CN114304533A - Method for making spiced egg crystal preserved jelly - Google Patents
Method for making spiced egg crystal preserved jelly Download PDFInfo
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- CN114304533A CN114304533A CN202111647948.2A CN202111647948A CN114304533A CN 114304533 A CN114304533 A CN 114304533A CN 202111647948 A CN202111647948 A CN 202111647948A CN 114304533 A CN114304533 A CN 114304533A
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Abstract
The invention discloses a method for preparing marinated egg crystal preserved egg jelly, relates to the technical field of food processing, and solves the problem of resource waste caused by damaged marinated eggs generated in the marinating process of the existing marinated eggs. The marinated egg crystal preserved jelly is a leisure food integrating health and delicious taste, and not only has very rich nutritional value, but also has good medicinal health-care effect.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to the technical field of a preparation method of marinated egg preserved jelly.
Background
The pork skin jelly is a common dish, takes pork skin as a raw material, the pork skin is a raw material of meat products with high protein content, and the pork skin is processed into pork skin flower meat, pork skin jelly, ham and other meat products, so that the pork skin jelly not only has good toughness and good color, fragrance, taste and mouthfeel, but also has important physiological health-care effect on skin, tendon, bone and hair of people. The skin jelly without the additive has elastic, smooth and fragrant mouthfeel, can be dissolved when being eaten, and has mellow and lingering aftertaste when being matched with sauce.
Marinated eggs contain almost all nutrients essential to the human body, such as proteins, fats, ovoflavins, lecithins, vitamins and iron, calcium, potassium, and are known as "ideal nutrient pools". The egg white in the marinated eggs has a repairing effect on liver tissue damage, the egg yolk is rich in DHA, lecithin and lecithin, is beneficial to development of a nervous system and a body, and can nourish brain, improve intelligence and improve memory, the lecithin can promote regeneration of liver cells, the amount of human plasma protein can be increased, the metabolic function and the immune function of the body are enhanced, the digestion is good, and the utilization rate is up to more than 95%.
The marinated eggs can be damaged in a large amount in the marinating process, and the damaged marinated eggs are not suitable for being directly packaged and sold, so that the damaged marinated eggs can only be treated as waste materials, great resource waste is caused, the production cost of marinated egg products is increased, and the sustainable development of enterprises is not facilitated.
Disclosure of Invention
The invention aims to: in order to solve the problem of resource waste caused by damaged marinated eggs generated in the marinating process of the marinated eggs, the invention provides a method for making marinated egg crystal preserved jelly.
The invention specifically adopts the following technical scheme for realizing the purpose:
a method for making marinated egg crystal preserved jelly comprises the following steps:
step 1: crushing the damaged marinated eggs generated in the marinating process, and processing the crushed marinated eggs into marinated egg granules with the diameter of 0.5-1.2cm for later use;
step 2: boiling fresh pigskin in cold water for 8-12min, taking out when the pigskin becomes transparent, scraping redundant grease off the fished pigskin, cutting into strips, adding a proper amount of salt and white vinegar into the cut pigskin strips, repeatedly rubbing for 3-5min, washing the rubbed pigskin strips for 3-5 times by using warm water at the temperature of 30-40 ℃, and controlling water for later use after washing;
and step 3: placing the pork strips in the step 2 in a heating kettle, adding clear water 3-5 times the volume of the pork strips, adding a seasoning bag and dendrobium officinale, decocting for 30-45 minutes;
and 4, step 4: fishing out the seasoning bag, the dendrobium officinale and the pigskin in the step 3, adding the dried lily, and boiling for 10-15 minutes to obtain a soup base;
and 5: adding the marinated egg granules crushed in the step 1 into a skin freezing mould, pouring the soup base prepared in the step 4 into the mould while the soup base is hot, uniformly stirring, cooling to room temperature, and refrigerating for 2-3 hours;
step 6: and (5) demolding the skin jelly obtained in the step (5), slitting, pasteurizing and then vacuum packaging.
