水煮蛋蒸煮與剝殼機械之研發

Development of Boiling and Shelling Machinery for Hard Cooked Eggs

雷鵬魁(Perng-Kwei Lei)

《農業機械學刊》 5卷3期 (1996/09) Pp. 67-78

https://doi.org/10.30062/JAM.199609.0006

摘要

水煮蛋在國內消費市場佔有重要的地位，一般業者每天約需生產10,000～20,000個水煮蛋，若以人工的方式作業，則相當地費時耗工。本研究即是針對水煮蛋的加工程序進行探討與分析，並研發一套水煮蛋蒸煮與剝殼連續作業之機械。影響水煮蛋加工品質的主要因素為雞蛋儲存後所衍生之蛋黃偏心的問題。針對此問题，本研究提出滾動蒸煮與直立蒸煮兩種方式進行改善，其中以直立蒸煮的改善效果較好，不論雞蛋貯存天數的長短，其均可控制蛋黃偏心率S在理想的範圍內（S≤0.67）。依此所設計之直立式蒸煮機械，若其作業能量為5,000個蛋／小時，則其加熱源必需提供17,531仟卡／小時的能量。
在剝殼機械方面，針對國內自製之熟蛋剝殼機進行改良與測試，以較富有彈性的泡棉材料(Ethylene Vinyl Acetate)取代原有的皮帶輪做為摩擦去殼材料，以改善剝殼率及完整度。經實驗結果顯示，改善效果相當理想，其中尤以泡棉（型號：B呢），在擠壓間距36mm下的作業效果最好，以最高評分標準為5分時，其剝殼率之評分達到5分（即完全剝殼）且完整度之評分亦可達到4.7分。根據此結果研發設計－以泡棉為摩擦去殼材料之新型剝殼機，並與上述之直立蒸煮機械連結作業，達到蒸煮與剝殼連續作業之目的，預期可減少水煮蛋作業時所需的人工，並縮短作業流程所耗費的時間15個小時以上。

關鍵字

水煮蛋 ； 蒸煮 ； 剝殼

並列摘要

Hard cooked eggs play an important role in domestic market. There are 10,000 to 20,000 eggs needed to be processed for a common producer, and it required a lots of time and labors. Developments of cooking and shelling machines for continuous operation were the main objectives of this study. The yolk partiality was the most important factor that affecting the quality of hard cooked eggs. Rolling and stand cooking methods were conducted to solve the above problems. The results showed stand cooking method can control the degree of yolk partiality value S to be less than 0.67 which was needed by shelling operation. A stand cooking machinery was designed with working capacity of 5,000 egg/hr and heat supply of 17,531 kcal/hr was required.
Furthermore the materials of shelling mechanism were studied to improve the appearance of hard cooked eggs. Experimental results showed that the scale of shelling efficiency can reach 5 point (100%) and the scale of appearance can reach 4.7 point with kerotose (Ethylene vingl Acetate, type B) while the distance of extrude-compress mechanism was set to 36 mm. A new sheller was designed and developed according to the above characteristics. Finally, continuous machine can save at least 15 hr being compared with traditional operation. It can not only save both time and labor but also promote the quality of hard cooked eggs.

並列關鍵字

Shelling ； Boiling ； Hard cooked eggs