CN112369569A - Quick-frozen poached eggs and production method thereof - Google Patents
Quick-frozen poached eggs and production method thereof Download PDFInfo
- Publication number
- CN112369569A CN112369569A CN202011152956.5A CN202011152956A CN112369569A CN 112369569 A CN112369569 A CN 112369569A CN 202011152956 A CN202011152956 A CN 202011152956A CN 112369569 A CN112369569 A CN 112369569A
- Authority
- CN
- China
- Prior art keywords
- quick
- eggs
- frozen
- poached
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013601 eggs Nutrition 0.000 title claims abstract description 146
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 238000007710 freezing Methods 0.000 claims abstract description 55
- 230000008014 freezing Effects 0.000 claims abstract description 35
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 19
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 15
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000014103 egg white Nutrition 0.000 claims abstract description 14
- 210000000969 egg white Anatomy 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 238000010009 beating Methods 0.000 claims description 9
- 235000005687 corn oil Nutrition 0.000 claims description 7
- 239000002285 corn oil Substances 0.000 claims description 7
- 235000013345 egg yolk Nutrition 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 238000003303 reheating Methods 0.000 abstract description 7
- 230000008569 process Effects 0.000 abstract description 6
- 238000003860 storage Methods 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 10
- 238000003892 spreading Methods 0.000 description 8
- 230000007480 spreading Effects 0.000 description 8
- 240000002853 Nelumbo nucifera Species 0.000 description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 108020001775 protein parts Proteins 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
-
- 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
- A23B5/041—Freezing or cooling without shell
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Manufacturing & Machinery (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a quick-frozen poached egg and a production method thereof. The production method comprises preheating a mold in advance, and quickly solidifying egg white after egg breaking to ensure that the yolk is in the middle; by adopting the quick-freezing technology, the water freezing speed in the freezing process is accelerated, the influence of freezing on the tissue form of the product is reduced, and the mouth feel after reheating is ensured. The production method of the quick-frozen poached eggs provided by the invention is improved, so that the eggs can be frozen for storage, the mouth feel of reheating after freezing can be ensured, and the quality guarantee period of the eggs is prolonged.
Description
Technical Field
The invention belongs to the field of instant food, and particularly relates to a quick-frozen poached egg and a production method thereof. The invention is completed by research and development of Hubei Shendan health food Limited company (the important laboratory for egg product production in rural areas of agriculture).
Background
The poached eggs are common food and are characterized by simple preparation method and nutrition and delicious taste. The traditional common cooking methods for poached eggs in the home are primarily boiling of the poached eggs in water, and frying or frying of the poached eggs. However, when the poached eggs are produced in batch, the problems of bottom scorching or uneven heating and the like are easy to occur when the poached eggs are fried or fried, so that the quality of the poached eggs in the same batch is unstable. Therefore, when the egg-in-pocket is produced in batch, the egg is mainly beaten in a mould, steamed and formed, boiled in water and then frozen for storage. The poached eggs prepared by the method are frozen and stored, because the freezing speed is low, the time for transferring water in cells to ice crystals outside the cells is long, larger ice crystals are formed, cell tissues are punctured, the food loses the resilience, and the juice loss phenomenon is serious during thawing, so that the original elasticity of the poached eggs is lost after reheating, and the taste is much poorer than that of the freshly cooked poached eggs. The poached eggs normally have very tender mouthfeel when just being cooked, but have high protein water content due to the substitution of water in the processing process, and are not beneficial to freezing preservation.
Disclosure of Invention
The invention aims to solve the technical problem of providing a production method of quick-frozen poached eggs aiming at the defects in the prior art, which reduces the water content of the eggs, reduces the damage of freezing to the tissue structure of the eggs, ensures that the taste of the produced quick-frozen poached eggs after reheating is not obviously different from that of the freshly-steamed poached eggs, and has the advantages of nutrition, delicious taste and convenient eating.
