CN113243495B - Salty eggs containing tannic acid and preparation method thereof - Google Patents
Salty eggs containing tannic acid and preparation method thereof Download PDFInfo
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- CN113243495B CN113243495B CN202110566191.8A CN202110566191A CN113243495B CN 113243495 B CN113243495 B CN 113243495B CN 202110566191 A CN202110566191 A CN 202110566191A CN 113243495 B CN113243495 B CN 113243495B
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 124
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 title claims abstract description 32
- 239000001263 FEMA 3042 Substances 0.000 title claims abstract description 32
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 title claims abstract description 32
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 title claims abstract description 32
- 229940033123 tannic acid Drugs 0.000 title claims abstract description 32
- 235000015523 tannic acid Nutrition 0.000 title claims abstract description 32
- 229920002258 tannic acid Polymers 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 238000005554 pickling Methods 0.000 claims abstract description 91
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 150000003839 salts Chemical class 0.000 claims abstract description 23
- 238000010438 heat treatment Methods 0.000 claims abstract description 17
- 238000004140 cleaning Methods 0.000 claims abstract description 14
- 206010012735 Diarrhoea Diseases 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 3
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 244000144977 poultry Species 0.000 claims abstract description 3
- 241000272525 Anas platyrhynchos Species 0.000 claims description 80
- 241000272814 Anser sp. Species 0.000 claims description 2
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 241000286209 Phasianidae Species 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims 1
- 229920001864 tannin Polymers 0.000 abstract description 7
- 239000001648 tannin Substances 0.000 abstract description 7
- 235000018553 tannin Nutrition 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000003110 anti-inflammatory effect Effects 0.000 abstract description 3
- 210000004347 intestinal mucosa Anatomy 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 abstract description 2
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 230000001580 bacterial effect Effects 0.000 abstract description 2
- 230000006866 deterioration Effects 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 29
- 102000002322 Egg Proteins Human genes 0.000 description 16
- 108010000912 Egg Proteins Proteins 0.000 description 16
- 239000002994 raw material Substances 0.000 description 13
- 230000001954 sterilising effect Effects 0.000 description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 10
- 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 8
- 235000014103 egg white Nutrition 0.000 description 8
- 210000000969 egg white Anatomy 0.000 description 8
- SQGYOTSLMSWVJD-UHFFFAOYSA-N silver(1+) nitrate Chemical compound [Ag+].[O-]N(=O)=O SQGYOTSLMSWVJD-UHFFFAOYSA-N 0.000 description 8
- 210000002969 egg yolk Anatomy 0.000 description 7
- 235000013345 egg yolk Nutrition 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 239000006228 supernatant Substances 0.000 description 6
- 239000011780 sodium chloride Substances 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 230000013872 defecation Effects 0.000 description 4
- 229910001961 silver nitrate Inorganic materials 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000012086 standard solution Substances 0.000 description 2
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- GUJOJGAPFQRJSV-UHFFFAOYSA-N dialuminum;dioxosilane;oxygen(2-);hydrate Chemical compound O.[O-2].[O-2].[O-2].[Al+3].[Al+3].O=[Si]=O.O=[Si]=O.O=[Si]=O.O=[Si]=O GUJOJGAPFQRJSV-UHFFFAOYSA-N 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 210000001156 gastric mucosa Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000014659 low sodium diet Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052901 montmorillonite Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 238000003359 percent control normalization Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000004448 titration Methods 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
- 239000011782 vitamin Substances 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
- A23B5/08—Preserving with chemicals
- A23B5/12—Preserving with chemicals in the form of liquids or solids
- A23B5/14—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a tannic acid salty eggs and a preparation method thereof, and a pickling solution is prepared for standby, wherein the pickling solution comprises 500ml of water, 25-100g of tannic acid and 125-250g of salt; 200-500g of poultry eggs, cleaning the surfaces and drying; immediately placing the dried fowl eggs into pickling solution, wherein the pickling temperature is 5-35deg.C, and the pickling time is 15-40 days; cleaning the pickled eggs, heating, airing and packaging. The invention has simple manufacturing process and can form salty eggs with higher nutritive value. The tannins have antiinflammatory and antibacterial effects, and can reduce bacterial growth during pickling to prevent salty fowl egg deterioration, and can be used for resisting bacteria, treating diarrhea, and protecting intestinal mucosa.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for manufacturing salty eggs, in particular to a salty egg containing tannins and a method for manufacturing the same.
