CN104783221A - Preparation method for high-calcium marinated egg - Google Patents
Preparation method for high-calcium marinated egg Download PDFInfo
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- CN104783221A CN104783221A CN201510181934.4A CN201510181934A CN104783221A CN 104783221 A CN104783221 A CN 104783221A CN 201510181934 A CN201510181934 A CN 201510181934A CN 104783221 A CN104783221 A CN 104783221A
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Abstract
The invention relates to a preparation method for a high-calcium marinated egg. The method comprises the steps of performing two-time calcification by using a mixed solution of citric acid and malic acid and the effect of ultrasonic wave. The method not only can remarkably increase the calcium content in the marinated egg, but also can guarantee that the original nutritional ingredients of the marinated egg are not affected.
Description
Technical field
The present invention relates to poultry egg products manufacture field; In particular to a kind of preparation method of high calcium spiced egg.
Background technology
Spiced egg be China exclusive one tradition egg products, it is that raw material is added various flavoring and spice, take water as the cooked food product of medium boiling.Spiced egg unique flavor, easy to use, deeply like by consumers in general.But for a long time, spiced egg goods lack innovation on composition and engineering, taste is dull, and kind is single, only can meet the absorption requirement of people for albumen.But along with the raising gradually of people's living standard, the general equilibrium of consumer to nutrition proposes requirements at the higher level, the spiced egg that only can meet protein requirement obviously can not adapt to the requirement of modern food environmental protection comprehensive nutrition.Therefore, in the urgent need to developing a kind of new technique to widen traditional egg products market, and increase the diversity of egg products, and then meet people for nutrition multiple demands.
As everyone knows, the main component of the eggshell of traditional eggs is calcium carbonate.Because calcium carbonate is insoluble in water, not easily directly absorbed by people; Therefore, in spiced egg process, eggshell is often simply discarded as processing waste material.On the other hand, calcium constituent grows a very important dvielement, especially for specific groups such as old man, pregnant woman and infants to growth in humans.According to statistics, China adult is only about 400mg for the intake of calcium average every day; And the best intake that Chinese Soclety of Nutrition is recommended is 800-1000mg, this causes China resident to have to rely on health products as main approach of replenishing the calcium.Therefore, if the calcium carbonate in eggshell can be converted into absorbable calcium, other nutritional labeling in spiced egg can be kept again substantially constant, this has very important realistic meaning for spiced egg processing industry simultaneously.
Summary of the invention
For the demand, the invention provides a kind of preparation method of high calcium spiced egg, the method can not only significantly improve the calcium content in spiced egg, ensures that the original nutritional labeling of spiced egg is unaffected simultaneously.
Preparation method of the present invention comprises the following steps:
(1) egg is selected: select fresh complete egg, cleaning is dried;
(2) precook: use rotary steaming pot that egg is boiled 5-15min, be then down to room temperature;
(3) first time calcification: use the citric acid of 3-5wt% and the mixed solution of malic acid to soak egg 12-48h;
(4) Quench, broken shell: the egg after first time calcification is put into clear water and boils 2-5min, is proceeded to rapidly Quench 1-5min in cold water, makes egg broken shell; Collect egg shell for subsequent use simultaneously;
(5) boiling: proceeded in thick gravy by the egg after broken shell and boil, maintains 10-60min, then lowers the temperature;
(6) pickle: the egg after boiling is pickled 24-48h at 0-30 DEG C;
(7) second time calcification: the egg after pickling is proceeded in the soak be made up of the citric acid of 3-5wt% and the mixed solution of malic acid and egg shell; First is 25-80KHz in frequency, and intensity is less than 1W/cm
2ul-trasonic irradiation under soak lower 1-3h, then stop ul-trasonic irradiation, continue to soak 10-12h, dry;
(8) smoke: baked temperature is 50-70 DEG C, baking time is 30-90min;
(9) vacuum packaging, sterilization: after vacuum packaging, first sterilization 2-5min, then pasteurize 20-60min at 90 DEG C under the microwave action of 850W.
In step (1), egg requires fresh, and eggshell is complete does not have crackle.The fresh egg selected is put into clear water, and cleans out the dirt of eggshell surface with instrument, then rinse with the clear water of flowing, reduce microbial contamination.
In step (2), take rotary steaming pot when precooking, it can rotate, while heating, thus ensures that egg is heated evenly, both decreases eggshell crack, decreases yolk and pastes shell phenomenon.Boiling time is generally 5-15min, is more preferably 7-12min, most preferably is 10min.Room temperature is down to after precooking.