The technical scheme adopted by the invention for solving the problems is as follows:
a production method of quick-frozen poached eggs mainly comprises the following steps:
step one, preheating: preheating an oven and a mold, wherein the oven is preheated to 155-170 ℃, and the mold is preheated to more than 70 ℃;
step two, beating eggs: the eggs are thrown into the preheated mould;
step three, baking: placing the mould in the step two and the eggs in a preheated oven for baking for 4min30 s-5 min30s to obtain formed poached eggs;
step four, cooling: placing the formed poached eggs into a cooling room to be cooled until the central temperature of the poached eggs is lower than 35 ℃;
step five, quick freezing: and (4) placing the cooled poached eggs in the step four into a quick-freezing warehouse for quick freezing until the central temperature of the poached eggs is lower than-5 ℃, and obtaining the quick-frozen poached eggs.
According to the scheme, the quick-freezing step further comprises a packaging step.
Further, in the first step, when the oven is preheated, setting the surface fire to 145-150 ℃, the primer to 105-110 ℃ and raising the temperature to a constant state, wherein the temperature in the oven reaches 155-170 ℃, and the total preheating time is 25-40 min; and (4) preheating the die in an oven until the temperature reaches 70-80 ℃.
Furthermore, corn oil is smeared inside the moulds, and 0.2-0.4 g of corn oil is smeared on each mould.
Further, in the second step, egg beating: the eggs are thrown into the middle of the mold, at the moment, the temperature of the mold is above 70 ℃, the egg white is solidified within 3-5 s, and therefore the egg yolk can be basically fixed in the middle of the egg white. Further preferably the mould has a diameter of 90mm and the distance of the outer edge of the yolk from the outer edge of the albumen is more than 1.5cm, preferably more than 2 cm.
Further, in the fourth step, the ambient temperature is 15-25 ℃ and the humidity is 35-50% during cooling.
Further, in the fifth step, the quick-freezing temperature is-45 to-35 ℃, the quick-freezing time is 2h to 3h, and the quick-freezing is carried out until the central temperature of the poached eggs is lower than-5 ℃, and further preferably, in the fifth step, a layer of oil paper is laid at the bottom of the tray, the poached eggs are laid on the tray, each interval is kept at 2cm to 5cm, the poached eggs are placed in a quick-freezing warehouse at-45 to-35 ℃ for quick-freezing for 2h to 3h, and the central temperature of the poached eggs is-15 to-12 ℃.
The quick-frozen poached eggs prepared by the method need to be frozen and preserved, and the preservation temperature is about-18 ℃. When the quick-frozen poached eggs are eaten, the quick-frozen poached eggs are placed in water or steam at the temperature of 90-100 ℃ for heating for 7-10 min in a frozen state without being opened; or the quick-frozen poached eggs are not opened, are packaged, are refrigerated and unfrozen at the temperature of 0-5 ℃, and are placed in water or steam at the temperature of 90-100 ℃ for heating for 3-5 min, so that the internal temperature of the quick-frozen poached eggs reaches 70-80 ℃, and the quick-frozen poached eggs can be eaten.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention adopts an oven heating mode, reduces the substitution of water in the processing process and improves the mouth feel of the frozen product after reheating.
2. In the processing process, the die is preheated, so that the egg white of the poached eggs is quickly solidified after the poached eggs are beaten, the yolk position is controlled to be basically centered and can not flow to a part with a relatively edge, and the appearance quality of the products in the same batch is ensured.
3. The invention adopts a quick-freezing mode, accelerates the freezing speed and reduces the damage of freezing to the tissue state.
In conclusion, after the preparation process of the poached eggs is improved, the moisture content of the poached eggs is reduced, and meanwhile, the damage of freezing to the tissue state of the poached eggs is reduced, so that the taste of the produced poached eggs after reheating is not obviously different from that of the poached eggs just steamed, the heating is convenient, and open fire is not needed.
Drawings
FIG. 1 is a photograph of the quick-frozen product of the poached egg obtained in example 3;
FIG. 2 is a photograph of the quick-frozen product of the poached egg obtained in example 3.
Detailed Description
In order to better understand the present invention, the following examples are further provided to illustrate the content of the present invention, but the present invention is not limited to the following examples.
In the following examples, the cross-section of the die was circular and the diameter was 90 mm.
