Environment-friendly salted egg wrapping material capable of replacing yellow mud and pickling method thereof

Abstract

The invention relates to the technical field of poultry egg processing, in particular to an environment-friendly salted egg wrapping material capable of replacing yellow mud and a pickling method thereof, the wrapping material comprises the following components: modified starch, eggshell powder, a cactus alcohol extract, edible salt, a sodium citrate phosphate buffer solution, tea polyphenol, astaxanthin and selenium yeast; the method for pickling the salted eggs by using the wrapping material comprises the following steps: cleaning duck eggs, smearing the wrapping material on the duck eggs, pickling the duck eggs, taking out of a jar, cleaning, packaging and cooking. Along with the requirements of modern food processing on hygienic standards and environmental protection, the traditional technology for pickling salted eggs with yellow mud has the problems of large microbial pollution, heavy metal migration and residual hidden dangers and difficult discharge of high-salt yellow mud water, and the novel wrapping material for pickling salted eggs has the advantages of safety, environmental protection, large amount of oil sand, good quality and long shelf life.

Description

technical field [0001] The invention relates to the technical field of poultry egg processing, in particular to an environment-friendly salted egg coating and a pickling method that can replace yellow mud. Background technique [0002] Salted eggs have a history of 600 years of production and consumption in my country, and are very popular among consumers for their unique flavor. Traditional salted egg processing methods include water pickling and mud wrapping. The water salting method uses high-concentration or even saturated salt water to soak duck eggs, which will produce a large amount of high-salt liquid, which is difficult to discharge. In addition, the salted egg protein produced by this method is too salty and has low edible properties. and other quality problems; the mud wrapping method is to use yellow mud (yellow clay) and a certain concentration of salt water to prepare a pickled mud with a suitable consistency to wrap fresh duck eggs to marinate salted eggs. Co...

AI Technical Summary

Problems solved by technology

The water salting method uses high-concentration or even saturated salt water to soak duck eggs, which will produce a large amount of high-salt liquid, which is difficult to discharge. In addition, the salted egg protein produced by this method is too salty and has low edible properties. and other quality problems; the mud wrapping method is to use yellow mud (yellow clay) and a certain concentration of salt water to prepare a pickled mud with a suitable consistency to wrap fresh duck eggs to marinate salted eggs. Compared with the water pickling method, it has low salt and slow progress, protein salt The salted egg salted egg has the characteristics of moderate temperature and high oil production. The disadvantage is that if the raw material of the yellow mud is improperly used, and the microorganisms and heavy metals contained exceed the standard, the migration of microorganisms and heavy metals in the egg during the salted egg pickling process will cause food safety hazards; After the tank, it is necessary to wash the surface of the eggshell with a large amount of water to remove the yellow mud, which produces a large amount of high-salt yellow mud, which is still facing great environmental pressure and difficult to discharge. Problems affecting the appearance, quality and taste of salted eggs

[0003] At present, the demands of egg processing enterprises that the salty protein is not salty, the egg yolk is oily and meet the food safety standards have been difficult to achieve.

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