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Curing aid for inhibiting black circle of salted egg yolk and curing method thereof

An auxiliary agent and salted egg technology, which is applied in salted egg pickling, a pickling aid that suppresses the black circle of salted egg yolk and its pickling field, and can solve problems that affect the sales of salted eggs and trouble salted egg processing enterprises. , to realize the reuse of brine, improve the overall quality and economic benefits, and reduce production costs

Inactive Publication Date: 2019-03-19
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The "black circle" problem of salted egg yolk has seriously affected the sales of salted eggs and troubled salted egg processing enterprises

Method used

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  • Curing aid for inhibiting black circle of salted egg yolk and curing method thereof
  • Curing aid for inhibiting black circle of salted egg yolk and curing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A pickling aid for inhibiting the production of black circles in salted egg yolks, containing the following components in mass percent per 10L of purified water:

[0031] Take 10L of purified water, sodium chloride 20%, potassium chloride 3%, sodium dihydrogen phosphate 0.106%, disodium hydrogen phosphate 0.174%, EDTA 0.01%, glycine 0.03%, sodium diacetate 0.02%, potassium sorbate 0.01% , and stir evenly to make a marinade.

[0032] A method for pickling salted eggs using the above-mentioned salting assistant that suppresses the production of salted egg yolk black circles, the steps are as follows:

[0033] (1) Raw material processing: select a few duck eggs with good varieties, fresh and no cracks, clean them, soak them in 5% citric acid for 5 minutes, and dry them for later use;

[0034] (2) Prepare feed liquid;

[0035] (3) Pickling: Add 20 kg of washed and processed duck eggs to the prepared material liquid. Press it down with a sponge so that the duck eggs are c...

Embodiment 2

[0039] A pickling aid for inhibiting the production of black circles in salted egg yolks, containing the following components in mass percent per 10L of purified water:

[0040] 10L purified water, sodium chloride 20%, potassium chloride 3%, sodium dihydrogen phosphate 0.106%, disodium hydrogen phosphate 0.174%, EDTA 0.01%, glycine 0.03%, sodium diacetate 0.02%, potassium sorbate 0.01%, Stir well.

[0041] A method for pickling salted eggs by a mud bag method, the specific steps are as follows:

[0042] (1) Raw material processing: select duck eggs with good varieties, fresh and no cracks, clean them, soak them in 3% citric acid for 8 minutes, and dry them for later use;

[0043](2) Preparation of mud: 10L of pure water is added to pickling agent and pickling aids: 20% sodium chloride, 3% potassium chloride, 0.106% sodium dihydrogen phosphate, 0.174% disodium hydrogen phosphate, 0.01% EDTA , Glycine 0.03%, Sodium Diacetate 0.02%, Potassium Sorbate 0.01%, stir evenly, mix it ...

Embodiment 3

[0048] A pickling aid for inhibiting the production of black circles in salted egg yolks, containing the following components in mass percent per 10L of purified water:

[0049] 10L purified water, sodium chloride 20%, potassium chloride 3%, sodium dihydrogen phosphate 0.106%, disodium hydrogen phosphate 0.174%, EDTA 0.01%, glycine 0.03%, sodium diacetate 0.02%, potassium sorbate 0.01%.

[0050] A kind of method for pickling salted egg by ashes bag method, concrete steps are as follows:

[0051] (1) Select raw materials: select duck eggs with good varieties, fresh and no cracks, clean them, soak them in 5% citric acid for 5 minutes, and dry them for later use;

[0052] (2) Preparation liquid: 10L of pure water is added to pickling agent and pickling aids: 20% sodium chloride, 3% potassium chloride, 0.106% sodium dihydrogen phosphate, 0.174% disodium hydrogen phosphate, 0.01% EDTA , Glycine 0.03%, Sodium Diacetate 0.02%, Potassium Sorbate 0.01%, stir evenly, weigh each batchin...

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Abstract

The invention relates to a curing aid for inhibiting a black circle of salted egg yolk. The following mass percentage components are contained in each10L of purified water by weight percentage: sodiumchloride 18-25, potassium chloride 2-6, sodium dihydrogen phosphate 0.05-1, disodium hydrogen phosphate 0.05-1, EDTA 0.01-0.7, glycine 0.01-1, sodium diacetate 0.01-3, and potassium sorbate 0.01-2. The curing agent is low in cost and easy to control, and is favorable for producing salted eggs with pure egg white and loose smooth oil egg yolk. The curing aid is beneficial to improving the overallquality and economic benefits of the salted egg industry in China.

Description

technical field [0001] The invention belongs to the technical field of food, and relates to pickling of salted eggs, in particular to a pickling auxiliary agent and a pickling method for suppressing the generation of black rings in salted egg yolks. Background technique [0002] Salted eggs, also known as salted eggs, salted eggs, and flavored eggs, are reprocessed eggs with unique flavor, rich nutrition, convenient eating, and long shelf life. Its biological value is high and the proportion of essential amino acids contained in it is similar to that required by the human body. The production of salted duck eggs has a long history in China. There was salted eggs as a food more than 600 years ago. In recent years, not only has there been extensive market demand in China, but also the output has greatly increased. In addition to being used for domestic consumption, it can also be exported to earn foreign exchange. It is exported to Japan and Southeast Asian countries, and is ...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L3/3499
CPCA23L3/3499A23L15/30
Inventor 刘会平郑萍孙娜新陈沛高洁刘少娟吴亚茹刘子天
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY