阅读说明：本技术 一种烤制禽蛋及其制备方法和应用 (Baked poultry egg and preparation method and application thereof ) 是由 金尚日 于 2020-06-29 设计创作，主要内容包括：本发明涉及食品加工领域,具体公开了一种烤制禽蛋及其制备方法和应用,所述烤制禽蛋包括以下的原料：禽蛋、浸泡液以及蒸煮液,其中,浸泡液中包括食醋和水,蒸煮液中包括食用盐和水。本发明实施例提供的烤制禽蛋通过直接将禽蛋采用浸泡液以及蒸煮液进行处理后进行烤制得到烤制禽蛋,属于低盐产品,无需通过在腌制后进行烤制的方式进行制作,通过烤制能最大限度保留禽蛋的营养,不会因高温产生致癌物。而本发明提供的烤制禽蛋的制备方法简单,制备的所述烤制禽蛋与市场上销售的烤禽蛋有着很大差别,不仅是口感,在外观上也有着很大差别,解决了现有的烤禽蛋大多是采用先腌制禽蛋后烤制的方式进行加工制作,存在成品盐含量高的问题。(The invention relates to the field of food processing, and particularly discloses a baked egg and a preparation method and application thereof, wherein the baked egg comprises the following raw materials: the poultry egg and the method comprise poultry eggs, soaking liquid and cooking liquid, wherein the soaking liquid comprises table vinegar and water, and the cooking liquid comprises table salt and water. The baked egg provided by the embodiment of the invention is prepared by directly processing the egg by using the soaking solution and the cooking solution and then baking the processed egg, belongs to a low-salt product, is not required to be prepared in a baking mode after pickling, can maximally retain the nutrition of the egg by baking, and cannot generate carcinogens due to high temperature. The preparation method of the baked poultry egg provided by the invention is simple, the prepared baked poultry egg has great difference with the baked poultry egg sold in the market, not only taste, but also appearance, and the problem of high salt content of the finished product existing in the prior baked poultry egg which is processed and manufactured in a mode of firstly pickling the poultry egg and then baking is solved.)

1. A baked poultry egg is characterized by comprising the following raw materials in parts by weight: 100-200 parts of eggs, 20-650 parts of soak solution and a proper amount of cooking solution; wherein the soak solution comprises vinegar and water, and the volume ratio of the vinegar to the water in the soak solution is 2-10: 80-120; the cooking liquid comprises edible salt and water, and the weight ratio of the edible salt to the water in the cooking liquid is 10-80: 100-300.

2. A roasted egg according to claim 1, comprising the following raw materials in parts by weight: 160 portions of eggs, 250 portions of soak solution and 450 portions of cooking solution.

3. A roasted poultry egg according to claim 1, wherein the volume ratio of vinegar to water in the soaking solution is 4-6:90-110, and the weight ratio of edible salt to water in the cooking solution is 15-35: 150-250.

4. A roasted poultry egg according to claim 1, wherein the soaking solution is prepared by weighing vinegar and water in proportion and mixing them uniformly to obtain the soaking solution; the preparation method of the cooking liquor comprises the steps of weighing edible salt and water according to a proportion, and uniformly mixing to obtain the cooking liquor.

5. A method of preparing a roasted avian egg as claimed in any one of claims 1 to 4, comprising the steps of:

1) adding the poultry eggs into the soaking solution according to a certain proportion for soaking, taking out the soaked poultry eggs, adding the cooking solution according to a certain proportion for cooking, and obtaining a cooking material;

2) and baking the steamed material to obtain the baked poultry egg.

6. A method of preparing a roasted egg according to claim 5, wherein the soaking time is not less than 40 min.

7. The method of claim 5, wherein the step of washing and drying the soaked eggs is further included before cooking the soaked eggs.

