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A kind of preparation method of preserved egg

A technology for preserved eggs and duck eggs is applied in the fields of food ingredients containing natural extracts, food ingredients, food science, etc., which can solve the problems of easy spoilage of duck eggs, long time for preserved eggs, and low qualification rate, so as to slow down the rate of spoilage and improve the Product qualification rate, the effect of suppressing life activities

Inactive Publication Date: 2019-05-03
JIANGSU HONGMEN IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing methods for making preserved eggs have the following disadvantages. The time to make sandy preserved eggs is too long, the duck eggs are easy to deteriorate, and the pass rate is low; the production of preserved eggs for medicinal cuisine requires mature preserved eggs to be shelled and soaked in medicinal dietary solution

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1, a kind of preparation method of preserved egg, is characterized in that, comprises the steps:

[0025] (1), selected fresh duck eggs, washed;

[0026] (2) To make a pickle solution, take 25g of zinc-selenium tea powder and 35g of cypress branches, pour them into 10kg of boiling water and boil for 15 minutes, add 750g of soda ash, stir and cook for 5 minutes, then slowly add 2kg of quicklime and cook for 3 minutes, then add 10g Zinc chloride, 350g of edible salt, 25g of plant ash were stirred and boiled for 15 minutes, then left to stand at room temperature for 1 day, after cooling thoroughly, filtered to remove the filter residue, made into a pickle solution, sealed for later use;

[0027] (3), put the duck eggs that have passed step (1) into the pickling utensils in turn, put edible salt and water into the pickling utensils, pickle the egg noodles with 5mm of edible salt, and pickle with 15mm of edible salt in water. Duck eggs are marinated in a moist edible salt e...

Embodiment 2

[0032] A kind of preparation method of preserved egg is characterized in that, comprises the steps:

[0033] (1), selected fresh duck eggs, washed;

[0034] (2) To make a pickle solution, take 28g of zinc-selenium tea powder and 38g of cypress branches, pour them into 10kg of boiling water and cook for 20 minutes, add 760g of soda ash, stir and cook for 6 minutes, then slowly add 2kg of quicklime and cook for 4 minutes, then add 10g Zinc chloride, 360g of edible salt, 25g of plant ash were stirred and boiled for 15 minutes, then left to stand at room temperature for 1 day, after cooling thoroughly, filtered to remove the filter residue, made into a pickle solution, sealed for later use;

[0035] (3), put the duck eggs that have passed step (1) into the pickling utensils one by one, put edible salt and water into the pickling utensils, pickle the egg noodles with 10mm of edible salt, and pickle with 10mm of edible salt in water. Duck eggs are marinated in a moist edible salt e...

Embodiment 3

[0040] 1, a kind of preparation method of preserved egg, is characterized in that, comprises the steps:

[0041] (1), selected fresh duck eggs, washed;

[0042] (2) To make a pickle solution, take 30g of zinc-selenium tea powder and 40g of cypress branches, pour them into 10kg of boiling water and boil for 20 minutes, add 780g of soda ash, stir and cook for 8 minutes, then slowly add 2kg of quicklime and cook for 5 minutes, then add 15g Zinc chloride, 180g of edible salt, 30g of plant ash were stirred and boiled for 20 minutes, then left to stand at room temperature for 1 day, after cooling thoroughly, filtered to remove the filter residue, made into a pickle solution, sealed for later use;

[0043] (3), put the duck eggs that have passed step (1) into the pickling utensils one by one, put edible salt and water into the pickling utensils, pickle the egg noodles with 5mm of edible salt, and pickle with 10mm of edible salt in water. Duck eggs are marinated in a moist edible sal...

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PUM

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Abstract

The invention discloses a preparation method of lime-preserved eggs. The preparation method of lime-preserved eggs comprises the following steps: carefully selecting fresh duck eggs; fully washing the selected duck eggs; preparing a pickling solution, and sealing the pickling solution for later use; orderly piling the duck eggs in a pickling apparatus; adding table salt and water into the pickling apparatus, wherein the table salt is 5mm higher than the egg level and the water is 5-15mm higher than the table salt; pickling the duck eggs by soaking the duck eggs in the wet table salt environment for 5-6 days; rinsing the pickled duck eggs in a calcium hypochlorite disinfectant solution in which the available chlorine concentration is 180-200ppm for 3-5 minutes, so that the table salt adhered on surfaces of the duck eggs are removed; performing sealed pickling on the duck eggs in the pickling solution for 50-90 days, wherein the room temperature is kept at 20-50 DEG C; unsealing the pickled duck eggs; and carrying out airing, vacuum packing and sterilizing. The soft-yolk lime-preserved eggs prepared by the method disclosed by the invention are high in qualified rates, and can be prepared into medicinal dishes of lime-preserved eggs without removing the shells.

Description

technical field [0001] The invention relates to a method for processing eggs, in particular to a method for preparing preserved eggs. Background technique [0002] Preserved eggs, also known as pine eggs, Biandan, etc., are traditional flavored egg products in my country. The production method is to use the properties of eggs in alkaline solution to make protein gel and make them into elastic solids. Normal preserved eggs It is dark green and has pine flowers and is full of elasticity. The center of the yolk is solidified, which is called sandy preserved egg. If the center of the yolk is not completely solidified, it is called soft-boiled preserved egg. The existing method for producing preserved eggs has the following disadvantages. The time for making sandy preserved eggs is too long, the duck eggs are easy to deteriorate, and the pass rate is low; the production of preserved eggs for medicinal cuisine requires mature preserved eggs to be shelled and soaked in a medicinal d...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L15/00A23L33/105
CPCA23V2002/00A23V2250/21A23V2250/1642A23V2250/1626
Inventor 黎华彭贞红宁鑫
Owner JIANGSU HONGMEN IND GRP
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