CN115918716A - Fresh-keeping liquid for soft-boiled marinated eggs and preparation method and application thereof - Google Patents
Fresh-keeping liquid for soft-boiled marinated eggs and preparation method and application thereof Download PDFInfo
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- CN115918716A CN115918716A CN202211481313.4A CN202211481313A CN115918716A CN 115918716 A CN115918716 A CN 115918716A CN 202211481313 A CN202211481313 A CN 202211481313A CN 115918716 A CN115918716 A CN 115918716A
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 67
- 239000007788 liquid Substances 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 239000000284 extract Substances 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 240000000031 Achyranthes bidentata Species 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 24
- 239000000203 mixture Substances 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 240000007232 Illicium verum Species 0.000 claims abstract description 12
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 12
- 229920002752 Konjac Polymers 0.000 claims abstract description 12
- 239000000252 konjac Substances 0.000 claims abstract description 12
- 229940069445 licorice extract Drugs 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 11
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 9
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 9
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 9
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 9
- 229940046240 glucomannan Drugs 0.000 claims abstract description 9
- 235000010485 konjac Nutrition 0.000 claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 238000000034 method Methods 0.000 claims description 19
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 12
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 12
- 239000008367 deionised water Substances 0.000 claims description 12
- 229910021641 deionized water Inorganic materials 0.000 claims description 12
- 238000002791 soaking Methods 0.000 claims description 12
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 10
- 235000011477 liquorice Nutrition 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 210000002969 egg yolk Anatomy 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000001511 capsicum annuum Substances 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000005457 ice water Substances 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 235000017443 Hedysarum boreale Nutrition 0.000 claims 1
- 235000007858 Hedysarum occidentale Nutrition 0.000 claims 1
- 239000001649 glycyrrhiza glabra l. absolute Substances 0.000 claims 1
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 claims 1
- 229940051810 licorice root extract Drugs 0.000 claims 1
- 235000020725 licorice root extract Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 11
- 230000003385 bacteriostatic effect Effects 0.000 abstract description 7
- 239000003755 preservative agent Substances 0.000 abstract description 6
- 235000013605 boiled eggs Nutrition 0.000 abstract description 5
- 230000002335 preservative effect Effects 0.000 abstract description 5
- 239000000243 solution Substances 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 7
- 241000722363 Piper Species 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 230000006378 damage Effects 0.000 description 3
- 235000019823 konjac gum Nutrition 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000003761 preservation solution Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 235000009932 Zanthoxylum simulans Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000013043 chemical agent Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000011895 specific detection Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000009044 synergistic interaction Effects 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
Abstract
The invention provides a fresh-keeping liquid for soft boiled eggs, which is prepared from the following raw materials in parts by weight: 2 to 4 parts of konjac glucomannan, 35 to 46 parts of licorice extract, 25 to 32 parts of achyranthes bidentata Blume leaf extract, 18 parts of soy sauce, 4 parts of star anise powder, 2 parts of pepper powder, 2 parts of edible salt and 100 to 120 parts of water. The preparation method comprises the following steps: mixing konjac glucomannan, a licorice extract and a achyranthes bidentata leaf extract, adding water, and magnetically stirring for 2 hours to obtain a mixture A; uniformly mixing the star anise powder, the pepper powder and the edible salt to obtain a mixture B; and (3) uniformly mixing the mixture A and the mixture B, filtering the mixture by using a 20-mesh screen to remove impurities, and then adding soy sauce to obtain the soft-boiled marinated egg preservative solution. Also provides application of the preserved egg. The fresh-keeping liquid for the soft-shelled spiced eggs has good bacteriostatic fresh-keeping effect, is green and safe, and has wide market prospect.
Description
Technical Field
The invention belongs to the technical field of marinated egg preservation solution, and particularly relates to a loose-core marinated egg preservation solution and a preparation method and application thereof.
