CN109043383A - One kind acetifying tortoise egg and preparation method thereof - Google Patents
One kind acetifying tortoise egg and preparation method thereof Download PDFInfo
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- CN109043383A CN109043383A CN201811030724.5A CN201811030724A CN109043383A CN 109043383 A CN109043383 A CN 109043383A CN 201811030724 A CN201811030724 A CN 201811030724A CN 109043383 A CN109043383 A CN 109043383A
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- tortoise egg
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- 241000270708 Testudinidae Species 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims description 32
- 239000000052 vinegar Substances 0.000 claims description 32
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims description 14
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims description 14
- 235000005487 catechin Nutrition 0.000 claims description 14
- 229950001002 cianidanol Drugs 0.000 claims description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 7
- 239000000460 chlorine Substances 0.000 claims description 7
- 229910052801 chlorine Inorganic materials 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 230000000994 depressogenic effect Effects 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- XMOCLSLCDHWDHP-IUODEOHRSA-N epi-Gallocatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-IUODEOHRSA-N 0.000 claims description 4
- 239000011265 semifinished product Substances 0.000 claims description 3
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 claims description 2
- XMOCLSLCDHWDHP-UHFFFAOYSA-N L-Epigallocatechin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C1=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-UHFFFAOYSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- DZYNKLUGCOSVKS-UHFFFAOYSA-N epigallocatechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3cc(O)c(O)c(O)c3 DZYNKLUGCOSVKS-UHFFFAOYSA-N 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 claims 2
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 claims 2
- 229940030275 epigallocatechin gallate Drugs 0.000 claims 2
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 201000010099 disease Diseases 0.000 abstract description 8
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 206010020772 Hypertension Diseases 0.000 abstract description 4
- 230000004060 metabolic process Effects 0.000 abstract description 3
- 208000031226 Hyperlipidaemia Diseases 0.000 abstract description 2
- 235000013601 eggs Nutrition 0.000 description 47
- 241000894006 Bacteria Species 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 3
- 230000002401 inhibitory effect Effects 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 208000034189 Sclerosis Diseases 0.000 description 2
- 210000001367 artery Anatomy 0.000 description 2
- 210000004204 blood vessel Anatomy 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000001151 other effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- PFTAWBLQPZVEMU-ZFWWWQNUSA-N (+)-epicatechin Natural products C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-ZFWWWQNUSA-N 0.000 description 1
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 description 1
- 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 1
- 206010008088 Cerebral artery embolism Diseases 0.000 description 1
- 206010008132 Cerebral thrombosis Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 201000001429 Intracranial Thrombosis Diseases 0.000 description 1
- 108010007622 LDL Lipoproteins Proteins 0.000 description 1
- 102000007330 LDL Lipoproteins Human genes 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 206010044302 Tracheitis Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- VSGNNIFQASZAOI-UHFFFAOYSA-L calcium acetate Chemical compound [Ca+2].CC([O-])=O.CC([O-])=O VSGNNIFQASZAOI-UHFFFAOYSA-L 0.000 description 1
- 239000001639 calcium acetate Substances 0.000 description 1
- 229960005147 calcium acetate Drugs 0.000 description 1
- 235000011092 calcium acetate Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 description 1
- 235000012734 epicatechin Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 201000010849 intracranial embolism Diseases 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 108010022197 lipoprotein cholesterol Proteins 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 238000002560 therapeutic procedure Methods 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
-
- 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
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses one kind to acetify tortoise egg and preparation method thereof, by by tortoise egg pre-sterilizing, prepare acetify liquid, pressurization such as acetifies at multiple processes and be made.It can greatly reduce process time, avoid acetifying the rotten generation for leading to stink of liquid, improve mouthfeel and flavor, extend its shelf-life, instant edible；Metabolism can be improved by acetifying tortoise egg made of the edible present invention, be built up health, and improve the function of the disease preventing and treatings such as disease-resistant, immune, have significant prophylactic-therapeutic effect to hypertension, diabetes, hyperlipidemia.
Description
Technical field
The present invention relates to food production field, specially one kind acetifies tortoise egg and preparation method thereof.
