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 improve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0028] Example 1: (Factory production 1)

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

[0030] Magnesium sulfate: produced by Nanfeng Group in Yuncheng City, Shanxi, food grade, purity ≥99.5%

[0031] According to the formula ratio, weigh 175kg of salt, 25kg of sodium hydroxide and 1.1kg of magnesium sulfate. After fully stirring, pour it into a pool of 1000kg of water, stir and completely dissolve it into a marinating liquid; use fresh eggs Rinse with clean water, pick out the cracked eggs, grading, put the 1000kg fresh eggs in the pool of the material liquid, and put a plastic thick wire on the top of the egg surface to prevent the eggs from floating. , Put clean stones on the egg-pressing net to ensure that all the fresh eggs are immersed in the material liquid, and marinate for 10-15 days at 0~30℃. During the period, take samples and check. When the protein is watery, After the egg yolk is completely solidified, it is taken o...

Example Embodiment

[0032] Example 2: (Factory production 2)

[0033] According to the formula ratio, weigh 230kg of salt, 14kg of sodium hydroxide, and 3kg of magnesium sulfate. After thorough stirring, pour it into a pool of 1000kg of water, stir and completely dissolve it into a pickling liquid; use clean water for fresh eggs Wash, pick out the cracked eggs, grading, put the 1500kg fresh eggs in the pool containing the material liquid, and put a plastic thick wire egg-press net cover on the uppermost egg surface, and put it clean on the egg-press net To ensure that all the fresh eggs are immersed in the material liquid, marinate for 10-15 days at 0~30℃, and take samples during the inspection. When the egg white is water-like and the egg yolk is completely solidified, it will come out of the pool. , Select and boil the marinated eggs directly in 70-100℃ water for 20-45 minutes. When the egg whites are completely solidified, the yolk is oily, and the yolk becomes sandy, it can be eaten directly or s...

Example Embodiment

[0034] Example 3: (Factory production 3)

[0035] According to the formula ratio, weigh 200 kg of salt, 20 kg of sodium hydroxide, and 2 kg of magnesium sulfate. After thorough stirring, pour it into a pool of 1000 kg of water, stir and completely dissolve it into a pickling liquid; use clean water for fresh eggs Wash, pick out the cracked eggs, grading, put the picked 1250kg fresh eggs into the pool of material liquid, and put a plastic thick wire egg-press net cover on the uppermost egg surface, and put it clean on the egg-press net To ensure that all the fresh eggs are immersed in the material liquid, marinate for 10-15 days at 0~30℃, and take samples during the inspection. When the egg white is water-like and the egg yolk is completely solidified, it will come out of the pool. , Selection, vacuum packaging, sterilization at 10'-25'-10' / 121°C, then storage at 37±1°C for 7 days, packing, storage and transportation after passing the quality inspection. Example 4: (Home 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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