Making method for special preserved wild chicken eggs

Abstract

The invention discloses a making method for special preserved wild chicken eggs. The method comprises the following steps: (1) wild egg processing; (2) material impregnation solution preparation; (3) egg impregnation processing; (4) flavor solution preparation; (5) seasoning processing; (6) coating and packaging. According to the method, a preserved egg making process is reasonably improved to shorten the whole preserved egg making cycle to 8 to 10 days, so that the production efficiency is greatly improved, the made preserved eggs contain fewer harmful substances and more nutritional components, have longer shelf lives, more complete edible functions and faint fragrance, free of pungent smell, and high in market competitiveness, the egg white of the made preserved eggs is light red while yolks are golden, and the flavor and condition of the preserved eggs are improved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing characteristic wild egg preserved eggs. Background technique [0002] The main components of wild eggs are ovalbumin and ovalbumin, which contain 8 kinds of amino acids necessary for the human body, and are very similar to the composition of human protein. The human body's absorption rate of wild egg protein can be as high as 98%. Every 100 grams of wild eggs contains 11-15 grams of fat, which is mainly concentrated in the yolk and is easily digested and absorbed by the human body. The yolk is rich in lecithin, sterols, lecithin, calcium, phosphorus, iron, vitamin A, Vitamin D and B vitamins. These ingredients are of great benefit to enhancing the function of the nervous system and are a better brain food. [0003] Preserved eggs, also known as pine eggs, Biandan, etc., are traditional flavored egg products in my country. They are usua...

AI Technical Summary

Problems solved by technology

Traditional pickling methods are mainly mud wrapping and soaking methods, relying on the natural penetration of active ingredients in the pickling liquid (mud) to achieve the purpose of pickling. Such methods are not only labor-intensive, wasteful, and production efficiency is low. The average penetration rate of alkali is low, and the time required for pickling is long. Since eggs are kept in a closed environment for a long time, they are prone to corruption and deterioration, resulting in quality decline; on the other hand, controlling the penetration rate of alkali during pickling is the key to processing , the traditional pickling method can easily cause excessive alkalinity or unevenness and reduce the quality of the product. In the past, lead-containing salts were often used to promote protein coagulation, but because lead has a very adverse effect on the human body, zinc salts and copper salts are often used for curing. replace

The production time of preserved eggs is too long (about 40~60 days), the quality of preserved eggs is uneven, perishable, and the cost is high, all of which hinder the development of the preserved egg industry, and the existing preserved eggs are mostly dark brown, with a single color and are edible. Usually there will be a faint smell of ammonia, which affects the appearance and taste of preserved eggs