CN114403379A - Preparation method of sauce-flavor vinegar eggs and sauce-flavor vinegar eggs - Google Patents
Preparation method of sauce-flavor vinegar eggs and sauce-flavor vinegar eggs Download PDFInfo
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- CN114403379A CN114403379A CN202210138420.0A CN202210138420A CN114403379A CN 114403379 A CN114403379 A CN 114403379A CN 202210138420 A CN202210138420 A CN 202210138420A CN 114403379 A CN114403379 A CN 114403379A
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- eggs
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- sauced
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Images
Classifications
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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
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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
- 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
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
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- 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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- 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
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- Life Sciences & Earth Sciences (AREA)
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
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Abstract
The invention discloses a preparation method of sauce-flavor vinegar eggs and the sauce-flavor vinegar eggs, wherein the core process is that fermentation liquor containing vinegar, soy sauce and compound leaven directly acts on the inside of egg yolk for fermentation and pickling, the obtained egg products have unique flavor and texture, and a novel reproduced egg product is provided for the existing reproduced egg products. Compared with the traditional vinegar egg liquid, the vinegar egg liquid has definite food classification and is more convenient to carry and take; compared with the existing pickled eggs and preserved eggs in the existing reproduced egg product, the processing period is short, the utilization rate of auxiliary materials is high, and the food nutrition and safety are remarkably improved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of sauced vinegar eggs and sauced vinegar eggs prepared by the method.
Background
The outer membrane of egg shell, also called as shell membrane, is a layer of colloid substance coated on the surface of egg shell, its thickness is 0.005-0.01 mm, and it is an amorphous structure, colorless, transparent, glossy soluble protein, and is a cutin mucus protein. Fig. 1 shows a schematic structure of an avian egg, wherein 1 is an egg shell envelope and 2 is an egg shell. The eggshell envelope is mainly used for protecting eggs from invasion of microorganisms such as bacteria and fungi, and preventing water evaporation and co in eggs2And (4) escaping. Has beneficial effect on ensuring the inherent quality of the eggs. When the eggs are laid in the vagina of the female poultry or just laid, the outer eggshell membrane is sticky, when the eggs are discharged out of the body, the sticky mucus is immediately dried within a few minutes and clings to the eggshell to form a layer of glossy film which is not easy to see by naked eyes on the surface of the eggs, and the existence of the eggs can be sensed only after the eggs are soaked.
The vinegar-soaked egg is a common dish made of vinegar and eggs. The vinegar-soaked eggs have the effects of reducing cholesterol, softening blood vessels, reducing blood viscosity, reducing blood fat, losing weight, increasing muscle and the like. Can also relieve fatigue, and is suitable for high-intensity physical workers or mental workers; the nerve is relieved, and the sleep quality can be improved and the occurrence of insomnia can be reduced by taking the medicine before sleep.
The vinegar-soaked eggs are cleaned and then placed into a wide-mouth glass bottle or a porcelain container, vinegar is poured into the wide-mouth glass bottle or the porcelain container, the container is sealed for 48 hours, when the eggshell is softened and only thin eggshell is left to wrap the swelled eggs, the seal is opened, the eggshell is broken by chopsticks, egg white, egg yolk and vinegar are stirred uniformly, the mixture is placed for 24 hours and then can be taken, and each vinegar-egg liquid is taken 3 to 7 days.
At present, the vinegar-soaked eggs are mainly used in the form of vinegar-egg liquid, and have many disadvantages:
1. the vinegar egg liquid is unsanitary, has low digestibility and fishy smell, needs to be matched with sugar and honey to cover the unpleasant smell when being taken, and even if the bad smell is still difficult to swallow;
2. the vinegar egg liquid has short shelf life and is inconvenient to store and transport;
3. the ratio of vinegar to egg in the vinegar egg liquid is approximately 3:1, and the ratio makes the vinegar egg liquid unable to find the corresponding product in the food production permission classification catalogue so as to be unable to be over-sold in the normal business;
4. according to GB 28050 + 2011 in the general rules of nutrient labels for prepackaged foods, the edible vinegar belongs to the prepackaged food with the mandatory labeled nutrient labels for exemptions because the daily intake of the edible vinegar is less than or equal to 10 milliliters according to the traditional dietary habit; but according to the drinking mode of the traditional vinegar egg, the daily intake is 20-50 ml, which exceeds the safe drinking amount;
5. the main product of calcium acetate combined with vinegar and eggs is not a good calcium source for human bodies, and with the continuous improvement of the life of people, the amount of high-quality calcium taken by people from diet is continuously increased and is close to the normal value of 700-1000 mg/day. According to the traditional preparation and taking mode of the vinegar eggs, 300-750 mg/day of vinegar eggs are continuously supplemented, and the vinegar eggs are not scientific and even cause metabolic diseases;
6. the eggs are rich in nutrition, but the total amount of the nutrition is small because the water content of the eggs reaches about 75%, for example, the protein content of one egg is only 6-8 g, and the low content is taken in 3-7 days, so that the nutrition intake obtained by the traditional vinegar egg taking method is low.
