CN112471441A - Method for pickling salted duck eggs with high oil yield - Google Patents
Method for pickling salted duck eggs with high oil yield Download PDFInfo
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 100
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 98
- 238000000034 method Methods 0.000 title claims abstract description 29
- 238000005554 pickling Methods 0.000 title claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 54
- 239000008367 deionised water Substances 0.000 claims abstract description 39
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 39
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical class [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 20
- 239000003094 microcapsule Substances 0.000 claims abstract description 20
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229920001661 Chitosan Polymers 0.000 claims abstract description 14
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims abstract description 14
- UMFJXASDGBJDEB-UHFFFAOYSA-N triethoxy(prop-2-enyl)silane Chemical compound CCO[Si](CC=C)(OCC)OCC UMFJXASDGBJDEB-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000011259 mixed solution Substances 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims description 46
- 239000003921 oil Substances 0.000 claims description 40
- 235000019198 oils Nutrition 0.000 claims description 28
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 claims description 27
- 238000004321 preservation Methods 0.000 claims description 26
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 24
- 238000001035 drying Methods 0.000 claims description 23
- 239000000243 solution Substances 0.000 claims description 19
- 238000002791 soaking Methods 0.000 claims description 18
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 17
- 108010039918 Polylysine Proteins 0.000 claims description 17
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims description 17
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 17
- 235000013824 polyphenols Nutrition 0.000 claims description 17
- 239000001632 sodium acetate Substances 0.000 claims description 17
- 235000017454 sodium diacetate Nutrition 0.000 claims description 17
- 239000012267 brine Substances 0.000 claims description 16
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 16
- ASOKPJOREAFHNY-UHFFFAOYSA-N 1-Hydroxybenzotriazole Chemical compound C1=CC=C2N(O)N=NC2=C1 ASOKPJOREAFHNY-UHFFFAOYSA-N 0.000 claims description 14
- 239000012065 filter cake Substances 0.000 claims description 14
- 239000012074 organic phase Substances 0.000 claims description 14
- 239000012071 phase Substances 0.000 claims description 14
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 12
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 12
- 239000000839 emulsion Substances 0.000 claims description 12
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 229910017604 nitric acid Inorganic materials 0.000 claims description 10
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 10
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 9
- 239000002041 carbon nanotube Substances 0.000 claims description 9
- 229910021393 carbon nanotube Inorganic materials 0.000 claims description 9
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 9
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 9
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 9
- 229920000747 poly(lactic acid) Polymers 0.000 claims description 9
- 239000004626 polylactic acid Substances 0.000 claims description 9
- 235000002639 sodium chloride Nutrition 0.000 claims description 8
- PIICEJLVQHRZGT-UHFFFAOYSA-N Ethylenediamine Chemical compound NCCN PIICEJLVQHRZGT-UHFFFAOYSA-N 0.000 claims description 7
- NWGKJDSIEKMTRX-AAZCQSIUSA-N Sorbitan monooleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O NWGKJDSIEKMTRX-AAZCQSIUSA-N 0.000 claims description 6
- 239000011248 coating agent Substances 0.000 claims description 6
- 238000000576 coating method Methods 0.000 claims description 6
- 229910052757 nitrogen Inorganic materials 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- 238000010992 reflux Methods 0.000 claims description 6
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 6
- 235000012424 soybean oil Nutrition 0.000 claims description 6
- 239000003549 soybean oil Substances 0.000 claims description 6
- 238000001694 spray drying Methods 0.000 claims description 6
- 238000009210 therapy by ultrasound Methods 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 claims 3
- 210000003278 egg shell Anatomy 0.000 abstract description 5
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 abstract description 2
- KPUWHANPEXNPJT-UHFFFAOYSA-N disiloxane Chemical class [SiH3]O[SiH3] KPUWHANPEXNPJT-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052739 hydrogen Inorganic materials 0.000 abstract description 2
