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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 flavor, food safety and quality deterioration of deep-processed preserved egg products stored at room temperature in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A kind of production technology of the sweet-and-sour preserved egg beverage stored at normal temperature comprises the following process steps:

[0050] Preserved egg ripening

[0051] Put fresh preserved eggs in boiling water and cook for 20 minutes. After the preserved eggs are naturally cooled, remove the shells. Crush the preserved eggs for later use; the fresh preserved eggs are large soft-boiled preserved eggs fresh out of the pond, and the crushed preserved eggs are as big as mung bean grains. particle size;

[0052] Enzymatic treatment

[0053] Mix water and crushed preserved eggs at a ratio of 5:1, add 1% pepsin and mix thoroughly, keep warm in a water bath at 48°C for 5 hours, keep warm in a water bath at 60°C for 30 minutes, and cool down at room temperature to obtain enzymatic hydrolysis of preserved eggs ; The water is pure water, the pepsin enzyme activity is 30,000-80,000 u / g, and the pH range is 3.0-5.5;

[0054] Rinse and filter

[0055] Filter the...

Embodiment 2

[0061] A kind of production technology of the sweet-and-sour preserved egg beverage stored at normal temperature comprises the following process steps:

[0062] Preserved egg ripening

[0063] Put fresh preserved eggs into boiling water and cook for 22 minutes. After the preserved eggs are naturally cooled, remove the shells. Crush the preserved eggs for later use; particle size;

[0064]Enzymatic treatment

[0065] Mix water and crushed preserved eggs at a ratio of 5:1, add 1% pepsin and mix thoroughly, keep warm in a water bath at 50°C for 5 hours, keep warm in a water bath at 60°C for 30 minutes, and cool down at room temperature to obtain the enzymatic solution of preserved eggs ; The water is pure water, the pepsin enzyme activity is 30,000-80,000 u / g, and the pH range is 3.0-5.5;

[0066] Rinse and filter

[0067] Filter the preserved egg enzymatic solution with a filter sieve, and rinse once with the same amount of pure water as the filtrate to obtain the filtrate f...

Embodiment 3

[0073] A kind of production technology of the sweet-and-sour preserved egg beverage stored at normal temperature comprises the following process steps:

[0074] Preserved egg ripening

[0075] Put fresh preserved eggs into boiling water and cook for 24 minutes. After the preserved eggs are naturally cooled, remove the shells. Crush the preserved eggs for later use; particle size;

[0076] Enzymatic treatment

[0077] Mix water and crushed preserved eggs at a ratio of 5:1, add 1% pepsin and mix thoroughly, keep warm in a water bath at 52°C for 5 hours, keep warm in a water bath at 60°C for 30 minutes, and cool down at room temperature to obtain the enzymatic solution of preserved eggs ; The water is pure water, the pepsin enzyme activity is 30,000-80,000 u / g, and the pH range is 3.0-5.5;

[0078] Rinse and filter

[0079] Filter the preserved egg enzymatic solution with a filter sieve, and rinse once with the same amount of pure water as the filtrate to obtain the filtrate ...

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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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