Preparation method of non-yolk preserved eggs

Abstract

The invention relates to a preparation method of non-yolk preserved eggs. The method comprises the following steps: S1, selecting one of chicken eggs, duck eggs and bird eggs, and cleaning the eggs for later use; S2, putting the eggs treated in the S1 into an ultrasonic cleaner, adjusting the ultrasonic frequency to destroy the interiors of the eggs, that is, using ultrasonic waves to cause the egg yolk and the egg white to be mixed together in a state where the eggshell is not broken; S3, stirring pickling powder and the tea water to form mashed paste, then coating the surfaces of the egg bodies with the mashed paste, and then storing the eggs in a sealing way; S4, controlling the sealing temperature to be 30 DEG C or below, and obtaining the non-yolk preserved eggs after the eggs are sealed for 7-15 days. According to the preparation method, the egg yolk is mixed with the egg white by means of the ultrasonic cleaner under the premise of not destroying the eggshell, and the mixture obtained by stirring the pickling powder and the tea water is enabled to easily enter the eggshell so as to decompose and change the amino acids in the mixture of the egg yolk and the egg white within avery short time, so that the time of egg formation is shortened, and the problem that some people do not like to eat the egg yolk and soft yolk is solved.

Description

technical field [0001] The invention relates to a method for making preserved eggs, in particular to a method for making heartless preserved eggs, and belongs to the technical field of A23L of IPC classification. Background technique [0002] Preserved eggs, also known as preserved eggs, bien eggs, gray eggs, wrapped eggs, etc., are a traditional Chinese flavor egg product. The main raw material is duck eggs, the taste is smooth and refreshing, slightly salty, and the color and aroma are unique. [0003] The production of preserved eggs is actually a chemical reaction. Both the egg white and the yolk belong to protein. When the egg is left for a period of time, part of the protein in the white will be decomposed into amino acids. The chemical structure of amino acid has a basic amino-NH2 and an acidic hydroxyl-COOH, so it can act on both acidic and basic substances. Mix the egg with soda ash, quicklime, plant ash, salt, tea powder, yellow mud, etc., and then apply it on th...

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the technical problem that the existing preserved egg yolk has a heavy taste and is not suitable for some tastes, and provides a method for making a heartless preserved egg