Preserved egg curing agent and preparation method thereof

Abstract

The invention discloses a preserved egg curing agent which is characterized by comprising the following components in parts by weight: 90-120 parts of mountain spring water, 3-9 parts of salt, 1-10 parts of zinc selenium dust tea, 2-10 parts of anhydrous sodium carbonate, 15-30 parts of unslaked lime, 1-10 parts of plant ash and 30-60 parts of loess. A preserved egg prepared by the curing agent is crystal clear in color, is fragrant in taste and soft, smooth and tender in mouthfeel, and is rich in fragrance, good in mouth feel and free from alkali and ammonia smell of a general preserved egg; the production time is shortened; the zinc selenium dust tea in the curing agent can not only add unique fragrance to the preserved egg but also provide microelements such as zinc and selenium necessary for a human body, so that the nutritional value of the preserved egg is improved.

Description

technical field [0001] The invention discloses the technical field of poultry egg processing, and in particular relates to a salted preserved egg preparation and a preparation method thereof. Background technique [0002] Preserved eggs, also known as pine eggs, Biandan, etc., are traditional flavored egg products in my country. The production method is to use the properties of eggs in alkaline solution to make protein gel and make them into elastic solids. Normal preserved eggs It is dark green and has pine flowers and is full of elasticity. The center of the yolk is solidified, which is called sandy preserved egg. If the center of the yolk is not completely solidified, it is called soft-boiled preserved egg. At present, one-time soaking method is usually used in production. The main components of the soaking solution are tea foam, soda ash, quicklime and salt, and the production process of the soaking solution is often to directly add all the raw materials to the water and ...

AI Technical Summary

Problems solved by technology

[0003] (1) The chemical reaction of mixing the raw materials of the soaking solution is complicated, and some beneficial chemical elements such as zinc and selenium will be lost due to mixing together;

[0004] (2) The soaking liquid is used directly after the raw materials are mixed, and the various chemical reactions in the soaking liquid have not been completed, so that the amount of alkaline components in the soaking liquid is too large, which makes the product have a strong alkaline taste and poor taste, especially in When processing sand-core preserved eggs, the product qualification rate is low;

[0005] (3) The soaking solution is used directly after the raw materials are mixed, so that the various chemical reactions in the soaking solution have not been completed, and some heavy metal elements still exist in a free form in the soaking solution, and some of them will enter the preserved egg, which will harm the human body. potential threat to health