Low-salt salted duck egg dynamic sousing salinity regulation and control method

Abstract

The invention relates to a low-salt salted duck egg dynamic sousing salinity regulation and control method and belongs to the technical field of deep processing of animal products. The method comprises the steps as follows: firstly, dynamically sousing egg stuff in a high-salt sousing liquid for 2-3 hours by cooperating ultrasound with bubbles; secondly, continuously dynamically sousing the egg stuff in the high-slat sousing liquid under the condition of bubbling of a gas pump for 25-35 days; lastly, transferring the egg stuff to a low-salt sousing liquid for dynamic sousing under the condition of bubbling for 4.5-13.5 days, taking out the egg stuff from a tank, and cleaning, drying and packing the egg stuff to obtain the finished product. According to the invention, salt in the sousing liquid can be uniformly distributed by cooperating the ultrasound with the bubbles for dynamic souring; with the adoption of bubbling dynamic souring, the souring liquid and the egg stuff can be agitated, the salt more quickly infiltrates into egg whites and yolks from the sousing liquid, so as to shorten the processing cycle; the high-salt reverse infiltration of the egg whites can be achieved by adopting low-salt bubbling dynamic souring, the salinity of the egg whites of the finished product of the salted duck eggs is effectively lowered, and the moisture is improved, as a result, the product quality is improved, and a modern processing method for mass production of low-salt salted duck eggs is supplied.

Description

Technical field: [0001] The invention relates to the technical field of deep processing of livestock and poultry products, in particular to a method for adjusting and controlling the salt content of low-salt salted duck eggs. Background technique: [0002] Salted duck eggs are a traditional characteristic egg product in my country and are favored by consumers. Traditional salted duck eggs usually use high-salt pickling liquid to soak in static pickling method to satisfy consumers’ sensory quality requirements for more oily yolks. Salted duck egg products usually have more than 1.35g / 100g of salt in egg yolks. 蛋黄 , and at this time the protein content is as high as 6-7g / 100g 蛋白 , and the protein dehydration is serious, the texture changes, and the flavor quality is poor. The static pickling method that adopts can't solve the traditional key bottleneck problem of traditional salted duck egg industry. As consumers pay more and more attention to the low-salt and healthy consu...

AI Technical Summary

Problems solved by technology

Traditional salted duck eggs usually use high-salt pickling solution to soak in static pickling method to satisfy consumers’ sensory quality requirements for more oily yolks. Salted duck egg products usually have more than 1.35g / 100g of salt in egg yolks. 蛋黄 , and at this time the protein content is as high as 6-7g / 100g 蛋白 , and the protein dehydration is serious, the texture changes, and the flavor quality is poor. The static pickling method adopted cannot solve the traditional key bottleneck problem of the traditional salted duck egg industry

As consumers pay more and more attention to the low-salt and healthy consumption concept of modern food, and the awareness of low-carbon environmental protection and green consumption gradually increases, the high salt content of traditional salted duck eggs and traditional backward production methods and product methods can no longer meet the needs of consumers.

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