CN100435660C - Pickling preparation for processing novel egg product and application method thereof - Google Patents
Pickling preparation for processing novel egg product and application method thereof Download PDFInfo
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- CN100435660C CN100435660C CNB200610053470XA CN200610053470A CN100435660C CN 100435660 C CN100435660 C CN 100435660C CN B200610053470X A CNB200610053470X A CN B200610053470XA CN 200610053470 A CN200610053470 A CN 200610053470A CN 100435660 C CN100435660 C CN 100435660C
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Abstract
The invention relates to a pickling agent of egg food, and relative production. Wherein, it comprises following components that salt at 85.0-95.0, caustic soda at 4.5-13.5, addex-magnesium at 0.5-1.5. And its production comprises that (1), preparing fresh egg; (2), preparing pickling agent; (3), pickling egg at the ratio as 20-25:100:100-150 between pickling agent, water and fresh egg, for 10-15 days under 0-35Deg. C; (4), packing, disinfecting. The invention has short producing time, high quality and low salt content.
Description
Technical field
The present invention relates to the processing technique field of egg products, relate in particular to a kind of curing agent and application process thereof of processing novel egg product.
Background technology
The whole nation annual production lime-preserved egg and salted egg's goods reach more than 2,000,000 tons, and lime-preserved egg and salted egg occupy quite great proportion in China's Animal Product Processing Industry, also are the staples of China's livestock products outlet.
Lime-preserved egg production has a long history in China, its eggshell cleaning, and that albumen is is blackish green, fineness good, the state that is translucent, flexible, there is preserved egg on the surface, and yolk is bottle green.Lime-preserved egg production is to be raw material with bright egg, the feed liquid or the processing of material mud that are made into via soda ash and quick lime or caustic soda, salt, lead oxide or auxiliary materials such as substitute, tealeaves, under suitable temperature conditions, pickled through 20～60 days, albumen in the egg and yolk are under auxiliary material actings in conjunction such as highly basic, a series of variation takes place in protein etc., finally forms lime-preserved egg.With the lime-preserved egg of produced in conventional processes, product has stronger bitter taste, astringent taste and acid, and simultaneously, the yolk of lime-preserved egg does not generally have the yolk of salted egg nice yet.
Salted egg's eggshell cleaning, it is boiled incision, albumen is pure white, delicate, yolk pine, sand, heavy wool.It is to adopt bright egg is put into the saline sook method that contains high concentration salt or to pickle with the mud drum method of the mud that contains high concentration salt (mortar) that salted egg produces, under suitable temperature conditions, through about 20～60 days, pickle maturation, clean eggshell surface with clear water, through boil, methods such as steaming, high temperature handle and are ripe salted egg.With the salted egg of produced in conventional processes, the general salt content of albumen is higher, and it is salty partially to distinguish the flavor of; In today that living standard improves gradually, people only like eating preserved egg yellow mostly, and dislike eating the high albumen of salt content.
China's tradition egg product processing mainly is meant lime-preserved egg and salted egg's processing.As an egg product big producing country, it is dull that kind seems, is badly in need of developing the novel egg product with traditional characteristics and satisfies the ever-increasing requirement of people.Based on this purpose,, develop the novel egg product that has lime-preserved egg and salted egg's characteristics concurrently in conjunction with China's tradition lime-preserved egg and salted egg's product processing characteristic.
Summary of the invention
The present invention seeks to overcome the defective separately of existing lime-preserved egg and salted egg, a kind of processing albumen state that is translucent is provided, blackish green, fineness is good, and is flexible, and there is preserved egg on the surface, and yolk is yellow, the curing agent of the novel egg product of quality pine, sand, heavy wool; Another object of the present invention provides the method for using this curing agent processing novel egg product.
The scheme that the object of the invention solves is:
A kind of curing agent of processing novel egg product, the component of this curing agent and weight percent content are:
Salt 85.0～95.0
NaOH 4.5～13.5
Magnesium sulfate 0.5～1.5.
The optimization formula of above-mentioned curing agent, its component and weight percent content are:
Salt 90.09
NaOH 9.01
Magnesium sulfate 0.90.
A kind of method of using above-mentioned curing agent processing novel egg product specifically is to carry out according to the following steps:
(1) bright egg is prepared: the bright egg through being up to the standards, and be soaked in water, clean, choose crack egg, and carry out classification, standby;
(2) preparation of curing agent: take by weighing salt, NaOH and magnesium sulfate by prescription, mix, standby;
(3) bright egg is pickled: with step (2) mixed material He Shui and bright egg, by weight 20～25: 100: 100～150 ratio is got the raw materials ready; Earlier mixed material is poured in the container that water is housed, stirring and dissolving becomes to pickle feed liquid; The bright egg of step (1) is put into feed liquid, and on the egg face, put and press the egg square,, under 0～35 ℃ of condition, pickled 10～15 days to prevent the egg come-up, to the state of albumen as water, stickiness is little, easily flows, be the water sample shape, finish when yolk solidifies fully to pickle, go out the pond;
(4) directly boiling or vacuum-packed earlier, back high temperature sterilization: directly boiling 20～45 minutes in 70～100 ℃ of water of the egg that step (3) is pickled, treat that albumen solidifies fully, yolk is fuel-displaced, it is husky to send out, the direct-edible or shrink-wrap in cooling back; Maybe with the egg pickled earlier through vacuum packaging, sterilization under 10 '-25 '-10 '/121 ℃ of conditions again preserve the said goods 7 days in 37 ± 1 ℃ of heat rooms at last, quality inspection qualified back vanning, stores and transports.
