CN105901562A - Low-alkali tomato jasmine flower preserved egg and production method thereof - Google Patents

Abstract

The invention discloses a low-alkali tomato jasmine flower preserved egg. The low-alkali tomato jasmine flower preserved egg is produced from, by weight, 80-100 parts of fresh duck eggs, 10-12 parts of sweet orange, 8-10 parts of jasmine flower, 2-3 parts of Chinese Wampee Fruit, 1-2 parts of citron fruit, 4-5 parts of dried orange peel, 1-2 parts of Fructus Amomi, 2-3 parts of Rhizoma Cyperi, 2-3 parts of longan fruit pits, 3-4 parts of litchi pericarp, dietary alkali, edible salt, food-grade zinc sulfate, food-grade copper sulfate, white vinegar and a proper amount of Chinese liquor. The preserved egg is safe and healthy, and has the characteristics of no lead, greenness and harmlessness, and low alkali content, the egg white part has golden yellow color, is glistened, has bouquet, is delicious, and has clear Pinus massoniana Lamb.-like pattern, the boundary line between the egg white and yolk is clear, and the preserved egg has strong jasmine flower flavor.

Description

A kind of Flos Jasmini Sambac low alkali preserved egg and preparation method thereof

Technical field

The present invention relates to a kind of limed egg, particularly relate to a kind of Flos Jasmini Sambac low alkali preserved egg and preparation method thereof.

Background technology

Preserved egg is also known as limed egg, it is China's traditional properties food, egg is utilized to make the characteristic of protein gel in alkaline solution, it is made to become whippy solid, pleasant to the palate, look good, smell good and taste good, there is refrigerant improving eyesight effect, but tradition preserved egg basicity is higher, albumen dehydration is serious, too much eat and can affect gastric digestion environment, do not meet modern people's pursuit to food safety nutrient health, the low alkali preserved egg of a kind of green health is provided for this present invention.

Summary of the invention

Instant invention overcomes prior art not enough, it is provided that a kind of Flos Jasmini Sambac low alkali preserved egg and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of Flos Jasmini Sambac low alkali preserved egg, is made up of the raw material of following weight parts:

FRESH DUCK EGGS 80-100, Fructus Citri sinensis 10-12, Flos Jasmini Sambac 8-10, Fructus clausenae lansii 2-3, Fructus Citri 1-2, Pericarpium Citri Reticulatae 4-5, Fructus Amomi 1-2, Rhizoma Cyperi 2-3, the sub-2-3 of Arillus Longan, Exocarpium Litchi 3-4, edible alkali, Sal, food stage zinc sulfate, food stage copper sulfate, white vinegar and Chinese liquor are appropriate.

A kind of Flos Jasmini Sambac low alkali preserved egg preparation method, comprises the following steps:

(1) the fresh Ovum Anas domestica of selected high-quality, dries after cleaning shell with clear water, soaks 50-60 minute with white vinegar, and taking-up is dried, and will pickle and sterilize with alcohol wipe inwall after cleaning up with cylinder, stand-by；

(2) so that 1L distilled water to add 48-52g edible alkali, 30-40g Sal, 0.2-0.3g food stage zinc sulfate, 0.2-0.3g food stage copper sulfate, it is stirred well to all dissolve, obtains pickling liquid；

(3) above-mentioned Ovum Anas domestica is put into gently salt down in cylinder, pouring pickling liquid into and flood Ovum Anas domestica completely, seal the cylinder that salts down, evacuation reduces pressure, pickle under conditions of vacuum-0.08-0.10MPa, temperature 20-24 DEG C 10-12 days, take out pickled preserved egg after quality inspection is qualified and clean shell；

(4) fresh Fructus Citri sinensis peeling, Fructus clausenae lansii peeling enucleation, Flos Jasmini Sambac roguing are cleaned, all mix, add 3-4 times of clear water making beating, boiling with soft fire 20-30 minute, adds the pulp enzyme of pan feeding weight 0.1-0.2% after cooling, at 30-35 DEG C, enzymolysis is to completely, microwave deactivating enzyme, centrifugation, obtain pulp；

