CN113261652A - Iron-reinforced recombinant dried egg and preparation method thereof - Google Patents
Iron-reinforced recombinant dried egg and preparation method thereof Download PDFInfo
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- CN113261652A CN113261652A CN202110634439.XA CN202110634439A CN113261652A CN 113261652 A CN113261652 A CN 113261652A CN 202110634439 A CN202110634439 A CN 202110634439A CN 113261652 A CN113261652 A CN 113261652A
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- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 1
- LDXJRKWFNNFDSA-UHFFFAOYSA-N 2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound C1CN(CC2=NNN=C21)CC(=O)N3CCN(CC3)C4=CN=C(N=C4)NCC5=CC(=CC=C5)OC(F)(F)F LDXJRKWFNNFDSA-UHFFFAOYSA-N 0.000 description 1
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 108091028664 Ribonucleotide Proteins 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses an iron-reinforced recombinant dried egg and a preparation method thereof, wherein the preparation method comprises the following steps: the iron-enriched recombinant dried egg is prepared from egg white, egg yolk liquid, pig blood powder, gellan gum, NaCl and flavoring liquid; the prepared raw materials are sequentially homogenized, degassed, molded, baked, sterilized and packaged. The invention adopts the improved processing technology to prepare the iron-fortified recombinant dried egg with excellent flavor, texture and taste, realizes the high-efficiency value-added utilization of the pig blood, enriches the color and variety of dried egg products, and provides the iron-rich, high-protein, nutritional, healthy and convenient leisure food for consumers.
Description
Technical Field
The invention belongs to the technical field of egg product processing, and particularly relates to an iron-reinforced recombinant dried egg and a preparation method thereof.
Background
Eggs are popular among people due to their rich nutrition and are a common food in daily diet. In the past, under the influence of traditional dietary habits and processing modes, the consumption of eggs by residents in China is mainly based on fresh eggs. However, in recent years, the convenient leisure egg product is very popular with the public because of the fact that the egg product is ready to eat, has long shelf life, unique flavor and the like. The dried egg takes poultry egg liquid as a main raw material, is a leisure egg product prepared by heating, molding, marinating, baking and other methods, has the characteristics of high nutritional value, exquisite taste, convenience in carrying and the like, and has a large market share in the field of leisure food. At present, the dried egg has the problems of long processing time, single variety, insufficient chewiness and the like, and the processing technology and quality of the product need to be further improved.
Food nutrition fortification is one of important methods advocated internationally for improving the nutrition condition of residents, and is equivalent to an auxiliary medical treatment method to a great extent. By adding one or more nutrients to a particular food, the intake of these nutrients by a population is increased. With the continuous improvement of living standard of people, the demand of convenient leisure food is increased. At present, most of domestic and foreign research on egg products focuses on security assurance, flavor improvement and the like, and the development and importance of high-valued nutrition-enriched leisure egg products are not enough. Due to the difference of the nutritional requirements of people with different sexes and ages, the dietary nutritional requirements of different people are fully considered when the nutrition-enriched leisure egg product is developed. Iron is an essential important element for human bodies, and the deficiency of iron can affect human health, and the common symptom is iron-deficiency anemia. For example, women are easy to suffer from iron deficiency anemia due to their physiological particularity, which leads to qi-color difference, dizziness, fatigue and the like. Aiming at the current situation that specific consumer groups are easy to lack iron, a new iron-reinforced dried egg product can be designed, and the iron supplementing way for human bodies is widened.
China is the first major pig producing and consuming countries in the world, pig blood is a byproduct of pig slaughtering, and pig blood produced by intensive pig slaughtering cannot be used with high value all the time. Except that part of the blood-dried tofu is made into the blood-dried tofu, the rest blood-dried tofu is generally directly discharged, which wastes resources and pollutes the environment. The pig blood contains heme iron which is not influenced by other components of the diet in the absorption process of a human body.
Disclosure of Invention
The invention aims to provide an iron-fortified recombinant dried egg capable of meeting the nutritional and healthy consumption requirements of people and a preparation method thereof.
In order to solve the technical problems, the invention provides an iron-reinforced recombinant dried egg, which is prepared from egg white, egg yolk liquid, pig blood powder, gellan gum, NaCl and flavoring seasoning liquid;
egg white liquid: egg yolk liquid of chicken: pig blood powder: gellan gum: NaCl: the flavoring liquid is 2-4: 6-7: 0.1-0.2: 0.01-0.02: 0.1-0.2: 1-2 by mass.
