CN114403379B - Preparation method of sauce-flavor vinegar egg and sauce-flavor vinegar egg - Google Patents
Preparation method of sauce-flavor vinegar egg and sauce-flavor vinegar egg Download PDFInfo
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- CN114403379B CN114403379B CN202210138420.0A CN202210138420A CN114403379B CN 114403379 B CN114403379 B CN 114403379B CN 202210138420 A CN202210138420 A CN 202210138420A CN 114403379 B CN114403379 B CN 114403379B
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- soy sauce
- sauce
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
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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
- A23L15/25—Addition or treatment with microorganisms or 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
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- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a preparation method of a sauce-flavor vinegar egg and the sauce-flavor vinegar egg, which have the core process that fermentation liquor containing edible vinegar, soy sauce and a compound starter is directly acted inside egg yolk to ferment and pickle, and the obtained egg has unique flavor and texture, and provides a new reproduced egg for the existing reproduced egg. Compared with the traditional vinegar egg liquid, the vinegar egg liquid has definite food classification, and is more convenient to carry and take; compared with the existing salted eggs and preserved eggs in the existing processed eggs, the method has the advantages of short processing period and high auxiliary material utilization rate, and particularly has remarkable improvement in food nutrition and safety.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of a soy sauce-flavor vinegar egg and the soy sauce-flavor vinegar egg prepared by the method.
Background
The eggshell outer membrane, also called shell outer membrane, is a colloidal substance coated on the surface of eggshell, has a thickness of 0.005-0.01 mm, is an amorphous structure, is colorless, transparent and glossy soluble protein, and is a keratin mucilage protein. The structure of the poultry egg is schematically shown in fig. 1, wherein 1 is the eggshell outer membrane and 2 is the eggshell. The eggshell outer membrane mainly has the functions of protecting eggs from invasion of microorganisms such as bacteria and fungi, preventing evaporation of water in the eggs and preventing co 2 Escaping. Has beneficial effect on ensuring the internal quality of eggs. When the egg is in the vagina of a mother bird or just laid, the outer eggshell membrane is sticky, when the egg is discharged outside the body, the sticky mucus is immediately dried within a few minutes and is clung to the eggshell, and the surface of the egg is endowed with a layer of invisible egg which is not easy to see by naked eyesIs felt only after soaking the egg.
The vinegar soaked egg is a family vegetable made of vinegar and egg. The vinegar soaked egg has effects of reducing cholesterol, softening blood vessel, lowering blood viscosity, reducing blood lipid, reducing weight and increasing muscle. Can also relieve fatigue, and is suitable for high-intensity physical laborers or mental laborers; the nerve is relaxed, the sleeping quality can be improved, and the occurrence of insomnia can be reduced after the medicine is taken before sleeping.
Cleaning egg, placing into wide mouth glass bottle or porcelain container, pouring vinegar, sealing for 48 hr, sealing, tearing the egg skin with chopsticks, stirring egg white, yolk and vinegar, and taking after 24 hr, wherein each vinegar egg liquid is taken for 3-7 days.
At present, the use of vinegar-soaked eggs mainly occurs in the form of vinegar egg liquid, and has a plurality of defects:
1. the vinegar egg liquid is unhygienic to eat, has low digestibility and fishy smell, and is required to be matched with sugar and honey to cover the bad smell when being taken, and even so, the vinegar egg liquid is still difficult to swallow in taste;
2. the vinegar egg liquid has short shelf life and is inconvenient to store and transport;
3. the ratio of vinegar to egg in the vinegar egg liquid is approximately 3:1, which makes the vinegar egg liquid unable to find corresponding products in the food production license classification catalog so far, so that the vinegar egg liquid cannot be overstocked in normal suppliers;
4. according to the general rule of nutrient labels for prepackaged foods, GB 28050-2011, vinegar belongs to prepackaged foods with nutrient labels marked by exemption due to the fact that the daily intake of vinegar is less than or equal to 10 milliliters according to the traditional eating habit; however, according to the traditional vinegar egg drinking mode, the daily intake is 20-50 milliliters, which exceeds the safe drinking amount;
5. the main product of the combination of the vinegar and the egg is calcium acetate which is not an excellent source of calcium for human body, and along with the continuous improvement of the life of people, the quantity of high-quality calcium taken by the people from diet is continuously increased, which is close to the normal value of 700-1000 mg/day. According to the traditional vinegar egg making and taking mode, 300-750 mg/day of vinegar egg is continuously supplemented, which is not scientific and even causes metabolic diseases;
6. eggs are rich in nutrition, but the total amount of nutrition is not too much because the moisture content of the eggs reaches about 75%, for example, the protein content of one egg is only 6-8 g, and the low content is still taken for 3-7 days, so that the nutrition intake obtained by the traditional vinegar egg taking mode is lower.
