side injection nozzle has a spray angle of 10° to 15°. The removal liquid and seasoning liquid are sprayed on the sides and lower sides of the loaded raw eggs, provided between the trays on which the raw eggs are loaded, and sprayed between the trays, and at the same time sprayed through the space between the trays to the center of the tray according to the spray angle, The removal liquid and seasoning liquid are sprayed entirely onto the raw eggs loaded by the upper spray nozzle and the side spray nozzle to wet the raw eggs. The removal liquid removes the entire cuticle layer of the raw egg in a short time and uniformly, and the seasoning liquid is, It is uniformly absorbed into the raw eggs, and the washing water storage unit is connected to the spray unit to supply washing water for washing the raw eggs sprayed with the removal liquid. The heating unit heats the removal liquid and the washing water, respectively, and the cooling unit supplies the seasoning liquid. After cooling, the hot air blower injects hot air into the inside of the reaction tank, and the internal temperature of the reaction tank can be adjusted to 100°C or higher. The removal liquid is 10 parts by weight of sodium hypochlorite in 100 parts by weight of hot water at 45°C to 60°C. It is an aqueous solution of sodium hypochlorite mixed with 14 parts by weight, and between the cuticle layer removal step and the raw egg ripening step, it further includes a raw egg washing step of removing the removal solution by spraying a washing solution on the raw eggs from which the cuticle layer has been removed from the removal solution. , the raw egg washing step is performed using a washing liquid of 30°C to 60°C in a state where the temperature difference between the raw eggs and the washing liquid is maintained at a constant temperature, and the raw egg maturation step is performed by blowing hot air into the inside of the reaction tank using a hot air blower. This is injected to ripen the raw eggs in a reaction tank with an internal temperature of 20°C to 60°C, thereby expelling the internal moisture and carbon dioxide of the raw eggs to the outside, thereby expanding the air chamber of the raw eggs. The seasoning liquid absorption step is to mature the raw eggs. A temperature rising step of forming the inside temperature of the reaction tank to a high temperature while loaded in the reaction tank, a low vacuum forming step of forming the inside of the reaction tank into a low vacuum while the inside of the reaction tank is maintained at a high temperature, and a low vacuum forming step of forming the inside of the reaction tank into a low vacuum. In a vacuum maintained state, it includes a seasoning liquid injection step of spraying a low-temperature seasoning liquid onto the ripened raw eggs, and the temperature raising step includes injecting hot air from a hot air gun into the reaction tank to raise the internal temperature of the reaction tank to 50°C to 100°C. The temperature of the ripened eggs is raised by forming a furnace and maintaining it for 30 to 90 seconds. In the low vacuum forming step, the inside of the reaction tank is formed and maintained at 50 to 300 mmHg, and in the seasoning solution spraying step, the egg is cooled by a cooling unit. A seasoning liquid of 0°C to 5°C is sprayed from the top and sides of the ripened raw eggs, so that the seasoning liquid flows into the aged raw eggs due to temperature difference and pressure difference, and the raw eggs from which the cuticle layer has been removed are injected by the hot air blower. As the inside of the reaction tank is heated by hot air, it is heated by the removal liquid heated in the heating unit, and as the cooled seasoning liquid is sprayed into the cooling unit, the seasoning liquid flows in due to the temperature difference, but in a short period of time.

However, the above-described conventional general processed egg manufacturing method configured as described above reduces the time required to produce seasoned eggs by removing the cuticle layer of raw eggs, washing, maturing, and seasoning them in a single reaction tank, thereby reducing the time required to produce seasoned eggs within a short period of time. Although mass production is possible and production efficiency can be increased, there is the inconvenience of having to peel the shell if you want to eat the processed eggs manufactured by the above method.

Patent Application No. 10-2017-0019833, filing date; February 14, 2017

Accordingly, the present invention was devised to solve the above-mentioned problems, by manufacturing eggs composed of egg white liquid and egg yolk liquid through a series of processes to remove the egg shells and individually package them into soft-boiled eggs. The purpose is to provide processed eggs with egg shells removed and a method of manufacturing them that are not only portable and can be stored for a long period of time, but can also be consumed immediately after removing the packaging without peeling, so that they can be conveniently eaten anytime, anywhere.

Other objects of the present invention will become clear as technology progresses.

