CN111264787B - Selenium-enriched bittern-flavored salted preserved egg and preparation method thereof - Google Patents
Selenium-enriched bittern-flavored salted preserved egg and preparation method thereof Download PDFInfo
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- CN111264787B CN111264787B CN202010209428.2A CN202010209428A CN111264787B CN 111264787 B CN111264787 B CN 111264787B CN 202010209428 A CN202010209428 A CN 202010209428A CN 111264787 B CN111264787 B CN 111264787B
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- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 74
- 239000011669 selenium Substances 0.000 title claims abstract description 74
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 73
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000013601 eggs Nutrition 0.000 claims abstract description 141
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims abstract description 54
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 30
- 241001131796 Botaurus stellaris Species 0.000 claims abstract description 29
- 150000003839 salts Chemical class 0.000 claims abstract description 29
- 239000000292 calcium oxide Substances 0.000 claims abstract description 27
- 235000012255 calcium oxide Nutrition 0.000 claims abstract description 27
- 239000000203 mixture Substances 0.000 claims abstract description 24
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 239000000126 substance Substances 0.000 claims abstract description 10
- 239000011248 coating agent Substances 0.000 claims abstract description 5
- 238000000576 coating method Methods 0.000 claims abstract description 5
- 229940091258 selenium supplement Drugs 0.000 claims description 70
- 238000000034 method Methods 0.000 claims description 24
- 241000286209 Phasianidae Species 0.000 claims description 20
- 235000015090 marinades Nutrition 0.000 claims description 15
- 239000000243 solution Substances 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 239000012267 brine Substances 0.000 claims description 13
- 238000004140 cleaning Methods 0.000 claims description 13
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 13
- RJFAYQIBOAGBLC-BYPYZUCNSA-N Selenium-L-methionine Chemical compound C[Se]CC[C@H](N)C(O)=O RJFAYQIBOAGBLC-BYPYZUCNSA-N 0.000 claims description 12
- RJFAYQIBOAGBLC-UHFFFAOYSA-N Selenomethionine Natural products C[Se]CCC(N)C(O)=O RJFAYQIBOAGBLC-UHFFFAOYSA-N 0.000 claims description 12
- 229960002718 selenomethionine Drugs 0.000 claims description 12
- PMYDPQQPEAYXKD-UHFFFAOYSA-N 3-hydroxy-n-naphthalen-2-ylnaphthalene-2-carboxamide Chemical compound C1=CC=CC2=CC(NC(=O)C3=CC4=CC=CC=C4C=C3O)=CC=C21 PMYDPQQPEAYXKD-UHFFFAOYSA-N 0.000 claims description 11
- 239000011655 sodium selenate Substances 0.000 claims description 11
- 229960001881 sodium selenate Drugs 0.000 claims description 11
- 235000018716 sodium selenate Nutrition 0.000 claims description 11
- 238000007605 air drying Methods 0.000 claims description 8
- 238000005554 pickling Methods 0.000 claims description 8
- 239000011734 sodium Substances 0.000 claims description 7
- 239000000645 desinfectant Substances 0.000 claims description 6
- 239000004576 sand Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 241000272525 Anas platyrhynchos Species 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000005086 pumping Methods 0.000 claims description 4
- 241000272814 Anser sp. Species 0.000 claims description 3
- 241000272201 Columbiformes Species 0.000 claims description 3
- 230000000249 desinfective effect Effects 0.000 claims description 2
- 238000009461 vacuum packaging Methods 0.000 claims description 2
- 102000002322 Egg Proteins Human genes 0.000 abstract description 29
- 108010000912 Egg Proteins Proteins 0.000 abstract description 29
- 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 abstract description 16
- 235000014103 egg white Nutrition 0.000 abstract description 16
- 210000000969 egg white Anatomy 0.000 abstract description 16
- 210000002969 egg yolk Anatomy 0.000 abstract description 14
- 235000013345 egg yolk Nutrition 0.000 abstract description 9
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 19
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 18
- 229910052736 halogen Inorganic materials 0.000 description 17
- 150000002367 halogens Chemical class 0.000 description 17
- 239000000047 product Substances 0.000 description 9
- 239000000523 sample Substances 0.000 description 7
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 6
- 244000062241 Kaempferia galanga Species 0.000 description 5
- 235000013421 Kaempferia galanga Nutrition 0.000 description 5
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- 238000005516 engineering process Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 244000066764 Ailanthus triphysa Species 0.000 description 4
