Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for mechanically and rapidly pickling low sodium salted eggs through pulsed pressure

A pulsating pressure, salted egg technology, applied in the field of food processing, can solve the problems of low degree of mechanization and long processing cycle, and achieve the effect of saving labor, ensuring quality and taste, and shortening pickling time.

Inactive Publication Date: 2013-01-02
HUAZHONG AGRI UNIV
View PDF3 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for quickly pickling salted eggs to solve the problems of low degree of mechanization and long processing cycle in the current salted egg pickling process

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for mechanically and rapidly pickling low sodium salted eggs through pulsed pressure
  • Method for mechanically and rapidly pickling low sodium salted eggs through pulsed pressure
  • Method for mechanically and rapidly pickling low sodium salted eggs through pulsed pressure

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A method for pickling low-sodium salted eggs quickly, comprising the following steps:

[0016] 1. Preparation of low-sodium marinade:

[0017] Weigh 2 kg of KCl and 6 kg of NaCl, add them into boiling water to make the mass fraction of KCl and NaCl reach 22-26%, stir to dissolve completely, and cool for later use.

[0018] 2. Duck eggs cleaning and tanking:

[0019] Salted eggs are marinated by soaking in salt water. Wash and dry the fresh duck eggs, put them into a cleaned and disinfected container, pour in the low-sodium pickling solution, fully submerge the duck eggs, cover the surface of the pickling solution with a plastic film and press it down with stones to prevent the duck eggs from floating up. The whole container is put into the pulse pressure pickling device.

[0020] The pulsating pressure pickling device is composed of a pressure generating device, a pressure control system and a pressure vessel. The pressure generating device pressurizes the pressure ...

Embodiment 2

[0026] Embodiment 2 The preferred low-sodium pickling solution

[0027] 1 Test method

[0028] 1.1 Pickling process

[0029] Fresh duck eggs→sensory inspection for damage→cleaning and disinfection→drying→put into pickling barrels→preparation of pickling solution→sampling inspection→finished product packaging

[0030] 1.2 Experimental design

[0031] KCl, sorbitol, and potassium glutamate were used to partially replace NaCl for pickling. The test groups and the mixed pickling formulas of each group are shown in Table 1.

[0032] Table 1 mixed pickling formula table

[0033] group

NaCl

KCl

Sorbitol

Potassium glutamate

1

20 %

5 %

0 %

0 %

2

18.5 %

6.5 %

0 %

0 %

3

16.5 %

8.5 %

0 %

0 %

4

12.5 %

12.5 %

0 %

0 %

5

20 %

0 %

5 %

0 %

6

18.5 %

0 %

6.5 %

0 %

7

16.5 %

0 %

8.5 %

0 %

8

12.5 %

...

Embodiment 3

[0058] Example 3 Selection of process parameters for pulsating pressure salted low-sodium salted eggs

[0059] 1 Test method

[0060] 1.1. Preparation of low-sodium marinade:

[0061] Use the mixed salt formula of KCl and NaCl, weigh the two salts according to the mass ratio of KCl and NaCl as 1:3, add them into boiling water, so that the total mass fraction of the mixed salt reaches 25%, stir to dissolve completely, and cool down use;

[0062] 1.2. Duck eggs cleaning and tanking:

[0063] Salted eggs are marinated by soaking in salt water. Fresh duck eggs, raw materials, are washed and dried, put into a cleaned and sterilized container, poured into the pickling solution according to the ratio of duck eggs: pickling solution = 1:2, completely submerge the duck eggs, and cover the surface of the pickling solution with a plastic film And press it with stones to prevent the duck eggs from floating up, and put the container as a whole into the pulsating pressure pickling devic...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention discloses a method for mechanically and rapidly pickling low sodium salted eggs through pulsed pressure. According to the method, duck eggs are immersed in a low sodium mixing salt pickling liquid, and are subjected to mechanical pickling for 5-10 days by using pulsed pressure, wherein a high pressure value of the pulsed pressure is 90-105 kPa, a high pressure maintaining time is 12-15 minutes, a low pressure value is an atmospheric pressure, and a low pressure maintaining time is 20-30 minutes. According to the present invention, sodium ion content in the salted egg pickled by the method of the present invention is lowered by about 30% compared with sodium ion content in the salted egg pickled by the conventional method, an egg yolk oil yield rate is high, a pickling time is short, and finished products can be obtained in 5-10 days, wherein the time is shortened by 50-70% compared with the time of the traditional pickling process.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for pickling salted eggs, in particular to a method for quickly pickling low-sodium salted eggs by using a pulsating pressure mechanical method. Background technique [0002] Salted egg is one of the traditional foods in our country. It is formed by coating and wrapping or soaking in salt water to make salt penetrate into the egg. Because salted egg has a unique salty and fresh flavor and is easy to preserve, it is very popular among consumers. Welcome. At present, the salted egg processing in my country is mainly manual processing, which has a low degree of mechanization, takes a long time to pickle, requires a lot of labor and space, and has high cost, which cannot adapt to large-scale industrial production. On the other hand, in order to obtain higher egg yolk oil yield and "oily, loose, sandy" egg yolk mouthfeel, in the salted eggs produced by the existing method, its s...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 马美湖吴玲王巧华王树才黄茜
Owner HUAZHONG AGRI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com