Making process of black tea-wrapped egg with mud

Abstract

The invention relates to the technical field of food processing, and discloses a black tea-coated mud egg making process, which comprises: preparing raw material eggs, edible salt, black tea, domestic drinking water, calcium oxide, sodium carbonate, loessial soil and sawdust raw materials according to a formula mass part; boiling black tea and edible salt in domestic drinking water, fishing out the black tea, adding sodium carbonate to obtain a feed liquid, mixing crushed loessial soil and calcium oxide, and adding the mixture into the feed liquid to prepare thin paste pug; finally, the pug is poured into a hopper, the raw material eggs are stacked on a light detector through an egg suction device, and the eggs are wrapped after bad eggs are removed; putting the wrapped semi-finished eggs into a sealed pickling warehouse, performing constant-temperature pickling in the early stage, adjusting the pickling temperature and time in the later stage according to the internal states of the eggs, and when egg white is reddish brown, the yolk sugar core is dark green and a hand shakes, taking out the eggs, wrapping the eggs and selling the eggs. The production is simplified, the period is shortened, the cost is reduced, and the wrapping package can lock water and prevent moisture, so that the shelf life of the muddy eggs is prolonged.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, specifically to the production process of black tea wrapped mud eggs. Background Art

[0002] In the field of food processing, the market demand for processed eggs is gradually increasing, but quality and safety problems are prone to occur during production. For example, spoilage and deterioration may be caused by microorganisms, the environment, and the characteristics of the eggs themselves. There are situations where microorganisms and heavy metals exceed the standards, food additives are used beyond the scope and in excessive amounts, and the raw and auxiliary materials do not meet the regulations. At the same time, there are deficiencies in the quality control of traditional production processes. It is difficult to balance the protein coagulation and egg yolk coloring. It is easy to have hard egg whites and hardened egg yolks, with unsatisfactory flavor and color. Moreover, the production process is complex, the cycle is long, the cost is high, the shelf life of the finished product is short, and it is easy to be damaged and affected by moisture during transportation and sales. To solve these problems, the present invention has developed a production process for black tea wrapped mud eggs. By means of the synergistic effect of black tea and loess, as well as stage temperature control and optimized ingredient preparation processes, it aims to achieve uniform reddish-brown egg whites, obvious sugar cores in the egg yolks, and mellow flavors, to achieve a balance between protein coagulation and coloring, simplify production, reduce costs and improve quality, and extend the shelf life to meet the market demand for high-quality processed eggs. Summary of the Invention

[0003] (I) Technical Problems to be Solved

[0004] Aiming at the deficiencies of the prior art, the present invention provides a production process for black tea wrapped mud eggs, which has the advantages of balancing protein coagulation and egg yolk coloring, simplifying production, reducing costs, and extending the shelf life, and solves the problems of easy spoilage and deterioration, exceeding safety standards, difficult quality control, complex and inefficient production processes, short shelf life of finished products, and easy damage during transportation in the production of traditional processed eggs.

[0005] (II) Technical Solutions

[0006] To achieve the above object, the present invention provides the following technical solutions: The production process of black tea wrapped mud eggs includes the following steps:

[0007] Step 1. Prepare materials: Prepare raw eggs, edible salt, black tea, domestic drinking water, calcium oxide, sodium carbonate, loess, and sawdust according to the mass parts of the formula;

[0008] Step 2. Ingredient treatment: Pour black tea and edible salt into domestic drinking water and bring to a boil. After simmering and boiling, remove the black tea, add sodium carbonate and dissolve it, then turn off the heat to obtain a liquid mixture. Then crush the loess, mix it with calcium oxide, add it to the liquid mixture, and stir it into a thin paste-like mud material after standing;

[0009] Step 3. Mud wrapping treatment: Pour the mud material into the hopper of the mud wrapping equipment. Use an egg suction device to stack the raw eggs to the optical inspection machine, detect and remove defective eggs, and then perform the egg wrapping operation;

[0010] Step 4. Pickling: Put the semi-finished eggs wrapped with mud and sawdust into a sealed and clean pickling warehouse, pickle them at a constant temperature for the first 15 - 16 days, check the internal state of the eggs after 15 - 16 days, adjust the pickling temperature and time according to the internal state of the eggs until the egg white is reddish-brown, the egg yolk is sugar heart and dark green, and there is a trembling feeling when weighed by hand, then take out the black tea wrapped mud eggs for sale;

[0011] Step 5. Finished product packaging and sales: Since the black tea wrapped mud eggs are pickled with mud, they are wrapped with food-grade inner lining plastic bags for sale.

