CN108936393A - A kind of method that ultrasonic wave auxiliary prepares flavor quail egg iron egg - Google Patents
A kind of method that ultrasonic wave auxiliary prepares flavor quail egg iron egg Download PDFInfo
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- CN108936393A CN108936393A CN201810914831.8A CN201810914831A CN108936393A CN 108936393 A CN108936393 A CN 108936393A CN 201810914831 A CN201810914831 A CN 201810914831A CN 108936393 A CN108936393 A CN 108936393A
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- egg
- quail egg
- soy sauce
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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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
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- Food Science & Technology (AREA)
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- Meat, Egg Or Seafood Products (AREA)
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Abstract
The invention discloses a kind of methods that ultrasonic wave auxiliary prepares flavor quail egg iron egg, the present invention carries out the preparation of iron egg using quail egg substitution egg, stew in soy sauce is carried out to quail egg using ultrasonic wave stew in soy sauce, air-dried, vacuum stew in soy sauce, the series of process for air-drying, toasting, ultrasonic wave can effectively facilitate the infiltration of stew in soy sauce liquid with vacuum synergistic effect, improve iron egg production efficiency, improve iron Egg Quality, so that iron egg is tasty more sufficiently, mouthfeel bullet tooth has chewy texture, uniform color bright；Add the quail egg of stew in soy sauce after the new raw materials such as soy sauce, monosodium glutamate, white sugar using chicken mushroom frame, pig vertebrae, the infusion of Os Sus domestica elder generation at soup-stock in thick gravy ingredient, in spice liquid, full of nutrition, flavor is mellow strong, special taste is coordinated；Not only nutrition is delicious for quail egg iron egg prepared by the present invention, but also has widened the deep processing of quail egg, is worthy to be popularized.
Description
Technical field
The present invention relates to the sides that spiced and stewed food technical field more particularly to a kind of ultrasonic wave auxiliary prepare flavor quail egg iron egg
Method.
Background technique
Iron egg is the time-honored traditional spiced egg product in China, it is using egg as primary raw material, by a variety of ingredients
Stew in soy sauce, it is then toasted prepared by product.Quail egg is full of nutrition, is known as the title of " animal ginseng ", especially yolk lecithin
It is higher than egg by about 30% that rouge content is up to 10-14%.Quail albumen is easily absorbed and used, and is ideal functional food base-material.Quail
Amino acid classes are complete in egg, rich content, iron, riboflavin and vitamin A content be higher by twice or so than same amount egg,
And cholesterol then about one third low compared with egg, so being the ideal nourishing food of various weak patients and old man, children and pregnant woman
Product.Quail egg also contains the rutin of energy blood pressure lowering, carrys out the substances such as fourth, therefore is considered as the ideal nourishing of cardiovascular patient
Product.Mostly based on directly the cooking is eaten, the products such as only a small amount of spiced quail egg can and preserved quail eggs lack deep quail egg
Degree development and utilization.Iron egg made of quail egg can be made using the manufacture craft of iron egg in quail egg by the present invention, meet people
Demand, while can to quail egg carry out deep development.
Since the processing technology starting point of China's egg products is not high, production scale is smaller, the R&D intensity of some Related products
Not enough, basic research is weaker, it is therefore desirable in the development optimization process of egg products industry, introduce on the basis of traditional handicraft
The production technology of modernization makes it on the basis of retaining original local flavor mouthfeel, accelerates production efficiency, expands product category, changes
Into process flow, while increasing its convenience and portability, meets the majority of consumers' increasing demand.China's iron egg
Traditional handicraft fabrication cycle is longer, and the salting period for needing to grow just can make egg body sufficiently tasty very, to accelerate saltwater brine infiltration, usually
Using the higher saltwater brine of concentration, the waste of various resources is caused；Nonetheless, the iron egg processed still has salinity not
, the poor disadvantage of mouthfeel.Therefore, in iron egg process, how to guarantee the flavor and taste of product, and can be shortened iron egg
Production cycle, be one be worth research project.
Summary of the invention
The object of the invention is to remedy the disadvantages of known techniques, provides a kind of ultrasonic wave auxiliary and prepares flavor quail egg
The method of iron egg.
