CN111436577A - Selenium-rich salted preserved egg and rapid making method thereof - Google Patents
Selenium-rich salted preserved egg and rapid making method thereof Download PDFInfo
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- CN111436577A CN111436577A CN202010353284.8A CN202010353284A CN111436577A CN 111436577 A CN111436577 A CN 111436577A CN 202010353284 A CN202010353284 A CN 202010353284A CN 111436577 A CN111436577 A CN 111436577A
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- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 28
- 239000011669 selenium Substances 0.000 title claims abstract description 28
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title abstract description 19
- 235000013601 eggs Nutrition 0.000 claims abstract description 130
- 238000005554 pickling Methods 0.000 claims abstract description 53
- 239000007788 liquid Substances 0.000 claims abstract description 34
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 30
- 229940091258 selenium supplement Drugs 0.000 claims abstract description 27
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 18
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- BVTBRVFYZUCAKH-UHFFFAOYSA-L disodium selenite Chemical compound [Na+].[Na+].[O-][Se]([O-])=O BVTBRVFYZUCAKH-UHFFFAOYSA-L 0.000 claims abstract description 10
- 229960001471 sodium selenite Drugs 0.000 claims abstract description 10
- 239000011781 sodium selenite Substances 0.000 claims abstract description 10
- 235000015921 sodium selenite Nutrition 0.000 claims abstract description 10
- 235000013599 spices Nutrition 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 229910000365 copper sulfate Inorganic materials 0.000 claims abstract description 9
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 claims abstract description 9
- 239000011780 sodium chloride Substances 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 7
- 235000019634 flavors Nutrition 0.000 claims abstract description 7
- 244000144977 poultry Species 0.000 claims description 20
- 102000002322 Egg Proteins Human genes 0.000 claims description 15
- 108010000912 Egg Proteins Proteins 0.000 claims description 15
- 210000002969 egg yolk Anatomy 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 244000269722 Thea sinensis Species 0.000 claims description 8
- 235000013345 egg yolk Nutrition 0.000 claims description 8
- 230000009467 reduction Effects 0.000 claims description 7
- 241000272525 Anas platyrhynchos Species 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 240000007232 Illicium verum Species 0.000 claims description 5
- 235000008227 Illicium verum Nutrition 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 4
- 235000006468 Thea sinensis Nutrition 0.000 claims description 4
- 235000020279 black tea Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000013616 tea Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 241000272814 Anser sp. Species 0.000 claims description 2
- 241000159443 Myrcia Species 0.000 claims description 2
- 241000286209 Phasianidae Species 0.000 claims description 2
- 235000020068 maotai Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 238000002791 soaking Methods 0.000 abstract description 7
- 239000011573 trace mineral Substances 0.000 abstract description 3
- 235000013619 trace mineral Nutrition 0.000 abstract description 3
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 description 16
- 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 6
- 235000014103 egg white Nutrition 0.000 description 6
- 210000000969 egg white Anatomy 0.000 description 6
- 241000722363 Piper Species 0.000 description 5
- 238000001723 curing Methods 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 240000002943 Elettaria cardamomum Species 0.000 description 3
- 238000007605 air drying Methods 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 235000005300 cardamomo Nutrition 0.000 description 3
- 241000208152 Geranium Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000000729 antidote Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 238000007581 slurry coating method Methods 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/005—Preserving by heating
- A23B5/0052—Preserving by heating in the shell
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a selenium-rich salt preserved egg and a rapid preparation method thereof, which comprises the following steps of selecting eggs, cleaning, preparing a pickling liquid by using spices, sodium hydroxide, copper sulfate, sodium chloride and sodium selenite, soaking the eggs in a barrel filled with the pickling liquid, putting the eggs into vacuum pickling equipment, pickling for 3-6 days under pulsating vacuum reduced pressure at 25-30 ℃, and carrying out vacuum packaging and sterilization to obtain the selenium-rich salt preserved egg. The invention shortens the processing period to 1/5 of the traditional method, has good salinity and alkalinity palatability, is rich in selenium which is a trace element necessary for human bodies, has long shelf life and is a reproduced egg with special flavor.
Description
Technical Field
The invention relates to the technical field of poultry egg processing, in particular to a selenium-rich salted preserved egg and a rapid preparation method thereof.