White-water eggs are the most nutritious and safe from the scientific point of view, but have no smell and smell, especially coarse yolk, and are often difficult to swallow for children, for this reason, reproduced eggs represented by salted eggs (shown in fig. 2) and preserved eggs (shown in fig. 3) have considerable specific gravity in the terminal market, but salted eggs produce a large amount of nitrite and tannins in the process of salting or marinating, and tannins can combine with proteins to form protein cakes, so that the absorption of proteins in eggs by human bodies is not facilitated, and nitrite can have certain carcinogenic components and can destroy the immunity of human bodies; secondly, the sodium salt and heavy metal content in the salted eggs are relatively high, so that the burden of the kidneys of the body is increased by eating too much, and the health is not facilitated. The preserved egg is wrapped by lime, tea and the like in the manufacturing process, and a large amount of catechol, citric acid and other substances can be generated in the production process, so that egg proteins are easily damaged, and denatured proteins are generated.
Therefore, a person skilled in the art needs to provide a preparation method of a soy sauce-flavored vinegar egg and a soy sauce-flavored vinegar egg, wherein the compound fermentation liquor directly acts on the interior of a yolk to ferment and pickle, so that the soy sauce-flavored vinegar egg has unique flavor, is nutritional and healthy, is convenient to carry and safe to eat, and provides a new reconstituted egg product in the existing reconstituted egg varieties.
Disclosure of Invention
The invention aims to provide a preparation method of a sauce-flavor vinegar egg and the sauce-flavor vinegar egg, wherein the compound fermentation liquor directly acts on the interior of yolk to ferment and pickle, so that the sauce-flavor vinegar egg has unique flavor, nutrition and health, is convenient to carry and safe to eat, and provides a new reproduced egg product in the existing reproduced egg varieties.
The invention provides a preparation method of a sauce-flavor vinegar egg, which comprises the following steps:
step a, selecting fresh and unbroken eggs with uniform size, sequentially cleaning, sterilizing and drying, soaking the dried eggs in vinegar with the acidity of 6-9 ℃ for 1-2 hours to dissolve the eggshell outer membranes and part of eggshells of the eggs and increase calcium and protein in the vinegar; wherein the weight ratio of the total amount of the table vinegar to the total amount of the poultry eggs is 0.5:1-1:1;
step b, separating the eggs in the step a from the soaked table vinegar for standby;
c, placing the eggs in the step b in a vacuum drying box through a fixed support with the big ends upwards for vacuum drying so as to reduce free water in egg white and enlarge an air chamber of the eggs; wherein, the vacuum degree in the vacuum drying oven is 100-1000 pa and kept for 30-120 min, and the temperature of the surface of the poultry egg is maintained at 40-50 ℃;
step d, mixing the vinegar in the step b with soy sauce and a composite starter, maintaining the normal temperature for 1-2 hours, and filtering to obtain a fermentation liquor; wherein the weight ratio of the table vinegar to the soy sauce to the composite starter is 100:5:1-100:20:5;
step e, taking out the fixing support and the eggs in the vacuum drying oven in the step c, and drilling the top of the large head of the vacuum dried eggs to form injection holes;
step f, sucking 1-2 ml of the fermentation liquor in the step d by adopting an injection device, and injecting the fermentation liquor into yolk parts of the eggs from injection holes of the eggs;
step g, placing the fixed support in the step f into a constant-temperature oscillator at 25-40 ℃, oscillating for 1-2 hours, and standing for 24-72 hours to enable the yolk of the eggs and the fermentation liquor to be fully mixed and fermented;
and h, placing the mixed and fermented eggs into a steam box through a fixed support, steaming for 8-10 min at normal pressure, and naturally cooling to obtain the soy sauce vinegar eggs.
