CN106107612A - Hamburger egg of a kind of high nutrition long shelf-life and manufacture method and system - Google Patents
Hamburger egg of a kind of high nutrition long shelf-life and manufacture method and system Download PDFInfo
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- CN106107612A CN106107612A CN201610502335.2A CN201610502335A CN106107612A CN 106107612 A CN106107612 A CN 106107612A CN 201610502335 A CN201610502335 A CN 201610502335A CN 106107612 A CN106107612 A CN 106107612A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
The present invention relates to hamburger egg of a kind of high nutrition long shelf-life, its constituent and parts by weight are as follows: fowl egg: 75 85 parts；Middle added material: 15 25 parts；One or more mixture during material is meat, vegetable, bean product added by described centre.Hamburger of the present invention egg achieves egg and meat, vegetable, the perfect combination of bean product, enriches the face shaping of spiced and stewed food, excites the desire for consumer goods of consumer, improves the nutritive value of goods, and processing cost is low；Additionally, the ripe egg products of tradition, nutrition is single, taste is single, consumer cannot be adapted to the taste of food, local flavor demand, obtain different product by adding different livestock meat, fruit and vegerable and bean product, enrich the taste of egg products, provide the essential nutrients such as rich in protein, ferrum for consumer, enrich the kind of egg products, meet people's demand to various taste food.
Description
Technical field
The invention belongs to food processing technology field, relate to the processing of egg products, a kind of high nutrition long shelf-life
Hamburger egg and manufacture method and system.
Background technology
Egg contains abundant high-quality protein, is one of best source of nutrition of the mankind, and every hectogram egg contains 12.7 grams of eggs
White matter, the protein contained by two eggs is roughly equivalent to 3 liang of fishes or the protein of lean meat.The digestibility of egg protein is cattle
In milk, Carnis Sus domestica, beef and rice the highest.In egg, methionine content is the abundantest, and frumentum and beans all lack this people
Body essential amino acid.Fatty 11.6 grams of the every hectogram of egg, has focused largely in egg yolk, with unsaturated fatty acid for many, and fat
Fat is that breast melts shape, is easily absorbed by the body.Egg also has the trace nutrient that other is important, in potassium, sodium, magnesium, phosphorus, particularly egg yolk
Irony reach 7 milligrams/100 grams.Consumption by infants eggs, can supplement the scarcity of milk apoplexy due to endogenous wind ferrum.Vitamin A, B in egg2、B6、D、
The content of E and biotin is the abundantest, and particularly in egg yolk, vitamin A, D and E and lipolyse are easily absorbed by organisms profit
With.These nutrition are all that human body is requisite, and they play an important role, as helped tissue reparation to be formed newly
Tissue, the complicated metabolic processes etc. of consumed energy and participation.
The nutrition of Carnis Sus domestica is very comprehensive, and the protein of Carnis Sus domestica is complete protein, containing the various aminoacid of needed by human,
And the composition of essential amino acids needs close to human body, is easily made full use of by human body, is of high nutritive value, belongs to high-quality protein
Matter.The fat content of Carnis Sus domestica is the highest, and the composition of fat is based on satisfied fatty acid, except the Major Nutrient such as protein, fat becomes
Exceptionally, possibly together with calcium, phosphorus, ferrum, thiamine, riboflavin and nicotinic acid etc..Possibly together with hemoglobin in pig lean meat, benefit can be played
The effect of ferrum, it is possible to prevention anemia.
The content of chicken protein is higher, and digestibility is high, it is easy to be absorbed by the body utilization, has physical strength reinforcing, strong
The effect of strong health.Carnis Gallus domesticus contains grows, to growth in humans, the phospholipid played an important role, and is fat in Chinese's diet structure
One of important sources with phospholipid.Malnutrition, fear of cold are afraid of cold by Carnis Gallus domesticus, weak fatigue, menoxenia, anemia, weakness etc. have
Well dietary function.
Beef rich in proteins, aminoacid ratio of components Carnis Sus domestica needs closer to human body, can improve body resistance against diseases, to life
Long grow and postoperative, the people of aftercare supplement lose blood, the aspect such as repair tissue particularly suitable, beef has invigorating the spleen and replenishing QI, grows
Supporting taste, strong muscles and bones, reduce phlegm endogenous wind stopping, the effect of the only saliva of quenching the thirst, and is suitable for hidden under middle gas, breathe hard body void, soreness of bones and muscles, anemia
Prolonged illness and the dizzy people of yellowish complexion eat, and buffalo meat antiabortive can mend god, Carnis Bovis seu Bubali energy regulating the spleen and stomach QI invigorating, strengthening the spleen and nourishing the stomach, bone and muscle strengthening.
Vegetable contains large quantity of moisture, and protein, fat content are the lowest, containing a certain amount of carbohydrate, mineral, certain
A little vitamin (vitamin C, carotene) rich contents, containing various organic acid, aromatic substance, pigment and dietary fiber.Vegetable
In often containing various aromatic substances and pigment, make food have special fragrance and color, can give vegetable good aesthetic
Shape, significant to aspects such as appetite stimulator, the variations helping digest, maintaining intestinal normal function and abundant meals.
Additionally, possibly together with some enzymes, Fungicidal substance and the physiologically active ingredient with specific function in vegetable.
Bean product are that Semen sojae atricolor is processed to be made, such as dried bean curd, dried bean etc..Because Semen sojae atricolor is through processing, not only protein contains
Amount does not subtracts, but also improves digestibility.The nutrition of bean product is mainly reflected on its abundant protein content.Bean product
Contained essential amino acid is similar to animal proteinum, the most also contains the mineral of the human body needs such as calcium, phosphorus, ferrum, containing dimension
Raw element Bl、B2And cellulose.And without cholesterol in bean product, therefore, someone advocate obesity, arteriosclerosis, hyperlipemia,
The patient such as hypertension, coronary heart disease eats beans and bean product more.For health population, source of nutrition is single is worthless, bean
Goods can be as one of source of protein.Bean product are the important component parts of balanced diet.
