Old ginger vinegar egg liquid and preparation method thereof

Abstract

The invention relates to the technical field of food, and particularly discloses an old ginger vinegar egg liquid and a preparation method thereof.The vinegar egg liquid is prepared from, by weight, 100-150 parts of fresh eggs, 30-50 parts of old ginger, 250-350 parts of rice vinegar, 20-40 parts of honey and 10-20 parts of galactooligosacharide. The fresh eggs, the old ginger, the rice vinegar, the honey and the galactooligosacharide in the formula are matched in a synergistic mode, so that the vinegar egg liquid is prepared; the product has unique flavor, also has the effects of resisting oxidation, resisting inflammation, promoting blood circulation and the like, is rich and balanced in nutrition, meets diversified nutritional requirements of human bodies, improves the palatability, is easier to accept by consumers with different taste preferences, and expands consumer groups.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and particularly relates to ginger vinegar and egg liquid and a preparation method thereof. Background Art

[0002] As the demand for health and wellness grows, people are paying more and more attention to foods that are natural and healthy and have multiple functions. The traditional health concept emphasizes the synergistic effect of food and hopes to obtain rich nutrition and health functions from daily diet, which has prompted the innovative development of functional foods.

[0003] Eggs are rich in protein, fat, vitamins and various minerals, and are a good source of nutrition for the human body. Vinegar has the functions of stimulating appetite and promoting metabolism, and can help the human body better digest and absorb the nutrients in food. Ginger, which is warm in nature and contains gingerol, zingiberene and other ingredients, not only gives the drink a unique flavor, but also has the functions of dispelling cold and keeping warm, promoting blood circulation and enhancing immunity.

[0004] However, the traditional vinegar and egg liquid has a simple formula, consisting only of eggs and vinegar, and has certain limitations in taste and nutritional efficacy, making it difficult to meet the demands of modern consumers for food diversity and high quality.

[0005] Moreover, the original vinegar and egg liquid has a high acidity and a single taste. The sour and astringent taste makes it difficult for many consumers to accept, limiting its wider consumer group. In addition, its functionality is single, and the lack of standardized production processes and strict quality control in home-made products also limits the large-scale industrial production of vinegar and egg liquid.

[0006] Based on the improvement of the above-mentioned health needs, the limitations of taste and nutrition, and the shortcomings of the preparation process, a ginger vinegar and egg liquid and a preparation method thereof are disclosed. Summary of the invention

[0007] The object of the present invention is to provide a ginger vinegar egg liquid and a preparation method thereof, so as to solve the problems raised in the above-mentioned background technology.

[0008] To achieve the above object, the present invention provides the following technical solutions:

[0009] The invention discloses a ginger vinegar egg liquid, comprising the following raw materials in parts by weight: 100-150 parts of fresh eggs, 30-50 parts of old ginger, 250-350 parts of rice vinegar, 20-40 parts of honey and 10-20 parts of galacto-oligosaccharide.

[0010] Preferably, the following raw materials are included in parts by weight: 120 parts of fresh eggs, 40 parts of old ginger, 300 parts of rice vinegar, 30 parts of honey, and 15 parts of galacto-oligosaccharide.

[0011] A method for preparing ginger vinegar and egg liquid comprises the following steps:

[0012] S1. Cleaning:

[0013] Wash the eggs under running water, then place them in a 5% saline solution for 15 minutes. During the soaking process, use a stirrer to slowly stir at a speed of 50-80 rpm to ensure that the salt water evenly contacts the surface of the eggs. Use a clean towel to thoroughly dry the water and set aside.

[0014] S2. Ginger Processing

[0015] Select 30-50 pieces of old ginger, peel them, rinse them with clean water, and cut them into slices 2-3 mm thick;

[0016] S3. Rice vinegar preparation

[0017] Pour 250-350 parts of rice vinegar into a clean, oil-free glass fermentation container with a tight lid;

[0018] S4, raw materials into the tank:

[0019] Place the processed eggs in a fermentation container filled with rice vinegar, making sure the eggs are completely submerged in the rice vinegar. Then, sprinkle the sliced ​​ginger evenly between the eggs.

