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Fermented soya bean quail embryo egg sauce and preparation method thereof

A technology for quail embryo eggs and tempeh, applied in the food field, can solve problems such as limitation, and achieve the effects of high nutritional value, low content of fat and cholesterol, and rich calcium.

Inactive Publication Date: 2012-09-26
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Quail embryo eggs contain a lot of ingredients that are beneficial to the human body, such as protein, vitamin E, iron, zinc, and taurine. Long-term consumption of quail embryo eggs can nourish qi and blood, strengthen the body and strengthen the brain. Inflammation, high blood pressure, and metabolic disorders are all improved, but quail embryo eggs also contain a certain amount of fat and cholesterol
At present, the utilization of the nutritional value in quail embryo eggs is still very limited, and it is necessary to further improve the utilization of the nutritional value in quail embryo eggs

Method used

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  • Fermented soya bean quail embryo egg sauce and preparation method thereof
  • Fermented soya bean quail embryo egg sauce and preparation method thereof
  • Fermented soya bean quail embryo egg sauce and preparation method thereof

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Embodiment 1

[0024] The tempeh quail embryo egg sauce of this embodiment is mainly prepared from shelled quail embryo eggs of 10-16 day embryonic age and fermented soya bean as raw materials, wherein the mass ratio of quail embryo egg to tempeh is 2:1, the specific preparation Methods as below:

[0025] 1) Take quail embryonated eggs of 10 to 16 embryonic ages and wash them with their shells, put them into water with auxiliary materials and boil them for 30 minutes, wherein the auxiliary materials are composed of the following components in weight percentage: 20% star anise, 10% cassia bark, 20% ginger %, cloves 10%, sugar 10%, soy sauce 10%, thirteen spices 10%, salt 10%;

[0026] 2) the boiled quail embryo eggs with shells are pulverized into pulp by a high-speed mixer, wherein the eggshells are pulverized into less than 40 meshes;

[0027] 3) Add fermented soya bean to the pulverized slurry in step 2), then put it into a wok for frying and boil to prepare fermented soya bean quail embr...

Embodiment 2

[0030] The follow-up study of various nutrients in quail embryo eggs during the hatching period has found out the relationship between various nutrients in quail embryo eggs and the number of days of incubation. The changes of protein, carbohydrate, taurine, fat, cholesterol, iron, calcium, and vitamin E with the days of incubation of quail embryos are as follows: Figure 1-8 shown. from Figure 1-8 It can be seen from the figure that after 10-16 days of incubation (10-16 embryonic age), the content of protein, taurine, iron, calcium, and vitamin E has greatly increased, and the content of carbohydrates, cholesterol, and fat has all increased. Therefore, choosing quail embryo eggs of 10 to 16 embryonic ages as raw material to prepare tempeh quail embryo egg sauce can better utilize the beneficial nutrients in quail embryo eggs. Considering the incubation time and cost, quail embryonated eggs with 12-day embryonic age can be optimally selected as raw materials for preparation...

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Abstract

The invention discloses fermented soya bean quail embryo egg sauce and a preparation method thereof. The fermented soya bean quail embryo egg sauce is mainly prepared from the 10-16 days old unshelled quail embryo eggs and the fermented soya bean, wherein the mass ratio of the quail embryo eggs to the fermented soya bean is 2:1. The fermented soya bean quail embryo egg sauce disclosed by the invention is added with fermented soya bean; and the fermented soya bean not only can offer good mouthfeel of the quail embryo eggs, but also can maintain calcium in the quail embryo egg shell. The fermented soya bean quail embryo egg sauce disclosed by the invention contains relatively high content of protein, vitamin, mineral substances and taurine and relatively little fat cholesterol, and has rich calcium and relatively high nutritional value.

Description

technical field [0001] The invention relates to fermented quail embryo egg sauce and a preparation method of the fermented quail embryo egg sauce, which belongs to the technical field of food. Background technique [0002] Quail embryo eggs are an egg food with high edible value, and their nutritional value is not added to that of eggs. Quail embryo eggs contain a lot of ingredients that are beneficial to the human body, such as protein, vitamin E, iron, zinc, and taurine. Long-term consumption of quail embryo eggs can nourish qi and blood, strengthen the body and strengthen the brain. Inflammation, high blood pressure, and metabolic disorders are all improved, but quail embryo eggs also contain a certain amount of fat and cholesterol. At present, the utilization of nutritional value in quail embryo eggs is still very limited, and it is necessary to further improve the utilization of nutritional value in quail embryo eggs. Contents of the invention [0003] The purpose o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L1/32A23L27/60A23L15/00A23L33/00
Inventor 秦翠丽李松彪宫强贾礼马丽苹朱宇博游鹏鹏
Owner HENAN UNIV OF SCI & TECH
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