Composite curing agent for lead-free preserved eggs and preparation method thereof

A technology of lead-free preserved eggs and pickling preparations, which is applied in the field of lead-free preserved egg compound pickling preparations and its preparation, and the additive field of lead-free preserved egg compound pickling preparations. It can solve the problems of long processing period of preserved eggs, unstable product quality, and There are black spots and other problems on the surface to achieve the effect of improving food safety and nutritional value, improving food safety, and good shell separation performance

Inactive Publication Date: 2012-12-05
HUAZHONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve technical problems such as long processing period of preserved eggs, black spots on the surface of eggshells, high copper content in eggs, unstable product quality and poor storage performance in the prior art, the present invention provides an additive for a lead-free preserved egg compound pickling preparation and a kind of lead-free preserved egg compound salting preparation and preparation method thereof

Method used

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  • Composite curing agent for lead-free preserved eggs and preparation method thereof
  • Composite curing agent for lead-free preserved eggs and preparation method thereof
  • Composite curing agent for lead-free preserved eggs and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of lead-free preserved egg compound salting preparation, is made from following raw material:

[0019]

[0020] The additive is prepared by mixing the following ingredients in parts by weight: 40 parts of zinc sulfate, 5 parts of copper sulfate, 45 parts of ferrous sulfate and 10 parts of zinc chloride.

[0021] The preparation method is as follows: adding black tea powder into water, boiling it slowly for 7 minutes, filtering it with gauze, and cooling the filtrate for later use; adding sodium hydroxide, sodium chloride, calcium oxide and additives into the above filtrate and stirring to dissolve.

[0022] Preserved egg pickling method: Wash and dry fresh duck eggs with uniform size and no cracks, add the above pickling agent, immerse the duck eggs in the pickling agent, cover the liquid surface with a plastic film and seal it, and cover the bucket; Put the above-mentioned plastic bucket in a constant temperature room at about 20°C, marinate for 22 days, then...

Embodiment 2

[0027] A kind of lead-free preserved egg compound salting preparation, is made from following raw material:

[0028]

[0029] The additive is prepared by mixing the following ingredients in parts by weight: 25 parts of zinc sulfate, 15 parts of copper sulfate, 40 parts of ferrous sulfate and 20 parts of zinc chloride.

[0030] The preparation method and preserved egg pickling method are the same as in Example 1.

[0031] The sensory quality evaluation method of preserved eggs and the assay method of copper, zinc and iron content are the same as in Example 1.

[0032] The eggshell of the preserved egg processed in this example has no spots, excellent shell-leaving performance, complete protein gel, good elasticity, tea brown, and pine flowers, and the egg yolk has three layers of color rings, with pine flowers on the surface, and has the unique flavor and taste of preserved eggs.

[0033] Measurement result shows, copper content reduces 29.3%, zinc content increases 10.4%, ...

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Abstract

The invention discloses additive for composite curing agent for lead-free preserved eggs. The additive comprises zinc sulfate, copper sulfate, ferrous sulfate, and zinc chloride. The invention further discloses the lead-free composite curing agent for preserved eggs. The composite curing agent for lead-free preserved eggs is made from black tea dust, sodium hydroxide, sodium chloride, calcium oxide, water and the additive. The invention further discloses a preparation method of the composite curing agent for lead-free preserved eggs. The lead-free preserved eggs made with the composite curing agent are stable in quality, high in yield and fine in storage performance and further have the advantages of short processing cycle, high food safety and high nutrition value.

Description

technical field [0001] The invention belongs to the technical field of egg product processing, and in particular relates to an additive for a lead-free preserved egg compound pickling preparation, a lead-free preserved egg compound pickling preparation and a preparation method thereof. Background technique [0002] Preserved eggs are also called preserved eggs, colored eggs or Bian eggs, which are made by marinating fresh eggs in a liquid prepared by NaOH and so on at a constant temperature. PbO is used in the traditional pickling process. Lead is a toxic element that can not only cause acute poisoning to humans, but also accumulate in the human body, leading to chronic poisoning. At present, copper and zinc methods are commonly used to process preserved eggs. The quality of preserved eggs processed by copper method is stable, and it is not easy to produce melting phenomenon. However, the alkali penetration rate is slow, the processing cycle is long, and it is easy to produc...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L1/304A23L15/00
Inventor 马美湖卜红宇黄茜
Owner HUAZHONG AGRICULTURAL UNIVERSITY
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