CN109198378A - A kind of manufacture craft for the mint flavored Salted duck egg that relieves inflammation or internal heat - Google Patents
A kind of manufacture craft for the mint flavored Salted duck egg that relieves inflammation or internal heat Download PDFInfo
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- CN109198378A CN109198378A CN201811359280.XA CN201811359280A CN109198378A CN 109198378 A CN109198378 A CN 109198378A CN 201811359280 A CN201811359280 A CN 201811359280A CN 109198378 A CN109198378 A CN 109198378A
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- internal heat
- mint flavored
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 119
- 206010061218 Inflammation Diseases 0.000 title claims abstract description 35
- 230000004054 inflammatory process Effects 0.000 title claims abstract description 35
- 235000006679 Mentha X verticillata Nutrition 0.000 title claims abstract description 34
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 235000013601 eggs Nutrition 0.000 claims abstract description 131
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 69
- 235000013312 flour Nutrition 0.000 claims abstract description 56
- 239000007788 liquid Substances 0.000 claims abstract description 41
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 39
- 238000005554 pickling Methods 0.000 claims abstract description 31
- 238000002604 ultrasonography Methods 0.000 claims abstract description 23
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- 238000000034 method Methods 0.000 claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 21
- 239000012286 potassium permanganate Substances 0.000 claims abstract description 20
- 239000011780 sodium chloride Substances 0.000 claims abstract description 20
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- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 14
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- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 14
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 14
- 238000004140 cleaning Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241000245240 Lonicera Species 0.000 claims abstract description 7
- 239000000243 solution Substances 0.000 claims description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 239000000843 powder Substances 0.000 claims description 18
- 239000004368 Modified starch Substances 0.000 claims description 15
- 229920002472 Starch Polymers 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- 229920002261 Corn starch Polymers 0.000 claims description 8
- 239000008120 corn starch Substances 0.000 claims description 8
- 241001570521 Lonicera periclymenum Species 0.000 claims description 7
- 239000007864 aqueous solution Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 230000020477 pH reduction Effects 0.000 claims description 6
- 239000011734 sodium Substances 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 239000008367 deionised water Substances 0.000 claims description 4
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- 238000002360 preparation method Methods 0.000 claims description 4
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- 102000013142 Amylases Human genes 0.000 claims description 3
- 108010065511 Amylases Proteins 0.000 claims description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 235000019418 amylase Nutrition 0.000 claims description 3
- 239000011591 potassium Substances 0.000 claims description 3
- 229910052700 potassium Inorganic materials 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 238000006243 chemical reaction Methods 0.000 claims description 2
- QTFZTELEUJQMCT-UHFFFAOYSA-L disodium;dihydrogen phosphate;acetate Chemical compound [Na+].[Na+].CC([O-])=O.OP(O)([O-])=O QTFZTELEUJQMCT-UHFFFAOYSA-L 0.000 claims description 2
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- 239000001525 mentha piperita l. herb oil Substances 0.000 claims description 2
- 235000019477 peppermint oil Nutrition 0.000 claims description 2
- 239000008055 phosphate buffer solution Substances 0.000 claims description 2
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 claims 1
- 229920001214 Polysorbate 60 Polymers 0.000 claims 1
- 238000000926 separation method Methods 0.000 claims 1
- 235000015165 citric acid Nutrition 0.000 abstract description 23
- 230000000694 effects Effects 0.000 abstract description 8
- 150000003839 salts Chemical class 0.000 description 9
- 238000009938 salting Methods 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
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- 230000000052 comparative effect Effects 0.000 description 5
- 230000008569 process Effects 0.000 description 5
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- 102000002322 Egg Proteins Human genes 0.000 description 4
- 108010000912 Egg Proteins Proteins 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 210000003278 egg shell Anatomy 0.000 description 3
- 230000002124 endocrine Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
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- 241000272522 Anas Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 201000004624 Dermatitis Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- 238000004220 aggregation Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
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- 230000003796 beauty Effects 0.000 description 1
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- 210000000988 bone and bone Anatomy 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
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- 238000009826 distribution Methods 0.000 description 1
- 125000002228 disulfide group Chemical group 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- -1 microelement Chemical class 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 229950008882 polysorbate Drugs 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
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- 238000004904 shortening Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 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
- 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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of manufacture crafts of mint flavored Salted duck egg that relieves inflammation or internal heat, the mint flavored Salted duck egg that relieves inflammation or internal heat is prepared by the raw material of following parts by weight: 100-150 portions of duck's eggs, 70-80 parts of sorghum flours, 10-20 portions of modified starches, 20-40 parts of high-strength flours, 50-75 parts of menthes, 30-50 parts of citric acids, 15-30 portions of honeysuckles, 20-30 parts of lotus seeds, 15-20 parts of bulbus fritillariae cirrhosaes, 20-30 parts of sodium chloride, 10-15 parts of potassium permanganate solutions；The mint flavored Salted duck egg that relieves inflammation or internal heat is prepared from the following steps: step S1, selecting egg；Step S2, cleaning, sterilization；Step S3, surface is acidified；Step S4, decocting method prepares pickling liquid；Step S5, flour paste is prepared；Step S6, ultrasound is marinated；The present invention cleans duck's egg using potassium permanganate solution, sterilizes, and compared with conventional high temperature sterilization, the mode that potassium permanganate solution is sterilized is easy to operate, at low cost, and will not destroy to duck's egg inside activity, and the Salted duck egg mouthfeel after pickling is more preferable.
Description
Technical field
The invention belongs to poultry egg food manufacture fields, and in particular, to a kind of manufacture craft for the mint flavored Salted duck egg that relieves inflammation or internal heat.
Background technique
Salted duck egg, also known as " green egg ", " salt duck's egg " are Han nationality's characteristic dish, are primary raw material by salting down using fresh duck egg
It makes, full of nutrition, various amino acid, microelement, vitamin rich in fat, protein and needed by human body etc., easily quilt
Absorption of human body, saline taste is moderate, suitable for people of all ages.In Salted duck egg rich in human body there is an urgent need to iron and calcium constituent, bone can be promoted
Development, and anaemia can be prevented；Eggshell is in cyan, and it is good merchantable brand of going with rice or bread that appearance is mellow and full smooth, and color is very tempting.Salty duck
Egg is long in Chinese history, deep to be liked by common people, on the market also by favor.
For from the angle of Chinese medicine, Salted duck egg there are also enriching yin, clearing lung-heat, rich flesh, damp skin, except heat and other effects, and these function
Can be even better than coming without marinated duck's egg, the fat in raw egg yolk is not seen due to being combined together with protein
Containing grease, and pass through marinated Salted duck egg, protein can be denaturalized, and separate with fat, and fat aggregation is together just at egg
Butter, Salted duck egg is fuel-displaced, is pickled mark, and salted egg's butter can also be used to treat children's having indigestion, improving eyesight beauty treatment, be applied with
It can treat scald and eczema.
But influenced by Chinese tradition custom, Salted duck egg taste in the market is not abundant enough, on the market mainly original flavor
Salted duck egg, spiced taste Salted duck egg and spicy flavor Salted duck egg, taste is less, inadequate to the attraction of customer；And Salted duck egg
Middle salt content is high, and excessive eat can cause the intake of salt in human body considerably beyond body demand, causes excessive internal heat and endocrine
The illnesss such as disorder.
Summary of the invention
The purpose of the present invention is to provide a kind of manufacture craft of mint flavored Salted duck egg that relieves inflammation or internal heat, which can both enrich salty
The mouthfeel of duck's egg shortens the egg salting period that salts down, also can achieve the effect relieved inflammation or internal heat, and maintains human mechanism balance.The present invention passes through
The method of ultrasound pickles duck's egg, compared with traditional pickling process method, highly shortened salting period, can satisfy industry
The purpose of quick volume production；The present invention cleans duck's egg using potassium permanganate solution, sterilizes, and sterilizes phase with conventional high temperature
Than, the mode that potassium permanganate solution is sterilized is easy to operate, and it is at low cost, and duck's egg inside activity will not be destroyed,
Salted duck egg mouthfeel after marinated is more preferable；What the present invention pickled relieve inflammation or internal heat mint flavored Salted duck egg, passes through the medium-height grass being added in curing process
Medicine reaches improvement because of excessive internal heat caused by excessive edible Salted duck egg, the effect of the illnesss such as endocrine disturbance.