Background
The salt preserved eggs originate from the Xingxing Town shop village in Guangan City of Sichuan province, and the traditional process has a history of more than three hundred years. The salted preserved eggs are famous for having the delicious taste of both salted eggs and preserved eggs, the advantages of the salted eggs and the preserved eggs are taken, and the egg white of the preserved eggs and the egg yolk of the salted eggs adopt a lead-free process, so that the salted preserved eggs are not salty as the salted eggs and are not alkaline as the preserved eggs. The salted preserved egg smells strong fragrance and has glittering and translucent color. The egg white tastes chewy, the yolk is crisp and glutinous when entering the mouth, and the taste is very unique. The amino acid proportion of the salted preserved egg protein is suitable for the physiological needs of human bodies, is easy to be absorbed by organisms, and the utilization rate is up to more than 98 percent. Selenium element is known as 'anticancer king' and 'natural antidote' in human body trace elements, and the selenium-enriched salted preserved eggs are more nutritional and healthy and can improve the use value.
The traditional processing method of the salted preserved eggs comprises a slurry coating method and a soaking method, the production environment is greatly influenced by external environmental factors, the production process cannot be accurately controlled, the quality and the quality of products are unstable, the processing time is long, intelligent modern production cannot be realized, and the economic benefit of enterprises is greatly influenced.
According to the search, the following patent documents related to the patent are found, wherein CN 102090662B discloses a light sand core salt preserved egg with a nutrition strengthening function and a preparation method thereof, a soaking solution consists of water, edible salt, sodium hydroxide, spices or auxiliary materials and trace elements, the soaking temperature is 22-35 ℃, and the light sand core salt preserved egg with the calcium, iron and zinc nutrition strengthening function is obtained by pickling for 5-15 days; CN 103564534B discloses a method for continuously and rapidly producing reproduced eggs by a vacuum pressure reduction and back pressure interaction method and a pickling system, wherein the temperature of pickling liquid is 15-30 ℃, vacuum pressure reduction and back pressure interaction treatment are carried out, under the condition of vacuum degree of-0.09 MPa pressure reduction, 24 hours are kept every day, pickling is carried out for 6-7 days, then positive pressure is kept for 0.09MPa, 24 hours are kept every day, and pickling is carried out for 3-7 days; CN 104509883B discloses a curing agent of salted preserved eggs and a curing method thereof, a fresh egg-in-pulp method is adopted, and the preserved eggs are cured for 20 days at room temperature below 15 ℃; or pickling at room temperature above 15 deg.C for 15 days, air drying, steaming, packaging, sterilizing, and cooling to obtain finished product egg; CN 104738689B discloses a salted preserved egg and a preparation method thereof, fresh duck eggs are pickled for 30-35 days at 25 ℃; pickling for 25-30 days at 30-38 ℃, pickling for 45-50 days at 10-20 ℃, and cooking by using a high-pressure steamer for 45 minutes, wherein the sterilization is carried out for 15 minutes at 127 ℃, and the cooking is carried out for 30 minutes at 80-100 ℃; CN 105192752A discloses a salted preserved egg and a preparation method thereof, which is prepared by soaking fresh eggs in seasoning liquid for 10-12 days; CN 108029993A discloses a preparation method of lead-free spiced salt preserved eggs, wherein fresh eggs are subjected to 2-time soaking and coating air-isolated treatment, and the processing time is 14-22 days; CN 109329784A discloses a method for preparing selenium-rich salted preserved eggs, wherein the eggs are selenium-rich duck eggs, and the processing time is 30-40 days.
Through the technical comparison, the pickling time of the existing patent is long, the steps are complex, the pickling conditions are difficult to control accurately, the method is not suitable for industrial continuous production, some of the pickled eggs are semi-finished products, and the reports of the selenium-rich nutrition-enhanced preserved eggs are rare.
Disclosure of Invention
The invention provides a selenium-enriched salted preserved egg and a rapid preparation method thereof, the invention realizes a lead-free production process, adopts a process of soaking and pickling, quickly pickle in a vacuum decompression environment, and intelligently controls temperature and pressure, so that the egg white is similar to preserved eggs, the egg yolk is similar to salted eggs, and the selenium-enriched salted preserved egg has the multiple flavors of preserved eggs, salted eggs and marinated eggs.
