Preparation method of salt-baked marinated eggs

Abstract

The invention discloses a preparation method of salt-baked halogenated eggs, comprising the following steps: (1) cleaning eggs with smooth shells and no obvious damage, placing them in a mixed aqueous solution containing 4-6% lactic acid and 3-5% sodium chloride for immersion treatment for 10-20 minutes, draining the water, steaming and shelling them using a shelling machine; (2) placing the peeled eggs in a marinade, sealing and marinating them; (3) placing the halogenated eggs in a salt pan and rolling them for a circle so that the egg surfaces are evenly covered with salt grains, and then placing them in an oven for baking; (4) cleaning the baked eggs to remove surface salt grains, bagging them, vacuum-sealing and packaging them, and sterilizing them. The present invention soaks raw eggs in a low-concentration lactic acid and sodium chloride aqueous solution through pretreatment, and wraps salt on the surface of the halogenated eggs during baking, thereby greatly improving the shelling efficiency of the halogenated eggs, improving the appearance integrity of the halogenated eggs, strengthening the characteristic salt-baked flavor of the halogenated eggs, and maintaining a springy and tough mouthfeel.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a method for preparing salt-baked marinated eggs. Background Art

[0002] Eggs are a common food in our daily lives, boasting a high nutritional value. They contain essential proteins, fats, phospholipids, minerals, and vitamins. Their edible portion contains 11% to 13% protein, second only to beans and meat, and boasts a high digestibility. The excellent functional properties of eggs make them ideal for processing into egg products.

[0003] Braised eggs are eggs braised in a marinade, resulting in a unique taste and flavor that retains virtually all of the egg's nutrients. These packaged eggs are easy to store, carry, and consume, making them popular with consumers. Currently, most braised eggs on the market feature the traditional fragrant braised flavor. However, in recent years, the development of braised eggs has been accompanied by a trend of "diversification and upgrading," with flavors also diversifying. Some braised eggs with more local characteristics have become popular, such as Cantonese salt-baked and Sichuan and Chongqing pickled pepper varieties.

[0004] Salt-baked marinated eggs, a popular snack with a mature market, are a popular choice for consumers. However, with the booming market for casual meat products, major brands need to continuously optimize and upgrade the flavors of their salt-baked marinated eggs to capture consumer preferences. Most commercially available salt-baked marinated eggs have a springy texture and a fresh, salty taste. However, since industrial production relies solely on braising, high-temperature sterilization and baking can cause the salt-baked flavor to dissipate and change. Furthermore, the efficiency of the shelling machines used in industrial production varies, and the finished marinated eggs often exhibit cracked and pitted skins. Consequently, it's difficult for commercially available marinated eggs to achieve both an aesthetically pleasing appearance and the characteristic, rich salt-baked aroma.

[0005] Currently, the traditional production method for salt-baked eggs involves salt-baking them with a brine, followed by high-temperature sterilization. Each sterilization step affects the characteristic salt-baked flavor of the eggs, significantly diminishing their aroma. Furthermore, the eggs are often pre-shelled mechanically, which can damage the surface of difficult-to-peel eggs, resulting in cosmetic issues and a poor consumer experience. Summary of the Invention

[0006] The present invention is based on the inventor's discovery and understanding of the following facts and problems:

[0007] In the prior art, salt-baked eggs are produced by machine shelling, braising with a marinade, and then sterilizing at high temperatures. The flavor of the braising process changes somewhat after high-temperature sterilization, and the distinctive salt-baked aroma is lost. Furthermore, machine shelling can damage the surface of eggs that are difficult to peel, affecting the overall aesthetics of the product.

[0008] The present invention aims to solve, at least to a certain extent, one of the technical problems in the related art. To this end, an embodiment of the present invention provides a method for preparing salt-baked marinated eggs, which enhances the characteristic salt-baked flavor of the salt-baked marinated eggs and also reduces, to a certain extent, the problem of egg breakage during pre-treatment.

