CN105942283A - Preparing method for soft boiled eggs - Google Patents
Preparing method for soft boiled eggs Download PDFInfo
- Publication number
- CN105942283A CN105942283A CN201610400717.4A CN201610400717A CN105942283A CN 105942283 A CN105942283 A CN 105942283A CN 201610400717 A CN201610400717 A CN 201610400717A CN 105942283 A CN105942283 A CN 105942283A
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- egg
- soft
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/04—Freezing; Subsequent thawing; Cooling
Abstract
The invention discloses soft boiled eggs. A preparing method for soft boiled eggs includes the steps that 1, eggs are graded according to the quality standard; 2, the temperature of a heat transferring medium rises to 80 DEG C to 95 DEG C; 3, the eggs are completely immersed into the heat transferring medium and boiled for 7 minutes to 10 minutes; 4, the boiled eggs are cooled in water at the temperature of 10 DEG C to 20 DEG C; 5, the soft boiled eggs prepared with the steps are put into the low-temperature environment at the temperature of 0 DEG C to 10 DEG C and refrigerated. In the preparing method, the soft boiled eggs are products with shells, the whole shapes of the eggs are kept, spice ingredients are not added in the preparing process, and the advantages of the quality of raw egg materials can be quite incarnated. In addition, as the boiling time of the soft boiled eggs is short, the unique taste, different from the taste of well-done eggs, of the eggs is given; egg white is completely solidified but is not excessively solidified, and is fair, smooth and rich in elasticity, the texture of yolk is in the soft-boiled state and in the glue state, the yolk is soft, fragrant, tender and without losing the chewing feeling, the enough egg fragrance is achieved, and the original delicious flavor of the eggs is kept to the maximum degree.
Description
Technical field
The present invention relates to field of food, be specifically related to the preparation method of a kind of soft boiled egg.
Background technology
Egg is the pith of world wide interior composition human diet, and it is as breakfast, baking and the important source material of a lot of other food traditionally.Egg is modal one in fowl egg, has high nutritive value.It can provide protein the most complete, high-quality, containing all human body essential amino acids, a certain amount of vitamin and mineral.The most common egg products, such as various seasoning spiced eggs, preserved egg, dried eggs, egg liquid etc., it mostly is without shell product, and in the course of processing, with the addition of various essence material composition, so making egg self local flavor significantly be covered by flavor, the quality heterosis of egg raw material is difficult to highlight on product.General shell egg boiling is that to make it be well done or overdone state, and the protein structure of its Ovum Gallus domesticus album of egg of such state is very tight, and mouthfeel presents partially firmly the most tough, lacks flexibility, and egg yolk coarse mouthfeel, enters xerostomia and hard, allows people feel " always " and to be difficult to swallow.Additionally, heating can make egg inside such as aminoacid, protein, fat isoreactivity material, nutrient substance generation degeneration and loss for a long time, the pigment in egg yolk also can be changed by heat effect, and makes egg yolk lose its vivid color and luster.Such mouthfeel and outward appearance so that consumer groups' scope of ripe egg is substantially reduced.For focusing on the crowd of mouthfeel and outward appearance, such as old people and child, well done or overdone egg is difficult to make it produce edible desire.
Summary of the invention
It is an object of the invention to the defect for prior art, it is provided that a kind of with egg as raw material, have the nutritive peculiarity of egg itself, biological activity and egg peculiar taste and color soft boiled egg and preparation method thereof concurrently.
