Production method for convenient shell-less and lead-free salty preserved egg

Abstract

The invention relates to a production method for the convenient shell-less and lead-free salty preserved egg. The production method comprises the following steps of: mixing duck egg liquid and liquid to be poured into a mould, causing the mixture of the duck egg liquid and the liquid still to react, heating the mould to shape the mixture of the duck egg liquid and the liquid, demoulding the shaped mixture of the duck egg liquid and the liquid, packaging the demoulded mixture in a vacuum mode, and sterilizing and cooling the packaged mixture. The liquid is prepared from halide liquid, magnesium salt, zinc salt and alkali, wherein the halide liquid is prepared by stewing halide material comprising 5g of anise, 5g of fennel, 5g of myristica fragrans, 4g of cinnamon, 3g of fructus amomi, 3g of tsaoko amomum fruit, 3g of myrcia and 2g of radix angelicae, 35g of black tea and 15g of salt. The prepared salty preserved egg has advantages of strong and unique flavor and uniform color. Moreover, the prepared salty preserved egg has the advantages that the production period is short, the entire production process can be accomplished within several hours, the guarantee period is long, and theprepared salty preserved egg does not have egg shell, and is convenient to transport and store.

Description

technical field [0001] The invention relates to the field of production of flavored eggs, in particular to a production method of flavored salted preserved eggs. Background technique [0002] Salted preserved eggs originated in Guang'an District, Sichuan Province (Deng Xiaoping's birthplace), and the traditional craft has a history of more than 100 years. It takes the advantages of salted eggs and preserved eggs, and the production of products adopts lead-free technology, which is neither as salty as salted eggs nor as alkaline as preserved eggs. Salted preserved eggs have a strong aroma, and the color is crystal clear. The egg white has a chewy texture, and the egg yolk is crispy and glutinous, giving it a unique taste. [0003] However, the salted eggs produced by traditional processing have the following problems: (1) with shells, the operation is troublesome for consumers to eat, easily polluted and unhygienic; the eggshells are easy to break during processing and tran...

AI Technical Summary

Problems solved by technology

[0003] However, the salted eggs produced by traditional processing have the following problems: (1) with shells, the operation is troublesome for consumers to eat, easy to be polluted, and unhygienic; the eggshells are easy to break during processing and transportation, and the breakage rate reaches 30%; (2) ) The processing cycle is long, generally 7 to 15 days; (3) The shelf life is short, 1 to 3 months

As application number 01114588.9, the patent application for shellless preserved preserved egg and its processing method has the following disadvantages: 1. The processing cycle is long and needs about 10 days; Preserved eggs have high water content and soft texture; 3. 9-14% sodium hydroxide and 6-10% salt, the preserved eggs are too alkaline and salty; 4. Lead content is 0.16mgkg, which is harmful to human body

Application number: 200810016675.X, the processing method of shell-free and lead-free scented preserved eggs, the shortcomings: 1. The soaking time is 15 days, and the processing cycle is too long; 2. Soak the shelled preserved eggs in the soup, the active ingredient in the soup The speed of penetration into the egg is slow; 3. Preserved eggs keep their original shape and are easily deformed during packaging, storage and transportation

Application number: 200810048603.3, a preparation method and product of shellless preserved eggs, has the following deficiencies: 1. The coagulant only uses Na 2 CO 3 , CaO is not used at the same time, the alkalinity is weak, and the characteristic flavor of preserved eggs is not obvious; 2. There is no spice in the tea water filtrate, and the flavor of the preserved eggs is insufficient; 3. The tea water filtrate is not concentrated, and it is directly added to the egg liquid. The preserved eggs have high moisture content and soft texture; 4. The preserved eggs have not been vacuum-packed and sterilized after being made, so the shelf life is short