A kind of golden-yellow preserved egg pickling liquid and its pickling process method
A process method, golden yellow technology, applied in the field of pickling and processing of new golden yellow preserved eggs, can solve the problems of reducing sensory acceptability, less research on the color control of preserved eggs, and failure to satisfy consumers, etc., and achieve high yield and sensory score , Reduce the effect of high rotten head rate and color browning
Active Publication Date: 2018-12-11
CHUZHOU UNIV
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Problems solved by technology
However, the dark color of traditional preserved eggs reduces its sensory acceptability. With the change of consumers' dietary concepts, traditional preserved eggs cannot meet the needs of consumers gradually.
At present, the research on preserved eggs mainly focuses on the pickling process, lead-free technology and quality control, but there are few studies on the color control of preserved eggs, which is also the main factor affecting the continued development of preserved egg industrialization.
[0003] At present, there are no systematic reports on the mechanism, influencing factors and formation process of the color change of albumen and egg yolk in the processing of preserved eggs, and there are no publications on optimizing the process for the color change of preserved eggs
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[0021] In order to better understand the present invention, the present invention will be further described below in conjunction with the examples, and the following examples are only to illustrate the present invention and not to limit it.
[0022] Eggs, duck eggs or quail eggs are cleaned, graded by an automatic decomposer, and seamless eggs, duck eggs or quail eggs with a size difference within 10g are respectively selected as raw materials.
[0023] Prepare pickle solution by each parameter value shown in table 1.
[0024] Examples 1-3 Put the pickling liquid and eggs in the pickling barrel at a ratio of 1:1, and pickle according to the parameters shown in Table 1. Analyze alkalinity, color difference and sensory score;
[0025] Examples 4-6 The pickling solution and duck eggs were placed in a pickling barrel according to the ratio of 1.5:1, and pickled according to the parameters shown in Table 1. Analyze alkalinity, color difference and sensory score;
[0026] Example...
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The invention relates to the technical field of deep processing of animal and poultry products and provides a golden yellow preserved duck egg preserving liquid and a preserving process thereof. The preserving process of a golden yellow preserved duck egg comprises the steps: injecting, according to parts by weight, 10-30 parts of calcium chloride, 30-80 parts of sodium hydroxide, 20-50 parts of potassium hydroxide, 0.1-0.3 part of zinc lactate and 0.2-0.5 part of manganese glycinate chelate into clear water to form the preserved duck egg preserving liquid, and preserving the egg at 0-20 DEG C for 14-30 d in open air. Compared with commercially available common preserved duck eggs, this process enables diffusion rate of alkaline liquid in the egg to be controllable, and the egg white and yolk of the preserved duck egg are golden yellow; compared with traditional preserved duck eggs, the process enables a significant improvement in the tenderness of the golden yellow preserved duck egg and a reduction in the black deposition on the surface of an egg shell due to copper sulfate or lead sulfate and also enables a reduction in the 'egg breakage' rate of the preserved duck egg made purely by a 'zinc method', an increase in the yield and an increase in the appearance acceptability of finished products.
Description
technical field [0001] The invention relates to the technical field of deep processing of livestock and poultry products, in particular to a novel golden-yellow preserved egg pickling and processing method. Background technique [0002] Preserved egg, also known as preserved egg, is an egg product made from poultry eggs and marinated in an alkaline environment with other seasoning ingredients. It is popular among consumers because of its simple eating method, coolness, bright eyes, and long-lasting storage. However, the dark color of traditional preserved eggs reduces its sensory acceptance. With the change of consumers' dietary concepts, traditional preserved eggs cannot meet the needs of consumers gradually. At present, the research on preserved eggs mainly focuses on the pickling process, lead-free technology and quality control, but there are few studies on the color regulation of preserved eggs, which is also the main factor affecting the continued development of preser...
Claims
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IPC IPC(8): A23L27/00A23L15/00
Inventor 龙门詹歌门佳丽蔡华珍
Owner CHUZHOU UNIV