Film coating agent for salted egg or preserved egg

Abstract

The invention discloses preparation technology for a salted egg or preserved egg film coating agent. The salted egg or preserved egg film coating agent consists of food grade chitosan as a film forming agent and a water soluble organic acid solution as a solvent of the film forming agent; organic acids comprise the water soluble organic acids of an acetic acid, a lactic acid, a malic acid, an n-butyric acid, and the like; and a proper amount of food colorants can be added into the recipe. The salted egg or preserved egg film coating agent takes the chitosan as the main raw material and is assisted by the water soluble organic acids. When the salted egg or preserved egg film coating agent is coated on the salted eggs or preserved eggs, the salted egg or preserved egg film coating agent has better preservation effect. Simultaneously, as the chitosan is an innocuous and harmless edible natural polysaccharide, the salted egg or preserved egg film coating agent has great advantages on the green and environmental protection performance, and represents the development trend of the future preservation method.

Description

Technical field [0001] The invention relates to a poultry egg coating agent, in particular to a preparation technology of a salted egg and preserved egg coating agent Background technique [0002] There are many traditional salted egg processing methods, including the grass ash method, salt mud coating method and salt water immersion method. The grass ash method and salt mud coating method are generally suitable for manual operation and have the characteristics of simple process. However, the above two methods have the disadvantages of poor product appearance, inconvenience to eat, and varying saltiness of the products, which are not conducive to the industrialization and standardized production of products. The salt water immersion method has the advantages of being convenient for industrial production and being able to reuse salt water. However, since the protective layer of oil on the surface of the eggshell is destroyed during the salt water immersion process, the prod...

AI Technical Summary

Problems solved by technology

The shells of the preserved eggs produced by the above two methods are covered with mud and bran, and the mud should be peeled off when eating, which is not hygienic, but also inconvenient and beautiful

Dong Kaifa, Xu Mingsheng (New Technology of Animal Products Processing, China Agricultural Press, 2002.10I SBN 7-109-07731-4) introduced coating methods such as solid paraffin coating method, white wax coating method, beeswax coating method, and The formula and preparation method are relatively complicated and should not be mastered. Some chemical coating materials such as paraffin, ethanolamine, Tween, Pingpingjia, etc. will affect the eating quality of preserved eggs