CN110604267A - Method for preparing original-taste soft-yolk eggs by ultrasonic - Google Patents
Method for preparing original-taste soft-yolk eggs by ultrasonic Download PDFInfo
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- CN110604267A CN110604267A CN201911009975.XA CN201911009975A CN110604267A CN 110604267 A CN110604267 A CN 110604267A CN 201911009975 A CN201911009975 A CN 201911009975A CN 110604267 A CN110604267 A CN 110604267A
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- 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
Abstract
The invention discloses a method for preparing original-taste soft boiled eggs by ultrasound, which comprises the following steps: (1) grading eggs according to weight, (2) repeatedly exchanging and cleaning the selected eggs with warm water and hydrogen peroxide, (3) ultrasonically shaking the selected and cleaned eggs in a constant-temperature ultrasonic machine with ultrasonic power of 800w at 75-80 ℃ for 13-15 min, immediately putting the eggs into a constant-temperature water bath kettle at 91-95 ℃ for heating for 1-3 min, taking out the eggs after cooking (4), cooling the eggs in ice water at 0 ℃, completely immersing for 20-30 min, (5) fishing out the cooked eggs from the water, wiping the eggs dry, and storing the eggs in a refrigerator at 4 ℃. The method has the advantages that the high-temperature heating and boiling time is shortened to the utmost extent, the shelling rate of the eggs treated by the ice-water bath reaches 97%, and the completely solidified fresh and smooth egg white is accompanied by the unset golden soft gelatinous egg yolk, thereby showing unique and delicious taste different from the completely cooked eggs.
Description
Technical Field
The invention discloses a method for preparing original-taste soft-yolk eggs by ultrasonic, belonging to the field of development and application of convenient eggs.
Background
Eggs are formed within the reproductive organs of hens and contain large cells that contain all the nutrients required for embryonic development. The egg is rich in nutrients, especially contains essential nutrients such as protein, fat, lipid, minerals and vitamins, and has high digestibility. The eggs are used as animal nutrient substances, are extremely convenient to eat and are popular with people all the time.
The protein content of the eggs is 11-13%, and meanwhile, the biological value of the eggs is the numerical ratio of the content of nitrogen which is stored in the body and really utilized after food is absorbed to the absorption in the body, and relevant experiments prove that: the whole egg 94, the yolk 96 and the egg white 83 reflect that the protein nutritive value of the egg is extremely high; in addition, the eggs not only contain eight essential amino acids, but also have rich contents and proper mutual proportion, which are most similar to the needs of people, and research experiments show that: the protein of the egg obtained by calculating according to the amino acid composition ratio score is equivalent to the nutritional value of human milk.
The eggs contain 11-15% of fat, 58-62% of the fat is unsaturated fatty acid, and the eggs are rich in phospholipid: lecithin, cephalin and neurophospholipid, all of which are important for the growth and development of the human body, are indispensable substances constituting somatic cells and nervous activities.
The egg contains high content of inorganic salts such as iron, calcium, phosphorus, etc., wherein iron is easy to be absorbed, and its utilization rate reaches 100%, so the yolk is a good food for supplementing iron for infants and anemia patients, and in addition, the vitamin A, D, B in egg1、B2And the PP content is also very rich.
At present, researches on egg products in defecation mainly focus on researches on marinated eggs, preserved eggs, egg sausages, dried eggs and the like, seasonings added in the preparation can unconsciously increase the daily salt intake of consumers, the proportion of the original-taste loose eggs sold in the market is low, but the preparation of the loose eggs is a field worthy of research and development along with the increase of the public demand on multi-element egg products. Particularly, in recent years, people pursue healthy life, the low-fat, low-oil and low-sodium convenient healthy food which keeps the original taste of the raw materials can better meet the psychology of consumers, and therefore, the development of the original taste soft boiled egg is imperative.
