CN106616504A - Production method of flavored nutritious thousand-year-old egg - Google Patents
Production method of flavored nutritious thousand-year-old egg Download PDFInfo
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- CN106616504A CN106616504A CN201611135201.8A CN201611135201A CN106616504A CN 106616504 A CN106616504 A CN 106616504A CN 201611135201 A CN201611135201 A CN 201611135201A CN 106616504 A CN106616504 A CN 106616504A
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Abstract
The invention relates to a production method of a flavored nutritious thousand-year-old egg and belongs to the technical field of nutritious foods. The method comprises extracting capsaicine from capsicum frutescens, preparing the capsaicine with fatty acid monoglyceride, gellan gum and the like into safe and nontoxic plant-based film coating solution; compounding capsaicin in capsicum frutescens residue with other nutritious materials and plant ash to replace part of caustic soda for curing duck eggs, wherein the capsaicin alkalizes protein inside eggshells; chelating zinc ions through phenolic compound in eucommia ulmoides to inlet the zinc ions into the pores of eggshells so that alkali can be prevented from entering the eggs during later processes and further dissolution of the cured protein due to excessive alkali can be avoided; applying a layer of the plant-based film coating solution to effectively prolong the preservation length and inletting nutrients of the capsicum frutescens and kelp during the curing process. Therefore, the production method of the flavored nutritious thousand-year-old egg can improve the nutritive value of the thousand-year-old egg, avoid hazardous substance such as heavy metal of lead and achieve safety and health.
Description
Technical field
The present invention relates to a kind of preparation method of flavor nutrition lime-preserved egg, belongs to technical field of nutritional food.
Background technology
Lime-preserved egg also known as lime-preserved egg, painted eggshell, a kink of preserved egg etc., its processing has long history in China, and it is more with fresh duck egg
For raw material, with soda ash, quick lime, copper sulphate, salt, tealeaves, plant ass, water etc. as auxiliary material, impregnated or raw bag is processed.
It is a kind of traditional egg converted products of China's original creation.Pleasant to the palate, nutritious, aromatic good to eat, long times of aftertaste, with solution of relieving inflammation or internal heat
The dietary function such as malicious, refrigerant, improving eyesight, the always deep traditional food liked by everybody.Marketing is domestic, finds a good sale in Southeast Asia, West Europe
With the area such as North America.Lime-preserved egg has abundant nutritive value.FRESH DUCK EGGS is processed into after lime-preserved egg, maintain substantially duck's egg it is original into
Point, moisture, fat, heat and vitamin have declined, and mineral element, carbohydrate and protein increased.
The conventional fabrication method of lime-preserved egg is bag mud method, and this traditional processing method has been continued to use the centuries, and primary raw material is used
Calcium lime powder, soda ash and yellow lead powder (i.e. lead oxide).Traditional mud chaff coating method typically can be preserved three months or so, this
Method is taken a lot of work expense material, and workman's working condition is poor, and consumer is edible also inconvenient, and is not met quarantine, health etc. and required, and biography
The processing method low production efficiency of system, cost of labor is high, and finished product is both unsightly or unhygienic, it is often more important that containing right in lime-preserved egg
The harmful heavy metal lead of human body.
The content of the invention
The technical problem to be solved：For lime-preserved egg tradition preparation method fresh keeping property is not good and product safety is asked
Topic, the invention provides a kind of preparation method of flavor nutrition lime-preserved egg, of the invention first with millet starch as raw material, extracts millet starch
In capsicim, and itself and mono-fatty acid glyceride, gellan gum etc. are configured to into the plant base coating liquid of safety non-toxic, recycle
Remaining capsaicine and other nutriments in the residue of millet starch, compounds with plant ash etc., and replacement part caustic soda pickles duck's egg,
Alkalization solidification is carried out with the protein in eggshell, then by phenolic compound chelated zinc ions in the bark of eucommia, zinc ion is entered into egg
In pore in shell, it is to avoid the alkali in processing later stage material mud is continued in egg, makes the albumen of solidification because excess base dissolves, subsequently
Smear one layer of plant base coating liquid again, effectively extend freshness date, and by curing process by the nutrition of millet starch, sea-tangle etc.
