CN102940277A - Multi-flavor soft yolk poultry eggs and preparation method thereof - Google Patents
Multi-flavor soft yolk poultry eggs and preparation method thereof Download PDFInfo
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Abstract
The present invention relates to multi-flavor soft yolk poultry eggs and a preparation method thereof, and belongs to the field of food processing. The preparation method comprises the following steps: (1) cooking poultry eggs, and cooling to provide a spare use; (2) boiling a sousing material, and cooling; (3) placing the poultry eggs obtained from the step (1) in the sousing material obtained from the step (2) to carry out sousing; and (4) carrying out sterilization cooling on the soused poultry eggs. The preparation method has characteristics of simple operation, advanced technology, continuous production and the like. The prepared soft yolk poultry eggs have one or a composite flavors selected from a salty flavour, a sousing fragrance, a pickled pepper flavor, a teriyaki flavor, a chicken flavor, a Szechuan pepper flavor, a cymous cuminum fruit flavor, a spicy flavor and a glycinemax flavor, and have characteristics of neat appearance, complete body, uniform texture, tender and cooked egg white, elasticity, fine and soft egg yolk, bright and attractive color, fine and smooth taste, easy absorption by human body and retained natural poultry egg nutrition values, and can meet requirements of people with different taste preferences.
Description
Technical field
The present invention relates to the soft yolk birds, beasts and eggs, specifically, relate to multi-flavor soft yolk birds, beasts and eggs and preparation method thereof, belong to food processing field.
Background technology
Birds, beasts and eggs are a kind of extensively edible, nutritious, the food that liked by consumers in general.From the nutrition angle, birds, beasts and eggs contain rational amino acid, unrighted acid, abundant mineral element and multivitamin.It is cheap to add birds, beasts and eggs, and the source is wide, and birds, beasts and eggs have become human important source of nutrition.
Soft yolk is that the yolk quality is fine and smooth soft, color and luster bright, by liquid state toward solid-state transition, can change shape and can keep the damage such as can not break of a period of time and self surface because of external force.For birds, beasts and eggs, it can be carried out soft yolk birds, beasts and eggs processing, and selectively give special local flavor, prepare delicate mouthfeel, color and luster is tempting, taste is abundant soft yolk birds, beasts and eggs.The natural nutrition that the soft yolk birds, beasts and eggs had both kept birds, beasts and eggs is worth, and can satisfy again different sense of taste hobby crowds' demand, meets the requirement that people pursue modern food " natural, green, nutrition, health ".The soft yolk birds, beasts and eggs have not only been opened up the category of egg products processing, and can promote the processing of birds, beasts and eggs, give more value, serve more crowd, obtain good economic and social benefit.
Summary of the invention
The purpose of this invention is to provide a kind of preparation method of multi-flavor soft yolk birds, beasts and eggs, that the method has is simple to operate, advanced technology, the characteristics such as can be continuously produced.
The preparation method of multi-flavor soft yolk birds, beasts and eggs provided by the invention comprises the steps:
(1) with lowering the temperature behind the birds, beasts and eggs shortening, for subsequent use;
(2) will lower the temperature after the boiling of halogen material;
(3) birds, beasts and eggs in (1) are placed in the halogen material in (2) and pickle;
(4) cooling of the birds, beasts and eggs sterilization after will pickling;
Wherein, step (1) is at 80 ℃ of-100 ℃ of lower shortening 4min-30min with birds, beasts and eggs; Birds, beasts and eggs behind the above-mentioned shortening are lowered the temperature, in 2min-7min, drop to 25 ℃-35 ℃.
Above-mentioned halogen material is that saline taste, halogen are fragrant, the bubble green pepper is distinguished the flavor of, shines and burn flavor, chicken flavor, numb green pepper flavor, cumin flavor, perfume peppery and a kind of halogen material of fermented soya bean local flavor or the composite flavor halogen material that several halogen material is made into.
Wherein, above-mentioned halogen material comprises water 400-500 part, ginger 0.1-2 part, white granulated sugar 1-10 part, soy sauce 1-50 part, vanilla flavor 0.1-5 part, cooking wine 1-10 part.