[0012] Preferably, the ingredients of the black tea wrapped mud eggs and their mass parts are: raw eggs 45 - 55 parts; edible salt 0.2 - 0.3 parts; black tea 0.1 - 0.2 parts; domestic drinking water 12 - 18 parts; calcium oxide 4 - 6 parts; sodium carbonate 0.5 - 0.7 parts; loess 0.4 - 0.6; sawdust 3 - 5 parts.

[0013] Preferably, the raw eggs are selected from chicken eggs, duck eggs or other raw eggs, the calcium oxide is quicklime, the sodium carbonate is edible alkali, and the sawdust is an outer wrapping.

[0014] Preferably, in the ingredient treatment of step 2: Pour black tea and edible salt into domestic drinking water, bring the water to a boil at 98 - 100 °C, boil it over a gentle fire at 70 - 80 °C for 30 - 40 minutes, then fish out the black tea from the water completely, and finally pour sodium carbonate into the water. After the sodium carbonate is fully dissolved in water for 8 - 12 minutes, turn off the fire to obtain the liquid material.

[0015] Preferably, in the ingredient treatment of step 2: Crush the loess into a powdery state, pick out the impurities, put the impurity-free loess and calcium oxide into a mixer, then pour the liquid material into it, let it stand for 10 - 12 hours. When the material temperature drops to the same as the room temperature and it is ensured that the loess and calcium oxide fully absorb the liquid material, start the mixer and stir the mud material into a thin paste.

[0016] Preferably, for the mud material treatment: The mud material prepared in step 2 is in a relatively thick state. When it is necessary to stir the mud material into a thin paste, add 10 - 20 ml of domestic drinking water every 5 - 8 minutes. After each addition of water, it is necessary to stir fully until the thickness of the mud coating on the eggs reaches 2 - 3 mm.

[0017] Preferably, for the mud wrapping treatment in step 3:

[0018] S3.1. Pour the stirred mud material into the hopper of the mud wrapping equipment and start the equipment;

[0019] S3.2. Use an egg suction device to neatly stack the raw eggs on the balls of the optical inspection machine;

[0020] S3.3. Staff observe the raw eggs at a 45° angle. When cracks, breakages, or sandy shells are found on the raw eggs, pick them out and leave the qualified raw eggs.

[0021] S3.4. Transfer the qualified raw eggs into a hopper, control the thickness of the mud coating on the raw eggs to be 2 - 3 mm, and finally wrap them with 1.5 - 2.5 mm of wood chips and place them in a sealed container.

[0022] Preferably, in the pickling process of step four:

[0023] S4.1. Put the semi-finished eggs wrapped with mud and wood chips into the pickling warehouse. In the first 15 - 16 days, keep the temperature in the pickling warehouse at 14 - 15°C, and control the temperature difference within ±2°C.

[0024] S4.2. Check the semi-finished eggs on the 15th - 16th day. When the semi-finished eggs feel trembly when weighed by hand, open the egg body. If the inside has solidified, the egg white is red, and the egg yolk has a dark green color, then raise the temperature in the pickling warehouse to 25 - 26°C, and control the temperature difference within ±2°C.

[0025] S4.3. After continuing to pickle at a constant temperature of 25 - 26°C for 28 - 30 days, when the semi-finished eggs feel trembly when weighed by hand, open the egg body. If the inside has solidified, the egg white does not turn mushy, does not stick to the shell, and is reddish-brown, and the egg yolk has a sugary heart and is dark green, then take out the black tea wrapped mud eggs from the pickling warehouse for sale.

[0026] Preferably, in the mud egg production process: The raw egg mud wrapping and pickling process is divided into two levels. The total constant temperature pickling days are 43 - 46 days, and there is no need for airing. When the finished eggs are sold, they need to be wrapped in plastic bags for sale.

[0027] Preferably, the ingredients and their mass parts of the black tea wrapped mud eggs are: 50 parts of raw eggs; 0.25 parts of edible salt; 0.15 parts of black tea; 15 parts of domestic drinking water; 5 parts of calcium oxide; 0.6 parts of sodium carbonate; 0.5 parts of Lu soil; 4 parts of wood chips.

