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Method for producing preserved eggs with mushy core

A production method and a preserved egg technology, applied in the field of egg product processing technology, can solve the problems of poor taste and unsightly color, and achieve the effects of bright color, complete gelation and soft egg yolk.

Inactive Publication Date: 2011-02-02
孔新宽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Huangdan powder (traditional Chinese medicine) is added to its traditional ingredients. Green or yellow-green, the color is not beautiful, the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Preparation of feed liquid: before batching, firstly carry out sensory inspection and chemical analysis on various materials, then mix 100 parts of water, 0.03 parts of salt, 0.05 parts of sodium hydroxide, and 0.005 parts of quicklime, and heat them in a pot until boiling. Then pour into the batching tank, add 0.002 parts of zinc sulfate, stir well with a mixer, let the feed liquid cool to about 25°C at room temperature, and remove the slag.

[0022] 2. Inspect and classify the washed fresh duck eggs, pick out the unsuitable eggs and inferior eggs, and then put a 10 cm thick base material at the bottom of the tank to prevent broken eggs, and then layer by layer Flatten the egg.

[0023] 3. Filling: After the bamboo grate is covered in the tank, start filling. Before feeding, the feed liquid should be stirred evenly; when feeding, the action should be slow to avoid a large amount of feed liquid rushing in and breaking the duck eggs, and the feed liquid can completel...

Embodiment 2

[0027] Preparation of feed liquid: Before batching, firstly carry out sensory inspection and chemical analysis on various materials, then mix 100 parts of water, 0.0008 parts of green tea, 0.04 parts of salt, 0.07 parts of sodium hydroxide, and 0.015 parts of quicklime, and heat them in a pot to After boiling, pour it into the batching tank, add 0.005 parts of zinc sulfate and 0.0005 parts of fennel, stir well with a mixer, then let the material liquid cool to room temperature about 25°C, and remove the slag.

[0028] 2. Inspect and classify the washed fresh duck eggs, pick out the unsuitable eggs and inferior eggs, and then put a 10 cm thick base material at the bottom of the tank to prevent broken eggs, and then layer by layer Flatten the egg.

[0029] 3. Filling: After the bamboo grate is covered in the tank, start filling. Before feeding, the feed liquid should be stirred evenly; when feeding, the action should be slow to avoid a large amount of feed liquid rushing in and...

Embodiment 3

[0033] Preparation of feed liquid: Before batching, firstly carry out sensory inspection and chemical analysis on various materials, then mix 100 parts of water, 0.001 part of green tea, 0.034 part of salt, 0.057 part of sodium hydroxide and 0.009 part of quicklime, and heat them in a pot until Boil, then pour into the batching tank, add 0.0035 parts of zinc sulfate, 0.0006 parts of fennel, 0.0003 parts of sugar, 0.00001 parts of chicken essence, stir well with a mixer, and then let the material liquid cool to room temperature about 25°C to remove slag.

[0034] 2. Inspect and classify the washed fresh duck eggs, pick out the unsuitable eggs and inferior eggs, and then put a 10 cm thick base material at the bottom of the tank to prevent broken eggs, and then layer by layer Flatten the egg.

[0035] 3. Filling: After the bamboo grate is covered in the tank, start filling. Before feeding, the feed liquid should be stirred evenly; when feeding, the action should be slow to avoid...

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Abstract

The invention relates to a method for producing sand core preserved eggs, which comprises the following: 1) a step of liquid material preparation, wherein liquid material is prepared from the following components by weight portion: 100 portions of water, 0.05 to 0.07 portion of sodium hydroxide, 0.03 to 0.04 portion of cooking salt, 0.005 to 0.015 portion of calcium oxide, and 0.002 to 0.005 portion of zinc sulfate; 2) a step of jar filling, which is to put the washed fresh duck eggs into a jar, put basic materials of which the thickness is between 8 and 12 centimeters to the bottom of the jar before filling the jar with the eggs so as to avoid breaking the eggs, then put the eggs into the jar levelly layer by layer, and cover the jar with a bamboo grate after the jar is fully filled withthe eggs; 3) a step of liquid material filling, which is to fill the liquid material into the jar after the jar is covered by the bamboo grate until all the duck eggs are submerged by the liquid material; and 4) a step of jar emptying, which is to take the duck eggs out of the jar after 18 to 22 days of steeping in the liquid material, wash the duck eggs by using egg-washing water, and dry the duck eggs to obtain the finished products. The sand core preserved eggs produced by the method and using hen eggs as raw materials have complete gelatinization, beautiful color, paddy yellow appearance,and red or golden yellow yolks, have the advantages of both preserved eggs and raw duck eggs, have soft yolks, and are delicious and mellow.

Description

technical field [0001] The invention belongs to an egg product processing technology, in particular to a production method of preserved eggs with sand core. Background technique [0002] Traditional salted duck eggs mainly include salted duck eggs and preserved eggs. [0003] Salted duck eggs have a long history in my country, are deeply loved by the common people, and are also favored in the market. The main feature is that the heart of the egg is red. Although it tastes delicious and is rich in fat, protein and various amino acids, salted duck eggs should not be stored. Over time, the salty taste of the protein will increase, and the protein will shrink, showing a hornet's nest shape, and the taste will drop sharply. [0004] Preserved eggs, also known as preserved eggs, were also called "chaoszi" and "cowhide ducks" in ancient times. The taste is smooth and refreshing, and the color and fragrance are unique. Huangdan powder (traditional Chinese medicine) is added to i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 孔新宽
Owner 孔新宽
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