CN109007632A - A kind of lime-preserved egg wraps up in the processing technology of material - Google Patents
A kind of lime-preserved egg wraps up in the processing technology of material Download PDFInfo
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- CN109007632A CN109007632A CN201810755017.6A CN201810755017A CN109007632A CN 109007632 A CN109007632 A CN 109007632A CN 201810755017 A CN201810755017 A CN 201810755017A CN 109007632 A CN109007632 A CN 109007632A
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- lime
- preserved egg
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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
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a kind of lime-preserved egg and wraps up in material and its processing technology, including following parts by weight of component: 16-20 parts of edible soda ash, 9-15 parts of quick lime, 3-5 parts of kaolin, 3-4 parts of salt, 1.5-2.5 parts of black tea powder, 3-4 parts of fragrance powder, 6-8 parts of pine branch ash, 5-7 parts of rice wine slot, 0.1-0.5 parts of thickener, 0.1-0.2 parts of zinc sulfate, 0.4-0.6 parts of glucono-δ-lactone, 0.1-0.2 parts of resistant dextrin, 0.06-0.1 parts of muramidase, 0.02-0.04 parts of aucubin, 100 parts of water.Its processing technology is as follows: S1: infusion black tea powder, fragrance powder；S2: edible soda ash, quick lime, zinc sulfate, glucono-δ-lactone being added into flavor slurries, and stirring is mixed to when fully reacting, then with kaolin, salt, pine branch ash, thickener；S3: homogeneous.The present invention reduces yolk hard-core rate, improves lime-preserved egg flavor and quality, improve the digestibility of protein using traditional proteins coagulant such as glucono-δ-lactone substitution yellow lead powder, copper sulphate, EDTA.
Description
Technical field
The present invention relates to birds, beasts and eggs processing technique fields, and in particular to a kind of lime-preserved egg wraps up in material and its processing technology.
Background technique
Lime-preserved egg, also known as lime-preserved egg, a kink of preserved egg, grey packet egg, packet egg, the processing ingredient of traditional lime-preserved egg is using yellow lead powder as protein
Coagulant, the main component of yellow lead powder are lead oxide, and lead is toxic heavy-metal elements, lead content in national Specification lime-preserved egg
No more than 5ppm, with the gradually rise of health and health preserving theory, lead-free preserved egg is increasingly pursued by market.
Currently, EDTA is the most common lead oxide substitute, block eggshell stomata, be catalyzed protein coagulating in lime-preserved egg,
Harm of the lead to human body is effectively prevented, but there is also obvious defect, EDTA is to Mg2+There is extremely strong chelation, by
In Mg2+It is the important component for participating in vivo protein enzyme and nucleic acid enzyme mechanism, the lime-preserved egg containing EDTA is eaten for a long time, can reduce
Protein in body enzymatic activity influences decomposition of the human body to high protein food, absorbability, aggravates liver kidney burden, or even urinate
Albumen symptom, in addition, it is higher using the preserved egg egg yolk hard-core ratio that EDTA is pickled, it is tasty not as good as tradition lime-preserved egg.
Application No. is the patent of CN201711100634.4, the production side of a kind of lime-preserved egg preparing ingredients and lime-preserved egg is disclosed
Method replaces yellow lead powder to pickle lime-preserved egg using ethylenediamine tetra-acetic acid (EDTA), though effectively reducing lead content, inhibits in vivo
Proteinase activity prevents absorption of the human body to nutriments such as protein, polypeptides.
Summary of the invention
In view of the deficiencies of the prior art, the purpose of the present invention is to provide a kind of lime-preserved egg to wrap up in material and its processing work
Skill.
Technical solution of the present invention is summarized as follows:
A kind of lime-preserved egg wraps up in material, including following parts by weight of component: 16-20 parts of edible soda ash, 9-15 parts of quick lime, kaolin
3-5 parts, 3-4 parts of salt, 1.5-2.5 parts of black tea powder, 3-4 parts of fragrance powder, 6-8 parts of pine branch ash, 5-7 parts of rice wine slot, thickener
0.1-0.5 parts, 0.1-0.2 parts of zinc sulfate, 0.4-0.6 parts of glucono-δ-lactone, 0.1-0.2 parts of resistant dextrin, muramidase
0.06-0.1 parts, 0.02-0.04 parts of aucubin, 100 parts of water.