Material is entered in lime-preserved egg, improves the nutritive value of lime-preserved egg, and the harmful material such as heavy metal free lead, safety and Health.
To solve above-mentioned technical problem, the technical solution used in the present invention is：
（1）2～3kg millet starch is weighed, is added in pulverizer after natural air drying and is crushed, cross 100 mesh sieves, weigh 100～200g mistakes
Millet starch powder after sieve, adds 2～4L mass fractions to be in 25% EtOH-EtOAc solution, to stir with 300～400r/min
Mix after being well mixed, be heated to 55～65 DEG C, then with 160W ultrasonic echography 50～60min of assisted extraction, obtain extract；
（2）Said extracted liquid is fitted in centrifuge, with 4000～5000r/min, 2～3min of centrifugation, supernatant is collected,
And precipitation is repeated into said extracted lock out operation 1～2 time, and subsequently merge supernatant and by precipitating residue, it is standby, then after merging
Supernatant be fitted in Rotary Evaporators, at 80～90 DEG C, be evaporated to the 20～30% of stoste volume, obtain concentrated chilli liquid；
（3）Weigh 10～12g mono-fatty acid glycerides, 20～24g gellan gums, the above-mentioned concentrated chilli liquids of 1～5mL, 20～40mL
Deionized water, in adding beaker, is heated to 90～95 DEG C, and stirs 30～40min with 300～400r/min, obtains coating liquid, standby
With；
（4）100～200g barks of eucommia are weighed, is added in pulverizer after natural air drying and is crushed, cross 60 mesh sieves, weighed 10～12g and sieve
Eucommia Bark afterwards, in adding 100～120mL water, and is heated to 95～100 DEG C, and keeping temperature decocts 1～2h, adds 20
～30g crosses the sea-tangle powder of 100 mesh sieves, and 1～2g NaOH, 0.2～0.3g crosses the Zinc oxide powder of 100 mesh sieves, 10～20g
Step（2）The precipitating residue of preparation, 20～30g plant ash stirs 20～30min with 500～600r/min, is then cooled to 20
～30 DEG C, obtain mixed liquor；
（5）By above-mentioned mixed liquor and 150～200g loess, the mixing of 250～300g rice husks, material mud is stirred into, will expect that mud is equal
Even to be applied on fresh seamless duck's egg, it is 1～2mm to control thickness, in being subsequently filled into cylinder, at 20～25 DEG C, and sealed pickling 15
After～20 days, surface material mud, and natural air drying in the cool are cleaned with water, egg must be pickled, egg will be pickled and be immersed in step（3）System
1～2min in standby coating liquid, then natural air drying is drawn off, after-ripening 10～15 days, then by its Vacuum Package, obtain flavor nutrition
Lime-preserved egg.
The present invention application process be：Flavor nutrition lime-preserved egg prepared by the present invention, opens and is shelled after packaging, and is cooked into
Meal, instant, after testing, the flavor nutrition lime-preserved egg shelf-life prepared by the present invention effectively extends 2～4 months, and safe nothing
Poison, it is free from environmental pollution.
The method have the benefit that：
（1）Flavor nutrition lime-preserved egg long shelf-life prepared by the present invention, the Jing preservations of 6～12 months, quality is constant, tasty；
（2）Flavor nutrition lime-preserved egg prepared by the present invention is of high nutritive value, rich in various trace elements, and material safety non-toxic,
It is free from environmental pollution.
