A method for desalting salted eggs

Abstract

The present application relates to the technical field of salted egg processing, and specifically discloses a method for desalting salted eggs. The method comprises: immersing the salted eggs in a continuously flowing stream of hot and humid air, which removes the salt from the salted eggs, and controlling the temperature of the hot and humid air during the desalting process so that the salted eggs are not cooked. Since the egg white and yolk of the salted eggs are still in a liquid state, if the eggs are cooked during the desalting process, the efficiency of salt seepage is significantly reduced, which is not conducive to desalination. Therefore, it is more conducive to desalination if the eggs are not cooked during the desalting process. The continuously flowing hot and humid air will penetrate the eggshell, enter the egg white and yolk, and then seep out of the eggshell, thereby removing the salt from the egg, thereby reducing the salt content of the salted eggs. The hot and humid air has a high penetration efficiency into the salted eggs, and the saltiness of the salted eggs after desalting is relatively uniform inside and outside. Compared with the desalting method using water or immersion liquid for penetration, the desalting time of this method is significantly reduced.

Description

Technical Field

[0001] The present application relates to the technical field of salted egg processing, and more specifically, to a method for desalting salted eggs. Background Art

[0002] Salted eggs are made from fresh eggs that have been pickled and are rich in nutrients. The yolk of a typical salted egg is oily, giving it a pleasant taste and appearance.

[0003] Take duck eggs, for example. They are rich in protein and fat, with most of the fat in the egg being in the yolk, which also contains some oil. Therefore, the fat content in the yolk is very high. During the salting process, fresh eggs are salted, and the excess salt penetrates the egg. This excess salt reduces the solubility of the protein in water, causing it to precipitate. This process is called "salting out." After salting out, the protein, which acts as an emulsifier, slowly denatures and solidifies, causing the previously dispersed oil droplets to aggregate into larger droplets, forming yolk oil.

[0004] Salted duck eggs need to be infused with a lot of salt for the yolk to produce oil. If too little salt is infused, the yolk will not produce oil or the amount of oil produced will be small. However, if too much salt is infused, the salty duck eggs will be too salty, so the salted duck eggs need to be desalted after being pickled.

[0005] Existing desalination methods generally use clean water or soaking liquid to infiltrate and dilute the salt. After soaking, there is generally an uneven saltiness, with the surface being light and the interior being thick. In addition, this desalination method is inefficient, and long-term liquid soaking will also affect the freshness and taste of the eggs. Summary of the Invention

[0006] In order to improve the phenomenon that the salt is diluted by penetration of clean water or immersion liquid, the saltiness is generally uneven after immersion, with the surface being light and the inside being thick. In addition, this desalination method is inefficient, and long-term liquid immersion will affect the freshness and taste of the eggs. This application proposes a method for desalting salted eggs.

[0007] A salted egg desalting method comprises: immersing the salted eggs in continuously flowing hot and humid air, wherein the hot and humid air removes salt from the salted eggs; and during the desalting process, controlling the temperature of the hot and humid air so that the salted eggs are not cooked.

[0008] By adopting the above technical solution, the hot and humid air that continues to circulate will penetrate the eggshell, enter the egg white and yolk, and then seep out of the eggshell again, bringing out the salt in the egg yolk and egg white during the infiltration process, thereby reducing the salt content of the salted egg. Using this method, the hot and humid air has a strong infiltration effect and a high infiltration efficiency, so the saltiness of the salted egg inside and outside after desalination is relatively uniform. Compared with the method of using clear water or immersion liquid to infiltrate desalination, the desalination time of this solution is significantly reduced. It should be noted that since the salted egg is pickled, the egg white and yolk are still in a liquid state. If the egg is boiled during the desalination process, the efficiency of salt seepage is significantly reduced, which is not conducive to desalination. Therefore, it is more conducive to desalination if the egg is not boiled during the desalination process.

[0009] As an improvement to the salted egg desalting method, immersing the salted eggs in continuously flowing hot and humid air specifically includes: continuously passing air and water vapor through a heat source at 145-155° C. to obtain the hot and humid air, and then passing the hot and humid air to the surface of the salted eggs.

[0010] By adopting this technical solution, air and water vapor pass through a heat source at 145-155°C before passing through the surface of the salted egg, heating it. This flowing hot and humid air does not cook the salted egg, keeping the egg white and yolk liquid. This facilitates the penetration of water vapor into the egg white and yolk, removing salt and reducing their saltiness. This uniform water vapor penetration results in a uniform saltiness of the egg white and yolk, ensuring uniform and efficient desalination.

[0011] As an improvement to the salted egg desalting method, the hot and humid air circulates around the salted eggs, and the renewal frequency of the hot and humid air is 5-15% / min.

[0012] By adopting this technical solution, hot and humid air can efficiently penetrate the salted eggs, fully dissolving the salt and carrying some of it away. Proper renewal of the hot and humid air maintains its desalination effect. Excessive renewal of the hot and humid air results in high energy consumption, no significant increase in desalination efficiency, but increased production costs. Excessive renewal of the hot and humid air significantly reduces desalination efficiency. 5-15% / min means that 5-15% of the hot and humid air is exhausted and 5-15% of fresh hot and humid air is introduced every minute, calculated based on flow rate.

[0013] As an improvement to the salted egg desalting method, the salted egg is immersed in the hot and humid air for 65-75 minutes.

[0014] By adopting the above technical solution, the desalination effect of salted eggs is better. If the desalination time is too short, the salt content of the salted eggs will not be reduced to a level suitable for the public taste. If the desalination time is too long, the energy consumption is high and the saltiness may be too low.

[0015] As an improvement to the salted egg desalting method, the temperature of the moist hot air is 40-45° C., and the relative humidity is 90-100% RH.

[0016] By adopting this technical solution, the hot and humid air will not cook the eggs, and it can also effectively penetrate the eggs, removing the salt from them. If the temperature is too high, the eggs will easily be cooked. If the temperature is too low, the air penetration efficiency will be low, resulting in poor desalination effect. If the relative humidity is too low, the salt will not be dissolved effectively, resulting in poor desalination effect.

[0017] It should be noted that salted eggs can be salted duck eggs or salted chicken eggs. Eggshells typically have over 10,000 pores, with pore sizes of approximately 0.01-0.1 mm. The hot and humid air droplets used in this solution have a diameter of 1-10 μm. These droplets can pass through the pores and the inner shell membrane into the egg white and yolk. The circulating hot and humid air removes salt from the egg white and yolk, with some being carried out of the circulation system with the air flow, while the rest is deposited on the eggshell surface, where it precipitates and crystallizes. After the hot and humid air circulation process is complete, the salt is washed off the eggshell surface, effectively desalting the salted egg.

[0018] Because vaporous water doesn't readily dissolve salt, while liquid water does, and vaporous water struggles to reaggregate after entering the salted egg, the water vapor in the hot, humid air must first be aggregated into appropriately sized droplets before entering the salted egg to dissolve the salt, improving desalination efficiency. This solution maintains a constant pressure, temperature, and relative humidity in the hot, humid air to maintain the appropriate droplet size, resulting in high desalination efficiency and uniform desalination.

[0019] As an improvement to the salted egg desalination method, the pressure of the hot and humid air is 1×10 5 ~1.2×10 6 Pa.

[0020] By adopting the above technical solution, hot and humid air can efficiently penetrate into the salted eggs, dissolve the salt and carry it out of the eggshell.

[0021] As an improvement to the salted egg desalination method, the hot and humid air has a temperature of 42-43°C, a relative humidity of 95-100% RH, and a pressure of 6×10 5 ~7×10 5 Pa.

[0022] By adopting the above technical solution and comprehensively considering the desalination effect and energy consumption of salted eggs, the hot and humid air with such parameters is more suitable for desalting salted eggs.

[0023] As an improvement to the salted egg desalting method, acetic acid is further added to the hot and humid air.

[0024] By adopting the above technical solution, acetic acid can enhance the effect of hot and humid air penetrating into salted eggs, thereby improving desalination efficiency and desalination uniformity.

[0025] As an improvement to the salted egg desalting method, the desalting method further comprises, after treating the salted egg with the moist hot air, blowing dry hot air on the surface of the salted egg.

[0026] By adopting the above technical solution, since the moisture content of the outside of the salted egg is slightly higher than that of the inner core after the salted egg is treated with moist hot air, the surface of the salted egg can be blown with dry hot air to evaporate part of the moisture on the outside of the salted egg, making the saltiness inside and outside the salted egg more uniform.

[0027] As an improvement to the salted egg desalination method, the dry hot air has a temperature of 40-45°C, a relative humidity of 10-30% RH, and a pressure of 0.5-1.2×10 5 Pa, the purge time is 20 to 60 minutes.

[0028] By adopting the above technical solution, the dry hot air will not easily cook the salted eggs, and can effectively evaporate a portion of water from the salted eggs, thereby improving the taste of the salted eggs.

[0029] In summary, the salted egg desalination method of the present application has the following beneficial effects:

[0030] Immersing the salted eggs in a continuous flow of hot and humid air will allow the continuously circulating hot and humid air to penetrate the eggshell, enter the egg white and yolk, and then seep out of the eggshell, bringing out the salt in the egg and thus reducing the salt content of the salted eggs.

[0031] This solution uses flowing, hot, moist air to prevent the salted eggs from being cooked, keeping the egg white and yolk liquid. This allows water vapor to penetrate the egg white and yolk, removing salt and reducing their saltiness. This uniform water vapor penetration results in a uniform saltiness in the egg white and yolk, resulting in uniform and efficient desalination.

[0032] Acetic acid is also added to the hot and humid air, which can improve the effect of the hot and humid air penetrating into the salted eggs, thereby improving the desalination efficiency and desalination uniformity.

[0033] After the salted egg is treated with the moist hot air, dry hot air is used to blow the surface of the salted egg, which can evaporate a portion of the moisture on the outside of the salted egg, making the saltiness inside and outside the salted egg more uniform. DETAILED DESCRIPTION

[0034] Example 1

[0035] This embodiment provides a method for desalting salted duck eggs.

[0036] After cleaning the salted duck eggs in shell, place them on a storage rack, and then place the rack in an oven equipped with air inlet, steam inlet, and outlet. Close the oven door, start the heating program, set the heating rod temperature to 150°C, and continue to let in air and steam. When the heating rod temperature reaches 150°C, the temperature sensor in the oven senses that the air temperature in the oven is 42.8°C, and measures the relative humidity in the oven to be 95.5%RH and the pressure to be 6.4×10 5 Pa, air and water vapor continue to flow into this moist hot air for desalination, and the desalination process lasts for 70 minutes. The moist hot air is refreshed at a rate of 10% / min. After desalination, salt crystals appear on the surface of the salted duck eggs. These crystals are then cleaned to obtain the desalted salted duck eggs.

[0037] Example 2

[0038] This embodiment provides a method for desalting salted duck eggs. The difference from Example 1 is that the temperature of the heating rod is set to 145° C., as follows.

[0039] After cleaning the salted duck eggs in shell, place them on a storage rack, and then place the rack in an oven equipped with air inlet, steam inlet, and outlet. Close the oven door, start the heating program, set the heating rod temperature to 145°C, and continue to let in air and steam. After the heating rod temperature reaches 145°C, the temperature sensor in the oven senses that the air temperature in the oven is 40.3°C, and measures the relative humidity in the oven to be 98.2%RH and the pressure to be 5.7×10 5 Pa, air and water vapor continue to flow into this moist hot air for desalination, and the desalination process lasts for 70 minutes. The moist hot air is refreshed at a rate of 10% / min. After desalination, salt crystals appear on the surface of the salted duck eggs. These crystals are then cleaned to obtain the desalted salted duck eggs.

[0040] Example 3

[0041] This embodiment provides a method for desalting salted duck eggs. The difference from Example 1 is that the temperature of the heating rod is set to 155° C., as follows.

[0042] After cleaning the salted duck eggs in shell, place them on a storage rack, and then place the rack in an oven equipped with air inlet, steam inlet, and outlet. Close the oven door, start the heating program, set the heating rod temperature to 155°C, and continue to let in air and steam. When the heating rod temperature reaches 155°C, the temperature sensor in the oven senses that the air temperature in the oven is 44.8°C, and measures the relative humidity in the oven to be 91.4%RH and the pressure to be 7.9×10 5Pa, air and water vapor continue to flow into this moist hot air for desalination, and the desalination process lasts for 70 minutes. The moist hot air is refreshed at a rate of 10% / min. After desalination, salt crystals appear on the surface of the salted duck eggs. These crystals are then cleaned to obtain the desalted salted duck eggs.