- 241000382455 Angelica sinensis Species 0.000 description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 4
- 240000006927 Foeniculum vulgare Species 0.000 description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 4
- 244000303040 Glycyrrhiza glabra Species 0.000 description 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 4
- 240000007232 Illicium verum Species 0.000 description 4
- 235000008227 Illicium verum Nutrition 0.000 description 4
- 235000019510 Long pepper Nutrition 0.000 description 4
- 240000003455 Piper longum Species 0.000 description 4
- 244000273928 Zingiber officinale Species 0.000 description 4
- 235000006886 Zingiber officinale Nutrition 0.000 description 4
- 210000002421 cell wall Anatomy 0.000 description 4
- 235000008397 ginger Nutrition 0.000 description 4
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- 235000011477 liquorice Nutrition 0.000 description 4
- 238000002604 ultrasonography Methods 0.000 description 4
- 241000159443 Myrcia Species 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- -1 selenate ions Chemical class 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 241001127714 Amomum Species 0.000 description 2
- 240000002943 Elettaria cardamomum Species 0.000 description 2
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 2
- 239000012490 blank solution Substances 0.000 description 2
- 235000005300 cardamomo Nutrition 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
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- 238000005259 measurement Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 229910017604 nitric acid Inorganic materials 0.000 description 2
- VLTRZXGMWDSKGL-UHFFFAOYSA-N perchloric acid Chemical compound OCl(=O)(=O)=O VLTRZXGMWDSKGL-UHFFFAOYSA-N 0.000 description 2
- 239000012488 sample solution Substances 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- FDKWRPBBCBCIGA-REOHCLBHSA-N (2r)-2-azaniumyl-3-$l^{1}-selanylpropanoate Chemical compound [Se]C[C@H](N)C(O)=O FDKWRPBBCBCIGA-REOHCLBHSA-N 0.000 description 1
- 241000213006 Angelica dahurica Species 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- ZKQDCIXGCQPQNV-UHFFFAOYSA-N Calcium hypochlorite Chemical compound [Ca+2].Cl[O-].Cl[O-] ZKQDCIXGCQPQNV-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- FDKWRPBBCBCIGA-UWTATZPHSA-N D-Selenocysteine Natural products [Se]C[C@@H](N)C(O)=O FDKWRPBBCBCIGA-UWTATZPHSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000000889 atomisation Methods 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- TVBSSDNEJWXWFP-UHFFFAOYSA-N nitric acid perchloric acid Chemical compound O[N+]([O-])=O.OCl(=O)(=O)=O TVBSSDNEJWXWFP-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000002133 sample digestion Methods 0.000 description 1
- 150000003342 selenium Chemical class 0.000 description 1
- ZKZBPNGNEQAJSX-UHFFFAOYSA-N selenocysteine Natural products [SeH]CC(N)C(O)=O ZKZBPNGNEQAJSX-UHFFFAOYSA-N 0.000 description 1
- 235000016491 selenocysteine Nutrition 0.000 description 1
- 229940055619 selenocysteine Drugs 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000012279 sodium borohydride Substances 0.000 description 1
- 229910000033 sodium borohydride Inorganic materials 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000011895 specific detection Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 238000005303 weighing 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention provides a selenium-rich bittern flavored preserved egg and a preparation method thereof, wherein the preparation method comprises the following steps: ultrasonic mixing: performing low-frequency ultrasonic treatment on eggs with ultrasonic frequency of 20-30kHz and ultrasonic intensity of 40-60W/m 2 The ultrasonic time is 10-15min; and (3) wrapping a coating: wrapping the eggs after ultrasonic mixing with selenium-rich salt and quicklime mixture; ultrasonic curing. According to the preparation method of the selenium-enriched bittern flavored salted preserved egg, provided by the invention, the frequency, the intensity and the time of ultrasonic waves are strictly controlled, so that the boundary line between egg white and egg yolk in the egg is blurred, the integrity of egg white and egg yolk is kept, the proteins at the boundary line between the egg white and egg yolk are mixed into the egg white, and the generation of black substances between the egg white and egg yolk in a salted preserved egg finished product is reduced.
Description
Technical Field
The invention relates to the technical field of egg processing, in particular to a selenium-rich bittern-flavored salted preserved egg and a preparation method thereof.