In step (3), use the mixed solution of citric acid and malic acid to soak and egg can be made on the one hand to soften, eggshell becomes more loose simultaneously, and the pore hole on eggshell becomes large.On the other hand, the calcium carbonate in eggshell is converted into the calcium citrate malate that dissolubility more greatly, more easily allows people absorb by citric acid and malic acid, and penetrates in egg by soaking for a long time.In the mixed solution of citric acid and malic acid, the weight ratio of citric acid and malic acid is 1:3 to 3:1, is preferably 1:1.The concentration of mixed solution is generally 3-5wt%, is preferably 4wt%.Concentration is too high, acidity may be caused higher, affect eating mouth feel.Concentration is too low, and calcium carbonate conversion degree is less.Soak time is 12-48h, is preferably 24h.
In step (4), the committed step of Quench, broken shell is rapid cooling, and the egg after the 2-5min that nearly comes to the boil is transferred in cold water and carries out Quench within the several seconds.Time does not need oversize, is generally 1-5min.In most cases, there is crackle in eggshell, can broken shell smoothly.By broken shell, eggshell inner membrance can be removed completely, keep albumen complete smooth simultaneously.Meanwhile, egg shell does not abandon, and collects for subsequent use.
Step (5) is conventional stew in soy sauce step.Different according to taste, suitable flavoring and consumption thereof can be selected.Under basic condition, thick gravy is made up of salt, white sugar, soy sauce, cooking wine, spice and water.One or more modulation that spice can be selected from anise, cassia bark, cloves, Chinese prickly ash and fennel form.According to consumption habit and the eating habit of different regions, other flavoring all right in stew in soy sauce, to improve color, smell and taste and the matter structure of spiced egg.The time of boiling in thick gravy does not need oversize, and maintain 10-60min, the time is oversize, and the fragrance of spiced egg and color and luster may decline.
The curing process of step (6) can reduce the moisture of spiced egg on the one hand by the diffusion of salt; On the other hand, can promote that the compositions such as the salt in thick gravy spread in yolk and albumen.Curing process can at low temperatures, such as 0 DEG C time carry out; Also can under room temperature or normal temperature, such as 25-30 DEG C is carried out.Salting period is generally 24-48h, is preferably 24h.By pickling, the overall local flavor in albumen and yolk is better.
In step (7), use the mixed solution of citric acid and malic acid to soak main calcium citrate malate calcium carbonate in eggshell being converted into dissolubility and more greatly, more easily allowing people absorb, and penetrate in albumen and yolk by soaking for a long time.In the mixed solution of citric acid and malic acid, the weight ratio of citric acid and malic acid is 1:3 to 3:1, is preferably 1:1.The concentration of mixed solution is generally 3-5wt%, is preferably 4wt%.Concentration is too high, acidity may be caused higher, affect eating mouth feel.Concentration is too low, and calcium carbonate conversion degree is less.
Except static immersing, preparation method of the present invention also uses ultrasonic wave.Experiment finds, ultrasonic wave all has remarkable effect for the calcium element content increased in albumen and yolk and the distribution that improves calcium constituent.Hyperacoustic frequency is generally 25-80KHz, is preferably 45KHz; Intensity is generally less than 1W/cm
2, be preferably 0.5W/cm
2.With under the ul-trasonic irradiation of upper frequency and intensity, not only significantly improve the calcium content in albumen and yolk, also albumen nest honeybee and seminess do not occur simultaneously.For increase calcium content, step (7) is very crucial step.Iff the static immersing depending on step (3), the calcium content in albumen and yolk only increases about 30-40% usually.By analyzing, because a part of calcium constituent is again diffused in soak in follow-up stew in soy sauce and curing process, thus the calcium content of final products is caused to be difficult to significantly improve.The present invention, by increasing the second time calcification of step (7) after pickling step, adds ul-trasonic irradiation simultaneously, the calcium content of final products is doubled above.Wherein, determination of calcium content method takes atomic absorption spectrophotometry, and the sample for contrasting is the spiced egg without any calcification.
The step of smoking of step (8) is one and dehydrates process.By smoking, spiced egg is in the enterprising step-down low water content in basis of step (6) and (7).Usually, baked temperature is generally 50-70 DEG C, is preferably 60 DEG C; Baking time is generally 30-90min, is preferably 60min.In addition, smoking in process, the fragrance of spiced egg can also improved further.