Preferably, in the step d, the composite starter comprises acetic acid bacteria, saccharomycetes, aspergillus and lactic acid bacteria, wherein the mass ratio of the acetic acid bacteria to the saccharomycetes to the aspergillus to the lactic acid bacteria is 1:1:1-1:2:2:2.
Preferably, in the step e, a drill bit is used for drilling the top of the big head of the dried poultry egg in vacuum, the aperture is 1-3 mm, and the drilling depth is 1-3 mm.
Preferably, the drill bit is provided with a flat toothed lower part, the bottom of the toothed lower part is arc-shaped, and the arc-shaped bottom corresponds to the outline shape of the poultry egg.
Preferably, the fixing support in the step e is made of silica gel.
Preferably, in the step f, the injection device is an injection needle.
Preferably, after the step h, the method further includes: and i, removing shells of the sauce-flavor vinegar eggs in the step h, sterilizing and vacuum packaging.
Preferably, in the step g, the oscillator is a vortex oscillator or a reciprocating oscillator.
Preferably, in the step d, the filtering precision is 200-300 meshes.
The invention also provides a soy sauce vinegar egg which is processed by the preparation method of the soy sauce vinegar egg.
The preparation method of the soy sauce-flavor vinegar egg provided by the invention has the following advantages:
1. the soy sauce-flavored vinegar egg provided by the invention directly acts the compound fermentation liquor inside the egg yolk for fermentation and curing, has unique flavor, is nutritional and healthy, is convenient to carry and safe to eat, and provides a new processed egg product which accords with food classification in the existing processed egg varieties;
2. the edible vinegar firstly dissolves the eggshell outer membrane and part of eggshells, so that the edible vinegar is added with a certain amount of calcium and protein to provide nutrition support for subsequent probiotics fermentation, and meanwhile, the step reduces the acidity of the edible vinegar and provides adaptive fermentation acidity for flora in a subsequent composite starter;
3. according to the invention, eggs are placed into a vacuum drying oven for vacuum drying, free water in egg white is reduced, the air chamber of the eggs is enlarged, space is provided for the subsequent fermentation liquid injection process, and meanwhile, the free water is reduced, so that the eggs are convenient to store;
4. the soy sauce is introduced into the fermentation broth, and the soy sauce has higher solid matters and higher nutrition density compared with the table vinegar, so that nutrition is provided for the subsequent fermentation of probiotics in the compound starter; meanwhile, the soy sauce can increase the flavor of eggs.
5. According to the invention, the fermentation liquid is injected into the yolk part of the egg, so that the homogeneous emulsifying state of the yolk is broken, the protein and the fat in the egg are separated, and then the egg product appears in the form of a salty yolk-like grease, but the salty degree is moderate, so that the egg product is convenient to directly eat, a small amount of edible vinegar and soy sauce are added to meet the eating habit of masses in China, and the daily intake of salt is not out of standard;
6. the invention carries out constant temperature oscillation in the fermentation process, so that yolk and fermentation liquor containing beneficial bacteria are fully mixed and fermented, and proper temperature is kept, the beneficial bacteria in the fermentation liquor can decompose cholesterol, reduce the content of yolk cholesterol, meanwhile, calcium acetate in vinegar is combined with the beneficial bacteria, and can be converted into calcium lactate which is more beneficial to human body in the fermentation process, in addition, lactobacillus in the fermentation liquor can decompose protein into polypeptide and amino acid in the fermentation process, thereby reducing the fishy smell of eggs and sensibilization;
7. the egg steaming method is adopted to ensure that egg liquid does not overflow from the injection hole, nutrition is not lost, the original shape of the egg is maintained, the steamed egg is consistent with the common egg in appearance, but the color and the taste of yolk are different;
8. the existence of the injection hole in the invention enables eggs to adapt to rapid heating without bursting in the subsequent steaming process, reduces the breakage rate of the shell and improves the yield.
9. Compared with the conventional salted eggs, the method directly acts the fermentation liquor on the egg yolk, has short time and high auxiliary material utilization rate, and the auxiliary materials of the conventional salted eggs are slowly acted on the egg yolk through eggshells and egg white barriers, so that the time is long and the auxiliary material utilization rate is low.