Background
The salted egg is prepared from fresh egg as main raw material by pickling, has rich nutrition, is rich in fat, protein and various amino acids, calcium, phosphorus, iron, various microelements and vitamins required by human body, is easy to be absorbed by human body, has moderate salty taste, and is suitable for people of all ages. Salted eggs such as salted duck eggs are processed eggs with special flavor and convenient eating, and the salted duck eggs are good seasoning products with attractive color, smell and taste.
The traditional salted duck eggs are too much in salt placement or too much additives are placed for profit by merchants, have poor mouthfeel and flavor, and are unfavorable to physical health. The eating of excessive high-sodium food and the occurrence of cardiovascular diseases show positive correlation, if the high-sodium food is eaten for a long time, a series of cardiovascular diseases such as hypertension and the like can occur, meanwhile, the kidney burden is increased, and the health of a human body is extremely unfavorable. In addition, high salt intake can promote atherosclerosis, accelerate bone calcium dissolution, and excessive intake of salt is prone to osteoporosis, and high concentration of salt can damage gastric mucosa and induce gastric cancer. The salted duck egg white salted by the traditional process has the salt content of more than 6.0%, and deviates from the low-salt diet trend of public health consumption, so that the development of low-salt salted egg products accords with the modern scientific diet trend, and has great market potential. And the tannins have anti-inflammatory effect, protect intestinal mucosa and are suitable for people of all ages.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide the salty eggs containing tannins and the preparation method thereof, the preparation process is simple, and the prepared salty eggs have high nutritive value.
In order to achieve the above purpose, the invention adopts the following technical scheme: a preparation method of salty eggs containing tannic acid comprises the following steps:
1) Preparing a pickling solution for standby, wherein the pickling solution comprises 500ml of water, 25-100g of tannic acid and 125-250g of salt;
2) 200-500g of poultry eggs, cleaning the surfaces and drying; the fowl egg is duck egg, ovum gallus Domesticus, goose egg or quail egg;
3) Immediately placing the dried fowl eggs into pickling solution, wherein the pickling temperature is 5-35deg.C, and the pickling time is 15-40 days;
4) Heating the pickled eggs after cleaning at 95-100deg.C for 25-35min;
5) And (5) airing and packaging.
Another technical scheme of the invention is salty eggs obtained by the method.
In the invention, the specific method for measuring the NaCl content of salty eggs comprises the following steps: respectively taking 10g of egg white and 15g of egg yolk of cooked salted eggs, adding water, homogenizing, uniformly dispersing the egg white or egg yolk in an aqueous solution, heating in a water bath at 65 ℃ for 20 minutes, fixing the volume of a sample to a 100mL volumetric flask, filtering, taking supernatant, taking 20mL of the supernatant of an egg yolk sample, taking 10mL of the supernatant of the egg white sample, adopting 0.1mol/L silver nitrate, titrating, and calculating the NaCl content.
The invention has simple manufacturing process and can form salty eggs with higher nutritive value. The tannins have antiinflammatory and antibacterial effects, and can reduce bacterial growth during pickling to prevent salty fowl egg deterioration, and can be used for resisting bacteria, treating diarrhea, and protecting intestinal mucosa. The content of the added salt is greatly reduced compared with the traditional process, thus being beneficial to the health of human body and having better flavor.
Detailed Description
In order that the above-recited objects, features and advantages of the present invention will become more apparent, a more particular description of the invention will be rendered by reference to specific embodiments thereof.
