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

Inactive Publication Date: 2018-02-13
房县味味食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the shortcomings in the prior art that excessive salt is added in the salting process of duck eggs, which leads to salty protein, affects the flavor of duck eggs and is unfavorable to the human body, the present invention provides a method for salting duck eggs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a method for pickling poultry eggs, and belongs to the field of food processing. At present, a large amount of salt generally needs to be added in a pickling process to preventduck eggs from going bad and increase the oil yield of egg yolk in a salted duck egg pickling process, thus egg white of pickled duck eggs is excessively salty, and the salt content of one salted duck egg is much more than average daily salt intake of a person. Long-term high salt intake is a cause of diseases such as hypertension and gastric mucosa damage. Through adoption of the method, the defects that the flavor of the duck eggs is influenced and the pickled duck eggs are bad to a human body since the egg white is excessively salty due to adding of excessive table salt in the duck egg pickling process in the prior art are overcome. The invention provides a duck egg pickling method.

Description

technical field [0001] The method for pickling poultry eggs of the invention belongs to the field of food processing and relates to a method for pickling duck eggs. Background technique [0002] Salted duck eggs have a cyan-colored shell and a round and smooth appearance. They are also called "green fruits". Salted duck eggs have a long history in my country and are deeply loved by the people and are also favored in the market. The feature of this product is that the heart of the egg is red and rich in nutrition. It is rich in fat, protein and various amino acids needed by the human body. It also contains calcium, phosphorus, iron and other minerals and various trace elements and vitamins necessary for the human body. At present, in order to prevent the deterioration of duck eggs and improve the oil yield of egg yolk in the process of salting duck eggs, it is generally necessary to add more salt during the salting process, resulting in salty duck egg protein. The salt conten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00
Inventor 饶琼琼杨峰华
Owner 房县味味食品有限公司
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