CN105851924A - Making method for special wild preserved duck eggs - Google Patents
Making method for special wild preserved duck eggs Download PDFInfo
- Publication number
- CN105851924A CN105851924A CN201610324578.1A CN201610324578A CN105851924A CN 105851924 A CN105851924 A CN 105851924A CN 201610324578 A CN201610324578 A CN 201610324578A CN 105851924 A CN105851924 A CN 105851924A
- Authority
- CN
- China
- Prior art keywords
- egg
- parts
- portions
- wild duck
- preserved
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 40
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 37
- 235000013601 eggs Nutrition 0.000 title abstract description 79
- 230000008569 process Effects 0.000 claims abstract description 31
- 239000000796 flavoring agent Substances 0.000 claims abstract description 19
- 235000019634 flavors Nutrition 0.000 claims abstract description 19
- 238000002360 preparation method Methods 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 14
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 32
- 238000002386 leaching Methods 0.000 claims description 25
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 20
- 230000004048 modification Effects 0.000 claims description 20
- 238000012986 modification Methods 0.000 claims description 20
- 244000111489 Gardenia augusta Species 0.000 claims description 15
- 235000018958 Gardenia augusta Nutrition 0.000 claims description 15
- 239000000284 extract Substances 0.000 claims description 15
- 229940119485 safflower extract Drugs 0.000 claims description 12
- 238000001354 calcination Methods 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000004040 coloring Methods 0.000 claims description 7
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 6
- ZOIORXHNWRGPMV-UHFFFAOYSA-N acetic acid;zinc Chemical compound [Zn].CC(O)=O.CC(O)=O ZOIORXHNWRGPMV-UHFFFAOYSA-N 0.000 claims description 6
- 235000012255 calcium oxide Nutrition 0.000 claims description 6
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 claims description 6
- 239000004246 zinc acetate Substances 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 4
- 244000020518 Carthamus tinctorius Species 0.000 claims description 3
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims description 3
- 241000756943 Codonopsis Species 0.000 claims description 3
- 244000133098 Echinacea angustifolia Species 0.000 claims description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 241000628997 Flos Species 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 241000202807 Glycyrrhiza Species 0.000 claims description 3
- 240000002853 Nelumbo nucifera Species 0.000 claims description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 3
- 244000018633 Prunus armeniaca Species 0.000 claims description 3
- 235000009827 Prunus armeniaca Nutrition 0.000 claims description 3
- 230000033228 biological regulation Effects 0.000 claims description 3
- 239000001055 blue pigment Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000014134 echinacea Nutrition 0.000 claims description 3
- 238000005538 encapsulation Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 abstract description 7
- 102000002322 Egg Proteins Human genes 0.000 abstract description 6
- 108010000912 Egg Proteins Proteins 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 6
- 210000002969 egg yolk Anatomy 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract description 2
- 235000014103 egg white Nutrition 0.000 abstract description 2
- 210000000969 egg white Anatomy 0.000 abstract description 2
- 238000005470 impregnation Methods 0.000 abstract 2
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 14
- 230000000694 effects Effects 0.000 description 10
- 229910021529 ammonia Inorganic materials 0.000 description 7
- 150000001299 aldehydes Chemical class 0.000 description 6
- UPSIAUXDGWYOFJ-UHFFFAOYSA-N formaldehyde;furan Chemical compound O=C.C=1C=COC=1 UPSIAUXDGWYOFJ-UHFFFAOYSA-N 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000003513 alkali Substances 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000005554 pickling Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 241000272522 Anas Species 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 238000010923 batch production Methods 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 208000001848 dysentery Diseases 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000008595 infiltration Effects 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 210000004681 ovum Anatomy 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 244000089742 Citrus aurantifolia Species 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010013789 Dry throat Diseases 0.000 description 1
- 206010015958 Eye pain Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000286209 Phasianidae Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241001062472 Stokellia anisodon Species 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000002964 excitative effect Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 231100001261 hazardous Toxicity 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 230000002366 lipolytic effect Effects 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 150000003751 zinc Chemical class 0.000 description 1
Classifications
-
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a making method for special wild preserved duck eggs. The method comprises the following steps: (1) wild duck egg processing; (2) material impregnation solution preparation; (3) egg impregnation processing; (4) flavor solution preparation; (5) seasoning processing; (6) coating and packaging. According to the method, a wild preserved duck egg making process is reasonably improved to shorten the whole egg making cycle to 10 to 12 days, so that the production efficiency is greatly improved, the made preserved eggs contain fewer harmful substances and more nutritional components, have longer shelf lives, more complete edible functions and faint fragrance, free of pungent smell, and high in market competitiveness, the egg white of the made preserved eggs is light red while yolks are golden, and the flavor and condition of the preserved eggs are improved.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the preparation method of a kind of characteristic wild duck egg lime-preserved egg.
