Spiced dried egg with excellent water-retaining property and preparation method thereof
By using segmented temperature and pressure controlled steaming and adding processing aids, the problem of insufficient water retention in traditional dried egg is solved, resulting in improved texture and enhanced flavor while maintaining nutritional value, thus providing high-quality spiced dried egg.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-26
- Publication Date
- 2026-03-31
AI Technical Summary
Traditional dried egg products lack sufficient moisture retention during processing, resulting in a dry, hard product with compromised texture and flavor. Furthermore, existing improvement methods fail to preserve the nutritional value and flavor of the eggs to the greatest extent possible.
The process involves segmented steaming with controlled temperature and pressure, combined with separate pretreatment of egg yolks and egg whites and the addition of appropriate proportions of processing aids, such as vitamin D3 oil, phospholipase A2, gluten powder, and proteinase K, to form a uniform and delicate gel structure. The flavor is enhanced through segmented steaming and high-temperature braising.
It improves the texture and taste of dried egg, preserves the nutritional value and flavor of eggs, extends shelf life, and provides a healthy and delicious food option.
Smart Images
Figure CN121753910A_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of food processing technology and relates to a spiced dried egg with excellent water retention and its preparation method. Background Technology
[0002] With rising living standards and changing consumption habits, consumers are increasingly demanding convenient, quick, and nutritious foods. Eggs, as a major source of nutrition in people's daily lives, contain all nine essential amino acids, and the amino acid ratio in their protein meets human needs, making them one of the most suitable natural food sources of protein for humans. Dried egg products, made from eggs through various processing steps, have become increasingly popular in recent years. Their texture and color are similar to dried tofu, while retaining the unique taste and flavor of eggs.
[0003] However, traditional dried egg often suffers from insufficient moisture retention during processing, resulting in a dry, hard product with compromised texture and flavor, and a limited shelf life. Dried egg with excellent moisture retention can maintain a soft and juicy texture, extend shelf life, and reduce nutrient loss during processing.
[0004] Currently, some dried egg products on the market use methods such as changing the ratio of egg white to egg yolk or mixing in other poultry egg liquids to improve the water retention of dried egg. Although these methods can improve the water retention of dried egg, they fail to retain the original nutrition and flavor of the egg to the greatest extent and will affect the texture of the dried egg, thus failing to meet consumers' demand for high-quality dried egg. Summary of the Invention
[0005] To address the above problems, this invention provides a spiced dried egg with excellent water retention and its preparation method. By pretreating the egg yolk and egg white separately and adding an appropriate proportion of processing aids, and by adopting a segmented temperature and pressure controlled steaming method, excessive loss of internal moisture of the dried egg is avoided during processing. At the same time, the texture of the dried egg is improved, giving it a uniform and delicate gel structure, and enhancing the stability of the flavor of the dried egg, thus giving it a unique flavor characteristic.
[0006] The present invention employs the following technical solutions to achieve the above objectives: A spiced dried egg with excellent water retention properties, the preparation method of which includes the following steps: Step 1: Select fresh eggs as raw materials. After the eggs are selected and graded, they are washed by an automatic egg washing machine and then soaked in a 50 ppm sodium hypochlorite solution for 10 minutes for disinfection. The disinfected eggs are then beaten and shelled by an automatic egg beater to separate the yolks and egg whites and place them in a mixing jar. Step 2: Add vitamin D3 oil and phospholipase A2 to the egg yolk mixture, and stir at low speed (30 r / min) for 35 min at 40℃ to obtain pretreated egg yolk mixture; add gluten powder and proteinase K to the egg white mixture, and stir at low speed (50 r / min) for 25 min at 40℃ to obtain pretreated egg white mixture; combine the pretreated egg yolk mixture and egg white mixture to obtain pretreated egg liquid. Step 3: After the pre-treated egg liquid is filtered, it is stored in a mixing tank. The auxiliary ingredients and water are mixed and poured into the mixing tank and stirred thoroughly to obtain a uniform and smooth mixed egg liquid. Step 4: After the well-stirred egg mixture is filtered twice, it is quantitatively filled by an automatic filling machine with a metal filter screen of 40-60 mesh. Vacuum is drawn and the mixture is allowed to stand to remove residual air bubbles. Then, it is steamed in a horizontal sterilizer in stages to obtain shaped dried egg. Step 5: After the egg curd has been set at high temperature, let it cool naturally in cold water at 10~20℃ and then place it in a braising tank. Add braising liquid and braise at 70~85℃ for 30~40 minutes. Step 6: Dry the marinated dried eggs in a hot air dryer at 60-70℃ for 15-20 minutes, then cool them with cold air for 5 minutes, and finally vacuum seal the dried eggs. Step 7: Sterilize the dried egg in a high-temperature and high-pressure hot water sterilizer at 121°C for 15-20 minutes. After cooling with cooling water, clean the outer packaging of the sterilized dried egg through an automatic washing machine, and then dry it in a forced-air drying oven at 65°C for 10-15 minutes to obtain a finished product of five-spice flavored dried egg with excellent water retention.
