CN108029993A - A kind of preparation method of unleaded spiced salted preserved eggs - Google Patents
A kind of preparation method of unleaded spiced salted preserved eggs Download PDFInfo
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- CN108029993A CN108029993A CN201711151349.5A CN201711151349A CN108029993A CN 108029993 A CN108029993 A CN 108029993A CN 201711151349 A CN201711151349 A CN 201711151349A CN 108029993 A CN108029993 A CN 108029993A
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- parts
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- unleaded
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 93
- 238000002360 preparation method Methods 0.000 title claims abstract description 37
- 238000007654 immersion Methods 0.000 claims abstract description 35
- 239000007788 liquid Substances 0.000 claims abstract description 34
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 22
- 235000013599 spices Nutrition 0.000 claims abstract description 20
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 244000269722 Thea sinensis Species 0.000 claims abstract description 11
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 11
- 235000020279 black tea Nutrition 0.000 claims abstract description 11
- 239000011780 sodium chloride Substances 0.000 claims abstract description 11
- 238000001802 infusion Methods 0.000 claims abstract description 9
- 229910001629 magnesium chloride Inorganic materials 0.000 claims abstract description 8
- 238000011282 treatment Methods 0.000 claims abstract description 4
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 30
- 239000000706 filtrate Substances 0.000 claims description 26
- 235000001014 amino acid Nutrition 0.000 claims description 24
- 150000001413 amino acids Chemical class 0.000 claims description 24
- 238000002791 soaking Methods 0.000 claims description 19
- 229910052927 chalcanthite Inorganic materials 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 13
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 12
- GSEJCLTVZPLZKY-UHFFFAOYSA-N Triethanolamine Chemical compound OCCN(CCO)CCO GSEJCLTVZPLZKY-UHFFFAOYSA-N 0.000 claims description 11
- 238000006243 chemical reaction Methods 0.000 claims description 11
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 claims description 11
- 229910000368 zinc sulfate Inorganic materials 0.000 claims description 11
- 239000011686 zinc sulphate Substances 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 229920000136 polysorbate Polymers 0.000 claims description 8
- 239000004475 Arginine Substances 0.000 claims description 7
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims description 7
- 239000004472 Lysine Substances 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 7
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 230000000873 masking effect Effects 0.000 claims description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 235000018417 cysteine Nutrition 0.000 claims description 6
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 6
- 230000007423 decrease Effects 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 4
- 230000000996 additive effect Effects 0.000 claims description 4
- 238000006424 Flood reaction Methods 0.000 claims description 3
- 238000004880 explosion Methods 0.000 claims description 3
- 238000002955 isolation Methods 0.000 claims description 3
- MTCFGRXMJLQNBG-REOHCLBHSA-N (2S)-2-Amino-3-hydroxypropansäure Chemical compound OC[C@H](N)C(O)=O MTCFGRXMJLQNBG-REOHCLBHSA-N 0.000 claims description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 2
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 claims description 2
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 claims description 2
- MTCFGRXMJLQNBG-UHFFFAOYSA-N Serine Natural products OCC(N)C(O)=O MTCFGRXMJLQNBG-UHFFFAOYSA-N 0.000 claims description 2
- 239000011575 calcium Substances 0.000 claims description 2
- 229910052791 calcium Inorganic materials 0.000 claims description 2
- 230000007717 exclusion Effects 0.000 claims description 2
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 claims description 2
- 229910000359 iron(II) sulfate Inorganic materials 0.000 claims description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 claims 1
- HZAXFHJVJLSVMW-UHFFFAOYSA-N 2-Aminoethan-1-ol Chemical compound NCCO HZAXFHJVJLSVMW-UHFFFAOYSA-N 0.000 claims 1
- 238000005660 chlorination reaction Methods 0.000 claims 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 claims 1
- 102000002322 Egg Proteins Human genes 0.000 abstract description 10
- 108010000912 Egg Proteins Proteins 0.000 abstract description 10
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 abstract description 9
- 239000001110 calcium chloride Substances 0.000 abstract description 9
- 229910001628 calcium chloride Inorganic materials 0.000 abstract description 9
- 210000003278 egg shell Anatomy 0.000 abstract description 8
- 229910000464 lead oxide Inorganic materials 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 5
- 238000007711 solidification Methods 0.000 abstract description 5
- 230000008023 solidification Effects 0.000 abstract description 5
