CN102934817A - Preparation method of egg preserved in rice wine and prepared egg preserved in rice wine - Google Patents
Preparation method of egg preserved in rice wine and prepared egg preserved in rice wine Download PDFInfo
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- CN102934817A CN102934817A CN2011102333922A CN201110233392A CN102934817A CN 102934817 A CN102934817 A CN 102934817A CN 2011102333922 A CN2011102333922 A CN 2011102333922A CN 201110233392 A CN201110233392 A CN 201110233392A CN 102934817 A CN102934817 A CN 102934817A
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Abstract
Relating to the field of food processing, the invention discloses a preparation method of an egg preserved in rice wine and a prepared egg preserved in rice wine. The egg preserved in rice wine involved in the invention adopts a fresh egg, glutinous rice, a rice wine starter, a wheat starter and salt as raw materials, which are exposed to direct sunlight for 1-3y for pickling in fermented grains so as to prepare the egg preserved in rice wine. The preparation method does not need to break a fresh egg shell, and has the characteristics of simple operation, cleanliness and sanitation, low technical requirement, and low damage and abandonment rate of fresh eggs. A finished product of the egg preserved in rice wine prepared by the preparation method provided in the invention has the advantages of consistent state, soft eggshell, milky white and tender jelly egg white, orange and delicate semi-solidified egg yolk, unique aroma, as well as long-lasting aftertaste after eating. Meanwhile, the egg preserved in rice wine is also rich in 18 amino acids necessary to human body metabolism, and the content of vitamin PP and calcium is over 10 times that of other egg products. With the functions of spleen and stomach invigorating, digestion facilitating, beauty maintaining and skin nourishing, the egg preserved in rice wine is especially suitable for women, children and the elderly to eat.
Description
Technical field
The present invention relates to food processing field, relate to specifically a kind of preparation method of Egg preserved in wine and the Egg preserved in wine of preparation.
Background technology
Egg preserved in wine is the peculiar traditional specialty food of China, be with the bright egg of high-quality through good glutinous rice wine vinasse steep slowly, grain makes a kind of again egg processed that forms.The Egg preserved in wine softness is sparkling and crystal-clear, and mellow fragrance is nutritious, delicious appetizing has aid digestion, the effect such as stimulate circulation, and is the cold food delicacies of going with rice or bread, also be present relatives and friends' superior gift, product situation of selling well domestic market, and find a good sale in Hong Kong and Macao and Southeast Asian countries.
Egg preserved in wine is immersed in bright egg in the glutinous rice wine vinasse in manufacturing process, and the acid that exists in these vinasse, alcohol, sugar and the salt that adds enter in the egg by infiltration and diffusion, albumen and yolk sex change are solidified, and have wine flavour and little sweet taste.And bright egg is subjected to the effect of acetic acid in the grain, the dissolution of calcium carbonate in the eggshell in grain process processed, the eggshell deliquescing, the salt that infiltrates in the egg can make the egg content dehydration, promotes protein coagulating, have the seasoning effect concurrently, also can make the fat in the yolk free, yolk has been dewatered husky.When cured with germented grains, organic matter infiltrates in the egg bright egg in the grain, finished product is become expand and full long-time, and weight increases.Though ethanol content only reaches 15% in the vinasse in addition, in long-time poor process processed, microorganism in the egg, particularly pathogenic bacteria all are killed, so Egg preserved in wine can be eaten raw.
At present, the method for preparing Egg preserved in wine has a variety of, as, Chinese patent CN1129361C discloses a kind of production technology of Egg preserved in wine, be specially put into altar and place with batching after common duck's egg cleaned, cracks after taking-up, the rear usefulness of peeling off just is immersed in and adds batching dress altar, and place and can make the finished product egg in three to four months at shady and cool place; Chinese patent CN101019658A discloses a kind of production method of Egg preserved in wine, being specially operation is followed successively by: select egg to divide egg, wash egg, strike egg, add that the auxiliary material dress altar that is comprised of fermented glutinour rice, sugar, salt spices and liquor etc. is cured with germented grains, peel off, the soaking in Chinese liquor egg is added the above shady and cool place of the auxiliary material dress altar finished product egg that namely makes cured with germented grains.
Yet above-mentioned Egg preserved in wine preparation method all needs the eggshell of bright egg is cracked in manufacturing process, to make things convenient for the raw materials such as vinasse to permeate tasty, but because the degree of the breaking difference of eggshell, the taste of the different eggs of degree of raw material infiltration is also not quite identical, and the Egg preserved in wine finished product state of preparation is inconsistent, sometimes become liquid, sometimes become partly to solidify shape.In addition, should guarantee that the eggshell control of breaking does not again destroy the egg film striking the egg process, technical merit is had relatively high expectations, and bright egg very easily damages discarded.
Summary of the invention
In view of this, the object of the invention provides a kind of preparation method of Egg preserved in wine and the Egg preserved in wine of preparation, to remedy the deficiencies in the prior art.
For realizing purpose of the present invention, the present invention adopts following technical scheme:
A kind of preparation method of Egg preserved in wine comprises:
Step 1, get 45～55 parts of glutinous rice and flood with boiling water, soak cook behind 10～20h for subsequent use;
Add 0.15～0.17 part of rice wine koji fermentation 24h in step 2, the glutinous rice that cooks to step 1 gained, then add 6.5～11.5 parts of wheat starters and water, place 15～20 days wine that ferments, obtain the glutinous rice vinasse;
Step 3, add 3～5 portions of salt and 4～6 portions of clean bright eggs in step 2 gained glutinous rice vinasse, placed 1～3 year at the direct sunlight place, and get final product.
Egg preserved in wine of the present invention prepares Egg preserved in wine take bright egg, glutinous rice, rice wine song, wheat starter and salt as raw material.Wherein, glutinous rice is the rice of glutinous rice shelling, is again glutinous rice, and the grain of rice is elongated, and color is whitewash, opaque shape, and stickiness is strong.Glutinous rice contains protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid and starch etc., and is nutritious.Modern scientific research shows, glutinous rice is the strong food of temperature compensation, the effect of have tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, ending abnormal sweating, to be off one's feed, abdominal distension diarrhoea has certain mitigation, be applicable to due to the deficiency-cold in spleen and stomach gastric disorder causing nausea, poor appetite, have loose bowels and the disease such as sweat that the deficiency of vital energy causes is empty, unable, the pregnant abdomen pendant of breathing hard is swollen.In addition, the wine that glutinous rice is made also can be used for healthcare and cures the disease.
The rice wine song is again koji, is used for the fermentation of fermented glutinous rice, makes the glutinous rice wine vinasse.In fermented glutinous rice manufacturing process, the rice wine song is main fermentation preparation.The rice wine song is saccharolytic and yeast preparation, and its contained microorganism mainly has head mold, Mucor and a small amount of yeast, and what wherein play a major role is head mold.Head mold is Phycomycetes Mucoales Mucoraceae rhizopus, it can produce carbohydrase during the fermentation, starch in the glutinous rice is resolved into glucose, the protein breaks down into amino acids, follow a small amount of yeast and again glucose is changed into alcohol through glycolytic pathway, so just made fragrant and sweet good to eat, nutritious fermented glutinous rice.
Wheat starter is through in the wheat berry of strong boiling, moves into the conidium of aspergillus, and then insulation is to grow mycelia on the wheat luxuriantly, and get final product.Wheat starter is saccharifying ferment, is mainly used in brewageing of yellow rice wine.
Salt is the main material of deciding flavor, seasoning, has the bright greasy raw meat effect of going of separating of proposing.
Preparation method's Egg preserved in wine of Egg preserved in wine of the present invention is placed cured with germented grains take bright egg, glutinous rice, rice wine song, wheat starter and salt as raw material, make the fragrance that egg is fragrant, the multiple fragrances such as fat is fragrant, sweet-smelling, sauce perfume (or spice) are fused to a kind of uniqueness.