Along with growth in the living standard, life style and the life requirement of people change the most therewith, need market to provide rich
Rich colorful food.The ripe egg products that people often eat are mainly with egg as primary raw material, and mouthfeel is more single, it is impossible to meet people couple
The demand of various taste food.Egg products on the market add the most wherein animality food materials, such as livestock meat and vegetable,
Bean product etc., and animality and vegetalitas food materials contribute to improving goods mouthfeel, the nutrition of abundant goods and function, make goods produce
Raw unique local flavor, stimulates mouthfeel, promotes the absorption of nutrition.
By retrieval, find that Sun Jing was at the Patents open source literature of 2015: a kind of sandwich beef of fried spiced egg
Ball and preparation method thereof (patent No.: 201510820561.0, the patent of publication number: CN 105410701 A) is made by beef etc.
For skin material, Ovum Coturnicis japonicae will be made a fried spiced egg sandwich beef ball as stuffing material by skin material parcel stuffing material after processing after fried.
By retrieval, find that University Of Nanchang was at the Patents open source literature of 2011: a kind of preserved egg sandwich Semen phaseoli radiati
Cake (patent No.: 201110133233.5, publication number: 102240005A) adds the 1/3 of mould after being processed by Semen phaseoli radiati powder, then will
Preserved egg Huang adds fills and leads up prepared preserved egg sandwich green bean cake with Semen phaseoli radiati powder again.
By retrieval, find that Anhui Province Hao Zailai Food Co., Ltd was at the Patents open source literature of 2016:
A kind of preparation method (patent No.: 201610027246.7, publication number: 105558885A) of spiced egg by preparing bittern material, seasoning
Material, first processes then flavouring agent with bittern material by egg and processes last prepared spiced egg.
Through technical comparison, there is the biggest difference in the present invention and above-mentioned patent publication us, such as, wherein, originally
Fowl egg, with fowl egg, meat, vegetable, bean product as raw material, through processing methods such as stew in soy sauces, are had by invention with one or more raw materials
Combining to effect, obtain hamburger egg products, resulting product has the nutritive peculiarity of many persons concurrently, can meet the nutrition of consumer
Demand, provides the essential nutrients such as rich in protein, ferrum for consumer, can enrich again the mouthfeel of egg products, the most effectively prolong
Grow the shelf-life of food.
Summary of the invention
In place of it is an object of the invention to overcome the deficiencies in the prior art, it is provided that hamburger egg of a kind of high nutrition long shelf-life
And manufacture method and system, this hamburger egg is nutritious, unique flavor, can meet people's demand to various taste food, should
Manufacture method is easy and simple to handle, and this system structure is simple, design science, improves work efficiency, it is possible to realize industrialized production.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of hamburger egg of high nutrition long shelf-life, its constituent and parts by weight are as follows:
Fowl egg: 75-85 part；
Middle added material: 15-25 part；
One or more mixture during material is meat, vegetable, bean product added by described centre.
And, described fowl egg are one or more the mixing in ripe egg, spiced egg, Deep-fried boiled eggs, salt egg, Smoked eggs
Thing；Or, described meat includes sliced meat and/or meat paste；Or, described vegetable is that vegetable is rotten；Or, described vegetable be Caulis et Folium Lactucae Sativae,
One or more mixture in Chinese cabbage, Caulis et Folium Lactucae sativae, Fructus Cucumidis sativi, Radix Raphani, Radix Dauci Sativae, fresh kidney beans, Fructus Cucurbitae moschatae, Fructus Benincasae, Fructus Solani melongenae；Or,
Described bean product are one or more the mixture in dried bean, dried tofu, Cortex beans.
And, described sliced meat are one or more in Carnis Gallus domesticus sheet, pork slices, fish meat sheet, sliced mutton, dried beef slices
Mixture；Or, described meat paste is the mixed of one or more in beef gruel, minced pork, minced fish, Hen Surimi, Carnis caprae seu ovis gruel
Compound.
And, described hamburger egg also includes the constituent of following parts by weight:
Thick gravy: 3-8 part；
The manufacture method of described thick gravy is: Rhizoma Zingiberis Recens 50-60 part, anistree 5-8 part, Rhizoma Kaempferiae 3-5 part, Fructus Foeniculi 2-5 part, Cortex cinnamomi japonici (Ramulus Cinnamomi)
3-8 part, Fructus Amomi 3-8 part, Fructus Tsaoko 4-8 part, Fructus Amomi Rotundus 4-9 part, Rhizoma Alpiniae Officinarum 2-6 part, Flos Caryophylli 3-8 part, Herba Pogostemonis 2-5 part, Pericarpium Citri Reticulatae 2-5
Part, Pericarpium Zanthoxyli 1-5 part, Herba Pelargonii Graveolentis 1-5 part, Monas cuspurpureus Went 2-5 part, light soy sauce 4-8 part, refined salt, cooking wine, crystal sugar, monosodium glutamate each 2-6 part, water
100-150 part, boils after dispensing being weighed in proportion, obtains thick gravy.
The manufacture method of hamburger egg of high nutrition long shelf-life as above, step is as follows:
(1) fowl egg processed shells: peel off eggshell after ripe for raw fowl egg system, the ripe fowl egg that must peel off；
(2) the making of hamburger egg: by the ripe fowl egg cutter peeled off after centre is scratched, material added by centre is clipped in the middle,
Obtain hamburger egg.
And, described step (1) in by method ripe for raw fowl egg system be:
Raw fowl egg are boiled；
Or, described step (1) in by method ripe for the fowl egg system of making be: be adjusted to little fire after crude salt is made popular and raw fowl egg buried
Entering Yan Duili makes fowl egg be heated evenly, and after 10-20 minute, fowl egg is struck and splits, then salt heap of again nuzzling, and utilizes remaining temperature to allow fowl egg enter
Taste.
And, described raw fowl egg being boiled, peel off eggshell, the ripe fowl egg that must peel off, these ripe fowl egg peeled off are also through such as
Lower process:
The ripe fowl egg peeled off are put in thick gravy, at 107 DEG C, stew in soy sauce 50 minutes；Or, the ripe fowl egg peeled off are put into halogen
In juice, soak 20 minutes under normal temperature condition；Or, the ripe fowl egg peeled off are put in medium well oil and explode to golden yellow；Or
Person, after being boiled by thick gravy, puts into little boiling 5-10 minute the ripe fowl egg peeled off, then pulls out, put on very hot oven by smoked pot, then sugar
It is sprinkling upon in pot, ripe fowl egg is placed in pot covers tightly rapidly, within smoked 2 to 3 minutes, take out, spread Oleum sesami；
Wherein, the manufacture method of described thick gravy is: Rhizoma Zingiberis Recens 50-60 part, anistree 5-8 part, Rhizoma Kaempferiae 3-5 part, Fructus Foeniculi 2-5
Part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3-8 part, Fructus Amomi 3-8 part, Fructus Tsaoko 4-8 part, Fructus Amomi Rotundus 4-9 part, Rhizoma Alpiniae Officinarum 2-6 part, Flos Caryophylli 3-8 part, Herba Pogostemonis 2-5 part, old
Skin 2-5 part, Pericarpium Zanthoxyli 1-5 part, Herba Pelargonii Graveolentis 1-5 part, Monas cuspurpureus Went 2-5 part, light soy sauce 4-8 part, refined salt, cooking wine, crystal sugar, monosodium glutamate each 2-6 part,
Water 100-150 part, boils after dispensing being weighed in proportion, obtains thick gravy.
And, material added by described centre processes through following:
When material is meat added by described centre, puts into after meat is carried out pre-treatment and thick gravy carries out normal pressure stew in soy sauce 15-30
Minute, and boil in a covered pot over a slow fire 2-4 hour processed at 94 DEG C, make meat tasty, fat separates out, then at 105-120 DEG C, stew in soy sauce 15-30 minute,
The meat that halogen is good；
When material is bean product added by described centre, puts into immersion 15-40 in thick gravy after bean product are carried out pre-treatment and divide
Clock；
Wherein, the manufacture method of described thick gravy is: Rhizoma Zingiberis Recens 50-60 part, anistree 5-8 part, Rhizoma Kaempferiae 3-5 part, Fructus Foeniculi 2-5
Part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3-8 part, Fructus Amomi 3-8 part, Fructus Tsaoko 4-8 part, Fructus Amomi Rotundus 4-9 part, Rhizoma Alpiniae Officinarum 2-6 part, Flos Caryophylli 3-8 part, Herba Pogostemonis 2-5 part, old
Skin 2-5 part, Pericarpium Zanthoxyli 1-5 part, Herba Pelargonii Graveolentis 1-5 part, Monas cuspurpureus Went 2-5 part, light soy sauce 4-8 part, refined salt, cooking wine, crystal sugar, monosodium glutamate each 2-6 part,
Water 100-150 part, boils after dispensing being weighed in proportion, obtains thick gravy.
And, described hamburger egg is also through following process:
Vacuum packaging: hamburger egg made is packed by vacuum packaging；
Autoclaving: hamburger egg product vacuum packet installed is put into 110-130 DEG C of sterilizing 10-20 of high-pressure sterilizing pot and divided
Clock, obtains hamburger egg product.
The system of the manufacture method of a kind of hamburger egg implementing high nutrition long shelf-life described above, described system includes one
Individual or more than one line production system, described line production system includes that one section of conveyer belt, two-stage nitration conveyer belt, fowl egg compress gear
Plate, cut egg device, feed well, removable folding baffle plate, reciprocating push rod and baffle plate folding control device, described one section of conveyer belt
Input a end be used for inputting fowl egg, the outfan b end of this section of conveyer belt is used for transferring out final finished, described one section of biography
Sending and arrange fowl egg compression baffle plate above band longitudinal direction two ends along longitudinally asymmetric interval, the underface of described feed well, fowl egg compress gear
Longitudinal two ends upper surface of one section of conveyer belt between plate arranges removable folding baffle plate along longitudinally asymmetric, and this removable folding keeps off
Plate is connected with baffle plate folding control device setting, and this baffle plate folding control device can control removable folding baffle plate can edge
Horizontal direction moves forward and backward at the upper surface of conveyer belt and can clamp fowl egg, runs to removable folding after fowl egg are cut open
Time at baffle plate, removable folding baffle plate becomes open configuration, makes fowl egg along incision naturally separately, by feed well to separate fowl
In the middle of adding in egg, added material, then may move folding baffle plate and becomes closure state, is clamped by fowl egg, makes fowl egg defeated along conveyer belt
Delivering to conveyer belt b end, one section of conveyer belt between described removable folding baffle plate is provided above feed well, and this feed well can add
Add material added by centre, described fowl egg compress one section of conveyer belt between baffle plate be provided above cut egg device, this cuts egg device
Being connected with automaton setting by reciprocating push rod, this automaton can promote reciprocating push rod along level
Direction rotation back and forth, this reciprocating push rod drives and cuts egg device and cut egg, when this cut egg device move near minimum point time, to it
The fowl egg of lower section carry out cutting egg operation, when it moves out minimum point, i.e. stop cutting egg, when fowl egg run to cutting at egg device
Time, promote reciprocating push rod descending by automaton, cut fowl egg open；
Described feed well is connected with the discharge end of two-stage nitration conveyer belt setting, and this two-stage nitration conveyer belt can be defeated in feed well
Send material added by centre；
Described baffle plate folding control device includes reducing motor, little gear, gear wheel, cam, reciprocating catch bar, described
The output shaft of reducing motor is coaxially fixedly mounted with little gear and is connected, and this little gear engages installation settings, described gear wheel with gear wheel
Being connected setting with cam by axle, this cam is connected with reciprocating catch bar setting, and this reciprocating catch bar is opened with removable
Close baffle plate to be connected setting.
The present invention obtain advantage and good effect be:
1, hamburger of the present invention egg achieves egg and meat, vegetable, the perfect combination of bean product, enriches the outward appearance shape of spiced and stewed food
Shape, excites the desire for consumer goods of consumer, improves the nutritive value of goods, and processing cost is low；It addition, traditional ripe egg products, battalion
Support single, taste is single, it is impossible to adapt to consumer to the taste of food, local flavor demand, by add different livestock meat, fruit and vegerable and
Bean product obtain different product, enrich the taste of egg products, provide the required nutrition such as rich in protein, ferrum for consumer
Element, enriches the kind of egg products, meets people's demand to various taste food.