In the invention, the broken marinated eggs in the marinating process are made into marinated egg granules, the marinated egg granules are added into the decocted pigskin soup, and the dried lily is added to prepare the marinated egg skin jelly. The marinated eggs are rich in cephalin, lecithin, DHA, iron, calcium, potassium and other elements, and are very beneficial to the immunologic function, the growth and the development of a human body and the nervous system. The pigskin has a health-care function and a medicinal value, the scallion stalk sections, the ginger, the aniseed and the bay leaves are added when the pigskin soup is decocted for neutralizing the native fishy smell of the pigskin, the dried orange peel is added to facilitate appetizing and promoting the secretion of saliva or body fluid, the salt is added to adjust the salinity, the rock sugar is added to improve the freshness, and then the skin jelly is colored by light soy sauce. The pigskin is sweet in taste and cool in nature, can well balance dryness-heat of marinated eggs, is supplemented with the effects of regulating spleen and invigorating stomach, removing dampness and removing food retention of dried lily, and the effects of tonifying stomach and promoting fluid production, nourishing yin and clearing heat of dendrobium officinale, so that the marinated egg crystal skin jelly has the beneficial health-care effect on the body while providing sufficient nutrition for people.
Further, by weight, 20-30 parts of damaged marinated eggs, 40-50 parts of pigskin, 2-5 parts of dried lily, 1-3 parts of dendrobium officinale and 2-4 parts of seasonings.
Further, by weight, 25 parts of damaged marinated eggs, 45 parts of pigskin, 4 parts of dried lily, 2 parts of dendrobium officinale and 3 parts of seasonings.
Furthermore, the seasonings in the seasoning packet comprise, by weight, 3-5 parts of fistular onion stalk segments, 1-3 parts of ginger, 1-3 parts of anise, 2-4 parts of bay leaves, 2-5 parts of dried orange peel, 5-8 parts of salt, 2-6 parts of light soy sauce and 1-2 parts of rock candy.
Furthermore, the seasonings in the seasoning packet comprise, by weight, 4 parts of fistular onion stalk segments, 2 parts of ginger, 2 parts of anise, 3 parts of bay leaves, 4 parts of dried orange peel, 7 parts of salt, 4 parts of light soy sauce and 1.5 parts of rock sugar.
Further, the salt in the step 2 accounts for 1-2 parts by weight, and the white vinegar accounts for 8-12 parts by weight.
Further, the vacuum degree of the vacuum package in the step 6 is 0.03-0.09 MPa.
Further, the pasteurization temperature in the step 6 is 60-85 ℃, and the pasteurization time is 5-30 minutes.
The invention has the following beneficial effects:
1. the invention utilizes the marinated eggs broken in the marinating egg process to be broken into marinated egg granules, and the marinated egg granules are added into the soup base boiled by the pigskin and condensed to prepare the marinated egg skin jelly with elasticity and toughness.
2. According to the invention, before the pigskin soup base is decocted, redundant grease is removed from the pigskin, only collagen components are reserved, and the salt and the white vinegar are added to remove fishy smell of the degreased pigskin, so that the pure taste of the soup base decocted from the pigskin is ensured; the natural marinating materials are added in the marinating process of the pigskin for seasoning and enhancing the flavor, and the active ingredients such as collagen in the pigskin are fully extracted by boiling with different fire, so that the good nutritional value and the good taste of the marinated egg skin jelly are ensured.
3. The dried lily bulb is added into the marinated egg jelly, has the effects of regulating spleen and invigorating stomach, promoting diuresis and removing food retention, calming heart and tranquilizing mind, promoting blood circulation and the like, and is helpful for helping gastrointestinal peristalsis, accelerating digestion and preventing food retention after eating the marinated egg jelly.
4. The invention takes out the pigskin after the pigskin soup is boiled, adds the ingredients to prepare the crystal skin, and the boiled pigskin keeps partial collagen, has low grease content, is a very healthy and nutritious leisure food and avoids the waste of resources at the same time.
