Preparation method of three-taste salt preserved eggs and salt preserved eggs prepared by preparation method

Abstract

The invention discloses a preparation method of three-taste salt preserved eggs and the three-taste salt preserved eggs prepared by the preparation method, wherein the preparation method is simple and easy to implement, the three-taste salt preserved eggs are simple and easy to make, the quality is stable, preservatives are not added, the shelf life is long, and the three-taste salt preserved eggs uniquely have three kinds of mouth feel of preserved eggs, salty eggs and pot-stewed eggs. The preparation method of the three-taste salt preserved eggs comprises the following steps: (1) decocting spices and compounding a curing agent; (2) mixing the eggs with materials, and putting the eggs and the materials which are mixed into a vat for preservation, wherein the prepared curing agent are applied on fresh eggs according to a definite thickness, the fresh eggs applied with the curing agent are put into a preservation vat, and preservation is performed for a definite time at a definite temperature so as to obtain mature semi-finished products; and (3) performing after-processing including sterilization on the mature semi-finished products so as to obtain the three-taste preserved eggs. The three-taste salt preserved eggs are prepared by the preparation method.

Description

technical field [0001] The invention relates to the processing and preparation of preserved eggs. In particular, it relates to a method for preparing three-flavored salted preserved eggs and the three-flavored salted preserved eggs. Background technique [0002] The kind of existing preserved eggs roughly includes preserved eggs, salted preserved eggs and caustic soda preserved eggs. For preserved eggs, the processing usually uses quicklime to react with water to produce slaked lime, and then the slaked lime undergoes metathesis reaction with soda ash and potassium carbonate, the main component in grass charcoal, to generate sodium hydroxide and potassium hydroxide. Then soak in seasoning water for a certain period of time, and then wrap mud to make traditional preserved eggs. Due to unreasonable processing methods, as well as reasons such as seasoning formula and production, such as the unstable purity of the raw material quicklime, the alkalinity of the preserved preserv...

AI Technical Summary

Problems solved by technology

Preserved eggs prepared by this method are also heavy in alkali and astringent in taste, so they are not suitable for people with poor gastrointestinal functions such as the elderly and children.

And the finished product is prone to black spots, which affects the appearance

[0005] In addition, during the pickling process of preserved eggs, the eggs at the bottom are gradually deposited to the bottom due to the water or liquid in the pickling agent, causing the eggs at the bottom to be soaked in the water containing the pickling agent. If the time is too long, it will easily cause damage and make the bottom The concentration of the pickling agent is getting higher and higher. When the eggs are out of the tank, the alkalinity of the eggs at the bottom is higher than that of the eggs on the upper layer, resulting in uneven pickling and processing of the eggs in the whole tank, and the taste and effect of processing and pickling are different. , so that the processing yield is low

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