Fast processing method of salted duck eggs

A processing method and technology of salted duck eggs, applied in the field of rapid processing of salted duck eggs, can solve the problems of poor concentration and long pickling cycle, achieve good taste, shorten the pickling cycle, and improve processing efficiency

Active Publication Date: 2016-10-12
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional pickling method mainly relies on the concentration difference. The salt naturally penetrates into the egg white, and then gradually penetrates into the egg yolk. Since the salt infiltration of the egg yolk is slow, it takes a long time to pickle the egg yolk to achieve the state of loose sand.

Method used

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  • Fast processing method of salted duck eggs

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Effect test

Embodiment 1

[0026] ① 50kg fresh eggs are washed, and broken eggs are selected and graded according to weight. ②Place fresh eggs of the same weight class in an ultrasonic container, add water to submerge the fresh eggs, and perform ultrasonic pretreatment for 25 minutes. The ultrasonic frequency used is 80KHz, the ultrasonic power is 100w, and it is advisable to add water volume to submerge fresh eggs. ③The preparation of pickling solution A: 100L of water, 30kg of salt (the mass fraction of salt is about 23%), 180g of citric acid, and 2L of food-grade alcohol. ④ Pour solution A into the pickling tank containing the fresh eggs that have been pretreated by ultrasonic waves, press the eggs with a bamboo net to prevent them from floating, and seal them for the first stage of pickling. After 7 days, release the pickling solution A. ⑤ Determine the salt concentration of liquid A released in the previous step to be about 20%, dilute it 5 times, that is, add 4 times the volume of water, add 144g...

Embodiment 2

[0028] ① 80kg fresh eggs are washed, and broken eggs are selected and classified according to weight. ②Put fresh eggs of the same weight class in an ultrasonic container, add water to submerge the fresh eggs, and perform ultrasonic pretreatment for 30 minutes. The ultrasonic frequency used is 100KHz, the ultrasonic power is 150w, and it is advisable to add water volume to submerge fresh eggs. 3. Preparation of pickling solution A liquid: 160L of water, 50kg of salt (the mass fraction of salt is about 24%), 250g of citric acid, and 3L of food-grade alcohol. ④ Pour liquid A into the pickling tank containing the fresh eggs that have been pretreated by ultrasound, press the eggs with a bamboo net to prevent them from floating, and seal them for the first stage of pickling. After 8 days, release the pickling solution A. ⑤ Measure the salt concentration of liquid A released in the previous step to be about 20%, dilute it 5 times, that is, add 4 times the volume of water, add 200g c...

Embodiment 3

[0030] ① 100kg of fresh eggs are washed, and broken eggs are selected and graded according to weight. ②Put fresh eggs of the same weight class in an ultrasonic container, add water to submerge the fresh eggs, and perform ultrasonic pretreatment for 30 minutes. The ultrasonic frequency used is 100KHz, the ultrasonic power is 150w, and it is advisable to add water volume to submerge fresh eggs. 3. The preparation of pickling solution A liquid: 200L of water, 60kg of salt (the mass fraction of salt is about 23%), 350g of citric acid, and 5L of food-grade alcohol. ④ Pour liquid A into the pickling tank containing the fresh eggs that have been pretreated by ultrasound, press the eggs with a bamboo net to prevent them from floating, and seal them for the first stage of pickling. After 8 days, release the pickling solution A. ⑤ Determine that the salt concentration of liquid A released in the previous step is about 20%, dilute it 5 times, that is, add 4 times the volume of water, ad...

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Abstract

The invention discloses a fast processing method of salted duck eggs and belongs to the field of food processing. The processing method comprises the following steps: 1, fresh duck eggs are washed and graded by weight, and broken duck eggs are removed; 2, the duck eggs are subjected to ultrasonic pre-treatment; 3, the fresh duck eggs are put into a container, mixed with a salting solution A and salted for 7-8 days under a sealed condition, then salting is stopped, and the salting solution is discharged; 4, the salting solution discharged in the step 3 is diluted with water until the concentration of edible salt is 3.0%-4.0%, other salting solution ingredients are added in the dilution proportion, a salting solution B is prepared and injected into the salted duck eggs in the step 3, and the duck eggs are salted for 7-10 days continuously under a sealed condition; 5, the salted duck eggs obtained after the step 4 are sterilized for 20-30 minutes at the temperature of 1-21 DEG C. With the adoption of the method, the salt content of egg white of the salted duck eggs is low, yolk emits oil, is loose and tastes granulated, the salting cycle is shortened, the processing efficiency is improved, and the prepared salted duck eggs meet requirements of modern people for healthy diet.

Description

technical field [0001] The invention relates to a quick processing method of salted duck eggs, which belongs to the field of food processing. Background technique [0002] Salted eggs, also known as salted eggs, salted eggs, and flavored eggs, are fresh eggs that are marinated. After cooking, the protein of salted eggs is white and tender, and the yolk is loose and oily. It has unique flavor, rich nutrition, and is convenient to eat. It is not only a Chinese food Traditional specialty food with a long history is also one of the most popular export commodities. The traditional pickling methods of salted eggs mainly include salt water immersion method, salt mud coating method and straw ash method. Among them, the salt water immersion method is the fastest and hygienic and convenient. Therefore, high-concentration salt water is usually used for pickling in enterprise production. In order to loosen the egg yolk and have a high oil yield, the curing period is generally longer, r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L5/30
CPCA23V2002/00A23V2250/032A23V2250/082A23V2300/48
Inventor 杨瑞金苏鹤赵伟张玉明
Owner JIANGNAN UNIV
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