[0043] Example 4

[0044] This embodiment provides a method for desalting salted duck eggs. The difference from Example 1 is that this embodiment further adds 5 wt % acetic acid to the water vapor, as follows.

[0045] After cleaning the salted duck eggs in shell, they were placed on a storage rack, which was placed in an oven equipped with an air inlet, a water vapor inlet, and an air outlet. The oven door was closed, the heating program was turned on, the temperature of the heating rod was set to 150°C, and air and water vapor containing 5wt% acetic acid were continuously introduced. After the temperature of the heating rod reached 150°C, the temperature sensor in the oven sensed the air temperature in the oven to be 43.2°C, and measured the relative humidity in the oven to be 96.1%RH and the pressure to be 6.7×10 5 Pa, air and water vapor continue to flow into this moist hot air for desalination, and the desalination process lasts for 70 minutes. The moist hot air is refreshed at a rate of 10% / min. After desalination, salt crystals appear on the surface of the salted duck eggs. These crystals are then cleaned to obtain the desalted salted duck eggs.

[0046] Example 5

[0047] This embodiment provides a method for desalting salted duck eggs that have been salted. The difference from Example 1 is that after using the moist hot air to treat the salted eggs, this embodiment also uses dry hot air to blow the surface of the salted eggs, as follows.

[0048] After cleaning the salted duck eggs in shell, place them on a storage rack, and place the rack in an oven equipped with air inlet, steam inlet, and outlet. Close the oven door, start the heating program, set the heating rod temperature to 150°C, and continue to let in air and steam. After the heating rod temperature reaches 150°C, the temperature sensor in the oven senses that the air temperature in the oven is 42.5°C, and measures the relative humidity in the oven to be 95.0%RH and the pressure to be 6.2×10 5 Pa, continue to introduce air and water vapor, and perform the first desalination in this humid hot air. The first desalination time is 70 minutes. The renewal frequency of the humid hot air in the first desalination process is 10% / min.

[0049] After the first desalination, dry hot air is introduced to blow the surface of the salted egg for the second desalination. The temperature of the heating rod is kept at 150°C and the air is continuously introduced. After the temperature of the heating rod reaches 150°C, the temperature sensor in the oven senses that the air temperature in the oven is 44.6°C, the relative humidity is 25.4% RH, and the pressure is 1.1×10 5 Pa, the purge time is 30min. After the second desalination, salt crystals appear on the surface of the salted duck eggs, and the surface crystals are cleaned to obtain desalted salted duck eggs.

[0050] Comparative Example 1

[0051] This comparative example provides a method for desalting salted duck eggs. The only difference between this comparative example and Example 1 is that the desalting time is set to 30 minutes. Other conditions are the same as those in Example 1, and finally desalted salted duck eggs are obtained.

[0052] Comparative Example 2

[0053] This comparative example provides a method for desalting salted duck eggs that have been salted. The only difference between this comparative example and Example 1 is that the desalting time is set to 40 minutes. Other conditions are the same as in Example 1, and finally desalted salted duck eggs are obtained.

[0054] Comparative Example 3

[0055] This comparative example provides a method for desalting salted duck eggs that have been salted. The only difference between this comparative example and Example 1 is that the desalting time is set to 50 minutes. Other conditions are the same as in Example 1, and finally desalted salted duck eggs are obtained.

[0056] Comparative Example 4

[0057] This comparative example provides a method for desalting salted duck eggs that have been salted. The only difference between this comparative example and Example 1 is that the desalting time is set to 60 minutes. Other conditions are the same as in Example 1, and finally desalted salted duck eggs are obtained.

[0058] Comparative Example 5

[0059] This comparative example provides a method for desalting salted duck eggs that have been salted. The only difference between this comparative example and Example 1 is that the desalting time is set to 80 minutes. Other conditions are the same as in Example 1, and finally desalted salted duck eggs are obtained.

[0060] Comparative Example 6

[0061] This comparative example provides a method for desalting salted duck eggs. The only difference between this comparative example and Example 1 is that the temperature of the heating rod is set to 120°C, as follows.

