CN115104709A - A kind of braised egg and preparation method thereof - Google Patents

Abstract

The invention discloses a soft-hearted braised egg and a preparation method thereof. First, the sterile eggs are washed and then injected with a feed liquid for pre-salting, and secondly, the eggs are completely immersed in water at 87°C-93°C, and boiled for 7-9 minutes. The boiled eggs are cooled in cold water for 10-15 minutes, then shelled and marinated. Finally, the soft-boiled eggs are plastic-sealed. After pasteurization, a flavored soft-boiled egg with a shelf life of 4 months at room temperature is obtained. The method adopted in the present invention has high processing efficiency and high product yield, the obtained product protein has a smooth surface, high shelling rate, complete coagulation shape and elasticity, and the egg yolk is in a semi-fluid colloidal state, with bright color, no egg yolk black circle, and delicate and soft taste. , the aroma is strong.

Description

A kind of braised egg and preparation method thereof

technical field

The invention specifically relates to a boiled braised egg and a preparation method thereof, belonging to the field of food processing.

Background technique

Eggs are one of the ideal natural foods for human beings. They contain protein with high biological value and a large amount of vitamins and minerals. The nutrients are balanced and easily absorbed by the human body. In recent years, leisure products with eggs as raw materials have emerged in an endless stream, among which, seasoned marinated eggs are a relatively popular type of processed egg-flavored food. However, most of the braised egg products on the market are processing eggs into a fully cooked or over-cooked state, and then marinating them, resulting in serious loss of nutrients in the eggs themselves, hard egg whites, lack of elasticity, rough egg yolks, dry mouth The lower pharynx makes it difficult for some people who pay attention to taste, such as the elderly and children, to have a desire to eat.

In the prior art, the preparation method of soft-hearted braised egg generally adopts high temperature and short-term heating and rapid cooling, and after peeling, immersed in a container with marinade for pickling. The patent CN105942282A heats the eggs once according to their size. Since the pores in the eggs are not opened, the sudden high temperature will easily cause the eggs to burst, and the egg whites and yolks will overflow, reducing the yield of the product. Patent CN106036545A heats the eggs at high temperature for a short period of time and cools them rapidly, and then adopts the method of vacuum decompression for marinating to produce soft-hearted marinated eggs in which the egg white is completely solidified and the yolk is partially flowing. It is produced, and the subsequent sterilization operation is not carried out, which is likely to cause certain health and safety problems. Patent CN112167549A soaks the boiled soft-hearted eggs in brine for 3 hours, and then performs drying and sterilization to obtain a flavored and nutritious soft-hearted eggs; but because the soaking and marinating process is short, it is difficult for small molecular flavor substances to enter the inside of the eggs. , which makes the soft-hearted egg less effective, the spice flavor in the egg yolk is weak, and the taste cannot meet the requirements of consumers.

Therefore, in the present invention, fresh eggs are prepared by injecting marinade in advance, cooking them at a high temperature for a short time, and rapidly cooling them at a low temperature, and then soaking and marinating to prepare a soft-heart marinated egg product. Compared with the fully cooked braised egg, the product not only has a good flavor, but also greatly shortens the marinating time, improves the processing efficiency, makes the taste of the egg more tender and elastic, and better retains the nutritional content of the egg.

SUMMARY OF THE INVENTION

The purpose of the present invention is to reduce the nutritional value of destroying the egg itself in view of the defects of the prior art, and to provide a kind of preparation of soft-heart braised eggs with high shelling rate, long shelf life, high processing efficiency, short marinating time and no yolk black circle method.