Scientifically speaking, white water eggs are the most nutritious and safe, but are fishy, tasteless, and especially rough egg yolks, which are often difficult for children to swallow, and for this reason, reproduced eggs represented by salted eggs (as shown in fig. 2) and preserved eggs (as shown in fig. 3) have a considerable proportion in the terminal market, but the salted eggs can generate a large amount of nitrite and tannic acid during salting or marinating, the tannic acid can be combined with protein to form protein lumps, so that the absorption of protein in eggs by a human body is not facilitated, and the nitrite can have certain carcinogenic components and can destroy the immunity of the human body; secondly, the salted eggs have more sodium salt and heavy metal contents, and the eating of too much of the salted eggs increases the burden of the kidney of the body and is not beneficial to the health of the body. The preserved eggs are wrapped by lime, tea and the like in the production process, and a large amount of substances such as catechol, citric acid and the like are generated in the production process, so that the egg protein is easily damaged, and the denatured protein is generated.
Therefore, the technical personnel in the field need to provide a preparation method of sauced vinegar eggs and sauced vinegar eggs, the compound fermentation liquor is directly acted inside the egg yolk for fermentation and pickling, the flavor is unique, the nutrition and health are realized, the carrying is convenient, the eating is safe, and a novel reproduced egg product is provided in the existing reproduced egg variety.
Disclosure of Invention
The invention aims to provide a preparation method of sauced vinegar eggs and sauced vinegar eggs, which are characterized in that compound fermentation liquor is directly acted inside yolk for fermentation and pickling, the flavor is unique, the prepared eggs are nutritional and healthy, convenient to carry and safe to eat, and a novel reproduced egg product is provided in the conventional reproduced egg variety.
The invention provides a preparation method of sauced vinegar eggs, which comprises the following steps:
a, selecting fresh and undamaged eggs with uniform sizes, sequentially cleaning, disinfecting and drying the eggs, soaking the dried eggs in vinegar with acidity of 6-9 ℃ for 1-2 hours to dissolve the outer membrane and partial egg shells of the eggs, and increasing calcium and protein in the vinegar; wherein the weight ratio of the total amount of the vinegar to the total amount of the poultry eggs is 0.5: 1-1: 1;
step b, separating the poultry eggs in the step a from the soaked vinegar for later use;
c, placing the eggs with the big ends upwards in the step b into a vacuum drying oven through a fixing support for vacuum drying so as to reduce free water in egg white and increase air chambers of the eggs; wherein the vacuum degree in the vacuum drying oven is 100-1000 pa and is kept for 30-120 min, and the surface temperature of the eggs is maintained at 40-50 ℃;
d, mixing the table vinegar, the soy sauce and the compound leavening agent in the step b, keeping the temperature for 1-2 hours, and filtering to obtain fermentation liquor; wherein the weight ratio of the table vinegar to the soy sauce to the composite leavening agent is 100:5: 1-100: 20: 5;
step e, taking out the fixing support and the eggs in the vacuum drying oven in the step c, and drilling the tops of the big ends of the eggs after vacuum drying to form injection holes;
step f, sucking 1-2 ml of fermentation liquor obtained in the step d by using an injection device, and injecting the fermentation liquor into the yolk part of the poultry egg from an injection hole of the poultry egg;
step g, placing the fixing support in the step f into a constant-temperature oscillator, oscillating for 1-2 hours at the temperature of 25-40 ℃, standing for 24-72 hours, and fully mixing and fermenting egg yolks of the poultry eggs and fermentation liquor;
and h, putting the poultry eggs subjected to mixed fermentation into a steam box through a fixing support, steaming for 8-10 min at normal pressure, and naturally cooling to obtain sauce-flavor vinegar eggs.
