Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of flavored healthcare marinated egg

A technology of stewed eggs and flavor, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, functions of food ingredients, etc. It can solve problems such as limited taste, low health value, and long processing time, and achieve improvement. Memory, improve elasticity and taste, easy to color and taste

Inactive Publication Date: 2020-05-15
巢湖市金魁食品加工有限公司
View PDF0 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the most commonly used method of marinating eggs is: boil the eggs first, marinate them for several hours, and then soak them for 20-40 hours. Although the marinated eggs made by this method are tasty, the degree of taste is still limited, and the processing time Long, low health value

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for preparing flavored health-care marinated eggs, comprising the following steps:

[0020] (1) Preparation of lemongrass enzymatic hydrolyzate: clean the lemongrass, cut it into pieces, add 5 times its mass of water to the lemongrass, and then beat for 30 minutes to obtain lemongrass pulp, add compound to the lemongrass pulp enzyme, incubating and stirring at 30°C for 10 hours, and then performing an enzyme-inactivating treatment to obtain a lemongrass enzymatic hydrolyzate;

[0021] (2) Fermentation liquid of fennel seedlings: After cleaning the fennel seedlings, cut them into pieces, then add water 10 times its mass to the fennel seedlings, beat for 25 minutes to obtain fennel seedling slurry, add 80% of its mass to the fennel seedling slurry % glucose, stirred evenly, then inoculated with the compound fermentation broth, fermented at a constant temperature at 35°C for 20 minutes, and then steam sterilized to obtain the fermented broth of fennel seedlings; ...

Embodiment 2

[0032] A method for preparing flavored health-care marinated eggs, comprising the following steps:

[0033] (1) Preparation of lemongrass enzymatic hydrolyzate: clean the lemongrass, then cut it into pieces, add 6 times its mass of water to the lemongrass, and then beat for 30 minutes to obtain lemongrass slurry, add compound to the lemongrass slurry enzyme, incubating and stirring at 34°C for 10 hours, and then performing an enzyme-inactivating treatment to obtain a lemongrass enzymatic hydrolyzate;

[0034] (2) Fermentation liquid of fennel seedlings: After cleaning the fennel seedlings, cut them into pieces, then add water 10 times its mass to the fennel seedlings, beat for 25 minutes to obtain fennel seedling slurry, add 10 times its mass to the fennel seedling slurry % glucose, stirred evenly, then inoculated with the compound fermentation broth, fermented at a constant temperature at 38°C for 20 minutes, and then steam sterilized to obtain the fermented broth of fennel s...

Embodiment 3

[0045] A method for preparing flavored health-care marinated eggs, comprising the following steps:

[0046] (1) Preparation of lemongrass enzymatic hydrolyzate: clean the lemongrass, cut it into pieces, add 5.5 times its mass of water to the lemongrass, and then beat for 30 minutes to obtain lemongrass pulp, add compound to the lemongrass pulp enzyme, incubating and stirring at 32°C for 10 hours, and then performing an enzyme-inactivating treatment to obtain a lemongrass enzymatic hydrolyzate;

[0047](2) Fermentation liquid of fennel seedlings: After cleaning the fennel seedlings, cut them into pieces, then add water 10 times its mass to the fennel seedlings, beat for 25 minutes to obtain fennel seedling slurry, add 90% of its mass to the fennel seedling slurry % glucose, stirred evenly, then inoculated with the compound fermentation broth, fermented at a constant temperature at 36°C for 20 minutes, and then steam sterilized to obtain the fermented broth of fennel seedlings; ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of a flavored healthcare marinated egg. The method comprises steps as follows: (1) preparation of lemon grass enzymatic hydrolysate; (2) preparation of a fennel seedling fermentation broth; (3) preparation of bittern; and (4) marinated boiling. The prepared healthcare marinated egg contains rich protein, fat, vitamins and mineral substances such as calcium, iron, potassium and the like which are essential to human bodies and contains rich DHA, lecithin and vitellolutein, is favorable for development of nervous systems and bodies and can invigorate the brain, reinforce intelligence, improve the memory and promote regeneration of liver cells.

Description

technical field [0001] The invention belongs to the technical field of stewed food, in particular to a method for preparing flavored and health-care stewed eggs. Background technique [0002] Eggs are a kind of snack food that Chinese people like very much. It is rich in fat, protein and various amino acids needed by the human body. It also contains calcium, phosphorus, iron and other minerals and various trace elements and vitamins necessary for the human body. And it is easily absorbed by the human body. Braised eggs are a traditional food and can be easily carried. After the eggs are cooked, the egg white that wraps the yolk will form a dense protein gel with small gaps, which hinders the entry of salt, sugar and other flavor substances. At present, the most commonly used method of marinating eggs is: boil the eggs first, marinate them for several hours, and then soak them for 20-40 hours. Although the marinated eggs made by this method are tasty, the degree of taste i...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L5/10A23L27/00A23L27/10A23L27/20A23L33/00A23L33/105
CPCA23L5/13A23L15/25A23L15/30A23L27/00A23L27/10A23L27/20A23L33/00A23L33/105A23V2002/00A23V2200/14A23V2200/16A23V2200/044A23V2200/30A23V2200/308A23V2200/324A23V2200/326A23V2250/21
Inventor 周曼玲
Owner 巢湖市金魁食品加工有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com