CN1003279B - Method and apparatus for pickling eggs through fast compressing - Google Patents
Method and apparatus for pickling eggs through fast compressing Download PDFInfo
- Publication number
- CN1003279B CN1003279B CN85103390.3A CN85103390A CN1003279B CN 1003279 B CN1003279 B CN 1003279B CN 85103390 A CN85103390 A CN 85103390A CN 1003279 B CN1003279 B CN 1003279B
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- eggs
- pickling
- container
- salt solution
- egg
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Abstract
The present invention relates to a method and an apparatus for pickling eggs through fast compressing, which belongs to the field of food processing. The traditional method for pickling poultry eggs has long period, which is unfavorable for bulk production. The present invention adopts the compressing method for pickling eggs, namely that the poultry eggs are put in a steel pressure container, a saturated salt solution is added to fill the container, and then, a hand pump is used for pressurizing the salt solution in the container. A pickling process can be completed from 24 to 48 hours generally, and the pickled eggs have moderate saltiness and agreeable taste. The method is especially suitable for the bulk production of the pickled eggs for foodstuffs stores, dining rooms of departments, specialized duck breeding households, etc.
Description
The invention belongs to food processing field.
Salted egg is formed by egg picklings such as chicken and duck, because salted egg has instant, and advantage such as unique flavor and receiving an acclaim, the social demand amount is very big.And all there is long shortcoming of process-cycle in the salted egg's method for salting that generally adopts at present as grabbing mud method, plant ash method and salt water law etc., generally all needs 30～40 talentes can salt down, let funds lie idle, and occupied ground, very unfavorable to commercially producing in enormous quantities.
The objective of the invention is to propose a kind of new salted egg's method for salting and pickle equipment, to quicken the curing speed of salted egg.
Method of the present invention is that birds, beasts and eggs are put into the steel vessel that fills saturated salt solution, and closed container adds the 4-10 kilograms per centimeter to saturated salt solution then
2Pressure, the time that makes the salt molecule accelerate, pickle by the pore process in the egg of infiltrating of bird egg was controlled in 24～48 hours, the long meeting of salting period makes the egg white scleroma, and salinity is excessive and mouthfeel is bad, the short salty state of the fuel-displaced change of yolk that then can not reach of salting period.
Implementing technological process of the present invention is: select birds, beasts and eggs → cleaning birds, beasts and eggs → birds, beasts and eggs are respectively charged in the nylon net bag → saturated aqueous common salt preparation → saline solution cooling → pack into birds, beasts and eggs in the container and inject salt solution → closed container and pressurization → (24-48 hour) → take out manufactured goods in container by some.
The equipment that pressure is pickled egg product is a GB150-1998, as shown in Figure 1, one blind flange 2 is arranged at the top, and pack into and the taking-up of finished product egg of raw material egg are all carried out thus, and draining valve 5 is equipped with in the bottom, after one * salted egg pickles and finishes, by draining valve salt solution is discharged, accurate for guaranteeing device security and operating procedure, Pressure gauge 1 and safety valve 3 are housed on the container, also be equipped with on one side of container to pressing valve 4, be used to connect handlance saturated aqueous common salt is pressurizeed.
Advantages such as salted egg provided by the invention method for salting and equipment are that a new way has been opened up in the batch process of salted egg, and it is easy to have method, and the cycle is short, and salted egg's sense of taste is good.
Figure, the pressure that proposes for the present invention egg device that salts down, 1 be Pressure gauge, and 2 be blind flange, and 3 is safety valve, and 4 is that 5 is tapping valve to the pressure valve.
Embodiment:
Utilize the method for the invention preserving salted egg, with the duck's egg of the selecting nylon net bag of packing into, every packed 50 duck's eggs, adorn 30 bags altogether, 75 kilograms of boiling water being poured into made concentration in 25 kilograms of salt then is 25% saturated aqueous common salt, fully stirs and is cooled to 20 ℃, the nylon net bag that duck's egg is housed is put into curing container, fill with the saturated aqueous common salt of cooling then, seal, with handlance to adding hydraulic pressure to 8 kilograms per centimeter in the container
2, keep this pressure, after 48 hours, release of pressure, discharge saline solution, taking out in the container duck's egg, to be the manufactured goods salinity moderate, and yolk is fuel-displaced.
Claims (2)
1, a kind of method of pickling birds, beasts and eggs in the saturated salt solution of pressure is arranged, the hydraulic pressure that it is characterized in that saturated salt solution is 4～10 kilograms per centimeter
2, salting period is 24～48 hours.
2, a kind of application rights requires 1 described method to pickle the device of birds, beasts and eggs, and it is characterized by this device is a GB150-1998, and container top has a sealable blind flange, and container bottom is equipped with draining valve, and Pressure gauge also is housed on the container, safety valve and give to press valve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN85103390.3A CN1003279B (en) | 1985-04-19 | 1985-04-19 | Method and apparatus for pickling eggs through fast compressing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN85103390.3A CN1003279B (en) | 1985-04-19 | 1985-04-19 | Method and apparatus for pickling eggs through fast compressing |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN85103390A CN85103390A (en) | 1986-10-15 |
| CN1003279B true CN1003279B (en) | 1989-02-15 |
Family
ID=4793155
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN85103390.3A Expired CN1003279B (en) | 1985-04-19 | 1985-04-19 | Method and apparatus for pickling eggs through fast compressing |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1003279B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366534B (en) * | 2008-09-23 | 2011-02-02 | 余姚市金龙食品发展有限公司 | Environment-friendly type quick salted egg bloating process and apparatus thereof |
| CN103230049A (en) * | 2013-05-07 | 2013-08-07 | 青岛海百合生物技术有限公司 | Poultry egg preparation device |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912122A (en) * | 2010-07-30 | 2010-12-15 | 安庆市绿油油禽蛋食品有限公司 | Method for salting salted eggs mechanically |
| CN101946904B (en) * | 2010-08-30 | 2012-11-14 | 陈华 | Method for processing salted duck eggs |
| CN106261939A (en) * | 2016-09-24 | 2017-01-04 | 安徽咱家田生态农业有限公司 | A kind of Monas cuspurpureus Went Ovum Anas domestica method for salting |
| CN109511907A (en) * | 2018-11-20 | 2019-03-26 | 东北农业大学 | A kind of preparation method of quickly marinated salty egg Huang |
-
1985
- 1985-04-19 CN CN85103390.3A patent/CN1003279B/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366534B (en) * | 2008-09-23 | 2011-02-02 | 余姚市金龙食品发展有限公司 | Environment-friendly type quick salted egg bloating process and apparatus thereof |
| CN103230049A (en) * | 2013-05-07 | 2013-08-07 | 青岛海百合生物技术有限公司 | Poultry egg preparation device |
Also Published As
| Publication number | Publication date |
|---|---|
| CN85103390A (en) | 1986-10-15 |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C13 | Decision | ||
| GR02 | Examined patent application | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |