CN101091577A - Method and arrangement for preserving salted egg - Google Patents
Method and arrangement for preserving salted egg Download PDFInfo
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- CN101091577A CN101091577A CNA2007101179837A CN200710117983A CN101091577A CN 101091577 A CN101091577 A CN 101091577A CN A2007101179837 A CNA2007101179837 A CN A2007101179837A CN 200710117983 A CN200710117983 A CN 200710117983A CN 101091577 A CN101091577 A CN 101091577A
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Abstract
The present invention relates to a method for preserving egg in salting solution to obtain preserved egg and its equipment. Said method includes three steps of selecting egg, cleaning egg and preserving egg in salting solution, and its preserving time is 48-72h. Its equipment includes pressure container, air compressor connected with said pressure container and pressure control device also connected with said pressure container.
Description
Technical field
The present invention relates to a kind of method and apparatus that utilizes the fluctuation pressure preserving salted egg, belong to food processing technology field.
Background technology
Salted egg is the traditional cure foods of China.Birds, beasts and eggs after pickling, its storage life prolongs, and the flavour deliciousness is loved by the people.But because of salted egg longer process time, a large amount of microorganisms that bright egg contains, growth and breeding has a strong impact on salted egg's quality under optimum conditions.Therefore shorten salted egg process time, improve the attention that salted egg's quality more and more is subjected to vast researcher, have many researchers that the quick cure technology of some salted eggs is provided.
What significantly shorten process time is the pressure egg-salting method, patent " pickling eggs through fast compressing method and device " as Tong Lingong and Li Genxiang, be that birds, beasts and eggs are put into GB150-1998, add saturated aqueous common salt and be full of container, by handlance salting liquid in the container is pressurizeed then.The patent of Xu Guozhen " salted egg's fast pickling method " is positioned over bright egg in the pressure-vessel: 1) saturated aqueous common salt of the hydrochloric salinity 3～5% of dipping and pressurization are no less than 6～14 hours; 2) to contain NaOH concentration be that 3.6～6% saturated aqueous common salt and pressurization are no less than 12～28 hours to dipping.Two-step pressure is 1.2～4kg/cm
2
Summary of the invention
The purpose of this invention is to provide a kind of quick salted egg processing method, can effectively keep salted egg's quality, shorten process time, satisfy the demand of birds, beasts and eggs industry development and people consumption.
Comprise that in order to reach technical scheme that the purpose of this utility model takes egg product selects, cleans, pickles and store, it is characterized in that it is to adopt fluctuation pressure to carry out that egg product is pickled in a pressure vessel that can carry out high pressure, low pressure conversion.
In the method for above-mentioned preserving salted egg, the high-pressure of described fluctuation pressure is that relative pressure 80～200kpa, high pressure hold time is 2.5～15 minutes/cycle, and be 20 seconds the pressing time of high pressure; It is 50 seconds that high pressure changes the low pressure time into, and the low voltage sustain time is 2.5～15 minutes/cycle, and preserving salted egg under this fluctuation pressure was pickled salted egg's maturation 48～72 hours.
In the method for above-mentioned preserving salted egg, the mass fraction of the salting liquid when egg product is pickled is 20～30%, and temperature is 10～40 ℃.
In the method for above-mentioned preserving salted egg, the low pressure of described fluctuation pressure is a normal pressure.
In the method for above-mentioned preserving salted egg, the time of fluctuation pressure preserving salted egg is 60 hours.
In the method for above-mentioned preserving salted egg, the concentration of salt solution of fluctuation pressure preserving salted egg is a mass fraction 20～25%.
Another object of the present invention is that the special equipment of realizing preceding method will be provided.Comprise pressure vessel 3 in order to reach the technical scheme that this purpose takes, the air compressor 1 that is connected with pressure vessel 3, what be connected with pressure vessel 3 also has pressure control device.
Above-mentioned pressure control device comprises pressure controller 8, be located at adding pressure electromagnetic valve 4, be located at unloading pressure electromagnetic valve 5 and pressure sensor 6, be located at the safety valve 7 on the pressure vessel 3 between pressure vessel 3 and the pressure controller 8 between pressure vessel 3 and the air compressor 1.