Background
The salted preserved egg is a traditional flavor egg product in China, and originates from the small flat hometown, sichuan Guangan. Due to the advantages of the polymerized salted eggs and the preserved eggs, the salted eggs have the characteristics of yellow and clear preserved eggs, so that the salted eggs have aromatic flavor, strong egg white taste, fragrant and glutinous yolk Sha Su, crystal clear color and unique taste. Meanwhile, the salted preserved eggs are rich in nutrition, the proportion of amino acids is suitable for the physiological needs of human bodies, and the salted preserved eggs are easy to absorb and rich in various vitamins, minerals and the like. Therefore, the food is deeply favored by consumers, and becomes a unique delicacy food.
The salted preserved egg mainly comprises duck eggs and eggs, the traditional egg curing mode has the problems of long production period, poor stability of products, single taste of products and the like, and particularly, the production of thicker black substances between egg white and egg yolk in the finished salted preserved egg products prepared in the traditional mode seriously affects the quality and taste of the salted preserved egg; at present, the development of selenium-enriched products is an object of the enthusiasm of researchers, but selenium-enriched eggs are used as raw materials to be processed into selenium-enriched salt preserved eggs, the development cost of the selenium-enriched eggs is increased, and the generated economic benefit is low, so that the development of the market is not facilitated.
Disclosure of Invention
Therefore, the technical problem to be solved by the invention is to overcome the defect that the black substances are thicker between egg white and egg yolk in the finished salted preserved egg product prepared by the preparation method in the prior art, thereby providing the preparation method of the selenium-enriched bittern flavored salted preserved egg.
The invention also provides a selenium-enriched bittern flavored preserved egg.
Therefore, the invention provides a preparation method of a selenium-rich bittern flavored preserved egg, which comprises the following steps:
ultrasonic mixing: performing low-frequency ultrasonic treatment on eggs with ultrasonic frequency of 20-30kHz and ultrasonic intensity of 40-60W/m 2 The ultrasonic time is 10-15min;
and (3) wrapping a coating: wrapping the eggs after ultrasonic mixing with selenium-rich salt and quicklime mixture; and
and (5) ultrasonic curing.
Further, the operation of the wrap coating is: soaking egg in selenium-rich brine for 10-15 days, taking out, air drying, and placing on surface of the egg at 4-10deg.C for 3-5 days.
Further, the selenium-enriched bittern solution comprises: 1-2 parts of selenomethionine, 1-2 parts of sodium selenate and 80-103 parts of marinade.
Wherein the marinade comprises the following components: the halogen-free water-based composite material comprises, by mass, 10-15 parts of halogen materials, 2-3 parts of salts, 40-50 parts of water and 28-45 parts of ethanol.
Specifically, the marinade comprises, by weight, 5-8 parts of galangal, 2-4 parts of star anise, 0.2-1.2 parts of long pepper, 5-8 parts of dried ginger, 2-3 parts of fructus amomi, 2-3 parts of dried orange peel, 0.2-1.0 part of cassia bark, 0.5-2 parts of rhizoma kaempferiae, 2-4 parts of fennel, 2-4 parts of liquorice, 1-3 parts of angelica dahurica, 1-3 parts of tsaoko cardamon, 0.5-1.5 parts of angelica sinensis, 0.4-1.0 parts of white bean buckle, 2-4 parts of myrcia and 2-4 parts of fragrant pulp.
The preparation method of the selenium-enriched salt brine comprises the following steps:
preparing marinade: mixing the above halogen raw materials in parts by weight, performing superfine grinding, treating the superfine ground halogen raw materials with superheated steam at 150-200deg.C for 20-30 min to break cell wall in the raw materials, adding water, ethanol and salt into the halogen raw materials, and steaming with subcritical water technology for 20-30 min at 130-140deg.C for 20-30 min.
Adding selenomethionine and sodium selenate into the marinade, and uniformly stirring to obtain selenium-enriched salt marinade.
Further, the mass ratio of the eggs to the selenium-enriched salt brine is 1:2-3.
Further, the quicklime mixture comprises: mgCl in parts by mass 2 5-10 parts of Na 2 CO 3 50-60 parts and 20-30 parts of quicklime.
