CN105901563A - Appetite stimulating low-alkali tomato preserved egg and production method thereof - Google Patents
Appetite stimulating low-alkali tomato preserved egg and production method thereof Download PDFInfo
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- CN105901563A CN105901563A CN201610253626.2A CN201610253626A CN105901563A CN 105901563 A CN105901563 A CN 105901563A CN 201610253626 A CN201610253626 A CN 201610253626A CN 105901563 A CN105901563 A CN 105901563A
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- parts
- preserved egg
- fructus
- alkali
- egg
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- 239000003513 alkali Substances 0.000 title claims abstract description 23
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 7
- 240000003768 Solanum lycopersicum Species 0.000 title claims 2
- 230000036528 appetite Effects 0.000 title abstract 4
- 235000019789 appetite Nutrition 0.000 title abstract 4
- 230000004936 stimulating effect Effects 0.000 title abstract 4
- 238000004519 manufacturing process Methods 0.000 title 1
- 235000013601 eggs Nutrition 0.000 claims abstract description 38
- 235000013305 food Nutrition 0.000 claims abstract description 15
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 14
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 229910000365 copper sulfate Inorganic materials 0.000 claims abstract description 7
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 claims abstract description 7
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 claims abstract description 7
- 229910000368 zinc sulfate Inorganic materials 0.000 claims abstract description 7
- 229960001763 zinc sulfate Drugs 0.000 claims abstract description 7
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract 2
- 241000272522 Anas Species 0.000 claims description 11
- 210000004681 ovum Anatomy 0.000 claims description 11
- 235000021110 pickles Nutrition 0.000 claims description 11
- 238000005554 pickling Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 230000007159 enucleation Effects 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 241000227653 Lycopersicon Species 0.000 abstract description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract description 2
- 210000002969 egg yolk Anatomy 0.000 abstract description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical group CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 2
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 abstract 1
- 235000003097 Artemisia absinthium Nutrition 0.000 abstract 1
- 240000001851 Artemisia dracunculus Species 0.000 abstract 1
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 abstract 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 abstract 1
- 240000004045 Cassia javanica Species 0.000 abstract 1
- 235000005979 Citrus limon Nutrition 0.000 abstract 1
- 244000131522 Citrus pyriformis Species 0.000 abstract 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 abstract 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 abstract 1
- 235000009685 Crataegus X maligna Nutrition 0.000 abstract 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 abstract 1
- 235000009486 Crataegus bullatus Nutrition 0.000 abstract 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 abstract 1
- 235000009682 Crataegus limnophila Nutrition 0.000 abstract 1
- 235000004423 Crataegus monogyna Nutrition 0.000 abstract 1
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 235000002313 Crataegus paludosa Nutrition 0.000 abstract 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 abstract 1
- 235000019687 Lamb Nutrition 0.000 abstract 1
- 241000729196 Lycopus lucidus Species 0.000 abstract 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 1
- 235000011609 Pinus massoniana Nutrition 0.000 abstract 1
- 241000018650 Pinus massoniana Species 0.000 abstract 1
- 239000001138 artemisia absinthium Substances 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 abstract 1
- 239000000047 product Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 241000628997 Flos Species 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- TVZPLCNGKSPOJA-UHFFFAOYSA-N copper zinc Chemical compound [Cu].[Zn] TVZPLCNGKSPOJA-UHFFFAOYSA-N 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000013589 supplement Substances 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
Abstract
The invention discloses an appetite stimulating low-alkali tomato preserved egg. The appetite stimulating low-alkali tomato preserved egg is produced from, by weight, 60-70 parts of fresh duck eggs, 6-7 parts of tomatoes, 4-5 parts of hawthorn fruits, 1-2 parts of Lycopus lucidus Turcz., 4-5 parts of lemon leaves, 1-2 parts of apple blossoms, 1-2 parts of Fructus Amomi, 3-4 parts of malt, 2-3 parts of Diverse Wormwood Herb, 4-5 parts of fig, 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 the efficacy of appetite stimulating and food digesting.
Description
Technical field
The present invention relates to a kind of limed egg, particularly relate to a kind of Fructus Lycopersici esculenti low alkali preserved egg of appetizing 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 Fructus Lycopersici esculenti low alkali preserved egg of appetizing and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Fructus Lycopersici esculenti low alkali preserved egg of appetizing, is made up of the raw material of following weight parts:
FRESH DUCK EGGS 60-70, Fructus Lycopersici esculenti 6-7, Fructus Crataegi 4-5, Rhizoma Humatae Tyermanni dish 1-2, Folium Citri Limoniae 4-5, apple flower 1-2, Fructus Amomi 1-2, Fructus Hordei Germinatus 3-4, Herba Artemisiae Anomalae 2-3, Fructus Fici 4-5, edible alkali, Sal, food stage zinc sulfate, food stage copper sulfate, white vinegar and Chinese liquor are appropriate.
