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

Processing technology for preserved egg

A processing technology, preserved egg technology, applied in application, food preparation, food science and other directions, can solve the problems of copper poisoning, unbalanced intake, easy to induce edema, etc., to reduce the content of sodium, improve bacterial growth, and inhibit bacterial growth. Effect

Inactive Publication Date: 2013-03-27
徐州市子房商业公司
View PDF0 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Modern medicine has proved that eating too much sodium-salt food will cause the body to lose balance in the intake of sodium and potassium, and easily induce a series of diseases such as edema and high blood pressure. Due to the unique eating habits and dietary structure of the Chinese population, the diet contains a lot of Copper element, copper deficiency is not common, on the contrary there is also a certain phenomenon of copper poisoning

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Raw eggs should be inspected one by one, and eggs with abnormal shape, damage, stale and foreign matter that are not suitable for processing should be removed. Ingredients: first adjust the temperature to 17°C with 2000g of water, 70g of salt, 110g of black tea, 55g of tangerine peel, 20g of minced ginger, 100g of potassium hydroxide, 45g of potassium chloride, and 8g of zinc chloride. Tank filling and filling: Carefully put duck eggs that have passed the inspection into the soaking tank one by one, and press appropriate stones to prevent the eggs from floating when filling, and then slowly pour the liquid into the tank.

[0012] Observation and recording: During the immersion process, randomly sample a number of eggshells from each group every seven days, observe the sediment on the eggshell, eggshell properties, protein tissue state, color, presence or absence of pine flowers, egg yolk color, tissue state, color The ring, the size and flavor of the soft-boiled eggs, e...

Embodiment 2

[0014] Raw eggs should be inspected one by one, and eggs with abnormal shape, damage, stale and foreign matter that are not suitable for processing should be removed. Ingredients for soaking liquid: first adjust the temperature to 18°C ​​with 2000g of water, 70g of table salt, 60g of tangerine peel, 25g of minced ginger, 120g of potassium hydroxide, 45g of potassium chloride, and 8g of zinc chloride. Tank filling and filling: Carefully put duck eggs that have passed the inspection into the soaking tank one by one, and press appropriate stones to prevent the eggs from floating when filling, and then slowly pour the liquid into the tank.

[0015] Observation and recording: During the immersion process, randomly sample a number of eggshells from each group every seven days, observe the sediment on the eggshell, eggshell properties, protein tissue state, color, presence or absence of pine flowers, egg yolk color, tissue state, color The ring, the size and flavor of the soft-boiled...

Embodiment 3

[0017] Raw eggs should be inspected one by one, and eggs with abnormal shape, damage, stale and foreign matter that are not suitable for processing should be removed. Ingredients for soaking liquid: 2000g of water, 80g of salt, 110g of black tea, 65g of tangerine peel, 30g of minced ginger, 140g of potassium hydroxide, 450g of potassium chloride, and 8g of zinc chloride. Adjust the temperature to 17°C. Tank filling and filling: Carefully put duck eggs that have passed the inspection into the soaking tank one by one, and press appropriate stones to prevent the eggs from floating when filling, and then slowly pour the liquid into the tank.

[0018] Observation and recording: During the immersion process, randomly sample several eggshells from each group every seven days, observe the sediment on the eggshell, eggshell performance, protein tissue state, color, presence or absence of pine flowers, egg yolk color, tissue state, color The ring, the size and flavor of the soft-boiled ...

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 invention discloses a processing technology for a preserved egg, and belongs to the field of food processing. The processing process comprises the following steps of: testing quality of a material egg, soaking and inspecting the soaked egg after getting the soaked egg out of a jar, wherein feed liquid for soaking comprises water, salt, red tea powder, orange peel powder, bruised ginger, potassium hydroxide, potassium chloride and zinc chloride. The processing technology has the beneficial effects that the materials of the feed liquid for soaking use potassium hydroxide to substitute sodium hydroxide and use potassium chloride to partially substitute sodium chloride, so that the content of sodium element in the preserved egg is greatly reduced; the preserved egg is abundant in the potassium element and the zinc element, so that supplementing requirements of the body are satisfied; bruised ginger is added to the feed liquid, so that alkalinity taste can be relieved, mouthfeel of the preserved egg can be improved, and the growth of bacteria in the feed liquid can be restrained better.

Description

technical field [0001] The invention relates to a preserved egg processing technology, which belongs to the field of food processing. Background technique [0002] Most of the traditional preserved egg processing uses quicklime and soda ash. Currently, most of the preserved egg production techniques use sodium hydroxide instead of soda ash and quicklime. Though this technique has reduced workload to a certain extent, and has reduced the bottom residue in the alkali solution container, has also reduced certain labor intensity, is conducive to the reuse of pickling solution. However, most of the preserved eggs processed and produced in our country are sodium-type preserved eggs with high sodium content. Modern medicine has proved that eating too much sodium-salt food will cause the body to lose balance in the intake of sodium and potassium, and easily induce a series of diseases such as edema and high blood pressure. Due to the unique eating habits and dietary structure of th...

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
IPC IPC(8): A23L1/32A23L15/00
Inventor 丁明
Owner 徐州市子房商业公司
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