Background
The marinated eggs with the soft boiled pork stuffing are delicious and nutritious and have multiple effects of resisting aging, nourishing brain, nourishing liver, protecting skin and the like. The preparation method comprises the step of putting the prepared soft-shelled marinated eggs into the marinating soup for pickling. Because the preparation process is complex, the instant marinated eggs with soft core are popular with people when the life pace is increasingly accelerated. However, the preservative means of the marinated eggs sold on the market is to add chemical preservatives to achieve the preservative effect. How to reduce the harm to human body becomes a hot point of concern for people by adding natural components such as traditional Chinese medicines and the like to replace chemical preservatives. The quality guarantee period of the existing loose-core marinated eggs is short, the long-distance transportation and the long-term sale are inconvenient, and if the quality guarantee period of the loose-core marinated eggs is prolonged by heating and sterilizing, the yolk of the eggs can be well cooked, so that the quality of the loose-core marinated eggs cannot be maintained. The problem to be solved urgently is to design a vegetable extract-based fresh-keeping solution for the soft-boiled marinated eggs with good bacteriostatic and fresh-keeping effects.
Disclosure of Invention
The technical problem to be solved by the invention is to provide the fresh-keeping liquid for the salted eggs with the soft yolk and the preparation method and application thereof aiming at the defects of the prior art.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows: a fresh-keeping liquid for soft-shelled spiced eggs is prepared from the following raw materials in parts by weight: 2 to 4 parts of konjac glucomannan, 35 to 46 parts of licorice extract, 25 to 32 parts of achyranthes bidentata leaf extract, 18 parts of soy sauce, 4 parts of star anise powder, 2 parts of pepper powder, 2 parts of edible salt and 100 to 120 parts of water.
The invention also provides a method for preparing the fresh-keeping liquid for the soft-boiled marinated eggs, which comprises the following steps:
s1, preparing a liquorice extract: cleaning Glycyrrhrizae radix, soaking in deionized water a for 12h, decocting at 100 deg.C for 4h, cooling, filtering with 20 mesh sieve to obtain filtrate, and concentrating to obtain Glycyrrhrizae radix extract;
s2, preparing a achyranthes bidentata leaf extract: cleaning Achyranthis radix leaves, soaking in deionized water b for 8h, pulverizing, juicing, filtering with 30 mesh screen, and removing residue to obtain Achyranthis radix leaf extract;
s3, mixing konjac glucomannan, the licorice extract obtained in the S1 and the achyranthes bidentata leaf extract obtained in the S2, adding water, and magnetically stirring for 2 hours to obtain a mixture A;
s4, uniformly mixing the star anise powder, the paprika powder and the edible salt to obtain a mixture B;
and S5, uniformly mixing the mixture A obtained in the step S3 and the mixture B obtained in the step S4, filtering and removing impurities by using a 20-mesh screen, and then adding soy sauce to obtain the fresh-keeping liquid for the soft-boiled marinated eggs.
Preferably, the dosage ratio of the liquorice to the deionized water a in the S1 is 1g to 6mL, and the concentration of the liquorice extract is 1.29g/cm 3 。
Preferably, the dosage ratio of the achyranthes bidentata leaves to the deionized water b in the S2 is 1g.
The invention also provides application of the fresh-keeping liquid for the soft-boiled marinated eggs, the fresh-keeping liquid for the soft-boiled marinated eggs is used for preparing the fresh-keeping soft-boiled marinated eggs, and the method comprises the following steps:
washing raw egg, boiling in a water bath at 90 ℃ for 5min, taking out, putting into sterile ice water, soaking and cooling, shelling, soaking the shelled egg in the soft boiled egg preservative solution for 35min at the temperature of 5 ℃ and the pressure of 0.05MPa, taking out, vacuum packaging, and refrigerating at the temperature of 4 ℃ for storage to obtain the preserved soft boiled egg.
Compared with the prior art, the invention has the following advantages:
the fresh-keeping liquid for the salted eggs with the soft yolk, which is prepared by the invention, has good bacteriostatic fresh-keeping effect, solves the problems that most of the fresh-keeping liquid for the salted eggs in the market has poor bacteriostatic effect and is easy to damage human bodies due to the adoption of chemical agents through the synergistic interaction of the licorice extract and the achyranthes bidentata leaf extract, is green and safe, improves the flavor of the licorice extract, and has wide market prospect.
The present invention will be described in further detail with reference to examples.
