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Method for preparing salted egg by using rose dregs

A technology of rose dregs and salted eggs is applied in the field of food processing to achieve the effect of simple process, good taste and overcoming single variety

Active Publication Date: 2017-05-17
HUNAN AGRI PRODS PROCESSING INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, people's food culture and taste are getting higher and higher, they are more and more picky in taste, and their needs are diversified. A single salted egg variety cannot meet people's needs, which impels people to develop Products with different flavors, and urgently need new breakthroughs in the flavor of egg products

Method used

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  • Method for preparing salted egg by using rose dregs

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Effect test

Embodiment 1

[0023] A kind of method that utilizes rose dregs of the present invention to prepare salted egg comprises the steps:

[0024] (1) Pretreatment of fresh eggs: select qualified fresh eggs, soak them in 500 mg / L sodium hypochlorite disinfectant water for 6 minutes, wash them, then soak them in 0.5% sodium hydroxide for 10 minutes, wash them with water, and dry them. After the surface of the shell has moisture, put it into a pickling container;

[0025] (2) Preparation of rose dregs pickling solution: the rose dregs after steam distillation and extraction of essential oil are heated and boiled to make the solution contain 18% salt, add sodium dehydroacetate and potassium sorbate after cooling, Mix evenly to obtain rose dregs pickling solution; the rose dregs contain about 10% of the total amount of amino acids, Ca 300mg / kg, Fe 150mg / kg, Zn 50mg / kg, the salt of rose dregs pickling solution The content of sodium dehydroacetate and potassium sorbate is 0.05% and 0.03%, respectively,...

Embodiment 2

[0029] A kind of method that utilizes rose dregs of the present invention to prepare salted egg comprises the steps:

[0030] (1) Pretreatment of fresh eggs: select qualified fresh eggs, soak them in 400 mg / L sodium hypochlorite disinfectant water for 10 minutes, wash them, then soak them in 0.45% sodium hydroxide for 15 minutes, wash them with water, and dry them. After the surface of the shell has moisture, put it into a pickling container;

[0031] (2) Preparation of rose dregs pickling solution: the rose dregs after extracting the essential oil through steam distillation are heated and boiled, so that the salt content in the solution is 16%, and sodium dehydroacetate and potassium sorbate are added after cooling. Mix evenly to obtain the rose dregs pickling solution; the rose dregs contain about 6% of the total amino acid content, Ca 250mg / kg, Fe 100mg / kg, and Zn 27mg / kg. The salinity of the rose dregs pickling solution The content of sodium dehydroacetate and potassium s...

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Abstract

The invention provides a method for preparing salted eggs with rose dreg. The method comprises the following steps: heating and boiling the rose dreg and controlling the salt content to be 15%-18% to obtain rose dreg liquid; cooling the rose dreg liquid and adding sodium dehydroacetate and potassium sorbate; mixing uniformly to obtain rose dreg pickling liquid; immersing fresh eggs into the rose dreg pickling liquid and sealing; and pickling at 20-28 DEG C for 25-30 days to prepare the salted eggs. According to the method, the salted eggs are prepared by utilizing the rose dreg and have the advantages of simplicity in operation, unique flavor, good taste, high nutritional value and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing salted eggs from rose dregs. Background technique [0002] In my country, the cultivation of roses has a long history, and it is currently planted all over the country. The most important use of roses is as a raw material for extracting essential oils. At present, industrial production of edible rose essential oils generally uses steam distillation, but no matter what method is used to extract essential oils, a large amount of by-products-rose residue will inevitably be produced. . According to research reports, rose residue liquid contains chemical components such as flavonoids (quercetin, anthocyanins), organic acids, phenols, tannins, alkaloids, sugars, amino acids and proteins, and does not contain saponins, anthraquinones, cardiac glycosides and other chemical components, and the content of common mineral elements in rose pomace is higher tha...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L15/00
CPCA23L15/00
Inventor 于美娟卞建明李高阳黄绿红谢秋涛张群谭欢杨慧尚雪波刘伟苏东林刘学文
Owner HUNAN AGRI PRODS PROCESSING INST
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