Preferably, above-mentioned halogen material comprises water 440-480 part, ginger 0.2-0.5 part, white granulated sugar 4-5 part, soy sauce 15-20 part, vanilla flavor 0.5-1 part, cooking wine 2-5 part.
Most preferably, above-mentioned halogen material comprises 445 parts in water, 0.4 part in ginger, 4.6 parts of white granulated sugars, 17.5 parts in soy sauce, 0.7 part of vanilla flavor, 4.2 parts of cooking wine.
Wherein, saline taste halogen material also comprises anistree 0.5-1 part, cassia bark 0.2-0.3 part, salt 40-60 part; The fragrant halogen material of halogen also comprises anistree 1-1.5 part, cassia bark 0.3-0.5 part, salt 10-20 part; Bubble green pepper flavor halogen material also comprises anistree 0.5-1 part, cassia bark 0.2-0.3 part, salt 10-20 part, bubble green pepper 40-50 part; Also comprise anistree 0.5-1 part according to burning flavor halogen material, cassia bark 0.2-0.3 part, salt 10-15 part is according to burning sauce 15-20 part; Chicken flavor halogen material also comprises anistree 0.5-1 part, cassia bark 0.2-0.3 part, salt 15-20 part, chicken 40-50 part; Fiber crops green pepper flavor halogen material also comprises anistree 0.5-1 part, cassia bark 0.2-0.3 part, salt 10-15 part, numb green pepper 10-15 part, chilli 13-18 part; Cumin flavor halogen material also comprises anistree 0.5-1 part, cassia bark 0.2-0.3 part, salt 10-15 part, cumin 5-15 part; Fragrant peppery halogen material also comprises anistree 0.5-1 part, cassia bark 0.2-0.3 part, salt 10-15 part, chilli 15-20 part, soybean oil 10-15 part; Fermented soya bean local flavor halogen material also comprises anistree 0.5-1 part, cassia bark 0.2-0.3 part, salt 10-15 part, fermented soya bean 10-20 part; Composite flavor halogen material also comprises anistree 0.8-1.1 part, cassia bark 0.25-0.4 part, salt 13-18 part, Chinese prickly ash 5-10 part, chilli 5-10 part, bubble green pepper 10-15 part, cumin 3-5 part.
Step (2) is first boiling halogen material, and the halogen material that boiling is good is cooled to 25 ℃-35 ℃.
Step (3) is pickled 4h-48h for birds, beasts and eggs are put in described in (2) in the halogen material.
Step (4) then is cooled to 0 ℃-4 ℃ for the birds, beasts and eggs that will pickle with halogen material sterilization 0.1min-2.5min in boiling water or in 100 ℃ of steam in 2min-7min.
Particularly, the preparation method of multi-flavor soft yolk birds, beasts and eggs comprises the steps:
(1) with birds, beasts and eggs at 80 ℃ of-100 ℃ of lower shortening 4min-30min;
(2) birds, beasts and eggs behind the above-mentioned shortening are lowered the temperature, in 2min-7min, drop to 25 ℃-35 ℃, obtain initial birds, beasts and eggs raw material;
(3) first boiling halogen material, the halogen material that boiling is good are cooled to 25 ℃-35 ℃, and the initial birds, beasts and eggs raw material that then (2) is obtained is put in pickles 4h-48h in the described halogen material;
(4) birds, beasts and eggs of the halogen material being pickled are sterilization 0.1min-2.5min in boiling water or in 100 ℃ of steam, then is cooled to 0 ℃-4 ℃ in 2min-7min.
Wherein, in the step (1) birds, beasts and eggs are joined shortening 4min-30min in 80 ℃ of-100 ℃ of water or the steam bath; Birds, beasts and eggs in the step (4) that stew in soy sauce is good carry out surperficial instantaneous sterilization 0.1min-2.5min in boiling water or 100 ℃ of steam, then be cooled to 0 ℃-4 ℃ in 2min-7min.
In addition, above-mentioned preparation method also can be made original flavor soft yolk birds, beasts and eggs, and step is as follows:
(1) with birds, beasts and eggs at 80 ℃ of-100 ℃ of lower shortening 4min-30min;
(2) birds, beasts and eggs behind the above-mentioned shortening are lowered the temperature, in 2min-7min, drop to 25 ℃-35 ℃, obtain original flavor soft yolk birds, beasts and eggs raw material;
(3) with the sterilization 0.1min-2.5min in boiling water or in 100 ℃ of steam of the original flavor soft yolk birds, beasts and eggs raw material in (2), then in 2min-7min, be cooled to 0 ℃-4 ℃.
