Processing technology of instant quail eggs with bamboo shoot flavor

Abstract

The invention discloses a processing technology of bamboo shoot flavored instant quail eggs, and relates to the technical field of food processing. The technology comprises the following steps: pre-treating quail eggs and bamboo shoots to obtain a pre-treated quail egg and bamboo shoot flavor precursor concentrated solution; adding table salt, white granulated sugar and spices into the bamboo shoot flavor precursor concentrated solution, and stirring for dissolving; and adding papain, filtering and sterilizing to obtain the compound flavor liquid. And putting the quail eggs and the compound flavor liquid into a vacuum tumbling machine to carry out vacuum pumping-pressure relief circulation treatment. And performing pasteurization after curing and sterilization. The technical problems that existing instant quail eggs are single in flavor, difficult to tasty, poor in taste, short in shelf life and large in environmental protection pressure are effectively solved, the product is natural and free of chemical additives, the bamboo shoot flavor is rich and uniform, the taste is elastic and tender, the shelf life can reach 90 days or above under a 25-DEG C acceleration test, energy is saved in the production process, emission is reduced, and good industrial application prospects are achieved.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a processing method for ready-to-eat quail eggs with bamboo shoot flavor. Background Technology

[0002] With the increasing popularity of ready-to-eat foods, egg products that are high in protein, convenient to carry, and offer a variety of flavors are gradually becoming consumers' new favorites. Quail eggs, due to their rich nutrition, small size, and ease of consumption, have become a good choice for producing ready-to-eat egg products. However, most quail eggs on the market are currently processed using traditional high-temperature boiling or frying methods. Eggs produced this way tend to have a limited flavor, a short shelf life, and it's difficult to control the firmness of the egg white and the texture of the yolk. Especially given the current trend of focusing on natural, low-additive foods, how to better infuse flavor into the egg without using chemical additives, while ensuring consistent product quality, has become a pressing issue in the production of ready-to-eat quail eggs.

[0003] In recent years, many manufacturers have begun to experiment with using natural plant ingredients to enhance product flavor, such as bamboo shoots. Bamboo shoots themselves have a delicate fragrance and umami flavor, and also contain various amino acids and dietary fiber, making them a promising natural seasoning ingredient. However, the problem is that the aromatic components in bamboo shoots are quite complex, sensitive to temperature, and difficult to penetrate evenly into the egg through the hard shell. Most existing pickling or soaking methods involve long-term soaking at room temperature and pressure, which is not only inefficient and only allows the flavor to remain on the surface, but also easily breeds bacteria, affecting food safety, making it difficult to achieve both flavor penetration and freshness preservation.

[0004] Currently, there is no mature method in the industry that can simultaneously solve the problems of difficulty in flavor absorption, poor taste, and short shelf life. While some physical or chemical treatments are effective, they often damage the natural characteristics of the product; while simply relying on low-temperature processing or simple extraction of plant components makes it difficult to balance flavor, taste, and shelf life. In addition, with the current emphasis on energy conservation and emission reduction, the high-energy-consuming sterilization methods and non-biodegradable packaging materials in traditional processing have also brought considerable environmental pressure. Therefore, there is an urgent need for a new processing technology that can make quail eggs taste better, chewier, and more durable while ensuring natural health and reducing energy consumption and environmental burden. Summary of the Invention

[0005] The purpose of this invention is to overcome the shortcomings of the prior art and provide a processing technology for bamboo shoot flavored ready-to-eat quail eggs. Without adding chemical preservatives, it achieves deep flavor penetration, a tender and stable texture, and a significantly extended shelf life. At the same time, it reduces production energy consumption and environmental burden, meeting consumers' demand for natural, healthy, convenient, and quick ready-to-eat foods.

[0006] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0007] A processing method for ready-to-eat quail eggs with bamboo shoot flavor includes the following steps:

[0008] S1. Raw material pretreatment:

[0009] Soak quail eggs in a citric acid-sodium citrate buffer solution for 4-6 minutes, then rinse them.

[0010] Bamboo shoots are sliced ​​and mixed with water, then extracted in hot water at 85℃-90℃ for 0.8-1 h. The extract is filtered to obtain a primary extract. Compound plant hydrolytic enzyme is added to the filtered bamboo shoot residue for enzymatic hydrolysis, and the extract is filtered to obtain a secondary extract. The two extracts are combined and concentrated to a soluble solids content of 15%-20% to obtain a concentrated bamboo shoot flavor precursor solution.

