Bloating method of low salinity salted duck egg

Abstract

The invention discloses a preserving method for low salinity duck egg, which belongs to the technical field for the preserving method of salty duck egg and comprises the following procedures: (1) select duck eggs that comply with the processing requirements; (2) clean and sterilize the duck egg; (3) prepare A preserving fluid and B preserving fluid; (4) adopt clean and sterilized food-purpose plastic drum or jar to contain the preserving fluid; then, put the sterilized duck eggs into the drum or jar; cover the top of the plastic drum or jar with plastic net when the duck eggs fully fill; press the plastic net with appropriate sterilized lump substance; the preserving fluid shall exceed the surface of the eggs for over 2cm; finally, add covering material on the plastic drum or jar; adopt A preserving fluid from first to fifteenth day; adopt B preserving fluid from sixteenth to thirtieth day; keep the preserving house dry and clean; keep the ambient temperature at 20 to 25 DEG C.. Therefore, the preserving method in the invention is able to control the sodium chloride content in the egg white within about 4 per cent while preserving the own characteristics of salty duck egg, such as pure white in egg white, loose yolk and oil excretion.

Description

technical field [0001] The invention discloses a method for pickling low-salinity salted duck eggs, and belongs to the technical field of salted duck eggs. Background technique [0002] Our country has a long history of producing salted duck eggs. Because salted duck eggs are delicious and nutritious, they are very popular among the people. In recent years, the annual output of duck eggs in my country is 3.5-4 million tons, and more than half of them are used for processing salted eggs. Our country produces salted duck eggs annually. More than 2 million tons. But sodium chloride content is high in the protein of salted duck egg, and taste is salty, and along with the raising of people's living standard, also more and more higher to the requirement of traditional food, especially current medical circle thinks that eating too much sodium chloride is heart disease. The main reason for the high incidence of vascular diseases, so many people now eat salted duck eggs, only eat egg...

AI Technical Summary

Problems solved by technology

But sodium chloride content is high in the protein of salted duck egg, and taste is salty, and along with the raising of people's living standard, also more and more higher to the requirement of traditional food, especially current medical circle thinks that eating too much sodium chloride is heart disease. The main reason for the high incidence of vascular diseases, so many people now eat salted duck eggs, only eat egg yolks, not egg whites, greatly reducing the utilization rate of salted duck eggs, causing unnecessary waste, and also affecting the development of duck egg processing industry