[0007] As a preferred method, in step 2, the amount of vitamin D3 oil added is 0.04% of the weight of the egg yolk liquid, the amount of phospholipase A2 added is 0.12% of the weight of the egg yolk liquid, the amount of gluten added is 0.12% of the weight of the egg white, and the amount of proteinase K added is 0.23% of the weight of the egg white. As a preferred embodiment, step 3 of mixing the egg liquid includes the following components: Egg liquid 90-100 parts by weight, auxiliary materials 6.76-9.37 parts by weight, water 2.7-3 parts by weight; More preferably, the excipients contain 6-8 parts by weight of flavoring agent, 0.5-0.75 parts by weight of compound water-retaining agent, 0.2-0.5 parts by weight of compound thickener, and 0.06-0.12 parts by weight of compound stabilizer.
[0008] More preferably, the seasoning contains 1-1.2 parts by weight of edible salt, 0.5-0.8 parts by weight of monosodium glutamate, 1.5-2 parts by weight of light soy sauce, and 3-4 parts by weight of white sugar; More preferably, the compound water-retaining agent contains sodium tripolyphosphate, sodium pyrophosphate, and sodium hexametaphosphate in a weight ratio of (0.8~1.1):(0.6~1):(0.7~0.8); More preferably, the compound thickener contains carrageenan, guar gum, and potassium chloride in a weight ratio of (0.8~1):(0.8~1):(0.4~0.5); More preferably, the compound stabilizer contains 0.05-0.1 parts by weight of disodium ribonucleotide and 0.01-0.02 parts by weight of tricalcium phosphate.
[0009] As a preferred method, the segmented steaming process in step 4 is as follows: first, the temperature is raised to 80°C and steamed for 15 minutes, with the pressure in the pressure cooker being 0.1~0.15MPa; then, the temperature is raised to 95°C for shaping, with the pressure in the pressure cooker being 0.2~0.4MPa, and the time being 45 minutes.
[0010] The present invention has the following beneficial effects: To improve the texture and taste of the dried egg, this invention optimizes and screens the preparation process and processing aids. While existing literature discloses methods to alter egg protein structure through enzymatic hydrolysis, simply using enzymatic hydrolysis of egg liquid is not ideal for the dried egg preparation of this invention, easily resulting in a loose and coarse texture that affects the taste. Therefore, this invention attempts to separate the egg yolk and egg white, add different processing aids to each, and use different enzymes for enzymatic hydrolysis, resulting in a denser texture and better taste. Simultaneously, segmented steaming and the appropriate proportions of compound phosphates and thickeners better control the texture and taste of the dried egg. By using different temperatures, pressures, and times at different steaming stages, moisture loss can be reduced, maintaining the moisture content of the dried egg. Simultaneously, it ensures that the proteins inside the dried egg are fully denatured and coagulated, forming a uniform and delicate gel structure, thus achieving a smoother and more delicate texture. Furthermore, segmented steaming allows for precise temperature control at different stages, helping to preserve the nutrients in the egg, such as proteins, vitamins, and minerals, from being destroyed by high temperatures, thereby better maintaining the nutritional value of the dried egg. At the same time, the process of adjusting the proportions of auxiliary ingredients aims to maintain the original flavor of the egg as much as possible, making it more acceptable to a wider range of consumers. Through the production process of this invention, the dried egg not only retains the original nutrition and taste of the egg but also incorporates the umami of old hen broth and the unique flavor of five-spice braising, providing consumers with a healthy and delicious food option. Attached Figure Description
[0011] Figure 1 Comparison of gel strength of different dried egg samples, among which, This indicates that the data are significantly different from those in Comparative Example 1, P < 0.05; Figure 2 Comparison of the texture characteristics of different dried egg samples; where A is the comparison of chewiness, B is the comparison of elasticity, C is the comparison of adhesiveness, and D is the comparison of cohesion. This indicates that the data are significantly different from those in Comparative Example 1, P < 0.05; Figure 3 Image of the finished dried egg product in Example 1. Detailed Implementation
[0012] The present invention will be further illustrated below with reference to specific embodiments. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of the invention. After reading the present invention, any modifications of the present invention in various equivalent forms by those skilled in the art will fall within the scope of protection of the claims of this application.