Wherein, in the step (1) birds, beasts and eggs are joined shortening 4min-30min in 80 ℃ of-100 ℃ of water or the steam bath; In the step (3) original flavor soft yolk birds, beasts and eggs raw material is carried out surperficial instantaneous sterilization 0.1min-2.5min in boiling water or 100 ℃ of steam, then in 2min-7min, be cooled to 0 ℃-4 ℃.
The soft yolk birds, beasts and eggs that said method makes are that original flavor, saline taste, halogen are fragrant, bubble green pepper flavor, according to the soft yolk birds, beasts and eggs that burn a kind of or composite flavor in flavor, chicken flavor, numb green pepper flavor, cumin flavor, the fragrant peppery and fermented soya bean local flavor.
In above-mentioned preparation method, the soft yolk birds, beasts and eggs of original flavor are that the birds, beasts and eggs behind the shortening carry out in short-term sterilization of surface and make after cooling; The soft yolk birds, beasts and eggs of single local flavor be with the birds, beasts and eggs behind the shortening use that saline taste, halogen are fragrant, bubble green pepper flavor, salted according to a kind of halogen material that burns in flavor, chicken flavor, numb green pepper flavor, cumin flavor, the fragrant peppery and fermented soya bean local flavor halogen material; The soft yolk birds, beasts and eggs of composite flavor are to use the halogen material of composite flavor salted birds, beasts and eggs behind the shortening.
In above-mentioned preparation method, when making multi-flavor soft yolk birds, beasts and eggs, birds, beasts and eggs are egg, duck's egg, goose egg, quail egg, Ostrich egg etc., and the well-tended appearance of birds, beasts and eggs has the identical or close shelf-life with batch product requirement, and is evenly individual, in the same size.
According to the size of each birds, beasts and eggs, the condition of shortening is different in the preparation method of multi-flavor soft yolk birds, beasts and eggs, and actual conditions is as shown in table 1.
Temperature and time corresponding to shortening step in the preparation method of the birds, beasts and eggs that table 1 is different
Another object of the present invention provides the multi-flavor soft yolk birds, beasts and eggs of being made by said method.
The multi-flavor of soft yolk birds, beasts and eggs is that original flavor, saline taste, halogen are fragrant, bubble green pepper flavor, according to a kind of or composite flavor that burns in flavor, chicken flavor, numb green pepper flavor, cumin flavor, the fragrant peppery and fermented soya bean local flavor.
The soft yolk birds, beasts and eggs that make are egg, duck's egg, goose egg, quail egg, Ostrich egg etc.
Clean and tidy by the multi-flavor soft yolk birds, beasts and eggs outward appearance that said method makes, whole complete, homogeneous, ripe and tender, the high resilience of egg white, the fine and smooth softness of yolk quality, color and luster become clear tempting, and delicate mouthfeel is smooth, be easy to absorption of human body, the natural nutrition that had both kept birds, beasts and eggs is worth, and can satisfy again different sense of taste hobby crowds' demand, meets the requirement that people pursue modern food " natural, green, nutrition, health ".
The present invention has following advantage:
(1) the used raw material of the present invention adopts common complete birds, beasts and eggs on the market, and raw material sources are wide, substantially are not subjected to the place of production and season limit.
(2) preparation method of the present invention has simple to operate, advanced technology, the characteristics such as can be continuously produced.
(3) the multi-flavor soft yolk birds, beasts and eggs outward appearance that makes of the present invention is clean and tidy, whole complete, homogeneous, ripe and tender, the high resilience of egg white, yolk are that the fine and smooth softness of soft yolk state, quality, color and luster are bright tempting, and delicate mouthfeel is smooth, be easy to absorption of human body, the natural nutrition that had both kept birds, beasts and eggs is worth, and can satisfy again different sense of taste hobby crowds' demand, meets the requirement that people pursue modern food " natural, green, nutrition, health ".
