Functional herbal salted egg and preparation method thereof

Abstract

The application discloses a functional herbal marinated egg and a preparation method thereof. The functional herbal marinated egg is prepared by the following steps: firstly, soaking white duck eggs in light salt water; secondly, soaking the white duck eggs in a medicine liquid extracted by water and high-grade baijiu and an alkali liquid prepared by tea stem ash; thirdly, cooking and peeling the white duck eggs; and finally, marinating, seasoning, packaging and sterilizing the white duck eggs. The functional herbal marinated egg prepared by the unique process has a strong egg aroma, a traditional Chinese medicine aroma, a Q elastic egg white, a soft and dense egg yolk, and a good market prospect.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a functional herbal marinated egg and its preparation method. Background Technology

[0002] Braised eggs are a traditional egg product with a unique flavor, made from fresh duck or chicken eggs. The eggs are boiled, shelled, and then seasoned with salt, soy sauce, and spices through braising and marinating processes. While the braised egg market continues to grow, the traditional high-salt / high-sodium preparation process clashes sharply with the current health concept of "reducing salt and controlling sodium." Furthermore, the product is positioned at the low end and suffers from severe homogenization; most products are merely snacks to satisfy hunger, lacking health benefits and failing to penetrate high-value scenarios such as breakfast, meal replacements, and sports supplements. This fails to meet consumers' upgraded demand for "functional daily foods," and the traditional preparation process easily causes excessive protein shrinkage and hardening, resulting in braised eggs with a stale texture (becoming tough and hard). Summary of the Invention

[0003] To address the shortcomings of existing technologies, this invention provides a method for preparing functional herbal marinated eggs. It integrates low-salt pickling technology with medicinal and edible herbs to prepare functional herbal marinated eggs with unique flavor and health benefits. This method can promote the upgrading of the deep processing industry of specialty agricultural products and fill the market gap for high-end health-preserving ready-to-eat egg products.

[0004] To achieve the above objectives, the present invention adopts the following technical solution: A functional herbal marinated egg, the preparation method of which includes the following steps: 1) After washing the white duck eggs, add lightly salted water until the eggs are completely submerged, and then soak them at room temperature (25±1℃); 2) Soak the herb packet in water for 55-65 minutes, bring to a boil over high heat, then simmer over low heat for 15 minutes. Remove the herb packet, collect the liquid and let it cool for later use to obtain liquid A; Soak the removed herb packet in white wine for 2 hours, squeeze the herb packet dry, collect the liquid for later use to obtain liquid B; Dissolve the tea stalk ash in boiling water to obtain alkaline solution C. 3) Slowly pour the prepared medicine solutions A, B and alkali solution C from step 2) into the white duck eggs soaked in light salt water in step 1). Stir to mix them evenly, then spread the medicine packet squeezed dry from step 2) on top of the white duck eggs and place bamboo steaming pieces on top to prevent the medicine packet from floating, so as to ensure that the white duck eggs are completely submerged in the soaking solution. Then seal and soak for 7 days. 4) After soaking, remove the white duck eggs and bamboo steaming pieces. Heat the remaining soaking liquid and the medicine packet together to 40-50℃, then add the soaked white duck eggs again and continue heating until boiling. Keep heating for 10 minutes, then remove them, quickly rinse them with cold water, and peel them. 5) After peeling, the white duck eggs are braised, seasoned, vacuum-packed, pasteurized, and then refrigerated.

[0005] Furthermore, the brine mentioned in step 1) is prepared by dissolving non-iodized salt in boiling spring water at a mass ratio of 5:95 and then cooling it.

[0006] Furthermore, the room temperature soaking time described in step 1) is 72 hours.

[0007] Furthermore, the medicine packet described in step 2) contains tea leaves, hawthorn, star anise, turmeric, gardenia, dried tangerine peel, and Alpinia oxyphylla, with a mass ratio of 28:8.6:3.1:3.5:3.3:12:6.5.

[0008] Furthermore, in step 2), the ratio of the herbal medicine packet to water is 65g:300mL.

[0009] Furthermore, the alcohol content of the liquor used in step 2) is above 55% vol.

[0010] Furthermore, in step 2), the ratio of the amount of Chinese medicine packet to the amount of liquor is 120g:120mL.

