Preparation method of easily-digested tea-flavor salted duck eggs

A salted duck egg, easy-to-digest technology, applied in food science and other directions, can solve the problems of poor antibacterial and bacteriostatic ability, few health-care ingredients in duck eggs, and low nutritional and health-care properties, so as to improve health-care function, maintain brain cell vitality, and improve decomposition effect. Effect

Inactive Publication Date: 2017-11-24
合肥市明航养殖有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the existing problems: nutrients, protein, fat and other components shrink under the action of salt, but they all exist in the form of macromolecules, and the digestion and utilization of the human body after eating is low; in terms of taste and health care, salty taste is the mainstay, and the taste It is relatively simple, and there is a greasy feeling after eating, and some people will experience discomfort, and salt and seasoning are used as the main pickling raw materials. The time is short; food safety, due to the unreasonable deployment of pickling speed during pickling, it will cause the egg yolk to stink and deteriorate, and the content of nitrite contained in pickled duck eggs is high, and the food safety is poor

Method used

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  • Preparation method of easily-digested tea-flavor salted duck eggs

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Experimental program
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Effect test

Embodiment 1

[0021] A kind of preparation method of digestible tea-flavored salted duck egg comprises the following steps:

[0022] (1) Enzymolysis: wash the duck eggs and sterilize them with ultraviolet rays, then immerse them in the mixed enzyme solution in the reaction tank and enzymolyze them for 44 minutes under the conditions of pressure 0.24MPa and temperature 26°C to obtain enzymatic hydrolysis duck eggs; protease, lipase, amylase infiltration Degrade into duck eggs, degrade macromolecular nutrients into small molecules, improve absorption and utilization, and organic acid components can improve anti-oxidation and antibacterial ability, and inhibit the production of nitrite;

[0023] (2) Fermentation: Add the mixed bacterial agent to the tea mixture, first carry out vacuum fermentation for 15 hours, and then magnetize it in a 2.5MPa magnetizer for 37 minutes to obtain a magnetized fermentation broth with high penetration capacity, and then enzymatically hydrolyze duck eggs Immerse ...

Embodiment 2

[0036] Present embodiment 2 is compared with embodiment 1, and step changes in the following aspects:

[0037]For the ultraviolet sterilization described in step (1), the intensity of the ultraviolet light is 400 lux, and the time is 29 minutes.

[0038] For the mixed enzyme liquid described in step (1), the parts by mass of each prepared ingredient are:

[0039] 117 parts of sterile water, 1.4 parts of protease, 1.1 parts of lipase, 1.7 parts of amylase, 3.8 parts of folic acid, 5.8 parts of citric acid, and 2.9 parts of caffeic acid.

[0040] Step (1) enzymatic hydrolysis, its process parameters are:

[0041] Enzymolysis was carried out for 46 minutes at a pressure of 0.27 MPa and a temperature of 28°C.

[0042] The mixed bacterial agent described in step (2), wherein the mass ratio of yeast: lactic acid bacteria: aspergillus oryzae is 2:2:3, and the added amount of the mixed bacterial agent is 3.8% of the mass of the tea mixture.

[0043] The tea mixture described in ste...

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PUM

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Abstract

The invention discloses a preparation method of easily-digested tea-flavor salted duck eggs. The preparation method is characterized by comprising the following steps: (1) enzymolysis: cleaning duck eggs and then conducting enzymolysis by using mixed enzyme; (2) fermentation: conducting magnetization treatment on fermentation liquid and putting the duck eggs into the fermentation liquid, and conducting aerobic fermentation and anaerobic fermentation; (3) pickling: mixing the magnetized fermentation liquid and seasoning liquid according to a mixture ratio by mass, soaking the fermented duck eggs into the mixed liquid for conducting pickling under a vacuum condition for 4-5 days; (4) refermentation: soaking the pickled duck eggs into the magnetized fermentation liquid for conducting fermenting; and (5) steaming: mixing tea filter residue with seasoning residue, adding camellia oil and conducting stirring and mixing, wrapping the fermented and pickled duck eggs with the mixture, and steaming the duck eggs in boiled water. According to the salted duck eggs prepared by the method disclosed by the invention, compared with a control group, the nitrite content is reduced by 9.26mg / kg, the organic acid content is improved by 6.28mg / kg, the amino acid content is improved by 4.65%, and the salted duck eggs are good in mouthfeel and easy to digest and absorb.

Description

technical field [0001] The invention belongs to the technical field of poultry product processing, and in particular relates to a preparation method of digestible tea-flavored salted duck eggs. Background technique [0002] Salted duck eggs are a traditional Chinese delicacy, and their production has a long history in my country, and are deeply loved by people; salted duck eggs are nutritious, rich in fat, protein and various amino acids, calcium, phosphorus, iron, various Trace elements, vitamins, etc., are moderately salty and suitable for all ages. It has a special flavor, is convenient and quick to eat, and has the characteristics of color, aroma and taste. The pickling methods of salted duck eggs generally include yellow sand pickling method, saturated salt water pickling method, and brine pickling method, etc. There are many kinds of pickling methods, but they are all sealed and pickled after adding seasoning and salt; Components such as protein and fat shrink under th...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L5/10A23L5/30A23L27/00A23L27/10A23L33/105
Inventor 陆全堂
Owner 合肥市明航养殖有限公司
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