[0011] S2. Preparation of compound flavor liquid:

[0012] Salt, sugar, and spices were added to the bamboo shoot flavor precursor concentrate and stirred until dissolved. Papain was then added, and the mixture was stirred and mixed further. The mixture was then filtered to remove bacteria, yielding a compound flavor liquid. The amount of papain added was 0.1%-0.3% of the mass of the flavor precursor concentrate.

[0013] S3, Vacuum tumbling impregnation:

[0014] The quail eggs processed in step S1 and the compound flavor liquid were placed in a vacuum tumbler and subjected to a "vacuuming-depressurization" cycle under a vacuum of 0.08 MPa-0.09 MPa for a total soaking time of 2-4 hours.

[0015] S4. Curing and sterilization:

[0016] The soaked quail eggs are then subjected to a slow, gradual heating process with a portion of the compound flavor liquid. The temperature is raised to 68℃-72℃ and maintained at this temperature for 60-90 minutes. Subsequently, food-grade CO2 is introduced to adjust the pH of the system to 5.6-6.0 before pasteurization.

[0017] S5. Cooling and Packaging:

[0018] After sterilization, the quail eggs are cooled and drained, and then packaged with modified atmosphere packaging. The protective gas inside the packaging is a mixture of CO2 and N2.

[0019] Furthermore, in step S1, the pH of the citrate-sodium citrate buffer solution is 4.0-4.5, and the soaking temperature is 40℃-45℃.

[0020] Furthermore, in step S1, the compound plant hydrolase is composed of cellulase and hemicellulase in a mass ratio of 2.5-3.5:2.

[0021] Furthermore, the enzymatic hydrolysis conditions in step S1 are: temperature 45℃-55℃, pH 4.8-5.0, and time 1.8 h-2 h.

[0022] Furthermore, in step S2, the mixture is stirred and dissolved at 38℃-42℃; based on the total weight of the compound flavor liquid, the amount of salt added is 3.5%-4.0%, the amount of white sugar added is 1.8%-2.0%, and the total amount of spices added is 0.7%-1.3%.

[0023] Furthermore, in step S2, the spices, based on the total weight of the compound flavor liquid, include: star anise 0.3%-0.5%, cinnamon 0.2%-0.4%, Sichuan pepper 0.1%-0.2%, and cloves 0.1%-0.2%.

[0024] Furthermore, in step S3, the "vacuuming-depressurization" cycle is repeated 2-3 times, and the entire impregnation process is carried out at 20°C.

[0025] Furthermore, in step S4, the gradient heating rate is 0.5℃ / min; the sterilization temperature is 75℃-78℃, and it is maintained for 15-18 min.

[0026] Furthermore, in step S5, the volume percentage of CO2 in the mixed gas is 28%-35%.

[0027] Furthermore, the processing technology provided by the present invention also includes: drying and pulverizing the residue after bamboo shoot extraction in step S1 to obtain dietary fiber products; and transporting the wastewater generated during the production process to the factory's sewage treatment system, where it is treated by activated sludge method to meet standards before being reused or discharged.

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

[0029] (1) This invention improves the permeability of the eggshell membrane without damaging the eggshell structure by using a mild permeation treatment with citric acid-sodium citrate buffer solution, laying the foundation for the penetration of flavor liquid. Bamboo shoots are extracted by a double extraction process of hot water soaking and compound enzymatic hydrolysis, which not only fully dissolves free flavor substances, but also releases bound flavor precursors through enzymatic hydrolysis. The concentrated flavor precursor liquid is rich in amino acids, oligosaccharides and other components, which can participate in Maillard reaction to generate secondary aromas during the subsequent ripening process. Combined with vacuum tumbling "vacuuming-depressurization" cycle, the pressure difference is used to promote the active and deep penetration of flavor liquid into the egg body, which completely solves the problem that the flavor of traditional soaking method only stays on the surface and the penetration is uneven. The product has both the fresh aroma of bamboo shoots and the mild flavor of compound spices, with no off-odor and rich flavor layers.

[0030] (2) The present invention adopts a gradient heating and low temperature slow cooking process to gradually gel the egg white protein, avoiding the problem of the egg white being too hard and rubbery due to traditional high temperature braising; the papain added to the compound flavor liquid is activated in the low temperature cooking stage, which performs limited hydrolysis on the surface protein of the egg white, reduces the cross-linking density of the gel network, and makes the product both elastic and smooth, while the egg yolk remains delicate and flowing to a semi-solid state, solving the pain points of the existing products having a single taste and poor texture, and significantly improving the sensory experience.

