Novel salted egg salting process method

A process method and technology for salted eggs, which are applied in the field of new salted egg pickling processes, can solve the problems of salted eggs being easily floated, squeezed and collided, affecting the quality shelf life, and quenching duck eggs, so as to inhibit the generation of bacteria and reduce the problem of suspension. , the effect of enhancing the fresh taste

Inactive Publication Date: 2018-12-28
合肥田源生态农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the deficiencies of the prior art, the present invention provides a new salted egg pickling process, which solves the problem of extrusion and collision damage of the salted eggs due to the high initial con

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0027] Example 1

[0028] A new type of salted egg pickling process, including the following steps:

[0029] S1. Selection and cleaning: Choose fresh duck eggs with normal eggshells, uniform size, and sanitation, and clean them for later use;

[0030] S2, soaking:

[0031] (1) Preparation of soaking solution: add 12% salt of clear water mass, 56% Vol high liquor of 5% clear water mass, and 0.07% of spices to the pre-prepared clean water, and stir evenly at 35°C. Until the soaking liquid is uniformly mixed, then cool to room temperature for later use. The spice composition is: 7 parts cinnamon, 2 parts white pepper, 10 parts old ginger, 10 parts fennel, 12 parts star anise, 5 parts Chinese pepper, mix the above ingredients evenly Then, use a grinder to grind to below 100 for use;

[0032] (2) Duck egg soaking: slowly move the cleaned fresh duck egg into the prepared soaking liquid;

[0033] (3) Salinity adjustment: After the duck eggs are soaked, salt is added again to increase the salt...

Example Embodiment

[0037] Example 2

[0038] A novel salted egg pickling process method, including the following steps:

[0039] S1. Selection and cleaning: Choose fresh duck eggs with normal eggshells, uniform size, and sanitation, and clean them for later use;

[0040] S2, soaking:

[0041] (1) Preparation of soaking solution: In the pre-prepared water, add 13% salt of clear water quality, 58% Vol high liquor of 56% clear water quality, and 0.09% spices, and stir evenly at 36°C. Until the soaking liquid is uniformly mixed, then cool to room temperature and set aside. Among them, the spices are composed of 8 parts cinnamon, 2.7 parts white pepper, 11 parts ginger, 11 parts fennel, 13 parts star anise, and 6 parts Chinese pepper. Mix the above ingredients evenly. After that, use a grinder to grind to below 100 for use;

[0042] (2) Duck egg soaking: slowly move the cleaned fresh duck egg into the prepared soaking liquid;

[0043] (3) Salinity adjustment: After the duck eggs are soaked, salt is added agai...

Example Embodiment

[0047] Example 3

[0048] A new type of salted egg pickling process, including the following steps:

[0049] S1. Selection and cleaning: Choose fresh duck eggs with normal eggshells, uniform size, and sanitation, and clean them for later use;

[0050] S2, soaking:

[0051] (1) Preparation of soaking solution: In the pre-prepared clean water, add 14% salt of water quality, 60% Vol high liquor of 6% water quality, and 0.1% spices, and stir evenly at 37°C. Until the soaking liquid is uniformly mixed, then cool to room temperature for later use. The spice composition is: 8 parts cinnamon, 3.5 parts white pepper, 11 parts ginger, 11 parts fennel, 14 parts star anise, 7 parts Chinese pepper, mix the above ingredients evenly Then, use a grinder to grind to below 100 for use

[0052] (2) Duck egg soaking: slowly move the cleaned fresh duck egg into the prepared soaking liquid;

[0053] (3) Salinity adjustment: After the duck eggs are soaked, salt is added again to increase the salt content in ...

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PUM

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Abstract

The invention discloses a novel salted egg salting process method. The novel salted egg salting process method comprises the following steps: selecting and cleaning: slowly transferring cleaned freshduck eggs into a blended low-concentration soaking liquid; adding table salt again after the duck eggs are soaked, and raising the table salt content in the soaking liquid to 20% or over 20% of the mass of clean water; putting a soaking cylinder in a constant temperature condition for salting the duck eggs for 30-40 days; after the duck eggs are salted, packaging the duck eggs in vacuum; then putting the duck eggs in a cooking boiler to be cooked to boiled eggs; and finally, putting the products in a sterilizing pot for high-temperature cooking and sterilizing to obtain product salted eggs. The process method provided by the invention solves the problem that the salted eggs easily float upward to be extruded, collided and damaged as the soaking liquid is relatively high in initial concentration when the salted eggs are salted; and meanwhile, the novel salted egg salting process method solves the problem that the quality and the storage period of the salted eggs are affected as the duckeggs are super-cooled if the temperature reduction is controlled improperly during sterilization.

Description

technical field [0001] The invention relates to the technical field of salted egg preparation, in particular to a novel salted egg pickling process. Background technique [0002] Salted egg is a famous and special food with a long history in my country, and it is also a traditional export commodity in my country. The processing method is simple and easy, and the processing cost is low. Its products have the characteristics of unique flavor, convenient eating, rich nutrition, etc., and are favored by consumers. [0003] According to the different processing techniques, salted egg processing is mainly divided into mud wrapping method, salt water soaking method, salt wrapping pickling method, etc. Among them, mud wrapping method and salt water soaking method are the most common. [0004] However, there are still many deficiencies in the process of making salted eggs by the existing salt water immersion method, especially in the pickling and sterilization process, because the i...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23B5/18A23B5/005
CPCA23B5/0052A23B5/18A23V2002/00A23L15/20A23L15/30A23V2200/14A23V2200/10A23V2300/24
Inventor 钱学磊徐金云钱外勤陈金莲钱军周群芳
Owner 合肥田源生态农业科技有限公司
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