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Preparation method of preserved eggs

A production method and technology of preserved eggs, which are applied in the directions of food preparation, function of food ingredients, food science, etc., can solve the problems of large amount of alkaline components, entering into preserved eggs, loss, etc. Soft and smooth effect

Active Publication Date: 2014-03-19
GUIZHOU FENGGANG COUNTY QINWANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for making preserved eggs, comprising the following steps:

[0027] (1) Screen fresh eggs, select eggs or duck eggs born within 30 days and observe them under the light, select transparent fresh eggs, and take out fresh eggs that are opaque or have other abnormal black spots;

[0028] (2) To make the pickling liquid, first make the purchased zinc-selenium tea into tea foam, boil the mountain spring water for 3 minutes, add 5kg of zinc-selenium tea foam and continue to boil for 10 minutes, add 8kg of soda ash and stir for 3 minutes, then Add 18kg of quicklime and cook for 1min, then add 3kg of plant ash and keep it for 10min, finally add 9kg of quicklime, let it stand at room temperature for 3 days to make a pickling solution, which can be filtered to separate the zinc-selenium tea foam, which is convenient for soaking;

[0029] (3) Soak fresh eggs, put the fresh eggs screened in step (1) into the marinade prepared in step (2), and seal them in an environment of...

Embodiment 2

[0034] A method for making preserved eggs, comprising the following steps:

[0035] (1) Screen fresh eggs, select eggs or duck eggs born within 20 days and observe them under the light, select transparent fresh eggs, and take out fresh eggs that are opaque or have other abnormal black spots;

[0036] (2) To make the pickling liquid, first make the purchased zinc-selenium tea into tea foam, boil the mountain spring water and keep it for 5 minutes, then add 3kg of zinc-selenium tea foam and continue to boil for 20 minutes, add 5kg of soda ash and stir for 3-min , then add 12kg of quicklime and cook for 5min, then add 6kg of plant ash and keep it for 15min, and finally add 6kg of quicklime, let it stand at room temperature for 3 days to make a pickling solution, which can be filtered to separate the zinc-selenium tea foam, which is convenient soak;

[0037] (3) Soak fresh eggs, put the fresh eggs screened in step (1) into the pickling solution prepared in step (2), and seal them...

Embodiment 3

[0042] A method for making preserved eggs, comprising the following steps:

[0043] (1) Screen fresh eggs, select eggs or duck eggs born within 25 days and observe them under the light, select transparent fresh eggs, and take out fresh eggs that are opaque or have other abnormal black spots;

[0044] (2) To make the pickling solution, firstly make the purchased zinc-selenium tea into tea foam, boil the mountain spring water for 4 minutes, add 4kg of zinc-selenium tea foam and continue to boil for 15 minutes, add 6kg of soda ash and stir for 4 minutes, then Add 15kg of quicklime and cook for 3 minutes, then add 5kg of plant ash and keep it for 12 minutes, and finally add 7kg of quicklime, let it stand at room temperature for 3 days to make a pickling solution, which can be filtered to separate the zinc-selenium tea foam, which is convenient for soaking;

[0045] (3) Soak fresh eggs, put the fresh eggs screened in step (1) into the marinade prepared in step (2), and seal them in...

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PUM

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Abstract

The invention discloses a preparation method of preserved eggs. The preparation method comprises the following steps: selecting eggs, preparing preserving liquid, immersing fresh eggs, carrying out secondary inspection, preparing a pasty curing agent and preparing the preserved eggs. The preserved egg prepared by using the curing agent is crystal clear in color, and fragrant, soft and smooth, has intense fragrance and good mouthfeel, has no alkali fishy smell and ammonia smell of the ordinary preserved egg, and the preparation time is shortened. Zinc selenium tea foam in the curing agent can not only improve unique fragrance but also provide zinc, selenium and other necessary trace elements required by the human body, and the nutrition of preserved eggs can be improved.

Description

technical field [0001] The invention discloses the technical field of poultry egg processing, in particular to a method for preparing preserved eggs. 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 is usually used in production. The main components of the soaking liquid are tea foam, soda ash, quicklime and salt. The production process of the soaking liquid is often to directly add all the raw materials to the water and use it immediately. This production method has Here are ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
CPCA23L15/00A23L27/00A23L33/16A23V2002/00A23V2200/30
Inventor 曾宇
Owner GUIZHOU FENGGANG COUNTY QINWANG FOOD
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