Preferably, the fragrance powder includes following raw material: in 8-12 parts of ginger, 5-6 parts of garlic, 1-3 parts of sweet basil, hundred
0.5-1.5 parts fragrant, 1-2 parts of spiceleaf, 4-8 parts of cortex cinnamomi, 3-5 parts of fennel, 2-4 parts of Chinese prickly ash, 4-6 parts of Radix Glycyrrhizae, 2-3 parts of kaempferia galamga, the root of Dahurain angelica
0.6-1 parts.
Preferably, the thickener includes sodium alginate, guar gum, xanthan gum, soybean protein glue, carboxymethyl cellulose
Sodium, hydroxyethyl cellulose it is one or more.
The present invention also provides the processing technologys that a kind of above-mentioned lime-preserved egg wraps up in material, comprising the following steps:
S1: after boiling is boiled, black tea powder, fragrance powder is added, infusion 30min obtains flavor slurries；
S2: flavor slurries are naturally cooled to 70-80 DEG C, edible soda ash, quick lime, zinc sulfate, gluconic acid-δ-is added
Lactone is stirred to when fully reacting with 250-350rpm revolving speed, then is cooled to 55-65 DEG C, be mixed into kaolin, salt, pine branch ash,
Thickener obtains marinated slurry-mud；
S3: slurry-mud to be pickled naturally cools to 30-40 DEG C, and rice wine slot, resistant dextrin, muramidase, peach jaurel is added
Glycosides wraps up in material to get the lime-preserved egg after homogeneous, ultrasonic disperse.Beneficial effects of the present invention:
The present invention utilizes the traditional proteins coagulant such as glucono-δ-lactone substitution yellow lead powder, copper sulphate, EDTA, Portugal
Grape saccharic acid-delta-lactone is first hydrolyzed into gluconic acid and δ lactone in aqueous solution, and gluconic acid is further acted on a small amount of quick lime
Calcium gluconate is generated, calcium gluconate is potent protein coagulant and Creta Preparata, simultaneously as calcium gluconate dissolves
Spend it is low, will not be with Mg into body2+Chelating precipitation effect occurs, vivo protein enzyme is made to keep greater activity, improves protein
Assimilate rate, wrap up in material in muramidase and aucubin be natural antibiotics, inhibit lime-preserved egg eggshell on Salmonella
The growth and breeding of bacillus enhance edible safety, and resistant dextrin is flavour enhancer, by hydrophobic bond and duck's egg albumen, food
Salt interaction generates the biogel of high thermal stability, reduces preserved egg egg yolk hard-core rate, and prevent the volatilization of fragrance component,
Improve Salted duck egg flavor and quality.
Specific embodiment
The present invention will be further described in detail below with reference to the embodiments, to enable those skilled in the art referring to specification
Text can be implemented accordingly.
Embodiment 1
A kind of lime-preserved egg wraps up in material, including following parts by weight of component: 16 parts of edible soda ash, 9 parts of quick lime, 3 parts of kaolin, food
3 parts of salt, 1.5 parts of black tea powder, 3 parts of fragrance powder, pine branch grey 6 parts, 5 parts of rice wine slot, 0.1 part of guar gum, 0.1 part of zinc sulfate, grape
0.4 part of saccharic acid-delta-lactone, 0.1 part of resistant dextrin, 0.06 part of muramidase, 0.02 part of aucubin, 100 parts of water.
Above-mentioned fragrance powder includes following raw material: 8 parts of ginger, 5 parts of garlic, 1 part of sweet basil, 0.5 part of thyme, 1 part of spiceleaf,
4 parts of cortex cinnamomi, 3 parts of fennel, 2 parts of Chinese prickly ash, 4 parts of Radix Glycyrrhizae, 2 parts of kaempferia galamga, 0.6 part of the root of Dahurain angelica.
A kind of above-mentioned lime-preserved egg wraps up in the processing technology of material, comprising the following steps:
S1: after boiling is boiled, black tea powder, fragrance powder is added, infusion 30min obtains flavor slurries；
S2: flavor slurries are naturally cooled to 70 DEG C, edible soda ash, quick lime, zinc sulfate, gluconic acid-δ-interior is added
Ester is stirred to when fully reacting with 250rpm revolving speed, then is cooled to 55 DEG C, is mixed into kaolin, salt, pine branch ash, guar gum, is obtained
Marinated slurry-mud；
S3: slurry-mud to be pickled naturally cools to 30 DEG C, and rice wine slot, resistant dextrin, muramidase, aucubin is added,
Material is wrapped up in after homogeneous, ultrasonic disperse to get the lime-preserved egg.
