Bay leaf and black tea preserved egg and making method thereof

Abstract

The invention discloses a bay leaf and black tea preserved egg and a making method thereof, and belongs to the technical field of preserved egg making, the bay leaf and black tea preserved egg comprises the following raw materials: 100-1000 parts of water, 50-500 parts of lime powder, 3-30 parts of edible salt, 100-120 parts of sodium carbonate, 0.1-1 part of bay leaf powder, 0.1-1 part of black tea powder, 10-100 parts of yellow mud powder, 10-100 parts of bentonite powder, 1-10 parts of plant ash and 1-10 parts of sodium hydroxide. The method comprises the following steps: performing primary fermentation on bay leaf powder and black tea powder under alkaline addition to obtain bay leaf and black tea pickling liquid, mixing the bay leaf and black tea pickling liquid with ingredients (lime powder, edible salt, sodium carbonate, yellow mud powder, bentonite powder and plant ash are added into residual water and uniformly stirred), and performing secondary fermentation to obtain colloidal auxiliary materials. Due to the fact that the single eggs are respectively dressed, the obtained preserved eggs are not polluted, the finished preserved eggs are egg white and egg yolk natural color preserved eggs (golden color), and the bay leaf and black tea preserved eggs prepared through sealed fermentation of the colloidal auxiliary materials are low in alkaline taste and emit the fragrance of bay leaves and the fragrance of black tea.

Description

Technical Field

[0001] The invention belongs to the technical field of preserved egg production, and particularly relates to a fragrant leaf black tea preserved egg and a production method thereof. Background Art

[0002] Preserved eggs are a traditional Chinese food with a unique flavor and have a long history in my country's food culture. They are made from fresh eggs through a special processing technique. They are delicious and nutritious and are deeply loved by people.

[0003] However, there are some problems in the production process of preserved eggs at present. The traditional method of making preserved eggs may lead to a single taste of preserved eggs, too heavy alkaline taste, and poor taste. This is mainly due to the fact that the raw materials and processes used in the production process are not scientific enough, and the characteristics of various raw materials cannot be fully utilized, thereby affecting the quality and taste of preserved eggs. In addition, some methods of making preserved eggs may not meet the needs of consumers for healthy and delicious food, and excessive alkaline taste may have a certain impact on human health. These problems not only limit the market competitiveness of preserved eggs, but are also not conducive to the sustainable development of the preserved egg industry. For example, patent CN115152954A provides a formula ratio and production method of fragrant leaf preserved eggs, and its ingredients include 100-1000 catties of tap water, 50-500 catties of lime, 3-30 catties of edible salt, 6-80 catties of edible alkali, 0.1-100 catties of fragrant leaves, and 5-50 catties of red mud powder. The preserved eggs prepared by it are more flavorful than traditional tastes, and the fragrant taste on the taste of preserved eggs is increased, but there is still a problem of excessive alkaline taste. Summary of the invention

[0004] The purpose of the present invention is to provide a fragrant leaf black tea preserved egg and a preparation method thereof, so as to solve the problems existing in the above-mentioned prior art.

[0005] One of the technical solutions provided by the present invention:

[0006] A fragrant leaf black tea preserved egg comprises the following raw materials, measured by weight: 100-1000 parts of water, 50-500 parts of lime powder, 3-30 parts of edible salt, 100-120 parts of sodium carbonate, 0.1-1 part of fragrant leaf powder, 0.1-1 part of black tea powder, 10-100 parts of yellow mud powder, 10-100 parts of bentonite powder, 1-10 parts of plant ash and 1-10 parts of sodium hydroxide.

[0007] Preferably, the following raw materials are included, measured by mass: 100 parts of water, 50 parts of lime powder, 3 parts of edible salt, 100 parts of sodium carbonate, 0.1 parts of bay leaf powder, 0.1 parts of black tea powder, 10 parts of yellow mud powder, 10 parts of bentonite powder, 1 part of wood ash and 1 part of edible sodium hydroxide.

[0008] More preferably, the wood ash is wood ash obtained by burning rice husks.

[0009] Bay leaf is a Chinese medicinal material, which has the effects of strengthening the spleen, appetizing, removing wind and dampness, promoting qi and relieving pain. It is helpful for pickling low-alkali preserved eggs and has an aromatic smell; black tea can help digestion and promote gastrointestinal motility. Black tea also helps lower cholesterol and blood pressure, prevent cardiovascular diseases, and is helpful for pickling low-alkali preserved eggs with a rich taste; rice husk ash is rich in potassium, has a bactericidal effect, has strong air permeability, and is weakly alkaline, which is suitable for low-alkali adjustment of the taste of preserved eggs; yellow mud powder is rich in minerals and organic matter, has high viscosity, can increase the density of auxiliary materials, and helps to better shape preserved eggs; bentonite has strong adhesion, has certain adsorption function and certain low-alkali adjustment performance.

