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A kind of preparation method of canned preserved egg

A technology of preserved eggs and canned food, which is applied in the field of canned preserved eggs. It can solve the problems that must be eaten fresh, cannot be stored, and cannot be enjoyed at any time conveniently, and achieves the effect of mellow taste, convenient portability and rich nutrition

Active Publication Date: 2015-09-23
四川长林蛋制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the production of traditional green pepper preserved eggs needs to buy good preserved eggs, green peppers, soy sauce and other materials, as well as knives, utensils, etc., and it must be eaten fresh and cannot be stored
This makes it impossible for people who like to eat preserved eggs to enjoy this delicacy conveniently at any time.

Method used

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  • A kind of preparation method of canned preserved egg

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0062] Fresh duck eggs are washed, and the washed fresh duck eggs are selected and selected by automatic assembly line equipment to pick out no cracks, remove bad ones, and pick out good duck eggs. Take 500kg of boiled water, 100kg of quicklime, 30kg of edible soda ash, and stir to fully react; add 30kg of edible salt, 10kg of black tea leaves, and 8kg of food-grade zinc sulfate, and stir evenly to make soaking water. The selected duck eggs are soaked in a soaking pool with a constant temperature of 23°C for 40 days to produce preserved eggs; 300g of preserved eggs are selected, peeled and cut into small pieces; 100g of green peppers are roasted and cut into small pieces. Mix; after heating 30g of rapeseed oil, put in 25g of peanuts, 10g of sesame seeds, and 20g of red pepper noodles and mix well; The preserved egg and the green pepper are mixed well; after vacuum packaging, microwave cold sterilization becomes the finished preserved egg can.

specific Embodiment 2

[0063] Fresh duck eggs are washed, and the washed fresh duck eggs are selected and selected by automatic assembly line equipment to pick out no cracks, remove bad ones, and pick out good duck eggs. Take 550kg of boiled water, 120kg of quicklime, 35kg of edible soda ash, and stir to fully react; add 40kg of edible salt, 15kg of black tea leaves, and 12kg of food-grade zinc sulfate, and stir to make soaking water. The selected duck eggs are soaked in a soaking pool with a constant temperature of 23°C for 45 days to produce preserved eggs; 350g of preserved eggs are selected, peeled and cut into small pieces; 150g of green peppers are roasted and cut into small pieces. Mix; after heating 38g of rapeseed oil, put in 30g of peanuts, 15g of sesame seeds, and 26g of red pepper noodles and mix well; The preserved egg and the green pepper are mixed well; after vacuum packaging, microwave cold sterilization becomes the finished preserved egg can.

specific Embodiment 3

[0064] Fresh duck eggs are washed, and the washed fresh duck eggs are selected and selected by automatic assembly line equipment to pick out no cracks, remove bad ones, and pick out good duck eggs. Get boiled water 520kg, unslaked lime 110kg, edible soda ash 32kg, stir fully after reacting; Add edible salt 34kg, black tea leaf 12kg, food grade zinc sulfate 10kg, stir to make soaking water. Soak the selected good duck eggs in a soaking pool with a constant temperature of 23°C for 43 days to produce preserved eggs; select 310g of preserved eggs, peel them and cut them into small pieces; roast 110g of green peppers and cut them into small pieces , mix; after heating 30g of rapeseed oil, put in 26g of peanuts, 11g of sesame seeds, 22g of red pepper noodles and mix well, let cool and then mix in 11g of dark soy sauce to make a sauce; pour the sauce into the mixed The preserved egg and the green pepper are mixed well; after vacuum packaging, microwave cold sterilization becomes the ...

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Abstract

The invention belongs to the field of food and particularly relates to a production method of canned preserved eggs. The method comprises the following steps: cleaning fresh duck eggs, and selecting good duck eggs; immersing the selected duck eggs in a soak solution at constant temperature of 23 DEG C in a soaking tank for 40-45 days to obtain preserved eggs; selecting 300g-350g of preserved eggs, husking the preserved eggs, and cutting the husked preserved eggs into small pieces; baking 100g-150g of green pepper, cutting the baked green pepper into small pieces, and mixing; heating 30g-38g of rapeseed oil, adding 25g-30g of peanuts, 10g-15g of sesame and 20g-26g of chili powder, mixing to be uniform, cooling, and then mixing the mixture with 10g-15g of salsa soya to obtain seasoning juice; adding the seasoning soup into the preserved egg and green pepper mixture, and mixing to be uniform; sub-packaging in vacuum, and sterilizing by microwaves in a cold manner. The canned preserved eggs are rich in nutrition, mellow in mouthfeel, convenient to carry and ready to eat as soon as being unpackaged, and can achieve the effects of clearing heat, nourishing yin, benefiting blood, moistening lung and nourishing skin.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a method for making canned preserved eggs. Background technique [0002] Preserved eggs, also known as pine eggs, Biandan, etc., are traditional Chinese flavored egg products. They are not only loved by domestic consumers, but also enjoy a high reputation in the international market. Preserved egg is a unique processed egg product in China, and it is also an alkaline food. The materials needed for pickling preserved eggs include salt, tea and alkaline substances (such as: quicklime, plant ash, sodium carbonate, sodium hydroxide, etc.). Preserved eggs are not only a delicacy, but also have certain medicinal value. Wang Shixiong's "Suixiju Diet Spectrum" said: "Preserved eggs are pungent, astringent, sweet, and salty. They can relieve heat, sober up, remove large intestine fire, and treat diarrhea. They can disperse and restrain." Traditional Chinese medicine believes that preserv...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/32A23L1/29A23L15/00A23L33/00
CPCA23L15/30A23L33/00A23V2002/00A23V2200/30A23V2200/318A23V2200/14A23V2200/15
Inventor 胡开敏
Owner 四川长林蛋制品有限公司