- 239000001257 hydrogen Substances 0.000 abstract description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- SCPYDCQAZCOKTP-UHFFFAOYSA-N silanol Chemical compound [SiH3]O SCPYDCQAZCOKTP-UHFFFAOYSA-N 0.000 abstract description 2
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 abstract 2
- 241001122767 Theaceae Species 0.000 description 14
- IAZDPXIOMUYVGZ-UHFFFAOYSA-N Dimethylsulphoxide Chemical compound CS(C)=O IAZDPXIOMUYVGZ-UHFFFAOYSA-N 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 125000003277 amino group Chemical group 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000021523 carboxylation Effects 0.000 description 1
- 238000006473 carboxylation reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral 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
- 235000013343 vitamin Nutrition 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for pickling salted duck eggs with high oil yield, and a fresh-keeping powder is prepared, wherein carboxymethyl chitosan is dissolved in deionized water and mixed with modified carbon nano tubes, carboxyl on the carboxymethyl chitosan and amino on the modified carbon nano tubes are condensed, double bonds on allyl triethoxysilane react with amino on the carboxymethyl chitosan to prepare a carrier base material, microcapsules are further mixed with the carrier base material to be embedded in the carrier base material, the fresh-keeping powder is dispersed in a mixed solution of the deionized water and ethanol when in use, and siloxane on the fresh-keeping powder is hydrolyzed into silanol through controlling the pH value and the temperature, so that hydrogen bonds are formed with active hydroxyl on the surfaces of eggshells, and further a fresh-keeping layer is formed on the surfaces of the eggshells, so that the storage time of the salted duck eggs is prolonged.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for pickling salted duck eggs with high oil yield.
Background
The salted duck egg is a salted duck egg, is a reproduced egg prepared by pickling fresh duck eggs serving as main raw materials, is rich in nutrition, is rich in fat, protein, various amino acids, calcium, phosphorus, iron, various trace elements, vitamins and the like required by a human body, is easy to absorb by the human body, has moderate salty taste, is suitable for people of all ages, is a special food in China, and is also called salted duck eggs and salted duck eggs in folk custom. The egg shell is cyan, and the appearance is smooth and mellow, which is called green egg. The salted duck eggs are special in flavor and convenient to eat, are good products for table, are very attractive in color, fragrance and taste, have a long history in China, are popular with common people, and are also popular in the market.
The existing salted duck egg preserving method with high oil yield is mainly prepared by dissolving and preserving high salt, the salt has a certain fresh-keeping and corrosion-preventing effect, but the salted duck egg still has a mildew phenomenon in the preservation process, so that the preservation time of the salted duck egg is short.
Disclosure of Invention
The invention aims to provide a method for pickling salted duck eggs with high oil yield.
The technical problems to be solved by the invention are as follows:
the existing salted duck egg preserving method with high oil yield is mainly prepared by dissolving and preserving high salt, the salt has a certain fresh-keeping and corrosion-preventing effect, but the salted duck egg still has a mildew phenomenon in the preservation process, so that the preservation time of the salted duck egg is short.
The purpose of the invention can be realized by the following technical scheme:
a method for pickling salted duck eggs with high oil yield specifically comprises the following steps:
step S1: soaking duck eggs in low-salt brine at 30-40 deg.C for 20-25 hr to obtain low-salt duck eggs;
step S2: adding the low-salt salted duck eggs into an oven, drying for 2-3h at the temperature of 60-70 ℃ to obtain dehydrated salted duck eggs, and soaking the dehydrated salted duck eggs in soybean oil for 1-2h to obtain high-oil salted duck eggs;
step S3: adding the high-oil salted duck eggs into high-salt brine, and soaking for 8-10 days at the temperature of 25-30 ℃ to obtain high-salt salted duck eggs;
step S4: dispersing the preservation powder in deionized water, adding ethanol, stirring for 5-10min at the rotation speed of 150r/min, adding sodium carbonate until the pH value of the mixed solution is 8, stirring for 10-15min at the temperature of 60-70 ℃ to prepare preservation gel, coating the preservation gel on the surface of the high-salt salted duck eggs, and drying to prepare the salted duck eggs with high oil yield.
