Antibacterial aroma-enhancing fresh-keeping material and production method of Songhua preserved egg

Abstract

The invention discloses an antibacterial aroma-enhancing fresh-keeping material and a production method of a Songhua preserved egg, and belongs to the field of production of preserved eggs. The antibacterial aroma-enhancing fresh-keeping material of the Songhua preserved egg is mainly prepared through mixing the following raw materials in parts by weight: 60-70 parts of milk of lime, 15-25 parts of lake mud, 1-10 parts of table salt, 1-10 parts of traditional Chinese medicinal material soup and 1-10 parts of pine sawdust. Compared with the prior art, the production method has the following advantages: the Songhua preserved egg is wrapped by the special fresh-keeping material for quality keeping and fresh keeping, the purely natural aroma of pine sawdust is utilized, and the special aroma of the Songhua preserved egg is fully reserved based on the traditional technology of wrapping Songhua preserved eggs with mud and the modern traditional Chinese medicine antibacterial technology for egg products, so that the wrapping thickness, golden yellow ornamental color and luster, aroma and taste of the product are improved; food additives, food compounds and preservatives are not added, so that the production method conforms to the requirements of easy operation, low cost, cleanness, environmental friendliness, reliable quality, bacteriostasis and mold prevention, and has good popularization and use value.

Description

technical field [0001] The invention belongs to the field of preserved egg production, in particular to an antibacterial, flavor-enhancing and fresh-keeping material for preserved preserved eggs and a method for preparing preserved preserved eggs. Background technique [0002] Preserved eggs, also known as preserved eggs and Biandan, are unique traditional egg products in my country. Preserved eggs are rich in nutrition, complete in color, aroma and taste, and have a refreshing fragrance, cooling and eyesight effects. They are sold domestically and exported to Nanyang Islands and North America. and Western Europe. China is the world's largest producer and consumer of poultry eggs. In 2014, the total output reached 40 million tons, accounting for more than 45% of the world's total output, and the egg processing output value reached 56 billion yuan. Traditional egg products such as preserved eggs have a long history in my country and are popular among consumers. For egg product...

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Problems solved by technology

However, the preparation method of this patent has the following defects: firstly, the operation is complicated and not suitable for large-scale mass production; secondly, the preserved preserved egg has a short shelf life and is prone to deterioration; finally, it is easy to break and difficult to transport

However, the preparation method of this patent has the following defects: firstly, the process of coating preserved eggs is complicated and the shelf life is about 6 months, the shelf life is slightly shorter, and the risk of product controllable quality increases. The molecular weight of the product is easy to control, but the temperature and reaction conditions of the enzymatic degradation method cause the amount of reaction reagents to

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