CN113907288A

CN113907288A - A kind of Huangjing Fu tea braised egg with low salt and qi and preparation method thereof

Info

Publication number: CN113907288A
Application number: CN202111235040.0A
Authority: CN
Inventors: 田洪磊; 石少勇; 王鹏; 詹萍; 黄靖
Original assignee: Shaanxi Hengyuan Food Co ltd; Shaanxi Normal University
Current assignee: Shaanxi Hengyuan Food Co ltd; Shaanxi Normal University
Priority date: 2021-10-22
Filing date: 2021-10-22
Publication date: 2022-01-11

Abstract

The invention belongs to the technical field of braised products, and relates to a low-salt and qi-invigorating stewed egg with Polygonatum fucha tea. ~2 parts, 1-2 parts of bay leaves, 1.5-3 parts of cumin, 20-30 parts of sugar, 5-10 parts of salt, 3-5 parts of soy sauce, 5-10 parts of Maillard peptide and 100 parts of water; The fresh eggs are eggs, quail eggs or duck eggs. The marinated egg provided by the invention can well maintain the nutritional value in the egg, supplement human body essence to a large extent, has a rich aroma, low salt and low fat, and can meet the healthy dietary needs of consumers.

Description

Low-salt qi-tonifying polygonatum sibiricum and poria cocos tea marinated egg and preparation method thereof

Technical Field

The invention belongs to the technical field of marinated products, and relates to a low-salt qi-tonifying polygonatum rhizome and poria cocos tea marinated egg and a preparation method thereof.

Background

Eggs are popular food, and because the protein in the eggs is very similar to the protein in the human body, the eggs are easily absorbed by the human body, and the eggs are called as an ideal nutrition bank by nutriologists. The marinated eggs are a mode for making eggs, the traditional marinated egg making method is to put eggs into marinade and cook the eggs until the eggs are colored, and according to the difference of the marinade, spiced marinated eggs, chicken marinated eggs, pork marinated eggs, smoked marinated eggs, marinated eggs with pickled pepper flavor, marinated eggs with salt water flavor and the like exist, so the marinated eggs are simple to make and convenient to carry and are generally popular with people; compared with common eggs, the processed marinated eggs are delicious in taste and elastic in mouthfeel, but because the marinated eggs are boiled for a long time, the nutrition in the eggs is lost to a certain extent, and a lot of seasonings are added into marinade, so that the heat is certainly relatively high; the spiced eggs have high salt content and bring harm to human bodies, and if the high-salt and high-fat food is frequently eaten, the spiced eggs bring direct harm to the occurrence of hypertension, cardiovascular and cerebrovascular diseases and the like.

With the pursuit of healthy life, healthy diet with low salt is becoming mainstream. In order to overcome the defects of the traditional marinated eggs, researchers put the eye gloss on the improvement of the marinade, and the marinade with various efficacies and flavors appears under the concepts of traditional Chinese medicine health preservation and medicine and food homology; rhizoma Polygonati is a plant of genus rhizoma Polygonati of family Liliaceae, contains a series of abundant bioactive components such as polysaccharide, oligosaccharide, flavone, saponin, alkaloid, volatile oil, etc., and can be used as a medicinal and edible plant from ancient times; the Fuzhuan tea belongs to black tea, is post-fermented tea, contains various functional active substances such as abundant polyphenols, theaflavin, amino acid, caffeine, polysaccharide, trace elements and the like, and has high edible value; meanwhile, the Fu tea industry still mainly uses a drinking tea selling mode at present, the utilization form is single, the homogenization is serious, the product development strength is weak, the Fu tea product gradually tends to the market saturation state along with the development of the industrialization process, and the Fu tea industry is bound to become a barrier problem limiting the extension of the Fu tea industry chain in the later period.

Disclosure of Invention

Aiming at the technical problems of the existing marinated eggs, the invention provides the low-salt qi-tonifying polygonatum rhizome and poria cocos tea marinated eggs and the preparation method thereof, so that the nutritional value of the eggs can be well maintained, the human body vigor can be supplemented to a great extent, the aroma is strong, the low salt and the low fat are achieved, and the healthy diet requirements of consumers can be met.