The specific embodiment
Following examples are used for explanation the present invention, but are not used for limiting the scope of the invention.
Embodiment 1 produces 10 pieces of original flavor soft yolk eggs
(1) chooses evenly intact, of the same size egg, join boiling 8min in 90 ℃ of water;
(2) egg behind the above-mentioned shortening is cooled to 30 ℃ in 5min, obtains the egg raw material of original flavor;
(3) egg in (2) is carried out surperficial instantaneous sterilization 0.2min in 100 ℃ of water, then in 5min, be cooled to 4 ℃;
(4) will cool off good egg packaging, product inspection namely makes the soft yolk egg of original flavor.
Embodiment 2 produces 10 pieces of halogen fragrance soft yolk eggs
(1) chooses evenly intact, of the same size egg, join boiling 12min in 80 ℃ of water;
(2) egg behind the above-mentioned shortening is cooled to 35 ℃ in 4min, obtains initial egg raw material;
(3) first boiling halogen material, halogen fragrance halogen material is: 445 parts in water, anistree 1.24 parts, 0.5 part on cassia bark, 14.46 parts of salt, 0.4 part in ginger, 4.6 parts of white granulated sugars, 17.5 parts in soy sauce, 0.7 part of vanilla flavor, 4.2 parts of cooking wine; Then the halogen material that boiling is good is cooled to 35 ℃, and the egg that then (2) is obtained is put in pickles 24h in the halogen material;
(4) egg that stew in soy sauce is good carries out surperficial instantaneous sterilization 0.4min in 100 ℃ of water, then is cooled to 4 ℃ in 5min;
(5) will cool off good egg packaging, product inspection namely makes the soft yolk egg of halogen fragrance.
Embodiment 3 produces 10 pieces of saline taste soft yolk eggs
(1) chooses evenly intact, of the same size egg, join shortening 9min in 90 ℃ of steam baths;
(2) egg behind the above-mentioned shortening is cooled to 25 ℃ in 6min, obtains initial egg raw material;
(3) first boiling halogen material, saline taste halogen material is: 400 parts in water, anistree 0.8 part, 0.25 part on cassia bark, 50 parts of salt, 0.1 part in ginger, 1 part of white granulated sugar, 50 parts in soy sauce, 0.1 part of vanilla flavor, 6.16 parts of cooking wine.Then the halogen material that boiling is good is cooled to 25 ℃, and the egg that then (2) is obtained is put in pickles 18h in the halogen material;
(4) egg that stew in soy sauce is good carries out surperficial instantaneous sterilization 0.2min in 100 ℃ steam, then is cooled to 3 ℃ in 6min;
(5) will cool off good egg packaging, product inspection namely makes the soft yolk egg of saline taste.
Embodiment 4 produces 10 pieces of bubble green pepper flavor soft yolk duck's eggs
(1) chooses evenly intact, of the same size duck's egg, join shortening 9min in 100 ℃ of water;
(2) duck's egg behind the above-mentioned shortening is cooled to 30 ℃ in 6min, obtains initial duck's egg raw material;
(3) first boiling halogen material, bubble green pepper flavor halogen material is: 440 parts in water, anistree 0.9 part, 0.25 part on cassia bark, 10 parts of salt, 45 parts of bubble greens pepper, 2 parts in ginger, 5.56 parts of white granulated sugars, 5 parts in soy sauce, 3.7 parts of vanilla flavor, 10 parts of cooking wine.Then the halogen material that boiling is good is cooled to 30 ℃, and the duck's egg that then (2) is obtained is put in pickles 36h in the halogen material;
(4) duck's egg that stew in soy sauce is good carries out surperficial instantaneous sterilization 0.4min in 100 ℃ of water, then is cooled to 4 ℃ in 5min;
(5) will cool off good duck's egg packing, product inspection namely makes bubble green pepper flavor soft yolk duck's egg.
