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Technique for making pickled eggs without use of mud or water

A process method and salted egg technology, applied in the field of egg processing and egg pickling, can solve the problems of protein discoloration, lack of true egg color, multiple processing containers, etc., and achieve scientific materials, advanced technology and rich nutrition. Effect

Inactive Publication Date: 2005-05-25
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method of pickling salted eggs still needs to occupy a lot of processing containers, and the shell and protein of the salted eggs will change color, lacking the true color of the egg

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] Add a small amount of edible white vinegar to the grain white wine to prepare the dipping solution. The weight ratio of grain white wine to edible white vinegar is 99.9:0.1; take 3g of star anise, 6g of pepper, 2g of clove, 2g of cardamom, 1.5g of citron, 2g of cumin, and galangal 5g, 5g ginger powder, 85g Nace, crushed and mixed to prepare mixed spice powder; take 30 fresh duck eggs and 30 eggs (about 5kg), wash them, dry the water on the surface, put them in the soaking liquid and soak for about 2.5 seconds , Take it out and roll it in the mixed spice powder, so that the outer surface of the egg is evenly coated with the mixed spice powder, put it in a container, seal and marinate for 20 days, turn the marinated egg up and down once to seal and marinate, and turn it again after 10 days. It will be pickled and matured in 30 days.

[0015] In the above mud-free and anhydrous salted egg pickling process, the commercially available thirteen spice powder can be used instea...

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PUM

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Abstract

A technology for preserving the salty eggs includes such steps as washing eggs, drying in air, immersing in the mixture of spirit and white vinegar, rolling in the flavouring powder for attaching the flavouring to their surface, and preserving in sealed container for 30-40 days.

Description

technical field [0001] The invention relates to the processing of eggs, more specifically to a pickling method of eggs, and belongs to the technical field of livestock processing. technical background [0002] As we all know, the processing of eggs has a long history in my country, and it is a kind of food widely consumed in our country and even in the world, and the main products are salted eggs. But for a long time, the traditional method of pickling salted eggs is two methods: pickling in brine and wrapping in mud. These two pickling methods not only take a lot of trouble but also take more processing containers, and it is inconvenient to eat (such as: the mud pickling method, the mud needs to be slowly removed when eating, and then cleaned, time-consuming and troublesome). Incompatible with today's fast-paced lifestyle. In order to improve the quality of pickling salted eggs and increase the flavor of salted eggs, many experiments have been done. For example, the metho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B5/06A23B5/12A23L27/10
Inventor 张素华汪志君金昌海鲁茂林张凌云张年凤王正云张翠英孙长花
Owner YANGZHOU UNIV
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