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Intermittent ultrasonic assisted low-salt salted egg pickling technology

An ultrasonic-assisted, salted egg technology, applied in food science and other directions, can solve the problems of slow salted eggs, cumbersome operations, and long salting cycles, reducing salt penetration resistance, reducing egg white viscosity, and speeding up salting. effect of speed

Inactive Publication Date: 2018-10-12
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the salted egg salting rate is slow, the curing cycle is long, the salty protein content is too high, and the taste is too salty. The problem has always been the key factor restricting the production of salted eggs.
[0004] In the prior art, there are mainly pressure pickling method and vacuum pickling method to improve the salted egg pickling rate. Manufacturing method, the loss of machinery is relatively large, and the cost is high
Therefore, it is rarely used in factories and enterprises, so there is an urgent need for a low-cost, highly operable technology to improve the salted egg pickling rate

Method used

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  • Intermittent ultrasonic assisted low-salt salted egg pickling technology
  • Intermittent ultrasonic assisted low-salt salted egg pickling technology
  • Intermittent ultrasonic assisted low-salt salted egg pickling technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] 1) Pretreatment of duck eggs:

[0050] Select fresh duck eggs that meet the hygienic standards and the same weight grade, wash the surface of the eggshell with feathers and feces and other sundries, let it dry naturally, then soak it in 8% citric acid solution for 30 minutes, disinfect and remove the outer mold of the eggshell, and use Rinse again with distilled water and dry for later use;

[0051] 2) Marinated duck eggs:

[0052] Put the pretreated duck eggs into the pickling jar, add 20% salt pickling solution according to the weight ratio of duck eggs and salt pickling solution as 1:1, and marinate at room temperature in a cool place for 15 days; every 6 days Ultrasonic treatment once, ultrasonic time 30min, ultrasonic power 350W, ultrasonic frequency 20kHz;

[0053] 3) Desalination:

[0054] Take out the salted eggs that have been pickled in step 2), dilute the pickling solution to a salt solution with a mass fraction of 1%, then add compound spices to obtain a ...

Embodiment 2

[0058] 1) Pretreatment of duck eggs:

[0059] Select fresh duck eggs that meet the hygienic standards and the same weight grade, wash the surface of the eggshell with feathers and feces and other sundries, let it dry naturally, then soak it in 8% citric acid solution for 30 minutes, disinfect and remove the outer mold of the eggshell, and use Rinse again with distilled water, dry and set aside;

[0060] 2) Marinated duck eggs:

[0061] Put the pretreated duck eggs into the pickling jar, add 20% salt pickling solution according to the weight ratio of duck eggs and salt pickling solution as 1:1, and put it in a cool place for room temperature pickling; ultrasonic treatment every 6 days Once, ultrasonic time is 30min, ultrasonic power is 350W, ultrasonic frequency is 20kHz, and marinated for 15 days.

[0062]3) Desalination:

[0063] Take out the salted eggs that have been marinated in step 2), dilute the pickling solution to a salt solution with a mass fraction of 2%, then ad...

Embodiment 3

[0067] 1) Pretreatment of duck eggs:

[0068] Select fresh duck eggs that meet the hygienic standards and the same weight grade, wash the surface of the eggshell with feathers and feces and other sundries, let it dry naturally, then soak it in 8% citric acid solution for 30 minutes, disinfect and remove the outer mold of the eggshell, and use Rinse again with distilled water, dry and set aside;

[0069] 2) Marinated duck eggs:

[0070] Put the pretreated duck eggs into the pickling jar, add 20% salt pickling solution according to the weight ratio of duck eggs and salt pickling solution as 1:1, and marinate at room temperature in a cool place for 15 days; every 6 days Ultrasonic treatment once, ultrasonic time 30min, ultrasonic power 350W, ultrasonic frequency 20kHz;

[0071] 3) Desalination:

[0072] Take out the salted eggs that have been pickled in step 2), dilute the pickling solution to a salt solution with a mass fraction of 3%, then add compound spices (antibacterial ...

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Abstract

The invention discloses an intermittent ultrasonic assisted low-salt salted egg pickling technology. Low-salt salted eggs can be obtained with the technology through pretreatment of duck eggs, pickling of duck eggs, desalting and cleaning. An ultrasonic technology is creatively used in assisting the salted egg pickling process, the table salt permeation rate is increased, the pickling period is shortened, the salted eggs can be well pickled within 15 days with the technology, and the pickling period is 20 days shorter than that in a traditional method. The well pickled salted eggs are placed in a 1% table salt solution to be desalted, the salt content of salted egg white can be decreased to 3.58% within 6 days, and the salinity is proper. In general, salted eggs with high oil yield and lowsalt can be pickled within 21 days.

Description

technical field [0001] The invention relates to the technical field of egg processing, in particular to a process for pickling low-salt salted eggs assisted by intermittent ultrasound. Background technique [0002] Salted eggs are also known as salted eggs, salted eggs, and flavored eggs. After cooking, the egg whites are tender and white, and the egg yolks are loose and oily. They are rich in nutrition, unique in flavor, and easy to eat. One of the export commodities. [0003] However, the salted egg salting rate is slow, the curing cycle is long, the salty protein salt content is excessive, and the problem of too salty taste has always been a key factor restricting the production of salted egg enterprises. The pickling rate is slow, and the cycle is too long, which leads to the suppression of enterprise funds and low economic benefits. The salty protein is too salty and has a poor taste, which does not meet people's concept of pursuing a healthy diet and a low-salt diet....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L5/30A23L5/20
CPCA23L5/20A23L5/32A23L15/30
Inventor 靳国锋孙秀秀何立超金永国
Owner HUAZHONG AGRI UNIV
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