CN106136108A - Peel of Fructus Cucumidis sativi clearing away heat and promoting diuresis film Salted duck egg and preparation method thereof - Google Patents

Peel of Fructus Cucumidis sativi clearing away heat and promoting diuresis film Salted duck egg and preparation method thereof Download PDF

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Publication number
CN106136108A
CN106136108A CN201610553096.3A CN201610553096A CN106136108A CN 106136108 A CN106136108 A CN 106136108A CN 201610553096 A CN201610553096 A CN 201610553096A CN 106136108 A CN106136108 A CN 106136108A
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Prior art keywords
anas domestica
ovum anas
egg
peel
salted duck
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CN201610553096.3A
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Chinese (zh)
Inventor
陈嗣玖
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Hefei Fulaiduo Food Co Ltd
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Hefei Fulaiduo Food Co Ltd
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Priority to CN201610553096.3A priority Critical patent/CN106136108A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00Preservation of eggs or egg products
    • A23B5/08Preserving with chemicals
    • A23B5/10Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00Preservation of eggs or egg products
    • A23B5/06Coating eggs with a protective layer; Compositions or apparatus therefor
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00Preservation of eggs or egg products
    • A23B5/08Preserving with chemicals
    • A23B5/12Preserving with chemicals in the form of liquids or solids
    • A23B5/14Organic compounds; Microorganisms; Enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00Preservation of eggs or egg products
    • A23B5/08Preserving with chemicals
    • A23B5/12Preserving with chemicals in the form of liquids or solids
    • A23B5/18Inorganic compounds
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a kind of peel of Fructus Cucumidis sativi clearing away heat and promoting diuresis film Salted duck egg, be made up of following raw material: Ovum Anas domestica 500 510, peel of Fructus Cucumidis sativi 40 45, Sucus Cocois 40 45, Radix Glycyrrhizae 34, bone collagen powder 10 13, appropriate sodium carbonate, malic acid, polyvinyl alcohol, glycerol, Sal and water.It is many that Salted duck egg of the present invention soaks pickling liquid raw material type, has peel of Fructus Cucumidis sativi, bone collagen powder etc., and nutritious, the nutrient of Ovum Anas domestica internal adsorption is many, improves the trophism that Salted duck egg is overall, also effect of clearing away heat and promoting diuresis;The transparent performance adding eggshell after improving technique shortens Ovum Anas domestica curing process, is formed with film outside eggshell, can more preferable fresh-keeping Salted duck egg.