Compared with the taste of the original-flavor fully cooked Egg (Hard-textured Egg), the original-flavor Soft-textured Egg (Soft-textured Egg) has finer Egg yolk, and the oily quality characteristic of the gel can increase the acceptance and satisfaction of the Egg lovers with the original flavor. In the relevant questionnaire survey, it is shown that when more than one fully cooked egg yolk is eaten at one time, consumers are reluctant to eat eggs again because of the dry choking feeling of the yolk, but when the candied eggs under the experimental parameters are evaluated, 85% of consumers can try a second or even a third egg actively, the innovation of the production process is explained, the color and the texture of the egg yolk are improved in appearance, the palatability is also improved, meanwhile, the problem that fast-paced living people such as office people do not have time to cook the eggs is fully considered, the nutritional requirement of one egg per day in the dietary guidelines of Chinese residents is met by making the egg product into a convenient form, and three benefits are achieved at one time.
With the continuous improvement of the technology for preparing convenient egg products in the scientific research field, the related patent technologies for preparing soft boiled eggs are mainly searched at present: patent 1 (application No. 201610400717.4, publication No. CN 105942283A) discloses a method for preparing a boiled egg with original taste by hydrothermal method; patent 2 (application No. 201711019650.0, publication No. CN107853617A) provides a process for preparing shelled, original-taste soft-shelled eggs; in patent 3 (application No. 201811187286.3, publication No. CN 109170638A), the preserved egg with juice and long shelf life is obtained, and the shelf life of the marinated preserved egg is prolonged. In contrast, the raw materials adopted by the invention are the eggs which are bred in the clean moon tourist development area of Changchun city and have no hormone and no drug residue through the spectral ni agency certification, the use of other seasonings such as salt, monosodium glutamate, soy sauce and the like is not involved in the manufacturing process, the rich characteristic of egg fragrance is furthest preserved, the ultrasonic hydrothermal processing process is simple, and the continuous production can be realized.
Disclosure of Invention
The invention aims to provide a method for preparing original-taste soft-shelled eggs by taking eggs as raw materials and adding no seasoning aiming at the condition that the original-taste soft-shelled eggs in the existing market are small in proportion.
In order to achieve the purpose, the product adopts the following technical scheme:
an original-taste soft-yolk egg is prepared by the following preparation method:
(1) grading eggs according to weight;
(2) repeatedly exchanging and cleaning the selected eggs with warm water and hydrogen peroxide;
(3) adjusting the temperature of the constant-temperature ultrasonic instrument and the constant-temperature water bath kettle, adding purified water, and boiling the water for later use;
(4) ultrasonically oscillating the selected and cleaned eggs in a constant-temperature ultrasonic machine with ultrasonic power of 800W at 75-80 ℃ for 13-15 min, then immediately putting the eggs into a constant-temperature water bath kettle at 91-95 ℃ for heating for 1-3 min, and cooking;
(5) taking out the eggs after the cooking is finished, and cooling the eggs in ice water at the temperature of 0 ℃ until the eggs are completely immersed for 20-30 min;
(6) and (4) fishing out the cooled eggs from the water, wiping or air-drying the cooled eggs, and storing the cooled eggs in a refrigerator at 4-6 ℃.
When the applicant grades the quality of the eggs in the step (1), the grading is as follows: the weight of the eggs is 39-46 g, and the weight is E grade; the weight of the eggs is 46-53 g, which is grade D; the weight of the eggs is 53-60 g, which is C grade; the weight of the eggs is 60-67 g, and the eggs are B grade; the weight of the eggs is more than 67-74 g and is A grade. And selecting C-level eggs to carry out the operation of the steps after the step (2).
Further optimizing, washing the selected eggs meeting the requirements, washing residual pollutants on the surfaces of the eggs with warm water of 25-30 ℃, and washing the eggs with hydrogen peroxide solution with the concentration of 5-6% once and then with warm water of 25-30 ℃ for 2-3 times to achieve the washing and preliminary sterilization effects and obtain experimental samples.
