Smoked eggs

Smoked egg method:

Raw materials for smoked eggs:

400 grams of eggs.

Seasoning for smoked eggs:

Whole pepper, monosodium glutamate, clear soup, sugar, orange peel, sawdust, whole onion, soy sauce, sesame oil, tea, star anise, cinnamon, rice.

Process of smoked egg production:

(1) Put the eggs into the pot, add cold water to cook, remove the supercooled water, soak, and peel the eggshell.

(2) Put the eggs into the pot, add soy sauce, green onion, ginger, clear soup and sugar, and cook the marinated eggs.

(3) In another wok, add sawdust, cinnamon, star anise, prickly ash, orange peel, sugar, tea mouth ten, rice, etc., and then put on the wire rack, put the whole onion on the wire rack, put all the eggs on the wire rack, cover the pan tightly, smoke for 7-8 minutes (use high fire when smoking), take out, and put sesame oil on each egg.

Characteristics of smoked eggs:

It is red in color and unique in flavor.

Smoked eggs

This entry is compiled and applied by "popular science China" Science Encyclopedia

to examine

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A kind of egg smoked food popular in Southeast Asia, because of its crispy inside and smooth outside, delicious and widely loved by Southern young men and women, but also on the wine delicacy.

brief introduction

Smoked eggs are made with exquisite workmanship and unique formula. They are divided into raw smoked and cooked smoked. The raw materials of cooked smoked eggs are generally steamed, boiled and fried. The product is bright in color, fragrant in smoke, mellow in mouth, and smooth. Due to the difficulty in controlling the temperature and time of manual fumigation, the headquarters now has a special fumigation machine for franchisees to buy. Smoked products taste the same, high quality, health and convenient. It is very popular with children. Can also be mass production, with exquisite packaging, is the holiday people visit relatives and friends present good.

Processing method

(1) Wash the fresh eggs, put them into the pot, and submerge them with water. Slowly bring to a boil over a low heat, remove the end of the pan from the fire, and simmer in hot water for 5 minutes to make the egg yolk congealed, but the egg yolk has not yet congealed. Soak it in cold water and cool it. Then tap the eggshell and peel it off after cracking. Because the yolk has not yet solidified, it should be prevented from breaking.

(2) Take a large iron pot, sprinkle wet tea and red granulated sugar into the pot, then put a thin wire mesh on the pot, spread a layer of chives on the mesh, place the eggs on the chives, cover the pot, and heat it with a small fire. When the sugar and tea come out of the pot, remove the pot from the fire, and then simmer for 1-2 minutes to get out of the pot, coat it with sesame oil, cut it in half, and cut it in half Sprinkle salt and pepper on one side. It can also be cooked in 15% - 20% salt water with 0.5% - 1% spices, and then smoked.

Processing technology of spiced smoked egg

The appearance of spiced smoked egg is dry, smooth and complete, full of elasticity, and the product is yellow red. Cut the section of smoked egg, the section is solid and tough, the color is uniform, the taste is delicious, and has a slight smoked flavor. It is a fast food product favored by consumers. The processing technology is as follows:

1、 Raw materials and equipment

Materials are egg, salt, sugar, cooking wine, meat flavor, fennel, pepper, cinnamon, fennel, Fructus Amomi, nutmeg, monosodium glutamate, etc. The main equipments are sandwich pot, fumigation oven, vacuum sealing machine and autoclave.

2、 Processing technology

Egg selection → finishing → preparation of flavoring solution → cooking and flavoring → fumigation → vacuum packaging → sterilization → finished product

3、 Operation points

1. Egg selection. The fresh eggs that have passed the sanitary inspection should be selected, and the old eggs and broken eggs should not be selected.

2. Organize. After the eggs are washed with clean water, put them in a cool and dry place. Then put the eggs into the sandwich pot, boil them with water, cook them at 85-90 ℃ for about 45 minutes, cool them with cold water, and then peel off the eggshell for standby.

3. Preparation of perfume solution. In a sandwich pot, add water to boil, then wrap all kinds of spices with gauze and cook in boiling water. You can add a bit of pig, chicken and beef bone to boil. When boiled, keep the water in the pot boiling slightly. You can also add meat flavor such as pig paste 20982, 21109, chicken paste 6309, ox paste E2009, E2006, etc., and generally cook for 1.5 to 2 hours.

4. Cook to taste. Put the boiled shelled eggs into the flavoring liquid, add salt, monosodium glutamate, cooking wine and other small materials into the flavoring liquid, keep the slightly boiling state to make the eggs taste good, and properly turn several times during the cooking period to make the cooking uniform. Pay attention to control the temperature and time.

5. Smoked. Put the boiled eggs on the fumigation drawer, and smoke them with sugar and sawdust in the fumigation pan. The ratio of sugar and sawdust is 5:1 'when mixing sugar and sawdust', such as when a pelican is sitting on the stool, add a little water to mix them properly, so that the sugar and sawdust can be moist, so as to smoke. Don't pile the eggs too tightly, so that they can be smoked evenly. When smoking, pay attention not to smoke too much, control the temperature, and smoke slightly. The main purpose is to remove part of the moisture in the eggs and produce some smoke.

6. Vacuum packaging. After the eggs are cooled, the products can be packed in nylon bags or PVDC bags with high barrier property and sealed with vacuum sealing machine. The vacuum degree is 0.1MPa and the heat sealing time is 20-30 seconds.

7. Sterilization. The packaged eggs should be sterilized twice. The high temperature sterilization pot should be used. The heat preservation pressure is 0.1 ~ 0.15Mpa and the temperature is 110 ℃. When cooling, the back pressure should be used to reduce the temperature. The sterilization time is 30 minutes. It is required to drop the temperature of the boiler to below 40 ℃.

8. Finished products. After the eggs out of the pot are naturally cooled, they can be packed for storage and sale.

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