AU2021101860A4 - Marinated egg with juice in cup and processing method - Google Patents
Marinated egg with juice in cup and processing method Download PDFInfo
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 26
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 238000010227 cup method (microbiological evaluation) Methods 0.000 title description 2
- 235000013601 eggs Nutrition 0.000 claims abstract description 108
- 235000014347 soups Nutrition 0.000 claims abstract description 53
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 24
- 239000007788 liquid Substances 0.000 claims abstract description 24
- 239000000084 colloidal system Substances 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 240000000249 Morus alba Species 0.000 claims abstract description 13
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 13
- 241000287828 Gallus gallus Species 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 11
- 239000012267 brine Substances 0.000 claims description 26
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 26
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 16
- 229910052782 aluminium Inorganic materials 0.000 claims description 16
- 239000011888 foil Substances 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 14
- 240000006927 Foeniculum vulgare Species 0.000 claims description 11
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 11
- 229920002752 Konjac Polymers 0.000 claims description 9
- 240000000599 Lentinula edodes Species 0.000 claims description 9
- 239000000679 carrageenan Substances 0.000 claims description 9
- 235000010418 carrageenan Nutrition 0.000 claims description 9
- 229920001525 carrageenan Polymers 0.000 claims description 9
- 229940113118 carrageenan Drugs 0.000 claims description 9
- 239000000252 konjac Substances 0.000 claims description 9
- 235000019823 konjac gum Nutrition 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 229920001285 xanthan gum Polymers 0.000 claims description 9
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 9
- 235000013555 soy sauce Nutrition 0.000 claims description 8
- 239000000230 xanthan gum Substances 0.000 claims description 8
- 235000010493 xanthan gum Nutrition 0.000 claims description 8
- 229940082509 xanthan gum Drugs 0.000 claims description 8
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 7
- 244000045069 Agrocybe aegerita Species 0.000 claims description 6
- 235000008121 Agrocybe aegerita Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 240000007232 Illicium verum Species 0.000 claims description 5
- 235000008227 Illicium verum Nutrition 0.000 claims description 5
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- 235000017784 Mespilus germanica Nutrition 0.000 claims description 5
- 244000182216 Mimusops elengi Species 0.000 claims description 5
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 5
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 5
- 238000009937 brining Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 235000009024 Ceanothus sanguineus Nutrition 0.000 claims description 4
- 240000003553 Leptospermum scoparium Species 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000012545 processing Methods 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims description 2
- 125000003118 aryl group Chemical group 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
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- 241000845077 Iare Species 0.000 claims 1
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- 230000008023 solidification Effects 0.000 description 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 229910001369 Brass Inorganic materials 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a marinated egg with juice in cup and a processing method
thereof. The marinated egg with juice in cup comprises a marinated egg, a cup body for
containing the egg, and soup filled between the cup body and the egg, wherein the soup is gel
at a temperature lower than 36°Cand liquid at a temperature higher than 36°C. The soup
comprises the following raw materials in parts by weight: 1.5-5 parts of mushrooms, 0.1-0.5
part of salt, 0.1-0.5 part of chicken essence, 0.4-0.8 part of colloid and 100 parts of water; The
marinated eggs are marinated with marinated liquid prepared from mulberry leaves and spices.
The pot-stewed egg with juice cup prepared by the invention changes the current single plastic
vacuum packaging mode of pot-stewed egg, and for the convenience of opening, colloid is
added into the soup, so that it can be coagulated at normal temperature, and the soup will not
spill when opening, but it is melted at the entrance, which not only brings convenience to
consumers, but also greatly increases its nutritional value after adding the soup, thus meeting
people's demand for diversified nutrition.
1/1
FIGURES
2
Figure I
Description
1/1
2
Figure I
Marinated egg with juice in cup and processing method
The invention relates to the technical field of food processing, in particular to a
marinated egg with juice in cup and a processing method thereof.