In order to achieve the purpose, the invention adopts the technical scheme that:

a low-salt qi-tonifying sealwort-Fu-tea marinated egg is composed of the following raw materials in parts by mass: 10 parts of fresh eggs, 3-5 parts of fresh sealwort, 10-15 parts of fu tea, 1-2 parts of anise, 1-2 parts of bay leaves, 1.5-3 parts of fennel, 20-30 parts of white sugar, 5-10 parts of salt, 3-5 parts of light soy sauce, 5-10 parts of maillard peptide and 100 parts of water; the fresh egg is hen egg, quail egg or duck egg.

When the fresh eggs are eggs, 5 parts of fresh rhizoma polygonati, 15 parts of poria cocos tea, 2 parts of anise, 2 parts of myrcia, 3 parts of fennel, 30 parts of white sugar, 10 parts of salt, 5 parts of light soy sauce, 10 parts of Maillard peptide and 100 parts of water.

When the fresh eggs are quail eggs, 3 parts of fresh rhizoma polygonati, 12 parts of poria cocos tea, 1 part of anise, 1 part of myrcia, 1.5 parts of fennel, 20 parts of white sugar, 5 parts of salt, 3 parts of light soy sauce, 5 parts of maillard peptide and 100 parts of water.

When the fresh eggs are duck eggs, 5 parts of fresh rhizoma polygonati, 10 parts of poria cocos tea, 2 parts of star anise, 2 parts of myrcia, 2 parts of fennel, 30 parts of white sugar, 10 parts of salt, 5 parts of light soy sauce, 10 parts of maillard peptide and 100 parts of water.

A preparation method of a low-salt qi-tonifying polygonatum sibiricum-poria cocos tea marinated egg is characterized by comprising the following steps:

1) preparing each raw material in parts by mass as set forth in

claim

2, 3 or 4;

2) pretreating fresh eggs to obtain shelled eggs;

3) slicing fresh rhizoma Polygonati, and processing to obtain rhizoma Polygonati slice;

4) soaking the polygonatum sibiricum tablets in the step 3) for 30 minutes, adding the polygonatum sibiricum tablets and the fu tea into water, and performing a vacuum low-temperature extraction process to obtain polygonatum sibiricum fu tea juice;

5) mixing star anise, bay leaves, fennel, white sugar, salt, light soy sauce and maillard peptide to obtain seasoning marinade;

6) mixing the polygonatum kingianum and poria cocos tea juice in the step 4) and the seasoning marinade in the step 5), and boiling for 30 minutes at the temperature of 60 ℃ to obtain the polygonatum kingianum and poria cocos tea marinade;

7) and (3) placing the eggs after the husking in the step 2) into the polygonatum kingianum and poria cocos marinade in the step 6), soaking for 6 hours at the temperature of 50-60 ℃, bagging, sterilizing and cooling to obtain the polygonatum kingianum and poria cocos marinated eggs.

Further, in the step 2), the pretreatment process sequentially comprises cleaning, disinfecting, cleaning, cooking, cooling and cracking.

Further, in the step 3), the multiple steaming and multiple sun-drying process comprises the steps of firstly, steaming fresh rhizoma polygonati slices for 6 hours, taking out the fresh rhizoma polygonati slices, putting the fresh rhizoma polygonati slices into a 60 ℃ oven, and drying the fresh rhizoma polygonati slices until the rhizoma polygonati slices are eighty percent dry; steaming the eighty percent dry rhizoma polygonati slices for 6 hours again, taking out, putting into a drying oven at 60 ℃, and drying; and repeating steaming and sun-drying for multiple times by analogy until the content of the 5-hydroxymethylfurfural in the rhizoma polygonati tablets is 2.1 +/-0.5 mu g/mL.

Further, in the step 4), the reaction parameters of the vacuum low-temperature extraction process are controlled, the extraction temperature is 40-50 ℃, and the extraction time is 30-35 minutes.