The injection amount of 10:1-2 ml fermentation liquor can slightly increase the calcium content of processed poultry eggs from 50-60 mg/100 g to about 70-100 mg/100 g. The egg product is administered without exceeding calcium content.
11: the drill bit is provided with a flat toothed lower part, the bottom of the toothed lower part is arc-shaped, and the arc-shaped bottom corresponds to the outer contour shape of the poultry egg. Such a drill bit prevents slipping during drilling and does not crack the eggshells at the edges of the drill hole.
The invention also provides the soy sauce vinegar egg which is processed by the preparation method of the soy sauce vinegar egg, and the fresh-keeping food processed by the preparation method of the soy sauce vinegar egg has corresponding technical effects because the preparation method of the soy sauce vinegar egg has the technical effects.
Drawings
FIG. 1 is a schematic view of a prior art avian egg;
FIG. 2 is a cross-sectional view of a prior art salted egg;
FIG. 3 is a cross-sectional view of a prior art preserved egg;
FIG. 4 is a schematic view of the structure of a mounting bracket of the present invention carrying eggs;
FIG. 5 is a schematic view of a drill bit according to the present invention;
FIG. 6 is a side view of a drill bit of the present invention;
FIG. 7 is a graph comparing eggs soaked with vinegar according to the present invention with conventional eggs;
FIG. 8 is a cross-sectional view of a soy sauce flavored vinegar egg of the present invention.
Wherein, the reference numerals in the figures are:
1. an eggshell outer membrane; 2. egg shells; 3. a fixing support; 4. an injection device; 5. a drill bit.
Detailed Description
In order to make the technical scheme of the present invention better understood by those skilled in the art, the present invention will be further described in detail with reference to the accompanying drawings.
The invention provides a preparation method of a sauce-flavor vinegar egg, which comprises the following steps:
step a, selecting fresh and unbroken eggs with uniform size, sequentially cleaning, sterilizing and drying the eggs, soaking the dried eggs in vinegar with the acidity of 6-9 ℃ for 1-2 hours to dissolve the eggshell outer membranes and part of eggshells of the eggs and increase calcium and protein in the vinegar; wherein the weight ratio of the total amount of the table vinegar to the total amount of the poultry eggs is 0.5:1-1:1.
The poultry eggs in the invention mainly refer to eggs and duck eggs, and are preferably eggs. Taking egg as an example, the surface of the egg is provided with an egg shell, the surface of the egg shell is provided with an egg shell outer membrane, the egg shell outer membrane is also called a shell outer membrane, and is colloid mucilage, the components of the colloid mucilage comprise 85-87% of protein, 3.5-3.7% of sugar, 2.5-3.5% of lipid, 3.5% of ash, and the shell outer membrane mainly has the functions of protecting the egg from being invaded by bacteria and simultaneously preventing moisture and CO 2 And (5) escaping.
The edible vinegar firstly dissolves the eggshell outer membrane and part of eggshells, so that the edible vinegar is added with a certain amount of calcium and protein, support is provided for subsequent probiotics fermentation, meanwhile, the step reduces the acidity of the edible vinegar, and the acidity is adapted to the flora in the subsequent composite fermentation agent and is fermented; as shown in fig. 7, fig. 7 is a comparison of an egg soaked with vinegar and a normal egg according to the present invention, it can be seen that the egg soaked with vinegar has a significantly lighter appearance color and a finer surface than the normal egg.
After the eggs in the step are selected, the eggs are uniform in size, fresh and free of damage, and the size of each head is uniform, so that the multi-position synchronous drilling and punching process and the multi-position quantitative fermentation liquor injection process can be conveniently finished on the egg holder in the later period.
After the egg shell outer membrane and part of egg shell of the egg are dissolved in the step, the subsequent vacuum drying process of the egg is facilitated, free water in egg white is reduced conveniently, the air chamber of the egg is enlarged, and space is provided for the subsequent fermentation process.
And b, separating the eggs in the step a from the soaked table vinegar for standby.
In the step, the poultry eggs can be separated from the soaked vinegar by a strainer, and the soaked vinegar is independently stored for standby.
