CN103040018A - Edible dried egg and production method thereof - Google Patents
Edible dried egg and production method thereof Download PDFInfo
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- CN103040018A CN103040018A CN2012105821015A CN201210582101A CN103040018A CN 103040018 A CN103040018 A CN 103040018A CN 2012105821015 A CN2012105821015 A CN 2012105821015A CN 201210582101 A CN201210582101 A CN 201210582101A CN 103040018 A CN103040018 A CN 103040018A
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Abstract
The invention relates to an edible dried egg and a production method thereof. The edible dried egg is prepared by uniformly mixing and blending 800-1200 parts of egg liquid, 30-60 parts of tea eggs, 15-40 parts of water, 5-20 parts of white granulated sugar, 5-20 parts of salt, 5-20 parts of soy sauce and 1-3 parts of monosodium glutamate by weight, injecting a mixture into a mold, heating and condensing the mold and marinating the mixture by using spices. The edible dried egg provided by the invention has the advantages of uniform taste, smooth mouth feel, convenience and edibility.
Description
Technical field
The invention belongs to egg deep processing field, be specifically related to a kind of table egg and do and production method.
Background technology
Society is increasing to the instant leisure food demand amount that is convenient for carrying.Sold in the market some egg dryed products, but most of tasty inhomogeneous, mouthfeel is fine and smooth not tasty and refreshing, and mouthfeel is not very desirable.On production technology, the first, the present tasty inequality of egg dryed product, the product the inside taste behind the stew in soy sauce is excessively light, the product external surfaces taste is overweight; The second, all added coagulating agent in the production egg dryed product process, cause gained egg dryed product mouthfeel partially hard, be unsuitable for the elderly and children edible.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of table egg to do and production method for the deficiency of above-mentioned prior art existence, and tasty even, delicate mouthfeel is soft.
The present invention is that the technical scheme that the problem of the above-mentioned proposition of solution adopts is:
A kind of table egg is done, by weight percentage, it comprise by 30 ~ 60 parts in the fragrant egg fragment of 800 ~ 1200 parts of egg liquids, tea, 15 ~ 40 parts in water, 5 ~ 20 parts of white granulated sugars, 5 ~ 20 parts of salt, 5 ~ 20 parts in soy sauce, 1 ~ 3 part of mixing preparation of monosodium glutamate evenly after, injection molding adds thermocoagulation, forms with halogen material stew in soy sauce again.
Press such scheme, described table egg is done by weight percentage, it comprise by 30 ~ 60 parts in the fragrant egg fragment of 800 ~ 1200 parts of egg liquids, tea, 15 ~ 40 parts in water, 5 ~ 20 parts of white granulated sugars, 5 ~ 20 parts of salt, 5 ~ 20 parts in soy sauce, 1 ~ 3 part of mixing preparation of monosodium glutamate evenly after, injection molding adds thermocoagulation, forms with halogen material stew in soy sauce and oven dry again.
Press such scheme, the parts by weight of each component are 5 ~ 10 parts of 80 ~ 150 parts in water, 15 ~ 30 parts of salt, 5 ~ 10 parts of white sugar, 2 ~ 5 parts of monosodium glutamates, 10 ~ 20 parts in soy sauce, anistree 5 ~ 10 parts, 5 ~ 10 parts on cassia bark and fennel seeds in the described halogen material.
Press such scheme, the fragrant egg fragment of described tea particle diameter is less than or equal to 0.5cm.
Press such scheme, the fragrant egg of described tea by weight percentage, it comprises by 58 ~ 65 portions of salt, 5 ~ 10 portions of monosodium glutamates, 5 ~ 10 portions of soy sauce, 10 ~ 20 parts of anises, 5 ~ 15 parts of cassia barks and 5 ~ 15 parts of fennel seeds stew in soy sauces and forming.