[0013] Example 1 Step 1: Select fresh eggs as raw materials. After the eggs are selected and graded, they are washed by an automatic egg washing machine and then soaked in a 50 ppm sodium hypochlorite solution for 10 minutes for disinfection. The disinfected eggs are then beaten and shelled by an automatic egg beater to separate the yolks and egg whites and place them in a mixing jar. Step 2: Add vitamin D3 oil (commercially available product, 1 million IU / g) and phospholipase A2 (CAS No. 9001-84-7, 200u / ml) to the egg yolk mixture, and stir at low speed (30r / min) for 35 minutes at 40℃ to obtain pretreated egg yolk mixture; add gluten powder and proteinase K (CAS No. 39450-01-6, 30u / mg) to the egg white mixture, and stir at low speed (50r / min) for 25 minutes at 40℃ to obtain pretreated egg white mixture; combine the pretreated egg yolk mixture and egg white mixture to obtain pretreated egg liquid; in this step, the amount of vitamin D3 oil added is 0.04% of the weight of the egg yolk mixture, the amount of phospholipase A2 added is 0.12% of the weight of the egg yolk mixture, the amount of gluten powder added is 0.12% of the weight of the egg white mixture, and the amount of proteinase K added is 0.23% of the weight of the egg white mixture; Step 3: After filtering, the pre-treated egg liquid is stored in a mixing tank. The auxiliary ingredients are mixed with a small amount of purified water and then poured into the mixing tank and stirred thoroughly to obtain a smooth and uniform egg liquid. The egg liquid contains the following components: 98 parts by weight of egg liquid, 1.0 part by weight of edible salt, 0.5 parts by weight of monosodium glutamate, 1.8 parts by weight of light soy sauce, 4 parts by weight of white sugar, 0.2 parts by weight of sodium tripolyphosphate, 0.16 parts by weight of sodium pyrophosphate, 0.16 parts by weight of sodium hexametaphosphate, 0.18 parts by weight of carrageenan, 0.18 parts by weight of guar gum, 0.08 parts by weight of potassium chloride, 0.08 parts by weight of disodium inosinate, 0.015 parts by weight of tricalcium phosphate, and 3 parts by weight of water; Step 4: After the well-stirred egg mixture is filtered twice, it is quantitatively filled by an automatic filling machine with a metal filter mesh of 40-60 mesh. Vacuum is applied and the mixture is allowed to stand to remove residual air bubbles. Then, it is steamed at high temperature in a horizontal sterilizer. The high-temperature steaming is segmented. First, the temperature is raised to 80℃ and steamed for 15 minutes at a pressure of 0.1-0.15 MPa. Then, the temperature is raised to 95℃ for shaping at a pressure of 0.2-0.4 MPa for 45 minutes, finally obtaining high-temperature shaped dried egg. Step 5: After the egg curds have been set at high temperature, let them cool naturally in 10°C cold water to remove them from the mold, then place them in a braising tank, add braising liquid, and braise at 85°C for 30 minutes. The brine is made from fresh ingredients and includes the following components: 950 parts by weight of water, 35 parts by weight of brewed soy sauce, 12 parts by weight of scallion, ginger and cooking wine, 3 parts by weight of sesame oil, 35 parts by weight of white sugar, 33 parts by weight of salt, 4 parts by weight of Sichuan peppercorns, 8 parts by weight of scallions, 3 parts by weight of star anise, 2 parts by weight of fennel seeds, 2 parts by weight of cinnamon, 0.8 parts by weight of bay leaves, 0.8 parts by weight of dried tangerine peel, 0.8 parts by weight of angelica root, and 18 parts by weight of old hen. Step 6: Dry the marinated dried eggs in a hot air dryer at 70°C for 15 minutes, then cool them with cold air for 5 minutes, and finally vacuum seal the dried eggs. Step 7: Sterilize the dried egg in a high-temperature and high-pressure hot water sterilizer at 121°C for 15-20 minutes. After cooling with cooling water, clean the outer packaging of the sterilized dried egg through an automatic washing machine, and then dry it in a forced-air drying oven at 65°C for 10-15 minutes to obtain a finished product of five-spice flavored dried egg with excellent water retention.