As an improvement of the iron-fortified recombinant dried egg, the egg white liquid: egg yolk liquid of chicken: pig blood powder: gellan gum: NaCl: the mass ratio of the flavoring liquid to the flavoring liquid is 3.6:6.4:0.15:0.014:0.15: 1.2.
The invention also provides a preparation method of the iron-reinforced recombinant dried egg, which comprises the following steps: the prepared raw materials are sequentially homogenized, degassed (vacuum degassing), molded, baked, sterilized and packaged.
The improvement of the preparation method of the iron-fortified recombinant dried egg of the invention is as follows:
preparing egg white liquid and egg yolk liquid:
separating egg into yolk and egg white, filtering the egg white with gauze (filtering with double layers of gauze to remove frenulum and impurities) to obtain egg white liquid; mixing yolk uniformly to obtain yolk liquid;
preparing the pig blood powder:
breaking cell wall of pig blood at 11000-15000 rpm/min for 10-20 min, removing froth (such as filtering), and freezing at-20-40 deg.C for 24 + -2 h; after freezing, the pig blood is frozen and dried for 45-50 hours and then is crushed into powder (sieved by a 200-mesh sieve);
preparing a flavoring seasoning liquid:
wrapping the spice with gauze and immersing in water, or directly adding powdered spice into water; adding white granulated sugar, light soy sauce, dark soy sauce and flavor nucleotide disodium as seasoning initial feed liquid, boiling to a slightly boiling state (the temperature is about 85-90 ℃) and keeping for 1 +/-0.2 h, then adding water for a certain amount until the original weight of the seasoning initial feed liquid is reached (namely the water reduced in the slightly boiling process is supplemented according to the original amount), naturally cooling to room temperature and filtering, wherein the obtained filtrate is the flavoring seasoning liquid;
the weight ratio of the spices, the white granulated sugar, the light soy sauce, the dark soy sauce, the flavor nucleotide disodium and the water is 0.1-1.5 (preferably 0.1-0.25): 0.3-0.5: 0.3-0.6: 0.3-0.6: 0.04-0.05: 15 to 20.
Description of the drawings: the eggs and the pig blood are fresh eggs and pig blood which meet the requirement of conventional freshness.
The preparation method of the iron-fortified recombinant dried egg of the invention is further improved as follows:
the spice is at least one of pricklyash seed, aniseed, dried orange peel and ginger.
The preparation method of the iron-fortified recombinant dried egg of the invention is further improved as follows:
the homogenization is as follows: homogenizing the prepared raw materials at 10000 rpm/min-15000 rpm/min for 3 +/-1 min, and mixing uniformly;
the degassing is as follows: degassing the homogenized raw material in vacuum (the vacuum degree of 0.8 Pa-1 Pa) for 15 +/-5 min, thereby removing bubbles in the raw material to obtain degassed feed liquid;
the mold-in molding is as follows: pouring the degassed feed liquid into a mold (slowly pouring the degassed feed liquid into the mold), and cooking and heating for molding at the temperature of 90-95 ℃ for 30-45 min;
the baking comprises the following steps: baking at 80-90 ℃ for 25-35 min;
the sterilization comprises the following steps: the sterilization temperature is 121 +/-2 ℃, and the sterilization time is 15 +/-2 min;
the package is as follows: and cooling the sterilized product to room temperature and packaging.
The preparation method of the iron-fortified recombinant dried egg of the invention is further improved as follows: the freeze drying in the preparation of the pig blood powder is to freeze dry for 45-50 h at the temperature of minus 50 ℃ and the vacuum degree of 1.6 Pa.
As a further improvement of the method for preparing the iron-fortified recombinant dried egg of the present invention, as a preferred embodiment:
preparing the pig blood powder: the wall breaking treatment time is 15min, and the freeze drying time is 48 h;
molding in a mold: steaming, heating and molding at 93 deg.C for 43 min;
baking: baking at 80 deg.C for 30 min.
In the invention:
the pig blood powder is prepared by taking fresh pig blood as a raw material through high-speed shearing wall breaking and freeze drying processes, is rich in iron elements, and also contains a large amount of nutrient components such as vitamin B, vitamin C, nicotinic acid and the like; by adding a certain amount of the pig blood powder into the dried eggs, the value-added utilization of the pig blood can be realized, the requirement of a specific population on iron nutrient supplement can be met, and the method has a wide consumption market.