[0009] The present invention provides a method for preparing salt-baked marinated eggs, comprising the following steps:

[0010] (1) Egg pretreatment

[0011] After cleaning the eggs with smooth shells and no obvious damage, immerse them in a mixed aqueous solution containing 4-6% by mass of lactic acid and 3-5% by mass of sodium chloride for 10-20 minutes, then drain the eggs, steam them, and then use a shelling machine to remove the shells;

[0012] (2) Braised eggs

[0013] Place the peeled eggs from step (1) in the marinade, seal and marinate at 90-95° C. for 2-3 hours;

[0014] (3) Salt-baked eggs

[0015] Place the marinated eggs (without draining) in step (2) in a salt pan and roll them around once to evenly cover the surface of the eggs with salt (sodium chloride), then bake them in an oven;

[0016] (4) Packaging and sterilization of braised eggs

[0017] The eggs baked in step (3) are cleaned to remove salt particles on the surface, bagged, vacuum-sealed and packaged, and the packaged braised eggs are placed in a sterilizer for sterilization.

[0018] The embodiment of the present invention soaks the eggs in a low-concentration mixed aqueous solution of lactic acid and sodium chloride before steaming, which greatly reduces the difficulty of shelling the eggs and improves the appearance integrity and aesthetics of the shelled eggs.

[0019] Lactic acid is an organic acid that partially decomposes into its ionic form - lactate ion (C3H5O3 - ) and hydrogen ions (H +). Hydrogen ions can react with calcium ions on the surface of the eggshell, thereby removing some of the calcium ions from the eggshell and making the eggshell easier to break. Lactic acid softens the calcified layer on the surface of the eggshell, thereby reducing the adhesion between the protein and the inner membrane protein, making it easier to peel off. In addition, lactic acid can also destroy some organic matter on the eggshell, reducing their adhesion to the shell, which also helps with peeling. Sodium chloride can form a certain ion catalytic effect between the eggshell and protein, thereby reducing the adhesion between them and making the eggshell easier to peel off.

[0020] The ions in sodium chloride solution are primarily chloride and sodium. Chloride ions react with calcium ions on the eggshell surface, removing some of the calcium ions from the eggshell. Sodium ions increase the solubility of calcium ions in the eggshell, thereby promoting their dissociation. Furthermore, the high osmotic pressure of sodium chloride changes the concentration of the egg white inside the egg, releasing the protein from the shell membrane and facilitating its removal.

[0021] In the embodiment of the present invention, a salt-baking step is added during baking, and sodium chloride can absorb moisture, making the eggs more resilient. At the same time, during the baking process, the salt-baked flavor penetrates into the interior of the eggs, thereby enhancing the retention of the salt-baked flavor.

[0022] In some embodiments, in step (3), the baking temperature is 55-65° C., and the baking time is 20-30 minutes.

[0023] In some embodiments, the marinating temperature is 90-95° C. and the marinating time is 2-3 hours.

[0024] In some embodiments, the preparation method of the marinade is as follows: by mass, take 0.3 parts of salt, 1 part of sugar, 0.2 parts of MSG, 0.1 parts of brewed soy sauce, 0.02 parts of red yeast rice yellow pigment, 0.02 parts of sodium D-isoascorbate, 0.5 parts of flavored salt-baked paste, 0.5 parts of star anise, 0.03 parts of cloves, and 10 parts of water; bring to a boil over high heat, and simmer for 30-60 minutes to prepare the marinade.

[0025] In some embodiments, the flavored salt-baked paste is the salt-baked flavored paste FG077 produced by Tianjin Chunfa Biological Technology Co., Ltd.

[0026] In some embodiments, in the egg pretreatment step, the mass fraction of lactic acid in the mixed aqueous solution is 5%, and the mass fraction of sodium chloride is 4%.

[0027] The embodiments of the present invention have the following advantages and beneficial effects:

[0028] The present invention provides a method for preparing salt-baked eggs. The method involves pre-treating raw eggs by soaking them in a low-concentration aqueous solution of lactic acid and sodium chloride. During baking, the eggs are coated with salt and then salt-baked. This method significantly improves the efficiency of shelling the eggs, enhances the appearance and integrity of the eggs, and enhances the characteristic salt-baked flavor of the eggs while maintaining a chewy texture. The salt-baked eggs produced using this method not only have a richer flavor than commercially available salt-baked eggs, but are also more aesthetically pleasing to eat. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 It is a flow chart of the preparation of salt-baked marinated eggs according to Example 1 of the present invention.

