The process of producing salted eggs that are free of fishy odor and reduce the problem of heavy metal contamination.

Abstract

OCR 10KL (20 / 07 / 2569) This invention proposes a method for producing salted eggs that are free of fishy odor and reduce the problem of heavy metal contamination. The process is as follows: Wash the eggs thoroughly and soak them in hot water. Then place them in a deep container and pour... Pour the salt solution over the eggs until it's higher than their height, then add the pickled galangal, distributing it evenly. Place the other items on top. Plastic bags filled with water are then left for 7-30 days. At this stage, odorless salted eggs are obtained, ready for consumption. For use in preparing food for consumption.

Claims

OCR 10KL (20 / 07 / 2569) 1. The process of producing salted eggs that are free of fishy odor and reduce heavy metal contamination involves the following steps: A. Wash the eggs thoroughly and then soak them in hot water at a temperature of 85-100 degrees Celsius for a certain period of time. 30-60 seconds. At this stage, you get clean eggs. B. Place the clean eggs obtained from step A into a deep container, such as a glass jar or a plastic bucket. For food applications, pour a 10-20% concentrated salt solution over the eggs until it is higher than the height of the eggs. Place a small amount (about 1 centimeter) of pickled galangal on top, spreading it evenly. Cover with a plastic bag filled with water. At this stage, the eggs are placed in the egg pickling solution. C. Place the eggs, which are in the pickling solution obtained from step B, and leave them at a temperature of 25-38 degrees Celsius. The process takes 7-30 days, resulting in salted eggs that are free of any fishy odor.