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Zinc-contained preserved-egg pickling liquid and preparing method

A technology of pickling liquid and preserved eggs, which is applied in egg preservation, food preparation, food preservation, etc., can solve the problems of limited copper safety range, heavy metal accumulation poisoning, bitter taste of preserved eggs, etc., and achieve nutritional level and food safety improvement, Delicious taste and high stability effect

Active Publication Date: 2007-11-14
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the preserved eggs processed with copper salt have many black spots on the shell, and the preserved eggs have a bitter taste.
Moreover, the safety range of copper is also very limited, which is likely to cause heavy metal accumulation poisoning. The national standard stipulates that the copper limit in preserved eggs is ≤10mg / kg. People have been discussing the use of preserved eggs with a wider safety range and better curing effects. liquid preparation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Take 5000 (300kg) fresh duck eggs as an example;

[0023] First put 2.1 kilograms of tea leaves into an alkali-resistant container, then add 210 kilograms of water, 13.65 kilograms of soda ash, and 27.3 kilograms of quicklime and stir evenly. Dissolve 315 grams of zinc sulfate in 8% of the mother liquor, slowly pour the resulting solution into the remaining mother liquor, and cool naturally to make the raw material liquid. Put 5000 pieces of fresh duck eggs into the container, and then pour the cooled raw material liquid into the container. Submerge the egg completely, press the egg well with a sponge, cover the sponge with a layer of plastic film to seal the mouth of the barrel tightly, add a wooden cover on the plastic film, and put a certain amount of weight on the cover to make all All the eggs are soaked in the feed liquid, and the eggs must not be leaked out of the feed liquid. All production containers are not allowed to move after being filled with eggs, and the...

Embodiment 2～ Embodiment 4

[0025] The method for preparing pickled liquid and preserved egg of embodiment 2~embodiment 4 is similar to embodiment 1, and its material content is as follows:

[0026] quicklime

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PUM

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Abstract

The present invention relates to a zinc-containing preserved egg pickling solution, its preparation method and method for pickling said preserved egg. Said pickling solution is made up by mixing the following raw materials: (by weight portion) 10-15 portions of quicklime, 5-8 portions of soda, 2-4 portions of edible salt, 0.1-0.4 portion of zinc sulfate, 80-120 portions of water and 0.8-1.5 portions of tea.

Description

technical field [0001] The invention relates to the field of egg food processing, in particular to a zinc-containing preserved egg pickling liquid, a preparation method of the pickling liquid and a method for pickling preserved eggs with the pickling liquid. Background technique [0002] Preserved eggs are made by soaking fresh duck eggs in pickling solution. Preserved egg processing has a long history in my country. Early preserved egg processing used lead oxide. Due to the high toxicity of lead to the human body, the lead-containing preserved egg pickling solution has been abandoned. The metal components in the present preserved egg pickling solution mainly adopt copper sulfate and cupric chloride as the substitutes of lead oxide. However, the preserved eggs processed with copper salts have many black spots on their shells, and the preserved eggs have a bitter taste. Moreover, the safety range of copper is also very limited, which is likely to cause heavy metal accumulat...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23B5/12A23B5/18A23L15/00
Inventor 刘华桥
Owner HUBEI SHENDAN HEALTHY FOOD
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