5. The health-care functions of the marinated eggs, the pigskin and the lilies in the marinated egg crystal skin are beneficial to the human body, after the health-care crystal skin is eaten, the health-care crystal skin not only has the functions of repairing and maintaining internal organs of the human body, but also can improve the physiological functions of skin, tendons, bones, hair and the like, and the lilies have very good medical and edible functions and also have the effects of health care and anti-aging besides the effects of strengthening spleen and helping digestion.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, 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 a part of the embodiments of the present invention, but not all of the 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 making marinated egg crystal preserved jelly comprises the following steps:
step 1: according to the parts by weight, crushing 25 parts of damaged marinated eggs generated in the marinating process, and processing the eggs into marinated egg granules with the diameter of 1cm for later use;
step 2: boiling 35 parts of fresh pigskin in cold water for 8min, fishing out the pigskin after the pigskin becomes transparent, scraping redundant grease off the fished pigskin, cutting the pigskin into strips, adding 1.5 parts of salt and 10 parts of white vinegar into the cut pigskin strips by weight, repeatedly rubbing for 5min, washing the rubbed pigskin strips with warm water at 30 ℃ for 5 times, and controlling water for later use after the washing is finished;
and step 3: placing the pork strips in the step 2 in a heating kettle, adding clear water which is 5 times of the volume of the pork strips, adding 3 parts of seasoning bags and 2 parts of dendrobium officinale, wherein the seasoning bags are prepared from 4 parts of fistular onion stalk sections, 2 parts of ginger, 2 parts of anise, 3 parts of bay leaves, 4 parts of dried orange peel, 6 parts of salt, 5 parts of light soy sauce and 1.5 parts of rock sugar, decocting for 45 minutes;
and 4, step 4: fishing out the seasoning packet and the pigskin in the step 3, adding 4 parts of dried lily, and boiling for 10 minutes to obtain a soup base;
and 5: adding the marinated egg granules crushed in the step 1 into a skin jelly mold, pouring the soup base prepared in the step 4 into the mold while the soup base is hot, uniformly stirring, cooling to room temperature, and refrigerating for 3 hours;
step 6: and (5) demolding the skin jelly obtained in the step (5), cutting, pasteurizing at the temperature of 60 ℃ for 30 minutes, and then carrying out vacuum packaging, wherein the vacuum degree is 0.09 MPa.
Example 2
A method for making marinated egg crystal preserved jelly comprises the following steps:
step 1: according to the parts by weight, crushing 20 parts of damaged marinated eggs generated in the marinating process, and processing the eggs into marinated egg granules with the diameter of 0.8cm for later use;
step 2: boiling 40 parts of fresh pigskin in cold water for 12min, fishing out the pigskin after the pigskin becomes transparent, scraping redundant grease off the fished pigskin, cutting the pigskin into strips, repeatedly rubbing and washing 1 part of salt and 12 parts of white vinegar added into the cut pigskin strips for 3min, washing the rubbed pigskin strips for 3 times by warm water at 40 ℃, and controlling water for later use after washing;
and step 3: placing the pork strips in the step 2 in a heating kettle, adding clear water 4 times the volume of the pork strips, adding 4 parts of a seasoning packet prepared from 5 parts of fistular onion stalk segments, 3 parts of ginger, 3 parts of anise, 4 parts of bay leaves, 2 parts of dried orange peel, 8 parts of salt, 6 parts of light soy sauce and 2 parts of rock sugar, and decocting for 30 minutes;
and 4, step 4: fishing out the seasoning bag and the pigskin in the step 3, adding 2 parts of dried lily, and boiling for 15 minutes to obtain a soup base;
and 5: adding the marinated egg granules crushed in the step 1 into a preserved egg freezing mould, pouring the soup base prepared in the step 4 into the mould while the soup base is hot, uniformly stirring, cooling to room temperature, and refrigerating for 2 hours;
step 6: and (4) demolding and cutting the skin jelly obtained in the step (5), carrying out pasteurization at the temperature of 85 ℃ for 5 minutes, and then carrying out vacuum packaging, wherein the vacuum degree is 0.03 MPa.