[0031] (3) This invention adjusts the system to a weakly acidic environment by CO2, which, in conjunction with pasteurization, can significantly enhance the inhibitory ability against Gram-positive bacteria such as Listeria and Staphylococcus aureus. Combined with modified atmosphere packaging of CO2 and N2, it can doubly inhibit the growth of microorganisms. No chemical preservatives need to be added. The product has a shelf life of more than 90 days under accelerated testing at 25°C, which is far longer than traditional braised products (usually no more than 30 days). At the same time, the production process involves multiple quality control steps such as ultraviolet disinfection, membrane filtration sterilization, and metal detection to ensure that the product's microbial indicators meet the standards (total bacterial count <10 CFU / g, no coliform bacteria or pathogenic bacteria detected), and the food safety is high.

[0032] (4) The present invention uses low-temperature slow cooking and CO2-assisted sterilization to replace traditional high-temperature and high-pressure sterilization, which reduces production energy consumption by 18%-22% compared with traditional processes, and complies with energy conservation and emission reduction policies. The waste residue after bamboo shoot extraction is used to prepare dietary fiber products, which can be used as ingredients for baked goods or animal feed, realizing the resource utilization of solid waste. The production wastewater is treated by activated sludge process and then reused or discharged in compliance with standards. The COD removal rate is greater than 90%, which meets the Class III standard of the "Integrated Wastewater Discharge Standard" (GB 8978-1996), realizing the closed-loop utilization of water resources, effectively reducing the environmental burden, and taking into account both economic and environmental benefits.

[0033] (5) The present invention adopts mild processing conditions throughout the process, which reduces the loss of nutrients such as protein and vitamins in quail eggs. At the same time, the amino acids, dietary fiber and other nutrients in the bamboo shoot flavor precursor concentrate are incorporated into the product, which enhances the nutritional value of the product. The product is natural and additive-free, convenient to carry and has a novel taste, which precisely matches the current consumer demand for healthy, convenient and diversified ready-to-eat foods, and has broad market application potential. Detailed Implementation

[0034] The present invention will be further described below with reference to the embodiments. The embodiments of the present invention include, but are not limited to, the following embodiments.

[0035] This invention provides a processing method for ready-to-eat quail eggs with bamboo shoot flavor, comprising the following steps:

[0036] Step 1: Raw material pretreatment

[0037] After cleaning and UV disinfection, fresh quail eggs are immersed in a citric acid-sodium citrate buffer solution with a pH of 4.0-4.5 at 40℃-45℃ for 4-6 minutes to complete a gentle permeation treatment to improve the permeability of the eggshell membrane. After treatment, the quail eggs are immediately conveyed to the rinsing area and continuously sprayed with purified water at 3-5℃ for 55-60 seconds to thoroughly remove residual buffer solution and prevent pH shift in subsequent flavoring solutions.

[0038] Simultaneously, sliced ​​bamboo shoots (preferably 3 mm-5 mm) are mixed with deionized water at a mass ratio of 1:8-12 and extracted with hot water at 85-90℃ for 0.8-1 h. During this time, the mixture is slowly stirred with a mechanical stirrer at a speed of 28-35 rpm to promote heat conduction and dissolution efficiency. After extraction, the mixture is filtered through a plate and frame filter press at a pressure of 0.25-0.3 MPa to obtain a primary extract and bamboo shoot residue. Subsequently, a compound plant hydrolytic enzyme is added to the bamboo shoot residue for enzymatic hydrolysis. This compound plant hydrolytic enzyme is composed of cellulase and hemicellulase in a mass ratio of 2.5-3.5:2, with a total enzyme activity of 1800-2000 U per gram of dried bamboo shoot. The enzymatic hydrolysis reaction is carried out at 45-55℃ and pH 4.8-5.0 for 1.8-2 h to further release bound flavor substances and obtain a secondary extract by filtration. The two extracts were combined and concentrated to a soluble solids content of 15%-20% to form a bamboo shoot flavor precursor concentrate. This concentrate is pale yellow in color, has a distinct bamboo shoot aroma, and is rich in free amino acids, oligosaccharides, phenolic substances, and bound flavor precursors. It has the ability to participate in the Maillard reaction to generate secondary aromas during subsequent heating.

