CN103349300A - Method for manufacturing spleen-fortifying and stomach-nourishing spiced eggs - Google Patents
Method for manufacturing spleen-fortifying and stomach-nourishing spiced eggs Download PDFInfo
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- 238000000034 method Methods 0.000 title abstract description 9
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 235000021110 pickles Nutrition 0.000 claims abstract description 38
- 238000005554 pickling Methods 0.000 claims abstract description 21
- 239000003814 drug Substances 0.000 claims abstract description 16
- 210000000952 spleen Anatomy 0.000 claims abstract description 13
- 210000002784 stomach Anatomy 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 239000000706 filtrate Substances 0.000 claims description 22
- 238000002360 preparation method Methods 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- 229940079593 drug Drugs 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000005728 strengthening Methods 0.000 claims description 9
- 241000271309 Aquilaria crassna Species 0.000 claims description 7
- 244000080767 Areca catechu Species 0.000 claims description 7
- 235000006226 Areca catechu Nutrition 0.000 claims description 7
- 241001647745 Banksia Species 0.000 claims description 7
- 239000009636 Huang Qi Substances 0.000 claims description 7
- 241000220317 Rosa Species 0.000 claims description 7
- 239000002893 slag Substances 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 240000008574 Capsicum frutescens Species 0.000 claims description 5
- 240000009023 Myrrhis odorata Species 0.000 claims description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 4
- 208000024891 symptom Diseases 0.000 abstract description 4
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
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- 230000008569 process Effects 0.000 abstract description 2
- 230000000474 nursing effect Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 6
- 210000001015 abdomen Anatomy 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 4
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 3
- 208000002193 Pain Diseases 0.000 description 3
- 201000006549 dyspepsia Diseases 0.000 description 3
- 208000024798 heartburn Diseases 0.000 description 3
- 229940055726 pantothenic acid Drugs 0.000 description 3
- 235000019161 pantothenic acid Nutrition 0.000 description 3
- 239000011713 pantothenic acid Substances 0.000 description 3
- 230000007774 longterm Effects 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 238000013459 approach Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 238000010586 diagram Methods 0.000 description 1
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- 230000003203 everyday effect Effects 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
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- 230000010354 integration Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001662 opsonic effect Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 230000002123 temporal effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
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Abstract
The invention discloses a method for manufacturing spleen-fortifying and stomach-nourishing spiced eggs. The method comprises the following steps: (1) selecting fresh eggs and cleaning; (2) preparing pickle liquid; (3), pickling: immersing the eggs into a pressure vessel containing the pickle liquid prepared by the step (2) for pickling, sealing the pressure vessel, setting temperature at 15-40 DEG C and pressure at 100-200 kPa, pickling at high pressure for 20-30 min, then pickling at normal pressure for 20-30 min, and repeating the process; (4) airing, sterilize, and packaging. The spiced eggs can improve the symptom of weakness in spleen and stomach without influencing the taste; the spiced eggs can serve as food and medicine at the same time, so as to perform the function of nursing health through diet and to be accepted by a customer; through repeated pickling at high pressure and pickling at normal pressure, the method provided by the invention can improve the pickling effect for the same duration, and greatly reduce the time required for achieving the same pickling effect compared with the conventional pickling method for spiced eggs, so that the production efficiency is increased.
Description
Technical field
The present invention relates to a kind of food-processing method, specifically a kind of preparation method of strengthening spleen and nourishing stomach spiced egg.
Background technology
Spiced egg is the shortening egg that is processed into various condiment or gravy, has in the market a lot so that the vacuum-packed form of carrying.But existing spiced egg is simple delicious, is easy to carry.A lot of weakness of the spleen and the stomach persons wish not to be by taking medicine, but improve taste by the mode of dietotherapy.
Summary of the invention
Goal of the invention: the object of the present invention is to provide a kind ofly be easy to carry, the preparation method of spiced egg that long-term taking is conducive to strengthening spleen and nourishing stomach, to realizing having concurrently delicious and improving the effect of taste.
Technical scheme: in order to realize the foregoing invention purpose, the technical solution adopted in the present invention is:
A kind of preparation method of strengthening spleen and nourishing stomach spiced egg comprises the steps:
(1) chooses Fresh Egg, cleaning;
(2) preparation pickling liquid: the mountain slag of 10～25 parts of weight portions, 5～10 parts fructus amomi, 5～15 parts the banksia rose, 5～15 parts agalloch eaglewood, 5～10 parts the shell of areca nut, 5～20 parts the Radix Astragali, 5～10 parts Divine Comedy, 5～15 parts Fructus Hordei Germinatus, 5～20 parts dried orange peel are added water and boil 2～3h with slow fire, filter, collect filtrate, refilter, regather filtrate, merge drug filtrate in 2 times; Little fire boiled 2～3h after 5～15 parts anises, 5～10 parts Chinese prickly ash, 5～15 parts cloves, 5～15 parts ginger, 5～15 parts capsicum, 5～10 parts monosodium glutamate, 10～30 parts white sugar, 10～25 parts salt, 5～20 parts soy sauce added the water big fire and boil 1h; Again little fire boiled 0.5～1h after the middle drug filtrate of collecting incorporated into;
(3) pickle: egg is impregnated in the pressure vessel of the pickling liquid that step (2) preparation is housed and pickles, sealed pressure vessel, set temperature are 15～40 ℃, pressure 100～200kPa, after high pressure is pickled 20～30min, recover normal pressure and pickle 20～30min, so iterative cycles;
(4) air-dry, sterilization, packing: the egg that will pickle dries, and keeps 110～130 ℃ of sterilization 40～60min in high-pressure sterilizing pot, and is vacuum-packed again.
Described middle drug filtrate also can be made through boiling, filtering by the mountain slag of 10～15 parts of weight portions, 5～10 parts fructus amomi, 5～10 parts the banksia rose, 5～10 parts agalloch eaglewood, 5～10 parts the shell of areca nut, 10～20 parts the Radix Astragali, 5～10 parts Divine Comedy, 5～10 parts Fructus Hordei Germinatus, 10～20 parts dried orange peel.
Described pickle can through 2 times repeatedly, as: high pressure pickle-normal pressure pickles-high pressure pickles-normal pressure pickles.Also can through 3 times repeatedly, as: high pressure pickle-normal pressure pickles-high pressure pickles-normal pressure pickles-high pressure pickles-normal pressure pickles.
Beneficial effect: compared with prior art, remarkable advantage of the present invention is: spiced egg of the present invention can improve weakness of the spleen and the stomach symptom in the situation that do not affect mouthfeel; Spiced egg integration of drinking and medicinal herbs of the present invention just can play opsonic action in the diet, is easy to be accepted by the consumer; The present invention by high pressure repeatedly pickle-normal pressure pickles, and improved in same time and pickled effect, greatly shortened salting period when pickling effect reaching identical with traditional spiced egg mode of pickling, enhance productivity.
Description of drawings
Fig. 1 is the embodiment of the invention 4 salt content temporal evolution schematic diagrames.
The specific embodiment
The present invention is further described below by specific embodiment; should be pointed out that for the person of ordinary skill of the art, under the prerequisite that does not break away from the principle of the invention; can also make some modification and improvement, these also should be considered as belonging to protection scope of the present invention.
Choose 50 Fresh Eggs, cleaning; The dried orange peel of the Fructus Hordei Germinatus of the Divine Comedy of the Radix Astragali of the shell of areca nut of the agalloch eaglewood of the banksia rose of the fructus amomi of the mountain slag of 10g, 5g, 5g, 5g, 5g, 5g, 5g, 5g, 5g is added water boil 2h with slow fire, filter, collect filtrate 500ml, refilter, regather filtrate 500ml, merge drug filtrate in 2 times; Little fire boiled 2h after the soy sauce of the salt of the white sugar of the monosodium glutamate of the capsicum of the ginger of the cloves of the Chinese prickly ash of the anise of 500g, 500g, 500g, 500g, 500g, 500g, 1000g, 1000g, 500g added the water big fire and boil 1h; Again little fire boiled 0.5h after the middle drug filtrate of collecting incorporated into; High pressure pickles-and normal pressure pickles 1 time, is specially: and egg is impregnated in the pressure vessel that pickling liquid is housed pickles, sealed pressure vessel, set temperature are 15 ℃, pressure 100kPa, after high pressure is pickled 20min, recover normal pressure and pickle 20min.The egg of having pickled is dried, in high-pressure sterilizing pot, keep 110 ℃ of sterilization 40min, vacuum-packed again.