The invention has the beneficial effects that:

1. according to the invention, the preparation concepts of salt reduction, freshness enhancement and natural flavor fusion are closely combined with the preparation concept of salt reduction, flavor enhancement and natural flavor fusion while the flavor generation and fusion effect of the Fuzhuan tea are realized, the flavor fusion technology of the Sihuanghuang Fuzhuan tea egg marinade is further developed, the flavor attribute of the Sihuang Fuzhuan tea egg marinade base material is optimized to be endowed with a precursor material compatibility system, all raw materials are synergistic, and the prepared marinade egg is rich in nutrition, strong in fragrance, capable of supplementing essence, low in fat and low in salt.

2. In the marinating process, the maillard peptide is adopted to replace partial salt, and the maillard peptide can ionize cations to stimulate cells, so that calcium ions in the cells flow in to generate a neural signal expressing salty taste, and the effects of reducing salt, keeping healthy and increasing freshness are achieved.

3. The sealwort, the fu tea and the sauce are combined, the taste is mellow and long, the invention has the effects of supplementing dietary nutrition, helping digestion, invigorating stomach and the like, and the invention has obvious improvement effect on common diseases such as obesity, hyperlipidemia, hyperglycemia, digestive system disorder and the like after long-term drinking.

4. When the preparation method is used, the fresh rhizoma polygonati is processed by multiple times of steaming and multiple times of sun curing, so that adverse reaction influence of the fresh rhizoma polygonati on stimulating throat and the like is eliminated, more importantly, the tonifying effect of the rhizoma polygonati is enhanced by processing, the key polysaccharides and polyphenols are enriched, and the fragrance of the rhizoma polygonati is increased.

5. In the invention, when the polygonatum kingianum and poria cocos tea juice is prepared, as the poria cocos tea belongs to post-fermented tea, the dissolution of nutrient substances in tea leaves is low, the tea fragrance is insufficient and the tea taste is light due to the fact that the boiling temperature of tea soup is lower than 90 ℃; however, when the temperature of the tea soup is too high, vitamins and polyphenol substances in the tea can be decomposed by heating, so that the nutritional value of the tea is influenced, and in order to enable the flavor and the nutrition to be compatible, the original fu tea soup is prepared by adopting vacuum low-temperature extraction.

Drawings

FIG. 1 shows radar charts for evaluating the quality of low-salt Fuzhuan spiced egg and traditional spiced egg food.

Detailed Description

The present invention will now be described in detail with reference to the accompanying drawings and examples.

The invention provides a low-salt qi-tonifying polygonatum rhizome and poria cocos tea marinated egg which is prepared by adding Maillard peptide on the basis of the existing seasoning marinade (anise, bay leaves, fennel, white sugar, salt and light soy sauce), mixing the Maillard peptide with polygonatum rhizome and poria cocos tea juice prepared from polygonatum rhizome and poria cocos tea, and decocting to prepare polygonatum rhizome and poria cocos tea marinade; and finally, soaking the shelled fresh eggs to obtain the sealwort fu tea marinated eggs which are unique in flavor, balanced in nutrition, low in fat, low in salt and strong in fragrance, and can supplement essence.

In the invention, anise, bay leaves, fennel, white sugar, salt and light soy sauce are all common seasonings

In the invention, the Maillard peptide has the effects of oxidation resistance, mutation resistance, cancer resistance, aging resistance and free radical resistance, thereby improving the protection effect on cells, improving the color and luster of food and enhancing the fragrance and flavor of food; the addition of the maillard peptide can reduce the weight of salt and increase the freshness while reducing the salt.

In the invention, the sealwort is an important medical and edible dual-purpose resource, has wide application in traditional Chinese medicine, and is a good medicine for nourishing and preserving health. In folk, the rice is often used as the only food for the period of avoiding rice and provides enough nutrient components for human bodies. Rhizoma Polygonati is known as Rheum emodin, rhizoma Polygonati, and rhizoma Zingiberis recens-shaped rhizoma Polygonati according to different shapes, and has effects of invigorating qi, nourishing yin, invigorating spleen, moistening lung, and invigorating kidney. It is commonly used for deficiency of spleen-stomach qi, fatigue, stomach yin deficiency, dry mouth, poor appetite, lung deficiency, dry cough, hemoptysis, essence and blood deficiency, soreness and weakness of waist and knees, early white beard and hair, internal heat, diabetes.

