Pickling method of multi-flavor marinated eggs

A technology for salted eggs and pickled salt, which is applied in the fields of food preparation, application, food science, etc., can solve the problems of large impact on egg shell, affect the appearance of egg shell, and large amount of citric acid, so as to improve the transfer rate and improve the flavor , the effect of expanding the size of the pores

Inactive Publication Date: 2010-08-25
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese Patent Application No. 200610039892.1 discloses "a salted egg pickling preparation and method for pickling salted eggs", which uses a salted egg pickling preparation whose components and weight percentages are: salt 18-20%, citric acid 0.05-1.5% %, 0.05-1.5% wine, 0.01-0.02% bonewort, 0.01-0.02% pine and cypress juice. Although citric acid is used as one of the pickling agents, the amount of citric aci

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The production steps of multi-flavored salted eggs are as follows: ①Select fresh eggs with the same size, standard shape, and a mass of 65 grams; clean the dust and sundries on the surface of the eggs with clean water, and dry them; remove the damaged eggs After the eggs, weigh and mark; ② Add 0.25% (W / V) star anise, 0.125% (W / V) pepper, 0.05% (W / V) fennel, 0.05% (W / V) cloves to the pre-prepared Concentration is in the saline solution of 26.7% (W / V), pulverized with 88-1 type supersonic emulsification strengthening processor, then add 2% (V / V) liquor and 0.01% (W / V) citric acid for subsequent use; Eggs are put into the above-mentioned beaker equipped with white wine, citric acid, star anise, Chinese prickly ash, fennel, clove pickling solution; ③Put the beaker in a closed container with a volume of 15L, and inject pulsating pressure at room temperature, and the pressure is 0 and 140KPa pulsation, the high pressure holding time in a pulsation period is 5 minutes, the low...

Embodiment 2

[0043] The production steps of multi-flavored salted eggs are as follows: ① Select fresh eggs with the same size, standard shape and quality of 65g; clean the dust and sundries on the surface of poultry eggs with clean water, and dry them; remove the damaged eggs from the cleaned eggs Finally, weigh and mark; ② add 0.25% (W / V) star anise, 0.125% (W / V) pepper, 0.05% (W / V) fennel, 0.05% (W / V) clove to the prepared concentration In the salt solution of 26.7% (W / V), pulverize with 88-1 ultrasonic emulsification strengthening processor, then add 2% (V / V) white wine and 0.25% (W / V) citric acid for later use; Put into the above-mentioned beaker equipped with liquor, citric acid, star anise, Chinese prickly ash, fennel, clove pickling solution; ③ the beaker is placed in a closed container with a volume of 15L, and pulsating pressure is introduced at normal temperature, and the pressure is between 0 and Pulse between 140KPa, keep high pressure for 5 minutes, low pressure for 10 minutes...

Embodiment 3

[0045] The production steps of multi-flavored salted eggs are as follows: ① Select fresh eggs with the same size, standard shape and quality of 65g; clean the dust and sundries on the surface of poultry eggs with clean water, and dry them; remove the damaged eggs from the cleaned eggs Finally, weigh and mark; ② add 0.25% (W / V) star anise, 0.125% (W / V) pepper, 0.05% (W / V) fennel, 0.05% (W / V) clove to the prepared concentration In the salt solution of 26.7% (W / V), pulverize with 88-1 ultrasonic emulsification strengthening processor, then add 2% (V / V) white wine and 0.25% (W / V) citric acid for later use; Put into the above-mentioned beaker equipped with liquor, citric acid, star anise, Chinese prickly ash, fennel, clove pickling solution; ③ the beaker is placed in a closed container with a volume of 15L, and pulsating pressure is introduced at normal temperature, and the pressure is between 0 and Pulsate between 140KPa, keep high pressure for 2.5 minutes, low pressure for 5 minu...

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PUM

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Abstract

The invention relates to a food processing method, in particular to a pickling method of multi-flavor marinated eggs, which comprises the following steps: firstly, placing fresh eggs into a pickling salt solution after pretreatment; then, placing the pickling salt solution with the fresh eggs into a sealed container; introducing pulse pressure to the inside of the container at the normal temperature, wherein one pulse period of the pulse pressure is between 5 and 20 minutes, the ratio of the high pressure maintaining time to the low pressure maintaining time of the pulse pressure is 1/2, the time for raising the low pressure to the high pressure in one pulse period is 35 to 50 seconds, and the time for relieving the high pressure to the low pressure is 5 to 30 min; carrying out sampling verification on the picked marinated eggs; carrying out post maturation treatment; and steaming or boiling the marinated eggs after the post maturation to obtain finished products. The marinated eggs prepared by the invention have the advantages that the salinity of egg white and egg yolk are moderate, the appearance of the egg cases is good, the mouth feeling of the marinated eggs is good, in addition, the processing time of the finished eggs is short, and the storage period is long.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for pickling multi-flavored salted eggs. Background technique [0002] Eggs are one of the foods that are widely eaten by people. They contain all the necessary nutrients from embryonic development to chicks, and also have substances to protect these nutrients. It contains high-quality protein, fat, phospholipids, minerals, vitamins and other nutrients necessary for the human body. It has a high digestion and absorption rate and is one of the main high-nutrition foods for humans (Ma Meihu, Ge Changrong, Luo Xin, etc. Animal Food Processing. Beijing: China Light Industry Press, 2003, 197-271). However, the production of poultry eggs has a strong seasonality, which is easy to be spoiled, deteriorated and damaged. storage and processing methods. [0003] Salted egg is a kind of traditional poultry egg storage method, has the history of more than 1600 years in my country, and t...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L15/00
Inventor 高振江王晓拓肖红伟戚彪
Owner CHINA AGRI UNIV
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