Production method of salted eggs containing sea cucumber mucopolysaccharide

Abstract

The invention relates to a production method of salted eggs containing sea cucumber mucopolysaccharide, which comprises the following steps that: 0.1% (percent weight in volume) neutral protease with enzyme activity of 130 to 200 thousand u / g is put into cooking liquor which is used for cooking sea cucumber to be enzymolyzed for 3 to 4 hours under the temperature of 50 DEG C, table salt is added to adjust the salt content of the cooking liquor to be 15% (percent weight in volume), then the cooking liquor is boiled and cooled, washed and weathered hen eggs or duck eggs are placed into the cooking liquor to be completely soaked into the cooking liquor, and the eggs are cured for 20 to 30 days at a normal temperature. Protein in the sea cucumber cooking liquor is converted to micromolecular polypeptide after being enzymolyzed, the micromolecular polypeptide can better pass through egg shells to penetrate into the egg, the micromolecular polyeptide also can promote the sea cucumber mucopolysaccharide in the sea cucumber cooking liquor to penetrate into the eggs, so that the nutrition and healthcare value of the salted eggs can be improved, the well-cured salted eggs taste delicious, and the nutrients of the salted eggs are more abundant.

Description

Technical field: [0001] The invention relates to the food processing industry, in particular to a method for preparing salted eggs containing sea cucumber mucopolysaccharides. Background technique: [0002] Salted eggs are a traditional food that our people love, and there are many ways to pickle them among the people, such as yellow sand pickle method, saturated salt water pickle method, batter pickle method, white wine immersion method, etc. The difference is that the taste of pickled salted eggs is different, and the nutritional value is not much different. [0003] Sea cucumber is a rare sea treasure, rich in mucopolysaccharides, saponins, collagen, etc. It has anti-tumor, improving immunity, anti-coagulation, delaying aging, inhibiting embolism, lowering blood sugar, anti-virus, and preventing osteoporosis and other functions. Because sea cucumbers have autolytic properties, sea cucumbers need to be boiled for dehydration, shaping and enzyme inactivation; during the p...

AI Technical Summary

Problems solved by technology

Because sea cucumbers have autolytic properties, sea cucumbers need to be boiled for dehydration, shaping and enzyme inactivation; during the process of boiling sea cucumbers, a large amount of soup is produced, and these soups are rich in sea cucumber mucopolysaccharides, saponins, and collagen Active substances such as protein, however, the use of soup has become "chicken ribs", and most of them are discarded, which not only wastes resources, but also causes environmental pollution

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