[0020] S5, sealed fermentation:

[0021] Seal the fermentation container and place it in a cool and ventilated environment with a temperature of 25-28℃ for fermentation for 7 days, stirring once in the morning and evening every day;

[0022] S6. Raw material addition

[0023] Add 20-40 parts of acacia honey or linden honey to the fermented vinegar and egg liquid, and stir with a clean stirring utensil while adding the honey to fully dissolve the honey in the vinegar and egg liquid; weigh 10-20 parts of galacto-oligosaccharide, sprinkle it evenly into the vinegar and egg liquid, and continue stirring;

[0024] S7, Filter Packaging

[0025] After the preparation is completed, use a 200-mesh filter to filter the vinegar and egg liquid for the first time. After the first filtration, use a 500-mesh filter for a second fine filtration. Put the filtered ginger vinegar and egg liquid into a glass bottle or PET bottle that has been sterilized at high temperature. The sterilization temperature of the glass bottle is 120-130°C and the sterilization time is 20-30 minutes. The PET bottle is sterilized by ultraviolet light for 10-15 minutes. When bottling, use a quantitative filling machine. The filling accuracy of the filling machine is controlled within ±5 ml. The bottling volume is determined according to the product specifications. 5-10 ml of space is reserved. Use a capping machine or a capping machine to seal the packaging bottle. The torque of the capping machine is set to 3-5 Nm, and the pressure of the capping machine is set to 0.5-0.8 MPa.

[0026] S8. Storage

[0027] The packaged products are stored in a cool, dry, light-proof warehouse with a temperature controlled at 15-25°C and a humidity controlled at 40%-60%.

[0028] Compared with the prior art, the present invention has the following beneficial effects:

[0029] The present invention coordinates fresh eggs, old ginger, rice vinegar, honey and oligogalactose in the formula, and the food has high-quality protein, multiple vitamins and minerals; old ginger contains gingerol, zingiberene and other ingredients, and in addition to giving a unique flavor, it also has antioxidant, anti-inflammatory, blood circulation and other effects; rice vinegar contains a variety of organic acids and amino acids, which can stimulate appetite and promote metabolism; honey not only regulates sweetness and improves taste, but is also rich in glucose, fructose, vitamins and minerals; oligogalactose, as a prebiotic, can promote the growth and reproduction of beneficial intestinal bacteria, improve intestinal microecological environment, and enhance human immunity. These ingredients complement each other, making the product nutritious and balanced, meeting the diverse nutritional needs of the human body, and secondly improving the palatability of the product, making consumers with different taste preferences more acceptable, and expanding the consumer group.

[0030] At the same time, the present invention clarifies the raw material dosage and standardized preparation process, which is convenient for quality control and management in the production process, reduces product quality fluctuations caused by operational differences, and is conducive to realizing industrial large-scale production. DETAILED DESCRIPTION

[0031] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0032] Embodiment 1:

[0033] A method for preparing ginger vinegar and egg liquid comprises the following steps:

[0034] Raw material preparation

[0035] Fresh eggs: 120 local free-range fresh eggs are used to ensure the eggs are fresh, without damage or odor.

[0036] Old ginger: Select 40 pieces of high-quality old ginger with smooth skin and no rot.

[0037] Rice vinegar: Measure 300 parts of high-quality brewed rice vinegar, which has moderate acidity and a mellow taste.

[0038] Honey: Prepare 30 servings of acacia honey, which has a light floral scent and good sweetness.

[0039] Galacto-oligosaccharide: Weigh 15 parts of food grade galacto-oligosaccharide.

[0040] Production process steps

[0041] Cleaning

[0042] Equipment: XJD-100 egg washing machine is used, which has the characteristics of controllable water flow and soft brush, and can effectively clean the surface of eggs.