[0030] Figure 2 It is a comparison chart of Example 1 and a commercially available product. DETAILED DESCRIPTION

[0031] The embodiments of the present invention are described in detail below. The embodiments described below are exemplary and intended to be used to explain the present invention, but should not be understood as limiting the present invention.

[0032] Unless defined otherwise herein, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.

[0033] It should be noted that the following comparative examples are not prior art and are provided only for comparison with the embodiments and are not intended to limit the present invention.

[0034] The present invention provides a method for preparing salt-baked marinated eggs, comprising the following steps:

[0035] (1) Egg pretreatment

[0036] After cleaning the eggs with smooth shells and no obvious damage, immerse them in a mixed aqueous solution containing 4-6% by mass of lactic acid and 3-5% by mass of sodium chloride for 10-20 minutes, then drain the eggs, steam them, and then use a shelling machine to remove the shells;

[0037] (2) Braised eggs

[0038] Place the peeled eggs from step (1) in the marinade, seal and marinate at 90-95° C. for 2-3 hours;

[0039] (3) Salt-baked eggs

[0040] Place the marinated eggs (without draining) in step (2) in a salt pan and roll them around once to evenly cover the surface of the eggs with salt (sodium chloride), then bake them in an oven;

[0041] (4) Packaging and sterilization of braised eggs

[0042] The eggs baked in step (3) are cleaned to remove salt particles on the surface, bagged, vacuum-sealed and packaged, and the packaged braised eggs are placed in a sterilizer for sterilization.

[0043] For example, in step (1), the mass fraction of lactic acid in the mixed aqueous solution can be 4%, 4.5%, 5%, 5.5%, 6%, etc., the mass fraction of sodium chloride can be 3%, 3.5%, 4%, 4.5%, 5%, etc., and the soaking time can be 10 minutes, 12 minutes, 14 minutes, 15 minutes, 18 minutes, 20 minutes, etc.

[0044] Preferably, the mass fraction of lactic acid in the mixed aqueous solution is 5%, the mass fraction of sodium chloride is 4%, and the soaking time is 20 minutes.

[0045] In some embodiments, in step (3), the baking temperature is 55-65° C., and the baking time is 20-30 minutes. Non-limiting examples include: the baking temperature can be 55° C., 58° C., 60° C., 63° C., 65° C., etc., and the baking time can be 20 minutes, 22 minutes, 25 minutes, 27 minutes, 30 minutes, etc.

[0046] In some embodiments, the marinating temperature is 90-95° C. and the baking time is 2-3 hours. For example, the marinating temperature can be 90° C., 91° C., 92° C., 94° C., 95° C., etc., and the baking time can be 2 hours, 2.1 hours, 2.3 hours, 2.5 hours, 3 hours, etc.

[0047] In some embodiments, the preparation method of the marinade is as follows: by mass, take 0.3 parts of salt, 1 part of sugar, 0.2 parts of MSG, 0.1 parts of brewed soy sauce, 0.02 parts of red yeast rice yellow pigment, 0.02 parts of sodium D-isoascorbate, 0.5 parts of flavored salt-baked paste, 0.5 parts of star anise, 0.03 parts of cloves, and 10 parts of water; bring to a boil over high heat, and simmer for 30-60 minutes to prepare the marinade.

[0048] In some embodiments, the flavored salt-baked paste is the salt-baked flavored paste FG077 produced by Tianjin Chunfa Biological Technology Co., Ltd.

[0049] Example 1:

[0050] A method for preparing salt-baked marinated eggs comprises the following steps:

[0051] (1) Preparation of marinade

[0052] The following ingredients were prepared by weight: 0.3 parts of salt, 1 part of sugar, 0.2 parts of monosodium glutamate, 0.1 parts of brewed soy sauce, 0.02 parts of monascus yellow pigment, 0.02 parts of sodium D-isoascorbate, 0.5 parts of flavored salt-baked paste (Tianjin Chunfa Biotechnology Group Co., Ltd., FG077), 0.5 parts of star anise, 0.03 parts of cloves, and 10 parts of water; the mixture was brought to a boil over high heat and simmered for 40 minutes to prepare the marinade.

[0053] (2) Egg pretreatment

[0054] After cleaning high-quality eggs with smooth shells and no obvious damage, soak them in a mixed aqueous solution of 5% by mass lactic acid and 4% by mass sodium chloride for 20 minutes. Then drain the eggs, steam them in a pot, and then use a shelling machine to remove the shells.

[0055] (3) Braising eggs

[0056] Place the peeled eggs in step (2) into the marinade prepared in step (1), and seal and marinate at 90±2°C for 2 hours.

[0057] (4) Salt-baked eggs

[0058] Place the marinated eggs (without draining) in a salt pan and roll them around so that the surface of the eggs is evenly covered with salt grains. Bake in an oven at 55°C for 30 minutes.

[0059] (5) Packaging and sterilization of braised eggs

[0060] The baked marinated eggs are cleaned to remove salt particles from the surface, bagged, vacuum-sealed and packaged, and the packaged marinated eggs are placed in a sterilizer for sterilization.

[0061] Example 2:

[0062] The difference from Example 1 is that step (2) is: after cleaning high-quality eggs with smooth shells and no obvious damage, soak them in a mixed aqueous solution of 4% by mass lactic acid and 3% by mass sodium chloride for 20 minutes, then drain the eggs, steam them in a pot, and then use a shelling machine to remove the shells.

[0063] Example 3:

[0064] The difference from Example 1 is that step (2) is: after cleaning high-quality eggs with smooth shells and no obvious damage, soak them in a mixed aqueous solution of 6% by mass lactic acid and 5% by mass sodium chloride for 20 minutes, then drain the eggs, steam them in a pot, and then use a shelling machine to remove the shells.

[0065] Comparative Example 1:

[0066] The difference from Example 1 is:

[0067] Step (2) is: clean the high-quality eggs with smooth shells and no obvious damage, steam the eggs directly in a pot, and then use a shelling machine to remove the shells.

[0068] Step (4) is: directly placing the marinated eggs in an oven and baking at 55° C. for 30 minutes.

[0069] Step (5) is: bagging the baked marinated eggs, vacuum sealing the packages, and placing the packaged marinated eggs in an autoclave for sterilization.

[0070] The difference from Example 1 is:

[0071] Step (2) is: clean the high-quality eggs with smooth shells and no obvious damage, steam the eggs directly in a pot, and then use a shelling machine to remove the shells.

[0072] Comparative Example 3:

[0073] The difference from Example 1 is:

[0074] Step (2) is: clean the high-quality eggs with smooth shells and no obvious damage, soak them in a 5% lactic acid aqueous solution for 20 minutes, drain the eggs, steam them in a pot, and then use a shelling machine to remove the shells.

[0075] Comparative Example 4:

[0076] The difference from Example 1 is:

[0077] Step (2) is: clean the high-quality eggs with smooth shells and no obvious damage, soak them in a 4% sodium chloride aqueous solution for 20 minutes, drain the eggs, steam them in a pot, and then use a shelling machine to remove the shells.

[0078] Comparative Example 5:

[0079] The difference from Example 1 is:

[0080] Step (2) is: after cleaning high-quality eggs with smooth shells and no obvious damage, soak them in a mixed aqueous solution of 1.5% by mass of lactic acid and 0.5% by mass of sodium chloride for 20 minutes, drain the eggs, steam them in a pot, and then use a shelling machine to remove the shells.

[0081] Comparative Example 6:

[0082] The difference from Example 1 is:

[0083] Step (2) is: after cleaning high-quality eggs with smooth shells and no obvious damage, soak them in a mixed aqueous solution of 8.5% by mass of lactic acid and 7.5% by mass of sodium chloride for 20 minutes, drain the eggs, steam them in a pot, and then use a shelling machine to remove the shells.

