Processing method for improving quality of marinated eggs through combination of vacuum low-temperature treatment and ultrahigh-pressure treatment

Abstract

The invention provides a processing method for improving the quality of marinated eggs through combination of vacuum low-temperature treatment and ultrahigh-pressure treatment. The processing method comprises the following steps: preparation of antioxidant marinating soup, precooking and shelling, vacuum low-temperature marinating, low-temperature drying, vacuum packaging and ultrahigh-pressure sterilization. Compared with an existing traditional marinated egg high-temperature marinating and sterilizing process, through cooperative treatment of antioxidant marinating soup preparation, vacuum low-temperature marinating and ultrahigh-pressure sterilization, the cooking loss is reduced by 29.84%, the yolk oxidation product content is reduced by 24.75%, the umami aftertaste value is increased by 37.73%, the protein hardness is reduced by 41.12%, and the sterilization rate reaches 99.9%; the sterilization effect of 121 DEG C high-temperature treatment is achieved. According to the invention, the problems of oxidation deterioration and quality reduction caused by traditional marinated egg processing are solved, the yield, color, sensory flavor and nutritional quality of the product are improved, and a novel modern marinated egg processing technology for improving the quality of the marinated eggs is established.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method for improving the quality of marinated eggs by combining vacuum low temperature with ultra-high pressure treatment. Background Art

[0002] Braised eggs are a specially processed cooked egg product. They are made from chicken eggs, duck eggs or quail eggs. They are pre-cooked, peeled, and then put into brine made of a variety of spices and condiments. Due to the unique flavor, taste and nutritional value of braised eggs, they have become a popular snack food. However, there is excessive heat treatment in the existing braised egg processing technology, including long-term high-temperature braising and industrial high-temperature and high-pressure sterilization at 121°C, which leads to fat oxidation, protein hardening, darkening of color, prominent cooking taste, and destruction of heat-sensitive nutrients. Problems affect the nutritional quality and sensory flavor quality of braised egg products. At the same time, high-temperature treatment may also cause food safety hazards, pose a potential threat to consumer health, and promote the formation of undesirable chemical components, increasing the content of harmful substances in food. In addition, high-temperature treatment will also destroy the protein structure, resulting in large product cooking losses, affecting the product yield. As consumers' demand for healthy diets continues to grow, it is very important to explore new egg processing technologies to improve the nutritional and sensory quality of braised egg products, and it is particularly important to develop nutritious and healthy braised egg products. Existing reported patent technologies are difficult to solve existing technical problems. The patent number is CN202310633748.4, and the patent name is an invention of a process flow for sea duck egg braised eggs. It discloses a process flow for sea duck egg braised eggs, but the braising time is too long, which is not conducive to industrial production; and during the braising process, the duck eggs are in contact with air and oxidized, resulting in loss of nutrients. And the use of 121-degree high-temperature industrial sterilization will cause a certain degree of loss of active nutrients in food and a decline in sensory quality; the patent number is CN202111235040.0, and the patent name is an invention of a low-salt and qi-replenishing Huangjing Fucha tea egg and its preparation method. It discloses a low-salt and qi-replenishing Huangjing Fucha braised egg, but the technology is not sterilized and the product has a short shelf life. The patent number is CN201610695511.9, and the patent name is a method of using pulsating pressure to assist in pickling braised eggs. This method can reduce the pickling time, but the pickling temperature is too high and there is no sterilization process, which is not conducive to industrial production. The vacuum low-temperature treatment process is a new type of food processing technology, which performs low-temperature heat treatment on food under vacuum conditions. The ultra-high pressure sterilization process is a non-thermal sterilization technology that uses a pressure of 100 to 1000 MPa to treat food at room temperature or lower temperatures to achieve the purpose of sterilization, enzyme inactivation and improvement of food functional properties. By searching existing technologies at home and abroad, there are currently no literature reports on the application of vacuum low-temperature or ultra-high pressure technology in the preparation of braised eggs, and there are no technical reports on combining the two to improve the quality of braised eggs. There are no reports on adding hydrolyzed vegetable protein with a seasoning effect for antioxidant braising, and combining it with vacuum low-temperature and ultra-high pressure technology to improve the quality of braised eggs. Summary of the invention

[0003] Technical problems to be solved: In order to solve the technical problems faced by the processing of marinated eggs, the purpose of the present invention is to provide a processing method for improving the quality of marinated eggs by combining vacuum low temperature and ultra-high pressure treatment, including preparation of antioxidant marinade, pre-cooking and shelling, vacuum low temperature marinating, low temperature drying, vacuum packaging and ultra-high pressure sterilization. This processing method can not only reduce the nutritional loss and cooking loss caused by excessive heat treatment, improve the flavor of marinated egg products, and improve the intrinsic quality of nutrition and health of egg products, but also achieve a sterilization rate of more than 99%, which can achieve the sterilization effect of industrial high temperature and high pressure treatment, improve the preservation of marinated egg products, and is suitable for industrial promotion.

