A kind of plant source coated preserved egg and preparation method thereof

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...

AI Technical Summary

Problems solved by technology

At the same time, usually the molding raw materials need to be compounded with different fungicides or preservatives to achieve a good fresh-keeping effect, especially for preserved eggs, which traditionally have a long shelf life.

As consumers pay more attention to food safety, chemical preservatives or fungicides are less and less accepted by consumers. Researchers began to try to add plant-derived antiseptic ingredients, but the commonly used plant-derived antiseptic ingredients will make preserved eggs produce bad results. taste, and even affect the color of preserved egg protein and the hardness of egg yolk, making consumers unsatisfied

[0003] In addition, the most typical protein coagulants in the processing of traditional preserved eggs are heavy metals such as lead, iron or copper to store protein coagulation and egg white color, however, such heavy metals are harmful to the human body

In recent years, there have also been a lot of research, using heavy metals that are less harmful to the human body or not harmful to the human body to make preserved eggs, but this kind of preserved eggs usually takes a long time to make, and secondly, it is difficult to form the translucent shape of the preserved egg protein. Elasticity, good flavor of runny yolk

[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

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