CN115067482A - Production process of tea eggs capable of sterilizing at low temperature and preserving at normal temperature - Google Patents
Production process of tea eggs capable of sterilizing at low temperature and preserving at normal temperature Download PDFInfo
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 144
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 95
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 241001122767 Theaceae Species 0.000 title abstract 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 91
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 53
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000001816 cooling Methods 0.000 claims abstract description 19
- 238000004321 preservation Methods 0.000 claims abstract description 18
- 241000894006 Bacteria Species 0.000 claims abstract description 15
- 235000015067 sauces Nutrition 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 4
- 244000269722 Thea sinensis Species 0.000 claims description 93
- 235000013616 tea Nutrition 0.000 claims description 87
- 239000000022 bacteriostatic agent Substances 0.000 claims description 30
- 150000001875 compounds Chemical class 0.000 claims description 28
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 27
- 108010053775 Nisin Proteins 0.000 claims description 27
- 239000004309 nisin Substances 0.000 claims description 27
- 235000010297 nisin Nutrition 0.000 claims description 27
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 23
- 108010039918 Polylysine Proteins 0.000 claims description 23
- 229920000656 polylysine Polymers 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 239000000463 material Substances 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 12
- 230000002401 inhibitory effect Effects 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 8
- 235000014347 soups Nutrition 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 6
- 235000009569 green tea Nutrition 0.000 claims description 6
- 239000008213 purified water Substances 0.000 claims description 6
- 230000001105 regulatory effect Effects 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 238000001514 detection method Methods 0.000 claims description 3
- 241000628997 Flos Species 0.000 claims description 2
- 102000002322 Egg Proteins Human genes 0.000 abstract description 6
- 108010000912 Egg Proteins Proteins 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 6
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract description 4
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 4
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- 210000000969 egg white Anatomy 0.000 abstract description 4
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- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
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- 235000019156 vitamin B Nutrition 0.000 abstract description 2
- 239000011720 vitamin B Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 15
- 239000003242 anti bacterial agent Substances 0.000 description 8
- 241000193830 Bacillus <bacterium> Species 0.000 description 6
- 241000193755 Bacillus cereus Species 0.000 description 6
- 241000192125 Firmicutes Species 0.000 description 5
- 244000291564 Allium cepa Species 0.000 description 4
- 244000223014 Syzygium aromaticum Species 0.000 description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 4
- 244000273928 Zingiber officinale Species 0.000 description 4
- 235000006886 Zingiber officinale Nutrition 0.000 description 4
- 235000008397 ginger Nutrition 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 230000002035 prolonged effect Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 2
- 240000007232 Illicium verum Species 0.000 description 2
- 235000008227 Illicium verum Nutrition 0.000 description 2
- 241000159443 Myrcia Species 0.000 description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 description 2
- 240000004760 Pimpinella anisum Species 0.000 description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000017803 cinnamon Nutrition 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
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- 235000021049 nutrient content Nutrition 0.000 description 1
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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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/08—Preserving with chemicals
- A23B5/12—Preserving with chemicals in the form of liquids or solids
- A23B5/14—Organic compounds; Microorganisms; Enzymes
-
- 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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- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Tea And Coffee (AREA)
Abstract
The invention relates to the technical field of food processing, and discloses a production process of tea eggs with low-temperature sterilization and normal-temperature preservation, which comprises the following specific operation steps: s1, precooking eggs; s2, preparing the sauce; s3, adjusting the pH value of the juice; s4, filling; s5, sterilizing at low temperature; s6, detecting the bag expansion rate; s6-1, adjusting the temperature; s6-2, adjusting the juice cooling process; the production process of the tea eggs with low-temperature sterilization and normal-temperature preservation has the advantages that the tea eggs are sterilized at low temperature of 90 ℃, the taste is fresh and cool, and the burnt taste of high-temperature sterilization is avoided; the egg white is light and elastic; the yolk has sweet taste and special egg fragrance, and the low-temperature sterilization ensures that the nutrient components of the tea eggs are fully reserved: the vitamin B \ D \ E is completely reserved, fat is not oxidized, omega fatty acid is not lost, trace elements are completely reserved, and meanwhile, the heat-resisting temperature of heat-resisting bacteria is reduced by adjusting the pH value (citric acid and the like), so that the sterilization temperature is reduced, and the prepared tea egg has better and mellow flavor and is characterized in that the pH value of a finished product is about 7.0 or below.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a production process of tea eggs capable of sterilizing at low temperature and preserving at normal temperature.
