Preparation method of pickled preserved egg with chrysanthemum

Abstract

The application relates to the technical field of agricultural and sideline product pickling, and discloses a preparation method of pickled pidan with added chrysanthemum, which comprises the following steps: pretreating chrysanthemum raw materials, pretreating duck eggs, blending pickling mud, wrapping mud and entering a jar for pickling, and post-treating finished products. In the application, food-grade zinc sulfate is used to replace traditional yellow dan powder (lead oxide) to form pidan in cooperation with natural active substances of Fubai chrysanthemum, so that the problem of lead residue is eliminated, the modern food health consumption demand is met, the edible safety is greatly improved, volatile oil and flavones contained in the Fubai chrysanthemum can penetrate into the inside of the egg body, the alkali taste, astringency and egg smell of the pidan are effectively neutralized, the pidan is given light chrysanthemum fragrance, the defects of single taste and strong irritation of traditional pidan are improved, the flavor levels are rich, the product recognition degree is high, and the polyphenols and flavone substances in the Fubai chrysanthemum have natural bacteriostatic and antioxidant abilities.

Description

Technical Field

[0001] This invention relates to the field of agricultural and sideline product pickling technology, specifically to a method for preparing pickled preserved eggs with added chrysanthemum. Background Technology

[0002] Macheng Fubai chrysanthemum is a national geographical indication product and a key pillar industry of Macheng's agriculture. This variety has a large planting scale and high total output, generating a large amount of agricultural by-products such as straw, withered flowers, and chrysanthemum stems during the harvesting and subsequent processing of the chrysanthemum buds. Currently, these by-products are mostly disposed of by burning, indiscriminate discarding, or extensive open-air dumping, which not only causes a serious waste of medicinal plant resources but also easily leads to air pollution and ecological environmental problems. Traditional preserved eggs are mainly made by pickling with quicklime, soda ash, salt, black tea, and yellow mud. The finished products generally have defects such as a prominent alkaline taste, obvious astringency, and a strong eggy smell. Furthermore, the product flavor is monotonous, the market is highly homogenized, and the shelf life is short, resulting in low overall added value. Research has found that Fubai chrysanthemum is rich in flavonoids, chrysanthemum polysaccharides, volatile oils, polyphenols, and other active substances, possessing the functions of removing fishy smells and enhancing aroma, antibacterial and antiseptic properties, and clearing heat and reducing inflammation. It can also optimize the protein gel structure of preserved eggs. Traditional preserved eggs suffer from lead content, poor taste and flavor, short shelf life, and the waste and environmental pollution caused by the byproducts of Fubai chrysanthemum straw. This invention improves upon the traditional preserved egg pickling process by incorporating ultrafine powder of Fubai chrysanthemum straw and concentrated Fubai chrysanthemum decoction into the pickling mud, and using food-grade zinc sulfate to replace traditional lead oxide to produce lead-free preserved eggs. This results in a uniquely flavored, safe, healthy, and high-quality chrysanthemum preserved egg, while simultaneously realizing the resource reuse of Fubai chrysanthemum agricultural byproducts, balancing economic benefits, food safety, and environmental protection. Therefore, those skilled in the art provide a method for preparing preserved eggs with added chrysanthemum to solve the problems mentioned in the background. Summary of the Invention

[0003] The purpose of this invention is to provide a method for preparing preserved eggs with added chrysanthemum, which solves the problems of lead content, heavy alkali and astringent taste, prominent eggy smell, monotonous flavor, short shelf life, waste of Fubai chrysanthemum straw resources, and environmental pollution in the existing technology.