The sterilisation step of step (9) is taked to mix method for disinfection, and namely elder generation sterilization 2-5min under the microwave action of 850W, is preferably 3min; Then pasteurize 20-60min at 90 DEG C, is preferably 30min.Place 165 days under being placed on normal temperature after sterilization, volatile basic nitrogen content is less than 25mg/100g, shows not putrid and deteriorated.Certainly, also other method for disinfection can be taked, such as high temperature sterilization etc.
Compared with prior art, the preparation method of high calcium spiced egg of the present invention has following beneficial effect:
(1) method technique of the present invention is simple, and strong operability, is conducive to industrial-scale production;
(2) the spiced egg calcium content prepared by the inventive method is high, and compared to the control sample without calcification, calcium content can double above;
(3) spiced egg prepared of the inventive method protein, total fat, salt and ash content and be more or less the same without the control sample of calcification.
Detailed description of the invention
Below in conjunction with specific embodiments preparation method provided by the present invention is described.It should be noted that, when not conflicting, the embodiment in the application and the feature in embodiment can combine mutually.Below in conjunction with embodiment, the present invention is described in detail.
Embodiment 1: a kind of preparation method of high calcium spiced egg, comprises the following step:
(1) egg is selected: select fresh complete egg, cleaning is dried;
(2) precook: use rotary steaming pot that egg is boiled 10min, be then down to room temperature;
(3) first time calcification: use the mixed solution that the citric acid of 4wt% and the weight ratio of malic acid are 1:1 to soak egg 24h;
(4) Quench, broken shell: the egg after first time calcification is put into clear water and boils 3min, is proceeded to rapidly Quench 2min in cold water, makes egg broken shell; Collect egg shell for subsequent use simultaneously;
(5) boiling: proceeded in thick gravy by the egg after broken shell and boil, maintains 30min, then lowers the temperature;
(6) pickle: the egg after boiling is pickled 24h at 4 DEG C;
(7) second time calcification: the egg after pickling is proceeded in the soak be made up of the citric acid of 5wt% and the mixed solution of malic acid and egg shell; First is 45KHz in frequency, and intensity is 0.5W/cm
2ul-trasonic irradiation under soak lower 2h, then stop ul-trasonic irradiation, continue to soak 10h, dry;
(8) smoke: baked temperature is 60 DEG C, baking time is 60min;
(9) vacuum packaging, sterilization: after vacuum packaging, first sterilization 3min, then pasteurize 30min at 90 DEG C under the microwave action of 850W.
Comparative example 1: a kind of preparation method of spiced egg, comprises the following step:
(1) egg is selected: select fresh complete egg, cleaning is dried;
(2) precook: use rotary steaming pot that egg is boiled 10min, be then down to room temperature;
(3) Quench, broken shell: the egg of precooking is put into clear water and boils 3min, is proceeded to rapidly Quench 2min in cold water, makes egg broken shell; Collect egg shell for subsequent use simultaneously;
(4) boiling: proceeded in thick gravy by the egg after broken shell and boil, maintains 30min, then lowers the temperature;
(5) pickle: the egg after boiling is pickled 24h at 4 DEG C;
(6) smoke: baked temperature is 60 DEG C, baking time is 60min;
(7) vacuum packaging, sterilization: after vacuum packaging, first sterilization 3min, then pasteurize 30min at 90 DEG C under the microwave action of 850W.
Comparative example 2: a kind of preparation method of spiced egg, comprises the following step:
(1) egg is selected: select fresh complete egg, cleaning is dried;
(2) precook: use rotary steaming pot that egg is boiled 10min, be then down to room temperature;
(3) calcification: use the acetum of 4wt% to soak egg 24h;
(4) Quench, broken shell: the egg after calcification is put into clear water and boils 3min, is proceeded to rapidly Quench 2min in cold water, makes egg broken shell; Collect egg shell for subsequent use simultaneously;
(5) boiling: proceeded in thick gravy by the egg after broken shell and boil, maintains 30min, then lowers the temperature;
(6) pickle: the egg after boiling is pickled 24h at 4 DEG C;
(7) smoke: baked temperature is 60 DEG C, baking time is 60min;
(8) vacuum packaging, sterilization: after vacuum packaging, first sterilization 3min, then pasteurize 30min at 90 DEG C under the microwave action of 850W.
According to concerned countries standard, measure embodiment 1, the calcium content of spiced egg prepared by comparative example 1 and 2, protein, total fat, salt and content of ashes.Result is see table 1.