Further, the ultrasonic pickling process comprises the following steps: placing the coated egg in fine sand, performing ultrasonic treatment with ultrasonic frequency of 60-100kHz and ultrasonic intensity of 20-30W/m 2 Ultrasonic treatment for 1-3 hr, stopping ultrasonic treatment, vacuumizing to maintain egg under vacuum pressure less than 0.13MPa for 2-6 hr, and sequentially performing ultrasonic treatmentAnd (5) carrying out sound wave treatment-vacuumizing circulation, and curing for 3-5 days.
Further, in the ultrasonic mixing and ultrasonic curing process, the ultrasonic treatment is stopped for 30-60s after each ultrasonic treatment for 3-5 s.
Further, the ultrasonic mixing step is preceded by the steps of selecting and cleaning eggs: fresh eggs are selected, and then instant cleaning and sterilization are carried out by adopting superheated steam, wherein the temperature of the superheated steam is 140-150 ℃ and the time is 30-50s.
Further, the ultrasonic pickling step further comprises the steps of cleaning, sterilizing and packaging, wherein:
cleaning and sterilizing: placing the pickled eggs into a disinfectant for cleaning for 5-10min, and disinfecting the eggs and removing substances on the surfaces of the eggs;
and (3) packaging: air-drying egg at normal temperature, vacuum packaging, and sterilizing.
The disinfectant may be a mixture of calcium hydroxide, calcium chloride and calcium hypochlorite with an available chlorine content of 30% -38%.
Further, the eggs are one or more of quail eggs, egg eggs, duck eggs, goose eggs and/or pigeon eggs.
The invention also provides the salted preserved eggs prepared by the method.
The technical scheme of the invention has the following advantages:
1. the preparation method of the selenium-enriched bittern flavored salted preserved egg provided by the invention strictly controls the frequency, intensity and time of ultrasonic waves, not only achieves the purpose of keeping the integrity of egg white and egg yolk, but also ensures that proteins at the boundary between the egg white and the egg yolk are mixed into the egg white, and reduces the generation of black substances between the egg white and the egg yolk in the finished salted preserved egg product.
2. The invention provides a preparation method of a selenium-enriched bittern flavored salted preserved egg, which comprises the following steps: the quick lime mixture comprises, by mass, 1-2 parts of selenomethionine, 1-2 parts of sodium selenate, 2-3 parts of salt, 10-15 parts of marinating material, 40-50 parts of water and 28-45 parts of ethanol, wherein the quick lime mixture comprises the following components: mgCl 2 5-10 parts of Na 2 CO 3 50-60 parts of quicklime and 20-30 parts of quicklime, under the condition of salt existence, utilizing osmotic pressure to make selenomethionine and sodium selenate in the halogen liquid enter egg white, and wrapping the surface of the egg whiteThe quick lime can facilitate the selenization reaction of the egg white protein, so that on one hand, the exchange of selenium in selenomethionine and S on cysteine in egg white is promoted, the egg white protein of selenocysteine is obtained, and more organic selenium is formed; on the other hand, selenate ions can perform neutralization reaction with positive ions in the egg white protein to form selenate modified egg white protein, so that organic selenium is increased; na in quicklime mixture 2 CO 3 Can improve the alkalinity of quicklime, improve the decomposition and solidification of protein in preserved eggs, and improve MgCl 2 Can fix gel generated by preserved egg, and has coagulation promoting effect.
3. According to the preparation method of the selenium-enriched bittern flavored salted preserved egg, provided by the invention, in the ultrasonic pickling process, the ultrasonic wave synergistic vacuum technology can enable selenomethionine and sodium selenate in the egg to react rapidly under the ultrasonic condition, so that the reaction efficiency and the reaction rate are improved. The vacuum condition can promote selenomethionine and sodium selenate to further permeate into yolk, and carry out selenizing reaction with proteins in yolk, so that the content of organic selenium in egg white and yolk in salted preserved eggs is improved.
4. According to the preparation method of the selenium-enriched bittern-flavored preserved eggs, provided by the invention, after every 3-5 seconds of ultrasound, the preserved eggs are suspended for 30-60 seconds, intermittent ultrasound can reduce ultrasound overheating, and hot spots generated in the ultrasound process can influence the shaping and quality of the preserved eggs.
