CN106261931A - A kind of Salted duck egg and preparation method thereof - Google Patents
A kind of Salted duck egg and preparation method thereof Download PDFInfo
- Publication number
- CN106261931A CN106261931A CN201610706262.9A CN201610706262A CN106261931A CN 106261931 A CN106261931 A CN 106261931A CN 201610706262 A CN201610706262 A CN 201610706262A CN 106261931 A CN106261931 A CN 106261931A
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- Prior art keywords
- merr
- glycine max
- salted duck
- duck egg
- mud
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 31
- 244000068988 Glycine max Species 0.000 claims abstract description 31
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 29
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 15
- 241000272522 Anas Species 0.000 claims abstract description 13
- 210000004681 ovum Anatomy 0.000 claims abstract description 13
- 241000251468 Actinopterygii Species 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 22
- 239000000463 material Substances 0.000 claims description 12
- 239000011780 sodium chloride Substances 0.000 claims description 11
- 235000021110 pickles Nutrition 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 6
- 230000000050 nutritive effect Effects 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 235000013601 eggs Nutrition 0.000 abstract description 27
- 210000002969 egg yolk Anatomy 0.000 abstract description 9
- 235000013345 egg yolk Nutrition 0.000 abstract description 9
- 210000003278 egg shell Anatomy 0.000 abstract description 7
- 238000009938 salting Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 2
- 238000002372 labelling Methods 0.000 abstract description 2
- 239000011499 joint compound Substances 0.000 description 17
- 238000009792 diffusion process Methods 0.000 description 6
- 235000020095 red wine Nutrition 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 5
- 235000013527 bean curd Nutrition 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000007547 defect Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 229940012466 egg shell membrane Drugs 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000010794 food waste Substances 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
- 230000003834 intracellular effect Effects 0.000 description 1
- 235000020845 low-calorie diet Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 235000014101 wine Nutrition 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 a kind of Salted duck egg and preparation method thereof, the weight proportion between each raw material components is: Ovum Anas domestica 500 510, Fructus Fici serosity 30 40, fresh Glycine max (L.) Merr. 100 120, Sal 20 30, the flesh of fish fourth 35, Folium Phragmitis 13, Radix Ipomoeae 46.The present invention is pickled by twice different method for salting, allows salinity be rapidly soaked in albumen for the first time, and second time is to be disperseed outside eggshell and in egg yolk by the salinity in albumen, penetrates into the nutritional labeling in Glycine max (L.) Merr. mud simultaneously.It addition, the application of Folium Phragmitis, Radix Ipomoeae etc. is Salted duck egg increases more health care.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of Salted duck egg and preparation method thereof.
Background technology
The patent of Patent No. ZN201110033854.6: in a kind of method of pickling salted duck eggs in red wine sauce, including raw material egg
Select, flavouring agent is prepared, red wine dregs preserved materials is prepared, red wine dregs Salted duck egg is pickled.In red wine dregs Salted duck egg curing process, red wine dregs preserved materials
In alcohol and salt, entered in egg by infiltration and diffusion, can make albumen and egg yolk that solidification and Denaturation occur.The party
Method technique is simple, easy to operate, meets hygienic requirements, and salting period is short, and sodium chloride content only 4.5-5.5%, sodium chloride contains
Measure low, and there is the wine flavour of uniqueness.But, there is the defect of salting period length in this method, additionally, due in this raw material
Have employed red wine dregs, have ethanol in the Salted duck egg made, also applicable crowd is existed significant limitation, market share is the highest.
Glycine max (L.) Merr., is prone to corrupt owing to water content is higher, and mouthfeel is poor in addition, it is difficult to as the raw material of food by profit again
With.Thus it is considered food waste matter, it is used as feed stripped more, or is processed as waste material.But, containing 75% in fresh bean curd slag
Above moisture, indispensable dietary fiber, rich in protein and the mineral such as potassium, calcium in more than 10% human body daily life
Therefore, fresh bean curd slag is also high moisture content, the low-calorie diet of rich dietary fiber for matter and a small amount of flavonoid and Saponin material
Raw material.The present invention is applied in the preparation process of Salted duck egg after rationally being processed by Glycine max (L.) Merr...