- 230000000903 blocking effect Effects 0.000 abstract description 3
- 238000001556 precipitation Methods 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- YEXPOXQUZXUXJW-UHFFFAOYSA-N oxolead Chemical compound [Pb]=O YEXPOXQUZXUXJW-UHFFFAOYSA-N 0.000 abstract 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 12
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 6
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 6
- 239000004473 Threonine Substances 0.000 description 6
- 229910021529 ammonia Inorganic materials 0.000 description 6
- 240000007232 Illicium verum Species 0.000 description 5
- 235000008227 Illicium verum Nutrition 0.000 description 5
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 5
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 5
- 239000005864 Sulphur Substances 0.000 description 5
- HTUMBQDCCIXGCV-UHFFFAOYSA-N lead oxide Chemical compound [O-2].[Pb+2] HTUMBQDCCIXGCV-UHFFFAOYSA-N 0.000 description 4
- 210000002969 egg yolk Anatomy 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000001257 hydrogen Substances 0.000 description 3
- 229910052739 hydrogen Inorganic materials 0.000 description 3
- -1 hydrogen Potassium oxide Chemical class 0.000 description 3
- 229910001950 potassium oxide Inorganic materials 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 206010015958 Eye pain Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical class OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 231100001261 hazardous Toxicity 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910052603 melanterite Inorganic materials 0.000 description 1
- 238000010422 painting Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 239000012495 reaction gas Substances 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of preparation method of unleaded spiced salted preserved eggs, preparation process is：By weight by 35 parts of highly basic, 23 parts of black tea end, 20 40 parts of water, 0.3 0.6 parts of sulfate, 5 10 parts of magnesium chloride or calcium chloride, when 13 parts of infusions 35 of five spices are small after, be cooled to 50 70 DEG C of 13 parts of sodium chloride of addition, initial feed liquid obtained after stirring evenly；Soak for the first time；Second of immersion and last air insulating treatment.The present invention using sulfate due to replacing traditional lead oxide as the material for blocking eggshell stomata, penetrated into so as to avoid lead in lime-preserved egg, and by adding sodium chloride, calcium chloride and black tea end, promote protein quickly solidification and precipitation, shorten the time of the solidification of lime-preserved egg, the nutritive value mouthfeel that the present invention can also improve lime-preserved egg keeps aftertaste delicate fragrance, tasty and refreshing oiliness, while long shelf-life.
Description
Technical field
The present invention relates to the preparation method of lime-preserved egg, more particularly to a kind of preparation method of unleaded spiced salted preserved eggs.
Background technology
Lime-preserved egg is also known as lime-preserved egg, kink of preserved egg etc., is the traditional flavor egg products in China, is not only that domestic consumers in general are liked
Like, the great reputation also enjoyed on international market.Lime-preserved egg, not still delicious food, and also certain medical value.Wang Shixiong
《Diet spectrum is occupied with breath》Middle theory:" lime-preserved egg, it is acrid flavour, puckery, sweet, salty, can purge heat, sober up, going large intestine fiery, controlling rush down dysentery ", can dissipate to hold back
The traditional Chinese medical science thinks that lime-preserved egg is cool in nature, can control eye ache, have a toothache, the disease such as hypertension, tinnitus dizziness.
Tradition prepare the method for lime-preserved egg there is it is certain the problem of, in the medicine layer of lime-preserved egg is prepared, there is a certain amount of
Lead, is eaten for a long time this lime-preserved egg, can make one to leave a certain amount of lead in vivo, influence people's health, is particularly in growth hair
The child on long-term for educating the phase uses this lime-preserved egg, can influence the development of its intelligence.In addition, traditional preparation process is due to controllable dynamics
Small, stability is low, and the production cycle is longer.And with the raising of people's quality of the life, to the lime-preserved egg of environment-friendly type non-hazardous will
Ask higher and higher, the lime-preserved egg obtained by traditional preparation methods can not meet the needs of market.
Therefore, there is an urgent need for a kind of new lime-preserved egg preparation method.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of preparation method of unleaded spiced salted preserved eggs, this method is conducive to
Strengthen the stability of lime-preserved egg forming process, avoid " the alkali wound " of lime-preserved egg, make the rotten head of egg white of solidification, viscous shell, elasticity is deteriorated, yolk
Curing degree increase.
