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Method for curing salted eggs

A technology of salted eggs and pickling liquid, which is applied in the field of food processing, can solve the problems of salty egg whites and other problems, and achieve the effect of golden egg, saving consumption and low production cost

Inactive Publication Date: 2011-06-29
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, in the production process of salted eggs, there is generally a problem that the egg white is too salty when salted eggs are salted

Method used

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  • Method for curing salted eggs

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Effect test

Embodiment 1

[0050] Raw materials of fresh poultry eggs: select fresh poultry eggs, sort, grade, wash, and dry for later use;

[0051]The first pickling: prepare a 25% concentration of pickling solution, put the graded and washed fresh eggs into the pickling box (tank), make the fresh eggs completely submerged in the pickling solution, and marinate for 15 days. Drain the first pickling liquid into the pickling liquid recovery tank, and recycle the pickling liquid for reuse; inject the second pickling liquid into the pickling box: prepare a 15% concentration of pickling liquid, so that the fresh eggs are completely submerged In the pickling liquid, marinate for 10 days. Drain the second pickling liquid into the pickling liquid recovery pool for recycling and reuse of the pickling liquid; inject three pickling liquids into the pickling box: prepare a 5% concentration of pickling liquid to make fresh eggs completely Immerse in the pickling liquid and marinate for 5 days; discharge the third ...

Embodiment 2

[0053] Raw materials of fresh poultry eggs: select fresh poultry eggs, sort, grade, wash, and dry for later use;

[0054] The first pickling: prepare a 25% concentration of pickling solution, put the graded and washed fresh eggs into the pickling box (tank), so that the fresh eggs are completely submerged in the pickling solution, and marinate for 20 days. Discharge the first pickling liquid into the pickling liquid recovery pool for recycling and reuse of the pickling liquid; inject the second pickling liquid into the pickling box: prepare a 15% concentration of pickling liquid to fully submerge the fresh eggs In the pickling liquid, marinate for 5 days. Discharge the second pickling liquid into the pickling liquid recovery pool for recycling and reuse of the pickling liquid; Inject three pickling liquids into the pickling box: prepare a 5% concentration of pickling liquid to make all fresh eggs Immerse in the pickling liquid and marinate for 5 days; discharge the third pick...

Embodiment 3

[0056] Raw materials of fresh poultry eggs: select fresh poultry eggs, sort, grade, wash, and dry for later use;

[0057] The first pickling: prepare a 25% concentration of pickling solution, put the graded and washed fresh eggs into the pickling box (tank), make the fresh eggs completely submerged in the pickling solution, and marinate for 25 days. Drain the first pickling liquid into the pickling liquid recovery tank, and recycle the pickling liquid for reuse; Inject pure water pickling liquid into the pickling box: prepare pure water, make the fresh eggs fully submerged in the liquid, immerse 5 days; discharge the effluent, drain the pure water pickling solution into the pickling solution recovery pool, and recycle the pickling solution for reuse; take out the pickled fresh eggs, vacuum pack and autoclave after cleaning, and pack the finished product .

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Abstract

The invention provides a method for curing salted eggs. A salinity gradient curing method is adopted in the method, the salt concentration of the curing solution is reduced stage by stage during curing fresh poultry eggs, the eggs are soaked into clear water at the later stage of curing, and the cleaned salted eggs are packed in vacuum and sterilized. The egg white and the yolk of the salted eggs obtained by using the method have uniform salinity, and the yolk is golden yellow and has high oil outlet rate. The method is simple, has low production cost, and has good production and development prospect.

Description

technical field [0001] The invention provides a method for pickling salted eggs and belongs to the field of food processing. Background technique [0002] Salted egg, also known as salted egg, salted egg, or flavored egg, is a re-product with special flavor and convenient consumption. already [0003] More than 1600 years ago, there were records in China of storing poultry eggs in salt water, and it gradually evolved into the method of processing salted eggs today. Salted eggs are regenerated eggs made from fresh duck, chicken and other poultry eggs, which are marinated with salt water or salty pure yellow mud, red mud, plant ash, etc. The most important method of salted egg processing is salt water immersion, that is, immersing eggs in a certain concentration of salt water. Due to the difference in the chemical composition of the egg white and egg yolk, their resistance to the transfer of water and salt is different. Compared with poultry egg yolk, poultry egg prote...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L15/00
Inventor 林向阳朱榕璧
Owner FUZHOU UNIV
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