Specific embodiment
2～3kg millet starch is weighed, is added in pulverizer after natural air drying and is crushed, cross 100 mesh sieves, weigh 100～200g mistakes
Millet starch powder after sieve, adds 2～4L mass fractions to be in 25% EtOH-EtOAc solution, to stir with 300～400r/min
Mix after being well mixed, be heated to 55～65 DEG C, then with 160W ultrasonic echography 50～60min of assisted extraction, obtain extract；Will be upper
State extract to be fitted in centrifuge, with 4000～5000r/min, 2～3min of centrifugation, collect supernatant, and precipitation is repeated
Said extracted lock out operation 1～2 time, subsequently merges supernatant and by precipitating residue, standby, then the supernatant after merging is loaded
In Rotary Evaporators, at 80～90 DEG C, the 20～30% of stoste volume are evaporated to, obtain concentrated chilli liquid；Weigh 10～12g mono-
Fatty acid glyceride, 20～24g gellan gums, the above-mentioned concentrated chilli liquids of 1～5mL, 20～40mL deionized waters, in adding beaker,
90～95 DEG C are heated to, and 30～40min is stirred with 300～400r/min, obtain coating liquid；100～200g barks of eucommia are weighed, it is natural
Add in pulverizer after air-drying and crush, cross 60 mesh sieves, weigh the Eucommia Bark after 10～12g sieves, add 100～120mL water
In, and it is heated to 95～100 DEG C, keeping temperature decocts 1～2h, adds the sea-tangle powder that 20～30g crosses 100 mesh sieves, 1～2g
NaOH, 0.2～0.3g crosses the Zinc oxide powder of 100 mesh sieves, the above-mentioned precipitating residues of 10～20g, 20～30g plant ash, with
500～600r/min stirs 20～30min, is then cooled to 20～30 DEG C, obtains mixed liquor；By above-mentioned mixed liquor and 150～
200g loess, 250～300g rice husks mixing, is stirred into material mud, by material mud uniform application on fresh seamless duck's egg, control
Thickness is 1～2mm, and in being subsequently filled into cylinder, at 20～25 DEG C, sealed pickling cleans surface material mud with water after 15～20 days, and
In the cool natural air drying, must pickle egg, will pickle egg and be immersed in 1～2min in above-mentioned coating liquid, then be drawn off natural wind
It is dry, after-ripening 10～15 days, then by its Vacuum Package, obtain flavor nutrition lime-preserved egg.
Example 1
2kg millet starch is weighed, is added in pulverizer after natural air drying and is crushed, cross 100 mesh sieves, weigh the millet starch after 100g sieves
Powder, adds 2L mass fractions to be in 25% EtOH-EtOAc solution, after being uniformly mixed with 300r/min, to be heated to 55
DEG C, then with 160W ultrasonic echography assisted extractions 50min, obtain extract；Said extracted liquid is fitted in centrifuge, with 4000r/
Min centrifugation 2min, collect supernatant, and precipitation is repeated into said extracted lock out operation 1 time, and subsequent merging supernatant simultaneously will
Precipitating residue, it is standby, then the supernatant after merging is fitted in Rotary Evaporators, at 80 DEG C, it is evaporated to stoste volume
20%, obtain concentrated chilli liquid；Weigh 10g mono-fatty acid glycerides, 20g gellan gums, the above-mentioned concentrated chilli liquids of 1mL, 20mL deionizations
Water, in adding beaker, is heated to 90 DEG C, and stirs 30min with 300r/min, obtains coating liquid；Weigh the 100g barks of eucommia, natural air drying
Add in pulverizer afterwards and crush, cross 60 mesh sieves, weigh the Eucommia Bark after 10g sieves, in adding 100mL water, and be heated to 95
DEG C, keeping temperature decocts 1h, adds the sea-tangle powder that 20g crosses 100 mesh sieves, and 1g NaOH, 0.2g crosses the oxidation of 100 mesh sieves
Zinc powder, the above-mentioned precipitating residues of 10g, 20g plant ash stirs 20min with 500r/min, is then cooled to 20 DEG C, obtains mixed liquor；
By above-mentioned mixed liquor and 150g loess, the mixing of 250g rice husks, material mud is stirred into, by material mud uniform application in fresh seamless duck
On egg, thickness is controlled for 1mm, in being subsequently filled into cylinder, at 20 DEG C, sealed pickling is after 15 days, surface clean with water and expects mud, and
Shady place natural air drying, must pickle egg, will pickle egg and be immersed in 1min in above-mentioned coating liquid, then be drawn off natural air drying, after
Ripe 10 days, then by its Vacuum Package, obtain flavor nutrition lime-preserved egg.