[0028] Compared with the prior art, the present invention provides a production process for black tea wrapped mud eggs, having the following beneficial effects:

[0029] 1. Through the synergistic effect of black tea and Lu soil, the present invention achieves the beneficial effects of uniform reddish-brown egg white, obvious sugary heart of the egg yolk, and mellow flavor. The tannin and tea polyphenol components in black tea react cross-linkingly with proteins under alkaline conditions, making the egg white present a reddish-brown color, and at the same time forming a dark green sugary heart, endowing the raw eggs with a unique tea fragrance flavor. And Lu soil ensures uniform protein coagulation in the raw eggs by adjusting the chemical reaction rate and enhancing the viscosity of the mud material, thus avoiding the hardening of the egg yolk and improving the overall quality of the product.

[0030] 2. The present invention achieves the beneficial effects of uniform protein coagulation and balanced yolk coloring through a staged temperature control process. Low-temperature pickling in the early stage delays the protein coagulation speed, makes the protein coagulate evenly, and avoids the hardening of the egg white; heating in the later stage accelerates the coloring reaction, so that the egg yolk forms an ideal sugar core ratio, ensuring that the finished egg white is reddish-brown, the yolk is dark green, and the taste is delicate and soft. At the same time, the finished product rate is improved and the egg body is prevented from deterioration. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 This is a process diagram for making the present invention. DETAILED DESCRIPTION

[0032] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0033] See also Figure 1 The production process of black tea bag mud eggs includes the following steps:

[0034] Step 1: Prepare the ingredients: eggs, edible salt, black tea, drinking water, calcium oxide, sodium carbonate, clay and sawdust according to the formula weight;

[0035] Step 2: Ingredient processing: Pour black tea and table salt into drinking water and bring to a boil. Simmer over low heat, remove the black tea, add sodium carbonate to dissolve, and turn off the heat to obtain a liquid. Then, crush the clay, mix it with calcium oxide, and add it to the liquid. Let it stand and stir it into a thin paste.

[0036] Note 1: During the production process, black tea mainly plays the following roles:

[0037] (1) Promote protein coagulation: Because black tea contains tannin (tannic acid), this substance can react with protein to form a cross-linking reaction, making the protein coagulation more uniform;

[0038] (2) Improve color: The tannins and tea polyphenols in black tea will react chemically under alkaline conditions, making the egg white of the black tea bag mud egg appear unique reddish brown. The chemical reaction formula of the process is:

[0039] Oxidation of tea polyphenols: catechin + O2 → quinone compounds + H2O

[0040] Reaction of proteins with quinones: quinones + proteins (containing amino groups) → reddish-brown complex;

[0041] Complexation of metal ions: tea polyphenols + Al 3+ / Fe 3+→ Complex (reddish-brown);

[0042] The overall reaction equation obtained is:

[0043] (3) Controlling alkalinity: Black tea can increase the concentration of metal ions in the mud material, thereby controlling the change of alkalinity in the eggs, enabling more uniform chemical changes during the processing.

[0044] (4) Adding flavor: Due to the unique aroma and taste of black tea itself, the ingredients will penetrate into the eggs, giving the raw eggs a special tea fragrance flavor.

[0045] Note 2: The main functions of the loess during the production process:

[0046] (1) Improving the viscosity of the mud material: The loess contains clay components. After mixing with calcium oxide, these two components can form a mud material with a certain viscosity. During the production process, the mud material rotates continuously in the hopper. The mud material with added loess will not leak during the production process.

[0047] (2) Helping the protein to coagulate: The loess contains various mineral components. After mixing with sodium carbonate, these components can promote the coagulation of the protein inside the raw eggs, thus forming a unique jelly-like state.

[0048] (3) Adjusting the reaction speed: According to the traditional Chinese medicine's classification of "cold, hot, warm, and cool" properties, calcium oxide belongs to the "hot" category, and the loess belongs to the "cool" category. The loess can adjust the chemical reaction speed during the production process, making the ripening time of the black tea-wrapped mud eggs more controllable.

[0049] (4) Preventing bacteria from invading: The viscosity of the loess can seal the egg pores on the surface of the raw eggs, preventing external bacteria from invading the inside of the raw eggs, avoiding spoilage during the production process, and also making the shelf life of the finished product longer.

[0050] (5) Providing a stable environment: The wrapping of the loess provides a relatively stable environment for the raw eggs, helping to maintain the balance of the moisture and chemical components inside the raw eggs, making the taste and texture of the black tea-wrapped mud eggs more uniform.