Press such scheme, the fragrant egg of described tea is prepared from as follows:
(1) egg is boiled, shells;
(2) count by weight, take by weighing 60 ~ 65 portions of salt, 8 ~ 10 portions of monosodium glutamates, 6 ~ 9 portions of soy sauce, 15 ~ 20 parts of anises, 10 ~ 15 parts of cassia barks and 10 ~ 15 portions of fennel seeds, put into 2000 ~ 2600 parts of water, boiled 5 ~ 10 minutes, obtain the stew in soy sauce feed liquid;
(3) will boil the egg that shells and put into the stew in soy sauce feed liquid, and make stew in soy sauce feed liquid liquid level not have egg, boiling is 20 ~ 40 minutes in 65 ~ 80 ℃, makes egg be brownish black or coffee color, obtains the good egg of stew in soy sauce;
(3) the good egg of stew in soy sauce in the step (3) is put into vacuum bag, vacuumize sealing in 2 ~ 5 seconds, then put into autoclave, sterilized 20 ~ 35 minutes for 105 ~ 125 ℃, can obtain the fragrant egg of tea.
The production method that above-mentioned table egg is done, it may further comprise the steps:
(1) counts by weight, the fragrant eggs of 30 ~ 60 parts of tea, 15 ~ 40 parts of water are mixed, through the colloid mill circular grinding, make the fragrant egg of tea become particle diameter less than or equal to the fragment of 0.5cm in the gained mixture;
(2) fresh hen egg is poured in the egg-whisk stirred, egg white and yolk are broken up to there not being obvious dense thick white, get 800 ~ 1200 parts of egg liquids;
(3) mixture of step (1), the egg liquid that step (2) obtains, 5 ~ 20 portions of white granulated sugars, 5 ~ 20 portions of salt, 5 ~ 20 portions of soy sauce and 1 ~ 3 portion of monosodium glutamate are mixed;
(4) mixture that obtains in the step (3) is injected in the mold box, makes whole mold box be full of egg liquid, then add a cover the maintenance liquid level without large bubble;
The mould that (5) will install egg liquid is put into the steam copper the inside, passes into steam control temperature at 105 ~ 115 ℃, keeps 40 ~ 45 minutes, takes the dish out of the pot after cooling and stripping and slicing, and the prefabricated egg that obtains fritter is dried;
(6) 80 ~ 150 parts of water, 15 ~ 30 portions of salt, 5 ~ 10 parts of white sugar, 2 ~ 5 portions of monosodium glutamates, 10 ~ 20 portions of soy sauce, 5 ~ 10 parts of anises, 5 ~ 10 parts of cassia barks, 5 ~ 10 portions of fennel seeds are mixed, make bittern;
(7) with the dried bittern of putting into of 70 ~ 100 portions of prefabricated eggs that obtains in the step (5), 105 ~ 115 ℃ of stew in soy sauces were pulled out after 1.5 ~ 2.0 hours; Then packing into vacuumizes 2 ~ 5 seconds in the vacuum bag, makes vacuum bag be close to egg and does; Then place 105 ~ 125 ℃ to keep carrying out sterilization in 20 ~ 35 minutes, both got the egg dryed product after the cooling.
Press such scheme, the prefabricated egg behind described step (7) stew in soy sauce is dried also to comprise drying and processing before putting into vacuum bag, namely puts into baking oven 50-70 ℃ of oven dry (0.5-1) hour.
Compared with prior art, the invention has the beneficial effects as follows:
1, adopt ripe egg after tasty-fragrant egg fragment of tea as raw material, can guarantee tasty evenly, the fragrant egg of tea is as a kind of tasty good grog, the fragrant egg fragment of tea and egg stoste are mixed uniformly, the fragrant egg of tasty tea is dispersed in the egg liquid raw material with the form of fragment, can effectively avoids egg to do inside and outside tasty inhomogeneous, and be easy to digestion, mouthfeel is also better, can improve a poor appetite;
2, on production technology, the present invention does in the process and does not add coagulating agent producing egg, has effectively avoided the egg dryed product mouthfeel that obtains partially hard, and delicate mouthfeel is soft, is more conducive to digestion and edible, is fit to old man and children edible; And further do through the egg of drying and processing, mouthfeel is slightly chewed strength, more is applicable to the young people edible;
3, in process of production except flavouring, do not add any anticorrisive agent, eat safer.