The purpose of the present invention can be achieved through the following technical solutions:
A kind of manufacture craft for the mint flavored Salted duck egg that relieves inflammation or internal heat, is prepared: 100-150 portions of ducks by the raw material of following parts by weight
Egg, 70-80 parts of sorghum flours, 10-20 portions of modified starches, 20-40 parts of high-strength flours, 50-75 parts of menthes, 30-50 parts of citric acids,
15-30 portions of honeysuckles, 20-30 parts of lotus seeds, 15-20 parts of bulbus fritillariae cirrhosaes, 20-30 parts of sodium chloride, 10-15 parts of potassium permanganate solutions；
The mint flavored Salted duck egg that relieves inflammation or internal heat is prepared from the following steps:
Step S1, it selects egg: choosing that smooth in appearance is clean, the mellow and full, duck's egg that is speckless；
Step S2, cleaning, sterilization: duck's egg being put into potassium permanganate solution and cleans 3min, can both be cleaned duck's egg
Completely, and it can achieve the purpose that sterilization；
Step S3, surface be acidified: citric acid is poured into cylinder, water is added to obtain citric acid solution, after will through over cleaning, sterilization
Duck's egg be put into citric acid solution, impregnate 15h, duck's egg surface is acidified；
Step S4, decocting method prepares pickling liquid:
(1) lotus seeds, honeysuckle, bulbus fritillariae cirrhosae are mixed, mixture is ground into powder, cross 50 meshes；
(2) powder after grinding is put into decoction vessel, adds water to submerge powder, be then heated to and boil, used after 15min
100 meshes separate fried liquid and the dregs of a decoction, so circulation 3 times；After fried liquid cooling but afterwards menthe is added, the pickling liquid is made；
Step S5, it prepares flour paste: sorghum flour, high-strength flour and modified starch is mixed；Sodium chloride is added in boiled water, is stirred
It mixes, after sodium to be chlorinated is completely dissolved, the boiled water containing sodium chloride is added in the flour after mixing, 20min is persistently stirred,
Flour paste is made；
Step S6, ultrasound is marinated:
(1) pickling liquid is heated to 60 DEG C and keeps constant temperature, the duck's egg after acidification is put into pickling liquid, ultrasound salts down
3h processed；
(2) flour paste is uniformly applied to duck's egg surface, continues the marinated 3h of ultrasound, can be prepared by the mint flavored of relieving inflammation or internal heat
Salted duck egg.
Further, the modified starch is prepared by the following method:
(1) the liquid medium temperature amylase of 5mL is settled in the volumetric flask of 1000mL, starch enzyme aqueous solution is made, for use；
(2) 20g starch is poured into beaker, the deionized water of 100mL is added, be put into water-bath and heat and stir, add
Heat continues to keep the temperature 20min, makes starch solution at paste to boiling；Gelatinized corn starch is transferred in 60 DEG C of thermostat water bath, is kept the temperature
It is 6.5 that acetic acid-disodium hydrogen phosphate buffer solution is added after 30min and adjusts the PH of gelatinized corn starch, takes 10mL medium temperature starch enzyme aqueous solution
It is added in gelatinized corn starch, reacts 20min；
(3) gelatinized corn starch after reaction being put into vacuum oven dry 2h, set temperature is 80 DEG C, vacuum degree is-
0.1MPa is sieved with 100 mesh sieve finally by the starch ground after drying, can be prepared by the modified starch.
The present invention is modified starch using the method for bio-modification, because the modified condition of amylase is mild, environmental protection
Modified starch health that is pollution-free, obtaining, and the resistant starch in starch can be retained, non-resistant starch is changed
Property, so that hole occurs in modified starch granules, particle shape is rounder and more smooth, and partial size is reduced, and distribution is more uniform,
The flour paste being prepared is more conducive to marinated, shortening salting period.
During preparing pickling liquid, lotus seeds, honeysuckle, bulbus fritillariae cirrhosae mix the present invention according to the ratio of 1:2:1；It is making
During standby flour paste, sorghum flour, high-strength flour and modified starch are mixed according to the ratio of 1:3:1.
Further, the preparation process of the menthe is as follows: taking 10mL peppermint oil in beaker, 3g polysorbate is added
The deionized water of 80 and 50mL stirs 15min, can be prepared by the menthe.
Further, the potassium permanganate solution concentration is 0.2g/L；Potassium permanganate has strong oxidizing property, can make bacterium
Base in zymoprotein is oxidized to disulfide group and loses enzymatic activity, by diluted potassium permanganate solution to the bacterium on duck's egg surface
It generates oxidation and kills bacterium, achieve the purpose that sterilization.
