CN104432211A - Salted duck eggs with health effect for reducing cholesterol and preparation method thereof - Google Patents
Salted duck eggs with health effect for reducing cholesterol and preparation method thereof Download PDFInfo
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- CN104432211A CN104432211A CN201410756109.8A CN201410756109A CN104432211A CN 104432211 A CN104432211 A CN 104432211A CN 201410756109 A CN201410756109 A CN 201410756109A CN 104432211 A CN104432211 A CN 104432211A
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- 235000012000 cholesterol Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000013601 eggs Nutrition 0.000 title abstract description 95
- 230000008821 health effect Effects 0.000 title abstract 2
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- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
Abstract
The invention discloses salted duck eggs with a health effect for reducing cholesterol and a preparation method thereof. The salted duck eggs are preserved by yellow earth. The salted duck eggs are characterized in that the yellow earth comprises water, salt, wine, star anise, ginger powder, licorice root, citrus peels and valve powder and/or food-grade trace elements. The salted duck eggs are preferably prepared from the following raw materials in parts by weight: 100 parts of duck eggs, 60-90 parts of yellow earth, 40-50 parts of water, 20-50 parts of salt, 1-10 parts of glutinous rice wine or Magu wine, 1-10 parts of star anise, 1-10 parts of ginger powder, 1-10 parts of licorice root and 1-20 parts of citrus peels and valve powder, or 1-8 parts of food-grade zinc-containing compound which can be selectively added. The preparation method comprises the following steps: uniformly mixing raw materials except the duck eggs and water by virtue of a stirrer to obtain a mixture; adding water into the mixture while stirring to uniformly mix the mixed slurry without knots; and rolling the duck eggs in the slurry prepared in the step 3 to enable the thickness of each duck egg to be about 1-1.5cm and the slurry thickness to be uniform.
Description
Technical field
The present invention relates to a kind of food and preparation method thereof, particularly relate to and a kind ofly reduce cholesterol Salted duck egg with health-care effect and preparation method thereof.
Background technology
Salted duck egg is rich in each seed amino acid of fat, protein and needed by human body, also contain various trace element and the vitamin of the several mineral materials such as calcium, phosphorus, iron and needed by human, and easily absorb by human body, the Salted duck egg salinity of high-quality is moderate, delicious flavour, all-ages.There are the effects such as enriching yin, clearing lung-heat, rich flesh, damp skin, heat extraction; The traditional Chinese medical science is thought, Salted duck egg clearing lung-heat fire, to fall the duck's egg that yin fire function ratio do not pickle even better, cooks to cure and rushes down dysentery.Wherein salted egg's butter can control children's's having indigestion, and external application can control scald, eczema.
Salted duck egg refers to fresh duck's egg as primary raw material is through salted egg processed again, nutritious, be rich in each seed amino acid of fat, protein and needed by human body, calcium, phosphorus, iron, various trace element, vitamin etc., be easily absorbed by the body, saline taste is moderate, all-ages.Eggshell is cyan, and outward appearance is mellow and full smooth, cries again " blue or green egg ".Salted duck egg is that a kind of local flavor is special, the egg processed again of instant, and Salted duck egg is good merchantable brand of going with rice or bread, and color is all very tempting.
Existing method for salting: by materials such as fresh duck's egg, salt, wine, water, anise, Chinese prickly ash, spiceleaf, ginger, adopts loess to pickle duck's egg or adopts bittern to pickle duck's egg etc.Several frequently seen method for salting is as follows:
1, yellow sand egg-salting method.Putting into foundry loam one by one by cleaning the FRESH DUCK EGGS that dries again, being evenly stained with after silt until duck's egg and taking out, putting into food bag or other containers, can take out after 3 weeks and wash away silt and cook.If without yellow sand, other silt available replaces, if the viscosity of sand is bad, can add a small amount of clay.