Beneficial effect of the present invention:
1, with short production cycle, the life cycle of the product of producing with the present invention only 10～15 days needed compare in 20～60 days with traditional lime-preserved egg and salted egg's process-cycle, and the process-cycle shortens greatly.
2, Product Safety height, product of the present invention had both avoided traditional lime-preserved egg production to use the harm that heavy-metal residual brought such as lead oxide or copper sulphate, because of GB has the strict requirement of limiting the quantity of to plumbous (0.5ppm) and copper harmful heavy metals such as (5ppm) in the egg product, and magnesium does not belong to the scope of limiting the quantity of, and the magnesium addition also is lower than the addition that uses copper in the copper prescription; Also overcome salted egg and produced the harm of using high concentration salt to be brought, the brine concentration that general salted egg produces is 30%～35%, and even saturated solution, and brine concentration is lower than 25% in this method, seems safer, relieved so compare with salted egg with traditional lime-preserved egg.
3, pickle in the production process whole, feed liquid remains clear state, free from extraneous odour, and feed liquid only needs to add after corresponding each components contents of foot by detection reusable, has saved production cost.
4, the present invention both had been applicable to egg product processing enterprise, was applicable to that also huge numbers of families use; The cleaning of product eggshell, the albumen of the being produced shape that is translucent, blackish green, flexible, there is preserved egg on the surface, has the distinctive flavour of traditional lime-preserved egg; Yolk is orange colour or salmon pink, Song Sha, and heavy wool has the distinctive fragrance of preserved egg yellow, and moderately salted, instant.
5, product of the present invention has increased the new varieties of China's tradition egg products.
The specific embodiment
The present invention is described in further detail by the following examples, but this is not a limitation of the present invention.
Embodiment 1:(batch production produces 1)
NaOH: Ju Zhou chemical company in Zhejiang produces, food-grade, purity 〉=96%
Magnesium sulfate: Yuncheng, Shanxi city south wind group produces, food-grade, purity 〉=99.5%
Press formula rate, take by weighing salt 175kg, NaOH 25kg, magnesium sulfate 1.1kg after fully stirring well, pours in the pond that 1000kg water is housed, and becomes after stirring, dissolving fully and pickles feed liquid; Bright egg is cleaned with clear water, choose crack egg, classification, the bright egg of choosing of 1000kg is put into the pond that fills feed liquid, and on the egg face of the superiors, put the pressure egg square that prevents the egg come-up of plastics crin establishment, put clean stone on the net at the pressure egg, to guarantee that all bright eggs soak among feed liquid, under 0～30 ℃ of condition, pickled 10～15 days, sampling is during this time checked, when albumen is the water sample shape, after yolk solidifies fully, go out the pond, select, vacuum-packed, sterilization under 10 '-25 '-10 '/121 ℃ of conditions was preserved 7 days in 37 ± 1 ℃ of heat rooms again, quality inspection qualified back vanning, storing.
Embodiment 2:(batch production produces 2)
Press formula rate, take by weighing salt 230kg, NaOH 14kg, magnesium sulfate 3kg after fully stirring well, pours in the pond that 1000kg water is housed, and becomes after stirring, dissolving fully and pickles feed liquid; Bright egg is cleaned with clear water, choose crack egg, classification, the bright egg of choosing of 1500kg is put into the pond that fills feed liquid, and on the egg face of the superiors, put plastics crin and press the egg square, put clean stone on the net at the pressure egg, to guarantee that all bright eggs soak among feed liquid, under 0～30 ℃ of condition, pickled 10～15 days, sampling is during this time checked, when albumen is the water sample shape, yolk goes out the pond after solidifying fully, select, with the directly boiling 20～45 minutes in 70～100 ℃ of water of the egg pickled, treat that albumen solidifies fully, yolk is fuel-displaced, send out husky, direct-edible or the shrink-wrap in cooling back.
