Instant Chinese forest frog eggs and preparation method thereof

Abstract

The invention provides ready-to-eat Chinese forest frog eggs. The ready-to-eat Chinese forest frog eggs are prepared from stir-fried Chinese forest frog eggs, a pericarpium citri reticulatae and tea water extract and a thickening agent. By means of ethanol treatment, fruit juice and tea water blending and the like, the taste of the instant Chinese forest frog eggs is obviously improved, the fishy smell is obviously reduced, and the instant Chinese forest frog eggs can more effectively exert the health-care effects of assisting in reducing blood pressure, improving the female fertility function, supplementing nutrition and the like.

Description

Field of the Invention

[0001] The present application belongs to the field of health products and food. Specifically, the present application provides a ready-to-eat snow clam roe and a preparation method thereof. Background Art

[0002] Rana temporaria chensinensis (David) is a traditional Chinese medicine and health product. Its skin, meat, oviduct and eggs have therapeutic and health functions such as anti-oxidation, immunity enhancement and anti-microbial. At present, a large number of Rana products have been developed.

[0003] From the taste point of view, snow clam eggs are very suitable for mixing fruity and sweet flavors to make gelatinous ready-to-eat foods. However, unlike similar products such as bird's nests, wood frog eggs have a very obvious fishy smell. If not treated, it will seriously affect the smell and taste of the product. Currently known methods for removing the fishy smell of wood frog eggs include ginger juice treatment, enzymatic treatment, and microbial fermentation. Ginger juice treatment is costly and easily affects the taste of the product. The metabolism of microorganisms in the fermentation process may have an adverse effect on the nutritional value of the product. It has been proven in the prior art that the protease enzymatic method for reducing the fishy smell of protein is not effective for snow clam eggs.

[0004] Therefore, there is a need in the art to find a suitable method for removing fishy smell to prepare ready-to-eat snow clam eggs. Summary of the invention

[0005] On the one hand, the present application provides a ready-to-eat snow clam roe, which is prepared from raw materials including fried snow clam roe, tangerine peel and tea leaf water extract, and a thickener.

[0006] Furthermore, the preparation process of the fried snow clam eggs comprises:

[0007] (1) removing impurities from the snow clam eggs and cleaning them to obtain the cleaned snow clam eggs;

[0008] (2) soaking the cleaned snow clam eggs obtained in step (1) in water containing 1.5-2% w / v organic acid and 0.1-03% w / v emulsifier for 20 minutes to obtain snow clam eggs treated with organic acid;

[0009] (3) Wash the snow clam eggs treated with organic acid with water, then soak the snow clam eggs in 85-95% ethanol for 8-16 hours, take out the snow clam eggs, dry the surface moisture, add cooking wine and stir-fry to obtain stir-fried snow clam eggs.

[0010] Furthermore, in step (2), the cleaned snow clam eggs obtained in step (1) are soaked in water containing 2% w / v citric acid or malic acid and 0.15% w / v Quillaja bark extract for 20 minutes to obtain organic acid-treated snow clam eggs.

[0011] Furthermore, in step (3), the snow clam eggs treated with organic acid are washed with water, and then the snow clam eggs are soaked in 95% ethanol for 12 hours, the snow clam eggs are taken out and the surface moisture is dried, and cooking wine with an amount of 25% w / w of the weight of the dried frog eggs is added and fried until the cooking wine disappears and the water content of the frog eggs is less than 10% by weight, thereby obtaining fried snow clam eggs.

[0012] Furthermore, the tea in the present application is preferably black tea, and black tea can be used in the form of tea powder or tea leaves.

[0013] Furthermore, the preparation method of the tangerine peel tea water extract comprises:

[0014] 8-11 parts by weight of dried tangerine peel, 2-5 parts by weight of tea leaves and 3000 parts by weight of water are mixed and boiled for 30 minutes, and water is added to 3000 parts to obtain a dried tangerine peel and tea leaves water extract.

[0015] Furthermore, the thickener is tara gum and carrageenan.

[0016] Furthermore, the instant snow clam roe also contains concentrated juice and sweetener ingredients.

[0017] The concentrated fruit juice described in the present application can be various commercially available and homemade types. The types and concentrations of fruits used can be selected by technicians in this field according to the needs of seasoning, including but not limited to the concentrated peach juice actually used in the embodiments, as well as concentrated apple juice, concentrated pear juice, concentrated hawthorn juice, etc.

[0018] Sweeteners may be any sweetener known in the food field, preferably non-caloric or low-calorie sweeteners, such as xylitol, aspartame, sucralose, sucrose, fructose, etc., which are actually used in the examples.

[0019] Furthermore, the instant snow clam roe is prepared from 3-6 parts by weight of fried snow clam roe, 60-80 parts by weight of tangerine peel tea water extract, 0.5-1 parts by weight of taro gum, 0.5-1 parts by weight of carrageenan, 5-12 parts by weight of peach concentrate and 5-10 parts by weight of xylitol.