Eggs, sweet and mild, with nourishing yin and moistening dryness, nourishing heart
and tranquility, good for blood and fetal, longevity. Eggs are popular food. Fresh eggs are
rich in nutrients and comprehensive. Nutritionists call it' complete protein model', which
is known as the ' ideal nutrition library '. Eggs are prepared into halogenated eggs after
processing, which are also widely sold in the market. However, nowadays, more
halogenated eggs are vacuum-packed in the market, that is, the halogenated eggs are
directly sealed in vacuum bags, and the sales situation is single. However, the production
process of bittern eggs is different, and the taste is also very different. With the increasing
demand for food taste and nutrition, a single form of bittern eggs cannot meet people' s
demand for food diversification.
The purpose of the present invention is to provide a marinated egg with juice in cup
and its processing method, in order to solve the above-mentioned problems of the prior art.
The prepared marinated egg with juice in cup changes the current situation of a single
variety of vacuum-packed marinated egg, and in order to facilitate the opening, the brine
is added with colloid so that it can be condensed at room temperature, but melts in the
mouth. It is not only convenient for consumers, but also its nutritional value is greatly increased after adding the soup, which meets people's demand for nutritional diversification.
To achieve the above purpose, the present invention provides the following scheme:
The marinated egg marinated egg with juice in cup, and it also includes a cup for
holding the marinated egg and a soup filled between the cup body and the marinated egg,
which is gel at normal temperature and is just melt in the mouth.
The soup comprises the following raw materials in parts by weight: 1.5-5 parts of
mushrooms, 0.1-0.5 part of salt, 0.1-0.5 part of chicken essence, 0.4-0.8 part of colloid and
100 parts of water.
The soup comprises the following raw materials in parts by weight: 2.5 parts of
mushrooms, 0.3 part of salt, 0.3 part of chicken essence, 0.6 part of colloid and 100 parts
of water.
Preferably, the mushroom include Lentinus edodes and Agrocybe aegerita, and that
mass ratio of the Lentinus edodes to the Agrocybe aegerita is 1: 1 to 5: 1.
Further, The colloid comprise xanthan gum, carrageenan and konjac gum in a weight
ratio of 2-4:1-3:2-4.
The weight ratio of xanthan gum, carrageenan and konjac gum is 1:1:2.
Preferably, the soup also comprises auxiliary materials, wherein the auxiliary
materials are medlar and ginger.
0.5-2 parts by weight of mulberry leaves and 1-2 parts by weight of spices are included
in each 1OOmL of brine.
Further, raw materials in parts by weight: 0.5-1 part of cassia bark, 0.5-1 part of star
anise, 0.5-1 part of fennel and 0.5-1 part of fennel.
The invention also provides a processing method of the pot-stewed egg in a cup with
juice, which comprises the following steps:
Si: Preparation of soup
Adding the raw materials used in the preparation of soup in proportion to each other,
while putting in the auxiliary materials, heating at high pressure for 15-55min, after which
filtering to take the clear liquid, adding colloid to said clear liquid in proportion to each
other, and preparing into soup.
S2: Preparation of marinated egg
Mixing mulberry leaves and aromatic spices in packets and boiling them in water for
-15min to obtain brine, then brining at 75-105°C for 1-5h with the resulting brine, then
marinating at room temperature to prepare marinated eggs.
S3: The marinated egg prepared by S2 and the soup prepared by Si are packed into a
cup, and said cup is sealed; the marinated egg is under the upper liquid surface when the
soup is in liquid or colloidal state.
Preferably, in Si, the medium and high pressure in S is 30-70kPa.
In S2, when eggs are marinated with the brine, the following raw materials in parts by
weight are added: 1-2 parts of soy sauce, 1-2 parts of salt and 1-2 parts of sugar;
The curing time is 36-48h.
Preferably, the cup body in S3 is an aluminum foil cup, and the aluminum foil cup
further comprises an aluminum foil cover matched with its opening, and the aluminum foil
cover seals the aluminum foil cup by heating and fusing.
