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Method of marinating goose eggs

A goose egg and temperature control technology, which is applied in the field of goose egg pickling, can solve the problems of not effectively reducing the content of alkaline substances, the effect of improving the taste of goose eggs is not obvious, and the health care effect of goose eggs is not considered, so as to achieve enhanced Medicinal value, inhibition of production of alkaline substances, effect of improving immunity

Inactive Publication Date: 2018-11-27
董子强
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Goose eggs are rich in nutrients, such as protein, fat, minerals and vitamins, etc., but the texture is rough, the grassy smell is strong, and the taste is not as good as that of chicken and duck eggs. Pickled goose eggs cooked with various spices can improve The taste of goose eggs, but the existing pickling technology has no obvious effect on improving the taste of goose eggs
In addition, goose eggs contain an alkaline substance, which can damage internal organs. The existing goose egg pickling technology does not effectively reduce the content of alkaline substances, nor does it consider enhancing the health function of goose eggs

Method used

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  • Method of marinating goose eggs

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Effect test

Embodiment 1

[0022] A method for pickling goose eggs, comprising the following steps:

[0023] (1) Enzymolysis treatment: Weigh 8 parts of Zanthoxylum bungeanum, 8 parts of cinnamon, 7 parts of fennel, 7 parts of ginger, 4 parts of clove, 4 parts of cinnamon, 10 parts of edible salt and 16 parts of modified traditional Chinese medicine in corresponding parts by weight. Soak in the enzymolysis solution, the enzymolysis treatment time is 35min, and ultrasonic treatment is carried out at the same time to obtain the mixture A;

[0024] (2) Inactivation treatment: Put the mixture A after the enzymatic hydrolysis treatment in step (1) into a microwave oven for inactivation treatment. The microwave frequency is 400 GHz, and the inactivation treatment time is 6 minutes;

[0025] (3) Steam explosion treatment: put the inactivated mixture A in step (2) in a high-pressure tank, then weigh 18 parts of sucrose, 3 parts of glyceryl monocaprylate, and 5 parts of licorice antioxidant , D-mannitol and 6 p...

Embodiment 2

[0036] A method for pickling goose eggs, comprising the following steps:

[0037] (1) Enzymolysis treatment: Weigh 10 parts of Zanthoxylum bungeanum, 10 parts of cinnamon, 7.5 parts of fennel, 8 parts of ginger, 5 parts of clove, 5 parts of cinnamon, 11 parts of edible salt and 18 parts of modified traditional Chinese medicine in corresponding weight parts. Soak in the enzymolysis solution, the enzymolysis treatment time is 40min, and ultrasonic treatment is carried out at the same time to obtain mixture A;

[0038] (2) Inactivation treatment: put the mixture A after the enzymatic hydrolysis treatment in step (1) into a microwave oven for inactivation treatment, the microwave frequency is 450 GHz, and the inactivation treatment time is 7 minutes;

[0039](3) Steam explosion treatment: put the inactivated mixture A in step (2) in a high-pressure tank, and weigh 20 parts of sucrose, 3.5 parts of glyceryl monocaprylate and 5.5 parts of licorice antioxidant , 6.5 parts of D-manni...

Embodiment 3

[0050] A method for pickling goose eggs, comprising the following steps:

[0051] (1) Enzymolysis treatment: Weigh 12 parts of Zanthoxylum bungeanum, 12 parts of cinnamon bark, 8 parts of fennel, 9 parts of ginger, 6 parts of clove, 6 parts of cinnamon, 12 parts of edible salt and 20 parts of modified traditional Chinese medicine in corresponding weight parts. Soak in the enzymolysis solution, the enzymolysis treatment time is 45min, and ultrasonic treatment is carried out at the same time to obtain mixture A;

[0052] (2) Inactivation treatment: put the mixture A after the enzymatic hydrolysis treatment in step (1) into a microwave oven for inactivation treatment, the microwave frequency is 500 GHz, and the inactivation treatment time is 8 minutes;

[0053] (3) Steam explosion treatment: put the inactivated mixture A in step (2) in a high-pressure tank, and weigh 22 parts of sucrose, 4 parts of glyceryl monocaprylate and 6 parts of licorice antioxidant , D-mannitol and 7 par...

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Abstract

The invention discloses a method of marinating goose eggs and belongs to the technical field of food processing. The method comprises the steps of (1) carrying out enzymatic processing; (2) deactivating; (3) carrying out steam blasting; (4) marinating; (5) treating with irradiation; (6) carrying out vacuum packaging. The method herein is scientific and reasonable; bioavailability of the raw material is high; the produced goose eggs are unique in flavor, sweet and delicious, long in shelf life and convenient to carry, can enhance immunity and improve resistance, and has high economic benefit and a promising application prospect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for pickling goose eggs. Background technique [0002] Goose eggs are oval in shape, large in size, and have a slightly oily taste. Fresh goose eggs must be cooked before eating. Goose eggs are rich in nutrients, such as protein, fat, minerals and vitamins, etc., but the texture is rough, the grassy smell is strong, and the taste is not as good as that of chicken and duck eggs. Pickled goose eggs cooked with various spices can improve The taste of goose eggs, but the effect of the existing pickling technology on the mouthfeel of goose eggs is not obvious. In addition, goose eggs contain an alkaline substance, which can damage internal organs. The existing goose egg pickling technology does not effectively reduce the content of alkaline substances, nor does it consider enhancing the health care function of goose eggs. Contents of the invention [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L27/00A23L27/10A23L5/30A23L33/105A23B5/015
CPCA23L15/30A23B5/015A23L5/32A23L5/34A23L5/36A23L27/00A23L27/10A23L33/105A23V2002/00A23V2200/16A23V2200/324A23V2250/21
Inventor 董子强
Owner 董子强
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