2, hamburger of the present invention egg is with fowl egg, meat, vegetable, bean product as raw material, through processing methods such as stew in soy sauces, by fowl egg and
Planting or more than one raw materials are effectively combined together, obtain hamburger egg products, resulting product has the nutritive peculiarity of many persons concurrently, promotees
Enter alimentation and enrich the face shaping of egg products, exciting the desire for consumer goods of consumer, improve the nutriture value of goods
Value, therefore it can meet the nutritional need of consumer, can enrich again the mouthfeel of egg products, improves the mouthfeel of goods, two kinds
Local flavor alternately, stimulates appetite, and promotes alimentation.
3, the inventive method makes hamburger egg nutrient component damages prepared few, is of high nutritive value, and the stew in soy sauce of spiced egg uses
High pressure stew in soy sauce compares traditional normal pressure stew in soy sauce unsaturated fatty acid and vitamin loss is less, can operate continuously strong, the production cycle
Short, in existing spiced egg production technology, the stew in soy sauce time is 2-3 hour, and in this technique, the spiced egg stew in soy sauce time is 50 minutes, the company of employing
Continuousization production line operation, is suitable for factory floor operation, and feasibility is high, is suitable for the processing of egg products, workable.
4, the inventive method mainly utilizes fresh fowl egg, livestock meat, fruit and vegerable and bean product, through stew in soy sauce and sterilization process
Substantially prolongs the storage life of goods, the shelf-life of existing egg products is 10 months, and these goods shelf-life is 18 months.
5, the method that in the inventive method, the stew in soy sauce of meat boils in a covered pot over a slow fire system stew in soy sauce the most again after using first pre-halogen, makes sliced meat tasty, fat
Fat separates out, and the meat prepared is fertile and oiliness, lean and soft.
6, after fowl egg are processed by the inventive method, addition of vacuum can pack and carry out sterilizing, further increasing product
Quality and the storage life extending product, carry out product selling or other follow-up workshop sections.
7, present system simple in construction, design science, improve work efficiency, can realize hamburger egg by this system
Continuous prodution, it is possible to realize industrialized production.
8, present system is reasonable in design, and equipment investment is little, less energy consumption, it is possible to realize large-scale continuous production；
9, present system uses automation equipment to produce, it is possible to reduce manpower, it is simple to management, reduces production and becomes
This, improving product quality, improves homogeneity of product.
Accompanying drawing explanation
Fig. 1 is the structure connection diagram that the present invention implements to prepare the system of hamburger egg method.
Fig. 2 is the structure connection diagram of baffle plate folding control device in Fig. 1.
Detailed description of the invention
Describe embodiments of the invention in detail below, it should be noted that the present embodiment is narrative, be not limited
, it is impossible to limit protection scope of the present invention with this.
Reagent used in the present invention, if no special requirements, the common agents being in this area；The present invention is made
Method, if no special requirements, the conventional method being in this area.
Embodiment 1:
A kind of hamburger egg of high nutrition long shelf-life, its constituent and parts by weight are as follows:
Fowl egg: 75 parts；
Middle added material: 15 parts；
Material added by described centre is meat；
Thick gravy: 3-7 part；
The manufacture method of described thick gravy is: 50 parts of Rhizoma Zingiberis Recens, anise 5 parts, Rhizoma Kaempferiae 3 parts, Fructus Foeniculi 2 parts, 3 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Amomi 3
Part, Fructus Tsaoko 4 parts, Fructus Amomi Rotundus 4 parts, Rhizoma Alpiniae Officinarum 2 parts, Flos Caryophylli 3 parts, Herba Pogostemonis 2 parts, Pericarpium Citri Reticulatae 2 parts, 1 part of Pericarpium Zanthoxyli, Herba Pelargonii Graveolentis 1 part, Monas cuspurpureus Went 2
Part, light soy sauce 4 parts, refined salt, cooking wine, crystal sugar, each 2 parts of monosodium glutamate, 100 parts of water, boil after dispensing being weighed in proportion, obtain halogen
Juice.
The manufacture method of hamburger egg of above-mentioned high nutrition long shelf-life, specifically comprises the following steps that
(1) egg boils and shells: peel off eggshell after being boiled by raw egg；
(2) stew in soy sauce of egg: the ripe egg peeled off is put in the thick gravy of well in advance at 107 DEG C, stew in soy sauce 50 minutes；
(3) stew in soy sauce of meat: put into after meat is carried out pre-treatment and carry out normal pressure stew in soy sauce in the thick gravy of well in advance 20 minutes, and
At 94 DEG C, stewing system 3 hours, make meat tasty, and fat separates out, then at 107 DEG C, and stew in soy sauce 20 minutes, obtain the meat that halogen is good, can cut
Become sliced meat standby；
(4) making of hamburger egg: the sliced meat that halogen is good are clipped in the middle after centre is scratched by egg cutter good for halogen, obtain the Chinese
Fort egg；
(5) vacuum packaging: hamburger egg made is packed by vacuum packaging；
(6) autoclaving: hamburger egg product vacuum packet installed puts into 130 DEG C of sterilizings of high-pressure sterilizing pot 10 minutes, i.e.
Obtain hamburger egg finished product.
Embodiment 2:
A kind of hamburger egg of high nutrition long shelf-life, its constituent and parts by weight are as follows:
Fowl egg: 80 parts；
Middle added material: 20 parts；
Material added by described centre is bean product dried bean；
Thick gravy: 4-6 part；
The manufacture method of described thick gravy is: 55 parts of Rhizoma Zingiberis Recens, anise 6 parts, Rhizoma Kaempferiae 4 parts, Fructus Foeniculi 4 parts, 5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Amomi 5
Part, Fructus Tsaoko 6 parts, Fructus Amomi Rotundus 6 parts, Rhizoma Alpiniae Officinarum 4 parts, Flos Caryophylli 5 parts, Herba Pogostemonis 3 parts, Pericarpium Citri Reticulatae 3 parts, 3 parts of Pericarpium Zanthoxyli, Herba Pelargonii Graveolentis 3 parts, Monas cuspurpureus Went 4
Part, light soy sauce 6 parts, refined salt, cooking wine, crystal sugar, each 4 parts of monosodium glutamate, 130 parts of water, boil after dispensing being weighed in proportion, obtain halogen
Juice.