The preparation method of Egg preserved in wine of the present invention places cured with germented grains at the direct sunlight place, heat the heat of glutinous rice vinasse by solar radiation, make Egg preserved in wine finished product state cured with germented grains consistent, the albumen children that is creamy white is tender gelatin, and what yolk was the salmon pink exquisiteness partly solidifies shape, without hard-core.Preparation method of the present invention makes the raw material infiltration tasty by 1～3 year long-time cured with germented grains, do not need the eggshell of bright egg is cracked, avoided the different problem of taste of the egg that the degree difference of the degree of the breaking different material infiltration of eggshell causes, and easy and simple to handle, clean hygiene, that technical merit requires low, bright egg to damage discarded rate is low.
Bright egg of the present invention can be egg, also can be duck's egg, is preferably egg, and the egg eggshell is thinner, and raw material can infiltrate through egg more rapidly, and mouthfeel is more even.In some embodiments, bright egg of the present invention is egg, and the egg eggshell is thinner, and placed 1～3 year at the direct sunlight place, namely gets the Egg preserved in wine of preparation.In some embodiments, bright egg of the present invention is duck's egg, and eggshell is thicker, places at the direct sunlight place to make described Egg preserved in wine in 2～3 years.
As preferably, the addition of the described water of step 2 of the present invention is 1.5～3.5 times of wheat starter addition.
As preferably, preparation method of the present invention comprises:
Step 1, get 50 parts of glutinous rice and flood with boiling water, soak cook behind 10～20h for subsequent use;
Add 0.16 part of rice wine koji fermentation 24h in step 2, the glutinous rice that cooks to step 1 gained, then add 9 parts of wheat starters and 20 parts of water, place 15～20 days wine that ferments, obtain the glutinous rice vinasse;
Step 3, add 4 portions of salt and 4 portions of clean bright eggs in the step 2 gained glutinous rice vinasse, placed 1～3 year at the direct sunlight place, namely gets the Egg preserved in wine of preparation.
The present invention also provides the Egg preserved in wine of above-mentioned preparation method's preparation.
Egg preserved in wine to preparation method's preparation of the present invention carries out the physical and chemical index detection, and leading indicator comprises salt, moisture, total acid, acid value and peroxide value, all satisfies the national standard requirement.In addition, it is qualified that described Egg preserved in wine microbiological indicator detects, and meets the regulation of People's Republic of China's egg products sanitary standard.Market survey shows, the Egg preserved in wine that most people likes or extremely like preparation method of the present invention to prepare.
The invention provides a kind of preparation method of Egg preserved in wine take bright egg, glutinous rice, rice wine song, wheat starter and salt as raw material, place 1～3 year preparation Egg preserved in wine cured with germented grains at the direct sunlight place.Preparation method of the present invention does not need the eggshell of bright egg is cracked, and it is low that easy and simple to handle, clean hygiene, technical merit require low, bright egg to damage discarded rate.The Egg preserved in wine finished product state of preparation method of the present invention preparation is consistent, and eggshell is soft, and what albumen tender gelatin of children that be creamy white, yolk were the salmon pink exquisiteness partly solidifies shape, without hard-core, has unique fragrance, edible after pleasant impression continue for ever.Simultaneously described Egg preserved in wine also is rich in necessary 18 seed amino acids of human body metabolism, and nicotinic acid and calcium content be tens times of other egg products, and strengthening the spleen and stomach is arranged, and aid digestion, the function of beautifying face and moistering lotion especially is fit to women, children and designed for old people.
The specific embodiment
The embodiment of the invention discloses a kind of preparation method of Egg preserved in wine and the Egg preserved in wine of preparation.Those skilled in the art can use for reference this paper content, suitably improve technological parameter and realize.Special needs to be pointed out is, all similarly replace and change apparent to those skilled in the art, and they all are deemed to be included in the present invention.Product of the present invention and method are described by preferred embodiment, the related personnel obviously can be within not breaking away from content of the present invention, spirit and scope to product as herein described with method is changed or suitably change and combination, realize and use the technology of the present invention.