The present invention adopts the following technical scheme: a kind of braised egg, which is characterized in that preparing according to the following steps:

(1) Grading and cleaning: grading sterile eggs according to quality standards, and cleaning the graded eggs;

(2) Feed liquid injection: inject 0.3-0.5ml feed liquid into the cleaned eggs, and pre-marinate for 5-10min;

(3) Cooking: completely immerse the eggs injected with marinade in water at 87°C-93°C, and cook for 7-9 minutes;

(4) Cooling and shelling: after cooling the boiled eggs in cold water for 10-15min, shelling;

(5) Marinating: completely immerse the shelled eggs in the prepared marinade for 4-6 hours at room temperature;

(6) Sterilization: After the marinating, put the packaged eggs into a constant temperature water bath at 62-65°C for sterilization for 30min-40min, and then rapidly cool them in water at 10-20°C for 2-3min;

(7) Drying: After sterilization, the moisture on the surface of the package is dried by cold air to obtain a finished product, and a flavored braised egg with a shelf life of 4 months at room temperature is obtained.

In one embodiment of the present invention, in the step (1), the eggs are graded according to the quality standard as follows: the egg quality is less than or equal to 55 grams, which is grade A; the egg quality is 55-60 grams, which is grade B; the egg quality is 60-65g and freshness grade C; egg quality greater than or equal to 65g grade D.

In an embodiment of the present invention, in the step (1), the egg washing water temperature is 40°C, and the washing pressure is 7MP.

In an embodiment of the present invention, in the step (2), the blunt end of the egg is turned upwards by a fully automated device, and the feed liquid is injected into the egg yolk by a steel injection needle from the blunt end. The injected feed liquid is composed of antioxidants, salt and purified water, and the weight ratio is 0.01-0.05:0.1-0.5:7-10. ; Oxidant is composed of one or more of ascorbic acid, calcium ascorbate, sodium ascorbate, phospholipid, sodium lactate, tea polyphenol, D-isoascorbic acid.

In one embodiment of the present invention, the cooking in step (3) is precisely controlled according to the classification of fresh eggs, specifically: when the quality of the eggs is A, the corresponding cooking time is 7 min to 7 min 30 seconds; When the quality is B, the corresponding cooking time is 7min30s~8min; when the egg quality is C, the corresponding cooking time is 8min~8min30s; when the egg quality is D, the corresponding cooking time is 8min30s～9min.

In an embodiment of the present invention, in the step (3), the cooking temperature in step (3) is 93°C.

In one embodiment of the present invention, the marinade in the step (5) is prepared by the following preparation method: 80-84 parts of pure water, 4-6 parts of white sugar, 6-12 parts of salt, 5-8 parts of dark soy sauce parts, dried chili 0.8-1.8 parts, fragrant leaves 0.5-0.8 parts, prickly ash 0.6-1.2 parts, cinnamon 0.8-1.2 parts, star anise 0.4-1.0 parts, ginger slices 0.8-1.2 parts, color protectant 0.2-0.5 parts, brine The ratio of egg to brine is 1:2-1:5. Heat it to a boil, boil it for 30 minutes at 57°C water temperature, and cool it. The color-protecting agent is one or more components of sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, sodium citrate, phytic acid, sodium erythorbate and calcium lactate.

In an embodiment of the present invention, a packaging step is further included before sterilization, specifically, vacuumizing the soft braised egg after the end of the marinating, sealing and packaging, and then sterilizing.

Beneficial effects of the present invention:

1) The present invention strictly controls the heating temperature and time according to the quality of the eggs during the processing. Eggs are completely immersed and cooked in water at 87°C-93°C for 7-9 minutes, so that the surface of the egg yolk is solidified, the center is in a semi-fluid colloid state, and the color is bright; the egg white is full, and there is no slag taste. During storage, the juice is less, and it is tender and refreshing. At the same time, compared with the existing soft-hearted braised egg products on the market, this product has a high shelling rate and a low breakage rate after curing. While the flavor of this product increases, it also avoids the reduction of the nutritional value of eggs to a great extent, expands the audience, is nutritious and healthy, and has a good consumer market.