Background technology
Mainly containing nutritional labelings such as protein, fat, calcium, phosphorus, iron, potassium, sodium, chlorine in wild duck egg.Its nature and flavor are sweet, cool, have the effect of enriching yin clearing lung-heat, enter lung, the spleen channel；There are the effects such as big qi-restoratives labor, nourishing yin and nourishing blood, moistening lung skin makeup；It is adapted to the patient such as body void, cough caused by dryness-heat, dry throat laryngalgia, hypertension, diarrhoea dysentery after being ill eat.It is one of requisite eggs in present people life.
Lime-preserved egg is also known as lime-preserved egg, a kink of preserved egg etc., it is the traditional local flavor egg products of China, generally it is made up of egg, duck's egg or quail egg, it is nutritious, in addition to nutrition and general egg are close, due also to have passed through the effect of highly basic in the process pickled, promote protein and lipolytic, become to be easier to digest and assimilate, minimizing cholesterol level, but also rich vitamin E and the necessary amino acid MET of human body etc..A kind of delicious food is not only by lime-preserved egg, and the most certain medical value." the occupying diet spectrum with breath " of Wang Shixiong is said: " lime-preserved egg, taste is pungent, puckery, sweet, salty, can purge heat, sobers up, remove large intestine fire, control and rush down dysentery, can dissipate and can hold back ".The traditional Chinese medical science thinks that lime-preserved egg is cool in nature, can control eye ache, have a toothache, the disease such as hypertension, tinnitus dizziness.
The common preparation method of lime-preserved egg is that the feed liquid of the preparations such as the material soup (mud) prepared with lime, alkali, salt etc. or NaOH processes, under the conditions of certain alkalescence, yolk and albumen generation series reaction, change original material composition and form and form lime-preserved egg.Traditional pickling process method is mainly bag mud method, infusion method, the naturally osmotic of active ingredient in pickling liquid (mud) is relied on to reach to pickle purpose, in this type of method, not only labour intensity is big, loss waste degree is big, and production efficiency is low, the average release rate of alkali is low, and required salting period is long, in the environment of being chronically at closing due to egg product, corruption easily occurs, goes bad and cause quality to decline；On the other hand, controlling the seepage velocity of alkali in curing process is the key of processing, traditional pickling process method easily causes alkaline excessive or uneven and reduces product quality, and commonly use leaded class salt before and promote protein coagulating, but owing to human body is had very adverse influence, existing multiplex zinc salt, mantoquita to substitute by lead.The factors such as the production time long (about 40 ~ 60 days) of lime-preserved egg, uneven, perishable, the high expensive of preserved egg quality all hinder the development of lime-preserved egg industry; and existing lime-preserved egg is rendered as pitchy more; color is the most single; one light ammonia taste would generally be smelt time edible, have impact on condition and the mouthfeel of lime-preserved egg.
Summary of the invention
In order to solve the problems referred to above, the invention provides the preparation method of a kind of characteristic wild duck egg lime-preserved egg.