Example 1
(1) Pickling solution is prepared: 25g of tannic acid, 250g of salt and 1000ml of water, wherein the raw materials are as follows: 500g of duck eggs, wherein the curing temperature is controlled at 5 ℃;
(2) The fresh duck eggs are placed in a pickling tank after being decontaminated and cleaned;
(3) Immediately placing duck eggs into a pickling solution, wherein the pickling temperature is 5 ℃, and the pickling time is 15 days;
(4) After pickling, taking out the duck eggs, and cleaning with cold boiled water, wherein the heating temperature is 98 ℃ and the time is 35min;
(5) And (5) airing the steamed salted duck eggs, bagging and sterilizing to obtain the tannic acid salted duck eggs.
Example 2
(1) Pickling solution is prepared: 25g of tannic acid, 187.5g of salt and 1000ml of water, wherein the raw materials are as follows: 500g of duck eggs, wherein the curing temperature is controlled at 25 ℃;
(2) The fresh duck eggs are placed in a pickling tank after being decontaminated and cleaned;
(3) Immediately placing duck eggs into a pickling solution, wherein the pickling temperature is 25 ℃, and the pickling time is 28 days;
(4) After pickling, taking out the duck eggs, and cleaning with cold boiled water, wherein the heating temperature is 98 ℃ and the time is 35min;
(5) And (5) airing the steamed salted duck eggs, bagging and sterilizing to obtain the tannic acid salted duck eggs.
Example 3
(1) Pickling solution is prepared: 25g of tannic acid, 125g of salt and 1000ml of water, wherein the raw materials are as follows: 500g of duck eggs, wherein the curing temperature is controlled at 35 ℃;
(2) The fresh duck eggs are placed in a pickling tank after being decontaminated and cleaned;
(3) Immediately placing duck eggs in a pickling solution, wherein the pickling temperature is 35 ℃ and the pickling time is 40 days;
(4) After pickling, taking out the duck eggs, and cleaning with cold boiled water, wherein the heating temperature is 98 ℃ and the time is 35min;
(5) And (5) airing the steamed salted duck eggs, bagging and sterilizing to obtain the tannic acid salted duck eggs.
Example 4
(1) Pickling solution is prepared: 65g of tannic acid, 250g of salt and 1000ml of water, wherein the raw materials are as follows: 500g of duck eggs, wherein the curing temperature is controlled at 5 ℃;
(2) The fresh duck eggs are placed in a pickling tank after being decontaminated and cleaned;
(3) Immediately placing duck eggs into a pickling solution, wherein the pickling temperature is 5 ℃, and the pickling time is 15 days;
(4) After pickling, taking out the duck eggs, and cleaning with cold boiled water, wherein the heating temperature is 98 ℃ and the time is 35min;
(5) And (5) airing the steamed salted duck eggs, bagging and sterilizing to obtain the tannic acid salted duck eggs.
Example 5
(1) Pickling solution is prepared: 65g of tannic acid, 187.5g of salt and 1000ml of water, and raw materials are as follows: 500g of duck eggs, wherein the curing temperature is controlled at 25 ℃;
(2) The fresh duck eggs are placed in a pickling tank after being decontaminated and cleaned;
(3) Immediately placing duck eggs in a pickling solution, wherein the pickling temperature is 25 ℃ and the pickling time is 28 days;
(4) After pickling, taking out the duck eggs, and cleaning with cold boiled water, wherein the heating temperature is 98 ℃ and the time is 35min;
(5) And (5) airing the steamed salted duck eggs, bagging and sterilizing to obtain the tannic acid salted duck eggs.
