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Method for quick preparing salted egg

A fast and salted egg technology, applied in the field of salted egg pickling method, can solve the problems of long soaking time, unacceptable by consumers, not fast enough, etc., and achieve the effect of fast pickling speed, unchanged appearance and good quality

Inactive Publication Date: 2004-01-07
许国珍
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Problems solved by technology

Because the concentration of dilute hydrochloric acid is too high and the soaking time is too long, the shell of the salted eggs obtained by this method is completely softened and deformed, which is difficult for consumers to accept.
Chinese patent ZL 85103390 discloses a "rapid pressure salted egg method and its device", which is to put fresh eggs and saturated salt solution into a pressurized container and pressurize to produce salted eggs, but the salt solution of this method must be soaked Eggshell, especially the last line of defense of life - the speed of the egg membrane takes 24 to 48 hours, but it is still not fast enough

Method used

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Examples

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Effect test

Embodiment 1

[0008] Example 1. Configure saturated brine according to conventional methods, and various spices and condiments can be added according to taste. 10 kilograms of fresh duck eggs are placed in a high-pressure container, and the eggs are submerged in saturated salt water, and then hydrochloric acid is poured in so that the concentration of hydrochloric acid in the salt water is 3%. Then close the container and pressurize to 1.5kg / cm 2 , keep for 10 hours. Open the container and drain the acidic brine for later use. Wash the duck eggs, then place them in a high-pressure container, measure and pour saturated salt water to submerge the eggs, and then pour sodium hydroxide solution, so that the concentration of sodium hydroxide solution in the salt water is 3.5%. Then seal the container, pressurize to 2.0 MPa, and keep it for 30 hours. Open the container and wash the duck eggs to obtain high-quality salted duck eggs.

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Abstract

The quickly-pickling method of salted eggs is characterized by placing fresh eggs into a pressure container and adopting the following steps: 1). soaking the fresh eggs in saturated edible salt watercontaining hydrochloride whose concentration is 3-5% and pressurizing for above 6-14 hr.; and 2). soaking the fresh eggs in saturated edible salt water containing sodium hydroxide whose concentrationis 3.6-6% and pressurizing for above 12-28 hr., and the pressure of two above-mentioned procedures is 1.2-4 kg / sq.cm.

Description

technical field [0001] The invention relates to a salted egg pickling method, in particular to a salted egg quick pickling method. Background technique [0002] Chinese patent ZL 85108756 discloses a "quick egg processing method". This method uses the principle of "neutralization reaction" in chemistry to soak fresh eggs in dilute hydrochloric acid solution to make them acidic, and then soak them in dilute sodium hydroxide lye. Soaking is neutral, and the "neutralized" reactant -- sodium chloride -- remains in the egg. Because the concentration of dilute hydrochloric acid is too high and the soaking time is too long, the salted egg shells obtained by this method are completely softened and deformed, which is difficult for consumers to accept. Chinese patent ZL 85103390 discloses a "rapid pressure salted egg method and its device", which is to put fresh eggs and saturated salt solution into a pressurized container and pressurize to produce salted eggs, but the salt solution ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B5/18A23L15/00
Inventor 许国珍
Owner 许国珍
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