Background technique
Vinegar egg is a kind of health care food therapy, as the term suggests it is exactly that clean egg is immersed in in vinegar a period of time, after soaking
It is i.e. drinkable.Vinegar egg juice is adjustable or makes up the nutrition condition of human body, can it is aid digestion, promote absorption, relaxing tendons and activating collaterals, reducing blood lipid with
And prevent more than the 70 kinds of diseases such as artery sclerosis and coronary heart disease, cerebral thrombosis, diabetes.
The preparation method of existing vinegar egg, which has the disadvantage that first is that needing for egg to be put in vinegar liquid, impregnates the long period, adds
It is long between working hour, low efficiency；Second is that remaining bacterium can have an opportunity in egg white or yolk in vinegar liquid in prolonged soaking process
Protein be raw material generate hydrogen sulfide, cause foul odour, influence product special flavour；Third is that the vinegar formed in vinegar egg soaking process
Although sour calcium can be used as a kind of calcium source and be absorbed by the body, but calcium acetate itself has bitter taste, seriously affects the mouth of vinegar egg
Sense.
Summary of the invention
The purpose of the present invention is to provide one kind to acetify tortoise egg and preparation method thereof, to solve to mention in above-mentioned background technique
Out the problem of.
To achieve the above object, the invention provides the following technical scheme:
One kind acetifying tortoise egg, which is characterized in that the tortoise egg that acetifies is formulated in accordance with the following steps:
1) tortoise egg is cleaned, tortoise egg is impregnated into 5-30min with chlorine water solution, tortoise egg is taken out after sterilization and be put into pressure
In power tank；
2) vinegar 20-30 parts by weight ratio, 40-50 parts of corrigent, 1-3 parts of catechin prepare and acetify liquid, carry out Pasteur
Sterilization；
3) by acetifying in the pressurized tank that liquid is injected into step 2), make to acetify liquid and just covered tortoise egg；
4) it is forced into 0.35-0.40Mpa into pressurized tank, pressure maintaining 2-3 hours；It unloads and is depressed into 0.25-0.30Mpa, pressure maintaining 12-
24 hours, release, in whole process in pressurized tank temperature control in 15-50 DEG C；
5) tortoise egg after acetifying is taken out, sealed package and is refrigerated after sterilization, refrigerated storage temperature is -10 DEG C -5 DEG C.A kind of vinegar
The preparation method for changing tortoise egg, includes the following steps:
1) tortoise egg is cleaned, tortoise egg is impregnated into 5-30min with chlorine water solution, tortoise egg is taken out after sterilization and be put into pressure
In power tank；
2) vinegar 20-30 parts by weight ratio, 40-50 parts of corrigent, 1-3 parts of catechin prepare and acetify liquid, carry out Pasteur
Sterilization；
3) by acetifying in the pressurized tank that liquid is injected into step 2), make to acetify liquid and just covered tortoise egg；
4) it is forced into 0.35-0.40Mpa into pressurized tank, pressure maintaining 2-3 hours；It unloads and is depressed into 0.25-0.30Mpa, pressure maintaining 12-
24 hours, release, in whole process in pressurized tank temperature control in 15-50 DEG C；
5) tortoise egg after acetifying is taken out, sealed package and is refrigerated after sterilization, refrigerated storage temperature is -10 DEG C -5 DEG C.
Preferably, the temperature of pasteurize is 60-65 DEG C in step 2), handles time 5-10min.
Preferably, the vinegar in step 2) is to make vinegar fermented grain in vinegar technique to carry out once after fermentation half obtained from pan-fried vinegar
Finished product vinegar, the salt content of the semi-finished product vinegar is 0.5% hereinafter, and acidity is 5-9/100m1.
Preferably, it is one of citric acid, xylitol, honey, white sugar or a variety of that step 2) corrigent, which is corrigent,.
Preferably, step 2) catechin is epicatechin, epigallocatechin, L-Epicatechin gallate, table do not have
One of infanticide catechin and gallate is a variety of.