The present invention to achieve the above-mentioned object is a method of manufacturing processed eggs from which eggshells have been removed, and the lower packaging film is fed from the packaging machine into the molding machine to form a receiving groove to accommodate the eggs from which the eggshells have been removed. A forming step (S110), an egg input step (S120) of inserting an egg from which the egg shell has been removed into the receiving groove formed by the receiving groove forming step (S110), and an egg input step (S120) in which the egg is placed into the receiving groove. When input to the side, a vacuum packaging step (S130) for individually packaging eggs by covering the upper packaging film supplied in the packaging film supply step with the upper surface of the lower packaging film and vacuum packaging it, and the vacuum packaging step (S130) ), a selection step (S140) to select through a foreign matter selector whether foreign substances have entered the individually packaged eggs, and a plurality of individually packaged products selected by the selection step (S140) are placed in a boiling water heater. A first heating step (S150) to remove microorganisms by heating in a sous vide method, and a first cooling step to cool a plurality of individually packaged products from which microorganisms have been removed by the first heating step (S150) through a cold water heater. Step (S160), and a second heating step (S170) to cook the egg from which the egg shell has been removed by heating the plurality of individually packaged products cooled by the first cooling step (S160) in a sous vide manner through a boiling water heater. , a secondary cooling step (S180) for cooling a plurality of individually packaged products in which eggs have been cooked by the secondary heating step (S170) to prevent microbial growth through a water heater, and the secondary cooling step (S180) An outer packaging step (S190) for making an outer packaging product by putting the cooled individually packaged product into the outer packaging plastic supplied from the outer packaging injection machine and packaging it in predetermined units, and the outer packaging step (S190). It is characterized in that it includes a metal detection step (S200) for detecting the presence or absence of metal inflow in the externally packaged product packaged in a predetermined unit through a metal detector.

In addition, after the above-described receiving groove forming step (S110), when the upper and lower packaging films are peeled off to eat eggs made from egg foods from which the egg shells have been removed, the accommodation formed in the lower packaging film is such that the eggs can be separated without remaining. It is characterized in that it further includes a soybean oil application step (S115) for applying soybean oil supplied from the soybean oil supply unit to the groove surface.

In addition, after the above-mentioned egg input step (S120), the seasoning solution spraying step (S125) is further included so that the seasoning solution stored in the seasoning solution preparation unit can be sprayed to the egg side from which the egg shell has been removed to add flavor.

On the other hand, another processed egg of the present invention from which the eggshell has been removed is manufactured by the above-described steps (S110 to S200), is portable, and consists of individually packaged soft-boiled eggs so that they can be conveniently eaten anytime, anywhere. It is characterized by

As described above, according to the processed eggs with egg shells removed and the manufacturing method thereof according to the present invention, soft-boiled eggs with shells removed through a series of processes are individually packaged, making them easy to carry. It is hygienic and can be eaten anytime, anywhere and easily mixed with other foods.

Figure 1 is a flowchart illustrating a method of manufacturing processed eggs from which egg shells have been removed according to the present invention.

Hereinafter, the processed egg from which the egg shell has been removed and the manufacturing method thereof according to the present invention will be described in detail with an example of one embodiment.

First of all, it should be noted that among the drawings, identical components or parts are given the same reference numerals as much as possible. In describing the present invention, detailed descriptions of related well-known functions or configurations are omitted in order to not obscure the gist of the invention.

As shown, the method of manufacturing processed eggs from which egg shells have been removed according to the present invention includes a receiving groove forming step for forming a receiving groove to accommodate eggs from which egg shells have been removed by feeding the lower packaging film from the packaging machine into the molding machine. (S110), an egg input step (S120) of inserting an egg from which the egg shell has been removed into the receiving groove side formed by the receiving groove forming step (S110), and an egg input step (S120) in which the egg is introduced into the receiving groove side. Then, a vacuum packaging step (S130) for individually packaging eggs by covering the upper packaging film supplied in the packaging film supply step with the upper surface of the lower packaging film and vacuum packaging it, and a vacuum packaging step (S130). A screening step (S140) to screen through a foreign material separator whether foreign substances have entered the individually packaged eggs, and a plurality of individually packaged products selected by the screening step (S140) are filtered through a boiling water heater. A first heating step (S150) to remove microorganisms by heating by bead method, and a first cooling step (S150) to cool a plurality of individually packaged products from which microorganisms have been removed by the first heating step (S150) through a cold water heater S160), and a second heating step (S170) to cook the egg from which the egg shell has been removed by heating the plurality of individually packaged products cooled by the first cooling step (S160) in a sous vide manner through a boiling water heater. A secondary cooling step (S180) to cool a plurality of individually packaged products in which eggs have been cooked in the secondary heating step (S170) to prevent microbial growth through a water heater;

