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Marinade-added boiled eggs with runny yolk with long shelf lives

A shelf life, soft-hearted egg technology, applied in food preservation, food science, application and other directions, can solve the problems of overdue deterioration, lack of sales and supply, long cycle, etc., to improve shelf life, strong market competitiveness, and long shelf life. Effect

Inactive Publication Date: 2019-01-11
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method not only has cumbersome operation, long cycle, high peeling damage rate, and high cost; moreover, the shelf life after cold brine is only 2 to 3 days, and the risk of microbial contamination is high
In addition, for catering customers, it is necessary to control the inventory, and there may be a phenomenon that the sales and supply cannot be met, or the problem of overdue deterioration caused by the failure to use it in time after cold marinating
[0003] Braised soft-boiled egg products have not been popular in the market, the main reason is that the yolk of the soft-boiled eggs will be overcooked and solidified when the product is sterilized at high temperature

Method used

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  • Marinade-added boiled eggs with runny yolk with long shelf lives
  • Marinade-added boiled eggs with runny yolk with long shelf lives
  • Marinade-added boiled eggs with runny yolk with long shelf lives

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of soft-boiled egg with juice with long shelf life, its preparation method specifically comprises the following steps:

[0030] (1) Select fresh eggs with a mass of 33 grams to 40 grams, place them in water at 97°C to 99°C, and boil them for 6 minutes 25 seconds to 6 minutes 30 seconds;

[0031] (2) After cooling the boiled eggs in water at 18°C ​​to 20°C, use a machine to peel off the shells and select eggs with no cracks on the surface and no protein loss, and put them in the refrigerator for 2 hours;

[0032] (3) Take 65 parts of deionized water, 8 parts of brewed soy sauce, 8 parts of white sugar, 8 parts of fructose syrup, and 2 parts of chicken essence seasoning, mix well to get marinade, and add citric acid to adjust the acidity to PH value of 6.5 spare;

[0033] (4) Put the shelled eggs obtained in step (2) into a vertical bag, add 40g of marinade to each soft-boiled egg, and pack the bag with a vertical sealing machine after the air in the bag is comple...

Embodiment 2

[0037] A kind of soft-boiled egg with juice with long shelf life, its preparation method specifically comprises the following steps:

[0038] (1) Select fresh eggs with a mass of 40 grams to 45 grams, and boil them in water at 97°C to 99°C for 6 minutes and 40 seconds to 6 minutes and 45 seconds;

[0039] (2) After cooling the boiled eggs in water at 16°C to 18°C, use a machine to peel off the shells and select eggs with no cracks on the surface and no protein loss, and put them in the refrigerator for 2 hours;

[0040] (3) Take 60 parts of deionized water, 7 parts of brewed soy sauce, 7 parts of white sugar, 7 parts of fructose syrup, 1.8 parts of chicken essence seasoning, mix well to get the marinade, and add citric acid to adjust the acidity to PH value of 6.4 spare;

[0041] (4) Pack the shelled eggs obtained in the single piece of step (2) into a vertical bag, and the amount of marinade added in each bag is 38g, and the air in the bag is completely discharged and then s...

Embodiment 3

[0045] A kind of soft-boiled egg with juice with long shelf life, its preparation method specifically comprises the following steps:

[0046] (1) Select fresh eggs with a mass of 45 grams to 50 grams, and boil them in water at 97°C to 99°C for 6 minutes, 55 seconds to 7 minutes;

[0047] (2) After cooling the boiled eggs in water at 12°C to 14°C, use a machine to peel off the shells and select eggs with no cracks on the surface and no protein loss, and put them in the refrigerator for 2 hours;

[0048] (3) Take 55 parts of deionized water, 6 parts of brewed soy sauce, 6 parts of white sugar, 6 parts of fructose syrup, 1.5 parts of chicken essence seasoning, mix well to get the marinade, and add citric acid to adjust the acidity to a pH value of 6 ~6.5 spare;

[0049] (4) Pack the shelled eggs obtained in the single piece of step (2) into a vertical bag, and the amount of marinade added in each bag is 35g, and the air in the bag is completely discharged and then sealed with a ...

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Abstract

The invention discloses marinade-added boiled eggs with runny yolk with long shelf lives. A preparation method of the marinade-added boiled eggs with runny yolk with long shelf lives comprises the following steps: completely immersing fresh eggs in a heat-transfer medium of which the temperature is 97-99 DEG C, carrying out cooking for 6-8 minutes, and carrying out cooling in a medium of which thetemperature is 10-20 DEG C; shelling the eggs, and carrying out refrigerating at 1-6 DEG C for 1-4 hours; containing the eggs in packaging bags, adding marinade of which the pH value is 6-6.5, and carrying out vacuuming and sealing; carrying out sterilizing in a constant-temperature water bath of which the temperature is 62-65 DEG C for 30-60 minutes; and then, carrying out rapid cooling in a medium of which the temperature is lower than 15 DEG C for 2-3 minutes so as to obtain the marinade-added boiled eggs with runny yolk with long shelf lives. Being stored at 1-6 DEG C, the marinade-addedboiled eggs with runny yolk can be relatively well flavored after one day of storing; moreover, shelf lives of the marinade-added boiled eggs with runny yolk can be up to ten days or above. Thus, theproblem that shelf lives of common marinated eggs with runny yolk on the market at present are only 2-3 days is solved.

Description

technical field [0001] The invention relates to the field of food, in particular to a soft-boiled egg with juice and a preparation method thereof with a long shelf life. The invention is researched and developed by Hubei Shendan Healthy Food Co., Ltd. (Key Laboratory of Egg Product Processing, Ministry of Agriculture and Rural Affairs). Background technique [0002] The stewed soft-boiled eggs currently on the market are mainly for catering customers. The preparation of the stewed soft-boiled eggs is generally boiled in boiling water at 97°C to 99°C for 6 minutes to 8 minutes, and the eggs are cooled in a medium of 10°C to 20°C. After shelling, add it to a container with marinade, and then store it in the refrigerator. The soft-boiled egg can be used after soaking for half a day, and it can be used within 48 hours. This method not only has cumbersome operation, long cycle, high peeling damage rate, and high cost; moreover, the shelf life after cold brine is only 2 to 3 days...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L27/00A23L3/02A23L3/3409A23L3/36
CPCA23L3/02A23L3/3409A23L3/36A23L15/30A23L27/00
Inventor 刘华桥余东华蔚侨
Owner HUBEI SHENDAN HEALTHY FOOD
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