[0051] Step 3: Mud wrapping treatment: Pour the mud material into the hopper of the mud wrapping equipment. The egg suction device stacks the raw eggs to the optical inspection machine to detect and remove defective eggs, and then perform the egg wrapping operation.

[0052] Note: When the egg suction device sucks the eggs and stacks them on the optical inspection machine, it should be handled gently. The staff receiving the eggs at the back needs to wear rubber gloves. If the raw eggs are not wrapped with mud, they should be picked out. If the mud touches the skin, it should be washed immediately.

[0053] Step 4. Pickling: Put the semi-finished eggs wrapped with mud and sawdust into a sealed and clean pickling warehouse, pickle them at a constant temperature for the first 15 - 16 days, check the internal state of the eggs after 15 - 16 days, and adjust the pickling temperature and time according to the internal state of the eggs until the egg white is reddish-brown, the egg yolk is sugar heart dark green and feels trembly when weighed by hand, then take out the black tea wrapped mud eggs for sale;

[0054] Note 1: Keep the temperature constant at 14 - 15°C during the first 15 - 16 days of the setting period. This temperature range is suitable for long-term pickling. The protein setting process is relatively slow and the conversion speed is the most ideal, which can ensure the setting effect of the black tea wrapped mud eggs, with a more uniform texture and better taste;

[0055] Note 2: Keep the temperature constant at 25 - 26°C during the later 28 - 30 days of the consolidation and coloring period. Since the calcium oxide and sodium carbonate molecules are not active enough after penetrating into the egg interior at the end of the setting period, increasing the temperature will accelerate the movement speed of the reactant molecules and increase the collisions between molecules, thus making the reactions such as the reaction of calcium oxide with water and the reaction of the alkaline substance of sodium carbonate with the components inside the eggs more complete. This can make the egg white of the black tea wrapped mud eggs show a reddish-brown color, with a more mellow taste and a more uniform texture;

[0056] Step 5. Packaging and selling of finished products: Since the black tea wrapped mud eggs are pickled with mud, they are wrapped with a food-grade inner lining plastic bag for sale when sold. The outer mud layer of the finished black tea wrapped mud eggs is in a moist state. After peeling, the egg white is brownish-red, the egg yolk is dark green and has layers, and the smell has no pungent smell of hydrogen sulfide. It is delicate, soft, glutinous and mellow in the mouth, without a spicy taste.

[0057] Note 1: Since the mud layer of the black tea wrapped mud eggs is in a moist state and wrapped with a plastic bag, it can effectively lock in the moisture and prevent the moisture inside the eggs from volatilizing;

[0058] Note 2: In addition, sodium carbonate, calcium oxide and edible salt in the mud material have an auxiliary disinfection effect after dissolution. Wrapping with a plastic bag and isolating from the outside air can extend the shelf life;

[0059] Advantages: The black tea wrapped mud eggs produced according to the ingredients and process of the present invention are free of heavy metals, have no pungent smell after peeling, are soft, glutinous and mellow in the mouth. Moreover, due to the mass production of the mud wrapping equipment independently developed by the present invention, the wrapped mud layer on the outside can greatly reduce the breakage of the finished eggs during transportation.

[0060] Specifically, the ingredients of the black tea wrapped mud eggs and their parts by mass are: raw eggs 45 - 55 parts; edible salt 0.2 - 0.3 parts; black tea 0.1 - 0.2 parts; domestic drinking water 12 - 18 parts; calcium oxide (quicklime) 4 - 6 parts; sodium carbonate (edible alkali) 0.5 - 0.7 parts; loess 0.4 - 0.6; sawdust (outer wrapping) 3 - 5 parts.

[0061] Specifically, the raw eggs are selected from chicken eggs, duck eggs or other raw eggs, the calcium oxide is quicklime, the sodium carbonate is edible alkali, and the sawdust is the outer coating.

[0062] Specifically, in step 2, the ingredients are processed as follows: black tea and table salt are poured into drinking water, the water is boiled to 98-100° C., and simmered at 70-80° C. for 30-40 minutes, the black tea is removed from the water, and finally sodium carbonate is poured into the water, and the heat is turned off after the sodium carbonate and water are fully dissolved for 8-12 minutes to obtain a liquid.