In order to achieve the above object, present invention employs techniques below scheme:
A kind of soft boiled egg is by obtained by following preparation method:
(1) by egg according to quality standard classification；
(2) temperature of heat transfer medium is risen to 80 DEG C ~ 95 DEG C；
(3) egg is totally submerged in heat transfer medium, boiling 7 ~ 10 minutes；
(4) egg after boiling is cooled down in the water of 10 DEG C ~ 20 DEG C；
It is found by the applicant that, if the mode that the soft boiled egg after boiling uses natural cooling is cooled down, the protein structure that then there will be its Ovum Gallus domesticus album of egg is the tightst, mouthfeel presents partially firmly the most tough, lack flexibility, and egg yolk also can present well done shape (hardening), and coarse mouthfeel, enter xerostomia and hard, allow people feel " always " and to be difficult to swallow.Quickly cool down according to low temperature (less than 10 DEG C), then there will be the phenomenons such as egg explosion.Being allowed to cool if being placed in by the soft boiled egg after boiling in the water of 10 DEG C ~ 20 DEG C, then do not have afore-mentioned, the obtained complete degeneration of soft boiled egg Ovum Gallus domesticus album, consistency and elasticity all reaches the state of normal Hard boiled eggs；And the matter structure of egg yolk is in soft yolk state, in glue pattern, color is bright buff, and delicate mouthfeel is soft, and egg yolk gives off a strong fragrance.
(5) cold preservation during the soft boiled egg prepared by above-mentioned steps is placed in the low temperature environment of 0 DEG C ~ 10 DEG C.
Described heat transfer medium is water.
Described by egg according to quality standard classification particularly as follows:
Egg quality is A level less than or equal to 53g；
It is B level that egg quality is 53 grams ~ 63 grams；
It is C level that egg quality is 63 grams ~ 73 grams；
Egg quality is D level more than or equal to 73g.
Optimum, when egg quality is A level, corresponding heat-transfer medium temperature is 80 DEG C ~ 90 DEG C, and brew time is 7 minutes ~ 8 minutes 20 seconds.
When temperature and time is in this scope, the complete degeneration of Ovum Gallus domesticus album, consistency and elasticity all reaches the state of normal Hard boiled eggs；And the matter structure of egg yolk is in soft yolk state, in glue pattern, color is bright buff, and delicate mouthfeel is soft, and egg yolk gives off a strong fragrance.Meanwhile, in this temperature and time scope, the temperature between Ovum Gallus domesticus album and egg yolk is 63 DEG C, and this temperature is both preferably released states.
Optimum, when egg quality is B level, corresponding heat-transfer medium temperature is 85 ~ 90 DEG C, and brew time is 7 minutes ~ 8 minutes 40 seconds.
When temperature and time is in this scope, the complete degeneration of Ovum Gallus domesticus album, consistency and elasticity all reaches the state of normal Hard boiled eggs；And the matter structure of egg yolk is in soft yolk state, in glue pattern, color is bright buff, and delicate mouthfeel is soft, and egg yolk gives off a strong fragrance.Meanwhile, in this temperature and time scope, the temperature between Ovum Gallus domesticus album and egg yolk is 63 DEG C, and this temperature is both preferably released states.
Optimum, when egg quality is C level, corresponding heat-transfer medium temperature is 85 ~ 95 DEG C, and brew time is 7 minutes 30 seconds ~ 9 minutes 40 seconds.
When temperature and time is in this scope, the complete degeneration of Ovum Gallus domesticus album, consistency and elasticity all reaches the state of normal Hard boiled eggs；And the matter structure of egg yolk is in soft yolk state, in glue pattern, color is bright buff, and delicate mouthfeel is soft, and egg yolk gives off a strong fragrance.Meanwhile, in this temperature and time scope, the temperature between Ovum Gallus domesticus album and egg yolk is 63 DEG C, and this temperature is both preferably released states.
Optimum, when egg quality is D level, corresponding heat-transfer medium temperature is 90 ~ 95 DEG C, and brew time is 8 minutes ~ 10 minutes.
When temperature and time is in this scope, the complete degeneration of Ovum Gallus domesticus album, consistency and elasticity all reaches the state of normal Hard boiled eggs；And the matter structure of egg yolk is in soft yolk state, in glue pattern, color is bright buff, and delicate mouthfeel is soft, and egg yolk gives off a strong fragrance.Meanwhile, in this temperature and time scope, the temperature between Ovum Gallus domesticus album and egg yolk is 63 DEG C, and this temperature is both preferably released states.
