Method for continuously and rapidly producing reformed egg through vacuum pressure reduction and back pressure interaction method and pickling system

A technology for vacuum decompression and egg reprocessing, applied in the field of food science, can solve the problems of hindering new technology of preserved egg processing, uncontrollable production process, long production cycle of raw eggs, etc. Efficiency improvement effect

Active Publication Date: 2014-02-12
TIANJIN DIMUSHENG TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The traditional method of pickling and remanufacturing eggs has complex technological process, high production cost, poor equipment, uncontrollable production process, unstable quality and long production cycle
Under normal pressure, the production cycle of raw eggs is long, and the capital turnover rate is

Method used

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  • Method for continuously and rapidly producing reformed egg through vacuum pressure reduction and back pressure interaction method and pickling system
  • Method for continuously and rapidly producing reformed egg through vacuum pressure reduction and back pressure interaction method and pickling system
  • Method for continuously and rapidly producing reformed egg through vacuum pressure reduction and back pressure interaction method and pickling system

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063]A method for continuous rapid production of salted eggs by vacuum decompression and back pressure interactive method, the specific steps are as follows:

[0064] ⑴Material selection: Strictly select fresh duck eggs, remove damaged eggs, cracks, oil shells, steel shells and other bad eggs, wash them with an egg washing machine, dry them in the air or blow them in the air.

[0065] (2) Basic preparation of feed solution: add NaCl, KCl and white wine to the water, stir fully to dissolve them all, let the feed solution air to room temperature for later use, NaCl in the solution accounts for 7% of the total mass of the solution, KCl accounts for 7% of the total mass of the solution %, liquor accounted for 2% of the total mass of the solution.

[0066] In this step, the penetration speed of the feed liquid is related to the concentration of the feed liquid, and the concentration of the feed liquid cannot be too high or too low. The thickness of the eggshell and the quality of ...

Embodiment 2

[0072] A method for rapidly producing salted preserved eggs by using a vacuum decompression and back pressure interactive pickling machine alone, the specific steps are as follows:

[0073] ⑴Material selection: Strictly select fresh duck eggs, remove damaged eggs, cracks, oil shells, steel shells and other bad eggs, wash them with cold boiled water or disinfectant water, and then dry them with an egg washing machine, dry them in the air or blow them in the air.

[0074] ⑵Basic preparation of feed liquid: boil tea leaves, Chinese prickly ash, star anise, cardamom, fennel, fragrant leaves and cloves with water, filter, add salt and soda ash to the filtrate, stir well to dissolve them all, and let the feed liquid dry to room temperature for later use. , 4.5% tea, 2.5% pepper, 2% star anise, 2% cardamom, 2% fennel, 1% fragrant leaves, and 1% cloves.

[0075] ⑶ Placement of duck eggs: Put the selected duck eggs in plastic egg boxes, then put the egg boxes into stainless steel egg b...

Embodiment 3

[0080] A method for continuous rapid production of preserved eggs by vacuum decompression and back pressure interactive method, the concrete steps are as follows:

[0081] ⑴Material selection: Strictly select fresh duck eggs, remove damaged eggs, cracks, oil shells, steel shells and other bad eggs, wash them with an egg washing machine, dry them in the air or blow them in the air.

[0082] (2) Basic preparation of feed liquid: add 1000mL of water to 25g of black tea powder and 25g of fresh cypress leaves and boil, filter out the tea leaves and fresh cypress branches, add NaOH45g, NaCl50g, CuSO 4 4g, stir well to dissolve it completely, and let the material solution air to room temperature for later use.

[0083] ⑶ Placement of duck eggs: Put the selected duck eggs in plastic egg boxes, and then put the egg boxes into stainless steel egg boxes.

[0084] ⑷Vacuum decompression and back pressure interactive treatment: the egg carton is sent into the curing box filled with the mat...

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Abstract

The invention relates to a method for continuously and rapidly producing a reformed egg through a vacuum pressure reduction and back pressure interaction method and a pickling system, wherein a finished product is obtained through the steps of preparing a pickling liquid, placing a bird egg, spraying the pickling liquid, conducting vacuum pressure reduction and back pressure interaction, and carrying out subsequent processing. According to the method provided by the invention, the reformed egg is rapidly produced through the vacuum pressure reduction and back pressure interaction method, repeated vacuum pumping can pump out the air in the bird egg, then the pickling liquid rapidly permeates in the egg at the early pickling stage because of the difference of pressures inside and outside the bird egg in the pressurizing process, so that the pickling period is shortened. The method can be applied to processing various bird eggs like a duck egg, a quail egg, a chicken egg, a goose egg and an ostrich egg into a preserved duck egg, an egg preserved in wine, a salted egg and a salted preserved egg. The method is clean and sanitary, the degree of mechanization is high, the operation is continuous, the production efficiency of a product of the reformed egg is effectively improved, the used pickling liquid is non-toxic and harmless, and the prepared preserved duck egg, egg preserved in wine, salted egg and salted preserved egg are safe and non-toxic.

Description

technical field [0001] The invention belongs to the field of food science and technology, and relates to pickling of poultry eggs, in particular to a method and a pickling system for rapid production of reprocessed eggs through the interaction of vacuum decompression and back pressure. Background technique [0002] Preserved eggs, salted eggs, bad eggs, and preserved eggs are all traditional foods in China. Preserved eggs (preserved eggs) are egg products made from poultry eggs such as duck eggs and chicken eggs and processed with a strong alkali feed solution. The materials needed for pickling preserved eggs include salt, tea leaves and alkaline substances, such as sodium hydroxide, quicklime, plant ash and so on. Preserved egg has the characteristics of rich nutrition, complete color, fragrance and taste, simple eating method, etc., and also has certain medicinal value. It is not only loved by domestic consumers, but also enjoys a high reputation in the international mark...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L1/226A23L15/00A23L27/20
CPCA23L15/00A23L27/20A23P10/00A23V2002/00A23V2300/46A23V2200/08
Inventor 刘会平张晨萍韩智飞袁伟马玲
Owner TIANJIN DIMUSHENG TECH CO LTD
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