[0063] Specifically, the ingredients in step 2 are processed as follows: crush the loam into a floury state, pick out impurities, put the loam and calcium oxide without impurities into the mixer, then pour in the liquid, let it stand for 10 to 12 hours, let the loam and calcium oxide fully absorb the liquid, ensure the uniformity and stability of the mud, when the material temperature drops to the same as room temperature, and ensure that the loam and calcium oxide are fully absorbed by the liquid, start the mixer and stir the mud until it becomes a thin paste.

[0064] The advantages are: through the synergistic effect of black tea and loam clay, the beneficial effects of uniform reddish-brown egg white, distinct egg yolk core and mellow flavor are achieved. The tannins and tea polyphenols in black tea react with protein under alkaline conditions to make the egg white reddish-brown and form a dark green core, giving the raw egg a unique tea flavor. Loam clay ensures uniform coagulation of the egg white in the raw egg by adjusting the chemical reaction speed and enhancing the viscosity of the clay, thereby avoiding hardening of the egg yolk and improving the overall quality of the product.

[0065] Specifically, the clay material processing in step 2: the clay material prepared in step 2 is in a relatively thick state. When the clay material needs to be stirred into a thin paste, 10-20 ml of drinking water is added every 5 to 8 minutes. Stir thoroughly after each addition of water. By adding water and stirring in batches, the consistency of the clay material can be accurately controlled to ensure uniform thickness of the clay coating, until the thickness of the clay coating reaches 2 to 3 mm.

[0066] Specifically, in step 3, the mud packing process:

[0067] S3.1. Pour the stirred mud into the hopper of the mud packing equipment and start the equipment;

[0068] S3.2. Use an egg sucker to neatly place the raw eggs onto the ball bearings of the optical inspection machine.

[0069] S3.3. Observe the raw eggs at a 45° angle. If any cracks, damage, or sandy skin are found, remove them and retain qualified eggs. Observing at a 45° angle allows for a more comprehensive inspection of the surface condition of the raw eggs, ensuring the removal of inferior eggs and improving the quality of the finished product.

[0070] S3.4. Transfer the qualified raw eggs into the hopper, control the thickness of the mud coating on the raw eggs to be 2 - 3 mm, and finally wrap them with 1.5 - 2.5 mm of wood chips and place them in a sealed container. Wrapping with wood chips can prevent the eggs from colliding and breaking during the pickling process, and at the same time increase air permeability to prevent the mud from getting too wet.

[0071] Specifically, the pickling process in Step 4:

[0072] S4.1. Put the semi-finished eggs wrapped with mud and wood chips into the pickling warehouse. The pickling warehouse should be kept sealed and clean. In the first 15 - 16 days, the temperature in the pickling warehouse is maintained at 14 - 15 °C, and the temperature difference is controlled within ±2 °C. Low-temperature pickling in the first 15 - 16 days delays the protein coagulation speed, makes the protein coagulate evenly, and avoids the egg white from becoming hard. And controlling the temperature difference within ±2 °C can ensure the stability of the pickling environment and improve the consistency of product quality.

[0073] S4.2. Check the semi-finished eggs on the 15th - 16th day. Check the semi-finished eggs at the key time point to ensure that the degree of protein coagulation meets the expectations. When the semi-finished eggs feel slightly trembly when held in the hand, it means that the inside of the egg has coagulated, the egg white is red, and the egg yolk has a dark green color (a little, about 10% - 20% of the egg yolk surface). At this time, raise the temperature in the pickling warehouse to 25 - 26 °C, and control the temperature difference within ±2 °C. Raise the temperature according to the protein coagulation situation to accelerate the coloring reaction and make the egg yolk form a sugar heart.

[0074] S4.3. After continuing to pickle at a constant temperature of 25 - 26 °C for 28 - 30 days, through precise temperature and time control, ensure that the proportion of the sugar heart in the egg yolk reaches 30% - 40%, improve the product quality. When the semi-finished eggs feel slightly trembly when held in the hand, it means that the inside of the egg has coagulated, the egg white does not melt at the tip, does not stick to the shell and is reddish-brown, and the egg yolk has a sugar heart and is dark green (about 30% - 40% of the egg yolk surface). Then the black tea wrapped mud eggs can be taken out of the pickling warehouse for sale.

