CN103081979A - Spiced egg preservation method - Google Patents
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- CN103081979A CN103081979A CN2013100603983A CN201310060398A CN103081979A CN 103081979 A CN103081979 A CN 103081979A CN 2013100603983 A CN2013100603983 A CN 2013100603983A CN 201310060398 A CN201310060398 A CN 201310060398A CN 103081979 A CN103081979 A CN 103081979A
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Abstract
The invention relates to a spiced egg preservation method, belongs to the technical field of food preservation, and in particular relates to a preservation method of an egg product. By using the spiced egg preservation method, the original flavor can be retained. The technical scheme is as follows: the spiced egg preservation method comprises the following steps of: step 1. preparing marinade; step 2. marinating eggs; step 3. putting one marinated egg in a high-temperature retort pouch together with 20-50ml of marinade; step 4. vacuumizing the high-temperature retort pouch and sealing the retort pouch; step 5. sterilizing the sealed high-temperature retort pouch at high temperature for 5-10 minutes; and step 6. cooling. The method disclosed by the invention is simple to operate, remarkable in effect and practical. With the adoption of the method, a delicious and casual convenient food for living at home and tour can be provided, as well as a new way for deep processing of egg products can be opened up, so that the spiced egg preservation method has a huge market potential.
Description
Technical field
A kind of spiced egg preservation method of the present invention belongs to the food preservative technology field, particularly relates to a kind of preservation method of eggs goods.
Background technology
Chinese consumer food is broadly divided into six classes---and meat, egg, milk, grain, vegetables, fruit, take egg as main eggs, unique style has various eating method.Than common boiled egg, spiced egg and tea egg make the taste of egg excellent, very popular, become the delicatessen and manage a popular food in the birds, beasts and eggs product.
How although be loved by the people, the fresh-keeping bottleneck that becomes its development of restriction, mostly can only now boil now and eat.On market, popular packed bumpkin's egg is to have utilized vacuum freshness retaining now, the egg vacuum packaging that halogen is good, then pass through high-temperature sterilization, and can extend its shelf-life, also facilitated carrying of people, especially be popular in tourist district.
Although vacuum-packed bumpkin's egg has solved fresh-keeping problem, but because packaged egg is to be in negative pressure state in vacuum bag, make shape, taste, the mouthfeel of egg that change all occur, especially protein part, there is no its mouthfeel originally after being extruded, it is not only hard but also close that quality becomes again.Having solved fresh-keeping problem, is a large shortcoming of packed bumpkin's egg but lost mouthfeel.
In addition, bumpkin's egg is a branch in spiced egg, and tea egg is also a kind of food that people like very much, but also there is no the tea egg of portable instant, long shelf-life on market now.
Summary of the invention
The present invention overcomes the deficiency that prior art exists, and technical problem to be solved is for providing a kind of spiced egg preservation method that can keep former taste original flavor.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is: a kind of spiced egg preservation method, carry out according to the following steps:
The first step, making thick gravy;
Second step, stew in soy sauce egg;
The thick gravy of the 3rd step, egg that halogen is good and 20-50ml is together packed in high-temperature retort bag;
The 4th goes on foot, described high-temperature retort bag is vacuumized and seals;
The 5th step, the high-temperature retort bag high-temperature sterilization after sealing 5-10 minute;
The 6th step, cooling.
The good egg of halogen of packing in high-temperature retort bag in described the 3rd step is a plurality of, with the amount of its thick gravy of together packing into for making all eggs immersions after vacuumizing wherein.
Described high-temperature retort bag is the high temperature plastics retort pouch, or is the high temperature foil retort pouch.
In described the 5th step, the temperature of high-temperature sterilization is more than 121 ℃.
The egg that in described the 3rd step, halogen is good is band shell egg, or for not being with the shell egg.
Thick gravy water in described the 3rd step replaces.
The present invention compared with prior art has following beneficial effect.
1, preservation method disclosed by the invention is with egg and thick gravy vacuum packaging together and through high-temperature sterilization; After vacuumizing, be full of liquid around egg, external atmosphere pressure reduces greatly to the pressure of egg, like this, has namely reached fresh-keeping purpose, can not make again egg lose mouthfeel originally under the high negative pressure state, has farthest kept the genuineness of egg.
2, the present invention packs egg and thick gravy together, makes egg be in the immersion of thick gravy always, makes egg more tasty, and taste is better.
3, in preservation method disclosed by the invention, fresh-keepingly lean on to such an extent that be vacuum packaging and high-temperature sterilization, need not to add any anticorrosive additive, safer health.
The specific embodiment
A kind of spiced egg preservation method of the present invention, carry out according to the following steps:
The first step, making thick gravy;
Second step, stew in soy sauce egg;
The thick gravy of the 3rd step, egg that halogen is good and 20-50ml is together packed in high-temperature retort bag;
The 4th goes on foot, described high-temperature retort bag is vacuumized and seals;
The 5th step, the high-temperature retort bag high-temperature sterilization after sealing 5-10 minute;
The 6th step, cooling.
The good egg of halogen of packing in high-temperature retort bag in described the 3rd step is a plurality of, with the amount of its thick gravy of together packing into for making all eggs immersions after vacuumizing wherein.
Described high-temperature retort bag is the high temperature plastics retort pouch, or is the high temperature foil retort pouch.
In described the 5th step, the temperature of high-temperature sterilization is more than 121 ℃.
The egg that in described the 3rd step, halogen is good is band shell egg, or for not being with the shell egg.
Thick gravy water in described the 3rd step replaces.
Batching and the method for making thick gravy and stew in soy sauce egg in the present invention are prior art.The egg that described halogen is good can be the spiced egg of various tastes, or tea egg.
In the present invention, cooling means can be water-cooled, can be also that nature is cooling.
Preserve spiced egg by this method, impressing pattern and other product information on high temperature plastics retort pouch or high temperature foil retort pouch in advance can be sold after cooling; Also it can be reinstalled in an outer packaging bag and sell.
With the fresh-keeping spiced egg of the inventive method, long shelf-life.As to use high-temperature retort bag, shelf-life be 1 year; As use the high temperature foil retort pouch, the shelf-life can reach 2 years.
The inventive method is simple to operate, and effect is remarkable, is suitable for practicality, and a kind of instant food of delicious leisure is provided again for house, tourism, has also opened up again a new road for the egg product deep processing, and market potential is huge.
Claims (6)
1. spiced egg preservation method is characterized in that carrying out according to the following steps:
The first step, making thick gravy;
Second step, stew in soy sauce egg;
The thick gravy of the 3rd step, egg that halogen is good and 20-50ml is together packed in high-temperature retort bag;
The 4th goes on foot, described high-temperature retort bag is vacuumized and seals;
The 5th step, the high-temperature retort bag high-temperature sterilization after sealing 5-10 minute;
The 6th step, cooling.
2. a kind of spiced egg preservation method according to claim 1 is characterized in that: the good egg of halogen in the high-temperature retort bag of packing in described the 3rd step is a plurality of, with the amount of its thick gravy of together packing into for making all eggs immersions after vacuumizing wherein.
3. a kind of spiced egg preservation method according to claim 1 and 2, it is characterized in that: described high-temperature retort bag is the high temperature plastics retort pouch, or is the high temperature foil retort pouch.
4. a kind of spiced egg preservation method according to claim 1 and 2 is characterized in that: in described the 5th step, the temperature of high-temperature sterilization is more than 121 ℃.
5. a kind of spiced egg preservation method according to claim 1 and 2 is characterized in that: the egg that in described the 3rd step, halogen is good is band shell egg, or for not being with the shell egg.
6. a kind of spiced egg preservation method according to claim 1 and 2, is characterized in that: the thick gravy water replacement in described the 3rd step.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100603983A CN103081979A (en) | 2013-02-27 | 2013-02-27 | Spiced egg preservation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100603983A CN103081979A (en) | 2013-02-27 | 2013-02-27 | Spiced egg preservation method |
Publications (1)
| Publication Number | Publication Date |
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| CN103081979A true CN103081979A (en) | 2013-05-08 |
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| CN2013100603983A Pending CN103081979A (en) | 2013-02-27 | 2013-02-27 | Spiced egg preservation method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598621A (en) * | 2013-11-28 | 2014-02-26 | 四川农业大学 | TG enzyme and high-temperature high-pressure processing method for high-quality marinated eggs |
| CN108029996A (en) * | 2017-12-28 | 2018-05-15 | 福建光阳蛋业股份有限公司 | The pre-packaged seasoning cooking technology of tea egg |
| CN109170638A (en) * | 2018-10-12 | 2019-01-11 | 湖北神丹健康食品有限公司 | The band juice soft boiled egg of long shelf-life |
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| CN1128629A (en) * | 1995-12-28 | 1996-08-14 | 黄浩军 | Egg processing method |
| CN1182554A (en) * | 1997-11-20 | 1998-05-27 | 韦若华 | Soft package instant egg |
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| CN101744312A (en) * | 2008-12-02 | 2010-06-23 | 陕西远大农发实业有限公司 | Production method of traditional Chinese medicine marinated eggs with health care function |
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| CN1128629A (en) * | 1995-12-28 | 1996-08-14 | 黄浩军 | Egg processing method |
| CN1182554A (en) * | 1997-11-20 | 1998-05-27 | 韦若华 | Soft package instant egg |
| CN1229613A (en) * | 1998-03-19 | 1999-09-29 | 郑清华 | Method for producing health medicinal eggs |
| CN101744312A (en) * | 2008-12-02 | 2010-06-23 | 陕西远大农发实业有限公司 | Production method of traditional Chinese medicine marinated eggs with health care function |
| CN101869312A (en) * | 2009-04-24 | 2010-10-27 | 何德荣 | Method for manufacturing canned preserved eggs |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598621A (en) * | 2013-11-28 | 2014-02-26 | 四川农业大学 | TG enzyme and high-temperature high-pressure processing method for high-quality marinated eggs |
| CN103598621B (en) * | 2013-11-28 | 2015-02-04 | 四川农业大学 | TG enzyme and high-temperature high-pressure processing method for high-quality marinated eggs |
| CN108029996A (en) * | 2017-12-28 | 2018-05-15 | 福建光阳蛋业股份有限公司 | The pre-packaged seasoning cooking technology of tea egg |
| CN109170638A (en) * | 2018-10-12 | 2019-01-11 | 湖北神丹健康食品有限公司 | The band juice soft boiled egg of long shelf-life |
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Application publication date: 20130508 |