Further optimizing, the applicant adjusts the 800W constant-temperature ultrasonic instrument to 75-80 ℃, adjusts the constant-temperature water bath kettle to 91-95 ℃, puts the cleaned eggs in a plastic net string bag for cooking, and simultaneously records the ultrasonic time for 13-15 min and the heating time for 1-3 min by a timer. After the step (4) is finished, taking out the eggs by using a colander, and preparing for the subsequent operation of ice water cooling.
The applicant finds that if boiled soft-shelled eggs are cooled for 20-30 min by adopting a cold water mode at 10-20 ℃, the eggshells and the egg white are difficult to separate, the shelling rate is reduced to 50%, the sensory evaluation and the actual operation of consumers are not utilized, but when the boiled eggs are placed in ice water at 0 ℃ for cooling for 20-30 min, the shelling rate is improved to 97%, so that the final preparation method is determined as follows: and cooling the cooked eggs for 20-30 min by using an ice water bath at the temperature of 0 ℃.
The term "loose heart" as used in the present invention to describe eggs is to be understood as: the yolk is cooked but remains partially fluid while the albumen or white reaches a condition of a coagulated state.
Compared with the existing products, the invention has the following advantages:
(1) the invention belongs to the field of development and application of shell egg resource products, can promote the development and utilization of multiple eggs, has rich egg resources in China, can improve the production benefit of enterprises and enrich the structure of an egg industry chain by reasonably shortening the heating time and reducing the energy consumption, can also make the eggs into original soft-core egg convenient products, and meets the requirements of the nation on convenient packaging of convenient nutrient substances and the pursuit of healthy life.
(2) The hydrothermal ultrasonic technology is simple, the operation is convenient, the parameter conditions are convenient to control, the industrial production is easy, the high-temperature heating time is shortened to 1-3 min, the shelling damage rate of the product after ice bath is as low as 3%, the golden yolk has obvious fluidity, is fine and smooth in taste, has no egg fishy smell and is rich in egg fragrance, the dry and choking taste of the fully cooked egg can not appear even if the egg is eaten for a long time, and the product can attract more consumers with loose eggs to favor, and is particularly suitable for consumers who advocate low-salt and low-fat and prefer light taste.
(3) The method for processing the soft boiled eggs by combining the ultrasonic vibration and the hydrothermal is an innovation point of the method, a new experimental scheme is provided for the preparation of the soft boiled eggs, and the soft boiled eggs prepared by the method have higher sensory evaluation value compared with the fully cooked eggs in terms of taste and appearance.
Drawings
FIG. 1 is a water bath of soft boiled eggs cooled by ice water.
FIG. 2 is a cross-sectional view of a soft boiled egg 1/2 in example 1.
FIG. 3 is a cross-sectional view of a loose egg 1/2 from the examples and the control group. (numbers a-f in the figure, from left to right, correspond to groups a: control 1, b: example 1, c: example 2, d: example 3, e: example 4, f: control 2, wherein the top and bottom correspond to 1/2 cuts of the same egg.)
FIG. 4 shows TPA texture data for soft boiled eggs of examples and controls. (in the figure, the numbers a-d are from top to bottom, and the groups are respectively the yolk of the soft boiled egg of example a, the yolk of the control fully boiled egg of example b, the albumen of soft boiled egg of example c, and the albumen of control fully boiled egg of example d)
Detailed Description
Example 1
(1) 10 fresh eggs with the mass range of 53-60 g are screened out.
(2) The method comprises the following steps of cleaning eggs with warm water of 30 ℃, cleaning dirt on the surfaces of the eggs with a soft brush, cleaning the surfaces of the eggs with 6% hydrogen peroxide again until the residual dirt on the surfaces of the eggs is cleaned, and finally washing the eggs with the warm water of 30 ℃.
(3) Adjusting the temperature of a constant temperature ultrasonic instrument of 800W to 80 ℃, setting the temperature of a constant temperature water bath kettle to be 95 ℃, adding purified water, boiling, and waiting for preheating.
