Pickling liquid for pickling slated eggs, wrapping mud and preparation method thereof

Abstract

The invention provides pickling liquid for pickling slated eggs, wrapping mud and a preparation method thereof. The pickling liquid is prepared from a component A and a component B, wherein the content of the components are as follows: component A: potassium carbonate of 0.01 to 8 mol / l and potassium bicarbonate of 0.008 to 5 mol / l, and component B: ammonium chloride of 0.0018 to 0.568 mol / l and calcium carbonate of 0.00001 to 0.00010 mol / l; and the adding amount of sodium chloride is added on the basis that the weight of the sodium chloride accounts for 12 to 20 percent of the volume of A andB mixed liquid. The method is conducted according to the following steps: 1, preparing mixed liquid; 2, preparing pickling liquid; 3, performing sterilization treatment on eggs; and 4, pickling the salted eggs. The wrapping mud is prepared from the following components: 10 to 50 parts of A and B mixed liquid, 10 to 85 parts of mud ash and 5 to 40 parts of sodium chloride. The salted egg yolk pickled by the method has large oil output of yolk, low saltiness of egg white and good mouthfeel; furthermore the preparation process is simple and convenient to operate.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a pickling solution for pickling salted eggs, wrapping mud and a preparation method thereof. Background technique [0002] Salted eggs are also known as salted eggs, salted eggs, flavored eggs, salted eggs are sweet in taste, cool in nature, enter the heart, lungs, spleen, and meridians, and have the effects of nourishing yin, clearing the lungs, plumping the muscles, moisturizing the skin, and removing heat. It is a reconstituted egg with special flavor and convenient consumption. [0003] Egg yolk is rich in protein (17.5%), fat (32.5%) and water (48%). Due to the strong emulsifying properties of protein, the fat is covered with an emulsified layer and a water film. The principle of making salted eggs is to use salt to reduce the solubility of protein in water, so that the protein precipitates out, resulting in salting-out phenomenon. Due to the destruction of the emu...

AI Technical Summary

Problems solved by technology

The technical problem it solves is that the quality of the salted eggs is good, the yolk is turned into sand, the color is bright, it melts in the mouth, the nutrients are not destroyed or lost, the taste is pure, and there is a fragrance in the mouth after eating.