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Multilayered preserved egg jelly and preparation method thereof

A preserved egg and egg white technology is applied in the field of multi-layer preserved egg jelly and its preparation, which can solve the problems of long pickling process cycle, affect human health, and single taste, and achieve the effects of stable and excellent quality, rich taste and beautiful appearance.

Inactive Publication Date: 2018-10-12
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the added heavy metal elements will be introduced into preserved eggs, and excessive intake will affect human health; moreover, the traditional pickling process of preserved eggs takes a long time and the taste is relatively simple
Therefore, the new pickling process of preserved eggs has become one of the research directions in the field of poultry egg product processing technology. At present, the research on preserved eggs at home and abroad is mainly focused on lead-free technology and processing technology optimization. The preparation method of preserved egg jelly etc. does not involve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Beat the fresh duck eggs that have passed the inspection, cleaned and disinfected, and remove their shells, separate the egg whites and egg yolks; then beat the egg yolks and egg whites evenly to remove bubbles and set aside.

[0024] (2) Prepare a mixed solution of 5g / L sodium hydroxide, 10g / L potassium hydroxide, 5g / L potassium chloride, and 5g / L sodium chloride.

[0025] (3) Take the egg white in step (1), add 0.3% fennel powder, 0.1% ginger powder and 0.1% pepper powder to it, and stir well; the volume ratio of egg white: the mixed solution of step (2) = 1:0.5 Add the mixed solution of step (2) into it and stir it evenly; then add 0.1% agar and 0.2% galactomannan in mass fraction, mix well and slowly pour into the mold to a height of 1.5cm; seal, Constant temperature solidification at 25℃ for 24h.

[0026] (4) Take the egg yolk in step (1), add 0.3% cumin powder, 0.1% ginger powder and 0.1% pepper powder to the egg yolk, and mix them evenly. The volume ratio of egg yo...

Embodiment 2

[0031] (1) Beat the fresh eggs that have passed inspection, cleaned, and disinfected, and remove their shells, separate the egg whites and yolks; then beat the yolks and egg whites evenly to remove bubbles, and set aside.

[0032] (2) Prepare a mixed solution of 10g / L sodium hydroxide, 5g / L potassium hydroxide, 8 / L potassium chloride and 2g / L sodium chloride.

[0033] (3) Take the egg white in step (1), add 0.4% clove powder, 0.2% onion powder and 0.1% garlic powder to it, and stir evenly; the volume ratio of egg white: the mixed solution of step (2) = 1 :1 Add the mixed solution of step (2) into it and stir evenly; then add 0.5% locust bean gum and 0.1% xanthan gum in mass fraction, stir evenly and slowly pour into the mold to a height of 1cm; seal it at 25°C Constant temperature solidification for 18h.

[0034] (4) Take the egg yolk in step (1), add 0.4% clove powder, 0.2% onion powder and 0.1% garlic powder to the egg yolk, and stir evenly. The volume ratio is egg yolk: the mixed...

Embodiment 3

[0041] (1) Beat the fresh quail eggs that have passed the inspection, cleaned and disinfected, and remove their shells, and separate the egg whites and egg yolks; then beat the egg yolks and egg whites evenly to remove bubbles and set aside.

[0042] (2) Prepare a mixed solution of 5g / L sodium hydroxide, 10g / L potassium hydroxide, 5 / L potassium chloride and 5g / L sodium chloride.

[0043] (3) Take the egg white in step (1), add its mass fraction of 0.2% bay laurel powder, 0.3% ginger powder and 0.2% pepper to it, and stir well; the volume ratio of egg white: the mixed solution of step (2) = 1 :1.5 Add the mixed solution of step (2) into it, stir evenly; then add 0.5% locust bean gum and 0.1% agar mass fraction into it, stir evenly and slowly pour into the mold to a height of 1cm; seal and solidify at 22°C constant temperature 16h.

[0044] (4) Take the egg yolk in step (1), add its mass fraction of 0.2% laurel powder, 0.3% ginger powder and 0.2% pepper powder to it, and stir evenly. ...

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Abstract

The present invention provides multi-layered preserved egg jelly and a preparation method thereof, and belongs to the technical field of processing of poultry egg products. The preparation method is characterized in that egg white and egg yolk are subjected to layered pickling successively; the egg white, pickling liquid, a seasoning agent, etc. are stirred evenly, and the egg yolk, pickling liquid, a seasoning agent, etc. are stirred evenly; the mixtures are solidified at a constant temperature; and the materials are vacuum-packed to obtain the multi-layered preserved egg jelly. The preparedmulti-layered preserved egg jelly by the preparation method provided by the invention has quality and flavor of the egg white and egg yolk of the preserved eggs. Besides, compared with a traditional pickling technology of preserved eggs, the preparation method greatly shortens manufacturing time. Besides, the multi-layered preserved egg jelly is free of heavy metal ions. The stable and high-quality product is obtained in a short time. The obtained product by the patent is greatly reduced in sodium content, belongs to a high-potassium and low-sodium flavored food, has good effects on preventingand accessorily treating high blood pressure, etc. in a long-term consumption, and is convenient to eat, easy to carry, various in tastes and shapes, and beautiful in appearances.

Description

Technical field [0001] The invention belongs to the technical field of poultry and egg product processing, and particularly relates to a multilayer preserved egg jelly and a preparation method thereof. Background technique [0002] Preserved egg is a traditional egg product created in my country. It is made by marinating fresh poultry eggs in a marinating material (liquid) containing strong alkali for 30-50 days. The mature preserved egg albumen is brown or greenish-brown gel with crystalline patterns inside; the egg yolk presents dark green, grass green, and brown in different shades. Because of its diverse and changeable colors, it is also called easter eggs or changed eggs; preserved eggs are rich in Proteins, phospholipids, minerals, and a variety of amino acids, etc.; and the "Probing the Source of Medical Forestry" records that preserved eggs can "relieve lung heat, sober up alcohol, remove large intestine fire, and treat diarrhea." Preserved eggs are deeply loved by consu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L27/14A23L27/16
CPCA23L15/30A23L27/14A23L27/16
Inventor 赵燕涂勇刚杨瑗
Owner NANCHANG UNIV