[0004] The present invention provides the following technical solution: a method for preparing preserved eggs with chrysanthemum, comprising the following steps: (1) Pretreatment of Fubai chrysanthemum raw materials: Fubai chrysanthemum straw is cleaned, dried and ultra-finely pulverized to obtain Fubai chrysanthemum straw ultra-fine powder; dried Fubai chrysanthemum flowers are boiled with water, filtered and cooled to obtain Fubai chrysanthemum concentrated decoction; (2) Duck egg pretreatment: Select qualified duck eggs, wash and dry them, and then brush white wine on the surface of the eggshell. (3) Preparation of pickling mud: Mix the clean yellow mud with the ultrafine powder of Fubai chrysanthemum straw, then add quicklime, edible soda ash, edible salt, concentrated decoction of Fubai chrysanthemum and purified water in sequence, stir to make a paste mud, and add food-grade zinc sulfate after the mud has been left to stand and mature to obtain a compound pickling mud. (4) Coating with mud and pickling in a vat: Coat the surface of the duck eggs with compound pickling mud and roll them in rice husks. After sealing the pickling vat, place it in a constant temperature and humidity environment for pickling in sections. (5) Finished product processing: After the pickling is completed, the duck eggs are taken out, washed, air-dried, graded and packaged to obtain the finished preserved eggs; The preserved egg is made by mixing ultrafine powder of Fubai chrysanthemum straw with yellow mud as the base for pickling, without adding lead oxide throughout the process. The preserved egg is formed by the synergistic effect of food-grade zinc sulfate and the natural active substances contained in Fubai chrysanthemum.

[0005] Preferably, in step (1), the pretreatment process of the Fubai chrysanthemum straw is as follows: remove the old roots and rotten branches of the Fubai chrysanthemum straw, rinse with clean water to remove dust, and then air dry naturally until the straw moisture content is ≤8%. After being crushed by an ultra-micro pulverizer, it is sieved through a standard inspection sieve of 80-100 mesh to obtain Fubai chrysanthemum straw ultra-micro powder. Based on 100 fresh duck eggs with a single weight of 55-70g, the amount of Fubai chrysanthemum straw ultra-micro powder added is 0.5-0.8kg.

[0006] Preferably, in step (1), the preparation process of the concentrated decoction of Fubai chrysanthemum is as follows: take dried Fubai chrysanthemum buds and pure water, boil them over high heat, then simmer them over low heat for 20 minutes, filter out the chrysanthemum residue and let them cool naturally to room temperature; with 100 fresh duck eggs as the measurement standard, the amount of dried Fubai chrysanthemum buds added is 0.4 kg.

[0007] Preferably, in step (2), the duck eggs are screened by a combination of manual screening and light exposure to remove cracked eggs, eggs with broken yolks, and moldy eggs; the eggshell surface is cleaned with a soft brush and water, and then placed in a ventilated and cool place to dry completely; the white wine brushed on the eggshell surface is 52-degree edible white wine; based on 100 fresh duck eggs, the proportions of each raw material are as follows: 100 fresh duck eggs, 8 kg of deep-cleaned yellow mud, 3 kg of quicklime, 0.8 kg of edible soda ash, 0.6 kg of edible salt, and 11 kg of purified water.

[0008] Preferably, in step (3), the yellow mud used for pickling is pre-dried, crushed, and passed through a 40-mesh sieve using a standard inspection sieve to remove sand, gravel, grass roots, and other impurities; the yellow mud and Fubai chrysanthemum straw ultrafine powder are first dry-mixed, and then the remaining materials are added and stirred clockwise for 15-20 minutes until the mud is fine and viscous, free of solid particles, and can be evenly attached to the eggshell surface; after stirring, it is left to stand and mature for 30 minutes.

[0009] Preferably, in step (4), the thickness of the composite pickling mud coating on the surface of the duck eggs is controlled to be 2-3 mm to ensure that the mud coating is intact and no eggshell is exposed; after the duck eggs are coated with mud, they are immediately rolled with clean rice husks, and then layered and placed in a sterile ceramic pickling vat and the vat opening is sealed.

[0010] Preferably, in step (4), the temperature of the pickling environment is controlled at 20℃~25℃, and the relative humidity is controlled at 55%~65%; the pickling process is controlled in three stages: the first to seventh days are the protein setting period, the eighth to twenty days are the pine flower formation period, and the twentieth to twenty-eighth days are the maturation period; the seasonal pickling cycle is adapted to the season: the pickling time in summer is 20~22 days, the pickling time in winter is 28~30 days, and the optimal pickling time is 24 days.

[0011] Preferably, in step (3), the food-grade zinc sulfate is a lead-free pine pollen forming aid, which works synergistically with the flavonoids, volatile oils, and polyphenols contained in Fubai chrysanthemum to promote pine pollen formation in an alkaline gel system, without adding lead oxide powder throughout the process; in step (5) of claim 1, after the duck eggs are taken out of the vat, the surface mud and rice husks are gently washed with clean water and placed in a ventilated and cool place to air dry naturally, and direct sunlight is strictly prohibited; the duck eggs are graded according to their size, shell quality, and pine pollen integrity, and the finished products are individually vacuum packaged or packaged in gift boxes.

[0012] Compared with the prior art, the beneficial effects of the present invention are: (1) Safe and lead-free, making it healthier to eat: This invention uses food-grade zinc sulfate to replace lead oxide powder in the traditional process, and combines it with natural active substances from Fubai chrysanthemum to form pine pollen, eliminating lead residue problems, meeting the needs of modern healthy food consumption, and greatly improving food safety.

[0013] (2) Optimize taste and flavor, and make the product distinctive: The volatile oils and flavonoids contained in Fubai chrysanthemum can penetrate into the egg, effectively neutralizing the alkaline taste, astringency, and fishy smell of the preserved egg, giving it a delicate chrysanthemum aroma, improving the shortcomings of traditional preserved eggs such as a monotonous taste and strong irritation, and making the product highly recognizable with its rich flavor layers.

[0014] (3) Antibacterial and preservative properties, extending shelf life: The polyphenols and flavonoids in Fubai chrysanthemum have natural antibacterial and antioxidant properties, which can inhibit the growth of harmful microorganisms during pickling and storage, slow down the spoilage and flavor loss of eggs, and effectively extend the shelf life of finished preserved eggs.

[0015] (4) Turning waste into treasure and realizing resource recycling: This invention transforms waste straw generated during the processing of Fubai chrysanthemum into ultrafine powder for use in pickling processes, thereby making resource utilization of agricultural by-products, solving the environmental pollution problems caused by burning and piling of Fubai chrysanthemum straw, increasing the added value of the entire Fubai chrysanthemum industrial chain, and being green and environmentally friendly.

[0016] (5) The technology is mature and suitable for large-scale production: The overall process is an improvement and upgrade of the traditional preserved egg pickling technique. It does not require complex large-scale equipment, the operation process is simple, and the parameters are easy to control. It can meet the needs of small workshops for manual production, as well as be adapted to the mass industrial production in factories, and has strong promotion potential.

[0017] (6) Segmented process control ensures stable finished product quality: Using a constant temperature and humidity + staged pickling mode, precise control is exercised over the three stages of protein setting, pine flower formation, and finished product maturation. The pickling time is flexibly adjusted according to the season, resulting in preserved eggs with complete pine flower shape, uniform appearance, and stable overall quality. Attached Figure Description

[0018] Figure 1 This is a process flow diagram for preparing preserved eggs with chrysanthemum added. Detailed Implementation

[0019] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention. Specific Implementation Example 1: 1. Pre-treatment of Fubai chrysanthemum raw materials: Select Fubai chrysanthemum stalks free from mold and pests, remove old roots and residual branches, rinse with clean water to remove dust, and naturally dry until the stalk moisture content is 7%. Grind the stalks using an ultra-fine pulverizer and pass them through a 90-mesh sieve to obtain Fubai chrysanthemum stalk ultra-fine powder, which is set aside. Take 0.4 kg of dried Fubai chrysanthemum buds, add an appropriate amount of purified water, bring to a boil over high heat, then simmer over low heat for 20 minutes. Filter to remove chrysanthemum residue, and allow to cool naturally to room temperature to obtain a concentrated Fubai chrysanthemum decoction. Based on 100 duck eggs, 0.65 kg of Fubai chrysanthemum stalk ultra-fine powder is required.

[0021] 2. Duck egg pretreatment: Select fresh duck eggs weighing 55-70g each with intact shells. Use a combination of manual screening and light exposure to remove cracked eggs, eggs with broken yolks, and moldy eggs. Use a soft brush and water to clean the eggshells and place them in a cool, ventilated place to dry completely. Then, evenly coat the eggshell surface with 52-degree edible liquor. The liquor can sterilize, aid penetration, and promote pickling.

[0022] 3. Preparation of pickling mud: Take 8 kg of sun-dried, crushed, and sieved deep-layer clean yellow mud and mix it with the above-mentioned Fubai chrysanthemum straw ultrafine powder. Add 3 kg of quicklime, 0.8 kg of edible soda ash, 0.6 kg of edible salt, the prepared concentrated decoction of Fubai chrysanthemum and 11 kg of purified water in sequence. Stir clockwise for 18 minutes to make a fine and viscous paste mud. After the mud is left to stand and mature for 30 minutes, add food-grade zinc sulfate. For every 100 duck eggs, add 0.03-0.05 kg of food-grade zinc sulfate and stir evenly to obtain the compound pickling mud.

[0023] 4. Coating with Mud and Pickling in a Jar: Evenly coat the surface of the duck eggs with the compound pickling mud, controlling the mud thickness to 2.5mm, ensuring no eggshell is exposed; immediately after coating with mud, roll them in clean rice husks, layer them, and place them in a sterile ceramic pickling jar, sealing the jar opening. Place the pickling jar in a constant temperature and humidity environment of 22℃ and 60% relative humidity for pickling for a total of 24 days; days 1-7 are the egg white setting period, days 8-20 are the pollen formation period, and days 21-24 are the maturation period.

[0024] 5. Finished product processing: After pickling, remove the duck eggs, gently rinse the surface mud and rice husks with clean water, and place them in a ventilated and cool place to air dry naturally, avoiding direct sunlight; grade them according to the size of the duck eggs, the appearance of the eggshells, and the integrity of the pine flower pattern, and finally vacuum-pack them individually to make the finished chrysanthemum preserved eggs.

[0025] Finished product testing: The finished product has no lead residue, the pine pollen is full and intact, the alkaline taste and astringency are slight, it has a natural chrysanthemum aroma, no eggy smell, a smooth taste, and its quality is stable when stored at room temperature. Specific Implementation Example 2: 1. Pretreatment of Fubai chrysanthemum raw materials: Fubai chrysanthemum straw is dried to a moisture content of 8%, crushed and passed through an 80-mesh sieve to obtain straw ultrafine powder. 0.5 kg of straw ultrafine powder is added for every 100 duck eggs. The preparation process of Fubai chrysanthemum concentrated decoction is the same as in Example 1.

[0027] 2. Duck egg pretreatment and yellow mud pretreatment: The operation process and raw material ratio are consistent with those in Example 1.

[0028] 3. Preparation of pickling mud: After the yellow mud and straw ultrafine powder are mixed evenly, various auxiliary materials are added and stirred clockwise for 15 minutes. Let it stand and mature for 30 minutes, and then add food-grade zinc sulfate to make a compound pickling mud.

[0029] 4. Coating with mud and pickling in vats: Coat duck eggs with mud to a thickness of 2mm, roll them in rice husks, and then seal them in vats; the pickling environment temperature is 20℃ and the relative humidity is 55%, which is suitable for winter production. The total pickling time is 29 days, and it is managed normally in three stages.

[0030] 5. Finished product post-processing: The process of cleaning, air drying, grading, and packaging is the same as in Example 1.

[0031] Finished product inspection: The preserved eggs are well-formed, with evenly distributed pine flower patterns, a delicate chrysanthemum aroma, and a soft and glutinous texture. The quality meets the standards under low-temperature curing, making them suitable for mass production in winter. Specific Implementation Example 3: 1. Pretreatment of Fubai chrysanthemum raw materials: Fubai chrysanthemum straw is dried to a moisture content of 7.2%, crushed and passed through a 100-mesh sieve. 0.8 kg of straw ultrafine powder is added for every 100 duck eggs. The preparation process of Fubai chrysanthemum concentrated decoction is the same as in Example 1.

[0033] 2. Duck egg pretreatment and yellow mud pretreatment: The operation process and raw material ratio are consistent with those in Example 1.

[0034] 3. Preparation of marinade: After mixing the materials, stir clockwise for 20 minutes, let stand and mature for 30 minutes, and add food-grade zinc sulfate for later use.

[0035] 4. Coating with mud and pickling in a vat: Coat the duck eggs with mud to a thickness of 3mm, roll them in rice husks, and then seal them in a vat; the pickling environment temperature is 25℃ and the relative humidity is 65%, which is suitable for summer production, and the total pickling time is 21 days.

[0036] 5. Finished product post-processing: The process of cleaning, air drying, grading, and packaging is the same as in Example 1.

[0037] Finished product inspection: It has a strong chrysanthemum aroma, excellent effect in removing fishy smell and neutralizing alkaline taste, intact pine flowers, short pickling cycle, and high temperature resistance, making it suitable for summer processing and production.

[0038] Comparative example (traditional lead-containing preserved egg processing method) The traditional formula was selected, with lead oxide powder as the pine pollen forming aid. No ultrafine powder of chrysanthemum straw or concentrated decoction of chrysanthemum were added. The rest of the duck egg pretreatment, yellow mud treatment, mud coating, pickling environment and time were the same as in Example 1.

[0039] Finished product testing: Lead residue was detected in the finished product. The preserved eggs had a strong alkaline and astringent taste, a distinct eggy smell, and a monotonous flavor. After being stored for a period of time, they were prone to becoming dry and losing flavor. The overall quality was far lower than that of the chrysanthemum preserved eggs prepared by this invention.

[0040] Working principle: Based on the traditional yellow mud pickling process for preserved eggs, the ultrafine powder of Fubai chrysanthemum straw is mixed with yellow mud as the pickling base. The straw powder is used to optimize the air permeability of the mud. Combined with the flavonoids, volatile oils, polyphenols and other natural active substances in the concentrated decoction of Fubai chrysanthemum, it neutralizes the alkaline taste of preserved eggs and removes the eggy smell, giving the product a unique chrysanthemum aroma. On the other hand, it exerts a natural antibacterial effect and extends the shelf life. Abandoning traditional lead oxide, food-grade zinc sulfate is used as a pine flower (chrysanthemum) forming aid. It works synergistically with the natural active substances of Fubai chrysanthemum in the alkaline pickling system, promoting the formation of uniform and full pine flowers inside the preserved eggs. Simultaneously, a staged, constant-temperature and humidity pickling method is employed to sequentially complete the entire process of protein setting, pine flower growth, and egg maturation. The rice husk primarily serves to isolate and prevent sticking, lock in the moisture of the mud, and cushion impacts, ensuring the preserved eggs maintain their integrity and stable quality. Ultimately, this results in safe, healthy, and uniquely flavorful lead-free chrysanthemum preserved eggs.

[0041] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it.

Claims

1. A method for preparing pickled preserved eggs with chrysanthemum, comprising the steps of pretreating chrysanthemum raw materials, pretreating duck eggs, blending pickling mud, wrapping mud and pickling in a jar, and post-processing the finished product, characterized in that, Includes the following steps: (1) Pretreatment of Fubai chrysanthemum raw materials: Fubai chrysanthemum straw is cleaned, dried and ultra-finely pulverized to obtain Fubai chrysanthemum straw ultra-fine powder; dried Fubai chrysanthemum flowers are boiled with water, filtered and cooled to obtain Fubai chrysanthemum concentrated decoction. (2) Duck egg pretreatment: Select qualified duck eggs, wash and dry them, and then brush white wine on the surface of the eggshell. (3) Preparation of pickling mud: Mix the clean yellow mud with the ultrafine powder of Fubai chrysanthemum straw, then add quicklime, edible soda ash, edible salt, concentrated decoction of Fubai chrysanthemum and purified water in sequence, stir to make a paste mud, and add food-grade zinc sulfate after the mud has been left to stand and mature to obtain a compound pickling mud. (4) Coating with mud and pickling in a vat: Coat the surface of the duck eggs with compound pickling mud and roll them in rice husks. After sealing the pickling vat, place it in a constant temperature and humidity environment for pickling in sections. (5) Finished product processing: After the pickling is completed, the duck eggs are taken out, washed, air-dried, graded and packaged to obtain the finished preserved eggs; The preserved egg is made by mixing ultrafine powder of Fubai chrysanthemum straw with yellow mud as the base for pickling, without adding lead oxide throughout the process. The preserved egg is formed by the synergistic effect of food-grade zinc sulfate and the natural active substances contained in Fubai chrysanthemum.