Table 1
As can be seen from Table 1, spiced egg prepared by the inventive method is substantially identical with 2 with comparative example 1 on protein, total fat and salt content, and ash content and inorganic salt content are a little more than comparative example 1 and 2.Calcium content is then significantly higher than comparative example 1 and 2, is more than 110% relative to comparative example 1 increasing degree.Thus, spiced egg prepared by the inventive method can when not changing total nutrient content, and calcium intake doubles above.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (9)
1. a preparation method for high calcium spiced egg, comprises the following steps:
(1) egg is selected: select fresh complete egg, cleaning is dried;
(2) precook: use rotary steaming pot that egg is boiled 5-15min, be then down to room temperature;
(3) first time calcification: use the citric acid of 3-5wt% and the mixed solution of malic acid to soak egg 12-48h;
(4) Quench, broken shell: the egg after first time calcification is put into clear water and boils 2-5min, is proceeded to rapidly Quench 1-5min in cold water, makes egg broken shell; Collect egg shell for subsequent use simultaneously;
(5) boiling: proceeded in thick gravy by the egg after broken shell and boil, maintains 10-60min, then lowers the temperature;
(6) pickle: the egg after boiling is pickled 24-48h at 0-30 DEG C;
(7) second time calcification: the egg after pickling is proceeded in the soak be made up of the citric acid of 3-5wt% and the mixed solution of malic acid and egg shell; First is 25-80KHz in frequency, and intensity is less than 1W/cm
2ul-trasonic irradiation under soak lower 1-3h, then stop ul-trasonic irradiation, continue to soak 10-12h, dry;
(8) smoke: baked temperature is 50-70 DEG C, baking time is 30-90min;
(9) vacuum packaging, sterilization: after vacuum packaging, first sterilization 2-5min, then pasteurize 20-60min at 90 DEG C under the microwave action of 850W.
2. preparation method according to claim 1, wherein, in the citric acid of described step (3) and the mixed solution of malic acid, the weight ratio of citric acid and malic acid is 1:3 to 3:1.
3. preparation method according to claim 1, wherein, the first time calcification of described step (3) uses the citric acid of 4wt% and the mixed solution of malic acid to soak egg 24h.
4. preparation method according to claim 1, wherein, the thick gravy of described step (5) is made up of salt, white sugar, soy sauce, cooking wine, spice and water.
5. preparation method according to claim 1, wherein, in the citric acid of described step (7) and the mixed solution of malic acid, the weight ratio of citric acid and malic acid is 1:3 to 3:1.
6. preparation method according to claim 1, wherein, the second time calcification of described step (7) uses the citric acid of 4wt% and the mixed solution of malic acid to soak egg.
7. preparation method according to claim 1, wherein, hyperacoustic frequency of described step (7) is 45KHz, and intensity is 0.5W/cm
2.
8. preparation method according to claim 1, wherein, the baked temperature of described step (8) is 60 DEG C, and baking time is 60min.
9. preparation method according to claim 1, wherein, described step (9) is: after vacuum packaging, first sterilization 3min, then pasteurize 30min at 90 DEG C under the microwave action of 850W.
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| CN105614738A (en) * | 2015-12-22 | 2016-06-01 | 华中农业大学 | Preparation method of fried and marinated dried egg |
| CN107334090A (en) * | 2017-06-12 | 2017-11-10 | 安徽真心食品有限公司 | A kind of baked egg processing methods of lemon tea Wei Yan |
| CN107348393A (en) * | 2017-08-24 | 2017-11-17 | 合肥市福来多食品有限公司 | A kind of method for salting of less salt salted egg |
| CN108740831A (en) * | 2018-05-31 | 2018-11-06 | 四川众润食品有限公司 | A kind of instant brown sugar fermented glutinour rice egg and preparation method thereof |
| CN115067482A (en) * | 2022-06-22 | 2022-09-20 | 郑州宝泥食品有限公司 | Production process of tea eggs capable of sterilizing at low temperature and preserving at normal temperature |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115067482A (en) * | 2022-06-22 | 2022-09-20 | 郑州宝泥食品有限公司 | Production process of tea eggs capable of sterilizing at low temperature and preserving at normal temperature |
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Effective date of registration: 20160205 Address after: 266000 Shandong province Qingdao City, Shandong Road No. 109 Building No. 3 3102 Taiwan Jing Applicant after: QINGDAO JINZHI HIGH AND NEW TECHNOLOGY CO., LTD. Address before: 266000 Shandong province Qingdao City, No. 104 Nanning Road No. 2 building four unit 502 households a Applicant before: Jiang Zhixin |
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Application publication date: 20150722 |