[0011] This invention utilizes high-proof liquor to supplement the extraction of herbal components, extracting fat-soluble and volatile oils that cannot be obtained using water as an extraction medium. Furthermore, the strong penetrating power of ethanol molecules promotes the penetration of the active ingredients in the herbal solution into the egg white and yolk, neutralizes the inherent eggy and earthy odor of duck eggs, and weakens the slight herbal taste of tea stalk ash, resulting in a product with excellent flavor. In addition, the high-proof liquor acts as an antibacterial and preservative agent, thereby extending the shelf life of the finished product.

[0012] Furthermore, in step 2), the ratio of tea stem ash to boiling water is 8g:100mL; the tea stem ash is obtained by collecting waste tea stems after burning.

[0013] The alkaline solution prepared using tea stalk ash is mildly alkaline, only slightly altering the protein structure. It does not cause excessive shrinkage and hardening of the egg white after braising, and the resulting yolks are dense and sandy, neither dry nor hard. Furthermore, soaking in the alkaline solution helps the eggshell separate well from the egg white, ensuring the product's integrity and shortening the subsequent braising and soaking time. In addition, the alkaline treatment using tea stalk ash inhibits microbial growth, also helping to extend the shelf life of the eggs.

[0014] Furthermore, in step 3), the volumes of the added drug solutions A and B and the alkaline solution C are 8%, 4.8%, and 8% of the volume of the diluted saline solution used, respectively.

[0015] The significant advantages of this invention are: This invention involves first soaking the eggs in a lightly salted solution, followed by a synergistic soaking with a medicinal solution and an alkaline solution. This significantly reduces the total sodium content of the resulting braised eggs, making them suitable as a daily protein supplement for people with hypertension or those needing to control sodium intake. Furthermore, because the medicinal solution is extracted separately from water and high-proof liquor, it incorporates both water-soluble (polysaccharides, flavonoids) and alcohol-soluble (volatile oils, terpenes) active ingredients, thus giving the braised eggs additional health benefits such as antioxidant, anti-inflammatory, and digestive-promoting properties, along with a blend of herbal and liquor aromas. The alkaline solution prepared with tea stalk ash is mildly alkaline, which not only aids in flavor absorption but also provides some preservative and antibacterial effects. According to GB / T 38493-2020 testing, the resulting braised eggs, without the addition of preservatives or other ingredients, have a shelf life of over 300 days at 4°C.

[0016] In summary, this invention integrates salted egg preparation technology and traditional Chinese medicine extraction technology, comprehensively improving the braised egg product in terms of taste, antibacterial properties, and aroma enhancement. The resulting braised egg product has a rich egg aroma and a fragrant aroma of traditional Chinese medicine. The egg white has a chewy texture, and the yolk is soft, fluffy, and melts in your mouth without a hard center. It is a green food with zero additives and low salt, breaking the old image of braised eggs as "high in salt, hard and tough, and lacking in nutrition," and has a good market prospect. Attached Figure Description

[0017] Figure 1 This is a photograph of the functional herbal marinated eggs prepared by the method of this invention. Detailed Implementation

[0018] To make the content of this invention easier to understand, the technical solution of this invention will be further described below with reference to specific embodiments, but this invention is not limited thereto.

[0019] The tea stalk ash used is obtained by burning discarded tea stalks. Example

[0020] A functional herbal marinated egg, the preparation method of which includes the following steps: 1) Add non-iodized salt to boiling spring water at a mass ratio of 5:95, stir to dissolve, and then cool to obtain light salt water; 2) Using Liancheng white duck eggs as raw material, wash them and pour them into the light salt water prepared in step 1), making sure the light salt water covers the white duck eggs, and then soak them at room temperature (25±1℃) for 72 hours; 3) Weigh out tea leaves, hawthorn, star anise, turmeric, gardenia, dried tangerine peel, and Alpinia oxyphylla in a mass ratio of 28:8.6:3.1:3.5:3.3:12:6.5. Mix them evenly and wrap them in non-woven fabric to form a medicine bag. Add water at a ratio of 65g:300mL and soak for 60 minutes. Bring to a boil over high heat, then simmer over low heat for 15 minutes. Remove the medicine bag, collect the liquid, and cool it for later use to obtain medicine solution A. Add the removed medicine bag to white wine (pure grain liquor, alcohol content ≥60%vol) at a ratio of 120g:120mL and soak for 2 hours. Squeeze the medicine bag dry and collect the liquid for later use to obtain medicine solution B. Dissolve tea stem ash in boiling water to obtain alkaline solution C. 4) Slowly pour the prepared medicine solutions A, B and alkali solution C from step 3) into the white duck eggs soaked in light salt water from step 2) (the volumes of medicine solutions A, B and alkali solution C added are 8%, 4.8% and 8% of the volume of light salt water, respectively). Stir to mix evenly, then spread the medicine packet squeezed dry from step 3) flat on top of the white duck eggs, and place bamboo steaming pieces on top to prevent the medicine packet from floating, so as to ensure that the white duck eggs are completely submerged in the soaking solution. Then seal and soak for 10 days. 5) After soaking, remove the white duck eggs and bamboo steaming pieces. Heat the remaining soaking liquid and the medicine packet together to 40-50℃, then add the soaked white duck eggs again and continue heating until boiling. Keep heating for 10 minutes, then remove them, quickly rinse them with cold water, and peel them. 6) Place about 2.2kg of peeled white duck eggs into a pot, add 80mL of Haitian Original Flavor Light Soy Sauce and 80mL of Haitian Mushroom Dark Soy Sauce, mix and let it color evenly for 20 minutes. Then add 1000mL of water, and add 4.5g of cinnamon, 2.0g of bay leaves, 4.8g of star anise, 1.5g of angelica root, and 6.2g of fennel seeds. Bring to a boil, then reduce to a simmer and cook for another half hour. Turn off the heat and let it soak overnight. Then add 15g of lemongrass or 8g of mint or 7g of osmanthus flowers to the braising liquid, and let it soak for another hour. Add rock sugar and salt to taste, and then reduce the liquid (to 1 / 3 of the original volume). 7) Pack the prepared marinated eggs into bags and vacuum pack them, then pasteurize them at 85°C for 10 minutes, and then refrigerate them.

[0021] Comparative Example 1 The tea stalk ash used in step 3) was replaced with an equal mass of quicklime, and other operations were the same as in the example to obtain the marinated egg sample.

[0022] Comparative Example 2 The tea stalk ash used in step 3) was replaced with an equal mass of ramen alkali, and other operations were the same as in the example to obtain the braised egg sample.

[0023] Comparative Example 3 The high-proof liquor used in step 3) was replaced with low-proof liquor (pure grain liquor, alcohol content ≤40%vol), and other operations were the same as in the example to obtain the marinated egg sample.

[0024] The obtained braised egg samples were subjected to sensory evaluation (evaluation criteria are shown in Table 1) and component analysis, and the results are shown in Tables 2 and 3, respectively.

[0025] Table 1 Sensory Evaluation Criteria

[0026] Table 2 Sensory evaluation results

[0027] As shown in Table 2, the overall sensory quality of the braised eggs obtained in the examples reached an excellent level: their color was uniform and natural, and the yolks were uniformly orange-yellow; they had a multi-layered complex herbal aroma, a long-lasting sweet aftertaste, and no fishy smell; the egg whites were chewy and smooth, and the yolks were dense, oily, and not dry; the taste was mild and salty, with a distinct herbal sweetness and no bitterness, achieving a comprehensive sensory score of 92 points. In contrast, the braised egg products prepared in Comparative Examples 1 and 2 using quicklime and lye as alkali sources, respectively, showed a significant deterioration in sensory quality. Furthermore, compared to Comparative Example 3, which used low-alcohol liquor, the examples, due to the use of high-alcohol liquor for soaking, could more fully dissolve the aroma and flavor compounds, resulting in a richer and fuller complex aroma, a more complex flavor, and a firmer, chewier texture.