Description

Peel of Fructus Cucumidis sativi clearing away heat and promoting diuresis film Salted duck egg and preparation method thereof
Technical field
The present invention relates to egg products and processing technique field thereof, mainly a kind of peel of Fructus Cucumidis sativi clearing away heat and promoting diuresis film Salted duck egg and Its preparation method.
Background technology
Salted duck egg, as one of the main converted products of China's Ovum Anas domestica, has the traditional characteristics of long history, unique with it Local flavor and deeply favored by consumer.Salted duck egg contains abundant fat, protein, aminoacid, vitamin and calcium, phosphorus, ferrum Etc. multiple nutritional components, and easily absorbed by human body.The traditional Chinese medical science thinks that Salted duck egg taste enters the heart, lung, spleen channel, has YIN nourishing, lung heat clearing, rich The effects such as flesh, skin care, heat extraction.
At present, the cycle of pickling of traditional Salted duck egg is longer, needs 30~40 day time, and taste is more single, and impact produces Efficiency.And along with the prolongation of salting period, in causing Ovum Gallus domesticus album, sodium chloride content raises rapidly, this has had a strong impact on the matter of product Amount;Shortening the salting period of Salted duck egg, the quality improving salted egg becomes nowadays issues that need special attention.In " Food Science " upper pass Elaborate first to soak Ovum Anas domestica with acetic acid so that hydrion and the carbon in eggshell in " Salted duck egg rapid aging technical research " literary composition Acid calcium reaction, makes eggshell thinning, adds the permeability of eggshell, and substep soaks in the saline solution of variable concentrations and salts down the most again System.
Additionally after the large-scale production of Salted duck egg, usually using vacuum packaging process, not only packing cost is high, and Preservation and freshness degree is the lowest, is difficult to the requirement meeting enterprise to product long-period freshness preserving.Thus coating preservation packaging is as a kind of new Fresh-keeping packaging mode also result in the concern of people.
Summary of the invention
The present invention is in order to make up the defect of prior art, it is provided that a kind of peel of Fructus Cucumidis sativi clearing away heat and promoting diuresis film Salted duck egg and preparation thereof Method.
The present invention is achieved by the following technical solutions:
A kind of peel of Fructus Cucumidis sativi clearing away heat and promoting diuresis film Salted duck egg, it is characterised in that be made up of following raw material:
Ovum Anas domestica 500-510, peel of Fructus Cucumidis sativi 40-45, Sucus Cocois 40-45, Radix Glycyrrhizae 3-4, bone collagen powder 10-13, appropriate carbonic acid Sodium, malic acid, polyvinyl alcohol, glycerol, Sal and water.
The preparation method of described a kind of peel of Fructus Cucumidis sativi clearing away heat and promoting diuresis film Salted duck egg, it is characterised in that include following step Rapid:
(1) Radix Glycyrrhizae is carried with 15-17 times of water water, filter to obtain extracting solution;
(2) by peel of Fructus Cucumidis sativi mixed coconut juice together, add 7-9 times of water making beating, cross leaching serosity, after serosity heated and boiled, to serosity In admix bone collagen powder, then stir with the extracting solution of step 1 and mix, 60-65 DEG C of heated at constant temperature 5-7 minute, then add The pickling liquid that Sal stirring and dissolving becomes concentration to be 17-19%;
(3) Ovum Anas domestica clear water is cleaned, then strike inspection by light one by one and reject stream clear egg, crack egg, addled egg, select Ovum Anas domestica by 2% sodium carbonate liquor decatize 3-4 minute, after decatize immediately with gauze in the wiping gently of Ovum Anas domestica surface, then under flowing water Rinse 3-4 time, then dry;
(4) Ovum Anas domestica that step 3 processes is put in 6-8% malic acid solution and soak 40-45 minute, clean one time after taking-up, then will Ovum Anas domestica is put into soak in saturated aqueous common salt and is pickled 4-5 days, and adds 2-3% Chinese liquor in saturated aqueous common salt, on solution surface lid Preservative film;
(5) putting in fermentation tank by the Ovum Anas domestica that step 4 processes, be simultaneously introduced the pickling liquid of step 2, Ovum Anas domestica is completely submerged in be pickled Liquid, then seals regulation pressure and temperature, at pressure 0.12-0.14 MPa, pickles 3-4 days under the conditions of temperature 33-36 DEG C;
(6) fresh Salted duck egg step 5 processed is cleaned, and then puts into water temperature in the water of 82-85 DEG C, is heated up to 100 DEG C boiled egg 12-15 minute, rinses cooling 1-2 minute with circulating water immediately after taking-up, is finally placed in Ovum Anas domestica by 6% polyvinyl alcohol Soak the 40-50 second at 48-51 DEG C, at 38-42 DEG C of hot air drying to duck after pulling out with in the coating liquid of 1.5% glycerol composition Egg surface forms film.
Advantages of the present invention:
In step 3 first with 2% sodium carbonate liquor to Ovum Anas domestica decatize 3-4 minute, be the work also acting as sterilization in order to clean Ovum Anas domestica With, when fumigation and steaming method processes Ovum Anas domestica, the infringement of external egg shell membrane is less, makes outer egg shell membrane keep more complete;