2) Before the boiled boiled eggs prepared by the present invention, the fresh eggs are pre-salted by injecting feed liquid, which greatly shortens the time required for taste, so that the subsequent marinating time is greatly reduced, and the brine material diffuses in both directions, shortening the time. The halogenation time is shortened, and the processing efficiency is significantly improved.

3) The present invention opens the air chamber in the egg under the injection operation, reduces the pressure of the inner cavity of the egg during high-temperature cooking in the later stage, prevents the egg from being heated and exploded and overflows, and improves the product yield. The antioxidants added in the feed liquid can effectively improve the pH of the egg yolk, reduce the generation of black circles in the egg yolk, and also have a certain antiseptic effect, which prolongs the shelf life of the braised egg.

4) The soaking method is adopted in the marinating process of the soft-heart braised egg prepared by the present invention, the temperature and time design is reasonable, and the marinating after peeling the shells accelerates the speed at which the small molecule fragrance substance penetrates into the egg. The internal and external saltiness of braised egg is balanced, which can achieve a good taste in a short period of time, and has good water retention, so that consumers can obtain a good taste experience.

Instruction drawings

Fig. 1 is the braised egg prepared using the method of Example 1-3.

Detailed ways

The present invention will be further described below with reference to specific embodiments. It should be understood that the following examples are only used to illustrate the present invention rather than to limit the scope of the present invention, and those skilled in the art can make some non-essential improvements and adjustments according to the content of the above invention.

Determination of gel strength of egg white:

Detection method: use the P 0.5 probe of the physical property tester to measure the gel strength of egg white (represented by the hardness obtained from the measurement, parallel sample n=6). The measurement conditions are as follows: pre-test speed: 5 mm/s; test speed: 1 mm/s; post-test speed: 5 mm/s; compression ratio: 50%; trigger force: 5 g.

Example 1

A kind of seasoned boiled egg, its preparation method specifically comprises the steps:

1) Select sterile fresh eggs with intact surfaces, with a mass range of 60-65 grams, and rinse them with water at a temperature of 40°C and a shower pressure of 7MP.

2) Add ascorbic acid, calcium ascorbate and sodium ascorbate to form an antioxidant, and prepare a feed liquid with antioxidant, salt and purified water in a weight ratio of 0.05:0.5:10.

3) Put the cleaned egg into the fully automated equipment, with the blunt end of the egg facing up, inject the feed liquid from the blunt end of the steel injection needle into the egg yolk, inject 0.5ml of the feed liquid, and pre-marinate for 10 minutes.

4) Completely immerse the pre-salted eggs in water at 87°C and cook for 8 minutes;

5) Put the boiled eggs into 0°C water to cool for 10 minutes, peel the shells, and select the eggs with no cracks and no protein deficiency on the outside;

6) Take 82 parts of purified water, 4 parts of white sugar, 6 parts of salt, 5 parts of dark soy sauce, 1.2 parts of dried chili, 0.6 parts of bay leaves, 0.8 parts of pepper, 0.8 parts of cinnamon, 0.6 parts of star anise, 0.8 parts of ginger slices and 0.3 part of color retention agent composed of sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate, heated and boiled, then boiled for 30 minutes at 57°C water temperature, and cooled to obtain marinade;

7) The shelled eggs obtained in step (5) are placed in the prepared marinade, and soaked for 4h at room temperature;

8) After the marinating, put the boiled eggs into the stretch film, vacuumize, seal and package, put the packaged eggs into a 65°C constant temperature water bath for sterilization for 30min, and then rapidly cool them in 10°C water for 2min;

9) After sterilization, the moisture on the surface of the package is dried by cold air to obtain the finished product, and the flavored braised egg with a shelf life of 4 months at room temperature is obtained.