Example 1
A production method of quick-frozen poached eggs comprises the following steps:
step 1, preheating: preheating for 30min at the surface fire temperature of 145 ℃ and the bottom fire temperature of 105 ℃ of the oven, wherein the temperature in the oven is 158 ℃; placing the die into an oven for preheating to the temperature of 72 ℃;
step 2, beating eggs: smearing corn oil 0.3g in the mold, and injecting the egg into the center of the mold, wherein the egg white is solidified for about 5s, and the yolk is positioned in the center;
step 3, baking: placing the mould in the step 2 and eggs into an oven for baking, wherein the temperature of the oven is still kept at 158 ℃, the baking time is 5min, and demoulding is finished within 2 min;
and 4, cooling: sending the poached eggs baked in the step 3 into a spreading and cooling room for cooling, wherein the temperature is 20 ℃, the humidity is 40%, and the temperature is cooled until the center temperature of the poached eggs is 30 ℃, the egg white water content is 83.3%, the egg yolk is in a loose core state, the diameter is 88mm, the thickness is 7mm, the diameter of the egg yolk is 36mm, and the distance between the egg yolk and the edge of the egg white is 26 mm;
and 5, quick-freezing: spreading a layer of oil paper on the bottom of the tray, spreading the eggs which are wrapped in the lotus and cooled in the step 4 on the tray, keeping the mutual distance of the eggs about 2cm, and then placing the eggs in a quick-freezing warehouse at the temperature of minus 40 ℃ for quick-freezing for 2.5 hours, wherein the central temperature of the eggs wrapped in the lotus is minus 12 ℃;
and 6, packaging: packaging the quick-frozen poached eggs in the step 5 for 30 eggs per bag;
and 7, freezing and warehousing: and (4) putting the product packaged in the step (6) into a freezer at the temperature of-18 ℃ for freezing and storing.
Example 2
A production method of quick-frozen poached eggs comprises the following steps:
step 1, preheating: preheating for 30min at the conditions of surface fire 148 ℃ and primer 107 ℃ of the oven, wherein the temperature in the oven is 164 ℃; placing the die into an oven to preheat the die to 75 ℃;
step 2, beating eggs: smearing corn oil 0.2g in the mold, and injecting the egg into the center of the mold, wherein the egg white is solidified for about 4s, and the yolk is positioned in the center;
step 3, baking: placing the mould in the step 2 and eggs into an oven for baking, wherein the temperature of the oven is still kept at 164 ℃, the baking time is 4min45s, and demoulding is finished within 1min30 s;
and 4, cooling: sending the poached eggs baked in the step 3 into a cooling room for cooling, wherein the temperature is 22 ℃, the humidity is 45%, and the temperature is cooled until the central temperature of the poached eggs is 32 ℃, and the protein water content is 83.7%; the yolk of the poached egg is in a loose core state, the diameter is 89mm, the thickness is 8mm, the diameter of the yolk is 38mm, and the distance between the yolk and the edge of the egg white is 20 mm;
and 5, quick-freezing: spreading a layer of oil paper on the bottom of the tray, spreading the eggs which are wrapped in the lotus and cooled in the step 4 on the tray, keeping the mutual distance of the eggs about 2.5cm, and then placing the eggs in a quick-freezing warehouse at the temperature of minus 35 ℃ for quick freezing for 3 hours, wherein the central temperature of the eggs wrapped in the lotus is minus 13 ℃;
and 6, packaging: packaging the quick-frozen poached eggs in the step 5 for 30 eggs per bag;
and 7, freezing and warehousing: and (4) putting the packaged product obtained in the step (6) into a freezer at the temperature of-19 ℃ for freezing storage.
