JP2006304682A - Hen's egg processed food - Google Patents
Hen's egg processed food Download PDFInfo
- Publication number
- JP2006304682A JP2006304682A JP2005131257A JP2005131257A JP2006304682A JP 2006304682 A JP2006304682 A JP 2006304682A JP 2005131257 A JP2005131257 A JP 2005131257A JP 2005131257 A JP2005131257 A JP 2005131257A JP 2006304682 A JP2006304682 A JP 2006304682A
- Authority
- JP
- Japan
- Prior art keywords
- egg
- processed food
- hen
- boiled
- seasoning liquid
- 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
- 235000021067 refined food Nutrition 0.000 title abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 14
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 claims abstract description 5
- 235000017281 sodium acetate Nutrition 0.000 claims abstract description 5
- 239000001632 sodium acetate Substances 0.000 claims abstract description 5
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 4
- 235000000346 sugar Nutrition 0.000 claims abstract description 4
- 235000013305 food Nutrition 0.000 claims description 9
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 3
- 244000294411 Mirabilis expansa Species 0.000 claims description 3
- 235000013536 miso Nutrition 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 2
- 235000013601 eggs Nutrition 0.000 abstract description 15
- 235000013605 boiled eggs Nutrition 0.000 abstract description 14
- 210000002969 egg yolk Anatomy 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 241000251468 Actinopterygii Species 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 210000003254 palate Anatomy 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 description 6
- 108010000912 Egg Proteins Proteins 0.000 description 6
- 239000003921 oil Substances 0.000 description 4
- 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 description 3
- 210000000969 egg white Anatomy 0.000 description 3
- 235000014103 egg white Nutrition 0.000 description 3
- 235000013345 egg yolk Nutrition 0.000 description 3
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 2
- -1 polyethylene Polymers 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 241000020719 Satsuma Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000010633 broth Nutrition 0.000 description 1
- 210000000991 chicken egg Anatomy 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Images
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本発明は、ゆで卵を油で素揚げし、調味液に浸漬して成る鶏卵加工食品に関する。 The present invention relates to a processed egg egg food obtained by frying boiled eggs with oil and immersing them in a seasoning liquid.
鶏卵加工食品としての揚げ物に関する従来技術としては、下記の特許文献１にあるように、卵白と卵黄とから成る卵液に澱粉及び／又はゼラチンを配合したスラリーを油ちょうするというものが開示されている。
一方、鶏卵をゆでてゆで卵にすることは広く一般に行われている。そして、ゆで卵はそのまま食塩などをつけて食する他、おでんなどの煮物の材料としても使用されるものである。
On the other hand, boiled chicken eggs are widely used in general. Boiled eggs are eaten with salt and so on, and are also used as ingredients for boiled dishes such as oden.
本発明は、ゆで卵の加工食品において、食感及び食味の点で斬新なものを提供することを目的とする。 An object of the present invention is to provide a boiled egg processed food that is novel in terms of texture and taste.
上記課題に鑑み、本発明に係る鶏卵加工食品10は、ゆで卵を油で素揚げし、調味液に浸漬したことを特徴とする。
すなわち、ゆで卵を油で素揚げすることによって、表面を香ばしくするとともに、調味液が浸透しやすくなる。
なお、前記調味液は、だし汁に少なくとも砂糖、醤油及び味醂を加えたものに、酢酸ナトリウムを添加したものであることが望ましい。ここで、酢酸ナトリウムは主にｐＨ調整の目的で使用されるもので、日持ちの向上を図るものである。
In view of the above problems, the processed
That is, by boiled boiled eggs with oil, the surface is made fragrant and the seasoning liquid becomes easy to penetrate.
In addition, as for the said seasoning liquid, it is desirable to add sodium acetate to what added at least sugar, soy sauce, and miso to soup stock. Here, sodium acetate is mainly used for the purpose of pH adjustment, and is intended to improve the shelf life.
本発明は上記のように構成されているので、ゆで卵の加工食品において、食感及び食味の点で斬新なものを提供することが可能となる。 Since the present invention is configured as described above, it is possible to provide a boiled egg processed food that is novel in terms of texture and taste.