Embodiment 2
A kind of lime-preserved egg wraps up in material, including following parts by weight of component: 18 parts of edible soda ash, 12 parts of quick lime, 4 parts of kaolin,
3.5 parts of salt, 2 parts of black tea powder, 3.5 parts of fragrance powder, pine branch grey 7 parts, 6 parts of rice wine slot, 0.3 part of soybean protein glue, zinc sulfate
0.15 part, 0.5 part of glucono-δ-lactone, 0.15 part of resistant dextrin, 0.08 part of muramidase, 0.03 part of aucubin, water
100 parts.
Above-mentioned fragrance powder includes following raw material: 10 parts of ginger, 5.5 parts of garlic, 2 parts of sweet basil, 1 part of thyme, spiceleaf 1.5
Part, 6 parts of cortex cinnamomi, 4 parts of fennel, 3 parts of Chinese prickly ash, 5 parts of Radix Glycyrrhizae, 2.5 parts of kaempferia galamga, 0.8 part of the root of Dahurain angelica.
With embodiment 1, difference is processing technology:
S2: flavor slurries naturally cool to 75 DEG C, and speed of agitator 300rpm is cooled to 60 DEG C；S3: marinated slurry-mud is natural
It is cooled to 35 DEG C.
Embodiment 3
A kind of lime-preserved egg wraps up in material, including following parts by weight of component: 20 parts of edible soda ash, 15 parts of quick lime, 5 parts of kaolin,
4 parts of salt, 2.5 parts of black tea powder, 4 parts of fragrance powder, pine branch grey 8 parts, 7 parts of rice wine slot, 0.5 part of sodium carboxymethylcellulose, zinc sulfate
0.2 part, 0.6 part of glucono-δ-lactone, 0.2 part of resistant dextrin, 0.1 part of muramidase, 0.04 part of aucubin, water 100
Part.
Above-mentioned fragrance powder includes following raw material: 12 parts of ginger, 6 parts of garlic, 3 parts of sweet basil, 1.5 parts of thyme, spiceleaf 2
Part, 8 parts of cortex cinnamomi, 5 parts of fennel, 4 parts of Chinese prickly ash, 6 parts of Radix Glycyrrhizae, 3 parts of kaempferia galamga, 1 part of the root of Dahurain angelica.
With embodiment 1, difference is processing technology:
S2: flavor slurries naturally cool to 80 DEG C, and speed of agitator 350rpm is cooled to 65 DEG C；S3: marinated slurry-mud is natural
It is cooled to 40 DEG C.
Embodiment 1-3 is respectively adopted and pickles lime-preserved egg, and lime-preserved egg physicochemical property is detected, as a result such as following table institute
Show:
As seen from the above table, unleaded lime-preserved egg, low ammonia, low cholesterol, amino acid are pickled out using material produced by the invention of wrapping up in
Content is high, and flavor is delicious, best in quality.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details.
Claims (4)
1. a kind of lime-preserved egg wraps up in material, which is characterized in that including following parts by weight of component: 16-20 parts of edible soda ash, quick lime 9-15
Part, 3-5 parts of kaolin, 3-4 parts of salt, 1.5-2.5 parts of black tea powder, 3-4 parts of fragrance powder, 6-8 parts of pine branch ash, 5-7 parts of rice wine slot,
0.1-0.5 parts of thickener, 0.1-0.2 parts of zinc sulfate, 0.4-0.6 parts of glucono-δ-lactone, 0.1-0.2 parts of resistant dextrin, born of the same parents
0.06-0.1 parts of wall matter enzyme, 0.02-0.04 parts of aucubin, 100 parts of water.
2. a kind of lime-preserved egg wraps up in material according to claim 1, which is characterized in that the fragrance powder includes that following parts by weight are former
Material: 8-12 parts of ginger, 5-6 parts of garlic, 1-3 parts of sweet basil, 0.5-1.5 parts of thyme, 1-2 parts of spiceleaf, 4-8 parts of cortex cinnamomi, 3-5 parts of fennel,
2-4 parts of Chinese prickly ash, 4-6 parts of Radix Glycyrrhizae, 2-3 parts of kaempferia galamga, 0.6-1 parts of the root of Dahurain angelica.