In order further to understand the present invention, the present invention is described in detail below in conjunction with embodiment.
Embodiment 1:
The preparation method of Egg preserved in wine is flooded with boiling water for getting 50 kilograms of glutinous rice, cook into rice after soaking 10-20h, contain in the container of fermentation usefulness, add 0.16 kilogram of koji after the cooling, stir after fermentation 24h, add again afterwards 9 kilograms of wheat starters and 20 kilograms of cold boiling water, rear placement 15-20 days that stirs, wine ferments, obtain the glutinous rice vinasse, then just add 4 kilograms of salt and 5 kilograms of clean Fresh Eggs in morning to glutinous rice, seal of vessel direct sunlight place was placed 2 years, and get final product.
Embodiment 2:
The preparation method of Egg preserved in wine is flooded with boiling water for getting 45 kilograms of glutinous rice, cook into rice after soaking 10-20h, contain in the container of fermentation usefulness, add 0.16 kilogram of koji after the cooling, stir after fermentation 24h, add again afterwards 6.5 kilograms of wheat starters and 17.5 kilograms of cold boiling water, rear placement 15-20 days that stirs, wine ferments, obtain the glutinous rice vinasse, then just add 3 kilograms of salt and 4 kilograms of clean Fresh Eggs in morning to glutinous rice, seal of vessel direct sunlight place was placed 1 year, and get final product.
Embodiment 3:
The preparation method of Egg preserved in wine is flooded with boiling water for getting 55 kilograms of glutinous rice, cook into rice after soaking 10-20h, contain in the container of fermentation usefulness, add 0.17 kilogram of koji after the cooling, stir after fermentation 24h, add again afterwards 11.5 kilograms of wheat starters and 22.5 kilograms of cold boiling water, rear placement 15-20 days that stirs, wine ferments, obtain the glutinous rice vinasse, then just add 5 kilograms of salt and 6 kilograms of clean fresh duck's eggs in morning to glutinous rice, seal of vessel was placed 3 years, and get final product.
Embodiment 4:
To the Egg preserved in wine of the embodiment of the invention 1～3 preparation and Egg preserved in wine finished product state and the Quality Detection of existing method preparation, the results are shown in Table 1.
Table 1 finished product state and Quality Detection
Embodiment 5:
Respectively in Lanzhou, each random investigation 100 people of Luoyang, Dalian, 5 cities in Nanchang and Guangzhou, respectively to the evaluation of marking of state, fragrance and the mouthfeel of the Egg preserved in wine finished product of embodiment 1 preparation: extremely enjoying a lot is 5 minutes, like is 4 minutes, be generally 3 minutes, not liking is 2 minutes, and very not liking is 1 minute.Statistics is the state that 95% people likes or extremely like described Egg preserved in wine finished product; 98% people likes or extremely likes the fragrance of described Egg preserved in wine finished product; 93% people likes or extremely likes the mouthfeel of described Egg preserved in wine finished product.
In addition, in 100 people in Lanzhou, 89% likes or extremely likes the whole local flavor of described Egg preserved in wine finished product; In 100 people in Luoyang, 92% likes or extremely likes the whole local flavor of described Egg preserved in wine finished product; In 100 people in Dalian, 90% likes or extremely likes the whole local flavor of described Egg preserved in wine finished product; In 100 people in Nanchang, 97% likes or extremely likes the whole local flavor of described Egg preserved in wine finished product; In 100 people in Guangzhou, 95% likes or extremely likes the whole local flavor of described Egg preserved in wine finished product.This shows, west area, middle part, northern territory, eastern region and southern areas have all obtained good evaluation at home to utilize the Solidify YoghurtJuzh of method provided by the invention preparation.
The explanation of above embodiment just is used for helping to understand method of the present invention and core concept thereof.Should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention, can also carry out some improvement and modification to the present invention, these improvement and modification also fall in the protection domain of claim of the present invention.