Embodiment 5 produces 10 pieces of cumin flavor soft yolk goose eggs
(1) chooses evenly intact, of the same size goose egg, join shortening 10min in 90 ℃ of water;
(2) the goose egg behind the above-mentioned shortening is cooled to 30 ℃ in 6min, obtains initial goose egg raw material;
(3) first boiling halogen material, cumin flavor halogen material is: 480 parts in water, anistree 0.5 part, 0.2 part on cassia bark, 15 parts of salt, 10 parts of cumins, 1.5 parts in ginger, 8.5 parts of white granulated sugars, 37.6 parts in soy sauce, 3.7 parts of vanilla flavor, 6.16 parts of cooking wine; Then the halogen material that boiling is good is cooled to 30 ℃, and the goose egg that then (2) is obtained is put in pickles 40h in the halogen material;
(4) the goose egg that stew in soy sauce is good carries out surperficial instantaneous sterilization 1min in 100 ℃ of steam baths, then is cooled to 2 ℃ in 6min;
(5) will cool off good goose egg package, product inspection namely makes cumin flavor soft yolk goose egg.
Embodiment 6 produces 10 pieces of numb green pepper flavor soft yolk quail eggs
(1) chooses evenly intact, of the same size quail egg, join shortening 6min in 85 ℃ of water;
(2) quail egg behind the above-mentioned shortening is cooled to 30 ℃ in 2min, obtains initial quail egg raw material;
(3) first boiling halogen material, numb green pepper flavor halogen material is: 420 parts in water, anistree 0.9 part, 0.25 part on cassia bark, 12 parts of salt, 12 parts of numb greens pepper, 18 parts of chillis, 0.8 part in ginger, 2 parts of white granulated sugars, 20 parts in soy sauce, 0.7 part of vanilla flavor, 4.2 parts of cooking wine; Then the halogen material that boiling is good is cooled to 30 ℃, and the quail egg that then (2) is obtained is put in pickles 4h in the halogen material;
(4) quail egg that stew in soy sauce is good carries out surperficial instantaneous sterilization 0.1min in 100 ℃ of steam baths, then is cooled to 2 ℃ in 2min;
(5) will cool off good quail egg packing, product inspection namely makes numb green pepper flavor soft yolk quail egg.
Embodiment 7 produces 10 pieces of photographs and burns flavor soft yolk duck's egg
(1) chooses evenly intact, of the same size duck's egg, join shortening 9min in 90 ℃ of steam baths;
(2) duck's egg behind the above-mentioned shortening is cooled to 30 ℃ in 5min, obtains initial duck's egg raw material;
(3) first boiling halogen material according to burning flavor halogen material is: 450 parts in water, and anistree 0.6 part, 0.25 part on cassia bark, 14 parts of salt are according to burning 20 parts in sauce, 0.5 part in ginger, 5 parts of white granulated sugars, 18 parts in soy sauce, 0.5 part of vanilla flavor, 5 parts of cooking wine; Then the halogen material that boiling is good is cooled to 30 ℃, and the duck's egg that then (2) is obtained is put in pickles 30h in the halogen material;
(4) duck's egg that stew in soy sauce is good carries out surperficial instantaneous sterilization 2min in 100 ℃ of water, then is cooled to 4 ℃ in 5min;
(5) will cool off good duck's egg packing, product inspection namely makes according to burning flavor soft yolk duck's egg.
Embodiment 8 produces 10 pieces of chicken flavor soft yolk goose eggs
(1) chooses evenly intact, of the same size goose egg, join shortening 13min in 85 ℃ of steam baths;
(2) the goose egg behind the above-mentioned shortening is cooled to 25 ℃ in 6min, obtains initial goose egg raw material;
(3) first boiling halogen material, chicken flavor halogen material is: 465 parts in water, anistree 0.8 part, 0.3 part on cassia bark, 18 parts of salt, 45 parts in chicken, 0.2 part in ginger, 4 parts of white granulated sugars, 15 parts in soy sauce, 0.5 part of vanilla flavor, 4 parts of cooking wine; Then the halogen material that boiling is good is cooled to 25 ℃, and the goose egg that then (2) is obtained is put in pickles 35h in the halogen material;
(4) the goose egg that stew in soy sauce is good carries out surperficial instantaneous sterilization 2min in 100 ℃ of water, then is cooled to 4 ℃ in 5min;
(5) will cool off good goose egg package, product inspection namely makes chicken flavor soft yolk goose egg.
