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Making method of low-salt baked salted eggs

A production method and technology of salted eggs, which are applied in food ingredients as coating agents, food ingredients as taste improvers, food science, etc., can solve problems such as microbial deterioration, salted egg yolk melting and yellowing, and pickle liquid smelly , to achieve the effect of strong roasted aroma, appropriate saltiness, and enhanced Q-bomb taste

Inactive Publication Date: 2020-09-04
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this method, 18wt% edible salt solution is used to marinate for 10 days, and the edible salt solution is diluted to 5wt%. Although low-salt salted eggs can be pickled, during the storage of salted eggs by this method, the protein moisture is too high, which easily leads to salty egg yolk. There will be mud melting and yellowing; and long-term immersion in low-salt water will cause problems such as smelly pickling solution and microbial deterioration.

Method used

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  • Making method of low-salt baked salted eggs
  • Making method of low-salt baked salted eggs
  • Making method of low-salt baked salted eggs

Examples

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Embodiment 1

[0029] A spiced low-salt roasted salted egg, the raw materials of which are calculated by weight fraction: 80 parts of fresh duck eggs, 100 parts of water, 15 parts of table salt, 3 parts of xylitol, 0.1 part of citric acid, 0.5 part of star anise, 0.1 part of kaempferen, fennel 0.05 parts, cloves 0.05 parts, cardamom 0.03 parts. Its preparation method comprises the following steps:

[0030] (1) Raw egg soaking and cleaning: adopt 0.05wt% citric acid aqueous solution to soak fresh duck eggs for 1.5h, then wash away egg surface sludge and feces;

[0031] (2) Prepare pickling solution: weigh 100 parts of water, 15 parts of table salt, 3 parts of xylitol, 0.1 part of citric acid, 0.5 part of star anise, 0.1 part of kaempferen, 0.05 part of fennel, 0.05 part of clove, cardamom 0.03 parts, then simmered at 95°C for 60 minutes to obtain a pickling solution, cooled for later use;

[0032] (3) Pickling: soak the duck eggs obtained in step (1) in the pickling solution described in st...

Embodiment 2

[0037] A spiced low-salt roasted salted egg, the raw materials of which are calculated by weight fraction: 100 parts of fresh duck eggs, 110 parts of water, 19 parts of table salt, 5 parts of xylitol, 0.3 parts of citric acid, 0.8 parts of star anise, 0.2 parts of kaempferen, cumin 0.1 part, clove 0.15 part, cardamom 0.03 part. Its preparation method comprises the following steps:

[0038] (1) Raw egg soaking and cleaning: soak fresh duck eggs with 0.1wt% citric acid aqueous solution for 1 hour, then wash away egg surface sludge and feces;

[0039](2) Prepare pickling solution: weigh 110 parts of water, 19 parts of table salt, 5 parts of xylitol, 0.3 parts of citric acid, 0.8 parts of star anise, 0.2 parts of kaempferen, 0.1 part of cumin, 0.15 parts of cloves, 0.03 parts, then simmered at 100°C for 40 minutes to obtain a pickling solution, cooled for later use;

[0040] (3) Pickling: soak the duck eggs obtained in step (1) in the pickling solution described in step (2), and...

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Abstract

The invention discloses a making method of low-salt baked salted eggs. The making method comprises following steps: cleaning of raw eggs, preparation of a salting solution, salting, two stages of baking and packaging and sterilization. The low-salt baked salted eggs made with the method have chewy egg white taste, appropriate salinity and strong five-spice flavor, egg yolks are mushy, moistened and oily, and when the low-salt baked salted eggs are stored at the normal temperature for 90 days, the salt egg yolks avoids sliming and melting and have a better oil flowing effect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing low-salt baked salted eggs. The invention is researched and developed by Hubei Shendan Healthy Food Co., Ltd. (Key Laboratory of Egg Product Processing, Ministry of Agriculture and Rural Affairs). Background technique [0002] Salted duck eggs, known as salty duck eggs in ancient times, are a traditional Chinese food and are deeply loved by consumers at home and abroad. There are many improved methods for processing salted eggs. CN102987447A discloses a salted egg pickling method with pressure circulation, which includes the following steps: after the fresh eggs are inspected, they are washed and dried; after drying, they are sorted and transferred to pickling turnover box; put it into a sealed pressure tank, add saturated salt solution; start pressure cycle pickling; said pressure cycle pickling is: make the air pressure in the tank cyclically cha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L5/10A23B4/005A23B4/10
CPCA23L15/30A23L5/10A23B4/005A23B4/10A23V2002/00A23V2200/14A23V2200/22A23V2250/032A23V2250/1614A23V2250/6422A23V2300/24
Inventor 刘华桥阮丹丹李山
Owner HUBEI SHENDAN HEALTHY FOOD
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