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Pickle agent of salty eggs and the method for pickling the same

A pickling preparation and salted egg technology, which is applied in egg preservation, food preservation, food science, etc., can solve problems such as poor taste, less oil output from egg yolk, and quality aberration, and achieve high nutritional value, high oil output, and good quality effect

Inactive Publication Date: 2007-10-31
高邮市红太阳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the progress of science and technology, salted egg processing has gradually transitioned from marl and salt ash salting to salt salt salting. High concentration of salt water is used to generate higher osmotic pressure, and the protein concentration is diluted through the egg holes, and the egg yolk gradually solidifies, resulting in salting out. reaction to separate the egg yolk oil; but the salted eggs produced by this traditional pickling process have less oil from the egg yolk, poor quality and poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] The components and percentage by weight of the salted egg pickling preparation are as follows: 18% of salt, 0.05% of citric acid, 0.05% of wine, 0.01% of Sperantosporum, 0.01% of pine and cypress juice, and the rest is water.

[0009] The above-mentioned salted egg pickling preparation is placed in a clean container, and several eggs are completely immersed in the salted egg pickling preparation, sealed, and left standing at a temperature of 20° C. for 70 days to obtain the preparation.

Embodiment 2

[0011] The components and percentage by weight of the salted egg pickling preparation are as follows: 19% of salt, 1% of citric acid, 1% of wine, 0.015% of Sperantosporum, 0.015% of pine and cypress juice, and the rest is water.

[0012] The above-mentioned salted egg pickling preparation is placed in a clean container, and several eggs are completely immersed in the salted egg pickling preparation, sealed, and left standing at a temperature of 23° C. for 60 days to obtain the preparation.

Embodiment 3

[0014] The components and percentages by weight of the salted egg pickling preparation are: 18% of salt, 1.5% of citric acid, 1.5% of wine, 0.02% of Sperantosporum, 0.02% of conifer juice, and the rest is water.

[0015] The above-mentioned salted egg pickling preparation is placed in a clean container, and then several eggs are completely immersed in the salted egg pickling preparation, sealed, and left standing at a temperature of 28° C. for 50 days to obtain the preparation.

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PUM

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Abstract

The invention relates to an agent for pickling salted eggs and method of pickling, wherein the agent comprises (by weight percentage) salt 18-20%, lemon acid 0. 05-1. 5%, spirit 0. 05-1. 5%, speranskia herb 0. 01-0. 02%, pine or cork tree extract 0. 01-0. 02%, and balancing water.

Description

technical field [0001] The invention relates to a pickling agent for eggs, and also relates to a method for pickling eggs with the pickling agent. Background technique [0002] Salted egg is a traditional poultry egg processed flavor food in my country. With the progress of science and technology, salted egg processing gradually transitions from marl and salt ash salting to salt salt salting. High concentration of salt water is used to generate higher osmotic pressure, and the protein concentration is diluted through the egg holes, and the egg yolk gradually solidifies, resulting in salting out. reaction to separate the egg yolk oil; but the salted eggs produced by this traditional pickling process have less oil from the egg yolk, poor quality, and poor taste. Contents of the invention [0003] Aiming at the above defects, the present invention provides a salted egg salting preparation and a method for salting salted eggs that can dialyze into the inside of the egg and ha...

Claims

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Application Information

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IPC IPC(8): A23B5/12
Inventor 王庆乔龙山
Owner 高邮市红太阳食品有限公司
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