Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Duck egg salting method

A duck egg, stage technology, applied in the field of duck egg pickling, can solve the problems of unfavorable human health, poor taste, too salty duck egg protein, etc., achieve the effect of rich oil, moderate saltiness of protein, and resource saving

Inactive Publication Date: 2017-01-04
ANHUI ZANJIATIAN ECOLOGICAL AGRI CO LTD
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Duck eggs mainly contain protein, fat, calcium, phosphorus, iron, potassium, sodium, chlorine and other nutrients. At present, they are mostly eaten after pickling. Most of the pickling is salted. Generally, a large amount of salt is added, which eventually leads to the salty duck egg protein, which has a bad taste and is not good for human health.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A duck egg pickling method,

[0015] Wash the duck eggs;

[0016] Coat a layer of salt on the duck egg shell, and wrap the duck egg with plastic wrap to prevent the salt from falling off during the pickling process;

[0017] After the coated duck eggs are marinated at room temperature for 22-24 hours, they are heated and pressurized in 3 stages;

[0018] In the first stage, the treatment temperature is 13°C, the pressure is 80Mpa, and the treatment time is 2 hours;

[0019] 10 hours after the end of the first stage treatment, carry out the second stage treatment, the second stage treatment temperature is 22°C, the pressure is 120Mpa, and the treatment time is 5 hours;

[0020] Fifteen hours after the second-stage treatment, the third-stage treatment was carried out. The temperature of the third-stage treatment was 35°C, the pressure was 200Mpa, and the treatment time was 2 hours.

Embodiment 2

[0022] A duck egg pickling method,

[0023] Wash the duck eggs;

[0024] Coat a layer of salt on the duck egg shell, and wrap the duck egg with plastic wrap to prevent the salt from falling off during the pickling process;

[0025] After the coated duck eggs are marinated at room temperature for 22-24 hours, they are heated and pressurized in 3 stages;

[0026] In the first stage, the treatment temperature is 14°C, the pressure is 90Mpa, and the treatment time is 2.5 hours;

[0027] 11 hours after the end of the first-stage treatment, the second-stage treatment was carried out, the second-stage treatment temperature was 23°C, the pressure was 1350Mpa, and the treatment time was 5.5 hours;

[0028] Sixteen hours after the second-stage treatment, the third-stage treatment was carried out. The temperature of the third-stage treatment was 37°C, the pressure was 205Mpa, and the treatment time was 2.5 hours.

Embodiment 3

[0030] A duck egg pickling method,

[0031] Wash the duck eggs;

[0032] Coat a layer of salt on the duck egg shell, and wrap the duck egg with plastic wrap to prevent the salt from falling off during the pickling process;

[0033] After the coated duck eggs are marinated at room temperature for 22-24 hours, they are heated and pressurized in 3 stages;

[0034] In the first stage, the treatment temperature is 15°C, the pressure is 100Mpa, and the treatment time is 3 hours;

[0035] 12 hours after the end of the first-stage treatment, the second-stage treatment is carried out, the second-stage treatment temperature is 25°C, the pressure is 150Mpa, and the treatment time is 6 hours;

[0036] Eighteen hours after the end of the second-stage treatment, the third-stage treatment was carried out. The temperature of the third-stage treatment was 40°C, the pressure was 210Mpa, and the treatment time was 3 hours.

[0037] Purchase 500 fresh duck eggs from a duck farm, and buy salt f...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the technical field of food processing and particularly relates to a duck egg salting method. The duck egg salting method includes cleaning duck eggs before salting, applying every duck egg with a layer of salt, salting the duck eggs with the salt for 22-24 hours at a normal temperature and subjecting the salted duck eggs to heating and pressurizing treatment in three stages. The duck egg salting method has the advantages that the salted duck eggs rich in oil, moderate in egg white salinity and good in taste can be obtained only within 5 days and are long in quality guarantee period; after every salted duck egg is boiled and peeled, the egg white is complete and pure white without sticking to the eggshell, and the yolk is orange and solid with oil flowing.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for pickling duck eggs. Background technique [0002] Duck eggs mainly contain protein, fat, calcium, phosphorus, iron, potassium, sodium, chlorine and other nutrients. At present, they are mostly eaten after pickling. Most of the pickling is salted. Generally, a large amount of salt is put in, which eventually leads to the salty duck egg protein, which has a bad taste and is not good for human health. Contents of the invention [0003] High pressure is beneficial to improve the salt penetration rate. At present, there are examples of high-pressure treatment in the process of salting duck eggs, but generally the duck eggs are soaked in salt water and treated with constant pressure, which can significantly increase the salt penetration rate and shorten the curing time. It is not obvious to increase the oil yield of egg yolk, and because the duck egg...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00
Inventor 王俊山吴坤段琳钰段林森段士平段钰
Owner ANHUI ZANJIATIAN ECOLOGICAL AGRI CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com