[0043] Parameter setting: Adjust the water flow rate of the egg washer to 0.8 liters / minute to ensure that the eggs are fully washed under running water. Put the washed eggs into the 80-liter YX-80 stainless steel disinfection tank, add a 5% saline solution, just enough to immerse the eggs. Use a JB-50 stirrer to stir slowly at 60 rpm for 15 minutes. Finally, remove the eggs, wipe them dry with a clean towel, put them in the air dryer, set the wind speed to 2.5 meters / second, control the temperature at 28°C, and dry for 12 minutes.

[0044] Processing of old ginger

[0045] Equipment: Use a DQ-20 manual peeling knife to peel the ginger, and then use a QP-30 slicer to slice the ginger into thin slices.

[0046] Parameter setting: The slicer slice thickness is adjusted to 2.5 mm, and the cutting speed is set to 40 slices per minute to ensure that the thickness of the ginger slices is uniform. The sliced ​​ginger slices are placed on a sterilized stainless steel tray for later use.

[0047] Rice vinegar preparation

[0048] Equipment: Use a JLD-500 stainless steel measuring bucket to accurately measure 300 parts of rice vinegar and pour into a FJ-800 glass fermentation tank with a capacity of 800 liters.

[0049] Raw materials into tanks

[0050] Carefully place the processed eggs into the fermentation tank filled with rice vinegar using stainless - steel clips, ensuring that the eggs are completely submerged in the rice vinegar. Subsequently, evenly sprinkle the sliced old ginger pieces among the eggs with the help of a stainless - steel strainer.

[0051] Sealed fermentation

[0052] Equipment: The fermentation tank uses a supporting sealing cover to control the fermentation environment temperature to maintain 26°C, with the temperature fluctuation range controlled within ±1°C. Use a JB - 50 type stirrer to stir at a speed of 40 revolutions per minute for 8 minutes every morning and evening, and continue fermentation for 7 days.

[0053] Raw material addition

[0054] Equipment: The raw material addition operation is carried out in a 500 - liter JB - 500 type stainless - steel stirring tank, equipped with a DJ - 100 type electric stirrer.

[0055] Set the rotation speed of the electric stirrer to 60 revolutions per minute, slowly add 30 parts of sophora japonica honey, stirring while adding the honey, and continue stirring for 18 minutes. Then, accurately weigh 15 parts of galactooligosaccharide using an electronic scale, evenly sprinkle it into the vinegar - egg solution through a funnel, increase the stirrer speed to 90 revolutions per minute, and stir for 25 minutes to ensure that the honey and galactooligosaccharide are completely dissolved and evenly distributed.

[0056] Filtration and packaging

[0057] Filtration equipment: Use a 200 - mesh stainless - steel filter screen installed on an LG - 200 type filter rack for primary filtration, and then use a 500 - mesh PP - material JM - 500 type precision filter for secondary filtration.

[0058] Packaging equipment: Select a BG - 200 type quantitative filling machine, with the filling accuracy controlled within ±5 ml. The glass bottles are sterilized using a GX - 120 type high - temperature sterilizer, with the sterilization temperature set at 125°C and the sterilization time at 25 minutes. Use an XG - 50 type capping machine with the torque set at 4 N·m; or use a YG - 80 type crimping machine with the pressure set at 0.6 MPa for sealing. Leave an 8 - ml space when bottling.

[0059] Storage

[0060] Place the packaged product at a temperature controlled at 20°C and a humidity controlled at 50%.

[0061] Example two:

[0062] A preparation method of old - ginger vinegar - egg solution, comprising the following steps

[0063] Raw material preparation

[0064] Fresh eggs: Choose 12,000 grams of local free-range fresh eggs. The eggs must be fresh, without any damage or odor, and the eggshell surface must be clean.

[0065] Old ginger: Select 4000 grams of high-quality old ginger with smooth skin, firm texture and no rot or mildew.

[0066] Rice vinegar: Measure 30,000 grams of high-quality brewed rice vinegar, which has appropriate acidity, mellow taste and good fermentation performance.

[0067] Honey: Prepare 3,000 grams of linden honey, which has a unique floral aroma and appropriate sweetness, and can effectively improve the taste of the product.

[0068] Galacto-oligosaccharide: Weigh 1500 g of food-grade galacto-oligosaccharide to ensure that its quality meets relevant food standards.