[0004] Technical solution: A processing method for improving the quality of marinated eggs by vacuum low temperature combined with ultra-high pressure treatment, comprising the following steps: S1. Preparation of antioxidant brine: dissolving spices and seasonings in water, heating and boiling for 1-1.5 hours after evenly dissolving, cooling to 80°C, adding 0.3-1% of natural composite antioxidants to prepare antioxidant brine; S2. Pre-cooking and peeling: Pre-cook fresh eggs in boiling water for 10-15min, cool rapidly for 15-20min, remove the eggshell and eggshell membrane, and obtain peeled eggs for later use; S3. Vacuum low-temperature marinating: After mixing the shelled eggs with the antioxidant brine, place them in a vacuum low-temperature marinating device at 70-85°C for 3-5h, and soak them at 50-55°C for 1-2h to obtain marinated shelled eggs; S4. Low temperature drying: Take out the marinated shelled eggs and dry them at 50-55°C; S5. Vacuum packaging: vacuum sealed packaging; S6. Ultra-high pressure sterilization: sterilize the sealed halogenated eggs in step S5 in an ultra-high pressure sterilizer at room temperature to obtain finished halogenated eggs. Further, the spices in step S1 are: by mass, 5-10g of star anise, 8-16g of cinnamon, 3-6g of dried orange peel, 3-6g of grass fruit, 4-8g of bay leaf, 8-16g of angelica, 4-10g of galangal, 2-4g of cumin, 10-20g of ginger, 6-12g of prickly ash, 5-10g of dried chili; the seasoning is 30-45g of salt, 100-120g of white sugar, 130-150g of soy sauce; the water is 2-3kg. Furthermore, the natural composite antioxidant in step S1 is a complex of tea polyphenols and hydrolyzed plant protein. Furthermore, the mass ratio of the tea polyphenols to the hydrolyzed vegetable protein is 1:(2-5). Furthermore, the mass ratio of the tea polyphenols to the hydrolyzed vegetable protein is 1:2. Furthermore, the preparation steps of the hydrolyzed vegetable protein are: using defatted soybean, peanut meal, wheat protein or corn protein containing edible vegetable protein as raw materials, hydrolyzing with hydrochloric acid for 3-5 hours, neutralizing with sodium hydroxide and then drying. Furthermore, the fresh eggs in step S2 are chicken eggs, duck eggs and quail eggs. Furthermore, in step S3, the material-liquid ratio of the shelled eggs to the antioxidant brine is 1:(2-4). Furthermore, the ultra-high pressure sterilization pressure in step S6 is 400-500 MPa, and the sterilization time is 10-15 min. Beneficial effects: 1. The present invention adds an antioxidant complex to the brine, and tea polyphenols and hydrolyzed vegetable protein have a synergistic antioxidant effect when the ratio is 1:2. The addition of hydrolyzed vegetable protein improves the salty and fresh flavor of the product; at the same time, vacuum low-temperature brine and ultra-high pressure sterilization are adopted, which can effectively reduce the cooking loss in the processing process, improve the product yield, save energy consumption, realize green manufacturing, and improve the economic benefits of the product; 2. Compared with the traditional high-temperature brine and high-temperature and high-pressure sterilization technology, the technology of the present invention can effectively slow down the oxidation of fat in the brine eggs and improve the nutritional quality of the product; 3. The technology of the present invention improves the flavor, color and texture characteristics of the traditional brine and sterilization process brine eggs, effectively improves the flavor of the egg yolk (umami and umami aftertaste value), improves the tenderness of the egg white, and improves the color of the surface of the brine egg protein, thereby improving the sensory quality of the brine egg; 4. The technology of the present invention achieves the sterilization effect of industrial high temperature and high pressure, prolongs the shelf life of the product, and is suitable for industrial production. BRIEF DESCRIPTION OF THE DRAWINGS Figure 1is a process flow chart of the present invention; Figure 2 This is a diagram showing the scavenging effect of different combinations of antioxidants on DPPH free radicals; Figure 3 The sterilization rate, egg yolk TBARS value, and protein shear force analysis diagram of Examples 1 and 2, and Comparative Examples 3, 7, and 8, wherein A is the sterilization rate; B is the TBARS value; and C is the protein shear force; Figure 4 The figure is a graph of the cooking loss rate of the marinated eggs prepared in Example 1 and Comparative Examples 1-4; Figure 5 The actual pictures of the marinated egg products prepared in Example 1 and Comparative Example 1; Figure 6 The results of TBARS measurement of egg yolks of Example 1 and Comparative Examples 1-4 are shown; Figure 7 The electronic tongue analysis diagrams of Example 1 and Comparative Example 3, wherein A is a radar diagram; B is the umami taste and umami aftertaste of the egg yolk; Figure 8 It is a texture analysis diagram of Example 1 and Comparative Examples 1-4, wherein A is the hardness of the egg white; B is the shear force of the egg white; C is the elasticity of the egg yolk; and D is the resilience of the egg yolk. DETAILED DESCRIPTION The present invention is further described below in conjunction with the accompanying drawings and embodiments. The following embodiments are explanations of the present invention and the present invention is not limited to the following embodiments: Example 1 A processing method for improving the quality of marinated eggs by vacuum low temperature combined with ultra-high pressure treatment comprises the following steps: S1. Preparation of antioxidant brine: dissolve 5g of star anise, 8g of cinnamon, 3g of dried tangerine peel, 3g of grass fruit, 4g of bay leaf, 8g of angelica, 4g of galangal, 2g of cumin, 10g of ginger, 6g of prickly ash, 5g of dried chili, 30g of salt, 100g