3. a kind of lime-preserved egg wraps up in material according to claim 1, which is characterized in that the thickener includes sodium alginate, Guar
Glue, xanthan gum, soybean protein glue, sodium carboxymethylcellulose, hydroxyethyl cellulose it is one or more.
4. the processing technology that a kind of lime-preserved egg as described in claim any one of 1-3 wraps up in material, which is characterized in that including following step
It is rapid:
S1: after boiling is boiled, black tea powder, fragrance powder is added, infusion 30min obtains flavor slurries；
S2: flavor slurries are naturally cooled to 70-80 DEG C, edible soda ash, quick lime, zinc sulfate, gluconic acid-δ-interior is added
Ester is stirred to when fully reacting with 250-350rpm revolving speed, then is cooled to 55-65 DEG C, is mixed into kaolin, salt, pine branch ash, is increased
Thick dose, obtain marinated slurry-mud；
S3: slurry-mud to be pickled naturally cools to 30-40 DEG C, and rice wine slot, resistant dextrin, muramidase, aucubin is added, even
Material is wrapped up in after matter, ultrasonic disperse to get the lime-preserved egg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810755017.6A CN109007632A (en) | 2018-07-11 | 2018-07-11 | A kind of lime-preserved egg wraps up in the processing technology of material |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810755017.6A CN109007632A (en) | 2018-07-11 | 2018-07-11 | A kind of lime-preserved egg wraps up in the processing technology of material |
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| CN109007632A true CN109007632A (en) | 2018-12-18 |
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| CN201810755017.6A Pending CN109007632A (en) | 2018-07-11 | 2018-07-11 | A kind of lime-preserved egg wraps up in the processing technology of material |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1031469A (en) * | 1987-08-26 | 1989-03-08 | 周学圣 | Unleaded, no chaff, no mud lime-preserved egg technological method for processing |
| CN101449837A (en) * | 2007-12-07 | 2009-06-10 | 曾建设 | Novel preserved egg yellow and preparation method thereof |
| CN101926479A (en) * | 2010-08-13 | 2010-12-29 | 姜正富 | Processing technique of artificial preserved eggs |
| CN105495403A (en) * | 2015-12-25 | 2016-04-20 | 段永改 | Nutritious lead-free preserved eggs and preparation method thereof |
| CN106912825A (en) * | 2017-01-16 | 2017-07-04 | 柳培健 | A kind of method for salting of lime-preserved egg |
| CN107361313A (en) * | 2017-08-31 | 2017-11-21 | 王天明 | A kind of unleaded tea stem of noble dendrobium lime-preserved egg |
| CN107484815A (en) * | 2017-08-24 | 2017-12-19 | 合肥市福来多食品有限公司 | A kind of preservation method of less salt Salted duck egg |
| CN107637795A (en) * | 2017-11-13 | 2018-01-30 | 安徽玉润禽蛋食品有限公司 | A kind of method for salting of health preserved egg |
-
2018
- 2018-07-11 CN CN201810755017.6A patent/CN109007632A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1031469A (en) * | 1987-08-26 | 1989-03-08 | 周学圣 | Unleaded, no chaff, no mud lime-preserved egg technological method for processing |
| CN101449837A (en) * | 2007-12-07 | 2009-06-10 | 曾建设 | Novel preserved egg yellow and preparation method thereof |
| CN101926479A (en) * | 2010-08-13 | 2010-12-29 | 姜正富 | Processing technique of artificial preserved eggs |
| CN105495403A (en) * | 2015-12-25 | 2016-04-20 | 段永改 | Nutritious lead-free preserved eggs and preparation method thereof |
| CN106912825A (en) * | 2017-01-16 | 2017-07-04 | 柳培健 | A kind of method for salting of lime-preserved egg |
| CN107484815A (en) * | 2017-08-24 | 2017-12-19 | 合肥市福来多食品有限公司 | A kind of preservation method of less salt Salted duck egg |
| CN107361313A (en) * | 2017-08-31 | 2017-11-21 | 王天明 | A kind of unleaded tea stem of noble dendrobium lime-preserved egg |
| CN107637795A (en) * | 2017-11-13 | 2018-01-30 | 安徽玉润禽蛋食品有限公司 | A kind of method for salting of health preserved egg |
Non-Patent Citations (1)
| Title |
|---|
| 欧阳玲花等: "皮蛋加工新型配方研究", 《食品研究与开发》 * |
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Application publication date: 20181218 |