[0014] Example 2 Step 1: Select fresh eggs as raw materials. After the eggs are selected and graded, they are washed by an automatic egg washing machine and then soaked in a 50 ppm sodium hypochlorite solution for 10 minutes for disinfection. The disinfected eggs are then beaten and shelled by an automatic egg beater to separate the yolks and egg whites and place them in a mixing jar. Step 2: Add vitamin D3 oil (commercially available product, 1 million IU / g) and phospholipase A2 (CAS No. 9001-84-7, 200u / ml) to the egg yolk mixture, and stir at low speed (30r / min) for 30min at 40℃ to obtain pretreated egg yolk mixture; add gluten powder and proteinase K (CAS No. 39450-01-6, 30u / mg) to the egg white mixture, and stir at low speed (50r / min) for 20min at 40℃ to obtain pretreated egg white mixture; combine the pretreated egg yolk mixture and egg white mixture to obtain pretreated egg liquid; in this step, the amount of vitamin D3 oil added is 0.03% of the weight of the egg yolk mixture, the amount of phospholipase A2 added is 0.1% of the weight of the egg yolk mixture, the amount of gluten powder added is 0.1% of the weight of the egg white mixture, and the amount of proteinase K added is 0.2% of the weight of the egg white mixture; Step 3: After filtering, the pre-treated egg liquid is stored in a mixing tank. The auxiliary ingredients are mixed with a small amount of purified water and then poured into the mixing tank and stirred thoroughly to obtain a smooth and uniform egg liquid. The egg liquid contains the following components: 90 parts by weight of egg liquid, 0.8 parts by weight of salt, 0.4 parts by weight of monosodium glutamate, 1.5 parts by weight of light soy sauce, 3 parts by weight of white sugar, 0.16 parts by weight of sodium tripolyphosphate, 0.2 parts by weight of sodium pyrophosphate, 0.14 parts by weight of sodium hexametaphosphate, 0.08 parts by weight of carrageenan, 0.08 parts by weight of guar gum, 0.04 parts by weight of potassium chloride, 0.05 parts by weight of disodium inosinate, 0.01 parts by weight of tricalcium phosphate, and 2.7 parts by weight of water; Step 4: After the well-stirred egg mixture is filtered twice, it is quantitatively filled by an automatic filling machine with a metal filter mesh of 40-60 mesh. Vacuum is drawn and the mixture is allowed to stand to remove residual air bubbles. Then, it is steamed at high temperature in a horizontal sterilizer. The high-temperature steaming is a segmented process. First, the temperature is raised to 75°C and steamed for 20 minutes at a pressure of 0.1-0.15 MPa. Then, the temperature is raised to 95°C for shaping at a pressure of 0.2-0.4 MPa for 45 minutes, finally obtaining high-temperature shaped dried egg. Step 5: After the egg curds have been set at high temperature, let them cool naturally in cold water at 20℃ and then unmold them. Place them in a braising tank, add braising liquid, and braise at 85℃ for 30 minutes. The brine is made from fresh ingredients and includes the following components: 900 parts by weight of water, 30 parts by weight of brewed soy sauce, 10 parts by weight of scallion, ginger and cooking wine, 2 parts by weight of sesame oil, 30 parts by weight of white sugar, 30 parts by weight of salt, 3 parts by weight of Sichuan peppercorns, 6 parts by weight of scallions, 3 parts by weight of star anise, 2 parts by weight of fennel seeds, 1 part by weight of cinnamon, 0.5 parts by weight of bay leaves, 0.5 parts by weight of dried tangerine peel, 0.6 parts by weight of angelica root, and 15 parts by weight of old hen. Step 6: Dry the marinated dried eggs in a hot air dryer at 60°C for 20 minutes, then cool them with cold air for 5 minutes, and finally vacuum seal the dried eggs. Step 7: Sterilize the dried egg in a high-temperature and high-pressure hot water sterilizer at 121°C for 15-20 minutes. After cooling with cooling water, clean the outer packaging of the sterilized dried egg through an automatic washing machine, and then dry it in a forced-air drying oven at 65°C for 10-15 minutes to obtain a finished product of five-spice flavored dried egg with excellent water retention.
[0015] Example 3 Step 1: Select fresh eggs as raw materials. After the eggs are selected and graded, they are washed by an automatic egg washing machine and then soaked in a 50 ppm sodium hypochlorite solution for 10 minutes for disinfection. The disinfected eggs are then beaten and shelled by an automatic egg beater to separate the yolks and egg whites and place them in a mixing jar. Step 2: Add vitamin D3 oil (commercially available product, 1 million IU / g) and phospholipase A2 (CAS No. 9001-84-7, 200u / ml) to the egg yolk mixture, and stir at low speed (30r / min) for 40 minutes at 40℃ to obtain pretreated egg yolk mixture; add gluten powder and proteinase K (CAS No. 39450-01-6, 30u / mg) to the egg white mixture, and stir at low speed (50r / min) for 30 minutes at 40℃ to obtain pretreated egg white mixture; combine the pretreated egg yolk mixture and egg white mixture to obtain pretreated egg liquid; in this step, the amount of vitamin D3 oil added is 0.05% of the weight of the egg yolk mixture, the amount of phospholipase A2 added is 0.15% of the weight of the egg yolk mixture, the amount of gluten powder added is 0.12% of the weight of the egg white mixture, and the amount of proteinase K added is 0.25% of the weight of the egg white mixture; Step 3: After filtering, the pre-treated egg liquid is stored in a mixing tank. The auxiliary ingredients are mixed with a small amount of purified water and then poured into the mixing tank and stirred thoroughly to obtain a smooth and uniform egg liquid. The egg liquid contains the following components: 100 parts by weight of egg liquid, 1.2 parts by weight of salt, 0.6 parts by weight of monosodium glutamate, 2 parts by weight of light soy sauce, 4 parts by weight of white sugar, 0.33 parts by weight of sodium tripolyphosphate, 0.18 parts by weight of sodium pyrophosphate, 0.24 parts by weight of sodium hexametaphosphate, 0.2 parts by weight of carrageenan, 0.2 parts by weight of guar gum, 0.1 parts by weight of potassium chloride, 0.1 parts by weight of disodium inosinate, 0.02 parts by weight of tricalcium phosphate, and 2.7 parts by weight of water; Step 4: After the well-stirred egg mixture is filtered twice, it is quantitatively filled by an automatic filling machine with a metal filter mesh of 40-60 mesh. Vacuum is applied and the mixture is allowed to stand to remove residual air bubbles. Then, it is steamed at high temperature in a horizontal sterilizer. The high-temperature steaming is a segmented process. First, the temperature is raised to 80℃ and steamed for 15 minutes at a pressure of 0.1-0.15 MPa. Then, the temperature is raised to 105℃ for shaping at a pressure of 0.2-0.4 MPa for 40 minutes, finally yielding high-temperature shaped dried egg. Step 5: After the dried egg has been set at high temperature, let it cool naturally in 10℃ cold water to remove it from the mold, then place it in a braising tank, add braising liquid, and braise at 70℃ for 40 minutes.
