CN114451530A - Marinated egg product capable of improving thawing layering phenomenon after quick freezing and preparation method thereof - Google Patents

Marinated egg product capable of improving thawing layering phenomenon after quick freezing and preparation method thereof Download PDF

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CN114451530A
CN114451530A CN202210072867.2A CN202210072867A CN114451530A CN 114451530 A CN114451530 A CN 114451530A CN 202210072867 A CN202210072867 A CN 202210072867A CN 114451530 A CN114451530 A CN 114451530A
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eggs
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egg product
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thawing
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张洪才
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Liaoning Hefeng Egg Industry Co ltd
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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
    • A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/04—Freezing; Subsequent thawing; Cooling
    • A23B5/041—Freezing or cooling without shell
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/04—Freezing; Subsequent thawing; Cooling
    • A23B5/05—Freezing or cooling with addition of chemicals
    • A23B5/055—Freezing or cooling with addition of chemicals with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00—Preservation of eggs or egg products
    • A23B5/06—Coating eggs with a protective layer; Compositions or apparatus therefor
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • 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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Abstract

The invention provides a marinated egg product for improving the thawing layering phenomenon after quick freezing and a preparation method thereof, and relates to the technical field of food processing. The method specifically comprises adding marinade into steamed eggs, cooling, removing shells, marinating, cold preserving and soaking marinated eggs for 8-12h, draining, and quickly freezing at-35 deg.C for 30-50 min; the prepared marinated egg product can be thawed at normal temperature and eaten instantly, can be heated and cooked at high temperature, and does not change the quality state of the marinated eggs after long-time high-temperature cooking. In the present invention, the surface layer of the raw egg product is first boiled with boiling water and is subjected to protein denaturation treatment by heating to form a protein gel. When husking and marinating are carried out, flavor substances in the marinade can rapidly permeate, xanthan gum and trehalose can generate a coating effect on micro molecules in eggs, and the adhesiveness and the stability of protein molecules are improved; after long-term refrigeration, the xanthan gum and the trehalose can be further immersed into the protein tissue, so that the coating effect is enhanced.

Description

Marinated egg product for improving thawing layering phenomenon after quick freezing and preparation method thereof
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a marinated egg product capable of improving the thawing layering phenomenon after quick freezing.
Background
With the improvement of the living standard of people and the acceleration of the working rhythm of the society, the demand of consumers for convenient, fast and high-nutritive value food is increasing day by day. Moreover, with the development of the net red economy, more and more fusion foods are produced. People are keen on the selection of food, and the food is more convenient, has good flavor and taste and integrates an innovative dish system mode.
The marinated eggs as the traditional diet of China have a long history of inheritance and a large audience group, and are deeply popular with the public with high nutritional value and rich mouthfeel. In the prior art, the preparation methods of marinated egg products are two types: vacuum packaging and high-temperature sterilization; ② directly selling after marinating. Problems are also associated with this, such as shorter shelf life of the product, smaller sales radius, and difficulty in adapting to long-scale transportation and long-term storage.
Therefore, if the marinated eggs can be preserved by a quick-freezing technique, thawed for ready-to-eat, or used as a cooking material, the above problems can be solved. However, after the quick-frozen eggs are thawed at normal temperature or high temperature, the water of the egg white is separated, the egg white is layered and shows a state of one circle, meanwhile, the taste is poor, the marinating flavor is changed, and the sensory evaluation effect is influenced.
In conclusion, the technical personnel in the field need to solve the problem of how to provide a novel preparation method of marinated eggs so as to keep the quality and flavor of the quick-frozen marinated eggs unchanged after the quick-frozen marinated eggs are thawed.
Disclosure of Invention
The invention aims to provide a marinated egg product for improving the thawing and layering phenomena after quick freezing, which is prepared by adding a marinade composition into a steamed and shelled egg product to marinate, wherein the marinated egg product is prepared by refrigerating and soaking the marinated egg product for 8-12h, and then immediately quick freezing the marinated egg product in an environment of-35 ℃ for 30-50 min.