Further, the aqueous citric acid solution concentration is 4mol/L；The present invention using aqueous citric acid solution to duck's egg into
Row impregnates, and can soften duck's egg, increases the hole on eggshell, and pickling liquid is promoted to diffuse into duck's egg, shortens salting period, improves
Marinated effect.
Further, the marinated middle supersonic frequency of the ultrasound is 45KHz, power 200W.In ultrasonic curing process, pass through
Heating and the ultrasonic osmotic pressure to change solution, according to Fan Tehefu law, the osmotic pressure of solution is directly proportional to temperature, so rising
Temperature can be improved marinated effect, shorten salting period；Flour paste is applied to duck's egg shell, is to allow Salted duck egg to be easier to produce
Raw egg butter.
Beneficial effects of the present invention:
(1) present invention pickles duck's egg by the marinated method of ultrasound, compared with traditional pickling process method, greatly contracts
Short salting period can satisfy the purpose of industrial quickly volume production.
(2) present invention cleans duck's egg, is sterilized using potassium permanganate solution, high compared with conventional high temperature sterilization
The mode that mangaic acid aqueous solutions of potassium is sterilized is easy to operate, at low cost, and will not destroy to duck's egg inside activity, after pickling
Salted duck egg mouthfeel it is more preferable.
(3) the marinated mint flavored Salted duck egg that relieves inflammation or internal heat of the present invention, by the Chinese herbal medicine being added in curing process, reach improvement because
To get angry caused by excessive edible Salted duck egg, the effect of the illnesss such as endocrine disturbance.
Specific embodiment
Technical solution of the present invention is clearly and completely described below in conjunction with embodiment, it is clear that described reality
Applying example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is general
Logical technical staff all other embodiment obtained without creative efforts belongs to what the present invention protected
Range.
Embodiment 1
A kind of manufacture craft for the mint flavored Salted duck egg that relieves inflammation or internal heat, is prepared by the raw material of following parts by weight: 100 portions of duck's eggs,
70 parts of sorghum flours, 10 portions of modified starches, 20 parts of high-strength flours, 50 parts of menthes, 30 parts of citric acids, 15 portions of honeysuckles, 20 parts of lotus seeds,
15 parts of bulbus fritillariae cirrhosaes, 20 parts of sodium chloride, 10 parts of potassium permanganate solutions；
The mint flavored Salted duck egg that relieves inflammation or internal heat is prepared from the following steps:
Step S1, it selects egg: choosing that smooth in appearance is clean, the mellow and full, duck's egg that is speckless；
Step S2, cleaning, sterilization: duck's egg being put into potassium permanganate solution and cleans 3min, can both be cleaned duck's egg
Completely, and it can achieve the purpose that sterilization；
Step S3, surface be acidified: citric acid is poured into cylinder, water is added to obtain citric acid solution, after will through over cleaning, sterilization
Duck's egg be put into citric acid solution, impregnate 15h, duck's egg surface is acidified；
Step S4, decocting method prepares pickling liquid:
(1) lotus seeds, honeysuckle, bulbus fritillariae cirrhosae are mixed, mixture is ground into powder, cross 50 meshes；
(2) powder after grinding is put into decoction vessel, adds water to submerge powder, be then heated to and boil, used after 15min
100 meshes separate fried liquid and the dregs of a decoction, so circulation 3 times；After fried liquid cooling but afterwards menthe is added, the pickling liquid is made；
Step S5, it prepares flour paste: sorghum flour, high-strength flour and modified starch is mixed；Sodium chloride is added in boiled water, is stirred
It mixes, after sodium to be chlorinated is completely dissolved, the boiled water containing sodium chloride is added in the flour after mixing, 20min is persistently stirred,
Flour paste is made；
Step S6, ultrasound is marinated:
(1) pickling liquid is heated to 60 DEG C and keeps constant temperature, the duck's egg after acidification is put into pickling liquid, ultrasound salts down
3h processed；
(2) flour paste is uniformly applied to duck's egg surface, continues the marinated 3h of ultrasound, can be prepared by the mint flavored of relieving inflammation or internal heat
Salted duck egg.
