Preserved egg and preparation method
A production method and technology for preserved eggs, which are applied in food preparation, application, food science and other directions, can solve the problems of poor taste, strong alkaline taste of products, and poor product consistency, and achieve the effects of light alkaline taste, good taste and good consistency.
Active Publication Date: 2012-12-05
湖南洞庭牧歌食品有限公司
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AI Technical Summary
Problems solved by technology
At present, the one-time soaking method is usually used in production, and the alkali content of the soaking solution is not easy to control. If too little alkali is added, the production time will be long, and too much alkali will be added. Although the production time is short, the product has a heavy alkali taste and poor taste , especially when processing sand-core preserved eggs, the consistency of the product is poor and the pass rate is low
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment Construction
[0012] The present invention will be further described below in conjunction with embodiment.
[0013] A method for making preserved eggs, which comprises the following steps:
[0014] (1) raw material processing: select the duck eggs that meet the processing requirements, clean the duck eggs, and then put them into a calcium hypochlorite disinfectant solution with a concentration of 300ppm available chlorine and soak them for 10 minutes to 15 minutes (10 minutes in this embodiment) disinfect. Because the washed duck eggs have a certain degree of damage to the eggshell membrane, calcium hypochlorite is used for disinfection in order to prevent the contamination and deterioration of microorganisms and germs during the production process.
[0015] (2) Prepare pickle solution: in weight percentage, boiled water 100, food grade salt 7, copper sulfate 0.5, caustic soda 7.0~7.5, lime 4.5, tea leaves 3.5 are mixed with pickle solution 1, boiled water 100, food grade salt 4, Copper s...
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The invention discloses a preserved egg, in particular sand-core preserved egg. The preserved egg is characterized in that the preserved egg is prepared by adopting a secondary soaking method, and the center of the yolk of the preserved egg is solidified to be solid or the center of the yolk is not solidified to be solid or liquid. A preparation for the preserved egg comprises raw material treatment, salting solution preparation, secondary soaking, cleaning and packing. The egg white of the preserved egg prepared by adopting the method has elasticity and is solidified, bright and clean, crystal and transparent; the yolk and the egg white are distinct; the preserved egg has light alkaline taste and good mouthfeel; and in particular in the processed sand-core preserved egg, the yolk becomes sand core and the egg white has elasticity at the same time, so the sand-core preserved egg has good consistency.
Description
Technical field: [0001] The invention relates to a method for processing eggs, in particular to a preserved egg and its production method, in particular to a sand-core preserved egg and its production method. Background technique: [0002] Preserved egg is a unique processed egg food in my country. It is a typical processed egg product with a special flavor and can stimulate appetite. According to "Yi Lin Zhuan Yao", it can "reduce lung heat, sober up, remove large intestine fire, and cure diarrhea. It can disperse and restrain." It is often used to treat sore throat, pharynx, hoarseness, and constipation. Its production method is to make use of the characteristics of egg in alkaline solution, which can make the protein gel and turn it into a solid with high elasticity. The normal preserved egg is dark green with pine flowers and high elasticity. The center of the yolk is solidified, which is called sand core. Preserved eggs, if the yolk center is not completely solidified,...
Claims
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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