Method for quickly curing lead-free preserved eggs

A lead-free Songhua egg and Songhua egg technology, applied in the field of egg products, can solve the problem of no improvement in the pickling process of the Songhua egg, and achieve the effects of shortening the production cycle, easy process control and shortening of the maturation time.

Active Publication Date: 2011-04-20
江西鼎固自动化设备有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] After comparison, it is found that the existing patents have made corresponding improvements on the composition of the seasoned egg pi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for pickling lead-free preserved eggs quickly, the steps of the method are as follows:

[0025] (1) Egg selection and egg washing: Strictly select fresh and clean duck eggs, remove damaged eggs, cracks, loose yellow, oil shells, steel shells and other inferior eggs, wash them with cold boiled water and dry them for later use;

[0026] (2) Preparation of pickling solution: preparation containing 3.0% to 5.3% (m / v) of sodium hydroxide, 4.0% to 4.8% (m / v) of sodium chloride, and 2.1% to 2.2% (m / v) of black tea powder and CuSO 4 0.1%~0.4% (m / v) feed liquid. The method is to boil black tea powder with water, filter out the tea leaves, and add NaOH, NaCl, CuSO after a little cooling 4 , to make it all dissolve, and dry the feed solution to room temperature for later use;

[0027] (3) Cylinder loading: put the washed and dried duck eggs into a decompression and vacuum desiccator, with the big head facing down, and keep a certain distance from the container mouth. U...

Embodiment 2

[0039] A method for pickling lead-free preserved eggs quickly, the steps of the method are as follows:

[0040] (1) Strictly select 12.5Kg fresh and clean duck eggs, remove damaged, cracked, loose yellow, oil shell, steel shell and other inferior eggs, wash them with cold boiled water and dry them for later use;

[0041] (2) Preparation of pickling solution: preparation containing 3.0% to 5.3% (m / v) of sodium hydroxide, 4.0% to 4.8% (m / v) of sodium chloride, and 2.1% to 2.2% (m / v) of black tea powder And copper sulfate 0.1% ~ 0.4% (m / v) feed solution. The method is to boil black tea powder with water, filter out the tea leaves, and add NaOH, NaCl, CuSO after a little cooling 4 , to make it all dissolve, and dry the feed solution to room temperature for later use;

[0042] (3) Put the washed and dried duck eggs into a decompression and vacuum desiccator with the big head facing down and keep a certain distance from the mouth of the container. Press the egg surface with a dry...

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Abstract

The invention relates to a method for quickly curing lead-free preserved eggs. A pressure reduction curing method is adopted when the preserved eggs are cured, the internal vacuum degree of a curing container is from minus 0.05MPa to minus 0.1MPa, and the curing is carried out for 5-10 days. A method for coating paraffin wax on the cured eggs is as follows: liquid paraffin containing 20g/L-50g/L vaseline is prepared to serve as film coating agent for the preserved eggs, and the preserved eggs are immersed in the liquid paraffin for 3-5 seconds and then are taken out, thus the film coating is finished. When curing eggs in the invention, pressure reduction and vacuumizing are carried out on the curing container, the prepared feed liquid is sucked in, the raw material eggs are immersed under the vacuum condition, the osmotic pressure of curing feed liquid is increased under the vacuum condition, and negative pressure can be transmitted to all parts of the whole curing container quickly and uniformly without being limited by shape and volume of duck eggs. In the curing method in the invention, the seepage velocity of the feed liquid to the duck eggs is accelerated, the curing time of the duck eggs is shortened to be 7 days, the ripening time is shortened to be 25 days, and the production period of the duck eggs is greatly shortened.

Description

technical field [0001] The invention belongs to the technical field of egg products, and relates to a method for pickling preserved eggs, in particular to a method for rapidly pickling lead-free preserved eggs. Background technique [0002] Preserved eggs, also known as preserved eggs and Bian eggs, refer to poultry eggs such as ducks and chickens, which are processed from soup (mud) prepared with lime, alkali, salt, etc., or liquids prepared with sodium hydroxide. It has a production history of more than a thousand years and is the first of its kind in my country. It is one of the traditional foods in my country. It has the characteristics of mellow, refreshing and delicious, and convenient to eat, and is deeply loved by the people of our country. The production volume of preserved eggs ranks first in egg products in my country, and is exported in large quantities every year, and its industrialized production level is also the highest in egg products. It belongs to raw foo...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L15/00
Inventor 刘会平季玲韩智飞马丽曹春玲
Owner 江西鼎固自动化设备有限公司
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