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Method for rapidly pickling salted eggs through ultrasonic waves

An ultrasonic wave and salted egg technology, which is applied in the field of food processing, can solve the problems of difficult control of salt content, poor appearance, and reduced concentration of salt solution in salted eggs, so as to improve the penetration rate of solutes, the utilization rate of seasonings, and good appearance and color , the effect of high production efficiency

Inactive Publication Date: 2012-02-08
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this technology, spices are added to the prepared salt solution and processed by ultrasonic pulverization, which can accelerate the dissolution of active ingredients in spices, but the utilization rate of active ingredients in spices is not high; using pulsating pressure for pickling, the pickling speed is fast, but pickling It needs to be waxed and then cooked, and the process is complicated; there is no cleaning and decolorization process for pickled flavored salted eggs, and the finished salted eggs cannot maintain the original color of fresh eggs, and the appearance is not good
At present, unsaturated salt solution is used in pickling salted egg technology. During the pickling process, the concentration of salt solution decreases continuously, and the solute penetration rate decreases due to the decrease of osmotic pressure; in order to ensure sufficient concentration of salt solution, it is necessary to frequently add higher concentration of salt solution, so the operation is time-consuming and the salt content of salted eggs is not easy to control

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. Grading by weight: Classify fresh eggs according to the requirements of weight class.

[0023] 2. Ultrasonic cleaning: immerse fresh eggs of the same weight level in the clean water in the ultrasonic pickling tank, the volume ratio of fresh eggs to clean water is 1:1.2, the ultrasonic frequency is 20MHz, and the sound intensity based on the volume of clean water is 10W / L, the ultrasonic cleaning time is 5min; after emptying the water in the ultrasonic pickling tank, add clear water, the volume ratio of fresh eggs and clear water is 1:1.2, the ultrasonic frequency is 20MHz, and the sound intensity based on the clear water volume is 10W / L, again with ultrasonic cleaning for 3min. After cleaning, empty the water in the ultrasonic pickling tank.

[0024] 3. Intermittent ultrasonic pickling: add room temperature pickling liquid into the ultrasonic pickling tank, the formula of the pickling liquid is: supersaturated salt solution mass concentration 37%, tea leaves 0.5%, ...

Embodiment 2

[0028] 1. Grading by weight: Classify fresh eggs according to the requirements of weight class.

[0029] 2. Ultrasonic cleaning: Immerse fresh eggs of the same weight level in the clean water in the ultrasonic pickling tank. The volume ratio of fresh eggs and clean water is 1:1.4. The ultrasonic frequency is 40MHz and the sound intensity based on the volume of clean water is 15W. / L, the ultrasonic cleaning time is 4min; after emptying the water in the ultrasonic pickling tank, add clear water, the volume ratio of fresh eggs and clear water is 1:1.4, the ultrasonic frequency is 40MHz, and the sound intensity based on the clear water volume is 15W / L, again with ultrasonic cleaning for 2min. After cleaning, empty the water in the ultrasonic pickling tank.

[0030] 3. Intermittent ultrasonic pickling: add room temperature pickling liquid into the ultrasonic pickling tank, the formula of the pickling liquid is: supersaturated salt solution mass concentration 38%, tea leaves 0.6%,...

Embodiment 3

[0034] 1. Grading by weight: Classify fresh eggs according to the requirements of weight class.

[0035] 2. Ultrasonic cleaning: immerse fresh eggs of the same weight level in the clean water in the ultrasonic pickling tank, the volume ratio of fresh eggs to clean water is 1:1.6, the ultrasonic frequency is 80MHz, and the sound intensity based on the volume of clean water is 20W / L, ultrasonic cleaning time is 3.5min; empty the water in the ultrasonic pickling tank and add clean water, the volume ratio of fresh eggs to clean water is 1:1.6, the ultrasonic frequency is 80MHz, and the sound intensity is based on the volume of clean water It is 20W / L, and it is cleaned again by ultrasonic wave for 1.5min. After cleaning, empty the water in the ultrasonic pickling tank.

[0036] 3. Intermittent ultrasonic pickling: add room temperature pickling liquid into the ultrasonic pickling tank, the formula of the pickling liquid is: supersaturated salt solution mass concentration 39%, tea...

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Abstract

The invention discloses a method for rapidly pickling salted eggs through ultrasonic waves. The method comprises the following steps of: weight grading, cleaning, pickling, decolorizing, cooking and packaging. Cleaning, pickling and decolorizing processes are integrated in one ultrasonic wave pickling pot, the less equipment is needed, the production efficiency is high, the product has good internal quality and good appearance color, and the method can be widely applied to the pickling of various eggs.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for quickly pickling salted eggs with ultrasonic waves. Background technique [0002] Salted egg is a traditional specialty food in my country. It is made of fresh eggs after pickling. It is rich in nutrients, rich in fat and protein, and the content of amino acids is higher than that of fresh eggs. It also contains calcium, phosphorus, iron and other minerals. Substances and vitamins are easily absorbed by the human body, suitable for all ages, and are deeply loved by consumers. The traditional pickling methods of salted eggs mainly include salt water immersion method, mud bag method and ash bag method. Because the salt water immersion method is easy to operate and penetrates evenly, it is the main method for large-scale processing of salted eggs. The traditional method of pickling salted eggs generally takes 30 days to 50 days, and the production efficiency i...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L15/00
Inventor 宋洪波安凤平
Owner FUJIAN AGRI & FORESTRY UNIV
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