Method for pickling poultry eggs
A technology for poultry eggs and duck eggs, which is applied to the fields of pickling and salting duck eggs, can solve problems such as unfavorable human body, salty protein, affecting the flavor of duck eggs, etc., and achieves good product stability, moderate protein saltiness, and is beneficial to diet. health effects
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Embodiment 1
[0006] Example 1: The method of pickling poultry eggs, the pickling steps are as follows, add citric acid to the water to adjust the pH to 3.8, add 0.01g of acid protease to each part of water, heat up to 45°C to obtain a mixed solution, wash the duck eggs and put them in In the heat preservation container, pour the mixed liquid into the heat preservation container until the duck eggs are completely submerged, place the heat preservation container on the rotating device, and place it for 50 minutes at a rotation speed of 80r / min, take out the duck eggs, rinse the eggshell with cold water, and pour each Add 4 parts of salt, 0.02 parts of chlorogenic acid, and 20 parts of volcanic mud to 100 parts of rice wine and mix evenly to obtain pickled mud. Put the duck eggs into the pickled mud and roll until the surface of the eggshell is completely covered with a layer of pickled mud. Put the duck eggs wrapped in pickled mud upside down for 5 days.
Embodiment 2
[0007] Embodiment 2: The method for pickling poultry eggs, the pickling steps are as follows, add citric acid to the water to adjust the pH to 4.2, add 0.015g of acid protease to each part of water, heat up to 48°C to obtain a mixed solution, wash the duck eggs and put them Put the mixture into the heat preservation container, pour the mixture into the heat preservation container until the duck eggs are completely submerged, place the heat preservation container on the rotating device, place it at a rotation speed of 85r / min for 60min, take out the duck eggs, rinse the eggshells with cold water, and pour them into the heat preservation container. Add 6 parts of salt, 0.03 parts of chlorogenic acid, and 30 parts of volcanic mud to every 100 parts of rice wine and mix evenly to obtain pickled mud. Put the duck eggs into the pickled mud and roll until the surface of the eggshell is completely covered with a layer of pickled mud. Place the duck eggs wrapped in pickled mud upside do...
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