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Salted duck egg and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Salted duck egg, the weight proportion between each raw material components is: Ovum Anas domestica 500-510, Fructus Fici serosity 30-40, new fresh bean curd
Slag 100-120, Sal 20-30, the flesh of fish fourth 3-5, Folium Phragmitis 1-3, Radix Ipomoeae 4-6.
The preparation method of described Salted duck egg, comprises the following steps:
One, pick out qualified Ovum Anas domestica, sterilize 3-5 minute with the ClO 2 solution that weight ratio is 0.002%-0.005% after cleaning,
Dry surface moisture, stand-by；
Two, by flesh of fish fourth, Folium Phragmitis, the water of Radix Ipomoeae mixing addition 10-20 times, after big fire is boiled, slow fire is stewed 10-20 minute, drags for
Fish meat cubelets and Radix Ipomoeae, drying and crushing after cooling, obtain nutritive powder；
Three, the Ovum Anas domestica after processing is put in the NaCl solution of 30-35wt%, is 110-130KPa in high pressure amplitude, and high pressure is with often
The pressure time than for room temperature under the high-pressure pulsating pressure of 6min/12min once pickle 12-24 little time；
Four, fresh Glycine max (L.) Merr. is placed in 95-98 DEG C, steam pressure be 2kg/cm utensil in heat 2-3min；Bean after heating
Rotten slag mixes with the water of equivalent when naturally cooling to 20-30 DEG C, and processes 2 times with super micron mill, it is thus achieved that the average length of fiber
Degree is 230 microns, and viscosity is the Glycine max (L.) Merr. mud of 48 × 103 centipoises；Glycine max (L.) Merr. mud, Fructus Fici serosity, nutritive powder and Sal are mixed
Conjunction stirs evenly, and obtains Glycine max (L.) Merr. mud preserved materials；
Five, Glycine max (L.) Merr. mud preserved materials is uniformly rolled in the Ovum Anas domestica surface after once pickling, loads in curing container, seal, keep
Vacuum is-80 to-120KPa, is 50-70KHz in frequency, power density be 1-2.5W/cm2 ul-trasonic irradiation under secondary
Pickle 2-3 days；
Six, the Salted duck egg after secondary being pickled end directly packs, and vacuum seal is packed, and Salted duck egg vacuum packet installed exists
Sterilize under the conditions of 121-135 DEG C 20-40min.
The invention have the advantage that the present invention carries out twice pickling process to Salted duck egg, pickle process for the first time: at high pressure shape
Under state, the osmotic pressure of sodium chloride is gradually increased, and promotes that sodium chloride passes eggshell, to albumen and egg yolk internal diffusion.Due to sodium chloride
The reason of concentration difference, the diffusion velocity in albumen is more than the diffusion velocity in egg yolk.This step, at fluctuation pressure environment
Under, pickle efficiency and can improve about 10 times.
Second time pickles process: the Glycine max (L.) Merr. mud preserved materials that employing Glycine max (L.) Merr. mud, Fructus Fici serosity etc. are made into, this bean curd
Containing a small amount of salt in slag mud preserved materials, the most similar with the salt content in egg yolk.So, due to sodium chloride concentration difference and
The reason of barometric gradient, NaCl by main in albumen through eggshell to the Glycine max (L.) Merr. mud preserved materials diffusion eggshell, thus arrive
Reaching salt content in reduction albumen, meanwhile, the sodium chloride in albumen remains to continue to permeate to egg yolk, and egg yolk can be made ripe.
Ultrasound wave is preferably used in this step, under this ul-trasonic irradiation, both can accelerate salt diffusion velocity, and protect the most to greatest extent simultaneously
Demonstrate,prove Salted duck egg eggshell intact.
Described Fructus Fici serosity is on the one hand in order to have additional nutrients, on the other hand in order to increase the viscosity of Glycine max (L.) Merr. mud, for rear
Bread is wrapped up in Salted duck egg and is got ready.
In this process, by super micron mill by the most broken for the cell wall in fresh Glycine max (L.) Merr., intracellular can
Soluble polysaccharide, oils and fats and protein release are to extracellular.Under conditions of appropriate warm water exists, further powerful smashing, water
Soluble polysaccharide fully dissolves, and makes full-bodied Glycine max (L.) Merr. mud.Glycine max (L.) Merr. mud, tasteless, there is micro-fishy smell；Moisture content 80% ± 2%；
Particle size 40～60 μm；P H 6.7～7.5.In secondary curing process, the soluble polysaccharide in Glycine max (L.) Merr. mud, oils and fats
Permeate with protein in egg by eggshell and egg shell membrane and spread so that the Salted duck egg nutrition pickled out is abundanter.
