Pickle agent of salty eggs and the method for pickling the same

A pickling preparation and salted egg technology, which is applied in egg preservation, food preservation, food science, etc., can solve problems such as poor taste, less oil output from egg yolk, and quality aberration, and achieve high nutritional value, high oil output, and good quality effect
CN101061817AInactive Publication Date: 2007-10-31高邮市红太阳食品有限公司
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
高邮市红太阳食品有限公司
Publication Date
2007-10-31
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

Abstract

The invention relates to an agent for pickling salted eggs and method of pickling, wherein the agent comprises (by weight percentage) salt 18-20%, lemon acid 0. 05-1. 5%, spirit 0. 05-1. 5%, speranskia herb 0. 01-0. 02%, pine or cork tree extract 0. 01-0. 02%, and balancing water.
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Description

technical field

[0001] The invention relates to a pickling agent for eggs, and also relates to a method for pickling eggs with the pickling agent. Background technique

[0002] Salted egg is a traditional poultry egg processed flavor food in my country. With the progress of science and technology, salted egg processing gradually transitions from marl and salt ash salting to salt salt salting. High concentration of salt water is used to generate higher osmotic pressure, and the protein concentration is diluted through the egg holes, and the egg yolk gradually solidifies, resulting in salting out. reaction to separate the egg yolk oil; but the salted eggs produced by this traditional pickling process have less oil from the egg yolk, poor quality, and poor taste. Contents of the invention

[0003] Aiming at the above defects, the present invention provides a salted egg salting preparation and a method for salting salted eggs that can dialyze into the inside of the egg and ha...

Claims

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