阅读说明：本技术 一种蔬菜复合醋蛋液制品及其制备方法 (Vegetable composite vinegar egg liquid product and preparation method thereof ) 是由 马艳秋 迟玉杰 王瑞红 于 2020-06-04 设计创作，主要内容包括：本发明提供一种蔬菜复合醋蛋液制品及其制备方法。由米醋、鸡蛋、甜米酒、提取物(姜粉、大枣、枸杞等)蔬菜泥、稳定剂和水等成分组成,按重量份计由米醋550-750份、鸡蛋300-450份、姜粉0.3-0.5份、甜米酒500-600份、浸提食材50-60份、蔬菜泥80-100份、稳定剂10-15份配制而成。采用超声的方法：超声功率70％-100％、温度40-60℃、时间2-4h,显著提高蛋壳与醋的反应速率,降低蛋壳软化时间,加速醋蛋原液的制备。本发明在保留醋蛋液原本优势的基础上,进一步改善产品的风味及口感,提高其营养性。提供了一种蔬菜复合醋蛋液制品及其制备方法。(The invention provides a vegetable composite vinegar egg liquid product and a preparation method thereof. The vegetable paste comprises, by weight, 750 parts of rice vinegar 550-containing materials, 450 parts of eggs 300-containing materials, 0.3-0.5 part of ginger powder, 600 parts of sweet rice wine 500-containing materials, 50-60 parts of extraction food materials, 80-100 parts of vegetable paste and 10-15 parts of a stabilizer. The method using ultrasound: the ultrasonic power is 70-100%, the temperature is 40-60 ℃, and the time is 2-4h, so that the reaction rate of the eggshell and the vinegar is remarkably improved, the eggshell softening time is reduced, and the preparation of the vinegar egg stock solution is accelerated. The invention further improves the flavor and the taste of the product and improves the nutrition of the product on the basis of keeping the original advantages of the vinegar egg liquid. A vegetable compound vinegar egg liquid product and its preparation method are provided.)

1. A vegetable composite vinegar egg liquid product and a preparation method thereof are characterized in that: the method comprises the following steps:

(1) selecting eggs with uniform quality, cleaning, wiping the surfaces of the eggs with 75% ethanol, and drying in the air;

(2) peeling fresh ginger, cutting into slices of about 0.5cm, freeze drying, and pulverizing into ginger powder;

(3) pouring rice vinegar into a glass vessel, adding the eggs obtained in the step (1) and the step (2) and ginger powder into the rice vinegar, completely soaking the eggs in the rice vinegar, wherein the acetic acid degree of the rice vinegar is 9g/100mL, and covering the glass vessel with a cover;

(4) pouring sweet rice wine into a glass vessel, adding the extracted food materials, wherein the alcoholic strength of the sweet rice wine is 6-8g/100mL, and covering the glass vessel with a cover;

(5) and (4) placing the glassware obtained in the steps (3) and (4) into ultrasonic equipment for treatment, opening a cover after the treatment is finished, breaking the softened eggshell by using chopsticks, and stirring the egg bodies uniformly to prepare the vinegar egg stock solution.

(6) And (4) mixing the sweet rice wine leaching liquor obtained in the step (5) with the vinegar egg stock solution, sealing for 12-24 hours, opening a cover and filtering to obtain the compound vinegar egg solution.

(7) Cleaning vegetables, peeling, cutting into slices or small pieces, steaming in a steamer for 5-10min, cooling, and squeezing into vegetable paste;

(8) adding the vegetable mud obtained in the step (7) into the composite vinegar-egg liquid obtained in the step (5), adding a stabilizer, uniformly stirring and homogenizing to obtain the composite vinegar-egg liquid;

(9) and (4) carrying out pasteurization on the vegetable composite vinegar-egg liquid obtained in the step (8), cooling to room temperature, and packaging to obtain a finished product.

2. The vinegar egg liquid product with vegetables and the preparation method thereof according to claim 1, wherein the food material in the step (4) is one or more selected from fructus Lycii, fructus Jujubae and arillus longan, and the sweet rice wine leaching liquor is added into the vinegar egg stock solution in the step (6); the vegetable in the step (7) can be one of yam, lotus root, carrot and pumpkin; the stabilizer in the step (9) can be compounded by one or more of carrageenan, pectin, sodium carboxymethylcellulose and xanthan gum.

3. The vegetable composite vinegar egg liquid product and the preparation method thereof according to claim 1, wherein the ultrasonic treatment conditions in the step (5) are as follows: the ultrasonic power is 70-100%, the temperature is 40-60 ℃, and the time is 2-5 h.

4. The vegetable composite vinegar egg liquid product and the preparation method thereof according to claim 1 are characterized by comprising the following components in parts by weight: the rice vinegar, the eggs and the ginger powder in the step (3) are prepared by 750 parts of rice vinegar 550-450 parts of eggs 300-0.5 part of ginger powder; the sweet rice wine and the food materials are prepared from 500 portions of sweet rice wine and 600 portions of food materials by weight and 50-60 portions of food materials by weight; the vinegar egg stock solution and the sweet rice wine extracting solution are prepared from, by weight, 1000-800 parts of the vinegar egg stock solution and 700-800 parts of the sweet rice wine extracting solution; the composite vinegar egg liquid and the vegetable mud in the step (8) are prepared by 1500-2000 parts of composite vinegar egg liquid, 80-100 parts of vegetable mud and 10-15 parts of stabilizing agent according to parts by weight.

5. The vegetable composite vinegar-egg liquid prepared by the method according to the claims 1-4 is rich in nutrients such as protein, calcium, dietary fiber, vitamins and the like, has good mouthfeel and is comprehensive in nutrition.

Technical Field

The invention provides a vegetable composite vinegar-egg liquid product and a preparation method thereof, relates to an egg food processing technology, and belongs to the technical field of agricultural product processing.

Technical Field

The vinegar egg liquid is a traditional proved recipe recommended by traditional Chinese medicine and widely circulated in China. The acetic acid in the vinegar can react with the calcium carbonate in the eggshell to generate calcium acetate which is easier to be absorbed by human body and is used for preventing and treating osteoporosis of the middle-aged and the elderly; meanwhile, calcium has a synergistic effect of lowering blood pressure in the treatment process of hypertension, so that the hypertension can be prevented and treated by eating the vinegar egg liquid. More noteworthy, the protein in the vinegar egg liquid is hydrolyzed into small protein peptide, which has certain physiological activity, such as antioxidation, and is more beneficial to the absorption of human body.

Although the vinegar egg liquid and the products thereof have obvious advantages, the vinegar egg and the products thereof prepared by the prior art have the defects of strong fishy smell, high acidity, easy deterioration, unstable properties, poor flavor and mouthfeel and the like, and can cause the side effects of gastrointestinal discomfort, vomiting, abdominal pain and the like when being drunk. Therefore, the vinegar egg liquid and the products thereof which are convenient to take and rich in nutrition and have functional components meeting the health requirement are developed, thereby being beneficial to meeting the market requirement and expanding the manufacture and sale of the vinegar egg liquid and the related products.

Sweet rice wine is sweet, pungent and warm, and contains sugar, organic acid and vitamin B₁、B₂The nutrient substances can tonify qi, promote the production of body fluid, promote blood circulation, dissipate stagnation and reduce swelling; the vegetables can provide various vitamins, minerals and other nutrient substances necessary for human body; medlar, Chinese date, longan and the like are all good nourishments. The invention aims to improve the flavor and the taste of the product and further improve the nutrition of the product through a series of methods.

Disclosure of Invention

The purpose of the invention is as follows: on the basis of keeping the original advantages of the vinegar egg liquid, the flavor and the taste of the product are further improved, and the nutrition is improved. Provides a vegetable composite vinegar egg liquid product and a preparation method thereof.

