Method for quickly salting no-black-circle low-salt eggs

Abstract

The invention discloses a method for quickly salting no-black-circle low-salt eggs. The method comprises the following steps of: (1) preprocessing: cleaning and disinfecting fresh duck eggs; (2) first-time salting: putting the fresh duck eggs in a salting container, injecting first-time salting liquid, adopting intermittent ultrasonic vibration processing in the salting container, and carrying outsalting for eight days; (3) second-time salting: drawing out 80% of pickling liquid from the salting container, supplementing clear water and edible ethyl alcohol to enable the liquid in the saltingcontainer to be recovered to original volume, forming second-time salting liquid, and carrying out salting for 10 days; (4) vacuum packaging: after the salted eggs which are finished being salted arewashed, carrying out vacuum packaging; and (5) sterilizing: carrying out sterilization and oil discharging on the vacuum-packaging salted eggs in a horizontal high pressure steam sterilization tank. The prepared salted egg has a clean egg shell, is moderate in saltiness, has an even egg white and yolk table salt content which is lower than 4%, has a high yolk oil discharging amount and has a goodquality and a high nutrient value, and the yolk is free from black circles and hard cores.

Description

technical field [0001] The invention relates to a method for pickling salted eggs, in particular to a method for quickly pickling low-salt salted eggs without black circles. Background technique [0002] my country is a big country in the production and consumption of poultry eggs, and its output has ranked first in the world. At present, the total production of poultry eggs in my country is more than 26 million tons, accounting for more than 40% of the world's total output, and the annual output of fresh duck eggs in my country is 3.5 million tons. Salted eggs are the main products of fresh duck eggs processed in my country. They are unique in flavor, convenient to eat, rich in nutrition, rich in protein and various amino acids needed by the human body, calcium, phosphorus, iron and other minerals. They are delicious and suitable for all ages. Salted eggs occupy a considerable proportion in my country's animal product processing industry, and are also the main commodity fo...

AI Technical Summary

Problems solved by technology

When people eat salted duck eggs produced by the traditional one-time pickling process, they often only eat egg yolks and not egg whites due to the high salt content of egg whites. Salted egg whites with too high salt content are discarded, resulting in a great waste of resources.

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