Example 3
A production method of quick-frozen poached eggs comprises the following steps:
step 1, preheating: preheating for 25min at the surface fire temperature of 150 ℃ and the bottom fire temperature of 110 ℃ of the oven, wherein the temperature in the oven is 167 ℃; placing the die into an oven for preheating to the temperature of 78 ℃;
step 2, beating eggs: smearing corn oil 0.2g in the mold, and injecting egg into the center of the mold, allowing the egg white to solidify for about 3s, and keeping the yolk in the center;
step 3, baking: placing the mould in the step 2 and eggs into an oven for baking, wherein the temperature of the oven is still 167 ℃, the baking time is 4min40s, and the demoulding is finished after 1min40 s;
and 4, cooling: sending the poached eggs baked in the step 3 into a spreading and cooling room for cooling, wherein the temperature is 18 ℃ and the humidity is 39%, and the temperature is cooled until the center temperature of the poached eggs is 28 ℃, the protein water content is 83.5%, the yolk is in a loose core state, the diameter is 90mm, the thickness is 7mm, the diameter of the yolk is 35mm, and the distance between the yolk and the edge of the egg white is 23mm (shown in figure 1);
and 5, quick-freezing: spreading a layer of oil paper on the bottom of the tray, spreading the eggs in the lotus bag cooled in the step 4 on the tray, keeping the mutual distance of the eggs at about 3cm, and then placing the eggs in a quick-freezing warehouse at the temperature of minus 45 ℃ for quick freezing for 2h, wherein the central temperature of the eggs in the lotus bag is minus 13 ℃ (shown in figure 2);
and 6, packaging: packaging the quick-frozen poached eggs in the step 5 for 30 eggs per bag;
and 7, freezing and warehousing: and (4) putting the product packaged in the step (6) into a freezer at the temperature of-18 ℃ for freezing and storing.
Comparative example 1
Comparative example 1 the method of demoulding and water boiling after forming is adopted to prepare the poached eggs, so that the overall breakage rate is reduced, and the method comprises the following specific steps:
step 1, oiling: coating 0.3g of vegetable oil on the surface of each mould;
step 2, beating eggs: fresh eggs are injected into the center of the mould;
and step 3, forming: putting the mould into a steamer, heating with steam for 2min10s, and taking out to obtain the shaped poached egg;
step 4, cooking: demoulding the formed poached eggs, and then pouring the formed poached eggs into boiling water to heat for 4min to obtain fresh poached eggs, wherein the protein water content is 88.7%; the whole poached egg is cylindrical, the yolk and the albumen are completely cooked, the whole poached egg is not damaged, the diameter is 90mm, the thickness is 9mm, the diameter of the yolk is 37mm, and the distance between the yolk and the edge of the albumen is 22 mm;
step 5, freezing: packaging the poached eggs, and then transferring the poached eggs into a freezing warehouse at the temperature of-18 ℃ for freezing.
Comparative example 2
A method for preparing a poached egg comprises the following specific steps:
step 1, oiling: coating 0.3g of vegetable oil on the surface of each mould;
step 2, beating eggs: fresh eggs are injected into the center of the mould;
and step 3, forming: putting the mould into a steamer, heating with steam for 8min, and taking out to obtain the formed poached egg, wherein the protein water content is 86.8%; the whole poached egg is cylindrical, the yolk and the albumen are completely cooked, and the phenomenon of albumen loss (because the steaming time is long, the heat transfer of the contact part of the poached egg and the mould is quick, the water is evaporated more and more dry, the poached egg can be stuck on the mould, the demoulding is inconvenient, the albumen loss is serious during demoulding) exists, the diameter is 90mm, the thickness is 8mm, the diameter of the yolk is 35mm, and the distance between the yolk and the edge of the albumen is 20 mm;
and 4, freezing: packaging the poached eggs, and then transferring the poached eggs into a freezing warehouse at the temperature of-18 ℃ for freezing.
According to the invention, the poached eggs prepared in the example 3, the comparative example 1 and the comparative example 2 are taken out at the temperature of minus 18 ℃, then are transferred into water at the temperature of 98 ℃ for heating for 8min, and then are subjected to sensory evaluation test and moisture detection, wherein the evaluation standards and the evaluation results are respectively shown in the tables 1 and 2, and the moisture detection results are shown in the table 3.
TABLE 1 sensory evaluation criteria
TABLE 2 sensory evaluation Table
Table 3 table of moisture test results
As is clear from tables 2 and 3, the egg prepared in the example of the present invention had a slightly different aftertaste and morphological sensory score after freezing, as compared with the comparative example 1. However, because the poached eggs in the comparative example are cooked in a water boiling way, water is substituted in the processing process, the embodiment of the invention adopts an oven baking way for cooking, the moisture content of the protein part before freezing is respectively detected, the difference between the embodiment 3 and the comparative example 1 is 5.2 percent, and the difference between the embodiment 3 and the comparative example 2 is 3.3 percent, and because the comparative example 1 adopts the freezing at the temperature of 18 ℃ below zero, compared with the embodiment 3 which adopts the freezing at the temperature of 45 ℃ below zero, the freezing speed is slower, the moisture forms larger ice crystals in the freezing process, the tissue state is damaged, and the tissue state and the taste after reheating are greatly different.
