CN115251320A - Pickled pepper flavor sesame paste egg using alkaline protease and preparation method thereof - Google Patents

Abstract

The invention discloses a pickled pepper-flavored sesame sauce egg using alkaline protease, comprising the following raw materials in parts by weight: 50-100 parts of eggs, 12-25 parts of salt, 50-100 parts of wild pepper water, 1-4 parts of alkaline protease 1-5 parts of water-soluble sesame incense extract. The eggs of the invention are pretreated with alkaline protease, so as to increase the permeability of the membrane under the egg shell, and solve the problem that the flavor substances are difficult to enter into the eggs. The pickled pepper-flavored sesame sauce egg prepared by the method of the invention enriches the categories of salted eggs and increases the added value of the product.

Description

A kind of pickled pepper flavor sesame sauce egg using alkaline protease and its preparation method

technical field

The invention belongs to the technical field of poultry and egg pickling, in particular to an egg with pickled pepper flavor sesame sauce using alkaline protease and a preparation method thereof.

Background technique

Sesame sauce eggs, also known as five-spice sesame sauce eggs, are very different from the salted eggs we often see. It is characterized by soft and salty aroma, tender taste, prominent sesame aroma, and melts in the mouth. There is a faint aroma of sesame sauce in the mouth. At present, there are two main ways to make eggs with sesame sauce. One is to wrap red mud, sesame paste residue, edible salt, water and a uniform slurry on the eggs to marinate, and the other is to marinate the eggs with salt water. Salted eggs are cooked under high temperature and pressure for a long time to produce a faint fragrance. There are certain food safety risks in red mud pickling. When pickling with red mud, harmful substances in the soil will also enter the eggs during the pickling process. However, pickling in salt water has the problem that the taste is not strong and the flavor of sesame paste is not pure. Because the eggs with shells have eggshell membranes, it is difficult for some flavor substances to enter the eggs without destroying the eggshells. Therefore, currently on the market. The pickled eggs with shells only have salted eggs and sesame eggs, and the product category is also single, which cannot meet the market demand. The invention provides a pickled pepper flavored sesame egg using alkaline protease and its production method, which solves the problem of salt water pickling. The problem that the flavor of the system is not outstanding.

Through retrieval, it was found that Chongqing Huangchao Food Co., Ltd. applied for a processing method of pickled pepper eggs on October 14, 2010 (application number: CN201010506245.3). Good fragrant grains are fermented for saccharification treatment, and then soaked in wild pepper water to obtain pickled pepper flavor eggs.

Through retrieval, it was found that Yilong Dexuan Agricultural Technology Co., Ltd. applied for a production process of sesame sauce eggs on March 17, 2021 (application number: CN202110286035.6), by using laterite, sesame paste, salt, sesame oil, hawthorn, Poultry eggs are wrapped in mash made of grass ash, rapeseed, five spices, etc., and are marinated to obtain sesame sauce eggs.

Through technical comparison, the present invention treats egg shells with protease in the early stage, then pickles them with salt, wild pepper water, water-soluble sesame essence and purified water, and finally obtains eggs with pickled pepper flavor sesame sauce by steaming .

Therefore, the present invention is substantially different from the above-mentioned patent publications.

Contents of the invention

The purpose of the invention is to overcome the deficiencies of the prior art, and provide a pickled pepper flavored sesame sauce egg using alkaline protease and a preparation method thereof.

The technical solution adopted by the present invention to solve its technical problems is:

A pickled pepper flavored sesame sauce egg utilizing alkaline protease, comprising the following raw materials in parts by weight:

50-100 parts of eggs, 12-25 parts of salt, 50-100 parts of wild pepper water, 1-4 parts of alkaline protease, 1-5 parts of water-soluble sesame essence.

The preparation method of the pickled pepper flavor sesame sauce egg utilizing alkaline protease as described above, the steps are as follows:

(1) Preparation of wild pepper water:

Ingredients: 50-100 parts of purified water, 0.1-0.3 parts of white sugar, 0.05-0.1 parts of white wine, 0.1-0.2 parts of cooking wine, 0.02-0.05 parts of dried chili, 0.05-0.1 part of Zanthoxylum bungeanum, 0.05-0.1 part of grass fruit, 25 parts of wild pepper -50 parts, 0.05-0.2 parts of Streptococcus lactis, 0.05-0.2 parts of Bifidobacteria;

The above-mentioned parts are all parts by mass;

Method: Boil purified water, sugar, Chinese prickly ash, grass fruit and let cool, then add white wine, cooking wine, dried chili, wild pepper, lactobacillus, bifidobacteria, ferment in a 40°C incubator for one week, and then filter. Get wild pepper water;