The present invention is achieved through the following technical solutions:
The preparation method of a kind of characteristic wild duck egg lime-preserved egg, comprises the steps:
(1) wild duck egg process: wild duck egg is placed under light observation, chooses transparent fresh wild duck egg, then cleaned dry standby；
(2) prepared by leaching feed liquid: weigh the material of following weight portion: 45 parts of quick limes, 6 parts of salt, 4 parts of tealeaves, 1 part of zinc acetate, 0.3 part of copper sulphate, 1 part of safflower extract, 4 parts of capejasmine extracts, 6 parts of modification infusorial earths, 180 parts of water, first by 45 parts of quick limes and 180 parts of water mixing and stirring, after standing 2 ~ 3h, again 6 portions of salt, 4 parts of tealeaves, 1 part of zinc acetate, 0.3 part of copper sulphate, 1 part of safflower extract, 4 parts of capejasmine extracts, 6 parts of modification infusorial earths are put into, fully puddle and uniformly i.e. obtain leaching feed liquid；The specific surface area of modification infusorial earth is greatly enhanced, adsorption effect significantly improves, aldehyde, ammonia and the 5-hy droxy furan formaldehyde that in adsorbable part egg liquid, amino acid produces with breakdown of glucose, aldehyde and ammonia are the most harmful, and 5-hy droxy furan formaldehyde is easy to form melanin with protein chemical combination, the color causing lime-preserved egg is black or pitchy；Safflower extract and capejasmine extract are natural colouring matter, harmless；
(3) leaching egg processes: put into by the wild duck egg handled well in the leaching feed liquid of its gross mass 1.5 times, it is then placed in closed container, the temperature controlling leaching feed liquid is 32 ~ 34 DEG C, closed container is applied high pressure process with ultrasonic wave, HIGH PRESSURE TREATMENT processes alternately with ultrasonic wave, the most first closed container is applied the high pressure of 0.6 ~ 0.7MPa, duration is 25min, then normal pressure is recovered, now carry out ultrasonic wave process, ultrasonic frequency is 27 ~ 30KHz, duration is 25min, carry out HIGH PRESSURE TREATMENT the most again, so alternately and repeatedly process 2 ~ 3 days, finally take out clean dry standby；The batch process of high pressure is in leaching feed liquid, the wild pressure differential defining gradual change between Ovum Anas domestica album, wild duck egg yolk, accelerate the infiltration of material and ooze out, the ultrasonic wave carried out at ambient pressure processes and further increases the overall speed penetrated into and ooze out, it has been homogenized the concentration of leaching feed liquid simultaneously, ensure that material penetrate into, stable persistently carrying out of oozing out, the temperature of leaching feed liquid is maintained at 30 ~ 32 DEG C and also serves similar effect；
(4) prepared by liquid flavor: weigh the material of following weight portion: 6 portions of Radix Glycyrrhizaes, 4 portions of red dates, 2 portions of Radix Codonopsis, 2 portions of heart of a lotus seed benevolence, 2 portions of Armeniaca vulgaris leaves, 3 portions of Echinaceas, 2 portions of robiniae,floses, 1 portion of rhizoma menispermi, 2 portions of fennels, put into after then being pulverized filter after absolute ethyl alcohol extracts 40 ~ 48h leaching liquor is liquid flavor；
(5) seasoning processes: after being mixed by 1:5 ~ 6 with clear water by the liquid flavor that step (4) prepares, adding citric acid regulation pH value is 6 ~ 6.2 to prepare decoction liquor, wild duck egg good for immersion treatment is put in decoction liquor, after big fire heating is boiled, again with slow fire boiling 20 ~ 30min, take out clean dry standby；Slightly acidic decoction liquor can neutralize lime-preserved egg and soak the alkalescence of residual for a long time under alkaline environment, further increases the local flavor of lime-preserved egg；
(6) film encapsulation: atoleine and modification infusorial earth after 5:2 mixes in mass ratio, are carried out film to seasoned wild duck egg, lucifuge storage 3 ~ 4 days under conditions of being then put in 25 ~ 28 DEG C.The modification infusorial earth added in atoleine can absorb in lime-preserved egg the harmful substances such as the ammonia of residual, aldehyde further, improves the taste and flavor of lime-preserved egg.