Embodiment 2
A kind of manufacture craft for the mint flavored Salted duck egg that relieves inflammation or internal heat, is prepared by the raw material of following parts by weight: 115 portions of duck's eggs,
72 parts of sorghum flours, 12 portions of modified starches, 25 parts of high-strength flours, 55 parts of menthes, 35 parts of citric acids, 18 portions of honeysuckles, 22 parts of lotus seeds,
16 parts of bulbus fritillariae cirrhosaes, 22 parts of sodium chloride, 12 parts of potassium permanganate solutions；
The mint flavored Salted duck egg that relieves inflammation or internal heat is prepared from the following steps:
Step S1, it selects egg: choosing that smooth in appearance is clean, the mellow and full, duck's egg that is speckless；
Step S2, cleaning, sterilization: duck's egg being put into potassium permanganate solution and cleans 3min, can both be cleaned duck's egg
Completely, and it can achieve the purpose that sterilization；
Step S3, surface be acidified: citric acid is poured into cylinder, water is added to obtain citric acid solution, after will through over cleaning, sterilization
Duck's egg be put into citric acid solution, impregnate 15h, duck's egg surface is acidified；
Step S4, decocting method prepares pickling liquid:
(1) lotus seeds, honeysuckle, bulbus fritillariae cirrhosae are mixed, mixture is ground into powder, cross 50 meshes；
(2) powder after grinding is put into decoction vessel, adds water to submerge powder, be then heated to and boil, used after 15min
100 meshes separate fried liquid and the dregs of a decoction, so circulation 3 times；After fried liquid cooling but afterwards menthe is added, the pickling liquid is made；
Step S5, it prepares flour paste: sorghum flour, high-strength flour and modified starch is mixed；Sodium chloride is added in boiled water, is stirred
It mixes, after sodium to be chlorinated is completely dissolved, the boiled water containing sodium chloride is added in the flour after mixing, 20min is persistently stirred,
Flour paste is made；
Step S6, ultrasound is marinated:
(1) pickling liquid is heated to 60 DEG C and keeps constant temperature, the duck's egg after acidification is put into pickling liquid, ultrasound salts down
3h processed；
(2) flour paste is uniformly applied to duck's egg surface, continues the marinated 3h of ultrasound, can be prepared by the mint flavored of relieving inflammation or internal heat
Salted duck egg.
Embodiment 3
A kind of manufacture craft for the mint flavored Salted duck egg that relieves inflammation or internal heat, is prepared by the raw material of following parts by weight: 130 portions of duck's eggs,
78 parts of sorghum flours, 18 portions of modified starches, 35 parts of high-strength flours, 70 parts of menthes, 45 parts of citric acids, 28 portions of honeysuckles, 28 parts of lotus seeds,
18 parts of bulbus fritillariae cirrhosaes, 27 parts of sodium chloride, 13 parts of potassium permanganate solutions；
The mint flavored Salted duck egg that relieves inflammation or internal heat is prepared from the following steps:
Step S1, it selects egg: choosing that smooth in appearance is clean, the mellow and full, duck's egg that is speckless；
Step S2, cleaning, sterilization: duck's egg being put into potassium permanganate solution and cleans 3min, can both be cleaned duck's egg
Completely, and it can achieve the purpose that sterilization；
Step S3, surface be acidified: citric acid is poured into cylinder, water is added to obtain citric acid solution, after will through over cleaning, sterilization
Duck's egg be put into citric acid solution, impregnate 15h, duck's egg surface is acidified；
Step S4, decocting method prepares pickling liquid:
(1) lotus seeds, honeysuckle, bulbus fritillariae cirrhosae are mixed, mixture is ground into powder, cross 50 meshes；
(2) powder after grinding is put into decoction vessel, adds water to submerge powder, be then heated to and boil, used after 15min
100 meshes separate fried liquid and the dregs of a decoction, so circulation 3 times；After fried liquid cooling but afterwards menthe is added, the pickling liquid is made；
Step S5, it prepares flour paste: sorghum flour, high-strength flour and modified starch is mixed；Sodium chloride is added in boiled water, is stirred
It mixes, after sodium to be chlorinated is completely dissolved, the boiled water containing sodium chloride is added in the flour after mixing, 20min is persistently stirred,
Flour paste is made；
Step S6, ultrasound is marinated:
(1) pickling liquid is heated to 60 DEG C and keeps constant temperature, the duck's egg after acidification is put into pickling liquid, ultrasound salts down
3h processed；
(2) flour paste is uniformly applied to duck's egg surface, continues the marinated 3h of ultrasound, can be prepared by the mint flavored of relieving inflammation or internal heat
Salted duck egg.