In order to solve the above-mentioned technical problem, the technical scheme is that a kind of preparation method of unleaded spiced salted preserved eggs,
Its preparation process is as follows：
S1：By weight by 3-5 parts of highly basic, 2-3 parts of black tea end, 20-40 parts of water, 0.3-0.6 parts of sulfate, magnesium chloride or
5-10 parts of calcium chloride, when 1-3 parts of infusion 3-5 of five spices are small after, be cooled to 50-70 DEG C addition 1-3 parts of sodium chloride, after stirring evenly
Initial feed liquid is obtained, wherein, the one kind of the highly basic in powdered potassium hydroxide or sodium hydroxide, the sulfuric acid
Salt is selected from CuSO4·5H2O、ZnSO4·7H2O and FeSO4·7H2At least one of O；
S2：Initial feed liquid is filtered, obtains filtrate, fresh qualified birds, beasts and eggs is chosen and is put into the filtrate in step S2, into
Row soaks for the first time, and soaking time is 10-15 days, and holding filtrate floods birds, beasts and eggs completely during immersion, wherein preceding 3-5 days temperature controls
At 25-30 DEG C, rear 7-10 days temperature controls are at 15-20 DEG C；
S3：Birds, beasts and eggs after first time is soaked carry out second and soak, and soaking time is 3-5 days, the material of second of immersion
Liquid forms：1 part of potassium hydroxide, 20-40 parts of water, the 0.2-0.5 parts of heating mixing of 0.3-0.6 parts of sulfate and amino acid are extremely complete
Fully dissolved, wherein sulfate are CuSO4·5H2O、ZnSO4·7H2O is by weight 1：1 mixture, amino acid are half Guang ammonia
Acid, threonine, serine, lysine and arginine are mixed by identical weight；
S4：Stood after the birds, beasts and eggs of second of immersion are pulled out and completely cut off air 1-2 days, that is, obtain unleaded spiced salted preserved eggs.
Preferably, the five spices by illiciumverum, cassia bark, cloves, Chinese prickly ash, fructus amomi, fennel by identical weight mixing and
Into.
Preferably, amino acid is divided into second of immersion process and adding three times in S3 steps, once a day, additive amount according to
It is secondary to successively decrease.
Preferably, the filtrate immersed with birds, beasts and eggs was carried out at pressurization in first 3-5 days of first time soaking time in S2 steps
Reason.
Preferably, using film isolation air in S4 steps, each component of the film dispensing is by weight as follows：
30 parts of atoleine, 3 parts of Span, 5 parts of tween, 5 parts of triethanolamine, 57 parts of water.
It is further preferred that the preparation method of film dispensing is：First by atoleine, Span, tween input reaction pot
Slowly heat, slowly stir and triethanolamine is quickly poured into reaction pot to after being completely melt, it is complete to be heated to the triethanolamine
Running down, obtains film dispensing.
Preferably, in S4 steps, film dispensing and water are first pressed 1：1 ratio carries out being hybridly prepared into masking liquid, then will
The birds, beasts and eggs of second of immersion are immersed in masking liquid, and air exclusion layer is formed after drying.
Preferably, second of immersion in the first time immersion and S3 steps in the S2 steps is under air-proof condition
Carry out.
Preferably, in S3 steps, birds, beasts and eggs first use CO when soaking for the second time2Gas explosion 0.5 day.
Using above-mentioned technical proposal, due to replacing traditional lead oxide as the material for blocking eggshell stomata using sulfate
Material, penetrates into lime-preserved egg so as to avoid lead, and by adding sodium chloride, calcium chloride and black tea end, sodium ion therein, calcium
The mutual cooperation of ion and the last boiled tannin of black tea, promotes protein quickly solidification and precipitation, and coagulate yolk
Gu so as to shorten the time of the solidification of lime-preserved egg, additionally by sulfate is added, the phase can be with the HS of stomata periphery formation after the reaction
Gas reaction forms precipitation and blocks stomata, and by way of secondary immersion, tend towards stability after being soaked in first time inside lime-preserved egg
In the case of, it is placed in new feed liquid, reduces the alkalescence of feed liquid, while amino acid is added, be on the one hand conducive to further
The alkalescence of feed liquid is reduced, partial amino-acid on the other hand can be made to carry out egg in the case of eggshell stomata is not closed completely also
Inside shell, thus supplement it is internal because reaction and caused by original amino acid content decline the problem of, so as to improve the nutriture value of lime-preserved egg
Value, lime-preserved egg mouthfeel of the invention keeps aftertaste delicate fragrance, tasty and refreshing oiliness, while long shelf-life.
