Pickling method for pickling salted duck eggs quickly assisted by ultrasonic waves

Abstract

The invention discloses a pickling method for pickling salted duck eggs quickly assisted by ultrasonic waves. The ultrasonic waves are elastic mechanical vibration waves which can rapidly reduce the viscosity of the egg white and improve the pickling speed of the salted eggs; duck eggs are soaked in an acetic acid solution to remove outer membranes of the surfaces of the duck eggs and increase the permeability of eggshells, and therefore the penetration speed of the sodium chloride solution is improved while the pickling time is shortened, and meanwhile the quality of the salted eggs is improved to a certain extent; shortening of the pickling time meets requirements of people for the salted duck eggs, but at that time, the difference between the egg white and egg yolk is large, a certain osmotic pressure exists between the egg white and the egg yolk, so continuing to keep the salted duck eggs standing can promote the migration of salt in the egg white to the egg yolk until the osmotic pressure gets balanced between the egg white and the egg yolk. According to the pickling method for pickling salted duck eggs quickly assisted by ultrasonic waves, the pickling time of the duck eggs can be significantly shortened so as to eliminate the problems that in a general quick pickling method, the egg yolk is layered and has a hard core, the quality of the salted eggs is improved so as to meet the requirements of people for sandy, waxy, oily egg yolk, and thus the pickling method for pickling salted duck eggs quickly assisted by ultrasonic waves is wide in application prospect.

Description

technical field [0001] The invention relates to the technical field of food, in particular to an ultrasonic-assisted pickling method for quickly pickling salted duck eggs. Background technique [0002] Salted eggs are a kind of traditional food with unique flavor in my country, which has a wide market demand. However, due to the long salting cycle of traditional salted duck eggs, it takes 30-40 days, which not only takes up a lot of funds, but also causes the utilization rate of production implementation. Low, can not meet the consumption needs of modern people for food safety, nutrition, flavor. The amount of salt is the key to the salted egg processing technology, which directly determines the maturation process, quality and flavor of the salted egg. But along with the prolongation of pickling time, cause the sodium chloride content in egg white to raise rapidly, have a strong impact on the quality of product. Therefore, it is necessary to innovate the traditional salting...

AI Technical Summary

Problems solved by technology

However, with the prolongation of the pickling time, the sodium chloride content in the egg white will increase rapidly, which will seriously affect the quality of the product.