Further, the low-salt brine described in step S1 was a mixture of common salt and deionized water in a dosage ratio of 1g:10mL, and the high-salt brine described in step S3 was a mixture of common salt and deionized water in a dosage ratio of 3.6g:10 mL.
Further, the fresh-keeping powder is prepared by the following steps:
step A1: dissolving polylactic acid and carboxymethyl cellulose in dichloromethane, adding span 80, stirring for 5-10min under the condition that the rotation speed is 150-200r/min to prepare an organic phase, dissolving tea polyphenol, sodium diacetate and epsilon-polylysine hydrochloride in deionized water, stirring until the tea polyphenol, the sodium diacetate and the epsilon-polylysine hydrochloride are completely dissolved to prepare a water phase, adding the water phase into the organic phase, stirring for 15-20min under the condition that the rotation speed is 300-500r/min to prepare a mixed emulsion, and performing spray drying on the mixed emulsion to prepare microcapsules;
step A2: dispersing carbon nano tubes in a concentrated sulfuric acid solution, adding a concentrated nitric acid solution, stirring for 5-8h at the rotation speed of 150-;
step A3: dissolving carboxymethyl chitosan in deionized water, adding the modified carbon nano tube prepared in the step A2, stirring for 10-15min under the condition that the rotation speed is 300-500r/min, adding 1-hydroxybenzotriazole, reacting for 3-5h at the temperature of 35-40 ℃, adding allyl triethoxysilane and methanol, introducing nitrogen for protection, and refluxing for 20-25h at the temperature of 30-35 ℃ to prepare a carrier base material;
step A4: and B, dispersing the carrier base material prepared in the step A3 in deionized water, adding the microcapsule prepared in the step A1, carrying out ultrasonic treatment for 2-3h under the condition of 5-8MHz frequency, filtering to remove filtrate, and drying a filter cake to prepare the preservative powder.
Further, the dosage ratio of the polylactic acid, the carboxymethyl cellulose and the dichloromethane in the step A1 is 1g:2g:150mL, the dosage ratio of the tea polyphenol, the sodium diacetate, the epsilon-polylysine hydrochloride and the deionized water is 8g:5g:3g:100mL, and the dosage volume ratio of the aqueous phase to the organic phase is 1: 10.
Further, the using amount ratio of the carbon nano tube, the concentrated sulfuric acid solution, the concentrated nitric acid solution, the ethylenediamine and the 1-hydroxybenzotriazole in the step A2 is 0.5g to 45mL to 15mL to 1.2mL to 0.35g, the mass fraction of the concentrated sulfuric acid solution is 70%, and the mass fraction of the concentrated nitric acid is 68%.
Further, the dosage ratio of the carboxymethyl chitosan, the modified carbon nano tube, the 1-hydroxy benzotriazole, the allyl triethoxysilane and the methanol in the step A3 is 1g:3g:0.5g:5mL:2 mL.
Further, the mass ratio of the carrier base material and the microcapsule in the step A4 is 5: 1.5.