(4) The screened and cleaned 10 eggs are contained by a plastic net string bag, and are put into a 800W constant temperature ultrasonic instrument which is heated to 80 ℃, heated for 13min, then immediately placed into a constant temperature water bath kettle which is adjusted to 95 ℃, and immediately taken out after 1 min.
(5) Placing the removed egg net bag in ice water bath at 0 deg.C for 20min, wiping off the shell, and storing in refrigerator at 4 deg.C.
(6) The determination shows that the eggs treated under the condition can be stored for 4-6 days at spring and summer intersection (3,4 and 5 months), the characteristics of the eggs cannot be changed, particularly the total number of salmonella, escherichia coli, the total number of bacterial colonies and staphylococcus aureus cannot exceed the requirements of national standard GB4789.2-2016, the safety characteristics of food are met, after the eggs are made, the whole eggs are cut by a clean cutter, the color and the texture of the egg white and the yolk of the soft-boiled eggs are carefully observed, the egg white of the soft-boiled eggs is found to be completely solidified, the soft-boiled eggs are rich in elasticity and tender mouthfeel, the yolk presents better flowing characteristics and is not completely solidified, and the soft-boiled eggs cannot feel fishy smell when tasted by a sensory evaluator.
Example 2
(1) 10 fresh eggs with the mass range of 53-60 g are screened out.
(2) The method comprises the following steps of cleaning eggs with warm water of 30 ℃, cleaning dirt on the surfaces of the eggs with a soft brush, cleaning the surfaces of the eggs with 6% hydrogen peroxide again until the residual dirt on the surfaces of the eggs is cleaned, and finally washing the eggs with the warm water of 30 ℃.
(3) Adjusting the temperature of a constant-temperature ultrasonic instrument of 800W to 78 ℃, setting the temperature of a constant-temperature water bath kettle to 91 ℃, adding purified water, boiling, and waiting for preheating.
(4) The screened and cleaned 10 eggs are contained by a plastic net string bag, and are put into a 800W constant temperature ultrasonic instrument which is heated to 78 ℃, heated for 13min, then immediately placed into a constant temperature water bath kettle which is adjusted to 91 ℃, and immediately taken out after 1 min.
(5) Placing the removed egg net bag in ice water bath at 0 deg.C for 20min, wiping off the shell, and storing in refrigerator at 4 deg.C.
(6) The determination shows that the eggs treated under the condition can be stored for 4-6 days at spring and summer intersection (3,4 and 5 months), the characteristics of the eggs cannot be changed, particularly the total number of salmonella, escherichia coli, the total number of bacterial colonies and staphylococcus aureus cannot exceed the requirements of national standard GB4789.2-2016, the safety characteristics of food are met, after the eggs are made, the whole eggs are cut by a clean cutter, the color and the texture of the egg white and the yolk of the soft-boiled eggs are carefully observed, the egg white of the soft-boiled eggs is found to be completely solidified, the soft-boiled eggs are rich in elasticity and tender mouthfeel, the yolk presents better flowing characteristics and is not completely solidified, and the soft-boiled eggs cannot feel fishy smell when tasted by a sensory evaluator.
Example 3
(1) 10 fresh eggs with the mass range of 53-60 g are screened out.
(2) The method comprises the following steps of cleaning eggs with warm water of 30 ℃, cleaning dirt on the surfaces of the eggs with a soft brush, cleaning the surfaces of the eggs with 6% hydrogen peroxide again until the residual dirt on the surfaces of the eggs is cleaned, and finally washing the eggs with the warm water of 30 ℃.
(3) Adjusting the temperature of a constant temperature ultrasonic instrument of 800W to 80 ℃, setting the temperature of a constant temperature water bath kettle to be 93 ℃, adding purified water, boiling, and waiting for preheating.
