Method for preventing yolk of salted duck eggs from generating black circles

Abstract

The invention discloses a method for preventing yolk of salted duck eggs from generating black circles. The method comprises the following steps of starting controlling the freshness of raw duck eggsfundamentally, so that the breeding of microorganisms can be reduced, and the adverse effect caused by that the microorganisms breed when being preserved and stored subsequently is reduced; then reasonably controlling the salinity of preserving liquid, and preserving temperature, and under the assistance of ultrasonic waves, performing preserving, so that the preserving time is greatly shortened,and the possibility that the yolk of the duck eggs generates black circles is reduced; performing cooperation with the addition of a chelating agent, wherein when the preserving liquid penetrates intothe duck eggs, iron ions in the yolk can be chelated, the condition that hydrogen sulphide generated by sulfur-containing amino acids in egg white generates ferrous sulfite to form the black circlesis avoided; finally, after heating for sterilizing in a water bath, coating a layer of protecting liquid on the surfaces of duck egg shells, wherein the protecting liquid comprises chitosan and triethanolamine, so that the protecting liquid has good fresh keeping effect on the salted duck eggs, and the speed of generating the hydrogen sulphide in the coated duck eggs is reduced or the condition ofgenerating the hydrogen sulphide in the coated duck eggs is even avoided, the grease oxidation is slowed down, the speed of breeding bacteria is reduced, and the black circles are further restrained.

Description

technical field [0001] The invention relates to the technical field of salted duck eggs, in particular to a method for controlling black circles in salted duck egg yolks. Background technique [0002] Salted duck eggs are regenerated eggs made from fresh duck eggs marinated with salt water or salty pure yellow mud, red mud, plant ash, etc. It is a famous traditional food in my country. High-quality salted eggs not only have the characteristics of white, delicate, fresh and tender egg yolks, but also provide a large amount of rich protein (including all essential amino acids for human beings), vitamins and minerals. Salted eggs are deeply loved by consumers because of their simple processing technology, simple and easy production conditions, low processing costs, unique flavor, convenient eating and rich nutrition. [0003] Salt is the most important raw material for salted eggs, which has the functions of seasoning, penetration and antisepsis. In the process of pickling sa...

AI Technical Summary

Problems solved by technology

In the process of pickling salted eggs, although the high osmotic pressure of table salt can inhibit the growth of most microorganisms, some microorganisms still survive and multiply in the eggs, which may cause deterioration of salted eggs, resulting in yellow eggs. , black yolk eggs, black ring eggs

In order to solve the problems of low salted egg quality and unstable product quality in the current salted egg production process in our country, improve the quality of salted eggs, increase the economic benefits of enterprises, reduce the occurrence of black circle eggs, and improve the quality of salted eggs