Method for continuously and rapidly producing reformed egg through vacuum pressure reduction and back pressure interaction method and pickling system

Abstract

The invention relates to a method for continuously and rapidly producing a reformed egg through a vacuum pressure reduction and back pressure interaction method and a pickling system, wherein a finished product is obtained through the steps of preparing a pickling liquid, placing a bird egg, spraying the pickling liquid, conducting vacuum pressure reduction and back pressure interaction, and carrying out subsequent processing. According to the method provided by the invention, the reformed egg is rapidly produced through the vacuum pressure reduction and back pressure interaction method, repeated vacuum pumping can pump out the air in the bird egg, then the pickling liquid rapidly permeates in the egg at the early pickling stage because of the difference of pressures inside and outside the bird egg in the pressurizing process, so that the pickling period is shortened. The method can be applied to processing various bird eggs like a duck egg, a quail egg, a chicken egg, a goose egg and an ostrich egg into a preserved duck egg, an egg preserved in wine, a salted egg and a salted preserved egg. The method is clean and sanitary, the degree of mechanization is high, the operation is continuous, the production efficiency of a product of the reformed egg is effectively improved, the used pickling liquid is non-toxic and harmless, and the prepared preserved duck egg, egg preserved in wine, salted egg and salted preserved egg are safe and non-toxic.

Description

technical field [0001] The invention belongs to the field of food science and technology, and relates to pickling of poultry eggs, in particular to a method and a pickling system for rapid production of reprocessed eggs through the interaction of vacuum decompression and back pressure. Background technique [0002] Preserved eggs, salted eggs, bad eggs, and preserved eggs are all traditional foods in China. Preserved eggs (preserved eggs) are egg products made from poultry eggs such as duck eggs and chicken eggs and processed with a strong alkali feed solution. The materials needed for pickling preserved eggs include salt, tea leaves and alkaline substances, such as sodium hydroxide, quicklime, plant ash and so on. Preserved egg has the characteristics of rich nutrition, complete color, fragrance and taste, simple eating method, etc., and also has certain medicinal value. It is not only loved by domestic consumers, but also enjoys a high reputation in the international mark...

AI Technical Summary

Problems solved by technology

[0006] The traditional method of pickling and remanufacturing eggs has complex technological process, high production cost, poor equipment, uncontrollable production process, unstable quality and long production cycle

Under normal pressure, the production cycle of raw eggs is long, and the capital turnover rate is slow, which affects the economic benefits of enterprises

At present, there is no continuous production technology that can shorten the pickling cycle of preserved eggs and has been put into actual production, which has become a bottleneck that hinders further research on new technologies for preserved egg processing

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