Method and system for quickly producing lead-free multi-flavor multi-layered preserved egg
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A multi-taste, preserved egg technology, applied in the field of food science, can solve the problems of not being able to guarantee the layers of egg white and egg yolk, and cannot meet commercial needs, and achieve the effects of elastic egg white, convenient transportation, and reduced production costs
Active Publication Date: 2014-02-19
TIANJIN DIMUSHENG TECH CO LTD
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This method cannot guarantee the layers of egg white and egg yolk, and
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Embodiment 1
[0036] A method for rapidly producing lead-free multi-taste preserved eggs, the specific steps are as follows:
[0037] (1) Egg selection and egg washing: Strictly select fresh poultry eggs (including eggs, duck eggs, goose eggs, quail eggs, ostrich eggs, etc.), remove cracked, damaged, old and blood-spotted eggs and other inferior eggs, and wash them with water Let dry and set aside.
[0038] (2) Preparation of feed liquid: Weigh food-grade sodium hydroxide and prepare it into an alkaline solution with a mass concentration of 3.2%, weigh sodium chloride and prepare it into a sodium chloride solution with a mass concentration of 2.1% .
[0039] (3) Beating eggs and separating egg whites and egg yolks: put the washed poultry eggs into the egg beater, and divide them into two parts after passing through the egg white and egg yolk separator. In the material tank for use.
[0040] (4) Production of Preserved Eggs:
[0041] Take out 100 kg of egg white from the egg white storag...
Embodiment 2
[0048] A method for rapidly producing lead-free multi-taste preserved eggs, the specific steps are as follows:
[0049](1) Egg selection and egg washing: Strictly select fresh poultry eggs (including eggs, duck eggs, goose eggs, quail eggs, ostrich eggs, etc.), remove cracked, damaged, old eggs, blood-spotted eggs and other inferior eggs, and wash them with water Let dry and set aside.
[0050] (2) Preparation of feed liquid: Weigh food-grade sodium hydroxide and prepare it into an alkaline solution with a mass concentration of 3%, weigh food-grade sodium chloride and prepare it into a chloride solution with a salt concentration of 2%. sodium solution.
[0051] (3) Beating eggs and separating egg whites and egg yolks: put the washed poultry eggs into the egg beater, and divide them into two parts after passing through the egg white and egg yolk separator. In the material tank for use.
[0052] (4) Production of Preserved Eggs:
[0053] Take out 100 kg of egg white from the...
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Abstract
The invention relates to a method and a system for quickly producing a lead-free multi-flavor multi-layered preserved egg. The method comprises the following specific steps: using water to clean selected bird eggs, and drying; preparing an alkaline solution and a salt solution; separating egg white from yolk of each bird egg, and filtering to obtain the egg white and the yolk; adding the alkaline solution and the salt solution in the egg white, uniformly mixing the solutions with the egg white, pouring the mixture in a mold, leveling to form an egg white layer, and standing until the egg white is solidified; adding the alkaline solution and the salt solution in the yolk, uniformly mixing the solutions with the yolk, pouring the mixture in the mold, leveling to form a yolk layer on the egg white layer, and standing until the yolk is solidified; repeating the steps sequentially for times to obtain the lead-free multi-flavor multi-layered preserved egg. By virtue of the method, the production process can realize automation and continuous production. The method saves labor, reduces consumption of water, electricity and gas, shortens production cycle, and can complete the whole production working procedures within several hours. The method is simple and safe to operate, is beneficial to environment protection, saves energy source, reduces production cost of the enterprise, and improves the economic benefits of the enterprise.
Description
technical field [0001] The invention belongs to the field of food science and technology, and relates to the production of flavored egg products, in particular to a method and system for rapidly producing lead-free multi-taste preserved eggs. Background technique [0002] Preserved eggs, also known as pine eggs, Biandan, etc., are traditional flavored egg products in my country. They are made from duck, chicken and other poultry eggs, and prepared with soup (mud) or sodium hydroxide prepared with lime, alkali, salt, etc. It is processed from the material liquid. At present, preserved eggs or salt preserved eggs are still mainly produced by traditional techniques, and are sold as whole preserved eggs, and some eggs are wrapped with mud. No matter in terms of appearance, packaging or flavor quality, there has not been much change for hundreds of years. When producing preserved eggs by traditional technology, a large amount of raw materials such as lime are used that pollute t...
Claims
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