[0075] Advantages: Through the staged temperature control process, the beneficial effects of uniform protein coagulation and balanced egg yolk coloring are achieved. Low-temperature pickling in the early stage delays the protein coagulation speed, makes the protein coagulate evenly, and avoids the egg white from becoming hard; raising the temperature in the later stage accelerates the coloring reaction, makes the egg yolk form an ideal sugar heart proportion, ensures that the finished product has a reddish-brown egg white and a dark green egg yolk, has a delicate and soft taste, improves the finished product rate at the same time, and prevents the eggs from deteriorating.

[0076] Specifically, the mud egg production process: The raw egg mud wrapping and pickling process is divided into two levels, and the temperature is controlled in stages to ensure the balance of protein coagulation and coloring, improve product quality. The total number of days of constant temperature pickling at two levels is 43 - 46 days, without the need for airing, which can simplify the process flow, shorten the production cycle, reduce production costs. When the finished eggs are sold, they need to be wrapped in plastic bags for sale, which is convenient for sales and transportation, prevents the product from getting damp or contaminated, and extends the product shelf life.

[0077] The advantages are as follows: By optimizing the ingredients and technological process, beneficial effects of simplifying production, reducing costs and extending the shelf life are achieved. By adopting a two-stage constant-temperature pickling process, there is no need for airing, thus shortening the production cycle and reducing production costs. At the same time, when the finished eggs are sold, they are wrapped in plastic bags to lock in moisture, prevent moisture absorption or contamination, and ultimately extend the shelf life of the product, facilitating sales and transportation.

[0078] The above raw eggs are made into finished mud eggs and subjected to performance testing. The test data are shown in Table 1 below:

[0079] Test Data Table 1

[0080]

[0081]

[0082] Example 1

[0083] S1. Specific ingredients (by mass): 50 parts of raw eggs (duck eggs); 0.25 part of edible salt; 0.15 part of black tea; 15 parts of domestic drinking water; 5 parts of calcium oxide; 0.6 part of sodium carbonate; 0.5 part of loess; 4 parts of sawdust.

[0084] S2. Ingredient treatment: Pour black tea and edible salt into water and boil to 98 °C, simmer for 35 minutes, remove the black tea and then add sodium carbonate to dissolve for 10 minutes, turn off the heat to obtain the liquid material; After crushing the loess, mix it with calcium oxide, add the liquid material and let it stand for 12 hours, and stir into a thin paste-like mud material (the thickness of the wrapped mud is 2.5 mm);

[0085] S3. Mud wrapping treatment: After the raw eggs are inspected by light to remove defective eggs, wrap them with 2.5 mm of mud and then wrap 2 mm of sawdust on the outside, and seal and pickle;

[0086] S4. Pickling process: Keep the temperature at 14 °C for pickling in the first 16 days, check the tremor of the eggs and then raise the temperature to 26 °C and continue pickling for 29 days.

[0087] Finished product characteristics: The egg white is evenly reddish-brown, the sugar heart of the egg yolk is dark green and accounts for 32%, there is no pungent taste, and it is soft, glutinous and mellow in the mouth.

[0088] Example 2

[0089] S1. Specific ingredients (by mass): 52 parts of raw eggs (chicken eggs), 0.28 part of edible salt, 0.18 part of black tea, 16 parts of domestic drinking water, 5.5 parts of calcium oxide, 0.65 part of sodium carbonate, 0.55 part of loess, 4.5 parts of sawdust.

[0090] S2. Prepared by the same method as in Example 1.

[0091] Finished product characteristics: The egg white is evenly reddish-brown, the sugar heart of the egg yolk is dark green and accounts for 35%, there is no pungent taste, and it is soft, glutinous and mellow in the mouth.

[0092] Example 3

[0093] S1. Specific ingredients (in parts by mass): 55 parts of raw eggs (duck eggs), 0.3 part of edible salt, 0.2 part of black tea, 18 parts of domestic drinking water, 6 parts of calcium oxide, 0.7 part of sodium carbonate, 0.6 part of loess, and 5 parts of wood chips.

[0094] S2. Ingredient treatment: Black tea and salt are boiled and then simmered for 40 minutes, and sodium carbonate is added and dissolved for 12 minutes to obtain a liquid mixture; loess and calcium oxide are mixed and then absorb the liquid mixture, left standing for 12 hours, and stirred into a thin paste-like mud (the thickness of the wrapped mud is 3 mm).

[0095] S3. Mud wrapping treatment: After being inspected by light, the duck eggs are wrapped with 3 mm of mud and then further wrapped with 2.5 mm of wood chips, and then sealed for pickling.