Example 6
(1) Pickling solution is prepared: 65g of tannic acid, 125g of salt and 1000ml of water, and the raw materials are as follows: 500g of duck eggs, wherein the curing temperature is controlled at 35 ℃;
(2) The fresh duck eggs are placed in a pickling tank after being decontaminated and cleaned;
(3) Immediately placing duck eggs in a pickling solution, wherein the pickling temperature is 35 ℃ and the pickling time is 40 days;
(4) After pickling, taking out the duck eggs, and cleaning with cold boiled water, wherein the heating temperature is 98 ℃ and the time is 35min;
(5) And (5) airing the steamed salted duck eggs, bagging and sterilizing to obtain the tannic acid salted duck eggs.
Example 7
(1) Pickling solution is prepared: 125g of tannic acid, 250g of salt and 1000ml of water, and the raw materials are as follows: 500g of duck eggs, wherein the curing temperature is controlled at 5 ℃;
(2) The fresh duck eggs are placed in a pickling tank after being decontaminated and cleaned;
(3) Immediately placing the dried duck eggs into a pickling solution, wherein the pickling temperature is 5 ℃, and the pickling time is 15 days;
(4) After pickling, taking out the duck eggs, and cleaning with cold boiled water, wherein the heating temperature is 98 ℃ and the time is 35min;
(5) And (5) airing the steamed salted duck eggs, bagging and sterilizing to obtain the tannic acid salted duck eggs.
Example 8
(1) Pickling solution is prepared: 125g of tannic acid, 187.5g of salt and 1000ml of water, and the raw materials are as follows: 500g of duck eggs, wherein the curing temperature is controlled at 25 ℃;
(2) The fresh duck eggs are placed in a pickling tank after being decontaminated and cleaned;
(3) Immediately placing duck eggs in a pickling solution, wherein the pickling temperature is 25 ℃ and the pickling time is 28 days;
(4) After pickling, taking out the duck eggs, and cleaning with cold boiled water, wherein the heating temperature is 98 ℃ and the time is 35min;
(5) And (5) airing the steamed salted duck eggs, bagging and sterilizing to obtain the tannic acid salted duck eggs.
Example 9
(1) Pickling solution is prepared: 125g of tannic acid, 125g of salt and 1000ml of water, and the raw materials are as follows: 500g of duck eggs, wherein the curing temperature is controlled at 35 ℃;
(2) The fresh duck eggs are placed in a pickling tank after being decontaminated and cleaned;
(3) Immediately placing duck eggs in a pickling solution, wherein the pickling temperature is 35 ℃ and the pickling time is 40 days;
(4) After pickling, taking out the duck eggs, and cleaning with cold boiled water, wherein the heating temperature is 98 ℃ and the time is 35min;
(5) And (5) airing the steamed salted duck eggs, bagging and sterilizing to obtain the tannic acid salted duck eggs.
Comparative example 1
(1) Pickling solution is prepared: 250g of salt and 1000ml of water, and raw materials are as follows: 500g of duck eggs, and the curing temperature is controlled at 25 ℃.
(2) The fresh duck eggs are placed in a pickling tank after being decontaminated and cleaned;
(3) Immediately placing duck eggs in a pickling solution, wherein the pickling temperature is 25 ℃ and the pickling time is 30 days;
(4) After the pickling is finished, the duck eggs are taken out and washed by cold boiled water, the heating temperature is 95 ℃ and the time is 25min.
(5) And (5) airing the steamed salted duck eggs, bagging and sterilizing to obtain the tannic acid salted duck eggs.
Comparative example 2
(1) Pickling solution is prepared: 187.5g of salt and 1000ml of water, and the raw materials are: 500g of duck eggs, and the curing temperature is controlled at 15 ℃.
(2) The fresh duck eggs are placed in a pickling tank after being decontaminated and cleaned;
(3) Immediately placing duck eggs in a pickling solution, wherein the pickling temperature is 15 ℃, and the pickling time is 25 days;
(4) After the pickling is finished, the duck eggs are taken out and washed by cold boiled water, the heating temperature is 95 ℃ and the time is 25min.
(5) And (5) airing the steamed salted duck eggs, bagging and sterilizing to obtain the tannic acid salted duck eggs.
