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Plant-derived coating preserved eggs and preparation method thereof

A coating-film-preserving, plant-sourced technology, applied in the field of plant-source coated preserved preserved eggs and its preparation, achieves the effects of maintaining the texture of the candy, promoting the hardening of the candy core, and prolonging the shelf life

Active Publication Date: 2015-03-04
RUICHANG YIXIANG AGRI PROD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although the above two typical problems exist in the production process of preserved eggs, in previous studies, people often studied the preservation of preserved eggs alone, or studied the pickling of preserved eggs alone, and never comprehensively considered the two aspects to solve the current production of preserved eggs. and the two most important questions in the sales process

Method used

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  • Plant-derived coating preserved eggs and preparation method thereof
  • Plant-derived coating preserved eggs and preparation method thereof
  • Plant-derived coating preserved eggs and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0090] Select 30 good-quality quail eggs, marinate preserved eggs with pickling solution A, and marinate them at room temperature until the egg whites of the preserved eggs are completely solidified and the yolks are runny.

Embodiment 2

[0092] Select 30 quail eggs with good quality, use the pickling solution of the present invention to marinate preserved eggs, and marinate at room temperature until the egg whites of the preserved eggs are completely solidified and the egg yolks are runny.

Embodiment 3

[0094] The preserved eggs obtained in Example 1 were immersed one by one in the colloidal coating liquid A one by one while hot with a wire mesh bag, pulled out immediately, cooled and dried, put into a glass container, and stored at room temperature for 6 months.

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PUM

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Abstract

The invention relates to plant-derived coating preserved eggs and a preparation method thereof. The method comprises the following steps: performing composite enzymatic hydrolysis on clove, cassia bark, dahurian angelica root and ginger in a ratio of 2:1:1:3.5, and performing distillation, extraction and concentration on the treated materials to obtain an extract and a residual extracting solution; preparing the extract, fatty acid monoglyceride and gellan gum into a compound coating agent; and adding the residual extract into preserved egg pickling liquid. Through adoption of the method, the preservation effect of the preserved eggs can be enhanced greatly. Meanwhile, the pickling time of the preserved eggs is shortened; the color and cluster and jelly strength of the preserved eggs are enhanced; and the product quality is improved.

Description

technical field [0001] The invention relates to a food preparation method, in particular to a plant-source coated fresh-keeping preserved egg and a preparation method thereof. Background technique [0002] There are two traditional processing methods for preserved eggs. One is to soak fresh eggs in liquid material, and after they are mature, they are coated with mud and bran, which is the finished product; A layer of rice husk is put into the cylinder, and the finished product is finished after it matures. In recent years, one of the important achievements of the fresh-keeping research of egg products is to adopt the form of film wrapping to keep fresh. This technology usually uses film-forming materials such as paraffin to wrap egg products in a film to isolate harmful microorganisms and reduce weight loss. This technology began in the early 1980s. After years of testing and screening, it has now entered the promotion stage, and has developed from manual operation to mech...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
CPCA23B5/06A23L15/00
Inventor 何雪平
Owner RUICHANG YIXIANG AGRI PROD
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