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Pickling preparation for processing novel egg product and application method thereof

A technology for pickling preparations and egg products, which is applied in the field of egg product processing, can solve the problems of high salt content in protein, and achieve the effects of high product safety, short production cycle and convenient consumption

Inactive Publication Date: 2007-03-07
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The salted eggs produced by traditional methods generally have high salt content and salty taste; today, with the gradual improvement of living standards, most people only like to eat salted egg yolks, and do not like to eat egg whites with high salt content.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: (factory production 1)

[0029] Sodium hydroxide: produced by Zhejiang Juzhou Chemical Company, food grade, purity ≥ 96%

[0030] Magnesium Sulfate: Produced by Nanfeng Group, Yuncheng City, Shanxi Province, food grade, purity ≥ 99.5%

[0031] According to the proportion of the formula, weigh 175kg of table salt, 25kg of sodium hydroxide, and 1.1kg of magnesium sulfate. Wash with clean water, pick out cracked eggs, and grade them. Put 1000kg of fresh eggs into the pool filled with feed liquid, and put an egg-pressing net cover made of plastic thick silk to prevent the eggs from floating on the top egg surface. , Put clean stones on the egg pressing net to ensure that all the fresh eggs are immersed in the feed liquid, marinate at 0-30°C for 10-15 days, take samples for inspection during the period, when the egg whites are watery, After the egg yolk is completely solidified, it is taken out of the tank, selected, vacuum-packed, sterilized at 10′-25′-10′ / 1...

Embodiment 2

[0032] Embodiment 2: (factory production 2)

[0033] According to the proportion of the formula, weigh 230kg of table salt, 14kg of sodium hydroxide, and 3kg of magnesium sulfate. Wash, pick out cracked eggs, and grade them. Put 1500kg of picked fresh eggs into a pool filled with feed liquid, and put a plastic thick-wire egg-pressing net cover on the egg surface of the top layer, and put it on the egg-pressing net. to ensure that all fresh eggs are submerged in the feed liquid, and marinated at 0-30°C for 10-15 days, during which time samples are taken for inspection. , Select, and cook the marinated eggs directly in 70-100°C water for 20-45 minutes. After the protein is completely solidified, the yolk is oily, sandy, and cooled, it can be eaten directly or packed in simple packaging.

Embodiment 3

[0034] Embodiment 3: (factory production 3)

[0035] According to the proportion of the formula, weigh 200kg of table salt, 20kg of sodium hydroxide, and 2kg of magnesium sulfate. Wash, pick out cracked eggs, and grade them. Put 1250kg of picked fresh eggs into the pool filled with feed liquid, and put a plastic thick wire egg pressing net cover on the top egg surface, and put it on the egg pressing net. to ensure that all fresh eggs are submerged in the feed liquid, and marinated at 0-30°C for 10-15 days, during which time samples are taken for inspection. , selection, vacuum packaging, sterilization at 10′-25′-10′ / 121°C, and then stored in a 37±1°C heat preservation warehouse for 7 days. After passing the quality inspection, it is packed, stored and transported. Embodiment 4: (family production)

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PUM

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Abstract

The invention relates to a pickling agent of egg food, and relative production. Wherein, it comprises following components that salt at 85.0-95.0, caustic soda at 4.5-13.5, addex-magnesium at 0.5-1.5. And its production comprises that (1), preparing fresh egg; (2), preparing pickling agent; (3), pickling egg at the ratio as 20-25:100:100-150 between pickling agent, water and fresh egg, for 10-15 days under 0-35Deg. C; (4), packing, disinfecting. The invention has short producing time, high quality and low salt content.

Description

technical field [0001] The invention relates to the technical field of egg product processing, in particular to a pickling agent for processing new egg products and an application method thereof. Background technique [0002] The annual production of preserved eggs and salted egg products in the country reaches more than 2 million tons. Preserved eggs and salted eggs occupy a considerable proportion in my country's animal product processing industry, and are also the main commodities for my country's animal product exports. [0003] The production of preserved eggs has a long history in my country. The eggshells are clean, the egg whites are dark green, smooth, translucent, elastic, with pine flowers on the surface, and the egg yolk is dark green. The production of preserved eggs is to use fresh eggs as raw materials, through the processing of liquid or mud made of soda ash, quicklime or caustic soda, salt, lead oxide or substitutes, tea and other aux...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/32A23L27/20A23L15/00
Inventor 陈黎洪肖朝耿吴玫瑰沈国华
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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