CN114514988A - Production process and method for pickling spicy salted eggs - Google Patents
Production process and method for pickling spicy salted eggs Download PDFInfo
- Publication number
- CN114514988A CN114514988A CN202111409131.1A CN202111409131A CN114514988A CN 114514988 A CN114514988 A CN 114514988A CN 202111409131 A CN202111409131 A CN 202111409131A CN 114514988 A CN114514988 A CN 114514988A
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- CN
- China
- Prior art keywords
- pepper
- spicy
- water
- salted
- eggs
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 42
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 238000005554 pickling Methods 0.000 title claims abstract description 11
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 19
- 239000006002 Pepper Substances 0.000 claims abstract description 17
- 241000722363 Piper Species 0.000 claims abstract description 17
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 17
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 17
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 claims abstract description 17
- 235000019634 flavors Nutrition 0.000 claims abstract description 17
- 239000008601 oleoresin Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000000341 volatile oil Substances 0.000 claims abstract description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000011780 sodium chloride Substances 0.000 claims abstract description 6
- 238000000605 extraction Methods 0.000 claims abstract description 5
- 238000004445 quantitative analysis Methods 0.000 claims abstract description 5
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 3
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 239000002904 solvent Substances 0.000 claims abstract description 3
- 239000002304 perfume Substances 0.000 claims abstract 2
- 240000008574 Capsicum frutescens Species 0.000 claims description 8
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 4
- -1 sucrose ester Chemical class 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 229940116257 pepper extract Drugs 0.000 claims description 3
- 229920000136 polysorbate Polymers 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 230000001804 emulsifying effect Effects 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims 1
- 241000758706 Piperaceae Species 0.000 claims 1
- 244000237444 Xylopia aethiopica Species 0.000 claims 1
- 239000000686 essence Substances 0.000 claims 1
- 239000000126 substance Substances 0.000 claims 1
- 239000011347 resin Substances 0.000 abstract description 13
- 229920005989 resin Polymers 0.000 abstract description 13
- 239000003921 oil Substances 0.000 abstract description 10
- 241000949456 Zanthoxylum Species 0.000 abstract description 8
- 238000004945 emulsification Methods 0.000 abstract description 3
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 description 13
- 235000019640 taste Nutrition 0.000 description 8
- 235000013599 spices Nutrition 0.000 description 5
- 239000001390 capsicum minimum Substances 0.000 description 4
- 206010013911 Dysgeusia Diseases 0.000 description 3
- 239000001722 capsicum frutescens oleoresin Substances 0.000 description 3
- 229940050948 capsicum oleoresin Drugs 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000008595 infiltration Effects 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 239000003637 basic solution Substances 0.000 description 1
- 210000005056 cell body Anatomy 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019659 mouth feeling Nutrition 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 238000003815 supercritical carbon dioxide extraction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a production process and a method of spicy flavored salted eggs. Is characterized in that pepper oleoresin (or essential oil) and pepper oleoresin extracted by the traditional solvent method, supercritical carbon dioxide method, subcritical method and other extraction technologies are taken as raw materials, and the salted egg with spicy flavor is produced by combining the traditional salted egg pickling process on the basis of quantitative analysis. The process comprises the following steps: firstly, adopting proper emulsifier and emulsification process to make the zanthoxylum bungeanum and pepper extracts-zanthoxylum oil resin (essential oil) and pepper oil resin become water-soluble, then uniformly dispersing the water-soluble zanthoxylum oil resin, pepper oil resin and other water-soluble essence and perfume in about 10% saline water according to a certain proportion, finally placing the cleaned egg in the saline water to be pickled for about 1 month so as to obtain the invented spicy salted egg. The spicy salted egg not only retains the traditional flavor characteristics, but also has obvious natural spicy flavor characteristics.