Further, the cup body is a columnar body with wide upper part and narrow lower part,
and the volume of the columnar body is matched with the volume of the marinated egg, so that the marinated egg can be accommodated in the columnar body and there is a space for accommodating soup (as shown in Figure 1).
The invention discloses the following technical effects:
The present invention prepares a thermally reversible gel soup system with a gel state
at temperatures below 36°C and a liquid state above 36C, which is convenient for
consumption. The formulation of the soup and the cooking process were optimized, and
the preparation process of mulberry leaves marinated egg was also optimized, and then the
soup and marinated egg were filled into the cup to construct a kind of marinated egg with
juice in cup. Through the single-factor experiment and orthogonal experiment, it was found
that the broth was clear and without precipitation, with obvious mushroom aroma and pure
taste and good sensory quality when the mushroom: tea tree mushroom= 2:1, mushroom:
water = 1:40, salt: chicken essence = 1:1, and the broth was cooked for 45 min under the
pressure of 60 kPa. When xanthan gum, carrageenan and konjac gum were added to the
broth in the ratio of 1:1:2, the gel formed was crystal clear, glossy and reversible with good
elasticity. In the process of brining the eggs, when the amount of mulberry leaves added is
1g/100mL, the brining time is lh, and the brining temperature is 90°C, the flavonoid
content in the brine reaches 0.217. It can be seen that the invention provides a new type of
marinated eggs, changing the existing single situation of marinated eggs, and for the
convenience of the opening, the marinated eggs are packed into the cups, and the hot
reversible gel-type brine is also added to the cups, which is not only convenient for
consumers, and the nutritional value is greatly increased. In addition, due to the addition
of mushrooms and mulberry leaves, it also makes the marinated egg disclosed in the present
invention have a variety of medicinal values such as improving immunity, anti-tumor, anti- bacterial, and lowering blood pressure, which can meet more needs of consumers for marinated eggs.
In addition, the soup of the invention is made by cooking mushrooms and tea tree
mushrooms, and technicians in the field can also replace the soup with chicken juice,
sparerib soup and the like according to the needs of consumers, so as to meet different
demands of market consumers.
Fig. 1 is a schematic structural diagram of a cup body; 1. Aluminum foil cup; 2.
Aluminum foil cover.
Example 1 A processing method of marinated egg in cups with juice comprises the
following steps:
Si: Preparation of soup
Weigh 1.5 parts of mushrooms (shiitake mushroom: tea tree mushroom mass ratio
1:1), 0.1 parts of salt, 0.1 parts of chicken essence and 100 parts of water, add them into
the rice cooker, and also add 3-5 pieces of wolfberry, 2 pieces of ginger and other auxiliary
ingredients, and cook for 15min at 30kPa to make it taste good. After the pot, filter the
clear liquid and add 0.4 parts of colloid (xanthan gum, carrageenan and konjac gum weight
ratio of 2:1:2) to make it form a gel.
S2: Preparation of marinated eggs
Marinated eggs: select fresh eggs (50-55g/each), wash and boil them, then remove the
shells, weigh 0.5 parts of mulberry leaves and 1 part of spices (0.5 parts of cinnamon, 0.5
parts of star anise, 0.5 parts of fennel, 0.5 parts of cumin), pack and add 100mL of water and boil for 10min to obtain the brine; fix the volume of brine to 100mL. add each shelled cooked egg to 100mL of brine, and add 1 part of soy sauce, 1 part of soy sauce and 1 part of cumin to make the brine. Add 1 part of soy sauce, 1 part of salt, 1 part of sugar, brine at
°C for lh, and marinate at room temperature for 36h.
S3: The marinated eggs prepared by S2 and the stock prepared by Si are packed into
aluminum foil cups, sealed, and the marinated eggs are under the upper liquid level when
the stock is in liquid or colloidal state.