Soak during 6-8% malic acid solution put into by Ovum Anas domestica in step 4, be to dissolve eggshell adventitia, increase the permeability of eggshell, So that follow-up saline solution and pickling liquid can enter Ovum Gallus domesticus album more easily by egg film, acceleration salinity, to Ovum Anas domestica diffusion inside, makes Ovum Anas domestica curing process shortens;Add the speed that Chinese liquor can promote salt to permeate to eggshell, owing to the little molecule of ethanol in the solution may be used To promote that the fenestra passage of eggshell is opened, thus add the salinity infiltration rate to eggshell.When ethanol penetrates into egg yolk, it The protein in egg yolk can be made precipitation to occur and assemble, make those original scattered minimum oil droplets, gather together change each other Become larger oil droplet, here it is wine can promote the reason that egg yolk is fuel-displaced.
In step 4, step 5, Ovum Anas domestica have employed multiple step format pickling process, and has pressure to act on eggshell surface, adds egg The permeability of shell, thus improve the salt speed to egg internal diffusion, identical time, pressure is the biggest, and the salinity in Ovum Gallus domesticus album is just The highest, illustrate that pressure can shorten salted egg's processing maturation period.Control in certain temperature range, the infiltration of salt solution can be accelerated And diffusion, in egg, salinity raises with temperature and increases.
Ovum Anas domestica is placed in the coating liquid being made up of 6% polyvinyl alcohol and 1.5% glycerol immersion by step 6, is in order at Ovum Anas domestica Surface forms fresh-keeping film-coating, the inaccessible pore of energy, prevents microorganism from invading, and in making Ovum Anas domestica, carbon dioxide gradually accumulates, and inhibitory enzyme is lived Property, prevent Ovum Anas domestica internal and gas exchange between environment simultaneously, reach the effect that egg product is fresh-keeping, processed process pair before film Sterilization or bacteriostasis are played in internal original microorganism.
It is many that Salted duck egg of the present invention soaks pickling liquid raw material type, has peel of Fructus Cucumidis sativi, bone collagen powder etc., nutritious, duck The nutrient of egg internal adsorption is many, improves the trophism that Salted duck egg is overall, also effect of clearing away heat and promoting diuresis;Increase after improving technique The transparent performance having added eggshell shortens Ovum Anas domestica curing process, is formed with film outside eggshell, can more preferable fresh-keeping Salted duck egg.
Detailed description of the invention
A kind of peel of Fructus Cucumidis sativi clearing away heat and promoting diuresis film Salted duck egg, is made up of following raw material:
Ovum Anas domestica 500-510, peel of Fructus Cucumidis sativi 40-45, Sucus Cocois 40-45, Radix Glycyrrhizae 3-4, bone collagen powder 10-13, appropriate carbonic acid Sodium, malic acid, polyvinyl alcohol, glycerol, Sal and water.
A kind of preparation method of peel of Fructus Cucumidis sativi clearing away heat and promoting diuresis film Salted duck egg, including following step:
(1) Radix Glycyrrhizae is carried with 15-17 times of water water, filter to obtain extracting solution;
(2) by peel of Fructus Cucumidis sativi mixed coconut juice together, add 7-9 times of water making beating, cross leaching serosity, after serosity heated and boiled, to serosity In admix bone collagen powder, then stir with the extracting solution of step 1 and mix, 60-65 DEG C of heated at constant temperature 5-7 minute, then add The pickling liquid that Sal stirring and dissolving becomes concentration to be 17-19%;
(3) Ovum Anas domestica clear water is cleaned, then strike inspection by light one by one and reject stream clear egg, crack egg, addled egg, select Ovum Anas domestica by 2% sodium carbonate liquor decatize 3-4 minute, after decatize immediately with gauze in the wiping gently of Ovum Anas domestica surface, then under flowing water Rinse 3-4 time, then dry;
(4) Ovum Anas domestica that step 3 processes is put in 6-8% malic acid solution and soak 40-45 minute, clean one time after taking-up, then will Ovum Anas domestica is put into soak in saturated aqueous common salt and is pickled 4-5 days, and adds the Chinese liquor of 2-3% in saturated aqueous common salt, at solution surface lid Upper preservative film;
(5) putting in fermentation tank by the Ovum Anas domestica that step 4 processes, be simultaneously introduced the pickling liquid of step 2, Ovum Anas domestica is completely submerged in be pickled Liquid, then seals regulation pressure and temperature, at pressure 0.12-0.14 MPa, pickles 3-4 days under the conditions of temperature 33-36 DEG C;
(6) fresh Salted duck egg step 5 processed is cleaned, and then puts into water temperature in the water of 82-85 DEG C, is heated up to 100 DEG C boiled egg 12-15 minute, rinses cooling 1-2 minute with circulating water immediately after taking-up, is finally placed in Ovum Anas domestica by 6% polyvinyl alcohol Soak the 40-50 second at 48-51 DEG C, at 38-42 DEG C of hot air drying to duck after pulling out with in the coating liquid of 1.5% glycerol composition Egg surface forms film.

