Processing method of selenium-rich marinated eggs

Abstract

The invention provides a processing method of selenium-rich marinated eggs, and relates to the technical field of food. The preparation method comprises the following specific steps: S1, cleaning selenium-rich eggs, adding water for boiling, fishing out, immediately chilling, and shelling for later use; s2, adding the shelled eggs into the feed liquid for marinating, and cooling to room temperature to obtain marinated eggs and marinade; s3, refrigerating and pickling the marinated eggs and marinade, taking out the marinated eggs and the marinade, and draining; s4, the drained marinated eggs are baked; s5, the baked marinated eggs are cooled, sealed and sterilized at high temperature, and a finished product is obtained. According to the selenium-rich marinated eggs prepared by the process, the sensory quality and texture characteristics of marinated egg products are effectively improved, the flavor characteristics of traditional marinating are integrated while the natural nutritional characteristics of the eggs are reserved, organic combination of nutrition and flavor is realized, and the selenium-rich marinated eggs have a good market prospect while multiple market requirements of leisure and convenient foods are met. The transformation of the selenium-rich egg industry from raw material output to deep processing is promoted, the sustainable development of regional characteristic agriculture is promoted, and the application prospect is good.

Description

Technical Field

[0001] This invention relates to the field of food technology, and in particular to a method for processing selenium-enriched braised eggs. Background Technology

[0002] Eggs are an important source of high-quality protein for the human body, and my country boasts extremely abundant egg resources, consistently ranking first in the world in egg production. With technological advancements and increasingly diversified consumer demands, many scholars are conducting research and development on leisure egg products based on the functional characteristics of eggs to promote the development of the egg product industry. For example, they are adding local specialty seasonings to the processing of braised eggs to optimize flavor; adjusting the composition of the braising liquid by adding different types of tea to give braised eggs diverse flavors while significantly improving their textural properties; using eggs as the core raw material, preparing gel beads through cross-linking with sodium alginate to obtain novel egg-based gel products with excellent resilience and elasticity; replacing traditional atmospheric pressure braising and drying with a new vacuum impregnation and drying cycle process, ensuring product quality while reducing energy consumption; optimizing the traditional braised egg production process using ion pre-curing technology, and screening out highly efficient ion pre-curing liquids to improve the quality of braised eggs; and applying pulsed pressure technology to the curing process of braised egg products, significantly improving the curing efficiency and quality of braised eggs. The above technologies focus on new brine components and new operating processes, but they are subject to harsh conditions and high costs, making it difficult to meet the market's demand for high-quality egg products with regional characteristics from different areas, resulting in low product added value.

[0003] Selenium is an essential trace element for human health, possessing important physiological functions such as anti-oxidation, anti-aging, and immune regulation. Selenium deficiency is closely related to the occurrence of various chronic diseases, and selenium-enriched foods, as an ideal way to supplement selenium, have gradually become a research hotspot in the food industry. Currently, Hainan's selenium-enriched egg industry mainly focuses on the sales of fresh eggs, while the development of deep processing industries is relatively lagging behind. Currently, selenium-enriched marinated eggs processed using existing technologies suffer from unstable sensory quality, poor textural properties (such as hardness and elasticity), and insufficient nutrient retention. The added value of these products has not been fully realized, hindering the further development of Hainan's selenium-enriched egg industry. Summary of the Invention

[0004] Therefore, this invention proposes a processing method for selenium-enriched braised eggs.

[0005] The technical solution of this invention is implemented as follows: A method for processing selenium-enriched marinated eggs, comprising the following steps: S1. Raw material preparation: Wash the selenium-enriched eggs, boil them in water, remove them and immediately cool them, then peel them and set them aside. S2, Braising: Add the shelled eggs from S1 to the braising liquid for braising, and then cool to room temperature to obtain braised eggs and braising liquid; The liquid composition, by mass percentage, includes: 0.5%-2.0% of first-class spices, 0.47%-0.77% of second-class spices, 2.0%-5.0% of white sugar, 0.6%-2.1% of salt, 4.5%-7.5% of light soy sauce, with the remainder being water; S3. Marinating: Marinate the braised eggs and braising liquid in the refrigerator, then remove and drain. S4. Baking: Bake the drained marinated eggs. S5. After baking, the braised eggs are cooled, sealed, and sterilized at high temperature to obtain the finished product.