The present invention application process be：Flavor nutrition lime-preserved egg prepared by the present invention, opens and is shelled after packaging, and is cooked into
Meal, instant, after testing, the flavor nutrition lime-preserved egg shelf-life prepared by the present invention effectively extends 2 months, and safety non-toxic,
It is free from environmental pollution.
Example 2
2.5kg millet starch is weighed, is added in pulverizer after natural air drying and is crushed, cross 100 mesh sieves, weigh the millet after 150g sieves
Green pepper powder, adds 3L mass fractions to be in 25% EtOH-EtOAc solution, after being uniformly mixed with 360r/min, to be heated to
59 DEG C, then with 160W ultrasonic echography assisted extractions 55min, obtain extract；Said extracted liquid is fitted in centrifuge, with
4500r/min centrifugation 2min, collect supernatant, and precipitation is repeated into said extracted lock out operation 1 time, subsequently merge supernatant
Liquid and by precipitating residue, it is standby, then the supernatant after merging is fitted in Rotary Evaporators, at 85 DEG C, it is evaporated to primary liquid
Long-pending 25%, obtains concentrated chilli liquid；11g mono-fatty acid glycerides are weighed, 22g gellan gums, the above-mentioned concentrated chilli liquids of 2mL, 30mL goes
Ionized water, in adding beaker, is heated to 92 DEG C, and stirs 35min with 360r/min, obtains coating liquid；The 150g barks of eucommia are weighed, it is natural
Add in pulverizer after air-drying and crush, cross 60 mesh sieves, weigh the Eucommia Bark after 11g sieves, in adding 110mL water, and heat
To 98 DEG C, keeping temperature decocts 1.5h, adds the sea-tangle powder that 25g crosses 100 mesh sieves, and 1g NaOH, 0.2g crosses 100 mesh sieves
Zinc oxide powder, the above-mentioned precipitating residues of 15g, 25g plant ash, with 550r/min stir 25min, be then cooled to 25 DEG C, obtain
Mixed liquor；By above-mentioned mixed liquor and 180g loess, the mixing of 280g rice husks, material mud is stirred into, by material mud uniform application new
On fresh seamless duck's egg, it is 1mm to control thickness, and in being subsequently filled into cylinder, at 23 DEG C, sealed pickling cleans surface after 18 days with water
Material mud, and natural air drying in the cool, must pickle egg, will pickle egg and are immersed in 1min in above-mentioned coating liquid, then be drawn off certainly
So air-dry, after-ripening 13 days, then by its Vacuum Package, obtain flavor nutrition lime-preserved egg.
The present invention application process be：Flavor nutrition lime-preserved egg prepared by the present invention, opens and is shelled after packaging, and is cooked into
Meal, instant, after testing, the flavor nutrition lime-preserved egg shelf-life prepared by the present invention effectively extends 3 months, and safety non-toxic,
It is free from environmental pollution.
