Preparation method of dried egg
A technology of dried eggs and dried eggs, applied in the direction of bacteria used in food preparation, food ingredients containing natural extracts, food science, etc., can solve the problems of irrational nutritional structure, bad taste, high cholesterol content, etc., and achieve lower cholesterol Consistent content, color, cholesterol content reduction effect
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Embodiment 1
[0026] A method for preparing dried eggs:
[0027] S1. Cut the ginger into pieces and add it to the water, simmer for 20 minutes to make ginger water, add dried lemons, star anise, Chinese prickly ash and other materials, boil for 40 minutes, let stand to cool and then filter to obtain the plant extract;
[0028] S2, beat eggs and filter to obtain whole egg liquid and egg white liquid, separate from pickle liquid Leuconostoc sp. was inserted into the MRS liquid culture medium, and incubated at a constant temperature for 48 hours to obtain the fermentation strain; the fermentation strain prepared with the strain was added to the whole egg liquid, and the ratio of the whole egg liquid to the fermentation strain was 10:0.3, Fermented at 42°C for 80 hours, degraded the cholesterol of the whole egg liquid, and the cholesterol degradation rate was measured to be 55%. The degraded whole egg liquid was mixed with the egg white liquid to obtain egg liquid, and the egg white liquid was...
Embodiment 2
[0034] A method for preparing dried eggs:
[0035] S1. Cut the ginger into pieces and add it to the water, simmer for 35 minutes to make ginger water, add dried lemons, star anise, Chinese prickly ash and other materials, boil for 20 minutes, let stand to cool and then filter to obtain the plant extract;
[0036] S2, beat eggs and filter to obtain whole egg liquid and egg white liquid, separate from pickle liquid Leuconostoc sp. was inserted into the MRS liquid medium, and incubated at a constant temperature for 36 hours to obtain the strain for fermentation; the fermented strain prepared with the strain was added to the whole egg liquid, and the ratio of the whole egg liquid to the fermented strain was 10:0.6, Fermented at a constant temperature of 42°C for 65 hours, the cholesterol degradation rate was measured to be 50%, and the whole egg liquid was subjected to cholesterol degradation; the degraded whole egg liquid was mixed with the egg white liquid to obtain egg liquid,...
Embodiment 3
[0042] A method for preparing dried eggs:
[0043] S1. Cut the ginger into pieces and add it to the water, simmer for 28 minutes to make ginger water, add dried lemons, star anise, Chinese prickly ash and other materials, boil for 30 minutes, let stand to cool and then filter to obtain the plant extract;
[0044] S2, beat eggs and filter to obtain whole egg liquid and egg white liquid, separate from pickle liquid Leuconostoc sp. was inserted into the MRS liquid culture medium, and incubated at a constant temperature for 24 hours to obtain the fermentation strain; the fermentation strain prepared with the strain was added to the whole egg liquid, and the ratio of the whole egg liquid to the fermentation strain was 10:0.5, Fermented at a constant temperature of 42°C for 70 hours, the cholesterol degradation rate was measured to be 52%, and the whole egg liquid was subjected to cholesterol degradation; the degraded whole egg liquid was mixed with the egg white liquid to obtain e...
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