Background
The tea eggs are sold with soup, and the tea eggs are sterilized at the high temperature of 121 ℃ or 116 ℃ at present, so that the bag expansion risk is very high, and meanwhile, after high-temperature sterilization, a large amount of nutrients such as vitamins, amino acids and fatty acids are lost and decomposed, the egg white is dark red, the egg yolk is black and soft, the taste is bitter, and the taste is scorched; compared with the tea egg made by daily families, the tea egg is not suitable for daily use, so that the tea egg is also a key factor for restricting the market development of the tea egg.
The inventor considers that egg products mainly comprise staphylococcus, streptococcus, escherichia coli, salmonella and the like, except for individual bacteria and spores such as bacillus cereus and bacillus, the eggs can be killed in a sterilization environment of 80-90 ℃ for 40 minutes, and the heat resistance of the bacillus cereus and the bacillus is reduced rapidly along with the pH value of the environment, so that the production process of the tea eggs with low-temperature sterilization and normal-temperature storage is provided according to the egg characteristics.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a production process of tea eggs which are sterilized at low temperature and stored at normal temperature, and solves the problems that the tea eggs are sterilized at 121 ℃ or 116 ℃ at high temperature, so the bag expansion risk is very high, and simultaneously, a large amount of nutrient contents of vitamins, amino acids and fatty acids are lost and decomposed after high-temperature sterilization, the egg white is dark red, the egg yolk is black and soft, the taste is bitter, and the taste is scorched and burnt.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: a production process of tea eggs with low-temperature sterilization and normal-temperature preservation comprises the following specific operation steps: s1, pre-cooking eggs: cooling eggs in water, boiling for 15min under heat preservation when the water temperature is raised to 98 ℃, taking out, and soaking in cold water at 5 ℃ to rapidly cool the eggs;
s2, preparing the sauce: mixing soy sauce, salt, green tea, folium Neocinnamomi Delavayi, cortex Cinnamomi Japonici, fructus Anisi Stellati, herba Alii Fistulosi, rhizoma Zingiberis recens, flos Caryophylli and purified water, boiling for 20min to obtain juice, and naturally cooling;
s3, adjusting the pH value of the juice: adding citric acid or other pH regulators into the juice, regulating the pH value of the juice to be below 4.4, adding a bacteriostatic agent compounded by nisin and omegal polylysine hydrochloride into the juice obtained in the step S2, wherein the ratio of the compounded bacteriostatic agent is 0.3g/kg and 0.35 g/kg;
s4, filling: the eggs obtained in the step S1 are bagged, the feed juice which is obtained in the step S3 and is subjected to pH value adjustment and added with the compound bacteriostatic agent is poured into the bagged eggs for filling, and the next step of treatment is carried out after vacuum packaging;
s5, low-temperature sterilization treatment: placing the vacuum tea eggs obtained in the step S4 into a thermostat pan with the temperature of 90 ℃ for primary sterilization for 40 minutes, and after the interval of 6 hours, placing the vacuum tea eggs subjected to primary sterilization into the thermostat pan with the temperature of 90 ℃ again for secondary sterilization for 40 minutes;
s6, bag expansion rate detection: storing 1200 bags of tea eggs subjected to the low-temperature sterilization step in a constant-temperature workshop at 35 ℃, wherein the 1200 bags of tea eggs are divided into 600 bags of tea eggs subjected to the primary sterilization step and 600 bags of tea eggs subjected to the secondary sterilization step, and detecting the stored tea eggs after 20 days, wherein the bag expansion rate of the tea eggs subjected to the primary sterilization step is 0.33%; the bag expansion rate of the tea eggs in the secondary sterilization step is zero;
s6-1, temperature adjustment: adjusting the sterilization temperature in the step S5 to 96 ℃, wherein the sterilization frequency is once, and the bag expansion rate in a constant-temperature workshop at 35 ℃ for 20 days is zero;
s6-2, adjusting the juice cooling process: adjusting the step of naturally cooling the juice in the step S2 to be 2 minutes of rapid closed-loop channel cooling, repeating the step S5, and detecting that the bag expansion rate is zero after the step S5 is placed in a constant-temperature workshop at 35 ℃ for 20 days;
s6-3, adjusting the sterilization temperature in the step S5 to 80 ℃ on the basis of the step S6-2, repeating the step S5, and placing the bag in a constant temperature workshop of 35 ℃ for 20 days to ensure that the bag expansion rate is 0.1 percent.