of white sugar, and 130g of light soy sauce in 2kg of water, heat and boil for 1h after dissolving evenly, cool to 80°C, add 0.3% of natural composite antioxidant (mass ratio of tea polyphenols: hydrolyzed soy protein is 1:2), and prepare antioxidant brine; S2. Pre-cooking and shelling: pre-cook fresh duck eggs in boiling water for 10 min, cool rapidly for 20 min, remove the eggshell and eggshell membrane, obtain shelled eggs, set aside; S3. Vacuum low-temperature marinating: The shelled eggs and the brine were mixed in a ratio of 1:2, placed in a vacuum low-temperature marinating device at 80°C for 5h, and soaked at 50°C for 2h to obtain marinated shelled eggs; S4. Low temperature drying: Take out the marinated shelled eggs and dry them at 50°C; S5. Vacuum packaging: vacuum sealed packaging; S6. Ultra-high pressure sterilization: sterilize the marinated eggs sealed in step S5 in an ultra-high pressure sterilizer at a pressure of 400 MPa for 10 min to obtain finished marinated eggs. Example 2 A processing method for improving the quality of marinated eggs by vacuum low temperature combined with ultra-high pressure treatment comprises the following steps: S1. Preparation of antioxidant brine: dissolve 5g of star anise, 8g of cinnamon, 3g of dried tangerine peel, 3g of grass fruit, 4g of bay leaf, 8g of angelica, 4g of galangal, 2g of cumin, 10g of ginger, 6g of prickly ash, 5g of dried chili, 30g of salt, 100g of white sugar, and 130g of soy sauce in 2kg of water, heat and boil for 1h after dissolving evenly, cool to 80°C, add 0.3% of natural composite antioxidant (mass ratio of tea polyphenols: hydrolyzed corn protein is 1:2), and prepare antioxidant brine; S2. Pre-cooking and shelling: pre-cook fresh duck eggs in boiling water for 10 min, cool rapidly for 20 min, remove the eggshell and eggshell membrane, obtain shelled eggs, set aside; S3. Vacuum low-temperature marinating: The shelled eggs and the brine were mixed in a ratio of 1:2, placed in a vacuum low-temperature marinating device at 80°C for 5h, and soaked at 50°C for 1h to obtain marinated shelled eggs; S4. Low temperature drying: Take out the marinated shelled eggs and dry them at 50°C; S5. Vacuum packaging: vacuum sealed packaging; S6. Ultra-high pressure sterilization: sterilize the marinated eggs sealed in step S5 in an ultra-high pressure sterilizer at a pressure of 500 MPa for 10 min to obtain finished marinated eggs. Example 3 A processing method for improving the quality of marinated eggs by vacuum low temperature combined with ultra-high pressure treatment comprises the following steps: S1. Preparation of antioxidant brine: dissolve 5g of star anise, 8g of cinnamon, 3g of dried tangerine peel, 3g of grass fruit, 4g of bay leaf, 8g of angelica, 4g of galangal, 2g of cumin, 10g of ginger, 6g of prickly ash, 5g of dried chili, 30g of salt, 100g of white sugar, and 130g of light soy sauce in 2kg of water, heat and boil for 1h after dissolving evenly, cool to 80°C, add 0.3% of natural composite antioxidant (mass ratio of tea polyphenols: hydrolyzed soy protein is 1:2), and prepare antioxidant brine; S2. Pre-cooking and peeling: Pre-cook fresh eggs in boiling water for 10 min, cool rapidly for 20 min, remove the eggshell and eggshell membrane, and obtain peeled eggs for later use; S3. Vacuum low-temperature marinating: The shelled eggs and the brine were mixed in a ratio of 1:2, placed in a vacuum low-temperature marinating device at 80°C for 5h, and soaked at 50°C for 2h to obtain marinated shelled eggs; S4. Low temperature drying: Take out the marinated shelled eggs and dry them at 50°C; S5. Vacuum packaging: vacuum sealed packaging; S6. Ultra-high pressure sterilization: sterilize the marinated eggs sealed in step S5 in an ultra-high pressure sterilizer at a pressure of 400 MPa for 10 min to obtain finished marinated eggs. Comparative Example 1 The difference between this comparative example and Example 1 is that no composite antioxidant is added, high temperature brine is used, and high temperature and high pressure sterilization is adopted, as follows: A processing method for improving the quality of marinated eggs by vacuum low temperature combined with ultra-high pressure treatment comprises the following steps: S1. Preparation of antioxidant brine: dissolve 5g of star anise, 8g of cinnamon, 3g of dried tangerine peel, 3g of grass fruit, 4g of bay leaf, 8g of angelica, 4g of galangal, 2g of cumin, 10g of ginger, 6g of prickly ash, 5g of dried chili, 30g of salt, 100g of white sugar, and 130g of light soy sauce in 2kg of water, heat and boil for 1h after dissolving evenly to prepare brine; S2. Pre-cooking and shelling: pre-cook fresh duck eggs in boiling water for 10 min, cool rapidly for 20 min, remove the eggshell and eggshell membrane, obtain shelled eggs, set aside; S3. High temperature marinating: Mix the shelled eggs with the brine in a ratio of 1:2, marinate at 95°C for 4h, and soak at 50°C for 2h to obtain the marinated shelled eggs; S4. Low temperature drying: Take out the marinated shelled eggs and dry them at 50°C; S5. Vacuum packaging: vacuum sealed packaging; S6. High temperature and high pressure sterilization: sterilize the marinated eggs sealed in step S5 at 121°C and 400 MPa for 10 min to obtain finished marinated eggs. Comparative Example 2 The difference between this comparative example and Example 1 is that no composite antioxidant is added and high temperature brine is used, as follows: A processing method for improving the quality of marinated eggs by vacuum low temperature combined with ultra-high pressure treatment comprises the following steps: S1. Preparation of antioxidant brine: dissolve 5g of star anise, 8g of cinnamon, 3g of dried tangerine peel, 3g of grass fruit, 4g of bay leaf, 8g of angelica, 4g of galangal, 2g of cumin, 10g of ginger, 6g of prickly ash, 5g of dried chili, 30g of salt, 100g of white