Pickling method for high-zinc high-calcium salted egg

Abstract

The invention discloses a method for marinating high zinc and high calcium eggs, which belongs to the filed of further processing egg products. The method comprises the steps of selecting eggs, cleaning eggs, drying eggs and adding feed liquid and soaking eggs in the liquid and is characterized by using 50 portions of the feed liquid to soak 75 portions of fresh eggs, wherein the feed liquid contains the compositions in mass percentage: 7 to 10 percent of NaCl, 0.2 to 0.6 percent of ZnSO4, 1 to1.5 percent of CaCl2 and the balance being water. Compared with the prior art, the eggs marinated bythe method is appropriate in the salinity of egg white and yelk and the yelk can be marinated completely to leak oil. The method is worthy of promoting and applying.

Description

technical field [0001] The invention relates to the field of deep processing of egg products, in particular to a method for pickling high-zinc and high-calcium salted eggs. Background technique [0002] Salted egg is a kind of egg product that Chinese people eat widely. In the prior art, following two methods are mainly used to pickle salted eggs: salt water soaking method and salty thin mud wrapping method. In the above two methods, the salt infiltrates into the egg white through the stomata of the eggshell, and then penetrates into the yolk through the egg yolk membrane. However, according to the principle of liquid osmosis and ion diffusion, only when the salt content of the protein is high enough (Na + , Cl - When the concentration is large enough), the salt could penetrate into the egg yolk to reach the required amount. Therefore, the salted eggs pickled by the existing method all have the following deficiencies: when the saltiness of the protein is suitable, the egg...

AI Technical Summary

Problems solved by technology

However, according to the principle of liquid osmosis and ion diffusion, only when the salt content of the protein is high enough (Na + , Cl - When the concentration is large enough), the salt could penetrate into the egg yolk to reach the required amount. Therefore, the salted eggs pickled by the existing method all have the following deficiencies: when the saltiness of the protein is suitable, the egg yolk has no oil and poor fragrance; When the yolk is marinated and the oil is fragrant, it is hard to eat, and the protein is too heavy to be eaten alone.

Edibility of salted eggs decreased