Preferably, the cooled eggs with shells in step S1 are cracked manually.
Preferably, the compound ratio of the nisin and the omegal polylysine hydrochloride in the step S3 is adjusted to be optimal within the ratio range of 0.2-0.6%.
Preferably, in the step S3, before the compound bacteriostatic agent is added to the juice, the residues in the juice need to be filtered.
Preferably, the compound bacteriostatic agent in the step S3 may be other compound bacteriostatic agents for inhibiting gram bacteria besides nisin and omeiga polylysine hydrochloride.
Preferably, the pH value of the sterilized soup of the finished tea eggs in the S3 step is 6.5-6.8.
(III) advantageous effects
Compared with the prior art, the invention provides a production process of tea eggs with low-temperature sterilization and normal-temperature preservation, which has the following beneficial effects:
1. the production process of the tea eggs with low-temperature sterilization and normal-temperature preservation has the advantages that the tea eggs are sterilized at low temperature of 90 ℃, the taste is fresh and cool, and the burnt taste of high-temperature sterilization is avoided; the egg white is light and elastic; the yolk has sweet taste and special egg fragrance, and the low-temperature sterilization ensures that the nutrient components of the tea eggs are fully reserved: the vitamin B \ D \ E is completely reserved, the fat is not oxidized, the omega fatty acid is not lost, the trace elements are completely reserved, and meanwhile, the heat-resisting temperature of the thermophilic bacteria is reduced by adjusting the PH value (citric acid and the like), the sterilization temperature is reduced, and the characteristic is that the PH value of the finished product is near to or below 7.0.
2. The production process of the tea eggs with low-temperature sterilization and normal-temperature storage has the advantages that the adjustment effect is optimal by controlling the ratio of nisin to omegal polylysine hydrochloride to be in the range of 0.2-0.6%, nisin mainly inhibits Graham's bacteria, omegal polylysine hydrochloride has a wide inhibition effect on gram-positive bacteria and gram-negative bacteria, and the nisin and the omegal polylysine hydrochloride are not inactivated at the pH value of 3-9 and the temperature of 100 ℃.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
The first embodiment is as follows:
the invention provides a technical scheme that: a production process of tea eggs with low-temperature sterilization and normal-temperature preservation comprises the following specific operation steps;
s1, pre-cooking eggs: cooling the eggs in a pot, keeping the temperature when the water temperature is raised to 98 ℃, boiling for 15min, taking out the eggs, soaking the eggs in cold water at 5 ℃ to quickly cool the eggs, manually breaking the shells on the surfaces of the cooled eggs with shells, and further facilitating the feed juice to enter the eggs through the step, thereby improving the edible flavor of the tea eggs.
S2, preparing the sauce: mixing soy sauce, salt, green tea leaves, bay leaves, cinnamon, anise, scallion, ginger, clove and purified water, boiling for 20min to prepare sauce, naturally cooling, and fully blending the sauce and the sauce, so that the prepared tea egg is better and mellow in flavor.