2. The method for preparing pickled pidan with chrysanthemum according to claim 1, characterized in that: In step (1), the pretreatment process of Fubai chrysanthemum straw is as follows: remove the old roots and rotten branches of Fubai chrysanthemum straw, rinse with clean water to remove dust, and then air dry naturally until the straw moisture content is ≤8%. After being crushed by an ultra-micro pulverizer, it is sieved through a standard inspection sieve of 80-100 mesh to obtain Fubai chrysanthemum straw ultra-micro powder. Based on 100 fresh duck eggs with a single weight of 55-70g, the amount of Fubai chrysanthemum straw ultra-micro powder added is 0.5-0.8kg.

3. The method for preparing pickled pidan with chrysanthemum according to claim 1, characterized in that: In step (1), the preparation process of the concentrated decoction of Fubai chrysanthemum is as follows: take dried Fubai chrysanthemum buds and mix them with purified water, bring to a boil over high heat, then simmer over low heat for 20 minutes, filter out the chrysanthemum residue and let it cool naturally to room temperature; with 100 fresh duck eggs as the measurement standard, the amount of dried Fubai chrysanthemum buds added is 0.4 kg.

4. The method for preparing pickled pidan with chrysanthemum according to claim 1, characterized in that: In step (2), the duck eggs are screened by a combination of manual screening and light exposure to remove cracked eggs, eggs with broken yolks, and moldy eggs; the eggshell surface is cleaned with a soft brush and water, and then placed in a ventilated and shady place to dry completely. The white wine brushed on the eggshell surface is 52-degree edible white wine; based on 100 fresh duck eggs, the proportions of each ingredient are as follows: 100 fresh duck eggs, 8 kg of deep-cleaned yellow mud, 3 kg of quicklime, 0.8 kg of edible soda ash, 0.6 kg of edible salt, and 11 kg of purified water.

5. The method for preparing pickled pidan with chrysanthemum according to claim 1, characterized in that: In step (3), the yellow mud used for pickling is pre-dried and crushed, and then passed through a 40-mesh sieve using a standard inspection sieve to remove sand, gravel, grass roots and other impurities. The yellow mud and Fubai chrysanthemum straw ultrafine powder are first dry-mixed, and then the remaining materials are added. Stir clockwise for 15-20 minutes until the mud is fine and viscous, free of solid particles and can be evenly adhered to the eggshell surface. After stirring, let it stand for 30 minutes to mature.

6. The method for preparing pickled pidan with chrysanthemum according to claim 1, characterized in that: In step (4), the thickness of the composite pickling mud coating on the surface of the duck eggs is controlled to be 2-3 mm to ensure that the mud coating is intact and no eggshell is exposed; after the duck eggs are coated with mud, they are immediately rolled with clean rice husks, and then layered and placed in a sterile ceramic pickling vat and the vat opening is sealed.

7. The method for preparing pickled pidan with chrysanthemum according to claim 1, characterized in that: In step (4), the temperature of the pickling environment is controlled at 20℃~25℃ and the relative humidity is controlled at 55%~65%. The pickling process is divided into three stages: the first 1 to 7 days are the protein setting period, the 8th to 20th days are the pine flower formation period, and the 21st to 28th days are the maturation period. The seasonal pickling cycle is adapted to the season: the pickling time in summer is 20 to 22 days, the pickling time in winter is 28 to 30 days, and the optimal pickling time is 24 days.

8. The method for preparing pickled pidan with chrysanthemum according to claim 1, characterized in that: In step (3), the food-grade zinc sulfate is a lead-free pine pollen forming aid, which works synergistically with the flavonoids, volatile oils and polyphenols contained in Fubai chrysanthemum to promote pine pollen formation in an alkaline gel system, without adding lead oxide powder throughout the process; after the duck eggs in step (5) of claim 1 are taken out of the vat, the surface mud and rice husks are gently washed with clean water and placed in a ventilated and cool place to air dry naturally, and direct sunlight is strictly prohibited; the duck eggs are graded according to their size, shell quality and pine pollen integrity, and the finished products are individually vacuum packaged or packaged in gift boxes.

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