The marinated egg product prepared by the invention does not need to add antiseptic components in the preparation process, can achieve the effect of long-term storage only by utilizing a quick-freezing mode, and can be transported in a remote scale. Moreover, the prepared marinated egg product can be thawed at normal temperature and eaten instantly, and can also be cooked by heating at high temperature, so that the taste and flavor and the properties of the marinated eggs are not influenced. Even the quality state of the marinated eggs can not be changed after long-time high-temperature cooking.
In order to achieve the above object, the present invention provides a marinated egg product for improving the thawing delamination phenomenon after quick freezing, wherein the marinated egg product comprises: egg products such as chicken eggs, duck eggs, quail eggs, goose eggs and the like which are edible conventionally.
In a preferred embodiment, the marinade composition comprises the following components in parts by weight: 0.1-0.5 part of xanthan gum, 1-1.5 parts of trehalose, 1.5-2 parts of salt, 1-1.5 parts of white granulated sugar, 1.5-5 parts of spices and 130 parts of water;
more preferably, the marinade composition comprises the following components in parts by weight: 0.1-0.3 part of xanthan gum, 1.1-1.4 parts of trehalose, 1.6-1.8 parts of salt, 1.2-1.5 parts of white granulated sugar, 1.6-4.5 parts of spices and 115 parts of water 105 and sodium chloride;
most preferably, the marinade composition comprises the following components in parts by weight: 0.1 part of xanthan gum, 1.2 parts of trehalose, 1.6 parts of salt, 1.2 parts of white granulated sugar, 1.8 parts of spices and 110 parts of water.
In a preferred embodiment, other flavoring or nutritional substances known to those skilled in the art can be added according to the requirements of egg product flavor, mouthfeel and nutritional formula.
In a preferred embodiment, the mass ratio of the egg to the marinade composition is 1: (1-1.5).
Another object of the present invention is to provide a method for preparing marinated egg products, which can improve the thawing delamination phenomenon after quick freezing, and can be prepared by only 3 steps, and compared with the prior art, the method has the effects of simplified steps, simple operation, low energy consumption and short preparation time.
In order to achieve the purpose, the invention provides a preparation method of a marinated egg product for improving the thawing layering phenomenon after quick freezing, which specifically comprises the following steps:
(1) egg pretreatment: selecting fresh eggs which are clean and have no impurities on the surface, washing, putting the eggs into water with the temperature of 95-100 ℃ for boiling for 20-30 minutes, immediately taking the eggs out, putting the eggs into cold water, and removing egg shells;
(2) marinating: weighing a marinade composition, and mixing the pretreated egg product and the marinade composition according to a mass ratio of 1: (1-1.5) mixing, heating and boiling;
(3) cold storage and soaking: after marinating, taking out the egg product immersed in the marinade composition, and refrigerating and soaking for 8-12h at the temperature of 0-4 ℃;
(4) quick-freezing: draining the marinated eggs subjected to cold storage and soaking, and quickly freezing at-35 deg.C for 30-50 min.
In a preferred embodiment, in the step (1), after the eggs are steamed, cooled and shelled, the eggs can be further placed in an oil pot and fried at the oil temperature of 160-180 ℃ until the surfaces of the eggs are tiger skin-shaped.
In a preferred embodiment, in the step (1), the temperature of the cold water is 0 to 4 ℃.
In a preferred embodiment, in the step (2), the cooking conditions are: decocting at 95-100 deg.C for 60-90 min.
Compared with the prior art, the marinated egg product for improving the thawing layering phenomenon after quick freezing and the preparation method thereof have the following advantages:
1. xanthan gum is a microbial polysaccharide produced by Xanthomonas campestris with carbohydrate as main raw material (such as corn starch) by fermentation engineering. Has unique rheological property, good water solubility and good compatibility with various salts, can be used as a thickening agent, a suspending agent, an emulsifying agent and a stabilizing agent, and can be widely applied to more than 20 industries such as food, petroleum, medicine and the like. The xanthan gum solution has the characteristics of low concentration and high viscosity (the viscosity of 1% aqueous solution is equal to 100 times of gelatin), so that the viscosity of marinade can be improved in the processing process of preparing marinated eggs, a layer of film-shaped substance is formed on the surface of the eggs, the molecules in the eggs are effectively locked, and the influence on the taste due to the breakage and overflow of liquid molecules in the subsequent quick-freezing and unfreezing processes is prevented.