(5) co-grinding after Fructus Citri, Pericarpium Citri Reticulatae, Fructus Amomi, Rhizoma Cyperi, Arillus Longan, Exocarpium Litchi being cleaned, adds 6-7 times of Chinese liquor, adds a cover boiling with soft fire 70-80 minute, cooled and filtered, and filtrate mixs homogeneously with above-mentioned pulp, obtains pickling wine；

(6) what above-mentioned pickled preserved egg put into another washing and sterilizing gently salts down in cylinder, pour into and pickle wine and flood preserved egg, sealing salts down cylinder, 7-8 days are pickled under the conditions of vacuum-0.08-0.1MPa, temperature 16-20 DEG C, take out after shell cleaned by preserved egg and dry, vacuum packaging, with autoclave steaming and decocting 8-10 minute, obtains finished product after cooling.

Compared with prior art, the invention have the advantage that

Ovum Anas domestica white vinegar is soaked and makes eggshell produce small hole to be beneficial to alkali and grade mass exchange by the present invention, reduce salting period, the two-part method of pickling is used to avoid pickling liquid and pickle each raw material in wine and be mixed together and produce complicated chemical reaction, beneficial element is caused to lose, using vacuum decompression to pickle makes liquid infiltration accelerate to speed in egg, shorten and the cylinder time, negative pressure energy Quick uniform penetrates into Ovum Anas domestica and makes preserved egg stay in grade everywhere, collaborative the compounding of zinc-copper is used to not only increase preserved egg quality, more reduce metal ion residual quantity, supplement needed by human body mineral, make preserved egg safety and Health, finished product preserved egg is the most leaded, green harmless, alkali content is low, albumen golden yellow color, glittering and translucent, aroma is delicious, Flos pini clear patterns, the division is clearly demarcated with egg yolk, there is strong jasmin.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is described in further detail:

Embodiment:

A kind of Flos Jasmini Sambac low alkali preserved egg, is made up of the raw material of following weight (jin):

FRESH DUCK EGGS 80, Fructus Citri sinensis 10, Flos Jasmini Sambac 8, Fructus clausenae lansii 2, Fructus Citri 1, Pericarpium Citri Reticulatae 4, Fructus Amomi 1, Rhizoma Cyperi 2, Arillus Longan 2, Exocarpium Litchi 3, edible alkali, Sal, food stage zinc sulfate, food stage copper sulfate, white vinegar and Chinese liquor are appropriate.

A kind of Flos Jasmini Sambac low alkali preserved egg preparation method, comprises the following steps:

(1) the fresh Ovum Anas domestica of selected high-quality, dries after cleaning shell with clear water, soaks 60 minutes with white vinegar, and taking-up is dried, and will pickle and sterilize with alcohol wipe inwall after cleaning up with cylinder, stand-by；

(2) so that 1L distilled water to add 50g edible alkali, 35g Sal, 0.25g food stage zinc sulfate, 0.25g food stage copper sulfate, it is stirred well to all dissolve, obtains pickling liquid；

(3) being put into gently by above-mentioned Ovum Anas domestica and salt down in cylinder, pour pickling liquid into and flood Ovum Anas domestica completely, seal the cylinder that salts down, evacuation reduces pressure, and pickles 12 days under conditions of vacuum-0.08MPa, temperature 20 DEG C, takes out pickled preserved egg and clean shell after quality inspection is qualified；

(4) fresh Fructus Citri sinensis peeling, Fructus clausenae lansii peeling enucleation, Flos Jasmini Sambac roguing are cleaned, all mix, add 3 times of clear water making beating, boiling with soft fire 30 minutes, adds pan feeding and weighs the pulp enzyme of 0.1% after cooling, at 35 DEG C, enzymolysis is to completely, microwave deactivating enzyme, centrifugation, obtain pulp；