sugar, and 130g of light soy sauce in 2kg of water, heat and boil for 1h after dissolving evenly to prepare brine; S2. Pre-cooking and shelling: pre-cook fresh duck eggs in boiling water for 10 min, cool rapidly for 20 min, remove the eggshell and eggshell membrane, obtain shelled eggs, set aside; S3. High temperature marinating: The shelled eggs and the brine were mixed in a ratio of 1:2, placed in a vacuum low temperature marinating device at 95 ° C for 5h, and soaked at 50 ° C for 2h to obtain marinated shelled eggs; S4. Low temperature drying: Take out the marinated shelled eggs and dry them at 50°C; S5. Vacuum packaging: vacuum sealed packaging; S6. Ultra-high pressure sterilization: sterilize the marinated eggs sealed in step S5 in an ultra-high pressure sterilizer at a pressure of 400 MPa for 10 min to obtain finished marinated eggs. Comparative Example 3 The difference between this comparative example and Example 1 is that high temperature and high pressure sterilization is adopted, which is as follows: A processing method for improving the quality of marinated eggs by vacuum low temperature combined with ultra-high pressure treatment comprises the following steps: S1. Preparation of antioxidant brine: dissolve 5g of star anise, 8g of cinnamon, 3g of dried tangerine peel, 3g of grass fruit, 4g of bay leaf, 8g of angelica, 4g of galangal, 2g of cumin, 10g of ginger, 6g of prickly ash, 5g of dried chili, 30g of salt, 100g of white sugar, and 130g of light soy sauce in 2kg of water, heat and boil for 1h after dissolving evenly, cool to 80°C, add 0.3% of natural composite antioxidant (mass ratio of tea polyphenols: hydrolyzed soy protein is 1:2), and prepare antioxidant brine; S2. Pre-cooking and shelling: pre-cook fresh duck eggs in boiling water for 10 min, cool rapidly for 20 min, remove the eggshell and eggshell membrane, obtain shelled eggs, set aside; S3. Vacuum low-temperature marinating: The shelled eggs and the brine were mixed in a ratio of 1:2, placed in a vacuum low-temperature marinating device at 80°C for 5h, and soaked at 50°C for 2h to obtain marinated shelled eggs; S4. Low temperature drying: Take out the marinated shelled eggs and dry them at 50°C; S5. Vacuum packaging: vacuum sealed packaging; S6. High temperature and high pressure sterilization: sterilize the marinated eggs sealed in step S5 in an ultra-high pressure sterilizer at a pressure of 400 MPa and 121° C. for 15 min to obtain finished marinated eggs. Comparative Example 4 The difference between this comparative example and Example 1 is that high temperature brine is used, which is as follows: A processing method for improving the quality of marinated eggs by vacuum low temperature combined with ultra-high pressure treatment comprises the following steps: S1. Preparation of antioxidant brine: dissolve 5g of star anise, 8g of cinnamon, 3g of dried tangerine peel, 3g of grass fruit, 4g of bay leaf, 8g of angelica, 4g of galangal, 2g of cumin, 10g of ginger, 6g of prickly ash, 5g of dried chili, 30g of salt, 100g of white sugar, and 130g of light soy sauce in 2kg of water, heat and boil for 1h after dissolving evenly, cool to 80°C, add 0.3% of natural composite antioxidant (mass ratio of tea polyphenols: hydrolyzed soy protein is 1:2), and prepare antioxidant brine; S2. Pre-cooking and shelling: pre-cook fresh duck eggs in boiling water for 10 min, cool rapidly for 20 min, remove the eggshell and eggshell membrane, obtain shelled eggs, set aside; S3. High temperature stewing: Mix the shelled eggs with the stewed soup in a ratio of 1:2, stew at 95°C for 5h, and soak at 50°C for 2h to obtain stewed shelled eggs; S4. Low temperature drying: Take out the marinated shelled eggs and dry them at 50°C; S5. Vacuum packaging: vacuum sealed packaging; S6. Ultra-high pressure sterilization: sterilize the marinated eggs sealed in step S5 in an ultra-high pressure sterilizer at a pressure of 400 MPa for 10 min to obtain finished marinated eggs. Comparative Example 5 The difference between this comparative example and Example 1 is that only hydrolyzed soy protein is used as an antioxidant, specifically as follows: A processing method for improving the quality of marinated eggs by vacuum low temperature combined with ultra-high pressure treatment comprises the following steps: S1. Preparation of antioxidant brine: 5g of star anise, 8g of cinnamon, 3g of dried tangerine peel, 3g of grass fruit, 4g of bay leaf, 8g of angelica, 4g of galangal, 2g of cumin, 10g of ginger, 6g of pepper, 5g of dried chili, 30g of salt, 100g of white sugar, and 130g of light soy sauce were dissolved in 2kg of water, heated and boiled for 1h after dissolving evenly, cooled to 80°C, and 0.2%, 0.4% and 1% of hydrolyzed soy protein were added to prepare antioxidant brine; S2. Pre-cooking and shelling: pre-cook fresh duck eggs in boiling water for 10 min, cool rapidly for 20 min, remove the eggshell and eggshell membrane, obtain shelled eggs, set aside; S3. Vacuum low-temperature marinating: The shelled eggs and the brine were mixed in a ratio of 1:2, placed in a vacuum low-temperature marinating device at 80°C for 5h, and soaked at 50°C for 2h to obtain marinated shelled eggs; S4. Low temperature drying: Take out the marinated shelled eggs and dry them at 50°C; S5. Vacuum packaging: vacuum sealed packaging; S6. Ultra-high pressure sterilization: sterilize the marinated eggs sealed in step S5 in an ultra-high pressure sterilizer at a pressure of 400 MPa for 10 min to obtain finished marinated eggs. Comparative Example 6 The difference between this comparative example and Example 1 is that only tea polyphenols are used as antioxidants, specifically as follows: A processing method for improving the quality of marinated eggs by vacuum low temperature combined with ultra-high pressure treatment comprises the following steps: S1. Preparation of antioxidant brine: Dissolve 5g of