阅读说明：本技术 一种玛瑙烤蛋及其制作方法 (Agate baked egg and making method thereof ) 是由 戴晓锋 于 2020-05-22 设计创作，主要内容包括：本发明公开了一种玛瑙烤蛋及其制作方法,一种玛瑙烤蛋,它是由禽蛋经腌制液腌制后再烘烤而成；腌制液由以下重量百分比的原料制成：60～70℃的水80％～83％、食用精制盐10％～13％、蛋品改良剂0.5％～1％、生石灰1％～2％、十三香草2.5％～3％、老姜0.5％～1％、花椒0.3％～0.5％、老酱油0.5％～1％、茴香0.2％～0.4％、桂皮0.2％～0.4％、八角0.1％～0.2％、甘草0.2％～0.5％、茶叶0.1％～0.2％、白酒0.1％～0.2％、白糖0.5％～1％。本发明制得的烤蛋去皮后具有玛瑙般晶莹剔透的外观,且其口味集多种传统卤蛋的口味于一身,是本行业的独创。(The invention discloses an agate baked egg and a preparation method thereof, the agate baked egg is prepared by pickling a poultry egg with a pickling solution and then baking the pickled poultry egg; the pickling liquid is prepared from the following raw materials in percentage by weight: 80-83% of water with the temperature of 60-70 ℃, 10-13% of edible refined salt, 0.5-1% of egg modifier, 1-2% of quicklime, 2.5-3% of thirteen-vanilla, 0.5-1% of old ginger, 0.3-0.5% of pepper, 0.5-1% of old soy sauce, 0.2-0.4% of fennel, 0.2-0.4% of cassia bark, 0.1-0.2% of star anise, 0.2-0.5% of liquorice, 0.1-0.2% of tea, 0.1-0.2% of white spirit and 0.5-1% of white sugar. The roasted egg prepared by the invention has a crystal appearance like agate after being peeled, and the taste of the roasted egg integrates the tastes of various traditional marinated eggs, thereby being the original creation of the industry.)

1. An agate baked egg is characterized in that the agate baked egg is prepared by pickling a poultry egg with a pickling solution and then baking the pickled poultry egg; the pickling liquid is prepared from the following raw materials in percentage by weight: 80-83% of water with the temperature of 60-70 ℃, 10-13% of edible refined salt, 0.5-1% of egg modifier, 1-2% of quicklime, 2.5-3% of thirteen-vanilla, 0.5-1% of old ginger, 0.3-0.5% of pepper, 0.5-1% of old soy sauce, 0.2-0.4% of fennel, 0.2-0.4% of cassia bark, 0.1-0.2% of star anise, 0.2-0.5% of liquorice, 0.1-0.2% of tea, 0.1-0.2% of white spirit and 0.5-1% of white sugar.

2. An agate-roast egg according to claim 1, wherein: the poultry egg is egg or quail egg.

3. The method for making the agate roast eggs is characterized by comprising the following steps:

(1) and (4) lamp inspection: selecting fresh eggs with uniform size, complete eggshells and no cracks by light transillumination;

(2) cleaning: cleaning the selected poultry eggs with clear water, and putting the cleaned poultry eggs into egg trays;

(3) drying the cleaned poultry eggs by adopting hot air at the temperature of 45-55 ℃;

(4) preparing a pickling liquid: adding 10-13% of edible refined salt, 0.5-1% of egg modifier, 1-2% of quicklime, 2.5-3% of thirteen-vanilla, 0.5-1% of old ginger, 0.3-0.5% of pepper, 0.5-1% of old soy sauce, 0.2-0.4% of fennel, 0.2-0.4% of cinnamon, 0.1-0.2% of anise, 0.2-0.5% of liquorice, 0.1-0.2% of tea, 0.1-0.2% of white spirit and 0.5-1% of white sugar into 80-83% of water with the temperature of 60-70 ℃ according to the weight percentage, stirring until the mixture is fully dissolved, boiling for 10-15 minutes, naturally cooling, and preparing pickling liquid;

(5) pickling: pouring the prepared pickling liquid into a pickling barrel, then placing the dried eggs and the egg holders into the pickling liquid together, covering the eggs with the pickling liquid, sealing the pickling barrel, and then placing the sealed pickling barrel into a clean and cool environment for pickling for 2-5 days;

(6) baking: and (4) taking out the eggs salted in the step (5), drying the surface moisture of the eggs, and then putting the eggs into an oven, controlling the baking temperature to be 80-110 ℃, and baking for 2-4 hours to obtain finished baked eggs.

4. The method for making agate-baked eggs according to claim 3, wherein the method comprises the following steps: the egg modifier is black salt.

5. The method for making agate-baked eggs according to claim 3, wherein the method comprises the following steps: the egg white of the prepared finished roasted egg after being peeled has agate crystal appearance; the finished roasted egg product has the oil spilling of salted egg yolk, the fresh and fragrant fermented preserved egg, the faint scent of tea eggs, the traditional fragrance of spiced eggs, unique flavor and long aftertaste.

6. The method for making agate-baked eggs according to claim 3, wherein the method comprises the following steps: the method for preparing the baked eggs has the egg loss rate of 2-4%.

7. The method for making agate-baked eggs according to claim 3, wherein the method comprises the following steps: the raw materials of the pickling liquid are all raw materials without harmful components.

Technical Field

The invention belongs to the field of deep processing of eggs, and particularly relates to an agate baked egg and a manufacturing method thereof.

Background

The egg food is one of essential nutrient substances in our lives, and is deeply loved by people because of high nutritional value and easy absorption by human bodies. The traditional eating method in people life is boiling, frying and the like, but the taste is common no matter eggs are boiled or fried. Although a lot of convenient and instant marinated eggs exist in the market at present, the processing and pickling time is long, the traditional process of various marinated eggs is used for more than half a month, and the defects that the salted eggs are too salty and the fermented taste of the salted preserved eggs is too heavy exist.