[0006] Furthermore, in step S1, the cooking temperature is 90-100℃ and the time is 10-20 minutes; the cooling temperature is 10-20℃ and the time is 2-4 minutes.

[0007] Furthermore, in step S2, the liquid composition, by mass percentage, includes: 1.5% of the first type of spices, 0.67% of the second type of spices, 4.0% of white sugar, 1.6% of salt, 5.5% of light soy sauce, and the remainder is water.

[0008] Furthermore, the first category of spices includes star anise, cinnamon, Sichuan pepper, fennel seeds, and galangal; the second category of spices includes angelica root, cardamom, and bay leaves.

[0009] Furthermore, in step S2, the braising temperature is 70-80℃ and the time is 30-90 minutes.

[0010] Furthermore, in step S3, the refrigeration temperature is 3-5°C.

[0011] Furthermore, in step S3, the marinating time is 0-24 hours.

[0012] Furthermore, in step S4, the baking temperature is 40-80℃ and the time is 60-90min.

[0013] Furthermore, in step S5, the temperature is cooled to 20-25°C; the vacuum degree of the seal is 0.1-0.15 MPa.

[0014] Furthermore, in step S5, the high-temperature sterilization is performed at 120-122°C for 10-12 minutes.

[0015] Compared with the prior art, the beneficial effects of the present invention are: This invention explores the influence of the braising spice formula and key processing parameters on the sensory quality and textural properties of selenium-enriched braised eggs. The optimal braising spice formula for the braised eggs of this invention is: 1.50% of the first type of spices, 0.67% of the second type of spices, 4.00% of white sugar, 1.60% of salt, and 5.50% of light soy sauce. This formula ensures the full release and fusion of spice flavors. At the same time, the specific ratio of salt, light soy sauce, and white sugar creates a suitable osmotic pressure, which allows flavor substances to effectively penetrate into the egg while avoiding excessive saltiness or sweetness, ensuring a harmonious balance of salty and savory flavors. The braised egg products made according to this formula have a uniform brown appearance and a glossy surface. In terms of flavor, they have a rich and harmonious braising aroma, a moderately elastic texture, and a perfectly balanced salty and savory taste, resulting in good palatability and excellent overall sensory quality, achieving the highest score in the comprehensive evaluation.

[0016] In the optimization of the processing technology, the optimal process combination for the braised eggs of this invention is: braising for 60 minutes, refrigerating and marinating at 4℃ for 12 hours, and baking at 60℃ for 60 minutes. The gentle braising and baking avoids prolonged high-temperature treatment, which helps reduce the damage to heat-sensitive nutrients (including selenium), thus preserving the natural nutritional value of selenium-rich eggs to the greatest extent while imparting the traditional braised flavor, achieving an organic combination of nutrition and flavor. Low-temperature marinating further stabilizes flavor absorption and helps to form a better texture; the braised eggs obtained under this optimized process have a protein hardness of (1496.06±13.53) g, a chewiness of (1169.31±126.95) g, a yolk hardness of (314.23±1.22) g, and a chewiness of (217.47±22.76) g, all of which are significantly better than those of unbraised eggs.

[0017] The process of this invention produces selenium-enriched braised eggs that effectively enhance the sensory quality and textural characteristics of braised egg products. While retaining the natural nutritional characteristics of eggs, it incorporates the flavor characteristics of traditional braising, achieving an organic combination of nutrition and flavor. This not only meets the diverse market demands for leisure and convenience foods but also promotes the transformation of the selenium-enriched egg industry from raw material output to deep processing, and drives the sustainable development of regional specialty agriculture, showing promising application prospects. Attached Figure Description

[0018] Figure 1 This is a flowchart illustrating the production process of the selenium-enriched marinated eggs of this invention. Detailed Implementation

[0019] To better understand the technical content of this invention, specific embodiments are provided below to further illustrate the invention.