star anise, 8g of cinnamon, 3g of dried tangerine peel, 3g of grass fruit, 4g of bay leaf, 8g of angelica, 4g of galangal, 2g of cumin, 10g of ginger, 6g of prickly ash, 5g of dried chili, 30g of salt, 100g of white sugar, and 130g of light soy sauce in 2kg of water, heat and boil for 1h after dissolving evenly, cool to 80°C, add 0.1% of tea polyphenols to prepare antioxidant brine; S2. Pre-cooking and shelling: pre-cook fresh duck eggs in boiling water for 10 min, cool rapidly for 20 min, remove the eggshell and eggshell membrane, obtain shelled eggs, set aside; S3. Vacuum low-temperature marinating: The shelled eggs and the brine were mixed in a ratio of 1:2, placed in a vacuum low-temperature marinating device at 80°C for 5h, and soaked at 50°C for 2h to obtain marinated shelled eggs; S4. Low temperature drying: Take out the marinated shelled eggs and dry them at 50°C; S5. Vacuum packaging: vacuum sealed packaging; S6. Ultra-high pressure sterilization: sterilize the marinated eggs sealed in step S5 in an ultra-high pressure sterilizer at a pressure of 400 MPa for 10 min to obtain finished marinated eggs. Comparative Example 7 The difference between this comparative example and Example 1 is that pasteurization is adopted, which is as follows: A processing method for improving the quality of marinated eggs by vacuum low temperature combined with ultra-high pressure treatment comprises the following steps: S1. Preparation of antioxidant brine: dissolve 5g of star anise, 8g of cinnamon, 3g of dried tangerine peel, 3g of grass fruit, 4g of bay leaf, 8g of angelica, 4g of galangal, 2g of cumin, 10g of ginger, 6g of prickly ash, 5g of dried chili, 30g of salt, 100g of white sugar, and 130g of light soy sauce in 2kg of water, heat and boil for 1h after dissolving evenly, cool to 80°C, add 0.3% of natural composite antioxidant (mass ratio of tea polyphenols: hydrolyzed soy protein is 1:2), and prepare antioxidant brine; S2. Pre-cooking and shelling: pre-cook fresh duck eggs in boiling water for 10 min, cool rapidly for 20 min, remove the eggshell and eggshell membrane, obtain shelled eggs, set aside; S3. Vacuum low-temperature marinating: The shelled eggs and the brine were mixed in a ratio of 1:2, placed in a vacuum low-temperature marinating device at 80°C for 5h, and soaked at 50°C for 2h to obtain marinated shelled eggs; S4. Low temperature drying: Take out the marinated shelled eggs and dry them at 50°C; S5. Vacuum packaging: vacuum sealed packaging; S6. Pasteurization: The marinated eggs sealed in step S5 are pasteurized at a temperature of 80° C. for 30 min to obtain finished marinated eggs. Comparative Example 8 The difference between this comparative example and Example 1 is that the ultrahigh pressure sterilization is performed at a pressure lower than 400 MPa and higher than 500 MPa, as follows: A processing method for improving the quality of marinated eggs by vacuum low temperature combined with ultra-high pressure treatment comprises the following steps: S1. Preparation of antioxidant brine: dissolve 5g of star anise, 8g of cinnamon, 3g of dried tangerine peel, 3g of grass fruit, 4g of bay leaf, 8g of angelica, 4g of galangal, 2g of cumin, 10g of ginger, 6g of prickly ash, 5g of dried chili, 30g of salt, 100g of white sugar, and 130g of light soy sauce in 2kg of water, heat and boil for 1h after dissolving evenly, cool to 80°C, add 0.3% of natural composite antioxidant (mass ratio of tea polyphenols: hydrolyzed soy protein is 1:2), and prepare antioxidant brine; S2. Pre-cooking and shelling: pre-cook fresh duck eggs in boiling water for 10 min, cool rapidly for 20 min, remove the eggshell and eggshell membrane, obtain shelled eggs, set aside; S3. Vacuum low-temperature marinating: The shelled eggs and the brine were mixed in a ratio of 1:2, placed in a vacuum low-temperature marinating device at 80°C for 5h, and soaked at 50°C for 2h to obtain marinated shelled eggs; S4. Low temperature drying: Take out the marinated shelled eggs and dry them at 50°C; S5. Vacuum packaging: vacuum sealed packaging; S6. Ultra-high pressure sterilization: The sealed marinated eggs in step S5 are sterilized in an ultra-high pressure sterilizer at pressures of 200, 300 and 600 MPa for 10 min to obtain finished marinated eggs. Performance measurement: 1. Natural compound antioxidants scavenging DPPH free radical activity like Figure 2 As shown in the figure, different combinations of antioxidants (0.2%, 0.4%, 1% hydrolyzed vegetable protein, 0.1% tea polyphenols, 0.1% tea polyphenols + 0.2% hydrolyzed vegetable protein) were selected. When tea polyphenols and hydrolyzed vegetable protein were mixed at 0.1% and 0.2%, the clearance rate reached 95.69% ± 0.70%, which was significantly higher than the clearance rate when 0.2% hydrolyzed vegetable protein was used as the antioxidant alone (14.79% ± 1.39%), which is comparable to the clearance rate of 0.1% tea polyphenols as an antioxidant (53.54%±0.7%), achieving a synergistic antioxidant effect. The antioxidant activity of hydrolyzed vegetable protein used alone is low. The technology of the present invention combines tea polyphenols with hydrolyzed vegetable protein for the first time, thereby improving the antioxidant activity of the brine and reducing the oxidative browning of protein and the oxidation of egg yolk lipids during the braising process. 