Disclosure of Invention

In view of the above, the invention aims to provide an agate baked egg and a preparation method thereof, the baked egg which integrates the tastes of various pickled eggs is prepared, the appearance of the baked egg after being peeled is similar to agate, the baked egg is lead-free and copper-free, the baked egg is instant after being peeled, is suitable for people of all ages, and is nutritious and delicious.

In order to achieve the purpose of the invention, the technical scheme is as follows:

an agate baked egg is prepared by pickling a poultry egg with a pickling solution and baking; the pickling liquid is prepared from the following raw materials in percentage by weight: 80-83% of water with the temperature of 60-70 ℃, 10-13% of edible refined salt, 0.5-1% of egg modifier, 1-2% of quicklime, 2.5-3% of thirteen-vanilla, 0.5-1% of old ginger, 0.3-0.5% of pepper, 0.5-1% of old soy sauce, 0.2-0.4% of fennel, 0.2-0.4% of cassia bark, 0.1-0.2% of star anise, 0.2-0.5% of liquorice, 0.1-0.2% of tea, 0.1-0.2% of white spirit and 0.5-1% of white sugar.

Preferably, the poultry eggs are eggs or quail eggs.

A method for making agate roast eggs comprises the following steps:

(1) and (4) lamp inspection: selecting fresh eggs with uniform size, complete eggshells and no cracks by light transillumination;

(2) cleaning: cleaning the selected poultry eggs with clear water, and putting the cleaned poultry eggs into egg trays;

(3) drying the cleaned poultry eggs by adopting hot air at the temperature of 45-55 ℃;

(4) preparing a pickling liquid: adding 10-13% of edible refined salt, 0.5-1% of egg modifier, 1-2% of quicklime, 2.5-3% of thirteen-vanilla, 0.5-1% of old ginger, 0.3-0.5% of pepper, 0.5-1% of old soy sauce, 0.2-0.4% of fennel, 0.2-0.4% of cinnamon, 0.1-0.2% of anise, 0.2-0.5% of liquorice, 0.1-0.2% of tea, 0.1-0.2% of white spirit and 0.5-1% of white sugar into 80-83% of water with the temperature of 60-70 ℃ according to the weight percentage, stirring until the mixture is fully dissolved, boiling for 10-15 minutes, naturally cooling, and preparing pickling liquid;

(5) pickling: pouring the prepared pickling liquid into a pickling barrel, then placing the dried eggs and the egg holders into the pickling liquid together, covering the eggs with the pickling liquid, sealing the pickling barrel, and then placing the sealed pickling barrel into a clean and cool environment for pickling for 2-5 days;

(6) baking: taking out the eggs salted in the step (5), drying the surface moisture of the eggs, and then putting the eggs into an oven, wherein the baking temperature is controlled to be 80-110 ℃, and baking for 2-4 hours to obtain finished baked eggs;

(7) packaging: and packaging the prepared finished roasted eggs in bulk or vacuum while the finished roasted eggs are hot according to the requirements of customers.

Preferably, the egg modifier is black salt.

Preferably, the egg white of the finished roasted egg after being peeled has a crystal appearance like agate; the prepared finished roasted egg has the oil spilling of the yolk of the salted egg, the fresh and fragrant fermentation of the preserved egg, the faint scent of the tea egg, the traditional fragrance of the spiced egg, unique flavor and long aftertaste, and is the original creation of the industry.

Preferably, the loss rate of the eggs in the method for making the baked eggs is 2% -4%, compared with the traditional egg baking process, the consumption is very small, the actual loss of the traditional egg baking process is very large, and generally reaches about 30%.

Preferably, the raw materials of the pickling liquid are all raw materials without harmful components.

The invention has the beneficial effects that:

first, the invention is a self-created food which has beautiful appearance and integrates the tastes of a plurality of traditional marinated eggs, never seen in the market and welcomed by north and south consumers.

Secondly, the poultry eggs are pickled in the pickling liquid for a short time and then are baked for a short time to promote the chemical reaction, so that new baked eggs which integrate various pickled egg tastes are prepared; compared with the traditional egg processing and pickling time, the pickled eggs are too salty, and the fermented taste of the pickled preserved eggs is too heavy, the baked eggs provided by the invention are pickled with shells and baked, are clean and sanitary, have an agate crystal clear appearance after being peeled, are fresh and fragrant, and are elastic, smooth and chewy. The five-spice preserved egg has the advantages of oil spilling of salted egg yolk, fresh and fragrant preserved egg fermentation, faint scent of tea eggs, traditional fragrance of five-spice eggs, unique flavor and long aftertaste. After being baked, the baked egg has no salmonella and other germs like preserved eggs, is lead-free and copper-free, can be eaten after being peeled, is suitable for people of all ages, is nutritious and delicious, and is an original creation in the industry.

Thirdly, the traditional preparation process of various marinated eggs is used for more than half a month, the invention only needs about 3 days, the process is simple and convenient, the salt consumption is less, a high-pressure and high-temperature environment is not needed, the energy consumption is low, the environment is protected, and the mechanized batch production is easy to realize.

Fourthly, the loss rate of the poultry eggs is only 2% -4%, compared with the traditional egg baking process, the consumption is very small, and the actual loss of the traditional egg baking process is very large and generally reaches about 30%.

Detailed Description

The following examples are intended to further illustrate the present invention and should not be construed as limiting the scope of the invention, and other insubstantial modifications and adaptations of the invention by those skilled in the art based on the teachings herein are intended to be covered thereby.