5. The preparation method of the selenium-rich bittern-flavor preserved egg provided by the invention can shorten the pickling period of the selenium-rich bittern-flavor preserved egg, and the prepared selenium-rich bittern-flavor preserved egg has the advantages of preserved egg, marinated egg and preserved egg, and has the advantages of strong egg white taste, sha Su fragrance and glutinous yolk, crystal clear color and unique taste.
Detailed Description
The following examples are provided for a better understanding of the present invention and are not limited to the preferred embodiments described herein, but are not intended to limit the scope of the invention, any product which is the same or similar to the present invention, whether in light of the present teachings or in combination with other prior art features, falls within the scope of the present invention.
The specific experimental procedures or conditions are not noted in the examples and may be followed by the operations or conditions of conventional experimental procedures described in the literature in this field. The reagents or apparatus used were conventional reagent products commercially available without the manufacturer's knowledge.
Example 1
Preparing selenium-rich bittern:
1) Preparing a marinating material: 5 parts of galangal, 4 parts of star anise, 0.2 part of long pepper, 5 parts of dried ginger, 3 parts of fructus amomi, 2 parts of dried orange peel, 0.2 part of cassia bark, 2 parts of rhizoma kaempferiae, 2 parts of fennel, 4 parts of liquorice, 1 part of radix angelicae, 3 parts of tsaoko cardamom, 1.5 parts of angelica sinensis, 1.0 part of white bean buckle, 2 parts of myrcia and 2 parts of fragrant pulp;
2) Preparing marinade: mixing the above halogen raw materials in parts by weight, performing superfine grinding, treating the superfine ground halogen raw materials by using superheated steam at a temperature of 200 ℃ for 30 minutes to achieve the purpose of breaking cell walls in the raw materials, and adding water, ethanol and salt into the halogen raw materials, wherein the mass ratio of the halogen raw materials to the water, the ethanol and the salt is 10:50:28:3, and performing cooking by using a subcritical water technology for 30 minutes, wherein the subcritical water treatment temperature is 130 ℃ and the treatment time is 20 minutes;
3) Adding 1 part by mass of selenomethionine and 1 part by mass of sodium selenate into 80 parts by mass of marinade to prepare the selenium-enriched bittern.
Preparing the selenium-rich bittern flavored salt preserved egg:
1) Selecting fresh quail eggs, and performing instant cleaning and sterilization by using superheated steam, wherein the temperature of the superheated steam is 140 ℃ and the time is 30s;
2) Placing cleaned quail eggs into an ultrasonic generator for low-frequency ultrasonic treatment with ultrasonic frequency of 20kHz and ultrasonic intensity of 40W/m 2 The ultrasonic time is 10min;
3) Placing the quail eggs subjected to ultrasonic treatment into the selenium-enriched salt brine, wherein the mass ratio of the quail eggs to the selenium-enriched salt brine is 1:2, soaking for 10 days, taking out cold air, air-drying, then wrapping the surface with a quicklime mixture, and placing for 3 days at 4 ℃, wherein the quicklime mixture is MgCl 2 5 parts by mass of Na 2 CO 3 60 parts by mass and 30 parts by mass of quicklime;
4) Placing eggs coated with selenium-rich salt brine and quicklime mixture in fine sand, and performing ultrasonic treatment with ultrasonic frequency of 60kHz and ultrasonic intensity of 30W/m 2 And (3) ultrasonic treatment is carried out for 1 hour, then ultrasonic treatment is stopped, vacuumizing is carried out, so that the eggs are kept for 2 hours under the vacuum with the pressure of less than 0.13MPa, ultrasonic treatment-vacuumizing circulation is carried out in sequence, and pickling is carried out for 3 days.
5) Washing the salted eggs in a disinfectant for 5min, sterilizing the eggs, removing surface substances of the eggs, and airing the eggs at normal temperature.