C, placing the eggs in the step b in a vacuum drying box through a fixed support with the big ends upwards for vacuum drying so as to reduce free water in egg white and enlarge an air chamber of the eggs; wherein, the vacuum degree in the vacuum drying box is 100-1000 pa and is kept for 30-120 min, and the temperature of the surface of the poultry egg is maintained at 40-50 ℃.
Because the fresh egg air chamber is smaller, more free water in egg white is contained, the egg is placed into a vacuum drying box for vacuum drying, the free water in egg white is reduced, the air chamber of the egg is enlarged, space is provided for the subsequent fermentation process, and meanwhile, the free water is reduced, so that the egg can be stored conveniently.
In the step, the big end of the poultry egg is placed upwards, so that the enlarged air chamber is still at one end of the big end. The fixing support in this step includes but is not limited to silica gel material, and other materials may be selected according to the requirement. The fixing support made of the silica gel material has toughness and friction force, and has good positioning and buffering effects.
Step d, mixing the vinegar in the step b with soy sauce and a composite starter, maintaining the normal temperature for 1-2 hours, and filtering to obtain a fermentation liquor; wherein the weight ratio of the table vinegar to the soy sauce to the composite starter is 100:5:1-100:20:5.
In the step, the composite starter comprises acetic acid bacteria, saccharomycetes, aspergillus and lactic acid bacteria, wherein the mass ratio of the acetic acid bacteria to the saccharomycetes to the aspergillus to the lactic acid bacteria is 1:1:1-1:2:2:2. It is noted that the composite starter in the present invention includes but is not limited to acetic acid bacteria, yeast, aspergillus and lactic acid bacteria, and those skilled in the art can add other strains as needed.
The edible vinegar and the soy sauce in the step are all finished products sold in the market, and are subjected to sterilization links, and do not contain viable bacteria, and the subsequent viable bacteria are added for the next fermentation process.
The soy sauce in the step can be used for seasoning, endows eggs with a certain flavor, has higher solid matters, provides nutrition for various flora of the composite starter, is conventional strains in the production process of vinegar and soy sauce, can adapt to the environment of the soy sauce and the vinegar, and is convenient for further fermentation.
In addition, the filtering process in the step can adopt a filtering screen, the precision is preferably 200-300 meshes, and the precision of 200-300 meshes can prevent plugging of a subsequent injection device.
And e, taking out the fixing support and the eggs in the vacuum drying oven in the step c, and drilling the top of the large head of the vacuum dried eggs to form injection holes.
In the step e, a drill bit is used for drilling the top of the big head of the poultry egg after vacuum drying, the aperture is preferably 1-3 mm, and the drilling depth is preferably 1-3 mm.
In the step, the drill with various structures can be used for drilling the poultry eggs, such as conical drill bits and the like; as shown in fig. 5, the drill bit has a flat toothed lower portion, the bottom of which is arc-shaped, and the arc-shaped bottom corresponds to the outer contour shape of the egg.
The existence of the injection hole in the invention enables eggs to adapt to rapid heating without bursting in the subsequent steaming process, reduces the breakage rate of the shell and improves the yield. In addition, if the subsequent soy sauce vinegar eggs need to be shelled, sterilized and vacuum packed, the presence of the filling holes can facilitate the shelling of the eggs.
And f, sucking 1-2 ml of the fermentation liquor in the step d by adopting an injection device, and injecting the fermentation liquor into the yolk part of the poultry egg from an injection hole of the poultry egg.
The injection means in this step is preferably an injection needle; by injecting the fermentation liquor into the yolk part of the poultry egg, the homogeneous emulsifying state of the yolk is broken, so that protein and fat in the poultry egg are separated, and then the egg product appears in the form of oil paste similar to salty yolk, but the salty degree is moderate, the poultry egg is convenient to directly eat, and the addition of a small amount of table vinegar and soy sauce accords with the eating habit of the masses in China, and does not cause the daily intake of salt to exceed the standard.
And g, placing the fixed support in the step f into a constant-temperature oscillator at 25-40 ℃, oscillating for 1-2 hours, and standing for 24-72 hours to enable the yolk of the eggs and the fermentation liquor to be fully mixed and fermented.
