Method and device for fast and cyclically pickling salted eggs

The technology of salted egg and pickling liquid is applied in the field of pickling of salted eggs to achieve the effects of excellent flavor, shortened pickling period and moderate saltiness

Active Publication Date: 2012-08-01
HUBEI SHUANGGANG AGRI SCI & TECH TRADE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, ultrasonic, ultraviolet and vacuum pickling device are formed circulation salted egg method and have not been reported yet

Method used

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  • Method and device for fast and cyclically pickling salted eggs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for pickling salted eggs in rapid circulation, comprising the following steps:

[0029] 1. Select fresh poultry eggs, wash them, and put them in a vacuum pickling tank;

[0030] 2. Prepare pickling liquid A and liquid B, wherein, liquid A: contains 150g salt and 5g slaked lime in every 1L solution; B liquid: contains 50ml white wine, 10ml acidic additive, 72g natural spices in every 1L solution.

[0031] 3. Pour the above prepared pickling solution A into the built-in liquid storage tank sterilization device, and pump it into the self-made vacuum pickling tank with poultry eggs after being sterilized by ultraviolet light. After an interval of 4 hours, pour the solution B into the In the ultrasonic dissolution device of the built-in liquid storage tank of the stirring paddle, after stirring and ultrasonic dissolution for 30 minutes, turn on the pump, and then pump it into the vacuum pickling tank through the filter device and the sterilization device.

[0032] ...

Embodiment 2

[0036] A method for pickling salted eggs in rapid circulation, comprising the following steps:

[0037] 1. Select fresh poultry eggs, wash them, and put them in a vacuum pickling tank;

[0038] 2. Prepare pickling liquid A and liquid B, wherein, liquid A: contains 200g salt and 10g slaked lime in every 1L solution; B liquid: contains 75ml white wine, 20ml acidic additive, 180g natural spices in every 1L solution.

[0039] 3. Pour the above prepared pickling solution A into the built-in liquid storage tank sterilization device, and pump it into the self-made vacuum pickling tank filled with poultry eggs after ultraviolet sterilization. After an interval of 8 hours, pour the B solution into the In the ultrasonic dissolution device with a built-in liquid storage tank of the stirring paddle, after stirring and ultrasonic dissolution for 60 minutes, turn on the pump, and then pump it into the vacuum pickling tank through the filter device and the sterilization device.

[0040] 4. ...

Embodiment 3

[0044] A method for pickling salted eggs in rapid circulation, comprising the following steps:

[0045] 1. Select fresh poultry eggs, wash them, and put them in a vacuum pickling tank;

[0046] 2. Prepare pickling liquid A and liquid B, wherein, liquid A: contains 250g salt and 15g slaked lime in every 1L solution; B liquid: contains 100ml white wine, 30ml acidic additive, 290g natural spices in every 1L solution.

[0047] 3. Pour the above prepared pickling solution A into the built-in liquid storage tank sterilization device, and pump it into the self-made vacuum pickling tank filled with poultry eggs after ultraviolet sterilization. After an interval of 12 hours, pour the B solution into the In the ultrasonic dissolution device with a built-in liquid storage tank of the stirring paddle, after stirring and ultrasonic dissolution for 90 minutes, turn on the pump, pass through the filter device and the sterilization device, and then pump it into the vacuum pickling tank.

[0...

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Abstract

The invention discloses a method for cyclically pickling salted eggs. The method comprises the following steps that: A, selecting fresh poultry eggs, cleanly washing the poultry eggs, and placing the eggs into a vacuum pickling tank; B, solution A and solution B for pickling are prepared, 1L of solution A comprises common salt and slaked lime, and 1L of solution B comprises white spirit, acid additives and natural spice; C, the solution A for pickling is filled into a sterilization device with a built-in liquid storage groove and is pumped into the tank containing the poultry eggs after beingsubjected to ultraviolet sterilization, the solution B is filled into an ultrasonic wave dissolution device provided with a built-in liquid storage groove and a stirring paddle, the stirring is carried out, the pump is started, and the solution B passes through a filtering device and the sterilization device and is then pulped into the tank; D, the pump is started, the flow rate is monitored through a flow rate counting meter so that the pickling solution circulates in a pickling device at the specified flow speed; and E, after the cyclic pickling fro a certain time, the eggs are taken out and are cleanly washed, and finished products are obtained. The salinity of the salted eggs is uniform, the flavor is very good, the pickling period is shortened, the shelf life can be prolonged, the utilization rate of the pickling solution is improved, meanwhile, the continuous production can also be realized, the factory building area is reduced, and the environment is protected.

Description

technical field [0001] The invention relates to a method for pickling salted eggs, in particular to a method for rapidly circulating salted eggs. Simultaneously, the utility model also relates to a device for pickling salted eggs in rapid circulation, which is suitable for pickling various poultry eggs. Background technique [0002] Salted eggs are one of the famous special foods and traditional processed egg products with a long history in my country. As early as 1600 years ago, [0003] There are records in our country of storing eggs in salt water. Its production is very common, and it is produced all over the country, among which the Gaoyou salted egg in Jiangsu is particularly famous. In addition to supplying the domestic market, salted eggs are also sold to the United States, Japan, Southeast Asia and other countries, as well as my country's Hong Kong, Macao and Taiwan regions. [0004] High-quality salted eggs have six characteristics of "fresh, thin, tender, loos...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 汪超吕文平朱于鹏李冬生徐梅钟晓凌李斌张郁胡建中
Owner HUBEI SHUANGGANG AGRI SCI & TECH TRADE CO LTD
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