[0020] Unless otherwise specified, the experimental methods used in the embodiments of this invention are all conventional methods.

[0021] Unless otherwise specified, all materials and reagents used in the embodiments of this invention are commercially available.

[0022] The selenium-enriched eggs of this invention were provided by Hainan State Farms Haijin Yijia Animal Husbandry Co., Ltd., and contain 25μg / 100g of selenium. The star anise, Sichuan pepper, cinnamon, and bay leaves used in this invention were purchased from Chongqing Yashu Food Co., Ltd. The cardamom, angelica dahurica, and fennel seeds used in this invention were purchased from Hebei Huarun Shunda Food Co., Ltd. The galangal and salt used in this invention were purchased from Anhui Salt Industry Investment Holding Group Co., Ltd. The white sugar used in this invention was purchased from Guangxi Caicheng Industrial Investment Co., Ltd. The soy sauce used in this invention was purchased from Guangdong Meimeixian Seasoning Food Co., Ltd. The purified water used in this invention was purchased from Hangzhou Wahaha Group Co., Ltd.

[0023] Preparation Example The processing method for selenium-enriched marinated eggs includes the following specific steps: S1. Raw material preparation: After cleaning the selenium-enriched eggs, put them in a pot of cold water, making sure the water level completely covers the eggs, and cook at 90℃ for 15 minutes. After removing them, immediately transfer them to 10℃ cold water and chill for 3 minutes. Then peel them and set them aside. S2. Braising: Add the shelled eggs from S1 to the braising liquid. The braising liquid, by weight percentage, includes 1.5% of the first category of spices (1.25g star anise, 2.00g cinnamon, 1.25g Sichuan peppercorns, 0.50g fennel seeds, and 2.50g galangal), 0.67% of the second category of spices (2.00g angelica root, 0.83g cardamom, and 1.00g bay leaves), 4.0% white sugar, 1.6% salt, 5.5% light soy sauce, and the remainder is purified water. Braise at 70℃ for 60 minutes, then cool to room temperature to obtain braised eggs and braising liquid. S3. Marinating: Marinate the braised eggs and braising liquid together at 4℃ for 12 hours, then remove and drain. S4. Baking: Place the drained marinated eggs in a 60℃ oven and bake for 60 minutes. S5. After baking, the marinated eggs are cooled to 20°C, sealed under a vacuum of 0.1MPa, and sterilized at 120°C for 10 minutes to obtain the finished product.

[0024] Experimental Example 1 - Optimization Experiment of Feed Formulation 1.1 Single-factor experiment Using the ranking test method for food sensory evaluation as an indicator, this study investigated the effects of the addition amounts of Category I spices, Category II spices, white sugar, salt, and light soy sauce on the sensory scores of selenium-enriched braised eggs, and determined the appropriate addition range for each factor.

[0025] Experimental procedure: Based on preliminary experiments, the basic formula for the marinade for braised eggs was determined to be: 1.50% of the first type of spices (star anise 1.25 g, cinnamon 2.00 g, Sichuan pepper 1.25 g, fennel 0.50 g, galangal 2.50 g), 0.77% of the second type of spices (angelica dahurica 2.00 g, cardamom 0.83 g, bay leaf 1.00 g), 4.00% white sugar, 0.50% salt, 8.00% light soy sauce, and the remainder being purified water.

[0026] 1.1.1 Optimization Experiment of the Proportion of the First Category of Spices: The first category of spices includes star anise, Sichuan peppercorns, galangal, cinnamon, and fennel seeds. Based on the basic formula, the proportions of the second category of spices, white sugar, salt, and light soy sauce were fixed, and four gradient levels of addition proportions of the first category of spices were set: 0.50%, 1.00%, 1.50%, and 2.00%. The eggs were braised according to the process flow of the preparation example, and the sensory evaluation of the final product was conducted.