Example 3
3kg millet starch is weighed, is added in pulverizer after natural air drying and is crushed, cross 100 mesh sieves, weigh the millet starch after 200g sieves
Powder, adds 4L mass fractions to be in 25% EtOH-EtOAc solution, after being uniformly mixed with 400r/min, to be heated to 65
DEG C, then with 160W ultrasonic echography assisted extractions 60min, obtain extract；Said extracted liquid is fitted in centrifuge, with 5000r/
Min centrifugation 3min, collect supernatant, and precipitation is repeated into said extracted lock out operation 2 times, and subsequent merging supernatant simultaneously will
Precipitating residue, it is standby, then the supernatant after merging is fitted in Rotary Evaporators, at 90 DEG C, it is evaporated to stoste volume
30%, obtain concentrated chilli liquid；Weigh 12g mono-fatty acid glycerides, 24g gellan gums, the above-mentioned concentrated chilli liquids of 5mL, 40mL deionizations
Water, in adding beaker, is heated to 95 DEG C, and stirs 40min with 400r/min, obtains coating liquid；Weigh the 200g barks of eucommia, natural air drying
Add in pulverizer afterwards and crush, cross 60 mesh sieves, weigh the Eucommia Bark after 12g sieves, in adding 120mL water, and be heated to 100
DEG C, keeping temperature decocts 2h, adds the sea-tangle powder that 30g crosses 100 mesh sieves, and 2g NaOH, 0.3g crosses the oxidation of 100 mesh sieves
Zinc powder, the above-mentioned precipitating residues of 20g, 30g plant ash stirs 30min with 600r/min, is then cooled to 30 DEG C, obtains mixed liquor；
By above-mentioned mixed liquor and 200g loess, the mixing of 300g rice husks, material mud is stirred into, by material mud uniform application in fresh seamless duck
On egg, thickness is controlled for 2mm, in being subsequently filled into cylinder, at 25 DEG C, sealed pickling is after 20 days, surface clean with water and expects mud, and
Shady place natural air drying, must pickle egg, will pickle egg and be immersed in 2min in above-mentioned coating liquid, then be drawn off natural air drying, after
Ripe 15 days, then by its Vacuum Package, obtain flavor nutrition lime-preserved egg.
The present invention application process be：Flavor nutrition lime-preserved egg prepared by the present invention, opens and is shelled after packaging, and is cooked into
Meal, instant, after testing, the flavor nutrition lime-preserved egg shelf-life prepared by the present invention effectively extends 4 months, and safety non-toxic,
It is free from environmental pollution.
Claims (1)
1. a kind of preparation method of flavor nutrition lime-preserved egg, it is characterised in that concrete preparation process is：
（1）2～3kg millet starch is weighed, is added in pulverizer after natural air drying and is crushed, cross 100 mesh sieves, weigh 100～200g mistakes
Millet starch powder after sieve, adds 2～4L mass fractions to be in 25% EtOH-EtOAc solution, to stir with 300～400r/min
Mix after being well mixed, be heated to 55～65 DEG C, then with 160W ultrasonic echography 50～60min of assisted extraction, obtain extract；
（2）Said extracted liquid is fitted in centrifuge, with 4000～5000r/min, 2～3min of centrifugation, supernatant is collected,
And precipitation is repeated into said extracted lock out operation 1～2 time, and subsequently merge supernatant and by precipitating residue, it is standby, then after merging
Supernatant be fitted in Rotary Evaporators, at 80～90 DEG C, be evaporated to the 20～30% of stoste volume, obtain concentrated chilli liquid；
（3）Weigh 10～12g mono-fatty acid glycerides, 20～24g gellan gums, the above-mentioned concentrated chilli liquids of 1～5mL, 20～40mL
Deionized water, in adding beaker, is heated to 90～95 DEG C, and stirs 30～40min with 300～400r/min, obtains coating liquid, standby