[0084] Comparative Example 7:

[0085] The difference from Example 1 is:

[0086] Step (4) is: directly placing the marinated eggs in an oven and baking at 55° C. for 30 minutes.

[0087] Step (5) is: bagging the baked marinated eggs, vacuum sealing the packages, and sterilizing the packaged marinated eggs in an autoclave. Comparative Example 8: Zhonghe brand salt-baked marinated eggs (commercially available product).

[0088] Comparative Example 9: Zhongxiaohe brand salt-baked marinated eggs (commercially available product).

[0089] experiment:

[0090] 1. Egg peeling speed comparison experiment

[0091] Specific steps:

[0092] 1) Prepare materials: hard-boiled eggs, timer, container.

[0093] 2) Preparation of cooked eggs: Prepare cooked eggs (keep the same type and size of eggs). Ensure that the eggs are freshly cooked in each experiment. Take 10 eggs each in Examples 1-3 and Comparative Examples 1-6.

[0094] 3) Arrange the eggs: Place all the cooked eggs in a large bowl and arrange them together for easy comparison when peeling.

[0095] 4) Record the time: Starting with the first egg you start peeling, use a timer to record the time it takes to peel each egg. Make sure you use the same peeling technique and pressure for comparison.

[0096] 5) Repeat the experiment: Repeat the experiment 3 times and take the average value as the final shelling time.

[0097] Table 1 Peeling speed and peeling success rate data of Examples 1-3 and Comparative Examples 1-6

[0098] Lactic acid concentration (%) Sodium chloride concentration (%) Peeling speed (s) Peeling success rate (%) Example 1 5 4 9.9 98％ Example 2 4 3 12.5 95％ Example 3 6 5 10.1 95％ Comparative Example 1 0 0 25.3 71％ Comparative Example 2 0 0 25.8 70％ Comparative Example 3 5 0 12.6 92％ Comparative Example 4 0 4 13 85％ Comparative Example 5 1.5 0.5 20.3 80％ Comparative Example 6 8.5 7.5 27 75％

[0099] The data from Examples 1-3 and Comparative Examples 1-2 indicate that pretreating eggs with a mixed aqueous solution of 4-6% lactic acid and 3-5% sodium chloride significantly improves egg shelling, enabling rapid shelling with a success rate exceeding 95%, while maintaining an intact, smooth shell after shelling. This is due to the fact that, within the concentration ranges described in the present invention, lactic acid and sodium chloride promote the loss and dissociation of calcium ions from the eggshell, rendering the eggshell softer and more brittle.

[0100] Comparing the data from Example 1 and Comparative Example 3 shows that the method in Example 1 achieves faster egg peeling speed and a 6% higher success rate than the method in Comparative Example 3, demonstrating that, at the same concentration of lactic acid, the peeling effect of adding sodium chloride is superior to that of lactic acid alone. Chloride ions react with calcium ions on the egg surface, and sodium ions increase the solubility of calcium ions, thereby softening the eggshell. Furthermore, the high osmotic pressure of sodium chloride also changes the concentration of egg white, releasing protein from the shell membrane and facilitating peeling.

[0101] Comparing the data from Example 1 and Comparative Example 4 shows that the method in Example 1 is faster than the method in Comparative Example 4 in terms of egg peeling speed and a 13% higher success rate. This indicates that, at the same concentration of sodium chloride, the peeling effect of adding lactic acid is superior to that of sodium chloride alone. Lactic acid softens the calcified layer on the egg surface, reducing the adhesion of protein to the inner membrane protein. It also destroys organic matter on the eggshell, reducing its adhesion to the shell and facilitating egg peeling.