4, egg dryed product of the present invention is nutritious, mouthfeel good, and is vacuum-packed, convenient instant, long shelf-life.
The specific embodiment
Further specify technical scheme of the present invention below in conjunction with specific embodiment, but the invention is not restricted to following examples.
The fragrant egg of tea used among the following embodiment is prepared from as follows: umber changes concrete numerical value into
(1) egg is boiled, shells;
(2) count by weight, take by weighing 62 portions of salt, 9 portions of monosodium glutamates, 7 portions of soy sauce, 18 parts of anises, 13 parts of cassia barks, 13 portions of fennel seeds and what portion tealeaves, put into 2200 parts of water, boiled 7 minutes, obtain the stew in soy sauce feed liquid;
(3) will boil the egg that shells and put into the stew in soy sauce feed liquid, and make stew in soy sauce feed liquid liquid level not have egg, boiling is 30 minutes in 70 ℃, makes egg be brownish black or coffee color, obtains the good egg of stew in soy sauce;
(3) the good egg of stew in soy sauce in the step (3) is put into vacuum bag, vacuumize sealing in 4 seconds, then put into autoclave, sterilized 30 minutes for 110 ℃, can obtain the fragrant egg of tea.
Embodiment 1:
A kind of table egg is done, meter by weight, stoste by 800 parts of egg liquids, 30 parts of fragrant egg fragments of tea, 15 parts of water, 5 portions of white granulated sugars, 5 portions of salt, 5 portions of soy sauce, 1 part of monosodium glutamate mixing preparation evenly after, injection molding adds thermocoagulation, forms with halogen material stew in soy sauce and oven dry again.The parts by weight of each component are 80 parts of water, 15 portions of salt, 5 parts of white sugar, 2 portions of monosodium glutamates, 10 portions of soy sauce, 5 parts of anises, 5 parts of cassia barks, 5 portions of fennel seeds in the halogen material.
A kind of table egg is done, and it is characterized in that it is to adopt following steps to produce:
(1) counts by weight, the fragrant eggs of 30 parts of tea, 15 parts of water are mixed, through the colloid mill circular grinding, make the fragrant egg of tea become particle diameter less than or equal to the fragment of 0.5cm in the gained mixture;
(2) fresh hen egg is poured in the egg-whisk stirred, egg white and yolk are broken up to there not being obvious dense thick white, get 800 parts of egg liquids;
(3) mixture of step (1), the egg liquid that step (2) obtains, 5 portions of white granulated sugars, 5 portions of salt, 5 portions of soy sauce and 1 portion of monosodium glutamate are mixed; (4) mixture that obtains in the step (3) is injected in the mold box, makes whole mold box be full of egg liquid, then add a cover the maintenance liquid level without large bubble;
The mould that (5) will install egg liquid is put into the steam copper the inside, passes into steam control temperature at 105 ℃, keeps 45 minutes, takes the dish out of the pot after cooling, obtains prefabricated egg dried;
(6) 80 parts of water, 15 portions of salt, 5 parts of white sugar, 2 portions of monosodium glutamates, 10 portions of soy sauce, 5 parts of anises, 5 parts of cassia barks, 5 portions of fennel seeds are mixed, make bittern;
(7) with the dried bittern of putting into of 70 portions of prefabricated eggs that obtains in the step (5), 105 ℃ of halogen were pulled out after 2.0 hours, put into 50 ℃ of oven dry of baking oven 1 hour; Then packing into vacuumizes 2 seconds in the vacuum bag, makes vacuum bag be close to egg and does; Then place 105 ℃ to keep carrying out sterilization in 35 minutes, both got the egg dryed product after the cooling.