2, saturated aqueous common salt pickles method.The consumption of water and salt is determined by the number of duck's egg.First salt is dissolved in boiled water when pickling, the state that reaches capacity (concentration is about 20%).Pour in altar after brine-cooled, and by cleaning the duck's egg that dries, put into one by one in salt solution, sealing altar mouth, puts ventilation, within about 25 days, can open altar and get egg and cook.The Salted duck egg that this method is pickled, yolk is fuel-displaced many, and taste is fragrant especially.
3, method pickled by batter.Get flour appropriate, with hot water furnishing pasty state, add a little five-spice powder and white wine and mix thoroughly.Cleaning, the duck's egg dried is sticky one by one wraps up in batter again, then rolls on one deck salt, puts into altar, sealing altar mouth.Together with salt is warm with batter, allows salinity infiltrate in egg, can take out after 25 days and cook.
4, white wine infuse method.The duck's egg dried first is placed in white wine when salting down and dips one by one by leaching, then rolls on refined salt, puts into container, and sealing is placed on drying, cool place, ventilation, within about 30 days, can take out and cook.
And due to eating habit, the duck's egg of China more than 80% is consumed with the form of Salted duck egg goods.Salted duck egg is by pickling, and makes salinity enter in egg, and protein, because of the effect of salt, there occurs sex change solidification change slowly, and fat is extruded and flocked together from protein, can see obvious oil when thus Salted duck egg cuts.But be rich in cholesterol in duck's egg, particularly consumer favorite Ovum Anas domestica yolk, therefore suffering from cardiovascular and cerebrovascular disease, too high cholesterol and fat personage should not use duck's egg, limits the consumer group of duck's egg.Meanwhile, salt is the principal element extending the Salted duck egg shelf-life, and in order to obtain better mouthfeel and shelf-life, salt dosage when pickling duck's egg is larger, and over-salty is the reason affecting duck's egg sale equally.
Therefore, how to make that salt content is low, long shelf-life and the Salted duck egg that can not increase eater's blood cholesterol level becomes the problem needing at present to solve.
Summary of the invention
Be rich in citrene (accounting for 90%) in the pericarp of orange and valve, all the other are citral, citronellol and octanol etc., again containing flavone compound naringin, are rich in pectin in the valve of orange.Citrene has significant bacteriostasis efficacy, effectively can extend the shelf-life of duck's egg, and the active ingredient in valve penetrates in duck's egg by pickling, and can play the effect reducing the cholesterol elevated risk that yolk brings.
Inventor of the present invention is found by great many of experiments and research, utilize the waste material of orange juice production producer---orange pericarp and valve, pulverized, freeze-drying, join duck's egg and pickle in mud the effect that there is significant Shelf-life and reduce cholesterol elevated risk.
Based on foregoing, the object of this invention is to provide and a kind ofly reduce cholesterol Salted duck egg with health-care effect and preparation method thereof.Described Salted duck egg salt content is lower; And taste is sweet, flat, there is detoxicating functions; In addition, the local flavor of Salted duck egg is improved, and nutrition is strengthened, and reduce the risk of the cholesterol rising produced because taking in yolk, shelf life extension simultaneously, accepts for most consumers and like.
In order to achieve the above object, the present invention is achieved through the following technical solutions:
Reduce the Salted duck egg that cholesterol has health-care effect, adopt loess to pickle duck's egg, add the raw material comprising following material in described loess and be prepared from: water, salt, wine, anise, ginger powder, Radix Glycyrrhizae and orange pericarp and valve powder; Or also added food-grade trace element in described loess.
Described food-grade trace element can be selenium, magnesium, zinc, calcium and composition thereof.Described trace element is preferably the chelate of amino acid and these elements and/or the compound of gluconic acid and these elements.Be more preferably the chelate of essential amino acid and these elements.
The powder that described orange pericarp and valve powder are shaddock class plant pericarp, tangerine class plant pericarp obtains after freeze-drying; Described orange pericarp and valve can be shaddock pericarp, orange pericarp, orange pericarp; Pomelo peel of telling is preferably grape fruit pericarp.
A kind of Salted duck egg, is prepared from by the raw material comprised by described parts by weight proportioning: 100 parts, duck's egg, loess 60-90 part, water 40-50 part, salt 20-50 part, glutinous rice wine or numb aunt's wine 1-10 part, anistree 1-10 part, ginger powder 1-10 part, Radix Glycyrrhizae 1-10 part and orange pericarp and valve powder 1-20 part.The food-grade zinc compound of 1-8 part can also be added.
A kind of Salted duck egg, is prepared from by the raw material comprised by described parts by weight proportioning: 100 parts, duck's egg, loess 60-90 part, water 40-50 part, salt 20-50 part, glutinous rice wine or numb aunt's wine 4-8 part, anistree 2-4 part, ginger powder 2-4 part, Radix Glycyrrhizae 1.6-4 part and orange pericarp and valve powder 1-4 part.
The food-grade zinc of 1-4 part can also be added.
Described zinc-bearing mineral matter is zinc gluconate and/or zinc-amino acid chelate.Described is that human body must the compound of amino acid and zinc chelating containing zinc-amino acid chelate.
Described loess takes from hillside, noncrop area loess, and less than 2 meters, liftoff top layer place fetches earth.
A preparation method for Salted duck egg as above, is prepared from by following steps:
(1). choose raw material according to by described parts by weight proportioning;
(2). other raw material mixer except duck's egg, water is mixed and obtains mixture;
(3). water is added the mixture that step 2 obtains, stir while adding, to make mixed mud mix, not containing pimple;
(4). roll a circle in the mud obtained in step 3 by duck's egg, make the slurry thickness of each duck's egg be about 1-1.5cm, and slurry thickness is even;
(5). the duck's egg rolling across mud is stored in the cool and pickles 15-45 days, keep the mud water content outside duck's egg to be 15%-18%.
Owing to adopting technique scheme, tool of the present invention is had the following advantages and effect:
1. owing to adding this Chinese medicine of Radix Glycyrrhizae, Salted duck egg taste of the present invention is sweet, flat, and has detoxicating functions, pregnant woman and the cooler crowd of system also edible.
2. add orange pericarp and valve powder, make the local flavor of duck's egg of the present invention unique, and have the fragrant of orange, fishy smell is low, for most consumers is liked.
3. Salted duck egg salt content of the present invention is low, but has biocidal efficacies due to the citrene contained in orange pericarp and valve powder, thus makes the present invention's shelf-life under the condition of less salt still longer.
4. add trace element in Salted duck egg of the present invention, enhance the nutritive value of duck's egg, particularly add zinc, effectively compensate for the defect that duck's egg Zn content is lower, and the trace element used is organic trace element, is easily absorbed by the body.
5. Salted duck egg preparation method technique of the present invention is simple, and select raw material type less and all adopt Jiangxi raw material or production waste, cost is low, pickle Slurry confection convenient, but the quality of the product obtained is very high, loose, oily, husky, fragrant, unique flavor, nutritious, sanitary edible is convenient.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described further.Following examples are only several specific embodiment of the present invention, but design concept of the present invention is not limited thereto, and all changes utilizing this design the present invention to be carried out to unsubstantiality, all should belong to the behavior of invading scope.
Embodiment 1:
When temperature is below 25 DEG C, choose raw material according to by described parts by weight proportioning: 100 parts, duck's egg, loess 60-80 part, water 40-48 part, salt 20-28 part, glutinous rice wine or numb aunt's wine 7.2-8 part, anistree 2-4 part, ginger powder 3.2-4 part, Radix Glycyrrhizae 2-4 part, orange pericarp and valve powder 13-15 part; Other raw material mixer except duck's egg, water is mixed and obtains mixture, add water subsequently, stir while adding, to make mixed mud mix, not containing pimple; Roll a circle by duck's egg mud, make the slurry thickness of each duck's egg be about 1.5cm, and slurry thickness is even, store in the cool and pickle 45 days, keep the mud water content outside duck's egg to be 18%.3 parts of zinc gluconates optionally can be added in described batching.
