阅读说明：本技术 一种鹅蛋干的制备方法 (Preparation method of dried goose eggs ) 是由 胥伟 蒋盼盼 王宏勋 易阳 张燕鹏 于 2019-10-30 设计创作，主要内容包括：本发明公开一种鹅蛋干的制备方法,涉及蛋制品技术领域。所述鹅蛋干的制备方法包括以下步骤：取鹅蛋黄置于均质机中,于40～80MPa下均质处理3～5min,得蛋黄液；取鹅蛋清置于液体超微粉碎机中,于0～4℃下超微粉碎处理3～5min,得蛋清液；将所述蛋黄液和蛋清液混匀后,倒入模具中,熟化定型,得素干；对所述素干进行卤制后,经风干、臭氧杀菌,得鹅蛋干。本发明旨在制备一种口感细腻无腥味的鹅蛋干。(The invention discloses a preparation method of dried goose eggs, and relates to the technical field of egg products. The preparation method of the dried goose eggs comprises the following steps: placing goose egg yolk in a homogenizer, and homogenizing under 40-80 MPa for 3-5 min to obtain egg yolk liquid; putting goose egg white into a liquid superfine pulverizer, and carrying out superfine pulverization treatment for 3-5 min at 0-4 ℃ to obtain egg white liquid; mixing the egg yolk liquid and egg white liquid, pouring into a mold, and aging and shaping to obtain dried vegetable; and (3) marinating the dried goose eggs, and then air-drying and carrying out ozone sterilization to obtain the dried goose eggs. The invention aims to prepare the dried goose eggs with fine taste and no fishy smell.)

1. The preparation method of the dried goose eggs is characterized by comprising the following steps:

placing goose egg yolk in a homogenizer, and homogenizing under 40-80 MPa for 3-5 min to obtain egg yolk liquid;

putting goose egg white into a liquid superfine pulverizer, and carrying out superfine pulverization treatment for 3-5 min at 0-4 ℃ to obtain egg white liquid;

mixing the egg yolk liquid and egg white liquid, pouring into a mold, and aging and shaping to obtain dried vegetable;

and (3) marinating the dried goose eggs, and then air-drying and carrying out ozone sterilization to obtain the dried goose eggs.

2. The preparation method of the dried goose eggs according to claim 1, wherein in the step of obtaining the egg yolk liquid, the goose egg yolk is placed in a homogenizer and homogenized under 40-80 MPa for 3-5 min, and the rotation speed of the homogenizer is 3500-5000 r/min during the homogenization treatment.

3. The preparation method of the dried goose eggs as claimed in claim 1, wherein the step of placing the goose egg white into a liquid ultrafine grinder, and performing ultrafine grinding treatment at 0-4 ℃ for 3-5 min to obtain egg white liquid comprises the following steps:

taking goose egg white, and filtering with 2-3 layers of gauze;

and (3) carrying out superfine grinding treatment on the filtered goose egg white for 3-5 min by adopting a liquid superfine grinder at the temperature of 0-4 ℃.

4. The preparation method of the dried goose eggs according to claim 1, wherein the egg yolk liquid and the egg white liquid are uniformly mixed, poured into a mold, cured and shaped to obtain the dried goose eggs, and the curing temperature is 50-60 ℃.

5. The preparation method of the dried goose eggs as claimed in claim 1, wherein the step of obtaining the dried goose eggs by air drying and ozone sterilization after marinating the dried goose eggs comprises the following steps:

adding chicken skeleton, duck skeleton, fructus Anisi Stellati, fructus Zanthoxyli, flos Caryophylli, fructus Tsaoko, cortex Cinnamomi Japonici, radix Angelicae Dahuricae, fructus Amomi, semen Myristicae, rhizoma Kaempferiae, semen Alpiniae Katsumadai, pericarpium Citri Tangerinae, herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii, cooking wine, chicken essence, dark soy sauce, Capsici fructus, peanut oil, salt, and white sugar into water, and decocting to obtain bittern;

adding the dried vegetarian into the brine, boiling for 45-60 min, standing for 30-60 min, and boiling for 45-60 min again to obtain marinated dried eggs;

and (5) air-drying the marinated dried eggs, and then sterilizing with ozone to obtain the dried goose eggs.

6. The preparation method of the dried goose eggs as claimed in claim 5, wherein the steps of adding chicken skeletons, duck skeletons, aniseed, pepper, clove, amomum tsao-ko, cassia bark, angelica dahurica, amomum villosum, netmeg, kaempferia galangal, netmeg, dried orange peel, shallot, ginger, garlic, cooking wine, chicken essence, dark soy sauce, pepper, peanut oil, salt and white granulated sugar into water, and decocting into brine for later use are as follows: 500-600 parts of chicken skeleton, 500-600 parts of duck skeleton, 4000-5000 parts of water, 4-5 parts of aniseed, 4-5 parts of pepper, 1-1.5 parts of clove, 2-3 parts of amomum tsao-ko, 6-6.5 parts of cassia bark, 6-6.5 parts of angelica dahurica, 0.3-0.8 part of fructus amomi, 2-3 parts of nutmeg, 3.5-4 parts of rhizoma kaempferiae, 2-3 parts of nutmeg, 2-3 parts of dried orange peel, 20-30 parts of green onion, 15-25 parts of ginger, 10-20 parts of garlic, 24-30 parts of cooking wine, 0.5-2 parts of chicken essence, 10-17 parts of dark soy sauce, 40-60 parts of hot pepper and 150-200 parts of peanut oil.