The oscillator in the step is preferably a vortex oscillator or a reciprocating oscillator, wherein the vortex oscillator has better oscillation effect, small amplitude and more uniform mixing;
the step is carried out with constant temperature oscillation in the fermentation process, so that yolk and fermentation liquor containing beneficial bacteria are fully mixed and fermented, and proper temperature is kept, the beneficial bacteria in the fermentation liquor can decompose cholesterol, reduce the content of yolk cholesterol, meanwhile, calcium acetate in vinegar is combined with the beneficial bacteria, and can be converted into calcium lactate which is more beneficial to human bodies in the fermentation process.
And h, placing the mixed and fermented eggs into a steam box through a fixed support, steaming for 8-10 min at normal pressure, and naturally cooling to obtain the soy sauce vinegar eggs.
The egg steaming mode with the big end upwards adopted by the invention can ensure that egg liquid does not overflow from the injection hole, nutrition is not lost, and the original shape of eggs is maintained.
The steamed egg product is consistent with the common egg product in appearance, but the color and the taste of the egg yolk are different, and the egg yolk has substances such as calcium lactate, polypeptide, amino acid and the like which are better beneficial to human bodies after being fermented, so that the fishy smell of the egg is reduced, the protein and the fat of the egg yolk in the soy sauce vinegar egg are separated, and then the egg product is in a salty egg yolk-like oil paste shape, so that the egg product is attractive and the appetite is increased.
The existence of the injection holes of the eggs enables eggs to adapt to rapid heating without bursting in the cooking process, and the efficiency is improved.
And i, removing shells of the sauce-flavor vinegar eggs in the step h, sterilizing and vacuum packaging.
In order to facilitate people to carry out, the sauce-flavored vinegar eggs can be shelled, sterilized and vacuum-packed, and the shelling, sterilizing and vacuum-packing of eggs are all the existing mature processes, and are not repeated here.
The invention also provides a soy sauce vinegar egg which is processed by the preparation method of the soy sauce vinegar egg.
Example 1
The embodiment provides a preparation method of a soy sauce-flavor vinegar egg, which comprises the following steps:
step a, selecting fresh eggs which are not damaged and have uniform sizes, sequentially cleaning, sterilizing and drying, soaking the dried eggs in vinegar with the acidity of 9 ℃ for 1h to dissolve egg shell outer membranes and part of egg shells of the eggs, and increasing calcium and protein in the vinegar; wherein the weight ratio of the total amount of the table vinegar to the total amount of the eggs is 0.6:1;
step b, separating the eggs in the step a from the soaked table vinegar for standby;
c, placing the eggs in the step b in a vacuum drying box through a fixed support in an upward direction for vacuum drying so as to reduce free water in egg white and enlarge an air chamber of the eggs; wherein, the vacuum degree in the vacuum drying oven is 500pa and kept for 60min, and the surface temperature of the eggs is maintained at 40 ℃;
step d, mixing the vinegar in the step b with soy sauce and a composite starter, maintaining the normal temperature for 1 hour, and filtering to obtain a fermentation liquor; the weight ratio of the table vinegar to the soy sauce to the composite starter is 100:5:1, the composite starter comprises acetic acid bacteria, saccharomycetes, aspergillus and lactic acid bacteria, the mass ratio of the acetic acid bacteria to the saccharomycetes to the aspergillus to the lactic acid bacteria is 1:1:1, and the filtering precision is preferably 200 meshes.
Step e, taking out the fixing support and the eggs in the vacuum drying oven in the step c, and drilling the top of the big end of the vacuum dried eggs to form injection holes; and (3) drilling the top of the big head of the vacuum dried egg by using a drill bit, wherein the aperture is 2mm, and the drilling depth is 2mm.
Step f, sucking 1.5ml of the fermentation liquid in the step d by adopting an injection device, and injecting the fermentation liquid into the yolk part of the eggs from an injection hole of the eggs; the injection device is an injection needle.
Step g, placing the fixed support in the step f into a constant-temperature oscillator at 30 ℃, oscillating for 1 hour, and standing for 30 hours to enable the yolk of the eggs and the fermentation liquor to be fully mixed and fermented; the oscillator is a vortex oscillator.
And h, placing the mixed and fermented eggs into a steam box through a fixed support, steaming for 8min at normal pressure, and naturally cooling to obtain the soy sauce-flavor vinegar eggs.
