阅读说明：本技术 一种富硒盐皮蛋及其快速制作方法 (Selenium-rich salted preserved egg and rapid making method thereof ) 是由 张晓维 刘会平 刘泽松 王鹏 张铭冉 管彤 索佳 李艾潼 李月义 于 2020-04-29 设计创作，主要内容包括：本发明为一种富硒盐皮蛋及其快速制作方法,包括以下步骤,选择禽蛋,清洗干净,用香辛料、氢氧化钠、硫酸铜、氯化钠、亚硒酸钠制作腌制液,将禽蛋浸泡在装有腌制液的桶中,放入真空腌制设备中25℃～30℃进行脉动真空减压腌制3～6天,真空包装灭菌后即制得富硒盐皮蛋。本发明缩短加工周期为传统方法的1/5,咸度和碱度适口性好,富含人体必需的微量元素-硒,保质期长,是一种具有特殊风味的再制蛋。(The invention relates to a selenium-rich salt preserved egg and a rapid preparation method thereof, which comprises the following steps of selecting eggs, cleaning, preparing a pickling liquid by using spices, sodium hydroxide, copper sulfate, sodium chloride and sodium selenite, soaking the eggs in a barrel filled with the pickling liquid, putting the eggs into vacuum pickling equipment, pickling for 3-6 days under pulsating vacuum reduced pressure at 25-30 ℃, and carrying out vacuum packaging and sterilization to obtain the selenium-rich salt preserved egg. The invention shortens the processing period to 1/5 of the traditional method, has good salinity and alkalinity palatability, is rich in selenium which is a trace element necessary for human bodies, has long shelf life and is a reproduced egg with special flavor.)

1. A selenium-rich salted preserved egg and a rapid preparation method thereof are characterized by comprising the following steps:

(1) selecting materials: selecting fresh, crack-free and uniform-sized poultry eggs, cleaning the poultry eggs with boiled water, and airing the poultry eggs for later use;

(2) preparing a pickling liquid: mixing spices such as fructus Zanthoxyli, fructus Anisi Stellati, fructus Foeniculi, etc. with black tea, wrapping with gauze, and decocting to obtain reddish brown concentrated spice solution. Adding sodium chloride, sodium hydroxide, copper sulfate and sodium selenite while hot, stirring continuously to dissolve completely, standing, and cooling to room temperature to obtain Maotai pickling solution.

(3) Pickling salted eggs: the eggs are placed in order in a pickling barrel. Adding pickling liquid according to the ratio of 1: 1 of the egg to the liquid, and compacting the surface of the liquid by using sponge to prevent the egg from floating upwards so that the liquid completely submerges the egg. And (3) adjusting the temperature of the feed liquid in the barrel to 25-30 ℃, and putting the feed liquid into vacuum pickling equipment for vacuum pickling in a pulsating mode.

(4) And (3) vacuum packaging: and taking out the pickled poultry eggs, cleaning, airing, putting the poultry eggs into a vacuum packaging bag, and carrying out vacuum packaging.

(5) And (3) sterilization: putting the packaged poultry eggs into an autoclave, wherein the sterilization condition is 121 ℃ and 15 minutes; or sterilizing in a counter-pressure sterilizer at 115 deg.C for 15 min. And after the sterilization is finished, opening the pot to take the eggs after the pressure is recovered to be normal. The high pressure condition during sterilization can increase the flavor separation of the salted preserved eggs, increase the oil yield of the egg yolk and prolong the shelf life of the salted preserved eggs.

2. The selenium-rich salted preserved egg as claimed in claim 1, wherein the eggs selected in (1) are selected from hen eggs, duck eggs, goose eggs, quail eggs, etc.

3. The selenium-rich salt-coated egg and the rapid production method thereof as claimed in claim 1, wherein in the step (2), the ratio of the pickling solution to the sodium chloride to the sodium hydroxide to the tea to the pepper to the star anise to the fennel to the myrcia to the clove to the water is 15-19: 1-4: 49-77, the addition amount of the sodium selenite is 30-600 mg/L, and the addition amount of the copper sulfate is 0.2-0.6%.

4. The selenium-rich salted preserved egg as claimed in claim 1, wherein in (3), the pickling conditions are as follows: the curing temperature is 30 ℃, the pulsating vacuum pressure reduction is set to vacuumize to-0.08 MPa-0.10 MPa, the operation is carried out for 12-16 hours, and the operation is carried out for 8-12 hours under the normal pressure. And circularly pickling for 3-6 days under the condition.

Technical Field

The invention relates to the technical field of poultry egg processing, in particular to a selenium-rich salted preserved egg and a rapid preparation method thereof.

Background

The salt preserved eggs originate from the Xingxing Town shop village in Guangan City of Sichuan province, and the traditional process has a history of more than three hundred years. The salted preserved eggs are famous for having the delicious taste of both salted eggs and preserved eggs, the advantages of the salted eggs and the preserved eggs are taken, and the egg white of the preserved eggs and the egg yolk of the salted eggs adopt a lead-free process, so that the salted preserved eggs are not salty as the salted eggs and are not alkaline as the preserved eggs. The salted preserved egg smells strong fragrance and has glittering and translucent color. The egg white tastes chewy, the yolk is crisp and glutinous when entering the mouth, and the taste is very unique. The amino acid proportion of the salted preserved egg protein is suitable for the physiological needs of human bodies, is easy to be absorbed by organisms, and the utilization rate is up to more than 98 percent. Selenium element is known as 'anticancer king' and 'natural antidote' in human body trace elements, and the selenium-enriched salted preserved eggs are more nutritional and healthy and can improve the use value.

The traditional processing method of the salted preserved eggs comprises a slurry coating method and a soaking method, the production environment is greatly influenced by external environmental factors, the production process cannot be accurately controlled, the quality and the quality of products are unstable, the processing time is long, intelligent modern production cannot be realized, and the economic benefit of enterprises is greatly influenced.

According to the search, the following patent documents related to the patent are found, wherein CN 102090662B discloses a light sand core salt preserved egg with a nutrition strengthening function and a preparation method thereof, a soaking solution consists of water, edible salt, sodium hydroxide, spices or auxiliary materials and trace elements, the soaking temperature is 22-35 ℃, and the light sand core salt preserved egg with the calcium, iron and zinc nutrition strengthening function is obtained by pickling for 5-15 days; CN 103564534B discloses a method for continuously and rapidly producing reproduced eggs by a vacuum pressure reduction and back pressure interaction method and a pickling system, wherein the temperature of pickling liquid is 15-30 ℃, vacuum pressure reduction and back pressure interaction treatment are carried out, under the condition of vacuum degree of-0.09 MPa pressure reduction, 24 hours are kept every day, pickling is carried out for 6-7 days, then positive pressure is kept for 0.09MPa, 24 hours are kept every day, and pickling is carried out for 3-7 days; CN 104509883B discloses a curing agent of salted preserved eggs and a curing method thereof, a fresh egg-in-pulp method is adopted, and the preserved eggs are cured for 20 days at room temperature below 15 ℃; or pickling at room temperature above 15 deg.C for 15 days, air drying, steaming, packaging, sterilizing, and cooling to obtain finished product egg; CN 104738689B discloses a salted preserved egg and a preparation method thereof, fresh duck eggs are pickled for 30-35 days at 25 ℃; pickling for 25-30 days at 30-38 ℃, pickling for 45-50 days at 10-20 ℃, and cooking by using a high-pressure steamer for 45 minutes, wherein the sterilization is carried out for 15 minutes at 127 ℃, and the cooking is carried out for 30 minutes at 80-100 ℃; CN 105192752A discloses a salted preserved egg and a preparation method thereof, which is prepared by soaking fresh eggs in seasoning liquid for 10-12 days; CN 108029993A discloses a preparation method of lead-free spiced salt preserved eggs, wherein fresh eggs are subjected to 2-time soaking and coating air-isolated treatment, and the processing time is 14-22 days; CN 109329784A discloses a method for preparing selenium-rich salted preserved eggs, wherein the eggs are selenium-rich duck eggs, and the processing time is 30-40 days.

Through the technical comparison, the pickling time of the existing patent is long, the steps are complex, the pickling conditions are difficult to control accurately, the method is not suitable for industrial continuous production, some of the pickled eggs are semi-finished products, and the reports of the selenium-rich nutrition-enhanced preserved eggs are rare.