Preferably, in the step d, the composite leavening agent comprises acetic acid bacteria, saccharomycetes, aspergillus and lactic acid bacteria, and the mass ratio of the acetic acid bacteria, the saccharomycetes, the aspergillus and the lactic acid bacteria is 1:1: 1-1: 2:2: 2.
Preferably, in the step e, a drill is adopted to drill the top of the big end of the poultry egg after vacuum drying, the aperture is 1-3 mm, and the drilling depth is 1-3 mm.
Preferably, the drill has a flat toothed lower portion, the bottom of the toothed lower portion is arc-shaped, and the arc-shaped bottom corresponds to the outer contour shape of the poultry egg.
Preferably, the fixing support in the step e is made of a silica gel material.
Preferably, in step f, the injection device is an injection needle.
Preferably, step h is followed by: and step i, shelling, sterilizing and vacuum packaging the soy sauce vinegar eggs in the step h.
Preferably, in the step g, the oscillator is a vortex oscillator or a reciprocating oscillator.
Preferably, in the step d, the filtering precision is 200-300 meshes.
The invention also provides the sauced vinegar egg which is processed by the preparation method of the sauced vinegar egg.
The preparation method of the sauce-flavor vinegar egg provided by the invention has the following advantages:
1. the sauce-flavor vinegar egg provided by the invention directly acts the compound fermentation liquid inside the yolk for fermentation and pickling, has unique flavor, nutrition and health, is convenient to carry and safe to eat, and provides a new reproduced egg product which accords with food classification in the existing reproduced egg variety;
2. the edible vinegar in the invention firstly dissolves the outer membrane of the egg shell and partial egg shell of the poultry egg, so that a certain amount of calcium and protein are added to the edible vinegar, nutritional support is provided for subsequent probiotic fermentation, and meanwhile, the step reduces the acidity of the edible vinegar, and provides adaptive fermentation acidity for flora suitable for the subsequent composite leavening agent;
3. according to the invention, eggs are placed in a vacuum drying oven for vacuum drying, so that free water in egg white is reduced, air chambers of the eggs are enlarged, space is provided for a subsequent fermentation liquor injection process, and the reduction of the free water is convenient for the storage of the eggs;
4. in the invention, the soy sauce is introduced into the fermentation liquor because the soy sauce has higher solid content and higher nutrient density compared with the table vinegar, and provides nutrition for the subsequent probiotic fermentation in the compound leavening agent; meanwhile, the soy sauce can increase the flavor of the egg product.
5. The fermentation liquor is injected into the yolk part of the poultry egg, so that the homogeneous emulsification state of the yolk is broken, the protein and the fat in the poultry egg are separated, and then the egg product is in an oil paste shape similar to salted yolk, but the salinity is moderate, the poultry egg product is convenient to eat directly, the eating habit of the Chinese public is met by adding a small amount of table vinegar and soy sauce, and the over-standard daily intake of salt cannot be caused;
6. the invention is oscillated at constant temperature in the fermentation process, so that the yolk and the fermentation liquor containing beneficial flora are fully mixed and fermented, and the proper temperature is kept, the beneficial flora in the fermentation liquor can not only decompose cholesterol and reduce the content of the cholesterol in the yolk, but also the calcium acetate in the table vinegar is combined with the beneficial flora and can be converted into calcium lactate which is more beneficial to a human body in the fermentation process, in addition, the lactobacillus in the fermentation liquor can decompose protein into polypeptide and amino acid in the fermentation process, thereby reducing the fishy smell of the egg and lowering the allergenicity;
7. the invention adopts the egg steaming mode to ensure that the egg liquid does not overflow from the injection hole, the nutrition is not lost, the original shape of the egg product is kept, the steamed egg product is consistent with the common egg product in appearance, but the color and the taste of the yolk are distinctive;
8. in the subsequent steaming process, the injection holes enable the eggs to adapt to rapid temperature rise without bursting, the damage rate of the shell is reduced, and the yield is improved.
9. Compared with the conventional salted egg, the method has the advantages that the fermentation liquor is directly acted on the egg yolk, the time is short, the utilization rate of the auxiliary materials is high, the auxiliary materials of the conventional salted egg are usually slowly acted on the egg yolk through the egg shell and the egg white barrier, the time is long, and the utilization rate of the auxiliary materials is low.
The injection amount of the fermentation liquor of 10: 1-2 ml slightly increases the calcium content of the processed poultry egg from 50-60 mg/100 g to about 70-100 mg/100 g. The egg product does not cause excessive intake of calcium.
11: the drill bit is provided with a flat toothed lower part, the bottom of the toothed lower part is in an arc shape, and the arc-shaped bottom corresponds to the shape of the outer contour of the poultry egg. The drill bit can prevent the eggshell at the edge of the drilled hole from cracking when the drill bit is used for drilling the hole.
The invention also provides the sauced vinegar egg which is processed by the preparation method of the sauced vinegar egg, and as the preparation method of the sauced vinegar egg has the technical effects, the fresh-keeping food processed by the preparation method of the sauced vinegar egg also has the corresponding technical effects.
Drawings
FIG. 1 is a schematic representation of the structure of an avian egg of the prior art;
FIG. 2 is a cross-sectional view of a prior art salted egg;
fig. 3 is a cross-sectional view of a prior art preserved egg;
fig. 4 is a schematic structural view of a retainer tray carrying an avian egg according to the present invention;
FIG. 5 is a schematic view of the construction of the drill bit of the present invention;
FIG. 6 is a side view of the drill bit of the present invention;
FIG. 7 is a comparison of a vinegar-marinated egg and a regular egg of the present invention;
fig. 8 is a sectional view of the soy-flavored vinegar egg of the present invention.
Wherein the reference numerals in the figures are:
1. the outer membrane of the egg shell; 2. egg shells; 3. fixing the support; 4. an injection device; 5. a drill bit.
Detailed Description
In order to make the technical solutions of the present invention better understood, those skilled in the art will now describe the present invention in further detail with reference to the accompanying drawings.
The invention provides a preparation method of sauced vinegar eggs, which comprises the following steps:
a, selecting fresh and undamaged eggs with uniform sizes, sequentially cleaning, disinfecting and drying the eggs, soaking the dried eggs in vinegar with acetic acid acidity of 6-9 ℃ for 1-2 hours to dissolve the outer membrane and partial egg shells of the eggs, and increasing calcium and protein in the vinegar; wherein the weight ratio of the total amount of the vinegar to the total amount of the poultry eggs is 0.5: 1-1: 1.
The poultry eggs in the invention mainly refer to eggs and duck eggs, and are preferably eggs. Taking an egg as an example, the surface of the egg has an egg shell, the surface of the egg shell has an outer shell membrane, which is also called as an outer shell membrane, the outer shell membrane is a colloidal mucus, and the ingredients of the outer shell membrane include 85-87% of protein, 3.5-3.7% of sugar, 2.5-3.5% of lipid and 3.5% of ash, the outer shell membrane mainly protects the egg from invasion of bacteria and simultaneously prevents moisture and CO2And (4) dissipation.
The vinegar firstly dissolves the outer membrane of the egg shell and part of the egg shell of the poultry egg, so that a certain amount of calcium and protein are added to the vinegar, support is provided for subsequent probiotic fermentation, meanwhile, the acidity of the vinegar is reduced by the step, and adaptive acidity is provided for flora in the subsequent composite leavening agent for fermentation; as shown in fig. 7, fig. 7 is a comparison of the eggs soaked with vinegar and normal eggs of the present invention, it can be seen that the eggs soaked with vinegar are significantly lighter in appearance color than normal eggs and have a more delicate surface.
After the eggs are selected, the eggs are uniform in size, fresh and free of damage, and the eggs are uniform in size, so that a multi-position synchronous drilling process and a multi-position quantitative fermentation liquor injection process can be conveniently finished on the egg support in the later period.
After the outer membrane and partial egg shells of the eggs are dissolved in the step, the method is beneficial to the subsequent vacuum drying process of the eggs, is convenient for reducing the free water in the egg white, increases the air chambers of the eggs, and provides space for the subsequent fermentation process.
And step b, separating the poultry eggs in the step a from the soaked vinegar for later use.
In the step, the egg can be separated from the soaked vinegar by adopting the colander, and the soaked vinegar is independently stored for later use.
C, placing the eggs with the big ends upwards in the step b into a vacuum drying oven through a fixing support for vacuum drying so as to reduce free water in egg white and increase air chambers of the eggs; wherein the vacuum degree in the vacuum drying oven is 100-1000 pa and is kept for 30-120 min, and the surface temperature of the eggs is maintained at 40-50 ℃.
