阅读说明：本技术 一种快速腌渍营养咸鸭蛋的方法 (Method for rapidly pickling nutritional salted duck eggs ) 是由 金银哲 昝沛清 杨远华 邱伟强 于 2021-09-09 设计创作，主要内容包括：本发明公开了一种快速腌渍营养咸鸭蛋的方法,包括：腌制缸及缸盖用沸水清洗,消毒,晾干,鸭蛋依次用洗洁精和醋酸浸泡液浸泡,剔除有裂缝的蛋及水样蛋后放入烘箱内烘干,放入腌制缸里,炒制好的食盐与香辛料在蔬菜汁中沸水煮后,晾凉,加白酒,得到腌制料汁,去除悬浮物后的清液作为腌制料液加入到腌制缸中,缸口用保鲜膜封口,缸盖扣紧进行腌制。本发明通过将食盐、香辛料翻炒,炒制出香味在腌制料液中散发以增强咸蛋风味,同时缩短腌渍时间,25天时间内完成腌制,加入蔬菜汁腌制出的咸蛋呈味氨基酸、必需氨基酸和游离氨基酸总量高,具有较高的营养价值,满足咸蛋的高品质口感。(The invention discloses a method for quickly pickling nutritional salted duck eggs, which comprises the following steps: cleaning the pickling jar and the jar cover with boiling water, sterilizing, air drying, soaking duck eggs in the liquid detergent and acetic acid sequentially, removing cracked eggs and water-sample eggs, oven drying, placing into the pickling jar, boiling the fried salt and spices in the vegetable juice with boiling water, air cooling, adding white wine to obtain pickling sauce, adding the clear liquid with suspended matters removed as pickling liquid into the pickling jar, sealing the jar opening with a preservative film, and tightly covering the jar cover for pickling. According to the invention, the salt and the spices are stir-fried, the fried fragrance is emitted in the pickling liquid to enhance the flavor of the salted eggs, the pickling time is shortened, the pickling is completed within 25 days, the total amount of the flavor-developing amino acid, the essential amino acid and the free amino acid of the salted eggs pickled by adding the vegetable juice is high, the nutritional value is high, and the high-quality taste of the salted eggs is met.)

1. A method for rapidly pickling nutritional salted duck eggs is characterized by comprising the following steps:

(1) cleaning the pickling jar and the jar cover with boiling water, sterilizing, and air drying for later use;

(2) soaking duck eggs in liquid detergent for 3-7 min, and brushing;

(3) soaking the dried duck eggs in acetic acid soaking solution for 15-17 min to dissolve calcium carbonate on the surface of the eggshells;

(4) cleaning the softened membrane attached to the surface of the eggshell after soaking, removing cracked eggs and water-sampled eggs, putting the eggshell into an oven, drying the eggshell for 18-22 min at 40-43 ℃, and taking out the eggshell;

(5) putting the duck eggs into a pickling jar according to the amount of 4-8 eggs/L;

(6) weighing spices and edible salt, and stir-frying for 2-5 min on an induction cooker with power of 300W;

(7) cleaning vegetables, adding tap water, boiling, decocting for 3-5 min, and taking out vegetables to obtain vegetable juice;

(8) boiling the fried salt and spices in the vegetable juice for 5-7 min, taking out large dissolved substances, cooling, and adding 100g of Chinese liquor with alcohol content of 56% to obtain pickling sauce;

(9) filtering the pickling material juice with fine gauze, removing suspended matters, taking the clear liquid as the pickling material liquid, adding into a pickling jar, sealing the jar mouth with a preservative film, fastening the jar cover, and pickling.

2. The method for rapidly pickling nutritional salted duck eggs as claimed in claim 1, wherein in the step (3), the acetic acid soaking solution is prepared by the following steps: 100g of 30-degree acetin is dissolved in 1900-2500 g of tap water to prepare an acetic acid soak solution with the mass concentration of 1.2-1.5%.

3. The method for rapidly pickling salted duck eggs as claimed in claim 1, wherein the amount of the eggs laid on the duck in step (5) is 6/L.

4. The method for rapidly pickling nutritional salted duck eggs as claimed in claim 1, wherein in the step (6), the spices comprise pepper, bay leaves, sliced cinnamon and anise, and the mass ratio of the spices to the salt is 1:0.3:1:1.75: 150.

5. The method for rapidly pickling salted duck eggs as claimed in claim 1, wherein in the step (7), the vegetable is spinach or amaranth, and the mass-to-volume ratio of the spinach or amaranth to tap water is 50-150 g/L.

6. The method for rapidly pickling salted duck eggs as claimed in claim 1, wherein the mass-to-volume ratio of the salt to the tap water is 150 g/L.

7. The method for rapidly pickling salted duck eggs as claimed in claim 1, wherein in the step (9), the pickling period is 20-25 days.

Technical Field

The invention belongs to the technical field of food processing, and particularly relates to a method for quickly pickling nutritional salted duck eggs.

