Preparation method of recombinant instant salted duck eggs with desalted egg white

Abstract

The invention discloses a preparation method of recombinant instant salted duck eggs with desalted egg white. The preparation method of the recombinant instant salted duck eggs with desalted egg whitecomprises the following steps of firstly washing and disinfecting picked duck eggs, and carrying out soaking by using dilute acetic acid so as to remove membranes on surfaces of the duck eggs to improve permeability of the duck egg shell; carrying out pickling in combination under vacuum condition so as to facilitate permeation and diffusion of edible salt in the duck eggs, and thus, rapid maturing of yolks of the salted duck eggs is allowed; separating egg white from yolks of the duck eggs which have been maturely pickled, and removing the edible salt in the egg white by utilizing ultrafiltration means; removing glucose of trace amount contained in the egg white by utilizing glucose oxidase so as to avoid browning of the products when high-temperature sterilization is performed, and thus, the egg white is yellowish in color and luster, changed in taste, and reduced in mass; and finally, refilling the desalted and desugared duck egg white with the salted duck egg yolks, and carrying out high-temperature sterilization so as to obtain the recombinant duck eggs which are pure white in egg white, normal in flavor, oily in yolks, as well as loose and sandy in taste. The recombinant instant salted duck eggs with desalted egg white is sterilized by adopting high-temperature steaming so that the salted duck eggs can be instantly eaten after a bag is opened, and thus, the salted duck eggs are convenient to eat and good for human body health; moreover, excessive waste of the salted egg white is also avoided.

Description

technical field [0001] The invention relates to the technical field of salted duck eggs, in particular to a method for preparing recombined ready-to-eat salted duck eggs with protein desalted. Background technique [0002] Salted eggs are a famous traditional food in my country. They have six characteristics of "fresh, thin, tender, loose, sandy and oily", and are deeply loved by consumers. However, the direct consumption of salted eggs also has the defects that the salt content of the protein is too high and the taste is too salty, causing many consumers to only eat salted egg yolks instead of salted egg whites, resulting in greater waste. Modern medical research shows that eating too much salt for a long time will lead to the occurrence of cardiovascular diseases such as high blood pressure, and increase the burden on the kidneys, which is not good for human health. Therefore, cause the worry of consumer to edible salted egg, and have directly influenced the consumption o...

AI Technical Summary

Problems solved by technology

In order to solve the problem of excessive saltiness of salty protein, methods such as reducing the amount of salt added and partially replacing salt with potassium chloride are usually used, but these methods cannot achieve satisfactory results

Reduce the amount of salt added. The process of pickling salted eggs is prone to a large number of microorganisms, which may cause deterioration of salted eggs, resulting in moldy salted eggs, black yellow eggs, black ring eggs, etc.; use potassium chloride to partially replace salt, Generally, it can only replace about 30% of salt. Too much substitution will cause the potassium content to be too high and produce a bitter taste. The content is still above 4%, still salty