CN107668559A - Medicinal preserved egg and its processing technology - Google Patents
Medicinal preserved egg and its processing technology Download PDFInfo
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- CN107668559A CN107668559A CN201711040438.2A CN201711040438A CN107668559A CN 107668559 A CN107668559 A CN 107668559A CN 201711040438 A CN201711040438 A CN 201711040438A CN 107668559 A CN107668559 A CN 107668559A
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- preserved egg
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- lime
- medicinal
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
Abstract
The invention discloses a kind of medicinal preserved egg, it is a kind of lime-preserved egg for being permeated with Chinese herbal medicine and spice active ingredient, described Chinese herbal medicine is the one or more in radix glycyrrhizae, matrimony vine, sealwort, the stem of noble dendrobium, the bark of eucommia and Radix Angelicae Sinensis, and described spice is the one or more in anise, fennel fruit, Chinese cassia tree, cloves, Chinese prickly ash and fructus amomi.Its processing technology comprises the following steps：By Chinese herbal medicine and spice mixing, crushing, ultrasonic extraction, filter to obtain extract solution；FRESH DUCK EGGS addition lime-preserved egg pickling liquid is entered into cylinder and pickles into lime-preserved egg, and lime-preserved egg is shelled；The lime-preserved egg that will shell is immersed in the extract solution obtained, and medicinal preserved egg is made in heating infiltration；Medicinal preserved egg is vacuum-packed, sterilizes, produces medicinal preserved egg finished product.Present invention improves traditional lime-preserved egg flavor, and larger improvement has all been carried out in processing technology, product form, packaged form, aesthetic quality etc., there is provided a kind of existing preferably herbal cuisine effect, there is the lime-preserved egg kind of preferable flavor again.
Description
Technical field
The present invention relates to birds, beasts and eggs and its processing technology, specifically a kind of medicinal preserved egg and its processing technology.
Background technology
Chinese herbal cuisine is with a long history, legend of the ancient times on " shennong went into the mountains collecting, tasting and testing different kinds of herbs to be used as medicine ", and just explanation is early in ancient times, the Chinese people
The effect of race begins to explore food and medicine, therefore have saying for " doctor's food homology ".The Western Zhou Dynasty of B.C. more than 1,000 years, imperial palace have
The government post personnel of " dietitian ", these government posts personnel are that emperor carries out health, health care service exclusively by allotment meals.Hereafter, with
Experience and food therapy accumulation of knowledge, herbal cuisine also becomes increasingly abundant, it may be said that herbal cuisine is Chinese tradition cooking culture
One of major embodiment.Herbal cuisine is formed by food, Chinese medicine and condiment are refined, is a kind of existing efficacy of drugs, there is food delicious food again, can
The Special food prevent and cure diseases, to build up one's health and prolong one's life, what it was studied is the application of medicine food combination principle, rule, processing technology and herbal cuisine
Principle and rule.Herbal cuisine " residence cure in food ", both using Chinese medicine as food, and food is assigned to medicinal, medicine borrows food power, eats and helps medicine
Prestige, therefore herbal cuisine is different from general Chinese medicinal formulae, is different from common diet again, is that one kind has efficacy of drugs concurrently and food is beautiful
The special diet of taste, it is a kind of enjoyment that it, which can be such that eater psychologically feels, in enjoying, is nourished its body,
Disease obtains medical treatment.Therefore, the making and application of Our Traditional Herbal Cuisine, not still a science, and be a kind of art.
Major ingredient in traditional herbal cuisine is more using chicken, duck, fish, meat, and delicious and nutritive value is high, and product category is more, always
It is deep to be liked by compatriots.However, in the market is there is not yet using lime-preserved egg as the herbal cuisine of major ingredient, the research of this aspect is also extremely rare.Fowl
Egg has very high nutritive value, also there is good medical value.Lime-preserved egg not only has the high nutritive value of duck's egg in itself, and
And there is special delicate flavour and flavor, while it also has refrigerant, improving eyesight, the function of soothing the liver, is the good merchantable brand of summer clearing away summerheat,
The fire of deficiency type can be reduced, heat toxin is released, helps wine to whet the appetite, help digest, nourish the body, has auxiliary curative effect to some illness, it is high blood
Pressure, stomatitis, sphagitis, the good food of gastrointestinal disease patient.