Detailed Description
Example 1
The fresh-keeping liquid for the soft-shelled spiced eggs is prepared from the following raw materials in parts by weight: 2 parts of konjac gum, 46 parts of licorice extract, 25 parts of achyranthes bidentata leaf extract, 18 parts of soy sauce, 4 parts of star anise powder, 2 parts of pepper powder, 2 parts of edible salt and 100 parts of water.
The embodiment also provides a method for preparing the fresh-keeping liquid for the soft-boiled marinated eggs, which comprises the following steps:
s1, preparing a liquorice extract: cleaning Glycyrrhrizae radix, soaking in deionized water a for 12h, decocting at 100 deg.C for 4h, cooling, filtering with 20 mesh sieve to obtain filtrate, and concentrating to obtain Glycyrrhrizae radix extract; the dosage ratio of the liquorice to the deionized water a is 1g 3 ；
S2, preparing a achyranthes bidentata leaf extract: cleaning achyranthes bidentata Blume leaves, soaking in deionized water b for 8h, crushing and juicing, filtering with a 30-mesh screen, and removing residues to obtain an achyranthes bidentata Blume leaf extract; the dosage ratio of the achyranthes bidentata leaves to the deionized water b is 1g;
s3, mixing konjac glucomannan, the licorice extract obtained in the S1 and the achyranthes bidentata leaf extract obtained in the S2, adding water, and magnetically stirring for 2 hours to obtain a mixture A;
s4, uniformly mixing the star anise powder, the pepper powder and the edible salt to obtain a mixture B;
and S5, uniformly mixing the mixture A obtained in the step S3 and the mixture B obtained in the step S4, filtering and removing impurities by using a 20-mesh screen, and then adding soy sauce to obtain the fresh-keeping liquid for the soft-boiled marinated eggs.
The embodiment also provides application of the fresh-keeping liquid for the soft-boiled marinated eggs, and the fresh-keeping liquid for the soft-boiled marinated eggs is used for preparing the fresh-keeping soft-boiled marinated eggs, and the method comprises the following steps:
washing raw egg, boiling in a water bath at 90 ℃ for 5min, taking out, putting into sterile ice water, soaking and cooling, shelling, soaking the shelled egg in the soft boiled egg preservative solution for 35min at the temperature of 5 ℃ and the pressure of 0.05MPa, taking out, vacuum packaging, and refrigerating at the temperature of 4 ℃ for storage to obtain the preserved soft boiled egg.
Example 2
The fresh-keeping liquid for the soft-shelled spiced eggs is prepared from the following raw materials in parts by weight: 4 parts of konjac gum, 35 parts of licorice extract, 32 parts of achyranthes bidentata Blume leaf extract, 18 parts of soy sauce, 4 parts of star anise powder, 2 parts of pepper powder, 2 parts of edible salt and 120 parts of water.
This example also provides a method for preparing the above-mentioned fresh-keeping liquid for marinated eggs, which is the same as the preparation method of example 1.
The embodiment also provides the application of the fresh-keeping solution for the soft-boiled marinated eggs, and the method for preparing the fresh-keeping soft-boiled marinated eggs is the same as the method for preparing the fresh-keeping soft-boiled marinated eggs in the embodiment 1.
Example 3
The fresh-keeping liquid for the soft-shelled spiced eggs is prepared from the following raw materials in parts by weight: 3 parts of konjac gum, 40 parts of licorice extract, 30 parts of achyranthes bidentata leaf extract, 18 parts of soy sauce, 4 parts of star anise powder, 2 parts of pepper powder, 2 parts of edible salt and 110 parts of water.
This example also provides a method for preparing the above-mentioned fresh-keeping solution for marinated eggs, which is the same as the preparation method of example 1.
The embodiment also provides the application of the fresh-keeping solution for the soft-boiled marinated eggs, and the method for preparing the fresh-keeping soft-boiled marinated eggs is the same as the method for preparing the fresh-keeping soft-boiled marinated eggs in the embodiment 1.
