Preparation method of salted duck eggs / salted eggs

Abstract

The invention discloses a salted duck egg / salted egg making method, and belongs to the technical field of food processing, and the preparation method comprises the following steps: cleaning fresh duck eggs / fresh eggs, putting the cleaned fresh duck eggs / fresh eggs into equipment, carrying out high-speed intermittent forward and reverse rotation, destroying vitelline membranes, completely mixing egg white and yolk of the duck eggs / eggs in eggshells, and then pickling. The method is controllable in condition, simple to operate and rich in taste, and has a wide market prospect.

Description

Technical Field

[0001] The present invention relates to the field of salted duck egg / salted egg production. Specifically, it particularly relates to a method for producing salted duck eggs / salted eggs, belonging to the field of food processing. Background Art

[0002] Currently, the salted duck eggs / salted eggs on the market are still relatively traditional. Many young people think that the egg white of salted duck eggs / salted eggs has a bad taste. However, only eating the egg yolk and not the egg white is too wasteful, and the nutrients ingested are also unbalanced.

[0003] In view of this, the present invention is specifically proposed. Summary of the Invention

[0004] The purpose of the present invention is to provide a method for producing salted duck eggs / salted eggs.

[0005] The purpose of the present invention is achieved through the following technical solutions.

[0006] Wash the fresh duck eggs / fresh eggs, put them into the equipment for high-speed intermittent forward and reverse rotation to break the vitelline membrane, and at the same time make the egg white and egg yolk of the duck eggs / eggs fully mixed inside the eggshell, and then carry out salting.

[0007] To achieve the above purpose, the present invention provides the following solutions:

[0008] Put the washed fresh duck eggs / fresh eggs into the equipment for high-speed rotation to break their vitelline membranes, and at the same time make the egg white and egg yolk fully mixed while the eggshell is intact.

[0009] In an alternative embodiment, the equipment includes but is not limited to: centrifuges of various models and specifications, and equipment permitted by the state for rapidly rotating substances.

[0010] The pretreatment using a centrifuge: Use a centrifuge (fitted with an eggshell fixing rack) for intermittent forward and reverse rotation pretreatment, rotation speed: 500 - 800 r / min; operation mode: forward rotation for 30 seconds - pause for 5 seconds - reverse rotation for 30 seconds - pause for 5 seconds (cycle 5 - 8 times); total duration 5 - 8 minutes; temperature 4 - 25 °C.

[0011] In an embodiment of the present invention, the processing method further includes washing the fresh eggs.

[0012] In an embodiment of the present invention, the processing method further includes selecting and grading the fresh eggs by weight.

[0013] In an embodiment of the present invention, the processing method further includes salting after pretreatment.

[0014] In an embodiment of the present invention, the processing method further includes sterilization and packaging.

[0015] The processing method of salted duck eggs / salted eggs realized by the present invention has the following advantages: The present invention uses the high-speed rotation of machinery to preprocess fresh eggs, so that the vitelline membrane of the fresh eggs is damaged under high-speed rotation, and the egg white and egg yolk are mixed to form a relatively uniform egg liquid inside the eggs, and then pickled, which changes the taste of salted duck eggs / salted eggs. Compared with traditional salted duck eggs / salted eggs, it avoids the phenomenon of single taste of egg white, greasy or lumpy egg yolk, and also makes the nutritional intake more balanced and the taste better. Specific embodiments

[0016] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0017] Example 1

[0018] ① 1 kg of fresh eggs are washed, and the damaged eggs are selected and classified by weight. ② The fresh eggs of the same weight grade are placed in a centrifuge (equipped with a shell fixing frame) for intermittent forward and reverse rotation preprocessing, rotation speed: 500 r / min; operation mode: forward rotation for 30 seconds - pause for 5 seconds - reverse rotation for 30 seconds - pause for 5 seconds (cycle 5 - 8 times); total duration: 5 minutes; temperature: 6°C. ③ The fresh eggs processed by the equipment are secondarily screened, the damaged eggs are picked out, and pickled. ④ The pickled salted eggs are sterilized at 121°C for 25 minutes, and the damaged eggs are picked out. ⑤ After natural cooling, each salted egg is independently vacuum-packed to obtain the finished product.

[0019] Example 2

[0020] ① 2 kg of fresh eggs are washed, and the damaged eggs are selected and classified by weight. ② The fresh eggs of the same weight grade are placed in a centrifuge (equipped with a shell fixing frame) for intermittent forward and reverse rotation preprocessing, rotation speed: 600 r / min; operation mode: forward rotation for 30 seconds - pause for 5 seconds - reverse rotation for 30 seconds - pause for 5 seconds (cycle 5 - 8 times); total duration: 7 minutes; temperature: 15°C. ③ The fresh eggs processed by the equipment are secondarily screened, the damaged eggs are picked out, and pickled. ④ The pickled salted eggs are sterilized at 121°C for 25 minutes, and the damaged eggs are picked out. ⑤ After natural cooling, each salted egg is independently vacuum-packed to obtain the finished product.

[0021] Example 3

[0022] ① 3 kg of fresh eggs are washed, and the damaged eggs are selected and graded by weight. ② The fresh eggs of the same weight grade are placed in a centrifuge (fitted with an eggshell fixing rack) and pre-treated by intermittent forward and reverse rotation. Rotation speed: 700 r / min; Operating mode: forward rotation for 30 seconds - pause for 5 seconds - reverse rotation for 30 seconds - pause for 5 seconds (cycle 5 - 8 times); Total duration: 8 minutes; Temperature: 25 °C. ③ The fresh eggs processed by the equipment are screened a second time, the damaged eggs are picked out, and then pickled. ④ The pickled salted eggs are sterilized at 121 °C for 25 minutes, and the damaged eggs are picked out. ⑤ After natural cooling, each salted egg is independently vacuum-packed to obtain the finished product.

[0023] The above is the description of this patent and the preparation method. For those skilled in the art, various changes and modifications can be made to the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A method for making salted duck eggs / salted chicken eggs, characterized in that: Wash fresh duck eggs / fresh chicken eggs thoroughly, put them into the equipment for high-speed intermittent forward and reverse rotation to break the vitelline membrane, and at the same time make the egg white and egg yolk of the duck eggs / chicken eggs fully mixed inside the eggshell, and then carry out pickling.

2. The method according to claim 1, wherein The equipment includes centrifuges of various models and specifications, which is one of the equipment permitted by the state for rapid rotation of substances.

3. The method of using a device to preprocess fresh eggs, the method comprising: Use a centrifuge (fitted with an eggshell fixing rack) for intermittent forward and reverse rotation, rotation speed: 500 - 800 r / min; operation mode: forward rotation for 30 seconds - pause for 5 seconds - reverse rotation for 30 seconds - pause for 5 seconds (cycle 5 - 8 times); total duration 5 - 8 minutes; temperature 4 - 25 °C.

4. The method according to claim 1, characterized in that, The processing method also includes the cleaning of fresh eggs.

5. The method according to claim 1, wherein The processing method also includes the screening and weight grading of fresh eggs.

6. The method according to claim 1, characterized in that, The processing method also includes pickling after pretreatment.

7. The method according to claim 1, wherein The processing method also includes sterilization and packaging: sterilize the salted eggs pickled in the previous step at 100 - 130 °C for 20 - 30 minutes; after cooling, remove the damaged salted eggs and vacuum package to obtain cooked salted duck eggs / salted chicken eggs.