JPS61141865A - Preparation of roast egg - Google Patents

Abstract

PURPOSE:To produce hygienic roast egg, in high productivity, by putting a washed, surface-sterilized and seasoned egg in a heat-resistant plastic container, roasting the egg in the vessel, and sealing the roast egg as it is. CONSTITUTION:The egg 1 is heated with hot water shower, washed with water, sterilized at the surface with a sterilizing agent, coated or sprayed with a seasoning liquid, and packed with a heat-resistant plastic container 2. A part of the container is opened to the atmosphere, and the other part is heat-sealed. The packaged egg is roasted in an oven, cooled with air until the ejection of steam from the opening is stopped, and the opened part of the container is sealed. The container containing the roast egg is cooled in a water-bath, and the water attached to the container is wiped off and dried with hot air, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Application of the Present Invention The present invention relates to a method for producing grilled eggs that are hygienic, flavorful, and easy to produce.

・Conventional technology and its problems Traditionally, baked eggs are cleaned, placed in an oven, baked, and then sealed and packaged in plastic film. The egg must be cooled, which requires a waiting time after baking and before packaging, which has the disadvantage of poor productivity. In addition, there is room for improvement in terms of hygiene, as bacteria may adhere during the process of sealing the package.

Also, since traditional grilled eggs are not seasoned,
For example, in the case of commercially available products, it is necessary to add seasonings such as salt separately, which poses problems such as poor sales style and troublesomeness.

・Object of the present invention The present invention is proposed in view of these points.

The first purpose is to propose a manufacturing method that increases the productivity of grilled eggs, the second purpose is to propose a hygienic method for manufacturing grilled eggs, and the third purpose is to pre-season the grilled eggs. The aim is to propose a method for producing grilled eggs.

Structure of the Present Invention In order to achieve the above object, the present invention includes a step of preheating the egg until the center temperature reaches about 60°C, a step of washing the preheated egg with water, and a step of sterilizing the surface of the washed egg. There is a seasoning process in which the sterilized food is seasoned, a packaging process in which the seasoned food is packaged with a heat-resistant plastic container partially opened, a baking process in which the packaged product is baked, and A cooling process to lower the temperature of the egg to such an extent that no air comes out of the egg, a sealing process to completely seal the packaging container, a water cooling process to cool the sealed egg with water, and a water cooling process to remove moisture on the surface of the water-cooled container. This paper proposes a method for producing baked eggs, which consists of a moisture removal step for removing moisture, and a drying step for drying the container from which the moisture has been removed.

EXAMPLE A method for producing baked eggs according to the present invention is produced by the following specific production process.

(a) Preheating process (Figure 1) Heat the egg 1 in a hot water shower until its center temperature reaches about 60°C.

(b) Cleaning process (Figure 2) Wash the surface of the preheated egg using a water shower.

(c) Sterilization process (Figure 3) Surface sterilize the washed eggs with non-toxic chemicals.

(d) Seasoning is a step (Figure 4) Seasoning is done by coating or spraying a mixture of salt water and seasonings on the surface of the egg.

(e) Packaging process (Fig. 5) The seasoned eggs are packaged in a heat-resistant plastic container 2 (for example, biaxially stretched polyester film), one part of which is exposed to the atmosphere, and the other part of which is heat-sealed.

(f) Baking process (Figure 6) The packaged egg is placed in an oven equipped with a far-infrared ceramic heater and baked.

(g) Cooling process (Figure 7) After baking, the atmosphere inside the container is lowered by air cooling until no steam comes out from the opening.

(h) Sealing process (Figure 8) The unsealed portion of the packaging container is sealed to close and seal the portion open to the atmosphere.

(S) Water cooling process (Figure 9) Place the entire container in a water tank and let it cool.

(n) Moisture removal process (Figure 10) Remove moisture from the surface of the container using a water-absorbing material such as a sponge.

(l) Drying process (Figure 11) Dry the container from which water has been removed using warm air.

Effects of the present invention As described above, the present invention provides cleaning, surface sterilization, and seasoned eggs placed in a heat-resistant plastic container and then baked.
Next, since the baked product is sealed as is, there is no chance for germs to adhere to the egg, and it is therefore hygienic.

In addition, since the food is pre-seasoned, it has a good flavor, is easy to eat, and has a good sales format.

Next, the product is packaged in a heat-resistant plastic container, baked, and then sealed and cooled with water, making the process continuous and improving production efficiency.

[Brief explanation of drawings]

Figure 1 is the preheating process, Figure 2 is the washing process, Figure 3 is the sterilization process, Figure 4 is the seasoning process, Figure 5 is the packaging process, Figure 6 is the baking process, and Figure 7 is the cooling process. , Fig. 8 shows the sealing process, Fig. 9 shows the water cooling process, Fig. 10 shows the water removal process, and Fig. 11 shows the water cooling process.
The figure is a diagram of the drying process. 1...Egg, 2...Container time
Applicant: Japan Patent Management Co., Ltd. Figure 1, Figure 2 - Figure 3, Figure 5, Figure 6, Figure 7, Figure 8, Figure 9, 10, 11

Claims (1)

[Claims] A process of preheating the egg until the center temperature reaches about 60℃, a process of washing the preheated egg with water, a process of sterilizing the surface of the washed egg, and a seasoning process of seasoning the sterilized egg. , a packaging process in which seasoned eggs are packaged in a heat-resistant plastic container with a portion opened, a baking process in which the packaged state is baked, and a cooling process in which the temperature inside the packaging container is lowered to the extent that no steam is released from the egg. A sealing process to completely seal the packaging container, a water cooling process to cool the sealed egg with water, a water removal process to remove moisture from the surface of the water-cooled container, and a drying process for the container after moisture has been removed. A method of manufacturing baked eggs that goes through a drying process and becomes a product.