Equipment and raw materials:
Equipment and appliances: jacketed pot (two sets), drying room or oven, vacuum packaging machine (one set), sterilization tank, cooling cart (several sets) and grates.
Original auxiliary materials: raw materials, eggs (commercially available or from farms that have undergone strict inspection and quarantine).
Accessories: salt, white sugar, monosodium glutamate, soy sauce, caramel pigment (food grade), homemade sugar color, yeast extract, Radix Angelicae Dahuricae, Zanthoxylum bungeanum, Fructus Amomi, Fructus Tsaoko, Rhizoma Alpiniae Officinalis, Cortex Cinnamomi Japonici, Fructus Amomi, Fructus Amomi, Pericarpium Citri Tangerinae, Rhizoma Kaempferiae, Flos Caryophylli, Radix Glycyrrhizae, and Huadiao wine.
Technology and formula [unit: Kg]
Formula: egg (peeled) 5, salt 0.4, white sugar 1.6, monosodium glutamate 0.2, yeast extract, Appropriate amount of caramel pigment (food grade), salad oil (sugar color), angelica dahurica 0.0 12, pepper 0.006, nutmeg 0.006, licorice 0.006, soy sauce 0.2, fennel 0.006, tsaoko 0.0045, galangal 0.009 and cinnamon 0.00/.
Technology: Washing eggs → Boiling eggs → Peeling eggs → Coloring, seasoning → Marinating → Drying → Cooling → Vacuum packaging → High temperature sterilization → Cooling → Heat preservation test → Commercialization.
Self-made sugar color: after the iron pot is heated, add salad oil and burn until smoke comes out, add white sugar and stir quickly until the big bubble falls for the second time, and leave the pot for later use.
Wash, boil and peel the eggs: soak the eggs in clear water for 30 minutes, then scrub the dirt on the surface of the eggs with a wet cloth, then rinse the eggs with clear water and put them into the water in the jacketed pot, then open the valve and start cooking the eggs for 25 minutes. After cooking, quickly put them into cold water. R0n]m{ After cooling, the eggs are easy to peel. Color matching, seasoning, marinating and drying: wrap the spice in gauze, add it into the water in the jacketed pot, add the self-made sugar color and caramel color at the same time, adjust the dark red color, add the peeled eggs, add salt and sugar, boil the water for 20 minutes, then simmer for 2 hours, add the carved wine and monosodium glutamate half an hour before taking out the pot, take it out, cool it a little, and bake it in a drying room or oven for 2 hours. Vacuum package and high-temperature sterilization: that processed egg are put into a vacuum retort pouch, and the vacuum pumping pressure is 0. 1KPa to prevent false sealing and insufficient vacuum. When a sterilization unit is full, it is put into a sterilization tank for sterilization, and the sterilization mode is15'-10'-15'120℃, and the sterilization and cooling back pressure is 2.5. Cooling: the product coming out of the sterilization tank will continue to be cooled to normal temperature.
Heat preservation test: keep the sterilized product in a constant temperature warehouse at 37℃ for 72 hours. If the bag expansion rate is lower than 0.3%, it is allowed to be sold in the factory.
Sensory test:
The product is elastic, firm and has a certain bite. Slices are black and yellow, with the inherent taste and smell of fragrant eggs.