A kind of Fructus Lycopersici esculenti low alkali preserved egg preparation method of appetizing, 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 tomato is removed the peel stalk, Fructus Crataegi cleans enucleation, Rhizoma Humatae Tyermanni dish roguing is cleaned, and all mixes, and adds 2-3 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, filters, obtains slurry；
(5) co-grinding after Folium Citri Limoniae, apple flower, Fructus Amomi, Fructus Hordei Germinatus, Herba Artemisiae Anomalae, Fructus Fici being cleaned, adds 5-6 times of Chinese liquor, adds a cover little fire and decocts 70-80 minute, and cooled and filtered obtains medicated wine, mixs homogeneously with slurry, 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 the effects such as appetite-stimulating indigestion-relieving.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of Fructus Lycopersici esculenti low alkali preserved egg of appetizing, is made up of the raw material of following weight (jin):
FRESH DUCK EGGS 60, Fructus Lycopersici esculenti 6, Fructus Crataegi 4, Rhizoma Humatae Tyermanni dish 1, Folium Citri Limoniae 4, apple flower 1, Fructus Amomi 1, Fructus Hordei Germinatus 3, Herba Artemisiae Anomalae 2, Fructus Fici 4, edible alkali, Sal, food stage zinc sulfate, food stage copper sulfate, white vinegar and Chinese liquor are appropriate.
A kind of Fructus Lycopersici esculenti low alkali preserved egg preparation method of appetizing, 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 tomato is removed the peel stalk, Fructus Crataegi cleans enucleation, Rhizoma Humatae Tyermanni dish roguing is cleaned, and all mixes, and adds 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, filters, obtains slurry；
(5) co-grinding after Folium Citri Limoniae, apple flower, Fructus Amomi, Fructus Hordei Germinatus, Herba Artemisiae Anomalae, Fructus Fici being cleaned, adds 6 times of Chinese liquor, adds a cover little fire and decocts 80 minutes, and cooled and filtered obtains medicated wine, mixs homogeneously with slurry, 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. the Fructus Lycopersici esculenti low alkali preserved egg of appetizing, it is characterised in that be made up of the raw material of following weight parts:
FRESH DUCK EGGS 60-70, Fructus Lycopersici esculenti 6-7, Fructus Crataegi 4-5, Rhizoma Humatae Tyermanni dish 1-2, Folium Citri Limoniae 4-5, apple flower 1-2, Fructus Amomi 1-2, Fructus Hordei Germinatus 3-4, Herba Artemisiae Anomalae 2-3, Fructus Fici 4-5, edible alkali, Sal, food stage zinc sulfate, food stage copper sulfate, white vinegar and Chinese liquor are appropriate.
2. the Fructus Lycopersici esculenti as claimed in claim 1 low alkali preserved egg preparation method of appetizing, 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 tomato is removed the peel stalk, Fructus Crataegi cleans enucleation, Rhizoma Humatae Tyermanni dish roguing is cleaned, and all mixes, and adds 2-3 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, filters, obtains slurry；
(5) co-grinding after Folium Citri Limoniae, apple flower, Fructus Amomi, Fructus Hordei Germinatus, Herba Artemisiae Anomalae, Fructus Fici being cleaned, adds 5-6 times of Chinese liquor, adds a cover little fire and decocts 70-80 minute, and cooled and filtered obtains medicated wine, mixs homogeneously with slurry, 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610253626.2A CN105901563A (en) | 2016-04-22 | 2016-04-22 | Appetite stimulating low-alkali tomato preserved egg and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610253626.2A CN105901563A (en) | 2016-04-22 | 2016-04-22 | Appetite stimulating low-alkali tomato preserved egg and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105901563A true CN105901563A (en) | 2016-08-31 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610253626.2A Withdrawn CN105901563A (en) | 2016-04-22 | 2016-04-22 | Appetite stimulating low-alkali tomato preserved egg and production method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006792A (en) * | 2017-03-31 | 2017-08-04 | 贵州省镇远生态农业扶贫旅游食品有限公司 | A kind of stomach strengthening and digestion promoting salted preserved eggs and preparation method thereof |
-
2016
- 2016-04-22 CN CN201610253626.2A patent/CN105901563A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006792A (en) * | 2017-03-31 | 2017-08-04 | 贵州省镇远生态农业扶贫旅游食品有限公司 | A kind of stomach strengthening and digestion promoting salted preserved eggs and preparation method thereof |
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|---|---|---|---|
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160831 |
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