Description
Technical Field
The patent relates to a production process and a method of a complete spicy flavor salted egg, which can realize standardization and standardization of industrial scale production. The pepper and the hot pepper are edible natural spices in GB/T12729.1 spice and condiment names, and the pepper and the hot pepper extract, namely pepper oleoresin (essential oil) and hot pepper oleoresin, are used as characteristic raw materials to produce the spicy salted eggs.
Background
The salted eggs sold in the market at present are prepared by pickling with edible salt. When fresh eggs are salted, salt in the salt material mud or the salt water solution outside the eggs permeates into the eggs through the eggshells, the egg membranes and the egg yolk membranes, and meanwhile, water in the eggs continuously seeps out. When the eggs are pickled and matured, the salt concentration in the egg liquid is basically consistent with that in the salt mud or the salt water solution. Hypertonic salt enables water in a cell body to be removed, so that life activities of bacteria are inhibited, and meanwhile, the activity of protease in eggs and the capability of the bacteria for producing the protease are reduced by the salt, so that the deterioration and the putrefaction speed of the eggs are slowed down. The salt infiltration and water infiltration change the original properties and flavor of the eggs. So far, the flavor of the salted eggs is only the same, and the salted eggs without spicy flavor do not exist. With the rapid growth of national economy of China, the income level of urban and rural residents is steadily improved, and people put more demands on food flavor. Advances in food processing technology have made possible more pursuit of different tastes.
Disclosure of Invention
The technical patent of the invention aims to: according to the traditional salt solution pickling method, water-soluble pepper oleoresin (essential oil) and pepper resin are added into the salted egg, so that the flavor of the traditional salted egg is kept, the special aroma and taste of spicy and hot are increased, the taste of the salted egg is pure and has aftertaste, the dining tables of people are further enriched, the taste requirements of consumers in China are met, and a novel production technology and a complete process of the salted egg are provided. The basic solution of the invention is: the preparation method comprises extracting fructus Zanthoxyli oleoresin (essential oil) and Capsici fructus oleoresin with modern extraction technology (such as solvent extraction, supercritical carbon dioxide extraction, and subcritical extraction) to obtain aqueous extract, adding into salt water, adding fresh egg, and pickling for a certain time.
Detailed Description
1. Quantitative analysis of zanthoxylum oil resin (essential oil) and capsicum oil resin: the two natural extracts, namely pepper oleoresin (essential oil) and pepper oleoresin, obtained by extraction technologies such as a solvent method, a supercritical carbon dioxide method or a subcritical method are subjected to quantitative analysis of effective characteristic components to obtain A, B products.
2. Emulsification of oleoresin (essential oil): emulsifying with edible emulsifier (such as Tween series and sucrose ester) to obtain C, D product.
3. Preparing water-soluble spicy salt water: adding water soluble fructus Zanthoxyli resin and Capsici fructus resin into 10% saline water at a certain ratio to obtain product E.
4. Pickling salted eggs: and (3) putting the cleaned eggs into water-soluble spicy salt water for pickling.
The invention is simple and easy to implement and is convenient for industrial large-scale production. Compared with the traditional salted eggs at present, the significance of the invention patent is as follows: not only retains the flavor of the traditional salted egg, but also increases the special aroma and taste of the spicy and hot salted egg, so that the salted egg has purer taste and long aftertaste.
The invention is further illustrated by the following examples:
example 1: zanthoxylum oleoresin and Capsicum oleoresin are taken as examples.
Firstly, making quantitative analysis on characteristic components with the mouth feelings of the zanthoxylum oil resin (essential oil) and the capsicum oil resin, then respectively making emulsification treatment by using proper edible emulsifier (such as Tween series, sucrose ester and the like) and process, making the oil-soluble zanthoxylum oil resin and the capsicum oil resin into water-soluble, respectively adding the water-soluble zanthoxylum and the capsicum into about 10% saline solution according to a certain proportion, uniformly mixing, finally placing the cleaned eggs in the salt solution, and pickling for about 1 month.