Claims (2)

1. a peel of Fructus Cucumidis sativi clearing away heat and promoting diuresis film Salted duck egg, it is characterised in that be made up of following raw material:
Ovum Anas domestica 500-510, peel of Fructus Cucumidis sativi 40-45, Sucus Cocois 40-45, Radix Glycyrrhizae 3-4, bone collagen powder 10-13, appropriate carbonic acid Sodium, malic acid, polyvinyl alcohol, glycerol, Sal and water.
The preparation method of a kind of peel of Fructus Cucumidis sativi clearing away heat and promoting diuresis film Salted duck egg, it is characterised in that include Following step:
(1) Radix Glycyrrhizae is carried with 15-17 times of water water, filter to obtain extracting solution;
(2) by peel of Fructus Cucumidis sativi mixed coconut juice together, add 7-9 times of water making beating, cross leaching serosity, after serosity heated and boiled, to serosity In admix bone collagen powder, then stir with the extracting solution of step 1 and mix, 60-65 DEG C of heated at constant temperature 5-7 minute, then add The pickling liquid that Sal stirring and dissolving becomes concentration to be 17-19%;
(3) Ovum Anas domestica clear water is cleaned, then strike inspection by light one by one and reject stream clear egg, crack egg, addled egg, select Ovum Anas domestica by 2% sodium carbonate liquor decatize 3-4 minute, after decatize immediately with gauze in the wiping gently of Ovum Anas domestica surface, then under flowing water Rinse 3-4 time, then dry;
(4) Ovum Anas domestica that step 3 processes is put in 6-8% malic acid solution and soak 40-45 minute, clean one time after taking-up, then will Ovum Anas domestica is put into soak in saturated aqueous common salt and is pickled 4-5 days, and adds the Chinese liquor of 2-3% in saturated aqueous common salt, at solution surface lid Upper preservative film;
(5) putting in fermentation tank by the Ovum Anas domestica that step 4 processes, be simultaneously introduced the pickling liquid of step 2, Ovum Anas domestica is completely submerged in be pickled Liquid, then seals regulation pressure and temperature, at pressure 0.12-0.14 MPa, pickles 3-4 days under the conditions of temperature 33-36 DEG C;
(6) fresh Salted duck egg step 5 processed is cleaned, and then puts into water temperature in the water of 82-85 DEG C, is heated up to 100 DEG C boiled egg 12-15 minute, rinses cooling 1-2 minute with circulating water immediately after taking-up, is finally placed in Ovum Anas domestica by 6% polyvinyl alcohol Soak the 40-50 second at 48-51 DEG C, at 38-42 DEG C of hot air drying to duck after pulling out with in the coating liquid of 1.5% glycerol composition Egg surface forms film.
CN201610553096.3A 2016-07-14 2016-07-14 Peel of Fructus Cucumidis sativi clearing away heat and promoting diuresis film Salted duck egg and preparation method thereof Pending CN106136108A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107927616A (en) * 2017-10-18 2018-04-20 凤台县靳氏禽业有限公司 A kind of method for improving duck's egg and pickling effect and duck's egg quality

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1321424A (en) * 2000-04-28 2001-11-14 杨汉平 Storage method of preserved egg and salted egg
CN105533489A (en) * 2016-01-06 2016-05-04 柳培健 Five-spice tea low-salt duck eggs and making method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1321424A (en) * 2000-04-28 2001-11-14 杨汉平 Storage method of preserved egg and salted egg
CN105533489A (en) * 2016-01-06 2016-05-04 柳培健 Five-spice tea low-salt duck eggs and making method thereof

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
刘会珍等: "鸡蛋消毒方法的对比研究", 《中国家禽》 *
李灿鹏等: "《蛋品科学与技术》", 30 April 2013, 中国质检出版社 *
黄琼等: "《食品加工技术》", 30 November 2012, 厦门大学出版社 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107927616A (en) * 2017-10-18 2018-04-20 凤台县靳氏禽业有限公司 A kind of method for improving duck's egg and pickling effect and duck's egg quality

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