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Production method of low-salt salted eggs

A production method and technology for salted eggs, applied in the field of food processing, can solve the problems of high saltiness of salted eggs and unfavorable dietary health, and achieve the effects of uniform product quality, good consistency and easy operation.

Active Publication Date: 2017-05-31
杭州丁山河食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although it can be pickled to get multi-flavored salted eggs, the high concentration of salt water makes the pickled salted eggs often too salty, which is not conducive to dietary health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Take fresh duck eggs with uniform size and no cracks, wash them with clean water to remove surface impurities, put them into a container, add pickling solution to the fresh eggs, the pickling solution should just submerge the eggs, and then put the container at 30°C Seal and marinate in the environment for 40 days, remove the eggs, clean the pickling solution on the surface of the eggs, drain the surface water, and obtain the low-salt salted eggs. The salted eggs have a protein salt content of less than 3.0%. Wherein, the pickling solution is composed of 100 parts of water, 8 parts of table salt, 100 parts of white sugar and 0.5 part of 50-degree edible liquor by weight.

Embodiment 2

[0014] Take fresh eggs with uniform size and no cracks, wash them with water to remove surface impurities, put them into a container, add pickling solution to the fresh eggs, the pickling solution should just submerge the eggs, and then put the container at 15°C Seal and marinate in the environment for 50 days, remove the eggs, clean the pickling solution on the surface of the eggs, drain the surface water, and obtain the low-salt salted eggs, the salted eggs have a protein salt content of less than 3.2%. Wherein, the pickling liquid is composed of 100 parts of water, 16 parts of table salt, 180 parts of white sugar and 1 part of 50-degree edible white wine by weight.

Embodiment 3

[0016] Take fresh duck eggs with uniform size and no cracks, wash them with clean water to remove surface impurities, put them into a container, add pickling solution to the fresh eggs, the pickling solution should just submerge the eggs, and then put the container at 25°C Seal and marinate in the environment for 45 days, remove the eggs, clean the pickling solution on the surface of the eggs, drain the surface water, and obtain the low-salt salted eggs, the salted eggs have a protein salt content of less than 3.1%. Wherein, the pickling solution is composed of 100 parts of water, 12 parts of table salt, 140 parts of white sugar and 0.8 part of 50-degree edible white wine by weight.

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Abstract

The invention relates to a production method of low-salt salted eggs. The production method comprises the following steps of selecting fissureless fresh eggs being uniform in size, thoroughly cleaning the selected fresh eggs with clean water, adding pickling liquid to the cleaned fresh eggs until the level of the pickling liquid is just higher than the surfaces of the eggs, then performing sealed pickling under the environment of 15-30 DEG C for 40-50 days, fishing out the pickled eggs, thoroughly cleaning the pickling liquid on the surfaces of the eggs, and draining the water on the surfaces of the cleaned eggs, wherein the pickling liquid consists of the following components in parts by weight: 100 parts of water, 8-16 parts of table salt, 100-180 parts of white sugar and 0.5-1 part of edible Baijiu of 50 V / V. The production method disclosed by the invention is simple to operate, the made salted eggs are moderate in salinity, the salinity of egg white in the salted eggs is about 3%, the inherent characters of the salted eggs can be maintained, and the products are uniform in quality and good in consistency.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production method of salted eggs, in particular to a production method of low-salt salted eggs. Background technique [0002] Salted egg, also known as salted egg or salted egg, is a reconstituted egg with a special flavor and is convenient to eat. It is mainly pickled with salt. The osmotic pressure of salt dissolved in water increases, so that salt, spices, etc. enter the egg through the egg membrane, and at the same time, the water and gas in the egg are discharged outward. During the pickling process, the salt gradually reduces the viscosity of the protein and becomes thinner, and the viscosity of the egg yolk gradually increases and becomes thicker and harder. In addition, the high osmotic pressure of the salt solution dehydrates the bacterial cell body, resulting in the separation of the plasmodium, and the bacteria cannot carry out life activities or even die. Salt has t...

Claims

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Application Information

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IPC IPC(8): A23L15/00
Inventor 王锋
Owner 杭州丁山河食品有限公司
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