Described pressure controller 8 comprises: have the single-chip microcomputer of button input, demonstration output function, with joining two solid-state relays of the output of this single-chip microcomputer, joining with these two solid-state relays respectively is to add pressure electromagnetic valve 4 and unload pressure electromagnetic valve 5; Pressure sensor 6 links with the input of this single-chip microcomputer.
Compared with prior art its advantage is as follows to possess the method and apparatus of preserving salted egg of above condition:
1, adopts the fluctuation pressure preserving salted egg among the present invention, be in the barometric gradient state all the time, accelerate the infiltration of salinity and oozing out of moisture and air, shorten salted egg's salting period greatly owing to pressure fluctuation causes birds, beasts and eggs.This is that this invents the crucial difference with prior art mutually.Because the pressure that the prior art moulding pressure is pickled in the birds, beasts and eggs method is constant voltage, pressure is after keeping a period of time, and the birds, beasts and eggs external and internal pressure reaches balance, and barometric gradient does not exist, and therefore, the purpose of accelerating the infiltration mass transfer can't continue to realize.
2, because salting period shortens, bright egg had contained sufficiently high salt content on the turn in the past, suppressed bacterial reproduction, kept salted egg's quality.
Description of drawings
Fig. 1 is the structural representation of the special equipment of preserving salted egg method of the present invention;
Fig. 2 is the control circuit block diagram of the special equipment of preserving salted egg method of the present invention.
The specific embodiment
The technical scheme that preserving salted egg of the present invention is taked comprises: the selecting, clean, pickle and store of egg product.Wherein, it is to carry out in a pressure vessel that can carry out high pressure, low pressure conversion that egg product is pickled, after selected clean the drying of egg product, be impregnated into and fill in the pressure vessel that mass fraction is 20～30% salting liquid, sealed pressure vessel then, in temperature is that 10～40 ℃, high-pressure be that relative pressure 80～200kpa, high pressure hold time are that 2.5～15 minutes and low pressure are normal pressure, low voltage sustain time to be preserving salted egg under 2.5～15 minutes the fluctuation pressure, pickled salted egg's maturation 48～72 hours.The present invention shortens salted egg's process-cycle greatly, and the egg white salinity is moderate, and is fair and tender snow-white, egg oil Lu Songsha, tasty mouthfeel.
Above-mentioned the present invention utilizes in the method for fluctuation pressure preserving salted egg, pickling liquid concentration also can be the salting liquid of mass concentration 20～25%, pickle 15～25 ℃ of temperature, high-pressure is relative pressure 90～140kpa, high pressure was held time 5～15 minutes, low pressure is normal pressure, and the low voltage sustain time is 5～15 minutes, salting period 60～72 hours.
A kind of specific embodiment of the present invention is, it is relative pressure 120kpa that pressure vessel 3 inner high voltage pressure are set, the high pressure retention time is 10 minutes, the low pressure retention time is 15 minutes, under 20～25 ℃ of room temperatures, be impregnated into and fill in the pressure vessel 3 that mass fraction is 25% salting liquid cleaning the egg dry volume ratio by 1: 3, sealed pressure vessel 3, operation air compressor 1 and pressure controller 8, realize that the pulsation of vessel internal pressure power carries out salted egg and pickle, pickle and promptly pickled maturation in 60 hours.
Among the above embodiment, low pressure can adopt normal pressure.
Be illustrated in figure 1 as special equipment of the present invention, among the figure, 1 is air compressor, and 2 is the air delivery tube road, and 3 is pressure vessel, and 4 for adding pressure electromagnetic valve, and 5 for unloading pressure electromagnetic valve, and 6 is pressure sensor, and 7 is safety valve, and 8 is pressure controller.
Pressure control device of the present invention comprises pressure controller 8, be located at adding pressure electromagnetic valve 4, be located at unloading pressure electromagnetic valve 5 and pressure sensor 6, be located at the safety valve 7 on the pressure vessel 3 between pressure vessel 3 and the pressure controller 8 between pressure vessel 3 and the air compressor 1.
As shown in Figure 2, pressure controller 8 of the present invention comprises: the single-chip microcomputer with button input, demonstration output function, with joining two solid-state relays of the output of this single-chip microcomputer, joining with these two solid-state relays respectively is to add pressure electromagnetic valve 4 and unload pressure electromagnetic valve 5; Pressure sensor 6 links with the input of this single-chip microcomputer.