[0096] S4. Pickling process: Pickle at a constant temperature of 14.5°C for the first 15 days. After checking that the egg bodies are solidified, raise the temperature to 25.5°C and continue pickling for 28 days.

[0097] Finished product characteristics: The egg white is reddish-brown, the egg yolk is dark green and the sugar core accounts for 40%, with a delicate fragrance, and the taste is delicate without impurities.

[0098] Comparative example 1 (without adding black tea)

[0099] Ingredient adjustment: Remove black tea, and other ingredients are the same as in Example 1.

[0100] Result:

[0101] Finished product characteristics: The egg white is light yellowish in color, without reddish-brown; the sugar core of the egg yolk is not obvious, only a small amount of dark green on the surface, and the flavor is single, lacking the fragrance of tea, and the taste is slightly alkaline and astringent.

[0102] Comparative example 2 (without adding loess)

[0103] Ingredient adjustment: Remove loess, increase the dosage of calcium oxide to 5.5 parts, and the others are the same as in Example 2.

[0104] Result:

[0105] The viscosity of the mud is insufficient, leakage occurs during the mud wrapping process, the breakage rate of the finished product increases, and the protein solidifies unevenly, the egg yolk hardens, without an elastic tremor feeling, and the taste is rough.

[0106] Comparative example 3 (without temperature control in stages)

[0107] Process adjustment: Pickle at a constant temperature of 25°C throughout the process, and the others are the same as in Example 3.

[0108] Result:

[0109] The protein coagulates too quickly in the early stage, and the egg white becomes hard; in the later stage, the coloring is insufficient, the sugar core of the egg yolk only accounts for 10%, and the yield rate decreases, and some egg bodies deteriorate and emit a stench.

[0110] Comparison effects between the examples and the comparative examples: In Examples 1-3, through the synergistic effect of black tea and loess and staged temperature control, it helps to achieve the advantages of uniform reddish-brown egg white, obvious sugar core of the egg yolk, and mellow tea fragrance; while in Comparative Example 1, due to the absence of black tea, the color of the egg white is light yellow, without reddish-brown color, the sugar core of the egg yolk is not obvious, only a small amount of dark green on the surface, and the flavor is single, lacking tea fragrance, and the taste is slightly alkaline and astringent; in Comparative Example 2, due to the lack of addition of loess, the viscosity of the mud is insufficient, leakage occurs during the process of wrapping the mud, the breakage rate of the finished product increases, and the protein coagulates unevenly, the egg yolk hardens, without elastic tremor, and the taste is rough; in Comparative Example 3, due to the lack of staged temperature control, the protein coagulates too quickly in the early stage, and the egg white becomes hard; in the later stage, the coloring is insufficient, the sugar core of the egg yolk only accounts for 10%, and the yield rate decreases, and some egg bodies deteriorate and emit a stench. Therefore, it is concluded that the black tea of the present invention can provide tannin cross-linking reaction and color control, loess helps to adjust the reaction speed and enhance the viscosity, and staged temperature control can ensure uniform protein coagulation and balance of egg yolk coloring.

[0111] Although the embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principle and spirit of the present invention, and the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. The production process of black tea bag mud eggs, characterized in that, The following steps are involved: Step 1: Prepare the ingredients: eggs, edible salt, black tea, drinking water, calcium oxide, sodium carbonate, clay and sawdust according to the formula weight; Step 2: Ingredient processing: Pour black tea and table salt into drinking water and bring to a boil. Simmer over low heat, remove the black tea, add sodium carbonate to dissolve, and turn off the heat to obtain a liquid. Then, crush the clay, mix it with calcium oxide, and add it to the liquid. Let it stand and stir it into a thin paste. Step 3: Coating: Pour the clay into the hopper of the coating equipment, and the egg sucker stacks the raw eggs to the light inspection machine for inspection and removal of inferior eggs, and then proceed with the egg coating operation; Step 4: Curing: Place the semi-finished eggs wrapped with mud and sawdust into a sealed and clean curing warehouse and curing at a constant temperature for the first 15-16 days. After 15-16 days, check the internal state of the eggs and adjust the curing temperature and time according to the internal state of the eggs. When the egg white is reddish brown, the yolk is dark green and feels trembling when touched, take out the black tea-wrapped mud eggs and sell them. Step 5. Finished product packaging and sales: Since the black tea mud eggs are made by the mud-wrapped and pickled process, they are packaged and sold in food-grade lined plastic bags.

