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Novel flavored duck egg product and processing method thereof

A processing method and technology of duck eggs, applied in the direction of food science, etc., can solve the problems of difficult spices, penetration into eggs, etc., and achieve the effects of rich nutrition, promotion of development, and portability

Inactive Publication Date: 2019-03-29
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problem that the spices are difficult to penetrate into the eggs during the pickling process, the present invention first soaks the duck eggs with acetic acid solution for pretreatment

Method used

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  • Novel flavored duck egg product and processing method thereof
  • Novel flavored duck egg product and processing method thereof
  • Novel flavored duck egg product and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Pretreatment of duck eggs: soak the cleaned and uncracked duck eggs in 5% acetic acid solution for 60 minutes, then remove and clean them;

[0034] (2) Preparation of pickling solution: put the compound spices composed of black tea, star anise, cinnamon, clove and cumin with a mass ratio of 3:1:1:1:1 into boiling water and cook for 5 minutes to obtain a brine, wherein The amount of compound spices added is 5%; after the brine is cooled, add 2% sodium hydroxide and 15% sodium chloride in turn, and stir until dissolved to obtain a pickling solution;

[0035] (3) Pickling method: immerse the duck eggs in (1) into the pickling solution prepared in (2), the ratio of the duck eggs to the pickling solution is 1:1, and pickle at 25°C for 6 days;

[0036] (4) High-temperature cooking: the duck eggs prepared in (3) are subjected to high-temperature curing molding at 110° C. for 15 minutes in an autoclave to obtain flavored duck egg products.

[0037] The physicochemical and ...

Embodiment 2

[0041] Referring to Example 1, the components of the compound spices in step (2) were replaced with black tea, star anise, cinnamon, cloves and cumin with a mass ratio of 3:2:2:1:1, and other conditions remained unchanged, and the obtained Flavored duck egg products.

[0042] Gained flavor duck egg product is as shown in table 2.

[0043] The flavor duck egg product that table 2 embodiment 2 prepares

[0044]

Embodiment 3

[0046] With reference to Example 1, the pretreatment time in step (1) is changed to 15min, 30min or 90min, and other conditions are unchanged, and flavored duck egg products are prepared.

[0047] The influence of different pretreatment time on flavor duck egg products is as follows: figure 1 , 2 , 3, the resulting flavor duck egg product results are shown in Table 3. The salt content and alkali content in duck egg products that are less than 60 minutes are too low to meet the flavor requirements. Before 60-90 minutes, a better flavor, especially aroma, can be obtained under the effect of lower salinity and alkali.

[0048] Table 3 Flavored duck egg products prepared with different pretreatment time

[0049]

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PUM

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Abstract

The invention discloses a flavored duck egg product and a processing method thereof, and belongs to the field of egg processing. The method comprises the following steps: (1) soaking duck eggs in an acetic acid solution; (2) adding a composite spice composed of black tea, aniseed, cinnamon bark, clove and Fructus Foeniculi to boiling water, performing boiling to obtain a marinating solution, and sequentially adding appropriate amounts of sodium hydroxide and sodium chloride to the marinating solution in order to obtain a pickling solution; (3) immersing the duck eggs obtained in (1) in the pickling solution for a period of time, and taking out and washing the duck eggs; and (4) cooking the pickled duck eggs at a high temperature to obtain the flavored duck egg product. The flavored duck egg product is an innovative product, combines the advantages of preserved eggs and salted eggs, makes up for the deficiency of the preserved eggs and salted eggs in flavor, nutrition and health, accords with the green and healthy consumption concept of modern consumers, expands the variety of duck egg products and promotes the development of the duck egg product industry.

Description

technical field [0001] The invention belongs to the field of egg product processing, and in particular relates to a flavored duck egg product and a processing method thereof. Background technique [0002] Duck eggs are rich in nutrients and contain essential amino acids for human body. They are high-quality full-price proteins and are rich in vitamins, minerals and polyunsaturated fatty acids. They have always been an important source of dietary nutrition for human beings. my country is the largest country in the production, processing, consumption and trade of duck eggs in the world. Because duck eggs are not resistant to storage and the proportion of fresh food is low, their processing rate is relatively high, accounting for about 80% of the output of duck eggs. However, duck eggs in my country are almost all processed into two traditional egg products, preserved eggs and salted eggs. The product is single, and the progress of processing technology is slow, which seriousl...

Claims

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Application Information

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IPC IPC(8): A23L15/00
CPCA23L15/30
Inventor 杨严俊苏宇杰黄晓玲王步明曹龙泉耿敏李俊华常翠华顾璐萍
Owner JIANGNAN UNIV