Further, the safflower extract described in step (2) is i.e. the natural red colouring matter extracted from safflower petal, and described capejasmine extract is i.e. the natural blue pigment extracted from cape jasmine.
Further, the preparation method of the modification infusorial earth described in step (2), (6) is: calcine 1h under conditions of first diatomite being put in 800 DEG C, then temperature is promoted to 950 DEG C of calcining 1h, finally temperature is promoted to 1100 DEG C of calcining 1h, speed of being had to go to the toilet by diatomite 2min after calcining is cooled to room temperature, then it is mixed with activated carbon 3:1 in mass ratio, be the most jointly crushed to 500 ~ 600 mesh and i.e. obtain modification infusorial earth.
There is advantages that
(1) liquid flavor prepared can improve the taste that lime-preserved egg is pained, pungent, give its light fragrance, increase the nutriment composition of lime-preserved egg simultaneously so that it is have again clearing heat and detoxicating, foster the spirit of nobility calm the nerves, the effect of beautifying face and moistering lotion, quality guarantee period of lime-preserved egg can be improved 60 ~ 80%.
(2) harmful substance produced during modification infusorial earth can absorb wild duck egg metamorphic process and 5-hy droxy furan formaldehyde, improve the coloring effect of safflower extract and capejasmine extract, the high pressure taked when soaking egg and processing operates with ultrasonic wave alternate treatment, promote immersion and the leaching of material, further increase the effect of coloring, the making duration of whole lime-preserved egg is greatly reduced again simultaneously.
(3) process that wild duck egg lime-preserved egg is made by the present invention has carried out rational improvement, the whole fabrication cycle of lime-preserved egg is down to 10 ~ 12 days, substantially increase the efficiency of production, and the lime-preserved egg harmful substance for preparing is less, nutritional labeling is higher, the shelf-life is longer, edible function is relatively complete, not only will not taste excitatory, also there is light fragrance, and the lime-preserved egg egg white made is light blue look, yolk is light yellow, improves local flavor and the condition of lime-preserved egg, has the good market competitiveness.
Detailed description of the invention
The preparation method of a kind of characteristic wild duck egg lime-preserved egg, comprises the steps:
(1) wild duck egg process: wild duck egg is placed under light observation, chooses transparent fresh wild duck egg, then cleaned dry standby；
(2) prepared by leaching feed liquid: weigh the material of following weight portion: 45 parts of quick limes, 6 parts of salt, 4 parts of tealeaves, 1 part of zinc acetate, 0.3 part of copper sulphate, 1 part of safflower extract, 4 parts of capejasmine extracts, 6 parts of modification infusorial earths, 180 parts of water, first by 45 parts of quick limes and 180 parts of water mixing and stirring, after standing 2 ~ 3h, again 6 portions of salt, 4 parts of tealeaves, 1 part of zinc acetate, 0.3 part of copper sulphate, 1 part of safflower extract, 4 parts of capejasmine extracts, 6 parts of modification infusorial earths are put into, fully puddle and uniformly i.e. obtain leaching feed liquid；The specific surface area of modification infusorial earth is greatly enhanced, adsorption effect significantly improves, aldehyde, ammonia and the 5-hy droxy furan formaldehyde that in adsorbable part egg liquid, amino acid produces with breakdown of glucose, aldehyde and ammonia are the most harmful, and 5-hy droxy furan formaldehyde is easy to form melanin with protein chemical combination, the color causing lime-preserved egg is black or pitchy；Safflower extract and capejasmine extract are natural colouring matter, harmless；
