Lotus flavor preserved egg without heavy metal added and processing method thereof

Abstract

The invention discloses a processing method of lotus flavor preserved egg without heavy metal added. The method comprises the following steps: conducting sorting, conducting pickling, conducting washing, conducting drying, conducting packaging, conducting coding and conducting boxing. In the pickling step, poultry eggs are put in a pickling solution containing 2%-4% sodium hydroxide for pickling.The pickling solution also comprises lotus leaf tea made by boiling lotus leaves. The pickling period is divided into three periods: the first, the second, and the last. The temperature of the first pickling period is 5-15 DEG C, and the time of the first pickling period is 10-20 days; the temperature of the second pickling period is 10-20 DEG C, and the time of the second pickling period is 5-10days; and the temperature of the last pickling period is 15-25 DEG C, and the time of the last pickling period is 5-10 days. The invention discloses a lotus flavor preserved egg without heavy metal added processed by the above processing method. The preserved eggs produced by using the processing method of the invention have no heavy metal retention, no dark spots, good appearance, good quality, and strong safety. At the same time, lotus leaf is used as an auxiliary material to pickle the preserved eggs, so that the aroma of lotus leaf can enter into the egg with salt, thereby improving texture of the preserved egg and thus increasing the appetite of an eater.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preserved preserved egg without adding heavy metals and a processing method thereof. Background technique [0002] Preserved eggs, also known as preserved eggs, are a traditional Chinese flavor egg product. Eggs such as duck eggs and chicken eggs can produce preserved eggs. After a special processing method, the poultry eggs will become dark and bright, with white patterns on them, and the taste is smooth and refreshing. Moreover, preserved eggs have the functions of moistening the throat, removing heat, sobering up alcohol, and treating diarrhea. They are not only favored by domestic consumers. Loved, also enjoys a high reputation in the international market. [0003] The production of preserved eggs has a history of about 200-300 years, and the production process of preserved eggs is also constantly improving. In the past, lead oxide was used to produce preserved eggs. Mud-pr...

AI Technical Summary

Problems solved by technology

[0003] The production of preserved eggs has a history of about 200-300 years, and the production process of preserved eggs is also constantly improving. In the past, lead oxide was used to produce preserved eggs. Mud-preserved eggs are easy to breathe, and wax-coated preserved eggs are easy to contact the air due to uneven wax coating or the wax layer being rubbed off. Preserved eggs are easily polluted by bacteria and viruses in the air. Continuous research, use copper sulfate, zinc sulfate, etc. instead of lead oxide, and use the material-liquid method to produce preserved eggs successfully

[0004] Most of the preserved eggs currently on the market are produced by the feed-liquid method. Although the preserved eggs produced by this method do not contain lead, they contain heavy metals such as copper. Some manufacturers even use industrial-grade copper sulfate in production. This method still does not exclude heavy metals from entering the preserved eggs. The possibility of heavy metal pollution still exists

Seriously affect the quality and taste of preserved eggs, and long-term consumption is harmful to human health

In addition, there are obvious black spots on the surface of preserved eggs produced by metal salts. The reason is that copper ions and proteins form copper sulfide during the pickling process. Due to the high stability of copper sulfide, it blocks the through holes on the shell, so it forms on the shell of preserved eggs. Dark spots not only affect the appearance of eggs, but also long-term excessive intake of copper is not beneficial to the body