The above purpose of the invention is realized by the following technical scheme:

a vegetable composite vinegar egg liquid product and a preparation method thereof are realized according to the following steps:

(1) selecting eggs with uniform quality, cleaning, wiping the surfaces of the eggs with 75% ethanol, and drying in the air;

(2) peeling fresh ginger, cutting into slices of about 0.5cm, freeze drying, and pulverizing into ginger powder;

(3) pouring rice vinegar into a glass vessel, adding the eggs obtained in the step (1) and the step (2) and ginger powder into the rice vinegar, completely soaking the eggs in the rice vinegar, wherein the acetic acid degree of the rice vinegar is 9g/100mL, and covering the glass vessel with a cover;

(4) pouring sweet rice wine into glass ware, adding the extracted food materials, wherein the alcoholic strength of the sweet rice wine is 8-10g/100mL, and covering the glass ware with a cover.

(5) And (4) treating the glassware obtained in the steps (3) and (4) in ultrasonic waves, opening a cover after treatment, breaking the softened eggshell by using chopsticks, and stirring the egg bodies uniformly to prepare the vinegar egg stock solution.

(6) And (4) mixing the sweet rice wine leaching liquor obtained in the step (5) with the vinegar egg stock solution, sealing for 12-24 hours, opening a cover and filtering to obtain the compound vinegar egg solution.

(7) Cleaning vegetables, peeling, cutting into slices or small pieces, steaming in a steamer for 5-10min, cooling, and squeezing into vegetable paste;

(8) and (3) adding the vegetable paste obtained in the step (7) into the composite vinegar-egg liquid obtained in the step (5), adding a stabilizer, uniformly stirring and homogenizing to obtain the vegetable sweet wine ginger vinegar composite egg liquid.

(9) And (5) sterilizing the vegetable composite vinegar-egg liquid obtained in the step (8), cooling to room temperature, and packaging to obtain a finished product.

The vegetable composite vinegar egg liquid product has good taste and flavor and comprehensive nutrition, and all indexes of the vegetable composite vinegar egg liquid product meet the national standard.

The invention has the following beneficial effects:

(1) the invention adopts various methods to improve the flavor, taste and nutrition of the vinegar egg liquid. Firstly, the ginger powder is used for reducing the fishy smell of the egg liquid, and has the effects of warming, preventing vomiting, detoxifying and the like. Meanwhile, the sweet rice wine has the following two functions besides considering the self-deep nutritive value of the sweet rice wine: firstly, the sweet rice wine is beneficial to extracting water-soluble and alcohol-soluble nutrient substances in food materials such as medlar, Chinese date, longan and the like; secondly, the sweetness of the liqueur leaching liquor is utilized to adjust the acid-sweet ratio of the vinegar-egg liquid, and the flavor and the taste of the product are improved through the esterification reaction of alcohol in the liqueur leaching liquor and vinegar. In addition, the addition of the vegetable paste further enriches the nutritional value of the product, improves the content of dietary fiber and vitamins and promotes the absorption of calcium. Meanwhile, the mashed vegetable has certain adsorbability, and can further reduce the unpleasant flavor and mouthfeel of the product, such as fishy smell and sour taste.

(2) In the technical aspect, the preparation of vinegar egg liquid and the extraction of food materials such as Chinese dates, medlar, longan and the like in the sweet rice wine are assisted by ultrasound, so that the reaction rate of eggshells and vinegar can be improved, the eggshell softening time is reduced, and the preparation time of vinegar egg stock solution is obviously reduced; on the other hand, the technology can increase the dry matter content of the sweet rice wine leaching liquor and improve the leaching efficiency, and has the advantages of simplicity and easy operation.

(3) The invention is the result of the synergistic effect of the components of each weight part and each process parameter, especially the weight parts of the ginger powder, the liqueur leaching liquor and the vegetable paste are the whole formula, thus obviously improving the taste and flavor of the vinegar egg stock solution, improving the nutritional value, promoting the calcium absorption, leading the prepared vegetable composite vinegar egg solution product to better meet the market demand and being beneficial to expanding the manufacture and sale of the vegetable composite vinegar egg solution product.

Detailed Description

The invention is further illustrated by the following examples, but the scope of the invention as claimed is not limited to the examples.