In the invention, the Fuzhuan tea belongs to the black tea in the six major tea categories, is the most distinctive variety in the black tea, belongs to post-fermented tea and is also fully fermented tea. The Fuzhuan tea 'golden flower' has an activation effect on PPAR gamma and PPAR delta, and two new active substances Fuzhuan tea A and Fuzhuan tea B in the golden flower have the effects of remarkably reducing human body lipoid compounds, blood fat, blood pressure, blood sugar, cholesterol and the like; the theaflavin in the Fuzhuan tea is not only an effective free radical scavenger and antioxidant, but also has various physiological functions of resisting cancer, resisting mutation, inhibiting bacteria and viruses, improving and treating cardiovascular and cerebrovascular diseases, treating diabetes and the like.

The invention provides a low-salt qi-tonifying polygonatum sibiricum-poria cocos tea marinated egg which is prepared from the following raw materials in parts by mass: 10 parts of fresh eggs, 3-5 parts of fresh sealwort, 10-15 parts of fu tea, 1-2 parts of anise, 1-2 parts of myrcia, 1.5-3 parts of fennel, 20-30 parts of white sugar, 5-10 parts of salt, 3-5 parts of light soy sauce, 5-10 parts of maillard peptide and 100 parts of water.

In the invention, the fresh egg is an egg, a quail egg or a duck egg. The sealwort and poria cocos tea marinade prepared from the raw materials is used for soaking and marinating three different fresh eggs to obtain the sealwort and poria cocos tea marinated eggs which are fresh, fragrant, low in salt, capable of supplementing essence and qi and unique in flavor.

The invention combines the Fuzhuan tea and the rhizoma polygonati for use, the prepared rhizoma polygonati Fuzhuan tea egg not only keeps natural nutrient substances in the rhizoma polygonati and the Fuzhuan tea, such as polyphenols, alkaloids, polysaccharides and other functional components, but also adopts Maillard peptide to replace partial salt in the marinating process, so that the salt is reduced, healthy and fresh, and the prepared rhizoma polygonati Fuzhuan tea egg is convenient to eat, rich in tea fragrance, rich in taste and balanced in nutrition and is certainly popular with consumers.

The invention is illustrated below in several groups of preferred embodiments.

Example 1 marinating eggs

In this embodiment, the preparation method of the low-salt qi-tonifying polygonatum rhizome poria tea marinated egg comprises the following steps:

1) preparing the raw materials according to the mass parts;

2) pretreating fresh eggs to obtain shelled eggs; the pretreatment process sequentially comprises cleaning, disinfecting, cleaning, cooking, cooling and shell breaking;

3) processing fresh rhizoma Polygonati by steaming and sun drying to obtain rhizoma Polygonati slice;

the multiple steaming and multiple sun-drying process comprises the steps of firstly, slicing fresh rhizoma polygonati, steaming for 6 hours, taking out, putting into a 60 ℃ oven, and drying until the rhizoma polygonati becomes eighty percent dry; steaming the eighty percent dry rhizoma polygonati slices for 6 hours again, taking out, putting into a drying oven at 60 ℃, and drying; and repeating steaming and sun-drying for multiple times by analogy until the content of the 5-hydroxymethylfurfural in the rhizoma polygonati tablets is 2.1 +/-0.5 mu g/mL.

4) Soaking the polygonatum sibiricum tablets in the step 3) for 30 minutes, adding the polygonatum sibiricum tablets and the fu tea into water, and performing a vacuum low-temperature extraction process to obtain polygonatum sibiricum fu tea juice; the reaction parameters of the vacuum low-temperature extraction process are 40 ℃, and the extraction time is 30 minutes.

7) and (3) placing the eggs after the husking in the step 2) into the polygonatum kingianum poria cocos tea marinade in the step 6), soaking for 6 hours at the temperature of 55 ℃, bagging, sterilizing and cooling to obtain the polygonatum kingianum poria cocos tea marinated eggs.

Example 2 marinating of quail eggs

1) preparing the raw materials according to the mass parts;

4) Soaking the polygonatum sibiricum tablets in the step 3) for 30 minutes, adding the polygonatum sibiricum tablets and the fu tea into water, and performing a vacuum low-temperature extraction process to obtain polygonatum sibiricum fu tea juice; the reaction parameters of the vacuum low-temperature extraction process are that the extraction temperature is 45 ℃ and the extraction time is 32 minutes.