7. The preparation method of the dried goose eggs as claimed in claim 5, wherein in the step of air-drying the marinated dried goose eggs and then performing ozone sterilization, the ozone concentration during the ozone sterilization is 65-75 mg/m³The sterilization time is 20-40 min.

Technical Field

The invention relates to the technical field of egg products, in particular to a preparation method of dried goose eggs.

Background

Compared with eggs, goose eggs are rough in texture, heavy in fishy smell and not as delicious as egg products, so that the goose eggs are not generally used as raw materials for processing egg products, and dried eggs which are prepared from eggs serving as raw materials are common in the market at present. However, the goose eggs are large in size and easy to process, contain more phospholipids, have higher nutritional value, have a larger effect on nerve development, have higher contents of minerals and vitamins, are high-quality eggs, and can obtain higher economic benefit if the defects of rough mouthfeel and heavy fishy smell are overcome.

Disclosure of Invention

The invention mainly aims to provide a preparation method of dried goose eggs, and aims to prepare dried goose eggs with fine taste and no fishy smell.

In order to achieve the purpose, the invention provides a preparation method of dried goose eggs, which comprises the following steps:

placing goose egg yolk in a homogenizer, and homogenizing under 40-80 MPa for 3-5 min to obtain egg yolk liquid;

putting goose egg white into a liquid superfine pulverizer, and carrying out superfine pulverization treatment for 3-5 min at 0-4 ℃ to obtain egg white liquid;

mixing the egg yolk liquid and egg white liquid, pouring into a mold, and aging and shaping to obtain dried vegetable;

and (3) marinating the dried goose eggs, and then air-drying and carrying out ozone sterilization to obtain the dried goose eggs.

Optionally, the goose egg yolk is placed in a homogenizer and is homogenized for 3-5 min under 40-80 MPa to obtain egg yolk liquid, wherein the rotation speed of the homogenizer is 3500-5000 r/min during homogenizing treatment.

Optionally, the method comprises the following steps of placing goose egg white into a liquid ultrafine grinder, and performing ultrafine grinding treatment at 0-4 ℃ for 3-5 min to obtain egg white liquid:

taking goose egg white, and filtering with 2-3 layers of gauze;

and (3) carrying out superfine grinding treatment on the filtered goose egg white for 3-5 min by adopting a liquid superfine grinder at the temperature of 0-4 ℃.

Optionally, after the egg yolk liquid and the egg white liquid are uniformly mixed, pouring the mixture into a mold, and curing and shaping to obtain the dried vegetarian food, wherein the curing temperature is 50-60 ℃.

Optionally, after marinating the dried goose eggs, air-drying and sterilizing with ozone to obtain dried goose eggs, the method comprises the following steps:

adding chicken skeleton, duck skeleton, fructus Anisi Stellati, fructus Zanthoxyli, flos Caryophylli, fructus Tsaoko, cortex Cinnamomi Japonici, radix Angelicae Dahuricae, fructus Amomi, semen Myristicae, rhizoma Kaempferiae, semen Alpiniae Katsumadai, pericarpium Citri Tangerinae, herba Alii Fistulosi, rhizoma Zingiberis recens, Bulbus Allii, cooking wine, chicken essence, dark soy sauce, Capsici fructus, peanut oil, salt, and white sugar into water, and decocting to obtain bittern;

adding the dried vegetarian into the brine, boiling for 45-60 min, standing for 30-60 min, and boiling for 45-60 min again to obtain marinated dried eggs;

and (5) air-drying the marinated dried eggs, and then sterilizing with ozone to obtain the dried goose eggs.

Optionally, adding chicken skeleton, duck skeleton, aniseed, pepper, clove, amomum tsao-ko, cinnamon, angelica dahurica, amomum villosum, nutmeg, rhizoma kaempferiae, amomum globosum, dried orange peel, shallot, ginger, garlic, cooking wine, chicken essence, dark soy sauce, pepper, peanut oil, salt and white granulated sugar into water, and decocting to obtain brine for later use, wherein the weight parts of the components are as follows: 500-600 parts of chicken skeleton, 500-600 parts of duck skeleton, 4000-5000 parts of water, 4-5 parts of aniseed, 4-5 parts of pepper, 1-1.5 parts of clove, 2-3 parts of amomum tsao-ko, 6-6.5 parts of cassia bark, 6-6.5 parts of angelica dahurica, 0.3-0.8 part of fructus amomi, 2-3 parts of nutmeg, 3.5-4 parts of rhizoma kaempferiae, 2-3 parts of nutmeg, 2-3 parts of dried orange peel, 20-30 parts of green onion, 15-25 parts of ginger, 10-20 parts of garlic, 24-30 parts of cooking wine, 0.5-2 parts of chicken essence, 10-17 parts of dark soy sauce, 40-60 parts of hot pepper and 150-200 parts of peanut oil.

