Pickling method of multi-flavor marinated eggs

Abstract

The invention relates to a food processing method, in particular to a pickling method of multi-flavor marinated eggs, which comprises the following steps: firstly, placing fresh eggs into a pickling salt solution after pretreatment; then, placing the pickling salt solution with the fresh eggs into a sealed container; introducing pulse pressure to the inside of the container at the normal temperature, wherein one pulse period of the pulse pressure is between 5 and 20 minutes, the ratio of the high pressure maintaining time to the low pressure maintaining time of the pulse pressure is 1 / 2, the time for raising the low pressure to the high pressure in one pulse period is 35 to 50 seconds, and the time for relieving the high pressure to the low pressure is 5 to 30 min; carrying out sampling verification on the picked marinated eggs; carrying out post maturation treatment; and steaming or boiling the marinated eggs after the post maturation to obtain finished products. The marinated eggs prepared by the invention have the advantages that the salinity of egg white and egg yolk are moderate, the appearance of the egg cases is good, the mouth feeling of the marinated eggs is good, in addition, the processing time of the finished eggs is short, and the storage period is long.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for pickling multi-flavored salted eggs. Background technique [0002] Eggs are one of the foods that are widely eaten by people. They contain all the necessary nutrients from embryonic development to chicks, and also have substances to protect these nutrients. It contains high-quality protein, fat, phospholipids, minerals, vitamins and other nutrients necessary for the human body. It has a high digestion and absorption rate and is one of the main high-nutrition foods for humans (Ma Meihu, Ge Changrong, Luo Xin, etc. Animal Food Processing. Beijing: China Light Industry Press, 2003, 197-271). However, the production of poultry eggs has a strong seasonality, which is easy to be spoiled, deteriorated and damaged. storage and processing methods. [0003] Salted egg is a kind of traditional poultry egg storage method, has the history of more than 1600 years in my country, and t...

AI Technical Summary

Problems solved by technology

Chinese Patent Application No. 200610039892.1 discloses "a salted egg pickling preparation and method for pickling salted eggs", which uses a salted egg pickling preparation whose components and weight percentages are: salt 18-20%, citric acid 0.05-1.5% %, 0.05-1.5% wine, 0.01-0.02% bonewort, 0.01-0.02% pine and cypress juice. Although citric acid is used as one of the pickling agents, the amount of citric acid is large. The impact of the shell is greater, which leads to changes in the properties of the eggshell and affects the appearance of the eggshell, and the traditional pickling method adopted has a longer pickling cycle

However, this technology only studies factors such as high voltage amplitude and pulsation ratio, but does not involve the optimal process and the time of pressure charging and pressure relief.