Embodiment 2:
When temperature is 25 DEG C, choose raw material according to by described parts by weight proportioning: 100 parts, duck's egg, loess 66-72 part, water 40-48 part, salt 24-36 part, glutinous rice wine or numb aunt's wine 6-7.2 part, anistree 3.2-4 part, ginger powder 3.2-4 part, Radix Glycyrrhizae 2-2.8 part, orange pericarp and valve powder 12-14 part; Other raw material mixer except duck's egg, water is mixed and obtains mixture, add water subsequently, stir while adding, to make mixed mud mix, not containing pimple; Roll a circle by duck's egg mud, make the slurry thickness of each duck's egg be about 1.5cm, and slurry thickness is even, store in the cool and pickle 30 days, keep the mud water content outside duck's egg to be 16%.2 parts of Methionine Chelated Zincs optionally can be added in described batching.
Embodiment 3:
When temperature is more than 25 DEG C, choose raw material according to by described parts by weight proportioning: 100 parts, duck's egg, loess 70-84 part, water 32-40 part, salt 30-50 part, glutinous rice wine or numb aunt's wine 4-6 part, anistree 2-3 part, ginger powder 2-3 part, Radix Glycyrrhizae 1.6-2.4 part, orange pericarp and valve powder 6-8 part; Other raw material mixer except duck's egg, water is mixed and obtains mixture, add water subsequently, stir while adding, to make mixed mud mix, not containing pimple; Roll a circle by duck's egg mud, make the slurry thickness of each duck's egg be about 1cm, and slurry thickness is even, store in the cool and pickle 15 days, keep the mud water content outside duck's egg to be 15%.4 parts of zn lysine chelateds optionally can be added in described batching.
Embodiment 4:
When temperature is 25 DEG C, choose raw material according to by described parts by weight proportioning: 100 parts, duck's egg, loess 68 parts, 45 parts, water, salt 38 parts, glutinous rice wine or numb aunt's wine 6.6 parts, anise 3.5 parts, ginger powder 3.5 parts, 2.5 parts, Radix Glycyrrhizae, orange pericarp and 8.5 parts, valve powder; Other raw material mixer except duck's egg, water is mixed and obtains mixture, add water subsequently, stir while adding, to make mixed mud mix, not containing pimple; Roll a circle by duck's egg mud, make the slurry thickness of each duck's egg be about 1.5cm, and slurry thickness is even, store in the cool and pickle 30 days, keep the mud water content outside duck's egg to be 16%.2 parts of Methionine Chelated Zincs optionally can be added in described batching.The product salt content obtained is 4.16%.
In order to better reflect technique effect of the present invention, after pickling, measure the salt content of finished product, and the personnel choosing 20 blood cholesterol level higher test.Eat the Salted duck egg 1 piece of embodiment 4 every day, eat continuously and measure its low density cholesterol (LDL) content after 60 days, statistics eats low density cholesterol content in blood when starting.The result obtained is as following table.
As can be seen from the table, edible Salted duck egg of the present invention is after 60 days continuously, the LDL of 19 experimenters has had the reduction of different amplitude, the LDL content of 1 experimenter remains unchanged, so can draw, Salted duck egg of the present invention can effectively reduce the risk of the cholesterol rising caused because of edible Salted duck egg yolk.Meanwhile, storage experiment display, although salt content is lower, preservation under room temperature is after 9 months, and product quality, without significant change, occurs without the corrupt phenomenon fouled.Although prove that Salted duck egg salt content of the present invention is lower, the shelf-life is not affected.
Claims (10)
1. one kind is reduced the Salted duck egg that cholesterol has health-care effect, adopt loess to pickle duck's egg, it is characterized in that described loess comprises following raw material: water, salt, wine, anise, ginger powder, Radix Glycyrrhizae and orange pericarp and valve powder and/or food-grade trace element.
2. a Salted duck egg as claimed in claim 1, is characterized in that described food-grade trace element can be selenium, magnesium, zinc, calcium and composition thereof.
