Method for rapidly making lead-free preserved duck egg by utilizing acid leaching pressurization method

Abstract

The invention relates to a method for rapidly making lead-free preserved duck eggs by utilizing acid leaching pressurization method. The method comprises the following steps: duck eggs are subjected to pretreatment by 5% citric acid, and are then pickled under pressurized condition, the eggs shells are appropriately thinned by using the citric acid and pores are appropriately enlarged, so as to facilitate the infiltration of a material liquid, during the pressurized soaking process of the duck eggs, by increasing the static pressure of the material liquid, the infiltration of the material liquid is accelerated, so that high quality preserved duck eggs which are taken out of a vat after five to six days, and become completely mature after 30 days are made, and the production cycle of the preserved duck eggs is shortened. According to the method, the citric acid adopted in the invention is firstly used for the pretreatment process for pickling the eggs, as the citric acid is edible organic acid and can be accepted by consumers easily; pressurization technique is also used in the pickling process of the eggs for the first time, requirements on pressurizing equipment are not so high, so that the pressurization technique is suitable for being popularized by enterprises for large-scale production; by using the lead-free material liquid for pickling the eggs, the prepared preserved duck eggs are safe and harmless, so that the concerns of consumers on lead are eliminated; through using acid leaching pressurization method to rapidly make the lead-free preserved duck eggs, the infiltration process of the material liquid is greatly accelerated, the production cycle of the preserved duck eggs is shortened, the production efficiency is improved, and the material liquid can be recycled, and therefore, the method definitely can bring new innovations to the pickling technology in the egg pickling industry.

Description

technical field [0001] The invention belongs to the technical field of food science and relates to pickling of preserved eggs, in particular to a method for rapidly producing lead-free preserved eggs by pickling and pressing. Background technique [0002] Preserved eggs, also known as Songhua eggs, alkali eggs, and Bian eggs, refer to poultry eggs such as ducks and chickens, which are marinated and processed with a soup (mud) prepared with lime, alkali, salt, etc. or a material liquid prepared with sodium hydroxide, etc. egg products. Preserved eggs have a long history of processing in my country. Medical masterpieces such as "Yi Lin Zhuan Yao" all record that they have the effects of removing fire, sobering up, treating diarrhea, and neutralizing gastric acid. It is loved by consumers at home and abroad. [0003] Preserved eggs are an original egg processing product in China, and its output ranks first in my country's egg products. In the 1980s, foreign trade exports and ...

AI Technical Summary

Problems solved by technology

The traditional pickling method of preserved eggs mostly adopts the mud coating method or the soaking method of the material liquid. The pickling time takes a long time in the whole processing technology, the equipment is simple, the production cycle is long, and the efficiency is low, which affects the economic benefits of the enterprise. , The utilization rate of the material liquid for pickling preserved eggs is less than 50%. Many enterprises that process preserved eggs use the material liquid for pickling only once and then pour it out, which not only causes waste of resources but also is not conducive to environmental protection.

[0007] The application of acid leaching and pressure technology in the field of pickled eggs has not been found so far