Method and system for rapidly producing hard-core preserved duck eggs in semi-continuous mode by vacuum decompression and sponge permeation method

A technology of vacuum decompression and preserved eggs, which is applied in the field of food science, can solve the problems that hinder the processing technology of preserved eggs, and achieve the effects of shortening the production cycle, reducing the use of labor, and improving the color and flavor

Active Publication Date: 2013-05-08
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in actual production at present, the technology capable of semi-continuously producing hard preserved egg cubes in a short cycle has not yet been developed, which has become a bottleneck hindering the further innovation of preserved egg processing technology

Method used

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  • Method and system for rapidly producing hard-core preserved duck eggs in semi-continuous mode by vacuum decompression and sponge permeation method
  • Method and system for rapidly producing hard-core preserved duck eggs in semi-continuous mode by vacuum decompression and sponge permeation method
  • Method and system for rapidly producing hard-core preserved duck eggs in semi-continuous mode by vacuum decompression and sponge permeation method

Examples

Experimental program
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Effect test

Embodiment 1

[0040] A method for semi-continuous rapid production of hard-core preserved eggs by vacuum decompression sponge infiltration method, its concrete steps are as follows:

[0041] (1) Material selection: Strictly select fresh duck eggs, remove damaged eggs, cracks, oil shells, steel shells and other inferior eggs, use cold boiled water or disinfectant water, wash them with an egg washing machine, and dry them in the air or blow them dry;

[0042] ⑵Basic preparation of marinating liquid: boil black tea powder and fresh cypress leaves with water, continue to boil for 10 minutes, filter out the tea leaves and fresh cypress branches, add a certain amount of NaOH, NaCl, CuSO after cooling to about 40°C 4 , sodium citrate, fully stirred to make it all dissolve and constant volume, and let the marinade liquid dry to room temperature for later use;

[0043] After constant volume, black tea powder: fresh cypress leaves: NaOH: NaCl: CuSO 4 :Sodium citrate:water mass ratio is 2.5:2.5:5.5:...

Embodiment 2

[0053] A method for semi-continuous rapid production of hard-core preserved eggs by vacuum decompression sponge infiltration method, its concrete steps are as follows:

[0054] ⑴Material selection: Strictly select fresh duck eggs, remove damaged eggs, cracks, oil shells, steel shells and other inferior eggs, wash them with cold boiled water or disinfectant water, and then dry them with an egg washing machine;

[0055] ⑵Basic preparation of marinating liquid: boil black tea powder and fresh cypress leaves with water and continue to boil for 10 minutes, filter out the tea leaves and fresh cypress branches, add a certain amount of NaOH, NaCl, CuSO after cooling to about 40°C 4 , sodium citrate and ZnSO 4 Mix the mixture, stir it fully to dissolve it and make it to volume, and let the marinade liquid dry to room temperature for later use;

[0056] After constant volume, black tea powder: fresh cypress leaves: NaOH: NaCl: CuSO 4 : ZnSO 4 : Sodium citrate: The mass ratio of wate...

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Abstract

The invention relates to a method for rapidly producing hard-core preserved duck eggs in a semi-continuous mode by a vacuum decompression and sponge permeation method. The method comprises the following steps of: preparing pickling material liquid, putting eggs, spraying the pickling material liquid on the eggs, carrying out vacuum decompression treatment on the eggs, taking out the eggs from a jar, washing the eggs, drying the eggs in air, coating membranes on the eggs, and maturing the eggs so as to obtain the hard-core preserved duck eggs. According to the method, the hard-core preserved duck eggs are rapidly produced by the vacuum decompression and sponge permeation method, air in the duck eggs can be sucked out in a repeated vacuuming mode, and subsequently, due to the pressure difference inside and outside the duck eggs, alkali liquid can rapidly permeate into the eggs in the primary pickling period during the process of rising to a normal pressure, so that the pickling period of the preserved duck eggs is shortened. Compared with a mud coating method, the method enables the eggs to be cleaner and more sanitary, ensures a high mechanization degree and semi-continuous operation, and can effectively improve the production efficiency of the preserved duck eggs; and as the material liquid is leadless, the produced preserved duck eggs are safe and harmless.

Description

technical field [0001] The invention belongs to the technical field of food science and relates to pickling of preserved eggs, in particular to a method and system for semi-continuous and rapid production of hard-core preserved eggs by a vacuum decompression sponge infiltration method. Background technique [0002] Preserved eggs are also called preserved eggs and preserved eggs. In some places, they are combined into one and called "preserved preserved eggs". They are made of fresh duck eggs and other poultry eggs (eggs, goose eggs, etc.) Eggs made from materials such as liquid or mud, and processed eggs are collectively called Preserved Eggs. Preserved eggs mainly include soft-boiled eggs (Beijing colored eggs) and hard-hearted preserved eggs (lake colored eggs). Soft-boiled preserved eggs are generally soaked in material liquid, while hard-hearted preserved eggs are generally wrapped in mud, that is, fresh eggs are directly wrapped with material mud, and then boiled. Aft...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 刘会平袁伟杨晓兴徐姣姣刘易坤
Owner TIANJIN UNIV OF SCI & TECH
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