(3) leaching egg processes: put into by the wild duck egg handled well in the leaching feed liquid of its gross mass 1.5 times, it is then placed in closed container, the temperature controlling leaching feed liquid is 32 ~ 34 DEG C, closed container is applied high pressure process with ultrasonic wave, HIGH PRESSURE TREATMENT processes alternately with ultrasonic wave, the most first closed container is applied the high pressure of 0.6 ~ 0.7MPa, duration is 25min, then normal pressure is recovered, now carry out ultrasonic wave process, ultrasonic frequency is 27 ~ 30KHz, duration is 25min, carry out HIGH PRESSURE TREATMENT the most again, so alternately and repeatedly process 2 ~ 3 days, finally take out clean dry standby；The batch process of high pressure is in leaching feed liquid, the wild pressure differential defining gradual change between Ovum Anas domestica album, wild duck egg yolk, accelerate the infiltration of material and ooze out, the ultrasonic wave carried out at ambient pressure processes and further increases the overall speed penetrated into and ooze out, it has been homogenized the concentration of leaching feed liquid simultaneously, ensure that material penetrate into, stable persistently carrying out of oozing out, the temperature of leaching feed liquid is maintained at 30 ~ 32 DEG C and also serves similar effect；
(4) prepared by liquid flavor: weigh the material of following weight portion: 6 portions of Radix Glycyrrhizaes, 4 portions of red dates, 2 portions of Radix Codonopsis, 2 portions of heart of a lotus seed benevolence, 2 portions of Armeniaca vulgaris leaves, 3 portions of Echinaceas, 2 portions of robiniae,floses, 1 portion of rhizoma menispermi, 2 portions of fennels, put into after then being pulverized filter after absolute ethyl alcohol extracts 40 ~ 48h leaching liquor is liquid flavor；
(5) seasoning processes: after being mixed by 1:5 ~ 6 with clear water by the liquid flavor that step (4) prepares, adding citric acid regulation pH value is 6 ~ 6.2 to prepare decoction liquor, wild duck egg good for immersion treatment is put in decoction liquor, after big fire heating is boiled, again with slow fire boiling 20 ~ 30min, take out clean dry standby；Slightly acidic decoction liquor can neutralize lime-preserved egg and soak the alkalescence of residual for a long time under alkaline environment, further increases the local flavor of lime-preserved egg；
(6) film encapsulation: atoleine and modification infusorial earth after 5:2 mixes in mass ratio, are carried out film to seasoned wild duck egg, lucifuge storage 3 ~ 4 days under conditions of being then put in 25 ~ 28 DEG C.The modification infusorial earth added in atoleine can absorb in lime-preserved egg the harmful substances such as the ammonia of residual, aldehyde further, improves the taste and flavor of lime-preserved egg.
Further, the safflower extract described in step (2) is i.e. the natural red colouring matter extracted from safflower petal, and described capejasmine extract is i.e. the natural blue pigment extracted from cape jasmine.
Further, the preparation method of the modification infusorial earth described in step (2), (6) is: calcine 1h under conditions of first diatomite being put in 800 DEG C, then temperature is promoted to 950 DEG C of calcining 1h, finally temperature is promoted to 1100 DEG C of calcining 1h, speed of being had to go to the toilet by diatomite 2min after calcining is cooled to room temperature, then it is mixed with activated carbon 3:1 in mass ratio, be the most jointly crushed to 500 ~ 600 mesh and i.e. obtain modification infusorial earth.
The lead content recording wild duck lime-preserved egg of the present invention every kilogram is less than 1 milligram, and the copper content of every kilogram is less than 8 milligrams, meets national standard, to human body non-hazardous.