The invention has the beneficial effects that: the invention prepares a fresh-keeping powder in the process of preparing a salted duck egg with high oil yield, the fresh-keeping powder firstly dissolves polylactic acid and carboxymethyl cellulose in dichloromethane to be used as microcapsule wall liquid, then tea polyphenol, sodium diacetate and epsilon-polylysine hydrochloride are dissolved in deionized water to be used as water phase, and then microcapsules are prepared, the tea polyphenol, the sodium diacetate and the epsilon-polylysine hydrochloride have good fresh-keeping effect but are easy to be oxidized, the preparation of the microcapsules ensures that the tea polyphenol, the sodium diacetate and the epsilon-polylysine hydrochloride avoid oxidation risk, then the carbon nano tubes are subjected to carboxylation treatment and react with ethylenediamine to prepare modified carbon nano tubes, the surfaces of the modified carbon nano tubes contain a large amount of amino groups, carboxymethyl chitosan is dissolved in deionized water to be mixed with the modified carbon nano tubes, carboxyl on the carboxymethyl chitosan is condensed with amino groups on the modified carbon nano tubes, double bonds on the allyl triethoxysilane react with amino groups on the carboxymethyl chitosan to prepare a carrier base material, and then the microcapsule and the carrier base material are blended to embed the microcapsule on the carrier base material, so that the preservation powder is dispersed in a mixed solution of deionized water and ethanol when in use, and siloxane on the preservation powder is hydrolyzed into silanol through the control of pH value and temperature, and then forms hydrogen bonds with active hydroxyl groups on the surface of an eggshell, and then a preservation layer is formed on the surface of the eggshell, so that the storage time of the salted duck eggs is prolonged.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A method for pickling salted duck eggs with high oil yield specifically comprises the following steps:
step S1: soaking duck eggs in low-salt brine at 40 ℃ for 25h to obtain low-salt salted duck eggs;
step S2: adding the low-salt salted duck eggs into an oven, drying for 3h at the temperature of 70 ℃ to obtain dehydrated salted duck eggs, and soaking the dehydrated salted duck eggs in soybean oil for 2h to obtain high-oil salted duck eggs;
step S3: adding the high-oil salted duck eggs into high-salt brine, and soaking for 10 days at the temperature of 30 ℃ to prepare high-salt salted duck eggs;
step S4: dispersing the preservation powder in deionized water, adding ethanol, stirring for 10min at the rotation speed of 150r/min, adding sodium carbonate until the pH value of the mixed solution is 8, stirring for 15min at the temperature of 70 ℃ to prepare preservation gel, coating the preservation gel on the surface of the high-salt salted duck egg, and drying to prepare the salted duck egg with high oil yield.
The fresh-keeping powder is prepared by the following steps:
step A1: dissolving polylactic acid and carboxymethyl cellulose in dichloromethane, adding span 80, stirring for 10min under the condition that the rotating speed is 200r/min to prepare an organic phase, dissolving tea polyphenol, sodium diacetate and epsilon-polylysine hydrochloride in deionized water, stirring until the tea polyphenol, the sodium diacetate and the epsilon-polylysine hydrochloride are completely dissolved to prepare a water phase, adding the water phase into the organic phase, stirring for 20min under the condition that the rotating speed is 500r/min to prepare a mixed emulsion, and spray-drying the mixed emulsion to prepare microcapsules;
step A2: dispersing carbon nano tubes in concentrated sulfuric acid solution, adding concentrated nitric acid solution, stirring for 8 hours at the rotation speed of 200r/min and the temperature of 110 ℃, adding deionized water, continuously stirring for 15 minutes, filtering to remove filtrate, drying filter cakes at the temperature of 180 ℃, dispersing the filter cakes in dimethyl sulfoxide, adding ethylenediamine and 1-hydroxybenzotriazole, reacting for 5 hours at the temperature of 40 ℃ to obtain modified carbon nano tubes;
step A3: dissolving carboxymethyl chitosan in deionized water, adding the modified carbon nano tube prepared in the step A2, stirring for 15min at the rotation speed of 500r/min, adding 1-hydroxybenzotriazole, reacting for 5h at the temperature of 40 ℃, adding allyl triethoxysilane and methanol, introducing nitrogen for protection, and refluxing for 25h at the temperature of 35 ℃ to prepare a carrier base material;
step A4: and B, dispersing the carrier base material prepared in the step A3 in deionized water, adding the microcapsule prepared in the step A1, carrying out ultrasonic treatment for 3 hours under the condition that the frequency is 8MHz, filtering to remove filtrate, and drying a filter cake to prepare the preservative powder.