Choose 50 Fresh Eggs, cleaning; The dried orange peel of the Fructus Hordei Germinatus of the Divine Comedy of the Radix Astragali of the shell of areca nut of the agalloch eaglewood of the banksia rose of the fructus amomi of the mountain slag of 25g, 10g, 15g, 15g, 10g, 20g, 10g, 15g, 20g is added water boil 3h with slow fire, filter, collect filtrate 500ml, refilter, regather filtrate 500ml, merge drug filtrate in 2 times; Little fire boiled 3h after the soy sauce of the salt of the white sugar of the monosodium glutamate of the capsicum of the ginger of the cloves of the Chinese prickly ash of the anise of 1500g, 1000g, 1500g, 1500g, 1500g, 1000g, 3000g, 2500g, 2000g added the water big fire and boil 1h; Again little fire boiled 1h after the middle drug filtrate of collecting incorporated into; High pressure pickles-and normal pressure pickles 2 times, is specially: egg is impregnated in the pressure vessel that pickling liquid is housed pickles sealed pressure vessel, set temperature is 40 ℃, pressure 200kPa, after high pressure is pickled 30min, recover normal pressure and pickle 30min, again through a sub-high pressure pickle-normal pressure pickles.The egg of having pickled is dried, in high-pressure sterilizing pot, keep 130 ℃ of sterilization 60min, vacuum-packed again.
Choose Fresh Egg, cleaning; The dried orange peel of the Fructus Hordei Germinatus of the Divine Comedy of the Radix Astragali of the shell of areca nut of the agalloch eaglewood of the banksia rose of the fructus amomi of the mountain slag of 20g, 8g, 10g, 10g, 8g, 15g, 8g, 10g, 15g is added water boil 3h with slow fire, filter, collect filtrate 500ml, refilter, regather filtrate 500ml, merge drug filtrate in 2 times; Little fire boiled 2h after the soy sauce of the salt of the white sugar of the monosodium glutamate of the capsicum of the ginger of the cloves of the Chinese prickly ash of the anise of 1000g, 800g, 1000g, 1000g, 1000g, 800g, 2000g, 2000g, 1500g added the water big fire and boil 1h; Again little fire boiled 1h after the middle drug filtrate of collecting incorporated into; High pressure pickles-and normal pressure pickles 3 times, is specially: egg is impregnated in the pressure vessel that pickling liquid is housed pickles sealed pressure vessel, set temperature is 125 ℃, pressure 150kPa, after high pressure is pickled 25min, recover normal pressure and pickle 25min, again through 2 sub-high pressures pickle-normal pressure pickles.The egg of having pickled is dried, in high-pressure sterilizing pot, keep 120 ℃ of sterilization 50min, vacuum-packed again.
The present embodiment is to study high pressure to be pickled-and number of times that normal pressure is pickled exerts an influence to the spiced egg salt content, requires to select the different modes of pickling according to penetration degree and salt content.
Choose 100 fresh eggs, all be divided into 4 groups, pickle according to following 4 kinds of modes.
Group 1: high pressure pickles-normal pressure pickles-high pressure pickles-normal pressure pickles-high pressure pickles-and normal pressure pickles;
Group 2: high pressure pickles-normal pressure pickles-high pressure pickles-and normal pressure pickles;
Group 3: high pressure pickles-and normal pressure pickles;
Group 4: pickle according to the conventional method normal pressure.
Result of the test is seen Fig. 1, as seen, in the same time, salt content group 1＞group 2＞group 3＞group 4, illustrate along with high pressure pickle-normal pressure pickles the increase of number of times, salt content also increases to some extent.Simultaneously, in the identical time, high pressure pickles-and the spiced egg salt content that normal pressure is pickled is higher than the salt content of traditional pickling process method, and behind the 5h, the salt content of group 1 approaches 2 times of group 4.Illustrating that this method pickles to have improved in same time pickles effect, in other words, reach the identical effect of pickling, and has greatly shortened salting period.
The present embodiment is to study goods of the present invention for the effect of improving taste.
Choose weakness of the spleen and the stomach, need not long-term taking medicine person 40 examples, the male sex's 22 examples wherein, women's 18 examples; At minimum 22 years old of age, be 63 years old to the maximum, average 38 years old.Take the present invention made spiced egg one piece during lunch every day, adhered to 30 days, during do not take any medicine or health products that improve taste.With big belly, upper abdomen mild pain, food less, heartburn sense, belch, 6 cardinal symptoms of pantothenic acid divide gently, in, weigh three grades and remember respectively 1,2,3 minute, asymptomatic note 0 minute.Adopt point system assessment curative effect.
Appraisal result sees Table 1.