The primary raw material that the present invention uses is described as follows:
Tortoise egg, tortoise egg are a kind of high protein, low fat, low sugar, the nutrition and health care good merchantable brand of low cholesterol, with higher
Edible value, have softening blood vessel, prevent artery sclerosis, anti-hypertension, diabetes and other effects；
Vinegar itself has effects that softening blood vessel, and its generation that reacts with the protein molecule in tortoise egg
Small peptide can improve metabolism, build up health, and the function of the disease preventing and treatings such as disease-resistant, immune be improved, to high blood
Pressure, cerebral embolism sequela, tracheitis, rheumatalgia, insomnia and dreamful sleep, diabetes and other effects are more significant；
Corrigent, for improving the mouthfeel and flavor of vinegar egg；
Catechin, can produce enzyme to hydrogen sulfide has inhibiting effect, reduces foul odour and generates, improves product special flavour；Separately
Also have the function of inhibiting blood pressure outside, reduces blood glucose, reduces blood cholesterol and low-density lipoprotein；Meanwhile catechin conduct
Effective component in green tea, it is without side-effects, it is highly-safe.
Compared with prior art, the beneficial effects of the present invention are:
1, by condensation technique, enable the effective components such as vinegar, corrigent, catechin quickly through eggshell micropore into
Enter in tortoise egg, save process time, bacteria breed caused by impregnating for a long time is avoided to generate the possibility of foul gas；
2, the pre-sterilized effect of tortoise egg is reached by the use of chlorine water solution, further decreases the generation of foul gas,
Extend its quality guarantee period simultaneously；
3, the addition of catechin, can produce enzyme to hydrogen sulfide has inhibiting effect, further decreases foul odour generation, changes
Kind product special flavour；
4, the addition of corrigent, for improving the mouthfeel and flavor of vinegar egg；
5, the tortoise egg that acetifies after being made is to be wrapped in by complete egg film clothing, therefore prevent the entrance of bacterium, from
And the quality guarantee period is further improved, simultaneously because single ovum is granular, instant edible；
6, tortoise egg is acetified after being made, metabolism can be improved, built up health, raising is disease-resistant, exempts from
The function of the disease preventing and treatings such as epidemic disease has significant prophylactic-therapeutic effect to hypertension, diabetes, hyperlipidemia.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment 1:
One kind acetifying tortoise egg and is formulated in accordance with the following steps:
1) fresh unabroken tortoise egg is chosen, tortoise egg is cleaned, tortoise egg is impregnated into 30min with chlorine water solution, is killed
Tortoise egg is taken out after bacterium and is put into pressurized tank；
2) 25 parts of vinegar, 45 parts of corrigent, 2 parts of catechin preparations acetify liquid by weight ratio, carry out pasteurize；
3) it will acetify in the pressurized tank that liquid is injected into, make to acetify liquid and just covered tortoise egg；
4) it is forced into 0.350Mpa into pressurized tank, pressure maintaining 2 hours；It unloads and is depressed into 0.25Mpa, pressure maintaining 12 hours, release was whole
Temperature controls in 30 DEG C in pressurized tank during a；
5) tortoise egg after acetifying is taken out, sealed package and is refrigerated after sterilization, refrigerated storage temperature is -10 DEG C.
Embodiment 2:
One kind acetifying tortoise egg and is formulated in accordance with the following steps:
1) fresh unabroken tortoise egg is chosen, tortoise egg is cleaned, tortoise egg is impregnated into 10min with chlorine water solution, is killed
Tortoise egg is taken out after bacterium and is put into pressurized tank；
2) 30 parts of vinegar, 40 parts of corrigent, 1 part of catechin preparation acetify liquid by weight ratio, carry out pasteurize；
3) it will acetify in the pressurized tank that liquid is injected into, make to acetify liquid and just covered tortoise egg；
4) it is forced into 0.350Mpa into pressurized tank, pressure maintaining 3 hours；It unloads and is depressed into 0.30Mpa, pressure maintaining 24 hours, release was whole
Temperature controls in 35 DEG C in pressurized tank during a；
5) tortoise egg after acetifying is taken out, sealed package and is refrigerated after sterilization, refrigerated storage temperature is -5 DEG C.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (6)
1. one kind acetifies tortoise egg, which is characterized in that the tortoise egg that acetifies is formulated in accordance with the following steps:
1) tortoise egg is cleaned, tortoise egg is impregnated into 5-30min with chlorine water solution, tortoise egg is taken out after sterilization and be put into pressurized tank
In；
2) vinegar 20-30 parts by weight ratio, 40-50 parts of corrigent, 1-3 parts of catechin prepare and acetify liquid, carry out pasteurize；
3) by acetifying in the pressurized tank that liquid is injected into step 2), make to acetify liquid and just covered tortoise egg；
4) it is forced into 0.35-0.40Mpa into pressurized tank, pressure maintaining 2-3 hours；It unloads and is depressed into 0.25-0.30Mpa, pressure maintaining 12-24 is small
When, release, in whole process in pressurized tank temperature control in 15-50 DEG C；
5) tortoise egg after acetifying is taken out, sealed package and is refrigerated after sterilization, refrigerated storage temperature is -10 DEG C -5 DEG C.