2. Sterilization rate, yolk TBARS content, and protein and yolk texture determination of marinated egg products with different sterilization processes (1) Determination of sterilization rate According to GB 4789.2-2022 "National Food Safety Standard Food Microbiology Test Colony Count Determination" plate counting method to determine the total colony count before and after treatment, the sterilization rate is calculated. The sterilization rate can be calculated by the following formula: Sterilization rate = (number of colonies before treatment - number of colonies after treatment) / number of colonies before treatment × 100% The results are as follows Figure 3 As shown in Figure A, the sterilization rate of pasteurization is about 96%, while the sterilization rates of 121℃ sterilization and 200-600MPa sterilization methods are both over 99%. Among them, the sterilization rates of 400MPa and 500MPa are not significantly different from those under 121℃ thermal sterilization conditions, achieving the same sterilization effect as thermal sterilization. (2) Determination of TBARS content in egg yolk The TBARS content is specifically determined by spectrophotometry according to GB 5009.181-2016 "National Food Safety Standard Determination of Malondialdehyde in Food". TBARS is the result of the reaction between malondialdehyde, a secondary product produced by the oxidation and decomposition of unsaturated fatty acids in oils and fats, and TBA. Its content indicates the degree of secondary oxidation of fats. The higher the TBARS value, the higher the degree of fat oxidation, which means that the fat in the food has undergone severe oxidation reaction, which may lead to a decline in food quality and the appearance of odor and bad flavor. like Figure 3 As shown in Figure B, compared with sterilization and pasteurization at 121°C, ultra-high pressure of a certain intensity reduces the TBARS content in egg yolk, but too high a pressure will have a certain negative impact on the oxidation of egg yolk lipids, resulting in excessive TBARS products. Therefore, a sterilization method below 500 MPa is selected. (3) Determination of protein and yolk texture First, separate the egg white and yolk of the braised egg, use an egg cutter to divide the yolk into two equal parts, and use the egg white to cut into 1cm×1cm×0.5cm sample size for texture parameter measurement. The measured texture parameters include: resilience, hardness, and elasticity. The stress-distance deformation test conditions are: mode: TPA mode, probe P36R, pre-measurement speed 2mm / s; measurement speed 1mm / s; post-measurement speed 2mm / s; set the egg white and yolk compression amounts to 60% and 30% respectively, and the compression force to 5g. Table 1 Texture characteristics of egg white and egg yolk treated with different sterilization processes Table 1 shows the hardness, gelling properties and yolk elasticity of the egg white after different sterilization processes. Figure 3 The sterilization rate, egg yolk TBARS value, and protein shear force analysis results are shown. Therefore, it can be seen that ultra-high pressure treatment can improve the texture of egg white and egg yolk, reduce the increase in protein hardness and gel strength caused by traditional high-temperature sterilization treatment, reduce the shear force of protein, and thus improve the tenderness of protein. Comprehensively achieve the industrial sterilization rate and lipid oxidation indicators, in order to minimize lipid oxidation and improve the nutritional quality of the product, 400-500MPa is the preferred ultra-high pressure treatment pressure. 3. Determination of cooking loss rate Weigh the marinated eggs prepared in the embodiment and the comparative example respectively, and measure the loss rate in the marinating stage, sterilization stage and total loss rate. The measurement results are as follows: Figure 4 As shown. The results show that the use of antioxidant marinating, vacuum low-temperature marinating and ultra-high pressure sterilization technology in combination (Example 1) can significantly reduce the cooking loss of marinated egg products. The effect is better than the existing process (Comparative Example 1) or the partially improved process (Comparative Examples 2-4). It shows that the use of antioxidant marinating, vacuum low-temperature technology and ultra-high pressure sterilization technology can improve the product yield. Compared with the existing process (Comparative Example 1), the total loss rate is reduced by 29.84%. Therefore, the yield rate of the product of the technical process of the present invention is improved. 4. Determination of Chroma of Braised Eggs The color of the surface of the brined egg samples with different processes was measured using a CR-400 colorimeter. Six different parts of each sample were randomly selected for measurement, and the brightness value (L*), red / green value (a*) and yellow-blue value (b*) of each group of samples were recorded. The results are shown in the table below. The actual pictures of the brined egg products prepared in Example 1 and Comparative Example 1 are as follows: Figure 5 As shown, the color of the marinated egg product in Example 1 after marinating is moderate and the most popular; while the marinated egg prepared by the existing traditional process in Comparative Example 1 is darker in color, which affects consumers' preference to a certain extent. The chromaticity values ​​of Example 1 and Comparative Examples 1-4 are shown in Table 2 below, wherein the brightness value, red / green value and yellow-blue value of Example 1 are the highest, while the chromaticity values ​​of Comparative Examples 1-4 are reduced to varying degrees. It can be seen that the marinated eggs prepared by the present invention using antioxidant marinating, vacuum low-temperature process and ultra-high pressure sterilization process play a synergistic role and improve the chromaticity of the marinated egg products. Table 2 Chromaticity values ​​of the embodiments and comparative examples 5. Determination of TBARS content in egg yolk fat oxidation products Depend on Figure 6It can be seen that the TBARS content produced by the existing marinated eggs using high temperature marinating and high temperature and high pressure sterilization technology (Comparative Example 1) is the highest, indicating that the fat oxidation rate of marinated eggs processed by the traditional process is relatively fast, and the TBARS content of the marinated egg yolk fat oxidation product prepared by some improved processes (Comparative Examples 2-4) is higher than that in Example 1. The technology of the present invention (Example 1) significantly reduces the generation of TBARS, with a reduction rate of 24.75%, reducing the fat oxidation of poultry eggs during the marinating process, thereby improving the nutritional quality of the product. 