S3, adjusting the pH value of the juice: adding citric acid or other pH regulator into the juice, regulating pH of the juice to below 4.4, and testing that Bacillus cereus and Bacillus can lose activity at central temperature of 85 deg.C for 30 min under the environment of pH 4.4; therefore, the sterilization temperature is set to be 90 ℃, and the sterilization time is set to be 40 minutes; the sterilization temperature can be further reduced, the sterilization time can be prolonged, and in order to ensure the sterilization effect and the food safety, the antibacterial agent compounded by nisin and omegal polylysine hydrochloride is added into the juice obtained in the step S2, the proportion of the compounded antibacterial agent is 0.3g/kg and 0.35g/kg, the adjusting effect is optimal when the proportion is in the proportion range of 0.2-0.6%, nisin mainly inhibits Graham' S trophism, omegal polylysine hydrochloride has wide inhibiting effect on gram-positive bacteria and gram-negative bacteria, and the nisin does not inactivate at the pH value of 3-9 and the temperature of 100 ℃.
In the step, the material residues in the material juice are required to be filtered completely before the compound bacteriostatic agent is added into the material juice, so that the influence of the material residues in the tea egg packaging bag on the use taste of a user is avoided, and the edible taste of tea eggs is improved.
In the step, the compound bacteriostatic agent can be other compound bacteriostatic agents for inhibiting gram bacteria besides nisin and omegal polylysine hydrochloride.
S4, filling: and (4) bagging the eggs obtained in the step S1, pouring the juice obtained in the step S3, which is subjected to pH value adjustment and is added with the compound bacteriostatic agent, into the bagged eggs for filling, and performing vacuum packaging and then performing the next treatment.
S5, low-temperature sterilization treatment: placing the vacuum tea eggs obtained in the step S4 into a thermostat pan with the temperature of 90 ℃ for primary sterilization for 40 minutes, after the interval of 6 hours, placing the vacuum tea eggs subjected to primary sterilization into the thermostat pan with the temperature of 90 ℃ again for secondary sterilization for 40 minutes, wherein the pH value of the soup after the finished tea eggs are sterilized is 6.5-6.8;
s6, detecting the bag expansion rate: storing 1200 bags of tea eggs subjected to the low-temperature sterilization step in a constant-temperature workshop at 35 ℃, wherein the 1200 bags of tea eggs are divided into 600 bags of tea eggs subjected to the primary sterilization step and 600 bags of tea eggs subjected to the secondary sterilization step, and detecting the stored tea eggs after 20 days, wherein the bag expansion rate of the tea eggs subjected to the primary sterilization step is 0.33%; the bag expansion rate of the tea eggs in the secondary sterilization step is zero.
Example two:
a production process of tea eggs with low-temperature sterilization and normal-temperature preservation comprises the following specific operation steps;
s1, pre-cooking eggs: the method comprises the following steps of cooling eggs in a water pot, keeping the temperature and boiling for 15min when the temperature of water rises to 98 ℃, taking out the eggs, soaking the eggs in cold water at 5 ℃ to quickly cool the eggs, manually breaking shells on the surfaces of the cooled eggs with shells, and further facilitating feed juice to enter the eggs through the steps, so that the edible flavor of the tea eggs is improved.
S2, preparing the sauce: mixing soy sauce, salt, green tea leaves, bay leaves, cinnamon, anise, scallion, ginger, clove and purified water, boiling for 20min to prepare a sauce, naturally cooling, and fully blending the sauce with the sauce, so that the prepared tea egg is better and mellow in flavor.
S3, adjusting the pH value of the juice: adding citric acid or other pH regulator into the juice, regulating pH of the juice to below 4.4, and testing that Bacillus cereus and Bacillus can lose activity at central temperature of 85 deg.C for 30 min under the environment of pH 4.4; therefore, the sterilization temperature is set to be 90 ℃, and the sterilization time is set to be 40 minutes; the sterilization temperature can be further reduced, the sterilization time can be prolonged, and in order to ensure the sterilization effect and the food safety, the antibacterial agent compounded by nisin and omegal polylysine hydrochloride is added into the juice obtained in the step S2, the proportion of the compounded antibacterial agent is 0.3g/kg and 0.35g/kg, the adjusting effect is optimal when the proportion is in the proportion range of 0.2-0.6%, nisin mainly inhibits Graham' S trophism, omegal polylysine hydrochloride has wide inhibiting effect on gram-positive bacteria and gram-negative bacteria, and the nisin does not inactivate at the pH value of 3-9 and the temperature of 100 ℃.
