Technology for producing salted duck eggs

A production process and technology for salted duck eggs, applied in the field of production technology of salted duck eggs, can solve the problems of long time consumption, low production efficiency, slowness and the like, and achieve the effect of shortening the time

CN109123467AInactive Publication Date: 2019-01-04HANGZHOU SHUNFENGXIANG FOODS
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2019-01-04
Estimated Expiration
Not applicable · inactive patent

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Abstract

The invention discloses a technology for producing salted duck eggs, and belongs to the field of poultry egg product processing. The technology includes steps of firstly, selecting eggs and cleaning the eggs; secondly, placing the duck eggs, which are thoroughly cleaned at the first step, in clear water, adding sodium chloride and additive auxiliaries into the clear water, and carrying out soakingfor 30-45 min; thirdly, immersing the duck eggs, which are obtained at the second step, in first brine solution, and carrying out primary ultrasonic treatment for 30-50 min; fourthly, cleaning the surfaces of the duck eggs after the duck eggs are secondarily soaked at the third step, then immersing the duck eggs in second brine solution with the concentration of 20-24% and pickling the duck eggsin environments under the pressures of 0.11-0.12 MPa for 6-9 days; fifthly, ultimately carrying out cleaning, drying, packaging and high-temperature sterilization to obtain the packaged salted duck eggs. A weight ratio of the sodium chloride to the clear water is 1:4-5, and a weight ratio of the additive auxiliaries to the clear water is 1:23-35. The technology has the advantages that the time required for pickling the duck eggs can be shortened, accordingly, the obtained salted duck eggs are moderate in saltiness and can be directly eaten by consumers, and the oil content of egg yolk furthercan be increased to a great extent.
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Description

technical field

[0001] The invention relates to the field of poultry egg product processing, more specifically, it relates to a production process of salted duck eggs. Background technique

[0002] Salted duck eggs are also known as salted eggs and salted eggs. The salted and cooked salted duck eggs are fresh and tender, and the yolks are loose and oily. They are rich in nutrients, rich in fat, protein and various amino acids needed by the human body, as well as calcium and phosphorus. , iron and other minerals, as well as various trace elements and vitamins necessary for the human body, are loved by consumers of all ages.

[0003] The Chinese patent with application publication number CN106722366A and application publication date of May 31, 2017 discloses a spiced salted duck egg made of the following raw materials: 200-208 parts of duck eggs, 35-38 parts of table salt, 24-26 parts of aloe juice 17-20 parts of Amorpha fragrans leaves, 14-17 parts of Rhododendron chinensis,...

Examples

Embodiment 1

[0058] Embodiment 1: a kind of production technology of salted duck egg, obtains by following steps:

[0059] Step 1. Egg selection and cleaning: select fresh duck eggs with complete shells, no cracks, and uniform size, put them in clean water, remove the dirt on the surface of the eggs, and rinse them clean;

[0060] Step 2, soaking once: put the duck eggs cleaned in step 1 into clear water, add sodium chloride and block-shaped additives to the clear water, the ratio of sodium chloride to clear water by weight is 1:4, add The weight-number ratio of additives and clear water is 1:35, soak for 45 minutes;

[0061] Step 3, second immersion: immerse the duck eggs obtained in step 2 in the first saline solution with a concentration of 30%, and use the first ultrasonic treatment with a frequency of 35kHz and a treatment time of 30min;

[0062] Step 4, pressurized pickling: After washing the surface of the duck eggs soaked twice in step 3 with clear water, immerse them in the secon...

Embodiment 2

[0069] Embodiment 2: a kind of production technology of salted duck egg, the difference with embodiment 1 is, in step 2, the weight and number ratio of sodium chloride and clear water is 1: 5, and the weight and number ratio of additive and clear water is 1:23, soak for 30min.

Embodiment 3

[0070] Embodiment 3: a kind of production technology of salted duck egg, the difference with embodiment 1 is, in step 2, the weight and number ratio of sodium chloride and clear water is 1: 4.5, and the weight and number ratio of additive and clear water is 1:30, soak for 38min.