Table 1
| Symptom | Before taking | After taking |
| Big belly | 2.92±0.30 | 1.38±0.50 |
| The upper abdomen mild pain | 2.05±0.67 | 0.95±0.34 |
| Food is few | 2.70±0.56 | 0.58±0.36 |
| Heating installation | 2.85±0.37 | 1.12±0.27 |
| Heartburn sense | 2.50±0.11 | 0.82±0.36 |
| Pantothenic acid | 2.04±0.54 | 0.42±0.34 |
As shown in Table 1, big belly, upper abdomen mild pain, food are less, heartburn sense, belch, pantothenic acid all make moderate progress, and 40 experimenters took front scoring summation 15.06 minutes, take rear scoring summation 5.27, improved 65.01% before integral body is relatively tested.
Claims (5)
1. the preparation method of a strengthening spleen and nourishing stomach spiced egg is characterized in that: comprise the steps:
(1) chooses Fresh Egg, cleaning;
(2) preparation pickling liquid: the mountain slag of 10 ~ 25 parts of weight portions, 5 ~ 10 parts fructus amomi, 5 ~ 15 parts the banksia rose, 5 ~ 15 parts agalloch eaglewood, 5 ~ 10 parts the shell of areca nut, 5 ~ 20 parts the Radix Astragali, 5 ~ 10 parts Divine Comedy, 5 ~ 15 parts Fructus Hordei Germinatus, 5 ~ 20 parts dried orange peel are added water and boil 2 ~ 3h with slow fire, filter, collect filtrate, refilter, regather filtrate, merge drug filtrate in 2 times; Little fire boiled 2 ~ 3h after 5 ~ 15 parts anises, 5 ~ 10 parts Chinese prickly ash, 5 ~ 15 parts cloves, 5 ~ 15 parts ginger, 5 ~ 15 parts capsicum, 5 ~ 10 parts monosodium glutamate, 10 ~ 30 parts white sugar, 10 ~ 25 parts salt, 5 ~ 20 parts soy sauce added the water big fire and boil 1h; Again little fire boiled 0.5 ~ 1h after the middle drug filtrate of collecting incorporated into;
(3) pickle: egg is impregnated in the pressure vessel of the pickling liquid that step (2) preparation is housed and pickles, after high pressure is pickled 20～30min, recover normal pressure and pickle 20～30min, so iterative cycles;
(4) air-dry, sterilization, packing: the egg that will pickle dries, and keeps 110 ~ 130 ℃ of sterilization 40 ~ 60min in high-pressure sterilizing pot, and is vacuum-packed again.
2. the preparation method of strengthening spleen and nourishing stomach spiced egg as claimed in claim 1, it is characterized in that: described middle drug filtrate is made through boiling, filtering by the mountain slag of 10 ~ 15 parts of weight portions, 5 ~ 10 parts fructus amomi, 5 ~ 10 parts the banksia rose, 5 ~ 10 parts agalloch eaglewood, 5 ~ 10 parts the shell of areca nut, 10 ~ 20 parts the Radix Astragali, 5 ~ 10 parts Divine Comedy, 5 ~ 10 parts Fructus Hordei Germinatus, 10 ~ 20 parts dried orange peel.
3. the preparation method of strengthening spleen and nourishing stomach spiced egg as claimed in claim 1 is characterized in that: the high pressure of described step (3) pickle into: sealed pressure vessel, set temperature are 15～40 ℃, pressure 100～200kPa.
4. the preparation method of strengthening spleen and nourishing stomach spiced egg as claimed in claim 1 is characterized in that: described pickle through high pressure pickle-normal pressure pickles-high pressure pickles-normal pressure pickles.
5. the preparation method of strengthening spleen and nourishing stomach spiced egg as claimed in claim 1 is characterized in that: described pickle through high pressure pickle-normal pressure pickles-high pressure pickles-normal pressure pickles-high pressure pickles-normal pressure pickles.
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| CN103598621A (en) * | 2013-11-28 | 2014-02-26 | 四川农业大学 | TG enzyme and high-temperature high-pressure processing method for high-quality marinated eggs |
| CN103948062A (en) * | 2014-05-15 | 2014-07-30 | 河北美客多食品集团有限公司 | Preparation method of pearl egg |
| CN104082786A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Crispy marinated eggs and preparing method thereof |
| CN104082784A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Lotus leaf flavored spiced eggs and preparation method thereof |
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| CN111202218A (en) * | 2020-01-16 | 2020-05-29 | 齐鲁 | Donkey-hide gelatin poultry egg and preparation method thereof |
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