The manufacture method of hamburger egg of above-mentioned high nutrition long shelf-life, specifically comprises the following steps that
(1) egg boils and shells: peel off eggshell after being boiled by raw egg；
(2) stew in soy sauce of dried bean: put into after dried bean is carried out pre-treatment in the thick gravy of well in advance and soak 20 minutes；
(3) making of hamburger egg: the dried bean that halogen is good is clipped in the middle after centre is scratched by the egg cutter boiled, obtains the Chinese
Fort egg；
(4) vacuum packaging: hamburger egg made is packed by vacuum packaging；
(5) autoclaving: 105 DEG C of sterilizings of high-pressure sterilizing pot 30 minutes put into by hamburger egg vacuum packet installed, and obtain the Chinese
Fort egg finished product.
Embodiment 3:
A kind of hamburger egg of high nutrition long shelf-life, its constituent and parts by weight are as follows:
Fowl egg: 78 parts；
Middle added material: 18 parts；
Material added by described centre is Fructus Cucurbitae moschatae.
The manufacture method of hamburger egg of above-mentioned high nutrition long shelf-life, specifically comprises the following steps that
(1) egg boils and shells: peel off eggshell after being boiled by raw egg；
(2) making of Deep-fried boiled eggs: the egg stripped is put in medium well oil and explodes to golden yellow, obtain Deep-fried boiled eggs；
(3) making of minced pumpkin: Fructus Cucurbitae moschatae is cleaned peeling, after cooking, minced pumpkin is made in crushing；
(4) making of hamburger egg: minced pumpkin is clipped in the middle after centre is scratched by the Deep-fried boiled eggs cutter made, obtains hamburger
Egg；
(5) vacuum packaging: hamburger egg made is packed by vacuum packaging；
(6) autoclaving: 121 DEG C of sterilizings of high-pressure sterilizing pot 20 minutes put into by hamburger egg vacuum packet installed, and obtain the Chinese
Fort egg finished product.
Embodiment 4:
A kind of hamburger egg of high nutrition long shelf-life, its constituent and parts by weight are as follows:
Fowl egg: 81 parts；
Middle added material: 21 parts；
Material added by described centre is Fish.
The manufacture method of hamburger egg of above-mentioned high nutrition long shelf-life, specifically comprises the following steps that
(1) making of salt egg: be adjusted to little fire Yan Duili of being nuzzled by raw fowl egg after crude salt is made popular and make fowl egg be heated evenly,
After 10-20 minute, fowl egg are struck and split, then salt heap of again nuzzling, utilize remaining temperature to make fowl egg tasty, obtain salt egg.
(2) ripening of minced fish: minced fish is carried out blend 20-30 minute, then gel 35-85 minute at 35-40 DEG C,
After at 90 DEG C steaming and decocting 20-30 minute, obtain minced fish after ripening.
(3) making of hamburger egg: minced fish after ripening is clipped in the middle, i.e. after centre is scratched by the salt egg cutter made
Obtain hamburger egg.
Embodiment 5:
A kind of hamburger egg of high nutrition long shelf-life, its constituent and parts by weight are as follows:
Fowl egg: 85 parts；
Middle added material: 25 parts；
Material added by described centre is Caulis et Folium Lactucae Sativae；
Thick gravy: 6-8 part；
The manufacture method of described thick gravy is: 60 parts of Rhizoma Zingiberis Recens, anise 8 parts, Rhizoma Kaempferiae 5 parts, Fructus Foeniculi 5 parts, 8 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Amomi 8
Part, Fructus Tsaoko 8 parts, Fructus Amomi Rotundus 9 parts, Rhizoma Alpiniae Officinarum 6 parts, Flos Caryophylli 8 parts, Herba Pogostemonis 5 parts, Pericarpium Citri Reticulatae 5 parts, 5 parts of Pericarpium Zanthoxyli, Herba Pelargonii Graveolentis 5 parts, Monas cuspurpureus Went 5
Part, light soy sauce 8 parts, refined salt, cooking wine, crystal sugar, each 6 parts of monosodium glutamate, 150 parts of water, boil after dispensing being weighed in proportion, obtain halogen
Juice.
The manufacture method of hamburger egg of above-mentioned high nutrition long shelf-life, specifically comprises the following steps that
(1) egg boils and shells: peel off eggshell after being boiled by raw egg；
(2) making of Smoked eggs: after being boiled by ready-made thick gravy, the egg peeled off is put into little boiling 8 minutes, then pull out, will
Smoked pot is put on very hot oven, then sugar is sprinkling upon in pot, is placed in pot by egg grate rapidly and covers tightly, and within smoked 2 to 3 minutes, takes out, spreads Oleum sesami,
Obtain Smoked eggs.
(3) making of hamburger egg: Caulis et Folium Lactucae Sativae is clipped in the middle after centre is scratched by the Smoked eggs cutter made；
(4) vacuum packaging: hamburger egg made is packed by vacuum packaging；
(5) autoclaving: 121 DEG C of sterilizings of high-pressure sterilizing pot 20 minutes put into by hamburger egg vacuum packet installed.
Embodiment 6:
A kind of hamburger egg of high nutrition long shelf-life, its constituent and parts by weight are as follows:
Fowl egg: 75 parts；
Middle added material: 25 parts；
Material added by described centre is meat, bean product and/or vegetable；
Thick gravy: 3-8 part；
The manufacture method of described thick gravy is: Rhizoma Zingiberis Recens 50-60 part, anistree 5-8 part, Rhizoma Kaempferiae 3-5 part, Fructus Foeniculi 2-5 part, Cortex cinnamomi japonici (Ramulus Cinnamomi)
3-8 part, Fructus Amomi 3-8 part, Fructus Tsaoko 4-8 part, Fructus Amomi Rotundus 4-9 part, Rhizoma Alpiniae Officinarum 2-6 part, Flos Caryophylli 3-8 part, Herba Pogostemonis 2-5 part, Pericarpium Citri Reticulatae 2-5
Part, Pericarpium Zanthoxyli 1-5 part, Herba Pelargonii Graveolentis 1-5 part, Monas cuspurpureus Went 2-5 part, light soy sauce 4-8 part, refined salt, cooking wine, crystal sugar, monosodium glutamate each 2-6 part, water
100-150 part, boils after dispensing being weighed in proportion, obtains thick gravy.
The manufacture method of hamburger egg of above-mentioned high nutrition long shelf-life, specifically comprises the following steps that
(1) egg boils and shells: peel off eggshell after being boiled by raw egg；
(2) stew in soy sauce of egg: the ripe egg peeled off is put in the thick gravy of well in advance at 107 DEG C, stew in soy sauce 50 minutes；
(3) stew in soy sauce of meat, bean product: put into after meat, bean product are carried out pre-treatment and often carry out in the thick gravy of well in advance
Pressure stew in soy sauce 20 minutes, and stewing system 4 hours at 94 DEG C, make meat tasty, and fat separates out, then at 120 DEG C, and stew in soy sauce 15 minutes,
Meat that halogen is good, bean product；
(5) making of hamburger egg: by egg cutter good for halogen after centre is scratched by good for halogen meat, bean product and/or vegetables
Dish is clipped in the middle, and obtains hamburger egg.
A kind of system of the manufacture method of hamburger egg implementing high nutrition long shelf-life described above, as it is shown in figure 1, described
System include one or more line production system, described line production system include one section of conveyer belt 1, two-stage nitration conveyer belt 2,
Fowl egg compress baffle plate 3, cut egg device 4, feed well 5, removable folding baffle plate 6, reciprocating push rod 7 and baffle plate folding control device
8, the input a end of described one section of conveyer belt is used for inputting fowl egg, and the outfan b end of this section of conveyer belt is used for transferring out finally
Finished product, arranges fowl egg and compresses baffle plate along longitudinally asymmetric interval above described one section of conveyer belt longitudinal direction two ends, described feed well is just
Lower section, fowl egg compress longitudinal two ends upper surface of one section of conveyer belt between baffle plate and arrange removable folding gear along longitudinally asymmetric
Plate, this removable folding baffle plate is connected with baffle plate folding control device setting, and this baffle plate folding control device can control can
Mobile folding baffle plate can be movable at the upper surface of conveyer belt in the horizontal direction and can clamp fowl egg, when fowl egg are cut open
Rear operation is to when may move at folding baffle plate, and removable folding baffle plate becomes open configuration, makes fowl egg along incision naturally separately, logical
Cross feed well in separate fowl egg, add middle added material, then may move folding baffle plate and become closure state, fowl egg are pressed from both sides
Tightly, make fowl egg be delivered to conveyer belt b end along conveyer belt, one section of conveyer belt between described removable folding baffle plate be provided above into
Hopper, this feed well can add material added by centre, and described fowl egg compress being provided above of one section of conveyer belt between baffle plate
Cutting egg device, this is cut egg device and is connected with automaton (not shown) setting by reciprocating push rod, and this is automatic
Controlling device and can promote the rotation the most back and forth of reciprocating push rod, the drive of this reciprocating push rod is cut egg device and is cut egg, when
This is cut egg device and moves to when minimum point, fowl egg below is cut egg operation, when it moves out minimum point, i.e.
Stop cutting egg, when fowl egg run to when cutting at egg device, promote reciprocating push rod descending by automaton, cut fowl open
Egg；
Described feed well is connected with the discharge end of two-stage nitration conveyer belt setting, and this two-stage nitration conveyer belt can be defeated in feed well
Send material added by centre；
Described baffle plate folding control device includes reducing motor 9, little gear 10, gear wheel 11, cam 12, reciprocating promotion
Bar 13, the output shaft of described reducing motor is coaxially fixedly mounted with little gear and is connected, and this little gear engages installation settings with gear wheel, institute
Stating gear wheel and cam and be connected setting by axle 14, this cam is connected with reciprocating catch bar setting, this reciprocating catch bar
Be connected setting with removable folding baffle plate；
The running of above-mentioned baffle plate folding control device is: by reducing motor, rotation driving pinion rotates, by
In gear wheel and little engaged gears installation settings, gear wheel is driven by little gear and rotates, thus drives cam rotation, by convex
Wheel effect drives reciprocating catch bar to realize moving back and forth.
In the present embodiment, described fowl egg compress baffle plate and are arranged at above one section of conveyer belt at 1cm；Described removable folding
The width of baffle plate is 3-4cm, height is 5cm；Described egg device of cutting is arranged at the top 8cm of one section of conveyer belt；Described charging
Groove is located at one section of conveyer belt surface 5cm of top distance of removable folding baffle plate；Described two-stage nitration conveyer belt is positioned at feed well
At the 1-2cm of top.
In the present embodiment, described line production system also includes vacuum packaging equipment and bactericidal unit, described vacuum packaging
The outfan b end of the input of device and one section of conveyer belt is connected setting, and the outfan of this vacuum packaging equipment fills with sterilizing
The input put is connected setting.
The related test results of hamburger egg of height nutrition long shelf-life of the present invention:
(1) pollutant in spiced egg and pathogenic bacterium content carry out detection, and to obtain result as shown in table 1:
Table 1 pollutant load (mg/kg) and pathogenic bacterium content (/ 25g) table
| Lead | Hydrargyrum | Arsenic | Zinc | Salmonella | |
| High pressure spiced egg | 0.006 | 0.002 | 0.004 | 20 | 0 |
In spiced egg the most of the present invention, pollutant load is the lowest, meets national Specification, does not the most also detect
Pathogenic bacterium Salmonella, so edible safety is guaranteed, can relieved eat.
