Method and device for pickling salted eggs in pressure circulation manner

Abstract

The invention relates to a method for pickling salted eggs in a pressure circulation manner. The method comprises the following steps of: cleaning and airing fresh eggs after being tested; sorting, airing, and transferring the eggs into a pickling turnover box; putting the eggs into a sealed pressure tank, adding a saturated salt solution, and beginning to pickle in the pressure circulation manner, wherein the pickling in the pressure circulation comprises the steps of: circularly changing the air pressure inside the tank between constant pressure of 0.1Mpa and the pressure of 0.15Mpa; firstly, pressurizing to be up to 0.15Mpa and maintaining for 10min; and decompressing to be up to the constant pressure of 0.1Mpa for 2-3min, and then maintaining the constant pressure for 20min, so as to finish a regular cycle. The method disclosed by the invention has the advantages of simplicity and reliability; the conventional formulation, and new pressure processing devices and technologies are adopted; the original devices in a factory are fully utilized; a production line with automatic operation can be formed; the pickling period is shortened from 15-40 days to 3-4 days; the product quality is ensured; the dispensing quantity of salt is reduced; picking feed liquid can be reused for 5-6 times after fabrication treatment; and the salt can be saved, and the environmental pollution is also avoided.

Description

technical field [0001] The invention relates to a method for pickling salted eggs. Background technique [0002] Salted eggs are a traditional characteristic product with a long history in my country. The traditional salted egg pickling method generally adopts the mud bag method, gray bag method or single soaking in salt water. [0003] The mud bag method and the gray bag method require a long production cycle, generally 35 to 40 days, and the mud bag needs to be washed off after maturity. The labor intensity of the workers is high and the working environment is dirty. [0004] Although the salt water immersion method has a simple process, the labor intensity is slightly reduced, and the maturation time is shortened, generally still needs 15--17 days. [0005] The salt water immersion method also has the problem of low utilization rate of the material liquid. Generally, the ingredients can only be used once, and the waste of the material liquid is serious; Leakage often le...

AI Technical Summary

Problems solved by technology

[0005] The salt water soaking method also has the problem of low utilization rate of the material liquid. Generally, the ingredients can only be used once, and the waste of the material liquid is serious; Leakage often leads to environmental pollution, and the working environment is still not good

[0006] It is difficult to improve the production efficiency of these traditional salted egg pickling methods. The cleaning, grading and bagging of duck eggs all need to be done manually, which requires a lot of labor and high labor intensity. The labor process is easy to cause egg damage. Due to the long production cycle, "Black yellow eggs" will be produced due to poor process control

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