With；
（4）100～200g barks of eucommia are weighed, is added in pulverizer after natural air drying and is crushed, cross 60 mesh sieves, weighed 10～12g and sieve
Eucommia Bark afterwards, in adding 100～120mL water, and is heated to 95～100 DEG C, and keeping temperature decocts 1～2h, adds 20
～30g crosses the sea-tangle powder of 100 mesh sieves, and 1～2g NaOH, 0.2～0.3g crosses the Zinc oxide powder of 100 mesh sieves, 10～20g
Step（2）The precipitating residue of preparation, 20～30g plant ash stirs 20～30min with 500～600r/min, is then cooled to 20
～30 DEG C, obtain mixed liquor；
（5）By above-mentioned mixed liquor and 150～200g loess, the mixing of 250～300g rice husks, material mud is stirred into, will expect that mud is equal
Even to be applied on fresh seamless duck's egg, it is 1～2mm to control thickness, in being subsequently filled into cylinder, at 20～25 DEG C, and sealed pickling 15
After～20 days, surface material mud, and natural air drying in the cool are cleaned with water, egg must be pickled, egg will be pickled and be immersed in step（3）Prepare
Coating liquid in 1～2min, then be drawn off natural air drying, after-ripening 10～15 days, then by its Vacuum Package, obtain flavor nutrition skin
Egg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201611135201.8A CN106616504A (en) | 2016-12-11 | 2016-12-11 | Production method of flavored nutritious thousand-year-old egg |
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|---|---|---|---|
| CN201611135201.8A CN106616504A (en) | 2016-12-11 | 2016-12-11 | Production method of flavored nutritious thousand-year-old egg |
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| CN201611135201.8A Pending CN106616504A (en) | 2016-12-11 | 2016-12-11 | Production method of flavored nutritious thousand-year-old egg |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125272A (en) * | 2010-12-22 | 2011-07-20 | 李金英 | Preserved egg culture solution |
| CN103054065A (en) * | 2011-10-21 | 2013-04-24 | 贵州省瓮安县猴场左氏食品有限责任公司 | Green tea thousand year oldduck eggs |
| CN103622069A (en) * | 2013-11-28 | 2014-03-12 | 贵州省凤冈县禽旺食品有限公司 | Preserved egg curing agent and preparation method thereof |
| CN104382083A (en) * | 2014-10-16 | 2015-03-04 | 瑞昌市溢香农产品有限公司 | Plant-derived coating preserved eggs and preparation method thereof |
| CN104509883A (en) * | 2014-12-24 | 2015-04-15 | 江西温汤佬食品有限责任公司 | Curing agent and curing method for salted preserved eggs |
| CN105685844A (en) * | 2016-01-20 | 2016-06-22 | 童益清 | Production process of preserved eggs |
| CN105918925A (en) * | 2016-04-14 | 2016-09-07 | 宿松县乡园禽业贸易有限责任公司 | Preparation method of low-alkali stomach-invigorating preserved egg |
-
2016
- 2016-12-11 CN CN201611135201.8A patent/CN106616504A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125272A (en) * | 2010-12-22 | 2011-07-20 | 李金英 | Preserved egg culture solution |
| CN103054065A (en) * | 2011-10-21 | 2013-04-24 | 贵州省瓮安县猴场左氏食品有限责任公司 | Green tea thousand year oldduck eggs |
| CN103622069A (en) * | 2013-11-28 | 2014-03-12 | 贵州省凤冈县禽旺食品有限公司 | Preserved egg curing agent and preparation method thereof |
| CN104382083A (en) * | 2014-10-16 | 2015-03-04 | 瑞昌市溢香农产品有限公司 | Plant-derived coating preserved eggs and preparation method thereof |
| CN104509883A (en) * | 2014-12-24 | 2015-04-15 | 江西温汤佬食品有限责任公司 | Curing agent and curing method for salted preserved eggs |
| CN105685844A (en) * | 2016-01-20 | 2016-06-22 | 童益清 | Production process of preserved eggs |
| CN105918925A (en) * | 2016-04-14 | 2016-09-07 | 宿松县乡园禽业贸易有限责任公司 | Preparation method of low-alkali stomach-invigorating preserved egg |
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Application publication date: 20170510 |