In the step, the material residues in the material juice are required to be filtered completely before the compound bacteriostatic agent is added into the material juice, so that the influence of the material residues in the tea egg packaging bag on the use taste of a user is avoided, and the edible taste of tea eggs is improved.
In the step, the compound bacteriostatic agent can be other compound bacteriostatic agents for inhibiting gram bacteria besides nisin and omegal polylysine hydrochloride.
S4, filling: and (5) bagging the eggs obtained in the step S1, pouring the sauce obtained in the step S3, which is subjected to pH value adjustment and added with the compound bacteriostatic agent, into the bagged eggs for filling, and performing the next step of treatment after vacuum packaging.
S5, low-temperature sterilization treatment: placing the vacuum tea eggs obtained in the step S4 into a thermostat pan with the temperature of 96 ℃ for 40 minutes for primary sterilization, wherein the pH value of the soup after the finished tea eggs are sterilized is 6.5-6.8;
s6, bag expansion rate detection: 1200 bags of tea eggs subjected to the low-temperature sterilization step and 1200 bags of tea eggs are stored in a constant-temperature workshop at 35 ℃, and the stored tea eggs are detected after 20 days, so that the bag expansion rate of the tea eggs subjected to the sterilization step is zero.
Example three:
a production process of tea eggs with low-temperature sterilization and normal-temperature preservation comprises the following specific operation steps;
s1, pre-cooking eggs: cooling the eggs in a water pot, keeping the temperature and boiling for 15min when the temperature of water rises to 98 ℃, taking out the eggs, soaking the eggs in cold water at 5 ℃ to quickly cool the eggs, manually breaking shells on the surfaces of the cooled eggs with shells, and further facilitating the feed juice to enter the eggs through the step, so that the edible flavor of the tea eggs is improved;
s2, preparing the sauce: mixing soy sauce, salt, green tea leaves, myrcia, cassia bark, star anise, scallion, ginger, clove and purified water, boiling for 20min to prepare a juice, and then cooling by a fast closed-loop channel for 2 min;
s3, adjusting the pH value of the juice: adding citric acid or other pH regulator into the juice, regulating pH of the juice to below 4.4, and testing that Bacillus cereus and Bacillus can lose activity at central temperature of 85 deg.C for 30 min under the environment of pH 4.4; therefore, the sterilization temperature is set to be 90 ℃, and the sterilization time is set to be 40 minutes; the sterilization temperature can be further reduced, the sterilization time is prolonged, and in order to ensure the sterilization effect and the food safety, the antibacterial agent compounded by nisin and omegal polylysine hydrochloride is added into the juice obtained in the step S2, the proportion of the compounded antibacterial agent is 0.3g/kg and 0.35g/kg, the adjusting effect is optimal when the proportion is in the proportion range of 0.2-0.6%, nisin mainly inhibits Graham' S trophism, omegal polylysine hydrochloride has wide inhibiting effect on gram-positive bacteria and gram-negative bacteria, and the nisin does not inactivate at the temperature of 100 ℃ below the pH value of 3-9;
in the step, the material residues in the material juice are required to be filtered completely before the compound bacteriostatic agent is added into the material juice, so that the influence of the material residues in the tea egg packaging bag on the use taste of a user is avoided, and the edible taste of tea eggs is improved;
in the step, the compound bacteriostatic agent can be other compound bacteriostatic agents for inhibiting gram bacteria besides nisin and omegal polylysine hydrochloride, and the experiment is mainly carried out on the basis of taking nisin and omegal polylysine hydrochloride as the compound bacteriostatic agent;
s4, filling: the eggs obtained in the step S1 are bagged, the feed juice which is obtained in the step S3 and is subjected to pH value adjustment and added with the compound bacteriostatic agent is poured into the bagged eggs for filling, and the next step of treatment is carried out after vacuum packaging;
s5, low-temperature sterilization treatment: placing the vacuum tea eggs obtained in the step S4 into a thermostat pan with the temperature of 90 ℃ for primary sterilization for 40 minutes, after the interval of 6 hours, placing the vacuum tea eggs subjected to primary sterilization into the thermostat pan with the temperature of 90 ℃ again for secondary sterilization for 40 minutes, wherein the pH value of the soup after the finished tea eggs are sterilized is 6.5-6.8;
s6, placing the tea eggs in a constant temperature workshop at 35 ℃ and storing 1200 bags of tea eggs subjected to the low-temperature sterilization step, and detecting the stored tea eggs after 20 days, wherein the bag expansion rate is zero.