(5) co-grinding after Fructus Citri, Pericarpium Citri Reticulatae, Fructus Amomi, Rhizoma Cyperi, Arillus Longan, Exocarpium Litchi being cleaned, adds 7 times of Chinese liquor, adds a cover boiling with soft fire 80 minutes, and cooled and filtered, filtrate mixs homogeneously with above-mentioned pulp, obtains pickling wine；

(6) what above-mentioned pickled preserved egg put into another washing and sterilizing gently salts down in cylinder, pour into and pickle wine and flood preserved egg, sealing salts down cylinder, 8 days are pickled under the conditions of vacuum-0.08MPa, temperature 16 DEG C, take out after shell cleaned by preserved egg and dry, vacuum packaging, with autoclave steaming and decocting 10 minutes, obtains finished product after cooling.

Claims (2)

1. a Flos Jasmini Sambac low alkali preserved egg, it is characterised in that be made up of the raw material of following weight parts:

FRESH DUCK EGGS 80-100, Fructus Citri sinensis 10-12, Flos Jasmini Sambac 8-10, Fructus clausenae lansii 2-3, Fructus Citri 1-2, Pericarpium Citri Reticulatae 4-5, Fructus Amomi 1-2, Rhizoma Cyperi 2-3, the sub-2-3 of Arillus Longan, Exocarpium Litchi 3-4, edible alkali, Sal, food stage zinc sulfate, food stage copper sulfate, white vinegar and Chinese liquor are appropriate.

2. a Flos Jasmini Sambac as claimed in claim 1 low alkali preserved egg preparation method, it is characterised in that comprise the following steps:

(1) the fresh Ovum Anas domestica of selected high-quality, dries after cleaning shell with clear water, soaks 50-60 minute with white vinegar, and taking-up is dried, and will pickle and sterilize with alcohol wipe inwall after cleaning up with cylinder, stand-by；

(2) so that 1L distilled water to add 48-52g edible alkali, 30-40g Sal, 0.2-0.3g food stage zinc sulfate, 0.2-0.3g food stage copper sulfate, it is stirred well to all dissolve, obtains pickling liquid；

(3) above-mentioned Ovum Anas domestica is put into gently salt down in cylinder, pouring pickling liquid into and flood Ovum Anas domestica completely, seal the cylinder that salts down, evacuation reduces pressure, pickle under conditions of vacuum-0.08-0.10MPa, temperature 20-24 DEG C 10-12 days, take out pickled preserved egg after quality inspection is qualified and clean shell；

(4) fresh Fructus Citri sinensis peeling, Fructus clausenae lansii peeling enucleation, Flos Jasmini Sambac roguing are cleaned, all mix, add 3-4 times of clear water making beating, boiling with soft fire 20-30 minute, adds the pulp enzyme of pan feeding weight 0.1-0.2% after cooling, at 30-35 DEG C, enzymolysis is to completely, microwave deactivating enzyme, centrifugation, obtain pulp；

(5) co-grinding after Fructus Citri, Pericarpium Citri Reticulatae, Fructus Amomi, Rhizoma Cyperi, Arillus Longan, Exocarpium Litchi being cleaned, adds 6-7 times of Chinese liquor, adds a cover boiling with soft fire 70-80 minute, cooled and filtered, and filtrate mixs homogeneously with above-mentioned pulp, obtains pickling wine；

(6) what above-mentioned pickled preserved egg put into another washing and sterilizing gently salts down in cylinder, pour into and pickle wine and flood preserved egg, sealing salts down cylinder, 7-8 days are pickled under the conditions of vacuum-0.08-0.1MPa, temperature 16-20 DEG C, take out after shell cleaned by preserved egg and dry, vacuum packaging, with autoclave steaming and decocting 8-10 minute, obtains finished product after cooling.