Optionally, in the step of obtaining the dried goose eggs by performing ozone sterilization after air-drying the marinated dried eggs, the concentration of ozone is 65-75 mg/m during ozone sterilization³The sterilization time is 20-40 min.

According to the technical scheme, goose eggs are used as raw materials, after the yolk of the goose eggs is separated from egg white liquid, the yolk of the goose eggs is subjected to high-pressure homogenization treatment, the egg white of the goose eggs is subjected to superfine grinding treatment, then the processed egg white liquid and egg white liquid are mixed to serve as the raw materials so as to solve the problem that the traditional goose egg products are rough in taste, and then the egg fishy smell of the goose egg products is gradually eliminated in a mode of marinating, drying, cooling and then ozone sterilization.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other related drawings can be obtained according to the drawings without creative efforts.

Fig. 1 is a schematic flow chart of an embodiment of a preparation method of dried goose eggs according to the present invention.

The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments.

It should be noted that those whose specific conditions are not specified in the examples were performed according to the conventional conditions or the conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially. In addition, the meaning of "and/or" appearing throughout includes three juxtapositions, exemplified by "A and/or B" including either A or B or both A and B. In addition, technical solutions between various embodiments may be combined with each other, but must be realized by a person skilled in the art, and when the technical solutions are contradictory or cannot be realized, such a combination should not be considered to exist, and is not within the protection scope of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Compared with eggs, goose eggs are rough in texture, heavy in fishy smell and not as delicious as egg products, so that the goose eggs are not generally used as raw materials for processing egg products, and dried eggs which are prepared from eggs serving as raw materials are common in the market at present. However, the goose eggs are large in size and easy to process, contain more phospholipids, have higher nutritional value, have a larger effect on nerve development, have higher contents of minerals and vitamins, are high-quality eggs, and can obtain higher economic benefit if the defects of rough mouthfeel and heavy fishy smell are overcome.

In view of the above, the invention provides a preparation method of dried goose eggs, and aims to prepare dried goose eggs with fine taste and no fishy smell. Fig. 1 shows an embodiment of a method for preparing dried goose eggs according to the present invention. With reference to fig. 1, the preparation method of the dried goose eggs comprises the following steps:

and step S10, placing the goose egg yolk in a homogenizer, and homogenizing under 40-80 MPa for 3-5 min to obtain egg yolk liquid.

And step S20, placing the goose egg white into a liquid ultrafine grinder, and performing ultrafine grinding treatment for 3-5 min at the temperature of 0-4 ℃ to obtain egg white liquid.

And step S30, uniformly mixing the egg yolk liquid and the egg white liquid, pouring the mixture into a mould, and curing and shaping to obtain the dried vegetable.

In the embodiment, fresh goose eggs which are free of cracks and damages and qualified through sanitary inspection are selected, washed with clear water, surface pollutants are removed, and the goose eggs are dried for later use. Wherein, when cleaning, the surface of the goose egg can be cleaned by using 0.05 percent of permanganic acid A solution, and then the goose egg is washed clean by using flowing clean water. Since goose eggs are rough in texture and heavy in fishy smell, in the embodiment, after the goose eggs are washed clean, the egg white and the egg yolk are separated, then the egg white and the egg yolk are respectively treated to improve the mouthfeel of the goose eggs, and then the goose eggs are uniformly mixed to be used as raw materials to be made into the dried vegetarian.

Specifically, the goose egg yolk is subjected to high-pressure homogenization treatment, wherein the pressure is 40-80 MPa, the rotation speed of a homogenizer is 3500-5000 r/min, and the homogenization time is 3-5 min; carrying out ultramicro crushing on goose egg white, and when in treatment, placing the goose egg white in a low-temperature environment of 0-4 ℃ for 3-5 min, preferably 5 min. It should be noted that there is no sequence for processing the goose egg yolk and the goose egg white, that is, step S10 may be performed before, after, or simultaneously with step S20.

Further, when performing step S20, the following steps may be performed:

s21, taking the egg white, and filtering the egg white by using 2-3 layers of gauze;

and step S22, carrying out superfine grinding treatment on the filtered goose egg white for 3-5 min by adopting a liquid superfine grinder at the temperature of 0-4 ℃.

In addition, in the step S30, in order to make the appearance of the finished product more beautiful, the mixed liquid of egg yolk liquid and egg white liquid is poured into a mold, air bubbles on the mixed liquid are removed, and after the cover is covered, the mixture is sent into an oven at 50-60 ℃ for curing and shaping to obtain the dried bean curd.

And step S40, marinating the dried goose eggs, air-drying and carrying out ozone sterilization to obtain the dried goose eggs.