The technical parameter of egg mesolecithal size meeting appreciable impact soft boiled egg, for being issued to preferable matter structure in above-mentioned production technology, preferably chooses the volume egg in 15 ~ 25mL scope of egg yolk.
The present invention, compared with existing egg products and technology thereof, has the advantage that
1. the soft boiled egg prepared due to the present invention strictly controls brew time and temperature according to the quality size of egg, and technique is used accurately and rationally, makes the complete degeneration of Ovum Gallus domesticus album, and consistency and elasticity all reaches the state of normal Hard boiled eggs；And the matter structure of egg yolk is in soft yolk state, in glue pattern, color is bright buff, and delicate mouthfeel is soft, and egg yolk gives off a strong fragrance.Soft boiled egg maintains the original delicious local flavor of egg to greatest extent, highlights the uniqueness of raw material greatly；Band shell processing simultaneously ensure that the integrity of egg.
2. the soft boiled egg prepared due to the present invention is short for heat time heating time, avoiding in long-time heating egg yolk carotenoid and the oxidation of other antioxidant and cause yolk color to deepen, in the present invention, soft boiled egg maintains the original vivid color and luster of egg yolk to greatest extent.
3. it is just right that the soft boiled egg technology controlling and process prepared due to the present invention is accurate, temperature and time controls, therefore slow down the fat oxidation in egg, maintain the nutritional labeling in egg and active substance to greatest extent, the nutritive value of product is higher than well done egg, the more demand of consumer can be met, there is the higher market competitiveness.
4. the soft boiled egg prepared due to the present invention uses the heating of water-bath short time, and cold water quickly cools down, and greatly reduces the time of preparation, under conditions of can forming soft yolk matter structure smoothly, saves the original flavor of egg, color and nutritional labeling to greatest extent.The applicable crowd of this product is extensive, can attract child and old man's table egg goods.Compared with other techniques that presently, there are, this technological operation is simple, and low cost easily realizes engineering industry, and the product obtained has good nutrition and organoleptic attribute concurrently.
5. the soft boiled egg after boiling is placed in the water of 10 DEG C ~ 20 DEG C and is allowed to cool by the present invention, does not haves egg explosion and egg yolk hardening (ripening) phenomenon, and the obtained complete degeneration of soft boiled egg Ovum Gallus domesticus album, consistency and elasticity all reaches the state of normal Hard boiled eggs；And the matter structure of egg yolk is in soft yolk state, in glue pattern, color is bright buff, and delicate mouthfeel is soft, and egg yolk gives off a strong fragrance.
The term " soft yolk " describing egg used in the present invention should be understood to relate to egg yolk and is boiled but maintaining part shunting state, and Ovum Gallus domesticus album or albumen reach the condition of coagulated state simultaneously.
Soft boiled egg in the present invention is band shell product, maintains the form that egg is complete, without fragrance component in preparation process, is advantageous to the embodiment of egg material quality advantage.In addition, soft boiled egg brew time is short, give the unique oral sensations that egg is different from well done egg: Ovum Gallus domesticus album solidifies completely and solidifies not too much, pale soft high resilience, egg yolk matter structure is in soft yolk state, and in glue pattern, soft perfume (or spice) does not lose chewiness, egg perfume (or spice) is sufficient, maintains the original delicious local flavor of egg to greatest extent.The simple preparation process in short-term of the present invention also largely avoid reduction and the change of original vivid color and luster that egg nutrient is worth.The local flavor that soft boiled egg of the present invention is good is experienced with the new good local flavor that sense organ can make consumer obtain difference and well done egg, has greatly taken into account the consumer groups not liking ripe egg mouthfeel.Soft boiled egg product the most of the present invention enables to egg consumer group's scope and increases, and has preferable consumption market.
Detailed description of the invention
Below by embodiment, the present invention is specifically described, it is necessary to it is pointed out here that be that following example are served only for being further described the present invention, it is impossible to be interpreted as limiting the scope of the invention.The present invention can be made some nonessential improvement and adjustment according to the content of the invention described above by the person skilled in the art in this field.
