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A kind of processing method of baked egg

A processing method and egg-baking technology, applied in the direction of food science, etc., can solve the problems of insufficient roasted flavor and unobvious characteristics, and achieve the effects of good toughness and elasticity, good protein elasticity, and high toughness

Active Publication Date: 2017-12-22
辽宁好星来农业科技开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] One common feature of the above baked egg processing methods is that the above patents do not use the freezing process, resulting in the taste of the egg yolk being sandy when eaten. There is no syrup and seasoning on the surface of the egg, the roasted flavor is insufficient, and the characteristics are not obvious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Wash the eggs with water, freeze them in a freezer at -10°C for 12 hours, thaw them naturally, put them in water to boil the eggs, boil the water for 15 minutes, remove them and put them in cold water, peel the eggs and put them in a mixture of salt and sugar , chili, aniseed, cinnamon, fresh onion, fresh ginger, pepper, cumin, clove, nutmeg, licorice, angelica dahurica and chicken essence, and keep marinated at a temperature of 60°C for 8 hours. Soak the eggs in maltose as the main raw material syrup for 10 minutes and remove them. Use a stainless steel needle with a diameter of 0.5mm to pierce the egg at one end of the long diameter and run through the entire egg. Raise the temperature of the rotary oven to 55°C. Bake in an oven for 15 minutes, then heat up to 100°C and bake for 20 minutes, then heat up to 150°C and bake for 7 minutes, take it out of the oven and pack to obtain the finished product.

Embodiment 2

[0033] Wash the quail eggs with washing water, freeze them in a freezer at -6°C for 6 hours, thaw them naturally, put them in water to boil the eggs, boil the water for 7 minutes, take them out and put them in cold water, peel the eggs and put them in a mixture of salt, Sugar, monosodium glutamate, pepper, spice powder, and concentrated chicken juice are boiled in the brine, and the temperature is kept at 55°C for 3 hours. After the brine, the eggs are put into maltose and high fructose syrup as the main raw materials. Soak in the syrup for 10 Take it out in minutes, skewer 9 quails together with a bamboo stick with a diameter of 0.4mm and a length of 25cm, put the skewered eggs into the oven, bake at 55°C for 15 minutes, then raise the temperature to 100°C and bake for 8 minutes , then heat up to 150°C and bake for 6 minutes, take out the bunches of packages from the oven to get the finished baked egg.

Embodiment 3

[0035] Wash the duck eggs with washing water, and freeze them in a refrigerator at -18°C for 7 hours. After thawing naturally, boil the eggs in clean water, and boil the water for 15 minutes. Cinnamon, fresh ginger, pepper, fennel, cloves, licorice, angelica dahurica and chicken essence, start the ultrasonic wave, start the ultrasonic wave for 5 minutes, stop for 10 minutes, and marinate for 90 hours. Put the marinated duck eggs into an oven at a temperature of 80°C and bake for 6 hours. After the temperature rises to 160°C, bake for 16 minutes. The baked eggs are taken out of the oven, cooled and packaged as a finished product.

[0036] The baked eggs made by the egg-baking method of the present invention have the characteristics of good protein elasticity, high toughness, strong chewing feeling, and sufficient barbecue fragrance, and the egg yolk has certain toughness and elasticity. The specific analysis is as follows:

[0037] First, the freezing process of fresh eggs is a...

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PUM

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Abstract

The invention discloses a method for processing baked eggs, which comprises the following steps: cleaning, freezing, thawing, boiling, baking and packaging; the baked eggs made by the method of baking eggs of the invention have good protein elasticity and high toughness , Strong chewing feeling, strong barbecue aroma, egg yolk has certain toughness and elasticity, the specific analysis is as follows: First, the freezing process of fresh eggs is adopted, which will cause cold denaturation of the protein in the egg. Denaturation is different from heat denaturation, so both egg white and yolk produce better toughness and elasticity. Second, the syrup on the surface of the egg is the main reason for the good flavor and color of baked egg products.

Description

technical field [0001] The invention relates to the field of egg product processing, in particular to a method for producing baked eggs using freezing, marinating and baking techniques. Background technique [0002] Poultry eggs are the food with the highest nutritional value, but there are relatively few egg-based commodities. In daily life, preserved eggs and salted eggs are the main egg products. In recent years, marinated egg products have also been recognized in the market, while another The product baked eggs also began to appear, and there have been patent applications since 2011, such as CN103355691A, a method for making baked eggs with shells, which is to soak and marinate poultry eggs at 0-25°C for 1-120 hours; ℃~300℃ and bake for 10~720 minutes to obtain baked eggs. CN101305816B multi-flavored fragrant baked eggs and its production process have introduced the baked egg product of a plurality of recipes, and its technology comprises poaching raw egg, peeling, dipp...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L15/00
Inventor 仝其根伍军智秀娟孙运金徐艺青王晓成罗莉滢许文斌王楠程荣煌
Owner 辽宁好星来农业科技开发有限公司
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