Ready-to-eat poultry egg products and methods for making the same

Abstract

The application relates to a ready-to-eat poultry egg product and a preparation method thereof, which comprises the following steps: cooking fresh poultry eggs at a temperature of 50-100 DEG C for 5-100 min; performing a shelling treatment on the cooked poultry eggs; and performing a vacuum freeze-drying treatment on the shelled poultry eggs at a temperature of <=-5 DEG C, so that the water content of the shelled poultry eggs is reduced to 0-10 wt%, thereby obtaining the ready-to-eat poultry egg product. The ready-to-eat poultry egg product obtained by the above method can have both nutritional value and taste.

Description

Technical Field

[0001] This application relates to the field of poultry egg processing technology, and in particular to a ready-to-eat poultry egg product and its preparation method. Background Technology

[0002] Poultry eggs, such as chicken eggs and quail eggs, are rich in nutrients and are an important food for promoting a balanced diet. When processing poultry eggs into ready-to-eat foods, traditional processing methods often involve pickling or braising, which can easily lead to the loss or alteration of nutrients. Moreover, poultry egg products made using traditional methods are difficult to preserve for long periods at room temperature or under refrigeration, and are prone to spoilage. This usually requires the addition of large amounts of preservatives, which to some extent affects the taste and quality of the product. Summary of the Invention

[0003] Therefore, it is necessary to provide a ready-to-eat poultry egg product and its preparation method to take into account nutritional value, taste and quality.

[0004] One aspect of this application provides a method for preparing ready-to-eat poultry egg products, comprising the following steps:

[0005] Cook fresh poultry eggs at a temperature of 50℃~100℃ for 5min~100min;

[0006] Remove the shells from the boiled poultry eggs;

[0007] The shelled poultry eggs are subjected to vacuum freeze-drying at a temperature of ≤-5℃ to reduce the moisture content of the shelled poultry eggs to 0~10wt%, thereby obtaining the ready-to-eat poultry egg product.

[0008] The above preparation method combines cooking at specific temperatures and times with vacuum freeze-drying at specific temperatures to reduce the moisture content of poultry eggs to 0-10 wt%. The gentle cooking conditions cause moderate denaturation and coagulation of the egg proteins, maintaining the egg's shape while maximizing the retention of nutrients, especially lutein and DHA. The method, through the coordination of process parameters such as cooking temperature, cooking time, vacuum freeze-drying temperature, and the final moisture content at the freeze-drying endpoint, results in the formation of uniform, fine ice crystals within the egg. These ice crystals sublimate, creating a porous structure in the egg, thereby enhancing the texture of ready-to-eat poultry egg products, resulting in a crisp, easily crushable, and melt-in-your-mouth texture. The ready-to-eat poultry egg products obtained by this method balance nutritional value and taste.

[0009] The above method can achieve commercial sterility without adding preservatives during the preparation of ready-to-eat poultry and egg products. They can be stored for a long time at room temperature or under refrigeration, with a long shelf life and are not easily spoiled.

[0010] In some embodiments, the vacuum freeze-drying process is carried out at a temperature of -15°C to -60°C; and / or,

[0011] The vacuum degree of the vacuum freeze-drying process is ≤40Pa; and / or,

[0012] The vacuum freeze-drying process takes 30 to 80 hours.

[0013] In some embodiments, after the dehulling process and before the vacuum freeze-drying process, a pre-freezing process at atmospheric pressure is further included, wherein the pre-freezing temperature is -80°C to -20°C; and / or,

[0014] The pre-freezing time under normal pressure is 1 hour to 10 hours; and / or,

[0015] The pressure of the pre-freezing process is atmospheric pressure.

[0016] In some embodiments, the cooking process includes the following low-temperature pre-cooking step:

[0017] The fresh poultry eggs are pre-cooked at a low temperature, wherein the pre-cooking temperature t1 is 50℃~60℃; and / or,

[0018] The low-temperature pre-cooking time is 5 min to 15 min.

[0019] In some embodiments, the cooking process further includes the following maturation step:

[0020] The pre-cooked poultry eggs are then subjected to a cooking process, wherein the cooking temperature t2 is >60℃ and ≤95℃; and / or,

[0021] The ripening time is 5 min to 45 min.

[0022] In some embodiments, the moisture content is reduced to 0-2 wt%; and / or,

[0023] The fresh poultry eggs include one or more of the following: quail eggs, pigeon eggs, chicken eggs, duck eggs, and goose eggs.