7) and (3) placing the eggs after the husking in the step 2) into the polygonatum kingianum poria cocos tea marinade in the step 6), soaking for 6 hours at the temperature of 50 ℃, bagging, sterilizing and cooling to obtain the polygonatum kingianum poria cocos tea marinated eggs.

Example 3 marinating duck eggs

1) preparing the raw materials according to the mass parts;

4) Soaking the polygonatum sibiricum tablets in the step 3) for 30 minutes, adding the polygonatum sibiricum tablets and the fu tea into water, and performing a vacuum low-temperature extraction process to obtain polygonatum sibiricum fu tea juice; the reaction parameters of the vacuum low-temperature extraction process are that the extraction temperature is 50 ℃ and the extraction time is 35 minutes.

7) and (3) placing the eggs after the husking in the step 2) into the polygonatum kingianum poria cocos tea marinade in the step 6), soaking for 6 hours at the temperature of 60 ℃, bagging, sterilizing and cooling to obtain the polygonatum kingianum poria cocos tea marinated eggs.

In the three groups of embodiments, the extraction temperature in the step 3) is within the range of 40-50 ℃, and the extraction time is within the range of 30-35 minutes.

In addition, the marinade raw materials and the sealwort, namely the sealwort marinade prepared from the aniseed, the bay leaves, the fennel, the white sugar, the salt, the light soy sauce, the maillard peptide and the sealwort, can be directly used for marinating meat or poultry eggs. The composite material is characterized by comprising the following raw materials in parts by mass: 3 parts of rhizoma polygonati, 2 parts of star anise, 2 parts of bay leaves, 3 parts of fennel, 30 parts of white sugar, 10 parts of salt, 5 parts of light soy sauce and 10 parts of maillard peptide.

To further illustrate the performance of marinated eggs prepared in accordance with the present invention, one sample was randomly selected from each of the corresponding marinated eggs prepared in examples 1, 2 and 3 and subjected to the following tests.

Test 1

A corresponding sample is randomly selected from the eggs marinated in the examples 1 to 3, and the conventional commercial marinated egg flavor is used as a control according to the method of GB/T23970-. The quality of the polygonatum sibiricum-poria tea marinated eggs is evaluated according to the appearance, tissue form, aroma, impurities and color of marble patterns on the surfaces of the marinated eggs. 5 evaluators (three men and two women, the ages of 20-35 years) trained in system sensory evaluation are organized to evaluate each index, and 10 scores are full. The results of 5 panelists were combined to give the following results.

TABLE 1 organoleptic evaluation comparison table for low-salt Fuzhuan spiced egg and traditional spiced egg

As can be seen from the table above, the polygonatum kingianum Fu tea marinated eggs prepared by the method have good marbling on the surfaces, namely the marinade has good protein immersion degree, good protein elasticity, complete egg bodies and obvious overall aroma.

Test 2

A corresponding sample is randomly selected from the eggs marinated in the examples 1 to 3, and the eating quality of the low-salt fu tea marinated eggs is evaluated by using the traditional commercially available marinated eggs as a control and taking marinated flavor, bitter taste, persistence, delicate flavor and salty flavor as indexes of the smelling and the taste. 5 evaluators (three men and two women, the ages of 20-35 years) trained in system sensory evaluation are organized to evaluate each index, and 10 scores are full. The results of 5 panelists were combined to give the results shown in FIG. 1.

In FIG. 1, the salty taste was measured by using 1g/100mL of sodium chloride solution as a reference standard, and the score was 5, and the higher the score, the higher the salty taste.

As can be seen from fig. 1: the sealwort Fu tea marinated eggs provided by the invention have the advantages that the marinating taste, the bitter taste, the persistence and the delicate flavor are higher than those of the commercially available marinated eggs, but the salty taste is lower than that of the commercially available marinated eggs.

Test 3

Randomly selecting a corresponding sample from the marinated eggs in the embodiments 1 to 3, cutting, taking the middle protein for measurement in order to avoid the influence of the protein surface on the experimental result, and detecting the content of polygonatum polysaccharide to be 22 mug/mL, 25 mug/mL and 20 mug/mL respectively.