Example 2
Preparing selenium-rich bittern:
1) Preparing a marinating material: 8 parts of galangal, 2 parts of star anise, 1.2 parts of long pepper, 8 parts of dried ginger, 2 parts of fructus amomi, 3 parts of dried orange peel, 1.0 part of cassia bark, 0.5 part of rhizoma kaempferiae, 4 parts of fennel, 2 parts of liquorice, 3 parts of radix angelicae, 1 part of tsaoko amomum fruit, 0.5 part of angelica sinensis, 0.4 part of white bean buckle, 4 parts of bay leaves and 4 parts of fragrant pulp;
2) Preparing marinade: mixing the above halogen raw materials in parts by weight, performing superfine grinding, treating the superfine ground halogen raw materials by using superheated steam at a treatment temperature of 150 ℃ for 20 minutes to achieve the purpose of breaking cell walls in the raw materials, and adding water, ethanol and salt into the halogen raw materials, wherein the mass ratio of the halogen raw materials to the water to the ethanol to the salt is 15:40:45:2, and performing cooking by using subcritical water technology for 20 minutes at a subcritical water treatment temperature of 140 ℃ for 30 minutes;
3) Adding 1 part by mass of selenomethionine and 2 parts by mass of sodium selenate into 90 parts by mass of marinade to prepare the selenium-enriched bittern.
Preparing the selenium-rich bittern flavored salt preserved egg:
1) Selecting fresh quail eggs, and performing instant cleaning and sterilization by using superheated steam, wherein the temperature of the superheated steam is 150 ℃ and the time is 30s;
2) Placing cleaned quail eggs into an ultrasonic generator for low-frequency ultrasonic treatment with ultrasonic frequency of 30kHz and ultrasonic intensity of 50W/m 2 During ultrasonic treatmentThe interval is 15min;
3) Placing the quail eggs subjected to ultrasonic treatment into the selenium-enriched salt brine, wherein the mass ratio of the quail eggs to the selenium-enriched salt brine is 1:3, soaking for 15 days, taking out cold air, air-drying, wrapping the surface with a quicklime mixture, and standing for 5 days at 10 ℃ to obtain the quicklime mixture which is MgCl 2 10 parts by mass of Na 2 CO 3 50 parts by mass of a mixture with 20 parts by mass of quicklime;
4) Placing eggs coated with selenium-rich salt brine and quicklime mixture in fine sand, and performing ultrasonic treatment with ultrasonic frequency of 100kHz and ultrasonic intensity of 20W/m 2 And (3) ultrasonic treatment is carried out for 3 hours, then ultrasonic treatment is stopped, vacuum pumping is carried out, so that the eggs are kept for 4 hours under vacuum with the pressure of less than 0.13MPa, ultrasonic treatment-vacuum pumping circulation is carried out in sequence, and pickling is carried out for 5 days.
5) Washing the salted eggs in a disinfectant for 10min, sterilizing the eggs, removing surface substances of the eggs, and airing the eggs at normal temperature.
Example 3
Preparing selenium-rich bittern:
1) Preparing a marinating material: 6 parts of galangal, 3 parts of star anise, 0.8 part of long pepper, 6 parts of dried ginger, 3 parts of fructus amomi, 3 parts of dried orange peel, 0.5 part of cassia bark, 1 part of kaempferia galanga, 3 parts of fennel, 3 parts of liquorice, 2 parts of radix angelicae, 2 parts of tsaoko amomum fruit, 1 part of angelica sinensis, 0.7 part of white bean button, 3 parts of myrcia and 3 parts of fragrant pulp;
2) Preparing marinade: mixing the above halogen raw materials in parts by weight, performing superfine grinding, treating the superfine ground halogen raw materials by using superheated steam at a temperature of 180 ℃ for 25 minutes to achieve the purpose of breaking cell walls in the raw materials, and adding water, ethanol and salt into the halogen raw materials, wherein the mass ratio of the halogen raw materials to the water, the ethanol and the salt is 15:45:30:2, and performing cooking by using subcritical water technology for 25 minutes at a subcritical water treatment temperature of 130 ℃ for 25 minutes;
3) Adding 2 parts by mass of selenomethionine and 2 parts by mass of sodium selenate into 103 parts by mass of marinade to prepare the selenium-enriched bittern.