(4) The screened and cleaned 10 eggs are contained by a plastic net string bag, and are put into a 800W constant temperature ultrasonic instrument which is heated to 80 ℃, heated for 15min, then immediately placed into a constant temperature water bath kettle which is adjusted to 93 ℃, and immediately taken out after 1 min.
(5) Placing the removed egg net bag in ice water bath at 0 deg.C for 20min, wiping off the shell, and storing in refrigerator at 4 deg.C.
(6) The determination shows that the eggs treated under the condition can be stored for 4-6 days at spring and summer intersection (3,4 and 5 months), the characteristics of the eggs cannot be changed, particularly the total number of salmonella, escherichia coli, the total number of bacterial colonies and staphylococcus aureus cannot exceed the requirements of national standard GB4789.2-2016, the safety characteristics of food are met, after the eggs are made, the whole eggs are cut by a clean cutter, the color and the texture of the egg white and the yolk of the soft-boiled eggs are carefully observed, the egg white of the soft-boiled eggs is found to be completely solidified, the soft-boiled eggs are rich in elasticity and tender mouthfeel, the yolk presents better flowing characteristics and is not completely solidified, and the soft-boiled eggs cannot feel fishy smell when tasted by a sensory evaluator.
Example 4
(1) 10 fresh eggs with the mass range of 53-60 g are screened out.
(2) The method comprises the following steps of cleaning eggs with warm water of 30 ℃, cleaning dirt on the surfaces of the eggs with a soft brush, cleaning the surfaces of the eggs with 6% hydrogen peroxide again until the residual dirt on the surfaces of the eggs is cleaned, and finally washing the eggs with the warm water of 30 ℃.
(3) Adjusting the temperature of a constant-temperature ultrasonic instrument of 800W to 78 ℃, setting the temperature of a constant-temperature water bath kettle to 95 ℃, adding purified water, boiling, and waiting for preheating.
(4) The screened and cleaned 10 eggs are contained by a plastic net string bag, and are put into a 800W constant temperature ultrasonic instrument which is heated to 78 ℃, heated for 15min, then immediately placed into a constant temperature water bath kettle which is adjusted to 95 ℃, and immediately taken out after 2 min.
(5) Placing the removed egg net bag in ice water bath at 0 deg.C for 20min, wiping off the shell, and storing in refrigerator at 4 deg.C.
(6) The determination shows that the eggs treated under the condition can be stored for 4-6 days at spring and summer intersection (3,4 and 5 months), the characteristics of the eggs cannot be changed, particularly the total number of salmonella, escherichia coli, the total number of bacterial colonies and staphylococcus aureus cannot exceed the requirements of national standard GB4789.2-2016, the safety characteristics of food are met, after the eggs are made, the whole eggs are cut by a clean cutter, the color and the texture of the egg white and the yolk of the soft-boiled eggs are carefully observed, the egg white of the soft-boiled eggs is found to be completely solidified, the soft-boiled eggs are rich in elasticity and tender mouthfeel, the yolk presents better flowing characteristics and is not completely solidified, and the soft-boiled eggs cannot feel fishy smell when tasted by a sensory evaluator.
Control group 1
(1) 10 fresh eggs with the mass range of 53-60 g are screened out.
(2) The method comprises the following steps of cleaning eggs with warm water of 30 ℃, cleaning dirt on the surfaces of the eggs with a soft brush, cleaning the surfaces of the eggs with 6% hydrogen peroxide again until the residual dirt on the surfaces of the eggs is cleaned, and finally washing the eggs with the warm water of 30 ℃.
(3) Setting the temperature of the constant-temperature water bath kettle at 100 ℃, adding purified water, boiling, and waiting for preheating.
(4) The screened and cleaned 10 eggs are contained by a plastic string bag, and are placed in a constant temperature water bath kettle adjusted to 100 ℃, and are immediately taken out after 13 min.
(5) Placing the removed egg net bag in ice water bath at 0 deg.C for 20min, wiping off egg shell, and storing in refrigerator at 4 deg.C.