Example 3
A method for making marinated egg crystal preserved jelly comprises the following steps:
step 1: according to the parts by weight, 30 parts of damaged marinated eggs generated in the marinating process are crushed and processed into marinated egg granules with the diameter of 1.2cm for later use;
step 2: boiling 50 parts of fresh pigskin in cold water for 10min, fishing out the pigskin after the pigskin becomes transparent, scraping redundant grease off the fished pigskin, cutting the pigskin into strips, adding 2 parts of salt and 8 parts of white vinegar into the cut pigskin strips, repeatedly rubbing for 4min, washing the rubbed pigskin strips for 4 times by using warm water at 35 ℃, and controlling water for later use after washing;
and step 3: placing the pork strips in the step 2 in a heating kettle, adding clear water with the volume being 4.5 times that of the pork strips, adding 2 parts of seasoning packet prepared from 3 parts of fistular onion stalk segments, 1 part of ginger, 1 part of anise, 2 parts of bay leaves, 2 parts of dried orange peel, 5 parts of salt, 2 parts of light soy sauce and 1 part of rock sugar, and decocting for 40 minutes;
and 4, step 4: fishing out the seasoning bag and the pigskin in the step 3, adding 5 parts of dried lily, and boiling for 12 minutes to obtain a soup base;
and 5: adding the marinated egg granules crushed in the step 1 into a preserved egg freezing mould, pouring the soup base prepared in the step 4 into the mould while the soup base is hot, uniformly stirring, cooling to room temperature, and refrigerating for 2.5 hours;
step 6: and (4) demolding and cutting the skin jelly obtained in the step (5), carrying out pasteurization at the temperature of 75 ℃ for 15 minutes, and then carrying out vacuum packaging, wherein the vacuum degree is 0.08 MPa.
Example 4
As a control group of example 1, a method for preparing a pigskin jelly, in which the broken marinated eggs, dried lily bulbs and dendrobium officinale in example 1 were replaced with fresh pigskin in equal parts by weight, and the fresh pigskin replacing the broken marinated eggs was marinated under the same conditions as the marinated eggs to obtain marinated pigskin, was the same as in example 1.
In the embodiment 1, the damaged marinated eggs are added, the heat property of the marinated eggs can be neutralized with the cold property of pigskin, and the effects of spleen regulating, stomach invigorating, dampness removing and food retention removing of the dried lily and the effects of stomach benefiting, body fluid production promoting, yin nourishing and heat clearing of the dendrobium officinale are added, so that the marinated egg crystal skin jelly in the embodiment 1 is suitable for being eaten as leisure food and has a certain health-care function; the pigskin jelly prepared by the embodiment is delicious in taste, good in elasticity, colorless and transparent, and can be eaten with rice or bread only and is not easy to eat due to cold nature and cold intestines and stomach, difficult to dissolve accumulated food and other uncomfortable symptoms caused by eating too much.
TABLE 1 EXAMPLES 1-3 sensory evaluation of marinated egg jellies
The method reasonably utilizes the broken marinated eggs to process, reduces resource waste, improves enterprise benefits, simultaneously ensures that the prepared marinated egg crystal skin jelly has good color, aroma and taste, meets the requirements of people on nutrient substances, and has very beneficial health-care effect on the bodies of eaters.