In the 80's of 20th century to initial stage in the 90's, it is China lime-preserved egg development in science and technology peak period.From what can be found at present
From the point of view of research conditions, theoretic research is concentrated mainly on " etch pit " and " composition and formation mechenism of preserved egg crystal " two sides
Face, the main research of process aspect have：Chaff, cock skin egg, preserved quail eggs, K+ types lime-preserved egg, NaOH clear soup feed liquids are gone for lead, desliming
Process mechanization of lime-preserved egg and processing etc..
Nutrition and functional characteristic of this project for lime-preserved egg, are further processed according to traditional herbal cuisine theory, develop
The more medicinal preserved egg new product of characteristic.
The content of the invention
It is an object of the invention to overcome the deficiencies in the prior art, is managed using food processing new and high technology and traditional herbal cuisine
By, there is provided a kind of medicinal preserved egg and its processing technology.
Technical scheme is used by the present invention solves above-mentioned technical problem：
A kind of medicinal preserved egg, it is characterized in that：It is the lime-preserved egg for being permeated with Chinese herbal medicine and spice active ingredient, described Chinese herbal medicine
It is radix glycyrrhizae, matrimony vine, sealwort, the stem of noble dendrobium, the bark of eucommia and Radix Angelicae Sinensis, described spice is anise, fennel fruit, Chinese cassia tree, cloves, Chinese prickly ash and sand
Benevolence.
A kind of processing technology of medicinal preserved egg, it is characterized in that comprising the following steps：
(1) by Chinese herbal medicine and spice mixing, crushing, ultrasonic extraction, filter to obtain extract solution；
(2) FRESH DUCK EGGS addition lime-preserved egg pickling liquid is entered into cylinder and pickles into lime-preserved egg, and lime-preserved egg is shelled；
(3) lime-preserved egg that will shell is immersed in the extract solution that step (1) obtains, and medicinal preserved egg is made in heating infiltration；
(4) medicinal preserved egg is vacuum-packed, sterilizes, produce medicinal preserved egg finished product.
Described Chinese herbal medicine formula is：The parts by weight of radix glycyrrhizae 20~30, the parts by weight of matrimony vine 5~10, sealwort 5~
10 parts by weight, the parts by weight of the stem of noble dendrobium 4~8, the parts by weight of the bark of eucommia 5~10, the parts by weight of Radix Angelicae Sinensis 15~25, it is described
Spice formula is anistree 20~30 parts by weight, the parts by weight of fennel fruit 10~15, the parts by weight of Chinese cassia tree 10~20, fourth
Fragrant 10~15 parts by weight, the parts by weight of Chinese prickly ash 5~10, the parts by weight of fructus amomi 4~8.
Described ultrasonic extraction be using ultrasonic and circulated extraction machine extract, extraction series be 2, ultrasonic power be 800~
1200W, 55~65 DEG C of Extracting temperature, 40~55 minutes extraction times, solid-liquid ratio 1: 4~8.Preferred scheme is
Described ultrasonic extraction is extracted using ultrasonic and circulated extraction machine, extraction time 2, ultrasonic power 1000W, Extracting temperature
60 DEG C, 50 minutes extraction times, solid-liquid ratio 1: 6.
The method of described heating infiltration is that the lime-preserved egg that will shell is immersed in Chinese herbal medicine and spice extract solution, all submergences
.It is placed in the water bath with thermostatic control that temperature is 40~100 DEG C, the duration is 60~90 minutes.Preferred scheme is to shell
Lime-preserved egg is immersed in Chinese herbal medicine and spice extract solution, is placed in the water bath with thermostatic control that temperature is 65 DEG C, and the duration is 90 points
Clock.
Because this invention takes above-mentioned technical measures, it has the following advantages that compared with prior art：
1st, for lime-preserved egg productive consumption present situation, traditional lime-preserved egg flavor is improved, in processing technology, product form, packaged form, sense
Official's mass etc. has all carried out larger improvement, there is provided a kind of brand-new lime-preserved egg kind, existing preferably herbal cuisine effect, again
There is preferable flavor；
2nd, Chinese herbal medicine and spice solid content recovery rate can be significantly improved using ultrasound assisted extraction technique；
3rd, shell egg Chinese herbal medicine and spice active ingredient are solved using heating infiltration processing and packaging, this aspect after shelling
The problem of being difficult to infiltration, while also cause storage transport and edible convenience to greatly reinforce, it can also extend the shelf-life of product
Limit.
4th, vacuum packaging has preferable storage effect to medicinal preserved egg, and total number of bacteria is still significantly less than after storing 3 months
500/gram of national Specification, weight is almost unchanged, and it is still preferable to grow smell, color and luster.
Brief description of the drawings
Fig. 1 is the process chart of the present invention.
Embodiment
Embodiment 1
By Chinese herbal medicine and spice by 30 grams of radix glycyrrhizae, 6 grams of matrimony vine, 6 grams of sealwort, 6 grams of the stem of noble dendrobium, 6 grams of the bark of eucommia, Radix Angelicae Sinensis
20 grams, anistree 24 grams, 15 grams of fennel fruit, 15 grams of Chinese cassia tree, 15 grams of cloves, 8 grams of 6 grams of Chinese prickly ash, fructus amomi ratios mix
Close, after crushing, be put into ultrasonic and circulated extraction machine and extract.Ultrasonic and circulated extraction type number：Auspicious grand biology is expanded in HF-2.5B, Beijing
Technological development Co., Ltd produces.It is 2 to extract series, ultrasonic power 1000W, 60 DEG C of Extracting temperature, extraction time 50
Minute, solid-liquid ratio 1: 6,105 kilograms of extract solution is made；
FRESH DUCK EGGS addition lime-preserved egg pickling liquid is traditionally entered into cylinder and pickles into lime-preserved egg, the main formula of lime-preserved egg pickling liquid is：Water
100 parts, Na2CO37 parts, 15 parts of lime, 3 parts of tealeaves, 4 parts of salt, CuSO40.3%, ZnSO40.3%.Will be by biography
97 kilograms of the ripe lime-preserved egg that system method makes carefully divests shell, keeps egg type complete, immerses said herbal medicine and spice
In extract solution, lime-preserved egg is fully immersed in extract solution.Put in 65 DEG C of water bath with thermostatic control, the duration is to make for 90 minutes
Obtain medicinal preserved egg.It is noted that preventing the volatilization of volatile ingredient to scatter and disappear in process of osmosis.
The vacuum bag that barrier property is good, quality is softer is selected, ready-made medicinal preserved egg is carefully placed into wherein, driven as far as possible
Except air therein, hot-seal is then carried out, pays attention to not making deformation of products in operating process.
Sterilization, produces medicinal preserved egg finished product.
Embodiment 2
By Chinese herbal medicine and spice by 20 grams of radix glycyrrhizae, 5 grams of matrimony vine, 5 grams of sealwort, anistree 24 grams, 15 grams of fennel fruit, meat
After 15 grams of osmanthus, 15 grams of cloves, Chinese prickly ash 5 grams of ratio mixing, crushing, it is put into ultrasonic and circulated extraction machine and extracts.Ultrasonic circulation
Extractor model：HF-2.5B, Beijing Hongxianglong Biotechnology Development Co., Ltd produce.It is 2 to extract series, and ultrasonic power is
1200W, 65 DEG C of Extracting temperature, 45 minutes extraction times, solid-liquid ratio 1: 8,86 kilograms of extract solution is made；
FRESH DUCK EGGS addition lime-preserved egg pickling liquid is traditionally entered into cylinder and pickles into lime-preserved egg, the main formula of lime-preserved egg pickling liquid is：Water
100 parts, Na2CO38 parts, 18 parts of lime, 4 parts of tealeaves, 5 parts of salt, CuSO40.3%, ZnSO40.3%.Will be by biography
79 kilograms of the ripe lime-preserved egg that system method makes carefully divests shell, keeps egg type complete, immerses said herbal medicine and spice
In extract solution, lime-preserved egg is fully immersed in extract solution.Put in 65 DEG C of water bath with thermostatic control, the duration is to make for 85 minutes
Obtain medicinal preserved egg.It is noted that preventing the volatilization of volatile ingredient to scatter and disappear in process of osmosis.