Preparing the selenium-rich bittern flavored salt preserved egg:
1) Selecting fresh quail eggs, and performing instant cleaning and sterilization by using superheated steam, wherein the temperature of the superheated steam is 150 ℃ and the time is 30s;
2) Placing cleaned quail eggs into an ultrasonic generator for low-frequency ultrasonic treatment with ultrasonic frequency of 30kHz and ultrasonic intensity of 60W/m 2 The ultrasonic time is 10min;
3) Placing the quail eggs subjected to ultrasonic treatment into the selenium-enriched salt brine, wherein the mass ratio of the quail eggs to the selenium-enriched salt brine is 1:3, soaking for 12 days, taking out cold air, air-drying, wrapping the surface with a quicklime mixture, and standing for 5 days at 7 ℃ to obtain the quicklime mixture which is MgCl 2 7 parts by mass of Na 2 CO 3 50 parts by mass and 25 parts by mass of quicklime;
4) Placing eggs coated with selenium-rich salt brine and quicklime mixture in fine sand, and performing ultrasonic treatment with ultrasonic frequency of 80kHz and ultrasonic intensity of 20W/m 2 And (3) ultrasonic treatment is carried out for 2 hours, then ultrasonic treatment is stopped, vacuumizing is carried out, so that the eggs are kept for 3 hours under the vacuum with the pressure of less than 0.13MPa, ultrasonic treatment-vacuumizing circulation is carried out in sequence, and pickling is carried out for 4 days.
5) Washing the salted eggs in a disinfectant for 10min, sterilizing the eggs, removing surface substances of the eggs, and airing the eggs at normal temperature.
Example 4
The same procedure as in example 1 was followed except that the quail eggs were replaced with chicken eggs.
Example 5
The same procedure as in example 1 was followed except that the quail eggs were replaced with duck eggs.
Example 6
The same procedure as in example 1 was followed except that the quail eggs were replaced with goose eggs.
Example 7
The same procedure as in example 1 was followed except that the quail eggs were replaced with pigeon eggs.
Comparative example 1
The same procedure as in example 1 is followed except that the selenium-enriched bittern flavored salted preserved egg is preparedStep 2) in the preparation process, the cleaned quail eggs are placed in an ultrasonic generator for low-frequency ultrasonic treatment, the ultrasonic frequency is 60kHz, and the ultrasonic intensity is 40W/m 2 The ultrasonic time was 10min.
Comparative example 2
The same procedure as in example 1 was repeated except that 1 part by mass of selenomethionine was added to 80 parts by mass of the above-mentioned marinade in step 2) in the preparation of the selenium-enriched bittern solution to prepare selenium-enriched bittern.
Comparative example 3
The same procedure as in example 1 was repeated except that 1 part by mass of selenodipeptide and 1 part by mass of sodium selenate were added to 80 parts by mass of the above-mentioned marinade in step 2) in the preparation of the selenium-enriched bittern solution to prepare selenium-enriched bittern.
Comparative example 4
The same method as in example 1 is characterized in that step 3) in the preparation process of the selenium-enriched bittern flavored salted preserved egg is to put the quail eggs after ultrasonic treatment into the selenium-enriched bittern, soak for 10 days, take out cold air for air drying, and then wrap MgCl on the surface 2 25 parts by mass and Na 2 CO 3 70 parts by mass of a mixture, and left at 4℃for 3 days.
Experimental example
Selenium content in the salted preserved eggs prepared in the examples and the comparative examples is measured, and whether black substances are generated in the salted preserved eggs is observed.
The method for measuring the selenium content comprises the following steps: the selenium content is detected according to the method of national Standard of food safety (GB 5009.93-2017), and the specific detection method is as follows:
sample digestion: 10g of the selenium-enriched eggs prepared in the above way are respectively weighed and placed in an conical flask, 10mL of nitric acid-perchloric acid mixed acid (900 mL of nitric acid and 100mL of perchloric acid are uniformly mixed) and 10 glass beads are added, and the mixture is covered on a surface dish for cold digestion overnight. Heating on an electric heating plate the next day, and adding nitric acid in time. When the solution becomes clear and colorless with the generation of white smoke, the solution is continuously heated until the residual volume is about 2mL and can not be evaporated to dryness. Cooled, 5mL of hydrochloric acid solution (6 mol/L) was added, and heating was continued until the solution became clear and colorless with the appearance of white smoke.
After cooling, the mixture was transferred to a 10mL volumetric flask, 2.5mL of potassium ferricyanide solution (100 g/L) was added, the volume was determined with water, and the mixture was mixed well to be measured. Simultaneously performing reagent blank test
Parameters of an atomic fluorescence spectrometer (a selenium-containing hollow cathode lamp) are adjusted: negative high pressure 340V; the lamp current is 100mA; an atomization temperature of 800 ℃; furnace height 8mm; the flow rate of carrier gas is 500mL/min; shielding gas flow rate 1000mL/min; a measurement mode standard curve method; reading mode peak area; delay time 1s; reading time 15s; the liquid adding time is 8s; the sample injection volume was 2mL.