[0102] A comparison of the data in Example 1 and Comparative Examples 5 and 6 shows that the lactic acid concentration and sodium chloride concentration affect the ease of peeling eggs. If the concentration is too low, the peeling effect is poor, but if the concentration is too high, the peeling effect will also deteriorate. The reason for this is that in an overly concentrated lactic acid solution, the high lactic acid concentration will lead to an increase in the reaction between calcium ions and lactic acid on the egg surface, generating a large amount of calcium lactate. This will make the eggshell surface very sticky, forming a film that is difficult to peel, making the egg very difficult to peel. The reaction between lactic acid and calcium ions can lead to an imbalance in the acid-base balance, which in turn affects the activity of various enzymes inside the egg, resulting in a decrease in the nutritional value and taste of the egg. Different salt concentrations in the soaking solution have a certain impact on the peeling effect of the egg. Generally speaking, the higher the salt concentration in the soaking solution, the better the peeling effect on the egg. However, too high a concentration can also have an adverse effect on the eggs.

[0103] 2. Texture of Braised Eggs

[0104] The eggs prepared in Example 1 and Comparative Example 7 were measured using a texture analyzer for hardness, springiness, chewiness, texture, and water absorption. The data are shown in Table 2. Texture Analyzer Parameter Settings: The TPA texture of the marinated eggs was measured using an FTC texture analyzer using a TA5 probe with a 12.7 mm diameter.

[0105] Sensory evaluation was conducted, with assessors instructed to refrain from drinking alcohol, smoking, consuming sweets, drinking coffee, or tasting other strong-smelling foods within 30 minutes before tasting. After evaluating each sample, assessors were instructed to rinse their mouths with water and wait 10 minutes before evaluating the next sample. After all samples were evaluated, sensory evaluation sheets were collected and statistically analyzed. The results are shown in Table 3.

[0106] Table 2 Texture data of Example 1 and Comparative Example 7

[0107] index Example 1 Comparative Example 7 hardness 9.8 N 5.5N elasticity 1.2mm 0.5mm chewing sensation 7.8Ns 5.7Ns texture Have a certain hardness soft and tender Water absorption 4.7g / 5min 4.4g / 5min

[0108] Table 3 Sensory evaluation of Example 1 and Comparative Example 7

[0109]

[0110]

[0111] It can be seen from Tables 2 and 3 that the salt-baking step has a great influence on the texture of the braised eggs. The hardness of simply braised salt-baked flavored eggs is usually softer, and there will be a certain chewiness after chewing slowly, while the hardness of salt-baked braised eggs coated with coarse salt is higher. Simply braised salt-baked flavored eggs have a certain elasticity, but are softer than salt-baked braised eggs coated with coarse salt. The salt-baked braised eggs coated with coarse salt have a hard layer of salt on the surface, so the hardness and elasticity are relatively high. Since the salt-baked braised eggs coated with coarse salt have strong hardness and elasticity, they have a better chewing feel and taste. Simply braised salt-baked flavored eggs are usually softer than salt-baked braised eggs, so the texture is different from that of salt-baked braised eggs. The salt added during cooking affects the water absorption of eggs, but salt-baked eggs coated with coarse salt have a relatively strong water absorption capacity (the combination of salt and the eggs during processing keeps them moist, and when stored in a sealed container, they absorb more water, preventing the eggs from becoming dry and tasteless), resulting in a relatively better taste. Overall, salt-baked eggs coated with coarse salt have a firmer and chewier texture than eggs simply braised with salt.

[0112] The inventors also compared Example 1 with commercially available products, namely Comparative Examples 8 and 9. Figure 2 , it can be seen that the product of Example 1 of the present invention has a more complete and beautiful appearance, and:

[0113] Example 1: The outer layer has a higher hardness, the inner taste and chewiness are better, the water absorption is stronger, and the overall texture is more elastic.

[0114] Comparative Example 8: Soft and smooth taste, fine texture, moderate elasticity, good chewiness, low hardness and low water absorption.

[0115] Comparative Example 9: The taste is slightly hard, the chewiness is good, the elasticity is slight, the texture is fine, and the water absorption is moderate.

[0116] Compared with commercially available products, the salt-baked marinated eggs of the present invention are superior in the following aspects:

[0117] (1) Good elasticity: The salt-baked brined eggs prepared in the embodiments of the present invention generally have better elasticity than braised eggs and have a more delicate and soft taste.