Because the air chamber of fresh eggs is small and the free water in egg white is more, the eggs are put into a vacuum drying box for vacuum drying, the free water in the egg white is reduced, the air chamber of the eggs is enlarged, space is provided for the subsequent fermentation process, and meanwhile, the reduction of the free water is convenient for the storage of the eggs.
In the step, the big ends of the poultry eggs are placed upwards, so that the enlarged air chambers are still arranged at one ends of the big ends. The fixing support in this step includes but is not limited to a silica gel material, and fixing supports of other materials can be selected according to needs. The fixing support made of the silica gel material has toughness and friction force and has better positioning and buffering functions.
D, mixing the table vinegar, the soy sauce and the compound leavening agent in the step b, keeping the temperature for 1-2 hours, and filtering to obtain fermentation liquor; wherein the weight ratio of the vinegar to the soy sauce to the composite leaven is 100:5: 1-100: 20: 5.
In the step, the composite leavening agent comprises acetic acid bacteria, saccharomycetes, aspergillus and lactic acid bacteria, wherein the mass ratio of the acetic acid bacteria to the saccharomycetes to the aspergillus and the lactic acid bacteria is 1:1: 1-1: 2:2: 2. It should be noted that the composite leaven in the present invention includes but is not limited to acetic acid bacteria, yeast, aspergillus and lactic acid bacteria, and those skilled in the art can add other strains as needed.
The vinegar and the soy sauce in the step are all finished products sold in the market, the sterilization link is performed, live bacteria are not contained, the subsequent live bacteria are added for the next fermentation process, the vinegar in the step reacts with the outer membrane of the egg shell and part of the egg shell of the poultry egg, the acidity of the reacted vinegar is reduced, and the method is suitable for survival of various floras.
The soy sauce in the step can be seasoned, eggs are endowed with certain flavor, the soy sauce solid content is high, nutrition is provided for various floras of the compound leavening agent, the various floras of the compound leavening agent are vinegar and conventional strains in the soy sauce production process, the soy sauce and vinegar environment can be adapted, and further fermentation is facilitated.
In addition, the filtering process in the step can adopt a filtering screen, the precision is preferably 200-300 meshes, and the precision of 200-300 meshes can prevent the subsequent injection device from being blocked.
And e, taking out the fixing support and the eggs in the vacuum drying box in the step c, and drilling the tops of the large ends of the eggs after vacuum drying to form injection holes.
And e, drilling the top of the big end of the poultry egg after vacuum drying by using a drill, wherein the aperture is preferably 1-3 mm, and the drilling depth is preferably 1-3 mm.
In the step, the drill bits with various structures can be adopted to drill the poultry eggs, such as conical drill bits and the like; as shown in fig. 5, the drill has a flat toothed lower portion, and the bottom of the toothed lower portion has an arc shape corresponding to the outer contour shape of the egg.
In the subsequent steaming process, the injection holes enable the eggs to adapt to rapid temperature rise without bursting, the damage rate of the shell is reduced, and the yield is improved. In addition, if the following sauced vinegar eggs need to be shelled, sterilized and vacuum-packaged, the shelling of the eggs can be facilitated due to the injection hole.
And f, sucking 1-2 ml of fermentation liquor obtained in the step d by using an injection device, and injecting the fermentation liquor into the yolk part of the poultry egg from an injection hole of the poultry egg.
The injection means in this step is preferably an injection needle; the fermentation liquor is injected into the yolk part of the poultry egg, so that the homogeneous emulsification state of the yolk is broken, the protein and the fat in the poultry egg are separated, the egg product is in an oil paste shape similar to salted yolk, but the salinity is moderate, the direct eating is convenient, the addition of a small amount of table vinegar and soy sauce accords with the eating habit of the public in China, and the over-standard daily intake of salt cannot be caused.
And g, putting the fixing support in the step f into a constant-temperature oscillator at the temperature of 25-40 ℃, oscillating for 1-2 hours, and standing for 24-72 hours to fully mix and ferment the egg yolk of the poultry eggs and the fermentation liquor.