[0020] On the other hand, the present application provides a method for preparing the instant snow clam roe, which comprises mixing tangerine peel tea extract, xylitol, spiny taro gum and carrageenan and boiling until completely dissolved; adding peach concentrate juice and mixing evenly; adding fried snow clam roe and mixing evenly.

[0021] The preparation method of the present application also includes sterilization and packaging steps.

[0022] The product of this application can be packaged in glass jars, metal cans, various packaging bags, etc.

[0023] According to different sterilization requirements or packaging material requirements, the sterilization method of the present application may use steaming, irradiation, etc.

[0024] On the other hand, the present application provides the use of the above-mentioned ready-to-eat snow clam eggs in the preparation of health products that assist in lowering blood pressure.

[0025] On the other hand, the present application provides the use of the above-mentioned ready-to-eat snow clam eggs in the preparation of a medicine for improving female reproductive function.

[0026] Unless otherwise indicated, all parts in this application are parts by weight.

[0027] The Quillaja bark extract described in the present application is a powdered product with a saponin content of 85w%. Those skilled in the art can use other type 1 and 2 products with different contents after conventional conversion.

[0028] The stir-frying mentioned in the present application means stir-frying until the cooking wine disappears and the water content of the frog eggs is less than 10% by weight.

[0029] In this application, "snow frog" and "wood frog" can be used interchangeably to represent the same meaning, namely, Chinese wood frog (Ranatemporaria chensinensis, David). BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 The effect of different surfactant dosages on the content of fishy substances. DETAILED DESCRIPTION

[0031] Example 1 Detection of fishy smell components in snow clam eggs

[0032] According to the records of the prior art, the fishy smell components in snow clam eggs obtained by GC-MS analysis are mainly hexanal, 1-octen-3-one and 2-n-pentylfuran, which together account for more than 60% of the total smell components. The present application directly uses gas chromatography to quantitatively analyze the above three components in snow clam eggs.

[0033] After the snow clam eggs were ground, a certain volume was taken and added to the headspace sampler (Agilent 7694), extracted at 70°C for 1 hour, and detected using a gas chromatography device (Agilent 7890B, gas chromatography column DB-5, nitrogen, FID detector temperature 240°C). Multiple concentration standard solutions (DMF) were prepared using Sigma's n-hexanal, 1-octen-3-one and 2-n-pentylfuran for detection. The content of fishy substances in the sample was calculated based on the linear relationship between peak area and concentration.

[0034] Example 2 Using tea to temper the fishy smell of instant snow clam eggs

[0035] After testing, the content of main fishy substances in untreated snow clam eggs was about 400μg / L of n-hexanal, 180μg / L of 1-octen-3-one, and 60μg / L of 2-n-pentylfuran, which was slightly different from the records in the prior art. The content of 2-n-pentylfuran was far less than 180μg / L of 1-octen-3-one (presumably due to product batches, species of forest frogs / breeding or testing conditions). In subsequent experiments, the detection objects were determined to be n-hexanal and 1-octen-3-one.

[0036] After experimentation, the applicant found that in order not to significantly affect the overall taste of the product, the amount of tangerine peel and black tea should not be too high. 10 parts of tangerine peel, 3 parts of tea leaves, and 3000 parts of water were mixed and boiled for 30 minutes, and water was added to 3000 parts as tangerine peel tea extract.

[0037] Impurities are removed from the frog eggs and the eggs are cleaned; the snow clam eggs are soaked in 95% ethanol for 12 hours, the snow clam eggs are taken out and the surface moisture is dried, and cooking wine with an amount of 25% w / w of the weight of the dried frog eggs is added and fried over low heat until the cooking wine disappears and the water content of the frog eggs is less than 10% by weight, thereby obtaining fried snow clam eggs.

[0038] Take 80 parts of tangerine peel tea extract, 8 parts of xylitol, 0.8 parts of thorny taro gum, and 0.8 parts of carrageenan, mix and boil until completely dissolved; add 10 parts of peach concentrate juice and mix evenly; add 4.5 parts of fried snow clam roe and mix evenly.

[0039] The tasting results show that long-term ethanol soaking plus low-concentration black tea and tangerine peel water cannot effectively cover up or reconcile the fishy smell of snow clam eggs.

[0040] Example 3 Using organic acid to soak and remove the fishy smell of snow clam eggs

[0041] Referring to the method of treating fish and shrimp in the prior art, the applicant tried to soak the snow clam eggs in a 2% w / v organic acid solution for 20 minutes before the ethanol soaking step, and then rinsed them with pure water before the ethanol soaking step. The results are shown in Table 1 (the same batch of snow clam eggs produced by the own breeding base were used in the experiment).