Example 2
A processing method of marinated eggs in cups with juice comprises the following
steps:
Sl: Preparation of soup
2.5 parts of mushrooms (the mass ratio of Lentinus edodes to Agrocybe aegerita is
2:1), 0.3 parts of salt, 0.3 parts of chicken essence and 100 parts of water are weighed and
put into an electric cooker, meanwhile, 3-5 pieces of medlar, 2 slices of ginger and other
auxiliary materials are added, and boiled at 60kPa for 45min minutes to make them taste.
After being taken out of the pot, the clear liquid is filtered and added with 0.6 part of colloid
(the weight ratio of xanthan gum, carrageenan and konjac gum is 2:2:4) to form gel.
S2: Preparing marinated eggs
Marinated eggs: select fresh eggs (50-55g/ egg), wash and cook, chill and shell, weigh
1 part of mulberry leaves and 2 parts of spices (1 part of cinnamon, 1 part of star anise, 1
part of fennel and 1 part of fennel), package and add 100mL of water to boil for10min to
obtain brine; Adjust the volume of brine to 100mL. Add 100mL brine to each cooked egg, add 2 parts soy sauce, 2 parts salt and 2 parts sugar, marinate at 90°C for 4h, and marinate at normal temperature for 40h.
S3. Filling the marinated egg prepared in S2 and the soup prepared in Si into an
aluminum foil cup, and sealing, wherein the marinated egg is below the upper liquid surface
when the soup is in a liquid or colloidal state.
Example 3
A processing method of pot-stewed eggs in cups with juice comprises the following
steps:
Sl: Preparation of soup
Weigh 4 parts of mushrooms (the mass ratio of Lentinus edodes to Agrocybe aegerita
is 4:1), 0.4 part of salt, 0.4 part of chicken essence and 100 parts of water, put them into an
electric cooker, add 3-5 pieces of medlar, 2 slices of ginger and other auxiliary materials,
and cook them at 40kPa for 30min minutes to taste them. After being taken out of the pot,
the clear liquid is filtered and added with 0.7 part of colloid (the weight ratio of xanthan
gum, carrageenan and konjac gum is 3:2:3) to form gel.
S2: Preparing marinated eggs
Marinated eggs: select fresh eggs (50-55g/ egg), wash and cook, chill and remove
shells, weigh 1.5 parts of mulberry leaves and 1.5 parts of spices (0.8 parts of cinnamon,
0.8 parts of star anise, 0.8 parts of fennel and 0.8 parts of fennel), package and add 100mL
of water to boil for 10min to obtain brine; Adjust the volume of brine to 100mL. Add
100mL tea brine to each cooked egg, add 1.5 parts soy sauce, 1.5 parts salt and 1.5 parts
sugar, marinate at 100°C for 4.5h, and marinate at normal temperature for 48h.
S3. Filling the marinated egg prepared in S2 and the soup prepared in Si into an
aluminum foil cup, and sealing, wherein the marinated egg is below the upper liquid surface
when the soup is in a liquid or colloidal state.
Example 4
A processing method of marinated eggs in cups with juice comprises the following
steps:
Sl: preparation of soup
Weigh 5 parts of mushrooms (the mass ratio of Lentinus edodes to Agrocybe aegerita
is 5:1), 0.5 part of salt, 0.5 part of chicken essence and 100 parts of water, put them into an
electric cooker, add 3-5 pieces of medlar, 2 slices of ginger and other auxiliary materials,
and cook them at 70kPa for 55min to make them taste. After being taken out of the pot, the
clear liquid is filtered and added with 0.8 part of colloid (the weight ratio of xanthan gum,
carrageenan and konjac gum is 4:3:4) to form gel.
S2: Preparing marinated eggs
Marinated eggs: select fresh eggs (50-55g/ egg), wash and cook, chill and shell, weigh
2 parts of mulberry leaves and 2 parts of spices (1 part of cinnamon, 1 part of star anise, 1
part of fennel, 1 part of fennel), package, add 100mL of water and boil for10min to obtain
brine; Adjust the volume of brine to 100mL. Add 100mL brine to each cooked egg, add 2
parts soy sauce, 2 parts salt and 2 parts sugar, marinate at 105°C for 5h, and marinate at
normal temperature for 48h.
