Method for preparing quick-pickled and high-preserving cooked duck eggs

Abstract

The invention discloses a method for preparing quick-pickled and high-preserving cooked duck eggs. A pickling solution is prepared from potassium chloride partially replacing sodium chloride so that infiltration of sodium ions is reduced, chitosan as a basic raw material and 2, 3-epoxypropyltrimethylammonium chloride undergo an etherification reaction to produce chitosan quaternary ammonium salt so that chitosan solubility is improved and antibacterial activity is improved, in pickling, ultrasonic wave and pulsating pressure are combined so that table salt penetration is promoted, through specific cavatition action of sonic oscillation, the mutual polymerization of egg white protein particles is reduced, egg white viscosity is reduced and salt and flavor substance penetration is improved, under pulsating pressure, salt can fast permeate into egg white through an eggshell membrane in the pressurization stage, and in the pressure relief stage, water and gas fast seep when the inner pressure of the duck egg is greater than the outside pressure and pores are kept in a communication state so that the pickling time of duck eggs is shortened.

Description

technical field [0001] The invention relates to the technical field of salted duck eggs, in particular to a method for making quick-cured cooked duck eggs with high freshness. Background technique [0002] Salted duck egg is a traditional characteristic egg product in my country, also known as salted egg, salted egg, and flavored egg. It has the characteristics of unique flavor, convenient eating, rich nutrition and easy preservation. It has a long history of processing in my country. All are produced in-house. The high-quality salted egg protein is tender and white, fine and smooth, the egg yolk is rich and bright red, and truffle oil, the taste is fragrant and delicious, and the nutrition is rich, that is, it has the characteristics of "fresh, tender, thin, loose, sandy, and oily". There are three main methods of salting traditional salted eggs: grass ash method, salt mud coating method and salt water immersion method. In recent years, along with the continuous improvemen...

AI Technical Summary

Problems solved by technology

If the processing cycle is long, it will not be able to meet the market demand in the peak sales season; if the grass ash method and the salt mud coating method are used, consumers need to wash the duck eggs before cooking, and the salted eggs obtained by the salt water immersion method are hygienic and easy to eat; moreover After coating grass ash or salt mud, it is difficult for consumers to see the size and quality of duck eggs, which is not suitable for industrial production

In the production of enterprises, salting with high-concentration salt water can shorten the production time of salted eggs, but the quality is not easy to control, black spots are easy to appear on the surface of the eggs, there is a fishy smell, the hardness of the egg yolk is not enough, and the salt content of the egg white is too high, resulting in egg whites after cooking. On the other hand, people have found that long-term consumption of high sodium salt will cause excessive sodium ions in the human body, which will cause an imbalance in the ratio of sodium to potassium, cause high blood pressure, and make patients with diabetes, hepatitis, heart disease, and kidney disease ill. In addition, excessive intake of sodium can increase extracellular fluid and cause edema. With the increasing awareness of people's dietary health, low-sodium diets are increasingly advocated