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Method of pickling salty preserved eggs

A technology of salted preserved eggs and preserved eggs, which is applied in the field of poultry egg processing, can solve the problems of long production cycle and unfavorable technology promotion, and achieve the effects of uniform and moderate saltiness, good taste, and reduced cracking of eggshells

Inactive Publication Date: 2015-12-23
JIANGXI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for pickling salted preserved eggs. The obtained salted preserved eggs have good taste and appropriate saltiness, and solve the problems of long production cycle and unfavorable process promotion.

Method used

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  • Method of pickling salty preserved eggs
  • Method of pickling salty preserved eggs
  • Method of pickling salty preserved eggs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Selected raw materials: Select 5kg of fresh duck eggs produced within 3 days, remove the duck eggs with cracks, select duck eggs of uniform size, then wash and dry;

[0028] (2) Preparation of salted egg pickling solution: take 700g of table salt, dissolve it in 5L of cold boiled water, add 25ml of white wine (56°), and obtain the salted egg pickling solution;

[0029] (3) Salted egg pickling: Put the washed fresh egg into a clean jar and press it with a thin-eyed bamboo cover, slowly pour in the salted egg pickling solution to completely submerge the egg, put it into a vacuum jar, and vacuumize To the relative vacuum degree of -0.075~-0.095Mpa, keep it for 20 minutes, break the vacuum, and repeat the vacuum treatment three times; take out the pickling container, seal it with a lid and pickle, and it will mature in 18 days;

[0030] (4) Preparation of preserved egg pickling solution: weigh 50g of potassium chloride, 200g of salt, 100g of potassium hydroxide, 15g of ...

Embodiment 2

[0040] (1) Selected raw materials: Select 5kg of fresh duck eggs produced within 3 days, remove the duck eggs with cracks, select duck eggs of uniform size, then wash and dry;

[0041] (2) Preparation of salted egg pickling solution: take 650g of table salt, dissolve it in 5L of cold boiled water, add 25ml of white wine (56°), and obtain the salted egg pickling solution;

[0042] (3) Salted egg pickling: Put the washed fresh egg into a clean jar and press it with a thin-eyed bamboo cover, slowly pour in the salted egg pickling solution to completely submerge the egg, put it into a vacuum jar, and vacuumize To the relative vacuum degree of -0.08~-0.095Mpa, keep it for 18 minutes, break the vacuum, and repeat the vacuum treatment three times; take out the pickling container, cover and seal it and pickle, and it will mature in 19 days;

[0043] (4) Preparation of preserved egg pickling solution: Weigh 50g of potassium chloride (food grade), 250g of table salt, 100g of potassium h...

Embodiment 3

[0052] (1) Selected raw materials: Select 5kg of fresh duck eggs produced within 3 days, remove the duck eggs with cracks, select duck eggs of uniform size, then wash and dry;

[0053] (2) Preparation of salted egg pickling solution: Weigh 600g of table salt, dissolve in 5L of cold boiled water, add 25ml of white wine (56°) to obtain salted egg pickling solution;

[0054] (3) Salted egg pickling: Put the washed fresh egg into a clean jar and press it with a thin-eyed bamboo cover, slowly pour in the salted egg pickling solution to completely submerge the egg, put it into a vacuum jar, and vacuumize To the relative vacuum degree of -0.085~-0.095Mpa, keep it for 15 minutes, break the vacuum, and repeat the vacuum treatment three times; take out the pickling container, cover and seal it and pickle, and it will mature in 21 days;

[0055](4) Preparation of preserved egg pickling solution: Weigh 50g of potassium chloride (food grade), 250g of table salt, 100g of potassium hydroxide...

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Abstract

The invention provides a method of pickling salty preserved eggs. The salty preserved eggs are formed by pickling salted eggs and preserved eggs through a sectional type design. According to the cooked salty preserved eggs, egg white is yellowish-brown preserved-egg gel and is crystal clear and high in resilience, and the salty preserved eggs have a preserved egg flavor; yolks are floppy, can produce oil and have the salted egg feature; one duck egg has two flavors.

Description

technical field [0001] The invention belongs to the technical field of poultry and egg processing, and relates to a method for preparing preserved salted eggs by adopting a segmented method. Background technique [0002] Salted eggs have a special flavor and are very popular with consumers. Preserved salted eggs have both the color, fragrance and taste of salted eggs and preserved eggs. The color is distinct, the protein is yellow-brown, the texture is tender, the egg yolk is orange-yellow, the fine sand is oily, and the taste is delicious. Digestion, nourishing the body and other effects. At present, the products of duck egg products are single, which cannot meet consumers' demand for new flavors of egg products. The existing salted eggs are generally only produced in the area of ​​Guang'an, Sichuan, with local characteristics, but the raw eggs are only Guang'an hemp duck eggs, and are boiled with multi-flavored Chinese herbs such as aniseed, star anise, tea, fennel, frag...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32
Inventor 欧阳玲花何家林冯健雄朱雪晶闵华熊慧薇
Owner JIANGXI ACAD OF AGRI SCI
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