The invention has the following technical advantages:
1. the invention uses the pig blood powder rich in heme iron as a raw material for producing the dried eggs, realizes high-value utilization of pig blood, and greatly improves the economic value of pig blood.
2. According to the invention, the gel property of the egg liquid is improved by means of egg white and yolk compounding, vacuum degassing, hydrocolloid (gellan gum) addition and the like, the texture property and water holding capacity of the dried egg product are obviously improved, and the dried egg product has better mouthfeel.
3. The pig blood powder is added in the processing process of the iron-fortified recombinant dried egg, and is rich in vitamin B2Vitamin C, protein, iron, phosphorus, calcium, nicotinic acid and other nutritional ingredients, and has the effects of enriching the blood and beautifying the face; the nutrient element iron contained in the product can be easily absorbed by human body, and has the effect of preventing iron deficiency anemia.
4. The iron-enriched recombinant dried egg provided by the invention has good color, flavor and taste, the NRV (iron element NRV is 15mg) with the iron content of more than 30 percent meets the claim requirement of GB 28050 plus 2011 national standard for food safety prepackaged food nutrition label general rule on iron-rich food, and the iron-enriched recombinant dried egg provides iron-rich and high-protein nutritional healthy and convenient leisure food for consumers and has wide market prospect.
In conclusion, the invention solves the problems that the existing dried egg products are single in type and are difficult to meet the nutritional and healthy consumption requirements of people, and the iron-reinforced recombinant dried egg is prepared by reasonably compounding egg white liquid, egg yolk liquid and the like and adding the pig blood powder, so that the high-efficiency value-added utilization of the pig blood is realized, and the product types of convenient leisure egg products are enriched. The invention adopts the improved processing technology to prepare the iron-fortified recombinant dried egg with excellent flavor, texture and taste, realizes the high-efficiency value-added utilization of the pig blood, enriches the color and variety of dried egg products, and provides the iron-rich, high-protein, nutritional, healthy and convenient leisure food for consumers.
Detailed Description
The following examples illustrate the invention in detail: the present embodiment is implemented on the premise of the technical solution of the present invention, and a detailed implementation manner and a specific operation process are given, but the protection scope of the present invention is not limited to the following embodiments.
Example 1, a method for preparing an iron-fortified recombinant dried egg, sequentially comprising the following steps:
1) and (3) preparing materials:
selecting fresh and crackless eggs, cleaning the surfaces of the fresh and crackless eggs, airing the eggs, separating shell and liquid, separating egg yolks and egg white from egg white by an egg separator, and filtering egg white liquid by using conventional double-layer gauze to remove frenulum and impurities; the yolk liquid is uniformly mixed by a stirrer (mixed for 1-3 minutes at the rotating speed of 950-1100 rpm/min).
Selecting fresh pig blood, putting the pig blood into a container, performing wall breaking treatment for 15min at the rotating speed of 14000 rpm/min-15000 rpm/min by using a high-speed shearing instrument, filtering froth from the treated pig blood, and freezing the pig blood in a refrigerator at the temperature of between 20 ℃ below zero and 40 ℃ below zero for 24 h; freeze-drying the frozen pig blood for 48h (the freeze-drying condition is that the temperature is minus 50 to minus 60 ℃ and the vacuum degree is 1.6 to 2 Pa), taking out, and then preparing the pig blood into powder by a high-speed pulverizer (sieving the pig blood by a sieve of 200 meshes);
weighing 0.4 part of edible white granulated sugar, 0.6 part of dark soy sauce, 0.4 part of light soy sauce, 0.05 part of flavor nucleotide disodium, 0.04 part of ginger powder, 0.05 part of pepper powder, 0.04 part of star aniseed powder and 18 parts of water according to parts by weight, and obtaining 19.58 parts of seasoning starting material liquid; adding the seasoning initial liquid into a cooking pot, boiling, keeping the boiling state for 1h (namely, controlling the temperature to be 85-90 ℃), supplementing the reduced water according to the original amount (namely, adding water after 1h until the original weight of the seasoning initial liquid is recovered), cooling and filtering to obtain the flavoring seasoning liquid.
