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Method and arrangement for preserving salted egg

A technology of salted eggs and equipment, which is applied in the field of food processing, can solve the problems of long processing time of salted eggs and affect the quality of salted eggs, and achieve the effect of maintaining the quality of salted eggs, shortening the curing time, and shortening the curing time

Inactive Publication Date: 2007-12-26
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, due to the long processing time of salted eggs, a large number of microorganisms contained in fresh eggs can grow and reproduce under suitable conditions, which seriously affects the quality of salted eggs

Method used

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  • Method and arrangement for preserving salted egg

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Embodiment Construction

[0019] The technical solution adopted by the present invention for pickling salted eggs includes: selection, cleaning, pickling and storage of egg products. Among them, the pickling of eggs is carried out in a pressure vessel capable of high-pressure and low-pressure conversion. After the eggs are selected, washed and dried, they are dipped into a pressure vessel filled with a salt solution with a mass fraction of 20-30%, and then sealed. A pressure vessel, pickled salted eggs under pulsating pressure with a temperature of 10-40°C, a relative pressure of 80-200kpa for high pressure, 2.5-15 minutes for high pressure and normal pressure for 2.5-15 minutes for low pressure. , marinated for 48-72 hours, the salted eggs are mature. The invention greatly shortens the salted egg processing cycle, and the egg white is moderately salty, pink and white, and the egg butter is truffled, and the taste is delicious.

[0020] In the method for pickling salted eggs using pulsating pressure i...

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Abstract

The present invention relates to a method for preserving egg in salting solution to obtain preserved egg and its equipment. Said method includes three steps of selecting egg, cleaning egg and preserving egg in salting solution, and its preserving time is 48-72h. Its equipment includes pressure container, air compressor connected with said pressure container and pressure control device also connected with said pressure container.

Description

technical field [0001] The invention relates to a method and equipment for pickling salted eggs by using pulsating pressure, belonging to the technical field of food processing. Background technique [0002] Salted egg is a traditional pickled food in my country. The poultry eggs after pickling, its shelf life prolongs, and taste is delicious, is very popular among people. However, due to the long processing time of salted eggs, a large number of microorganisms contained in fresh eggs grow and reproduce under suitable conditions, which seriously affects the quality of salted eggs. Therefore, shortening the salted egg processing time and improving the salted egg quality are more and more paid attention to by numerous scientific research workers, and many researchers have provided some quick pickling techniques of salted eggs. [0003] The method that significantly shortens the processing time is the pressure salting egg method, such as Tong Lingong and Li Genxiang's patent ...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23B5/20A23L15/00
Inventor 高振江陈石头林海
Owner CHINA AGRI UNIV
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