Embodiment 9 produces 10 pieces of fragrant pungent soft yolk quail eggs
(1) chooses evenly intact, of the same size quail egg, join shortening 7min in 80 ℃ of steam baths;
(2) quail egg behind the above-mentioned shortening is cooled to 25 ℃ in 2min, obtains initial goose egg raw material;
(3) first boiling halogen material, fragrant pungent halogen material is: 410 parts in water, anistree 0.8 part, 0.3 part on cassia bark, 14 parts of salt, 18 parts of chillis, 12 parts of soybean oils, 0.4 part in ginger, 4.5 parts of white granulated sugars, 15 parts in soy sauce, 0.6 part of vanilla flavor, 2 parts of cooking wine; Then the halogen material that boiling is good is cooled to 25 ℃, and the quail egg that then (2) is obtained is put in pickles 8h in the halogen material;
(4) quail egg that stew in soy sauce is good carries out surperficial instantaneous sterilization 0.2min in 100 ℃ of water, then is cooled to 0 ℃ in 5min;
(5) will cool off good quail egg packing, product inspection namely makes fragrant pungent soft yolk quail egg.
Embodiment 10 produces 10 pieces of fermented soya bean flavor soft yolk Ostrich eggs
(1) chooses evenly intact, of the same size Ostrich egg, join shortening 18min in 100 ℃ of water;
(2) Ostrich egg behind the above-mentioned shortening is cooled to 30 ℃ in 7min, obtains initial Ostrich egg raw material;
(3) first boiling halogen material, fermented soya bean flavor halogen material is: 500 parts in water, anistree 0.6 part, 0.3 part on cassia bark, 15 parts of salt, 15 parts in fermented soya bean, 0.5 part in ginger, 5 parts of white granulated sugars, 20 parts in soy sauce, 1 part of vanilla flavor, 4 parts of cooking wine; Then the halogen material that boiling is good is cooled to 30 ℃, and the Ostrich egg that then (2) is obtained is put in pickles 45h in the halogen material;
(4) Ostrich egg that stew in soy sauce is good carries out surperficial instantaneous sterilization 2.5min in 100 ℃ of steam, then is cooled to 4 ℃ in 6min;
(5) will cool off good Ostrich egg packing, product inspection namely makes fermented soya bean flavor soft yolk Ostrich egg.
Embodiment 11 produces 10 pieces of composite flavor soft yolk Ostrich eggs
(1) chooses evenly intact, of the same size Ostrich egg, join shortening 18.5min in 95 ℃ of steam baths;
(2) Ostrich egg behind the above-mentioned shortening is cooled to 35 ℃ in 7min, obtains initial Ostrich egg raw material;
(3) first boiling halogen material, composite flavor halogen material is: 475 parts in water, anistree 1 part, 0.35 part on cassia bark, 18 parts of salt, 7 parts in Chinese prickly ash, 13 parts of bubble greens pepper, 4 parts of cumins, 8 parts of chillis, 1.34 parts in ginger, 7 parts of white granulated sugars, 38 parts in soy sauce, 0.7 part of vanilla flavor, 5 parts of cooking wine; Then the halogen material that boiling is good is cooled to 35 ℃, and the Ostrich egg that then (2) is obtained is put in pickles 48h in the halogen material;
(4) Ostrich egg that stew in soy sauce is good carries out surperficial instantaneous sterilization 2.5min in 100 ℃ of water, then is cooled to 4 ℃ in 7min;
(5) will cool off good Ostrich egg packing, product inspection namely makes composite flavor soft yolk Ostrich egg.
When making multi-flavor soft yolk birds, beasts and eggs, birds, beasts and eggs also can be the birds, beasts and eggs of other kinds outside above-mentioned egg, duck's egg, goose egg, quail egg, the Ostrich egg.
When making multi-flavor soft yolk birds, beasts and eggs, the condition of each step can be made by combination.
Experimental example effect of the present invention
1 laboratory sample and method
1.1 laboratory sample
The halogen fragrance soft yolk egg of getting above-described embodiment 2 gained is experiment product; Get on the market in contrast product of existing spiced egg.