The vacuum bag that barrier property is good, quality is softer is selected, ready-made medicinal preserved egg is carefully placed into wherein, driven as far as possible
Except air therein, hot-seal is then carried out, pays attention to not making deformation of products in operating process.
Sterilization, produces medicinal preserved egg finished product.
Embodiment 3
By Chinese herbal medicine and spice by 25 grams of radix glycyrrhizae, 10 grams of sealwort, 10 grams of the bark of eucommia, 20 grams of Radix Angelicae Sinensis, it is anistree 25 grams,
After 15 grams of fennel fruit, 15 grams of Chinese cassia tree, 15 grams of cloves, Chinese prickly ash 10 grams of ratio mixing, crushing, ultrasonic and circulated extraction machine is put into
Middle extraction.Ultrasonic and circulated extraction type number：HF-2.5B, Beijing Hongxianglong Biotechnology Development Co., Ltd produce.Extract series
For 2, ultrasonic power 1000W, 60 DEG C of Extracting temperature, 55 minutes extraction times, solid-liquid ratio 1: 6, extract solution is made
69 kilograms；
FRESH DUCK EGGS addition lime-preserved egg pickling liquid is traditionally entered into cylinder and pickles into lime-preserved egg, the main formula of lime-preserved egg pickling liquid is：Water
100 parts, Na2CO36 parts, 12 parts of lime, 2 parts of tealeaves, 4 parts of salt, CuSO40.3%, ZnSO40.3%.Will be by biography
65 kilograms of the ripe lime-preserved egg that system method makes carefully divests shell, keeps egg type complete, immerses said herbal medicine and spice
In extract solution, lime-preserved egg is fully immersed in extract solution.Put in 55 DEG C of water bath with thermostatic control, the duration is to make for 95 minutes
Obtain medicinal preserved egg.It is noted that preventing the volatilization of volatile ingredient to scatter and disappear in process of osmosis.
The plastic film bag that barrier property is good, quality is softer is selected, ready-made medicinal preserved egg is carefully placed into wherein, to the greatest extent
Amount drives away air therein, then carries out hot-seal, pays attention to not making deformation of products in operating process.
Sterilization, produces medicinal preserved egg finished product.
Claims (4)
1. a kind of medicinal preserved egg, Chinese herbal medicine and spice active ingredient are permeated with, it is characterized in that：Described Chinese herbal medicine be radix glycyrrhizae,
Matrimony vine, sealwort, the stem of noble dendrobium, the bark of eucommia and Radix Angelicae Sinensis, described spice are anise, fennel fruit, Chinese cassia tree, cloves, Chinese prickly ash and fructus amomi；Described
Medicinal preserved egg is prepared by following processing technologys：
(1) by Chinese herbal medicine and spice mixing, crushing, ultrasonic extraction, filter to obtain extract solution；Described Chinese herbal medicine formula is：It is sweet
Careless 20~30 parts by weight, the parts by weight of matrimony vine 5~10, the parts by weight of sealwort 5~10, the weight of the stem of noble dendrobium 4~8
Part, the parts by weight of the bark of eucommia 5~10, the parts by weight of Radix Angelicae Sinensis 15~25, described spice formula are anistree 20~30 weights
Measure part, the parts by weight of fennel fruit 10~15, the parts by weight of Chinese cassia tree 10~20, the parts by weight of cloves 10~15, Chinese prickly ash 5~
10 parts by weight, the parts by weight of fructus amomi 4~8；Described ultrasonic extraction is extracted using ultrasonic and circulated extraction machine, extracts series
For 2, ultrasonic power is 800~1200W, 55~65 DEG C of Extracting temperature, 40~55 minutes extraction times, feed liquid
Than 1: 4~8；
(2) FRESH DUCK EGGS addition lime-preserved egg pickling liquid is entered into cylinder and pickles into lime-preserved egg, and lime-preserved egg is shelled；
(3) lime-preserved egg that will shell is immersed in the extract solution that step (1) obtains, and is placed in the water bath with thermostatic control that temperature is 40~100 DEG C
In, the duration is 60~90 minutes, and medicinal preserved egg is made in heating infiltration；
(4) medicinal preserved egg is vacuum-packed, sterilizes, produce medicinal preserved egg finished product.
A kind of 2. processing technology of medicinal preserved egg described in claim 1, it is characterized in that comprising the following steps：
(1) by Chinese herbal medicine and spice mixing, crushing, ultrasonic extraction, filter to obtain extract solution；Described Chinese herbal medicine formula is：It is sweet
Careless 20~30 parts by weight, the parts by weight of matrimony vine 5~10, the parts by weight of sealwort 5~10, the weight of the stem of noble dendrobium 4~8
Part, the parts by weight of the bark of eucommia 5~10, the parts by weight of Radix Angelicae Sinensis 15~25, described spice formula are anistree 20~30 weights
Measure part, the parts by weight of fennel fruit 10~15, the parts by weight of Chinese cassia tree 10~20, the parts by weight of cloves 10~15, Chinese prickly ash 5~
10 parts by weight, the parts by weight of fructus amomi 4~8；Described ultrasonic extraction is extracted using ultrasonic and circulated extraction machine, extracts series
For 2, ultrasonic power is 800~1200W, 55~65 DEG C of Extracting temperature, 40~55 minutes extraction times, feed liquid
Than 1: 4~8；
(2) FRESH DUCK EGGS addition lime-preserved egg pickling liquid is entered into cylinder and pickles into lime-preserved egg, and lime-preserved egg is shelled；
(3) lime-preserved egg that will shell is immersed in the extract solution that step (1) obtains, and is placed in the water bath with thermostatic control that temperature is 40~100 DEG C
In, the duration is 60~90 minutes, and medicinal preserved egg is made in heating infiltration；
(4) medicinal preserved egg is vacuum-packed, sterilizes, produce medicinal preserved egg finished product.
3. the processing technology of the medicinal preserved egg according to claim 2, it is characterized in that：Described ultrasonic extraction is using super
Sound circulation extractor extraction, extraction series is 2, and ultrasonic power 1000W, 60 DEG C of Extracting temperature, extraction time 50 divide
Clock, solid-liquid ratio 1: 6.
4. the processing technology of the medicinal preserved egg according to claim 2, it is characterized in that：The method of described heating infiltration
For the lime-preserved egg that will shell is immersed in Chinese herbal medicine and spice extract solution, is placed in the water bath with thermostatic control that temperature is 65 DEG C, the duration
For 90 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711040438.2A CN107668559A (en) | 2017-10-31 | 2017-10-31 | Medicinal preserved egg and its processing technology |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711040438.2A CN107668559A (en) | 2017-10-31 | 2017-10-31 | Medicinal preserved egg and its processing technology |
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| Publication Number | Publication Date |
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| CN107668559A true CN107668559A (en) | 2018-02-09 |
Family
ID=61143094
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711040438.2A Pending CN107668559A (en) | 2017-10-31 | 2017-10-31 | Medicinal preserved egg and its processing technology |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101116515A (en) * | 2007-08-22 | 2008-02-06 | 新余市洪鸭食品有限公司 | Medicinal preserved egg and the processing technics thereof |
| CN105767933A (en) * | 2016-03-20 | 2016-07-20 | 江西洪门实业集团有限公司 | Preparation method of lime-preserved eggs |
| CN106879979A (en) * | 2015-12-16 | 2017-06-23 | 福泉市保利食品有限公司 | A kind of Chinese herbal medicine lime-preserved egg |
| CN106879980A (en) * | 2015-12-16 | 2017-06-23 | 福泉市保利食品有限公司 | A kind of Chinese herbal medicine lime-preserved egg and preparation method thereof |
-
2017
- 2017-10-31 CN CN201711040438.2A patent/CN107668559A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101116515A (en) * | 2007-08-22 | 2008-02-06 | 新余市洪鸭食品有限公司 | Medicinal preserved egg and the processing technics thereof |
| CN106879979A (en) * | 2015-12-16 | 2017-06-23 | 福泉市保利食品有限公司 | A kind of Chinese herbal medicine lime-preserved egg |
| CN106879980A (en) * | 2015-12-16 | 2017-06-23 | 福泉市保利食品有限公司 | A kind of Chinese herbal medicine lime-preserved egg and preparation method thereof |
| CN105767933A (en) * | 2016-03-20 | 2016-07-20 | 江西洪门实业集团有限公司 | Preparation method of lime-preserved eggs |
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