The oscillator in the step is preferably a vortex oscillator or a reciprocating oscillator, wherein the vortex oscillator has better oscillation effect, the vortex oscillator has small amplitude and is more uniformly mixed;
the step is carried out constant temperature oscillation in the fermentation process, so that the yolk and the fermentation liquor containing beneficial flora are fully mixed and fermented, the proper temperature is kept, the beneficial flora in the fermentation liquor can decompose cholesterol and reduce the content of the cholesterol in the yolk, and simultaneously, the calcium acetate in the table vinegar is combined with the beneficial flora and can be converted into calcium lactate which is more beneficial to a human body in the fermentation process.
And h, putting the poultry eggs subjected to mixed fermentation into a steam box through a fixing support, steaming for 8-10 min at normal pressure, and naturally cooling to obtain sauce-flavor vinegar eggs.
The egg steaming mode with the upward big end can ensure that egg liquid does not overflow from the injection hole, nutrition does not lose, and the original shape of the egg product is kept.
The steamed egg product is consistent with common egg products in appearance, but the color and the taste of the yolk are different, the yolk is fermented to have substances such as calcium lactate, polypeptide, amino acid and the like which are better beneficial to human bodies, the fishy smell of the egg is reduced, the protein and the fat of the yolk in the sauce-flavor vinegar egg are separated, and then the egg product is in an oil paste shape similar to salted yolk, so that the egg product is more attractive and the appetite is increased.
Due to the existence of the injection hole of the eggs, the eggs can adapt to rapid temperature rise without bursting in the cooking process, and the efficiency is improved.
And step i, shelling, sterilizing and vacuum packaging the soy sauce vinegar eggs in the step h.
In order to be convenient for people to carry when going out, the sauced vinegar eggs can be shelled, sterilized and vacuum-packed, and the shelling, sterilization and vacuum-packing of the eggs are all the existing mature processes, and are not described again.
The invention also provides a sauced vinegar egg which is processed by the preparation method of the sauced vinegar egg.
Example one
The embodiment provides a preparation method of a sauce-flavored vinegar egg, which comprises the following steps:
step a, selecting fresh, undamaged and uniformly sized eggs, sequentially cleaning, disinfecting and drying the eggs, soaking the dried eggs in vinegar with acidity of 9 ℃ for 1h to dissolve the outer membrane and partial egg shells of the eggs, and increasing calcium and protein in the vinegar; wherein the weight ratio of the total amount of vinegar to the total amount of eggs is 0.6: 1;
step b, separating the eggs in the step a from the soaked vinegar for later use;
c, placing the eggs in the step b into a vacuum drying oven through a fixing support with the big ends upward for vacuum drying so as to reduce free water in egg white and increase air chambers of the eggs; wherein the vacuum degree in the vacuum drying oven is 500pa and is kept for 60min, and the surface temperature of the eggs is kept at 40 ℃;
d, mixing the table vinegar, the soy sauce and the compound leaven in the step b, keeping the temperature for 1 hour, and filtering to obtain fermentation liquor; wherein the weight ratio of the vinegar to the soy sauce to the composite leaven is 100:5:1, the composite leaven comprises acetic acid bacteria, saccharomycetes, aspergillus and lactic acid bacteria, the mass ratio of the acetic acid bacteria to the saccharomycetes to the aspergillus and the lactic acid bacteria is 1:1:1, and the filtering precision is preferably 200 meshes.
Step e, taking out the fixing support and the eggs in the vacuum drying box in the step c, and drilling the tops of the large ends of the eggs after vacuum drying to form injection holes; and drilling the top of the big end of the egg after vacuum drying by using a drill bit, wherein the aperture is 2mm, and the drilling depth is 2 mm.
Step f, sucking 1.5ml of fermentation liquor obtained in the step d by using an injection device, and injecting the fermentation liquor into the yolk part of the egg from an injection hole of the egg; the injection device is an injection needle.
Step g, placing the fixing support in the step f into a constant-temperature oscillator, oscillating for 1 hour at the temperature of 30 ℃, and standing for 30 hours to fully mix and ferment the yolk of the eggs with the fermentation liquor; the oscillator is a vortex oscillator.
And h, putting the mixed and fermented eggs into a steam box through a fixing support, steaming for 8min at normal pressure, and naturally cooling to obtain the sauce vinegar eggs.
And step i, shelling the soy sauce vinegar eggs obtained in the step h, sterilizing and carrying out vacuum packaging.