Comparative example 1
The fresh-keeping liquid for the soft-shelled spiced eggs in the comparison example is prepared from the following raw materials in parts by weight: 4 parts of konjac glucomannan, 18 parts of soy sauce, 4 parts of star anise powder, 2 parts of Sichuan pepper powder, 2 parts of edible salt and 120 parts of water.
The comparative example also provides a method for preparing the fresh-keeping liquid for the salted eggs with soft yolk, which comprises the following steps:
s1, adding water into konjac glucomannan, and magnetically stirring for 2 hours to obtain a material A;
s2, uniformly mixing the star anise powder, the paprika powder and the edible salt to obtain a mixture B;
and S5, uniformly mixing the material A obtained in the step S1 and the mixture B obtained in the step S2, filtering and removing impurities by using a 20-mesh screen, and then adding soy sauce to obtain the fresh-keeping liquid for the soft-boiled marinated eggs.
The comparative example also provides application of the fresh-keeping liquid for the salted eggs, and the fresh-keeping liquid for the salted eggs is used for preparing the fresh-keeping salted eggs, and the method is the same as the method for preparing the fresh-keeping salted eggs in example 1.
The performance of the fresh-keeping solution for the soft-boiled marinated eggs of the examples 1-3 and the comparative example 1 is detected, the paper sheet method is adopted to test the sterilization and bacteriostasis effects of the fresh-keeping solution on test strains, the test strains are tested by selecting staphylococcus, the sterilization and bacteriostasis effects of the fresh-keeping solution are evaluated, the larger the diameter of the bacteriostasis ring is, the better the sterilization and bacteriostasis effects are, the better the fresh-keeping effect on the eggs is, and the specific detection results are shown in table 1.
TABLE 1 bacteriostatic effect
| Grouping | Diameter of antibacterial ring (mm) |
| Example 1 | 10.1 |
| Example 2 | 10.2 |
| Example 3 | 10.4 |
| Comparative example 1 | 3.2 |
As can be seen from the comparison of the data of the examples 1-2 and the comparative example 1, the sterilization and bacteriostasis effects can be effectively improved by adding the liquorice extract and the achyranthes bidentata Blume leaf extract.
Second, the fresh-keeping solutions for soft-boiled marinated eggs of examples 1 to 3 and comparative example 1 were used for the performance test, as shown in tables 2 to 3.
TABLE 2 grading standards
Table 3 test of effect of use
The results in tables 2-3 show that the fresh-keeping liquid for the soft boiled salted eggs prepared by the method has good bacteriostatic fresh-keeping effect, and the bacteriostatic effect is effectively improved through the synergistic effect of the liquorice extract and the achyranthes bidentata leaf extract, so that the quality of the soft boiled salted eggs is guaranteed; meanwhile, the fresh-keeping liquid for the marinated eggs is prepared by taking the plant extracts such as the liquorice extract, the achyranthes bidentata Blume leaves and the like as main raw materials, is green and safe, has little harm to human bodies, has the characteristic of improving the flavor of the marinated eggs, and has wide market prospect.
Since licorice has a characteristic pleasant flavor, it is widely used as a spice in foods to improve the flavor of the foods. After the liquorice extract is added, the flavor of the marinated soup is fresher, and the marinated soup is slightly sweet but not greasy.
The above description is only for the preferred embodiment of the present invention, and is not intended to limit the present invention in any way. Any simple modification, change and equivalent changes of the above embodiments according to the technical essence of the invention are still within the protection scope of the technical solution of the invention.
Claims (5)
1. The fresh-keeping liquid for the salted eggs with the soft yolk is characterized by being prepared from the following raw materials in parts by weight: 2 to 4 parts of konjac glucomannan, 35 to 46 parts of licorice extract, 25 to 32 parts of achyranthes bidentata leaf extract, 18 parts of soy sauce, 4 parts of star anise powder, 2 parts of pepper powder, 2 parts of edible salt and 100 to 120 parts of water.