Embodiment 2:
A kind of table egg is done, stoste by 1000 parts of egg liquids, 45 parts of fragrant egg fragments of tea, 25 parts of water, 13 portions of white granulated sugars, 13 portions of salt, 13 portions of soy sauce, 2 parts of monosodium glutamate mixing preparations evenly after, injection molding adds thermocoagulation, forms with halogen material stew in soy sauce again.The parts by weight of each component are 120 parts of water, 23 portions of salt, 8 parts of white sugar, 3.5 portions of monosodium glutamates, 15 portions of soy sauce, 7.5 parts of anises, 7.5 parts of cassia barks, 7.5 portions of fennel seeds in the halogen material.
A kind of table egg is done, and it is characterized in that it is to adopt following steps to produce:
(1) counts by weight, the fragrant eggs of 45 parts of tea, 25 parts of water are mixed, through the colloid mill circular grinding, make the fragrant egg of tea become particle diameter less than or equal to the fragment of 0.5cm in the gained mixture;
(2) fresh hen egg is poured in the egg-whisk stirred, egg white and yolk are broken up to there not being obvious dense thick white, get 1000 parts of egg liquids;
(3) mixture of step (1), the egg liquid that step (2) obtains, 13 portions of white granulated sugars, 13 portions of salt, 13 portions of soy sauce and 2 portions of monosodium glutamates are mixed;
(4) mixture that obtains in the step (3) is injected in the mold box, makes whole mold box be full of egg liquid, then add a cover the maintenance liquid level without large bubble;
The mould that (5) will install egg liquid is put into the steam copper the inside, passes into steam control temperature at 110 ℃, keeps 42 minutes, takes the dish out of the pot after cooling, obtains prefabricated egg dried;
(6) 120 parts of water, 23 portions of salt, 8 parts of white sugar, 3.5 portions of monosodium glutamates, 15 portions of soy sauce, 7.5 parts of anises, 7.5 parts of cassia barks, 7.5 portions of fennel seeds are mixed, make bittern;
(7) with the dried bittern of putting into of 85 portions of prefabricated eggs that obtains in the step (5), 110 ℃ of halogen were pulled out after 1.8 hours; Then packing into vacuumizes 4 seconds in the vacuum bag, makes vacuum bag be close to egg and does; Then place 115 ℃ to keep 28 minutes, namely get the egg dryed product after the cooling.
Embodiment 3:
A kind of table egg is done, stoste by 1200 parts of egg liquids, 60 parts of fragrant egg fragments of tea, 40 parts of water, 20 portions of white granulated sugars, 20 portions of salt, 20 portions of soy sauce, 3 parts of monosodium glutamate mixing preparations evenly after, injection molding adds thermocoagulation, forms with halogen material stew in soy sauce and oven dry again.The parts by weight of each component are 150 parts of water, 30 portions of salt, 10 parts of white sugar, 5 portions of monosodium glutamates, 20 portions of soy sauce, 10 parts of anises, 10 parts of cassia barks, 10 portions of fennel seeds in the halogen material.
A kind of table egg is done, and it is characterized in that it is to adopt following steps to produce:
(1) counts by weight, the fragrant eggs of 60 parts of tea, 40 parts of water are mixed, through the colloid mill circular grinding, make the fragrant egg of tea become particle diameter less than or equal to the fragment of 0.5cm in the gained mixture;
(2) fresh hen egg is poured in the egg-whisk stirred, egg white and yolk are broken up to there not being obvious dense thick white, get 1200 parts of egg liquids;
(3) mixture of step (1), the egg liquid that step (2) obtains, 20 portions of white granulated sugars, 20 portions of salt, 20 portions of soy sauce and 3 portions of monosodium glutamates are mixed;
(4) mixture that obtains in the step (3) is injected in the mold box, makes whole mold box be full of egg liquid, then add a cover the maintenance liquid level without large bubble;
The mould that (5) will install egg liquid is put into the steam copper the inside, passes into steam control temperature at 115 ℃, keeps 40 minutes, takes the dish out of the pot after cooling, obtains prefabricated egg dried;
(6) 150 parts of water, 30 portions of salt, 10 parts of white sugar, 5 portions of monosodium glutamates, 20 portions of soy sauce, 10 parts of anises, 10 parts of cassia barks, 10 portions of fennel seeds are mixed, make bittern;
(7) with the dried bittern of putting into of 100 portions of prefabricated eggs that obtains in the step (5), 115 ℃ of halogen were pulled out after 1.5 hours, put into 70 ℃ of oven dry of baking oven 30 minutes; Then packing into vacuumizes 5 seconds in the vacuum bag, makes vacuum bag be close to egg and does; Then place 125 ℃ to keep carrying out sterilization in 20 minutes, namely get the egg dryed product after the cooling.
Claims (9)
1. a table egg is done, it is characterized in that by weight percentage, it by 30 ~ 60 parts in the fragrant egg fragment of 800 ~ 1200 parts of egg liquids, tea, 15 ~ 40 parts in water, 5 ~ 20 parts of white granulated sugars, 5 ~ 20 parts of salt, 5 ~ 20 parts in soy sauce, 1 ~ 3 part of mixing preparation of monosodium glutamate evenly after, injection molding adds thermocoagulation, forms with halogen material stew in soy sauce again.
2. a kind of table egg according to claim 1 is done, it is characterized in that by weight percentage, it comprise by 30 ~ 60 parts in the fragrant egg fragment of 800 ~ 1200 parts of egg liquids, tea, 15 ~ 40 parts in water, 5 ~ 20 parts of white granulated sugars, 5 ~ 20 parts of salt, 5 ~ 20 parts in soy sauce, 1 ~ 3 part of mixing preparation of monosodium glutamate evenly after, injection molding adds thermocoagulation, forms with halogen material stew in soy sauce and oven dry again.
3. a kind of table egg according to claim 1 is done, it is characterized in that described halogen material is formulated by weight by following component, 5 ~ 10 parts of 80 ~ 150 parts in water, 15 ~ 30 parts of salt, 5 ~ 10 parts of white sugar, 2 ~ 5 parts of monosodium glutamates, 10 ~ 20 parts in soy sauce, anistree 5 ~ 10 parts, 5 ~ 10 parts on cassia bark and fennel seeds.
According to claim 1 or 2 described a kind of table eggs do, it is characterized in that the fragrant egg fragment of tea particle diameter is less than or equal to 0.5cm.
5. a kind of table egg according to claim 1 is done, it is characterized in that the fragrant egg of described tea by weight percentage, it comprises by 58 ~ 65 portions of salt, 5 ~ 10 portions of monosodium glutamates, 5 ~ 10 portions of soy sauce, 10 ~ 20 parts of anises, 5 ~ 15 parts of cassia barks, 5 ~ 15 parts of fennel seeds stew in soy sauces and forming.
6. a kind of table egg is done according to claim 1 or 5, it is characterized in that the fragrant egg of described tea is prepared from as follows:
(1) egg is boiled, shells;
(2) count by weight, take by weighing 60 ~ 65 portions of salt, 8 ~ 10 portions of monosodium glutamates, 6 ~ 9 portions of soy sauce, 15 ~ 20 parts of anises, 10 ~ 15 parts of cassia barks and 10 ~ 15 portions of fennel seeds, put into 2000 ~ 2600 parts of water and boiled 5 ~ 10 minutes, obtain the stew in soy sauce feed liquid;
(3) will boil the egg that shells and put into the stew in soy sauce feed liquid, and make stew in soy sauce feed liquid liquid level not have egg, boiling is 20 ~ 40 minutes in 65 ~ 80 ℃, makes egg be brownish black or coffee color, obtains the good egg of stew in soy sauce;
(3) the good egg of stew in soy sauce in the step (3) is put into vacuum bag, vacuumize sealing in 2 ~ 5 seconds, then put into autoclave, sterilized 20 ~ 35 minutes for 105 ~ 125 ℃, can obtain the fragrant egg of tea.
7. the production method done of a kind of table egg according to claim 1 is characterized in that it may further comprise the steps:
(1) counts by weight, the fragrant eggs of 30 ~ 60 parts of tea, 15 ~ 40 parts of water are mixed, through the colloid mill circular grinding, make the fragrant egg of tea become particle diameter less than or equal to the fragment of 0.5cm in the gained mixture;
(2) fresh hen egg is poured in the egg-whisk stirred, egg white and yolk are broken up to there not being obvious dense thick white, get 800 ~ 1200 parts of egg liquids;
(3) mixture of step (1), the egg liquid that step (2) obtains, 5 ~ 20 portions of white granulated sugars, 5 ~ 20 portions of salt, 5 ~ 20 portions of soy sauce and 1 ~ 3 portion of monosodium glutamate are mixed;
(4) mixture that obtains in the step (3) is injected in the mold box, makes whole mold box be full of egg liquid, then add a cover the maintenance liquid level without large bubble;
The mould that (5) will install egg liquid is put into the steam copper the inside, passes into steam control temperature at 105 ~ 115 ℃, keeps 40 ~ 45 minutes, takes the dish out of the pot after cooling and stripping and slicing, and the prefabricated egg that obtains fritter is dried;
(6) 80 ~ 150 parts of water, 15 ~ 30 portions of salt, 5 ~ 10 parts of white sugar, 2 ~ 5 portions of monosodium glutamates, 10 ~ 20 portions of soy sauce, 5 ~ 10 parts of anises, 5 ~ 10 parts of cassia barks, 5 ~ 10 portions of fennel seeds are mixed, make bittern;
(7) with the dried bittern of putting into of 70 ~ 100 portions of prefabricated eggs that obtains in the step (5), 105 ~ 115 ℃ of stew in soy sauces were pulled out after 1.5 ~ 2.0 hours; Then packing into vacuumizes 2 ~ 5 seconds in the vacuum bag, makes vacuum bag be close to egg and does; Then place 105 ~ 125 ℃ to keep carrying out sterilization in 20 ~ 35 minutes, both got the egg dryed product after the cooling.
8. the dried production method of a kind of table egg according to claim 7 is characterized in that the dried vacuum bag of putting into of prefabricated egg behind described step (7) stew in soy sauce also comprises drying and processing before.
9. the production method done of a kind of table egg according to claim 8 is characterized in that described drying and processing dries (0.5-1) hour for putting into baking oven 50-70 ℃.
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| CN103798837A (en) * | 2014-03-10 | 2014-05-21 | 江西洪门实业集团有限公司 | Preparation method for leisure dried duck egg |
| CN104687092A (en) * | 2014-11-26 | 2015-06-10 | 吉林厚德食品有限公司 | Device and method for processing frozen and solidified egg product |
| CN105310017A (en) * | 2015-10-30 | 2016-02-10 | 北京德青源蛋品安全工程技术研究有限公司 | Frozen dried poultry egg product and making method thereof |
| CN107041519A (en) * | 2017-04-25 | 2017-08-15 | 四川大学 | A kind of konjaku dried eggs and preparation method thereof |
| CN108651882A (en) * | 2018-05-03 | 2018-10-16 | 北京农学院 | A kind of method of squeezing method production egg skin |
| CN112106944A (en) * | 2020-09-24 | 2020-12-22 | 湖北神丹健康食品有限公司 | Salted egg white konjak dried egg and preparation method thereof |
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| CN112106944A (en) * | 2020-09-24 | 2020-12-22 | 湖北神丹健康食品有限公司 | Salted egg white konjak dried egg and preparation method thereof |
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| CN103040018B (en) | 2014-09-17 |
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