The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, many modifications and changes can be made without departing from the inventive concept of the present invention, and these modifications and changes are within the protection scope of the present invention.
Claims (10)
1. A production method of quick-frozen poached eggs is characterized by mainly comprising the following steps:
step one, preheating: preheating an oven and a mold, wherein the oven is preheated to 155-170 ℃, and the mold is preheated to more than 70 ℃;
step two, beating eggs: the eggs are thrown into the preheated mould;
step three, baking: placing the mould in the step two and the eggs in a preheated oven for baking for 4min30 s-5 min30s to obtain formed poached eggs;
step four, cooling: placing the formed poached eggs into a cooling room to be cooled until the central temperature of the poached eggs is lower than 35 ℃;
step five, quick freezing: and (4) quickly freezing the cooled poached eggs in the step four until the central temperature of the poached eggs is lower than-5 ℃ to obtain the quick-frozen poached eggs.
2. The method for producing quick-frozen poached eggs according to claim 1, characterized by further comprising a packaging step after the quick-freezing step; the method also comprises a step of coating oil on the moulds before the step of egg beating, wherein corn oil is coated inside the moulds, and 0.2-0.4 g of corn oil is coated on each mould.
3. The production method of the quick-frozen poached eggs according to claim 1, wherein the quick-frozen poached eggs are preserved by freezing at a temperature of-20 to-16 ℃.
4. The production method of quick-frozen poached eggs according to claim 1, characterized in that in the first step, when the oven is preheated, the surface fire is set to 145-150 ℃, the bottom fire is set to 105-110 ℃, the temperature in the oven is raised to a constant state, the temperature in the oven reaches 155-170 ℃, and the total preheating time is 25-40 min; the mold is preheated to 70-80 ℃.
5. The method for producing quick-frozen poached eggs according to claim 1, wherein in the second step, the eggs are beaten: and (3) injecting the eggs into the middle of the mold, wherein the temperature of the mold is above 70 ℃, the egg white is solidified within 3-5 s, and the egg yolk is kept in the middle of the egg white.
6. The method for producing quick-frozen poached eggs as claimed in claim 5, wherein in the second step, the diameter of the mold is 85-95mm, and the distance between the outer edge of the yolk and the outer edge of the egg white is more than 1.5 cm.
7. The production method of the quick-frozen poached eggs according to claim 1, wherein in the fourth step, the ambient temperature is 15-25 ℃ and the humidity is 35-50% during cooling; and D, the moisture content of the cooled poached eggs in the step four is lower than 84.0%.
8. The production method of the quick-frozen poached eggs as claimed in claim 1, wherein in the fifth step, the quick-freezing temperature is-45 to-35 ℃, the quick-freezing time is 2 to 3 hours, and the quick-freezing is carried out until the central temperature of the poached eggs is lower than-5 ℃.