[0027] 1.1.2 Optimization Experiment of the Second Category of Spices: The second category of spices includes angelica root, cardamom, and bay leaves. Based on the basic formula, the proportions of the first category of spices, white sugar, salt, and light soy sauce were fixed, and four gradient levels of addition proportions of the second category of spices were set: 0.47%, 0.57%, 0.67%, and 0.77%. The eggs were braised according to the process flow of the preparation example, and the sensory evaluation of the final product was conducted.

[0028] 1.1.3 Optimization Experiment of White Sugar Addition Ratio: Based on the basic formula, the proportions of the first type of spices, the second type of spices, salt, and light soy sauce were fixed, and four gradient levels of white sugar addition ratios were set: 2.00%, 3.00%, 4.00%, and 5.00%. The eggs were braised according to the process flow of the preparation example, and the final product underwent sensory evaluation.

[0029] 1.1.4 Salt Ratio Optimization Experiment: Based on the basic formula, the proportions of the first type of spices, the second type of spices, white sugar, and light soy sauce were fixed, and four gradient levels of salt addition were set: 0.60%, 1.10%, 1.60%, and 2.10%. The eggs were braised according to the process flow of the preparation example, and the final product underwent sensory evaluation.

[0030] 1.1.5 Optimization Experiment of Light Soy Sauce Ratio: Based on the basic formula, the proportions of the first type of spices, the second type of spices, white sugar, and salt were fixed, and four gradient levels of light soy sauce addition were set: 4.50%, 5.50%, 6.50%, and 7.50%. The eggs were braised according to the process flow of the preparation example, and the final product underwent sensory evaluation.

[0031] Sensory evaluation methods: The results of the single-factor test of the marinated egg liquid formula were rapidly evaluated using the ranking test method, and a scoring standard for marinated eggs was established; the sensory evaluation standard for the product is shown in Table 1.

[0032] The overall sensory score is calculated as follows: color, luster, aroma, texture, and taste. Sensory evaluation is based on a 100-point scale and is conducted by 10 sensory assessors. The average score is taken as the final score. A higher score directly reflects the product's overall acceptability; a higher score indicates greater overall acceptability.

[0033] Table 1

[0034] Statistical analysis was performed using the Friedman test, and the results are shown in Table 2.

[0035] Table 2

[0036] Results analysis: a. Based on ordination test and Friedman analysis (after correction, F'=9.49>α) 0.05 =7.81), and found that there were significant differences in the evaluations' preferences for different amounts of Category I spices (P<0.05). After multiple comparisons, it was determined that at the 5% significance level, the preference for the amount of Category I spices added was 1.50%>2.00%>0.05%>1.00%. Therefore, 1.50% of Category I spices is the optimal addition amount.

[0037] b. Based on ordination test and Friedman analysis (F=27.48>α) 0.05 =7.81), and found that there were significant differences in the evaluations' preferences for different amounts of Category II spices (P<0.05). After multiple comparisons, it was determined that at the 5% significance level, the preference for different amounts of Category II spices was 0.67%>0.77%>0.57%>0.47%. Therefore, 0.67% of Category II spices is the optimal amount.

[0038] c. Based on ordination test and Friedman analysis (F=10.44>α) 0.05 =7.81), and found that the evaluators had significant differences in their preference for different amounts of added white sugar (P<0.05). After multiple comparisons, it was determined that at the 5% significance level, the preference for the amount of added white sugar was 4.00%>2.00%>5.00%>3.00%. Therefore, 4.00% white sugar is the optimal amount to add.

[0039] d. Based on ordination test and Friedman analysis (F=13.44>α) 0.05=7.81), and found that the evaluators had significant differences in their preference for different amounts of salt (P<0.05). After multiple comparisons, it was determined that at the 5% significance level, the preference for salt addition was 1.60%>1.10%>0.60%>2.10%. Therefore, 1.60% salt is the optimal addition amount.