Example 2
A method for pickling salted duck eggs with high oil yield specifically comprises the following steps:
step S1: soaking duck eggs in low-salt brine at 40 ℃ for 20 hours to obtain low-salt salted duck eggs;
step S2: adding the low-salt salted duck eggs into an oven, drying for 2h at the temperature of 70 ℃ to obtain dehydrated salted duck eggs, and soaking the dehydrated salted duck eggs in soybean oil for 2h to obtain high-oil salted duck eggs;
step S3: adding the high-oil salted duck eggs into high-salt brine, and soaking for 8-10 days at the temperature of 25 ℃ to obtain high-salt salted duck eggs;
step S4: dispersing the preservation powder in deionized water, adding ethanol, stirring for 10min at the rotation speed of 150r/min, adding sodium carbonate until the pH value of the mixed solution is 8, stirring for 15min at the temperature of 60 ℃ to prepare preservation gel, coating the preservation gel on the surface of the high-salt salted duck eggs, and drying to prepare the salted duck eggs with high oil yield.
The fresh-keeping powder is prepared by the following steps:
step A1: dissolving polylactic acid and carboxymethyl cellulose in dichloromethane, adding span 80, stirring for 10min under the condition that the rotating speed is 150r/min to prepare an organic phase, dissolving tea polyphenol, sodium diacetate and epsilon-polylysine hydrochloride in deionized water, stirring until the tea polyphenol, the sodium diacetate and the epsilon-polylysine hydrochloride are completely dissolved to prepare a water phase, adding the water phase into the organic phase, stirring for 20min under the condition that the rotating speed is 300r/min to prepare a mixed emulsion, and spray-drying the mixed emulsion to prepare microcapsules;
step A2: dispersing carbon nano tubes in concentrated sulfuric acid solution, adding concentrated nitric acid solution, stirring for 8 hours at the rotation speed of 150r/min and the temperature of 110 ℃, adding deionized water, continuously stirring for 10 minutes, filtering to remove filtrate, drying filter cakes at the temperature of 180 ℃, dispersing the filter cakes in dimethyl sulfoxide, adding ethylenediamine and 1-hydroxybenzotriazole, reacting for 5 hours at the temperature of 35 ℃ to obtain modified carbon nano tubes;
step A3: dissolving carboxymethyl chitosan in deionized water, adding the modified carbon nano tube prepared in the step A2, stirring for 15min at the rotation speed of 300r/min, adding 1-hydroxybenzotriazole, reacting for 5h at the temperature of 35 ℃, adding allyl triethoxysilane and methanol, introducing nitrogen for protection, and refluxing for 25h at the temperature of 30 ℃ to prepare a carrier base material;
step A4: and B, dispersing the carrier base material prepared in the step A3 in deionized water, adding the microcapsule prepared in the step A1, carrying out ultrasonic treatment for 3 hours under the condition that the frequency is 5MHz, filtering to remove filtrate, and drying a filter cake to prepare the preservative powder.
Example 3
A method for pickling salted duck eggs with high oil yield specifically comprises the following steps:
step S1: soaking duck eggs in low-salt brine at 40 ℃ for 20 hours to obtain low-salt salted duck eggs;
step S2: adding the low-salt salted duck eggs into an oven, drying for 2h at the temperature of 70 ℃ to obtain dehydrated salted duck eggs, and soaking the dehydrated salted duck eggs in soybean oil for 2h to obtain high-oil salted duck eggs;
step S3: adding the high-oil salted duck eggs into high-salt brine, and soaking for 10 days at the temperature of 25 ℃ to obtain high-salt salted duck eggs;
step S4: dispersing the preservation powder in deionized water, adding ethanol, stirring for 5min at the rotation speed of 150r/min, adding sodium carbonate until the pH value of the mixed solution is 8, stirring for 10min at the temperature of 70 ℃ to prepare preservation gel, coating the preservation gel on the surface of the high-salt salted duck egg, and drying to prepare the salted duck egg with high oil yield.