6. Determination of sensory flavor Six people who had received certain sensory evaluation training evaluated the sensory indicators of the braised eggs. When scoring, they first evaluated the color, aroma, gloss and other aspects of the samples, and then scored the texture and overall aspects of the samples. Table 3 Sensory scoring standards Table 4 Sensory evaluation results of the embodiments and comparative examples Comparative Example 5 only adds hydrolyzed soy protein to prepare the braised eggs, and Comparative Example 6 only adds tea polyphenols. The flavors are both worse than those of Example 1, thus proving that the addition of hydrolyzed vegetable protein can enhance the salty and fresh flavor of the product. The results show that the marinated egg samples prepared by the technical process of the present invention are superior to the prior art in terms of taste, texture, aroma and color, indicating that the technology of the present invention has improved the sensory quality of the product to a great extent. 7. Electronic tongue measurement Electronic tongue is a device that imitates human and animal tongues and is composed of non-selective or semi-selective sensors (liquid sensors). The sensors interact with taste compounds to generate electronic signals and communicate with the human brain, which can match the human taste sense. The electronic tongue uses a series of sensors to respond to acid, sugar, bitter, salt, umami compounds, etc. and send signals to the computer for interpretation. During the measurement process of the electronic tongue, the taste information of the sample reacts with different taste substances through the lipid membrane on the taste sensor, causing the membrane potential of the lipid membrane on the sensor to change, and the final result is detected and output by the computer at the output terminal. Reference solution: a mixed solution of potassium chloride and tartaric acid. Electronic tongue sample pretreatment: 20g sample, add 200mL 40℃ distilled water to extract for 20min, centrifuge (4℃, 8000r / min, 10min), filter the supernatant, and the filtrate is tested. Set the sensor sampling time to 120s and the cleaning time to 10s. Each sample is cleaned after detection. When performing data analysis and processing, the stable data of the 120th second is used as the output value for analysis. The only difference between the sterilization process of Comparative Example 3 and Example 1 is that in order to analyze the effects of high temperature 121°C treatment and ultra-high pressure treatment on the formation of umami flavor, Example 1 and Comparative Example 3 are selected for electronic tongue measurement. The results of the electronic tongue test are as follows: Figure 7 As shown in the figure, the umami values ​​of egg white and egg yolk are greater than other flavors, indicating that umami is the main flavor of braised egg products ( Figure 7 A). Figure 7 In B, the umami taste of the egg yolk in Example 1 is significantly higher than that in Comparative Example 3, and the umami aftertaste value of the egg yolk is increased by 37.73% compared with that in Comparative Example 3. This indicates that the technology of the present invention can significantly improve the flavor of the marinated egg products. 8. Determination of texture characteristics First, separate the egg white and yolk of the braised egg, use an egg cutter to divide the yolk into two equal parts, and use the egg white to cut into 1cm×1cm×0.5cm sample size for texture parameter measurement. The measured texture parameters include: hardness and elasticity. The stress-distance deformation test conditions are: mode: TPA mode, probe P36R, pre-measurement speed 2mm / s; measurement speed 1mm / s; post-measurement speed 2mm / s; set the egg white and yolk compression amounts to 60% and 30% respectively, and the compression force is 5g. The hardness and shear force of the egg white, the elasticity and recovery of the yolk of the marinated eggs prepared in Example 1 and Comparative Examples 1-4 are as follows: Figure 8Compared with the braised egg prepared in the prior art comparative example 1, the hardness of the egg white in Example 1 decreased by 41.12%, the shear force of the egg white decreased by 22.77%, the elasticity of the egg yolk increased by 49.50%, and the resilience of the egg yolk increased by 49.29%, indicating that the process of the present invention improves the tenderness of the egg white and makes the egg yolk elastic, thereby improving the texture characteristics of the product. The above is only a preferred embodiment of the present invention and does not limit the present invention in any form. Any technician familiar with the art can make many possible changes and modifications to the technical solution of the present invention by using the above disclosed methods and technical contents without departing from the spirit and technical solution of the present invention, or modify it into an equivalent embodiment of equivalent changes. Therefore, any simple modification, equivalent replacement, equivalent change and modification made to the above embodiments according to the technical essence of the present invention without departing from the content of the technical solution of the present invention still falls within the scope of protection of the technical solution of the present invention.