8. The method of claim 5, wherein the grilling temperature is 100 ℃ and the grilling pressure is 60-80 kPa.

9. A roasted egg prepared by the method of preparing a roasted egg according to any one of claims 5 to 8.

10. Use of a method of preparing a roasted avian egg as claimed in any one of claims 5 to 8 in a roasted food process.

Technical Field

The invention relates to the field of food processing, in particular to a baked poultry egg and a preparation method and application thereof.

Background

With the continuous improvement of the living standard of people, the demand of poultry egg products is increased. The baked eggs are delicious food with rich nutrition as a processed food prepared by baking the eggs. For example, a roasted egg (roast egg) is an egg-type food prepared by pickling and roasting eggs and the like as main food materials, has the characteristics of golden color, crisp outside and tender inside, chewy egg white, small yolk, rich fragrance and rich nutrition, and can be independently eaten or matched with other meat and vegetables.

Currently, most of roasted poultry eggs sold in the existing market are processed and manufactured in a mode of pickling poultry eggs firstly and then roasting, so that the problem of high salt content of finished roasted poultry eggs is solved, and the roasted poultry eggs belong to high-salt products.

Disclosure of Invention

The embodiment of the invention aims to provide a roasted egg, which solves the problem that most of the existing roasted eggs in the background art are processed and manufactured in a mode of firstly pickling the eggs and then roasting, and the salt content of finished products is high.

In order to achieve the above purpose, the embodiments of the present invention provide the following technical solutions:

a baked poultry egg comprises the following raw materials in parts by weight: 100-200 parts of eggs, 20-650 parts of soak solution and a proper amount of cooking solution; wherein the soak solution comprises vinegar and water, and the volume ratio of the vinegar to the water in the soak solution is 2-10: 80-120; the cooking liquid comprises edible salt and water, and the weight ratio of the edible salt to the water in the cooking liquid is 10-80: 100-300.

As a further scheme of the invention: the baked poultry egg comprises the following raw materials in parts by weight: 160 portions of eggs, 250 portions of soak solution and 450 portions of cooking solution.

As a still further scheme of the invention: the volume ratio of vinegar to water in the soaking liquid is 4-6:90-110, and the weight ratio of edible salt to water in the cooking liquid is 15-35: 150-250.

Preferably, the ratio of vinegar to water in the soaking solution is such that about 5mL of vinegar is added to 100mL of water.

As a still further scheme of the invention: the water may be any one selected from purified water, mineral water, distilled water, deionized water or soft water, and may be spring water, underground water, tap water, etc., which are not limited herein and may be selected as needed.

As a still further scheme of the invention: the edible salt refers to processed edible salt which is obtained from seawater, underground rock (ore) salt sediment and natural brine (salt water) and takes sodium chloride as a main component, and does not comprise low-sodium salt. Specifically, the edible salt may be any one selected from sea salt, well salt, mineral salt, lake salt, earth salt, and the like.

As a still further scheme of the invention: the poultry eggs are a general name of eggs (including eggs) of various edible birds. Specifically, the poultry eggs can be chicken eggs, duck eggs, goose eggs, ostrich eggs, quail eggs, sparrow eggs, pigeon eggs and the like, and are selected according to requirements, and the poultry eggs are not limited herein.

Preferably, the poultry egg can be an egg, a duck egg or a goose egg. When the poultry eggs are duck eggs, the poultry eggs are added according to the proportion of adding 200mL of cooking liquor into 22 duck eggs. It should be noted that the ratio of the cooking liquor added to different eggs is different, and the specific dosage is selected according to the requirement, which is not limited herein.

As a still further scheme of the invention: the preparation method of the soak solution comprises the steps of weighing vinegar according to a proportion and uniformly mixing the vinegar with water to obtain the soak solution.

As a still further scheme of the invention: the preparation method of the cooking liquor comprises the steps of weighing edible salt and water according to a proportion, and uniformly mixing to obtain the cooking liquor.

Preferably, the adding proportion of the edible salt and the water in the cooking liquid is to add 3 spoons (seasoning spoons) of edible salt into 200mL of water.