In addition, the xanthan gum has good thermal stability, keeps specific functions in a larger temperature range, can keep the stability of the quick-frozen egg product in a plurality of freezing-unfreezing processes, improves the water retention property, reduces the formation of ice crystals, accelerates the hydration recovery speed of dehydrated food, and keeps the color, luster and taste. And the xanthan gum is also mixed with other hydrophilic colloids for use, and the xanthan gum and other hydrophilic colloids are not mutually influenced.
The principle is that the charged side chain of xanthan gum molecule reversely winds the cellulose main chain to form a rod-like primary rigid structure; the molecules of the xanthan gum form a regular double-helix secondary three-dimensional structure by the action of hydrogen bonds; the double spiral structures form a three-dimensional structure of a net by virtue of weak acting force, and the three-dimensional structure is a tertiary structure of xanthan gum and exists in a liquid crystal form in an aqueous solution. Because of its stable structure, xanthan gum is endowed with good rigidity to inhibit the influence of acid, alkali, enzyme and temperature.
2. Trehalose is a white crystal with two crystal waters, with a solubility of about 2/3 for sucrose, about the same as maltose; compared with sucrose, the sweetness is about 45%, and the taste is fresh and cool. In addition, trehalose can not be decomposed by oral pathogenic bacteria to generate acidic substances which can cause dental caries, and can be used for replacing common sweetener to prevent dental caries; in addition, trehalose is low calorie sugar, is not easy to be digested and absorbed by human body, and can inhibit cholesterol in serum and liver. From the view of molecular structure, the trehalose is formed by connecting 2 cyclohexosides through glycosidic bonds, the energy is only 4.18kJ/mol, the molecular structure is very stable, can be dissolved in water and hot alcohol, is insoluble in diethyl ether, is very stable to heat and acid, has no reducibility, and is the most stable sugar in natural disaccharides. Due to the stable performance, a special protective film can be formed on the cell surface under the severe conditions of high temperature, high cold, drying and water loss and the like, and the biomolecular structure is effectively protected from being damaged, so that the life process and biological characteristics of a living body are maintained. In the quick-frozen egg product, the trehalose serving as reducing disaccharide can serve as a low-temperature protective agent in the freezing process and can also serve as a dehydration protective agent in the drying and dehydration process, and the biological product does not contain reducing groups, so that the biological product cannot undergo protein browning reaction and is deteriorated and inactivated. The principle is that trehalose has a higher glass transition temperature (120 ℃), so that a trehalose solution is less prone to form ice crystals. And the trehalose also has stronger hydration capability, and the solution of the trehalose can form a trehalose/water structure with stronger rigidity and stronger freeze dehydration resistance.
In addition, the trehalose compounded with xanthan gum can further increase the viscosity of marinade and lock fresh water, and on the other hand, because trehalose has good nonspecific protection effect on organisms and biomolecules, the damage of quick freezing or high-temperature heating on the structure of an egg product is reduced, the flavor and taste of the egg product can be effectively improved, and the health care performance is improved.
3. In the present invention, the surface layer of the raw egg product is first boiled with boiling water and then denatured by heating to form a protein gel. The eggs are immediately placed in cold water, so that the inner molecules of the eggs are quickly condensed and kept in a uniform state under the temperature difference of sudden heating and quenching, when the eggs are peeled and marinated, flavor substances in the marinade can quickly permeate into the eggs, xanthan gum and trehalose can generate a coating effect on inner micro molecules of the eggs, and the adhesiveness and the stability of protein molecules are improved; after long-term refrigeration, the xanthan gum and the trehalose can be further immersed into the protein tissue, so that the coating effect is enhanced. And finally, quick-freezing treatment can achieve the effects of long-time freezing storage and relieving poor flavor, taste and properties after thawing.
