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Processing process of preserved eggs

A processing technology, the technology of Songhua chicken, applied in the direction of coating protective layer to preserve eggs, food ingredients as antimicrobial preservation, food science, etc., can solve the problems of short shelf life, long production time, increased salt content of preserved eggs, etc., to achieve Long shelf life, reduced processing cycle, cool and refreshing taste

Inactive Publication Date: 2016-07-13
贵州省镇远生态农业扶贫旅游食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But above-mentioned technology has following shortcoming: the production time is longer, and the salt content of preserved egg is increased by wrapping salt-containing mud Kang, and its shelf life is short etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preserved chicken egg processing technology provided by the invention comprises the following steps:

[0019] 1) Preparation of pickling liquid: including the following raw materials: 100kg of water, 1kg of tea leaves, 3.5kg of salt, 3kg of sodium hydroxide, 0.2kg of zinc sulfate, and 0.07kg of copper sulfate; the production process is as follows: first put the tea leaves into water and boil them 5min, then filter to obtain the filtrate, add salt, sodium hydroxide, zinc sulfate, copper sulfate to the filtrate, stir until dissolved.

[0020] 2) Selection of fresh eggs, choose fresh eggs with normal egg shells, uniform size, clean and hygienic as raw materials;

[0021] 3) cleaning, using a sodium bicarbonate solution with a concentration of 0.1% by weight to soak for 10 minutes, and then cleaning the egg surface with clear water;

[0022] 4) Pickling, put the washed and dried eggs into a clean pool, slowly pour in the prepared pickling solution to completely s...

Embodiment 2

[0028] A kind of preserved chicken egg processing technology provided by the invention comprises the following steps:

[0029] 1) Preparation of pickling solution: including the following raw materials: 100kg of water, 2kg of tea leaves, 4.5kg of salt, 4kg of sodium hydroxide, 0.4kg of zinc sulfate, and 0.08kg of copper sulfate; the production process is as follows: first put the tea leaves in water and boil them 5 to 10 minutes, then filter to obtain the filtrate, add salt, sodium hydroxide, zinc sulfate, copper sulfate to the filtrate, stir until dissolved.

[0030] 2) Selection of fresh eggs, choose fresh eggs with normal egg shells, uniform size, clean and hygienic as raw materials;

[0031] 3) cleaning, using a sodium bicarbonate solution with a concentration of 0.5% by weight to soak for 10 minutes, and then cleaning the egg surface with clear water;

[0032] 4) Pickling, put the washed and dried eggs into a clean pool, slowly pour in the prepared pickling solution to c...

Embodiment 3

[0038] A kind of preserved chicken egg processing technology provided by the invention comprises the following steps:

[0039] 1) Preparation of pickling solution: including the following raw materials: 100kg of water, 1kg of tea leaves, 4kg of salt, 3.5kg of sodium hydroxide, 0.3kg of zinc sulfate, and 0.075kg of copper sulfate; the production process is as follows: first put the tea leaves into water and boil them 5 to 10 minutes, then filter to obtain the filtrate, add salt, sodium hydroxide, zinc sulfate, copper sulfate to the filtrate, stir until dissolved.

[0040] 2) Selection of fresh eggs, choose fresh eggs with normal egg shells, uniform size, clean and hygienic as raw materials;

[0041] 3) cleaning, using a sodium bicarbonate solution with a concentration of 0.3% by weight to soak for 10 minutes, and then cleaning the surface of the egg with clear water;

[0042] 4) Pickling, put the washed and dried eggs into a clean pool, slowly pour in the prepared pickling sol...

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PUM

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Abstract

The invention provides a processing process of preserved eggs, belonging to the technical field of food processing. The processing process comprises the following steps: selecting fresh eggs, washing, pickling, washing the eggs, coating wax and preserving, and preserving. Sodium hydroxide in a pickling solution is 1.5-2 percentage points higher than alkaline substances in a conventional pickling solution, so that a chemical reaction of the eggs is promoted and a processing period of the preserved eggs is shortened; and meanwhile, liquid paraffin wax is used for carrying out film coating on the produced preserved eggs, and a phenomenon that the preserved eggs and the pickling solution are subjected to reaction to be hardened and go bad is avoided. Meanwhile, material liquid can be circularly utilized, so that the production cost is saved, wastewater emission is also reduced and the environment is protected; the surfaces of the products have no soil and are smooth and clean, and the products are convenient to convey, store and consume; color and luster: egg white is transparent and bright and yolks are yellow, orange, green and dark brown, so that the preserved eggs are colorful and have attractive color and luster; the taste is cool and tasty and refreshing, the aroma is mellow, and the products have no obvious spicy taste and other abnormal tastes; and the processed preserved eggs are lead-free preserved eggs and the products have low salt content and high food safety.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a process for processing preserved chicken eggs. Background technique [0002] Preserved egg is a processed egg food invented by the Chinese Han people. It is a unique Chinese food with a special flavor and can stimulate appetite. According to "Yi Lin Zhuan Yao", it can "reduce lung heat, sober up, remove large intestine fire, and cure diarrhea. It can disperse and restrain." It is often used to treat sore throat, pharynx, hoarseness, and constipation. China is the world's largest producer and consumer of poultry eggs. In 2014, the total output reached 40 million tons, accounting for more than 45% of the world's total output. The egg processing output value reached 56 billion yuan. As for egg products, preserved preserved eggs alone had a consumption volume of 3 million tons in 2014, about 43 billion pieces. In the existing production technology of preserved preserved egg...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23B5/06
CPCA23B5/06A23V2002/00A23V2200/10
Inventor 侯大军姚茂云
Owner 贵州省镇远生态农业扶贫旅游食品有限公司
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