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Method for processing pure-natural and nuisance-free preserved eggs

A processing method and technology of preserved eggs, applied in food science and other directions, can solve the problems of short shelf life, lack of beauty in appearance, liquefaction of egg yolks, etc., and achieve the effect of improving beauty and taste, enhancing exquisite appearance and fresh taste

Inactive Publication Date: 2016-06-15
刘明友
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, the appearance lacks aesthetic feeling
⑤ The shelf life of the product is not long, and the egg white and egg yolk will be liquefied and have a strong sulfide odor if stored for a long time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The preparation of embodiment 1 preserved egg

[0041] 1.1 The formula of processing raw materials is: quicklime 20-50%, edible flour alkali 15-45%, edible salt 1-15%, and core material 15-45%.

[0042] All processing raw materials do not add yellow dan powder, EDTA, FWD, and use the core material to replace the yellow dan powder or EDTA, FWD added in the production of the original preserved egg.

[0043] 1.2 Processing technology plan:

[0044] 1. Preparation of processed eggs: choose duck eggs as the main egg source.

[0045] 2. Egg selection: The selection of processed eggs is divided into special grade, I, II and III grades according to the weight of individual eggs and the size of the air chamber.

[0046]3. Cleaning: Soak the selected processed egg source in warm water for 10-20 minutes, and wipe the surface of the egg body with a flannel cloth.

[0047] 4. Drain: The cleaned processed egg source is placed in a clean and drained container and allowed to drain t...

Embodiment 2

[0052] The preparation of embodiment 2 colored eggs

[0053] 2.1 Improvement of the formula of processing raw materials: The processing raw materials are composed of conventional raw materials and core materials. The ratio of specific formula raw materials is: 20-50% of quicklime, 15-45% of edible noodle alkali, 1-15% of edible salt and 15-45% of core material. All processing raw materials do not add yellow dan powder, EDTA, FWD, and use the core material to replace the yellow dan powder or EDTA, FWD added in the production of the original preserved egg.

[0054] 2.2 Processing flow and technical plan: preparation of processed eggs - egg selection - cleaning - raw materials (raw materials for core processing) muddying - wrapping - sealed pickling - unsealing - air drying - packaging finished products.

[0055] 1. Preparation of processed eggs: Duck eggs are the source of eggs.

[0056] 2. Egg selection: According to different seasons, the selection of processed eggs is divid...

Embodiment 3

[0063] The realization of each quality control index of embodiment 3

[0064] 1. Realization of lead-free target: adjust the formula of processing raw materials, eliminate the addition of lead-containing raw materials (huangdan powder), so that processed products do not contain lead. The processing raw materials are composed of conventional raw materials and core materials, and the conventional raw materials include lime (food grade) and edible noodle alkali.

[0065] 2. Substitution of EDTA and FWD: On the basis of solving the lead-free production formula, use the core material in the formula to replace the original lead-free eggs to make the added chemical raw materials EDTA and FWD, so that the product does not contain all chemical raw materials such as EDTA and FWD, Make sure that the product is a pollution-free and healthy food.

[0066] 3. Limit the decomposition of sulfur-containing amino acids: limit the further decomposition of sulfur-containing amino acids to the gr...

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Abstract

The invention provides a raw material for processing preserved eggs. The processing raw material is composed of conventional raw materials and a core material, and the concrete ratios of formula raw materials are as follows: 20-50% of quicklime, 15-45% of sodium carbonate decahydrate, 1-15% of edible salt, and 15-45% of the core material. The invention also provides a method for processing preserved eggs, which comprises the following steps: preparation of egg products to be processed, selection of eggs, cleaning, draining, coating of pulp, plastering of the material, airtight curing, unsealing, airing with wind and aging, and packaging of finished products. The processing raw materials formula is adjusted, and yellow lead powder is not added, in order to produce lead-free products; coating of pulp and plastering of the material in the technique process change the traditional liquid state curing or raw material mud wrapped curing process, so that appropriate decomposition of amino acids is realized, and excess generation of sulfide is controlled. Storage life of the product is prolonged, and at the same time shape and flavour of the product are preserved perfectly. The airing with wind and aging process ensures promotion of the product mouthfeel and formation of exquisite appearance after shells are removed; aesthetic feeling and mouthfeel of the product are further improved, and the product is more beautiful and the taste is more delicious.

Description

technical field [0001] The invention belongs to the field of food, in particular to a method for processing pure natural pollution-free preserved eggs. Background technique [0002] With the continuous improvement of people's living standards, the attention and requirements for food safety are also getting higher and higher. While constantly pursuing the color and fragrance of food to satisfy people's visual and taste enjoyment of food, starting from their own health, they gradually shift from food visual and taste enjoyment to food safety, and include food safety in food consumption. first place. [0003] There are two kinds of prior art solutions: [0004] Preserved eggs are traditional egg products that people love. In the traditional recipes for processing preserved eggs, neither preserved eggs nor colored eggs are added with yellow dandelion powder, resulting in excessive lead in preserved eggs. Because lead is a poisonous heavy metal element, many countries have imp...

Claims

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Application Information

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IPC IPC(8): A23L15/00
Inventor 刘明友
Owner 刘明友
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