以下、本発明の実施の形態を説明する。
まず、鶏卵を１０〜２５分間ゆで、ゆで卵とする。
次に、このゆで卵の殻をむき、表面の水気を拭き取ってから、１７５〜１８０℃の食用油で２分間素揚げにする。
一方、適量の水に各種のだし汁、醤油、味醂、砂糖、酒、塩等を添加して一般的な煮物の調味液とし、これを７０℃で１０分間加熱した後、室温まで自然冷却させておく。なお、上記調味液には、仕上がり製品の日持ちを向上させるため、食酢や各種日持ち向上剤（グリシン、酢酸ナトリウム、各種有機酸、ｐＨ調整剤等）を添加してもよい。
Embodiments of the present invention will be described below.
First, boil eggs for 10-25 minutes to make boiled eggs.
Next, the boiled egg shells are peeled off, the surface moisture is wiped off, and then fried with edible oil at 175 to 180 ° C. for 2 minutes.
On the other hand, various broths, soy sauce, miso, sugar, liquor, salt, etc. are added to an appropriate amount of water to make a seasoning liquid for general boiled food, which is heated at 70 ° C. for 10 minutes and then naturally cooled to room temperature. deep. In addition, in order to improve the shelf life of the finished product, vinegar and various shelf life improvers (glycine, sodium acetate, various organic acids, pH adjusters, etc.) may be added to the seasoning liquid.
上記調味液３００ｍｌを包装用ポリエチレンバッグにとり、これに前記素揚げにしたゆで卵を６個入れ、空気が入らぬように口をシールする。
そして、このポリエチレンバッグごと９０℃の湯に１５分浸漬して、加熱殺菌させる。
このようにして、素揚げしたゆで卵は調味液に浸漬されることとなり、全体に味が浸透することとなる。そして、図１（Ａ）に示すようにあたかもその表面11は薩摩揚げのような外観を呈しつつ、図１（Ｂ）に示すようにその断面は卵白12及び卵黄13を備えたゆで卵そのものであるというように視覚的にも面白く、また、表面11が揚げてあることも相まって、その香ばしさと全体に浸透した調味液とにより誠に美味な鶏卵加工食品10となるのである。本鶏卵加工食品10はそのまま食べてもよく、また、おでんのタネなどにしても好適である。
Take 300 ml of the above-mentioned seasoning liquid in a polyethylene bag for packaging, put 6 pieces of the boiled boiled eggs in this, and seal the mouth so that air does not enter.
Then, the polyethylene bag is immersed in hot water at 90 ° C. for 15 minutes and sterilized by heating.
In this way, the boiled boiled egg is immersed in the seasoning liquid, and the taste penetrates the whole. And as shown in FIG. 1 (A), the
10 鶏卵加工食品 11 表面
12 卵白 13 卵黄
10 Egg processed
12 Egg white 13 Egg yolk
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005131257A JP2006304682A (en) | 2005-04-28 | 2005-04-28 | Hen's egg processed food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005131257A JP2006304682A (en) | 2005-04-28 | 2005-04-28 | Hen's egg processed food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2006304682A true JP2006304682A (en) | 2006-11-09 |
Family
ID=37472296
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2005131257A Pending JP2006304682A (en) | 2005-04-28 | 2005-04-28 | Hen's egg processed food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2006304682A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007110993A (en) * | 2005-10-21 | 2007-05-10 | Ise Delica Kk | Processed egg food |
| JP2007135496A (en) * | 2005-11-18 | 2007-06-07 | Q P Corp | Egg-making method with deep-fried rice cake and egg |
| JP2014039539A (en) * | 2012-07-24 | 2014-03-06 | Marketing Business Systems Co Ltd | Production method of omelet and broth |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS519821A (en) * | 1975-05-21 | 1976-01-26 | Minolta Camera Kk | |
| JPS519821B1 (en) * | 1969-12-24 | 1976-03-30 | ||
| JPH0216951A (en) * | 1988-07-04 | 1990-01-19 | Shiyoubee:Kk | Fried food of egg and production thereof |
| JPH0246271A (en) * | 1988-08-05 | 1990-02-15 | Shiyoubee:Kk | York-containing food and preparation thereof |
| JPH0799937A (en) * | 1993-10-07 | 1995-04-18 | Q P Corp | Boiled boiled egg and method for producing the same |
| JPH09191A (en) * | 1995-06-23 | 1997-01-07 | Q P Jozo Kk | Flour for frying and production of seasoned pickled fry using the same |
| JPH11113534A (en) * | 1997-10-17 | 1999-04-27 | Q P Corp | Egg products |
