Novel salted egg salting process method

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...

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 concentration of the soaking liquid when the salted eggs are pickled. At the same time, during sterilization, due to improper cooling control, duck eggs are prone to sudden cooling, which affects their quality and shelf life.