After testing, the soft-hearted braised egg obtained in this example has a completely cooked egg white, and the surface of the white is smooth, elastic, and has no slag taste; the surface of the egg yolk is solidified, with a soft heart and bright color. The whole boiled egg has a delicate and smooth taste, rich aroma, and no black circles on the yolk. By using the method, the subsequent halogenation time is greatly reduced, the bidirectional diffusion of the halogen material reduces the halogenation time, the processing efficiency is increased by 29%, and the product yield is increased by 4%.

Example 2

A kind of seasoned boiled egg, its preparation method specifically comprises the steps:

1) Select sterile fresh eggs with intact surfaces, with a mass range of 60-65 grams, and rinse them with water at a temperature of 40°C and a shower pressure of 7MP.

2) Calcium ascorbate, sodium lactate and tea polyphenols are added to form antioxidants, and antioxidants, table salt and purified water are prepared into a feed liquid in a weight ratio of 0.05:0.5:10.

3) Put the cleaned egg into the fully automated equipment, with the blunt end of the egg facing up, inject the feed liquid from the blunt end of the steel injection needle into the egg yolk, inject 0.5ml of the feed liquid, and pre-marinate for 10 minutes.

4) Completely immerse the pre-salted eggs in water at 90°C and cook for 8 minutes;

5) Put the boiled eggs into cold water to cool for 10 minutes, peel the shells, and select the eggs with no cracks and no protein deficiency on the outside;

6) Take 82 parts of purified water, 4 parts of white sugar, 6 parts of salt, 5 parts of dark soy sauce, 1.2 parts of dried chili, 0.6 parts of bay leaves, 0.8 parts of pepper, 0.8 parts of cinnamon, 0.6 parts of star anise, 0.8 parts of ginger slices and 0.3 part of color retention agent composed of sodium pyrophosphate, phytic acid and sodium erythorbate, heated and boiled, boiled for 30min at 57°C water temperature, cooled to obtain marinade;

7) The shelled eggs obtained in step (5) are placed in the prepared marinade, and soaked for 4h at room temperature;

8) After the marinating, put the boiled eggs into a 65°C constant temperature water bath for sterilization for 30min, and then rapidly cool them in 10°C water for 2min;

9) After sterilization, the moisture on the surface of the package is dried by cold air to obtain the finished product, and the flavored braised egg with a shelf life of 4 months at room temperature is obtained.

After testing, the soft-hearted braised egg obtained in this example has a completely cooked egg white, and the surface of the white is smooth, elastic, and has no slag taste; the surface of the egg yolk is solidified, with a soft heart and bright color. The whole boiled egg has a delicate and smooth taste, rich aroma, and no black circles on the yolk. By using the method, the subsequent halogenation time is greatly reduced, the bidirectional diffusion of the halogen material reduces the halogenation time, the processing efficiency is increased by 29%, and the product yield is increased by 8%.

Example 3

A kind of seasoned boiled egg, its preparation method specifically comprises the steps:

1) Select sterile fresh eggs with intact surfaces, with a mass range of 60-65 grams, and rinse them with water at a temperature of 40°C and a shower pressure of 7MP.

2) adding phospholipids and D-isoascorbic acid to form antioxidants, and preparing antioxidants, table salt and purified water in a weight ratio of 0.05:0.5:10 to prepare a feed liquid.

3) Put the cleaned egg into the fully automated equipment, with the blunt end of the egg facing up, inject the feed liquid from the blunt end of the steel injection needle into the egg yolk, inject 0.5ml of the feed liquid, and pre-marinate for 10 minutes.

