Technology for producing salted duck eggs

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.

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,...

AI Technical Summary

Problems solved by technology

[0011] In the prior art, duck eggs are placed in the soaking solution prepared by aloe vera juice and Chinese herbal medicine in a natural state. Due to the eggshell membrane and yolk membrane on the surface of the eggshell, the process of effective molecules penetrating into the duck egg through the eggshell is very slow, resulting in It takes more time to prepare salted duck eggs in the prior art, about one month, which results in low production efficiency

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