Example four:
a production process of tea eggs with low-temperature sterilization and normal-temperature preservation comprises the following specific operation steps;
s1, pre-cooking eggs: cooling eggs in water, boiling for 15min under heat preservation when the water temperature is raised to 98 ℃, taking out, and soaking in cold water at 5 ℃ to rapidly cool the eggs;
s2, preparing the sauce: mixing soy sauce, salt, green tea leaves, myrcia, cassia bark, star anise, scallion, ginger, clove and purified water, boiling for 20min to prepare a juice, and then cooling by a fast closed-loop channel for 2 min;
s3, adjusting the pH value of the juice: adding citric acid or other pH regulator into the juice, regulating pH of the juice to below 4.4, and testing that Bacillus cereus and Bacillus can lose activity at central temperature of 85 deg.C for 30 min under the environment of pH 4.4; therefore, the sterilization temperature is set to be 90 ℃, and the sterilization time is set to be 40 minutes; the sterilization temperature can be further reduced, the sterilization time is prolonged, and in order to ensure the sterilization effect and the food safety, the antibacterial agent compounded by nisin and omegal polylysine hydrochloride is added into the juice obtained in the step S2, the proportion of the compounded antibacterial agent is 0.3g/kg and 0.35g/kg, the adjusting effect is optimal when the proportion is in the proportion range of 0.2-0.6%, nisin mainly inhibits Graham' S trophism, omegal polylysine hydrochloride has wide inhibiting effect on gram-positive bacteria and gram-negative bacteria, and the nisin does not inactivate at the temperature of 100 ℃ below the pH value of 3-9;
in the step, the material residues in the material juice are required to be filtered completely before the compound bacteriostatic agent is added into the material juice, so that the influence of the material residues in the tea egg packaging bag on the use taste of a user is avoided, and the edible taste of tea eggs is improved;
in the step, the compound bacteriostatic agent can be other compound bacteriostatic agents for inhibiting gram bacteria besides nisin and omegal polylysine hydrochloride, and the experiment is mainly carried out on the basis of taking nisin and omegal polylysine hydrochloride as the compound bacteriostatic agent;
s4, filling: the eggs obtained in the step S1 are bagged, the feed juice which is obtained in the step S3 and is subjected to pH value adjustment and added with the compound bacteriostatic agent is poured into the bagged eggs for filling, and the next step of treatment is carried out after vacuum packaging;
s5, low-temperature sterilization treatment: and (5) placing the vacuum tea eggs obtained in the step (S4) into a thermostat pot with the temperature of 80 ℃ for 40 minutes for primary sterilization, wherein the pH value of the soup after the finished tea eggs are sterilized is 6.5-6.8.