The fresh-keeping powder is prepared by the following steps:
step A1: dissolving polylactic acid and carboxymethyl cellulose in dichloromethane, adding span 80, stirring for 5min at the rotation speed of 200r/min to prepare an organic phase, dissolving tea polyphenol, sodium diacetate and epsilon-polylysine hydrochloride in deionized water, stirring until the tea polyphenol, the sodium diacetate and the epsilon-polylysine hydrochloride are completely dissolved to prepare a water phase, adding the water phase into the organic phase, stirring for 15min at the rotation speed of 500r/min to prepare a mixed emulsion, and spray-drying the mixed emulsion to prepare microcapsules;
step A2: dispersing carbon nano tubes in concentrated sulfuric acid solution, adding concentrated nitric acid solution, stirring for 5 hours at the rotation speed of 200r/min and the temperature of 110 ℃, adding deionized water, continuously stirring for 5 minutes, filtering to remove filtrate, drying filter cakes at the temperature of 150 ℃, dispersing the filter cakes in dimethyl sulfoxide, adding ethylenediamine and 1-hydroxybenzotriazole, reacting for 3 hours at the temperature of 40 ℃ to obtain modified carbon nano tubes;
step A3: dissolving carboxymethyl chitosan in deionized water, adding the modified carbon nano tube prepared in the step A2, stirring for 10min at the rotation speed of 500r/min, adding 1-hydroxybenzotriazole, reacting for 3h at the temperature of 40 ℃, adding allyl triethoxysilane and methanol, introducing nitrogen for protection, and refluxing for 20h at the temperature of 35 ℃ to prepare a carrier base material;
step A4: and B, dispersing the carrier base material prepared in the step A3 in deionized water, adding the microcapsule prepared in the step A1, carrying out ultrasonic treatment for 2 hours under the condition that the frequency is 8MHz, filtering to remove filtrate, and drying a filter cake to prepare the preservative powder.
Example 4
A method for pickling salted duck eggs with high oil yield specifically comprises the following steps:
step S1: soaking duck eggs in low-salt brine at 40 ℃ for 25h to obtain low-salt salted duck eggs;
step S2: adding the low-salt salted duck eggs into an oven, drying for 3h at the temperature of 70 ℃ to obtain dehydrated salted duck eggs, and soaking the dehydrated salted duck eggs in soybean oil for 2h to obtain high-oil salted duck eggs;
step S3: adding the high-oil salted duck eggs into high-salt brine, and soaking for 10 days at the temperature of 30 ℃ to prepare high-salt salted duck eggs;
step S4: dispersing the preservation powder in deionized water, adding ethanol, stirring for 10min at the rotation speed of 150r/min, adding sodium carbonate until the pH value of the mixed solution is 8, stirring for 15min at the temperature of 70 ℃ to prepare preservation gel, coating the preservation gel on the surface of the high-salt salted duck egg, and drying to prepare the salted duck egg with high oil yield.
The fresh-keeping powder is prepared by the following steps:
step A1: dissolving polylactic acid and carboxymethyl cellulose in dichloromethane, adding span 80, stirring for 10min under the condition that the rotating speed is 200r/min to prepare an organic phase, dissolving tea polyphenol, sodium diacetate and epsilon-polylysine hydrochloride in deionized water, stirring until the tea polyphenol, the sodium diacetate and the epsilon-polylysine hydrochloride are completely dissolved to prepare a water phase, adding the water phase into the organic phase, stirring for 20min under the condition that the rotating speed is 500r/min to prepare a mixed emulsion, and spray-drying the mixed emulsion to prepare microcapsules;
step A2: dispersing carbon nano tubes in concentrated sulfuric acid solution, adding concentrated nitric acid solution, stirring for 8 hours at the rotation speed of 200r/min and the temperature of 110 ℃, adding deionized water, continuously stirring for 15 minutes, filtering to remove filtrate, drying filter cakes at the temperature of 180 ℃, dispersing the filter cakes in dimethyl sulfoxide, adding ethylenediamine and 1-hydroxybenzotriazole, reacting for 5 hours at the temperature of 40 ℃ to obtain modified carbon nano tubes;
step A3: dissolving carboxymethyl chitosan in deionized water, adding the modified carbon nano tube prepared in the step A2, stirring for 15min at the rotation speed of 500r/min, adding 1-hydroxybenzotriazole, reacting for 5h at the temperature of 40 ℃, adding allyl triethoxysilane and methanol, introducing nitrogen for protection, and refluxing for 25h at the temperature of 35 ℃ to prepare a carrier base material;
step A4: and B, dispersing the carrier base material prepared in the step A3 in deionized water, adding the microcapsule prepared in the step A1, carrying out ultrasonic treatment for 3 hours under the condition that the frequency is 8MHz, filtering to remove filtrate, and drying a filter cake to prepare the preservative powder.
