Quick preserving method of favored eggs

A poultry egg, fast technology, applied in the field of poultry egg processing, can solve the problems of difficult to meet people's living needs, large amount of pickling solution, long pickling time, etc., to achieve abundant market supply, short pickling time, simple and practical process Effect

Active Publication Date: 2013-04-24
SHANDONG WEIFANG LONGWEI IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the pickling and processing of poultry eggs adopts traditional techniques. Generally, it needs to be pickled for 30-40 days. The pickling time is long and the amount of pickling liquid is large. Short, inconvenient to eat, difficult to meet people's living needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1, the present embodiment pickles flavor poultry egg according to following method:

[0017] a. Select high-quality fresh eggs. When selecting, remove broken, inferior, bad-shaped eggs, irregular-shaped eggs, and scattered yolk eggs. After washing, steam them with water. The steaming conditions are 100°C under normal pressure and constant temperature for 5-8 minutes, whichever is cooked. , after taking out of the pot, cool it quickly with tap water for 5 minutes, drain or dry the water on the surface of the egg, and remove the shell for later use;

[0018] b. Select shrimp oil as the pickling solution, filter the shrimp oil to remove sediment and suspended matter, the amino acid nitrogen content of the selected shrimp oil is ≥0.85, and the sodium chloride content is 18-25%;

[0019] c. Put shelled eggs of a predetermined weight into a high-temperature cooking bag, put 6% of the egg into the pickling solution, and then vacuum seal the bag. The vacuum degree is...

Embodiment 2

[0022] Embodiment 2, the present embodiment pickles flavor poultry egg according to following method:

[0023] a. Select high-quality fresh duck eggs. When selecting, remove broken, inferior, bad-shaped eggs, irregular-shaped eggs, and loose yolk eggs. After washing, steam them with water. The steaming conditions are 100°C under normal pressure and constant temperature for 5-8 minutes, whichever is cooked. , after taking out of the pot, cool it quickly with tap water for 5 minutes, drain or dry the water on the surface of the egg, and remove the shell for later use;

[0024] b, select fish sauce as the pickling solution, filter the fish sauce to remove sediment and suspended matter; the fish sauce is the pickling solution obtained after marinating fish, and the finished fish sauce can also be purchased from the market;

[0025] c. Put shelled duck eggs of a predetermined weight into a high-temperature cooking bag, put 8% of the egg into the pickling solution, and then vacuum s...

Embodiment 3

[0028] Embodiment 3, the present embodiment pickles flavor poultry egg according to following method:

[0029] a. Select high-quality fresh quail eggs. When selecting, remove broken, inferior, bad-shaped eggs, irregular-shaped eggs, and scattered yolk eggs. After washing, steam them with water. The steaming conditions are 100°C under normal pressure and constant temperature for 5-8 minutes. Cooking is the best. After taking out the pot, cool it quickly with tap water for 5 minutes, drain or dry the surface moisture of the egg body, and remove the eggshell for later use;

[0030] b. Select clam juice as the marinade, filter the clam juice to remove sediment and suspended matter; the clam juice is the raw clam juice obtained by cooking white clams or other clams, and the finished clam juice can be purchased from the market;

[0031] c. Put shelled quail eggs of a predetermined weight into a high-temperature cooking bag, put 4% of the egg weight into the pickling solution, and th...

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PUM

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Abstract

The invention discloses a quick preserving method of favored eggs. The quick preserving method is characterized by comprising the following steps of: selecting excellent eggs, cooking and then cooling with water, then draining surface water, removing egg shells for later use; treating a preserving solution for later use; bagging the treated eggs, pouring the preserving solution according to the quantity of the eggs in the terms of a certain mass proportion, then carrying out vacuum bagging, carrying out constant temperature sterilization under a high temperature condition, rapidly cooling after the sterilization is ended, draining the surface water, storing in a warehouse, and placing for 4-7 days under the constant temperature condition to obtain the favored eggs. The quick preserving method has the advantages of short preserving time, small consumption of the preserving solution, cost conservation, long shelf life, fresh taste and convenience for carrying and eating when being used for preserving the eggs.

Description

technical field [0001] The invention belongs to the technical field of poultry egg processing, in particular to a method for pickling poultry eggs. Background technique [0002] Poultry eggs are recognized as an ideal food that contains a complete range of essential amino acids and is rich in nutrients, and its nutrients are easily digested and absorbed by the human body. At present, the output of my country's poultry eggs ranks first in the world, and the output of eggs accounts for about 84% of the total poultry eggs, accounting for about 40% of the world's total output. With the development of the economy and the improvement of people's living standards, people's requirements for the egg processing industry are getting higher and higher. However, the conversion rate of eggs in my country is only 0.26%. At present, most of the pickling and processing of poultry eggs adopts traditional techniques. Generally, it needs to be pickled for 30-40 days. The pickling time is long ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 袁勇王成业袁荫芝王宾亭
Owner SHANDONG WEIFANG LONGWEI IND
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