Method for quickly salting no-black-circle low-salt eggs

A technology of salted eggs and black circles, which is applied in the field of salted eggs, can solve the problems of waste of resources and achieve the effects of high oil yield, uniform salt content, and high nutritional value

Pending Publication Date: 2021-02-23
余姚市食品检验检测中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When people eat salted duck eggs produced by the traditional one-time pickling process, they often only eat egg yolks and not egg whites ...

Method used

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  • Method for quickly salting no-black-circle low-salt eggs

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Experimental program
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Embodiment 1

[0024] Embodiment 1: a kind of method of pickling low-salt salted egg without black ring fast, comprises the following steps:

[0025] (1) Pretreatment: Wash fresh duck eggs with water in an egg washing machine to remove feathers, feces and other dirt on the surface, pick out broken eggs and bad eggs, and then disinfect them with 50mg / L steady-state chlorine dioxide solution for 5 minutes , so as to achieve a good disinfection pretreatment effect;

[0026] (2) Pickling for the first time: Duck eggs are put into a pickling container after drying the surface moisture, inject the first pickling liquid, insert an ultrasonic vibrating rod in the middle of the pickling container and use low-frequency ultrasonic vibration for 5 minutes, then stop for 10 minutes, Cycle 10 times to promote the accelerated infiltration of pickling salt, and then pickle for 8 days; the first pickling solution is composed of raw materials in the following weight ratio: 25% of salt, 0.1% of EDTA, 0.05% of ...

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Abstract

The invention discloses a method for quickly salting no-black-circle low-salt eggs. The method comprises the following steps of: (1) preprocessing: cleaning and disinfecting fresh duck eggs; (2) first-time salting: putting the fresh duck eggs in a salting container, injecting first-time salting liquid, adopting intermittent ultrasonic vibration processing in the salting container, and carrying outsalting for eight days; (3) second-time salting: drawing out 80% of pickling liquid from the salting container, supplementing clear water and edible ethyl alcohol to enable the liquid in the saltingcontainer to be recovered to original volume, forming second-time salting liquid, and carrying out salting for 10 days; (4) vacuum packaging: after the salted eggs which are finished being salted arewashed, carrying out vacuum packaging; and (5) sterilizing: carrying out sterilization and oil discharging on the vacuum-packaging salted eggs in a horizontal high pressure steam sterilization tank. The prepared salted egg has a clean egg shell, is moderate in saltiness, has an even egg white and yolk table salt content which is lower than 4%, has a high yolk oil discharging amount and has a goodquality and a high nutrient value, and the yolk is free from black circles and hard cores.

Description

technical field [0001] The invention relates to a method for pickling salted eggs, in particular to a method for quickly pickling low-salt salted eggs without black circles. Background technique [0002] my country is a big country in the production and consumption of poultry eggs, and its output has ranked first in the world. At present, the total production of poultry eggs in my country is more than 26 million tons, accounting for more than 40% of the world's total output, and the annual output of fresh duck eggs in my country is 3.5 million tons. Salted eggs are the main products of fresh duck eggs processed in my country. They are unique in flavor, convenient to eat, rich in nutrition, rich in protein and various amino acids needed by the human body, calcium, phosphorus, iron and other minerals. They are delicious and suitable for all ages. Salted eggs occupy a considerable proportion in my country's animal product processing industry, and are also the main commodity fo...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L5/30
CPCA23L15/30A23L5/32A23V2002/00A23V2250/032A23V2300/48
Inventor 付晓陆
Owner 余姚市食品检验检测中心
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