Salted duck egg vacuum packet installed sterilizes 20 ~ 40min under the conditions of 121-135 DEG C, plays sterilization and promotes egg yolk
Fuel-displaced dual function.
The present invention is pickled by twice different method for salting, allows salinity be rapidly soaked in albumen for the first time, the
Secondary is to be disperseed outside eggshell and in egg yolk by the salinity in albumen, penetrates into the nutritional labeling in Glycine max (L.) Merr. mud simultaneously.It addition, reed
The application of Folium Phragmitis, Radix Ipomoeae etc. is that Salted duck egg increases more health care.
Detailed description of the invention
A kind of Salted duck egg, the weight proportion between each raw material components is: Ovum Anas domestica 500, Fructus Fici serosity 30, fresh Glycine max (L.) Merr.
100, Sal 20, the flesh of fish fourth 3, Folium Phragmitis 1, Radix Ipomoeae 4.
The preparation method of described Salted duck egg, comprises the following steps:
One, pick out qualified Ovum Anas domestica, sterilize 3 minutes with the ClO 2 solution that weight ratio is 0.002%% after cleaning, dry surface
Moisture, stand-by；
Two, by flesh of fish fourth, Folium Phragmitis, the water of Radix Ipomoeae mixing addition 10 times, after big fire is boiled, slow fire is stewed 10 minutes, pulls the flesh of fish out
Fourth and Radix Ipomoeae, drying and crushing after cooling, obtain nutritive powder；
Three, the Ovum Anas domestica after processing is put in the NaCl solution of 30wt%, is 110KPa in high pressure amplitude, high pressure and normal pressure time
Than for room temperature under the high-pressure pulsating pressure of 6min/12min once pickle 12 little time；
Four, fresh Glycine max (L.) Merr. is placed in 95 DEG C, steam pressure be 2kg/cm utensil in heat 2min；Glycine max (L.) Merr. after heating
When naturally cooling to 20 DEG C, the water with equivalent mixes, and processes 2 times with super micron mill, it is thus achieved that the average length of fiber is 230
Micron, viscosity is the Glycine max (L.) Merr. mud of 48 × 103 centipoises；The mixing of Glycine max (L.) Merr. mud, Fructus Fici serosity, nutritive powder and Sal is stirred evenly,
Obtain Glycine max (L.) Merr. mud preserved materials；
Five, Glycine max (L.) Merr. mud preserved materials is uniformly rolled in the Ovum Anas domestica surface after once pickling, loads in curing container, seal, keep
Vacuum is to KPa, is 50KHz in frequency, power density be 1W/cm2 ul-trasonic irradiation under secondary pickle 2 days；
Six, the Salted duck egg after secondary being pickled end directly packs, and vacuum seal is packed, and Salted duck egg vacuum packet installed exists
Sterilize under the conditions of 121 DEG C 20min.
Claims (2)
1. a Salted duck egg, it is characterised in that: the weight proportion between each raw material components is: Ovum Anas domestica 500-510, Fructus Fici serosity
30-40, fresh Glycine max (L.) Merr. 100-120, Sal 20-30, the flesh of fish fourth 3-5, Folium Phragmitis 1-3, Radix Ipomoeae 4-6.