[0039] Step 2: Preparation of the compound flavor liquid

[0040] The flavor precursor concentrate is transferred to the mixing tank, and salt (3.5-4.0% of the total liquid weight), white sugar (1.8-2.0% of the total liquid weight), and a detachable stainless steel spice bag containing whole star anise, cinnamon, Sichuan peppercorns, and cloves are added in sequence. The mixture is then stirred in a water bath at 38-42℃ at 55-65 rpm for 30-35 minutes to ensure that the components are fully dissolved and initially blended.

[0041] The total amount of spices in the spice bag accounts for 0.7-1.3% of the total liquid weight. The proportions of each spice (in terms of total liquid weight) are as follows: whole star anise 0.3-0.5%, whole cinnamon 0.2-0.4%, whole Sichuan peppercorns 0.1-0.2%, and whole cloves 0.1-0.2%.

[0042] Subsequently, papain was added at a concentration of 0.1-0.3% of the flavor precursor concentrate mass. The mixture was stirred at 38-42°C for 30-35 minutes to ensure thorough dispersion of the enzyme molecules and the formation of a homogeneous system with the flavor components. Papain remained inactive at this stage, acting only as a latent biocatalyst. It was activated during the subsequent low-temperature ripening stage, where it slightly hydrolyzed the surface proteins of the egg white, thereby widening the intermolecular gaps, reducing the cross-linking density of the gel network, and improving the texture, elasticity, and chewiness of the final product. The resulting compound flavor liquid was sterilized by filtration through a 0.45μm membrane and temporarily stored in a 4°C refrigerator.

[0043] Detachable stainless steel spice bag (containing whole spice grains, total addition amount accounting for 0.65-1.2% of total liquid weight), with the following spice ratios:

[0044] Step 3: Vacuum tumbling and impregnation

[0045] Quail eggs treated with enhanced permeation and the compound flavor liquid are placed together in a vacuum tumbler and run under a vacuum of 0.08 MPa-0.09 MPa for 10-12 minutes to remove gas from the inside of the egg and the micropores of the eggshell. Then, the pressure is restored to normal, and the pressure difference forces the flavor liquid to actively penetrate into the eggshell. This "vacuum-depressurization" cycle is repeated 2-3 times, with the total soaking time controlled between 2-4 hours, achieving efficient introduction of flavor components. The entire soaking process is carried out in a clean environment at 20℃ to ensure that the flavor substances achieve deep and uniform distribution under physical pressure, avoiding the uneven flavor gradient problem caused by the slow diffusion rate in traditional soaking methods.

[0046] Step 4: Curing and Sterilization

[0047] The soaked quail eggs, along with 30-50% of the volume of the compound flavor liquid, are transferred to a water bath heating tank. The temperature is gradually increased to 68-72℃ at a rate of 0.5℃ / min using a gradient heating method, and then maintained at this temperature for 60-90 minutes to complete the slow cooking process. This allows the ovalbumin to gradually gel and triggers the Maillard reaction to generate endogenous aroma substances, while simultaneously activating the added proteases to improve texture. After cooking, food-grade CO2 is introduced into the system at a flow rate of 1.5-2 L / m³. 3 The liquid volume was adjusted to achieve a dissolved CO2 concentration of 0.15-0.18 g / L, and the liquid phase pH was adjusted to 5.6-6.0. This weakly acidic environment significantly enhanced the inhibitory effect on Gram-positive bacteria such as Listeria and Staphylococcus aureus. Subsequently, the temperature of the quail eggs and the compound flavor liquid was rapidly raised to 75-78°C and maintained for 15-18 minutes to implement CO2-assisted pasteurization.

[0048] In this step, the reducing sugars and amino acids in the bamboo shoot extract undergo Maillard reactions under a mild heat environment to generate endogenous aroma substances such as furanones and pyrazines. In addition, papain is activated to perform limited hydrolysis of the surface proteins of egg white, reducing the cross-linking density and giving the final product both elasticity and smoothness.

[0049] Step 5: Cooling and Packaging

[0050] After cooking and sterilization, quail eggs are immediately immersed in ice water (0℃-4℃) forcibly cooled to below 10℃ to inhibit the revival and proliferation of residual heat-resistant bacteria. After draining and surface drying, they are packed into high-barrier composite film packaging bags. The bags are first vacuum-sealed and then filled with a mixed protective gas of CO2 and N2 (CO2 content 28-35%), and sealed to complete the modified atmosphere packaging. The finished products undergo metal detection and weight verification before being stored in a cold storage facility.