Researches show that the polygonatum polysaccharide can prolong the weight swimming time of a mouse, improve the motion capability of the mouse, increase the activity of superoxide dismutase in mouse cells, reduce the peroxidation damage of tissue cells, and improve the immunity of an organism by increasing the proliferation capability of T lymphocytes, so that the mouse has the capabilities of relieving fatigue, enhancing immunity and supplementing vital energy.

Claims

1. The low-salt qi-tonifying polygonatum sibiricum-poria cocos tea marinated egg is characterized by being composed of the following raw materials in parts by mass: 10 parts of fresh eggs, 3-5 parts of fresh sealwort, 10-15 parts of fu tea, 1-2 parts of anise, 1-2 parts of bay leaves, 1.5-3 parts of fennel, 20-30 parts of white sugar, 5-10 parts of salt, 3-5 parts of light soy sauce, 5-10 parts of maillard peptide and 100 parts of water; the fresh egg is hen egg, quail egg or duck egg.

2. The low-salt qi-tonifying polygonatum sibiricum-poria tea marinated egg according to claim 1, wherein when the fresh egg is an egg, the fresh polygonatum sibiricum is 5 parts, the poria tea is 15 parts, the star anise is 2 parts, the myrcia is 2 parts, the fennel is 3 parts, the white sugar is 30 parts, the salt is 10 parts, the light soy sauce is 5 parts, the maillard peptide is 10 parts, and the water is 100 parts.

3. The low-salt qi-tonifying polygonatum sibiricum-poria cocos spiced egg according to claim 1, wherein when the fresh egg is a quail egg, the fresh polygonatum sibiricum is 3 parts, the poria cocos is 12 parts, the anise is 1 part, the myrcia is 1 part, the fennel is 1.5 parts, the white sugar is 20 parts, the salt is 5 parts, the light soy sauce is 3 parts, the maillard peptide is 5 parts, and the water is 100 parts.

4. The low-salt qi-tonifying polygonatum sibiricum-poria tea marinated egg according to claim 1, wherein when the fresh egg is a duck egg, 5 parts of fresh polygonatum sibiricum, 10 parts of poria tea, 2 parts of anise, 2 parts of myrcia, 2 parts of fennel, 30 parts of white sugar, 10 parts of salt, 5 parts of light soy sauce, 10 parts of maillard peptide and 100 parts of water are added.

5. The preparation method of the low-salt qi-tonifying polygonatum kingianum Fu tea marinated eggs as claimed in claim 2, 3 or 4, which comprises the following steps:

1) preparing each raw material in parts by mass as set forth in claim 2, 3 or 4;

2) pretreating fresh eggs to obtain shelled eggs;

6. The method for preparing low-salt qi-tonifying polygonatum sibiricum poria with tea marinated eggs according to claim 5, wherein in the step 2), the pretreatment process sequentially comprises cleaning, disinfecting, cleaning, cooking, cooling and breaking shells.

7. The method for preparing the low-salt qi-tonifying polygonatum sibiricum poria cocos tea marinated eggs according to claim 5, wherein in the step 3), the multiple steaming and multiple sun-drying processes comprise the steps of firstly, steaming fresh polygonatum sibiricum slices for 6 hours, taking out the fresh polygonatum sibiricum slices, putting the fresh polygonatum sibiricum slices into a 60 ℃ oven, and drying the fresh polygonatum sibiricum slices until the fresh polygonatum sibiricum slices are eighty percent dry; steaming the eighty percent dry rhizoma polygonati slices for 6 hours again, taking out, putting into a drying oven at 60 ℃, and drying; and repeating steaming and sun-drying for multiple times by analogy until the content of the 5-hydroxymethylfurfural in the rhizoma polygonati tablets is 2.1 +/-0.5 mu g/mL.

8. The method for preparing the low-salt qi-tonifying polygonatum sibiricum poria cocos tea marinated eggs according to claim 5, wherein in the step 4), reaction parameters of a vacuum low-temperature extraction process are set, the extraction temperature is 40-50 ℃, and the extraction time is 30-35 minutes.