[0016] The brine is made from fresh ingredients and includes the following components: 1000 parts by weight of water, 40 parts by weight of brewed soy sauce, 12 parts by weight of scallion, ginger and cooking wine, 5 parts by weight of sesame oil, 40 parts by weight of white sugar, 35 parts by weight of salt, 5 parts by weight of Sichuan peppercorns, 8 parts by weight of scallions, 4 parts by weight of star anise, 3 parts by weight of fennel seeds, 2 parts by weight of cinnamon, 1 part by weight of bay leaves, 1 part by weight of dried tangerine peel, 0.8 parts by weight of angelica root, and 20 parts by weight of old hen. Step 6: Dry the marinated dried eggs in a hot air dryer at 70°C for 15 minutes, then cool them with cold air for 5 minutes, and finally vacuum seal the dried eggs. Step 7: Sterilize the dried egg in a high-temperature and high-pressure hot water sterilizer at 121°C for 15-20 minutes. After cooling with cooling water, clean the outer packaging of the sterilized dried egg through an automatic washing machine, and then dry it in a forced-air drying oven at 65°C for 10-15 minutes to obtain a finished product of five-spice flavored dried egg with excellent water retention.
[0017] Comparative Example 1 Step 1: Select fresh eggs as raw materials. After the eggs are selected and graded, they are washed by an automatic egg washing machine and then soaked in a 50 ppm sodium hypochlorite solution for 10 minutes for disinfection. The disinfected eggs are then beaten and shelled by an automatic egg beater to separate the yolks and egg whites (with added gluten and enzymes) and placed in separate mixing jars. Step 2: After the shelled egg liquid is filtered, it is stored in a mixing bowl. The auxiliary ingredients are mixed with a small amount of purified water and then poured into the mixing bowl. The mixture is stirred thoroughly to obtain a smooth and uniform egg liquid. The egg liquid contains the following components: 98 parts by weight of egg liquid, 1.0 part by weight of edible salt, 0.5 parts by weight of monosodium glutamate, 1.8 parts by weight of light soy sauce, 4 parts by weight of white sugar, 0.2 parts by weight of sodium tripolyphosphate, 0.16 parts by weight of sodium pyrophosphate, 0.16 parts by weight of sodium hexametaphosphate, 0.18 parts by weight of carrageenan, 0.18 parts by weight of guar gum, 0.08 parts by weight of potassium chloride, 0.08 parts by weight of disodium inosinate, 0.015 parts by weight of tricalcium phosphate, and 3 parts by weight of water; Step 3: After the well-stirred egg mixture is filtered twice, it is quantitatively filled by an automatic filling machine with a metal filter mesh of 40-60 mesh. Vacuum is drawn and the mixture is allowed to stand to remove residual air bubbles. Then, it is steamed at high temperature in a horizontal sterilizer. The high-temperature steaming is segmented. First, the temperature is raised to 80℃ and steamed for 15 minutes at a pressure of 0.1-0.15MPa. Then, the temperature is raised to 95℃ for shaping at a pressure of 0.2-0.4MPa for 45 minutes, finally obtaining high-temperature shaped dried egg. Step 4: After the egg curds have been set at high temperature, let them cool naturally in 10°C cold water to remove them from the mold, then place them in a braising tank, add braising liquid, and braise at 85°C for 30 minutes. The brine is made from fresh ingredients and includes the following components: 950 parts by weight of water, 35 parts by weight of brewed soy sauce, 12 parts by weight of scallion, ginger and cooking wine, 3 parts by weight of sesame oil, 35 parts by weight of white sugar, 33 parts by weight of salt, 4 parts by weight of Sichuan peppercorns, 8 parts by weight of scallions, 3 parts by weight of star anise, 2 parts by weight of fennel seeds, 2 parts by weight of cinnamon, 0.8 parts by weight of bay leaves, 0.8 parts by weight of dried tangerine peel, 0.8 parts by weight of angelica root, and 18 parts by weight of old hen. Step 5: Dry the marinated dried eggs in a hot air dryer at 70°C for 15 minutes, then cool them with cold air for 5 minutes, and finally vacuum seal the dried eggs. Step 6: Sterilize the dried egg in a high-temperature and high-pressure hot water sterilizer at 121°C for 15-20 minutes. After cooling with cooling water, clean the outer packaging of the sterilized dried egg through an automatic washing machine, and then dry it in a forced-air drying oven at 65°C for 10-15 minutes to obtain a finished product of five-spice flavored dried egg with excellent water retention.