And i, removing shells of the sauce-flavor vinegar eggs in the step h, sterilizing and vacuum packaging.
Example two
The embodiment provides a preparation method of sauce-flavor vinegar duck eggs, which comprises the following steps:
step a, selecting fresh and unbroken duck eggs with uniform size, sequentially cleaning, sterilizing and drying, soaking the dried duck eggs in vinegar with the acidity of 6 ℃ for 2 hours to dissolve the eggshell outer membranes and part of eggshells of the duck eggs and increase calcium and protein in the vinegar; wherein the weight ratio of the total amount of the table vinegar to the total amount of the duck eggs is 1:1;
step b, separating the duck eggs in the step a from the soaked table vinegar for standby;
c, placing the duck eggs in the step b in a vacuum drying box through a fixed support with the large ends upwards for vacuum drying so as to reduce free water in egg white and increase an air chamber of the duck eggs; wherein, the vacuum degree in the vacuum drying oven is 1000pa and kept for 120min, and the surface temperature of the duck eggs is maintained at 50 ℃;
step d, mixing the vinegar in the step b with soy sauce and a composite starter, maintaining the normal temperature for 2 hours, and filtering to obtain a fermentation liquor; the weight ratio of the table vinegar to the soy sauce to the composite leavening agent is 100:20:5, the composite leavening agent comprises acetic acid bacteria, saccharomycetes, aspergillus and lactic acid bacteria, the mass ratio of the acetic acid bacteria to the saccharomycetes to the aspergillus to the lactic acid bacteria is 1:2:2:2, and the filtering precision is preferably 300 meshes.
Step e, taking out the fixed support and the duck eggs in the vacuum drying oven in the step c, and drilling the top of the big end of the vacuum dried duck eggs to form injection holes; and (3) drilling the top of the big head of the vacuum dried duck egg by using a drill bit, wherein the aperture is 3mm, and the drilling depth is 3mm.
Step f, sucking 2ml of fermentation liquor in the step d by adopting an injection device, and injecting the fermentation liquor into yolk parts of the duck eggs from injection holes of the duck eggs; the injection device is an injection needle.
Step g, placing the fixed support in the step f into a constant-temperature oscillator at 25 ℃, oscillating for 2 hours, and standing for 72 hours to enable the yolk of the duck eggs and the fermentation liquor to be fully mixed and fermented; the oscillator is a reciprocating oscillator.
And h, placing the mixed and fermented duck eggs into a steam box through a fixed support, steaming for 10min at normal pressure, and naturally cooling to obtain the sauce-flavor vinegar duck eggs.
And i, removing shells of the sauce-flavor vinegar duck eggs in the step h, sterilizing and vacuum packaging.
The following table is a table of comparative parameters for vinegar-flavored sauced and salted eggs, marinated and preserved eggs in accordance with the present invention:
it can be seen through comparison that the auxiliary materials of the conventional salted eggs are usually slowly acted on the yolk from outside to inside through eggshells and protein barriers, the time is long, the auxiliary material utilization rate is low, the sodium content components are high, the flavor and the color are different, and the harmful substance components are more.
The soy sauce-flavored vinegar egg provided by the invention directly acts the compound fermentation liquor inside the egg yolk for fermentation and curing, has the advantages of short time, high auxiliary material utilization rate and low pollution from inside to outside, breaks through the homogeneous emulsified state of the egg yolk, separates protein and fat in the egg yolk, and then the egg product has an ointment like salty egg yolk, the egg white keeps natural color, but has moderate salinity, is convenient to directly eat, accords with the eating habit of masses in China, does not cause the daily intake of salt to exceed standard, and has unique flavor, nutrition and health, and convenient carrying and edible safety.
Although the present invention has been mainly described in the above embodiments, it is described by way of example only, and the present invention is not limited thereto. Numerous variations and applications can be made by those skilled in the art without departing from the essential characteristics of the embodiments. For example, each component shown in detail of the embodiments may be modified and operated, and differences related to the modifications and applications may be construed as being included in the protection scope of the present invention as defined in the appended claims.
Reference in the specification to an embodiment means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the invention. The appearances of such phrases in various places in the specification are not necessarily all referring to the same embodiment. Furthermore, when a particular feature, structure, or characteristic is described in connection with any embodiment, it is submitted that it is within the purview of one skilled in the art to effect such feature, structure, or characteristic in connection with other ones of the embodiments.