Background

The salted duck eggs are a traditional characteristic egg processing product in China, and have the advantages of yolk, sand raising, rich oil, rich nutrient components, unique flavor, high popularity of consumers and continuous improvement of annual sales. In the process of pickling salted duck eggs, the salt is the main factor for promoting the change of the physicochemical properties of the salted duck eggs, and obtaining good flavor and the feeling of rising sand and oil.

At present, the following aspects are mainly considered for rapidly pickling salted eggs in China: the thickness of the egg shell is reduced, spices, white spirit and acid-base additives are added into the pickling liquid, the external conditions such as pickling temperature, pressure and the like are changed, and the duck eggs are quickly pickled by utilizing the technologies such as ultrasonic waves, circulating water and the like. However, novel salted duck eggs with high nutritional value are generally lacked in the market while the pickling time is shortened.

Disclosure of Invention

In order to overcome the defects in the prior art, the invention aims to provide a method for quickly pickling nutritional salted duck eggs, which can provide nutritional and healthy high-quality salted eggs for consumers while meeting the requirements of taste and flavor, and is rich in vegetable nutrients and free amino acids.

In order to achieve the purpose, the invention provides the following technical scheme:

the invention provides a method for quickly pickling nutritional salted duck eggs, which comprises the following steps:

(1) cleaning the pickling jar and the jar cover with boiling water, sterilizing, and air drying for later use;

(2) soaking duck eggs in liquid detergent for 3-7 min, and brushing;

(3) soaking the dried duck eggs in acetic acid soaking solution for 15-17 min to dissolve calcium carbonate on the surface of the eggshells;

(4) cleaning the softened membrane attached to the surface of the eggshell after soaking, removing cracked eggs and water-sampled eggs, putting the eggshell into an oven, drying the eggshell for 18-22 min at 40-43 ℃, and taking out the eggshell;

(5) putting the duck eggs into a pickling jar according to the amount of 4-8 eggs/L;

(6) weighing spices and edible salt, and stir-frying for 2-5 min on an induction cooker with power of 300W;

(7) cleaning vegetables, adding tap water, boiling, decocting for 3-5 min, and taking out vegetables to obtain vegetable juice;

(8) boiling the fried salt and spices in the vegetable juice for 5-7 min, taking out large dissolved substances, cooling, and adding 100g of Chinese liquor with alcohol content of 56% to obtain pickling sauce;

(9) filtering the pickling material juice with fine gauze, removing suspended matters, taking the clear liquid as the pickling material liquid, adding into a pickling jar, sealing the jar mouth with a preservative film, fastening the jar cover, and pickling.

Preferably, in the step (3), the preparation method of the acetic acid soak solution comprises the following steps: 100g of 30-degree acetin is dissolved in 1900-2500 g of tap water to prepare an acetic acid soak solution with the mass concentration of 1.2-1.5%.

Preferably, in the step (5), the duck eggs are put into the pickling jar according to the amount of 6 eggs/L.

Preferably, in the step (6), the spices are pepper, bay leaves, cinnamon slices and aniseed, and the mass ratio of the spices to the salt is 1:0.3:1:1.75: 150.

Preferably, in the step (7), the vegetable is spinach or amaranth, and the mass volume ratio of the spinach or amaranth to tap water is 50-150 g/L.

Preferably, the mass volume ratio of the table salt to the tap water is 150 g/L.

Preferably, in the step (9), the curing period is 20 to 25 days.

Compared with the prior art, the invention has the beneficial effects that: the salt and the spices are stir-fried to emit fragrance in the pickling liquid so as to enhance the flavor of the salted eggs, and simultaneously shorten the pickling time, so that the salted eggs are pickled within 25 days; the total amount of the flavor amino acid, the essential amino acid and the free amino acid of the salted eggs pickled by the vegetable juice pickling liquid is higher than that of the salted eggs pickled by the traditional method, the salted eggs have higher nutritional value and can provide amino acid for human bodies. In addition, the pickling method provided by the invention can improve the oil yield of the egg yolk and meet the high-quality taste of the salted eggs.

Drawings

FIG. 1 shows the change of salt content in the salting process of examples and comparative examples; (a) the salt content of the egg yolk and the salt content of the egg white;

FIG. 2 shows the change of oil yield in the pickling process of examples and comparative examples;

FIG. 3 is a diagram of pickling stages in examples and comparative examples, in which: line one, comparative: and a second row.

Detailed Description

The present invention is further illustrated by the following examples, which are given by way of illustration.

Examples

The embodiment provides a method for quickly pickling nutritional salted duck eggs, which comprises the following steps:

1) cleaning the pickling jar and the jar cover with boiling water in advance, sterilizing, and air drying for later use;

2) soaking duck eggs in liquid detergent for 5min during cleaning, and brushing;

3) dissolving 30 ° acetin 100g in tap water 1900g to obtain 1.5% acetic acid soaking solution, and soaking egg shell for 15 min;

4) after the eggshells are soaked, cleaning the softened membrane attached to the shells, and removing cracked eggs and water-sampled eggs;

5) putting the sample in an oven, wherein the temperature of the oven is 40 ℃, and taking out the sample after baking for 20 min;

6) carefully placing the duck eggs into 3L pickling jars, and placing 18 duck eggs in each jar;

