CN100502667C - Pickle agent of salty eggs and the method for pickling the same - Google Patents
Pickle agent of salty eggs and the method for pickling the same Download PDFInfo
- Publication number
- CN100502667C CN100502667C CNB2006100398921A CN200610039892A CN100502667C CN 100502667 C CN100502667 C CN 100502667C CN B2006100398921 A CNB2006100398921 A CN B2006100398921A CN 200610039892 A CN200610039892 A CN 200610039892A CN 100502667 C CN100502667 C CN 100502667C
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- China
- Prior art keywords
- curing agent
- salted egg
- pickling
- egg
- eggs
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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Abstract
The invention relates to an agent for pickling salted eggs and method of pickling, wherein the agent comprises (by weight percentage) salt 18-20%, lemon acid 0. 05-1. 5%, spirit 0. 05-1. 5%, speranskia herb 0. 01-0. 02%, pine or cork tree extract 0. 01-0. 02%, and balancing water.
Description
Technical field
The present invention relates to a kind of curing agent of egg product, also relate to the method for using curing agent to pickle egg product.
Background technology
Salted egg is the traditional birds, beasts and eggs process flavours food of China.Salted egg processing is progressively pickled from mud salt ash and is carried out the transition to marinating along with the progress of science and technology, utilize the salt water generates of high concentration higher soak into pressure, and make protein concentration thinning by the egg hole, yolk solidifies gradually, produces the reaction of saltouing, and makes the separation of yolk grease; But the salted egg that this traditional pickling process technology makes, yolk fuel-displaced few, the product aberration, mouthfeel is poor.
Summary of the invention
The present invention is directed to above defective a kind of egg inside of dialysing, the salted egg's curing agent that the grease seepage discharge is high in the ripe egg yolk and the method for preserving salted egg are provided.
Salted egg of the present invention its component of curing agent and percentage by weight are: salt 18 ~ 20%, citric acid 0.05 ~ 1.5%, wine 0.05 ~ 1.5%, lopseed 0.01 ~ 0.02%, pine and cypress juice 0.01 ~ 0.02%, all the other are water.
Salted egg's curing agent is placed the container of a cleaning, more some eggs are immersed in salted egg's curing agent fully, sealing was left standstill 50 ~ 70 days under 20 ~ 28 ℃ of temperature, made.
The salted egg that the present invention makes is moderately salted, yolk oil pump capacity height, and quality better, mouthfeel is good, is of high nutritive value.Increased the composition useful, met modern's eating habit and requirement health.
The specific embodiment
Embodiment 1
Its component of salted egg's curing agent and percentage by weight are: salt 18%, citric acid 0.05%, wine 0.05%, lopseed 0.01%, pine and cypress juice 0.01%, all the other are water.
Above-mentioned salted egg curing agent is placed the container of a cleaning, more some eggs are immersed in salted egg's curing agent fully, sealing was left standstill 70 days under 20 ℃ of temperature, made.
Embodiment 2
Its component of salted egg's curing agent and percentage by weight are: salt 19%, citric acid 1%, wine 1%, lopseed 0.015%, pine and cypress juice 0.015%, all the other are water.
Above-mentioned salted egg curing agent is placed the container of a cleaning, more some eggs are immersed in salted egg's curing agent fully, sealing was left standstill 60 days under 23 ℃ of temperature, made.
Embodiment 3
Its component of salted egg's curing agent and percentage by weight are: salt 18%, citric acid 1.5%, wine 1.5%, lopseed 0.02%, pine and cypress juice 0.02%, all the other are water.
Above-mentioned salted egg curing agent is placed the container of a cleaning, more some eggs are immersed in salted egg's curing agent fully, sealing was left standstill 50 days under 28 ℃ of temperature, made.
Claims (2)
1, a kind of salted egg curing agent, it is characterized in that component and percentage by weight are: salt 18 ~ 20%, citric acid 0.05 ~ 1.5%, wine 0.05 ~ 1.5%, lopseed 0.01 ~ 0.02%, pine and cypress juice 0.01 ~ 0.02%, all the other are water.
2, a kind ofly want the method for salted egg's curing agent preserving salted egg as described in 1 as right, it is characterized in that, salted egg's curing agent is placed the container of a cleaning, more some eggs are immersed in salted egg's curing agent fully, sealing was left standstill 50 ~ 70 days under 20 ~ 28 ℃ of temperature, made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100398921A CN100502667C (en) | 2006-04-26 | 2006-04-26 | Pickle agent of salty eggs and the method for pickling the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100398921A CN100502667C (en) | 2006-04-26 | 2006-04-26 | Pickle agent of salty eggs and the method for pickling the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101061817A CN101061817A (en) | 2007-10-31 |
| CN100502667C true CN100502667C (en) | 2009-06-24 |
Family
ID=38963285
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100398921A Expired - Fee Related CN100502667C (en) | 2006-04-26 | 2006-04-26 | Pickle agent of salty eggs and the method for pickling the same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100502667C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416718B (en) * | 2008-11-30 | 2012-06-13 | 重庆合川盐化工业有限公司 | Preserved egg salt |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101564179B (en) * | 2009-05-27 | 2012-08-08 | 姜丽秋 | Nutrient vegetable egg and preparation method thereof |
| CN102948811B (en) * | 2011-12-16 | 2013-11-06 | 华中农业大学 | Method for improving quality of salted eggs |
| CN104026635A (en) * | 2014-06-09 | 2014-09-10 | 丁华声 | Salting agent for salted eggs and method for salting eggs by salting agent |
-
2006
- 2006-04-26 CN CNB2006100398921A patent/CN100502667C/en not_active Expired - Fee Related
Non-Patent Citations (2)
| Title |
|---|
| 油黄咸鸭蛋腌制技术. 关凤瑞.农村实用技术与信息，第8期. 1999 |
| 油黄咸鸭蛋腌制技术. 关凤瑞.农村实用技术与信息，第8期. 1999 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416718B (en) * | 2008-11-30 | 2012-06-13 | 重庆合川盐化工业有限公司 | Preserved egg salt |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101061817A (en) | 2007-10-31 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20090624 Termination date: 20130426 |