2. The manufacturing process of black tea bag mud eggs according to claim 1, characterized in that: The black tea bag mud egg ingredients and their weight parts are: 45-55 parts of raw eggs; 0.2-0.3 parts of edible salt; 0.1-0.2 parts of black tea; 12-18 parts of drinking water; 4-6 parts of calcium oxide; 0.5-0.7 parts of sodium carbonate; 0.4-0.6 parts of loam clay; and 3-5 parts of sawdust.

3. The manufacturing process of the black tea bag mud eggs according to claim 2, characterized in that: The raw egg is selected from chicken eggs, duck eggs or other raw eggs, the calcium oxide is quicklime, the sodium carbonate is edible alkali, and the sawdust is the outer coating.

4. The production process of black tea bag mud eggs according to claim 1, characterized in that: In step 2, the ingredients are processed as follows: black tea and edible salt are poured into drinking water, the water is boiled to 98-100° C., and simmered at 70-80° C. for 30-40 minutes. The black tea is then removed from the water and cleaned. Finally, sodium carbonate is poured into the water, and the heat is turned off after the sodium carbonate and water are fully dissolved for 8-12 minutes to obtain a liquid.

5. The production process of black tea bag mud eggs according to claim 1, characterized in that: The ingredient processing in the step 2 is as follows: crush the loam into a surface, pick out impurities, put the loam and calcium oxide without impurities into the mixer, then pour in the liquid, let it stand for 10 to 12 hours, when the material temperature drops to the same as room temperature, and ensure that the loam and calcium oxide are fully absorbed by the liquid, start the mixer and stir the mud material until it becomes a thin paste.

6. The manufacturing process of black tea bag mud eggs according to claim 5, characterized in that: The clay material processing: the clay material prepared in step 2 is in a relatively thick state. When the clay material needs to be stirred into a thin paste, 10-20 ml of drinking water is added every 5 to 8 minutes. After each addition of water, it needs to be fully stirred until the clay material has a thickness of 2 to 3 mm.

7. The production process of black tea bag mud eggs according to claim 1, characterized in that: The mud coating treatment in step 3: S3.

1. Pour the stirred mud into the hopper of the mud packing equipment and start the equipment; S3.

2. Use an egg sucker to neatly place the raw eggs onto the ball bearings of the optical inspection machine. S3.

3. Observe the raw eggs at a 45° angle. Remove any cracked, damaged, or sandy eggs, leaving only qualified eggs. S3.

4. Move qualified raw eggs into the hopper, control the thickness of the mud coating on the raw eggs to 2-3 mm, and finally coat them with 1.5-2.5 mm of sawdust and place them in a sealed container.

8. The manufacturing process of black tea bag mud eggs according to claim 1, characterized in that: The pickling process in step 4: S4.

1. Put the semi-finished eggs wrapped with mud and sawdust into the pickling storage. Keep the temperature in the pickling storage at 14 - 15°C for the first 15 - 16 days, and control the temperature difference within ±2°C. S4.

2. Check the semi-finished eggs on the 15th - 16th day. When the semi-finished eggs feel trembly when weighed by hand, open the eggs. The inside has solidified, the egg white is red, and the egg yolk is dark green. At this time, raise the temperature in the pickling storage to 25 - 26°C, and control the temperature difference within ±2°C. S4.

3. After continuing to pickle at a constant temperature of 25 - 26°C for 28 - 30 days, when the semi-finished eggs feel trembly when weighed by hand, open the eggs. The inside has solidified, the egg white does not turn soft, does not stick to the shell and is reddish-brown, and the egg yolk has a sugar heart and is dark green. Then take out the black tea wrapped mud eggs from the pickling storage and they can be sold.

9. The production process of black tea bag mud eggs according to claim 1, characterized in that: The mud egg production process: The raw material egg wrapped mud pickling process is divided into two levels. The total constant temperature pickling days are 43 - 46 days, and there is no need for airing. When the finished eggs are sold, they need to be wrapped in plastic bags for sale.

10. The production process of black tea bag mud eggs according to claim 2, characterized in that: The ingredients of the black tea wrapped mud eggs and their mass parts are: 50 parts of raw material eggs; 0.25 part of edible salt; 0.15 part of black tea; 15 parts of domestic drinking water; 5 parts of calcium oxide; 0.6 part of sodium carbonate; 0.5 part of loess; 4 parts of sawdust.

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