An outer packaging step (S190) to make an outer packaging product by putting the individually packaged product cooled in the second cooling step (S180) into the outer packaging plastic supplied from the outer packaging injection machine and packaging it in predetermined units; ,

It includes a metal detection step (S200) for detecting the presence or absence of metal inflow in the outer packaging product packaged in predetermined units by the outer packaging step (S190) through a metal detector.

Here, after the above-described receiving groove forming step (S110), when the upper and lower packaging films are peeled off to eat eggs made from egg foods from which the egg shells have been removed, the accommodation formed in the lower packaging film is such that the eggs can be separated without remaining. It further includes a soybean oil application step (S115) for applying soybean oil supplied from the soybean oil supply unit to the groove surface.

In addition, after the above-mentioned egg input step (S120), a seasoning solution spraying step (S125) is further included so that the seasoning solution stored in the seasoning liquid aggravating unit can be sprayed to the egg side from which the egg shell has been removed to add flavor.

Meanwhile, processed eggs with egg shells removed according to another invention are manufactured through the above steps (S110 to S200), are highly portable, and are cooked eggs with the egg shells removed so that they can be conveniently eaten anytime, anywhere. It is individually packaged.

Hereinafter, the method for manufacturing processed eggs from which egg shells have been removed according to the present invention will be described in more detail with reference to the attached drawing FIG. 1.

First, the receiving groove forming step (S110) of the method for manufacturing processed eggs from which egg shells have been removed according to the present invention is a step for forming a receiving groove in the lower packaging film to accommodate eggs from which egg shells have been removed.

That is, the receiving groove forming step (S110) is performed by injecting the lower packaging film supplied from the packaging machine into the molding machine to produce eggs from which the eggshells have been removed, which are introduced by the egg input step (S120), that is, egg white liquid and egg yolk liquid. This is a step to form a receiving groove by adsorbing the central part of the lower packaging film so that it can be accommodated.

The egg insertion step (S120) is a step of inserting the egg from which the egg shell has been removed into the receiving groove formed in the lower packaging film formed by the receiving groove forming step (S110).

Here, the egg input step (S120) includes a washing and sorting step (S121) for cleaning and sorting the received eggs, and a cleaning and sorting step (S121) for removing the egg shells after laying the eggs selected by the washing and sorting step (S121). It consists of an egg and egg shell removal step (S122) for the purpose.

In the vacuum packaging step (S130), when the egg is introduced into the receiving groove by the egg insertion step (S120), the upper packaging film supplied from the packaging device is covered on the upper surface of the lower packaging film and then vacuum-packed by heating and pressing. This is the step to make eggs individually packaged as ordered.

The above-described selection step (S140) is a step for selecting whether foreign substances have entered the individually packaged product in which eggs were individually packaged by the vacuum packaging step (S130).

That is, the above-mentioned selection step (S140) passes the individually packaged eggs from which the egg shells have been removed in the vacuum packaging step (S130) through an X-ray detector to detect foreign substances such as ceramics, glass, and egg shells. A foreign substance detection step for detecting foreign substances, and a defective packaging screening step for individually packaged products in which foreign substances were not detected by the foreign substance detection step to pass through a light irradiation unit that irradiates light with an illuminance of 540 Lux or higher, so that the worker visually selects the packaging for defects. It consists of

The first heating step (S150) described above is a step for removing microorganisms by heating the plurality of individually packaged products selected in the selection step (S140) by sous vide method through a boiling water heater.

At this time, the heating temperature of the boiling water heater for removing microorganisms in the individually packaged products is 60°C to 80°C, and the heating time is configured to heat for 10 to 60 minutes.

