Pickling method for salted duck eggs and with shortened duck egg pickling time

A technology for curing time and salted duck eggs, which is applied in the field of curing salted duck eggs to shorten the curing time of duck eggs. The effect of inhibiting time, promoting softening and calcification

Inactive Publication Date: 2018-12-07
HEFEI FULAIDUO FOOD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, along with the prolongation of pickling time, cause the sodium chloride content in egg white to rise rapidly, have a strong impact on the quality of product, therefore urgently need to develop a kind of new salted duck egg pickling process, to widen traditional salted duck egg market, satisfy people Demand for Salted Duck Eggs

Method used

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Experimental program
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Embodiment Construction

[0016] A salted duck egg salting method for shortening the salting time of duck eggs comprises the following specific steps:

[0017] (1) Select fresh, hard and shiny duck eggs of the same size and the same type, and carefully scrub the surface of the duck eggs with coarse salt to remove foreign matter and impurities on the surface of the duck eggs to prevent germs from affecting the quality of the duck eggs, and then place them in a concentration of 0.5wt% Soak in the calcium hypochlorite solution for 10min, remove and dry after disinfection;

[0018] (2) Stir and dissolve citric acid with clean water to make a citric acid solution with a concentration of 6wt%. Soak the sterilized duck eggs in step (1) in the citric acid solution for 8 minutes, remove and dry after soaking;

[0019] (3) Boil the pure water and let it cool, accurately weigh the salt and xanthan gum, stir with slight heat until completely dissolved, the concentration of salt is 28wt%, and the concentration of x...

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Abstract

The present invention discloses a pickling method for salted duck eggs and with shortened duck egg pickling time. Duck eggs are treated by using crude salt and disinfection powder so as to prevent bacteria from influencing the quality of salted eggs during the pickling process; and the duck eggs are soaked by using citric acid so as to increase the permeability of eggshells, so that the calcium onthe eggshells is migrated to the interior, and the calcium content of the duck eggs is improved. In order to shorten the duck egg pickling time, firstly, a high-concentration salt pickling solution is used for pickling, and xanthan gum is used for improving the viscosity of the pickling solution and the permeation speed of the salt so as to promote the oil yield of egg yolks. In order to preventsalted duck egg white from being high in salt content, the duck eggs are transferred to a pickling solution b with low salt concentration or content for continuous pickling. The added spice extractingsolution increases the fragrance and flavor of salted duck eggs so as to obtain good sensory quality. The pickling method provided by the invention can shorten the pickling time and improve the production efficiency, and the salted duck eggs have good sensory quality, the egg yolks are loose like sand and leak oil, the egg white is fresh, tender and snow-white, and the salted duck eggs are moderate in saltiness and strong in fragrance.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a pickling method for salted duck eggs which shortens the pickling time of duck eggs. Background technique [0002] Duck eggs are rich in nutrition and have a wide range of consumption. They are especially suitable for the elderly and children. They are called "complete protein mode" foods and "ideal protein banks". Duck eggs have the effects of clearing lung heat, strengthening bone growth, increasing appetite, preventing anemia, reducing the acidic environment in the stomach, and reducing fire and blood pressure. The protein in duck eggs is equivalent to that of eggs, but the total amount of minerals far exceeds that of eggs, rich in iron, calcium and other elements. Duck eggs not only have good flavor characteristics after pickling, but also contain a large amount of phospholipids, of which about 50% are lecithin, in addition to cephalin, true fat and neurophospholipi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00
CPCA23L15/00
Inventor 陈嗣玖
Owner HEFEI FULAIDUO FOOD
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