Example 2: zanthoxylum oleoresin and Capsicum oleoresin are taken as examples.
When the spicy flavor is highlighted, a certain proportion of water-soluble five spices or thirteen spices is added into the spicy saline water in the embodiment 1, so that the taste of the spicy flavor salted eggs is softer and the aftertaste is long.
Example 3: zanthoxylum oleoresin and Capsicum oleoresin are taken as examples.
A certain proportion of water-soluble spicy essence and the like are added into the spicy saline water in the embodiment 1, so that the spicy flavor salted egg has stronger fragrance.
The above are a few limited examples, which are only illustrative of the core and technical lines of this patent, as well as the production process and method. The spicy proportion is adjusted and the flavoring technology of essence and spice is properly used, so that the taste requirement of consumers can be better met.
Claims (1)
1. The production process and the method are as follows: is characterized in that pepper and pepper extract, pepper oleoresin (or essential oil) and pepper oleoresin, extracted by the traditional solvent method, supercritical carbon dioxide method, subcritical method and other extraction technologies are taken as raw materials, and the salted egg with spicy flavor is produced by combining the traditional salted egg pickling process on the basis of quantitative analysis. The specific industrial process is as follows:
(1) quantitatively analyzing the pepper and pepper extract, i.e. pepper oleoresin (essential oil) and pepper oleoresin, to obtain product A and product B.
(2) The preparation method comprises emulsifying with emulsifier (such as Tween series, sucrose ester, and monoglyceride) to obtain water soluble fructus Zanthoxyli extract (product A) and fructus Capsici extract (product B), which are products C and D.
(3) Uniformly dispersing product C and D (including other water-soluble flavoring substances and essence and perfume) in 10% saline water to obtain product E.
(4) And (4) putting the cleaned eggs into the E, and pickling for about 1 month to obtain the spicy salted eggs. The spicy flavor refers to the flavor of the traditional salted eggs and the characteristic spicy flavor of the peppers and the hot peppers.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111409131.1A CN114514988A (en) | 2021-11-24 | 2021-11-24 | Production process and method for pickling spicy salted eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111409131.1A CN114514988A (en) | 2021-11-24 | 2021-11-24 | Production process and method for pickling spicy salted eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114514988A true CN114514988A (en) | 2022-05-20 |
Family
ID=81597319
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111409131.1A Pending CN114514988A (en) | 2021-11-24 | 2021-11-24 | Production process and method for pickling spicy salted eggs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114514988A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116508976A (en) * | 2023-06-09 | 2023-08-01 | 中华全国供销合作总社南京野生植物综合利用研究所 | Spiced salt flavored seasoning liquid and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704766A (en) * | 2013-12-25 | 2014-04-09 | 广西博士海意信息科技有限公司 | Spicy pickled eggs and making method thereof |
| CN104351720A (en) * | 2014-11-24 | 2015-02-18 | 青岛大学 | Preparation method of water-soluble capsicum oleoresin |
| CN104381953A (en) * | 2014-11-24 | 2015-03-04 | 青岛大学 | Preparation method of water-soluble zanthoxylum bungeanum oleoresin |
-
2021
- 2021-11-24 CN CN202111409131.1A patent/CN114514988A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103704766A (en) * | 2013-12-25 | 2014-04-09 | 广西博士海意信息科技有限公司 | Spicy pickled eggs and making method thereof |
| CN104351720A (en) * | 2014-11-24 | 2015-02-18 | 青岛大学 | Preparation method of water-soluble capsicum oleoresin |
| CN104381953A (en) * | 2014-11-24 | 2015-03-04 | 青岛大学 | Preparation method of water-soluble zanthoxylum bungeanum oleoresin |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116508976A (en) * | 2023-06-09 | 2023-08-01 | 中华全国供销合作总社南京野生植物综合利用研究所 | Spiced salt flavored seasoning liquid and preparation method thereof |
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| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |