An anti-aging and tonifying egg formula for the elderly and a preparation method thereof

Abstract

The application discloses an anti-aging and tonifying egg formula for the elderly and a preparation method thereof, and belongs to the technical field of functional food with homology of medicine and food, and aims at solving the problems of the existing tonifying egg products, such as only tonifying but not dredging, being difficult to absorb due to greasiness, easy loss of active components and poor mass production stability. The homology of medicine and food components are mainly composed of fresh eggs, Chinese yam, medlar, walnut, black sesame, safflower, Danshen, radix puerariae, cumin, and the like. The application creates a double-effect system of warming and tonifying and targeted improvement of microcirculation, selects homology of medicine and food materials according to the physiological characteristics of the elderly with deficiency and stasis, realizes the effects of tonifying without stagnation and dredging without damaging normal function, and creates a three-stage grading decocting and double-stage gradient taste-adding core technology. The heat stability of different materials is controlled by grading and temperature control, so that the active components of tonifying and blood-activating are maximized. The low-temperature halogen mixing and slow-release stewing and soaking technology further guarantee the deep penetration of the active components, and solve the problems of component decomposition, drug resistance and taste floating on the surface in the traditional mixed cooking process.

Description

Technical Field

[0001] A formula for an anti-aging and health-strengthening egg for the elderly and its preparation method. This invention belongs to the field of functional food technology with medicinal and edible properties, specifically relating to the field of anti-aging and health-strengthening egg technology for the elderly. Background Technology

[0002] As the population ages rapidly, problems such as declining organ function, slow blood circulation, stagnation of microcirculation, and insufficient peripheral blood supply are becoming increasingly prominent among the elderly. "Deficiency, cold, stagnation, and obstruction" have become common physiological characteristics of the elderly population, and the market demand for ready-to-eat foods with both nourishing and conditioning effects continues to grow.

[0003] Egg products are a popular and traditional source of nourishment, but existing nourishing egg products suffer from significant technical deficiencies: First, their formulations often rely on a single, mildly nourishing approach, which can be cloying and stagnant, failing to promote circulation and making them unsuitable for the specific constitution of the elderly who often suffer from "weakness and stagnation," leading to poor absorption of nourishing components and impaired blood circulation. Second, their production processes often employ a crude, one-pot cooking method, where different types of raw materials are cooked together, which can cause heat-sensitive active ingredients to decompose at high temperatures, lead to antagonism between different medicinal properties, and result in low retention rates of effective components. Third, large-scale production lacks a zoned control system, and the co-production of multiple product lines can easily lead to cross-contamination of flavors and components, resulting in poor product efficacy stability and making it difficult to achieve standardized, high-quality mass production. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to overcome the existing defects and provide an anti-aging and health-strengthening egg formula for the elderly and its preparation method, thereby solving the problems of existing nourishing egg products that "only nourish but do not promote circulation, are greasy and difficult to absorb, have easy loss of active ingredients, and have poor mass production stability".

[0005] To achieve the above objectives, the present invention provides the following technical solution:

[0006] An anti-aging and health-strengthening egg for the elderly, produced in batches of 100 fresh eggs, is prepared using ingredients that are both medicinal and edible, along with aromatic and flavoring ingredients. The medicinal and edible ingredients, by weight, are: 100 fresh eggs, 120-140g of yam, 90-110g of wolfberry, 70-80g of walnut, 70-80g of black sesame, 25-35g of safflower, 35-45g of salvia miltiorrhiza, 40-50g of kudzu root, and 15-25g of fennel.

[0007] As a preferred technical solution of the present invention, the specific amount of the medicinal and edible components is as follows: 130g of yam, 100g of wolfberry, 75g of walnut, 75g of black sesame, 30g of safflower, 40g of salvia miltiorrhiza, 45g of kudzu root, and 20g of fennel.

[0008] As a preferred embodiment of the present invention, the spice seasonings include food-grade spices such as star anise, cinnamon, and bay leaves, as well as seasonings such as edible salt and rock sugar.

[0009] As a preferred technical solution of the present invention, the formula follows the principle of monarch-minister-assistant-guide combination: fresh eggs are used as the monarch, serving as a long-lasting nutrient carrier to nourish yin and blood and supplement the body's basic nutrition; yam and wolfberry are used as assistants, to gently nourish the liver and kidneys, benefit essence and strengthen the foundation, and delay the decline of organ function; walnuts, black sesame seeds, safflower, salvia miltiorrhiza, and kudzu root are used as adjuvants, the former nourishing the cardiovascular system and improving vascular elasticity, and the latter promoting blood circulation and improving peripheral microcirculation; fennel is used as the guide, to warm and unblock the lower burner, regulate qi and stomach, and guide the nourishing ingredients to the whole body's meridians to break through stagnation and greasiness.

[0010] A method for preparing the aforementioned anti-aging and health-preserving egg for the elderly includes six major steps: raw material pretreatment, three-stage graded boiling, egg pre-boiling and permeation, low-temperature brine mixing, two-stage gradient permeation, and post-treatment sterilization and packaging. The specific steps are as follows:

[0011] Raw material acceptance and refined pretreatment involve individually inspecting fresh eggs under light to remove defective eggs with cracks, broken yolks, or excessive air cells; after high-pressure water spraying and ozone sterilization for 5 minutes, the eggs are aseptically ventilated and drained for later use; the medicinal and edible raw materials are divided into a first-decoction group (yam, walnut, black sesame), a middle-decoction group (salvia miltiorrhiza, kudzu root, safflower), and a aromatic last-decoction group (fennel), which are manually sorted to remove impurities, quickly rinsed twice with clean water, and then individually packaged; the spices and seasonings are packaged separately in special food-grade spice bags and physically separated from the herbal medicine bags.

[0012] The three-stage graded precision decoction process involves adding water quantitatively at a ratio of 1:18 between the total weight of dried herbs and the mass of extraction water, and employs a three-stage time-controlled decoction process.

[0013] First-stage strengthening decoction: Put the strengthening decoction packet into a jacketed kettle, bring to a boil over high heat, and then maintain a constant temperature of 95~100℃ for 40 minutes to fully extract the strengthening nutrients such as polysaccharides, amino acids, and minerals.

[0014] Second-stage blood-activating decoction: Cool down to 92℃, add the blood-activating decoction packet, and simmer at a constant temperature for 25 minutes to retain heat-sensitive blood-activating active ingredients such as tanshinone, safflower glycoside, and total flavonoids from kudzu root to the maximum extent.

[0015] Add the third aromatic ingredient: cool to 90℃, add the aromatic ingredient packet, simmer at a constant temperature for 20 minutes, turn off the heat and let it steep in a sealed container for 15 minutes to fully retain the volatile active substances; after decoction, filter through a 200-mesh food-grade double-layer filter to obtain a clear compound herbal juice, seal and cool to 60℃ for aseptic temporary storage.

[0016] Gradient pre-cooking and controlled crack permeation: Fresh eggs are placed in sterile water at 85℃ and cooked at a constant temperature for 12 minutes until the egg white and yolk are fully cooked; immediately transferred to a sterile ice water bath at 0~4℃ for rapid cooling for 8 minutes, using thermal expansion and contraction to separate the eggshell from the egg body; the eggshell is gently tapped to form a uniform and fine network of cracks, keeping the shell broken but the membrane intact, which ensures permeation efficiency and prevents the egg liquid from leaking out.

[0017] Drinking water and a spice packet were added to a clean jacketed kettle to prepare the low-temperature active braising liquid. The mixture was boiled at a constant temperature of 98℃ for 30 minutes to obtain the basic braising liquid. After naturally cooling to 70℃, a compound herbal juice at a constant temperature of 60℃ was added at a uniform rate. The two temperatures were used to stabilize the active system. Salt and rock sugar were added according to the standard to adjust the flavor. The mixture was aseptically stirred until completely dissolved. The pH value of the braising liquid was adjusted to 6.0~7.0. The total volume of the final braising liquid was kept constant at approximately 38L.

[0018] The two-stage gradient constant temperature penetration process completely submerges the cracked eggs in the compound braising liquid, completing the flavor infusion and flavor locking in in two stages:

[0019] High-temperature rapid flavor infusion period: Braise at a constant temperature of 82℃ for 120 minutes to open the eggshell's penetration channels and allow the basic ingredients to quickly penetrate into the egg.

