Low-salt quick-cooked calcium-zinc-iron-enriched granular-yolk salted egg and preparation method

Abstract

The invention relates to a low-salt quick-cooked calcium-zinc-iron-enriched granular-yolk salted egg and a preparation method. The salted egg is mainly formed by soaking a duck egg or a chicken egg through a soaking liquid, wherein every 100 parts of soaking liquid comprises the following components in parts by weight: 6 to 15 parts of edible salt, 0.3 to 1 part of sodium carbonate, 2 to 5 parts of spice or auxiliary material, three or any one or the composition of any two trace elements of 0.15 to 0.35 part of calcium, 0.1 to 0.3 part of zinc and 0.05 to 0.2 part of iron as well as the balance of water. The yolk of the salted egg prepared by adopting the method of the invention is soft, granular and good in oil outlet, the content of salt in the salted egg is low, and elements such as calcium, iron, zinc and the like are enriched in the salted egg, so that people can supplement rare elements such as the calcium, the zinc, the iron and the like needed by human bodies in normal diets. The method of the invention also has the advantages of short soaking time, repeatable use of the soaking liquid, raw material saving, cost lowering and environmental protection.

Description

technical field [0001] The invention relates to a food and a processing method thereof, in particular to a low-salt, fast-cooking salted egg rich in calcium, zinc and iron and a preparation method thereof. Background technique [0002] Salted eggs: commonly known as salted eggs, also known as salted eggs, flavored eggs, etc., are usually prepared by soaking in soaking liquid containing ingredients or wrapped in mud containing ingredients. It has many advantages such as unique flavor, convenient eating, rich nutrition and easy preservation, and is a special product of our country. As early as more than 1,600 years ago, salt water was used to store eggs in our country, and there was a record of pickling and storing salted eggs in the Yuan Dynasty. Because of its simple processing method, low cost, and wide market, its output has increased sharply in recent years, and it is exported to more than ten countries and regions such as the United States, Japan, Singapore, Malaysia, M...

AI Technical Summary

Problems solved by technology

However, in order to obtain the best quality salted eggs—salted eggs soaked in oil, these methods have the following problems: 1. “High salt, long soaking” is required, and some soaking liquids or mud are added with more than 50% salt , such as: 180 catties of dry yellow mud, 150 catties of salt, and 85 catties of water in the formula for preparing salted eggs by traditional mud wrapping method

The soaking time in these methods is long, and even needs to soak for more than three months in the mid-winter season; High salt content, not conducive to environmental protection

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