Method for quickly pickling salted duck eggs which can be permanently preserved

Abstract

The present invention discloses a method for quickly pickling salted duck eggs which can be permanently preserved. Firstly, a proper amount of carrageenan is added in pickling liquid as a thickening agent to adjust the shape of the pickling liquid to improve the permeability of the pickling liquid; then, an acid soaking decompression method is used to pickle duck eggs; under cooperation of vacuumcondition, whole materials produce a certain expansion, which is beneficial to the rapid penetration of the materials, greatly shortens the pickling time and improves the pickling efficiency. Egg shells of the prepared salted duck eggs are complete, clean and free of black spots; egg white is complete, non-honeycomb-shaped and smooth in section; egg yolk is oily, moist, loose and sand-like in taste and has oil fragrance; and finally, processes of sodium hypochlorite sterilization and polyvinyl alcohol-based nano-silicon dioxide composite material film coating are conducted on the surfaces of the successfully pickled salted duck eggs, which can effectively inhibit the moisture loss in the eggs and continuously inhibit growth of microorganisms, thereby prolonging the shelf life of the saltedduck eggs and further improving economic benefits.

Description

technical field [0001] The invention relates to the technical field of salted duck eggs, in particular to a method for quickly pickling salted duck eggs that can keep fresh for a long time. Background technique [0002] Duck eggs are one of the best sources of nutrition for human beings. Duck eggs contain a lot of vitamins, minerals and proteins with high biological value. Pickling duck eggs into salted duck eggs will get a unique taste and flavor, which is very popular among people. Salted duck eggs have a long history of pickling. At present, there are three main ways to pickle salted duck eggs: (1) Wrap and pickle with salted yellow mud: The product obtained by this method is of the best quality, but the pickling cycle is long and unsanitary, and yellow mud is a natural resource. The soil quality is different in different places, and the composition is relatively unstable, which is not conducive to industrial production. ②Wrap and pickle with salted plant ash: The quali...

AI Technical Summary

Problems solved by technology

At present, there are three main methods of pickling salted duck eggs: ① Wrapping salted duck eggs with salted yellow mud: the quality of the products pickled by this method is the best, but the pickling cycle is long and unhygienic, and the yellow mud is a natural resource. The soil quality is different from place to place, and the composition is relatively unstable, which is not conducive to industrial production

②Pickling with salted plant ash: the quality of the product pickled by this method is better, but the pickling cycle is also long, and the preparation of plant ash needs to burn plants, and the combustion process produces a lot of waste gas and PM2.5

③Marinate with salt water: this method is quick and convenient to marinate, and is conducive to industrial production, but the product obtained by pickling is not good, the protein and egg yolk are easy to turn black, and the oil yield of egg yolk is not high

[0003] The successfully pickled salted duck eggs have a certain shelf life due to high-temperature sterilization and vacuum treatment, but the shelf life is not long, and the quality will gradually deteriorate under the influence of microorganisms, enzymes, ambient temperature and other factors during storage, not only The nutritional value is reduced, and it poses a threat to the health of the eaters. The shelf life of salted duck egg products is extended, which can bring more economic benefits