4. The egg product prepared by the invention can improve the protein denaturation effect and increase the egg elasticity, and on the other hand, the molecules in the egg product are more uniform and have good consistency, the egg product is easier to be soaked in flavor during marinating, and the molecular state forms a stable state after thawing, so that the problem that the layered taste of the egg product becomes poor after thawing is solved.
5. The preparation method is simple, and compared with the prior art, the preparation method has the effects of simplified steps, simple operation, low energy consumption and short preparation time.
Drawings
These and/or other aspects and advantages of the present invention will become more apparent and more readily appreciated from the following detailed description of the embodiments of the invention, taken in conjunction with the accompanying drawings of which:
FIG. 1 is a photograph of a cross-section of a marinated tiger-skin quail egg prepared in example 2 and comparative example 2 of the present invention, which was thawed at room temperature (25 ℃) for 1 hour and cut;
FIG. 2 is a photograph of similar volume marinated tiger skin quail eggs prepared in example 2 and comparative example 2 taken out after boiling water cooking, wherein (a-c) is taken out after the example 2 is cooked for 5min, 1h and 5h, respectively, and (d-f) is taken out after the comparative example 2 is cooked for 5min, 1h and 5h, respectively.
Detailed Description
Unless otherwise specified, the technical means used in the examples are conventional means well known to those skilled in the art, and the raw materials used are commercially available.
Unless otherwise specifically stated, various raw materials, reagents, instruments, equipment and the like used in the present invention are commercially available or can be prepared by existing methods.
In the present invention, the parts by weight may be in the units of μ g, mg, g, kg, etc. known in the art, or may be multiples thereof, such as 1/10, 1/100, 10, 100, etc.
Example 1:
a marinated egg product for improving the thawing layering phenomenon after quick freezing and a preparation method thereof are disclosed:
the formula of the marinade composition comprises the following components: 0.1 part of xanthan gum, 1.2 parts of trehalose, 1.6 parts of salt, 1.2 parts of white granulated sugar, 1.8 parts of spices and 110 parts of water.
The preparation method comprises the following steps:
(1) egg pretreatment: selecting clean fresh quail eggs without impurities on the surface, washing, putting into 97 ℃ water, boiling for 20 minutes, immediately taking out, putting into 4 ℃ cold water, and removing eggshells;
(2) marinating: weighing the composition, and mixing the pretreated eggs and the composition according to a mass ratio of 1: 1.5, and boiling at 98 deg.C for 80 min.
(3) Cold storage and soaking: after marinating, taking out the egg product immersed in the marinade composition, and refrigerating at 4 ℃ for 12 h;
(4) quick-freezing: draining the marinated eggs, and quickly freezing in liquid nitrogen at-35 deg.C for 30-50 min.
Example 2:
a marinated egg product for improving the thawing layering phenomenon after quick freezing and a preparation method thereof are disclosed:
the formula of the marinade composition comprises the following components: 0.1 part of xanthan gum, 1.2 parts of trehalose, 1.6 parts of salt, 1.2 parts of white granulated sugar, 1.8 parts of spices and 110 parts of water.
The preparation method comprises the following steps:
(1) egg pretreatment: selecting clean fresh quail eggs without impurities on the surface, cleaning, putting into 97 ℃ water, boiling for 20 minutes, immediately taking out, putting into 4 ℃ cold water, and removing eggshells;
(2) the eggs which are treated by cold water and are shelled are placed in an oil pot, and fried at the oil temperature of 160-180 ℃ until the surfaces of the eggs are tiger skin-shaped.
(3) Marinating: weighing the composition, and mixing the pretreated eggs and the composition according to a mass ratio of 1: 1.5, and boiling at 98 deg.C for 80 min.
(4) Cold storage and soaking: after marinating, taking out the egg product immersed in the marinade composition, and refrigerating at 4 ℃ for 12 h;
(5) quick-freezing: draining the marinated eggs subjected to cold storage and soaking, and quickly freezing at-35 deg.C for 30-50 min.