(6) The determination shows that the eggs treated under the condition can be stored for 1-2 days in spring and summer (3,4 and 5 months), the characteristics of the eggs are not changed, particularly the total number of salmonella, escherichia coli, the total number of bacterial colonies and staphylococcus aureus do not exceed the requirements of national standard GB4789.2-2016, the safety characteristics of food are met, after the production is completed, the whole eggs are cut by a clean cutter, the color and the texture of the egg white and the yolk of the fully cooked eggs are carefully observed, the egg white of the fully cooked eggs at the moment is found to be completely solidified, the whole egg white is in a low-degree elastic state, the yolk is in a planar state, the egg white is in a powdery characteristic state when being cut, and the eggs can taste certain fishy smell when tasted by a sensory evaluator and can be dry and choked when the eggs are eaten for a long time.
Control group 2
(1) 10 fresh eggs with the mass range of 53-60 g are screened out.
(2) The method comprises the following steps of cleaning eggs with warm water of 30 ℃, cleaning dirt on the surfaces of the eggs with a soft brush, cleaning the surfaces of the eggs with 6% hydrogen peroxide again until the residual dirt on the surfaces of the eggs is cleaned, and finally washing the eggs with the warm water of 30 ℃.
(3) Setting the temperature of the constant-temperature water bath kettle at 100 ℃, adding purified water, boiling, and waiting for preheating.
(4) The screened and cleaned 10 eggs are contained by a plastic string bag, and are placed in a constant temperature water bath kettle adjusted to 100 ℃, and are immediately taken out after 15 min.
(5) Placing the removed egg net bag in ice water bath at 0 deg.C for 20min, wiping off egg shell, and storing in refrigerator at 4 deg.C.
(6) The determination shows that the eggs treated under the condition can be stored for 1-2 days in spring and summer (3,4 and 5 months), the characteristics of the eggs are not changed, particularly the total number of salmonella, escherichia coli, the total number of bacterial colonies and staphylococcus aureus do not exceed the requirements of national standard GB4789.2-2016, the safety characteristics of food are met, after the production is completed, the whole eggs are cut by a clean cutter, the color and the texture of the egg white and the yolk of the fully cooked eggs are carefully observed, the egg white of the fully cooked eggs at the moment is found to be completely solidified, the whole egg white is in a low-degree elastic state, the yolk is in a planar state, the egg white is in a powdery characteristic state when being cut, and the eggs can taste certain fishy smell when tasted by a sensory evaluator and can be dry and choked when the eggs are eaten for a long time.
The eggs with soft yolk prepared as above were further examined as follows.
(1) And (4) measuring the protein content. The soft boiled eggs obtained in examples 1, 2, 3 and 4 and the fully cooked eggs obtained in control groups 1 and 2 were taken respectively, the size and the quality of the eggs were guaranteed to be C grade, parallel repeated experiments were carried out, and the protein content in the whole eggs, the yolk and the egg white were measured by national standard Kjeldahl nitrogen determination. The results are shown in Table 1:
| group of | Protein content of Whole egg (%) | Protein content of egg yolk (%) | Protein content of egg white (%) |
| Example 1 | 11.52 | 7.62 | 9.34 |
| Example 2 | 11.54 | 7.91 | 9.08 |
| Example 3 | 11.49 | 7.72 | 9.32 |
| Example 4 | 11.46 | 7.83 | 9.42 |
| Control group 1 | 11.01 | 6.31 | 9.07 |
| Control group 2 | 11.03 | 6.22 | 9.41 |
TABLE 1 protein content of each group
As can be seen from the above table, the average protein content of the yolk in the examples of the present invention is higher than the average protein content of the yolk in the control group by 24.04%, which indicates that the content of the protein in the yolk, especially the protein content in the yolk, is increased during the preparation process of the ultrasonic hydrothermal treatment, that is, the yolk of the soft boiled egg can provide more protein compared with the same quality of egg, and is more beneficial to the health of the consumer after eating, and the ultrasonic heating is beneficial to increasing the nutritional value of the soft boiled egg.