The preparation method of Salted duck egg the most according to claim 1, it is characterised in that comprise the following steps:
One, pick out qualified Ovum Anas domestica, sterilize 3-5 minute with the ClO 2 solution that weight ratio is 0.002%-0.005% after cleaning,
Dry surface moisture, stand-by；
Two, by flesh of fish fourth, Folium Phragmitis, the water of Radix Ipomoeae mixing addition 10-20 times, after big fire is boiled, slow fire is stewed 10-20 minute, drags for
Fish meat cubelets and Radix Ipomoeae, drying and crushing after cooling, obtain nutritive powder；
Three, the Ovum Anas domestica after processing is put in the NaCl solution of 30-35wt%, is 110-130KPa in high pressure amplitude, and high pressure is with often
The pressure time than for room temperature under the high-pressure pulsating pressure of 6min/12min once pickle 12-24 little time；
Four, fresh Glycine max (L.) Merr. is placed in 95-98 DEG C, steam pressure be 2kg/cm utensil in heat 2-3min；Bean after heating
Rotten slag mixes with the water of equivalent when naturally cooling to 20-30 DEG C, and processes 2 times with super micron mill, it is thus achieved that the average length of fiber
Degree is 230 microns, and viscosity is the Glycine max (L.) Merr. mud of 48 × 103 centipoises；Glycine max (L.) Merr. mud, Fructus Fici serosity, nutritive powder and Sal are mixed
Conjunction stirs evenly, and obtains Glycine max (L.) Merr. mud preserved materials；
Five, Glycine max (L.) Merr. mud preserved materials is uniformly rolled in the Ovum Anas domestica surface after once pickling, loads in curing container, seal, keep
Vacuum is-80 to-120KPa, is 50-70KHz in frequency, power density be 1-2.5W/cm2 ul-trasonic irradiation under secondary
Pickle 2-3 days；
Six, the Salted duck egg after secondary being pickled end directly packs, and vacuum seal is packed, and Salted duck egg vacuum packet installed exists
Sterilize under the conditions of 121-135 DEG C 20-40min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610706262.9A CN106261931A (en) | 2016-08-23 | 2016-08-23 | A kind of Salted duck egg and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610706262.9A CN106261931A (en) | 2016-08-23 | 2016-08-23 | A kind of Salted duck egg and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261931A true CN106261931A (en) | 2017-01-04 |
Family
ID=57615593
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610706262.9A Pending CN106261931A (en) | 2016-08-23 | 2016-08-23 | A kind of Salted duck egg and preparation method thereof |
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| Country | Link |
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| CN (1) | CN106261931A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107361124A (en) * | 2017-08-24 | 2017-11-21 | 合肥市福来多食品有限公司 | A kind of method for carrying out fresh-keeping packaging to Salted duck egg using chemical coating |
| CN107373445A (en) * | 2017-08-24 | 2017-11-24 | 合肥市福来多食品有限公司 | A kind of preparation method for pickling high-preserved shortening duck's egg soon |
| CN107535884A (en) * | 2017-09-08 | 2018-01-05 | 肥西县双凤禽蛋制品厂 | A kind of efficiently Salted duck egg preparation method |
| CN107568628A (en) * | 2017-09-08 | 2018-01-12 | 肥西县双凤禽蛋制品厂 | A kind of high oily Salted duck egg preparation method of less salt |
| CN109198379A (en) * | 2018-11-15 | 2019-01-15 | 安徽靳氏食品有限公司 | One kind adding spiced Salted duck egg production technology in duck's egg curing solution |
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| CN104705693A (en) * | 2015-02-16 | 2015-06-17 | 鱼台县微山湖禽蛋加工厂 | Processing process for calcium-rich salt-poor salted duck eggs |
| CN105520078A (en) * | 2016-01-06 | 2016-04-27 | 柳培健 | Mint coconut fragrant low-salt duck egg and preparation method thereof |
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2016
- 2016-08-23 CN CN201610706262.9A patent/CN106261931A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104705693A (en) * | 2015-02-16 | 2015-06-17 | 鱼台县微山湖禽蛋加工厂 | Processing process for calcium-rich salt-poor salted duck eggs |
| CN105520078A (en) * | 2016-01-06 | 2016-04-27 | 柳培健 | Mint coconut fragrant low-salt duck egg and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107361124A (en) * | 2017-08-24 | 2017-11-21 | 合肥市福来多食品有限公司 | A kind of method for carrying out fresh-keeping packaging to Salted duck egg using chemical coating |
| CN107373445A (en) * | 2017-08-24 | 2017-11-24 | 合肥市福来多食品有限公司 | A kind of preparation method for pickling high-preserved shortening duck's egg soon |
| CN107535884A (en) * | 2017-09-08 | 2018-01-05 | 肥西县双凤禽蛋制品厂 | A kind of efficiently Salted duck egg preparation method |
| CN107568628A (en) * | 2017-09-08 | 2018-01-12 | 肥西县双凤禽蛋制品厂 | A kind of high oily Salted duck egg preparation method of less salt |
| CN109198379A (en) * | 2018-11-15 | 2019-01-15 | 安徽靳氏食品有限公司 | One kind adding spiced Salted duck egg production technology in duck's egg curing solution |
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