On the other hand, if the heating time and heating temperature of the boiling water heater to remove microorganisms by heating the individually packaged product containing eggs are less than 10 minutes and 60℃ or less, microorganisms are not removed, and if it is more than 60 minutes and 80℃ If heated above, not only will the microorganisms be removed but the egg will be partially cooked, so it is desirable to set the heating temperature and heating time of the boiling water heater to 60°C to 80°C and 10 to 60 minutes as described above.

The first cooling step (S160) described above is a step for cooling a plurality of individually packaged products from which microorganisms have been removed by the first heating step (S150) through a cold water heater.

At this time, the temperature of the cooling water of the above-mentioned water heater is 0℃~15℃, and the cooling time is 5 minutes~30℃ to quickly cool the egg first heated by the first heating step (S150). It is configured to cool for minutes.

On the other hand, when the above-mentioned individually packaged products are cooled at 15℃ or higher for 5 minutes or less, cooling is not performed well, and when cooled at 0℃ or lower for more than 30 minutes, eggs with eggshells removed through the second heating step (S170) Since it takes a long time to half-boil, it is desirable to set the cooling water temperature and cooling time of the water cooler to 0℃~15℃ and 5~30 minutes.

If primary cooling is performed in this way, the secondary heating step prevents the egg from fully boiling when heated, making it easy to obtain the desired soft-boiled egg.

The second heating step (S170) described above is a step for semi-boiling the eggs from which the egg shells have been removed by heating the plurality of individually packaged products cooled by the first cooling step (S160) in a sous vide manner through a boiling water heater. .

At this time, the heating temperature of the boiling water heater for soft-boiling the eggs packaged in the above-mentioned individually packaged products is 80°C to 105°C, and the heating time is configured to heat for 3 to 30 minutes.

On the other hand, if the heating time and heating temperature of the boiling water heater for soft-boiled eggs are less than 3 minutes and less than 80℃, the eggs will not be soft-boiled, and if heated for more than 30 minutes and over 105℃, the eggs will not be soft-boiled. Since it is cooked above, it is preferable that the heating temperature and heating time of the boiling water heater in the second boiling step are 80°C to 105°C and 3 to 30 minutes as described above.

The above-mentioned secondary cooling step (S180) is a step for cooling the plurality of individually packaged products in which eggs have been cooked by the secondary heating step (S170) through a water cooler to prevent microbial growth.

At this time, the temperature of the cooling water of the above-mentioned water cooler is configured to rapidly cool the secondary heated eggs at a temperature of 0°C to 15°C and a cooling time of 5 to 30 minutes.

On the other hand, if the above individually packaged products are cooled at 15℃ or higher for 5 minutes or less, cooling is not done well, and if they are cooled at 0℃ or lower for more than 30 minutes, the eggs from which the egg shells have been removed through the second heating step are soft-boiled. Since it takes a long time to cook, it is desirable to set the coolant temperature and cooling time of the water cooler to 0℃~15℃ and 5~30 minutes.

In the outer packaging step (S190), the individually packaged products cooled by the secondary cooling step (S180) are placed in outer packaging plastic supplied from an outer packaging machine and packaged in predetermined units, for example, 10 or 20 pieces. This is the step to make it into an externally packaged product.

This is a step for detecting the presence or absence of inflow of metals such as iron and stainless steel by passing the outer packaging products packaged in predetermined units through a metal detector in the outer packaging step (S190).

In the manufacture of processed eggs from which eggshells have been removed according to the present invention, as shown in the attached drawing FIG. 1, first, the lower packaging film is introduced from the packaging machine into the molding machine, and then the lower packaging film introduced by driving the molding machine is performed. The central part of the packaging film is adsorbed to form a concave receiving groove.

When the central receiving groove of the lower packaging film is formed as described above, the receiving groove surface is coated with cooking oil supplied from the soybean oil supply unit.

When soybean oil is applied to the surface of the receiving groove formed in the center of the lower packaging film as described above, eggs from which the eggshell has been removed after breaking are placed into the receiving groove.

When the egg is put into the receiving groove, the upper packaging film supplied in the packaging film supply step is covered on the upper surface of the lower packaging film, and the eggs are individually vacuum-packed.

When eggs are made into individually packaged products as described above, the individually packaged products are screened for foreign substances that have entered the individual packaging products through a foreign matter screener, and then the individually packaged products that do not contain foreign substances are placed in a boiling water heater with an internal temperature of 70°C for 30 minutes. During primary heating, microorganisms are removed.