(2) satisfied fatty acid and the mensuration of unsaturated fatty acid content, high pressure spiced egg in spiced egg prepared by distinct methods
The condition of preparation is 107 DEG C, stew in soy sauce 50 minutes, and the preparation condition of normal pressure spiced egg is 100 DEG C, 2 hours:
Satisfied fatty acid and unsaturated fatty acid content (%) table in spiced egg prepared by the different manufacture method of table 2
| High pressure spiced egg | Normal pressure spiced egg | |
| Satisfied fatty acid | 35.61 | 36.89 |
| Unsaturated fatty acid | 66.07 | 64.79 |
The spiced egg that in the spiced egg prepared with high pressure in the present invention as shown in Table 2, unsaturated fatty acid content is prepared than normal pressure
Middle content is high.
(3) mensuration of the spiced egg Mineral Elements in Jadeite Shellfish content prepared distinct methods, condition prepared by high pressure spiced egg is 107
DEG C, stew in soy sauce 50 minutes, the preparation condition of normal pressure spiced egg is 100 DEG C, 2 hours:
Spiced egg Mineral Elements in Jadeite Shellfish content (mg/100g) table prepared by the different manufacture method of table 3
| Calcium | Sodium | Potassium | Zinc | Magnesium | |
| High pressure spiced egg | 49.27 | 330.01 | 75.55 | 1.38 | 9.18 |
| Normal pressure spiced egg | 49.15 | 325.58 | 72.01 | 1.45 | 9.15 |
Content in the spiced egg that potassium in the spiced egg prepared with high pressure in the present invention as shown in Table 3, sodium content are prepared than normal pressure
High.
Claims (10)
1. hamburger egg of one kind high nutrition long shelf-life, it is characterised in that: its constituent and parts by weight are as follows:
Fowl egg: 75-85 part；
Middle added material: 15-25 part；
One or more mixture during material is meat, vegetable, bean product added by described centre.
Hamburger egg of high nutrition long shelf-life the most according to claim 1, it is characterised in that: described fowl egg are ripe egg, halogen
One or more mixture in egg, Deep-fried boiled eggs, salt egg, Smoked eggs；Or, described meat includes sliced meat and/or meat
Rotten；Or, described vegetable is that vegetable is rotten；Or, described vegetable is Caulis et Folium Lactucae Sativae, Chinese cabbage, Caulis et Folium Lactucae sativae, Fructus Cucumidis sativi, Radix Raphani, Radix Dauci Sativae, fresh kidney beans, south
One or more mixture in melon, Fructus Benincasae, Fructus Solani melongenae；Or, described bean product are in dried bean, dried tofu, Cortex beans
Kind or two or more mixture.
Hamburger egg of high nutrition long shelf-life the most according to claim 2, it is characterised in that: described sliced meat be Carnis Gallus domesticus sheet,
One or more mixture in pork slices, fish meat sheet, sliced mutton, dried beef slices；Or, described meat paste be beef rotten,
One or more mixture in minced pork, minced fish, Hen Surimi, Carnis caprae seu ovis gruel.
Hamburger egg of high nutrition long shelf-life the most according to claim 1, it is characterised in that: described hamburger egg also include as
The constituent of lower parts by weight:
Thick gravy: 3-8 part；
The manufacture method of described thick gravy is: Rhizoma Zingiberis Recens 50-60 part, anistree 5-8 part, Rhizoma Kaempferiae 3-5 part, Fructus Foeniculi 2-5 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3-8
Part, Fructus Amomi 3-8 part, Fructus Tsaoko 4-8 part, Fructus Amomi Rotundus 4-9 part, Rhizoma Alpiniae Officinarum 2-6 part, Flos Caryophylli 3-8 part, Herba Pogostemonis 2-5 part, Pericarpium Citri Reticulatae 2-5 part, flower
Green pepper 1-5 part, Herba Pelargonii Graveolentis 1-5 part, Monas cuspurpureus Went 2-5 part, light soy sauce 4-8 part, refined salt, cooking wine, crystal sugar, monosodium glutamate each 2-6 part, water 100-150
Part, boil after dispensing is weighed in proportion, obtain thick gravy.
5. the manufacture method of hamburger egg of the high nutrition long shelf-life as described in any one of claims 1 to 3, it is characterised in that:
Step is as follows:
(1) fowl egg processed shells: peel off eggshell after ripe for raw fowl egg system, the ripe fowl egg that must peel off；
(2) the making of hamburger egg: by the ripe fowl egg cutter peeled off after centre is scratched, material added by centre is clipped in the middle, to obtain final product
Hamburger egg.
The manufacture method of hamburger egg of high nutrition long shelf-life the most according to claim 5, it is characterised in that: described step
(1) in by method ripe for raw fowl egg system it is:
Raw fowl egg are boiled；
Or, described step (1) in by method ripe for the fowl egg system of making be: be adjusted to little fire after crude salt is made popular and raw fowl egg nuzzled salt
Make fowl egg be heated evenly in heap, after 10-20 minute, fowl egg are struck and split, then salt heap of again nuzzling, utilize remaining temperature to make fowl egg tasty.
The manufacture method of hamburger egg of high nutrition long shelf-life the most according to claim 6, it is characterised in that: described by raw
Fowl egg boil, and peel off eggshell, the ripe fowl egg that must peel off, and these ripe fowl egg peeled off also process through following:
The ripe fowl egg peeled off are put in thick gravy, at 107 DEG C, stew in soy sauce 50 minutes；Or, the ripe fowl egg peeled off are put into thick gravy
In, soak 20 minutes under normal temperature condition；Or, the ripe fowl egg peeled off are put in medium well oil and explode to golden yellow；Or,
After thick gravy is boiled, the ripe fowl egg peeled off are put into little boiling 5-10 minute, then pulls out, smoked pot is put on very hot oven, then sugar is spread
In pot, ripe fowl egg are placed in pot cover tightly rapidly, within smoked 2 to 3 minutes, take out, spread Oleum sesami；
Wherein, the manufacture method of described thick gravy is: Rhizoma Zingiberis Recens 50-60 part, anistree 5-8 part, Rhizoma Kaempferiae 3-5 part, Fructus Foeniculi 2-5 part, osmanthus
Skin 3-8 part, Fructus Amomi 3-8 part, Fructus Tsaoko 4-8 part, Fructus Amomi Rotundus 4-9 part, Rhizoma Alpiniae Officinarum 2-6 part, Flos Caryophylli 3-8 part, Herba Pogostemonis 2-5 part, Pericarpium Citri Reticulatae 2-5
Part, Pericarpium Zanthoxyli 1-5 part, Herba Pelargonii Graveolentis 1-5 part, Monas cuspurpureus Went 2-5 part, light soy sauce 4-8 part, refined salt, cooking wine, crystal sugar, monosodium glutamate each 2-6 part, water
100-150 part, boils after dispensing being weighed in proportion, obtains thick gravy.
