Method for quickly preserving eggs preserved in rice wine under reduced pressure

Abstract

The invention relates to a method for quickly preserving eggs preserved in rice wine under a reduced pressure. The method is characterized in that: when raw eggs (duck eggs or hen eggs) are preserved in a preserving agent, the internal vacuum degree of a preserving container is kept between 0.05 MPa below zero and 0.1 MPa below zero. A method for keeping vacuum comprises the following steps of: (1) decompressing and vacuumizing the raw eggs, namely decompressing and vacuumizing the preserving container for accommodating the raw eggs for 2 to 5 minutes until the internal vacuum degree of the preserving container is between 0.05 MPa below zero and 0.1 MPa below zero; (2) sucking prepared preserving liquid; and (3) decompressing and vacuumizing once again, namely decompressing and vacuumizing the preserving container for 10 to 25 minutes until the internal vacuum degree of the preserving container is between 0.05 MPa below zero and 0.1 MPa below zero. During preservation of eggs preserved in rice wine, the preserving container is decompressed and vacuumized, the raw eggs are soaked under a vacuum condition, the permeation pressure of preserving liquid is raised under the vacuum condition, and a negative pressure can be quickly and uniformly transferred to each part of the entire preserving container without being limited by the shapes and sizes of the raw eggs, so that liquid permeation speed of the raw egg is increased, the preserving time of the raw eggs is shortened to 8 weeks, and the production period of eggs preserved in rice wine is shortened greatly.

Description

technical field [0001] The invention belongs to the technical field of egg products, and relates to a technology for making bad eggs by using the decompression and vacuuming technology, in particular to a method for quickly making bad eggs under reduced pressure. Background technique [0002] Zaodan is a traditional specialty of our country. It has a history of more than 270 years. It has the reputation of "excellent Chinese food culture". As a local specialty, Zaodan has a rich cultural heritage, including folk stories, cultural relics, unique craftsmanship, celebrity calligraphy and paintings, and many medals. [0003] Raw eggs are decomposed into a variety of amino acids during the cooking process, and produce umami taste. This umami taste combines with mellow and estery aromas to form a complex delicious taste. Yu Ruomu, a well-known nutritionist in China, made an incisive discussion on the unique flavor of bad eggs, and called it "a royal tribute in the past, and a del...

AI Technical Summary

Problems solved by technology

The traditional method of cracking shells is manual cracking, which requires high skills and low efficiency, and the damage rate of raw eggs is high

The traditional distiller’s distiller’s distiller’s distiller’s distiller’s distiller’s distiller’s distiller’s distiller’s distiller’s distiller’s distiller’s method has complex process flow, poor equipment, uncontrollable production process, unstable quality, and long production cycle. Long time, long production cycle, slow capital turnover rate, affecting the economic benefits of enterprises