Embodiment
The embodiment of the present invention is described further below.It should be noted that for these implementations
The explanation of mode is used to help understand the present invention, but does not form limitation of the invention.In addition, invention described below
As long as involved technical characteristic does not form conflict and is mutually combined each other in each embodiment.
Embodiment 1
The preparation method of unleaded spices salted preserved eggs, its preparation process are as follows：
S1：By weight by 3 parts of highly basic, black tea is 2 parts last, 20 parts of water, 0.3 part of sulfate, 5 parts of magnesium chloride or calcium chloride,
When 1 part of infusion 3 of five spices (five spices are mixed by illiciumverum, cassia bark, cloves, Chinese prickly ash, fructus amomi, fennel by identical weight) is small
Afterwards, 1 part of 50 addition sodium chloride is cooled to, initial feed liquid is obtained after stirring evenly, wherein, the highly basic is selected from powdered hydrogen
Potassium oxide, the sulfate are selected from CuSO4·5H2O；
S2：Initial feed liquid is filtered, obtains filtrate, fresh qualified birds, beasts and eggs is chosen and is put into the filtrate in step S2, into
Row soaks for the first time, and soaking time is 10 days, keeps filtrate to flood birds, beasts and eggs completely during immersion, wherein preceding 3 days temperature controls are 25
DEG C, rear 7 days temperature controls are at 15 DEG C；
S3：Birds, beasts and eggs after first time is soaked carry out second and soak, and soaking time is 5 days, the feed liquid of second of immersion
Composition：1 part of potassium hydroxide, 20 parts of water, 0.3 part of sulfate and the heating mixing of 0.2 part of amino acid, to being completely dissolved, wherein sulphur
Hydrochlorate is CuSO4·5H2O、ZnSO4·7H2O is by weight 1：1 mixture, amino acid is cysteine, threonine, silk ammonia
Acid, lysine and arginine are mixed by identical weight；
S4：Stood after the birds, beasts and eggs of second of immersion are pulled out and completely cut off air 2 days, that is, obtain unleaded spiced salted preserved eggs.
Embodiment 2
The preparation method of unleaded spices salted preserved eggs, its preparation process are as follows：
S1：By weight by 4 parts of highly basic, 2.5 parts of black tea end, 30 parts of water, 0.5 part of sulfate, magnesium chloride or calcium chloride 8
Part, 2 parts of infusions 4 of five spices (five spices are mixed by illiciumverum, cassia bark, cloves, Chinese prickly ash, fructus amomi, fennel by identical weight)
After hour, 60 DEG C of 2 parts of sodium chloride of addition are cooled to, initial feed liquid is obtained after stirring evenly, wherein, the highly basic is selected from powder
The sodium hydroxide of shape, the sulfate are selected from CuSO4·5H2O、ZnSO4·7H2O, by weight 1：1 composition；
S2：Initial feed liquid is filtered, obtains filtrate, fresh qualified birds, beasts and eggs is chosen and is put into the filtrate in step S2, into
Row soaks for the first time, and soaking time is 12 days, keeps filtrate to flood birds, beasts and eggs completely during immersion, wherein preceding 4 days temperature controls are 28
DEG C, rear 8 days temperature controls are at 18 DEG C；
S3：Birds, beasts and eggs after first time is soaked carry out second and soak, and soaking time is 4 days, the feed liquid of second of immersion
Composition：1 part of potassium hydroxide, 30 parts of water, 0.5 part of sulfate and the heating mixing of 0.4 part of amino acid, to being completely dissolved, wherein sulphur
Hydrochlorate is CuSO4·5H2O、ZnSO4·7H2O is by weight 1：1 mixture, amino acid is cysteine, threonine, silk ammonia
Acid, lysine and arginine are mixed by identical weight；
S4：Stood after the birds, beasts and eggs of second of immersion are pulled out and completely cut off air 2 days, that is, obtain unleaded spiced salted preserved eggs.