9. The quick frozen poached egg made by the method of claim 1.
10. An eating method of quick-frozen poached eggs as claimed in claim 9, characterized in that the quick-frozen poached eggs are placed in water or steam at 90-100 ℃ for heating for 7-10 min in a frozen state without being unpacked; or the quick-frozen poached eggs are not opened, are packaged, are refrigerated and unfrozen at the temperature of 0-5 ℃, and are placed in water or steam at the temperature of 90-100 ℃ for heating for 3-5 min, so that the internal temperature of the quick-frozen poached eggs reaches 70-80 ℃, and the quick-frozen poached eggs can be eaten.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011152956.5A CN112369569A (en) | 2020-10-23 | 2020-10-23 | Quick-frozen poached eggs and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011152956.5A CN112369569A (en) | 2020-10-23 | 2020-10-23 | Quick-frozen poached eggs and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112369569A true CN112369569A (en) | 2021-02-19 |
Family
ID=74577057
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011152956.5A Pending CN112369569A (en) | 2020-10-23 | 2020-10-23 | Quick-frozen poached eggs and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112369569A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113142512A (en) * | 2021-03-01 | 2021-07-23 | 湖北神丹健康食品有限公司 | A cold-stored poached egg and its preparation method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106659212A (en) * | 2014-03-28 | 2017-05-10 | 创新食品360有限责任公司 | Method for preparing frozen fried eggs |
| CN108601379A (en) * | 2015-12-30 | 2018-09-28 | 创新食品360有限责任公司 | The method for being used to prepare the fried egg of freezing or refrigeration |
| CN110140895A (en) * | 2019-06-13 | 2019-08-20 | 鸿海(苏州)食品科技股份有限公司 | Pre-packaged big egg dumplings and its processing method |
| CN111194878A (en) * | 2018-11-16 | 2020-05-26 | 丘比株式会社 | Processed frozen omelet and method for producing processed frozen omelet |
| CN111406905A (en) * | 2020-02-18 | 2020-07-14 | 山东惠发食品股份有限公司 | Sandwiched poached egg and preparation method thereof |
-
2020
- 2020-10-23 CN CN202011152956.5A patent/CN112369569A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106659212A (en) * | 2014-03-28 | 2017-05-10 | 创新食品360有限责任公司 | Method for preparing frozen fried eggs |
| CN108601379A (en) * | 2015-12-30 | 2018-09-28 | 创新食品360有限责任公司 | The method for being used to prepare the fried egg of freezing or refrigeration |
| CN111194878A (en) * | 2018-11-16 | 2020-05-26 | 丘比株式会社 | Processed frozen omelet and method for producing processed frozen omelet |
| CN110140895A (en) * | 2019-06-13 | 2019-08-20 | 鸿海(苏州)食品科技股份有限公司 | Pre-packaged big egg dumplings and its processing method |
| CN111406905A (en) * | 2020-02-18 | 2020-07-14 | 山东惠发食品股份有限公司 | Sandwiched poached egg and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113142512A (en) * | 2021-03-01 | 2021-07-23 | 湖北神丹健康食品有限公司 | A cold-stored poached egg and its preparation method |
| CN113142512B (en) * | 2021-03-01 | 2022-07-08 | 湖北神丹健康食品有限公司 | A cold-stored poached egg and its preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108477599B (en) | Instant white fungus soup and preparation method thereof | |
| CN101953402A (en) | Method for preparing dewatered freeze-drying bean curds | |
| CN106616597A (en) | Processing method of freeze-dried fresh fructus lycii | |
| CN106923178A (en) | A kind of fast fresh face preparation method and the fast fresh face made using the method | |
| CN112369569A (en) | Quick-frozen poached eggs and production method thereof | |
| US20030134030A1 (en) | Formulation and process to prepare a premium formulated fried egg | |
| CN100496304C (en) | Process for producing instant dumpling with stuffing | |
| CN108041153B (en) | Processing method and application of slightly-frozen wolfberry | |
| US2248289A (en) | Process of producing pies | |
| KR20150065316A (en) | Method for preparing a sweetpotato food material | |
| KR20100021296A (en) | Method for preparing freeze-dried instant food | |
| CN107788427A (en) | Processing method after the defrosting of fish frozen fish | |
| CN113785969A (en) | Method for preparing freeze-dried cubilose based on freezing technology | |
| JPH02156857A (en) | Food enclosing springy 'natto' and production thereof | |
| CN111567732A (en) | Method for making refrigerated steamed stuffed buns | |
| CN112806439A (en) | Normal-temperature cheese and preparation method thereof | |
| CN107173429A (en) | A kind of Storage method of porous tuber and tuberous rooted vegetables | |
| CN113142512B (en) | A cold-stored poached egg and its preparation method | |
| CN108740925A (en) | Sweet chestnut of shortening and preparation method thereof | |
| KR102527247B1 (en) | Manufacturing method of roasted peeled sweet potatoes of bite size distributable at room temperature | |
| CN111134279B (en) | Core-wrapped non-fried instant noodles and preparation method thereof | |
| KR20050041814A (en) | How to make pizza birthday cake | |
| CN117546907A (en) | Freezing vacuum heating dehydration fresh-keeping laver bolt and preparation method thereof | |
| SU1353411A1 (en) | Method of producing natural meat articles coated with dried and finely ground bread-crumbs | |
| CN112155035A (en) | Golden fried vegetable leaf cake and making process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210219 |