Example two
The embodiment provides a preparation method of sauced vinegar duck eggs, which comprises the following steps:
step a, selecting fresh, undamaged and uniformly sized duck eggs, sequentially cleaning, disinfecting and drying the duck eggs, soaking the dried duck eggs in vinegar with acetic acid acidity of 6 ℃ for 2 hours to dissolve the outer membrane and partial egg shells of the duck eggs, and adding calcium and protein in the vinegar; wherein the weight ratio of the total amount of the vinegar to the total amount of the duck eggs is 1: 1;
step b, separating the duck eggs in the step a from the soaked vinegar for later use;
c, placing the duck eggs in the step b with the big ends facing upwards into a vacuum drying oven through a fixing support for vacuum drying so as to reduce free water in egg white and increase air chambers of the duck eggs; wherein the vacuum degree in the vacuum drying oven is 1000pa and is kept for 120min, and the surface temperature of the duck eggs is kept at 50 ℃;
d, mixing the table vinegar, the soy sauce and the compound leaven in the step b, keeping the temperature for 2 hours, and filtering to obtain fermentation liquor; wherein the weight ratio of the vinegar to the soy sauce to the composite leaven is 100:20:5, the composite leaven comprises acetic acid bacteria, saccharomycetes, aspergillus and lactic acid bacteria, the mass ratio of the acetic acid bacteria to the saccharomycetes to the aspergillus and the lactic acid bacteria is 1:2:2, and the filtering precision is preferably 300 meshes.
Step e, taking out the fixing support and the duck egg in the vacuum drying oven in the step c, and drilling the top of the big end of the duck egg after vacuum drying to form an injection hole; and drilling the top of the big end of the vacuum-dried duck egg by using a drill bit, wherein the aperture is 3mm, and the drilling depth is 3 mm.
Step f, absorbing 2ml of fermentation liquor obtained in the step d by using an injection device, and injecting the fermentation liquor into the yolk part of the duck egg from an injection hole of the duck egg; the injection device is an injection needle.
Step g, placing the fixing support in the step f into a constant-temperature oscillator, oscillating for 2 hours at the temperature of 25 ℃, and standing for 72 hours to fully mix and ferment the yolk of the duck eggs and the fermentation liquor; the oscillator is a reciprocating oscillator.
And h, putting the duck eggs after mixed fermentation into a steam box through a fixing support, steaming for 10min at normal pressure, and naturally cooling to obtain the sauce-flavor vinegar duck eggs.
And step i, shelling, sterilizing and vacuum packaging the sauced and seasoned duck eggs obtained in the step h.
The following tables are tables of comparative parameters for vinegar-flavored marinated and salted eggs, marinated and preserved eggs in the present invention:
the comparison shows that the auxiliary materials for the conventional salted eggs usually slowly act on egg yolks through eggshells and egg white barriers, and have the advantages of long time, low auxiliary material utilization rate, higher sodium content, different flavors and colors and more harmful substances from outside to inside.
The sauce-flavor vinegar egg provided by the invention directly acts the compound fermentation liquid inside the yolk for fermentation and pickling, has the advantages of short time, high utilization rate of auxiliary materials and low pollution from inside to outside, breaks through the homogeneous emulsification state of the yolk, separates the protein and fat in the eggs, ensures that the egg products have oil paste similar to salted yolk, keeps the original color of the protein, but has moderate salinity, is convenient to directly eat, accords with the eating habits of the public in China, does not cause the daily intake of salt to exceed the standard, and has unique flavor, nutrition, health, portability and safe eating.
Although the present invention has been described mainly in the above embodiments, it is described as an example only and the present invention is not limited thereto. Numerous modifications and applications will occur to those skilled in the art without departing from the essential characteristics of the embodiments. For example, each of the components detailed for the embodiments may be modified and operated, and the differences associated with the variants and applications may be considered to be included within the scope of protection of the invention as defined by the following claims.
Reference in the specification to an embodiment means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the invention. The appearances of such phrases in various places in the specification are not necessarily all referring to the same embodiment. Further, when a particular feature, structure, or characteristic is described in connection with any embodiment, it is submitted that it is within the purview of one skilled in the art to effect such feature, structure, or characteristic in connection with other ones of the embodiments.