[0020] Low-temperature blood-activating and slow-release period: After turning off the heat, allow the temperature to drop naturally and evenly to 55℃. Then, simmer in a sealed pot at a constant temperature for 120 minutes to promote microcirculation and allow the small molecule active ingredients to slowly penetrate into the egg white and yolk texture, achieving deep-layer absorption. The production process implements a multi-category staggered production scheduling system. After each batch of production is completed, the equipment and tools undergo CIP in-situ cleaning and high-temperature sterilization to prevent cross-contamination.

[0021] After the cleanroom post-processing and aseptic packaging sterilization and brining are completed, the eggs are quickly removed and transferred to a Class 10,000 cleanroom. They are then aseptically cooled and cooled for 90 minutes at ≤25℃ to set their shape. They are then vacuum-sealed individually using a single-person, single-egg model. After being sterilized at 121℃ under high pressure for 20 minutes, they are cooled, dried, and laser-printed with batch traceability codes. After passing graded inspection, they are sent to a constant temperature and humidity warehouse for storage.

[0022] Compared with existing technologies, the beneficial effects of this invention are: breaking through the traditional single-minded approach of nourishing egg products, it pioneers a dual-effect system of "warming and nourishing the body and targeting microcirculation improvement", and selects mild medicinal and food homologous raw materials to meet the physiological characteristics of "deficiency and stagnation" in the elderly, so as to achieve nourishment without stagnation and smooth flow without harming the body's vital energy, thus solving the industry pain points of traditional products being greasy and stagnant and difficult for the elderly to absorb.

[0023] The unique three-stage graded simmering and two-stage gradient flavoring core process controls the temperature according to the thermal stability of different raw materials to maximize the retention of the body-strengthening and blood-activating active ingredients; the low-temperature brine addition and slow-release simmering technology further ensure the deep penetration of the functional ingredients, solving the problems of component decomposition, medicinal antagonism and superficial flavoring in traditional mixed cooking processes.

[0024] Establish a standardized management and control system for the entire process, forming a complete closed loop from raw material access and process parameter traceability to finished product efficacy component testing, and incorporate the detection rate of microcirculation active ingredients into internal control standards; and provide supporting multi-category staggered peak pollution prevention mass production solutions, with process parameters that can be quantified and replicated to adapt to large-scale industrial production. Detailed Implementation

[0025] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0026] This invention provides a technical solution:

[0027] A type of anti-aging and health-strengthening egg for the elderly, produced in batches of 100 fresh eggs, with the following specific ingredients: 100 fresh eggs (total weight approximately 15kg), 130g yam, 100g goji berries, 75g walnuts, 75g black sesame seeds, 30g safflower, 40g salvia miltiorrhiza, 45g kudzu root, 20g fennel seeds; and aromatic seasonings: 5g star anise, 3g cinnamon, 2g bay leaves, 120g salt, and 80g rock sugar.

[0028] The specific steps of its preparation method are as follows:

[0029] Raw material acceptance and fine pretreatment

[0030] Fresh egg processing: Each egg is inspected under light to remove defective eggs with cracks, broken yolks, or excessive air cells; the eggshell surface is cleaned with high-pressure water spray to remove dust and bacteria; the eggs are then placed in an ozone-sealed chamber for sterilization for 5 minutes, and then removed and dried in a sterile, ventilated place for later use.

[0031] Herbal ingredients were grouped as follows: yam, walnut, and black sesame were grouped into the first decoction group for strengthening the body; salvia miltiorrhiza, kudzu root, and safflower were grouped into the middle decoction group for promoting blood circulation; and fennel was grouped into the aromatic decoction group for adding later. All ingredients were manually sorted to remove mold, mud, and impurities, rinsed twice quickly with clean water, and then placed into sterile non-woven bags and sealed for later use.

[0032] Spices processing: Star anise, cinnamon, and bay leaves are placed in a special food-grade spice bag and stored separately from the herbal medicine bag to prevent cross-contamination of ingredients.

[0033] The herbal decoction was prepared by three-stage decoction. The total weight of the dried herbal material was weighed and 20L of drinking water was added at a ratio of dry material to water of 1:18.

[0034] First-stage tonifying decoction: Put the tonifying decoction packet into a constant temperature jacketed kettle, heat over high heat until boiling, then adjust the temperature to maintain a constant temperature of 95~100℃ for 40 minutes to fully extract the rich and nourishing components such as polysaccharides and minerals.

[0035] Second-stage blood-activating decoction: Stop heating and wait for the temperature inside the pot to drop to 92℃. Then add the blood-activating decoction packet and maintain a constant temperature of 92℃ for 25 minutes to retain the core active ingredients for microcirculation, such as tanshinone, safflower glycoside, and total flavonoids from kudzu root.

[0036] After the third stage of aromatics: continue to cool down to 90℃, add the aromatics and other materials, maintain a constant temperature of 90℃ and simmer for 20 minutes; after turning off the heat, seal the pot and let it steep for 15 minutes to fully dissolve the volatile active substances.

[0037] Filtration and temporary storage: The liquid is filtered using a 200-mesh food-grade double-layer filter to completely remove the dregs and obtain a clear compound herbal juice. After sealing, it is naturally cooled to 60°C and then aseptically stored for later use.

[0038] Gradient pre-cooking and controlled crack infiltration

[0039] Pre-cooking at a constant temperature: Add sterile water to a clean egg cooker, heat and maintain the temperature at 85°C, add the drained fresh eggs, and cook at a constant temperature for 12 minutes to ensure that the egg whites and yolks are fully cooked, firm and not aged.

[0040] Ice water cooling: After cooking, immediately remove the egg and transfer it to a sterile ice water bath at 0~4℃ for 8 minutes to rapidly cool it down. The principle of thermal expansion and contraction is used to allow the eggshell to separate naturally from the egg body.

[0041] Artificial seepage creation: Gently tap the surface of the egg to create a uniform and fine network of cracks, keeping the shell broken but the membrane intact, thus preventing the egg liquid from leaking out and impurities from seeping in.

[0042] Low-temperature preparation of compound braising liquid

[0043] To prepare the basic braising liquid: Add 18L of drinking water to a clean jacketed kettle, add the spice packet, heat to 98℃ and boil for 30 minutes to fully extract the braising aroma and remove the raw food odor.

[0044] Adding the herbal decoction at a low temperature: Stop heating and wait for the base broth to cool down naturally to 70℃. Then, add all the compound herbal decoction at 60℃ at a uniform speed and stir evenly under sterile conditions to avoid damaging the heat-sensitive blood-activating components due to high temperature.

[0045] Flavor and pH control: Add edible salt and rock sugar, stir until completely dissolved; test and adjust the pH of the braising liquid to 6.0~7.0, with a final total volume of approximately 38L.

[0046] Two-stage gradient isothermal infiltration

[0047] High-temperature rapid flavor infusion period: The cracked eggs are completely submerged in the compound braising broth, and the broth temperature is maintained at 82℃ for 120 minutes. This allows the essential nutrients to quickly penetrate the egg through the cracks, establishing a foundation for its basic efficacy.

[0048] Low-temperature blood-activating and slow-release period: Turn off the heating and allow the braising liquid to cool naturally and evenly to 55℃. Seal the pot and simmer at a constant temperature for 120 minutes, allowing the microcirculation active ingredients to slowly penetrate the egg white and yolk texture, achieving both surface flavoring and deep-layer absorption. After this batch is completed, the pots, conveying pipes, material baskets, and workbenches undergo CIP in-situ cleaning and high-temperature sterilization. Only after the cleanliness meets the standards can the next batch be produced.

[0049] Post-processing and aseptic packaging for warehousing

[0050] Clean air cooling: The marinated eggs are quickly removed and transferred to a Class 10,000 cleanroom, where they are cooled in a sterile air-cooled environment at ≤25℃ for 90 minutes to naturally set their shape and lock in their aroma and efficacy.

[0051] Vacuum packaging: A single-person, single-egg operation mode is adopted to carry out vacuum-sealed packaging to isolate external contamination.

[0052] High-pressure sterilization: The packaged products are sent into a water bath sterilization equipment and sterilized at a constant temperature of 121℃ for 20 minutes to completely kill pathogenic bacteria and microorganisms.

[0053] Finished product warehousing: After sterilization, the product is cooled and dried, and a batch traceability code is laser-printed. After passing sensory, microbiological, physicochemical and efficacy component tests, the product is sent to a constant temperature and humidity warehouse for storage.

[0054] The anti-aging and health-strengthening egg prepared in this embodiment has uniform shell cracks, a natural and bright brine color, a mellow and harmonious flavor, and no pungent medicinal taste. Testing showed that the product could stably contain microcirculation active ingredients such as tanshinone, safflower glycoside, and total flavonoids from kudzu root. The total bacterial count, pathogenic bacteria, heavy metals, and pesticide residues all met national food safety standards. It has both health-strengthening and anti-aging effects as well as the conditioning effect of improving microcirculation, making it suitable for long-term consumption by the elderly.