[0051] Step 6: Resource utilization of by-products

[0052] The residue after bamboo shoot extraction is dried to obtain a solid byproduct rich in dietary fiber, which can be used as a raw material for the production of subsequent food bases or animal feeds. The wastewater generated during the production process is transported to the plant's sewage treatment system and treated by the activated sludge process to meet the standards before being reused or discharged.

[0053] Specifically, bamboo shoot waste residue, after being dehydrated by pressure filtration, has a moisture content of approximately 65%. It is then dried in a hot air drying oven at 80-85℃ until the moisture content is below 12%. Subsequently, it is pulverized to below 80 mesh to obtain a light yellow powdery dietary fiber product with a total dietary fiber content ≥65%. This product can be used to replace part of the flour in baked goods such as bread and biscuits, improving the nutritional value of the products. Production wastewater mainly includes washing water, extraction residue, and equipment rinsing water. These are collected in a regulating tank for water quality homogenization, and then pumped into an aerobic activated sludge reactor. Under conditions of dissolved oxygen concentration of 1.8-2.0 mg / L and temperature of 25-28℃, it is aerated for 8-10 hours, achieving a COD removal rate greater than 90%. The effluent meets the Class III standard of the "Integrated Wastewater Discharge Standard" (GB 8978-1996) and can be used for irrigation of the plant area or, after further treatment, reused in the cleaning process, achieving closed-loop utilization of water resources.

[0054] The following three embodiments further illustrate the above technical solution.

[0055] Example 1

[0056] Step 1: Raw material pretreatment:

[0057] Quail eggs: soaked in citric acid-sodium citrate buffer solution (pH 4.2) at 43℃ for 5 min, then sprayed with purified water at 3-5℃ for 58 s;

[0058] Bamboo shoots: 3 mm slices, material-to-liquid ratio 1:10 (mass ratio), hot water extraction at 88℃ for 0.9 h, stirring speed 32 rpm; plate and frame filter press pressure 0.28 MPa;

[0059] Enzymatic hydrolysis: Compound plant hydrolytic enzyme (cellulase: hemicellulase = 3:2), total enzyme activity 1900 U / g dried bamboo shoots, enzymatic hydrolysis for 1.9 h at 50℃ and pH 4.9;

[0060] Concentration: Combine the extracts and concentrate to 18% soluble solids.

[0061] Step 2: Preparation of the compound flavor liquid:

[0062] Ingredients: 3.8% salt (total liquid weight), 1.9% white sugar (total liquid weight), spice bag (total percentage 1.0%, star anise 0.4%, cinnamon 0.3%, Sichuan peppercorns 0.15%, cloves 0.15%); enzyme addition: papain 0.2% (by weight of flavor precursor concentrate), stirred at 40℃ for 32 min;

[0063] Sterilization: 0.45μm membrane filtration, temporary storage at 4℃.

[0064] Step 3: Vacuum tumbling and impregnation:

[0065] Vacuum degree 0.085 MPa, "vacuuming-depressurization" cycle 2 times, total immersion time 3 h at 20℃.

[0066] Step 4: Curing and sterilization:

[0067] Slow cooking at low temperature: Increase the temperature to 70℃ at a rate of 0.5℃ / min and maintain the temperature for 75 minutes;

[0068] CO2 adjustment: Inlet flow rate 1.8 L / (min・m 3 Food-grade CO2 with a concentration of 0.16 g / L and a pH of 5.8;

[0069] Pasteurization: Maintain at 76℃ for 16 minutes.

[0070] Step 5: Cooling and Packaging

[0071] Cooled to 8°C with ice water at 0-4°C, then packaged with modified atmosphere packaging (CO2 32% + N2 68%).