Accurately weighing egg white, egg yolk liquid, pig blood powder, gellan gum, NaCl and flavoring liquid according to the mass ratio of 3.6:6.4:0.15:0.014:0.15:1.2 to obtain the prepared raw materials;
2) homogenizing
Homogenizing the prepared raw materials for 3min at the rotating speed of 10000 rpm/min-15000 rpm/min by a homogenizer, and uniformly mixing;
3) and degassing: and (3) carrying out vacuum degassing on the uniformly mixed feed liquid for 15min at the vacuum degree of 0.8-1 Pa to eliminate bubbles.
4) And entering a mold for molding: slowly pouring the feed liquid into a mold, cooking at 93 deg.C, heating for molding, and cooking for 43 min;
5) and baking: baking in an oven at 80 deg.C for 30 min;
6) sterilizing and packaging: and (4) carrying out vacuum packaging on the product, sterilizing at 121 ℃ for 15min, cooling to room temperature, and warehousing the finished product.
Example 2, the following changes were made with respect to example 1:
step 1):
the wall breaking treatment time of pig blood is changed from 15min to 10min, and the freeze drying time is changed from 48h to 50 h;
the preparation method of the flavoring liquid is changed into that:
weighing 0.3 part of edible white granulated sugar, 0.5 part of dark soy sauce, 0.5 part of light soy sauce, 0.04 part of flavor nucleotide disodium, 0.05 part of ginger powder, 0.05 part of pepper powder, 0.05 part of star anise powder and 20 parts of water according to parts by weight, adding the materials into a cooking pot, boiling, keeping a slightly boiling state for 1h, supplementing the reduced water according to the original amount, cooling and filtering to obtain the flavoring seasoning liquid.
Accurately weighing egg white, egg yolk liquid, pig blood powder, gellan gum, NaCl and flavoring seasoning liquid according to the mass ratio of 4:6:0.15:0.01:0.15:1.5 to obtain prepared raw materials;
step 4), cooking at 90 ℃, heating and forming, wherein the cooking time is 45 min;
step 5), baking for 35min in an oven at 80 ℃;
the rest is equivalent to embodiment 1.
Example 3, the following changes were made with respect to example 1:
step 1):
the wall breaking treatment time of pig blood is changed from 15min to 20min, and the freeze drying time is changed from 48h to 45 h;
the preparation method of the flavoring liquid is changed into that:
weighing 0.5 part of edible white granulated sugar, 0.4 part of dark soy sauce, 0.3 part of light soy sauce, 0.05 part of disodium ribonucleotide, 0.03 part of ginger powder, 0.06 part of pepper powder, 0.06 part of star anise powder, 0.1 part of chili powder and 15 parts of water according to parts by weight, adding the mixture into a cooking pot, boiling the mixture, keeping the mixture in a slightly boiling state for 1 hour, supplementing the reduced water according to the original amount, cooling and filtering the mixture to obtain the flavoring liquid.
Accurately weighing egg white, egg yolk liquid, pig blood powder, gellan gum, NaCl and flavoring liquid according to the mass ratio of 3.5:6.8:0.2:0.015:0.1:1 to obtain prepared raw materials;
step 4), cooking at 95 ℃ and heating for forming, wherein the cooking time is 30 min;
step 5), baking for 25min in a baking oven at 90 ℃;
the rest is equivalent to embodiment 1.
The iron-reinforced recombinant egg-dried products prepared in the above examples were tested for iron content according to GB5009.268-2016, taste evaluation according to GB 2749-2015 and GB/T29605-2013, and texture and water-holding capacity according to literature methods, and the results are shown in the following table.
TABLE 1
Comparative examples 1,
The wall breaking treatment time of the pig blood is changed from 15min to 5min, and the rest is equal to that of the example 1.
Comparative example 2-1, egg white: the dosage ratio of the egg yolk liquid of the chicken is changed from 3.6:6.4 to 2.5:7.5, and the rest is equal to that of the egg yolk liquid of the chicken in the example 1.
Comparative example 2-2, egg white liquid: the dosage ratio of the egg yolk liquid of the chicken is changed from 3.6:6.4 to 4.5:5.5, and the rest is equal to that of the egg yolk liquid of the chicken in the example 1.
Comparative example 3-1, the "oven at 80 ℃ for 30 min" in step 5) of example 1 was changed to "oven at 70 ℃ for 40 min", and the rest was the same as example 1.
Comparative example 3-2, the baking in the oven at 80 ℃ for 30min in the step 5) of the example 1 was changed to the baking in the oven at 100 ℃ for 30min, and the rest was the same as the example 1.
Comparative example 4, the use of gellan gum was eliminated, and the remainder was identical to example 1.