Claims (9)
1. The preparation method of the soy sauce flavored vinegar egg is characterized by comprising the following steps of:
step a, selecting fresh and unbroken eggs with uniform size, sequentially cleaning, sterilizing and drying, soaking the dried eggs in vinegar with the acidity of 6-9 ℃ for 1-2 hours to dissolve the eggshell outer membranes and part of eggshells of the eggs and increase calcium and protein in the vinegar; wherein the weight ratio of the total amount of the table vinegar to the total amount of the poultry eggs is 0.5:1-1:1;
step b, separating the eggs in the step a from the soaked table vinegar for standby;
c, placing the eggs in the step b in a vacuum drying box through a fixed support with the big ends upwards for vacuum drying so as to reduce free water in egg white and enlarge an air chamber of the eggs; wherein, the vacuum degree in the vacuum drying oven is 100-1000 pa and kept for 30-120 min, and the temperature of the surface of the poultry egg is maintained at 40-50 ℃;
step d, mixing the vinegar in the step b with soy sauce and a composite starter, maintaining the normal temperature for 1-2 hours, and filtering to obtain a fermentation liquor; wherein the weight ratio of the table vinegar to the soy sauce to the composite starter is 100:5:1-100:20:5; wherein the composite starter comprises acetic acid bacteria, saccharomycetes, aspergillus and lactic acid bacteria, and the mass ratio of the acetic acid bacteria to the saccharomycetes to the aspergillus to the lactic acid bacteria is 1:1:1-1:2:2:2;
step e, taking out the fixing support and the eggs in the vacuum drying oven in the step c, and drilling the top of the large head of the vacuum dried eggs to form injection holes;
step f, sucking 1-2 ml of the fermentation liquor in the step d by adopting an injection device, and injecting the fermentation liquor into yolk parts of the eggs from injection holes of the eggs;
step g, placing the fixed support in the step f into a constant-temperature oscillator at 25-40 ℃, oscillating for 1-2 hours, and standing for 24-72 hours to enable the yolk of the eggs and the fermentation liquor to be fully mixed and fermented;
and h, placing the mixed and fermented eggs into a steam box through a fixed support, steaming for 8-10 min at normal pressure, and naturally cooling to obtain the soy sauce vinegar eggs.
2. The method for preparing soy sauce-flavor vinegar eggs according to claim 1, wherein in the step e, a drill is used to drill the top of the big head of the vacuum-dried eggs, the aperture is 1-3 mm, and the drilling depth is 1-3 mm.
3. The method for preparing a soy sauce-flavor vinegar egg according to claim 2, wherein the drill has a flat toothed lower portion, the bottom of the toothed lower portion is arc-shaped, and the arc-shaped bottom corresponds to the outer contour shape of the egg.
4. The method for preparing soy sauce-flavored vinegar eggs according to claim 1, wherein the fixing support in the step e is made of silica gel.
5. The method for preparing a soy sauce-flavored vinegar egg according to claim 1, wherein in the step f, the injection means is an injection needle.
6. The method for preparing a soy sauce-flavored vinegar egg according to claim 1, wherein the step h further comprises: and i, removing shells of the sauce-flavor vinegar eggs in the step h, sterilizing and vacuum packaging.
7. The method for preparing soy sauce-flavored vinegar eggs according to claim 1, wherein in the step g, the vibrator is a vortex vibrator or a reciprocating vibrator.
8. The method for preparing soy sauce-flavor vinegar eggs according to claim 1, wherein in the step d, the filtering precision is 200-300 mesh.
9. A soy sauce-flavored vinegar egg, characterized in that it is processed by the method for producing a soy sauce-flavored vinegar egg according to any one of claims 1 to 8.
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| KR20170127712A (en) * | 2016-05-12 | 2017-11-22 | 현경태 | Functional method of producing soy sauce and vinegar with egg shell calcium |
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| KR20000001374A (en) * | 1998-06-05 | 2000-01-15 | 구관모 | Making method of acetic egg |
| JP2003189824A (en) * | 2001-12-26 | 2003-07-08 | Hoshino Kagaku Kk | Fermented egg and method for producing the same |
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