| JP3062971B2 (en) * | 1991-11-26 | 2000-07-12 | コープ食品株式会社 | Processed egg |
-
2005
- 2005-04-28 JP JP2005131257A patent/JP2006304682A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS519821B1 (en) * | 1969-12-24 | 1976-03-30 | ||
| JPS519821A (en) * | 1975-05-21 | 1976-01-26 | Minolta Camera Kk | |
| JPH0216951A (en) * | 1988-07-04 | 1990-01-19 | Shiyoubee:Kk | Fried food of egg and production thereof |
| JPH0246271A (en) * | 1988-08-05 | 1990-02-15 | Shiyoubee:Kk | York-containing food and preparation thereof |
| JP3062971B2 (en) * | 1991-11-26 | 2000-07-12 | コープ食品株式会社 | Processed egg |
| JPH0799937A (en) * | 1993-10-07 | 1995-04-18 | Q P Corp | Boiled boiled egg and method for producing the same |
| JPH09191A (en) * | 1995-06-23 | 1997-01-07 | Q P Jozo Kk | Flour for frying and production of seasoned pickled fry using the same |
| JPH11113534A (en) * | 1997-10-17 | 1999-04-27 | Q P Corp | Egg products |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007110993A (en) * | 2005-10-21 | 2007-05-10 | Ise Delica Kk | Processed egg food |
| JP2007135496A (en) * | 2005-11-18 | 2007-06-07 | Q P Corp | Egg-making method with deep-fried rice cake and egg |
| JP2014039539A (en) * | 2012-07-24 | 2014-03-06 | Marketing Business Systems Co Ltd | Production method of omelet and broth |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103202503A (en) | Fotiaoqiang preparation method | |
| CN105942282A (en) | Seasoned soft boiled eggs | |
| KR101637660B1 (en) | The preparing method for making a hot dog made of sun-dae | |
| CN104382100A (en) | A kind of processing technology of deep-fried capricorn | |
| CN106071987A (en) | Seasoning soft boiled egg | |
| KR101011146B1 (en) | Seafood bone steamed and its cooking method | |
| CN106036545A (en) | Preparation method of seasoned poached eggs | |
| CN104432232A (en) | Making method of quick-frozen flour-adhered seasoned pacific saury fillets | |
| JP2006304682A (en) | Hen's egg processed food | |
| KR101652426B1 (en) | Method for preparing crab flavored croquette and thereof product | |
| JP2012161286A (en) | Method for producing processed food, and broiled fish like processed food for microwave cooking | |
| JP5690099B2 (en) | Emulsified pasta sauce | |
| KR20210039027A (en) | Method for preparing seasoned and smoked shrimp, and the Product obtained therefrom | |
| KR20150139476A (en) | method For Boiled Rice Served in Soup in the market place | |
| JP2008125402A (en) | Egg yolk-containing sauce, compound food using the sauce, and packaged food | |
| JP2007110993A (en) | Processed egg food | |
| KR100917682B1 (en) | Method for preparing seasoned smoked shrimp and seasoned smoked shrimp | |
| JP2010017121A (en) | Sauteing/stewing seasoning liquid for protein-based raw material | |
| JP3119607B2 (en) | Fugu fin simmered in rain and method for producing the same | |
| KR100435581B1 (en) | A manufacturing method of sauce for chinease noodles | |
| JP2003325115A (en) | Rice food containing sucralose | |
| JP2008237156A (en) | Manufacturing method of smoked product of fillet of mackerel | |
| CN103202502A (en) | Yipinxiang preparation method | |
| Ooizumi | Manufacture of kamaboko, chikuwa, tempura, and hanpen | |
| TW200938100A (en) | Composition of seasoning |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20080310 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20091109 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20091112 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20100304 |