4) Completely immerse the pre-salted eggs in water at 93°C and cook for 8 minutes;

5) Put the boiled eggs into cold water to cool for 10 minutes, peel the shells, and select the eggs with no cracks and no protein deficiency on the outside;

6) Take 82 parts of purified water, 4 parts of white sugar, 6 parts of salt, 5 parts of dark soy sauce, 1.2 parts of dried chili, 0.6 parts of bay leaves, 0.8 parts of pepper, 0.8 parts of cinnamon, 0.6 parts of star anise, 0.8 parts of ginger slices and 0.3 part of color retention agent composed of sodium citrate and calcium lactate. Heat it to a boil, then boil it for 30 minutes at a water temperature of 57°C, and cool it to get a marinade;

7) The shelled eggs obtained in step (5) are placed in the prepared marinade, and soaked for 4h at room temperature;

8) After the marinating, put the boiled eggs into the stretch film, vacuumize, seal and package, put the packaged eggs into a 65°C constant temperature water bath for sterilization for 30min, and then rapidly cool them in 10°C water for 2min;

9) After sterilization, the moisture on the surface of the package is dried by cold air to obtain the finished product, and the flavored braised egg with a shelf life of 4 months at room temperature is obtained.

After testing, the soft-hearted braised egg obtained in this example has a completely cooked egg white, and the surface of the white is smooth, elastic, and has no slag taste; the surface of the egg yolk is solidified, with a soft heart and bright color. The whole boiled egg has a delicate and smooth taste, rich aroma, and no black circles on the yolk. By using the method, the subsequent halogenation time is greatly reduced, the bidirectional diffusion of the halogen material reduces the halogenation time, the processing efficiency is increased by 29%, and the product yield is increased by 12%.

The gel strength of egg white was analyzed: compared with the commercially available products, the products of the example group showed better gel strength. Wherein, the soft-heart braised egg product of Example 3 has the highest egg white gel strength, showing that the egg white texture is more elastic, has no slag mouthfeel, and the egg yolk surface is solidified, with a soft heart, the aroma is more intense, and the salt taste is moderate and delicious; The taste of the marinated egg is delicate and smooth, and there is no black circle in the yolk, as shown in Figure 1.

Comparative example: soft-hearted egg product prepared by Chinese invention patent CN105942282A

For the specific preparation method, refer to Chinese invention CN105942282A. The method for preparing soft-hearted eggs is similar to the traditional method for preparing soft-hearted braised eggs, and the peeling yield is 84%.

In Example 1, select sterile fresh eggs with intact surfaces, with a mass range of 60-65 grams, put 25 pre-salted eggs into 87°C hot water for 8min, then transfer to cold water for 10min and peel the shells to obtain There were 22 unshelled and whole soft-hearted eggs, and the yield was 88%.

In example 2, select the sterile fresh eggs with intact surface, the mass range is 60-65 grams, put 25 pre-salted eggs into 90 ℃ hot water for 8min, then transfer to cold water for 10min and peel the shells to obtain There were 23 unshelled soft-hearted eggs with a yield of 92%.

In Example 3, select the sterile fresh eggs with intact surface, the mass range is 60-65 grams, put 25 pre-salted eggs into 93 ℃ hot water for 8min, then transfer to cold water for 10min and peel the shell to obtain There were 24 unshelled soft-hearted eggs, and the yield was 96%.

The braised egg prepared in the patent CN105942282A needs to be soaked in spice water for up to 3-5 days. By using this method, the brine material diffuses in both directions, and the subsequent required marinating time is only 4 hours, which greatly shortens the marinating time and improves the processing efficiency of the product. Quality improvement occurs.

Claims (10)

1. A soft-yolk marinated egg is characterized by being prepared according to the following steps:

(1) grading and cleaning: grading the sterile eggs according to quality standards, and cleaning the graded eggs;

(2) injecting feed liquid: injecting 0.3-0.5ml feed liquid into the cleaned eggs, and pre-pickling for 5-10 min;

(3) boiling: completely immersing the eggs injected with the feed liquid into water with the temperature of 87-93 ℃, and boiling for 7-9 min;

(4) cooling and shelling: cooling the cooked egg in cold water for 10-15min, and removing shell;

(5) marinating: completely immersing the shelled eggs in the prepared marinade, and soaking at room temperature for 4-6 h;

(6) and (3) sterilization: after marinating, putting the eggs into a thermostatic water bath at 62-65 ℃ for sterilization for 30-40min, and then quickly cooling the eggs in water at 10-20 ℃ for 2-3 min;

(7) and (3) drying: and (4) drying the surface water by cold air after sterilization to obtain the seasoned soft-shelled spiced eggs.