Embodiment 3
The preparation method of unleaded spices salted preserved eggs, its preparation process are as follows：
S1：By weight by 5 parts of highly basic, black tea is 3 parts last, 40 parts of water, 0.6 part of sulfate, 10 parts of magnesium chloride or calcium chloride,
After when 3 parts of infusions 5 of five spices are small, 70 DEG C of 3 parts of sodium chloride of addition are cooled to, initial feed liquid is obtained after stirring evenly, wherein, it is described
Highly basic be selected from powdered potassium hydroxide, the sulfate is selected from CuSO4·5H2O、ZnSO4·7H2O and FeSO4·7H2O
Three kinds, by weight 4：1：1 mixes；
S2：Initial feed liquid is filtered, obtains filtrate, fresh qualified birds, beasts and eggs is chosen and is put into the filtrate in step S2, into
Row soaks for the first time, and soaking time is 15 days, keeps filtrate to flood birds, beasts and eggs completely during immersion, wherein preceding 5 days temperature controls are 30
DEG C, rear 10 days temperature controls are at 20 DEG C；
S3：Birds, beasts and eggs after first time is soaked carry out second and soak, and soaking time is 5 days, the feed liquid of second of immersion
Composition：1 part of potassium hydroxide, 40 parts of water, 0.6 part of sulfate and the heating mixing of 0.5 part of amino acid, to being completely dissolved, wherein sulphur
Hydrochlorate is CuSO4·5H2O、ZnSO4·7H2O is by weight 1：1 mixture, amino acid is cysteine, threonine, silk ammonia
Acid, lysine and arginine are mixed by identical weight；
S4：Stood after the birds, beasts and eggs of second of immersion are pulled out and completely cut off air 1 day, that is, obtain unleaded spiced salted preserved eggs.
Embodiment 4
The preparation method of unleaded spices salted preserved eggs, its preparation process are as follows：
S1：By weight by 3 parts of highly basic, black tea is 2 parts last, 20 parts of water, 0.3 part of sulfate, 5 parts of magnesium chloride or calcium chloride,
When 1 part of infusion 3 of five spices (five spices are mixed by illiciumverum, cassia bark, cloves, Chinese prickly ash, fructus amomi, fennel by identical weight) is small
Afterwards, 1 part of 50 addition sodium chloride is cooled to, initial feed liquid is obtained after stirring evenly, wherein, the highly basic is selected from powdered hydrogen
Potassium oxide, the sulfate are selected from CuSO4·5H2O；
S2：Initial feed liquid is filtered, obtains filtrate, fresh qualified birds, beasts and eggs is chosen and is put into the filtrate in step S2, into
Row soaks for the first time, and soaking time is 10 days, keeps filtrate to flood birds, beasts and eggs completely during immersion, wherein preceding 3 days temperature controls are 25
DEG C pressurized treatments are carried out at the same time, by artificial interference, accelerate the speed that external substance enters eggshell, so as to reduce whole preparation
The time of process, rear 7 days temperature controls are at 15 DEG C；
S3：Birds, beasts and eggs after first time is soaked carry out second and soak, and soaking time is 5 days, the feed liquid of second of immersion
Composition：1 part of potassium hydroxide, 20 parts of water, 0.3 part of sulfate and the heating mixing of 0.2 part of amino acid, to being completely dissolved, wherein sulphur
Hydrochlorate is CuSO4·5H2O、ZnSO4·7H2O is by weight 1：1 mixture, amino acid is cysteine, threonine, silk ammonia
Acid, lysine and arginine are mixed by identical weight, and Amino acid score is adds three times, and once a day, additive amount is successively
Successively decrease；
S4：Stood after the birds, beasts and eggs of second of immersion are pulled out and completely cut off air 2 days, by the way of eggshell surface film,
The each component of the film dispensing is by weight as follows：30 parts of atoleine, 3 parts of Span, 5 parts of tween, 5 parts of triethanolamine,
57 parts of water.
Wherein, the preparation method of film dispensing is：First will slowly it be heated in atoleine, Span, tween input reaction pot,
Slowly stir and triethanolamine is quickly poured into reaction pot to after being completely melt, be heated to the triethanolamine and be completely melt, obtain
To film dispensing.