(2) And (4) sensory evaluation. The eggs with soft yolk obtained in examples 1, 2, 3 and 4 and the eggs with fully cooked eggs obtained in the control group were respectively selected from 150 panelists and scored according to the sensory evaluation table of Table 2. The scoring summary is shown in table 3.
TABLE 2 sensory evaluation Table
TABLE 3 scoring summary sheet
As can be seen from the above table, the comprehensive score of the embodiment of the present invention is higher than that of the control group, especially in terms of appearance and taste, which means that in the preparation process of ultrasonic hydrothermal treatment, the acceptance and satisfaction of consumers on appearance and taste are enhanced, in other words, consumers are more willing to consume the original taste of soft eggs than fully cooked eggs, this summary table of scores can only reflect the situation of the experiment, if further quality evaluation verification is required, more professional panelists can be selected to perform sensory evaluation on the embodiment and the control group, and the applicant can give notice and define the specific characteristics and definitions of "soft eggs" before evaluation, and does not give notice to the panelists about the conditions and processes of processing eggs with the respective numbers of 1 to 6 in order to fairly and justly evaluate the samples.
(3) TPA texture analysis
TPA simulated 2-chew experiments were performed using Brookfield Engineering Labs, inc. of TexturePro CT V1.3 Build 15, probe: TA5, load cell: 4500g, number of cycles: 2 times, trigger point load: 5g, test speed: 2mm/s, return speed: 2mm/s, displacement: 4mm, 3 replicates were run, and the results are given below.
| Viscous force (g) | Viscosity (mJ) | Elasticity of the spring | Elasticity (mm) | Tackiness (g) | Chewiness (mJ) | |
| Cooked yolk | 2.5±0.01 | 0.12±0.01 | 0.35±0.01 | 3.29±0.01 | 304.4±0.07 | 9.82±0.02 |
| Yolk of soft yolk egg | 8.5±0.01 | 0.86±0.01 | 0.1±0.01 | 4.97±0.02 | 15.3±0.02 | 0.75±0.04 |
| Fully cooked protein | 6±0.01 | 0.24±0.01 | 0.31±0.01 | 3.62±0.02 | 616.5±0.07 | 21.89±0.02 |
| Egg albumen with soft yolk | 4±0.01 | 0.2±0.01 | 0.3±0.01 | 3.64±0.02 | 40.2±0.09 | 1.43±0.02 |
TABLE 4 TPA texture analysis data
As can be seen from the above table, compared with the common boiled eggs, the yolk viscosity of the ultrasonic-treated soft boiled eggs is increased from 0.12mJ to 0.86mJ, which is increased by about 7.17 times, the elasticity of the yolk of the soft boiled eggs is reduced from 0.35 to 0.1, which is reduced by about 71.4%, and the chewiness is reduced from 9.82mJ to 0.75mJ, which is reduced by about 92.4%. The chewiness of the egg yolk is remarkably improved, the load is remarkably reduced from the previous highest peak 450g to the highest peak 15g, and is reduced to 3% of the load without ultrasonic treatment, the egg yolk is more beneficial to chewing, and the reduction of the chewing load is an important assessment point particularly for children and old people with deviation of chewing ability. Compared with the common boiled eggs, the viscosity and the elasticity of the ultrasonically-treated soft boiled eggs are not obviously changed and are respectively concentrated at 0.24mJ and 0.3, but the chewiness is reduced from 21.89mJ to 1.43mJ and is reduced by about 93.5 percent. The chewiness of the protein is improved, and the load of the previous highest peak 800g is remarkably reduced to the load of the highest peak 70g, and is reduced to 8.75 percent of the load without ultrasonic treatment, so that the protein is more convenient for people to chew.