Claims (3)
1. the preparation method of a characteristic wild duck egg lime-preserved egg, it is characterised in that comprise the steps:
(1) wild duck egg process: wild duck egg is placed under light observation, chooses transparent fresh wild duck egg, then cleaned dry standby；
(2) prepared by leaching feed liquid: weigh the material of following weight portion: 45 parts of quick limes, 6 parts of salt, 4 parts of tealeaves, 1 part of zinc acetate, 0.3 part of copper sulphate, 1 part of safflower extract, 4 parts of capejasmine extracts, 6 parts of modification infusorial earths, 180 parts of water, first by 45 parts of quick limes and 180 parts of water mixing and stirring, after standing 2 ~ 3h, again 6 portions of salt, 4 parts of tealeaves, 1 part of zinc acetate, 0.3 part of copper sulphate, 1 part of safflower extract, 4 parts of capejasmine extracts, 6 parts of modification infusorial earths are put into, fully puddle and uniformly i.e. obtain leaching feed liquid；
(3) leaching egg processes: put into by the wild duck egg handled well in the leaching feed liquid of its gross mass 1.5 times, it is then placed in closed container, the temperature controlling leaching feed liquid is 32 ~ 34 DEG C, closed container is applied high pressure process with ultrasonic wave, HIGH PRESSURE TREATMENT processes alternately with ultrasonic wave, the most first closed container is applied the high pressure of 0.6 ~ 0.7MPa, duration is 25min, then normal pressure is recovered, now carry out ultrasonic wave process, ultrasonic frequency is 27 ~ 30KHz, duration is 25min, carry out HIGH PRESSURE TREATMENT the most again, so alternately and repeatedly process 2 ~ 3 days, finally take out clean dry standby；
(4) prepared by liquid flavor: weigh the material of following weight portion: 6 portions of Radix Glycyrrhizaes, 4 portions of red dates, 2 portions of Radix Codonopsis, 2 portions of heart of a lotus seed benevolence, 2 portions of Armeniaca vulgaris leaves, 3 portions of Echinaceas, 2 portions of robiniae,floses, 1 portion of rhizoma menispermi, 2 portions of fennels, put into after then being pulverized filter after absolute ethyl alcohol extracts 40 ~ 48h leaching liquor is liquid flavor；
(5) seasoning processes: after being mixed by 1:5 ~ 6 with clear water by the liquid flavor that step (4) prepares, adding citric acid regulation pH value is 6 ~ 6.2 to prepare decoction liquor, wild duck egg good for immersion treatment is put in decoction liquor, after big fire heating is boiled, again with slow fire boiling 20 ~ 30min, take out clean dry standby；
(6) film encapsulation: atoleine and modification infusorial earth after 5:2 mixes in mass ratio, are carried out film to seasoned wild duck egg, lucifuge storage 3 ~ 4 days under conditions of being then put in 25 ~ 28 DEG C.
The preparation method of a kind of characteristic wild duck egg lime-preserved egg the most according to claim 1, it is characterized in that, safflower extract described in step (2) is i.e. the natural red colouring matter extracted from safflower petal, and described capejasmine extract is i.e. the natural blue pigment extracted from cape jasmine.