1.2 experimental technique
1.2.1 sense organ taste
Under the double blinding condition, organize the experimenter that experiment product and reference substance are tasted, the albumen of assess sample, yolk and mouthfeel.The trial test time: the morning 10:00～11:00.Experimenter: 36 people.Point system: given a mark by the experimenter, take 5 minutes systems, finely count 5 minutes; Better count 4 minutes; Generally count 3 minutes; Relatively poorly count 2 minutes; Very poorly count 1 minute, only fill in the integer score value.
1.2.2 microorganism detection method
Press respectively total plate count, coliform, the mold count of the method determination experiment product of standard GB/T/T 4789.2, GB/T 4789.3, GB/T 4789.15 regulations.
1.3 data statistics
The data obtained is processed with Excel, adopts the t check that test data is carried out statistical analysis, represents that with mean ± SD P＜0.05 is significant difference, and P＜0.01 is that difference is extremely remarkable.
2 experimental results
2.1 sense organ taste result
Experiment product and reference substance are carried out the sense organ double blind experiment, and the result is as shown in table 2.
Table 2 sample sense organ taste result
As shown in Table 2, experiment product and reference substance are not having significant difference aspect albumen color and luster and the uniformity; And to significantly be better than reference substance at experiment product aspect viscosity and the smooth sense, it is more dried to be mainly manifested in reference substance yolk, is difficult for swallowing; All there is utmost point significant difference aspect albumen elasticity, yolk color, yolk clarity, yolk flowability and the local flavor, reference substance albumen elasticity is relatively poor, yolk color is darker, and the yolk clarity is relatively poor, the mobile disappearance of yolk, local flavor is single, experiment product albumen elasticity is comparatively refreshing bullet then, and yolk color is vivid, and yolk is comparatively limpid, yolk between flow and non-current between special state, with rich flavor.
2.2 microorganism detection result
The microorganism detection result of experiment product is as shown in table 3.
The microorganism detection result of table 3 experiment product
| Interventions Requested | 0 day | 60 days | 120 days | 180 days |
| Total plate count/cfu/g | <2000 | <2000 | <2000 | <2000 |
| Coliform/MPN/100g | <30 | <30 | <30 | <30 |
| Mould/cfu/g | <50 | <50 | <50 | <50 |
As shown in Table 3, experiment product is after storing 180 days, and microbiological indicator is still in acceptability limit.
After testing, embodiment 1, embodiment 3-11 are with embodiment 2, and outward appearance is clean and tidy, and delicate mouthfeel is smooth, and microbiological indicator is all in acceptability limit.
The multi-flavor soft yolk birds, beasts and eggs outward appearance that the present invention makes is clean and tidy, whole complete, homogeneous, ripe and tender, the high resilience of egg white, yolk is that the fine and smooth softness of soft yolk state, quality, color and luster are bright tempting, delicate mouthfeel is smooth, be easy to absorption of human body, microbiological indicator is in acceptability limit, and the natural nutrition that had both kept birds, beasts and eggs is worth, can satisfy again different sense of taste hobby crowds' demand, meet the requirement that people pursue modern food " natural, green, nutrition, health ".
Although, above used general explanation, the specific embodiment and test, the present invention is described in detail, on basis of the present invention, can make some modifications or improvements it, and this will be apparent to those skilled in the art.Therefore, these modifications or improvements all belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (10)
1. the preparation method of multi-flavor soft yolk birds, beasts and eggs is characterized in that, this preparation method comprises the steps:
(1) with lowering the temperature behind the birds, beasts and eggs shortening, for subsequent use;
(2) will lower the temperature after the boiling of halogen material;
(3) birds, beasts and eggs in (1) are placed in the halogen material in (2) and pickle;
(4) cooling of the birds, beasts and eggs sterilization after will pickling;
Wherein, step (1) is at 80 ℃ of-100 ℃ of lower shortening 4min-30min with birds, beasts and eggs; Birds, beasts and eggs behind the above-mentioned shortening are lowered the temperature, in 2min-7min, drop to 25 ℃-35 ℃.
2. the preparation method of multi-flavor soft yolk birds, beasts and eggs according to claim 1, it is characterized in that described halogen material is that saline taste, halogen are fragrant, the bubble green pepper is distinguished the flavor of, shines and burn flavor, chicken flavor, numb green pepper flavor, cumin flavor, perfume peppery and a kind of halogen material of fermented soya bean local flavor or the composite flavor halogen material that several halogen material is made into.