[0072] The products obtained in this embodiment were tested, and the results are shown in the table below:

[0073] Table 1. Test results of the products in Example 1

[0074] Testing items Specific results Sensory rating (out of 100) Appearance: 24 points (semi-transparent egg white, even color); Aroma: 25 points (rich bamboo shoot aroma, no off-putting smell); Texture: 24 points (moderate elasticity, no rubbery feel); Flavor: 23 points (balanced sweet and salty flavor, prominent bamboo shoot taste); Total Score: 96 points Physicochemical indicators Moisture 71.8%; Protein 13.6%; Fat 11.3%; Soluble solids 17.9%; pH 5.7 Microbiological indicators Total bacterial count <5 CFU / g; Coliform bacteria not detected (<3 CFU / 100g); Pathogenic bacteria (Salmonella, Listeria) not detected. Shelf life (accelerated test at 25°C) No bulging, no odor, stable texture within 105 days, and sensory score maintained above 90 points. Texture properties Hardness 285 g; Elasticity 0.82; Chewing strength 196 g·mm

[0075] Example 2

[0076] Raw material pretreatment - enzymatic hydrolysis: compound plant hydrolytic enzyme ratio (cellulase: hemicellulase = 3.5: 2), total enzyme activity 2000 U / g dried bamboo shoots, enzymatic hydrolysis for 2 h at 55℃ and pH 5.0.

[0077] Preparation of compound flavor liquid: Papain added at 0.3% (mass of flavor precursor concentrate), stirred at 42℃ for 35 min.

[0078] The remaining parameters are the same as in Example 1.

[0079] The products obtained in this embodiment were tested, and the results are shown in the table below:

[0080] Table 2. Test results of the products in Example 2

[0081] Testing items Specific results Sensory rating (out of 100) Appearance: 23 points; Aroma: 25 points (more intense bamboo shoot fragrance); Texture: 25 points (improved tenderness and reduced chewing resistance); Flavor: 24 points (more prominent umami); Total score: 97 points Physicochemical indicators Moisture 72.1%; Protein 13.4%; Fat 11.1%; Soluble solids 19.2%; pH 5.6 Microbiological indicators Total bacterial count <5 CFU / g; Coliform bacteria not detected; Pathogenic bacteria not detected. Shelf life (accelerated test at 25°C) The quality remained stable for 98 days, but the sensory score dropped to 84 points after 98 days (slight flavor degradation). Texture properties Hardness 262 g; Elasticity 0.85; Chewing strength 178 g·mm

[0082] In this embodiment, enzymatic hydrolysis was enhanced, resulting in a more complete release of bound flavor substances (such as phenols and amino acids) in bamboo shoots, an increase in soluble solids content, and improved product umami and tenderness. However, the slight hydrolysis of egg white protein by protease led to a slight decrease in hardness, and the shelf life was shortened by about 7 days compared to Example 1.

[0083] Example 3

[0084] Vacuum tumbling impregnation: vacuum degree 0.09 MPa, "vacuuming-depressurization" cycle 3 times, total impregnation time 4 h at 20℃.

[0085] Curing and sterilization:

[0086] Slow cooking: 72℃ for 90 minutes;

[0087] Pasteurization: Maintain at 78°C for 18 minutes.

[0088] Modified atmosphere packaging: CO2 35% + N2 65%.

[0089] The remaining parameters are the same as in Example 1.

[0090] The products obtained in this embodiment were tested, and the results are shown in the table below:

[0091] Table 3. Test results of the products in Example 3

[0092] Testing items Specific results Sensory rating (out of 100) Appearance: 24 points; Aroma: 24 points; Texture: 23 points (slightly more elastic); Flavor: 25 points (more even flavor, deeper penetration of salty and sweet); Total score: 96 points Physicochemical indicators Moisture 71.5%; Protein 13.7%; Fat 11.4%; Soluble solids 18.3%; pH 5.9 Microbiological indicators Total bacterial count <3 CFU / g; Coliform bacteria not detected; Pathogenic bacteria not detected. Shelf life (accelerated test at 25°C) The quality remained unchanged for 112 days, and the sensory score remained above 88 points. Texture properties Hardness 301 g; Elasticity 0.80; Chewing strength 205 g·mm

[0093] Compared with Example 1, this embodiment extends the soaking time and increases the number of vacuum cycles, allowing the flavor liquid to penetrate more thoroughly and improving the uniformity of flavor in the product. Extending the constant temperature time and increasing the sterilization temperature, combined with a higher proportion of modified atmosphere packaging with CO2, significantly inhibits microbial growth and extends the shelf life by 7 days compared with Example 1. However, the extended low-temperature slow cooking time results in a slight increase in egg white hardness.

