Nutritional vinegar dried eggs and preparation process thereof

A preparation process, technology of dried vinegared eggs, applied in the field of food and processing, can solve problems such as boredom, change of taste, fishy smell, etc., and achieve the effects of simple production process, lower cholesterol, and easy industrial production

Active Publication Date: 2015-01-21
GUIZHOU MIAOGANMA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a nutritional vinegar egg and its preparation process. Soak poultry eggs in rice vinegar to make vinegar egg, which not only increases its nutritional effect, but also changes its taste, and solves the problem of poor taste and fishy smell in vinegar egg liquid. At the same time, the existing egg drying process conditions a

Method used

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  • Nutritional vinegar dried eggs and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The formula of dried vinegar egg is as follows: poultry egg liquid soaked in fragrant rice vinegar: 100kg; soy sauce 1kg; chicken essence 0.1kg; monosodium glutamate 0.5kg; cooking wine 1kg; table salt 1kg;

[0030] Preparation of brine soup: brine weight formula: 0.1% pepper, 0.01% star anise, 0.01% cinnamon, 0.01% cardamom, 0.2% salt, 1% maltose, 0.2% caramel, 0.1% monosodium glutamate, 0.1% cumin, thyme 0.05%, galangal 0.01%, clove 0.01%, soy sauce 1%, 100% prepared with water; according to the above recipe, add to boiling water and boil for 30-45 minutes before use.

[0031] The preparation technological process of above-mentioned dried nutrient vinegar egg is as follows:

[0032] (1) Egg selection: After the poultry eggs pass through the egg sorting machine to select intact poultry eggs with no cracks in the eggshell, use a high-pressure water gun to rinse the surface stains on the eggshell, then soak in disinfectant, rinse with clean water, and dry for later use; ...

Embodiment 2

[0044] The recipe of dry vinegar egg is as follows: poultry egg liquid soaked in fragrant rice vinegar: 100kg; soy sauce 3kg; chicken essence 0.5kg; monosodium glutamate 1.0kg; cooking wine 1.5kg; kg;

[0045] Preparation of brine soup: brine weight formula: 0.15% pepper, 0.05% star anise, 0.05% cinnamon, 0.03% cardamom, 0.6% salt, 2% maltose, 0.3% caramel, 0.15% monosodium glutamate, 0.2% cumin, thyme 0.08%, galangal 0.03%, clove 0.03%, soy sauce 2%, 100% prepared with water; according to the above recipe, add to boiling water and boil for 40 minutes before use.

[0046] The preparation technological process of above-mentioned dried nutrient vinegar egg is as follows:

[0047] (1) Egg selection: After the poultry eggs pass through the egg sorting machine to select intact poultry eggs with no cracks in the eggshell, use a high-pressure water gun to rinse the surface stains on the eggshell, then soak in disinfectant, rinse with clean water, and dry for later use;

[0048] (2)...

Embodiment 3

[0059] The recipe of dried vinegar egg is as follows: egg liquid soaked in fragrant rice vinegar: 100kg; soy sauce 5kg; chicken essence 0.8kg; monosodium glutamate 1.7kg; cooking wine 2kg; table salt 2kg;

[0060] Preparation of brine soup: brine weight formula: 0.2% pepper, 0.1% star anise, 0.1% cinnamon, 0.05% cardamom, 0.8% salt, 3% maltose, 0.5% caramel, 0.2% monosodium glutamate, 0.3% cumin, thyme 0.1%, galangal 0.05%, clove 0.05%, soy sauce 3%, 100% prepared with water; according to the above recipe, add to boiling water and boil for 45 minutes before use.

[0061] The preparation technological process of above-mentioned dried nutrient vinegar egg is as follows:

[0062] (1) Egg selection: After the poultry eggs pass through the egg sorting machine to select intact poultry eggs with no cracks in the eggshell, use a high-pressure water gun to rinse the surface stains on the eggshell, then soak in disinfectant, rinse with clean water, and dry for later use;

[0063] (2) F...

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Abstract

The invention discloses nutritional vinegar dried eggs. The nutritional vinegar dried eggs are prepared by the following steps: with poultry eggs as a main raw material, soaking the poultry eggs in rice vinegar, whipping the poultry eggs, cooking for forming, filling, seasoning, stirring, braising, drying, packaging in vacuum, and carrying out high temperature sterilization, thereby obtaining the nutritional vinegar dried eggs. The nutritional vinegar dried eggs are prepared from the following components: 100g of poultry egg liquid obtained by soaking the poultry eggs in the rice vinegar, 1-3g of soy sauce, 0.1-0.8g of chicken essence, 0.5-1.7g of monosodium glutamate, 1-2g of cooking wine, 1-2g of salt, 0.05-0.1g of potassium sorbate and 0.01-0.05g of sodium tripolyphosphate. The nutritional vinegar dried eggs are simple in process and suitable for industrial production. According to the preparation process disclosed by the invention, as the poultry eggs are soaked in the rice vinegar, egg odor of the dried poultry eggs is eliminated when salmonella on the surfaces of eggshells is completely killed, and flavor of the dried eggs is added; meanwhile, protein molecules in egg white are cracked by the rice vinegar, lysozyme and avdin as an anticancer factor have a function of controlling diseases; egg yolk decomposes under action of the rice vinegar and releases substances, such as lecithin, choline and biotin, which have functions of boosting brain power, resisting ageing, lowering cholesterol and the like; reaction is carried out on calcium carbonate in the eggshells and the rice vinegar to form organic acid calcium, and thus the nutritional vinegar dried eggs have efficacy of supplementing calcium.

Description

technical field [0001] The invention relates to a food and processing technology, in particular to a nutritious vinegar dried egg and a preparation process thereof. Background technique [0002] According to relevant medical records: vinegar can dispel blood stasis, stop bleeding, detoxify, sterilize and other effects. According to modern medical research, it is found that food soaked in vinegar can play a certain therapeutic role, especially for cardiovascular diseases, high blood pressure, hyperlipidemia and other diseases, and can regulate the acidic substances in the human body to maintain the acid-base balance in the human body. Enhance immunity. Poultry eggs are one of the best sources of nutrition for humans. Poultry eggs contain a lot of vitamins and minerals and proteins with high biological value. Poultry eggs are also rich in lecithin, but they also contain more cholesterol, which is difficult for the elderly to digest. Soaked eggs in vinegar is a scientific an...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L1/304A23L33/16
CPCA23L15/00A23L33/00A23V2002/00A23V2200/30
Inventor 王瑜龙开成朱彦明龙南张洁
Owner GUIZHOU MIAOGANMA FOOD
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