2. a kind of preparation method for acetifying tortoise egg as described in claim 1, which comprises the steps of:
1) tortoise egg is cleaned, tortoise egg is impregnated into 5-30min with chlorine water solution, tortoise egg is taken out after sterilization and be put into pressurized tank
In；
2) vinegar 20-30 parts by weight ratio, 40-50 parts of corrigent, 1-3 parts of catechin prepare and acetify liquid, carry out pasteurize；
3) by acetifying in the pressurized tank that liquid is injected into step 2), make to acetify liquid and just covered tortoise egg；
4) it is forced into 0.35-0.40Mpa into pressurized tank, pressure maintaining 2-3 hours；It unloads and is depressed into 0.25-0.30Mpa, pressure maintaining 12-24 is small
When, release, in whole process in pressurized tank temperature control in 15-50 DEG C；
5) tortoise egg after acetifying is taken out, sealed package and is refrigerated after sterilization, refrigerated storage temperature is -10 DEG C -5 DEG C.
3. a kind of preparation method for acetifying tortoise egg according to claim 2, which is characterized in that pasteurize in step 2)
Temperature be 60-65 DEG C, handle time 5-10min.
4. a kind of preparation method for acetifying tortoise egg according to claim 2, which is characterized in that the vinegar in step 2) is to make
Vinegar fermented grain carries out once semi-finished product vinegar obtained from pan-fried vinegar after fermentation in vinegar technique, and the salt content of the semi-finished product vinegar is
0.5% hereinafter, and acidity is 5-9/100m1.
5. a kind of preparation method for acetifying tortoise egg according to claim 2, which is characterized in that step 2) corrigent is strong
Taste agent is one of citric acid, xylitol, honey, white sugar or a variety of.
6. a kind of preparation method for acetifying tortoise egg according to claim 2, which is characterized in that step 2) catechin is table
One of catechin, epigallocatechin, L-Epicatechin gallate, Epigallo-catechin gallate (EGCG) are more
Kind.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811030724.5A CN109043383A (en) | 2018-09-05 | 2018-09-05 | One kind acetifying tortoise egg and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811030724.5A CN109043383A (en) | 2018-09-05 | 2018-09-05 | One kind acetifying tortoise egg and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912124A (en) * | 2010-08-13 | 2010-12-15 | 周晴 | Method for processing spiced eggs |
| CN102482662A (en) * | 2009-09-03 | 2012-05-30 | 罗蒂株式会社 | Hydrogen sulfide-producing enzyme inhibitor |
| CN104286954B (en) * | 2014-10-22 | 2016-08-03 | 贵州苗干妈食品有限公司 | A kind of nutritious vinegar egg is done and preparation technology |
| CN105995619A (en) * | 2016-06-29 | 2016-10-12 | 韦智涛 | Processing method of tortoise eggs |
| CN106551394A (en) * | 2016-10-21 | 2017-04-05 | 镇江刘恒记食品有限公司 | A kind of health care vinegar pickled egg slice and preparation method thereof |
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2018
- 2018-09-05 CN CN201811030724.5A patent/CN109043383A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102482662A (en) * | 2009-09-03 | 2012-05-30 | 罗蒂株式会社 | Hydrogen sulfide-producing enzyme inhibitor |
| CN101912124A (en) * | 2010-08-13 | 2010-12-15 | 周晴 | Method for processing spiced eggs |
| CN104286954B (en) * | 2014-10-22 | 2016-08-03 | 贵州苗干妈食品有限公司 | A kind of nutritious vinegar egg is done and preparation technology |
| CN105995619A (en) * | 2016-06-29 | 2016-10-12 | 韦智涛 | Processing method of tortoise eggs |
| CN106551394A (en) * | 2016-10-21 | 2017-04-05 | 镇江刘恒记食品有限公司 | A kind of health care vinegar pickled egg slice and preparation method thereof |
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