The preparation method of a kind of characteristic wild duck egg lime-preserved egg the most according to claim 1, it is characterized in that, the preparation method of the modification infusorial earth described in step (2), (6) is: calcine 1h under conditions of first diatomite being put in 800 DEG C, then temperature is promoted to 950 DEG C of calcining 1h, finally temperature is promoted to 1100 DEG C of calcining 1h, speed of being had to go to the toilet by diatomite 2min after calcining is cooled to room temperature, then it is mixed with activated carbon 3:1 in mass ratio, be the most jointly crushed to 500 ~ 600 mesh and i.e. obtain modification infusorial earth.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610324578.1A CN105851924A (en) | 2016-05-17 | 2016-05-17 | Making method for special wild preserved duck eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610324578.1A CN105851924A (en) | 2016-05-17 | 2016-05-17 | Making method for special wild preserved duck eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105851924A true CN105851924A (en) | 2016-08-17 |
Family
ID=56635021
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610324578.1A Pending CN105851924A (en) | 2016-05-17 | 2016-05-17 | Making method for special wild preserved duck eggs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105851924A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107647317A (en) * | 2017-09-11 | 2018-02-02 | 肥西县双凤禽蛋制品厂 | One kind has dispelling wind and eliminating dampness method for preparing preserved eggs |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178270A (en) * | 2011-05-17 | 2011-09-14 | 中国农业大学 | Method for processing preserved chicken eggs |
| CN102626238A (en) * | 2012-02-10 | 2012-08-08 | 龙岩宏新食品有限公司 | Processing method of special flavor eggs and preserved eggs |
| CN102948786A (en) * | 2011-08-31 | 2013-03-06 | 龚发剑 | Preserved egg prepared from wild duck eggs and purple perilla |
| CN102963877A (en) * | 2012-11-23 | 2013-03-13 | 中国科学院广州地球化学研究所 | Kieselguhr template carbon with large specific surface area and high pore volume and preparation method thereof |
-
2016
- 2016-05-17 CN CN201610324578.1A patent/CN105851924A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178270A (en) * | 2011-05-17 | 2011-09-14 | 中国农业大学 | Method for processing preserved chicken eggs |
| CN102948786A (en) * | 2011-08-31 | 2013-03-06 | 龚发剑 | Preserved egg prepared from wild duck eggs and purple perilla |
| CN102626238A (en) * | 2012-02-10 | 2012-08-08 | 龙岩宏新食品有限公司 | Processing method of special flavor eggs and preserved eggs |
| CN102963877A (en) * | 2012-11-23 | 2013-03-13 | 中国科学院广州地球化学研究所 | Kieselguhr template carbon with large specific surface area and high pore volume and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107647317A (en) * | 2017-09-11 | 2018-02-02 | 肥西县双凤禽蛋制品厂 | One kind has dispelling wind and eliminating dampness method for preparing preserved eggs |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103315325A (en) | Spiced beef and its preparation method | |
| CN105685844A (en) | Production process of preserved eggs | |
| CN1074270C (en) | Health-care and nutrition type multi-taste egg proucts contg. medicine, and prod. method therefor | |
| CN102894406B (en) | Dried clam capable of maintaining beauty and processing method thereof | |
| CN106616443A (en) | Fragrant spiced beef preparation method | |
| CN106072419A (en) | A kind of Fructus Litseae pungentis local flavor is combined meaty flavoring and preparation method thereof | |
| CN101406299A (en) | Process for preparing colorful multi-flavor egg | |
| CN105918927A (en) | Spiced low-alkali preserved duck eggs and preparation method thereof | |
| CN106820014A (en) | A kind of ginger curing food and its method for salting | |
| CN105942280A (en) | Preparation method of special preserved wild goose eggs | |
| CN105852079A (en) | Preparation method of flavored needle mushroom | |
| KR101937645B1 (en) | Ginseng Chicken Soup Manufacturing method | |
| CN105851924A (en) | Making method for special wild preserved duck eggs | |
| CN102894413A (en) | Hypolipidemic dried clam and processing method thereof | |
| CN106174355A (en) | A kind of coconut aroma Semen Benincasae and preparation method thereof | |
| CN105962194A (en) | Flavored vegetable mixture and preparation method thereof | |
| CN105815719A (en) | Pineapple jam for replenishing qi and enriching blood | |
| CN102907593B (en) | Cooked food jelly and preparation method thereof | |
| CN105851925A (en) | Making method for special preserved wild chicken eggs | |
| CN106820084A (en) | A kind of onion head thick chilli sauce and preparation method thereof | |
| CN106666564A (en) | Pickled allium chinensis product and pickling method thereof | |
| CN106213347A (en) | A kind of manufacture method of sweet-smelling spiced turnips | |
| CN105935137A (en) | Apple jam | |
| CN105942363A (en) | Tomato jam | |
| CN102894359B (en) | Dried clam capable of adjusting sub-health and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160817 |