Claims (10)
1. The preparation method of the sauced vinegar egg is characterized by comprising the following steps:
a, selecting fresh and undamaged eggs with uniform sizes, sequentially cleaning, disinfecting and drying the eggs, soaking the dried eggs in vinegar with acidity of 6-9 ℃ for 1-2 hours to dissolve the outer membrane and partial egg shells of the eggs, and increasing calcium and protein in the vinegar; wherein the weight ratio of the total amount of the vinegar to the total amount of the poultry eggs is 0.5: 1-1: 1;
step b, separating the poultry eggs in the step a from the soaked vinegar for later use;
c, placing the eggs with the big ends upwards in the step b into a vacuum drying oven through a fixing support for vacuum drying so as to reduce free water in egg white and increase air chambers of the eggs; wherein the vacuum degree in the vacuum drying oven is 100-1000 pa and is kept for 30-120 min, and the surface temperature of the eggs is maintained at 40-50 ℃;
d, mixing the table vinegar, the soy sauce and the compound leavening agent in the step b, keeping the temperature for 1-2 hours, and filtering to obtain fermentation liquor; wherein the weight ratio of the table vinegar to the soy sauce to the composite leavening agent is 100:5: 1-100: 20: 5;
step e, taking out the fixing support and the eggs in the vacuum drying oven in the step c, and drilling the tops of the big ends of the eggs after vacuum drying to form injection holes;
step f, sucking 1-2 ml of fermentation liquor obtained in the step d by using an injection device, and injecting the fermentation liquor into the yolk part of the poultry egg from an injection hole of the poultry egg;
step g, placing the fixing support in the step f into a constant-temperature oscillator, oscillating for 1-2 hours at the temperature of 25-40 ℃, standing for 24-72 hours, and fully mixing and fermenting egg yolks of the poultry eggs and fermentation liquor;
and h, putting the poultry eggs subjected to mixed fermentation into a steam box through a fixing support, steaming for 8-10 min at normal pressure, and naturally cooling to obtain sauce-flavor vinegar eggs.
2. The preparation method of the sauced vinegar egg according to claim 1, wherein in the step d, the compound leavening agent comprises acetic acid bacteria, saccharomycetes, aspergillus and lactic acid bacteria, and the mass ratio of the acetic acid bacteria, the saccharomycetes, the aspergillus and the lactic acid bacteria is 1:1: 1-1: 2:2: 2.
3. The preparation method of the sauced vinegar egg according to claim 1, wherein in the step e, a drill is adopted to drill the top of the big end of the vacuum-dried egg, the aperture is 1-3 mm, and the drilling depth is 1-3 mm.
4. The method for preparing sauced vinegar eggs according to claim 3, wherein the drill has a flat toothed lower portion, the bottom of the toothed lower portion is in a circular arc shape, and the circular arc-shaped bottom corresponds to the outer contour shape of the poultry eggs.
5. The method for preparing sauced vinegar eggs according to claim 1, wherein the fixing support in the step e is made of silica gel.
6. The method for preparing sauced vinegar eggs according to claim 1, wherein in the step f, the injection device is an injection needle.
7. The method for preparing sauced vinegar eggs according to claim 1, further comprising the following steps after the step h: and step i, shelling, sterilizing and vacuum packaging the soy sauce vinegar eggs in the step h.
8. The method for preparing sauced vinegar eggs according to claim 1, wherein in the step g, the oscillator is a vortex oscillator or a reciprocating oscillator.
9. The method for preparing sauced vinegar eggs according to claim 1, wherein in the step d, the filtration precision is 200-300 meshes.
10. A sauced vinegar egg, which is processed by the method for producing a sauced vinegar egg according to any one of claims 1 to 9.
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| CN118222381A (en) * | 2024-05-24 | 2024-06-21 | 山东锦绣川制药有限责任公司 | Constant temperature fermentation tank for vinegar egg liquid |
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| KR20170127712A (en) * | 2016-05-12 | 2017-11-22 | 현경태 | Functional method of producing soy sauce and vinegar with egg shell calcium |
| CN106360420A (en) * | 2016-10-21 | 2017-02-01 | 镇江刘恒记食品有限公司 | Preparation method of fermentation vinegar egg juice |
| CN107853615A (en) * | 2017-10-23 | 2018-03-30 | 扬州大学 | A kind of fermented type vinegar egg chewable tablets and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN118222381A (en) * | 2024-05-24 | 2024-06-21 | 山东锦绣川制药有限责任公司 | Constant temperature fermentation tank for vinegar egg liquid |
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