3. the preparation method of multi-flavor soft yolk birds, beasts and eggs according to claim 2 is characterized in that, described halogen material comprises water 400-500 part, ginger 0.1-2 part, white granulated sugar 1-10 part, soy sauce 1-50 part, vanilla flavor 0.1-5 part, cooking wine 1-10 part.
4. the preparation method of multi-flavor soft yolk birds, beasts and eggs according to claim 3 is characterized in that, described halogen material comprises water 440-480 part, ginger 0.2-0.5 part, white granulated sugar 4-5 part, soy sauce 15-20 part, vanilla flavor 0.5-1 part, cooking wine 2-5 part.
5. according to claim 3 or the preparation method of 4 described multi-flavor soft yolk birds, beasts and eggs, it is characterized in that saline taste halogen material also comprises anistree 0.5-1 part, cassia bark 0.2-0.3 part, salt 40-60 part; The fragrant halogen material of halogen also comprises anistree 1-1.5 part, cassia bark 0.3-0.5 part, salt 10-20 part; Bubble green pepper flavor halogen material also comprises anistree 0.5-1 part, cassia bark 0.2-0.3 part, salt 10-20 part, bubble green pepper 40-50 part; Also comprise anistree 0.5-1 part according to burning flavor halogen material, cassia bark 0.2-0.3 part, salt 10-15 part is according to burning sauce 15-20 part; Chicken flavor halogen material also comprises anistree 0.5-1 part, cassia bark 0.2-0.3 part, salt 15-20 part, chicken 40-50 part; Fiber crops green pepper flavor halogen material also comprises anistree 0.5-1 part, cassia bark 0.2-0.3 part, salt 10-15 part, numb green pepper 10-15 part, chilli 13-18 part; Cumin flavor halogen material also comprises anistree 0.5-1 part, cassia bark 0.2-0.3 part, salt 10-15 part, cumin 5-15 part; Fragrant peppery halogen material also comprises anistree 0.5-1 part, cassia bark 0.2-0.3 part, salt 10-15 part, chilli 15-20 part, soybean oil 10-15 part; Fermented soya bean local flavor halogen material also comprises anistree 0.5-1 part, cassia bark 0.2-0.3 part, salt 10-15 part, fermented soya bean 10-20 part; Composite flavor halogen material also comprises anistree 0.8-1.1 part, cassia bark 0.25-0.4 part, salt 13-18 part, Chinese prickly ash 5-10 part, chilli 5-10 part, bubble green pepper 10-15 part, cumin 3-5 part.
6. the preparation method of multi-flavor soft yolk birds, beasts and eggs according to claim 1 is characterized in that, step (2) is first boiling halogen material, and the halogen material that boiling is good is cooled to 25 ℃-35 ℃; Step (3) is pickled 4h-48h for birds, beasts and eggs are put in described in (2) in the halogen material.
7. the preparation method of multi-flavor soft yolk birds, beasts and eggs according to claim 1 is characterized in that, step (4) then is cooled to 0 ℃-4 ℃ for the birds, beasts and eggs that will pickle with halogen material sterilization 0.1min-2.5min in boiling water or in 100 ℃ of steam in 2min-7min.
8. the preparation method of multi-flavor soft yolk birds, beasts and eggs according to claim 5, it is characterized in that, the soft yolk birds, beasts and eggs that described method makes are that saline taste, halogen are fragrant, bubble green pepper flavor, according to the soft yolk birds, beasts and eggs that burn a kind of or composite flavor in flavor, chicken flavor, numb green pepper flavor, cumin flavor, the fragrant peppery and fermented soya bean local flavor.
9. the multi-flavor soft yolk birds, beasts and eggs that make of each described preparation method of claim 1 to 8.
10. multi-flavor soft yolk birds, beasts and eggs according to claim 9 is characterized in that, described birds, beasts and eggs are egg, duck's egg, goose egg, quail egg or Ostrich egg.
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| CN104172270A (en) * | 2014-07-31 | 2014-12-03 | 洮南市昆龙绿色禽蛋养殖专业合作社 | Novel five-spiced salted egg processing formula and processing technology |
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