2. A method for preparing the fresh-keeping solution for the soft-boiled marinated eggs of claim 1, which comprises the following steps:
s1, preparing a liquorice extract: cleaning Glycyrrhrizae radix, soaking in deionized water a for 12h, decocting at 100 deg.C for 4h, cooling, filtering with 20 mesh sieve to obtain filtrate, and concentrating to obtain Glycyrrhrizae radix extract;
s2, preparing a achyranthes bidentata leaf extract: cleaning achyranthes bidentata Blume leaves, soaking in deionized water b for 8h, crushing and juicing, filtering with a 30-mesh screen, and removing residues to obtain an achyranthes bidentata Blume leaf extract;
s3, mixing konjac glucomannan, the licorice extract obtained in the S1 and the achyranthes bidentata leaf extract obtained in the S2, adding water, and magnetically stirring for 2 hours to obtain a mixture A;
s4, uniformly mixing the star anise powder, the paprika powder and the edible salt to obtain a mixture B;
and S5, uniformly mixing the mixture A obtained in the step S3 and the mixture B obtained in the step S4, filtering and removing impurities by using a 20-mesh screen, and then adding soy sauce to obtain the fresh-keeping liquid for the soft-boiled marinated eggs.
3. The method as claimed in claim 2, wherein the ratio of the licorice root to the deionized water a in S1 is 1 g/6 mL, and the concentration of the licorice root extract is 1.29g/cm 3 。
4. The method as claimed in claim 2, wherein the ratio of the amount of achyranthes bidentata leaf to deionized water b in S2 is 1g.
5. The use of the fresh-keeping solution for the salted egg as defined in claim 1, wherein the fresh-keeping solution is used for preparing fresh-keeping salted egg, and the method comprises the following steps:
washing raw egg, boiling in water bath at 90 deg.C for 5min, taking out, soaking in sterile ice water, cooling, shelling, soaking in fresh-keeping liquid for fresh-keeping of salted egg at 5 deg.C and 0.05MPa for 35min, taking out, vacuum packaging, and cold preserving at 4 deg.C to obtain fresh-keeping salted egg.
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| CN202211481313.4A CN115918716A (en) | 2022-11-24 | 2022-11-24 | Fresh-keeping liquid for soft-boiled marinated eggs and preparation method and application thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102940277A (en) * | 2012-10-26 | 2013-02-27 | 北京德青源农业科技股份有限公司 | Multi-flavor soft yolk poultry eggs and preparation method thereof |
| CN104146055A (en) * | 2014-06-27 | 2014-11-19 | 广西大学 | Plant source fruit and vegetable preservative |
| CN108739977A (en) * | 2018-06-26 | 2018-11-06 | 安徽鲜森绿色食品有限公司 | A kind of fresh-keeping technology of egg |
| CN112167549A (en) * | 2020-09-28 | 2021-01-05 | 漯河市卫龙生物技术有限公司 | Preparation method of flavored nutritional soft-shelled spiced eggs |
| CN112586553A (en) * | 2020-12-29 | 2021-04-02 | 广东广益科技实业有限公司 | Fresh-keeping liquid for soft-shelled spiced eggs and fresh-keeping method for soft-shelled spiced eggs |
-
2022
- 2022-11-24 CN CN202211481313.4A patent/CN115918716A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102940277A (en) * | 2012-10-26 | 2013-02-27 | 北京德青源农业科技股份有限公司 | Multi-flavor soft yolk poultry eggs and preparation method thereof |
| CN104146055A (en) * | 2014-06-27 | 2014-11-19 | 广西大学 | Plant source fruit and vegetable preservative |
| CN108739977A (en) * | 2018-06-26 | 2018-11-06 | 安徽鲜森绿色食品有限公司 | A kind of fresh-keeping technology of egg |
| CN112167549A (en) * | 2020-09-28 | 2021-01-05 | 漯河市卫龙生物技术有限公司 | Preparation method of flavored nutritional soft-shelled spiced eggs |
| CN112586553A (en) * | 2020-12-29 | 2021-04-02 | 广东广益科技实业有限公司 | Fresh-keeping liquid for soft-shelled spiced eggs and fresh-keeping method for soft-shelled spiced eggs |
Non-Patent Citations (1)
| Title |
|---|
| 杨小含: "几种香辛料提取物抑菌效果及应用研究", 中国优秀硕士学位论文全文数据库 工程科技I辑, no. 6, 15 June 2018 (2018-06-15), pages 9 - 13 * |
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