[0055] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A kind of anti-aging and health-strengthening egg for the elderly, characterized in that, The standard production batch consists of 100 fresh eggs. The raw materials include the following ingredients that are both food and medicine: 100 fresh eggs, 120-140g yam, 90-110g wolfberry, 70-80g walnut, 70-80g black sesame, 25-35g safflower, 35-45g salvia miltiorrhiza, 40-50g kudzu root, and 15-25g fennel.

2. The anti-aging and health-strengthening egg for the elderly according to claim 1, characterized in that, The specific amounts of the medicinal and edible components are as follows: 130g of yam, 100g of wolfberry, 75g of walnut, 75g of black sesame, 30g of safflower, 40g of salvia miltiorrhiza, 45g of kudzu root, and 20g of fennel.

3. The anti-aging and health-strengthening egg for the elderly according to claim 1, characterized in that, The raw materials also include food-grade spices and seasonings, including star anise, cinnamon, bay leaves, as well as edible salt and rock sugar.

4. The anti-aging and health-strengthening egg for the elderly according to claim 1, characterized in that, The 100 fresh eggs weigh a total of 14-16 kg, are taken from a registered pollution-free breeding base, and meet the national standard GB2749 for egg products.

5. A method for preparing the anti-aging and health-preserving egg for the elderly as described in any one of claims 1 to 4, characterized in that, Includes the following steps:

1. Raw material pretreatment: Fresh eggs are screened, washed, disinfected and drained; medicinal and edible raw materials are divided into three groups: one for strengthening the body and decocting first, one for promoting blood circulation and decocting in the middle, and one for adding aromatic ingredients later. They are sorted, rinsed and packaged separately; Spices and seasonings are packaged separately and stored separately from herbal medicine packets.

2. Preparation of herbal decoction by three-stage graded decoction: First, decoct the ingredients of the first decoction group with water at high temperature, then decoct the ingredients of the middle decoction group with blood-activating decoction at medium temperature, then decoct the ingredients of the last decoction group with aromatic decoction at low temperature, and finally filter after steeping to obtain compound herbal decoction.

3. Egg pre-cooking and seepage creation: After pre-cooking fresh eggs at a constant temperature, rapidly cool them in an ice water bath and tap them to create even net-like cracks, keeping the shell and membrane intact.

4. Low-temperature braising liquid preparation: Simmer the spices and seasonings to make the basic braising liquid, cool it down, add the herbal juice, adjust the flavor and pH value to obtain the compound braising liquid.

5. Dual-stage gradient constant temperature penetration: Cracked eggs are put into the compound braising broth, first braised at high temperature to quickly infuse flavor, and then simmered at low temperature to achieve slow release and penetration of active ingredients.

6. Post-processing and sterilization packaging: After the eggs are taken out, they are cleaned and air-cooled, vacuum-packed individually, and then sterilized under high pressure. After passing the inspection, they are put into storage.

6. The preparation method according to claim 5, characterized in that, The specific parameters for the three-stage decoction process described in step 2 are as follows: First step for strengthening the body: Add water at a ratio of 1:18 (total weight of dried herbs to extraction water) and simmer at a constant temperature of 95-100℃ for 40 minutes. Second-stage blood-activating decoction: Cool down to 92℃, add the ingredients of the blood-activating decoction group, and simmer at a constant temperature for 25 minutes. After the third aromatic addition: cool to 90℃, add the aromatic addition ingredients, simmer at a constant temperature for 20 minutes, turn off the heat and let it steep for 15 minutes in a sealed container; after simmering, filter through a 200-mesh food-grade double-layer filter to obtain the compound herbal juice, seal and cool to 60℃ for temporary storage.

7. The preparation method according to claim 5, characterized in that, The specific parameters for the two-stage gradient isothermal infiltration described in step 5 are as follows: The first stage is a high-temperature rapid flavor infusion period: braising at a constant temperature of 82℃ for 120 minutes, with the eggs completely submerged in the compound braising broth; The second stage is the low-temperature blood-activating and slow-release period: naturally cool down to 55℃, and soak in a sealed, constant-temperature environment for 120 minutes.