CN106136109A - Purple cabbage building body film Salted duck egg and preparation method thereof - Google Patents
Purple cabbage building body film Salted duck egg and preparation method thereof Download PDFInfo
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- CN106136109A CN106136109A CN201610553232.9A CN201610553232A CN106136109A CN 106136109 A CN106136109 A CN 106136109A CN 201610553232 A CN201610553232 A CN 201610553232A CN 106136109 A CN106136109 A CN 106136109A
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- Prior art keywords
- anas domestica
- ovum anas
- egg
- water
- salted duck
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/08—Preserving with chemicals
- A23B5/10—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/06—Coating eggs with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/08—Preserving with chemicals
- A23B5/12—Preserving with chemicals in the form of liquids or solids
- A23B5/14—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/08—Preserving with chemicals
- A23B5/12—Preserving with chemicals in the form of liquids or solids
- A23B5/18—Inorganic compounds
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- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of purple cabbage building body film Salted duck egg, be made up of following raw material: Ovum Anas domestica 500 510, purple cabbage 30 35, Radix Isatidis granule 56, Semen Sesami Nigrum 20 23, calabash seed 24 27, 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 purple cabbage, calabash seed etc., and nutritious, the nutrient of Ovum Anas domestica internal adsorption is many, improves the trophism that Salted duck egg is overall, edible energy building body, is of value to healthy；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
Technical field
The present invention relates to egg products and processing technique field thereof, mainly a kind of purple cabbage building body 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 purple cabbage building body film Salted duck egg and preparation thereof
Method.
The present invention is achieved by the following technical solutions:
A kind of purple cabbage building body film Salted duck egg, it is characterised in that be made up of following raw material:
Ovum Anas domestica 500-510, purple cabbage 30-35, Radix Isatidis granule 5-6, Semen Sesami Nigrum 20-23, calabash seed 24-27, appropriate carbonic acid
Sodium, malic acid, polyvinyl alcohol, glycerol, Sal and water.
The preparation method of described a kind of purple cabbage building body film Salted duck egg, it is characterised in that include following step
Rapid:
(1) after purple cabbage being minced in water blanching 3-4 minute, adding the making beating of 12-13 times of water, the serosity being filtrated to get is heated to
After 90-93 DEG C, admix Radix Isatidis granule wherein, stir；
(2) calabash seed is mixed parch with Semen Sesami Nigrum, pulverize again after frying, by 14-16 times of water making beating, the serosity of filtration and step
The gained material mixing of 1,60-65 DEG C of heated at constant temperature 5-7 minute, then adds Sal stirring and dissolving and becomes concentration to be pickling of 17-19%
Liquid；
(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 purple cabbage, calabash seed etc., nutritious, inhales in Ovum Anas domestica
Attached nutrient is many, improves the trophism that Salted duck egg is overall, edible energy building body, is of value to healthy；Improve work
The transparent performance adding eggshell after skill shortens Ovum Anas domestica curing process, is formed with film outside eggshell, can more preferable fresh-keeping salty duck
Egg.
Detailed description of the invention
A kind of purple cabbage building body film Salted duck egg, is made up of following raw material:
Ovum Anas domestica 500-510, purple cabbage 30-35, Radix Isatidis granule 5-6, Semen Sesami Nigrum 20-23, calabash seed 24-27, appropriate carbonic acid
Sodium, malic acid, polyvinyl alcohol, glycerol, Sal and water.
A kind of preparation method of purple cabbage building body film Salted duck egg, including following step:
(1) after purple cabbage being minced in water blanching 3-4 minute, adding the making beating of 12-13 times of water, the serosity being filtrated to get is heated to
After 90-93 DEG C, admix Radix Isatidis granule wherein, stir；
(2) calabash seed is mixed parch with Semen Sesami Nigrum, pulverize again after frying, by 14-16 times of water making beating, the serosity of filtration and step
The gained material mixing of 1,60-65 DEG C of heated at constant temperature 5-7 minute, then adds Sal stirring and dissolving and becomes concentration to be pickling of 17-19%
Liquid；
(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 purple cabbage building body film Salted duck egg, it is characterised in that be made up of following raw material:
Ovum Anas domestica 500-510, purple cabbage 30-35, Radix Isatidis granule 5-6, Semen Sesami Nigrum 20-23, calabash seed 24-27, appropriate carbonic acid
Sodium, malic acid, polyvinyl alcohol, glycerol, Sal and water.
The preparation method of a kind of purple cabbage building body film Salted duck egg, it is characterised in that include
Following step:
(1) after purple cabbage being minced in water blanching 3-4 minute, adding the making beating of 12-13 times of water, the serosity being filtrated to get is heated to
After 90-93 DEG C, admix Radix Isatidis granule wherein, stir；
(2) calabash seed is mixed parch with Semen Sesami Nigrum, pulverize again after frying, by 14-16 times of water making beating, the serosity of filtration and step
The gained material mixing of 1,60-65 DEG C of heated at constant temperature 5-7 minute, then adds Sal stirring and dissolving and becomes concentration to be pickling of 17-19%
Liquid；
(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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610553232.9A CN106136109A (en) | 2016-07-14 | 2016-07-14 | Purple cabbage building body film Salted duck egg and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610553232.9A CN106136109A (en) | 2016-07-14 | 2016-07-14 | Purple cabbage building body film Salted duck egg and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106136109A true CN106136109A (en) | 2016-11-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610553232.9A Pending CN106136109A (en) | 2016-07-14 | 2016-07-14 | Purple cabbage building body film Salted duck egg and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112089028A (en) * | 2020-09-03 | 2020-12-18 | 湖北省农业科学院畜牧兽医研究所 | Duck egg processing method for reducing black spots in eggshell membrane of salted duck |
Citations (2)
| 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 |
-
2016
- 2016-07-14 CN CN201610553232.9A patent/CN106136109A/en active Pending
Patent Citations (2)
| 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)
| 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, 中国质检出版社等 * |
| 黄琼等: "《食品加工技术》", 30 November 2012, 厦门大学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112089028A (en) * | 2020-09-03 | 2020-12-18 | 湖北省农业科学院畜牧兽医研究所 | Duck egg processing method for reducing black spots in eggshell membrane of salted duck |
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Application publication date: 20161123 |
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