Environment-friendly type quick salted egg bloating process and apparatus thereof

Abstract

An environmental protection type salted egg quick production method and a device thereof are characterized in that the method comprises at least the following in turn: (1) a step of cleaning; (2) a step of pressure curing, during which, the curing is carried out in a pressure curing pot, and the curing liquid in the pressure curing pot is cyclically utilized for various times through a curing liquid circulating system consisting of a pipeline, a valve, a pump and a blending bath; (3) a step of vacuum packaging; (4) a step of sterilizing at high temperature, during which, carrying out vapor sterilization while cooking the eggs; and (5) a step of cooling. The invention also discloses the device for producing salted eggs. The production method and the method thereof reduce the dosage of salt, and the curing material liquid can be repeatedly used for ten times after technological processing, thereby saving the usage of salt by 2 / 3, avoiding environmental pollution, greatly reducing labor force, and reducing labor intensity.

Description

technical field [0001] The invention relates to a salted egg pickling production method and a production device thereof. Background technique [0002] Salted egg is a traditional characteristic product with a long history in my country, and it is also the main export commodity of livestock and poultry products in China. The annual production and sales of salted egg in the country are about 4 billion yuan, and the trade volume ranks first in the world. Zhejiang is a large egg processing province in China, with more than 1,000 egg processing enterprises, mainly located in Ningbo, Shaoxing and Jinhua. [0003] The production of traditional salted egg salting method generally adopts mud bag method, gray bag method or single salt water immersion, and its cleaning method generally adopts: one-time mixed washing method of hairy eggs, which often causes the invasion of germs; Put in many harmful additives. The mud bag method and the gray bag method need a longer production cycle, ...

AI Technical Summary

Problems solved by technology

[0003]The traditional salted egg pickling method generally adopts mud bag method, gray bag method or single salt water soaking method, and its cleaning method generally adopts: hairy egg one-time Mixed washing method, which often causes the invasion of germs; many harmful additives are also put into the pickling process

The mud bag method and the gray bag method need a longer production cycle, generally 35 to 40 days; although the single salt water immersion method is more advanced, the process is simple, the labor intensity is slightly reduced, and the maturity speed has been significantly improved, it generally still needs 15 days. ~17 days, only suitable for mass production

However, there are still four major problems in the single salt water immersion: first, the utilization rate of the material liquid is low, and the ingredients can only be used once in general, and the waste of the material liquid is serious; Large and medium-sized plastic buckets are used as pickling containers, and the material liquid is easy to leak, which often leads to serious pollution of the environment; the third is single salt water soaking, and the production efficiency is low. Manual operations are required from duck egg cleaning, grading to bagging. It is cumbersome, unhygienic, slow, and it is easy to cause damage to eggs, or "black yellow eggs" due to poor process control; the fourth is that the labor force is large and the labor intensity is high.

[0004] In addition, the patent No. is 85103390 Chinese patent "method and device for pickling eggs under rapid pressure". Long and unfavorable to mass production, the pressure salted egg method is adopted, that is, poultry eggs are put into a steel pressure container, saturated saline is added to fill the container, and then the salt solution in the container is pressurized by a hand pump, usually 24 - It can be marinated in 48 hours, with moderate saltiness and good taste. This method is especially suitable for non-staple food stores, unit canteens, professional duck raising households, etc. that produce salted eggs in batches. There are also traditional disadvantages in using pickling liquid

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