Processing method for reducing black circles of salted eggs

A processing method and a salted egg technology are applied in the processing field of reducing salted egg black circles, which can solve problems such as affecting appearance quality, affecting salted egg sales, etc., so as to reduce the phenomenon of salted egg black circles, reduce the phenomenon of salted egg black circles, The effect of improving resource utilization

Pending Publication Date: 2020-02-21
HANGZHOU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the black circle of egg yolk does not affect the quality and safety of the product, it seriously affects the appearance quality and gives consumers the false impression of "bad eggs" in salted eggs, which seriously affects the sales of salted eggs

Method used

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  • Processing method for reducing black circles of salted eggs
  • Processing method for reducing black circles of salted eggs
  • Processing method for reducing black circles of salted eggs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Preparation method of fresh marinade liquid

[0032] Step 1: adding 18% edible salt to the drinking water according to the mass ratio, dissolving and mixing to obtain a saline solution. The batches of edible salt used were tested by ICP-MS, and the iron content was 25.2436 mg / kg, and the barium content was 12.8225 mg / kg.

[0033] Step 2: The above-mentioned saline solution is processed through a circulation treatment system. Sequentially go through media filtration, activated carbon filtration, PP cotton security filtration, ultrafiltration, nanofiltration, post-adsorption and ultraviolet sterilizer sterilization treatment steps. Among them, the filter element of media filtration is made of acid quartz sand material with a diameter of 0.2-1.0mm; the filter element of activated carbon filter is made of fruit shell activated carbon material with a diameter of 0.1-0.5mm; the pressure of media filtration or activated carbon filtration treatment system is Between 0.6-1.1MP...

Embodiment 2

[0035] Preparation method of circulating marinade liquid

[0036] Step 1: recovering the used marinating liquid, adding edible salt, and preparing a marinating liquid with an edible salt content of 18%.

[0037]Step 2: The above marinating liquid is sequentially subjected to media filtration, activated carbon filtration, PP cotton security filtration, ultrafiltration, nanofiltration, post-adsorption and ultraviolet sterilizer sterilization treatment steps. Among them, the filter element of media filtration is made of acidic quartz sand material with a diameter of 0.2-1.0mm; the filter element of activated carbon filter is made of fruit shell activated carbon material with a diameter of 0.1-0.5mm; the pressure of media filtration or activated carbon filtration treatment system is Between 0.6-1.1MPa; the filter element of PP cotton security filter is made of 0.5-1μm polypropylene material; the filter element of ultrafiltration is made of PVC composite ultrafiltration membrane wi...

Embodiment 3

[0040] A processing method for reducing salted egg black circles, comprising the steps of:

[0041] (1) Cleaning pretreatment: wash fresh eggs with water containing 0.001-0.006% steady-state chlorine dioxide for 1-3 minutes, which can remove feathers, feces and other dirt on fresh eggs, remove damaged eggs, and reduce raw material microorganisms and foreign substances. background content of organic pollutants and then allowed to dry.

[0042] (2) salted egg pickling processing: put the fresh eggs processed in step (1) into the pickling facility, cover the surface with a hard plastic grid, add the fresh pickling liquid of Example 1 or the fresh pickling solution of Example 2 Circulate the marinating liquid, compact it with heavy objects, the marinating liquid is 2-10cm higher than the fresh eggs, and marinate for 30-35 days at 15-25°C until the salted eggs are matured. Among them, when fresh eggs are pickled by fresh pickling liquid, the effective concentration of chlorine dio...

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Abstract

The invention discloses a processing method for reducing black circles of salted eggs. The processing method comprises the following steps: adding edible salt into domestic drinking water or recyclingused pickling material liquid to supplement the edible salt; preparing the pickling material liquid with the edible salt content of 15-22%, sequentially carrying out medium filtration, activated carbon filtration, PP cotton security filtration, ultrafiltration, nanofiltration, post-adsorption and ultraviolet sterilizer sterilization treatment to obtain the fresh pickling material liquid or a circulating pickling material liquid, and pickling the fresh eggs by using the fresh pickling material liquid or the circulating pickling material liquid. According to the method, the quality of the salted eggs obtained after multiple times of cyclic utilization of the salting feed liquid can be greatly improved, and the obtained product is yellow in yolk, free of black circles, milky white in egg white and free of yolk oil seepage. The good technical guarantee is provided for industrial production of processing high-quality salted eggs through multiple times of circulation of the high-salt salting feed liquid.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a processing method for reducing black circles of salted eggs. Background technique [0002] The annual output of fresh duck eggs in my country is more than 3 million tons. Because of their heavy fishy smell, fresh duck eggs are mainly used for processing. Among them, salted eggs are the main products of fresh duck eggs processed in my country, and they occupy a considerable proportion in China's animal product processing industry. One of the main commodities exported by my country's livestock and poultry products. At present, the salted egg processing method mainly adopts the traditional high-salt pickling process, which is a polluting process, and the high-salt pickling liquid produced after the production of salted eggs becomes production wastewater. Due to the high cost of high-salt wastewater treatment, most of the high-salt pickling liquids are not recycled or even ...

Claims

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Application Information

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IPC IPC(8): A23L15/00C02F9/08
CPCA23L15/30C02F9/00C02F1/001C02F1/283C02F1/444C02F1/442C02F1/32Y02A40/90
Inventor 邹礼根邱静
Owner HANGZHOU ACAD OF AGRI SCI
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