Comparative example 3
(1) Pickling solution is prepared: 125g of salt and 1000ml of water, and raw materials are as follows: 500g of duck eggs, and the curing temperature is controlled at 5 ℃.
(2) The fresh duck eggs are placed in a pickling tank after being decontaminated and cleaned;
(3) Immediately placing duck eggs in a pickling solution, wherein the pickling temperature is 5 ℃ and the pickling time is 15 days;
(4) After the pickling is finished, the duck eggs are taken out and washed by cold boiled water, the heating temperature is 95 ℃ and the time is 25min.
(5) And (5) airing the steamed salted duck eggs, bagging and sterilizing to obtain the tannic acid salted duck eggs.
And (3) determining the salt content of egg yolk and egg white: respectively taking 10g of egg white and 15g of egg yolk of cooked salted eggs, adding water, homogenizing, uniformly dispersing the egg white or egg yolk in an aqueous solution, heating in a water bath at 65 ℃ for 20 minutes, fixing the volume of a sample to a 100mL volumetric flask, filtering, taking supernatant, taking 20mL of the supernatant of an egg yolk sample, taking 10mL of the supernatant of the egg white sample, adopting 0.1mol/L silver nitrate, titrating, and calculating the NaCl content.
NaCl(％)＝100％T*V/m
V-titration consuming a volume of silver nitrate standard solution, ml;
t-titre, mass of sodium chloride in grams, g, equivalent to 1ml of silver nitrate standard solution;
m-sample amount g;
TABLE 1 salt content of eggs with different pickling solutions in examples 1-9 and comparative examples 1-3
As can be seen from table 1, the salty eggs having tannins according to the present invention effectively reduce the salt content of salty eggs.
To verify the effect of the present invention on diarrhea, 30 diarrhea patients were randomly selected, and clinical observations were made on the efficacy of the present invention. Randomly dividing into a test 1 group, a test 2 group and a control group, wherein 10 groups are respectively adopted, and the test 1 group adopts 1 egg containing tannic acid prepared in the example 9 and is 2 times a day; test 2 groups were prepared from the tannic acid-containing salted eggs prepared in example 4, 1 egg per time, 2 eggs per day; the control group adopts montmorillonite powder 3g once and 3 times a day, and is dissolved in 50ml of water and stirred evenly for taking. The diarrhea condition is observed after the two groups are taken for 3 days, the number of times of defecation is recovered to 1-2 times a day or the defecation is formed, the defecation is still loose and not formed, and the number of times of defecation is more than 3, and is invalid.
TABLE 2 effects of treatment of diarrhea in test groups 1-2 and control groups
| Effective and effective | Invalidation of | Effective rate of | |
| Test group 1 | 9 | 1 | 90％ |
| Test group 2 | 8 | 2 | 80％ |
| Control group | 7 | 3 | 70％ |
Experiments show that the salty eggs containing tannins can effectively improve diarrhea in clinical use.
The above embodiments are only illustrative of the preferred embodiments of the present invention and are not intended to limit the scope of the present invention, and various modifications and improvements made by those skilled in the art to the technical solutions of the present invention should fall within the protection scope defined by the claims of the present invention without departing from the design spirit of the present invention.
Claims (1)
1. A preparation method of salty eggs containing tannic acid is characterized in that: comprising the following steps:
(1) Preparing a pickling solution for standby, wherein the pickling solution comprises 500ml of water, 25-100g of tannic acid and 125-250g of salt;
(2) 200-500g of poultry eggs, cleaning the surfaces and drying; the fowl eggs comprise duck eggs, chicken eggs, goose eggs, and quail eggs;
(3) Immediately placing the dried duck eggs into a pickling solution, wherein the pickling temperature is 5-35 ℃ and the pickling time is 15-40 days;
(4) Washing and heating the pickled duck eggs at 95-100deg.C for 25-35min;
(5) Airing and packaging;
the tannic acid salty eggs prepared by the preparation method are used for treating diarrhea.
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