(2) Select raw materials: select fresh and clean eggs, soak in 0.1% sodium hypochlorite solution for 10-20 minutes after cleaning, take out and dry naturally for later use;

(3) Raw material pretreatment: soak the dried eggs obtained in step (2) in an alkaline protease solution with a mass concentration of 1%-4% for 4-8 hours, so that the membrane pore size under the egg shell becomes larger after enzymatic hydrolysis ;

(4) Configure the marinating liquid: 12-25 parts of salt, 50-100 parts of wild pepper water, 1-5 parts of water-soluble sesame essence, the above-mentioned parts are all parts by mass, configured in proportion, stirred evenly, and obtained Marinade liquid, set aside;

(5) Marinate: Put the eggs into the marinating tank, press well, pour in the prepared marinating liquid, the liquid should not cover the eggs, and marinate at room temperature for 20 days;

(6) Out of the can: take out the marinated eggs, clean them, dry the surface moisture of the eggshells, pack them in vacuum, and then carry out high-temperature sterilization.

Advantage and positive effect that the present invention obtains are:

1. Eggs of the present invention are pretreated with alkaline protease, which increases the permeability of the lower membrane of the egg shell and solves the problem that flavor substances are difficult to enter into the egg (see Table 2).

2, add probiotics in the wild pepper water in the inventive method, the one, make wild pepper water local flavor better, the 2nd, because the existence of probiotics in egg pickling process, can suppress the growth of harmful bacteria in the pickling solution, thereby Guarantee the flavor of the product and the quality of the product. Eggs in sesame sauce without pickled pepper flavor are available in the market.

3. Water-soluble sesame essence is used to pickle eggs with sesame paste in the method of the present invention, which solves the problem of inhomogeneous pickling with sesame paste waste in the process of pickling eggs with sesame paste.

4. The eggs with pickled pepper flavor and sesame sauce made by the method of the present invention enrich the category of salted eggs and improve the added value of the product.

Detailed ways

The embodiments of the present invention will be described in detail below. It should be noted that the embodiments are illustrative, not restrictive, and cannot limit the protection scope of the present invention.

The raw materials used in the present invention, unless otherwise specified, are conventional commercially available products; the methods used in the present invention, unless otherwise specified, are conventional methods in the art.

A pickled pepper flavored sesame sauce egg utilizing alkaline protease, comprising the following raw materials in parts by weight:

50-100 parts of eggs, 12-25 parts of salt, 50-100 parts of wild pepper water, 1-4 parts of alkaline protease, 1-5 parts of water-soluble sesame essence.

The preparation method of the pickled pepper flavor sesame sauce egg utilizing alkaline protease as described above, the steps are as follows:

(1) Preparation of wild pepper water:

Ingredients: 50-100 parts of purified water, 0.1-0.3 parts of white sugar, 0.05-0.1 parts of white wine, 0.1-0.2 parts of cooking wine, 0.02-0.05 parts of dried chili, 0.05-0.1 part of Zanthoxylum bungeanum, 0.05-0.1 part of grass fruit, 25 parts of wild pepper -50 parts, 0.05-0.2 parts of Streptococcus lactis, 0.05-0.2 parts of Bifidobacteria;

The above-mentioned parts are all parts by mass;

Method: Boil purified water, sugar, Chinese prickly ash, grass fruit and let cool, then add white wine, cooking wine, dried chili, wild pepper, lactobacillus, bifidobacteria, ferment in a 40°C incubator for one week, and then filter. Get wild pepper water;

(2) Select raw materials: select fresh and clean eggs, soak in 0.1% sodium hypochlorite solution for 10-20 minutes after cleaning, take out and dry naturally for later use;

(3) Raw material pretreatment: soak the dried eggs obtained in step (2) in an alkaline protease solution with a mass concentration of 1%-4% for 4-8 hours, so that the membrane pore size under the egg shell becomes larger after enzymatic hydrolysis ;

(4) Configure the marinating liquid: 12-25 parts of salt, 50-100 parts of wild pepper water, 1-5 parts of water-soluble sesame essence, the above-mentioned parts are all parts by mass, configured in proportion, stirred evenly, and obtained Marinade liquid, set aside;

(5) Marinate: Put the eggs into the marinating tank, press well, pour in the prepared marinating liquid, the liquid should not cover the eggs, and marinate at room temperature for 20 days;

(6) Out of the can: take out the marinated eggs, clean them, dry the surface moisture of the eggshells, pack them in vacuum, and then carry out high-temperature sterilization.

