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Method for quick preparing salted egg

A fast and salted egg technology, applied in the field of salted egg pickling method, can solve the problems of unacceptable by consumers, long soaking time, not fast enough, etc., and achieve the effect of unchanged appearance, fast pickling speed and good quality

Inactive Publication Date: 2004-12-29
许国珍
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Problems solved by technology

Because the concentration of dilute hydrochloric acid is too high and the soaking time is too long, the shell of the salted eggs obtained by this method is completely softened and deformed, which is difficult for consumers to accept.
Chinese patent ZL 85103390 discloses a "rapid pressure salted egg method and its device", which is to put fresh eggs and saturated salt solution into a pressurized container and pressurize to produce salted eggs, but the salt solution of this method must be soaked Eggshell, especially the last line of defense of life - the speed of the egg membrane takes 24 to 48 hours, but it is still not fast enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Example 1. Saturated brine is prepared according to the conventional method, and various spices and condiments can be added according to the taste. Place 10 kg of fresh duck eggs in a high-pressure container, measure and pour saturated salt water to immerse the eggs, and then pour in hydrochloric acid to make the concentration of hydrochloric acid in the salt water 3%. Then seal the container and pressurize to 1.5kg / cm 2 , Keep for 10 hours. Open the container and drain the acidic brine for use. Clean the duck eggs, then place them in a high-pressure container, measure and pour saturated salt water to immerse the eggs, and then pour the sodium hydroxide solution so that the concentration of the sodium hydroxide solution in the salt water is 3.5%. Then the container was sealed, pressurized to 2.0 MPa, and kept for 30 hours. Open the container and clean the duck eggs to get high-quality salted duck eggs.

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Abstract

The invention relates to a salted egg quick salting method, which is characterized in that fresh eggs are placed in a pressurized container: 1) dipped in saturated salt water containing hydrochloride concentration of 3-5% and pressurized for not less than 6-14 2) immerse in saturated saline containing 3.6-6% sodium hydroxide and pressurize for no less than 12-28 hours. The pressure of the two processes is 1.2-4kg / cm2. The salted eggs pickled by the method of the present invention not only have hard egg shells, but also have the same appearance, and the pickling speed is faster than the simple pressurization method, and the quality is good, which is only a superior product for oil production.

Description

Technical field [0001] The invention relates to a salted egg pickling method, in particular to a salted egg quick pickling method. Background technique [0002] Chinese patent ZL 85108756 discloses a "rapid egg processing method", which uses the principle of "neutralization reaction" in chemistry to soak fresh eggs in dilute hydrochloric acid solution to make them acidic, and then in dilute sodium hydroxide lye Soak it to become neutral, and the "neutralized" reactant-sodium chloride-remains in the egg mass. Because the concentration of dilute hydrochloric acid is too high and the soaking time is too long, the salted egg shell obtained by this method is completely softened and out of shape, making it difficult for consumers to accept. Chinese patent ZL 85103390 discloses a "rapid pressure pickling method and its device". It puts fresh eggs and saturated salt solution together in a pressure container to produce salted eggs, but the salt solution of this method must be soaked The e...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B5/18A23L15/00
Inventor 许国珍
Owner 许国珍
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