Embodiment 5
The preparation method of unleaded spices salted preserved eggs, its preparation process are as follows：
S1：By weight by 3 parts of highly basic, black tea is 2 parts last, 20 parts of water, 0.3 part of sulfate, 5 parts of magnesium chloride or calcium chloride,
When 1 part of infusion 3 of five spices (five spices are mixed by illiciumverum, cassia bark, cloves, Chinese prickly ash, fructus amomi, fennel by identical weight) is small
Afterwards, 1 part of 50 addition sodium chloride is cooled to, initial feed liquid is obtained after stirring evenly, wherein, the highly basic is selected from powdered hydrogen
Potassium oxide, the sulfate are selected from CuSO4·5H2O；
S2：Initial feed liquid is filtered, obtains filtrate, fresh qualified birds, beasts and eggs is chosen and is put into the filtrate in step S2, into
Row soaks for the first time, and soaking time is 10 days, keeps filtrate to flood birds, beasts and eggs completely during immersion, wherein preceding 3 days temperature controls are 25
DEG C pressurized treatments are carried out at the same time, by artificial interference, accelerate the speed that external substance enters eggshell, so as to reduce whole preparation
The time of process, rear 7 days temperature controls are at 15 DEG C；
S3：Birds, beasts and eggs after first time is soaked carry out second and soak, and soaking time is 5 days, the feed liquid of second of immersion
Composition：1 part of potassium hydroxide, 20 parts of water, 0.3 part of sulfate and the heating mixing of 0.2 part of amino acid, to being completely dissolved, wherein sulphur
Hydrochlorate is CuSO4·5H2O、ZnSO4·7H2O is by weight 1：1 mixture, amino acid is cysteine, threonine, silk ammonia
Acid, lysine and arginine are mixed by identical weight, and Amino acid score is adds three times, and once a day, additive amount is successively
Successively decrease；
S4：Stand after the birds, beasts and eggs that second is soaked are pulled out and soaked in masking liquid, form isolation air layer, masking liquid is painting
Film dispensing is pressed again than 1 with water：1 mixed preparing, each component of film dispensing is by weight as follows：30 parts of atoleine, Span 3
Part, 5 parts of tween, 5 parts of triethanolamine, 57 parts of water, its preparation method are：First by atoleine, Span, tween input reaction pot
Slowly heat, slowly stir and triethanolamine is quickly poured into reaction pot to after being completely melt, it is complete to be heated to the triethanolamine
Running down, obtains film dispensing.
In the S2 steps of the present embodiment first time immersion and S3 steps in second immersion under air-proof condition into
OK, and in S3 steps, CO is first used before amino acid is added after second of immersion of birds, beasts and eggs2Gas explosion 0.5 day.
Reference examples
S1：By weight by 3-5 parts of sodium hydroxide, 20-40 parts of water, 0.3-0.6 parts of lead oxide, 1-3 parts of infusions of five spices
After when 3-5 is small, 50-70 DEG C of 1-3 parts of sodium chloride of addition is cooled to, initial feed liquid is obtained after stirring evenly；
S2：Initial feed liquid is filtered, obtains filtrate, chooses in the filtrate that fresh qualified birds, beasts and eggs are put into step S2 and soaks
Bubble, soaking time are 10-15 days, and holding filtrate floods birds, beasts and eggs completely during immersion, and temperature control is at 15-30 DEG C；
S3：Stood after birds, beasts and eggs after immersion are pulled out and completely cut off air 2 days, by the way of eggshell surface film, coating
It is same as Example 5 with masking liquid.
Due to not using lead oxide comparatively to be easy to cause highly basic as the reaction material for blocking stomata and penetrated into
It is more, and cause " rotten head ", and on the one hand the present invention avoids the use of lead oxide, while the lime-preserved egg prepared by technological improvement
Reached stay in grade, yields has reached 99.8%, and lime-preserved egg no matter in terms of eggshell, egg white, yolk, flavor with biography
The leaded lime-preserved egg of system is no different, while by adding amino acid, it also avoid the nutritive loss of early period, after testing, is contained in amino acid
In terms of amount, compared with reference examples, the amino acid content of the lime-preserved eggs of various embodiments of the present invention than the lime-preserved egg obtained by reference examples is high
At least 15%.
Embodiments of the present invention are explained in detail above, but the invention is not restricted to described embodiment.It is right
For those skilled in the art, in the case where not departing from the principle of the invention and spirit, these embodiments are carried out more
Kind change, modification, replacement and modification, still fall within protection scope of the present invention.