7) weighing 100g of spinach, and cleaning to obtain decoction;

8) weighing spice pepper (about 2g), myrcia leaf 3 pieces (about 0.6g), cassia piece one section (about 2g) and star anise three pieces (about 3.5 g);

9) weighing 300g of edible salt, stir-frying the edible salt and the spices for 2.5min on an induction cooker with the power of 300W, and cooking;

10) boiling 2L tap water, boiling vegetable juice for about 5min, and taking out herba Spinaciae;

11) boiling the parched salt and spicery in vegetable juice for 5min, and taking out large content;

12) after the cooking juice is prepared, cooling, and adding 100g of white wine (the alcoholic strength is 56%);

13) filtering the juice with fine gauze to remove most of suspended substances, and collecting the clear liquid as pickling liquid. Feeding the feed liquid into a cylinder;

14) the jar mouth is sealed by a preservative film, the jar cover is fastened, and the pickling is started.

Comparative example

This comparative example provides a common pickling method without the steps 7 and 10 of adding no vegetables to the pickling liquid, and the remaining steps are identical to the examples.

Test method

(1) Determination of salt content

The NaCl content is measured by a silver nitrate method, and the calculation formula is as follows:

wherein m is the mass (g) of the salted egg white (yellow); v is AgNO consumed₃Volume of solution (mL); n is AgNO₃The molar concentration (mol/L) of the solution; 0.05844 is the equivalent of NaCl.

(2) Measurement of oil yield

Weighing 3g of salted egg yolk into a beaker, adding 35ml (3:2, v/v) of n-hexane-isopropanol solution, homogenizing the mixed solution for 10min by using a homogenizer, collecting filtrate by using filter paper, transferring the filtrate into a 25ml round bottom flask with constant weight in advance, carrying out rotary evaporation and concentration at 55 ℃, drying to constant weight at 105 ℃, wherein the mass difference of two times of the flask is the mass of total lipid.

Weighing 3g of salted egg yolk into a centrifuge tube, adding 25ml of distilled water, homogenizing the mixture by a homogenizer for 10min, centrifuging at 5000r/min for 15min at room temperature, collecting the supernatant, transferring the supernatant into a separating funnel, adding 25ml of n-hexane-isopropanol (3:2, v/v), fully oscillating, standing and layering to obtain a solvent-lipid layer. Transferring the lipid to a round-bottom flask with constant weight in advance, carrying out rotary evaporation and concentration at 55 ℃, drying at 105 ℃ to constant weight, taking the mass difference of two times of the flask as the mass of free lipid, and calculating the oil yield of parallel egg yolk by the following formula, wherein the oil yield of the parallel egg yolk is the ratio of the mass of the free lipid to the mass of total lipid:

(3) determination of free amino acids

Sample preparation: putting 2g of cooked salted egg yolk into a centrifuge tube, adding 10ml of trichloroacetic acid, homogenizing, centrifuging at 4 ℃, and transferring the supernatant into a volumetric flask; adding trichloroacetic acid into the lower layer precipitate, homogenizing, centrifuging at 4 deg.C, transferring the supernatant to the same volumetric flask, and adding trichloroacetic acid to desired volume of 25 ml. 1ml of the extract was filtered through a 0.22 μm filter into a sample vial and used in an ultra high speed amino acid autoanalyzer (LA-8080) to determine the content of free amino acids.

Setting parameters of a full-automatic amino acid analyzer: separating column (4.6mm × 60mm), wherein the resin is cation exchange resin; the temperature of the separation column is set to 57 ℃; the flow rate of the 1 channel is set to be 0.4mL/min, the flow rate of the 2 channel is set to be 0.35mL/min, and the mobile phases are respectively as follows: a sodium citrate/citric acid mixed buffer solution with pH3.2, pH3.3, pH4.0 and pH4.9 and a ninhydrin buffer solution with the mass fraction of 4 percent.

Test results

In the embodiment 1, the method for rapidly pickling the nutritional salted duck eggs can finish pickling within 20-25 d, and the pickling time is shortened by 5-10 days; the salt content of the salted egg white is 6.82 +/-0.26 percent (spinach), and the salt content of the egg yolk is 1.02 +/-0.05 percent; the oil yield of the yolk is 50.84 +/-0.87 percent, which is 1.5 times of the oil yield of the yolk of the common salted duck eggs. The salted egg yolk (after being cooked) contains 16 kinds of amino acids, wherein the highest content of the amino acids is glutamic acid with fresh sweet taste, the second content is lysine and leucine, and the least content of the amino acids is cysteine with bitter taste; the total amount of free amino acids, essential amino acids and flavor-developing amino acids in the spinach group are all higher than those in the control group and are 1.2 times of those in the control group, and as shown in table 1, the spinach group has high nutritive value on the whole.

Table 1: content of free amino acids in cooked salted egg yolk

Name of amino acidBalance	Example 1(mg/100g)	COMPARATIVE EXAMPLE 1(mg/100g)
			Flavor-developing amino acid	285.95±29.51	245.85±4.54
Essential amino acids	391.04±9.66	319.51±18.11
			Total amount of free amino acids	964.53±41.29	643.42±14.22