[0024] In some embodiments, a seasoning is added to the cooking liquid, the seasoning including one or more of Sichuan peppercorns, star anise, bay leaves, and chili peppers.

[0025] In some embodiments, after the shelling process and before the atmospheric pressure pre-freezing process, the following breading process is also included:

[0026] The shelled poultry eggs are coated with a material, which includes one or more of the following: chocolate, probiotics, prebiotics, honey, cocoa butter, fruit pulp, or fruit puree.

[0027] A second aspect of this application provides a ready-to-eat poultry egg product prepared using the method described in the first aspect.

[0028] A third aspect of this application provides a ready-to-eat poultry egg product, comprising egg white and yolk, wherein the egg white encapsulates the yolk and has a porous structure; the ready-to-eat poultry egg product has a moisture content of 0-10 wt%.

[0029] Optionally, the hardness of the ready-to-eat poultry egg product is ≤5N;

[0030] Optionally, the resilience of the ready-to-eat poultry egg product is ≤0.04;

[0031] Optionally, the elasticity of the ready-to-eat poultry egg product is ≤0.5mm;

[0032] Optionally, the chewiness of the ready-to-eat poultry egg product is ≤0.1mj;

[0033] Optionally, the lutein content of the ready-to-eat poultry egg product is 1 mg / 100g to 20 mg / 100g;

[0034] Optionally, the DHA content of lutein in the ready-to-eat poultry egg product is 0.05g / 100g to 1.00g / 100g. Attached Figure Description

[0035] Figure 1 This is a photograph of the ready-to-eat quail eggs prepared in Example 1.

[0036] Figure 2 This is a photograph of the ready-to-eat quail eggs prepared in Example 2.

[0037] Figure 3 A photograph of the ready-to-eat quail eggs prepared for Comparative Example 1.

[0038] Figure 4 Photograph of the ready-to-eat quail eggs prepared for Comparative Example 2.

[0039] Figure 5 Photograph of the ready-to-eat quail eggs prepared in Comparative Example 3. Detailed Implementation

[0040] To facilitate understanding of this application, a more complete description will be provided below with reference to the accompanying drawings. Preferred embodiments of this application are shown in the drawings. However, this application can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to provide a thorough and complete understanding of the disclosure of this application.

[0041] In this document, unless otherwise stated, the reaction steps may be performed in the order described herein or not. For example, other steps may be included between reaction steps, and the order of reaction steps may be appropriately interchanged. This is something that those skilled in the art can determine based on conventional knowledge and experience. Preferably, the reaction methods described herein are performed sequentially.

[0042] In this application, when numerical intervals (i.e., numerical ranges) are mentioned, unless otherwise specified, the distribution of selectable numerical values ​​within the numerical interval is considered continuous, and includes the two endpoints of the numerical interval (i.e., the minimum and maximum values), as well as every numerical value between these two endpoints. Unless otherwise specified, when a numerical interval refers only to integers within that numerical interval, it includes the two endpoint integers of the numerical range, as well as every integer between the two endpoints, which is equivalent to directly listing every integer. When multiple numerical ranges are provided to describe features or characteristics, these numerical ranges can be merged. In other words, unless otherwise specified, the numerical ranges disclosed in this application should be understood to include any and all subranges included therein. The "numerical value" in the numerical interval can be any quantitative value, such as a number, percentage, ratio, etc. The term "numerical interval" can be broadly included to include percentage intervals, ratio intervals, proportion intervals, etc.

[0043] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0044] Poultry eggs are rich in nutrients and have a balanced nutritional profile, containing high-quality protein, unsaturated fatty acids, and vitamins, making them an important food for maintaining human health. Traditional processing methods for poultry eggs primarily involve prolonged high-temperature heat treatment, such as pickling or braising. These methods easily lead to significant loss or structural changes in heat-sensitive nutrients in poultry eggs, such as lutein and DHA, reducing their nutritional value. Furthermore, poultry egg products processed using traditional methods have a high water content, making them difficult to preserve at room temperature or under refrigeration, and prone to spoilage. To extend shelf life, preservatives are usually added, which to some extent affects the product's taste and safety. While those skilled in the art have attempted to extend shelf life by reducing the water content of poultry eggs, low-water-content products often become hard, dried-out eggs with a very poor texture, rendering them inedible. Currently, processing poultry eggs into ready-to-eat products makes it difficult to simultaneously maintain both nutritional value and taste.

[0045] Based on this, one aspect of this application provides a method for preparing ready-to-eat poultry egg products, comprising the following steps:

[0046] Cook fresh poultry eggs at a temperature of 50℃~100℃ for 5min~100min;

[0047] Remove the shells from the boiled poultry eggs;

[0048] After shelling, poultry eggs are freeze-dried under vacuum at a temperature of ≤-5℃ to reduce the moisture content of the shelled poultry eggs to 0~10wt%, thus obtaining ready-to-eat poultry egg products.

[0049] The above preparation method combines cooking at specific temperatures and times with vacuum freeze-drying at specific temperatures to reduce the moisture content of poultry eggs to 0-10%. The gentle cooking conditions cause moderate denaturation and coagulation of the egg proteins, maintaining the egg's shape while maximizing the retention of nutrients, especially lutein and DHA. The method, through the coordination of process parameters such as cooking temperature, cooking time, vacuum freeze-drying temperature, and the final moisture content of freeze-drying, results in the formation of uniform, fine ice crystals within the egg. These ice crystals sublimate, creating a porous structure in the egg, thereby enhancing the texture of ready-to-eat poultry egg products, resulting in a crisp, easily crushed, and melt-in-your-mouth texture. The ready-to-eat poultry egg products obtained by this method balance nutritional value and taste.

[0050] The above method can achieve commercial sterility without adding preservatives in the preparation of ready-to-eat poultry egg products. It can be nitrogen-filled to prevent moisture absorption and oxidation, has a long shelf life, and is not easily spoiled.

[0051] As an example, the cooking temperature can be 50℃, 55℃, 60℃, 65℃, 70℃, 75℃, 80℃, 85℃, 90℃, 95℃ or 100℃, or it can be within the range formed by any two of the above point values ​​as endpoints.

[0052] As an example, the cooking time can be 5 min, 10 min, 15 min, 20 min, 25 min, 30 min, 35 min, 40 min, 45 min, 50 min, 55 min, 60 min, 65 min, 70 min, 75 min, 80 min, 85 min, 90 min, 95 min, or 100 min, or it can be within the range formed by any two of the above point values ​​as endpoints.

[0053] Furthermore, the cooking time is preferably 5 to 15 minutes.

[0054] As an example, the temperature for vacuum freeze drying can be -80℃, -75℃, -70℃, -65℃, -60℃, -55℃, -50℃, -45℃, -40℃, -35℃, -30℃, -25℃, -20℃, -15℃, -10℃, or -5℃, or it can be within the range formed by any two of the above point values ​​as endpoints.

[0055] In some embodiments, the temperature for vacuum freeze drying is -15°C to -60°C.

[0056] Furthermore, the optimal temperature for vacuum freeze-drying is -35℃ to -50℃. Within this temperature range, the ice crystals formed are fine and uniform, and the porous framework has moderate hardness, which inhibits the degradation of nutrients and further improves the retention rate of lutein and DHA.

[0057] In some embodiments, the vacuum degree of the vacuum freeze-drying process is ≤50Pa.

[0058] As an example, the vacuum degree of the vacuum freeze-drying process can be 1 Pa, 5 Pa, 10 Pa, 15 Pa, 20 Pa, 25 Pa, 30 Pa, 35 Pa, 40 Pa, 45 Pa or 50 Pa, or it can be within the range formed by any two of the above point values ​​as endpoints.

[0059] In some embodiments, the vacuum degree of the vacuum freeze-drying process is ≤40Pa.

[0060] Furthermore, the vacuum degree of the vacuum freeze-drying process is ≤20Pa.

[0061] In some embodiments, the vacuum freeze-drying time is ≥30h.

[0062] Furthermore, the vacuum freeze-drying process takes 30 to 80 hours.

[0063] Furthermore, the vacuum freeze-drying process takes 50 to 80 hours.

[0064] In some embodiments, the temperature of the vacuum freeze-drying process is -15℃ to -60℃, the vacuum degree of the vacuum freeze-drying process is ≤40Pa, and the vacuum freeze-drying time is 30h to 80h.

[0065] In some embodiments, after the shelling process and before the vacuum freeze-drying process, an atmospheric pressure pre-freezing step is included. The main purpose of this atmospheric pressure pre-freezing process is to freeze the egg solidly, which can accelerate the freezing speed of water, resulting in finer and more uniform ice crystals. At the same time, it can reduce the porous structural defects formed later, reduce the hardness and powdery texture of ready-to-eat poultry egg products, and further improve the taste.

[0066] In some embodiments, the temperature for atmospheric pressure pre-freezing is -80°C to -20°C.

[0067] In some embodiments, the pre-freezing time under normal pressure is 1 hour to 10 hours.

[0068] In some embodiments, the pressure of the atmospheric pressure pre-freezing treatment is atmospheric pressure.

[0069] In some embodiments, the cooking process includes, in sequence, low-temperature pre-cooking and maturation. Segmented cooking can further improve the retention of nutrients and the texture of the final ready-to-eat poultry and egg products.

[0070] In some embodiments, the cooking process includes the following low-temperature pre-cooking step:

[0071] Fresh poultry eggs are pre-cooked at a low temperature, with the pre-cooking temperature t1 being 50℃~70℃.

[0072] As an example, the temperature t1 for low-temperature precooking can be 50℃, 51℃, 52℃, 53℃, 54℃, 55℃, 56℃, 57℃, 58℃, 59℃, 60℃, 61℃, 62℃, 63℃, 64℃, 65℃, 66℃, 67℃, 68℃, 69℃, or 70℃, or it can be any two of the above point values ​​as the end values ​​within the range.

[0073] Furthermore, the preferred temperature t1 for low-temperature pre-cooking is 50℃~60℃. Controlling the temperature t1 for low-temperature pre-cooking at 50℃~60℃ allows the egg white protein of poultry eggs to coagulate preferentially, forming a preliminary stable protein gel network structure. This network structure provides a stable framework for subsequent vacuum freeze-drying, which is conducive to forming a more uniform porous structure and further improves the crispy texture of ready-to-eat poultry egg products. Moreover, this temperature range can reduce the loss of heat-sensitive nutrients, further enhancing the nutritional value of ready-to-eat poultry egg products.

[0074] In some of these embodiments, the low-temperature pre-cooking time is 5 min to 15 min.

[0075] As an example, the low-temperature precooking time can be 5 min, 6 min, 7 min, 8 min, 9 min, 10 min, 11 min, 12 min, 13 min, 14 min or 15 min, or it can be within the range formed by any two of the above point values ​​as endpoints.

[0076] Furthermore, the low-temperature pre-cooking time is 8 to 12 minutes.

[0077] In some embodiments, the temperature t1 for low-temperature pre-cooking is 50°C to 60°C, and the low-temperature pre-cooking time is 5 min to 15 min.

[0078] In some embodiments, the cooking process further includes the following maturation step:

[0079] The poultry eggs that have been precooked at low temperature are then subjected to a cooking process, with the cooking temperature t2 being >60℃ and ≤100℃.

[0080] As an example, the aging treatment temperature t2 can be 61℃, 62℃, 63℃, 64℃, 65℃, 66℃, 67℃, 68℃, 69℃, 70℃, 71℃, 72℃, 73℃, 74℃, 75℃, 76℃, 77℃, 78℃, 79℃, 80℃, 81℃, 82℃, 83℃, 84℃, 85℃, 86℃, 87℃, 88℃, 89℃, 90℃, 91℃, 92℃, 93℃, 94℃, 95℃, 96℃, 97℃, 98℃, 99℃, or 100℃, or it can be any two of the above point values ​​as the endpoints within the range.

[0081] In some embodiments, the aging temperature t2 is >60°C and ≤95°C.

[0082] Furthermore, the preferred temperature t2 for the ripening process is 80℃~90℃. Within this temperature range, precise coagulation of the egg yolk can be achieved, keeping the yolk in a semi-solid state, optimizing the complex texture of the egg white and albumen, promoting the Maillard reaction, giving ready-to-eat poultry egg products a richer caramel flavor, and better suppressing the rubbery texture.

[0083] In some implementations, the curing time is 5 min to 45 min.

[0084] As an example, the aging time can be 5 min, 6 min, 7 min, 8 min, 9 min, 10 min, 11 min, 12 min, 13 min, 14 min, 15 min, 20 min, 25 min, 30 min, 35 min, 40 min, or 45 min, or it can be within the range formed by any two of the above point values ​​as endpoints.

[0085] Furthermore, the aging process takes 8 to 12 minutes.

[0086] In some embodiments, the aging temperature t2 is >70°C and ≤90°C, and the aging time is 5 min to 15 min.

[0087] Furthermore, the aging treatment temperature t2 is 75℃~85℃.

[0088] In some implementations, after cooking and before shelling, the cooked eggs are rapidly cooled by immersing them in cold water.

[0089] In some embodiments, the moisture content of ready-to-eat poultry egg products is reduced to 0-2 wt%. Within this range, the nutritional value, taste, and shelf life of ready-to-eat poultry egg products can be further improved.

[0090] In some embodiments, seasonings are added to the cooking liquid, including one or more of Sichuan peppercorns, star anise, bay leaves, and chili peppers.

[0091] Understandably, the cooking liquid for low-temperature pre-cooking and the cooking liquid for aging can be the same or different; seasonings can be added to the cooking liquid for low-temperature pre-cooking, to the cooking liquid for aging, or to both.

[0092] In some embodiments, after the shelling process and before the atmospheric pressure pre-freezing process, the following breading process is also included:

[0093] The shelled poultry eggs are coated with a material, which includes one or more of the following: chocolate, probiotics, prebiotics, honey, cocoa butter, fruit puree, or jam.

[0094] Furthermore, the fruit puree includes one or more of durian, avocado, strawberry, or passion fruit.

[0095] In some embodiments, fresh poultry eggs include one or more of quail eggs, pigeon eggs, chicken eggs, duck eggs, and goose eggs.

[0096] A second aspect of this application provides a ready-to-eat poultry egg product prepared using the method described in the first aspect.

[0097] The ready-to-eat poultry and egg products of this application have high nutritional value and a taste that is significantly different from existing poultry and egg products. They can be eaten directly as crispy snacks and have natural preservative advantages, eliminating the need for preservatives. They are both delicious and healthy.

[0098] In some of these embodiments, the moisture content of ready-to-eat poultry egg products is 0 to 10 wt%.

[0099] Furthermore, the moisture content of ready-to-eat poultry and egg products is 0-5%.

[0100] Furthermore, ready-to-eat poultry and egg products have a moisture content of 0-2%.

[0101] In some embodiments, the lutein content of ready-to-eat poultry egg products is 1 mg / 100g to 20 mg / 100g.

[0102] In some embodiments, the DHA content of ready-to-eat poultry egg products is 0.05g / 100g to 1.00g / 100g.

[0103] In some of these embodiments, the hardness of the poultry egg products is ≤5N.

[0104] Furthermore, the hardness of ready-to-eat poultry egg products is 2 N to 5 N.

[0105] In some of these embodiments, the resilience of ready-to-eat poultry egg products is ≤0.04.

[0106] Furthermore, the resilience of ready-to-eat poultry and egg products is 0.01~0.04.

[0107] In some of these embodiments, the elasticity of ready-to-eat poultry egg products is ≤0.5mm.

[0108] Furthermore, the elasticity of ready-to-eat poultry egg products is 0.2 mm to 0.4 mm.

[0109] In some embodiments, the chewiness of ready-to-eat poultry egg products is ≤0.1mj.

[0110] Furthermore, the chewiness of ready-to-eat poultry egg products is 0.02 mj ~ 0.04 mj.

[0111] To make the objectives, technical solutions, and advantages of this application clearer and more concise, the following specific embodiments are used for illustration, but this application is by no means limited to these embodiments. The embodiments described below are merely preferred embodiments of this application and can be used to describe this application, but should not be construed as limiting the scope of this application. It should be noted that any modifications, equivalent substitutions, and improvements made within the spirit and principles of this application should be included within the protection scope of this application.

[0112] To better illustrate this application, the following description, in conjunction with specific embodiments, further explains its content. The following are specific embodiments.

[0113] Example 1

[0114] S1: Precook fresh quail eggs at 50℃ for 8 minutes;

[0115] S2: Then, the pre-cooked quail eggs are cooked at 80°C for 10 minutes.

[0116] S3: After the cooked quail eggs have cooled naturally, remove the shells.

[0117] S4: Pre-freeze the shelled quail eggs at -20℃ under normal pressure for 1 hour;

[0118] S5: Then, the eggs are freeze-dried at -40℃ and ≤20Pa for 72 hours to obtain ready-to-eat poultry egg products with a moisture content of 1.65wt%. At this point, the ready-to-eat poultry egg products are freeze-dried soft-boiled eggs. For the internal morphology, please refer to [link / reference]. Figure 1 .

[0119] Example 2

[0120] S1: Precook fresh quail eggs at a low temperature of 50℃ for 10 minutes;

[0121] S2: Then, the pre-cooked quail eggs at low temperature are cooked at 100℃ for 18 minutes.

[0122] S3: After the cooked quail eggs are cooled with water, they are then shelled.

[0123] S4: Pre-freeze-dry the shelled quail eggs at -20℃ under normal pressure for 1 hour;

[0124] S5: Then, the eggs are freeze-dried at -40℃ and ≤20Pa for 72 hours to obtain ready-to-eat poultry egg products with a moisture content of 1.45wt%. At this point, the eggs are freeze-dried fully cooked eggs. Please refer to the internal morphology section for details. Figure 2 .

[0125] Example 3

[0126] Example 3 is the same as Example 1, except that the vacuum freeze-drying time in S5 is different. The vacuum freeze-drying time is 50h, and ready-to-eat poultry egg products with a water content of 9.30wt% are obtained.

[0127] Example 4

[0128] Example 4 is the same as Example 1, except that fresh chicken eggs are used instead of fresh quail eggs.

[0129] Example 5

[0130] Example 5 is the same as Example 1, except that step S5 is different, as follows: vacuum freeze-drying is performed at -5℃ and vacuum degree ≤20Pa for 80h.

[0131] Comparative Example 1

[0132] Comparative Example 1 is basically the same as Example 1, except that steps S4 and S5 are omitted. Please refer to the image for the internal morphology of the obtained ready-to-eat poultry egg product. Figure 3 .

[0133] Comparative Example 2

[0134] Comparative Example 2 is basically the same as Example 2, except that steps S4 and S5 are omitted. Please refer to the image for the internal morphology of the obtained ready-to-eat poultry egg product. Figure 4 .

[0135] Comparative Example 3

[0136] Comparative Example 3 is basically the same as Example 1, except that steps S4 and S5 are different, as follows: the shelled quail eggs are dried in hot air at 80°C for 6 hours. Please refer to the image below for the overall morphology of the obtained ready-to-eat poultry egg product. Figure 5 .

[0137] Comparative Example 4

[0138] Comparative Example 4 is basically the same as Example 1, except that S2 is different and the cooking temperature is 120°C (using high-temperature steam cooking).

[0139] The ready-to-eat poultry egg products (samples) prepared in each embodiment and comparative example were immediately tested for nutritional content, microbiological properties, and textural properties after preparation. Nutritional content included lutein and DHA content. Microbiological indicators included total bacterial count, total Escherichia coli count, total aerobic spore count, and total thermophilic spore count. Textural properties included hardness, resilience, elasticity, and chewiness. The test results are shown in Tables 1 and 2 below.

[0140] The test conditions or standards for each performance test item are as follows:

[0141] Moisture content: The percentage of water content in ready-to-eat poultry egg products relative to the total mass (wet basis) of the ready-to-eat poultry egg products. The direct drying method (Method I) of GB5009.3-2016 is used for testing: A clean weighing bottle is dried at 105℃ to constant weight (the difference between two weighings ≤ 2mg), and the mass M3 is recorded. 2g~10g of pulverized sample is placed in the weighing bottle, and the total mass M1 is weighed. The weighing bottle is then placed in a drying oven with the cap open and dried at 105℃ for 2h~4h. It is then removed, capped, and cooled in a desiccator for 30min before weighing. This process is repeated for another 1h, followed by cooling and weighing, until the difference between two weighings is ≤ 2mg. The final mass M3 is recorded. Moisture content (%) = (M1-M2) / (M1-M3)*100%.

[0142] Lutein content: The mass of lutein contained in a unit mass of ready-to-eat poultry egg products, usually expressed in mg / 100g. Tested according to national standard GB5009.248-2016.

[0143] DHA content: The mass of docosahexaenoic acid (a key Omega-3 fatty acid) contained in a unit mass of ready-to-eat poultry egg products. Determined using Method I of GB5009.168-2016.

[0144] Total bacterial count: The total number of microbial colonies formed in samples of ready-to-eat poultry and egg products. Tested according to GB4789.2-2022.

[0145] Total Escherichia coli count: The total Escherichia coli count refers to the number of viable bacteria in a sample that are capable of fermenting lactose to produce acid and gas, are Gram-negative, non-spore-forming, facultatively anaerobic, and possess typical biochemical characteristics of Escherichia coli (such as β-glucuronidase activity or indole production). It is determined according to GB4789.3-2025.

[0146] Total aerobic spore count: refers to the total number of colonies that survive aerobic conditions, after being heated at 80℃ for 10 min, and form countable colonies on MPC agar plates after being incubated at 36℃ for 48 h. Detected according to standard NY / T 1331-2007.

[0147] Thermophilic spore count: refers to the number of microorganisms that, under aerobic conditions, survive heating at 100℃ for 30 min and form countable colonies on DTA plates after incubation at 55℃ for 48 h. Detection is performed according to standard NY / T 1331-2007.

[0148] The following textural properties were measured using a TA-XT physical property analyzer. The parameters were set as follows: pre-test speed 1 mm / s, test speed 1 mm / s, post-test speed 1 mm / s, compression ratio 40%, probe P / 36, and eight replicates for each sample. The mean and standard deviation were calculated.

[0149] Hardness: The maximum force required to compress a sample to a certain deformation.

[0150] Resilience: refers to the speed and force at which a sample releases deformation energy and rebounds rapidly when the probe is withdrawn during the first compression process.

[0151] Elasticity: refers to the degree to which a sample, after the first compression and a set dwell time, can return to its original height before the second compression begins.

[0152] Chewing capacity: The energy required to chew a sample to a swallowable state.

[0153] Table 1

[0154]

[0155] Table 2

[0156]

[0157] As can be seen from Tables 1 and 2 above, the ready-to-eat poultry egg products prepared in Examples 1 to 5 have high contents of heat-sensitive nutrients such as lutein and DHA; the hardness, elasticity, resilience and chewiness of the ready-to-eat poultry egg products are all low, and the taste is crispy, easy to crush and melts in the mouth.

[0158] In Example 1, the total bacterial count, Escherichia coli count, and spores of the ready-to-eat poultry egg product were not detected, indicating that its microbiological indicators met the requirements for commercial sterility without the addition of preservatives. Moreover, after three months of accelerated storage at 40°C, none of the microbiological indicators were detected. In addition, the ready-to-eat poultry egg product prepared in Example 1 contained 9.018 mg / 100g of lutein and 0.558 g / 100g of DHA. Converted to ready-to-eat quail egg products prepared with the same moisture content, the lutein content was 2.913 mg / 100g and the DHA content was 0.160 g / 100g. Compared with the 4.16 mg / 100g of lutein and 0.201 g / 100g of DHA in fresh quail eggs, the lutein retention rate was as high as 70% and the DHA retention rate was as high as 80%, indicating that the preparation method of this application can well preserve heat-sensitive nutrients. In Example 1, the quail eggs after shelling were soft-boiled, with the yolks not fully solidified; please refer to the morphology of the ready-to-eat poultry egg products obtained in Example 1. Figure 1 Ready-to-eat poultry egg products have intact egg shape, fluffy and porous texture, and uniformly distributed micropores.

[0159] The ready-to-eat poultry egg product prepared in Example 2 had a lutein content of 8.935 mg / 100g and a DHA content of 0.487 g / 100g, slightly lower than that in Example 1. In Example 2, the shelled quail eggs were fully cooked, with the yolks completely solidified. For the morphology of the ready-to-eat poultry egg product prepared in Example 2, please refer to [reference needed]. Figure 2 Ready-to-eat poultry egg products have intact egg shapes and a fluffy, porous texture. Ready-to-eat poultry egg products made at a cooking temperature (t2) of 80℃~90℃ have better nutritional value and taste.

[0160] Comparing Example 3 with Example 1, it can be seen that with a freeze-drying time as low as 50 hours, the moisture content of quail eggs was 9.30 wt%, the lutein content was 7.771 mg / 100g, and the DHA content was 0.478 g / 100g, all lower than in Example 1. The total bacterial count was 5. The CFU / g concentration achieves commercial sterility, but storage stability is somewhat reduced.

[0161] Comparing Example 4 with Example 1, it can be seen that the water content of the egg is 8.27wt%, the lutein content is 10.763mg / 100g, the DHA content is 0.512g / 100g, and the total bacterial count, Escherichia coli count, and spores are not detected. The egg after shelling is in a soft-boiled state, and the yolk is not completely solidified. The freeze-dried ready-to-eat poultry egg product has an intact egg shape, a fluffy and porous texture, and uniformly distributed micropores.

[0162] Comparing Example 5 with Example 1, it can be seen that when freeze-dried at -5℃, the moisture content of poultry egg products is 2.82%, which basically does not affect the content of lutein and DHA. The total bacterial count, Escherichia coli count and spores of poultry egg products were not detected. Similarly, the ready-to-eat poultry egg products prepared in Example 5 have intact egg shape, fluffy and porous texture, and uniform micropore distribution.

[0163] Comparative Example 1 omits the vacuum freeze-drying step; the resulting ready-to-eat poultry and egg products can be found in [reference needed]. Figure 3 It has a soft-boiled egg texture, with the yolk not fully solidified and lacking a porous structure; this product has a high moisture content, lacks storage stability, and is not suitable as a ready-to-eat food.

[0164] Comparative Example 2 omits the vacuum freeze-drying step; the resulting ready-to-eat poultry egg products can be found in [reference needed]. Figure 4 It is a fully cooked egg, with the yolk not completely solidified and lacking a porous structure; this product has a high moisture content, lacks storage stability, and is not suitable as a ready-to-eat food.

[0165] Comparing Comparative Example 3 with Example 1, it can be seen that the ready-to-eat poultry egg products obtained after drying quail eggs at 80°C for 6 hours are as follows (see Comparative Example 3). Figure 5 After drying, the quail egg white hardens, forming a hard, plastic-like shell, making it unsuitable as a ready-to-eat food.

[0166] Comparing Comparative Example 4 with Example 1, it can be seen that the lutein content of quail eggs after cooking at 120℃ is 5.723mg / 100g and the DHA content is 0.410g / 100g. High-temperature cooking will lead to the loss of lutein and DHA nutrients and is not suitable as a cooking method.

[0167] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0168] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this patent application should be determined by the appended claims.

Claims

1. A method for preparing ready-to-eat poultry egg products, characterized in that, Includes the following steps: Cook fresh poultry eggs at a temperature of 50℃~100℃ for 5min~100min; Remove the shells from the boiled poultry eggs; The shelled poultry eggs are subjected to vacuum freeze-drying at a temperature of ≤-5℃ to reduce the moisture content of the shelled poultry eggs to 0~10wt%, thereby obtaining the ready-to-eat poultry egg product.

2. The method for preparing ready-to-eat poultry egg products as described in claim 1, characterized in that, The vacuum freeze-drying treatment temperature is -15℃ to -60℃; and / or, The vacuum degree of the vacuum freeze-drying process is ≤40Pa; and / or, The vacuum freeze-drying process takes 30 to 80 hours.

3. The method for preparing ready-to-eat poultry egg products as described in claim 1, characterized in that, After the dehulling process and before the vacuum freeze-drying process, a pre-freezing process under atmospheric pressure is further included, wherein the temperature of the pre-freezing process under atmospheric pressure is -80℃ to -20℃; and / or, The pre-freezing time under normal pressure is 1 hour to 10 hours; and / or, The pressure of the pre-freezing process is atmospheric pressure.

4. The method for preparing ready-to-eat poultry egg products according to any one of claims 1 to 3, characterized in that, The cooking process includes the following low-temperature pre-cooking step: The fresh poultry eggs are pre-cooked at a low temperature, wherein the pre-cooking temperature t1 is 50℃~60℃; and / or, The low-temperature pre-cooking time is 5 min to 15 min.

5. The method for preparing ready-to-eat poultry egg products as described in claim 4, characterized in that, The cooking process also includes the following maturation steps: The pre-cooked poultry eggs are then subjected to a cooking process, wherein the cooking temperature t2 is >60℃ and ≤95℃; and / or, The ripening time is 5 min to 45 min.

6. The method for preparing ready-to-eat poultry egg products according to any one of claims 1 to 3, characterized in that, The moisture content is reduced to 0~2wt%; and / or, The fresh poultry eggs include one or more of the following: quail eggs, pigeon eggs, chicken eggs, duck eggs, and goose eggs.

7. The method for preparing ready-to-eat poultry egg products according to any one of claims 1 to 3, characterized in that, A seasoning is added to the cooking liquid, the seasoning including one or more of Sichuan peppercorns, star anise, bay leaves and chili peppers.

8. The method for preparing ready-to-eat poultry egg products according to any one of claims 1 to 3, characterized in that, After the shelling process and before the atmospheric pressure pre-freezing process, the following breading process is also included: The shelled poultry eggs are coated with a material, which includes one or more of the following: chocolate, probiotics, prebiotics, honey, cocoa butter, fruit puree, or jam.

9. A ready-to-eat poultry egg product, characterized in that, It is prepared by the method described in any one of claims 1 to 8.

10. A ready-to-eat poultry egg product, characterized in that, The product comprises egg white and yolk, wherein the egg white encapsulates the yolk and has a porous structure; the ready-to-eat poultry egg product has a moisture content of 0-10 wt%. Optionally, the hardness of the ready-to-eat poultry egg product is ≤5N; Optionally, the resilience of the ready-to-eat poultry egg product is ≤0.04; Optionally, the elasticity of the ready-to-eat poultry egg product is ≤0.5mm; Optionally, the chewiness of the ready-to-eat poultry egg product is ≤0.1mj; Optionally, the lutein content of the ready-to-eat poultry egg product is 1 mg / 100g to 20 mg / 100g; Optionally, the DHA content of lutein in the ready-to-eat poultry egg product is 0.05g / 100g to 1.00g / 100g.

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