Embodiment 4
A kind of manufacture craft for the mint flavored Salted duck egg that relieves inflammation or internal heat, is prepared by the raw material of following parts by weight: 150 portions of duck's eggs,
80 parts of sorghum flours, 20 portions of modified starches, 40 parts of high-strength flours, 75 parts of menthes, 50 parts of citric acids, 30 portions of honeysuckles, 30 parts of lotus seeds,
20 parts of bulbus fritillariae cirrhosaes, 30 parts of sodium chloride, 15 parts of potassium permanganate solutions；
The mint flavored Salted duck egg that relieves inflammation or internal heat is prepared from the following steps:
Step S1, it selects egg: choosing that smooth in appearance is clean, the mellow and full, duck's egg that is speckless；
Step S2, cleaning, sterilization: duck's egg being put into potassium permanganate solution and cleans 3min, can both be cleaned duck's egg
Completely, and it can achieve the purpose that sterilization；
Step S3, surface be acidified: citric acid is poured into cylinder, water is added to obtain citric acid solution, after will through over cleaning, sterilization
Duck's egg be put into citric acid solution, impregnate 15h, duck's egg surface is acidified；
Step S4, decocting method prepares pickling liquid:
(1) lotus seeds, honeysuckle, bulbus fritillariae cirrhosae are mixed, mixture is ground into powder, cross 50 meshes；
(2) powder after grinding is put into decoction vessel, adds water to submerge powder, be then heated to and boil, used after 15min
100 meshes separate fried liquid and the dregs of a decoction, so circulation 3 times；After fried liquid cooling but afterwards menthe is added, the pickling liquid is made；
Step S5, it prepares flour paste: sorghum flour, high-strength flour and modified starch is mixed；Sodium chloride is added in boiled water, is stirred
It mixes, after sodium to be chlorinated is completely dissolved, the boiled water containing sodium chloride is added in the flour after mixing, 20min is persistently stirred,
Flour paste is made；
Step S6, ultrasound is marinated:
(1) pickling liquid is heated to 60 DEG C and keeps constant temperature, the duck's egg after acidification is put into pickling liquid, ultrasound salts down
3h processed；
(2) flour paste is uniformly applied to duck's egg surface, continues the marinated 3h of ultrasound, can be prepared by the mint flavored of relieving inflammation or internal heat
Salted duck egg.
Performance test
(1) the original flavor Salted duck egg that a collection of conventional method preparation is bought from market, makees to ratio 1；
(2) the spicy flavor Salted duck egg that a collection of conventional method preparation is bought from market, makees to ratio 2；
(3) 50 professionals are selected, to comparative example 1, the finished product that comparative example 2 and embodiment 1,2,3,4 make carries out product
It tastes, makes sensory evaluation, get score；
(4) 10 parts of full marks calculate the average value of evaluation score, as a result as shown in table 1 below；
Table 1: the mean opinion score of comparative example 1,2 and embodiment 1,2,3,4
| Comparative example 1 | Comparative example 2 | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | |
| Score | 4.5 | 5.1 | 8.6 | 8.8 | 9.3 | 9.7 |
The score of original flavor Salted duck egg is 4.5 points as can be seen from the above table, and the Salted duck egg of spicy flavor is scored at 5.1 parts, and
Mint flavored of relieving inflammation or internal heat prepared by present invention Salted duck egg score is much higher than traditional properties Salted duck egg, so relieving inflammation or internal heat between 8.6-9.7
Mint flavored Salted duck egg not only has medical value, but also is more liked by people.
Present invention disclosed above preferred embodiment is only intended to help to illustrate the present invention.There is no detailed for preferred embodiment
All details are described, are not limited the invention to the specific embodiments described.Obviously, according to the content of this specification,
It can make many modifications and variations.These embodiments are chosen and specifically described to this specification, is in order to better explain the present invention
Principle and practical application, so that skilled artisan be enable to better understand and utilize the present invention.The present invention is only
It is limited by claims and its full scope and equivalent.
