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Salted eggs and method for preparing same

A production method and technology for salted eggs, applied in food preparation, application, food science and other directions, can solve problems such as poor product consistency and salty protein

Active Publication Date: 2010-11-10
湖南洞庭牧歌食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this way, there is a significant difference in salt content between the egg white and the egg yolk in the finished product, the protein is salty, and the consistency of the product is poor

Method used

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Embodiment Construction

[0012] In the following, the present invention will be further described in conjunction with the embodiments.

[0013] A method for making salted eggs, which includes the following steps:

[0014] (1) Raw material processing: select duck eggs that meet the processing requirements, clean the duck eggs, soak them in 5% sodium hydroxide solution for 30 minutes, rinse them well, then soak them in 2% acetic acid solution for 15 minutes, rinse them well, and put them to the concentration Soaking in calcium hypochlorite disinfectant with 300 ppm available chlorine for 10 minutes to 15 minutes (10 minutes in this embodiment) for disinfection;

[0015] Many irregular and uneven pores are distributed on the surface of the eggshell. Using the principle of the reaction between acetic acid and carbonate, the hard eggshell is treated on the premise of ensuring the quality of salted eggs, so that different duck eggs can be kept during soaking. Relatively uniform salt feed rate.

[0016] Since eggsh...

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Abstract

The invention discloses salted eggs in which the salt content of egg white is kept at about 4 percent. The salted eggs are characterized in that: a secondary soaking method is used for making the salted eggs; the salted eggs have attractive appearances; and egg yolks are mature and emit oil. The method for preparing the salted eggs comprises the following steps of: treating raw materials; preparing pickle; performing secondary soaking on the eggs; cleaning and drying the soaked eggs; and packaging the dry eggs under vacuum and sterilizing the packaged eggs at the temperature of 121 DEG C for 30 minutes. Different duck eggs can keep relatively uniform salt-absorbing speed in a soaking process, the salt content of the egg white is controlled to be about 4 percent, inherent properties of the salted eggs, such as pure egg white, loose egg yolk, oil emission and the like are kept and salted egg products have high uniformity and consistency.

Description

Technical field: [0001] The invention relates to a processing method of egg products, in particular to a salted egg and a preparation method. Background technique: [0002] Salted egg, also known as salted egg, pickled egg, flavored egg, etc., is a remade egg with special flavor and convenient eating. The production of salted eggs is extremely common, with production all over the country. When fresh eggs are marinated, the salt mud or the salt in the salt solution outside the egg penetrates into the egg through the eggshell, shell membrane, and yolk membrane, and the water inside the egg also constantly leaks out. When the egg is pickled and mature, the salt concentration in the egg liquid is basically similar to the salt concentration in the mud or salt solution. The hypertonic salt dewaters the cell body, thereby inhibiting the life activities of bacteria. At the same time, table salt can reduce the activity of protease in the egg and the ability of bacteria to produce prote...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 陈克明朱伟
Owner 湖南洞庭牧歌食品有限公司
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