Claims

1. A method for improving the quality of marinated eggs by combining vacuum low temperature with ultra-high pressure treatment, characterized in that: The following steps are involved: S1. Preparation of antioxidant brine: Dissolve the spices and seasonings in water, heat and boil for 1-1.5h after dissolving evenly, cool to 80°C, add 0.3-1% of natural composite antioxidant to prepare antioxidant brine; S2. Pre-cooking and peeling: Pre-cook fresh eggs in boiling water for 10-15min, cool rapidly for 15-20min, remove the eggshell and eggshell membrane, and obtain peeled eggs for later use; S3. Vacuum low-temperature marinating: After mixing the shelled eggs with the antioxidant brine, place them in a vacuum low-temperature marinating device at 70-85°C for 3-5h, and soak them at 50-55°C for 1-2h to obtain marinated shelled eggs; S4. Low temperature drying: Take out the marinated shelled eggs and dry them at 50-55°C; S5. Vacuum packaging: vacuum sealed packaging; S6. Ultra-high pressure sterilization: sterilize the marinated eggs sealed in step S5 in an ultra-high pressure sterilizer at room temperature to obtain finished marinated eggs.

2. The method for improving the quality of marinated eggs by vacuum low temperature combined with ultra-high pressure treatment according to claim 1, characterized in that: The natural composite antioxidant in step S1 is a composite of tea polyphenols and hydrolyzed plant protein.

3. The method for improving the quality of marinated eggs by vacuum low temperature combined with ultra-high pressure treatment according to claim 2, characterized in that: The mass ratio of the tea polyphenols to the hydrolyzed vegetable protein is 1:(2-5).

4. The method for improving the quality of marinated eggs by combining vacuum low temperature and ultra-high pressure treatment according to claim 3, characterized in that: The mass ratio of the tea polyphenols to the hydrolyzed vegetable protein is 1:

2.

5. The method for improving the quality of marinated eggs by vacuum low temperature combined with ultra-high pressure treatment according to claim 2, characterized in that: The preparation steps of the hydrolyzed vegetable protein are as follows: using defatted soybean, peanut meal, wheat protein or corn protein containing edible vegetable protein as raw materials, hydrolyzing with hydrochloric acid for 3-5 hours, neutralizing with sodium hydroxide and then drying.

6. The method for improving the quality of marinated eggs by vacuum low temperature combined with ultra-high pressure treatment according to claim 1, characterized in that: The fresh eggs in step S2 are chicken eggs, duck eggs and quail eggs.

7. The method for improving the quality of marinated eggs by vacuum low temperature combined with ultra-high pressure treatment according to claim 1, characterized in that: In step S3, the material-liquid ratio of the shelled eggs to the antioxidant brine is 1:(2-4).

8. The method for improving the quality of marinated eggs by vacuum low temperature combined with ultra-high pressure treatment according to claim 1, characterized in that: The pressure of ultra-high pressure sterilization in step S6 is 400-500 MPa, and the sterilization time is 10-15 min.

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