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Compound enzyme preparation for assisting molecular diffusion, food pickling method and pickled product

A composite enzyme preparation and molecular diffusion technology, applied in the direction of food science, etc., can solve problems such as difficulty in entering food, affecting the pickling effect and flavor of flavored pickled products, affecting the pickling effect and flavor of flavored salted eggs, and achieving easy realization , enhance the permeability of eggshells, and improve the efficiency of pickling

Pending Publication Date: 2021-06-22
苏州朗邦营养科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the impact of eggshell and eggshell membrane, it is difficult for macromolecular flavor substances to enter the egg, which affects the pickling effect and flavor of flavored salted eggs
[0005] In the same way, other foods also face the technical problem that it is difficult for the macromolecular flavor substances to enter the food during the pickling process, which affects the pickling effect and flavor of the flavored pickled products.

Method used

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  • Compound enzyme preparation for assisting molecular diffusion, food pickling method and pickled product
  • Compound enzyme preparation for assisting molecular diffusion, food pickling method and pickled product
  • Compound enzyme preparation for assisting molecular diffusion, food pickling method and pickled product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] A food pickling method for assisting molecular diffusion, the specific steps are as follows:

[0067] (1) Prepare citric acid pickling solution and sodium bicarbonate alkaline washing solution at a concentration of 8% (mass ratio to water).

[0068] (2) Soak in clean water to remove the floating low-quality duck eggs; then wash off the sundries on the duck eggs with clean water and dry them; sterilize the dried duck eggs with ultraviolet light for 15 minutes.

[0069] (3) Soak the cleaned duck eggs in 8% citric acid for 40 minutes, rinse the remaining acid solution on the surface with water and dry in the air.

[0070] (4) Soak the duck eggs in 8% sodium hydroxide for 40 minutes, rinse the residual lye on the surface with water and dry them in the air.

[0071] (5) For every 700 parts of fresh duck eggs, prepare 24 parts of neutral protease, 24 parts of α-amylase, and 1400 parts of water to prepare an aqueous solution of compound enzyme preparation. At room temperatur...

Embodiment 2

[0075] A food pickling method for assisting molecular diffusion, the preparation method is the same as in Example 1, the difference is that the process parameters are different, and the specific steps are as follows:

[0076] (1) Prepare citric acid pickling solution and sodium bicarbonate alkaline washing solution at a concentration of 5% (mass ratio to water).

[0077] (2) Soak in clean water to remove the floating low-quality duck eggs; then wash off the sundries on the duck eggs with clean water and dry them; sterilize the dried duck eggs with ultraviolet light for 15 minutes.

[0078] (3) Soak the cleaned duck eggs in 5% citric acid for 20 minutes, rinse the remaining acid solution on the surface with water and dry it.

[0079] (4) Soak the duck eggs in 5% sodium hydroxide for 20 minutes, rinse the residual lye on the surface with water and dry them in the air.

[0080] (5) For every 800 parts of fresh duck eggs, prepare 21 parts of neutral protease, 21 parts of α-amylas...

Embodiment 3

[0085] A food pickling method for assisting molecular diffusion, the preparation method is the same as in Example 1, the difference is that the properties of the eggshell membrane are not changed by pickling and alkali washing, and the specific steps are as follows:

[0086] (1) Soak in clean water to remove the floating low-quality duck eggs; then wash off the sundries on the duck eggs with clean water and dry them; sterilize the dried duck eggs with ultraviolet light for 15 minutes.

[0087] (2) For every 700 parts of fresh duck eggs, prepare 24 parts of neutral protease, 24 parts of α-amylase, and 1400 parts of water to prepare an aqueous solution of compound enzyme preparation. At room temperature of 25°C, put the treated duck eggs into a treatment vat, add the prepared aqueous solution of the compound enzyme preparation, seal the treatment vat, soak the treated duck eggs for 48 hours, then rinse the enzyme solution attached to the surface with water, and dry in the air.

...

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Abstract

The invention provides a compound enzyme preparation for assisting molecular diffusion, a food pickling method and a pickled product, and discloses the compound enzyme preparation for assisting molecular diffusion and application of the compound enzyme preparation in a food pickling process. Taking salted duck eggs as an example, the technology comprises the steps of enzyme treatment liquid preparation and salting of the salted duck eggs. The salting process of the salted duck eggs comprises the steps of egg selection, cleaning, disinfection, acid washing, alkali washing, enzyme treatment, salting liquid preparation, salting, salting finishing, cleaning, steaming and vacuum packaging. The permeability of the duck egg shell membrane is improved through acid washing and alkali washing; through the enzyme treatment step, the pickling efficiency is improved, macromolecular flavor substances are diffused into the duck eggs, and the flavor of traditional salted duck eggs is improved; the obtained salted duck eggs are fragrant, moderate in salty taste, oily in yolk and rich in flavor. The method is simple to operate and easy to implement. Besides, the enzyme treatment liquid prepared by the method can be combined with the original pickling method to be applied to any pickled food, and the enzyme treatment liquid and the pickling liquid after pickling can be recycled, so that the production cost is reduced.

Description

technical field [0001] Provided are a compound enzyme preparation assisting molecular diffusion, a food pickling method, and pickled products, which belong to the field of food product processing. Background technique [0002] Pickled products are food processing products processed from fresh food through certain pickling methods. [0003] Common pickled products include egg pickled products, meat pickled products and vegetable pickled products, etc., especially various kinds of poultry egg pickled products, such as salted duck eggs are popular pickled products. Salted duck eggs are egg products made from fresh duck eggs processed by certain pickling methods. Duck eggs themselves contain high-quality protein, rich in vitamins and minerals, and are known as "ideal protein banks". As the main duck egg product, salted duck eggs have a long history in my country. They have unique flavor and are convenient to eat. Traditional pickling methods include mud pickling method, bag p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/00A23L29/00
CPCA23L29/045A23L5/00
Inventor 程慧君李舒宇费颖樊启磊
Owner 苏州朗邦营养科技有限公司
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