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Marinated preserved eggs and marinating method thereof

A technology of preserved eggs and pickling solution, which is applied in food ingredients containing natural extracts, food extraction, food science, etc., can solve the problems of not meeting consumers' demand for new egg products and not meeting the long-term development of poultry egg processing industry, etc. Achieve the effect of reducing the pressure of environmental pollution, rich nutrition and good taste

Inactive Publication Date: 2019-01-04
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

That is to say, the current consumption of poultry eggs in my country is still mainly fresh eggs, which is far from meeting the long-term development of poultry egg processing industry, nor can it meet consumers' demand for new egg products.

Method used

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  • Marinated preserved eggs and marinating method thereof
  • Marinated preserved eggs and marinating method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Cooking: boil fresh duck eggs in 75°C water for 100 seconds.

[0020] (2) Preparation of brine: Add 3g of dried ginger, 5g of Chinese prickly ash, 4g of star anise, 2g of cinnamon, 2 pieces of fragrant leaves, 4g of fennel, 2g of pepper, 1 grass fruit, 3g of mint, and 1g of basil per 1 kg of water , Yangchunsha 1g, magnolia 0.5g, fragrant sand 1g, fragrant fruit 1g, coriander seed 1g, nutmeg 3g, papaya 1g, Wujiapi 1g, cassia seed 3g, licorice 1g, clove 1g, white buckle 1g, bamboo Leaves 8g weighed various raw materials, soaked for 30 minutes, boiled for 45 minutes, then simmered for 45 minutes, cooled and filtered to obtain brine; after cooling, put the brine into the batching tank.

[0021] (3) Preparing the pickling solution: according to the proportion by weight: 1200 parts of water, 25 parts of food-grade sodium hydroxide, and 20 parts of edible salt, add pickling auxiliary materials to the batching tank in step (2). Stir well and let stand for 24h.

[0022] (...

Embodiment 2

[0024] (1) Cooking: boil fresh eggs in water at 80°C for 60 seconds;

[0025] (2) Preparation of brine: Add 2g of dried ginger, 1g of Chinese prickly ash, 1g of star anise, 2g of cinnamon, 1 piece of bay leaf, 1g of fennel, 2g of pepper, 1 grass fruit, 1g of mint, and 1g of basil per 1 kg of water , Yangchunsha 1g, magnolia 0.5g, fragrant sand 1g, fragrant fruit 1g, coriander seed 1g, nutmeg 1g, papaya 1g, Wujiapi 1g, cassia seed 1g, licorice 1g, clove 1g, white buckle 1g, bamboo 10g of leaves weighed various raw materials, soaked for 30 minutes, boiled for 30 minutes, then simmered for 60 minutes, cooled and filtered to obtain brine; after cooling, put the brine into a batching tank.

[0026] (3) Preparing the pickling solution: according to the weight ratio: 1000 parts of water, 20 parts of food-grade sodium hydroxide, and 20 parts of edible salt, add pickling auxiliary materials to the batching tank in step (2). Stir well and let stand for 24h.

[0027] (4) Pickling: Take...

Embodiment 3

[0029] (1) Cooking: boil fresh duck eggs in 80°C water for 120 seconds;

[0030] (2) Preparation of brine: Add 5g of dried ginger, 4g of Chinese prickly ash, 4g of star anise, 4g of cinnamon, 2 pieces of fragrant leaves, 3g of fennel, 6g of pepper, 1 grass fruit, 6g of mint, and 3g of basil per 1 kg of water , Yangchunsha 2g, magnolia 2g, fragrant sand 3g, fragrant fruit 3g, coriander seed 3g, nutmeg 3g, papaya 3g, Wujiapi 3g, cassia seed 3g, licorice 2g, clove 1g, white buckle 1g, bamboo leaves Weigh various raw materials in 1g, soak for 30 minutes, cook for 45 minutes, then simmer for 120 minutes, cool and filter to obtain brine; after cooling, put the brine into the batching tank.

[0031] (3) Preparing the pickling solution: according to the weight ratio: 1000 parts of water, 25 parts of food-grade potassium hydroxide, and 30 parts of edible salt, add pickling auxiliary materials to the batching tank in step (2). Stir well and let stand for 24h.

[0032] (4) Pickling: Ta...

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Abstract

The invention relates to marinated preserved eggs and a marinating method thereof. A marinating liquid comprises the following marinating auxiliary materials and marinating materials including water,a food processing auxiliary agent, edible salt, ginger, pepper, star anise, cinnamon, bay leaves, cumin, chili, amomum tsao-ko, indocalamus leaves, mint, basil, fructus amomi villosi, magnolia flowers, fragrant sand, fragrant fruits, coriander seeds, netmeg, lysimachia sikokiana, cortex acanthopanacis, cassia seeds, radix glycyrrhizae, cloves and amomum cardamomum. The marinated preserved eggs andthe marinating method thereof have the advantages that the marinating liquid of the marinated preserved eggs not only contains the main marinating auxiliary materials of the preserved eggs and the food processing auxiliary agent but also contains the marinating materials of marinated eggs, marinated products have the flavor and taste of both the preserved eggs and the marinated eggs, and the product type of existing re-made egg products in China is enriched; the marinating liquid of the marinated preserved eggs does not adopt heavy metal compounds which must be used in marinating liquids of current preserved egg bland material methods, and eggshells of the products have no black spots which are often found on those of the preserved eggs in the past.

Description

technical field [0001] The invention belongs to the technical field of other processed eggs, and relates to a marinated egg and a pickling method thereof. Background technique [0002] Poultry eggs are a bulk food that is rich in nutrition, easily digested and absorbed by the human body, and low in price. my country is the country with the largest production and consumption of poultry eggs in the world, but the proportion of deep processing of poultry eggs in my country is extremely low; and the product forms are mainly reprocessed egg varieties such as marinated eggs, salted eggs, preserved eggs, and bad eggs, supplemented by egg powder, egg A small amount of new eggs such as dry and iced eggs. That is to say, the current poultry and egg consumption in my country is still mainly fresh eggs, which is far from meeting the long-term development of the poultry and egg processing industry, nor can it meet the needs of consumers for new egg products. [0003] In order to enrich ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L27/10
CPCA23V2002/00A23L15/30A23L27/10A23V2250/21A23V2300/14
Inventor 赵燕涂勇刚赵丹
Owner NANCHANG UNIV
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