[0062] After cleaning the salted duck eggs in shell, place them on a storage rack, and then place the rack in an oven equipped with air inlet, steam inlet, and outlet. Close the oven door, start the heating program, set the heating rod temperature to 120°C, and continue to let in air and steam. After the heating rod temperature reaches 120°C, the temperature sensor in the oven senses that the air temperature in the oven is 33.5°C, and measures the relative humidity in the oven to be 92.9%RH and the pressure to be 2.3×10 5 Pa, air and water vapor continue to flow into this moist hot air for desalination, and the desalination process lasts for 70 minutes. The moist hot air is refreshed at a rate of 10% / min. After desalination, a small amount of salt crystals appear on the surface of the salted duck egg. These crystals are cleaned to obtain the desalted salted duck egg.

[0063] Comparative Example 7

[0064] This comparative example provides a method for desalting salted duck eggs. The only difference between this comparative example and Example 1 is that the temperature of the heating rod is set to 180°C, as follows.

[0065] After cleaning the salted duck eggs in shell, place them on a storage rack, and then place the rack in an oven equipped with air inlet, steam inlet, and outlet. Close the oven door, start the heating program, set the heating rod temperature to 180°C, and continue to let in air and steam. After the heating rod temperature reaches 180°C, the temperature sensor in the oven senses the air temperature in the oven to be 67.6°C, and measures the relative humidity in the oven to be 87.4%RH and the pressure to be 9.1×10 5 Pa, air and water vapor continue to flow into this moist hot air for desalination, and the desalination process lasts for 70 minutes. The moist hot air is refreshed at a rate of 10% / min. After desalination, a small amount of salt crystals appear on the surface of the salted duck egg. These crystals are cleaned to obtain the desalted salted duck egg.

[0066] Comparative Example 8

[0067] This comparative example provides a method for desalting salted duck eggs. The only difference between this comparative example and Example 1 is that the moist hot air during the desalination process is refreshed at a rate of 1% / min. After desalination, no salt crystals are evident on the surface of the salted duck eggs. These surface crystals are then cleaned to obtain desalted salted duck eggs.

[0068] Comparative Example 9

[0069] This comparative example provides a method for desalting salted duck eggs. The difference between this comparative example and Example 1 is that in this comparative example, the salted duck eggs are soaked in clean water at room temperature for 7 days to obtain desalted salted duck eggs.

[0070] It should be noted that the raw materials of Examples 1-5 and Comparative Examples 1-9 - salted duck eggs pickled in salt - were taken from the same batch of pickled duck eggs, and their saltiness was basically the same.

[0071] Test Example 1

[0072] One desalted salted duck egg prepared in each of Examples 1-5 and Comparative Examples 1-9 was taken to evaluate its saltiness and the uniformity of saltiness of the inner and outer layers.

[0073] The sodium chloride content of the desalted salted duck eggs prepared in Examples 1-5 and Comparative Examples 1-9 was tested according to the national standard GB / T12457-2008, "Detection of Sodium Chloride in Food." Each sample was cooked, the eggs were peeled, and the outer albumen adjacent to the shell and the inner albumen adjacent to the yolk were taken and tested for sodium chloride content. The specific testing procedure was as follows: 1g of each albumen sample was ground into microparticles, added to 50mL of water, stirred evenly, and filtered. 1mL of the filtrate was added to 1mL of 5% potassium chromate, shaken vigorously, and titrated with 0.1mol / L silver nitrate solution until it turned reddish-yellow (brick red). The volume of silver nitrate solution consumed was recorded. The sodium chloride content in each sample was calculated using the following formula: molar mass of sodium chloride × silver nitrate concentration × volume of silver nitrate solution used for titration × total dissolved solution times the amount of solution taken / sample mass = sodium chloride content in the sample. Total dissolved solution times the amount of solution taken = 50mL ÷ 1mL = 50, sample mass = 1g. The sodium chloride content in each sample was measured and shown in Table 1.

[0074] Table 1 Salt content of outer and inner protein of desalted salted duck eggs of Examples 1-5 and Comparative Examples 1-9

[0075]

[0076]

[0077] As can be seen from Table 1, the sodium chloride content of the inner and outer protein of the salted eggs after desalination in Examples 1-5 is about 8-9%, which is in line with the taste of most people, and the sodium chloride content of the inner and outer protein is uniform. Compared with Example 1, Example 4 also adds 5wt% acetic acid to the water vapor, which has a certain improvement effect on improving the uniformity of the saltiness of the inner and outer layers of the salted eggs. Compared with Example 1, Example 5 uses hot and dry air to purge the surface of the salted egg after the salted egg is treated with the hot and humid air, which has a certain improvement effect on improving the uniformity of the saltiness of the inner and outer layers of the salted egg.

