Pickling method of multi-flavor marinated eggs
A technology for salted eggs and pickled salt, which is applied in the fields of food preparation, application, food science, etc., can solve the problems of large impact on egg shell, affect the appearance of egg shell, and large amount of citric acid, so as to improve the transfer rate and improve the flavor , the effect of expanding the size of the pores
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Embodiment 1
[0041] The production steps of multi-flavored salted eggs are as follows: ①Select fresh eggs with the same size, standard shape, and a mass of 65 grams; clean the dust and sundries on the surface of the eggs with clean water, and dry them; remove the damaged eggs After the eggs, weigh and mark; ② Add 0.25% (W / V) star anise, 0.125% (W / V) pepper, 0.05% (W / V) fennel, 0.05% (W / V) cloves to the pre-prepared Concentration is in the saline solution of 26.7% (W / V), pulverized with 88-1 type supersonic emulsification strengthening processor, then add 2% (V / V) liquor and 0.01% (W / V) citric acid for subsequent use; Eggs are put into the above-mentioned beaker equipped with white wine, citric acid, star anise, Chinese prickly ash, fennel, clove pickling solution; ③Put the beaker in a closed container with a volume of 15L, and inject pulsating pressure at room temperature, and the pressure is 0 and 140KPa pulsation, the high pressure holding time in a pulsation period is 5 minutes, the low...
Embodiment 2
[0043] The production steps of multi-flavored salted eggs are as follows: ① Select fresh eggs with the same size, standard shape and quality of 65g; clean the dust and sundries on the surface of poultry eggs with clean water, and dry them; remove the damaged eggs from the cleaned eggs Finally, weigh and mark; ② add 0.25% (W / V) star anise, 0.125% (W / V) pepper, 0.05% (W / V) fennel, 0.05% (W / V) clove to the prepared concentration In the salt solution of 26.7% (W / V), pulverize with 88-1 ultrasonic emulsification strengthening processor, then add 2% (V / V) white wine and 0.25% (W / V) citric acid for later use; Put into the above-mentioned beaker equipped with liquor, citric acid, star anise, Chinese prickly ash, fennel, clove pickling solution; ③ the beaker is placed in a closed container with a volume of 15L, and pulsating pressure is introduced at normal temperature, and the pressure is between 0 and Pulse between 140KPa, keep high pressure for 5 minutes, low pressure for 10 minutes...
Embodiment 3
[0045] The production steps of multi-flavored salted eggs are as follows: ① Select fresh eggs with the same size, standard shape and quality of 65g; clean the dust and sundries on the surface of poultry eggs with clean water, and dry them; remove the damaged eggs from the cleaned eggs Finally, weigh and mark; ② add 0.25% (W / V) star anise, 0.125% (W / V) pepper, 0.05% (W / V) fennel, 0.05% (W / V) clove to the prepared concentration In the salt solution of 26.7% (W / V), pulverize with 88-1 ultrasonic emulsification strengthening processor, then add 2% (V / V) white wine and 0.25% (W / V) citric acid for later use; Put into the above-mentioned beaker equipped with liquor, citric acid, star anise, Chinese prickly ash, fennel, clove pickling solution; ③ the beaker is placed in a closed container with a volume of 15L, and pulsating pressure is introduced at normal temperature, and the pressure is between 0 and Pulsate between 140KPa, keep high pressure for 2.5 minutes, low pressure for 5 minu...
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