Novel five-spiced salted egg processing formula and processing technology

A processing technology and aroma technology, which is applied in the new five-flavored salted egg processing formula and processing field, can solve the problems of affecting the taste and flavor of salted eggs, being easily contaminated by microorganisms, and greatly affected by egg shells, so as to improve the flavor of salted eggs , no bad taste, delicious taste effect

Inactive Publication Date: 2014-12-03
TAONAN KUNLONG GREEN EGG FARMING PROFESSIONAL COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional pickling methods mainly use four kinds of grass ash method, salt mud coating method, salt water immersion method, and mud coating method. They rely on the salt to naturally penetrate into the eggs to obtain the purpose of storage and processing, and there is a long production cycle. , The protein is too salty and the yolk is light, and the pickling process is susceptible to microbial contamination, which affects the taste and flavor of salted eggs
In addition, in the prior art, there is also a method of extending the shelf life of salted eggs by adding food additives. However, although the use of food additives can effectively inhibit the growth of microorganisms in salted eggs, it will cause the salted eggs to show different degrees of bad taste.
For example, by using pickling agents, generally sodium hypochlorite, which is an industrial-grade additive rather than food-grade, it is forbidden to match with acid substances when used, and has a chlorine-like smell, which has a greater impact on the eggshell of eggs, resulting in eggshell contamination. Changes in the properties of the eggshell affect the appearance of the eggshell

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A new five-flavored salted egg processing technology comprises the following steps:

[0033] 1. Deploy processing fluid: Formula: 7.5 catties star anise, 5.5 catties pepper, 5 catties fennel, 3 catties bay leaf, 6.5 catties cinnamon, 4.5 catties Angelica dahurica, 6 catties ginger, 6 catties white wine, 200 catties water, 60 catties salt. The five-spice seasoning of the above weight is blended into a five-spice aqueous solution with a salinity of 20-24 degrees and a water temperature of 65-75°C.

[0034] 2. Cooling the processing liquid: the prepared solution is cooled to 20°C, transported into the marinating container, and then the selected eggs are put into the container.

[0035] 3. Egg selection and pickling: look at the color, and each batch of eggshells is required to have the same color, shape and size. Mechanical cleaning and egg sorting: transfer the eggs in the cleaning tank to the cleaning machine for cleaning and air drying, and then use the egg sorting mac...

Embodiment 2

[0046] A new five-flavored salted egg processing technology comprises the following steps:

[0047] 1) Prepare the processing fluid

[0048] The processing formula includes: 4.5 catties star anise, 3.2 catties pepper, 3.5 catties fennel, 2 catties bay leaves, 5.5 catties cassia bark, 2 catties Angelica dahurica, 4.5 catties ginger, 5 catties liquor, 150 catties water, and 55 catties salt; The salinity of the liquid is 20°C and the water temperature is 65°C;

[0049] 2) cooling machining fluid

[0050] Cool the processing liquid to 18°C ​​and transfer it to the pickling container;

[0051] 3) Pickled

[0052] Putting poultry eggs into a pickling container, and marinating them at 21°C for 25 days to obtain marinated poultry eggs;

[0053] 4) Cooking and sterilization

[0054] Take out the marinated eggs and put them into the sterilization basket, push them into the high-temperature sterilization pot, slowly raise the temperature, fully preheat for 25 minutes, until the pressur...

Embodiment 3

[0057] A new five-flavored salted egg processing technology comprises the following steps:

[0058] 1) Prepare the processing fluid

[0059] The processing formula includes: 9 catties of star anise, 6.4 catties of pepper, 6 catties of fennel, 4 catties of fragrant leaves, 8 catties of cinnamon, 5 catties of Angelica dahurica, 7 catties of ginger, 7 catties of white wine, 300 catties of water, and 65 catties of salt; The salinity of the liquid is 24°C and the water temperature is 75°C;

[0060] 2) cooling machining fluid

[0061] Cool the processing liquid to 22°C and transfer it to the pickling container;

[0062] 3) Pickled

[0063] Putting poultry eggs into a pickling container, and marinating them at 24°C for 30 days to obtain marinated poultry eggs;

[0064] 4) Cooking and sterilization

[0065] Put the marinated poultry eggs into a high-temperature sterilizing pot, raise the temperature for 35 minutes until the pressure rises to 0.07MPa, open the vent valve to releas...

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PUM

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Abstract

The invention discloses a novel five-spiced salted egg processing formula. A salted egg comprises the following raw materials: 2.25kg-4.5kg of anise, 1.6kg-3.2kg of zanthoxylum bungeanum maxim, 1.75kg-3.0kg of fennel, 1kg-2kg of bay leaves, 2.75kg-4kg of cinnamon, 1kg-2.5kg of radix angelicae, 2.25kg-3.5kg of ginger, 2.5kg-3.5kg of white spirit, 75kg-150kg of water and 27.5kg-32.5kg of salt. The invention further discloses a novel five-spiced salted egg processing technology. According to the salted egg processed by adopting the processing technology, the salinity of egg white and egg yolk is moderate, the appearance of egg shell and the flavor and mouth feel of the salted egg are good, the dietary habit of modern people is met, and the salted egg is short in processing time and long in storage time.

Description

technical field [0001] The invention relates to the field of food processing. More specifically, it relates to a new processing formula and processing technology of five-flavored salted eggs. Background technique [0002] Eggs are one of the foods that are widely eaten by people. They contain all the nutrients necessary from embryonic development to chicks, and also contain substances that protect these nutrients. Eggs contain high-quality protein, fat, phospholipids, minerals, vitamins and other nutrients necessary for the human body, and have a high digestion and absorption rate. They are one of the main high-nutrition foods for human beings. However, the production of poultry eggs has a strong seasonality, which is prone to deterioration and damage. The shelf life of commodities is short, and the peak production and sales seasons are concentrated in high-temperature and high-humidity seasons. In order to adjust the contradiction between supply and demand and create more ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
CPCA23L5/13A23L15/30
Inventor 张志严
Owner TAONAN KUNLONG GREEN EGG FARMING PROFESSIONAL COOP
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