Preservative for preserving soft boiled eggs at normal temperature and preparation process

A technology of room temperature preservation and preservative, applied in the fields of food preservation, egg preservation, food science, etc., can solve the problems of high cost and microbial contamination of soft eggs, improve the bacteriostatic ability, maintain the protein structure, and ensure the edibility. Effect

Pending Publication Date: 2022-04-08
铁骑力士食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a preservative for preserving soft-boiled eggs at room temperature in view of the high cost of soft-boiled eggs during cold chain transportation and storage and the risk of microbial contamination in the environment

Method used

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  • Preservative for preserving soft boiled eggs at normal temperature and preparation process
  • Preservative for preserving soft boiled eggs at normal temperature and preparation process
  • Preservative for preserving soft boiled eggs at normal temperature and preparation process

Examples

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Effect test

preparation example Construction

[0032] The preparation method of the antistaling agent that can preserve soft-boiled eggs at room temperature comprises the following steps:

[0033] 1) take each raw material in proportion;

[0034] 2) Mix the obtained raw materials evenly to obtain the product.

[0035] As a better embodiment of the present application, the application method of the preservative that can preserve soft-boiled eggs at room temperature includes the following steps:

[0036] 1) Wash fresh eggs and cook them in boiling water for 6-7 minutes;

[0037] 2) Soak the eggs in step 1) in saturated brine below 10° C. for 4-6 hours;

[0038] 3) After washing the eggs in step 2), place them in a preservative, soak them for 3-5 minutes, and then take them out;

[0039] 4) Drain the eggs slightly drained in step 3) in a blast dryer at 45-50°C until the surface is dry;

[0040] 5) Vacuumize the eggs in step 4) after packaging, and then steam sterilize for 4-6 minutes.

Embodiment 1

[0045] A preservative for preserving soft-boiled eggs at room temperature, comprising the following raw materials in parts by weight (each part can be regarded as 1kg):

[0046] 1.5 parts of compound extract, 1 part of nisin, 1 part of polylysine hydrochloride, 96.5 parts of drinking water, this preservative is used to preserve soft-boiled eggs at room temperature.

[0047] The composite extract is made of corn extract, mushroom extract, lemon extract, chrysanthemum extract, rice extract and crab shell extract; the mass ratio of each substance is 9:13:6:17:10 :45.

[0048] The preparation method of the antistaling agent that can preserve soft-boiled eggs at room temperature comprises the following steps:

[0049] 1) take each raw material in proportion;

[0050] 2) Mix the obtained raw materials evenly to obtain the product.

[0051] As a better embodiment of the present application, the application method of the preservative that can preserve soft-boiled eggs at room tempera...

Embodiment 2

[0058] A preservative for preserving soft-boiled eggs at room temperature, comprising the following raw materials in parts by weight:

[0059] 1.5 parts of compound extract, 1 part of nisin, 2 parts of polylysine hydrochloride, 94.5 parts of drinking water; the preservative is used to preserve soft-boiled eggs at room temperature.

[0060] The composite extract is made of corn extract, mushroom extract, lemon extract, chrysanthemum extract, rice extract and crab shell extract; the mass ratio of each substance is 12:15:6:17:10 :40.

[0061] The preparation method and application method of the antistaling agent for preserving soft-boiled eggs at room temperature are the same as in Example 1.

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PUM

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Abstract

The invention discloses a preservative formula for preserving soft boiled eggs at normal temperature and a preparation process, and belongs to the technical field of food preservation. The fresh-keeping agent comprises 1.5% of a composite extract (containing 9-12% of a corn extract, 13-16% of a mushroom extract, 5-9% of a lemon extract, 12-20% of a chrysanthemum extract, 10-15% of a rice extract and 40-55% of a crab shell extract), 1% of nisin and 1% of polylysine hydrochloride, and after the fresh-keeping agent is used, water on the surfaces of eggshells is dried at the temperature of 50 DEG C. The preservative disclosed by the invention has a synergistic effect in the aspect of bacteriostasis, and the natural bacteriostasis capability can be improved. When the preservative is applied to the soft boiled eggs, the water outlet condition and the yolk black heart rate of the packaged soft boiled eggs can be remarkably reduced, and the total number of bacterial colonies and the number of coliforms in the storage process of the egg contents can be remarkably inhibited, so that the product has a relatively long shelf life at normal temperature, and meanwhile, the egg white is relatively elastic and not turbid.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to a preservative for preserving soft-boiled eggs at room temperature and a preparation process. Background technique [0002] Although eggs are very small, they are rich in nutritional value, such as rich in protein, vitamins, minerals, lecithin and so on. For our bodies, the protein in eggs is a high-quality protein. [0003] Soft-boiled eggs, which belong to reprocessed egg products, have good nutritional value and are very popular among consumers because they are convenient to eat. However, due to the short thermal processing time during the processing of soft-boiled eggs, and the high-temperature sterilization time after packaging cannot be too long, most of the soft-boiled eggs currently on the market are transported and stored under cold chain conditions, and the production cost is high. After GB2760-2016 stipulates that common chemical preservatives such as potas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B5/14
Inventor 朱丽萍付云云崔钊伟李肃周建川
Owner 铁骑力士食品有限责任公司
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