Example 3:
a marinated egg product for improving the thawing layering phenomenon after quick freezing and a preparation method thereof are disclosed:
the formula of the marinade composition comprises the following components: 0.5 part of xanthan gum, 1.5 parts of trehalose, 1.6 parts of salt, 1.5 parts of white granulated sugar, 4 parts of spices and 115 parts of water.
The preparation method comprises the following steps:
(1) egg pretreatment: selecting clean fresh quail eggs without impurities on the surface, washing, putting into 97 ℃ water, boiling for 20 minutes, immediately taking out, putting into 2 ℃ cold water, and removing eggshells;
(2) marinating: weighing the composition, and mixing the pretreated eggs and the composition according to a mass ratio of 1: 1, and boiling at 98 ℃ for 90 min.
(3) Cold storage and soaking: after marinating, taking out the egg product immersed in the marinade composition, and refrigerating at 4 ℃ for 12 h;
(4) quick-freezing: draining the marinated eggs, and quickly freezing in liquid nitrogen at-35 deg.C for 30-50 min.
Comparative example 1
Compared to example 1, only the marinated egg recipe was changed, no xanthan gum and trehalose were added:
the formula of the marinade composition comprises: 1.6 parts of salt, 1.2 parts of white granulated sugar, 1.8 parts of spices and 110 parts of water.
The preparation method is the same as example 1.
Comparative example 2
Compared with example 2, only the marinated egg formula was changed, no xanthan gum and trehalose were added:
the formula of the marinade composition comprises the following components: 1.6 parts of salt, 1.2 parts of white granulated sugar, 1.8 parts of spices and 110 parts of water.
The preparation method is the same as example 2.
Comparative example 3
Compared to example 1, only the marinated egg recipe was changed, no trehalose was added:
the formula of the marinade composition comprises the following components: 0.1 part of xanthan gum, 1.6 parts of salt, 1.2 parts of white granulated sugar, 1.8 parts of spices and 110 parts of water.
The preparation method is the same as example 1.
Comparative example 4
The formulation is exactly the same as in example 1;
compared with the embodiment 1, only the step (3) in the preparation method is omitted, namely, the marinated eggs are directly subjected to quick freezing treatment.
Effect example 1
100 consumers who purchase the marinated egg products in the last year are selected, the proportion of men and women is the same, and the ages of the consumers are 10-60 years old.
Sensory indexes after thawing at normal temperature of the marinated egg products prepared in examples 1 to 3 and comparative examples 1 to 4 were evaluated, and the scoring criteria are shown in table 1, and the scoring results are shown in table 2:
TABLE 1
Figure BDA0003482751590000091
TABLE 2
Figure BDA0003482751590000092
Effect example 2
As the soaking effect of the tiger skin egg products is more obvious, the marinated tiger skin quail eggs with similar volumes prepared in the example 2 and the comparative example 2 are unfrozen for 1h at normal temperature (25 ℃), and the cross section state is observed by cutting, and the result is shown in figure 1.
As can be seen from fig. 1(b), the quail egg of the comparative example had a significantly layered state in its internal structure after thawing, the yolk was separated from the white, and the external volume was significantly swollen and soft-collapsed; in fig. 1(a), the egg white protein of the quail egg of the embodiment of the invention is tightly connected and not layered, the volume is not obviously changed, and the state of the egg is compact and not soft to collapse.
Effect example 3
The marinated tiger skin quail eggs with similar volumes prepared in example 2 and comparative example 2 were taken and put into boiling water at 100 ℃ for 5min, and after 1h and 5h, the eggs were taken out, and the volume change was measured by a vernier caliper, and the results are shown in fig. 2.
As can be seen from fig. 2, the marinated eggs prepared in the embodiment of the invention have almost no swelling after being boiled for 5h, while the marinated eggs prepared in the comparative example have obvious swelling after being boiled for 1h, and have almost half swelling after being boiled for 5 h.
