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Processing method of preserved salted eggs

A processing method and technology for salted eggs, applied in the processing field of Songhua salted eggs, can solve the problems of not loose egg yolk, sandy, long marinating time, poor taste and flavor, etc. Effect

Inactive Publication Date: 2018-09-07
HENAN UNIV OF ANIMAL HUSBANDRY & ECONOMY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current salted egg production process, if the liquid (mud) has a high salt content and a long curing time, the egg white will be too salty and cannot be eaten; if the liquid (mud) has a low salt content and the curing time is short, the egg yolk will not be loose. , sand, oil, poor taste and flavor and not resistant to storage

Method used

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  • Processing method of preserved salted eggs

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Experimental program
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Effect test

Embodiment 1

[0030] In spring, the first pickling: prepare the pickling solution for the first pickling, adjust the temperature of the pickling solution to 15°C~25°C, and the weight ratio of duck eggs: pickling solution is 1:1~1:3 Put the high-quality fresh duck eggs selected by candling and knocking eggs into pickling liquid and soak for 20 to 30 days. After the yolk in the duck egg is solidified, the first pickled egg is obtained; the pickling liquid is mainly composed of the following weight percentages: Component composition: Chinese prickly ash 0.1%~0.9%, edible salt 5%~20%, the water of balance;

[0031] In spring, the second pickling: prepare the pickling solution for the second pickling, adjust the temperature of the pickling solution to 15 ° C ~ 25 ° C, according to the weight ratio of duck eggs: pickling solution is 1:1 ~ 1:3 The first pickled egg is placed in the pickling solution and soaked for 20 to 30 days to obtain the second pickled egg; the pickling solution for the second...

Embodiment 2

[0034] In summer, the first pickling: prepare the pickling liquid for the first pickling, raise the indoor temperature to 15°C~35°C, and the duck eggs: the weight ratio of pickling liquid is 1:1~1:3. Eggs and high-quality fresh duck eggs selected by knocking eggs are placed in pickling solution and soaked for 15 to 30 days. After the yolk in the duck egg is solidified, the first pickled egg is obtained; the pickling solution is mainly composed of the following components by weight percentage: Composition: Zanthoxylum bungeanum 0.1%~0.9%, edible salt 5%~20%, the balance water;

[0035] In summer, secondary pickling: prepare the pickling solution for the second pickling, raise the indoor temperature to 15°C~35°C, and prepare the first duck egg: pickling solution weight ratio of 1:1~1:3. The first pickled egg is placed in the pickling solution and soaked at 15°C to 30°C to obtain a second pickle egg; the pickle solution for the second pickle is mainly composed of the following co...

Embodiment 3

[0038] In autumn, the first pickling: prepare the pickling liquid for the first pickling, adjust the temperature of the pickling liquid to 15°C-25°C, and the weight ratio of duck eggs: pickling liquid is 1:1~1:3 Put the high-quality fresh duck eggs selected by candling and knocking eggs into pickling liquid and soak for 20 to 30 days. After the yolk in the duck egg is solidified, the first pickled egg is obtained; the pickling liquid is mainly composed of the following weight percentages: Component composition: Chinese prickly ash 0.1%~0.9%, edible salt 5%~20%, the water of balance;

[0039]In autumn, the second pickling: prepare the pickling solution for the second pickling, adjust the temperature of the pickling solution to 15°C-25°C, and the weight ratio of duck eggs: pickling solution is 1:1~1:3 The first pickled egg is placed in the pickling solution and soaked for 20 to 30 days to obtain the second pickled egg; the pickling solution for the second pickling is mainly comp...

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Abstract

The invention discloses a processing method of preserved salted eggs. The processing method of the preserved salted eggs comprises the following steps: a, taking fresh duck eggs as raw materials; b, carrying out first pickling; c, carrying out second pickling; d, fishing the eggs after the second pickling, and carrying out sorting, grading and air-drying so as to obtain materials ready for using;and e, performing vacuum packaging on the air-dried pickled eggs so as to obtain the preserved salted eggs. The preserved salted eggs adopted by adopting the processing method are brownish red or tanin egg-white color, and have plenty of pine-branch-shaped patterns on surface; moreover, the yolk is yellowish green or dark green in color, and is appropriate in soft yolk size. The preserved saltedeggs prepared by the processing method are delicious in taste, mellow in aroma, appropriate in saltiness, small in hot taste, appropriate in hardness, and easy to be shelled. The processing method ofthe preserved salted eggs disclosed by the invention is scientific and reasonable, and capable of greatly reducing dosage of caustic soda so as to ensure better taste; moreover, no harmful lead oxideis added so that the preserved salted eggs are safe and reliable to the human body.

Description

technical field [0001] The invention relates to the technical field of egg processing, in particular to a processing method of preserved egg. Background technique [0002] Preserved eggs, also known as preserved eggs, preserved eggs, colorful eggs, alkali eggs and mud eggs, are egg products processed from a pickling solution (mud) prepared with lime, soda ash, salt, etc. It is one of the traditional foods in my country. It is mellow and fragrant, easy to eat and other characteristics, and is deeply loved by the masses of the people. Salted egg, also known as salted egg, salted egg, or flavored egg, is a re-product with special flavor and convenient consumption. Salted eggs are regenerated eggs made from fresh duck eggs, salted with salt water or salty pure yellow mud, red mud, plant ash, etc. [0003] The processing method of traditional preserved eggs is to smear duck eggs with material mud or soak duck eggs with pickling liquid. The preserved eggs produced by them have po...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L27/10
CPCA23L15/30A23L27/10
Inventor 李和平蔡凤英齐保林付丽王斌
Owner HENAN UNIV OF ANIMAL HUSBANDRY & ECONOMY