[0010] The second technical solution provided by the present invention is:

[0011] A method for making the above-mentioned scented leaf black tea preserved eggs comprises the following steps: weighing raw materials according to mass parts, adding sodium hydroxide into part of water and stirring to dissolve, adding scented leaf powder and black tea powder, and performing a first fermentation to obtain scented leaf black tea pickling liquid; adding lime powder, edible salt, sodium carbonate, yellow mud powder, bentonite powder and wood ash into the remaining water, stirring evenly to obtain ingredients; mixing the scented leaf black tea pickling liquid and the ingredients, and performing a secondary fermentation to obtain a gelatinous auxiliary material; evenly wrapping the gelatinous auxiliary material on the shell of each fresh egg, performing sealed fermentation, and preparing the scented leaf black tea preserved eggs.

[0012] Preferably, the temperature of the first fermentation is 60-80°C and the time is 3-4h.

[0013] Preferably, the temperature of the secondary fermentation is 10-80°C and the time is 24 hours.

[0014] The secondary fermentation temperature of the present invention is 10-80°C, which means that the secondary fermentation starts at 80°C, and as the fermentation progresses, the temperature gradually drops to 10°C.

[0015] Preferably, the sealed fermentation temperature is room temperature and the time is 10 days.

[0016] Preferably, the mass ratio of the partial water to the remaining water is 3:97.

[0017] The present invention first ferments the bay leaf powder and the black tea powder in an alkaline solution, and sodium hydroxide interacts with the active ingredients in the bay leaf powder and the black tea powder. For example, the bay leaf contains phenolic substances such as eugenol oil, and these phenolic substances have a certain acidity and can react with sodium hydroxide to reduce the alkalinity of the pickling liquid. For example, the tea polyphenols in the black tea have multiple phenolic hydroxyl groups and can react with the hydroxide ions in the sodium hydroxide to reduce the alkalinity of the solution. The black tea also contains organic acids such as citric acid and malic acid, which can also react with sodium hydroxide to reduce the alkalinity of the pickling liquid. These components react with sodium hydroxide to neutralize or affect the ion balance in the solution to reduce the alkalinity of the pickling liquid, so that the alkalinity of the preserved egg is reduced and the taste is better. At the same time, these components also add unique flavor and aroma to the preserved egg, improving its overall quality. During the secondary fermentation process, various ingredients further interact with each other, so that the alkalinity of the auxiliary materials is further adjusted and tends to be milder. At the same time, the addition of yellow mud powder and bentonite enhances the viscosity and adsorption of the auxiliary materials, which helps the preserved eggs to better shape and reduce harmful substances in the pickling process. The addition of wood ash further reduces the alkalinity of the auxiliary materials and provides a bactericidal effect, ensuring the hygienic quality of the preserved eggs.

[0018] Compared with the prior art, the present invention has the following advantages and technical effects:

[0019] The invention firstly ferments the fragrant leaf powder and the black tea powder under alkaline addition to obtain the fragrant leaf black tea pickling liquid, then mixes the fragrant leaf black tea pickling liquid and ingredients (lime powder, edible salt, sodium carbonate, yellow mud powder, bentonite powder and plant ash are added to the remaining water and stirred evenly) and then performs secondary fermentation to obtain a gelatinous auxiliary material. Since a single piece of dressing is used, the obtained preserved eggs are not contaminated with each other, and the finished preserved eggs are preserved eggs of egg white and yolk color (golden color). The fragrant leaf black tea preserved eggs prepared by the sealed fermentation of the above-mentioned gelatinous auxiliary materials have a low alkali taste and emit the fragrance of the fragrant leaf and the strong fragrance of the black tea. In addition, the invention is handmade, and no heavy metal is involved in the whole preparation process, so the fragrant leaf black tea preserved eggs prepared by the invention do not contain heavy metals. DETAILED DESCRIPTION

[0020] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0021] It should be understood that the terms described in the present invention are only for describing special embodiments and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0022] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0023] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present application description and examples are exemplary only.

[0024] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0025] In the embodiments of the present invention, “parts” refer to “parts by mass” unless otherwise specified.

[0026] The raw materials required in the embodiments of the present invention are all purchased from the market, wherein sodium carbonate is edible powdered caustic soda, sodium hydroxide is edible flake caustic soda, bay leaf powder is powder ground from bay leaves, and black tea powder is powder ground from black tea leaves.