In implementation process of the present invention, at first by single-chip microcomputer input setting pressure.3 pressure signal is obtained in the pressure vessel in pressure control by pressure sensor 6, and by the pressure control that adds in the pressure electromagnetic valve 4 realization pressure vessels 3, when pressure was lower than setting pressure, unlatching added pressure electromagnetic valve 4, when reaching setting pressure, close and add pressure electromagnetic valve 4; Pressure vessel 3 inner high voltage pressure change the low pressure process into by pressure controller 8 controls, when high-pressure reaches the time of setting, adding pressure electromagnetic valve 4 closes, pressure electromagnetic valve 5 is unloaded in unlatching, pressure vessel 3 internal pressures are because the effusion of gas, pressure reduces, and is not damaged in order to guarantee the birds, beasts and eggs in the pressure vessel 3, unloads the effusion speed of pressure electromagnetic valve 5 by gas in the pressure controller 8 controlled pressure containers 3.
As shown in Figure 1, pressure is provided by oil-free air compressor (relative pressure 800kpa can be provided), through the air delivery tube road, open by the pressurization magnetic valve, pressure vessel reached the pressure (120kpa) of setting in 20 seconds, pressure transmitter detected pressures container inner pressure, reach setting pressure and kept 10 minutes, open the release of finishing container by controller control release magnetic valve, the release time finished at 50 seconds, after reaching the low pressure of setting, keep 15 fens clock times, promptly realize the one-period of pressure fluctuation.
In the present invention, egg is in curing process, in the pressure period, pickling liquid enters into the hole of eggshell and egg shell membrane by power of enforcement, under this state, salt by eggshell and egg shell membrane diffusion and eggshell and egg shell membrane internal solution in the diffusion of salt carry out simultaneously, accelerated diffusion velocity, under the atmospheric pressure state, because the eggshell external pressure is less than the eggshell internal pressure, gas is overflowed from eggshell is inner in weak solution in eggshell and the egg shell membrane hole and the egg at this moment, is the infiltration slot milling of salt, so accelerates salted egg and pickles.
It should be noted last that, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, although the present invention is had been described in detail with reference to preferred embodiment, those of ordinary skill in the art is to be understood that, can make amendment or be equal to replacement technical scheme of the present invention, and not breaking away from the spirit and scope of technical solution of the present invention, it all should be encompassed in the middle of the claim scope of the present invention.
Claims (9)
1, a kind of method of preserving salted egg is characterized in that, it is to adopt fluctuation pressure to carry out in a pressure vessel that can carry out high pressure, low pressure conversion that egg product is pickled.
2, the method for preserving salted egg according to claim 1, it is characterized in that, the high-pressure of described fluctuation pressure is that relative pressure 80～200kpa, high pressure hold time is 2.5～15 minutes/cycle, the low voltage sustain time is preserving salted egg under the fluctuation pressure in 2.5～15 minutes/cycle, pickled salted egg's maturation 48～72 hours.
3, the method for preserving salted egg according to claim 1 and 2 is characterized in that, the mass fraction of the salting liquid when egg product is pickled is 20～30%, and temperature is 10～40 ℃.
4, the method for preserving salted egg according to claim 1 and 2 is characterized in that, the low pressure of described fluctuation pressure is a normal pressure.
5, the method for a kind of fluctuation pressure preserving salted egg according to claim 1 and 2 is characterized in that, the concentration of salt solution of fluctuation pressure preserving salted egg is a mass fraction 20～25%.
6, the method for a kind of fluctuation pressure preserving salted egg according to claim 1 and 2 is characterized in that, the time of fluctuation pressure preserving salted egg is 60 hours.
7, a kind of being used for comprises as the equipment of the method for preserving salted egg as described in the above-mentioned claim, pressure vessel (3), and the air compressor (1) that is connected with pressure vessel (3) is characterized in that, what be connected with pressure vessel (3) also has pressure control device.
8, equipment according to claim 7, it is characterized in that described pressure control device comprises pressure controller (8), be located at adding pressure electromagnetic valve (4), be located at unloading pressure electromagnetic valve (5) and pressure sensor (6), be located at the safety valve (7) on the pressure vessel (3) between pressure vessel (3) and the pressure controller (8) between pressure vessel (3) and the air compressor (1).