Embodiment 3:(batch production produces 3)
Press formula rate, take by weighing salt 200kg, NaOH 20kg, magnesium sulfate 2kg after fully stirring well, pours in the pond that 1000Kg water is housed, and becomes after stirring, dissolving fully and pickles feed liquid; Bright egg is cleaned with clear water, choose crack egg, classification, the bright egg of choosing of 1250kg is put into the pond that fills feed liquid, and on the egg face of the superiors, put plastics crin and press the egg square, put clean stone on the net at the pressure egg, to guarantee that all bright eggs soak among feed liquid, under 0～30 ℃ of condition, pickled 10～15 days, sampling is during this time checked, when albumen is the water sample shape, after yolk solidifies fully, go out the pond, select, vacuum-packed, sterilization under 10 '-25 '-10 '/121 ℃ of conditions was preserved 7 days in 37 ± 1 ℃ of heat rooms again, quality inspection qualified back vanning, storing.Embodiment 4:(family oriented is produced)
Take by weighing salt 1.10kg, NaOH 0.10kg, magnesium sulfate 0.01kg in proportion, pour in the container that fills 5.0kg water, be stirred to dissolving fully, the bright egg that 5～7.5kg chooses is put into feed liquid, under 0～30 ℃ of condition, pickled clothes 10～15 days, and checked albumen and yolk, treat maturation after, egg was placed directly in 70～100 ℃ of water boiling 20～45 minutes, treats that albumen solidifies fully, yolk is fuel-displaced, it is husky to send out, can directly eat after the cooling or short-term is preserved.
Claims (3)
1, a kind of curing agent of processing novel egg product is characterized in that the component of this curing agent and weight percent content are:
Salt 85.0～95.0
NaOH 4.5～13.5
Magnesium sulfate 0.5～1.5.
2, by the described curing agent of claim 1, it is characterized in that the component of this curing agent and weight percent content are:
Salt 90.09
NaOH 9.01
Magnesium sulfate 0.90.
3, a kind of application rights requires the method for 1 described curing agent processing novel egg product, it is characterized in that finishing according to the following steps:
(1) bright egg is prepared: the bright egg through being up to the standards, be soaked in water, and clean, select, classification, standby;
(2) preparation of curing agent: take by weighing salt, NaOH and magnesium sulfate by prescription, mix, standby;
(3) bright egg is pickled: with step (2) mixed material He Shui and bright egg, by weight 20～25: 100: 100～150 ratio is got the raw materials ready; Earlier mixed material is poured in the container that water is housed, stirring and dissolving becomes to pickle feed liquid; The bright egg of step (1) is put into feed liquid, and on the egg face, put to press the egg square, under 0～35 ℃ of condition, pickled 10～15 days, be the water sample shape to albumen, finish when yolk solidifies fully to pickle, go out the pond; (4) directly boiling or vacuum packaging, high temperature sterilization: directly boiling 20～45 minutes in 70～100 ℃ of water of the egg that step (3) is pickled, treat that albumen solidifies fully, yolk is fuel-displaced, it is husky to send out, the direct-edible or shrink-wrap in cooling back; Maybe with the egg pickled earlier through vacuum packaging, back-pressure sterilization under 10 '-25 '-10 '/121 ℃ of conditions again preserve sterilised products 7 days in 37 ± 1 ℃ of heat rooms at last, quality inspection qualified back vanning, stores and transports.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200610053470XA CN100435660C (en) | 2006-09-20 | 2006-09-20 | Pickling preparation for processing novel egg product and application method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200610053470XA CN100435660C (en) | 2006-09-20 | 2006-09-20 | Pickling preparation for processing novel egg product and application method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN1923040A CN1923040A (en) | 2007-03-07 |
| CN100435660C true CN100435660C (en) | 2008-11-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB200610053470XA Expired - Fee Related CN100435660C (en) | 2006-09-20 | 2006-09-20 | Pickling preparation for processing novel egg product and application method thereof |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101108007B (en) * | 2007-08-27 | 2011-04-06 | 宋淼泉 | Bloating method of low salinity salted duck egg |
| CN101715976B (en) * | 2009-11-30 | 2012-07-18 | 华南农业大学 | Preparation method of salted egg yolk |
| CN107439997A (en) * | 2017-09-23 | 2017-12-08 | 马述腾 | A kind of flavor improvement salty egg is yellow |
| CN107484980A (en) * | 2017-09-23 | 2017-12-19 | 马述腾 | A kind of salty goose egg yolk of flavor improvement |
| CN113243494A (en) * | 2020-02-12 | 2021-08-13 | 彭武淼 | Processing technology of lead-free selenium-rich preserved eggs |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1058330A (en) * | 1991-07-30 | 1992-02-05 | 沈红蕾 | Method for preparing leadless preserved eggs containing trace elements |
| CN1199553A (en) * | 1997-05-16 | 1998-11-25 | 浙江省农业科学院 | Lead-less preserved egg preserving agent and its use method |
-
2006
- 2006-09-20 CN CNB200610053470XA patent/CN100435660C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1058330A (en) * | 1991-07-30 | 1992-02-05 | 沈红蕾 | Method for preparing leadless preserved eggs containing trace elements |
| CN1199553A (en) * | 1997-05-16 | 1998-11-25 | 浙江省农业科学院 | Lead-less preserved egg preserving agent and its use method |
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| CN1923040A (en) | 2007-03-07 |
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Granted publication date: 20081126 Termination date: 20100920 |