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.
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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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