Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of marinated egg with plum sauce and preparation method thereof

A technology of fermented brine and plum juice, which is applied to the field of brine egg products containing plum juice and its preparation, can solve the problems of insufficient health care effect, inability to release quickly, etc., and achieves wide application value, industrialization prospect, and long shelf life. , the effect of avoiding the loss of polyphenol components

Active Publication Date: 2020-05-26
JIANGNAN UNIV
View PDF8 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the domestic understanding of the efficacy of greengage is still shallow, and the domestic products are mainly candied fruit. The active ingredients in greengage are still "wrapped" in the pulp, and cannot be released quickly after human consumption, and their health effects on the human body are not significant enough.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of marinated egg with plum sauce and preparation method thereof
  • A kind of marinated egg with plum sauce and preparation method thereof
  • A kind of marinated egg with plum sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Preparation of white eggs: select 10 fresh and whole eggs, wash and put them in cold water, heat and boil for 5 minutes, then quickly transfer to cold water at 0°C for 2 minutes and remove the shells. 0.3cm smiley incision, spare;

[0033] (2) Preparation of marinade: take plum powder and boiled water to prepare plum juice with a concentration of 75%. Mix plum juice, commercially available marinade and sugar in a ratio of 1:1:2, boil for 3 minutes, cool, and set aside;

[0034] (3) Preparation of marinated eggs: put the white eggs in a closed glass tank, pour the marinade into the container until the white eggs are submerged, close the container and turn on the constant temperature liquid circulation system, and marinate it at 90°C for 25 minutes , then marinate at 40°C for 1.5h, then marinate at 4°C for 10h, take it out and dry;

[0035] (4) Vacuum packaging, sterilization: transfer the marinated eggs to a polyethylene vacuum packaging bag, and after vacuum packa...

Embodiment 2

[0039] (1) Preparation of white quail eggs: select 30 fresh and complete quail eggs, wash and put them in cold water, heat and boil for 8 minutes, then quickly transfer to cold water at 4°C for 5 minutes and remove the shells, scratch the surface of white eggs Regular striped incisions about 0.2cm deep, set aside;

[0040] (2) Preparation of marinade: Take 500g of fresh greengage, wash and dry, flash steam at 105°C for 8s, remove the core, mix the pulp with rice wine with a concentration of 8% in a ratio of 1:6 and soak for 30min, and pass high temperature-ultrasonic The fine wet pulverizer crushes it and inactivates the enzyme, directly collects the pulp, cools it quickly under vacuum environment, and finally dilutes it to a concentration of 50% plum juice. Mix plum juice, commercially available marinade and sugar in a ratio of 4:1:2, boil for 5 minutes, cool, and set aside;

[0041] (3) Preparation of bad marinated eggs: put the white quail eggs in a closed glass tank, pour...

Embodiment 3

[0044] (1) Preparation of white duck eggs: select 20 fresh and complete duck eggs, wash them, put them in cold water, heat and boil them for 8 minutes, then quickly transfer them to cold water at 2°C for 5 minutes and remove the shells. 0.6cm "Xi" character, spare;

[0045] (2) Preparation of marinade: Take 500g of fresh greengage, wash and dry, flash steam at 120°C for 5s, remove the core, mix the pulp with 10% rice wine at a ratio of 1:8, soak for 30min, and then coarsely pulverize it. Under the pressure of 100MPa, the dynamic high-pressure micro-jet was circulated for 3 times to collect the pulp. Mix plum juice, pear juice, commercially available marinade and sugar in a ratio of 2:3:1:2, boil for 5 minutes, cool, and set aside;

[0046] (3) Preparation of marinated eggs: put the white duck eggs in a closed glass tank, pour marinade into the container until the white duck eggs are submerged, close the container and turn on the constant temperature liquid circulation system,...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a preparation method of plum juice vinasse marinated eggs. The preparation method comprises the following steps of mixing plum (juice) with vinasse marinade in a certain ratio so as to obtain marinating materials; cooking and ageing fresh eggs to obtain cooked eggs, slitting surfaces of the cooked eggs, pickling the processed eggs, and after special color, mouth feel, flavor and texture are formed, fishing out vinasse marinated eggs; and performing vacuum packaging, performing sterilization in the manner of combining microwaves with pasteurization, performing cooling, and performing preservation. Compared with conventional vinasse marinated eggs, the plum juice vinasse marinated eggs prepared by the preparation method disclosed by the invention have the advantages that a marinated egg pickling technology is improved, the addition of the plum (juice) also effectively enhances the acid and sweet flavor of the vinasse marinated eggs, and plums are rich in substances of various amino acids, flavone and the like required for human bodies, so that diseases of cardiovascular diseases and the like can be effectively prevented, and the plum juice vinasse marinated eggs are natural green health-care foods.

Description

technical field [0001] The invention relates to the technical field of poultry and egg product processing, in particular to a stewed egg product containing plum juice and a preparation method thereof. Background technique [0002] Braised eggs are another important traditional egg product besides the three major varieties of preserved eggs, salted eggs and bad eggs in my country. It has a long history. Its unique color, aroma and taste are incomparable to the popular Western-style egg products today. . In addition, braised eggs are also rich in nutrition, easy to store, easy to carry, easy to eat, etc., so they are very popular among consumers. At present, the marinated egg products have occupied a certain market area, but the variety is single, and the choice of consumers is limited. The development of a brand-new flavored stewed egg is of great significance for further developing the resources of traditional egg products in my country, opening up the market for traditiona...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L15/00
Inventor 陈海英崔政伟徐学明卢闻州杨桐杨哪吴凤凤
Owner JIANGNAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com