Comparative example
The comparative example is a common salted duck egg with high oil yield in the market.
The salted duck eggs with high oil yield prepared in the examples 1 to 4 and the comparative example are subjected to a preservation test, and the test results are shown in the following table 1;
10 drops of water are dripped on the surfaces of the salted duck eggs with high oil yield prepared in the examples 1-4 and the comparative example, and the salted duck eggs are placed under the drying condition for 20 days to observe whether the duck eggs have mildewed phenomenon.
TABLE 1
| Example 1 | Example 2 | Example 3 | Example 4 | Comparative example | |
| Whether it is mildewed | Whether or not | Whether or not | Whether or not | Whether or not | Is that |
As can be seen from the above table 1, the salted duck eggs with high oil yield prepared by the invention have good fresh-keeping effect and long storage time.
The foregoing is merely exemplary and illustrative of the principles of the present invention and various modifications, additions and substitutions of the specific embodiments described herein may be made by those skilled in the art without departing from the principles of the present invention or exceeding the scope of the claims set forth herein.
Claims (7)
1. A method for pickling salted duck eggs with high oil yield is characterized by comprising the following steps: the method specifically comprises the following steps:
step S1: soaking duck eggs in low-salt brine at 30-40 deg.C for 20-25 hr to obtain low-salt duck eggs;
step S2: adding the low-salt salted duck eggs into an oven, drying for 2-3h at the temperature of 60-70 ℃ to obtain dehydrated salted duck eggs, and soaking the dehydrated salted duck eggs in soybean oil for 1-2h to obtain high-oil salted duck eggs;
step S3: adding the high-oil salted duck eggs into high-salt brine, and soaking for 8-10 days at the temperature of 25-30 ℃ to obtain high-salt salted duck eggs;
step S4: dispersing the preservation powder in deionized water, adding ethanol, stirring for 5-10min at the rotation speed of 150r/min, adding sodium carbonate until the pH value of the mixed solution is 8, stirring for 10-15min at the temperature of 60-70 ℃ to prepare preservation gel, coating the preservation gel on the surface of the high-salt salted duck eggs, and drying to prepare the salted duck eggs with high oil yield.
2. The method for pickling salted duck eggs with high oil yield according to claim 1, wherein the method comprises the following steps: the low-salt brine described in step S1 is a mixture of common salt and deionized water in a dosage ratio of 1g:10mL, and the high-salt brine described in step S3 is a mixture of common salt and deionized water in a dosage ratio of 3.6g:10 mL.
3. The method for pickling salted duck eggs with high oil yield according to claim 1, wherein the method comprises the following steps: the fresh-keeping powder is prepared by the following steps:
step A1: dissolving polylactic acid and carboxymethyl cellulose in dichloromethane, adding span 80, stirring for 5-10min under the condition that the rotation speed is 150-200r/min to prepare an organic phase, dissolving tea polyphenol, sodium diacetate and epsilon-polylysine hydrochloride in deionized water, stirring until the tea polyphenol, the sodium diacetate and the epsilon-polylysine hydrochloride are completely dissolved to prepare a water phase, adding the water phase into the organic phase, stirring for 15-20min under the condition that the rotation speed is 300-500r/min to prepare a mixed emulsion, and performing spray drying on the mixed emulsion to prepare microcapsules;
step A2: dispersing carbon nano tubes in a concentrated sulfuric acid solution, adding a concentrated nitric acid solution, stirring for 5-8h at the rotation speed of 150-;
step A3: dissolving carboxymethyl chitosan in deionized water, adding the modified carbon nano tube prepared in the step A2, stirring for 10-15min under the condition that the rotation speed is 300-500r/min, adding 1-hydroxybenzotriazole, reacting for 3-5h at the temperature of 35-40 ℃, adding allyl triethoxysilane and methanol, introducing nitrogen for protection, and refluxing for 20-25h at the temperature of 30-35 ℃ to prepare a carrier base material;
step A4: and B, dispersing the carrier base material prepared in the step A3 in deionized water, adding the microcapsule prepared in the step A1, carrying out ultrasonic treatment for 2-3h under the condition of 5-8MHz frequency, filtering to remove filtrate, and drying a filter cake to prepare the preservative powder.
4. The method for pickling salted duck eggs with high oil yield according to claim 3, wherein the method comprises the following steps: the dosage ratio of the polylactic acid, the carboxymethyl cellulose and the dichloromethane in the step A1 is 1g:2g:150mL, the dosage ratio of the tea polyphenol, the sodium diacetate, the epsilon-polylysine hydrochloride and the deionized water is 8g:5g:3g:100mL, and the dosage volume ratio of the water phase to the organic phase is 1: 10.
5. The method for pickling salted duck eggs with high oil yield according to claim 3, wherein the method comprises the following steps: the using amount ratio of the carbon nano tube, the concentrated sulfuric acid solution, the concentrated nitric acid solution, the ethylenediamine and the 1-hydroxy benzotriazole in the step A2 is 0.5g to 45mL to 15mL to 1.2mL to 0.35g, the mass fraction of the concentrated sulfuric acid solution is 70%, and the mass fraction of the concentrated nitric acid is 68%.
6. The method for pickling salted duck eggs with high oil yield according to claim 3, wherein the method comprises the following steps: the dosage ratio of the carboxymethyl chitosan, the modified carbon nano tube, the 1-hydroxy benzotriazole, the allyl triethoxysilane and the methanol in the step A3 is 1g:3g:0.5g:5mL:2 mL.
7. The method for pickling salted duck eggs with high oil yield according to claim 3, wherein the method comprises the following steps: the mass ratio of the carrier base material and the microcapsule in the step A4 is 5: 1.5.
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| CN104086094A (en) * | 2014-07-16 | 2014-10-08 | 哈尔滨工业大学 | Carbon-nanotube-containing glass fiber wetting agent, and preparation method and application thereof |
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| CN108157487A (en) * | 2018-01-24 | 2018-06-15 | 江南大学 | The egg and egg products sterilization fresh-keeping method that blue light illumination and fresh-keeping liquid smearing are combined |
| CN109259048A (en) * | 2018-11-22 | 2019-01-25 | 湖南嘉丰食品有限公司 | A kind of Salted duck egg processing technology that stream oiliness is good |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104086094A (en) * | 2014-07-16 | 2014-10-08 | 哈尔滨工业大学 | Carbon-nanotube-containing glass fiber wetting agent, and preparation method and application thereof |
| CN105366980A (en) * | 2015-11-04 | 2016-03-02 | 深圳大学 | Method for preparing polymer coated rust inhibitor micro-capsule through spray drying |
| CN108157487A (en) * | 2018-01-24 | 2018-06-15 | 江南大学 | The egg and egg products sterilization fresh-keeping method that blue light illumination and fresh-keeping liquid smearing are combined |
| CN109259048A (en) * | 2018-11-22 | 2019-01-25 | 湖南嘉丰食品有限公司 | A kind of Salted duck egg processing technology that stream oiliness is good |
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