[0040] e. Based on ordination test and Friedman analysis (after correction, F'=13.94>α) 0.05 =7.81), and found that there were significant differences in the evaluators' preferences for different amounts of soy sauce added (P<0.05). After multiple comparisons, it was determined that at the 5% significance level, the preference for different amounts of soy sauce added was 5.50%>4.50%>6.50%>7.50%. Therefore, 5.50% soy sauce is the optimal amount to add.

[0041] 1.2 Orthogonal Experiment Based on the single-factor experiment in 1.1, Minitab 19 software was used to design an orthogonal experiment with 5 factors, 2 levels and 3 centers, with the ratio of the first type of spices, the ratio of the second type of spices, the ratio of white sugar, the ratio of salt and the ratio of light soy sauce as indicators, in order to optimize the marinade formula for braised eggs. The specific factor levels are shown in Table 3.

[0042] Table 3

[0043] The results of the orthogonal experiment are shown in Table 4.

[0044] Table 4

[0045] Based on the overall sensory score as the core indicator, the optimal recipe for marinade for braised eggs is: A 2 B 2 C 2 D 2 E 2, namely, 1.50% of the first category of spices, 0.67% of the second category of spices, 4.00% of white sugar, 1.60% of salt, and 5.50% of light soy sauce.

[0046] Analysis of variance was performed using Minitab 19 software, and the results are shown in Table 5.

[0047] Table 5

[0048] According to the ANOVA results in Table 5, the overall significance level of the model is p < 0.05, meaning at least one term in the model is significant. The significance levels of each term (main effect, interaction effect) are p < 0.05, indicating statistical significance. The lack-of-fit test yielded p = 0.559 (p > 0.05), indicating no statistical significance and a good model fit.

[0049] Experiment Example 2 - Optimization Experiment of Hard-Boiled Egg Preparation Process 2.1 Single-factor process test 2.1.1 Determining the braising time After being chilled and shelled, the eggs are placed in a marinade prepared in the optimal ratio (1.50% of the first type of spices, 0.67% of the second type of spices, 4.00% of white sugar, 1.60% of salt, 5.50% of light soy sauce, and the remainder of purified water). The eggs are then braised at 70℃ for 30 min, 60 min, and 90 min respectively. After cooling to room temperature, the braised eggs and marinade are refrigerated at 4℃ for 12 hours. After being removed and drained, they are placed in an oven at 60℃ for 60 min. After cooling to room temperature, they are sealed under vacuum at 0.1MPa and sterilized at high temperature. Sensory evaluation and textural property testing were conducted on braised egg samples for different braising times to determine the optimal braising time.

[0050] 2.1.2 Determining the pickling time After being chilled and shelled, the eggs are placed in a marinade prepared in the optimal ratio (1.50% of the first type of spices, 0.67% of the second type of spices, 4.00% of white sugar, 1.60% of salt, 5.50% of light soy sauce, and the remainder purified water). The eggs are then braised at 70℃ for 60 minutes. After cooling to room temperature, the braised eggs and marinade are refrigerated at 4℃ for 0h, 6h, 12h, 18h, and 24h respectively. After being removed and drained, the eggs are placed in an oven at 60℃ for 60 minutes. After cooling to room temperature, the eggs are sealed under a vacuum of 0.1MPa and sterilized at high temperature. Sensory evaluation and textural property testing were conducted on samples of marinated eggs for different marinating times to determine the optimal marinating time.

