Preparation method of preserved duck eggs

A technology of preserved eggs and preserved eggs, applied in the direction of food science, etc., can solve the problems such as the influence of the appearance of eggs, and achieve the effect of enhancing the effect of alternating current treatment, improving the uniformity, and promoting the denaturation rate and effect

Inactive Publication Date: 2018-11-16
ANHUI ZANJIATIAN ECOLOGICAL AGRI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although copper sulfate was used to replace lead oxide in the improved method, which reduced the human body's intake of lead, black spots still existed on the shell of preserved eggs processed with copper salts in production, because copper ions interacted with protein during the pickling process. Copper sulfide is formed. Due to the high stability of copper sulfide, it blocks the through hole on the shell, so black spots are formed on the shell of preserved eggs, which not only affects the appearance of the egg, but also has no benefit to the human body for long-term excessive intake of copper elements; Therefore research the production technology of new preserved egg, has great significance

Method used

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  • Preparation method of preserved duck eggs

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Effect test

Embodiment 1

[0027] A preparation method of preserved eggs, comprising the steps of:

[0028] (1) Cleaning treatment:

[0029] After removing the dirt on the surface of the egg, wash it again with clean water and dry it for later use;

[0030] (2) Salt pickling treatment:

[0031] Put the eggs treated in step (1) into a container with salt water, put the eggs in place to ensure that the eggs are completely immersed in the salt water, take them out after marinating for 3 days, and perform ultrasonic treatment once a day during this period;

[0032] (3) Marinated preserved eggs:

[0033] a. Weigh the following materials in corresponding parts by weight: 2 parts of table salt, 1 part of green tea powder, 0.5 part of nano carbon powder, 4 parts of soda ash, 90 parts of water;

[0034] b. Put all the ingredients weighed in operation a into the mixing tank, stir at high speed for 30 minutes, and adjust the overall pH value to 10 with sodium hydroxide solution, and then get preserved egg pickl...

Embodiment 2

[0045] A preparation method of preserved eggs, comprising the steps of:

[0046] (1) Cleaning treatment:

[0047] After removing the dirt on the surface of the egg, wash it again with clean water and dry it for later use;

[0048] (2) Salt pickling treatment:

[0049] Put the eggs treated in step (1) into a container with salt water, put the eggs in place to ensure that the eggs are completely immersed in the salt water, take them out after marinating for 3 days, and perform ultrasonic treatment once a day during this period;

[0050] (3) Marinated preserved eggs:

[0051] a. Take the following materials in corresponding parts by weight: 3 parts of table salt, 2 parts of green tea powder, 1 part of nano carbon powder, 6 parts of soda ash, 95 parts of water;

[0052] b. Put all the ingredients weighed in operation a into the mixing tank, stir at high speed for 36 minutes, and adjust the overall pH value to 10.5 with sodium hydroxide solution, and obtain preserved egg picklin...

Embodiment 3

[0063] A preparation method of preserved eggs, comprising the steps of:

[0064] (1) Cleaning treatment:

[0065] After removing the dirt on the surface of the egg, wash it again with clean water and dry it for later use;

[0066] (2) Salt pickling treatment:

[0067] Put the eggs treated in step (1) into a container with salt water, put the eggs in place to ensure that the eggs are completely submerged in the salt water, take them out after 4 days of marinating, and perform ultrasonic treatment once a day during this period;

[0068] (3) Marinated preserved eggs:

[0069] a. Weigh the following materials in corresponding parts by weight: 4 parts of table salt, 3 parts of green tea powder, 1.5 parts of nano carbon powder, 7 parts of soda ash, 100 parts of water;

[0070] b. Put all the ingredients weighed in operation a into the mixing tank, stir at high speed for 40 minutes, and adjust the overall pH value to 11 with sodium hydroxide solution, and then obtain preserved egg...

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Abstract

The invention discloses a preparation method of preserved duck eggs. The preparation method comprises (1) cleaning treatment, (2) salt water preserving treatment, (3) duck egg preserving treatment, and (4) cleaning treatment. The invention provides the preparation method of the preserved duck eggs. The preparation method effectively improves the production efficiency and improves the taste and nutritional value of preserved duck eggs.

Description

technical field [0001] The invention belongs to the technical field of poultry and egg food processing, and in particular relates to a method for preparing preserved eggs. Background technique [0002] Preserved eggs are also called preserved eggs, Bian eggs, gray eggs, etc. Preserved eggs taste fresh and smooth, and have unique color and fragrance. They are traditional flavored egg products in my country. They are delicious and rich in iron, methionine and vitamins. E and other essential nutrients for the human body. Preserved egg is not only a delicacy, but also has certain medicinal value. Wang Shixiong said in "Suixiju Diet Spectrum": "Preserved eggs are pungent, astringent, sweet, and salty. They can relieve heat, sober up, remove large intestine fire, cure diarrhea, and can disperse and restrain." Treat eye pain, toothache, high blood pressure, tinnitus, dizziness and other diseases. [0003] The traditional processing methods of preserved eggs include smearing with ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00
CPCA23L15/30
Inventor 王俊山吴坤段琳钰段林森段士平段钰
Owner ANHUI ZANJIATIAN ECOLOGICAL AGRI CO LTD
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