[0028] Table 3 Component Detection Results

[0029] As shown in Table 3, the pH of the finished product in the example, prepared using tea stalk ash, was 7.92, close to that of fresh white duck eggs, and its fat and total selenium content was also closer to that of fresh duck eggs. Meanwhile, the total tea polyphenols, total flavonoids, and total volatile oil content in the braised egg product prepared in the example reached 31.87 mg / 100g, 6.4 mg / 100g, and 0.67 mg / 100g, respectively, significantly higher than Comparative Examples 1 and 2. The content of functional components such as curcumin, geniposide, and ursolic acid was also higher than in Comparative Examples 1 and 2. This indicates that compared with commonly used quicklime and bacon alkali, tea stalk ash is milder, reducing damage to nutrients in the egg and avoiding nutrient loss under strong alkaline conditions, thus making it more suitable for the preparation of braised eggs. Furthermore, since the embodiment uses high-proof liquor for soaking, the extraction efficiency of fat-soluble active substances in the herbs is higher. Therefore, the content of total tea polyphenols, total flavonoids, total volatile oils, and functional components such as geniposide, crocin, and ursolic acid is significantly higher than that of the braised egg product prepared by soaking in low-proof liquor in Comparative Example 3.

[0030] The results above show that the present invention, by using a process of extracting with tea stalk ash, mild alkaline solution, and high-proof liquor, maintains a suitable permeation environment, avoids strong alkalinity from damaging the texture and active ingredients of the eggs, and maximizes the dissolution of herbal flavor and functional substances. As a result, the resulting braised egg products have achieved excellent results in both sensory quality and retention of active ingredients.

[0031] The above description is only a preferred embodiment of the present invention. All equivalent changes and modifications made within the scope of the claims of the present invention should be included in the scope of the present invention.

Claims

1. A method for preparing functional herbal marinated eggs, characterized in that, Includes the following steps: 1) After washing the white duck eggs, add lightly salted water until the eggs are completely submerged, then soak them at room temperature; 2) Soak the herb packet in water for 55-65 minutes, bring to a boil over high heat, then simmer over low heat for 15 minutes. Remove the herb packet, collect the liquid and let it cool for later use to obtain liquid A; Soak the removed herb packet in white wine for 2 hours, squeeze the herb packet dry, collect the liquid for later use to obtain liquid B; Dissolve the tea stalk ash in boiling water to obtain alkaline solution C. 3) Slowly pour the prepared medicine solutions A, B and alkali solution C from step 2) into the white duck eggs soaked in light salt water in step 1), stir to mix them evenly, spread the medicine packet squeezed dry from step 2) on top of the white duck eggs, and place bamboo steaming pieces on top to prevent the medicine packet from floating, then seal and soak for 7 days. 4) After soaking, remove the white duck eggs and bamboo steaming pieces. Heat the remaining soaking liquid and the medicine packet together to 40-50℃, then add the soaked white duck eggs again and continue heating until boiling. Keep heating for 10 minutes, then remove them, quickly rinse them with cold water, and peel them. 5) After peeling, the white duck eggs are braised, seasoned, vacuum-packed, pasteurized, and then refrigerated.

2. The method for preparing functional herbal marinated eggs according to claim 1, characterized in that, The light salt water mentioned in step 1) is prepared by dissolving non-iodized salt in boiling spring water at a mass ratio of 5:95 and then cooling it.

3. The method for preparing functional herbal marinated eggs according to claim 1, characterized in that, The soaking time at room temperature described in step 1) is 72 hours.

4. The method for preparing functional herbal marinated eggs according to claim 1, characterized in that, Step 2) The medicine packet contains tea leaves, hawthorn, star anise, turmeric, gardenia, dried tangerine peel, and Alpinia oxyphylla, with a mass ratio of 28:8.6:3.1:3.5:3.3:12:6.

5.

5. The method for preparing functional herbal marinated eggs according to claim 1, characterized in that, Step 2) The ratio of the herbal medicine packet to water is 65g:300mL.

6. The method for preparing functional herbal marinated eggs according to claim 1, characterized in that, Step 2) The ratio of the amount of Chinese medicine packet to the amount of liquor is 120g:120mL; the alcohol content of the liquor is above 55% vol.

7. The method for preparing functional herbal marinated eggs according to claim 1, characterized in that, In step 2), the ratio of tea stem ash to boiling water is 8g:100mL.

8. The method for preparing functional herbal marinated eggs according to claim 1, characterized in that, In step 3), the volumes of the added drug solutions A and B and the alkaline solution C are 8%, 4.8%, and 8% of the volume of the diluted saline solution used, respectively.

9. A functional herbal marinated egg prepared by the method described in claim 1.

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