Embodiment 1
A kind of soft boiled egg is by obtained by following preparation method:
Choose the quality fresh hen egg less than or equal to 53 grams, be placed in the water of 80 DEG C, boiling 8 minutes 20 seconds.Then the egg after boiling is cooled down in the water of 15 DEG C and be placed on cold preservation in the low temperature environment of 0 DEG C ~ 10 DEG C.
After testing, the complete degeneration of its Ovum Gallus domesticus album of the soft boiled egg of the present embodiment gained, consistency and elasticity all reaches the state of normal Hard boiled eggs；And the matter structure of egg yolk is in soft yolk state, in glue pattern, color is bright buff, and delicate mouthfeel is soft, and egg yolk gives off a strong fragrance.
Embodiment 2
A kind of soft boiled egg is by obtained by following preparation method:
Choose the fresh hen egg that quality is 53 grams ~ 63 grams, be placed in the water of 90 DEG C, boiling 7 minutes.Then the egg after boiling is cooled down in the water of 10 DEG C and be placed on cold preservation in the low temperature environment of 0 DEG C ~ 10 DEG C.
After testing, the complete degeneration of its Ovum Gallus domesticus album of the soft boiled egg of the present embodiment gained, consistency and elasticity all reaches the state of normal Hard boiled eggs；And the matter structure of egg yolk is in soft yolk state, in glue pattern, color is bright buff, and delicate mouthfeel is soft, and egg yolk gives off a strong fragrance.
Embodiment 3
A kind of soft boiled egg is by obtained by following preparation method:
Choose 63 grams ~ 73 grams fresh hen eggs of quality, be placed in the water of 85 DEG C, boiling 9 minutes 40 seconds.Then the egg after boiling is cooled down in the water of 20 DEG C and be placed on cold preservation in the low temperature environment of 0 DEG C ~ 10 DEG C.
After testing, the complete degeneration of its Ovum Gallus domesticus album of the soft boiled egg of the present embodiment gained, consistency and elasticity all reaches the state of normal Hard boiled eggs；And the matter structure of egg yolk is in soft yolk state, in glue pattern, color is bright buff, and delicate mouthfeel is soft, and egg yolk gives off a strong fragrance.
Embodiment 4
A kind of soft boiled egg is by obtained by following preparation method:
Choose the quality fresh hen egg more than or equal to 73 grams, be placed in the water of 95 DEG C, boiling 9 minutes.Then the egg after boiling is cooled down in the water of 15 DEG C and be placed on cold preservation in the low temperature environment of 0 DEG C ~ 10 DEG C.
After testing, the complete degeneration of its Ovum Gallus domesticus album of the soft boiled egg of the present embodiment gained, consistency and elasticity all reaches the state of normal Hard boiled eggs；And the matter structure of egg yolk is in soft yolk state, in glue pattern, color is bright buff, and delicate mouthfeel is soft, and egg yolk gives off a strong fragrance.
Claims (8)
1. a soft boiled egg, it is characterised in that: be by obtained by following preparation method:
(1) by egg according to quality standard classification；
(2) temperature of heat transfer medium is risen to 80 DEG C ~ 95 DEG C；
(3) egg is totally submerged in heat transfer medium, boiling 7 ~ 10 minutes；
(4) egg after boiling is cooled down in the water of 10 DEG C ~ 20 DEG C；
(5) cold preservation during the soft boiled egg prepared by above-mentioned steps is placed in the low temperature environment of 0 DEG C ~ 10 DEG C.
Soft boiled egg the most according to claim 1, it is characterised in that: described by egg according to quality standard classification particularly as follows:
Egg quality is A level less than or equal to 53g；
It is B level that egg quality is 53 grams ~ 63 grams；
It is C level that egg quality is 63 grams ~ 73 grams；
Egg quality is D level more than or equal to 73g.
Soft boiled egg the most according to claim 1, it is characterised in that: described heat transfer medium is water.
Soft boiled egg the most according to claim 1 and 2, it is characterised in that: when egg quality is A level, corresponding heat-transfer medium temperature is 80 DEG C ~ 90 DEG C, and brew time is 7 minutes ~ 8 minutes 20 seconds.
