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06
2017
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09
Food Science and Technology Dynamics No. 112
Classification:
Research progress of salted duck eggs (II) 1. processing methods of salted duck eggs (1) processing technology of new flavor duck eggs: on the basis of traditional processing technology of salted duck eggs, preserved eggs and marinated eggs, the methods of increasing the flavor, color and shortening the processing cycle of ready-to-eat duck eggs were studied, and the processing technology of new duck egg products was formulated. The results show that the best formula of pickling liquid is: salt 20%, sodium hydroxide 6%, lead substitute (zinc: iron = 1: 1) addition 0.4, the best pickling time is 4d; The best technological parameters of dehydration treatment are: 80 constant temperature drying for 1h; Products
(II) on Research Progress of Salted Duck Egg
1. Processing method of salted duck eggs
(1) Study on the processing technology of new flavor duck eggs: Based on the traditional processing technology of salted duck eggs, preserved eggs and marinated eggs, the methods of increasing the flavor, color and shortening the processing cycle of ready-to-eat duck eggs were studied, and the processing technology of new duck eggs was formulated. The results show that the best formula of pickling solution is: salt 20%, sodium hydroxide 6%, lead substitute (zinc: iron = 1: 1) 0.4%, the best pickling time is 4 d; The best technological parameters of dehydration treatment are: 80 constant temperature drying for 1 h; The moisture content in the product is 30%; The processing cycle is 25 d shorter than that of traditional preserved eggs. The product not only has a pleasant color, it also has a mixed flavor of preserved eggs and salted eggs.
(2) research and development of rose duck eggs: in recent years in Yunnan, there has been a kind of cake, with edible roses as stuffing, popular throughout the country, it is flower cake. Inspired by the flower cake, Mr. Cheng Guomao, general manager of Qujing Fengmao Duck Industry Development Co., Ltd., had an idea: can the taste of fresh roses be integrated into salted duck eggs, which can not only solve the problem of selling duck eggs produced by farmers, but also fill the vacancy of single egg products in the tourism market, and make a new process. So the company set up a research and development team and began a series of experiments and development. The research and development team started research and development in 2015 and encountered many difficulties. First, the roses are soaked in water to pickle the rose eggs in the usual way. Another method is to pickle the salted duck eggs and then soak them in rose water. Or the roses are mashed into mud and wrapped and pickled, but the final results are not ideal: the taste is not strong, and it is not much different from ordinary salted duck eggs. The R & D team was not discouraged. They adhered to the concept of technological innovation driving the development of the enterprise. After many experiments, they finally successfully produced a rose-flavored salted duck egg and applied for and authorized an invention patent. This process uses a process of adding probiotics and special directional fermentation to make sauce and pickle salted duck eggs, so that compared with traditional salted duck eggs, this duck egg has no astringency, no fishy smell, strong flower fragrance and unique flavor, and has aftertaste after eating. This fermentation process can not only inhibit and degrade nitrite, aflatoxins and biogenic amines in the fermentation process, but also shorten the fermentation cycle, greatly shorten the production cycle and improve production efficiency. In the process of processing, rose eggs have no chemical addition, no pesticide residues, and are healthy and delicious. They have obtained the inspection report of the Inspection and Quarantine Technology Center of Yunnan Entry-Exit Inspection and Quarantine Bureau. All indicators are qualified, the nutrients are comprehensive, and the content is rich. The taste of rose eggs is better than that of ordinary salted duck eggs. It is also because of the green of this product without adding, decided that the new rose egg products belong to fast elimination products.
(3) the development of spicy salted duck eggs: fresh duck eggs as raw materials, by adding pepper, anise, cinnamon and ginger, using orthogonal experimental method, the ratio of pickling agents to optimize the selection of ingredients, research a health function of salted duck eggs. At the same time in the pickling process, the salt concentration in the feed and the water content in the egg were determined to detect the pickling process of duck eggs. The results showed that for 24 duck eggs (about 2 160g), the best formula of spicy salted duck eggs was: water 1 800g, salt 270g, chili 60g, anise 2.4g, cinnamon 3g, ginger 9.6g.
(4) Study on the pickling process and quality of low-salt salted eggs: A two-stage pickling method was proposed to prepare low-salt salted eggs. The water content and salt content of salted egg protein and egg yolk were detected in real time during the two-stage pickling process, the oil yield of egg yolk was inspected at the end of pickling, and the quality of salted eggs was evaluated comprehensively. The results showed that the two-stage pickling process of using 19% brine first and then replacing 3.5 brine had a protein salt content of 3.64, which was 51.21 lower than that of traditional pickling products, and the taste was suitable. The salt content of egg yolk is 0.94, slightly lower than 1.23 of traditional pickling. The lipid exudation rate of egg yolk is 67.74, which is basically equivalent to 69.22 of traditional pickling. The pickling process can not only solve the problem of high salt content and salty taste of traditional salted egg protein, but also ensure the oil of egg yolk pine sand, so as to obtain high quality low-salt salted eggs.
(5) "Egg cake breakfast" process research: with salted duck eggs as the core raw material, one thing for two purposes, with its egg yolk as the basis for the production of glutinous rice duck eggs, with its egg white as the basis for the production of duck egg pancakes. Orthogonal test was used to optimize the seasoning ratio of glutinous rice duck eggs, and raw yellow wine, white sugar and salt were selected as influencing factors for sensory evaluation. The results showed that the best formula of glutinous rice duck eggs was to add 15m L of raw rice, 30m L of yellow wine, 6g of white sugar and 1g of salt into 1 000g of stuffing. Duck egg pancakes to taste as an indicator, to investigate the amount of boiling water and cold water when dough. The results showed that the preparation of 500g pancakes required 100m L of boiling water and noodles in advance, then 100m L of cold water, and finally 150g of egg white. The pancakes thus prepared had better taste.
2. Identification method of salted duck eggs
(1) Appearance identification method: good quality salted duck egg shell is clean, smooth and round in appearance, no cracks on the eggshell surface, cyan, usually also known as "green fruit"; Poor quality salted duck egg shell is dark, eggshell has white or black spots, this salted duck egg is easy to break, shelf life is relatively short.
(2) Identification method of shaking egg body: Hold the two ends of the egg body with thumb and forefinger respectively, and shake the egg body gently. Salted duck eggs with good quality should have a slight trembling feeling. If the feeling is wrong and there is abnormal sound, the duck eggs have deteriorated.
(3) Eggshell peeling identification method: put the soaked product into a pot filled with cold water, slowly heat and cook, peel off the eggshell, the high-quality salted duck egg is clear in yellow and white, the protein is white and condensed, and the salty taste is moderate.
Food Science and Technology Dynamics No. 112
Hubei Shendan Health Food Co., Ltd.
E-mail : china-shendan @ vip. 163.com
Address : No. 888 Gaoxin Avenue, East Lake New Technology Development Zone, Wuhan
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