[0042] Table 1 Effects of organic acid treatment on the contents of main odor substances in snow clam eggs

[0043]

[0044] The results showed that organic acid treatment can indeed reduce the content of two fishy substances, and malic acid treatment is more effective than the other two organic acids that are commonly used in foods and have acceptable taste.

[0045] Example 4 Addition of emulsifier

[0046] Considering that the complex polysaccharide and lipid structure on the outside of snow clam eggs may affect the exposure and removal of fishy substances, the applicant tried to add surfactants to the organic acid soaking solution to improve the exposure of fishy substances (the experiment used snow clam eggs produced by the same batch of its own breeding base as in Example 3, and both were soaked in 95% ethanol for 12 hours).

[0047] Table 3 Effect of adding emulsifier on the content of main odor substances in snow clam eggs

[0048]

[0049] The results showed that the addition of emulsifiers commonly used in various juices, jams, and canned products had significantly different effects. The addition of hydrogenated rosin glycerol ester had a counter-effect on the removal of fishy substances, while the soap bark extract and polyglycerol fatty acid ester had a more significant positive effect. Considering the natural health requirements of the product (the soap bark extract in the food additive standard is the water extract of the soap tree branches and bark) and the effect, the soap bark extract was selected.

[0050] The applicant further verified the use of different amounts of Quillaja bark extract, and the results were as follows Figure 1 As shown, high concentration of surfactant is not beneficial to reducing the content of fishy substances. Considering all factors, 0.15% w / v has a better effect.

[0051] After adding 2% w / v malic acid and 0.15% w / v Quillaja saponaria bark extract and soaking for 20 minutes, the instant snow clam product was prepared according to the method of Example 2, and its fishy smell was significantly reduced compared with the product of Example 2.

Claims

1. A ready-to-eat snow clam roe, characterized in that: The instant snow clam roe is prepared from raw materials including fried snow clam roe, tangerine peel and tea leaf water extract and a thickener.

2. The instant snow clam roe according to claim 1, wherein the preparation process of the fried snow clam roe comprises: (1) removing impurities from the snow clam eggs and cleaning them to obtain the cleaned snow clam eggs; (2) soaking the cleaned snow clam eggs obtained in step (1) in water containing 1.5-2% w / v organic acid and 0.1-03% w / v emulsifier for 10-30 minutes to obtain snow clam eggs treated with organic acid; (3) Wash the snow clam eggs treated with organic acid obtained in step (2) with water, then soak the snow clam eggs in 85-95% ethanol for 8-16 hours, take out the snow clam eggs, dry the surface moisture, add cooking wine and stir-fry to obtain stir-fried snow clam eggs.

3. The instant snow clam roe according to claim 2, wherein the cleaned snow clam roe obtained in step (1) is soaked in water containing 2% w / v citric acid or malic acid and 0.15% w / v Quillaja bark extract for 20 minutes to obtain organic acid-treated snow clam roe; the saponin content of the Quillaja bark extract is 80-90% by weight.

4. The instant snow clam roe according to claim 2, wherein in step (3), the snow clam roe treated with organic acid is washed with water, and then the snow clam roe is soaked in 95% ethanol for 12 hours, the snow clam roe is taken out and the surface moisture is dried, and cooking wine is added to fry the snow clam roe in an amount of 25% w / w of the weight of the dried snow clam roe, and the snow clam roe is fried until the cooking wine disappears and the water content of the snow clam roe is less than 10% by weight, thereby obtaining fried snow clam roe.

5. The instant snow clam roe according to any one of claims 2 to 4, wherein the preparation method of the tangerine peel tea leaf water extract comprises: 8-11 parts by weight of dried tangerine peel, 2-5 parts by weight of tea leaves and 3000 parts by weight of water are mixed and boiled for 30 minutes, and water is added to 3000 parts to obtain a dried tangerine peel and tea leaves water extract. The instant snow clam roe according to claim 5 , wherein the tea leaves are black tea.

7. The instant snow clam roe according to claim 6, which is prepared from 3-6 parts by weight of fried snow clam roe, 60-80 parts by weight of tangerine peel tea leaf water extract, 0.5-1 parts by weight of taro gum, 0.5-1 parts by weight of carrageenan, 5-12 parts by weight of peach concentrate and 5-10 parts by weight of xylitol.

8. The method for preparing instant snow clam eggs according to claim 7, characterized in that: The method comprises the steps of mixing tangerine peel tea water extract, xylitol, spiny taro gum and carrageenan, and boiling the mixture until the mixture is completely dissolved; adding peach concentrated juice and mixing the mixture evenly; and adding fried snow clam eggs and mixing the mixture evenly.

9. Use of the instant snow clam eggs according to any one of claims 1 to 7 in the preparation of health products for assisting in lowering blood pressure.

10. Use of the ready-to-eat snow clam eggs according to any one of claims 1 to 7 in the preparation of a medicine for improving female reproductive function.

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