S3: Filling the marinated egg prepared in S2 and the soup prepared in S1 into an
aluminum foil cup, and sealing, wherein the marinated egg is below the upper liquid surface
when the soup is in a liquid or colloidal state.
Example 5
The marinated egg without soup was taken as control 1, and the preparation of the
specific marinated egg was the same as that of Example 1.
Example 6
No colloid was added in the soup as control 2, and the preparation of marinated eggs
was the same as that in Example 1.
Divide the marinated eggs into 50 people to taste, score them according to the standard
evaluation table, and evaluate the color, aroma and taste of the soup, the light transmission,
coagulation and texture of the gel in turn. The judges do not interfere with each other in
the evaluation process.
Table 1 Sensory score standard of soup
Category Grading standards Grade The soup is cloudy, the color is uneven, and there are 0-10 many precipitates or floating objects Color 30 The soup is clear, with a small amount of sediment or 11-20 floating objects The soup is clear and has no sediment 21-30 The aroma is light, or there is peculiar smell 0-10 The aroma is strong and has the unique aroma of 11-20 Aroma 30 mushrooms The aroma is pure and rich, and the unique aroma of 21-30 mushrooms is obvious The taste is dull and has no aftertaste 0-12 Taste 40 Strong taste, no aftertaste or short aftertaste 13-25 The taste is pure and strong, without peculiar smell 26-40 Table 2 Sensory evaluation criteria of gel Category Grading standards Grade Translucency 30 Impermeable, dull 0-10 More transparent and shiny 11-20 Glittering and translucent, with obvious luster 21-30 Coagulability 30 Excessive fluidity or solidification 0-10 Liquidity is average 11-20 Coagulability is suitable 21-30 Texture 40 The colloid is uneven and the elasticity is poor 0-12 Colloid is uniform and elastic 13-25
Uniform colloid and good elasticity 26-40 According to Table 1 and Table 2, the sensory scores of the marinated eggs prepared in Examples 1-4 for soup and gel are shown in Table 3 and Table 4 respectively. Table 3 Sensory evaluation results of soup Serial number Mark Evaluation Example 1 83 Color 23; Aroma 27; Taste33 Example 2 98 Color 30; Aroma 28; Taste40 Example 3 86 Color 25; Aroma 25; Taste36 Example 4 84 Color 24; Aroma 25; Taste35 Example 5 64 Color 20; Aroma 20; Taste24 Table 4 Sensory evaluation results of gel Serial number Mark Evaluate Example 1 85 Translucency 22; Coagulability 28; Texture 35 Example 2 100 Translucency 30; Coagulability 30; Texture 40 Example 3 88 Translucency 24; Coagulability 29; Texture 36 Example 4 86 Translucency 24; Coagulability 28; Texture 35 Example 6 30 Translucency 20; Coagulability 10; Texture 0
According to the scoring results in Table 3 and Table 4, through the optimization of
the marinated egg technology and the marinated egg technology, the marinated eggs
prepared in Examples 1-4 have higher comprehensive scores in the color, aroma, taste of
the soup, and the transparency, solidification type and texture of the gel than ordinary
marinated eggs, and the nutritional value is greatly increased; Among them, the technical
scheme described in Embodiment 2 has the highest sensory score, which is the best scheme.
At this time, the mushroom soup is clear and has no precipitation, obvious mushroom
aroma, pure taste and good sensory quality. After adding colloid, the gel formed is crystal
clear, with obvious luster, good elasticity and reversibility; At this time, the content of brass
in the brine reaches 0.217, which will not deepen the color of the marinated eggs.
The above embodiments only describe the preferred mode of the invention, but do not
limit the scope of the invention. On the premise of not departing from the design spirit of
the invention, various modifications and improvements made by ordinary technicians in
the field to the technical scheme of the invention shall fall within the protection scope
determined by the claims of the invention.