Another object of an embodiment of the present invention is to provide a method for preparing a roasted egg, which comprises the following steps:

1) cleaning fresh poultry eggs, adding soaking liquid according to a proportion for soaking, taking out the soaked poultry eggs, adding cooking liquid according to a proportion for cooking, filtering, taking out the cooked poultry eggs, and obtaining a cooking material;

2) and baking the steamed material to obtain the baked poultry egg.

As a still further scheme of the invention: in the preparation method of the baked poultry egg, the cleaning is to wash the soil on the surface of the fresh poultry egg by using clean water.

As a still further scheme of the invention: in the preparation method of the baked poultry egg, the soaking time is not less than 40 min. By adopting the soaking solution for soaking, the first function is sterilization, the second function is to wash away the protective film on the surface of the eggs, and the third function is to react with the shells of the eggs, so that the eggs can be flavored more easily when baked.

As a still further scheme of the invention: before the soaked eggs are steamed, the preparation method of the baked eggs also comprises the steps of rubbing and washing the soaked eggs with steel wire balls, then washing, wiping water after washing once and drying to realize drying.

As a still further scheme of the invention: in the preparation method of the baked poultry egg, the cooking is to take out the soaked poultry egg and put the poultry egg into a pressure cooker, and the poultry egg is added with cooking liquor according to a proportion and put into the pressure cooker together for heating so as to realize cooking. By adding the cooking liquor, not only can the eggs taste, but also the eggs can keep moisture, so that the product after being taken out of the pot is smooth and tender Q-shaped elastic egg white, and the egg yolk is soft and fragrant.

As a still further scheme of the invention: in the preparation method of the roasted egg, the roasting temperature is 100-130 ℃, and the roasting pressure is 60-80 kPa.

Preferably, the baking is performed at a temperature of about 120 ℃ and a pressure of about 70kPa for 30 minutes and at a temperature of about 30 minutes, and the above-described process is repeated for 30 hours. The egg white of the egg after being baked and taken out of the pan is coffee-colored and slightly salty, and the egg yolk is oily.

The roasted eggs are not added with any additive except the raw materials, can retain the nutrition of the eggs at the maximum when being roasted at the temperature of 120 ℃, do not generate carcinogens due to high temperature, are not prepared by roasting after being pickled in a traditional mode, are low-salt products and are good foods for people of all ages. The baked eggs of the invention have great difference with the baked eggs sold in the market (adopting the mode of curing the eggs first and then baking the eggs), not only taste, but also appearance.

Another object of the embodiments of the present invention is to provide a roasted egg prepared by the above method for preparing a roasted egg.

Another object of the embodiments of the present invention is to provide an application of the method for preparing a roasted egg in the process of preparing a roasted food.

Compared with the prior art, the invention has the beneficial effects that:

the baked poultry egg provided by the invention comprises the following raw materials: the poultry egg and the method comprise poultry eggs, soaking liquid and cooking liquid, wherein the soaking liquid comprises table vinegar and water, and the cooking liquid comprises table salt and water. According to the invention, the roasted eggs are obtained by directly treating the eggs with the soaking solution and the cooking solution and then roasting, and roasting is not needed after pickling, and the roasted eggs are not added with any additive except the above raw materials, so that the nutrition of the eggs can be retained to the maximum extent through roasting, and carcinogens cannot be generated due to high temperature. The preparation method of the baked eggs provided by the invention is simple, the prepared baked eggs have great difference with the baked eggs sold in the market (the mode of firstly pickling the eggs and then baking the eggs), not only taste, but also appearance, belong to low-salt products, are more green and healthy, solve the problem that the existing baked eggs are mostly processed and manufactured in the mode of firstly pickling the eggs and then baking the eggs, have high salt content of finished products, and have wide market prospect.

Detailed Description

The present invention will be described in further detail with reference to specific examples. The following examples will assist those skilled in the art in further understanding the invention, but are not intended to limit the invention in any way. It should be noted that variations and modifications can be made by persons skilled in the art without departing from the spirit of the invention. All falling within the scope of the present invention.