Production method of preserved eggs

Abstract

The invention provides a production method of preserved eggs. The production method comprises the following steps: 1) screening fresh duck eggs; 2) washing and disinfecting; 3) producing pickling liquid: preparing 100 parts of boiled water, 8 parts of food-grade table salt, 8 parts of caustic soda, 0.5 part of zinc sulfate, 5 parts of lime and 4 parts of tea leaf into the pickling liquid; 4) putting the fresh duck eggs of the step 2) into the pickling liquid and immersing for 20 days; 5) carrying out second time of checking; 6) producing a paste pickling agent; 7) covering the duck eggs with the paste pickling agent; 8) removing the paste pickling agent covering the duck eggs of the step 7) and washing surfaces of egg shells; 9) putting preserved eggs in the step 8) into edible acid with the pH (Potential of Hydrogen) of 3 to 5 for 2 days; 10) packaging and checking. According to the preserved eggs produced by the method, egg white has good elasticity; the egg white is condensed and smooth, and is glittering and translucent; yolks and the egg white have definite layers, an alkali taste is light and the mouth feel is good; especially, when the production method is used for processing soft-york preserved eggs; the yorks are soft and the egg white has good elasticity; the consistency of products is good.

Description

technical field [0001] The invention relates to a method for making 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. At present, one-time soaking is usually used in production. The main components of the soaking liquid are tea foam, soda ash, quicklime and salt. The production process of the soaking liquid is often to directly add all the raw materials to the water and use it immediately. This production method has Here are the disadvantages: [0003] (1) The chemical reaction of mixing t...

AI Technical Summary

Problems solved by technology

[0003] (1) The chemical reaction of mixing the raw materials of the soaking solution is complicated, and some beneficial chemical elements such as zinc and selenium will be lost due to mixing together;

[0004] (2) The soaking liquid is used directly after the raw materials are mixed, and the various chemical reactions in the soaking liquid have not been completed, so that the amount of alkaline components in the soaking liquid is too large, which makes the product have a strong alkaline taste and poor taste, especially in When processing sand-core preserved eggs, the product qualification rate is low