And (3) manufacturing a standard curve:
hydrochloric acid solution (25 ml hydrochloric acid is slowly added into 475ml water and uniformly mixed) is used as current carrying, sodium borohydride alkali solution (8 g/L) is used as reducing agent, standard series of zero tubes are continuously used for sample injection, after the reading number is stable, standard series of standard selenium solutions are respectively introduced into an instrument according to the sequence from low to high in mass concentration, the fluorescence intensity of the standard series of selenium solutions is measured, the mass concentration is used as an abscissa, and the fluorescence intensity is used as an ordinate, so that a standard curve is manufactured.
Sample measurement:
under the same experimental conditions as those of the standard series of solutions, the blank solution and the sample solution are respectively introduced into the instrument, and the fluorescence intensity is measured, and the standard series is compared and quantified.
The selenium content in the sample is calculated as follows:
wherein:
x-the selenium content of the sample in milligrams per kilogram;
rho-the mass concentration of selenium in the sample solution in micrograms per liter (μg/L);
ρ0) -the mass concentration of selenium in the blank solution in micrograms per liter (μg/L);
v-total volume of sample digest in milliliters (mL);
m-sample weighing, in grams (g);
1000-conversion coefficient.
The specific results are shown in Table 1.
TABLE 1
It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. While still being apparent from variations or modifications that may be made by those skilled in the art are within the scope of the invention.
Claims (6)
1. The preparation method of the selenium-rich bittern-flavored salted preserved egg is characterized by comprising the following steps of:
ultrasonic mixing: performing low-frequency ultrasonic treatment on eggs with ultrasonic frequency of 20-30kHz and ultrasonic intensity of 40-60W/m 2 The ultrasonic time is 10-15min;
and (3) wrapping a coating: wrapping the eggs after ultrasonic mixing with selenium-rich salt and quicklime mixture; and
ultrasonic curing;
wherein, the operation of parcel coating does: soaking eggs in selenium-rich brine for 10-15 days, taking out, air drying, wrapping quicklime mixture on the surface, and standing for 3-5 days at 4-10deg.C;
the selenium-enriched bittern solution comprises: 1-2 parts of selenomethionine, 1-2 parts of sodium selenate and 80-103 parts of marinade by mass;
the ultrasonic pickling process comprises the following steps: placing the coated egg in fine sand, performing ultrasonic treatment with ultrasonic frequency of 60-100kHz and ultrasonic intensityIs 20-30W/m 2 The ultrasonic treatment time is 1-3 hours, then the ultrasonic treatment is stopped, and the vacuum pumping is carried out, so that the eggs are kept for 2-6 hours under the vacuum with the pressure of less than 0.13MPa, and the ultrasonic treatment-vacuum pumping circulation is carried out in sequence, and the eggs are salted for 3-5 days;
in the ultrasonic mixing and ultrasonic curing process, the ultrasonic treatment is stopped for 30-60s after each ultrasonic treatment for 3-5 s.
2. The method for preparing selenium-enriched bittern flavored preserved eggs according to claim 1, wherein the quicklime mixture comprises: mgCl in parts by mass 2 5-10 parts of Na 2 CO 3 50-60 parts and 20-30 parts of quicklime.
3. The method for preparing a selenium-enriched bittern flavored salted preserved egg of claim 1, further comprising the steps of selecting and cleaning eggs before the ultrasonic mixing step: fresh eggs are selected, and then instant cleaning and sterilization are carried out by adopting superheated steam, wherein the temperature of the superheated steam is 140-150 ℃ and the time is 30-50s.
4. The method for preparing a selenium-enriched bittern flavored salted preserved egg of claim 1, further comprising the steps of cleaning, sterilizing and packaging after the ultrasonic curing step, wherein:
cleaning and sterilizing: placing the pickled eggs into a disinfectant for cleaning for 5-10min, and disinfecting the eggs and removing substances on the surfaces of the eggs;
and (3) packaging: air-drying egg at normal temperature, vacuum packaging, and sterilizing.
5. The method for preparing the selenium-enriched bittern-flavored preserved egg according to claim 1 or 2, wherein the egg is one or more of quail egg, duck egg, goose egg and/or pigeon egg.
6. A salted preserved egg produced by the method of any one of claims 1 to 5.
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