Soft boiled egg the most according to claim 1 and 2, it is characterised in that: when egg quality is B level, corresponding heat-transfer medium temperature is 85 ~ 90 DEG C, and brew time is 7 minutes ~ 8 minutes 40 seconds.
Soft boiled egg the most according to claim 1 and 2, it is characterised in that: when egg quality is C level, corresponding heat-transfer medium temperature is 85 ~ 95 DEG C, and brew time is 7 minutes 30 seconds ~ 9 minutes 40 seconds.
Soft boiled egg the most according to claim 1 and 2, it is characterised in that: when egg quality is more than or equal to 73 grams, corresponding heat-transfer medium temperature is 90 ~ 95 DEG C, and brew time is 8 minutes ~ 10 minutes.
8. soft boiled egg as claimed in claim 1, it is characterised in that the egg yolk size of egg is 15mL ~ 25mL.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610400717.4A CN105942283A (en) | 2016-06-08 | 2016-06-08 | Preparing method for soft boiled eggs |
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| CN201610400717.4A CN105942283A (en) | 2016-06-08 | 2016-06-08 | Preparing method for soft boiled eggs |
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| CN105942283A true CN105942283A (en) | 2016-09-21 |
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| CN201610400717.4A Pending CN105942283A (en) | 2016-06-08 | 2016-06-08 | Preparing method for soft boiled eggs |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902779A (en) * | 2018-05-31 | 2018-11-30 | 四川众润食品有限公司 | A kind of boiled egg and preparation method thereof that room temperature solution impregnates |
| 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 |
| CN109170499A (en) * | 2018-09-28 | 2019-01-11 | 南京农业大学 | A kind of preparation method of soft yolk breakfast egg |
| CN110604267A (en) * | 2019-10-23 | 2019-12-24 | 吉林大学 | Method for preparing original-taste soft-yolk eggs by ultrasonic |
| CN111281142A (en) * | 2018-12-07 | 2020-06-16 | 深圳市瑞源祥橡塑制品有限公司 | Intelligent egg boiling method |
| CN112493425A (en) * | 2020-12-01 | 2021-03-16 | 广东美玉子食品有限公司 | Formula of seasoned soft boiled eggs with shells and Japanese flavor |
| CN114209025A (en) * | 2021-11-29 | 2022-03-22 | 厚德食品股份有限公司 | Processing technology of eggs with soft boiled juice and protective liquid mixing device |
| CN115777881A (en) * | 2022-12-14 | 2023-03-14 | 良品铺子营养食品有限责任公司 | Continuous production process of half-loose-core half-golden-sand boiled eggs |
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| CN1663460A (en) * | 2005-04-12 | 2005-09-07 | 山东绿润食品有限公司 | Method for processing egg products |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902779A (en) * | 2018-05-31 | 2018-11-30 | 四川众润食品有限公司 | A kind of boiled egg and preparation method thereof that room temperature solution impregnates |
| CN109170499A (en) * | 2018-09-28 | 2019-01-11 | 南京农业大学 | A kind of preparation method of soft yolk breakfast 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 |
| CN111281142A (en) * | 2018-12-07 | 2020-06-16 | 深圳市瑞源祥橡塑制品有限公司 | Intelligent egg boiling method |
| CN110604267A (en) * | 2019-10-23 | 2019-12-24 | 吉林大学 | Method for preparing original-taste soft-yolk eggs by ultrasonic |
| CN112493425A (en) * | 2020-12-01 | 2021-03-16 | 广东美玉子食品有限公司 | Formula of seasoned soft boiled eggs with shells and Japanese flavor |
| CN114209025A (en) * | 2021-11-29 | 2022-03-22 | 厚德食品股份有限公司 | Processing technology of eggs with soft boiled juice and protective liquid mixing device |
| CN115777881A (en) * | 2022-12-14 | 2023-03-14 | 良品铺子营养食品有限责任公司 | Continuous production process of half-loose-core half-golden-sand boiled eggs |
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Application publication date: 20160921 |
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