Claims (4)
1. the preparation method of an Egg preserved in wine is characterized in that, comprising:
Step 1, get 45～55 parts of glutinous rice and flood with boiling water, soak cook behind 10～20h for subsequent use;
Add 0.15～0.17 part of rice wine koji fermentation 24h in step 2, the glutinous rice that cooks to step 1 gained, then add 6.5～11.5 parts of wheat starters and water, place 15～20 days wine that ferments, obtain the glutinous rice vinasse;
Step 3, add 3～5 portions of salt and 4～6 portions of clean bright eggs in step 2 gained glutinous rice vinasse, placed 1～3 year at the direct sunlight place, and get final product.
2. described preparation method according to claim 1 is characterized in that, the addition of the described water of step 2 is 1.5～3.5 times of wheat starter addition.
3. described preparation method according to claim 1 and 2 is characterized in that, described preparation method comprises:
Step 1, get 50 parts of glutinous rice and flood with boiling water, soak cook behind 10～20h for subsequent use;
Add 0.16 part of rice wine koji fermentation 24h in step 2, the glutinous rice that cooks to step 1 gained, then add 9 parts of wheat starters and 20 parts of water, place 15～20 days wine that ferments, obtain the glutinous rice vinasse;
Step 3, add 4 portions of salt and 4 portions of clean bright eggs in the step 2 gained glutinous rice vinasse, placed 1～3 year at the direct sunlight place, namely gets the Egg preserved in wine of preparation.
4. the Egg preserved in wine of the described preparation method of any one preparation according to claim 1～3.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110233392.2A CN102934817B (en) | 2011-08-15 | 2011-08-15 | Preparation method of egg preserved in rice wine and prepared egg preserved in rice wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110233392.2A CN102934817B (en) | 2011-08-15 | 2011-08-15 | Preparation method of egg preserved in rice wine and prepared egg preserved in rice wine |
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| CN102934817A true CN102934817A (en) | 2013-02-20 |
| CN102934817B CN102934817B (en) | 2014-04-30 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319386A (en) * | 2017-08-24 | 2017-11-07 | 合肥市福来多食品有限公司 | A kind of method for salting of the quick pickling salted duck eggs of ultrasonic wave added |
| CN107455692A (en) * | 2017-10-11 | 2017-12-12 | 四川理工学院 | A kind of production method of Egg preserved in wine and its Egg preserved in wine of production |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60164430A (en) * | 1984-02-06 | 1985-08-27 | Terukazu Nakane | Seasoned egg and its preservation |
| CN102125273A (en) * | 2011-02-01 | 2011-07-20 | 福建农林大学 | Method for pickling salted duck eggs in red wine sauce |
-
2011
- 2011-08-15 CN CN201110233392.2A patent/CN102934817B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60164430A (en) * | 1984-02-06 | 1985-08-27 | Terukazu Nakane | Seasoned egg and its preservation |
| CN102125273A (en) * | 2011-02-01 | 2011-07-20 | 福建农林大学 | Method for pickling salted duck eggs in red wine sauce |
Non-Patent Citations (2)
| Title |
|---|
| 吴柳: "家庭糟蛋加工方法", 《农村百事通》, 31 October 2001 (2001-10-31), pages 40 * |
| 李铁: "禽蛋系列产品加工法", 《农村新技术》, no. 12, 31 December 2001 (2001-12-31), pages 36 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319386A (en) * | 2017-08-24 | 2017-11-07 | 合肥市福来多食品有限公司 | A kind of method for salting of the quick pickling salted duck eggs of ultrasonic wave added |
| CN107455692A (en) * | 2017-10-11 | 2017-12-12 | 四川理工学院 | A kind of production method of Egg preserved in wine and its Egg preserved in wine of production |
| CN107455692B (en) * | 2017-10-11 | 2020-06-30 | 四川理工学院 | Method for producing egg preserved in rice wine and egg preserved in rice wine produced thereby |
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| CN102934817B (en) | 2014-04-30 |
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