The invention provides a selenium-rich salted preserved egg and a rapid preparation method thereof, and the method comprises the following steps:
(1) selecting materials: selecting fresh, crack-free and uniform-sized poultry eggs, cleaning the poultry eggs with boiled water, and airing the poultry eggs for later use;
(2) preparing a pickling liquid: mixing spices such as fructus Zanthoxyli, fructus Anisi Stellati, fructus Foeniculi, etc. with black tea, wrapping with gauze, and decocting to obtain reddish brown concentrated spice solution. Adding sodium chloride, sodium hydroxide, copper sulfate and sodium selenite while hot, stirring continuously to dissolve completely, standing, and cooling to room temperature to obtain Maotai pickling solution.
(3) Pickling salted eggs: the eggs are placed in order in a pickling barrel. Adding pickling liquid according to the ratio of 1: 1 of the egg to the liquid, and compacting the surface of the liquid by using sponge to prevent the egg from floating upwards so that the liquid completely submerges the egg. And (3) adjusting the temperature of the feed liquid in the barrel to 25-30 ℃, and putting the feed liquid into vacuum pickling equipment for vacuum pickling in a pulsating mode.
(4) And (3) vacuum packaging: and taking out the pickled poultry eggs, cleaning, airing, putting the poultry eggs into a vacuum packaging bag, and carrying out vacuum packaging.
(5) And (3) sterilization: putting the packaged poultry eggs into an autoclave, wherein the sterilization condition is 121 ℃ and 15 minutes; or sterilizing in a counter-pressure sterilizer at 115 deg.C for 15 min. And after the sterilization is finished, opening the pot to take the eggs after the pressure is recovered to be normal. The high pressure condition during sterilization can increase the flavor separation of the salted preserved eggs, increase the oil yield of the egg yolk and prolong the shelf life of the salted preserved eggs.
Moreover, in the step (1), the selected poultry eggs are eggs, duck eggs, goose eggs, quail eggs and the like.
In the step (2), the mass ratio of the pickling liquid to the sodium chloride to the sodium hydroxide to the tea to the pepper to the anise to the cardamom to the fennel to the myrcia to the clove to the water is 15-19: 1-4: 49-77, the addition amount of the sodium selenite is 30-600 mg/L, and the addition amount of the copper sulfate is 0.2-0.6%.
In (3), the pickling conditions are as follows: the curing temperature is 25-30 ℃, the pulsating vacuum pressure reduction is set to vacuumize to-0.08 MPa-0.10 MPa, the operation is carried out for 12-16 hours, and the operation is carried out for 8-12 hours under the normal pressure. And circularly pickling for 3-6 days under the condition.
Compared with the prior art, the invention has the advantages and beneficial effects that:
(1) the raw eggs are not limited by variety and grade, and can be used as common fresh eggs; the sodium selenite is a nutrition enhancer, the safety range of the selenium content in the food is 0.3-0.6 mg/kg, and the selenium content in the selenium-rich salt preserved eggs is within the standard safety range. In addition, the raw materials are all natural food materials, so that the preserved egg is healthy and environment-friendly, has good flavor, structure and taste, and has Q elastic and chewy preserved egg white and crisp and glutinous salted egg yolk;
(2) the method adopts the pulsating vacuum reduced pressure for pickling, accelerates the permeation speed of the pickling liquid, and shortens the processing period to 1/5 of the traditional pickling time; the pickling conditions are accurate and controllable, the process is simple, the processing process is more standardized, the quality of the salted duck egg is stable and unified, the yield is improved, and the quality preservation time of the finished salted duck egg can reach more than 8 months.
Detailed Description
The present invention is further illustrated by the following examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.
Example 1
A selenium-rich salted preserved egg and a rapid preparation method thereof comprise the following steps:
(1) selecting materials: selecting fresh eggs with uniform size and no cracks, cleaning with boiled water, and air drying;
(2) mixing spices such as pepper, star anise, fennel and the like with the black tea leaves, wrapping the mixture with gauze, fully boiling the mixture to obtain a reddish brown spice concentrated solution, adding sodium chloride, sodium hydroxide, sodium selenite and copper sulfate while the mixture is hot, continuously stirring the mixture to fully dissolve the mixture, standing the mixture, and waiting the mixture to cool the mixture to room temperature to obtain a sesame paste pickling liquid, wherein the mass ratio of the sodium chloride to the sodium hydroxide to the tea leaves to the pepper to the star anise to the cardamom to the fennel to the geranium to the clove to the water is 15: 3: 2: 1: 70, the addition amount of the sodium selenite is 100 mg/L, and the addition amount of the copper sulfate is 0.4%.