Claims (8)
1. The method for preparing the marinated egg crystal preserved jelly is characterized by comprising the following steps:
step 1: crushing the damaged marinated eggs generated in the marinating process, and processing the crushed marinated eggs into marinated egg granules with the diameter of 0.5-1.2cm for later use;
step 2: boiling fresh pigskin in cold water for 8-12min, taking out when the pigskin becomes transparent, scraping redundant grease off the fished pigskin, cutting into strips, adding salt and white vinegar into the cut pigskin strips, repeatedly rubbing for 3-5min, washing the rubbed pigskin strips for 3-5 times by using warm water at the temperature of 30-40 ℃, and controlling water for later use after washing;
and step 3: placing the pork strips in the step 2 in a heating kettle, adding clear water 3-5 times the volume of the pork strips, adding a seasoning bag and dendrobium officinale, decocting for 30-45 minutes;
and 4, step 4: fishing out the seasoning bag, the dendrobium officinale and the pigskin in the step 3, adding the dried lily, and boiling for 10-15 minutes to obtain a soup base;
and 5: adding the marinated egg granules crushed in the step 1 into a skin freezing mould, pouring the soup base prepared in the step 4 into the mould while the soup base is hot, uniformly stirring, cooling to room temperature, and refrigerating for 2-3 hours;
step 6: and (5) demolding the skin jelly obtained in the step (5), slitting, pasteurizing and then vacuum packaging.
2. The method for preparing the marinated egg crystal skin jelly according to claim 1, wherein the damaged marinated eggs are 20-30 parts, the pigskin is 40-50 parts, the dry lily is 2-5 parts, the dendrobium officinale is 1-3 parts, and the seasoning bags are 2-4 parts by weight.
3. The method for preparing spiced egg crystal-preserved jelly as claimed in claim 2, wherein the spiced egg is 25 parts, the pigskin is 45 parts, the dried lily is 4 parts, the dendrobium officinale is 2 parts, and the seasoning is 3 parts by weight.
4. The method for preparing spiced egg crystal-wrapped jelly according to claim 2 or 3, wherein the spices in the spice bag comprise 3-5 parts of onion stalk segments, 1-3 parts of ginger, 1-3 parts of anise, 2-4 parts of bay leaves, 2-5 parts of dried orange peel, 5-8 parts of salt, 2-6 parts of light soy sauce and 1-2 parts of rock candy in parts by weight.
5. The method for preparing the marinated egg crystal-jelly according to claim 4, wherein seasonings in the seasoning packet comprise 4 parts of fistular onion stalk segments, 2 parts of ginger, 2 parts of anise, 3 parts of bay leaves, 4 parts of dried orange peel, 7 parts of salt, 4 parts of light soy sauce and 1.5 parts of rock candy in parts by weight.
6. The method for preparing spiced egg crystal-preserved jelly as claimed in claim 1, wherein the salt is 1-2 parts and the white vinegar is 8-12 parts in the step 2.
7. The method for preparing marinated egg crystal-preserved jelly as claimed in claim 1, wherein the vacuum degree of the vacuum package in step 6 is 0.03-0.09 MPa.
8. The method for preparing marinated egg crystal jelly according to claim 1, wherein the pasteurization temperature in step 6 is 60-85 ℃ and the pasteurization time is 5-30 minutes.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115868605A (en) * | 2022-12-01 | 2023-03-31 | 夏经雨 | Pigskin puffed food and processing method thereof |
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| CN109527417A (en) * | 2018-11-15 | 2019-03-29 | 孙秀爱 | A kind of Sausage made of meat jelly and preparation method thereof |
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2021
- 2021-12-29 CN CN202111647948.2A patent/CN114304533A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102160652A (en) * | 2010-02-23 | 2011-08-24 | 金炡沅 | Method for preparing gelatin solution from pork rinds |
| CN104041832A (en) * | 2014-06-07 | 2014-09-17 | 苏伟 | Instant pigskin jelly and preparing method thereof |
| CN107198133A (en) * | 2017-06-23 | 2017-09-26 | 徐州市坤元食品有限公司 | A kind of preparation method of quick-frozen egg pork jelly |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115868605A (en) * | 2022-12-01 | 2023-03-31 | 夏经雨 | Pigskin puffed food and processing method thereof |
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