The comparative example was examined in the same manner as described above, and the results are shown in Table 2 below in comparison with those of example 1.
TABLE 2
Finally, it is also noted that the above-mentioned lists merely illustrate a few specific embodiments of the invention. It is obvious that the invention is not limited to the above embodiments, but that many variations are possible. All modifications which can be derived or suggested by a person skilled in the art from the disclosure of the present invention are to be considered within the scope of the invention.
Claims (8)
1. The iron-reinforced recombinant dried egg is characterized in that: the raw materials of the iron-fortified recombinant dried egg comprise egg white, egg yolk liquid, pig blood powder, gellan gum, NaCl and flavoring seasoning liquid;
egg white liquid: egg yolk liquid of chicken: pig blood powder: gellan gum: NaCl: the flavoring liquid is 2-4: 6-7: 0.1-0.2: 0.01-0.02: 0.1-0.2: 1-2 by mass.
2. The iron-fortified recombinant egg jerky according to claim 1, characterized in that: egg white liquid: egg yolk liquid of chicken: pig blood powder: gellan gum: NaCl: the mass ratio of the flavoring liquid to the flavoring liquid is 3.6:6.4:0.15:0.014:0.15: 1.2.
3. The method for preparing the iron-fortified recombinant dried egg according to claim 1 or 2, wherein: the prepared raw materials are sequentially homogenized, degassed, molded, baked, sterilized and packaged.
4. The method for preparing the iron-fortified recombinant dried egg according to claim 3, wherein the method comprises the steps of:
preparing egg white liquid and egg yolk liquid:
separating egg into yolk and egg white, and filtering the egg white with gauze to obtain egg white liquid; mixing yolk uniformly to obtain yolk liquid;
preparing the pig blood powder:
breaking the walls of pig blood at the rotating speed of 11000-15000 rpm/min for 10-20 min, removing floating foam, and freezing at-20 to-40 ℃ for 24 +/-2 h; after freezing, the pig blood is frozen and dried for 45-50 hours and then is crushed into powder;
preparing a flavoring seasoning liquid:
wrapping the spice with gauze and immersing in water, or directly adding powdered spice into water; adding white granulated sugar, light soy sauce, dark soy sauce and flavor nucleotide disodium as flavoring initial liquid, boiling to slightly boiling state, maintaining for 1 + -0.2 hr, adding water to original weight of the flavoring initial liquid, naturally cooling to room temperature, and filtering to obtain filtrate as flavoring liquid;
the weight ratio of the spices, the white granulated sugar, the light soy sauce, the dark soy sauce, the flavor nucleotide disodium and the water is 0.1-1.5: 0.3-0.5: 0.3-0.6: 0.3-0.6: 0.04-0.05: 15 to 20.
5. The method for preparing the iron-fortified recombinant dried egg according to claim 4, wherein the method comprises the steps of:
the spice is at least one of pricklyash seed, aniseed, dried orange peel and ginger.
6. The method for preparing the iron-fortified recombinant dried egg according to any one of claims 3 to 5, wherein the method comprises the following steps:
the homogenization is as follows: homogenizing the prepared raw materials at 10000 rpm/min-15000 rpm/min for 3 +/-1 min, and mixing uniformly;
the degassing is as follows: vacuum degassing the homogenized raw material for 15 +/-5 min to remove bubbles in the raw material to obtain degassed feed liquid;
the mold-in molding is as follows: pouring the degassed feed liquid into a die, and cooking and heating to form at 90-95 ℃ for 30-45 min;
the baking comprises the following steps: baking at 80-90 ℃ for 25-35 min;
the sterilization comprises the following steps: the sterilization temperature is 121 +/-2 ℃, and the sterilization time is 15 +/-2 min;
the package is as follows: and cooling the sterilized product to room temperature and packaging.
7. The method for preparing the iron-fortified recombinant dried egg according to claim 6, wherein the method comprises the steps of:
the freeze drying in the preparation of the pig blood powder is to freeze dry for 45-50 h at the temperature of minus 50 ℃ and the vacuum degree of 1.6 Pa.
8. The method for preparing the iron-fortified recombinant dried egg according to claim 7, wherein the method comprises the steps of:
preparing the pig blood powder: the wall breaking treatment time is 15min, and the freeze drying time is 48 h;
molding in a mold: steaming, heating and molding at 93 deg.C for 43 min;
baking: baking at 80 deg.C for 30 min.
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