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Low-alkaline preserved egg and preparation method thereof

The technology of preserved eggs and eggs is applied in the field of low-alkali preserved eggs and their preparation, which can solve the problems of affecting the digestive environment of the stomach, high alkalinity of preserved eggs, and protein dehydration, etc., and achieve the effects of unique flavor, golden color of protein and low alkali content.

Inactive Publication Date: 2017-08-01
贵州省镇远生态农业扶贫旅游食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional preserved eggs have high alkalinity and serious protein dehydration, and excessive consumption will affect the digestive environment of the stomach,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1: the preparation method of low-alkali preserved egg:

[0031] (1) Cleaning of fresh eggs: select fresh eggs with normal shells and uniform size, soak them in an aqueous solution containing 0.1% sodium bicarbonate for 10 minutes, clean them, and dry them for later use.

[0032] (2) Preparation of pickling liquid: take 4 kg of wormwood, 2 kg of Ainaxiang, 3 kg of buckwheat stalks, and 1 kg of distiller's grains, pulverize and mix them, boil with 3 times the amount of water for 20 minutes, leave to ferment for 5 days, and obtain a pickling liquid.

[0033] (3) Soaking and pickling: Take 10 kg of eggs washed in step (1) and put them into a pickling tank, take 15 kg of pickling solution in step (2), add 0.4 kg of salt, 0.3 kg of sodium hydroxide, 0.03 kg of zinc sulfate, Copper sulfate 0.012kg, stirred and mixed evenly, poured into the pickling tank to completely submerge the eggs, sealed and marinated for 22 days, taken out, washed with clean water, matured, ve...

Embodiment 2

[0034] Embodiment 2: the preparation method of low-alkali preserved egg:

[0035] (1) Cleaning of fresh eggs: select fresh eggs with normal shells and uniform size, soak them in an aqueous solution containing 0.1% sodium bicarbonate for 10 minutes, clean them, and dry them for later use.

[0036] (2) Preparation of pickling solution: Take 6 kg of wormwood, 3 kg of Ainaxiang, 5 kg of buckwheat stalks, and 2 kg of distiller's grains, pulverize and mix them, boil them with 4 times the amount of water for 25 minutes, leave them to ferment for 7 days, and obtain the pickling solution.

[0037] (3) Soaking and pickling: Take 10 kg of eggs washed in step (1) and put them into a pickling tank, take 18 kg of pickling solution in step (2), add 0.6 kg of salt, 0.5 kg of sodium hydroxide, 0.05 kg of zinc sulfate, 0.013 kg of copper sulfate, stirred and mixed evenly, poured into the pickling tank to completely submerge the eggs, sealed and marinated for 22 days, taken out, washed with clea...

Embodiment 3

[0038] Embodiment 3: the preparation method of low-alkali preserved egg:

[0039] (1) Cleaning of fresh eggs: select fresh eggs with normal shells and uniform size, soak them in an aqueous solution containing 0.1% sodium bicarbonate for 10 minutes, clean them, and dry them for later use.

[0040] (2) Preparation of pickling solution: take 8 kg of wormwood, 4 kg of Ainaxiang, 7 kg of buckwheat stalks, and 3 kg of distiller's grains, pulverize and mix them, boil them with 5 times the amount of water for 30 minutes, leave them to ferment for 10 days, and obtain the pickling solution.

[0041] (3) Soaking and pickling: Take 10 kg of eggs washed in step (1) and put them into a pickling tank, take 20 kg of pickling solution in step (2), add 0.8 kg of salt, 0.7 kg of sodium hydroxide, 0.06 kg of zinc sulfate, 0.015 kg of copper sulfate, stirred and mixed evenly, poured into the pickling tank to completely submerge the eggs, sealed and marinated for 23 days, taken out, washed with cle...

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PUM

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Abstract

The invention provides low-alkaline preserved eggs and a preparation method thereof. Pickling solution is prepared through fermenting wormwood, blumea balsamifera, buckwheat straw and distiller's grain and then adding edible salt, ZnSO4, CuSO4 and sodium hydroxide; eggs are pickled in the pickling solution according to a mass ratio of the eggs to the pickling solution being 1 : (1.5 to 2); the pickling solution is in an acid stage, can balance alkali in the preserved eggs, and contains varieties of medicinal components and nutrient substances; the prepared preserved eggs are green and free of harm and have low alkali content; egg white has golden color and luster, is crystal clear, has fresh fragrance and delicious taste and has a clear boundary line with egg yolk; the preserved eggs not only keep original taste, but also have unique flavor; furthermore, the guarantee period of the prepared preserved eggs is longer, and can be 280 days.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a low-alkali preserved egg and a preparation method thereof. Background technique [0002] Preserved eggs, also known as preserved eggs, are traditional flavor foods in my country. They use the properties of eggs to make protein gel in alkaline solution, making them into elastic solids. China's unique alkaline egg processed product is made by marinating eggs with salt, tea and alkaline substances (such as quicklime, plant ash, sodium carbonate, sodium hydroxide, etc.). Due to the action of strong alkali, the sulfur-containing amino acids in the original egg white are decomposed to produce hydrogen sulfide and ammonia, coupled with the smell of the ingredients in the soaking liquid, it produces a unique taste. However, traditional preserved eggs have high alkalinity and serious protein dehydration, and excessive consumption will affect the digestive environment...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L33/105A23B5/14
CPCA23B5/14A23V2002/00A23V2200/06A23V2200/30A23V2250/1614A23V2250/1588A23V2250/1642A23V2250/21
Inventor 姚茂云侯大军李才清
Owner 贵州省镇远生态农业扶贫旅游食品有限公司