Preparation method of preserved eggs

Abstract

The invention discloses a preparation method of preserved eggs in the technical field of preserved egg processing. The preparation method comprises the steps that soaking liquid and wrapping mud are prepared, the soaking liquid is prepared from, by weight, 2-5 parts of lime, 3-9 parts of plant ash, 1-4 parts of salt, 1-2 parts of black tea powder, 0.01-0.02 part of food-grade copper sulfate, 0.02-0.04 part of food-grade zinc sulfate and 50-80 parts of water, and the wrapping mud is prepared from, by weight, 5-7 parts of medical stone powder, 20-30 parts of cavings, 5-10 parts of soluble starch and a proper amount of water; the grain size of 20%-45% of the bran coat is smaller than 50 meshes. The plant ash is used for replacing sodium carbonate, the content of the sodium carbonate is effectively reduced, when the wrapping mud is manufactured, the medical stone is added into the wrapping mud, and use of food-grade copper sulfate and food-grade zinc sulfate is reduced; meanwhile, some trace elements can be supplemented, sterilization can be achieved, and the shelf life can be prolonged.

Description

technical field [0001] The invention relates to the technical field of preserved egg processing, in particular to a method for preparing preserved eggs. Background technique [0002] Preserved eggs are very popular food in people’s daily life. Especially in summer, people have the habit of eating preserved eggs. Preserved eggs have the effect of clearing away heat and reducing fire. It is very suitable to eat preserved eggs in summer. There are many types of preserved eggs. The common ones are preserved eggs, Preserved egg with green pepper. [0003] The basic principle of making preserved eggs is to soak poultry eggs in a liquid containing alkali and heavy metal ions. Since the eggshell itself has a fairly good permeability, alkali will pass through the eggshell and protein membrane and enter into it during the soaking process. , which increases the pH of the egg white yolk. In this pH environment, the protein part will gradually become gelatinous, and the yolk part will ...

AI Technical Summary

Problems solved by technology

[0007] The alkali concentration of the feed liquid in the above method is usually 4.0-5.0%. The dissolution efficiency of copper salt or zinc salt in this low-concentration alkali is very low, which will easily lead to uneven distribution of copper ions or zinc ions in the production container, resulting in large fluctuations in the quality of preserved eggs. Large, black spots appear on the surface of some eggshells, affecting the appearance of the product

For this technical defect, the usual solution is to increase the content of copper salt or zinc salt, but this approach not only increases the production cost, but also the excessive copper ion or zinc ion content will affect the edible safety of preserved eggs