Disclosure of Invention

The invention provides a selenium-enriched salted preserved egg and a rapid preparation method thereof, the invention realizes a lead-free production process, adopts a process of soaking and pickling, quickly pickle in a vacuum decompression environment, and intelligently controls temperature and pressure, so that the egg white is similar to preserved eggs, the egg yolk is similar to salted eggs, and the selenium-enriched salted preserved egg has the multiple flavors of preserved eggs, salted eggs and marinated eggs.

The invention provides a selenium-rich salted preserved egg and a rapid preparation method thereof, and the method comprises the following steps:

(1) selecting materials: selecting fresh, crack-free and uniform-sized poultry eggs, cleaning the poultry eggs with boiled water, and airing the poultry eggs for later use;

(2) preparing a pickling liquid: mixing spices such as fructus Zanthoxyli, fructus Anisi Stellati, fructus Foeniculi, etc. with black tea, wrapping with gauze, and decocting to obtain reddish brown concentrated spice solution. Adding sodium chloride, sodium hydroxide, copper sulfate and sodium selenite while hot, stirring continuously to dissolve completely, standing, and cooling to room temperature to obtain Maotai pickling solution.

(3) Pickling salted eggs: the eggs are placed in order in a pickling barrel. Adding pickling liquid according to the ratio of 1: 1 of the egg to the liquid, and compacting the surface of the liquid by using sponge to prevent the egg from floating upwards so that the liquid completely submerges the egg. And (3) adjusting the temperature of the feed liquid in the barrel to 25-30 ℃, and putting the feed liquid into vacuum pickling equipment for vacuum pickling in a pulsating mode.

(4) And (3) vacuum packaging: and taking out the pickled poultry eggs, cleaning, airing, putting the poultry eggs into a vacuum packaging bag, and carrying out vacuum packaging.

(5) And (3) sterilization: putting the packaged poultry eggs into an autoclave, wherein the sterilization condition is 121 ℃ and 15 minutes; or sterilizing in a counter-pressure sterilizer at 115 deg.C for 15 min. And after the sterilization is finished, opening the pot to take the eggs after the pressure is recovered to be normal. The high pressure condition during sterilization can increase the flavor separation of the salted preserved eggs, increase the oil yield of the egg yolk and prolong the shelf life of the salted preserved eggs.

Moreover, in the step (1), the selected poultry eggs are eggs, duck eggs, goose eggs, quail eggs and the like.

In the step (2), the mass ratio of the pickling liquid to the sodium chloride to the sodium hydroxide to the tea to the pepper to the anise to the cardamom to the fennel to the myrcia to the clove to the water is 15-19: 1-4: 49-77, the addition amount of the sodium selenite is 30-600 mg/L, and the addition amount of the copper sulfate is 0.2-0.6%.

In (3), the pickling conditions are as follows: the curing temperature is 25-30 ℃, the pulsating vacuum pressure reduction is set to vacuumize to-0.08 MPa-0.10 MPa, the operation is carried out for 12-16 hours, and the operation is carried out for 8-12 hours under the normal pressure. And circularly pickling for 3-6 days under the condition.

Compared with the prior art, the invention has the advantages and beneficial effects that:

(1) the raw eggs are not limited by variety and grade, and can be used as common fresh eggs; the sodium selenite is a nutrition enhancer, the safety range of the selenium content in the food is 0.3-0.6 mg/kg, and the selenium content in the selenium-rich salt preserved eggs is within the standard safety range. In addition, the raw materials are all natural food materials, so that the preserved egg is healthy and environment-friendly, has good flavor, structure and taste, and has Q elastic and chewy preserved egg white and crisp and glutinous salted egg yolk;

(2) the method adopts the pulsating vacuum reduced pressure for pickling, accelerates the permeation speed of the pickling liquid, and shortens the processing period to 1/5 of the traditional pickling time; the pickling conditions are accurate and controllable, the process is simple, the processing process is more standardized, the quality of the salted duck egg is stable and unified, the yield is improved, and the quality preservation time of the finished salted duck egg can reach more than 8 months.

Detailed Description

The present invention is further illustrated by the following examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.