Agent for preparing salted egg and the method for preparing salted egg by same

A pickling preparation and salted egg technology, which is applied in the field of salted egg pickling preparations and processing salted eggs with pickling preparations, can solve problems such as difficult control of black egg yolk, achieve shortened processing cycle, stable performance, and convenient transportation and sales Effect

Inactive Publication Date: 2002-10-02
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Based on the above reasons, even though many families have the desire to process salted egg

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1. by optimal formula ratio, with citric acid 80kg, potassium sorbate 10kg, sodium hypochlorite 10kg, after fully stirring, can weigh by different specifications such as 1kg, 0.1kg, vacuum pack with plastic bag, wait to sell or for personal use. According to this formula, 1 kg of salted egg pickling preparation, 100-150 kg of salt, 500 kg of water, and 500-1000 kg of fresh eggs are processed at room temperature to produce salted eggs with clean eggshells, tender egg whites, egg yolk, and good flavor.

Embodiment 2

[0013] Embodiment 2. General family dissolves above-mentioned 0.1kg pickling preparation into 1~1.5kg salt, 5kg water, processes 5~10kg fresh eggs, pickles high-quality salted eggs at normal temperature.

Embodiment 3

[0014] Example 3. Stir 90 kg of citric acid, 5 kg of potassium sorbate, and 5 kg of sodium hypochlorite, add 10,000 kg of salt, dissolve in 50,000 kg of water, and then pour it into the pickled egg pool to pickle 50,000 to 100,000 kg of fresh eggs at room temperature of 18 to 30°C After 20 days of curing, the salted eggs produced according to this formula have a strong salty taste.

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PUM

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Abstract

The composition of pickling agent contains (wt%) 10-90% of citric acid, 1-50% of potassium sorbate and 1-40% of sodium chlorite. When it is used, according to the ratio of pickling agent; salt; water; fresh egg =1:100-150:500:500-1000 the pickling agent can be dissolved into water, then poured into a container in which the fresh eggs ar held, and pickled at room temp. so as to obtained the invented pickled eggs.

Description

technical field [0001] The invention relates to a salted egg pickling preparation and a method for processing salted eggs with the pickling preparation. Suitable for the production of egg products Background technique [0002] Salted egg is a traditional poultry egg processed flavor food in my country. With the advancement of science and technology, salted egg processing gradually develops from mud to no mud. The marl method is gradually changed to the brine method for salted egg processing, so as to avoid the pollution caused by the marl to the environment, reduce labor intensity, improve the utilization rate of processing sites and raw materials, reduce costs and improve benefits. Salted eggs are directly pickled with salt water. High-concentration salt water produces high osmotic pressure, which makes the protein concentration thinner through the egg pores, and the egg yolk gradually coagulates, resulting in a salting-out reaction, which separates the egg yolk oil from ...

Claims

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Application Information

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IPC IPC(8): A23B5/18
Inventor 陈黎洪卢立志沈军达陶争荣赵爱珍王荣根滕招兰徐坚
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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