The present invention is achieved by the following technical solutions:
A kind of method that ultrasonic wave auxiliary prepares flavor quail egg iron egg, comprising the following specific steps
(1) by quail egg white wash clean, selection is uniform in size consistent, and the smooth flawless new fresh quail egg in surface is dry by cleaning
Net new fresh quail egg is put into cold water pot, first with being boiled by fire, then is used mild fire instead and is simmered 10-15 minutes, quail that will be cooked
Egg is put into rapidly cold water and rushes 2-3 minutes, makes eggshell Protein Separation, obtains shelling quail egg；
(2) it is impregnated in clear water after cleaning up appropriate chicken rack bone, pig vertebrae, Os Sus domestica, filters off watery blood, boiling water pot is added
In blanch skimming, be put into ginger splices, boiling to boiling to yellowish pink becomes white, pulls draining out, and 10-12 times of bone mass is added again
The clear water of amount, is boiled by fire and skims offscum, is changed to small fire and keeps slight boiling condition, skims the oil bloom of surface attachment, 200 mesh screens
It is stand-by to obtain soup-stock；
(3) spice is weighed by formula to be made in the soup-stock that fragrant Xin Bao investment step (2) obtains, be added after 30-40 minutes slightly boiled
Appropriate soy sauce, white sugar, salt continue to close fire after boiling maintenance 10-2 minutes, filter away spice slag, it is stand-by to obtain thick gravy；
(4) shelling quail egg is put into supersonic wave cleaning machine, thick gravy is added, is heated to 70-80 DEG C, the stew in soy sauce under ultrasound condition
It 2-2.5 hours, is dried 35-40 minutes at 75-80 DEG C after being taken out in thick gravy, then proceedes to be put into thick gravy in vacuum environment
Middle stew in soy sauce 20-30 minutes, after taking-up secondary drying 35-40 minutes at 75-80 DEG C；
(5) quail egg of secondary drying is put into oven, with 200-220 DEG C baking 10-15 minutes, it is cold go to room temperature after use
Transparent nylon composite package film carries out quail egg to vacuumize packaging, finally carries out high temperature sterilization 20-30 minutes at 121 DEG C,
The cooling water on surface is dried after cooling in time, rejects rejected product.
A kind of method that ultrasonic wave auxiliary prepares flavor quail egg iron egg, chicken rack bone, pig vertebrae described in step (2),
The additive amount ratio of Os Sus domestica is 2:1:1.
A kind of method that ultrasonic wave auxiliary prepares flavor quail egg iron egg, the formula of fragrant Xin Bao described in step (3) are as follows: osmanthus
Skin 3, octagonal 3, Chinese prickly ash 8, capsicum 2, cloves 3, ginger 10；The preparation method is as follows: the bulks such as cassia bark, illiciumverum spice is first crushed
At fritter, after ginger is thinly sliced and remaining is at being distributed into gauze bag.
A kind of method that ultrasonic wave auxiliary prepares flavor quail egg iron egg, the addition addition of fragrant Xin Bao described in step (3)
Amount is that 1 kilogram of spice is added in every 10 kilograms of soup-stock.
A kind of method that ultrasonic wave auxiliary prepares flavor quail egg iron egg, soy sauce, white sugar described in step (3), salt
Additive amount is respectively the 10% of thick gravy, and 2%, 2%.
A kind of method that ultrasonic wave auxiliary prepares flavor quail egg iron egg, described in step (4) in vacuum environment stew in soy sauce,
Specific vacuum environment is 0.07MPa.
The invention has the advantages that the present invention using quail egg substitution egg carry out iron egg preparation, using ultrasonic wave stew in soy sauce,
Air-dried, vacuum stew in soy sauce, the series of process for air-drying, toasting carry out stew in soy sauce to quail egg, and ultrasonic wave can have with vacuum synergistic effect
Effect promotes the infiltration of stew in soy sauce liquid, improves iron egg production efficiency, improves iron Egg Quality, so that iron egg is tasty more sufficiently, mouthfeel bullet tooth
There are chewy texture, uniform color bright；Using chicken mushroom frame, pig vertebrae, the infusion of Os Sus domestica elder generation at soup-stock, spice liquid in thick gravy ingredient
The quail egg of stew in soy sauce after middle addition soy sauce, monosodium glutamate, the new raw materials such as white sugar, it is full of nutrition, flavor is mellow strong, special taste association
It adjusts；Not only nutrition is delicious for quail egg iron egg prepared by the present invention, but also has widened the deep processing of quail egg, is worthy to be popularized.
