Salted duck egg wrapping material and processing technology thereof

A technology for salted duck eggs and wrapping, applied in the field of egg processing, can solve the problems of high risk and no decomposition of cholesterol, and achieve the effects of improving sensitivity, avoiding blood pressure and preventing volatilization.

Inactive Publication Date: 2019-01-15
安徽靳氏食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The patent application number is CN201611125460.2, which discloses a spiced salted duck egg, which uses clove wine to block the accumulation of part of the salt. Although the infiltration of sodium ions is reduced, it has no decomposition effect on cholesterol. , there is still a high risk

Method used

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  • Salted duck egg wrapping material and processing technology thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A salted duck egg coating material, comprising the following raw materials in parts by weight: 15 parts of potassium chloride, 10 parts of table salt, 12 parts of white wine, 25 parts of yellow mud, 1 part of tartaric acid, 4 parts of chitosan, 0.5 parts of resistant dextrin, tea 0.3 parts of polyphenols, 0.6 parts of aucubin, 2 parts of β-sitosterol, 1 part of stigmasterol, 0.2 parts of cholesterol oxidase, 0.8 parts of sodium alginate, 6 parts of spice powder, 3 parts of traditional Chinese medicine extract, 100 parts of water .

[0019] The spice powder includes the following components in parts by weight: 6 parts of ginger, 3 parts of garlic, 1 part of basil, 2 parts of rosemary, 2 parts of thyme, 0.5 parts of lemongrass, 3 parts of cinnamon, 1.5 parts of star anise, and 1 part of Chinese prickly ash.

[0020] The traditional Chinese medicine extract includes the following components in parts by weight: 4 parts of Bupleurum bupleuri, 1 part of wormwood, 6 parts of h...

Embodiment 2

[0027] A salted duck egg coating material, comprising the following raw materials in parts by weight: 17.5 parts of potassium chloride, 12.5 parts of table salt, 15 parts of white wine, 30 parts of yellow mud, 1.5 parts of tartaric acid, 5 parts of chitosan, 1 part of resistant dextrin, tea 0.5 parts of polyphenols, 1 part of aucubin, 2.5 parts of β-sitosterol, 1.5 parts of stigmasterol, 0.3 parts of cholesterol oxidase, 1 part of xanthan gum, 7 parts of spice powder, 4 parts of traditional Chinese medicine extract, 100 parts of water .

[0028] The spice powder includes the following components in parts by weight: 7 parts of ginger, 4 parts of garlic, 1.5 parts of basil, 2.5 parts of rosemary, 3 parts of thyme, 1 part of lemongrass, 3.5 parts of cinnamon, 2 parts of star anise, and 2 parts of Chinese prickly ash.

[0029] The traditional Chinese medicine extract comprises the following components in parts by weight: 4.5 parts of Bupleurum bupleuri, 1.5 parts of wormwood, 8 pa...

Embodiment 3

[0033] A salted duck egg coating material, comprising the following raw materials in parts by weight: 20 parts of potassium chloride, 15 parts of table salt, 18 parts of white wine, 35 parts of yellow mud, 2 parts of tartaric acid, 6 parts of chitosan, 1.5 parts of resistant dextrin, tea 0.7 parts of polyphenols, 1.4 parts of aucubin, 3 parts of β-sitosterol, 2 parts of stigmasterol, 0.4 parts of cholesterol oxidase, 1.2 parts of hydroxyethyl cellulose, 8 parts of spice powder, 5 parts of Chinese medicine extract, water 100 copies.

[0034] The spice powder includes the following components in parts by weight: 8 parts of ginger, 5 parts of garlic, 2 parts of basil, 3 parts of rosemary, 4 parts of thyme, 1.5 parts of lemongrass, 4 parts of cinnamon, 2.5 parts of star anise and 3 parts of Chinese prickly ash.

[0035] The traditional Chinese medicine extract comprises the following components in parts by weight: 5 parts of Bupleurum bupleuri, 2 parts of wormwood, 10 parts of haw...

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Abstract

The invention discloses a salted duck egg wrapping material and a processing technology thereof. The salted duck egg wrapping material comprises the following raw materials in parts by weight of 15-20parts of potassium chloride, 10-15 parts of table salt, 12-18 parts of Baijiu, 25-35 parts of yellow mud, 1-2 parts of tartaric acid, 4-6 parts of chitosan, 0.5-1.5 parts of resistance dextrin, 0.3-0.7 part of tea polyphenols, 0.6-1.4 parts of aucubin, 2-3 parts of beta-sitosterol, 1-2 parts of stigmasterol, 0.2-0.4 part of cholesterol oxidase, 0.8-1.2 parts of a thickening agent, 6-8 parts of spice powder, 3-5 parts of a traditional Chinese medicine extract and 100 parts of water. The processing technology of the salted duck egg wrapping material comprises the following steps of performing super critical extraction to obtain the traditional Chinese medicine extract; preparing flavored pickling fluid; preparing mud for pickling; preparing the salted duck egg wrapping material and the like. According to the salted duck egg wrapping material disclosed by the invention, effects of oxidization and isomerization of high-activity cholesterol oxidase on cholesterol are utilized, and the cholesterol content in duck yolk is reduced; potassium chloride is adopted to replace part of table salt, so that the infiltration capacity of sodium ions in the salted duck eggs is reduced; and the salted duck egg wrapping material also has significant efficacy of reducing blood lipid, reducing blood pressure and reducing cholesterol.

Description

technical field [0001] The invention relates to the technical field of poultry egg processing, in particular to a salted duck egg coating and a processing technology thereof. Background technique [0002] Salted duck egg is a kind of instant processed egg with special flavor. It is favored by consumers for its six characteristics of freshness, fineness, tenderness, looseness, sand and oil. However, due to the high cholesterol content of duck egg, salted duck egg A large amount of sodium ions are gathered in the food, which can cause a rapid increase in blood volume and body fluids, increase blood pressure, and increase the burden on the heart. It is not suitable for people with cardiovascular diseases such as hypertension and hyperlipidemia, liver and kidney diseases, and diabetes. Therefore, it is of great significance to develop a salted duck egg wrapping material that can reduce cholesterol and sodium element content, and promote the reduction of body fat and blood pressu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3472A23L15/00A23L33/105A23L33/125
CPCA23L3/3472A23V2002/00A23L15/20A23L15/25A23L15/30A23L33/105A23L33/125A23V2250/21A23V2200/30A23V2200/328A23V2200/3262A23V2200/326A23V2200/16A23V2250/5114
Inventor 靳华碑
Owner 安徽靳氏食品有限公司
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