[0051] 2.1.3 Determining the baking time After being chilled and shelled, the eggs are placed in a marinade prepared in the optimal ratio (1.50% of the first type of spices, 0.67% of the second type of spices, 4.00% of white sugar, 1.60% of salt, 5.50% of light soy sauce, and the remainder of purified water). The eggs are then braised at 70°C for 60 minutes, cooled to room temperature, and refrigerated at 4°C for 12 hours. After being removed and drained, the eggs are placed in an oven at 60°C for 30 minutes, 60 minutes, and 90 minutes, respectively. After cooling to room temperature, the eggs are sealed under a vacuum of 0.1 MPa and sterilized at high temperature. Sensory evaluation and textural property testing were conducted on samples of marinated eggs for different baking times to determine the optimal baking time.

[0052] 2.1.4 Determination of baking temperature After being chilled and shelled, the eggs are placed in a marinade prepared in the optimal ratio (1.50% of the first type of spices, 0.67% of the second type of spices, 4.00% of white sugar, 1.60% of salt, 5.50% of light soy sauce, and the remainder of purified water). The eggs are then braised at 70°C for 60 minutes, cooled to room temperature, and refrigerated at 4°C for 12 hours. After being removed and drained, the eggs are placed in ovens at 40°C, 60°C, and 80°C respectively for 60 minutes each. After cooling to room temperature, the eggs are sealed under a vacuum of 0.1 MPa and sterilized at high temperature. Sensory evaluation and textural property testing were conducted on samples of marinated eggs at different baking temperatures to determine the optimal baking time.

[0053] 2.2 Testing and Evaluation Methods 2.2.1 Sensory evaluation methods The method is consistent with that in Table 1.

[0054] 2.2.2 Determination of textural properties Texture analysis of hard-boiled eggs was performed using a TA.XT Plus texture analyzer (P36R cylindrical probe) for transtextural profile analysis (TPA). Test parameters were set as follows: forward / backward speed 5.0 mm / s, mid-range speed 1.0 mm / s, contact point: 5.0 g; 60% compression was applied to egg white samples measuring 1.0 cm × 1.0 cm × 0.5 cm, and 30% compression was applied to yolk samples cut with the hemispherical side facing up, repeated four times in parallel.

[0055] 2.3 Data Processing One-way ANOVA was used to analyze the data, and significance tests were performed using SPSS 22.0 (P < 0.05). Significant differences between groups were indicated by different letters. Orthogonal experimental design and ANOVA were conducted using Minitab 19 software, and Origin 2023 and Microsoft Excel 2021 software were used for effective data processing and analysis. 2.4 Results Analysis 2.4.1 Effects of different braising times on sensory evaluation and textural properties of the product The effect of braising time on the sensory evaluation of the product is shown in Table 6.

[0056] Table 6

[0057] As can be seen from Table 6, the effect of braising time on the sensory score of the product first increases and then decreases, reaching a peak at 60 min.

[0058] The effects of braising time on the textural properties of the product are shown in Table 7.

[0059] Table 7

[0060] Note: Mean and standard deviation, n=4; ac and AC represent the significance of differences in protein and yolk texture parameters at different braising times, respectively; * indicates significant differences. p<0.05 .

[0061] As shown in Table 7, different braising times significantly affected the hardness and chewiness of egg white (P<0.05), and significantly affected the hardness, elasticity, cohesion, and chewiness of egg yolk (P<0.05). Braising time had varying degrees of influence on the textural properties of the egg white and yolk of selenium-enriched braised eggs. The hardness and chewiness of the egg white were more significantly affected by braising time than those of the yolk. The hardness and chewiness of the egg white slowly increased with increasing braising time, while the hardness and chewiness of the yolk slowly decreased. The effect of braising time on the hardness and chewiness of the egg white and yolk showed an "inverse trend."

[0062] Table 6-7 shows that braised eggs are most popular when the braising time is 60 minutes.

[0063] 2.4.2 Effects of different pickling times on sensory evaluation and textural properties of the product The effects of marinating time on the sensory evaluation of the product are shown in Table 8.

[0064] Table 8

[0065] As can be seen from Table 8, the effect of marinating time on the sensory score of the product first increases and then decreases, reaching a peak at 12 hours.

