Manufacture method for sugar and vinegar preserved egg drink

A production method and technology of preserved eggs, which are applied in the preparation of vinegar, the function of food ingredients, food science, etc., can solve the problems of quality deterioration and achieve the effect of reducing irritation, simple method, and no deterioration of flavor and quality

Inactive Publication Date: 2018-09-07
JIANGHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a method for making a sweet and sour preserved egg beverage, which solves the technical problems of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0048] Example 1

[0049] A production process of a sweet and sour preserved egg beverage stored at room temperature includes the following process steps:

[0050] Preserved eggs cooked

[0051] Boil the fresh preserved eggs in boiling water for 20 minutes. The preserved preserved eggs will be naturally cooled and shelled, and the preserved preserved eggs will be crushed for later use; the fresh preserved preserved eggs are fresh preserved preserved eggs with soft-boiled hearts, and the size of the preserved preserved eggs is crushed into mung bean grains. Size particles

[0052] Enzymatic treatment

[0053] Mix water and crushed preserved eggs in a ratio of 5:1, add 1% pepsin and mix well, keep them in a 48℃ water bath for 5 hours, and 60℃ water bath for 30 minutes. After cooling at room temperature, the preserved egg enzymatic hydrolysate is obtained. ; The water is purified water, the pepsinase activity is 30,000 to 80,000 u / g, and the pH range is 3.0 to 5.5;

[0054] Flush suction ...

Example Embodiment

[0060] Example 2

[0061] A production process of a sweet and sour preserved egg beverage stored at room temperature includes the following process steps:

[0062] Preserved eggs cooked

[0063] Boil the fresh preserved eggs in boiling water for 22 minutes. The preserved preserved eggs will be naturally cooled and shelled, and the preserved preserved eggs will be mashed for later use; the fresh preserved preserved eggs are fresh preserved preserved eggs with soft-boiled hearts. Size particles

[0064] Enzymatic treatment

[0065] Mix water and crushed preserved eggs in a ratio of 5:1, add 1% pepsin and mix well, keep them in a 50℃ water bath for 5 hours, and 60℃ water bath for 30 minutes. After cooling at room temperature, the preserved egg enzymatic hydrolysate is obtained. ; The water is purified water, the pepsinase activity is 30,000 to 80,000 u / g, and the pH range is 3.0 to 5.5;

[0066] Flush suction

[0067] Filter the preserved egg enzymatic hydrolysate with a filter sieve, and ...

Example Embodiment

[0072] Example 3

[0073] A production process of a sweet and sour preserved egg beverage stored at room temperature includes the following process steps:

[0074] Preserved eggs cooked

[0075] Put the fresh preserved eggs into boiling water and boil for 24 minutes. The preserved eggs will be naturally cooled and shelled. The preserved preserved eggs will be crushed for later use; the fresh preserved eggs are fresh preserved preserved eggs with soft-boiled hearts, the size of which is crushed into mung bean grains Size particles

[0076] Enzymatic treatment

[0077] Mix water and crushed preserved eggs at a ratio of 5:1, add 1% pepsin and mix well, keep them in a 52℃ water bath for 5 hours, and 60℃ water bath for 30 minutes. After cooling at room temperature, the preserved egg enzymatic hydrolysate is obtained. ; The water is purified water, the pepsinase activity is 30,000 to 80,000 u / g, and the pH range is 3.0 to 5.5;

[0078] Flush suction

[0079] Filter the preserved egg enzymatic...

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Abstract

The present invention belongs to the technical field of drink convenient food processing and discloses a manufacture method for sugar and vinegar preserved egg drink. The manufacture method comprisesthe following steps: preserved eggs are aged; the aged preserved eggs are mashed; the mashed preserved eggs are enzymatically treated to obtain an enzymatic hydrolysate; the enzymatic hydrolysate is rinsed and suction-filtered to obtain a filtrate; the filtrate is boiled; the boiled filtrate is thoroughly mixed to obtain a mixed solution; wherein the ratios of the boiled materials are as follows:500-1,000 parts of purified water, 100-200 parts of a filtrate, 10-20 parts of brown sugar, 20-40 parts of apple raw vinegar, 1-2 parts of citric acid, 0.5-1 part of sodium carboxymethyl cellulose, and 1-2 parts of acetyl distarch phosphate; the mixture obtained by the boiling is filtered to obtain soup materials; and the soup materials are filled and sterilized. The processing method enables thedrink to be stored at room temperature and highly reliable in flavor quality and safety.

Description

technical field [0001] The invention relates to the technical field of beverage instant food processing, in particular to a preparation method of sweet and sour preserved egg beverage. Background technique [0002] Preserved eggs are a traditional Chinese delicacy. Duck eggs are marinated for a long time so that the internal protein and substances in the pickling solution fully react. The protein and inorganic salt ions in preserved eggs are more easily absorbed by the human body than fresh eggs. Nutritious, cool and silky, delicious and refreshing flavor, especially preserved eggs mixed with tofu, sweet and sour preserved eggs are very popular as a summer heat-relieving food. Traditional sweet and sour preserved eggs are time-consuming and labor-intensive to make separately, and the sales only stay at the stage of eating in restaurants or takeaway packages. And deep-processed products often need to be stored at low temperature to ensure the quality, safety and flavor of fo...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/60A23L2/52A23L5/20C12J1/02
CPCA23L2/382A23L2/52A23L2/60A23L5/20C12J1/02A23V2002/00A23V2200/30
Inventor 王慧敏潘钰李准洁曹梦西孙玉贞庞少臣王珺
Owner JIANGHAN UNIVERSITY
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