[0118] (2) Good chewiness: The salt-baked brined eggs prepared in the embodiment of the present invention have a finer texture, are more delicate to chew, and have a more comfortable taste.

[0119] (3) Moderate hardness: The surface of the salt-baked brined egg prepared in the embodiment of the present invention is relatively hard, but the inside is relatively soft. The hardness of the whole egg is moderate and the taste is not too hard.

[0120] (4) Tight texture: The crispy skin and egg white of the salt-baked brined eggs prepared in the embodiment of the present invention form a tight texture due to salt baking, which makes them more chewy when eaten.

[0121] (5) Good water absorption: The salt-baked brined eggs prepared in the embodiment of the present invention are combined with salt during the processing process, which allows the eggs to maintain a certain degree of moisture. When stored in a sealed state, they absorb more water, thus avoiding the problem of dry and tasteless eggs.

[0122] 3. Evaluation of the flavor of braised eggs

[0123] The products of Example 1 and Comparative Examples 7-9 were tasted. The evaluation panel consisted of 10 professional food engineers (aged between 20 and 40 years old, with a male-to-female ratio of 1:1). The sensory evaluation was performed on the salt-baked aroma, taste, and mouthfeel of the braised eggs. The scoring criteria are shown in Table 4. The average score was calculated as a comprehensive score. The results are shown in Table 5:

[0124] Table 4 Sensory evaluation scoring criteria

[0125]

[0126] Table 5 Sensory evaluation results

[0127] Salt-baked aroma smell Taste Overall score Example 1 8 8.2 8 8.1 Comparative Example 1 6.5 6.6 5.8 6.3 Comparative Example 7 6.7 6.8 7.0 6.8 Comparative Example 8 6 7.5 7.1 6.9 Comparative Example 9 6.7 7.6 7 7.1

[0128] From the flavor analysis of Table 5, it can be seen that the salt-baked marinated eggs prepared by the method of Example 1 of the present invention are significantly superior to those of Comparative Example 1, Comparative Example 7 and commercially available products in terms of salt-baked aroma, taste, and mouthfeel, and are more popular with consumers.

[0129] In the present invention, the terms "one embodiment", "some embodiments", "examples", "specific examples", or "some examples" mean that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic expressions of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art can combine and combine different embodiments or examples described in this specification and the features of different embodiments or examples without contradiction.

[0130] Although the embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are illustrative and are not to be construed as limitations on the present invention. A person skilled in the art may change, modify, replace and modify the above embodiments within the scope of the present invention.

Claims

1. A method for preparing salt-baked marinated eggs, characterized in that: The steps include: (1) Egg pretreatment After cleaning the eggs with smooth shells and no obvious damage, immerse them in a mixed aqueous solution containing 5% by mass lactic acid and 4% by mass sodium chloride for 10-20 minutes, then drain the eggs, steam them, and then use a shelling machine to remove the shells; (2) Braised eggs Place the peeled eggs in step (1) in the marinade and seal it for marinating; the marinating temperature is 90-95°C and the time is 2-3 hours; (3) Salt-baked eggs Place the eggs marinated in step (2) in a salt pan and roll them around to evenly cover the surface of the eggs with salt grains, then bake them in an oven at a temperature of 55-65°C for 20-30 minutes. (4) Packaging and sterilization of braised eggs The eggs baked in step (3) are cleaned to remove salt particles on the surface, bagged, vacuum-sealed and packaged, and the packaged braised eggs are placed in a sterilizer for sterilization.

2. The method for preparing salt-baked marinated eggs according to claim 1, wherein: The preparation method of the marinade comprises the following steps: taking, by weight, 0.3 parts of salt, 1 part of sugar, 0.2 parts of monosodium glutamate, 0.1 parts of brewed soy sauce, 0.02 parts of monascus yellow pigment, 0.02 parts of sodium D-isoascorbate, 0.5 parts of flavored salt-baked paste, 0.5 parts of star anise, 0.03 parts of cloves, and 10 parts of water; bringing to a boil over high heat, and simmering for 30-60 minutes to prepare the marinade.

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