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Method and system for producing runny preserved duck egg semi-continuously and rapidly through vacuum decompression

A technology of vacuum decompression and loosening eggs, which is applied in the field of food science, can solve the problems of less than 50% utilization rate of material and liquid, long pickling time, affecting the economic benefits of enterprises, etc., so as to shorten the pickling period and improve the color Flavor, the effect of shortened production cycle

Active Publication Date: 2014-12-03
TIANJIN DIMUSHENG TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional pickling method of preserved eggs mostly adopts the mud coating method or the soaking method of the material liquid. The pickling time takes a long time in the whole processing technology, the equipment is simple, the production cycle is long, and the efficiency is low, which affects the economic benefits of the enterprise. , The utilization rate of the material liquid for pickling preserved eggs is less than 50%. Many enterprises that process preserved eggs use the material liquid for pickling only once and then pour it out, which not only causes waste of resources but also is not conducive to environmental protection.

Method used

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  • Method and system for producing runny preserved duck egg semi-continuously and rapidly through vacuum decompression
  • Method and system for producing runny preserved duck egg semi-continuously and rapidly through vacuum decompression
  • Method and system for producing runny preserved duck egg semi-continuously and rapidly through vacuum decompression

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Experimental program
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Effect test

Embodiment 1

[0050] A method for semi-continuous rapid production of soft-boiled preserved eggs by vacuum decompression method, its concrete steps are as follows:

[0051] 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;

[0052] ⑵Basic preparation of feed liquid: boil black tea powder and fresh cypress leaves with water, filter out black tea powder and fresh cypress branches, add a certain amount of NaOH, NaCl, CuSO after a little cooling 4 , sodium citrate, stir well to make it all dissolve and constant volume, and let the material liquid dry to room temperature for use, in which black tea powder accounts for 2.5%, fresh cypress leaves 2.5%, NaOH 4.5%, NaCl 5%, CuSO 4 0.4%, sodium citrate 0.15%.

[0053] In this step, the penetration speed of the feed liquid is related to the concentration of the feed ...

Embodiment 2

[0061] A method for semi-continuous rapid production of soft-boiled preserved eggs by vacuum decompression method, its concrete steps are as follows:

[0062] 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;

[0063] ⑵Basic preparation of material liquid: boil black tea powder and fresh cypress leaves with water, filter out the tea leaves and fresh cypress branches, add a certain amount of NaOH, NaCl, CuSO after a little cooling 4 , sodium citrate and ZnSO 4 mixed mixture, fully stirred to make it completely dissolved, and the material liquid was aired to room temperature for use, among which, black tea powder accounted for 3%, fresh cypress leaves 3%, NaOH 4.5%, NaCl 5%, CuSO 4 0.3%, ZnSO 4 0.2%, sodium citrate 0.15%.

[0064] ⑶ Cracked egg detection and placement: Cracked eggs are detec...

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Abstract

The invention relates to a method for producing a runny preserved duck egg semi-continuously and rapidly through vacuum decompression. The preserved duck egg is soaked by adopting a vacuum decompression semi-continuously production technology, air in the duck egg can be pumped out through repeated vacuumizing, then in the process of rising to normal pressure, alkali liquor can permeate into the duck egg rapidly due to the pressure difference of the interior and the exterior of the duck egg at the beginning of salting, so that the salting period of the preserved duck egg is shortened. The method has high degree of mechanization, can be operated semi-continuously, can improve the production efficiency of the preserved duck egg, uses unleaded feed liquid, and can prepare safe and harmless preserved duck eggs.

Description

technical field [0001] The invention belongs to the field of food science and technology, and relates to pickling of preserved eggs, in particular to a method and system for semi-continuous and rapid production of soft-boiled preserved eggs by vacuum decompression. Background technique [0002] Preserved egg (preserved egg): It is an egg product made of duck, chicken and other poultry eggs as raw materials, and processed with a soup (mud) prepared with lime, alkali, salt, etc. or a feed liquid prepared with sodium hydroxide. Preserved egg has a long history of processing in my country, and it is still a unique traditional flavor food in the world. Preserved egg belongs to raw food, which has the characteristics of rich nutrition, complete color, fragrance and taste, and simple eating method. It is far more resistant to storage than fresh eggs. It is rich in nutrition, beautiful in color and convenient to eat. [0003] Preserved eggs are an original egg processing product in...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 刘会平袁伟杨晓兴张晨萍刘易坤
Owner TIANJIN DIMUSHENG TECH CO LTD
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