Light mushy-pulp salty preserved eggs with nutrition reinforcing function and making method

A technology of nutritional fortification and salted preserved eggs, which is applied in the food field and can solve the problems of being unsuitable for industrial production and troublesome locks

Active Publication Date: 2013-03-20
黄青华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This invention requires two times of liquid preparation and two times of soaking, which is relatively troublesome and unsuitable for industrial production

Method used

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  • Light mushy-pulp salty preserved eggs with nutrition reinforcing function and making method
  • Light mushy-pulp salty preserved eggs with nutrition reinforcing function and making method
  • Light mushy-pulp salty preserved eggs with nutrition reinforcing function and making method

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Embodiment Construction

[0041] Should guarantee when making salted preserved egg described in the present invention:

[0042] 1. The detection content of sodium hydroxide (NaOH) in the soaking liquid is controlled between 1.3-2.1%.

[0043] Calculation formula for detecting content of sodium hydroxide

[0044] In the formula: CHC1 - use 10% hydrochloric acid solution to calibrate;

[0045] V 1 , V 2 —respectively the first and second volume numbers obtained by titration;

[0046] V——Detect the volume of liquid taken;

[0047] C - volume ratio = 0.1

[0048] 40 - constant

[0049] 2. The salt in the soaking liquid is controlled between 12-20%.

[0050] 3. The soaking temperature is controlled between 20-30°C.

[0051] 4. The number of soaking days is controlled between 6-16 days.

[0052] The contents of each component in the soaking solution for making salted preserved eggs of the present invention are as described in Table 4:

[0053] Table 4 Contents of each component in 100 parts of so...

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Abstract

The invention relates to light mushy-pulp salty preserved eggs with a nutrition reinforcing function and a making method thereof. The salty preserved eggs are prepared by immersing duck eggs and eggs in immersing liquid, wherein the immersing liquid consists of water, edible salt, sodium hydroxide, perfume or an auxiliary material and trace elements. The making method comprises the following steps of: boiling aqueous solution containing the perfume or the auxiliary material, putting the edible salt, the sodium hydroxide and the trace elements in the aqueous solution which does not cool down yet sequentially and respectively, stirring and dissolving completely to obtain the immersing liquid; and laying the screened eggs in an immersing barrel, pouring the immersing liquid into the immersing barrel, and immersing at the constant temperature of 22 and 35 DEG C for 5 to 15 days to obtain the light mushy-pulp salty preserved eggs. The light mushy-pulp salty preserved eggs are dark red brown, soft, tender and complete and melt down immediately when put in mouths, do not have particles, have dark green yolks which are layered and mushy slightly, and have stable and moderate saline taste and lasting and strong fragrance. The light mushy-pulp salty preserved eggs are suitable to be eaten by all people, and are particularly suitable to be used as diet food for replenishing the trace elements such as calcium, zinc, ferrum and the like for the old, women and children.

Description

technical field [0001] The invention relates to a food, in particular to a salt-preserved egg with light sand core and a production method with the function of nutritional strengthening. Background technique [0002] Salted preserved egg is a new reprocessed egg variety that is different from traditional salted egg and preserved egg, and it is a new variety that has appeared in recent years. The protein of the salted preserved egg is dark reddish brown, tender, easy to eat, delicious and slightly salty, with the flavor of preserved egg, the yolk is dark green, layered with slight sand, delicious and slightly salty, close to the flavor of salted egg yolk. Because salted preserved eggs have concentrated the advantages of salted eggs and preserved eggs, they have moderate salty taste, strong and lasting fragrance, and unique taste. [0003] In the past ten years, enterprises producing salted eggs have risen rapidly in Guang'an, Sichuan Province. Only Guang'an City has more tha...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/32A23L1/29A23L15/00A23L33/00
Inventor 黄青华
Owner 黄青华
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