Salted duck egg wrapping material and processing technology thereof

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...

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

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