Method for pickling salted duck's eggs with proper salt

A salted duck egg and salt technology, which is applied in the fields of egg preservation, food preparation, food preservation, etc., can solve the problems that the salt of the pickling liquid affects the egg yolk beading and salt content, the taste of the salted duck egg yolk decreases, and the product qualification rate is reduced, etc. It is beneficial to mass production, the taste is adjustable, and the production cost is low.

Active Publication Date: 2008-01-09
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Over-salty salted duck eggs not only have poor taste, but also cause excessive salt intake, which is not conducive to human health
[0003] In the application number 200510094324.7 Chinese patent application specification, "a kind of blister pickling process of salted duck eggs" is disclosed. However, this process requires a long time for pickling, and the qualified rate of the product in actual use will decrease, and the low salt content of the pickling solution will also affect the beading and salt content of the egg yolk to a certain extent, so that the taste of the salted duck egg yolk will decrease.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The expected value of the salt content of pickled egg whites is 3% by weight;

[0023] Put 1 kg of fresh duck eggs that have been selected and cleaned into salt water pickling solution (saturated salt water) with a weight concentration of 26% to marinate. The pickling solution completely submerges the eggs, and the temperature is controlled at 25°C. After 15 days, take a sample for testing. The weight of egg white eggshell is 50 grams, the weight of egg yolk is 10 grams, and the weight ratio of salt content in egg yolk is 0.66%; by calculation, N=(50g×3%+10g×1%-10g×0.66%) / 50g×100 % = 3.08%; the actual detection protein salt content reaches 3.08% (if it does not meet the standard, it needs to continue soaking and marinating before calculating), take the eggs out of the salt solution and drain them, and put them in an air environment of 25°C for further storage 10-15 days, just can obtain the mature salted duck egg that protein salt content is about 3%.

Embodiment 2

[0025] The expected value of the salt content of pickled egg whites is 3.2% by weight;

[0026] Put 1 kg of fresh duck eggs that have been selected and cleaned into salt water pickling solution (saturated salt water) with a weight concentration of 26% to pickle. The pickling solution completely submerges the eggs, and the temperature is controlled at 25°C. Take it out for testing after 20 days. The weight of the eggshell is 50 grams, the weight of the egg yolk is 10 grams, and the weight ratio of the salt content of the egg yolk is 0.70%; by calculation, N=(50g×3.20%+10g×1%-10g×0.70%) / 50g×100 %=3.26%; the actual detected protein salt content reaches 3.26% (if it does not meet the standard, it needs to continue to be marinated and then calculated), take the eggs out of the salt solution and put them in an ambient temperature of 30°C for 8-10 days , just can obtain the mature salted egg that protein salt content is about 3.20%.

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PUM

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Abstract

The present invention relates to a salting method for processing salted duck's egg with proper salinity. Said method includes the following steps: selecting fresh duck's egg, cleaning, placing the cleaned fresh duck's egg into salting solution whose salt content is 20-28%, salting temperature is 20-26deg.C and salting time is 5-20 days, then taking out salted duck's egg, draining and tempering storage for 5-20 days, its storage temperature is 20deg.C-30deg.C.

Description

technical field [0001] The invention relates to a method for pickling salted duck eggs with suitable salt content, and belongs to the technical field of egg processing. Background technique [0002] Salted duck eggs are a traditional food in my country. There are two traditional pickling methods for salted duck eggs. One is to soak fresh duck eggs in salt water; Marinated fresh duck eggs. Both of these pickling methods are considered mature when the yolk is marinated and beaded, and often the egg white is already very salty when the yolk is beaded (oil comes out). And if the mature salted eggs continue to be soaked or wrapped in the pickling solution without breaking away from or processing the mature salted eggs in time, the salt in the pickling solution will continue to enter the protein, so that the salt content in the salted eggs will increase. If it is further increased, the protein salt content can reach more than 5%, and the taste is more salty. Relatively speaking, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23B5/18A23L15/00
Inventor 刘华桥
Owner HUBEI SHENDAN HEALTHY FOOD
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