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Process for rapid pickling of duck eggs

A duck egg and process technology, applied in the field of poultry egg processing, can solve the problems of increased risk of mechanical damage to duck eggs, increased damage rate of duck eggs, uneven salt penetration, etc., so as to improve the pickling rate, shorten the pickling time, and enhance the permeability. sexual effect

Inactive Publication Date: 2019-01-04
安徽靳氏食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the salting methods of salted duck eggs mainly include salt water immersion method, grass ash method, and salt mud coating method, but there are common problems such as too long pickling time and uneven salt penetration.
In the prior art, ultrasonic assisted treatment is generally used to accelerate the pickling rate, and the cavitation effect of ultrasonic waves is used to reduce the viscosity of egg white, enhance the permeability of eggshell membrane, and then strengthen the penetration of salt. Under the strong impact of ultrasonic waves, it is forced to vibrate. At the same time, salt has a strong corrosive effect on the egg shell. After a period of pickling, the duck egg shell is thinner. A little external force will cause cracks, which will increase the risk of mechanical damage to the duck egg.
[0003] The patent application number is CN201710732889.6, which discloses a pickling method for quick pickling of salted duck eggs assisted by ultrasound. Through the effects of ultrasonic cavitation, emulsification and coagulation, the mass transfer efficiency is improved, and the pickling of duck eggs is accelerated, but at the same time it also improves damage rate

Method used

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  • Process for rapid pickling of duck eggs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] S1: Heat 100 parts of water to 35°C, add 3 parts of edetic acid, 1 part of potassium gluconate, and 0.1 part of tartaric acid in sequence, stir magnetically for 10 minutes, then raise the temperature to 60°C, then add 0.4 parts of PEG-80 sorbitan Lauric acid ester was emulsified and homogenized for 30 minutes with a shear pressure of 7 MPa to obtain a pretreatment solution;

[0021] S2: Weigh 0.2 parts of pine pollen, 1 part of mint leaves, 1 part of perilla leaves, 4 parts of bamboo leaves, 5 parts of shiitake mushrooms, 3 parts of Agaricus blazei, 1 part of Zanthoxylum bungeanum, 4 parts of garlic, 5 parts of ginger, and 0.6 parts of tangerine peel. 1 part, 8 parts of black tea leaves, 2 parts of fennel, 1 part of cardamom, ground to 200 mesh to get spice powder;

[0022] S3: distill and concentrate white wine, rice wine, and red wine respectively to 60% Vol, and mix them in equal volumes to obtain an extract, add spice powder to the extract in 6 times, so that the ma...

Embodiment 2

[0026] Pickling process is with embodiment 1, difference is:

[0027] S1: Heating to 40°C, then raising the temperature to 65°C, the parts by weight of edetic acid, potassium gluconate, tartaric acid, and PEG-80 sorbitan laurate were 4.5 parts, 1.5 parts, 0.3 parts, and 0.8 parts in sequence, and sheared The pressure is 11MPa;

[0028] S2: 0.5 parts of pine pollen, 1.5 parts of mint leaves, 2 parts of perilla leaves, 4.5 parts of bamboo leaves, 6 parts of shiitake mushrooms, 3.5 parts of Agaricus blazei, 1.5 parts of peppercorns, 5 parts of garlic, 6 parts of ginger, 0.8 parts of tangerine peel, red 9 parts of tea leaves, 2.5 parts of fennel, 1.5 parts of cardamom, the average particle size of spice powder is 225 mesh;

[0029] S3: Distilled and concentrated to 65% Vol, the mass ratio of spice powder to extract is 1:3, the pulsed microwave radiation power is 500W, and the dosage of red yeast rice powder is 175mg / kg;

[0030] S5: The magnetic induction intensity of the altern...

Embodiment 3

[0032] Pickling process is with embodiment 1, difference is:

[0033] S1: Heating to 45°C, heating to 70°C, edetic acid, potassium gluconate, tartaric acid, and PEG-80 sorbitan laurate in the order of 6 parts, 2 parts, 0.5 parts, 1.2 parts by weight, shearing The pressure is 15MPa;

[0034] S2: 0.8 parts of pine pollen, 2 parts of mint leaves, 3 parts of perilla leaves, 4-5 parts of bamboo leaves, 7 parts of shiitake mushrooms, 4 parts of Agaricus blazei, 2 parts of peppercorns, 6 parts of garlic, 7 parts of ginger, 1 part of tangerine peel 10 parts of black tea leaves, 3 parts of fennel, 2 parts of cardamom, and the average particle size of spice powder is 250 mesh;

[0035] S3: Distilled and concentrated to 70% Vol, the mass ratio of spice powder to extract is 1:3.5, the pulsed microwave radiation power is 580W, and the dosage of red yeast rice powder is 250mg / kg;

[0036] S5: The magnetic induction intensity of the alternating magnetic field is 3000Gs, the alternating fre...

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Abstract

The invention discloses a process for rapid pickling of duck eggs. The process for rapid pickling of the duck eggs comprises the following steps that S1, edetic acid, potassium gluconate and tartaricacid are segmentally dissolved and then emulsified with PEG-80 sorbitan laurate to obtain a pretreatment liquid; S2, spice powder is added into 60-70% of isovolumetric mixed liquid of concentrated liquor, yellow rice wine and red wine in six batches, microwave radiation assists in extraction, centrifugation and filtration are carried out, spice residues are boiled with saline water, after cooling,the boiled mixture is mixed with a spice extracting solution and monascus powder to obtain a pickling liquid; S3, high-quality duck eggs are screened, washed and dried in the shade; S4, in the preliminary stage, under the action of an alternating magnetic field, air inflation bubbling type dynamic pickling is carried out on the duck eggs, in the middle and later periods, pressurization pickling is carried out at pressurization rate of 50-80KPa / d, after curing, vacuum packaging and sterilization, finished product duck eggs are obtained. The process for rapid pickling of the duck eggs has the advantages that the duck eggs are pretreated, step-by-step salting is carried out by cooperating the alternating magnetic field with an inflation bubbling type dynamic pickling method and a pressurization static pickling method, the transparency of duck egg shells is enhanced, and the pickling rate is increased.

Description

technical field [0001] The invention relates to the technical field of poultry egg processing, in particular to a process for quickly pickling duck eggs. Background technique [0002] Salted duck eggs are marinated from fresh duck eggs. They are rich in fat, protein and various amino acids, calcium, phosphorus, iron, various trace elements, vitamins, etc. needed by the human body. They are easily absorbed by the human body and have a unique flavor. All ages. At present, the pickling methods of salted duck eggs mainly include salt water immersion method, grass ash method, and salt mud coating method, but there are generally problems such as too long pickling time and uneven salt penetration. In the prior art, ultrasonic assisted treatment is generally used to accelerate the pickling rate, and the cavitation effect of ultrasonic waves is used to reduce the viscosity of egg white, enhance the permeability of eggshell membrane, and then strengthen the penetration of salt. Unde...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L5/30A23L27/10A23L27/00
CPCA23L5/30A23L15/30A23L27/00A23L27/10
Inventor 靳华碑
Owner 安徽靳氏食品有限公司
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