Claims (9)
1. a kind of preparation method of unleaded spiced salted preserved eggs, it is characterised in that preparation process is as follows：
S1：By weight by 3-5 parts of highly basic, 2-3 parts of black tea end, 20-40 parts of water, 0.3-0.6 parts of sulfate, magnesium chloride or chlorination
5-10 parts of calcium, when 1-3 parts of infusion 3-5 of five spices are small after, be cooled to 50-70 DEG C addition 1-3 parts of sodium chloride, obtained after stirring evenly
Initial feed liquid, wherein, the one kind of the highly basic in powdered potassium hydroxide or sodium hydroxide, sulfate choosing
From CuSO4·5H2O、ZnSO4·7H2O and FeSO4·7H2At least one of O；
S2：Initial feed liquid is filtered, obtains filtrate, fresh qualified birds, beasts and eggs is chosen and is put into the filtrate in step S2, carries out the
Once soak, soaking time is 10-15 days, and holding filtrate floods birds, beasts and eggs completely during immersion, wherein preceding 3-5 days temperature controls exist
25-30 DEG C, rear 7-10 days temperature controls are at 15-20 DEG C；
S3：Birds, beasts and eggs after first time is soaked carry out second and soak, and soaking time is 3-5 days, the feed liquid group of second of immersion
Into：1 part of potassium hydroxide, 20-40 parts of water, 0.3-0.6 parts of sulfate and the heating mixing of 0.2-0.5 parts of amino acid, to completely molten
Solution, wherein sulfate is CuSO4·5H2O、ZnSO4·7H2O is by weight 1：1 mixture, amino acid is cysteine, Soviet Union
Propylhomoserin, serine, lysine and arginine are mixed by identical weight；
S4：Stood after the birds, beasts and eggs of second of immersion are pulled out and completely cut off air 1-2 days, that is, obtain unleaded spiced salted preserved eggs.
2. the preparation method of unleaded spiced salted preserved eggs according to claim 1, it is characterised in that the five spices are by eight
Angle, cassia bark, cloves, Chinese prickly ash, fructus amomi, fennel are mixed by identical weight.
3. the preparation method of unleaded spiced salted preserved eggs according to claim 1, it is characterised in that amino in the S3 steps
Acid is divided into second of immersion process to be added three times, and once a day, additive amount successively decreases successively.
4. the preparation method of unleaded spiced salted preserved eggs according to claim 1, it is characterised in that the in the S2 steps
First 3-5 days of soaking time carry out pressurized treatments to the filtrate immersed with birds, beasts and eggs.
5. the preparation method of the unleaded spiced salted preserved eggs according to any one of claim 1-4, it is characterised in that walked in S4
Using film isolation air in rapid, each component of the film dispensing is by weight as follows：30 parts of atoleine, 3 parts of Span,
5 parts of tween, 5 parts of triethanolamine, 57 parts of water.
6. the preparation method of unleaded spiced salted preserved eggs according to claim 5, it is characterised in that the film dispensing is matched somebody with somebody
Method processed is：It first will slowly heat, slowly stirred three to after being completely melt in atoleine, Span, tween input reaction pot
Monoethanolamine is quickly poured into reaction pot, is heated to the triethanolamine and is completely melt, obtains film dispensing.
7. the preparation method of unleaded spiced salted preserved eggs according to claim 5, it is characterised in that in S4 steps, first will
Film dispensing presses 1 with water：1 ratio carries out being hybridly prepared into masking liquid, then the birds, beasts and eggs of second of immersion are immersed in masking liquid, dries
Air exclusion layer is formed afterwards.
8. the preparation method of the unleaded spiced salted preserved eggs according to any one of claim 1-4, it is characterised in that described
Second of immersion in first time immersion and S3 steps in S2 steps carries out under air-proof condition.
9. the preparation method of the unleaded spiced salted preserved eggs according to any one of claim 1-4, it is characterised in that walked in S3
In rapid, birds, beasts and eggs first use CO when soaking for the second time2Gas explosion 0.5 day.
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| CN111838628A (en) * | 2020-07-17 | 2020-10-30 | 湖北伊念食品有限公司 | Preserved egg pickling solution without adding lead, copper and zinc heavy metal compounds and process for producing preserved eggs by using pickling solution |
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Denomination of invention: A preparation method of lead-free spiced salt Century egg Effective date of registration: 20231212 Granted publication date: 20210810 Pledgee: Bank of Guizhou Co.,Ltd. Shiqian Sub branch Pledgor: GUIZHOU PROVINCE SHIQIAN COUNTY SHUANGZHEN GREEN FOOD Co.,Ltd. Registration number: Y2023980070996 |