Method for preparing tinned preserved eggs

Abstract

The invention discloses a method for preparing tinned preserved eggs. The method comprises the following steps of: a, preparing preserved eggs with half soft yolk, namely, adding dietary alkali, table salt, tea, food-grade copper sulfate, iron vitriol and lime into boiled water to prepare curing agent pulp, naturally cooling the curing agent pulp to the normal temperature, putting selected eggs into a cylinder, filling the cooled curing agent pulp in the cylinder, storing the eggs in the cylinder in a sealed state and pickling the eggs at the temperature of between 39 and 42 DEG C for 7 to 12days to obtain the preserved eggs with half soft yolk; b, preparing flavor liquid, namely, boiling purified water, adding table salt and white sugar into the boiled water, stirring the mixture until the table salt and the white sugar are dissolved, adding sesame oil and chilli oil into the mixture after the temperature of the mixture falls to be between 40 and 50 DEG C, uniformly stirring the mixture and cooling the mixture to the normal temperature; and c, preparing the tinned preserved eggs, namely, disinfecting the preserved eggs, stripping egg shells, putting the preserved eggs of which the shells are stripped in a tin, adding the flavor liquid into the preserved eggs and sealing the preserved eggs with the flavor liquid to obtain the tinned preserved eggs of the invention. The invention aims to provide a method for preparing tinned preserved eggs which has the advantages of convenient processing, and short production period, and the preserved eggs which do not change color after the shells are stripped are suitable to be processed into tinned preserved eggs.

Description

technical field [0001] The invention relates to a method for making canned preserved eggs. Background technique [0002] Preserved eggs are a traditional poultry egg processed flavor food in my country, but the traditional method of pickling preserved eggs is limited to two kinds of soft-boiled preserved eggs and hard preserved preserved eggs. However, the yolk of soft-boiled preserved eggs is soft and easy to deform, so it is not suitable for canning. Hard preserved eggs are all produced with mud and chaff, and the production cycle is long, usually about 70 days. It is troublesome to scrape and clean the mud when eating. Canned food is also inconvenient to handle. In addition, soft-boiled and hard-boiled preserved eggs made by traditional methods are easy to change color after peeling, and will swell when exposed to moisture, the egg white will foam, and even the egg white and egg yolk will separate. This will affect the sensory indicators of the product and reduce consum...

AI Technical Summary

Problems solved by technology

However, the yolk of soft-boiled preserved eggs is soft and easy to deform, so it is not suitable for canning. Hard preserved eggs are all produced with mud and chaff, and the production cycle is long, usually about 70 days. It is troublesome to scrape and clean the mud when eating. Canning is also inconvenient

In addition, the soft-boiled preserved eggs and hard preserved eggs made by the traditional method are easy to change color after peeling, and will swell when exposed to moisture, the egg white will foam, and even the egg white and egg yolk will separate.

This will affect the sensory indicators of the product and reduce consumers' desire to buy