[0078] The desalination time of Comparative Examples 1-4 is 30 min, 40 min, 50 min and 60 min respectively, while the desalination time of Example 1 is 70 min. It can be seen that the salt content of Comparative Examples 1-4 continues to decrease, and the salt content of the outer layer decreases faster than the salt content of the inner layer, but the salt content is relatively high, and the uniformity of the inner and outer layers is not as good as the results of Examples 1-5.

[0079] In comparative example 5, the desalination time is set to 80 min. While the salinity is reduced, the salinity of the inner and outer layers is also uniformly reduced compared to that of examples 1-5.

[0080] In Comparative Example 6, the temperature of the heating rod was set to 120°C, and the temperature in the box dropped to 33.5°C. The salt content in the inner and outer layers of the salted egg was high, and the desalination efficiency decreased.

[0081] In Comparative Example 7, the temperature of the heating rod is set to 180° C., and the temperature in the box is reduced to 67.6° C. The salted eggs are cooked during the desalting process, and the solid egg white and egg yolk are not conducive to desalting. Therefore, the desalting effect is also poor, and the oil yield of the egg yolk is also reduced.

[0082] In Comparative Example 8, the renewal frequency of the hot and humid air in the desalination process was reduced to 1% / min. After desalination, there was no obvious salt crystallization on the surface of the salted duck egg. The salt content of the inner and outer layer proteins was also high, and the saltiness was not uniform.

[0083] Comparative Example 9 uses clean water to soak pickled salted duck eggs for 7 days to obtain desalted salted duck eggs, the salt content of the outer layer protein of which is significantly reduced, the salt content of the inner layer protein is higher, the difference in saltiness between the inside and outside is large, and the taste is not good.

[0084] In summary, Examples 1-5 continuously blow hot and humid air through the salted eggs after pickling, preventing the eggs from being cooked, thereby easily diluting the salt in the salted duck eggs and achieving high desalination efficiency. Since the hot and humid air has a strong effect of penetrating the salted eggs, the saltiness of the inner and outer layers of the salted eggs after desalination is uniform. This desalination method has a shorter desalination time than the general water immersion desalination method, can better maintain the delicious taste of the eggs, and is more effective.

[0085] The above are only preferred implementations of the present application. The scope of protection of the present application is not limited to the above embodiments. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications without departing from the principles of the present application should also be considered to fall within the scope of protection of the present application.

Claims

1. A method for desalting salted eggs, characterized in that: The desalination method comprises: immersing the salted eggs in a continuously flowing hot and humid air, wherein the hot and humid air removes the salt in the salted eggs, and during the desalination process, controlling the temperature of the hot and humid air so that the salted eggs are not cooked; The salted egg is immersed in the hot and humid air for 65-75 minutes; The temperature of the hot and humid air is 40-45°C and the relative humidity is 90-100%RH; The pressure of the hot and humid air is 1×10 5 ~1.2×10 6 Pa; The desalination method further comprises, after treating the salted egg with the moist hot air, blowing dry hot air on the surface of the salted egg; The dry hot air has a temperature of 40-45°C, a relative humidity of 10-30%RH, and a pressure of 0.5-1.2×10 5 Pa, the purge time is 20~60min.

2. The salted egg desalination method according to claim 1, wherein The method of immersing the salted egg in the continuously flowing hot and humid air specifically comprises: continuously passing air and water vapor through a heat source at 145-155° C. to obtain the hot and humid air, and then passing the hot and humid air to the surface of the salted egg.

3. The salted egg desalination method according to claim 2, wherein The hot and humid air circulates around the salted egg, and the updating frequency of the hot and humid air is 5-15% / min.

4. The method for desalting salted eggs according to claim 1, wherein The temperature of the hot and humid air is 42-43°C, the relative humidity is 95-100%RH, and the pressure is 6×10 5 ~7×10 5 Pa.

5. The method for desalting salted eggs according to claim 1, wherein Acetic acid is also added to the hot and humid air.

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