Preparation method of ultrasonic-assisted marinated eggs having composite mouth feel

Abstract

The invention discloses a preparation method of ultrasonic-assisted marinated eggs having composite mouth feel. According to the preparation method disclosed by the invention, celery roots, buckwheat shells, crushed green tea and a clove extract are added to preparation raw materials of marinade, cannabis oil is added for cooperation, the raw materials including the celery roots, the buckwheat shells, the crushed green tea, the clove extract and the cannabis oil are in synergetic effects to have favorable effects of reducing blood lipid and reducing cholesterol, and when the marinade is used for marinating eggs, the content of cholesterol in the eggs can be reduced; then an ultrasonic-assisted technique is used in a conventional marinating technology, so that the marinating time can be notably shortened, the processing efficiency can be improved, and the organoleptic quality of products prepared by the preparation method disclosed by the invention in the respects of color, gloss, fragrance, texture, taste and the like are better than that of a product prepared through a conventional technology; and finally, through high-temperature baking, surface saccharide and protein can generate a complicated chemical reaction, and many fragrance substances and color presenting substances can be produced in a reaction process, so that the marinated eggs are deep in color, rich in roasted fragrance, flexible in protein and chewy. In addition, due to baking and dehydration, the preservation time of the marinated eggs is long.

Description

technical field [0001] The invention relates to the technical field of stewed products, in particular to a preparation method of ultrasonic-assisted stewed eggs with a complex taste. Background technique [0002] With the improvement of living standards and the accelerated pace of life, marinated eggs in sauce are deeply loved by consumers. Eggs have high nutritional value and are well recognized by everyone. Egg yolk is rich in lecithin, fat, sterols, minerals, lecithin and vitamins; egg white contains a relatively complete range of essential amino acids and rich protein. Most of the existing braised eggs are traditional flavored marinated eggs, light brown to dark brown in color, and have problems such as single taste, dull color, and not attractive enough; at the same time, because eggs contain higher cholesterol, they have high blood pressure, hyperlipidemia, etc. People with cardiovascular and cerebrovascular diseases stay away. Therefore, need to develop a kind of s...

AI Technical Summary

Problems solved by technology

Most of the existing braised eggs are traditional flavored marinated eggs, light brown to dark brown in color, and have problems such as single taste, dull color, and not attractive enough; at the same time, because eggs contain higher cholesterol, they have high blood pressure, hyperlipidemia, etc. People with cardiovascular and cerebrovascular diseases stay away