Brine for marinated eggs and marinating method thereof

Abstract

The invention discloses brine for marinated eggs, and belongs to the technical field of food processing. The brine is prepared from the following raw materials in parts by weight: 23-25 parts of yellow rice wine, 2-5 parts of star anise, 1-3 parts of cinnamon, 0.5-1 part of clove, 6-8 parts of Chinese prickly ash, 3-5 parts of liquorice, 4-8 parts of gynura bicolor, 10-15 parts of chilies, 1.5-5 parts of wort, 6-9 parts of dried ginger, 3-7 parts of eucommia ulmoides, 0.3-0.5 part of fructus amomi, 2-5 parts of netmeg, 5-10 parts of agilawood, 2-6 parts of table salt and 200-300 parts of water. The invention further discloses a marinating method of the marinated eggs. The method comprises the following steps of precooking, marinating liquid preparation, ultrasonic treatment, marinating, vacuum packaging and sterilization. The marinated eggs prepared by the method are rich in marinating fragrance, uniform in flavoring, quick in marinating and consumption-saving, and the hardness of themarinated eggs in the preservation process is reduced on the premise of ensuring that the flavor of the marinated eggs is not changed.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a brine for marinating eggs and a marinating method thereof. Background technique [0002] Marinated egg is a kind of product with good taste and unique flavor formed by marinating the eggs with marinated materials. At the same time, during the process of making marinated eggs, the egg protein is more conducive to absorption by the human body after being denatured. The wonderful flavor makes the marinated egg has an attractive taste, but because the egg is composed of egg white, egg yolk, egg membrane and egg shell, and the outer layer of the egg white is denatured by the protein due to heat to form a protein gel, which changes from liquid to solid. The brine cannot completely enter the inside of the egg, and the egg shell is obstructed and the egg yolk also condenses into a solid as the temperature rises. This makes it difficult for the flavor substances in the bri...

AI Technical Summary

Problems solved by technology

[0002] Braised eggs are a kind of product with good taste and unique flavor formed after the eggs are stewed with marinated materials. The wonderful flavor makes braised eggs have an attractive taste, but because eggs are composed of egg white, egg yolk, egg membrane and eggshell, and the outer layer of egg white undergoes protein denaturation due to heat to form a protein gel, which changes from liquid to solid. The brine cannot fully enter the inside of the egg, and the egg shell hinders and the yolk condenses into a solid with the rise of temperature, which makes it difficult for the flavor substances in the brine to penetrate into the inner structure of the egg, especially the yolk, so that the flavor of the marinated egg cannot be evenly tasted, resulting in The stewed egg protein part has a stronger stewed aroma than the egg yolk part, while the egg yolk part is bland and tasteless, and due to the unique characteristic of heat denaturation of egg protein, the traditional craft of stewed egg is to stew the stewed egg under normal pressure. In eggs, it takes a long time to marinate, which is less efficient and has a greater impact on large-scale food production

[0003] At the same time, due to the long-term high temperature and water loss in the stewed eggs, the protein molecules in the stewed eggs will be further deformed during the preservation process, and the hardness of the product will increase significantly after 1 month of preservation, and generally the stewed eggs are salty. As the storage time prolongs, the flavor of the brine gradually dissipates, and finally only the taste of salt remains, resulting in insufficient flavor and poor taste

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