3. a Salted duck egg as claimed in claim 1, is characterized in that the powder that described orange pericarp and valve powder are shaddock class plant pericarp, tangerine class plant pericarp obtains after freeze-drying is pulverized.
4. a Salted duck egg as claimed in claim 3, wherein orange pericarp and valve can be shaddock pericarp, orange pericarp, orange pericarp.
5. reducing the Salted duck egg that cholesterol has health-care effect, it is characterized in that the raw material by comprising by described parts by weight proportioning is prepared from: 100 parts, duck's egg, loess 60-90 part, water 40-50 part, salt 20-50 part, glutinous rice wine or numb aunt's wine 1-10 part, anistree 1-10 part, ginger powder 1-10 part, Radix Glycyrrhizae 1-10 part and orange pericarp and valve powder 1-20 part.
6. a Salted duck egg as claimed in claim 4, is characterized in that the food-grade zinc compound that can also add 1-8 part.
7. reducing the Salted duck egg that cholesterol has health-care effect, it is characterized in that the raw material by comprising by described parts by weight proportioning is prepared from: 100 parts, duck's egg, loess 60-90 part, water 40-50 part, salt 20-50 part, glutinous rice wine or numb aunt's wine 4-8 part, anistree 2-4 part, ginger powder 2-4 part, Radix Glycyrrhizae 1.6-4 part and orange pericarp and valve powder 1-4 part.
8. a Salted duck egg as claimed in claim 7, is characterized in that the described food-grade zinc that can add 1-4 part; Preferred described food-grade zinc is zinc gluconate and/or zinc-amino acid chelate.
9. a Salted duck egg as claimed in claim 8 is the compound of the necessary amino acid of human body and zinc chelating containing zinc-amino acid chelate described in it is characterized in that.
10. a preparation method for the Salted duck egg as described in claim 1-9, is characterized in that being prepared from by following steps:
(1). choose raw material according to by described parts by weight proportioning;
(2). other raw material mixer except duck's egg, water is mixed and obtains mixture;
(3). water is added the mixture that step 2 obtains, stir while adding, to make mixed mud mix, not containing pimple;
(4). roll a circle in the mud obtained in step 3 by duck's egg, make the slurry thickness of each duck's egg be about 1-1.5cm, and slurry thickness is even;
(5). the duck's egg rolling across mud is stored in the cool and pickles 15-45 days, keep the mud water content outside duck's egg to be 15%-18%.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105685846A (en) * | 2016-02-24 | 2016-06-22 | 吴晓伟 | Sauce glutinous rice flavor ready-to-eat duck eggs and making method thereof |
| CN107080188A (en) * | 2017-03-09 | 2017-08-22 | 海门市晶利农产品有限公司 | A kind of fragrant Salted duck egg of shaddock |
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| CN1628526A (en) * | 2003-12-15 | 2005-06-22 | 曹斌昌 | Bittern zinc salted duck egg |
| CN101513262A (en) * | 2009-03-28 | 2009-08-26 | 赵成法 | Method for pickling salted duck eggs in hot spring water |
| CN103519240A (en) * | 2013-10-10 | 2014-01-22 | 瑞昌市溢香农产品有限公司 | Salted duck eggs and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1628526A (en) * | 2003-12-15 | 2005-06-22 | 曹斌昌 | Bittern zinc salted duck egg |
| CN101513262A (en) * | 2009-03-28 | 2009-08-26 | 赵成法 | Method for pickling salted duck eggs in hot spring water |
| CN103519240A (en) * | 2013-10-10 | 2014-01-22 | 瑞昌市溢香农产品有限公司 | Salted duck eggs and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685846A (en) * | 2016-02-24 | 2016-06-22 | 吴晓伟 | Sauce glutinous rice flavor ready-to-eat duck eggs and making method thereof |
| CN107080188A (en) * | 2017-03-09 | 2017-08-22 | 海门市晶利农产品有限公司 | A kind of fragrant Salted duck egg of shaddock |
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Application publication date: 20150325 |