Therefore, the marinated eggs prepared by the invention do not need to be added with preservative in the preparation process, can achieve the long-acting preservative effect only by utilizing a quick-freezing mode, and can be transported in a far-scale manner and stored for a long time. Moreover, the prepared marinated egg product can be thawed at normal temperature and eaten instantly, and can also be cooked by heating at high temperature, so that the taste and flavor and the properties of the marinated eggs are not influenced. Even after long-time high-temperature cooking, the quality state of the marinated eggs cannot be changed, and the marinated eggs have good commercial value and industrial potential.
The foregoing descriptions of specific exemplary embodiments of the present invention have been presented for purposes of illustration and description. It is not intended to limit the invention to the precise form disclosed, and obviously many modifications and variations are possible in light of the above teaching. The exemplary embodiments were chosen and described in order to explain certain principles of the invention and its practical application to enable one skilled in the art to make and use various exemplary embodiments of the invention and various alternatives and modifications as are suited to the particular use contemplated. It is intended that the scope of the invention be defined by the claims and their equivalents.

Claims (8)

1. A marinated egg product for improving the thawing and layering phenomena after quick freezing is characterized in that eggs after being steamed, cooled and shelled are added with a marinade composition for marinating, and after marinating is finished, marinated eggs are refrigerated and soaked for 8-12h and then immediately put into an environment with the temperature of minus 35 ℃ for quick freezing for 30-50min to obtain the marinated egg product;
the prepared marinated egg product can be thawed at normal temperature and eaten instantly, can be heated and cooked at high temperature, and does not change the quality state of the marinated eggs after long-time high-temperature cooking.
2. The marinated egg product for improving thawing stratification after quick freezing of claim 1, wherein said egg product comprises: hen eggs, duck eggs, quail eggs, and goose eggs.
3. The marinated egg product for improving thawing delamination after quick freezing as recited in claim 1, wherein said marinade composition comprises the following components in parts by weight: 0.1-0.5 part of xanthan gum, 1-1.5 parts of trehalose, 1.5-2 parts of salt, 1-1.5 parts of white granulated sugar, 1.5-5 parts of spices and 130 parts of water.
4. The marinated egg product for improving thawing delamination after quick freezing as claimed in claim 1, wherein the mass ratio of the egg product to the marinade composition is 1: (1-1.5).
5. The method for preparing a marinated egg product with improved thawing delamination after quick freezing as claimed in any one of claims 1 to 4, comprising the steps of:
(1) egg pretreatment: selecting fresh eggs which are clean and have no impurities on the surface, washing, putting the eggs into water with the temperature of 95-100 ℃ for boiling for 20-30 minutes, immediately taking the eggs out, putting the eggs into cold water, and removing egg shells;
(2) marinating: weighing a marinade composition, and mixing the pretreated egg product and the marinade composition according to a mass ratio of 1: (1-1.5) mixing, heating and boiling;
(3) cold storage and soaking: after marinating, taking out the egg product immersed in the marinade composition, and refrigerating and soaking for 8-12h at the temperature of 0-4 ℃;
(4) quick-freezing: draining the marinated eggs subjected to cold storage and soaking, and quickly freezing at-35 deg.C for 30-50 min.
6. The method for preparing marinated egg products with improved thawing delamination after quick freezing as claimed in claim 5, wherein in the step (1), the eggs are cooked, cooled and shelled, and then the eggs are fried in an oil pan at an oil temperature of 160-180 ℃ until the egg surfaces are in a tiger skin shape.
7. The method for preparing a marinated egg product with improved thawing delamination after quick freezing as claimed in claim 5, wherein the temperature of the cold water in the step (1) is 0-4 ℃.
8. The method for preparing a marinated egg product with improved thawing delamination after quick freezing as claimed in claim 5, wherein in the step (2), the cooking conditions are as follows: decocting at 95-100 deg.C for 60-90 min.
CN202210072867.2A 2022-01-21 2022-01-21 Marinated egg product capable of improving thawing layering phenomenon after quick freezing and preparation method thereof Pending CN114451530A (en)

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CN109588650A (en) * 2019-01-10 2019-04-09 宁波大学 A kind of resistance to preparation method for freezing quick-frozen egg egg skin

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