(3) Pickling salted eggs: the eggs are placed in order in a pickling barrel. Adding pickling liquid according to the ratio of 1: 1 of the egg to the liquid, and compacting the surface of the liquid by using sponge to prevent the egg from floating upwards so that the liquid completely submerges the egg. And (4) adjusting the temperature of the feed liquid in the barrel to 30 ℃, and putting the feed liquid into vacuum pickling equipment for vacuum pickling in a pulsating mode. The curing temperature is 30 ℃, the pulsating vacuum pressure reduction is set to vacuumize to-0.08 MPa, the operation is carried out for 14 hours, and the operation is carried out for 10 hours under the normal pressure. The pickling is carried out for 4 days under the condition.
(4) And (3) vacuum packaging: and taking out the pickled poultry eggs, cleaning, airing, putting the poultry eggs into a vacuum packaging bag, and carrying out vacuum packaging.
(5) And (3) sterilization: and (3) putting the packaged poultry eggs into an autoclave, and setting the sterilization condition at 121 ℃ for 15 minutes. And after the sterilization is finished, opening the pot to take the eggs after the pressure is recovered to be normal. The high pressure condition during sterilization can increase the flavor separation of the salted preserved eggs, increase the oil yield of the egg yolk and prolong the shelf life of the salted preserved eggs.
Example 2
A selenium-rich salted preserved egg and a rapid preparation method thereof comprise the following steps:
(1) selecting materials: selecting fresh eggs with uniform size and no cracks, cleaning with boiled water, and air drying;
(2) mixing spices such as pepper, star anise, fennel and the like with the black tea leaves, wrapping the mixture with gauze, fully boiling the mixture to obtain a reddish brown spice concentrated solution, adding sodium chloride, sodium hydroxide, sodium selenite and copper sulfate while the mixture is hot, continuously stirring the mixture to fully dissolve the mixture, standing the mixture, and waiting the mixture to cool the mixture to room temperature to obtain a sesame paste pickling liquid, wherein the mass ratio of the sodium chloride to the sodium hydroxide to the tea leaves to the pepper to the star anise to the cardamom to the fennel to the geranium to the clove to water is 17: 3: 2: 1: 68, the addition amount of the sodium selenite is 120 mg/L, and the addition amount of the copper sulfate is 0.3%.
(3) Pickling salted eggs: the eggs are placed in order in a pickling barrel. Adding pickling liquid according to the ratio of 1: 1 of the egg to the liquid, and compacting the surface of the liquid by using sponge to prevent the egg from floating upwards so that the liquid completely submerges the egg. And (4) adjusting the temperature of the feed liquid in the barrel to 30 ℃, and putting the feed liquid into vacuum pickling equipment for vacuum pickling in a pulsating mode. The curing temperature is 30 ℃, the pulsating vacuum pressure reduction is set to vacuumize to-0.08 MPa, the operation is carried out for 12 hours, and the operation is carried out for 12 hours under the normal pressure. The pickling is carried out for 5 days in a circulating way under the condition.
(4) And (3) vacuum packaging: and taking out the pickled poultry eggs, cleaning, airing, putting the poultry eggs into a vacuum packaging bag, and carrying out vacuum packaging.
(5) And (3) sterilization: and (3) putting the packaged poultry eggs into an autoclave, and setting the sterilization condition at 121 ℃ for 15 minutes. And after the sterilization is finished, opening the pot to take the eggs after the pressure is recovered to be normal. The high pressure condition during sterilization can increase the flavor separation of the salted preserved eggs, increase the oil yield of the egg yolk and prolong the shelf life of the salted preserved eggs.