Specifically, the relevant preparation and detection examples are as follows:

Example 1:

An egg with pickled pepper flavor sesame sauce using alkaline protease and a preparation method thereof, the steps are as follows:

(1) Preparation of wild pepper water:

Ingredients: 50 parts of purified water, 0.1 part of white sugar, 0.05 part of white wine, 0.1 part of cooking wine, 0.02 part of dried chili, 0.05 part of Zanthoxylum bungeanum, 0.05 part of Cao Guo, 25 parts of wild pepper, 0.05 part of Streptococcus lactis, 0.05 part of Bifidobacterium; The above-mentioned parts are all parts by mass;

Method: Boil purified water, sugar, Chinese prickly ash, Tsaoko and let it cool, then add white wine, cooking wine, dried chili, wild pepper, Streptococcus lactis, Bifidobacterium, ferment in a 40°C incubator for one week, then filter, Get wild pepper water.

(2) Select raw materials: select fresh and clean eggs, soak in 0.1% sodium hypochlorite solution for 20 minutes after cleaning, take out and dry naturally for later use;

(3) raw material pretreatment: the dried egg obtained in step (2) was placed in an alkaline protease solution with a mass concentration of 3% and soaked for 5 hours, so that the pore size of the lower membrane of the eggshell became larger after enzymatic hydrolysis;

(4) Configure the marinating liquid: 12 parts of salt, 50 parts of wild pepper water, and 2 parts of water-soluble sesame essence. use;

(5) Pickling: Put the eggs into the pickling tank, press well, pour in the prepared material liquid, the material liquid should not cover the eggs, and marinate at room temperature for 20 days;

(6) Out of the can: Take out the marinated eggs, clean them, dry the surface moisture of the eggshells, pack them in vacuum, and then cook them at 121°C for half an hour for high-temperature sterilization.

The relevant test results are shown in Table 2.

Example 2:

An egg with pickled pepper flavor sesame sauce using alkaline protease and a preparation method thereof, the steps are as follows:

(1) Preparation of wild pepper water:

Ingredients: 100 parts of purified water, 0.3 parts of sugar, 0.1 part of white wine, 0.2 parts of cooking wine, 0.05 parts of dried chili, 0.1 part of Zanthoxylum bungeanum, 0.1 part of Tsao Guo, 50 parts of wild salamander, 0.2 part of Streptococcus lactis, 0.2 part of Bifidobacterium; The above-mentioned parts are all parts by mass;

Method: Boil purified water, sugar, Chinese prickly ash, Tsaoko and let it cool, then add white wine, cooking wine, dried chili, wild pepper, Streptococcus lactis, Bifidobacterium, ferment in a 40°C incubator for one week, then filter, Get wild pepper water.

(2) Select raw materials: select fresh and clean eggs, soak in 0.1% sodium hypochlorite solution for 20 minutes after cleaning, take out and dry naturally for later use;

(3) Raw material pretreatment: soak the dried eggs obtained in step (2) in an alkaline protease solution with a mass concentration of 1%-4% for 6 hours, so that the membrane pore size under the eggshell becomes larger after enzymatic hydrolysis;

(4) Configure the marinade liquid: 25 parts of salt, 100 parts of wild pepper water, and 3 parts of water-soluble sesame essence. use;

(5) Pickling: Put the eggs into the pickling tank, press well, pour in the prepared material liquid, the material liquid should not cover the eggs, and marinate at room temperature for 20 days;

(6) Out of the can: Take out the marinated eggs, clean them, dry the surface moisture of the eggshells, pack them in vacuum, and then cook them at 121°C for half an hour for high-temperature sterilization.

The relevant test results are shown in Table 2.

Example 3:

An egg with pickled pepper flavor sesame sauce using alkaline protease and a preparation method thereof, the steps are as follows:

(1) Preparation of wild pepper water:

Ingredients: 80 parts of purified water, 0.2 parts of white sugar, 0.08 parts of white wine, 0.18 parts of cooking wine, 0.04 parts of dried chili, 0.08 parts of Zanthoxylum bungeanum, 0.08 parts of grass fruit, 40 parts of wild pepper, 0.1 part of Streptococcus lactis, 0.1 part of Bifidobacterium; The above-mentioned parts are all parts by mass;

Method: Boil purified water, sugar, Chinese prickly ash, Tsaoko and let it cool, then add white wine, cooking wine, dried chili, wild pepper, Streptococcus lactis, Bifidobacterium, ferment in a 40°C incubator for one week, then filter, Get wild pepper water.

(2) Select raw materials: select fresh and clean eggs, soak in 0.1% sodium hypochlorite solution for 20 minutes after cleaning, take out and dry naturally for later use;

(3) Raw material pretreatment: soak the dried eggs obtained in step (2) in an alkaline protease solution with a mass concentration of 1%-4% for 6 hours, so that the membrane pore size under the eggshell becomes larger after enzymatic hydrolysis;

(4) Configure the marinating liquid: 20 parts of salt, 80 parts of wild pepper water, and 4 parts of water-soluble sesame essence. use;

(5) Pickling: Put the eggs into the pickling tank, press well, pour in the prepared material liquid, the material liquid should not cover the eggs, and marinate at room temperature for 20 days;

(6) Out of the can: take out the marinated eggs, clean them, dry the surface moisture of the eggshells, pack them in vacuum, and then carry out high-temperature sterilization.

The relevant test results are shown in Table 2.

Related detection of the present invention:

1, the product quality inspection of pickled pepper flavor sesame sauce egg of the present invention

As shown in Table 1, Table 1 is the product quality inspection result of eggs with pickled pepper flavor sesame sauce of the present invention. The relevant detection methods in Table 1 are all tested according to the national standard.

Table 1 Product Quality Inspection Results

As can be seen from Table 1, the egg quality index of the pickled pepper flavor sesame sauce egg made by the inventive method meets the quality requirements.

2, alkaline protease treatment in the present invention affects the product sense organ

The preparation method of the comparative example in Table 2 is the same as that of Example 1, except that the comparative example 1 is not treated with alkaline protease, and the water-soluble sesame essence is not added in the comparative example 2.

Table 2 Alkaline protease treatment in the present invention affects the sensory effects of the product

Add substance Comparative example 1 Comparative example 2 this invention Alkaline protease treatment x √ √ Wild pepper water √ √ √ Water Soluble Sesame Flavor √ x √ Sensory evaluation No sesame sauce flavor, no pickled pepper flavor No sesame sauce aroma, pickled pepper flavor Both pickled pepper flavor and sesame sauce flavor

From the comparison in Table 2, it can be seen that after the eggs are treated with alkaline protease, the flavor substances are more likely to enter the eggs. Inside. The present invention uses alkaline protease to treat eggs to hydrolyze the lower shell membrane. Currently, this treatment method is not used in the field of sesame egg processing, and this method is used for the first time in the present invention.

Although the embodiments of the present invention are disclosed for the purpose of illustration, those skilled in the art will understand that various alternatives, changes and modifications are possible without departing from the spirit and scope of the present invention and the appended claims, therefore However, the scope of the present invention is not limited to the content disclosed in the embodiments.

Claims (2)

1. A pickled pepper flavor sesame paste egg using alkaline protease is characterized in that: the material comprises the following raw materials in parts by weight:

50-100 parts of eggs, 12-25 parts of salt, 50-100 parts of wild pepper water, 1-4 parts of alkaline protease and 1-5 parts of water-soluble sesame essence.

2. The method for producing chicken with pickled pepper flavor with sesame paste using alkaline protease according to claim 1, wherein the method comprises the steps of: the method comprises the following steps:

(1) Preparing wild pepper water:

preparing materials: 50-100 parts of purified water, 0.1-0.3 part of white sugar, 0.05-0.1 part of white spirit, 0.1-0.2 part of cooking wine, 0.02-0.05 part of dried pepper, 0.05-0.1 part of tsaoko amomum fruit, 25-50 parts of wild pepper, 0.05-0.2 part of streptococcus lactis and 0.05-0.2 part of bifidobacterium;

the parts are all parts by mass;

the method comprises the following steps: boiling purified water, white sugar, pepper and tsaoko amomum fruits, cooling, adding white spirit, cooking wine, dried hot pepper, rod chilli, streptococcus lactis and bifidobacteria, fermenting for one week in a constant temperature oven at 40 ℃, and filtering to obtain rod chilli water;

(2) Selecting raw materials: selecting fresh and clean eggs, cleaning, soaking in a sodium hypochlorite solution with the mass concentration of 0.1% for 10-20 minutes, taking out, and naturally airing for later use;

(3) Pretreatment of raw materials: soaking the aired eggs obtained in the step (2) in an alkaline protease solution with the mass concentration of 1% -4% for 4-8 hours to increase the pore diameter of a membrane under the eggshell after enzymolysis;

(4) Preparing pickling liquid: preparing 12-25 parts of salt, 50-100 parts of wild pepper water and 1-5 parts of water-soluble sesame essence in parts by mass, and uniformly stirring to obtain pickling liquid for later use;

(5) Pickling: stacking eggs into a pickling cylinder, pressing, filling prepared pickling feed liquid into the pickling cylinder, and pickling for 20 days at normal temperature, wherein the feed liquid is over the eggs;

(6) Discharging: and (4) fishing out the pickled eggs, cleaning, drying the water on the surfaces of the eggshells, vacuum packaging, and then performing high-temperature sterilization treatment.