Marinated Egg
A ready-to-eat snack made primarily from eggs, prepared by steaming, braising, and high-temperature sterilization. Available in two flavors: five-spice and spicy.
Ingredients
fresh eggs (clean, unbroken shells; yolks are plump and intact, egg whites are clear and transparent)
45~50 g
five-spice blend - water
200 kg
five-spice blend - salt
6 kg
five-spice blend - granulated sugar
9 kg
five-spice blend - MSG
0.6 kg
five-spice blend - dark soy sauce
4 kg
five-spice blend - Sichuan peppercorn
0.6 kg
five-spice blend - star anise
0.3 kg
five-spice blend - cinnamon bark
0.3 kg
five-spice blend - clove
0.1 kg
five-spice blend - nutmeg
0.1 kg
five-spice blend - tsao-ko
0.1 kg
spicy blend - water
200 kg
spicy blend - salt
6 kg
spicy blend - granulated sugar
8 kg
spicy blend - MSG
0.6 kg
spicy blend - dark soy sauce
4 kg
spicy blend - Sichuan peppercorn
1.8 kg
spicy blend - chili
1.8 kg
spicy blend - star anise
0.5 kg
spicy blend - cinnamon bark
0.5 kg
Instructions
1
Raw Material Procurement and Egg Selection
Purchase 45~50g of fresh eggs, with requirements of clean, unbroken shells; after cracking, yolks are plump and intact, egg whites are clear and transparent and odorless. Remove unqualified eggs, rinse with clean water, and disinfect with 100×10⁻⁶ sodium hypochlorite for 30 minutes
2
Boiling
Place eggs in cold water, with water level 5cm higher than the eggs, heat until water boils, then boil for 5 minutes (until egg whites are set), remove and put into cold water for rapid cooling
3
Peeling
Remove the eggshells, and also remove the membrane on the egg whites to facilitate subsequent seasoning, boiling and even coloring
4
Seasoning and Boiling
Prepare the brine, add peeled eggs after the water boils, simmer on low heat for 1 hour, turn off the heat and soak for 8 hours. Five-spice blend formula: water 200kg, salt 6kg, granulated sugar 9kg, MSG 0.6kg, dark soy sauce 4kg, Sichuan peppercorn 0.6kg, star anise 0.3kg, cinnamon bark 0.3kg, clove 0.1kg, nutmeg 0.1kg, tsao-ko 0.1kg. Spicy blend formula: water 200kg, salt 6kg, granulated sugar 8kg, MSG 0.6kg, dark soy sauce 4kg, Sichuan peppercorn 1.8kg, chili 1.8kg, star anise 0.5kg, cinnamon bark 0.5kg
5
Cooling
After boiling, remove the eggs and cool rapidly in the cooling room, package when the temperature drops to around 40C
6
Packaging
Vacuum packaging, vacuum degree -0.1MPa, vacuum pumping time within 10 seconds, sealing temperature around 120C, time 5 seconds
7
High-temperature Sterilization
Use the sterilization formula 15min-30min-15min/121C for sterilization
8
Cooling and Storage
Force cool to 20~30C, inspect for no air leakage, no packaging delamination, and glossy color, then pack into boxes and store in warehouse