[0069] Production process steps

[0070] Cleaning

[0071] Place the eggs in the washing tank of the egg washer, adjust the water flow rate to 1 liter / minute, and let the eggs roll in the running water for 8 minutes to effectively remove surface dust, impurities and some microorganisms. After washing, transfer the eggs to a 100-liter stainless steel disinfection tank and add a 5% saline solution to just submerge the eggs.

[0072] Start the stirrer [model: JB-150], set the stirring speed to 65 rpm, and continue stirring for 15 minutes to ensure that the salt water evenly contacts the surface of the eggs to achieve the purpose of disinfection and stabilization of the protein structure. Finally, remove the eggs, gently wipe the surface moisture with a clean absorbent towel, put them in the air dryer [model: FG-200], set the wind speed to 2.8 m / s, the temperature to 27°C, and air dry for 13 minutes to ensure that the surface of the eggs is completely dry.

[0073] Processing of old ginger

[0074] Equipment: Use a manual peeling knife to remove the skin of the old ginger, and then use a slicer [model: QP-50] to slice it.

[0075] Operation and parameter setting: Use a sharp manual peeling knife to carefully peel the skin of the old ginger to minimize the loss of the old ginger. Put the peeled old ginger into the slicer hopper, adjust the slice thickness to 2.3 mm, and set the slice speed to 45 slices per minute to ensure that the sliced ​​ginger is uniform in thickness. The sliced ​​ginger is placed on a stainless steel tray that has been sterilized by ultraviolet light for 15 minutes for later use.

[0076] Rice vinegar preparation equipment:

[0077] Use a high-precision electronic scale to accurately weigh 30,000 grams of rice vinegar and slowly pour it into a 100-liter glass fermentation tank.

[0078] Raw materials are put into tanks:

[0079] Use a stainless steel long-handled tong to carefully place the processed eggs one by one into the fermentation tank filled with rice vinegar, making sure that the eggs are completely immersed in the rice vinegar. If you find that some eggs are not completely immersed, add an appropriate amount of rice vinegar to the fermentation tank again until the eggs are completely immersed. Then, use a stainless steel colander to evenly sprinkle the sliced ​​ginger between the eggs, so that the ginger slices are fully in contact with the eggs and rice vinegar.

[0080] Sealed fermentation

[0081] Equipment: The fermentation tank is equipped with a silicone sealing cover with good sealing performance, and the fermentation workshop is equipped with a temperature and humidity control system [model: WSKZ-200] and a ventilation system [model: TF-300].

[0082] Operation and parameter setting: After sealing the fermentation tank, place it in the designated location of the fermentation workshop. Set the workshop temperature to 26.5℃ through the temperature and humidity control system, control the temperature fluctuation range within ±0.8℃, and control the relative humidity between 60% and 65%. Start the ventilation system and set the ventilation volume to 70 cubic meters per hour to keep the workshop air fresh and circulated. During the 7 days of fermentation, use a stirring rod to stir every morning and evening to promote uniform mixing and reaction of substances during the fermentation process.

[0083] Raw material addition

[0084] Equipment: Raw material addition operations are carried out in a 50-liter stainless steel mixing barrel [Model: JT-50] equipped with an electric stirrer [Model: DJ-200].

[0085] Operation and parameter setting: Transfer the fermented vinegar and egg liquid to the mixing bucket, start the electric stirrer, and set the stirring speed to 70 rpm.

[0086] Use an electronic scale to accurately weigh 3000 grams of linden honey, slowly pour it into the mixing bucket, stir while adding honey, and continue stirring for 20 minutes to ensure that the honey is fully dissolved in the vinegar and egg liquid. Next, use an electronic scale to accurately weigh 1500 grams of oligosaccharide, sprinkle it evenly into the mixing bucket through a funnel, increase the stirring speed to 100 rpm, and continue stirring for 30 minutes to completely dissolve the oligosaccharide and evenly distribute it in the vinegar and egg liquid.