S6, storing 1200 bags of tea eggs subjected to the low-temperature sterilization step in a constant-temperature workshop at 35 ℃, and detecting the stored tea eggs after 20 days, wherein the bag expansion rate of the tea eggs is 0.1%.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A production process of tea eggs with low-temperature sterilization and normal-temperature preservation is characterized by comprising the following steps: the specific operation steps are as follows:
s1, pre-cooking eggs: cooling eggs in water, boiling for 15min under heat preservation when the water temperature is raised to 98 ℃, taking out, and soaking in cold water at 5 ℃ to rapidly cool the eggs;
s2, preparing the sauce: mixing soy sauce, salt, green tea, folium Neocinnamomi Delavayi, cortex Cinnamomi Japonici, fructus Anisi Stellati, herba Alii Fistulosi, rhizoma Zingiberis recens, flos Caryophylli and purified water, boiling for 20min to obtain juice, and naturally cooling;
s3, adjusting the pH value of the juice: adding citric acid or other pH regulators into the juice, regulating the pH value of the juice to be below 4.4, adding a bacteriostatic agent compounded by nisin and omegal polylysine hydrochloride into the juice obtained in the step S2, wherein the ratio of the compounded bacteriostatic agent is 0.3g/kg and 0.35 g/kg;
s4, filling: the eggs obtained in the step S1 are bagged, the feed juice which is obtained in the step S3 and is subjected to pH value adjustment and added with the compound bacteriostatic agent is poured into the bagged eggs for filling, and the next step of treatment is carried out after vacuum packaging;
s5, low-temperature sterilization treatment: placing the vacuum tea eggs obtained in the step S4 into a thermostat pan with the temperature of 90 ℃ for primary sterilization for 40 minutes, and after the interval of 6 hours, placing the vacuum tea eggs subjected to primary sterilization into the thermostat pan with the temperature of 90 ℃ again for secondary sterilization for 40 minutes;
s6, bag expansion rate detection: storing 1200 bags of tea eggs subjected to the low-temperature sterilization step in a constant-temperature workshop at 35 ℃, wherein the 1200 bags of tea eggs are divided into 600 bags of tea eggs subjected to the primary sterilization step and 600 bags of tea eggs subjected to the secondary sterilization step, and detecting the stored tea eggs after 20 days, wherein the bag expansion rate of the tea eggs subjected to the primary sterilization step is 0.33%; the bag expansion rate of the tea eggs in the secondary sterilization step is zero;
s6-1, temperature adjustment: adjusting the sterilization temperature in the step S5 to 96 ℃, wherein the sterilization frequency is once, and the bag expansion rate in a constant-temperature workshop at 35 ℃ for 20 days is zero;
s6-2, adjusting the juice cooling process: adjusting the step of naturally cooling the juice in the step S2 to be 2 minutes of rapid closed-loop channel cooling, repeating the step S5, and detecting that the bag expansion rate is zero after the step S5 is placed in a constant-temperature workshop at 35 ℃ for 20 days;
s6-3, adjusting the sterilization temperature in the step S5 to 80 ℃ on the basis of the step S6-2, repeating the step S5, and placing the bag in a constant temperature workshop of 35 ℃ for 20 days to ensure that the bag expansion rate is 0.1 percent.
2. The production process of the tea eggs with low-temperature sterilization and normal-temperature preservation according to claim 1 is characterized in that: and (8) manually breaking shells on the surfaces of the eggs by the cooled eggs with the shells in the step (S1).
3. The production process of the tea eggs with low-temperature sterilization and normal-temperature preservation according to claim 1 is characterized in that: the compound proportion of the nisin and the omeiga polylysine hydrochloride in the step S3 is optimally adjusted within the proportion range of 0.2-0.6%.
4. The production process of the tea eggs with low-temperature sterilization and normal-temperature preservation according to claim 1 is characterized in that: in the step S3, the material residues in the material juice need to be filtered before adding the compound bacteriostatic agent.
5. The production process of the tea eggs with low-temperature sterilization and normal-temperature preservation according to claim 1 is characterized in that: the compound bacteriostatic agent in the step S3 can be other compound bacteriostatic agents for inhibiting gram bacteria besides nisin and omeiga polylysine hydrochloride.
6. The production process of the tea eggs with low-temperature sterilization and normal-temperature preservation according to claim 1 is characterized in that: and in the step S3, the pH value of the sterilized soup of the finished tea eggs is 6.5-6.8.
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