The manufacture method of hamburger egg of high nutrition long shelf-life the most according to claim 5, it is characterised in that: described centre
Added material processes through following:
When material is meat added by described centre, puts into after meat is carried out pre-treatment in thick gravy and carry out normal pressure stew in soy sauce 15-30 minute,
And boil in a covered pot over a slow fire 2-4 hour processed at 94 DEG C, make meat tasty, fat separates out, then at 105-120 DEG C, stew in soy sauce 15-30 minute, obtain halogen good
Meat；
When material is bean product added by described centre, puts into after bean product are carried out pre-treatment in thick gravy and soak 15-40 minute；
Wherein, the manufacture method of described thick gravy is: Rhizoma Zingiberis Recens 50-60 part, anistree 5-8 part, Rhizoma Kaempferiae 3-5 part, Fructus Foeniculi 2-5 part, osmanthus
Skin 3-8 part, Fructus Amomi 3-8 part, Fructus Tsaoko 4-8 part, Fructus Amomi Rotundus 4-9 part, Rhizoma Alpiniae Officinarum 2-6 part, Flos Caryophylli 3-8 part, Herba Pogostemonis 2-5 part, Pericarpium Citri Reticulatae 2-5
Part, Pericarpium Zanthoxyli 1-5 part, Herba Pelargonii Graveolentis 1-5 part, Monas cuspurpureus Went 2-5 part, light soy sauce 4-8 part, refined salt, cooking wine, crystal sugar, monosodium glutamate each 2-6 part, water
100-150 part, boils after dispensing being weighed in proportion, obtains thick gravy.
The manufacture method of hamburger egg of high nutrition long shelf-life the most according to claim 5, it is characterised in that: described hamburger
Egg is also through following process:
Vacuum packaging: hamburger egg made is packed by vacuum packaging；
Autoclaving: hamburger egg product vacuum packet installed puts into 110-130 DEG C of sterilizing of high-pressure sterilizing pot 10-20 minute, i.e.
Obtain hamburger egg product.
10. one kind implement as described in any one of claim 5 to 8 manufacture method of hamburger egg of high nutrition long shelf-life be
System, it is characterised in that: described system includes that one or more line production system, described line production system include one section of biography
Band, two-stage nitration conveyer belt, fowl egg are sent to compress baffle plate, cut egg device, feed well, removable folding baffle plate, reciprocating push rod and baffle plate
Folding control device, the input a end of described one section of conveyer belt is used for inputting fowl egg, and the outfan b end of this section of conveyer belt is used
In transferring out final finished, fowl egg are set along longitudinally asymmetric interval above described one section of conveyer belt longitudinal direction two ends and compress baffle plate, institute
The longitudinal two ends upper surface stating one section of conveyer belt between the underface of feed well, fowl egg compression baffle plate can along longitudinally asymmetric setting
Mobile folding baffle plate, this removable folding baffle plate is connected with baffle plate folding control device setting, this baffle plate folding control device
Can control removable folding baffle plate can be movable at the upper surface of conveyer belt in the horizontal direction and can clamp fowl egg, when
When fowl egg run to removable folding baffle plate after being cut open, removable folding baffle plate becomes open configuration, makes fowl egg along incision
Naturally separately, in separate fowl egg, add middle added material by feed well, then may move folding baffle plate and become closed form
Fowl egg are clamped, make fowl egg be delivered to conveyer belt b end along conveyer belt, one section of transmission between described removable folding baffle plate by state
Band is provided above feed well, and this feed well can add material added by centre, and described fowl egg compress one section of transmission between baffle plate
Being provided above of band cuts egg device, and this is cut egg device and is connected with automaton setting by reciprocating push rod, and this is automatic
Controlling device and can promote the rotation the most back and forth of reciprocating push rod, the drive of this reciprocating push rod is cut egg device and is cut egg, when
This is cut egg device and moves to when minimum point, fowl egg below is cut egg operation, when it moves out minimum point, i.e.
Stop cutting egg, when fowl egg run to when cutting at egg device, promote reciprocating push rod descending by automaton, cut fowl open
Egg；
Described feed well is connected with the discharge end of two-stage nitration conveyer belt setting, during this two-stage nitration conveyer belt can carry in feed well
Material added by between；
Described baffle plate folding control device includes reducing motor, little gear, gear wheel, cam, reciprocating catch bar, described deceleration
The output shaft of motor is coaxially fixedly mounted with little gear and is connected, and this little gear engages installation settings with gear wheel, and described gear wheel is with convex
Taking turns to be connected by axle and arrange, this cam is connected with reciprocating catch bar settings, this reciprocating catch bar and removable folding gear
Plate is connected setting.
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| CN113383912A (en) * | 2021-07-13 | 2021-09-14 | 昆明冬冬食品有限公司 | Preparation method and automatic processing technology of marinated chicken legs |
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| CN104382091A (en) * | 2014-11-27 | 2015-03-04 | 汝州市隆中茂食品有限公司 | Method for preparing high-nutrition beef marinated eggs |
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| CN104382091A (en) * | 2014-11-27 | 2015-03-04 | 汝州市隆中茂食品有限公司 | Method for preparing high-nutrition beef marinated eggs |
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| CN113383912A (en) * | 2021-07-13 | 2021-09-14 | 昆明冬冬食品有限公司 | Preparation method and automatic processing technology of marinated chicken legs |
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