[0087] Filter Packaging

[0088] Filtration equipment: Use a 200-mesh stainless steel filter installed on a filter rack [model: LG-200] for primary filtration, and then use a 500-mesh PP precision filter [model: JM-500] for secondary fine filtration.

[0089] Packaging equipment: A fully automatic quantitative filling machine [model: GZ-300] is used for bottling operations, and its filling accuracy can be controlled within ±3 ml. PET bottles are disinfected using an ultraviolet disinfection box [model: ZW-40] for 13 minutes. When bottling, the bottling volume of the filling machine is set according to the product specifications, leaving 7 ml of space. A capping machine [model: XGJ-50] is used for sealing, and the torque is set to 4.2 Nm to ensure that the bottle cap is firmly sealed.

[0090] store

[0091] The packaged products are neatly placed on the shelves in the warehouse. The warehouse temperature is controlled at 18°C ​​and the relative humidity is controlled at 55%.

[0092] It will be appreciated that in the development of any actual implementation, as in any engineering or design project, numerous implementation-specific decisions may be made. Such a development effort may be complex and time-consuming, but will be a routine task of design, fabrication, and production for those of ordinary skill having the benefit of this disclosure without undue experimentation.

[0093] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. A ginger vinegar egg liquid, characterized in that: The invention comprises the following raw materials in parts by weight: 100-150 parts of fresh eggs, 30-50 parts of old ginger, 250-350 parts of rice vinegar, 20-40 parts of honey and 10-20 parts of galacto-oligosaccharide.

2. The ginger vinegar and egg liquid according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 120 parts of fresh eggs, 40 parts of old ginger, 300 parts of rice vinegar, 30 parts of honey and 15 parts of galacto-oligosaccharide.

3. The method for preparing ginger vinegar egg liquid according to any one of claims 1-2, characterized in that: The following steps are involved: S1. Cleaning: Wash the eggs under running water, then place them in a 5% saline solution for 15 minutes. During the soaking process, use a stirrer to slowly stir at a speed of 50-80 rpm to ensure that the salt water evenly contacts the surface of the eggs. Use a clean towel to thoroughly dry the water and set aside. S2. Ginger Processing Select 30-50 pieces of old ginger, peel them, rinse them with clean water, and cut them into slices 2-3 mm thick; S3. Rice vinegar preparation Pour 250-350 parts of rice vinegar into a clean, oil-free glass fermentation container with a tight lid; S4, raw materials into the tank: Place the processed eggs in a fermentation container filled with rice vinegar, making sure the eggs are completely submerged in the rice vinegar. Then, sprinkle the sliced ​​ginger evenly between the eggs. S5, sealed fermentation: Seal the fermentation container and place it in a cool and ventilated environment with a temperature of 25-28℃ for fermentation for 7 days, stirring once in the morning and evening every day; S6. Raw material addition Add 20-40 parts of acacia honey or linden honey to the fermented vinegar and egg liquid, and stir with a clean stirring utensil while adding the honey to fully dissolve the honey in the vinegar and egg liquid; weigh 10-20 parts of galacto-oligosaccharide, sprinkle it evenly into the vinegar and egg liquid, and continue stirring; S7, Filtration Packaging After the preparation is completed, use a 200-mesh filter to filter the vinegar and egg liquid for the first time. After the first filtration, use a 500-mesh filter for a second fine filtration. Put the filtered ginger vinegar and egg liquid into a glass bottle or PET bottle that has been sterilized at high temperature. The sterilization temperature of the glass bottle is 120-130°C and the sterilization time is 20-30 minutes. The PET bottle is sterilized by ultraviolet light for 10-15 minutes. When bottling, use a quantitative filling machine. The filling accuracy of the filling machine is controlled within ±5 ml. The bottling volume is determined according to the product specifications. 5-10 ml of space is reserved. Use a capping machine or a capping machine to seal the packaging bottle. The torque of the capping machine is set to 3-5 Nm, and the pressure of the capping machine is set to 0.5-0.8 MPa. S8. Storage The packaged products are stored in a cool, dry, light-proof warehouse with a temperature controlled at 15-25°C and a humidity controlled at 40%-60%.