[0018] Comparative Example 2 Step 1: Select fresh eggs as raw materials. After the eggs are selected and graded, they are washed by an automatic egg washing machine and then soaked in a 50 ppm sodium hypochlorite solution for 10 minutes for disinfection. The eggs are then cracked and shelled by an automatic egg beater. Step 2: Add gluten powder and proteinase K (CAS No. 39450-01-6, 30u / mg) to the shelled egg liquid, and stir at low speed (50r / min) for 25min at 40℃ to obtain pretreated egg liquid; in this step, the amount of gluten powder added is 0.12% of the weight of egg liquid, and the amount of proteinase K added is 0.23% of the weight of egg liquid; Step 3: After filtering, the pre-treated egg liquid is stored in a mixing tank. The auxiliary ingredients are mixed with a small amount of purified water and then poured into the mixing tank and stirred thoroughly to obtain a smooth and uniform egg liquid. The egg liquid contains the following components: 98 parts by weight of egg liquid, 1.0 part by weight of edible salt, 0.5 parts by weight of monosodium glutamate, 1.8 parts by weight of light soy sauce, 4 parts by weight of white sugar, 0.2 parts by weight of sodium tripolyphosphate, 0.16 parts by weight of sodium pyrophosphate, 0.16 parts by weight of sodium hexametaphosphate, 0.18 parts by weight of carrageenan, 0.18 parts by weight of guar gum, 0.08 parts by weight of potassium chloride, 0.08 parts by weight of disodium inosinate, 0.015 parts by weight of tricalcium phosphate, and 3 parts by weight of water; Step 4: After the well-stirred egg mixture is filtered twice, it is quantitatively filled using an automatic filling machine with a metal filter mesh of 40-60 mesh. Vacuuming is performed and the mixture is allowed to stand to remove residual air bubbles. The mixture is then placed in a horizontal sterilizer and heated to 105℃, maintained at 0.3MPa for 50 minutes to obtain high-temperature shaped dried egg. Step 5: After the egg curds have been set at high temperature, let them cool naturally in 10°C cold water to remove them from the mold, then place them in a braising tank, add braising liquid, and braise at 85°C for 30 minutes. The brine is made from fresh ingredients and includes the following components: 950 parts by weight of water, 35 parts by weight of brewed soy sauce, 12 parts by weight of scallion, ginger and cooking wine, 3 parts by weight of sesame oil, 35 parts by weight of white sugar, 33 parts by weight of salt, 4 parts by weight of Sichuan peppercorns, 8 parts by weight of scallions, 3 parts by weight of star anise, 2 parts by weight of fennel seeds, 2 parts by weight of cinnamon, 0.8 parts by weight of bay leaves, 0.8 parts by weight of dried tangerine peel, 0.8 parts by weight of angelica root, and 18 parts by weight of old hen. Step 6: Dry the marinated dried eggs in a hot air dryer at 70°C for 15 minutes, then cool them with cold air for 5 minutes, and finally vacuum seal the dried eggs. Step 7: Sterilize the dried egg in a high-temperature and high-pressure hot water sterilizer at 121°C for 15-20 minutes. After cooling with cooling water, clean the outer packaging of the sterilized dried egg through an automatic washing machine, and then dry it in a forced-air drying oven at 65°C for 10-15 minutes to obtain a finished product of five-spice flavored dried egg with excellent water retention.