Claims (6)
1. a kind of manufacture craft for the mint flavored Salted duck egg that relieves inflammation or internal heat, which is characterized in that be prepared by the raw material of following parts by weight:
100-150 portions of duck's eggs, 70-80 parts of sorghum flours, 10-20 portions of modified starches, 20-40 parts of high-strength flours, 50-75 parts of menthes, 30-50
Part citric acid, 15-30 portions of honeysuckles, 20-30 parts of lotus seeds, 15-20 parts of bulbus fritillariae cirrhosaes, 20-30 parts of sodium chloride, 10-15 parts of permanganic acid
Aqueous solutions of potassium；
The mint flavored Salted duck egg that relieves inflammation or internal heat is prepared from the following steps:
Step S1, it selects egg: choosing that smooth in appearance is clean, the mellow and full, duck's egg that is speckless；
Step S2, cleaning, sterilization: duck's egg is put into potassium permanganate solution and cleans 3min；
Step S3, surface is acidified: citric acid is poured into cylinder, water is added to obtain citric acid solution, after by the duck through over cleaning, sterilization
Egg is put into citric acid solution, impregnates 15h；
Step S4, decocting method prepares pickling liquid:
(1) lotus seeds, honeysuckle, bulbus fritillariae cirrhosae are mixed, mixture is ground into powder, cross 50 meshes；
(2) powder after grinding is put into decoction vessel, adds water to submerge powder, be then heated to and boil, with 100 mesh after 15min
The fried liquid of sieve separation and the dregs of a decoction, so circulation 3 times；After fried liquid cooling but afterwards menthe is added, the pickling liquid is made；
Step S5, it prepares flour paste: sorghum flour, high-strength flour and modified starch is mixed；Sodium chloride is added in boiled water, stirring,
After sodium to be chlorinated is completely dissolved, the boiled water containing sodium chloride is added in the flour after mixing, 20min is persistently stirred, is made
Obtain flour paste；
Step S6, ultrasound is marinated:
(1) pickling liquid is heated to 60 DEG C and keeps constant temperature, the duck's egg after acidification is put into pickling liquid, ultrasound is marinated
3h；
(2) flour paste is uniformly applied to duck's egg surface, continues the marinated 3h of ultrasound, can be prepared by the salty duck of mint flavored of relieving inflammation or internal heat
Egg.
2. a kind of manufacture craft of mint flavored Salted duck egg that relieves inflammation or internal heat according to claim 1, which is characterized in that changed using biology
The method of property prepares modified starch, and the modified starch is prepared by the following method:
(1) the liquid medium temperature amylase of 5mL is settled in the volumetric flask of 1000mL, starch enzyme aqueous solution is made, for use；
(2) 20g starch is poured into beaker, the deionized water of 100mL is added, be put into water-bath and heat and stir, be heated to
Boiling continues to keep the temperature 20min, makes starch solution at paste；Gelatinized corn starch is transferred in 60 DEG C of thermostat water bath, is kept the temperature
It is 6.5 that acetic acid-disodium hydrogen phosphate buffer solution is added after 30min and adjusts the PH of gelatinized corn starch, takes 10mL medium temperature starch enzyme aqueous solution
It is added in gelatinized corn starch, reacts 20min；
(3) gelatinized corn starch after reaction being put into vacuum oven dry 2h, set temperature is 80 DEG C, and vacuum degree is -0.1MPa,
It finally by the starch ground after drying, sieves with 100 mesh sieve, can be prepared by the modified starch.
3. a kind of manufacture craft of mint flavored Salted duck egg that relieves inflammation or internal heat according to claim 1, which is characterized in that the menthe
Preparation process it is as follows: take 10mL peppermint oil in beaker, be added 3g polyoxyethylene sorbitan monoleate and 50mL deionized water, stirring
15min can be prepared by the menthe.
4. a kind of manufacture craft of mint flavored Salted duck egg that relieves inflammation or internal heat according to claim 1, which is characterized in that the permanganic acid
Aqueous solutions of potassium concentration is 0.2g/L.
5. according to a kind of manufacture craft for the mint flavored Salted duck egg that relieves inflammation or internal heat described in claim 1, which is characterized in that the citric acid water
Solution concentration is 4mol/L.
6. a kind of manufacture craft of mint flavored Salted duck egg that relieves inflammation or internal heat described in claim 1, which is characterized in that during the ultrasound is marinated
Supersonic frequency is 45KHz, power 200W.
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| CN112515130A (en) * | 2020-11-20 | 2021-03-19 | 安徽靳氏食品有限公司 | Processing method of low-salt oil yellow salted eggs |
| CN115251322A (en) * | 2022-07-27 | 2022-11-01 | 泉州师范学院 | Processing method for improving quality of duck egg soup |
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| CN112515130A (en) * | 2020-11-20 | 2021-03-19 | 安徽靳氏食品有限公司 | Processing method of low-salt oil yellow salted eggs |
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