Specific embodiment
A kind of method that ultrasonic wave auxiliary prepares flavor quail egg iron egg, comprising the following specific steps
(1) by quail egg white wash clean, selection is uniform in size consistent, and the smooth flawless new fresh quail egg in surface is dry by cleaning
Net new fresh quail egg is put into cold water pot, first with being boiled by fire, then is used mild fire instead and is simmered 10 minutes, and cooked quail egg is fast
Speed is put into cold water and rushes 2 minutes, makes eggshell Protein Separation, obtains shelling quail egg；
(2) chicken rack bone, pig vertebrae, Os Sus domestica are added according to the ratio of 2:1:1, are soaked in clear water after cleaning up
Bubble filters off watery blood, is added in boiling water pot and blanches skimming, is put into ginger splices, and boiling to boiling to yellowish pink becomes white, pulls draining out,
The clear water of 10 times of bone mass amounts is added again, is boiled by fire and skims offscum, is changed to small fire and keeps slight boiling condition, it is attached to skim surface
Oil bloom, it is stand-by that 200 mesh screens obtain soup-stock；
(3) it weighs spice by formula to be made in the soup-stock that fragrant Xin Bao investment step (2) obtains, additive amount is every 10 kilograms of soup-stock
1 kilogram of spice is added, thick gravy quality 10% is separately added into after slightly boiled 30 minutes, 2%, 2% soy sauce, white sugar and salt continue to boil
Boiling maintains to close fire after ten minutes, filters away spice slag, it is stand-by to obtain thick gravy；
(4) shelling quail egg is put into supersonic wave cleaning machine, thick gravy is added, is heated to 70 DEG C, stew in soy sauce 2 is small under ultrasound condition
When, it is dried 35 minutes at 75 DEG C after being taken out in thick gravy, then proceedes to be put into thick gravy the halogen in the vacuum environment of 0.07MPa
System 20 minutes, after taking-up at 75 DEG C secondary drying 35 minutes；
(5) quail egg of secondary drying is put into oven, is baked 10 minutes with 200 DEG C, it is cold go to room temperature after using transparent Buddhist nun
Imperial composite package film carries out quail egg to vacuumize packaging, finally carries out high temperature sterilization 20 minutes at 121 DEG C, timely after cooling
The cooling water on surface is dried, rejected product is rejected.
A kind of method that ultrasonic wave auxiliary prepares flavor quail egg iron egg, the formula of fragrant Xin Bao described in step (3) are as follows: osmanthus
Skin 3, octagonal 3, Chinese prickly ash 8, capsicum 2, cloves 3, ginger 10；The preparation method is as follows: the bulks such as cassia bark, illiciumverum spice is first crushed
At fritter, after ginger is thinly sliced and remaining is at being distributed into gauze bag.
Claims (6)
1. a kind of method that ultrasonic wave auxiliary prepares flavor quail egg iron egg, which is characterized in that comprising the following specific steps
(1) by quail egg white wash clean, selection is uniform in size consistent, and the smooth flawless new fresh quail egg in surface is dry by cleaning
Net new fresh quail egg is put into cold water pot, first with being boiled by fire, then is used mild fire instead and is simmered 10-15 minutes, quail that will be cooked
Egg is put into rapidly cold water and rushes 2-3 minutes, makes eggshell Protein Separation, obtains shelling quail egg；
(2) it is impregnated in clear water after cleaning up appropriate chicken rack bone, pig vertebrae, Os Sus domestica, filters off watery blood, boiling water pot is added
In blanch skimming, be put into ginger splices, boiling to boiling to yellowish pink becomes white, pulls draining out, and 10-12 times of bone mass is added again
The clear water of amount, is boiled by fire and skims offscum, is changed to small fire and keeps slight boiling condition, skims the oil bloom of surface attachment, 200 mesh screens
It is stand-by to obtain soup-stock；
(3) spice is weighed by formula to be made in the soup-stock that fragrant Xin Bao investment step (2) obtains, be added after 30-40 minutes slightly boiled
Appropriate soy sauce, white sugar, salt continue to close fire after boiling maintenance 10-2 minutes, filter away spice slag, it is stand-by to obtain thick gravy；
(4) shelling quail egg is put into supersonic wave cleaning machine, thick gravy is added, is heated to 70-80 DEG C, the stew in soy sauce under ultrasound condition
It 2-2.5 hours, is dried 35-40 minutes at 75-80 DEG C after being taken out in thick gravy, then proceedes to be put into thick gravy in vacuum environment
Middle stew in soy sauce 20-30 minutes, after taking-up secondary drying 35-40 minutes at 75-80 DEG C；
(5) quail egg of secondary drying is put into oven, with 200-220 DEG C baking 10-15 minutes, it is cold go to room temperature after use
Transparent nylon composite package film carries out quail egg to vacuumize packaging, finally carries out high temperature sterilization 20-30 minutes at 121 DEG C,
The cooling water on surface is dried after cooling in time, rejects rejected product.