The above description is only a preferred embodiment of the present invention, however, the present invention is not limited to the details of the above embodiment, and many simple modifications may be made to the technical solution of the present invention within the technical idea of the present invention, and these simple modifications all fall within the protection scope of the present invention.
Claims (4)
1. A method for preparing original-taste soft boiled eggs by ultrasonic is characterized by comprising the following steps:
(1) grading, wherein the egg weight standard is specifically graded as follows: the weight of the eggs is 39-46 g, and the weight is E grade; the weight of the eggs is 46-53 g, which is grade D; the weight of the eggs is 53-60 g, which is C grade; the weight of the eggs is 60-67 g, and the eggs are B grade; the weight of the eggs is more than 67-74 g and is A grade;
(2) cleaning: selecting C-level eggs, and performing reverse exchange cleaning on the C-level eggs by using warm water and hydrogen peroxide;
(3) ultrasonic cooking: ultrasonically oscillating the selected and cleaned eggs in a constant-temperature ultrasonic machine with ultrasonic power of 800W at 75-80 ℃ for 13-15 min, and then immediately putting the eggs into a constant-temperature water bath kettle at 91-95 ℃ for boiling for 1-3 min;
(5) and (3) cooling: taking out the eggs after the cooking is finished, and cooling the eggs in ice water at the temperature of 0 ℃ until the eggs are completely immersed for 20-30 min;
(6) and (3) storage: and (4) fishing out the cooled eggs from the water, wiping or air-drying the cooled eggs, and storing the cooled eggs in a refrigerator at 4-6 ℃.
2. The method for preparing the original-taste soft-boiled eggs by using the ultrasonic waves as claimed in claim 1, wherein the method comprises the following steps: the ultrasonic technology can change the conformation of the disulfide bond of the soft-boiled egg protein, reduce the viscosity of egg white liquid and improve the chewiness and palatability of egg yolk, and a BROOKFIELD texture analyzer and TA5 test probe are used for quantitatively analyzing the physical characteristics and chewiness of the product; the yolk viscosity of the ultrasonic-treated soft boiled eggs is increased by about 7.17 times compared with that of the common boiled eggs from 0.12mJ to 0.86mJ, the elasticity of the yolk of the soft boiled eggs is reduced from 0.35 to 0.1 by about 71.4 percent, and the chewiness is reduced from 9.82mJ to 0.75mJ by about 92.4 percent; the chewiness of the egg yolk is remarkably improved, the load is remarkably reduced from 450g at the highest peak to 15g at the highest peak, and is reduced to 3% without ultrasonic treatment, so that the egg yolk is more beneficial to chewing by people; aiming at the egg white, compared with the common boiled egg, the egg white of the ultrasonic-treated soft boiled egg has no obvious change in viscosity and elasticity, and is respectively concentrated at 0.24mJ and 0.3, but the chewiness is reduced from 21.89mJ to 1.43mJ, and is reduced by about 93.5 percent; the chewy load is remarkably reduced from the 800g load at the highest peak to 70g load at the highest peak, and is reduced to 8.75 percent without ultrasonic treatment, thereby being more convenient for people to chew.
3. The method for preparing the original-taste soft-boiled eggs by using the ultrasonic waves as claimed in claim 1, wherein the method comprises the following steps: the method applies the ultrasonic technology to the invention, the protein content is measured by Kjeldahl nitrogen, the protein content is improved by 24.04 percent compared with the egg yolk protein content which is not treated by ultrasonic wave, and the nutritive value is obviously improved.
4. The method for preparing the original-taste soft-boiled eggs by using the ultrasonic waves as claimed in claim 1, wherein the method comprises the following steps: the ultrasonic technology is applied to the invention, and the score of the sensory evaluator shows obvious score improvement, which is embodied in the following 4 aspects: the appearance index is improved by 17.96 percent, the texture index is improved by 16.9 percent, the flavor is improved by 14.09 percent, and the taste is improved by 14.48 percent; taken together, there was a 15.85% increase in composite score.
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