[0019] Comparative Example 3 Step 1: Select fresh eggs as raw materials. After the eggs are selected and graded, they are washed by an automatic egg washing machine and then soaked in a 50 ppm sodium hypochlorite solution for 10 minutes for disinfection. The disinfected eggs are then beaten and shelled by an automatic egg beater to separate the yolks and egg whites and place them in a mixing jar. Step 2: Add phospholipase A2 (CAS No. 9001-84-7, 200u / ml) to the egg yolk mixture and stir at low speed (30r / min) for 35min at 40℃ to obtain pretreated egg yolk mixture; add proteinase K (CAS No. 39450-01-6, 30u / mg) to the egg white mixture and stir at low speed (50r / min) for 25min at 40℃ to obtain pretreated egg white mixture; combine the pretreated egg yolk mixture and egg white mixture to obtain pretreated egg liquid; in this step, the amount of phospholipase A2 added is 0.12% of the weight of the egg yolk mixture; the amount of proteinase K added is 0.23% of the weight of the egg white mixture. Step 3: After filtering, the pre-treated egg liquid is stored in a mixing tank. The auxiliary ingredients are mixed with a small amount of purified water and then poured into the mixing tank and stirred thoroughly to obtain a smooth and uniform egg liquid. The egg liquid contains the following components: 98 parts by weight of egg liquid, 1.0 part by weight of edible salt, 0.5 parts by weight of monosodium glutamate, 1.8 parts by weight of light soy sauce, 4 parts by weight of white sugar, 0.3 parts by weight of sodium tripolyphosphate, 0.3 parts by weight of sodium pyrophosphate, 0.3 parts by weight of sodium hexametaphosphate, 0.3 parts by weight of carrageenan, 0.3 parts by weight of guar gum, 0.1 parts by weight of potassium chloride, 0.08 parts by weight of disodium inosinate, 0.015 parts by weight of tricalcium phosphate, and 3 parts by weight of water; Step 4: After the well-stirred egg mixture is filtered twice, it is quantitatively filled by an automatic filling machine with a metal filter mesh of 40-60 mesh. Vacuum is applied and the mixture is allowed to stand to remove residual air bubbles. Then, it is steamed at high temperature in a horizontal sterilizer. The high-temperature steaming is segmented. First, the temperature is raised to 80℃ and steamed for 15 minutes at a pressure of 0.1-0.15 MPa. Then, the temperature is raised to 95℃ for shaping at a pressure of 0.2-0.4 MPa for 45 minutes, finally obtaining high-temperature shaped dried egg. Step 5: After the egg curds have been set at high temperature, let them cool naturally in 10°C cold water to remove them from the mold, then place them in a braising tank, add braising liquid, and braise at 85°C for 30 minutes. The brine is made from fresh ingredients and includes the following components: 950 parts by weight of water, 35 parts by weight of brewed soy sauce, 12 parts by weight of scallion, ginger and cooking wine, 3 parts by weight of sesame oil, 35 parts by weight of white sugar, 33 parts by weight of salt, 4 parts by weight of Sichuan peppercorns, 8 parts by weight of scallions, 3 parts by weight of star anise, 2 parts by weight of fennel seeds, 2 parts by weight of cinnamon, 0.8 parts by weight of bay leaves, 0.8 parts by weight of dried tangerine peel, 0.8 parts by weight of angelica root, and 18 parts by weight of old hen. Step 6: Dry the marinated dried eggs in a hot air dryer at 70°C for 15 minutes, then cool them with cold air for 5 minutes, and finally vacuum seal the dried eggs. Step 7: Sterilize the dried egg in a high-temperature and high-pressure hot water sterilizer at 121°C for 15-20 minutes. After cooling with cooling water, clean the outer packaging of the sterilized dried egg through an automatic washing machine, and then dry it in a forced-air drying oven at 65°C for 10-15 minutes to obtain a finished product of five-spice flavored dried egg with excellent water retention.
[0020] Performance testing 1. Sensory analysis Referring to GB / T 10220—2012 General Principles of Sensory Analysis Methodology, an evaluation team composed of relevant professionals from the College of Food Science and Technology of Nanjing Agricultural University conducted sensory evaluations on three examples, two comparative examples, and three commercially available premium dried egg products. The scoring details are shown in Table 1.
[0021] Table 1 Sensory Evaluation Scoring Details Based on the sensory evaluation panel's assessment, the average score of the four items was taken as the final comprehensive score, as shown in Table 2.
[0022] Table 2. Sensory Evaluation Overall Score of Dried Egg Products Based on the combined sensory evaluation scores of the samples, the texture and flavor of dried egg can be improved by adding additives to the egg yolks and egg whites, pre-treating them with enzymatic hydrolysis, adding appropriate proportions of thickeners and water-retaining agents, and then steaming them in stages. Dried egg without additives or without staged steaming has a looser texture and slightly inferior taste. The neutralization scores of the dried egg in Examples 1-3 are significantly higher than those of Comparative Examples 1-3 and commercially available samples 1-2.
[0023] 2. Gel strength Gel strength is an important parameter for measuring the rigidity of the physical structure of gel-like foods. Its specific value can effectively reflect the textural properties, water-holding capacity, and other key quality characteristics of dried egg products. The gel strength of samples was measured using a TMS-Pro texture analyzer. Samples were cut into cubes with a side length of 1.5 cm and placed in the center of the analyzer platform. A gel strength -50N program was used, with a P / 5 S probe, an initial force of 0.3 N, and pre-test, test, and post-test speeds all set to 1 mm / s. The maximum applied force is the breaking force (g), the corresponding compression distance is the breaking distance (mm), and the gel strength (g·mm) is the product of the two. Each test group consisted of 10 small samples, repeated 3 times. Results are expressed as mean ± standard deviation. SPSS 20.0 was used for data analysis. Differences between test groups were analyzed using one-way ANOVA, and Duncan's multiple comparisons were used for significance analysis, with a significance level of 0.05.