2. the method that a kind of ultrasonic wave auxiliary according to claim 1 prepares flavor quail egg iron egg, which is characterized in that step
Suddenly chicken rack bone, pig vertebrae described in (2), Os Sus domestica additive amount ratio be 2:1:1.
3. the method that a kind of ultrasonic wave auxiliary according to claim 1 prepares flavor quail egg iron egg, which is characterized in that step
Suddenly the formula of fragrant Xin Bao described in (3) are as follows: cassia bark 3, octagonal 3, Chinese prickly ash 8, capsicum 2, cloves 3, ginger 10；The preparation method is as follows:
The bulks spice such as cassia bark, illiciumverum is first ground into fritter, after ginger is thinly sliced and remaining is at being distributed into gauze bag.
4. the method that a kind of ultrasonic wave auxiliary according to claim 1 prepares flavor quail egg iron egg, which is characterized in that step
Suddenly the addition additive amount of fragrant Xin Bao described in (3) is that 1 kilogram of spice is added in every 10 kilograms of soup-stock.
5. the method that a kind of ultrasonic wave auxiliary according to claim 1 prepares flavor quail egg iron egg, which is characterized in that step
Suddenly soy sauce, white sugar described in (3), salt additive amount be respectively the 10% of thick gravy, 2%, 2%.
6. the method that a kind of ultrasonic wave auxiliary according to claim 1 prepares flavor quail egg iron egg, which is characterized in that step
Suddenly stew in soy sauce, specific vacuum environment are 0.07MPa in vacuum environment described in (4).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810914831.8A CN108936393A (en) | 2018-08-13 | 2018-08-13 | A kind of method that ultrasonic wave auxiliary prepares flavor quail egg iron egg |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810914831.8A CN108936393A (en) | 2018-08-13 | 2018-08-13 | A kind of method that ultrasonic wave auxiliary prepares flavor quail egg iron egg |
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| CN108936393A true CN108936393A (en) | 2018-12-07 |
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| CN201810914831.8A Withdrawn CN108936393A (en) | 2018-08-13 | 2018-08-13 | A kind of method that ultrasonic wave auxiliary prepares flavor quail egg iron egg |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110575064A (en) * | 2019-09-11 | 2019-12-17 | 滁州学院 | Intelligent vacuum ultrasonic halogen boiling pot and working method thereof |
| CN111264787A (en) * | 2020-03-23 | 2020-06-12 | 江西省农业科学院农产品质量安全与标准研究所 | Selenium-rich bittern-flavored preserved eggs and preparation method thereof |
| CN111642707A (en) * | 2020-06-09 | 2020-09-11 | 湖南湖湘贡食品有限公司 | Production process of quail egg product with marinating and barbecue flavors |
-
2018
- 2018-08-13 CN CN201810914831.8A patent/CN108936393A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110575064A (en) * | 2019-09-11 | 2019-12-17 | 滁州学院 | Intelligent vacuum ultrasonic halogen boiling pot and working method thereof |
| CN111264787A (en) * | 2020-03-23 | 2020-06-12 | 江西省农业科学院农产品质量安全与标准研究所 | Selenium-rich bittern-flavored preserved eggs and preparation method thereof |
| CN111264787B (en) * | 2020-03-23 | 2023-10-13 | 江西省农业科学院农产品加工研究所 | Selenium-enriched bittern-flavored salted preserved egg and preparation method thereof |
| CN111642707A (en) * | 2020-06-09 | 2020-09-11 | 湖南湖湘贡食品有限公司 | Production process of quail egg product with marinating and barbecue flavors |
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Application publication date: 20181207 |