[0066] The effects of pickling time on the textural properties of the product are shown in Table 9.

[0067] Table 9

[0068] Note: Mean and standard deviation, n=4; ac and AE represent the significance of differences in protein and yolk texture parameters at different curing times, respectively; * indicates significant difference. p<0.05 .

[0069] As shown in Table 9, different curing times significantly affected the hardness of the egg white (P<0.05), and also significantly affected the hardness, elasticity, and chewiness of the yolk (P<0.05). Curing time had varying degrees of influence on the textural properties of the egg white and yolk of selenium-enriched marinated eggs. The hardness and chewiness of the egg white were more significantly affected by curing time than those of the yolk (P<0.05). The hardness of the egg white generally increased with increasing curing time, while other parameters remained relatively stable. The hardness and chewiness of the yolk decreased slowly with increasing curing time, while other parameters fluctuated significantly.

[0070] Table 8-9 shows that marinated eggs are most popular when the marinating time is 12 hours.

[0071] 2.4.3 Effects of different baking times on sensory evaluation and textural properties of the product The effect of baking time on the sensory evaluation of the product is shown in Table 10.

[0072] Table 10

[0073] As can be seen from Table 10, the effect of baking time on the sensory score of the product first increases and then decreases, reaching a peak at 60 minutes.

[0074] The effect of baking time on the textural properties of the product is shown in Table 11.

[0075] Table 11

[0076] Note: Mean and standard deviation, n=4; ac and AC represent the significance of differences in protein and yolk texture parameters at different baking times, respectively; * indicates significant differences. p<0.05 .

[0077] As shown in Table 11, there were no significant differences in the parameters of protein hardness, elasticity, cohesiveness, chewiness, and resilience at different baking times (P>0.05); however, different baking times showed significant differences in the hardness, cohesiveness, and chewiness of the yolk (P<0.05). Baking time has varying degrees of influence on the texture properties of the protein and yolk of selenium-enriched marinated eggs. Except for the cohesiveness of the protein and yolk, other parameters are less affected by baking time. With increasing time, the cohesiveness of the protein gradually increases in the later stages, while that of the yolk decreases.

[0078] Table 10-11 shows that braised eggs are most popular when the baking time is 60 minutes.

[0079] 2.4.4 Effects of different baking temperatures on sensory evaluation and textural properties of the product The effect of baking temperature on the sensory evaluation of the product is shown in Table 12.

[0080] Table 12

[0081] As can be seen from Table 12, the effect of baking temperature on the sensory score of the product first increases and then decreases, reaching a peak at 60℃.

[0082] The effect of baking temperature on the product's textural properties is shown in Table 13.

[0083] Table 13

[0084] Note: Mean and standard deviation, n=4; ac and AC represent the significance of differences in protein and yolk texture parameters at different baking temperatures, respectively; * indicates significant differences. p<0.05 .

[0085] As shown in Table 13, different baking temperatures significantly affected the hardness, elasticity, cohesiveness, and chewiness of egg white (P<0.05); the hardness, chewiness, and resilience of egg yolk also showed significant effects (P<0.05). Baking temperature had varying degrees of influence on the textural properties of the egg white and yolk of selenium-enriched marinated eggs. The chewiness, cohesiveness, and resilience of egg white changed significantly with baking time, while hardness increased slowly with increasing temperature, and elasticity decreased in the opposite direction. The resilience of egg yolk increased significantly with increasing temperature, while other parameters remained relatively stable.

[0086] Table 12-13 shows that braised eggs are most popular when baked at a temperature of 60 ℃.

[0087] From sections 2.4.1 to 2.4.4, the optimal preparation process for Hainan selenium-rich braised eggs can be determined as follows: braising for 60 minutes, refrigerating and marinating at 4 ℃ for 12 hours, and baking at 60 ℃ for 60 minutes. Under these conditions, the braised egg products achieve relatively high sensory scores. At this point, the product will not suffer from insufficient flavor or poor texture due to excessively long or short braising, marinating, or baking times, nor will insufficient baking temperature affect the toughness and color of the eggshell.