2. The flavored soft marinated eggs of claim 1, wherein: the eggs in the step (1) are classified according to quality standards and specifically comprise the following steps: the egg mass is less than or equal to 55 g and is A grade; the quality of the eggs is 55-60 g and is B grade; the egg has the mass of 60-65 g and the freshness of grade C; the mass of the eggs is greater than or equal to 65 g and is D grade.

3. The flavored soft marinated eggs of claim 1, wherein: the blunt end of the egg is upward through full-automatic equipment, and the feed liquid enters the yolk from the blunt end through a steel injection needle and then is injected; the injection liquid consists of antioxidant, salt and purified water, and the weight ratio is 0.01-0.05: 0.1-0.5: 7-10.

4. The flavored soft marinated eggs of claim 3, wherein: and (2) the oxidant consists of one or more of ascorbic acid, calcium ascorbate, sodium ascorbate, phospholipid, sodium lactate, tea polyphenol and D-erythorbic acid.

5. The flavored soft marinated eggs of claim 2, wherein: when the egg quality is A grade, the cooking time is 7-7.5 min; when the quality of the eggs is B grade, the cooking time is 7.5-8 min; when the egg quality is grade C, the cooking time is 8-8.5 min; when the quality of the eggs is grade D, the cooking time is 8.5-9 min.

6. The flavored soft marinated eggs of claim 1, wherein: the temperature in the cooking in the step (3) is 93 ℃.

7. The flavored soft boiled egg of any one of claims 1 to 4, wherein: the marinade is prepared by the following preparation method: 80-84 parts of purified water, 4-6 parts of white granulated sugar, 6-12 parts of salt, 5-8 parts of dark soy sauce, 0.8-1.8 parts of dried chili, 0.5-0.8 part of bay leaves, 0.6-1.2 parts of pepper, 0.8-1.2 parts of cassia bark, 0.4-1.0 part of anise, 0.8-1.2 parts of ginger slices, 0.2-0.5 part of color fixative, and the ratio of marinated eggs to marinated materials is 1: 2-1: 5, boiling, decocting at 57 deg.C for 30min, and cooling.

8. The flavored soft marinated eggs of claim 7, wherein: the color fixative is one or more of sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, sodium citrate, phytic acid, sodium erythorbate and calcium lactate.

9. The flavored soft marinated eggs of claim 1, wherein: the method also comprises a packaging step before sterilization, and the loose-core marinated eggs are packaged in a vacuum sealing mode after marinating is finished, and then are sterilized.

10. A process for preparing seasoned soft marinated eggs as claimed in any one of claims 1 to 9, comprising the steps of:

(1) grading and cleaning: grading the sterile eggs according to quality standards, and cleaning the graded eggs;

(2) injecting feed liquid: injecting 0.3-0.5ml of feed liquid into the cleaned eggs, and pre-pickling for 5-10 min;

(3) boiling: completely immersing the eggs injected with the feed liquid into water with the temperature of 87-93 ℃, and boiling for 7-9 min;

(4) cooling and shelling: cooling the cooked egg in cold water for 10-15min, and removing shell;

(5) marinating: completely immersing the shelled eggs in the prepared marinade, and soaking at room temperature for 4-6 h;

(6) and (3) sterilization: after the marinating is finished, putting the eggs into a thermostatic water bath at 62-65 ℃ for sterilization for 30-40min, and then quickly cooling the eggs in water at 10-20 ℃ for 2-3 min;

(7) and (3) drying: and (5) drying the surface water by cold air after sterilization to obtain the finished product, thus obtaining the seasoned soft boiled marinated eggs.

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