[0094] The above embodiments are merely one of the preferred embodiments of the present invention and should not be used to limit the scope of protection of the present invention. Any modifications or refinements made to the main design concept and spirit of the present invention that are not of substantial significance, but solve the same technical problem as the present invention, should be included within the scope of protection of the present invention.

Claims

1. A processing technology of bamboo shoot flavored instant quail eggs, characterized in that, The method comprises the following steps: S1, raw material pretreatment: After soaking quail eggs in a citric acid-sodium citrate buffer solution for 4-6 min, the quail eggs are cleaned; After cutting bamboo shoots into slices, the bamboo shoots are mixed with water and hot water extraction is carried out at 85-90℃ for 0.8-1 h to obtain a first extraction liquid; the bamboo shoot residue obtained by filtration is added with a compound plant hydrolytic enzyme for enzymatic hydrolysis, and a second extraction liquid is obtained by filtration; the two extraction liquids are combined and concentrated to a soluble solid content of 15%-20% to obtain a bamboo shoot flavor precursor concentrate; S2, preparation of a compound flavor liquid: The bamboo shoot flavor precursor concentrate is added with salt, white sugar and spices, stirred and dissolved; papain is further added, stirred and mixed, filtered and sterilized to obtain a compound flavor liquid; the addition amount of the papain is 0.1%-0.3% of the mass of the flavor precursor concentrate; S3, vacuum tumbling impregnation: The quail eggs treated in step S1 are placed in a vacuum tumbling machine, and "vacuumizing-pressure releasing" cycle treatment is carried out at a vacuum degree of 0.08-0.09 MPa, and the total impregnation time is 2-4 h; S4, maturation and sterilization: The impregnated quail eggs are subjected to gradient temperature rising and low temperature slow cooking together with part of the compound flavor liquid, heated to 68-72℃ and kept at a constant temperature for 60-90 min; then food-grade CO2 is introduced to adjust the pH to 5.6-6.0, and pasteurization is carried out; S5, cooling and packaging: The sterilized quail eggs are cooled, drained and packaged in a modified atmosphere, and the protective gas in the package is a mixture of CO2 and N2.

2. The processing technology of bamboo shoot flavored instant quail eggs according to claim 1, characterized in that, In step S1, the pH of the citric acid-sodium citrate buffer solution is 4.0-4.5, and the soaking temperature is 40-45℃.

3. The processing technology of bamboo shoot flavored instant quail eggs according to claim 2, characterized in that, In step S1, the compound plant hydrolytic enzyme is compounded by cellulase and hemicellulase at a mass ratio of 2.5-3.5:

2.

4. The processing technology of bamboo shoot flavored instant quail eggs according to claim 3, characterized in that, In step S1, the enzymatic hydrolysis conditions are: temperature 45-55℃, pH 4.8-5.0, time 1.8-2 h.

5. The processing technology of bamboo shoot flavored instant quail eggs according to claim 1, characterized in that, In step S2, stirring and dissolving are carried out at 38-42℃; the addition amount of salt is 3.5%-4.0%, the addition amount of white sugar is 1.8%-2.0%, and the total addition amount of spices is 0.7%-1.3%, based on the total weight of the compound flavor liquid.

6. The processing technology of bamboo shoot flavored instant quail eggs according to claim 5, characterized in that, In step S2, the spices include star anise 0.3%-0.5%, cassia 0.2%-0.4%, Sichuan pepper 0.1%-0.2%, and clove 0.1%-0.2%, based on the total weight of the compound flavor liquid.

7. The processing technology of bamboo shoot flavored instant quail eggs according to claim 4 or 6, characterized in that, In step S3, the "vacuumizing-pressure releasing" cycle is repeated 2-3 times, and the whole impregnation process is carried out at 20℃.

8. The processing technology of bamboo shoot flavored instant quail eggs according to claim 7, characterized in that, In step S4, the gradient temperature rising rate is 0.5℃ / min; the sterilization temperature is 75-78℃, and the holding time is 15-18 min.

9. The processing technology of bamboo shoot flavored instant quail eggs according to claim 8, characterized in that, In step S5, the volume ratio of CO2 in the mixed gas is 28%-35%.

10. The processing technology of bamboo shoot flavored instant quail eggs according to claim 9, characterized in that, Further comprising: The residue after bamboo shoot extraction in step S1 is dried and pulverized to obtain a dietary fiber product; The wastewater generated during the production process is transported to the factory wastewater treatment system, treated by activated sludge method, and reused or discharged after reaching the standard.