When the individually packaged products are first heated as described above, a plurality of the individually packaged products are placed in a water cooler and first cooled with cooling water at 7°C for 10 minutes.

When the individually packaged product is cooled as described above, the first cooled individually packaged product is secondarily heated for 15 minutes through a boiling water heater with an internal temperature of 90° C. in order to soft-boil the individually packaged eggs.

After the secondary heating is completed as described above, a plurality of individually packaged products with soft-boiled eggs are placed in a water cooler and cooled for a second time with cooling water at 7°C for 20 minutes.

The presence or absence of metal inflow is detected in the individually packaged product cooled by the secondary cooling step (S180) through a metal detector.

As described above, the individually packaged products that have passed the metal detector are put into unit packaging bags 10 at a time and packaged into outer packaged products and then stored, thereby completing the production of eggs with the egg shells removed.

As mentioned above, eggs with their shells removed are individually packaged and soft-boiled, making them hygienic and convenient to eat anytime, anywhere.

The above description is merely an illustrative explanation of the technical idea of the present invention, and various modifications and variations will be possible to those skilled in the art without departing from the essential characteristics of the present invention. Accordingly, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention, but are for illustrative purposes, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be interpreted in accordance with the claims below, and all technical ideas within the equivalent scope should be construed as being included in the scope of rights of the present invention.

Claims (6)

In the method of manufacturing processed eggs from which egg shells have been removed,
A receiving groove forming step (S110) for feeding the lower packaging film from the packaging machine into the molding machine to form a receiving groove to accommodate the egg from which the egg shell has been removed;
An egg input step (S120) of inserting an egg from which the egg shell has been removed into the receiving groove formed by the receiving groove forming step (S110);
When the egg is introduced into the receiving groove through the egg input step (S120), the upper packaging film supplied through the packaging film supply step is vacuum-packed by covering the upper surface of the lower packaging film to individually package the eggs. Packaging step (S130);
A screening step (S140) for screening through a foreign material separator whether or not foreign substances have entered the individually packaged product in which eggs were individually packaged in the vacuum packaging step (S130);
A first heating step (S150) to remove microorganisms by heating the plurality of individually packaged products selected in the selection step (S140) in a sous vide manner through a boiling water heater;
A first cooling step (S160) for cooling the plurality of individually packaged products from which microorganisms have been removed by the first heating step (S150) through a cold water heater;
A second heating step (S170) to cook the eggs from which the eggshells have been removed by heating the plurality of individually packaged products cooled by the first cooling step (S160) in a sous vide manner through a boiling water heater;
A secondary cooling step (S180) for cooling the plurality of individually packaged products in which eggs were cooked in the secondary heating step (S170) through a water cooler to prevent microbial growth;
An outer packaging step (S190) to make an outer packaging product by putting the individually packaged product cooled in the second cooling step (S180) into the outer packaging plastic supplied from the outer packaging injection machine and packaging it in predetermined units; ;
A metal detection step (S200) to detect the presence or absence of metal inflow through a metal detector in the outer packaged products packaged in predetermined units by the outer packaging step (S190).
A method for manufacturing processed eggs from which egg shells have been removed, comprising:
According to paragraph 1,
After the receiving groove forming step (S110), when the upper and lower packaging films are peeled off to eat eggs made of egg food from which the egg shells have been removed, the eggs are placed on the surface of the receiving groove formed in the lower packaging film so that they can be separated without remaining. A method for manufacturing processed eggs from which egg shells have been removed, comprising a soybean oil application step (S115) for applying soybean oil supplied from a soybean oil supply unit.
According to paragraph 1,
After the egg input step (S120), a seasoning liquid spraying step (S125) is further included to enable spraying of the seasoning liquid stored in the seasoning liquid preparation unit to add flavor to the egg side from which the egg shell has been removed. Manufacturing method.
According to paragraph 1,
In the first heating step (S150), the heating temperature of the boiling water heater is 60°C to 80°C, and the heating time is configured to heat for 10 to 60 minutes.
According to paragraph 1,
In the second heating step (S170), the heating temperature of the boiling water heater is 80°C to 105°C, and the heating time is configured to heat for 3 to 30 minutes. A method of producing processed eggs with egg shells removed.
A processed egg from which the egg shell has been removed, characterized in that it is manufactured according to any one of claims 1 to 5.

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