[0027] It should be noted that the parts not described in detail in the embodiments of the present invention can be achieved by conventional means in the art, such as the process of burning rice husks to make wood ash, the grinding process of fragrant leaf powder, the grinding process of black tea powder, and the preparation process of yellow mud powder.

[0028] Embodiment 1 A method for making preserved eggs with fragrant leaves and black tea

[0029] The following raw materials were weighed in parts by mass: 100 parts of tap water, 50 parts of lime powder, 3 parts of edible salt, 100 parts of sodium carbonate, 0.1 parts of bay leaf powder, 0.1 parts of black tea powder, 10 parts of yellow mud powder, 10 parts of bentonite powder, 1 part of wood ash made from burning rice husks, and 1 part of sodium hydroxide.

[0030] The preparation steps of the recipe of fragrant leaf black tea preserved egg include:

[0031] S1. Pour 3 parts of tap water into a container, put sodium hydroxide into the water, stir to dissolve, put the fragrant leaf powder and black tea powder into the container, heat and ferment (60°C, 3h) to obtain the fragrant leaf black tea pickled liquid;

[0032] S2: lime powder, edible salt, sodium carbonate, yellow mud powder, bentonite powder, and wood ash made from burning rice husks are placed in a container, 97 parts of tap water are added, and stirred evenly to obtain ingredients;

[0033] S3. Pour the preserved black tea liquid prepared in S1 into the ingredients prepared in S2 and stir evenly, and ferment for 24 hours (the temperature at the beginning of the secondary fermentation is 80°C, and the temperature gradually drops to 10°C as the fermentation progresses) to obtain a gelatinous auxiliary material;

[0034] S4. In the egg wrapping workshop, the staff wears special rubber gloves and evenly wraps the gelatinous auxiliary materials prepared in S3 on the shell of each fresh egg, puts them into a sealed fermentation rubber frame, and ferments them at room temperature for 10 days. Under the catalytic reaction of the auxiliary materials, the egg core is crystallized and formed to prepare the fragrant leaf black tea preserved eggs. The degree of formation of the preserved eggs is 95%, and the unformed ratio is 5%.

[0035] Example 2

[0036] The following raw materials are weighed according to mass: 1000 parts of tap water, 500 parts of lime powder, 30 parts of edible salt, 120 parts of sodium carbonate (edible caustic soda), 1 part of bay leaf powder, 1 part of black tea powder, 100 parts of yellow mud powder, 100 parts of bentonite powder, 10 parts of wood ash made from burned rice husks, and 10 parts of sodium hydroxide (edible flake caustic soda).

[0037] The preparation steps of the recipe of fragrant leaf black tea preserved egg include:

[0038] S1. Pour 30 parts of tap water into a container, put sodium hydroxide into the water, stir to dissolve, put the fragrant leaf powder and black tea powder into a container, and heat and ferment (80°C, 3h) to obtain a fragrant leaf black tea pickled liquid;

[0039] S2: lime powder, edible salt, sodium carbonate, yellow mud powder, bentonite powder, and wood ash made from burning rice husks are placed in a container, 970 parts of tap water are added, and stirred evenly to obtain ingredients;

[0040] S3. Pour the preserved black tea liquid prepared in S1 into the ingredients prepared in S2 and stir evenly, and ferment for 24 hours (the temperature at the beginning of the secondary fermentation is 80°C, and the temperature gradually drops to 10°C as the fermentation progresses) to obtain a gelatinous auxiliary material;

[0041] S4. In the egg wrapping workshop, the staff wears special rubber gloves and evenly wraps the gelatinous auxiliary materials prepared in S3 on the shell of each fresh egg, puts them into a sealed fermentation rubber frame, and ferments them at room temperature for 10 days. Under the catalytic reaction of the auxiliary materials, the egg core is crystallized and formed to prepare the fragrant leaf black tea preserved eggs. The degree of formation of the preserved eggs is 98%, and the unformed ratio is 2%.

[0042] Comparative Example 1

[0043] The same as Example 1, except that bentonite powder was not added to S2. The molding ratio of the preserved egg was 80%, and the unmolded ratio was 20%.

[0044] Comparative Example 2

[0045] The same as Example 1, except that no wood ash made from burning rice husks was added to S2. The degree of forming of the preserved egg was 92%, and the degree of non-forming was 8%.

[0046] Comparative Example 3

[0047] The same as Example 1, except that the black tea powder made from rice husks was not added in S2. The degree of forming of the preserved eggs was 95%, and the degree of non-forming was 5%.

[0048] Comparative Example 4

[0049] The preserved egg with bay leaves was prepared according to Example 1 of patent CN115152954A. The degree of forming of the preserved egg was 88%, and the degree of non-forming was 12%.

