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Processing method for clean and long-time-storable salted eggs and yolk storage method of salted eggs

A processing method and clean technology, which is applied in the fields of freezing/cooling preservation of eggs, food preparation, food science, etc., can solve the problems of waste of water resources, production costs, waste of manpower, material resources and funds, and worrying about safety, so as to save costs, Improve quality, ensure production standardization and scale effect

Active Publication Date: 2014-02-05
ZHONGSHAN HEYI EGG PROD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of salted egg yolk processing, since it is first necessary to wash and remove the mortar or mud outside the eggshell, a large amount of water is required on the one hand, causing a serious waste of water resources and an increase in production cost; secondly, the washed mud or mortar, and the The (mud) slurry contains a large amount of salt, and the environmental protection treatment of this pollutant will cost a lot of money, resulting in a waste of manpower, material resources and funds, and at the same time causing serious pollution to the environment; on the other hand, due to straw ash and yellow mud There are large food safety hazards (such as heavy metals, microorganisms, etc.), therefore, the safety of salted eggs marinated with straw ash and yellow mud is also worrying

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Select 1000kg of clean and undamaged fresh duck eggs with a weight between 55-65g for no more than 5 days, mix them with 500kg of salt, 1kg of potassium sorbate, 25kg of citric acid and the remaining drinking water to prepare 1000kg of pickling solution. Clean and disinfect the selected fresh eggs with 150kg of the prepared pickling solution, and then air-dry them. Put the air-dried fresh eggs into the pickling container to a height of 5-6cm from the mouth of the container, and cover the fresh eggs with a layer of clean sackcloth , and press it with a rubber plate, slowly pour the prepared remaining pickling solution into the pickling container so that the pickling solution completely submerges the fresh eggs, and then place the pickled egg container in a dark, cool, constant temperature. Soak and marinate at 35±2°C for 30 days, then remove the marinated eggs from the vat.

Embodiment 2

[0041] Carry out high-temperature sterilization treatment to the pickling solution after the cylinder of Example 1, then carry out various index detections, then supplement each raw material of the pickling solution, adjust to salt 60%, potassium sorbate 0.3%, citric acid 3% pickling The concentration of the solution is mixed with the newly prepared pickle solution of the same concentration to be 1000kg pickle solution for subsequent use.

[0042]Select 1000kg of clean and undamaged fresh duck eggs with a weight between 46-55g for no more than 5 days, clean and disinfect the selected fresh eggs with 150kg of the above-mentioned standby pickling solution, and then air-dry them. Put the eggs into the marinating container to a height of 5-6cm from the mouth of the container, cover the fresh eggs with a layer of clean sackcloth, and press it with a rubber plate, and slowly pour the remaining marinating liquid into the marinating container for use. Submerge all the fresh eggs in th...

Embodiment 3

[0044] Carry out high-temperature sterilization treatment to the pickling solution after the jar of Example 2, then carry out various index detections, then supplement each raw material of the pickling solution, adjust to salt 20%, potassium sorbate 0.5%, citric acid 0.5% pickling The concentration of the solution is mixed with the newly prepared pickle solution of the same concentration to be 1000kg pickle solution for subsequent use.

[0045] Select 1000kg of clean and undamaged fresh duck eggs with a weight between 56-65g that have been produced for no more than 5 days, clean and disinfect the selected fresh eggs with 150kg of the above-mentioned spare pickling solution, and then air-dry them. Put the eggs into the marinating container to a height of 5-6cm from the mouth of the container, cover the fresh eggs with a layer of clean sackcloth, and press it with a rubber plate, and slowly pour the remaining marinating liquid into the marinating container for use. Submerge all ...

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Abstract

The invention discloses a processing method for clean and long-time-storable salted eggs and a yolk storage method of the salted eggs. The processing method comprises the following steps: taking clean and undamaged fresh eggs which are produced for no more than five days and have the uniform size as raw materials; taking drinking water as a solvent and respectively taking table salt, potassium sorbate and citric acid as solutes to prepare a clean salt egg pickling solution; washing and disinfecting the fresh eggs by using the prepared pickling solution and airing; and pickling the eggs by the pickling solution at a constant temperature in a dark and shady place. The yolk storage method comprises the following steps: quickly freezing yolks of the pickled salted eggs at -38 DEG C; and storing at -18 DEG C for two years. The pickled salted eggs are stable in quality; the pickling solution can be used repeatedly so that the cost is saved and the environment is protected, and furthermore, the sustainable and healthy development of enterprises is easy to realize.

Description

【Technical field】 [0001] The invention relates to a processing method of clean and storage-resistant salted eggs and an egg yolk storage method, belonging to the technical field of egg product processing. 【Background technique】 [0002] Since 1985, the total output of poultry eggs in my country has been ranked first in the world. In 2012, the output of poultry eggs in China was 28.6 million tons, with a per capita share of more than 18kg, greatly exceeding the world average. Duck eggs are the second largest production of poultry eggs in my country after eggs, with an annual output of more than 3.6 million tons, accounting for about 14% of the total poultry eggs. [0003] Salted egg is one of the main egg products in my country. It is a reprocessed egg made of duck eggs as raw materials. The high-quality salted egg has six characteristics: "fresh, thin, tender, loose, sandy, and oily". Cut the section after cooking, the yellow and white are distinct, the protein is tender, th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23B5/04A23L15/00
CPCA23B5/04A23L15/00
Inventor 卢宝钳
Owner ZHONGSHAN HEYI EGG PROD CO LTD
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