The indexes of the finished salt preserved eggs prepared by the method are as follows: selenium content of 0.5mg/kg, salt content of 0.98% and alkalinity of 248 mg/g; the measurement of the commercial selenium-rich salted preserved egg product is as follows: selenium content of 0.3mg/kg, salt content of 1.18% and alkalinity of 234 mg/g. Therefore, the selenium content of the preserved eggs prepared by the method is higher than that of the commercial selenium-rich preserved eggs; lower salt content and equivalent alkalinity indicate better palatability; sensory evaluation (see table 1 for evaluation criteria) showed that the finished salted preserved eggs produced by this method were superior to the commercial salted preserved eggs in terms of whole egg, egg white hardness, egg white elasticity, egg yolk hardness, and egg yolk-sandy feeling. In the liking survey, 60% of people prefer our products.
TABLE 1 sensory Scoring criteria
Claims (4)
1. A selenium-rich salted preserved egg and a rapid preparation method thereof are characterized by comprising the following steps:
(1) selecting materials: selecting fresh, crack-free and uniform-sized poultry eggs, cleaning the poultry eggs with boiled water, and airing the poultry eggs for later use;
(2) preparing a pickling liquid: mixing spices such as fructus Zanthoxyli, fructus Anisi Stellati, fructus Foeniculi, etc. with black tea, wrapping with gauze, and decocting to obtain reddish brown concentrated spice solution. Adding sodium chloride, sodium hydroxide, copper sulfate and sodium selenite while hot, stirring continuously to dissolve completely, standing, and cooling to room temperature to obtain Maotai pickling solution.
(3) Pickling salted eggs: the eggs are placed in order in a pickling barrel. Adding pickling liquid according to the ratio of 1: 1 of the egg to the liquid, and compacting the surface of the liquid by using sponge to prevent the egg from floating upwards so that the liquid completely submerges the egg. And (3) adjusting the temperature of the feed liquid in the barrel to 25-30 ℃, and putting the feed liquid into vacuum pickling equipment for vacuum pickling in a pulsating mode.
(4) And (3) vacuum packaging: and taking out the pickled poultry eggs, cleaning, airing, putting the poultry eggs into a vacuum packaging bag, and carrying out vacuum packaging.
(5) And (3) sterilization: putting the packaged poultry eggs into an autoclave, wherein the sterilization condition is 121 ℃ and 15 minutes; or sterilizing in a counter-pressure sterilizer at 115 deg.C for 15 min. And after the sterilization is finished, opening the pot to take the eggs after the pressure is recovered to be normal. The high pressure condition during sterilization can increase the flavor separation of the salted preserved eggs, increase the oil yield of the egg yolk and prolong the shelf life of the salted preserved eggs.
2. The selenium-rich salted preserved egg as claimed in claim 1, wherein the eggs selected in (1) are selected from hen eggs, duck eggs, goose eggs, quail eggs, etc.
3. The selenium-rich salt-coated egg and the rapid production method thereof as claimed in claim 1, wherein in the step (2), the ratio of the pickling solution to the sodium chloride to the sodium hydroxide to the tea to the pepper to the star anise to the fennel to the myrcia to the clove to the water is 15-19: 1-4: 49-77, the addition amount of the sodium selenite is 30-600 mg/L, and the addition amount of the copper sulfate is 0.2-0.6%.
4. The selenium-rich salted preserved egg as claimed in claim 1, wherein in (3), the pickling conditions are as follows: the curing temperature is 30 ℃, the pulsating vacuum pressure reduction is set to vacuumize to-0.08 MPa-0.10 MPa, the operation is carried out for 12-16 hours, and the operation is carried out for 8-12 hours under the normal pressure. And circularly pickling for 3-6 days under the condition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010353284.8A CN111436577A (en) | 2020-04-29 | 2020-04-29 | Selenium-rich salted preserved egg and rapid making method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112450444A (en) * | 2020-12-15 | 2021-03-09 | 安徽标王农牧有限公司 | Method and device for producing high-trace-element embryo eggs based on food processing technology |
| CN112515124A (en) * | 2020-11-18 | 2021-03-19 | 安徽靳氏食品有限公司 | Method for preparing selenium-rich salted eggs |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112515124A (en) * | 2020-11-18 | 2021-03-19 | 安徽靳氏食品有限公司 | Method for preparing selenium-rich salted eggs |
| CN112450444A (en) * | 2020-12-15 | 2021-03-09 | 安徽标王农牧有限公司 | Method and device for producing high-trace-element embryo eggs based on food processing technology |
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