Processing method of low-salt oil-yellow salted eggs

Abstract

The invention discloses a processing method of low-salt oil-yellow salted eggs, which comprises the steps of: (1) cleaning fresh eggs and removing damaged eggs; (2) adding 0.05-0.1% of aniseed and 0.05-0.1% of pepper to a gauze bag, then placing 6-22% of table salt and water to a pan together with the gauze bag, boiling for 3-5min, fishing out the gauze bag and cooling to room temperature; (3) placing fresh eggs in a container, filling the solution obtained in the step (2), spraying edible alcohol accounting for 0.1-0.5% of the solution, sealing, pickling for 5 days, sampling and measuring the table salt content of egg white every day, stopping pickling when the table salt content of the egg white reaches 3.0%, and discharging pickling solution; (4) measuring the table salt concentration of the pickling solution discharged in the step (3), diluting with water until the table salt content is 4-6%, adding 0.05-0.1% of aniseed and 0.05-01% of pepper to a gauze bag according to the weightratio of the diluted solution, immersing the gauze bag in the solution, boiling for 3-5min, fishing out the gauze bag, and cooling to room temperature; (5) filling the solution obtained in the step (4) to the salted eggs obtained in the step (3), and spraying edible alcohol accounting 0.2-1.0% by weight of the pickling solution; and (6) sterilizing the salted eggs at the temperature of 121-135 DEG C for 20-40min.

Description

technical field [0001] The invention belongs to the technical field of food manufacturing technology, and in particular relates to a method for processing low-salt oily yellow salted eggs. Background technique [0002] Salted eggs have the advantages of unique flavor, rich nutrition, and convenient eating. They are very popular among Chinese people and are one of the main processed products of fresh eggs in my country. At present, salted eggs are mainly processed by the traditional one-time pickling process. When the existing technology is processing salted eggs, if the salt content of the egg white is to be reduced, the salted egg salting time needs to be shortened, but the fat and protein of the egg yolk cannot be effectively separated, and the egg yolk has no oil or the oil content is very low, which cannot be achieved. The quality of oily yellow and fine sand; if you want to increase the oil content of egg yolk, you need to prolong the curing time, which will lead to to...

AI Technical Summary

Problems solved by technology

When the existing technology is processing salted eggs, if the salt content of the egg white is to be reduced, the salted egg salting time needs to be shortened, but the fat and protein of the egg yolk cannot be effectively separated, and the egg yolk has no oil or the oil content is very low, which cannot be achieved. The quality of oily yellow and fine sand; if you want to increase the oil content of egg yolk, you need to prolong the curing time, which will lead to too high salt content in egg whites, which cannot meet the low-salt requirements

Therefore, it is difficult to achieve the goals of low-salt egg white and egg yolk at the same time by adopting the traditional one-time pickling salted egg technology

High-salt salted eggs may cause harm to people's health, and the taste is not good. People often eat egg yolks instead of egg whites because of the high salt content of egg whites, resulting in a waste of resources.

In addition, the salt content of the pickling solution in the traditional one-time pickling process is high, and it is not reused, causing great pollution to the surrounding environment