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Process for making low-salt shell-free artificial combined egg

A production process and technology for poultry eggs, applied in the field of food processing, can solve the problems of high salinity of egg whites, bad taste, adverse effects, etc., and achieve the effects of short curing cycle, convenient eating and reducing environmental pollution.

Inactive Publication Date: 2013-11-13
UNIV OF JINAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, a prominent problem in traditional production is that when the egg yolk reaches the required saltiness and produces oil, the egg white has a high salinity, which not only tastes bad, but also has adverse effects on the body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Take by weighing 10 kilograms of edible sodium chloride, 2 kilograms of edible potassium chloride, 5 kilograms of 60 degree white wine, add 100 kilograms of pure waters and stir to dissolve, make egg yolk pickling solution. Soak fresh eggs in 1% lime water for 2 minutes, rinse with water, and dry. Separate egg whites and egg yolks manually or with an egg beater, put 80 kilograms of intact egg yolks into the prepared pickling solution, marinate them at room temperature at 20°C for 48 hours, and dry the pickled egg yolks. First put 50 grams of salt-free egg white into the egg-shaped mold, then put the marinated egg yolk in the center of the egg white, heat the mold in a water bath at 60°C for 3 hours, form the combined egg, apply preservative, and vacuum pack the product.

Embodiment 2

[0025] Take by weighing 15 kilograms of edible sodium chloride, 2 kilograms of edible potassium chloride, and 5 kilograms of 60 degree white wine, add 100 kilograms of pure waters and stir and dissolve, and make egg yolk pickling solution. Soak fresh eggs in 1% lime water for 2 minutes, rinse with water, and dry. Separate egg whites and egg yolks manually or with an egg beater, put 80 kilograms of intact egg yolks into the prepared pickling solution, marinate them at room temperature at 20°C for 40 hours, and dry the pickled egg yolks. First put 70 grams of desalted (salinity less than 3%) egg whites into the egg-shaped mold, then put the marinated egg yolks in the center of the egg whites, heat the mold in a water bath at 70°C for 2 hours, form the combined eggs, and apply preservatives. Vacuum-packed ready-made product.

Embodiment 3

[0027] Take by weighing 20 kilograms of edible sodium chloride, 1 kilogram of edible potassium chloride, 5 kilograms of 56 degree white wine, add 100 kilograms of pure waters and stir and dissolve, become egg yolk pickling solution. Soak fresh eggs in 1% lime water for 2 minutes, rinse with water, and dry. Separate egg whites and egg yolks manually or with an egg beater, put 100 kg of intact egg yolks into the prepared pickling solution, marinate at room temperature 20°C for 40 hours, and freeze the pickled egg yolks at -10°C for half an hour. Put 60 grams of unsalted egg white into the egg-shaped mold first, then put the marinated thawed egg yolk in the center of the egg white, heat the mold in a water bath at 60°C for 3 hours, form the combined egg, apply preservative, and vacuum pack the product .

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PUM

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Abstract

The invention relates to an egg processing method, in particular to a process for making a low-salt shell-free artificial combined egg, belonging to the field of food processing. The process comprises the following steps of: cleaning an egg, separating egg white and yolk, salting the yolk, airing water of the yolk, combining the egg white and the yolk forming and packaging in vacuum. According to the invention, the egg with the oily yolk and the salt-free or low-salt egg white can be obtained; in addition, the process provided by the invention is short in salting period, and the egg with proper taste can be salted in several days; and furthermore, waste raw materials in food processing are utilized to the maximal extent, and the environment pollution is reduced.

Description

technical field [0001] The invention relates to a processing method of poultry eggs, in particular to a production process of low-salt shellless artificially assembled poultry eggs, which belongs to the field of food processing. Background technique [0002] Salted poultry eggs are traditional foods in my country, rich in protein, phospholipids, multivitamins, calcium, potassium, iron, etc. At present, the production process mostly uses the method of soaking whole eggs in salt water to process salted poultry eggs. This traditional method takes a long time to marinate, and the processing cycle is about 20-60 days. During the pickling process of poultry eggs, the pickling solution produces a large osmotic pressure, and sodium chloride and potassium chloride penetrate into the egg, so that the water in the egg comes out, and the salinity in the egg increases. After being marinated, the oil and protein in the egg yolk are separated, and the egg yolk shows oil, and the taste and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 王党生王纪元
Owner UNIV OF JINAN
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