[0024] Figure 1 The changes in gel strength among different groups of dried egg samples are shown. Compared with Examples 2 and 3, the gel strength of Example 1 is significantly improved, and the gel strength of Examples 1-3 is significantly higher than that of Comparative Examples 1, 2, and 3 (P<0.05). Furthermore, compared with the two commercially available samples, the gel strength of Examples 1-3 is higher than that of the commercially available premium products. This indicates that adding compound thickeners and compound water-retaining agents after enzymatic hydrolysis of egg yolks and egg whites significantly affects the gel strength of dried egg samples, and this effect, along with the segmented steaming method, influences the gel strength of the dried egg samples.
[0025] 3. Texture characteristics determination Texture analysis, using a texture analyzer to simulate the effects of the tongue and teeth on dried egg during chewing, indirectly reflects the sensory quality and gel structure strength of the dried egg. A TMS-Pro texture analyzer was used for total texture assessment (TPA). Samples were cut into cubes with sides of 1.5 cm and placed in the center of the analyzer platform. The TPA-1000 N program was used, with a P / 50 probe, an initial force of 0.7 N, a deformation of 50%, and a 2-second interval between two pressure applications. The pre-test speed, test speed, and post-test speed were all set to 1 mm / s. Each test group consisted of 10 small samples, repeated 3 times. After the tests, four indicators—elasticity, chewiness, adhesiveness, and cohesiveness—were selected for further analysis.
[0026] Figure 2 The textural characteristics of different dried egg samples are shown. It can be seen that changes in processing technology and processing aids have a significant impact on the chewiness, elasticity, adhesiveness, and cohesiveness of dried egg. The dried egg samples obtained in Examples 1-3 are better than those in Comparative Examples 1-3 and commercially available samples 1-2, and have a better texture.
Claims
1. A five-spice flavored dried egg with excellent water retention, characterized by comprising: a dried egg; and a five-spice seasoning mixture, wherein the five-spice seasoning mixture is added to the dried egg. The preparation method of the chicken egg dry includes the following steps: Step 1, fresh chicken egg is washed, disinfected, beaten and shelled, and the yolk and the albumen are separated; Step 2, vitamin D3 oil and phospholipase A2 are added into the yolk, and the mixture is stirred at 40 DEG C to obtain a pretreated yolk liquid; gluten and protease K are added into the albumen, and the mixture is stirred at 40 DEG C to obtain a pretreated albumen; the pretreated yolk liquid and the pretreated albumen are combined to obtain a pretreated egg liquid; Step 3, auxiliary materials and water are added into the pretreated egg liquid to obtain a mixed egg liquid; Step 4, the mixed egg liquid is quantitatively packaged, vacuumized and left to remove residual bubbles, and then subjected to segmented steaming to obtain a shaped chicken egg dry; Step 5, the shaped chicken egg dry is cooled, demolded, added with a marinating liquid, and marinated at 70-85 DEG C for 30-40 minutes; Step 6, the marinated chicken egg dry is dried, cooled and vacuum sealed and packaged; Step 7, the packaged chicken egg dry is sterilized to obtain a finished product.
2. The egg-dog of claim 1, wherein In step 2, the adding amount of vitamin D3 oil is 0.04% of the weight of the yolk liquid, and the adding amount of phospholipase A2 is 0.12% of the weight of the yolk liquid; the adding amount of gluten is 0.12% of the weight of the albumen, and the adding amount of protease K is 0.23% of the weight of the albumen.
3. The egg-dog of claim 1, wherein In step 3, the mixed egg liquid contains the following components: 90-100 parts by weight of egg liquid, 6.76-9.37 parts by weight of auxiliary materials, and 2.7-3 parts by weight of water.
4. The egg-dog of claim 3, wherein The auxiliary materials contain the following components: 6-8 parts by weight of flavoring agent, 0.5-0.75 parts by weight of compounded water-retaining agent, 0.2-0.5 parts by weight of compounded thickening agent, and 0.06-0.12 parts by weight of compounded stabilizer.
5. The egg-dog of claim 4, wherein The compounded water-retaining agent contains sodium tripolyphosphate, sodium pyrophosphate and sodium hexametaphosphate in a weight ratio of (0.8-1.1):(0.6-1):(0.7-0.8).
6. The egg-dog of claim 4, wherein The compounded thickening agent contains carrageenan, guar gum and potassium chloride in a weight ratio of (0.8-1):(0.8-1):(0.4-0.5).
7. The egg-dog of claim 4, wherein The compounded stabilizer contains disodium inosinate 0.05-0.1 parts by weight and tricalcium phosphate 0.01-0.02 parts by weight.
8. The egg-dog of claim 1, wherein In step 4, the segmented steaming process is as follows: first, the temperature is raised to 80 DEG C for steaming for 15 minutes, the pressure of the pressure cooker is 0.1-0.15 MPa, then the temperature is raised to 95 DEG C for shaping, the pressure of the pressure cooker is 0.2-0.4 MPa, and the time is 45 minutes.