[0050] Comparative Example 5 Conventional method for making preserved eggs:

[0051] 100 parts of tap water, 10 parts of sodium carbonate, 3 parts of edible salt, and 1 part of plant ash are dissolved in a pool and stirred evenly. Then 50 parts of lime powder and 10 parts of yellow mud powder are added and stirred evenly again. After fermentation for 12 hours and cooling, it becomes a clay-like paste, which is the preserved egg dressing. The above ingredients are marinated into preserved eggs, with a formed degree ratio of 85% and an unformed ratio of 15%.

[0052] The alkalinity of the preserved eggs prepared in Examples 1-2 and Comparative Examples 1-5 was tested according to GB / T 5009.47-2003. The test results are shown in Table 1.

[0053] Table 1

[0054] project pH Example 1 10.88 Example 2 10.72 Comparative Example 1 11.58 Comparative Example 2 11.64 Comparative Example 3 11.79 Comparative Example 4 12.73 Comparative Example 5 13.41

[0055] Sensory evaluation: 1-2 and comparative examples 1-5 were repeated to obtain enough preserved eggs, and 200 people were surveyed, of which 20% were in the 18-25 age group, 20% were in the 26-35 age group, 20% were in the 36-40 age group, 20% were in the 41-50 age group, and 20% were in the 51-60 age group. The sensory evaluation criteria were 7-10 points for egg white with a delicate and fresh taste and no bitter taste, 4-6 points for egg white with a rough and hard taste and no fragrance and a bitter taste; 7-10 points for egg yolk with a strong and sweet taste of fragrant leaf black tea, and 4-6 points for egg yolk with only a light sweet taste. The measurement results are shown in Table 2.

[0056] Table 2

[0057] Egg white yolk Example 1 9 10 Example 2 9 9 Comparative Example 1 7 6 Comparative Example 2 8 7 Comparative Example 3 7 6 Comparative Example 4 4 5 Comparative Example 5 4 4

[0058] Heavy Metal Detection

[0059] The lead content in the preserved eggs prepared in Example 1 and Example 2 was detected by GB5009.12-2023 (first method), and no lead was detected (the standard requirement is ≤0.2, and the quantitative limit is 0.04 mg / kg).

[0060] The above are only preferred specific implementations of the present application, but the protection scope of the present application is not limited thereto. Any changes or substitutions that can be easily thought of by a person skilled in the art within the technical scope disclosed in the present application should be included in the protection scope of the present application. Therefore, the protection scope of the present application should be based on the protection scope of the claims.

Claims

1. A preserved egg with fragrant leaf and black tea, characterized in that: Calculated by mass, the following raw materials are included: 100-1000 parts of water, 50-500 parts of lime powder, 3-30 parts of edible salt, 100-120 parts of sodium carbonate, 0.1-1 parts of bay leaf powder, 0.1-1 parts of black tea powder, 10-100 parts of yellow mud powder, 10-100 parts of bentonite powder, 1-10 parts of wood ash and 1-10 parts of sodium hydroxide.

2. The fragrant leaf black tea preserved egg according to claim 1, characterized in that: Calculated by mass, the following raw materials are included: 100 parts of water, 50 parts of lime powder, 3 parts of edible salt, 100 parts of sodium carbonate, 0.1 parts of bay leaf powder, 0.1 parts of black tea powder, 10 parts of yellow mud powder, 10 parts of bentonite powder, 1 part of wood ash and 1 part of edible sodium hydroxide.

3. A method for making fragrant leaf black tea preserved eggs according to claim 1 or 2, characterized in that: The following steps are involved: The raw materials are weighed according to their mass parts, sodium hydroxide is added to a part of water and stirred to dissolve, bay leaf powder and black tea powder are added, and the first fermentation is performed to obtain bay leaf black tea pickling liquid; lime powder, edible salt, sodium carbonate, yellow mud powder, bentonite powder and wood ash are added to the remaining water, and the mixture is stirred evenly to obtain ingredients; the bay leaf black tea pickling liquid and the ingredients are mixed, and the mixture is fermented for a second time to obtain a gelatinous auxiliary material; the gelatinous auxiliary material is evenly wrapped on the shell of each fresh egg, and the mixture is sealed and fermented to prepare bay leaf black tea preserved eggs.

4. The preparation method according to claim 3, characterized in that: The temperature of the first fermentation is 60-80°C and the time is 3-4h.

5. The preparation method according to claim 3, characterized in that: The temperature of the secondary fermentation is 10-80°C and the time is 24h.

6. The preparation method according to claim 3, characterized in that: The temperature of the sealed fermentation is room temperature and the time is 10 days.

7. The preparation method according to claim 3, characterized in that: The mass ratio of the partial water to the remaining water is 3:97.