Claims (10)
1. A marinated egg marinated egg with juice in cup, which is characterized by that it
also includes a cup for holding the marinated egg and a soup filled between the cup body
and the marinated egg, which is gel at normal temperature and is just melt in the mouth.
The soup comprises the following raw materials in parts by weight: 1.5-5 parts of
mushrooms, 0.1-0.5 part of salt, 0.1-0.5 part of chicken essence, 0.4-0.8 part of colloid and
100 parts of water;
The marinated eggs are marinated with marinated liquid prepared from mulberry
leaves and spices.
2. The marinated egg marinated egg with juice in cup according to claim 1, which is
characterized in that the soup comprises the following raw materials in parts by weight: 2.5
parts of mushrooms, 0.3 part of salt, 0.3 part of chicken essence, 0.6 part of colloid and 100
parts of water.
3. The marinated egg marinated egg with juice in cup according to claim 2, which is
characterized in that the mushroom include Lentinus edodes and Agrocybe aegerita, and
that mass ratio of the Lentinus edodes to the Agrocybe aegeritais 1: 1 to 5: 1;
The colloid comprise xanthan gum, carrageenan and konjac gum in a weight ratio of
2-4:1-3:2-4.
4. The marinated egg marinated egg with juice in cup according to claim 3, which is
characterized in that the weight ratio of that shiitake mushroom to the tea tree mushroom
is 2: 1;
The weight ratio of xanthan gum, carrageenan and konjac gum is 1:1:2.
5. The marinated egg marinated egg with juice in cup according to claim 1, which is
characterized in that the soup also comprises auxiliary materials, wherein the auxiliary
materials are medlar and ginger.
6. The marinated egg marinated egg with juice in cup according to claim 1, which is
characterized in that 0.5-2 parts by weight of mulberry leaves and 1-2 parts by weight of
spices are included in each 100mL of brine;
The spice comprises the following raw materials in parts by weight: 0.5-1 part of
cassia bark, 0.5-1 part of star anise, 0.5-1 part of fennel and 0.5-1 part of fennel.
7. The processing method of the marinated egg in a cup with juice according to any
one of claims 1-6, which is characterized by comprising the following steps:
Si: Preparation of soup
Adding the raw materials used in the preparation of soup in proportion to each other,
while putting in the auxiliary materials, heating at high pressure for 15-55min, after which
filtering to take the clear liquid, adding colloid to said clear liquid in proportion to each
other, and preparing into soup.
S2: Preparation of marinated egg
Mixing mulberry leaves and aromatic spices in packets and boiling them in water for
-15min to obtain brine, then brining at 75-105°C for 1-5h with the resulting brine, then
marinating at room temperature to prepare marinated eggs.
S3: The marinated egg prepared by S2 and the soup prepared by S Iare packed into a
cup, and said cup is sealed; the marinated egg is under the upper liquid surface when the
soup is in liquid or colloidal state.
8. The method for processing marinated eggs in cups with juice according to claim 7,
which is characterized in that the medium and high pressure in S is 30-70kPa.
9. The processing method of stewed eggs in cups with juice as claimed in claim 7,
which is characterized in that, when the eggs are marinated with the tea brine in S2, the
following raw materials in parts by weight are added: 1-2 parts of soy sauce, 1-2 parts of
salt and 1-2 parts of sugar;
The curing time is 36-48h.
10. The method for processing marinated eggs in a cup with juice as claimed in claim
7, characterized in that the cup body in S3 is an aluminum foil cup, and the aluminum foil
cup further comprises an aluminum foil cover matched with its opening, and the aluminum
foil cover seals the aluminum foil cup by heating and fusing.
FIGURES 1/1
Figure 1
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113317455A (en) * | 2021-06-22 | 2021-08-31 | 卢德伟 | Method for preparing mellow eggs |
-
2021
- 2021-04-12 AU AU2021101860A patent/AU2021101860A4/en not_active Ceased
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113317455A (en) * | 2021-06-22 | 2021-08-31 | 卢德伟 | Method for preparing mellow eggs |
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