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Pickling processing method for flavored breakfast egg

A processing method and technology of breakfast eggs, which are applied in food preparation, functions of food ingredients, food heat treatment, etc., can solve problems such as unfavorable health, poor sensory color, luster and flavor, etc., and achieve the effects of easy formulation, improvement of spleen and stomach, and shortening process time

Inactive Publication Date: 2015-07-29
JIANGSU ZHONGNONG BIOTECH CO LTD +1
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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 solve the problem of poor sensory color, luster and flavor of traditional egg products or unfavorable health, adopt a new pickling processing method to produce new egg products that are healthy, delicious and convenient to eat, and optimize the process formula to make it suitable for large-scale production and ensure High product uniformity and standardization

Method used

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  • Pickling processing method for flavored breakfast egg
  • Pickling processing method for flavored breakfast egg
  • Pickling processing method for flavored breakfast egg

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Preparation of marinade: Add star anise, fennel, kaempferen and cinnamon with a mass ratio of 1:1:1:1 to boiling water and cook for 15-30 minutes to obtain a thick brine; Sodium hydroxide and table salt are added successively to the thick brine and stirred until dissolved to obtain a pickling solution. Among them, the amount of spices is 0.05g / gH 2 O, the amount of sodium hydroxide added is 0.026g / gH 2 O, the amount of salt added is 0.15g / gH 2 O.

[0039] Pickling method: Submerge the eggs in the above-mentioned pickling solution, and pickle them for 5 days at a temperature of 19°C. Among them, the quality of eggs and pickling liquid is 1:1.

[0040] Heating and cooking: heating the marinated eggs for 20 minutes at a temperature of 95°C to obtain the flavored breakfast eggs of the present invention.

Embodiment 2

[0042] Preparation of marinade: Add star anise, fennel, kaempferen and cinnamon with a mass ratio of 2:2:2:3 to boiling water and cook for 15-30 minutes to obtain a thick brine; Sodium hydroxide and table salt are added successively to the thick brine and stirred until dissolved to obtain a pickling solution. Among them, the amount of spices is 0.06g / gH 2 O, the amount of sodium hydroxide added is 0.028g / gH 2 O, the amount of salt added is 0.2g / gH 2 O.

[0043] Pickling method: Submerge the eggs in the above-mentioned pickling solution, and pickle them for 6 days at a temperature of 21°C. Among them, the quality of eggs and pickling liquid is 1:0.8.

[0044] Heating and cooking: heating the marinated eggs for 22 minutes at a temperature of 97°C to obtain the flavored breakfast eggs of the present invention.

Embodiment 3

[0046] Preparation of pickle solution: Add star anise, fennel, kaempferen and cinnamon with a mass ratio of 3:1:2:3 to the waste water and cook for 15-30 minutes to obtain a thick brine; Sodium hydroxide and table salt are added successively to the thick brine and stirred until dissolved to obtain a pickling solution. Among them, the amount of spices is 0.07g / gH 2 O, the amount of sodium hydroxide added is 0.03g / gH 2 O, the amount of salt added is 0.26g / gH 2 O.

[0047] Pickling method: Submerge the eggs in the above-mentioned pickling solution, and pickle them for 5 days at a temperature of 22°C. Among them, the quality of eggs and pickling liquid is 1:0.5.

[0048] Heating and cooking: heating the marinated eggs for 18 minutes at a temperature of 93°C to obtain the flavored breakfast eggs of the present invention.

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Abstract

The invention discloses a pickling processing method for a flavored breakfast egg and belongs to the technical field of deep processing of livestock products. The pickling processing method comprises the following steps of firstly, collecting star anise, fennel, rhizoma kaempferiae and cinnamon to form spice, and adding the spice in boiled water for boiling to obtain concentrated brine; sequentially adding sodium hydroxide and edible salts in the concentrated brine and stirring the mixture for dissolving to obtain a pickling liquid; soaking the egg into the pickling liquid for pickling and then heating and boiling to obtain the flavored breakfast egg disclosed by the invention. The flavored breakfast egg is a creative distinctive egg product which absorbs the advantages of salted eggs and preserved eggs, and makes up the defects that as traditional preserved eggs are higher in alkalinity, the mouth feel is influenced and the intestines and stomach are stimulated, and as the salinity of the salted eggs is over high, the health is unfavorably protected. The processed finished product has full aroma and is light yellow; egg white of the pickled egg is similar to that of the preserved egg and is tough and chewy in mouth feel; yolk of the prickled egg is similar to that of the salted egg and is crisp and aromatic glutinous; the flavored breakfast egg is unique in taste, has the taste and mouthfeel like the preserved egg and the salted egg, and accords with the modern food health green consumption concept of mainstream consumer groups.

Description

technical field [0001] The invention relates to a method for pickling and processing novel flavored breakfast eggs of egg products, which belongs to the technical field of deep processing of livestock products, and in particular to a method for pickling and processing flavored breakfast eggs. Background technique [0002] China is rich in poultry egg resources and diverse in variety, and is the largest producer and consumer of poultry eggs in the world. However, the degree of deep processing of poultry and egg products in my country is very low, only a fraction of others compared with developed countries, and the product types are monotonous. The traditional egg products are only preserved eggs and salted eggs. Moreover, the recognition of traditional egg products by consumers is gradually decreasing. For example, preserved eggs processed by traditional techniques have a high alkalinity. Excessive consumption will affect the digestive environment of the stomach, and the sens...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L1/30A23L1/223A23L1/22A23L15/00A23L27/00A23L27/14
CPCA23V2002/00A23V2200/30A23V2300/24
Inventor 章建浩马磊宋野
Owner JIANGSU ZHONGNONG BIOTECH CO LTD
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