[0088] 2.4.5 Influence of different processing states on the textural properties of the product Table 14

[0089] Note: Mean and standard deviation, n=4; * indicates significant difference. p<0.05 .

[0090] As shown in Table 14, under different processing conditions, the hardness, elasticity, cohesiveness, and chewiness of egg white showed significant differences (P<0.05); the hardness, cohesiveness, and chewiness of egg yolk also showed significant differences (P<0.05). Compared with un-marinated samples, the marinating process had a significant impact on the textural properties of selenium-enriched marinated eggs, especially on hardness and chewiness, where the improvement effect was more significant.

[0091] This invention optimizes the braising broth formula and process parameters, resulting in more stable sensory quality and textural properties (hardness, elasticity) of Hainan selenium-enriched braised eggs that better meet consumer preferences. It clarifies the optimal braising broth formula and key process parameters, producing braised eggs with a uniform brownish-red luster and a rich braised aroma. The eggs have a moderate elasticity, a balanced saltiness, and good overall palatability. This process ensures that while improving product quality, it effectively retains the nutritional components of selenium-enriched eggs, achieving an organic combination of "nutrition" and "flavor." This meets the diverse market demands for snack foods and other products, while simultaneously promoting the transformation of Hainan's selenium-enriched egg industry from raw material export to deep processing, showing promising application prospects.

[0092] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for processing selenium-enriched salted egg characterized by, The specific steps include: S1, raw material preparation: washing selenium-rich eggs, boiling with water, immediately cooling after fishing, shelling and reserving; S2, marinating: adding the shelled eggs in S1 into a liquid to marinate, and lowering to room temperature to obtain marinated eggs and marinade; The liquid comprises, in mass percentage: 0.5%-2.0% of the first type of spice, 0.47%-0.77% of the second type of spice, 2.0%-5.0% of white granulated sugar, 0.6%-2.1% of salt, 4.5%-7.5% of soy sauce, and the rest of water; S3, pickling: cold storage pickling of the marinated eggs and marinade, taking out and draining; S4, baking: baking the drained marinated eggs; S5, cooling the baked marinated eggs, sealing, high-temperature sterilization, and obtaining the finished product.

2. The method for processing selenium-enriched salted egg according to claim 1, wherein, In step S1, the boiling temperature is 90-100℃, and the time is 10-20min; the cooling temperature is 10-20℃, and the time is 2-4min.

3. The processing method for selenium-enriched marinated eggs as described in claim 1, characterized in that, In step S2, the liquid comprises, in mass percentage: 1.5% of the first type of spice, 0.67% of the second type of spice, 4.0% of white granulated sugar, 1.6% of salt, 5.5% of soy sauce, and the rest of water.

4. The method of processing selenium-enriched salted egg according to claim 3, wherein, The first type of spice comprises star anise, cassia bark, Sichuan pepper, fennel and good ginger; the second type of spice comprises Baizhi, cardamom and bay leaf.

5. The processing method of selenium-enriched marinated eggs as described in claim 1, characterized in that, In step S2, the marinating temperature is 70-80℃, and the time is 30-90min.

6. The method for processing selenium-enriched salted egg according to claim 1, wherein, In step S3, the cold storage temperature is 3-5℃.

7. The processing method of selenium-enriched marinated eggs as described in claim 1, characterized in that, In step S3, the pickling time is 0-24h.

8. The method of processing selenium-enriched salted egg according to claim 1, wherein, In step S4, the baking temperature is 40-80℃, and the time is 60-90min.

9. The method of processing selenium-enriched salted egg according to claim 1, wherein, In step S5, the cooling is to 20-25℃; the vacuum degree of the sealing is 0.1-0.15MPa.

10. The method of processing selenium-enriched salted egg according to claim 1, wherein, In step S5, the high-temperature sterilization is at 120-122℃ for 10-12min.

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