9, equipment according to claim 8, it is characterized in that, described pressure controller (8) comprising: the single-chip microcomputer with button input, demonstration output function, with joining two solid-state relays of the output of this single-chip microcomputer, joining with these two solid-state relays respectively is to add pressure electromagnetic valve (4) and unload pressure electromagnetic valve (5); Pressure sensor (6) links with the input of this single-chip microcomputer.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA2007101179837A CN101091577A (en) | 2007-06-27 | 2007-06-27 | Method and arrangement for preserving salted egg |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101179837A CN101091577A (en) | 2007-06-27 | 2007-06-27 | Method and arrangement for preserving salted egg |
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| CN101091577A true CN101091577A (en) | 2007-12-26 |
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| CNA2007101179837A Pending CN101091577A (en) | 2007-06-27 | 2007-06-27 | Method and arrangement for preserving salted egg |
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Cited By (22)
| 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 |
| 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 |
| CN102028249A (en) * | 2010-11-18 | 2011-04-27 | 华中农业大学 | Multi-field coupling efficient automatic salting device of preserved egg and salted egg and control method |
| CN102178270A (en) * | 2011-05-17 | 2011-09-14 | 中国农业大学 | Method for processing preserved chicken eggs |
| CN102630970A (en) * | 2012-04-10 | 2012-08-15 | 中国农业大学 | Device for pickling eggs |
| CN101810345B (en) * | 2010-05-12 | 2012-08-22 | 中国农业大学 | Pickling method of multi-flavor marinated eggs |
| CN102823884A (en) * | 2012-09-06 | 2012-12-19 | 华中农业大学 | Novel method for mechanically and quickly curing meat under pulsating pressure |
| CN102845767A (en) * | 2012-09-06 | 2013-01-02 | 华中农业大学 | Method for mechanically and rapidly pickling low sodium salted eggs through pulsed pressure |
| CN103110137A (en) * | 2013-02-28 | 2013-05-22 | 天津科技大学 | Method and system for producing runny preserved duck egg semi-continuously and rapidly through vacuum decompression |
| CN103689074A (en) * | 2013-12-13 | 2014-04-02 | 中国农业科学院农产品加工研究所 | Cherry tomato coating preservative and preservation method thereof |
| CN104939005A (en) * | 2015-06-29 | 2015-09-30 | 东营永硕农业科技有限公司 | Device and method for rapidly pickling Chinese pickle food at constant temperature and high pressure |
| CN105661363A (en) * | 2016-03-01 | 2016-06-15 | 福建光阳蛋业股份有限公司 | Salted egg picking device and method thereof for preparing salted eggs |
| CN106615552A (en) * | 2016-12-02 | 2017-05-10 | 陕西科技大学 | Fruit and vegetable vacuum pulsation pickling and hot-air drying integrated equipment |
| CN108719843A (en) * | 2017-04-20 | 2018-11-02 | 大连先先食品有限公司 | A kind of production method of pulsating pressure ripening at low temperature sea cucumber |
| WO2018223248A1 (en) * | 2017-06-05 | 2018-12-13 | 李仕清 | Food preserving machine |
| CN109393379A (en) * | 2018-12-14 | 2019-03-01 | 成都大学 | A kind of instant sauce spiced egg and its processing method |
| CN109511857A (en) * | 2018-10-17 | 2019-03-26 | 天津科技大学 | A kind of system and method for superelevation platen press quick Fabrication egg processed again |
| CN110179068A (en) * | 2019-06-06 | 2019-08-30 | 中国农业大学 | A kind of healthy, green, efficient flames of anger barbecue method |
| CN111657528A (en) * | 2020-06-14 | 2020-09-15 | 江苏国味缘食品有限公司 | Meat juice extractor |
| CN112515124A (en) * | 2020-11-18 | 2021-03-19 | 安徽靳氏食品有限公司 | Method for preparing selenium-rich salted eggs |
| CN113830573A (en) * | 2021-08-02 | 2021-12-24 | 厚德食品股份有限公司 | A loading attachment for egg stew in soy sauce |
| CN116158461A (en) * | 2023-04-08 | 2023-05-26 | 中国农业大学 | Egg pickling device and using method thereof |
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2007
- 2007-06-27 CN CNA2007101179837A patent/CN101091577A/en active Pending
Cited By (27)
| 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 |
| CN101810345B (en) * | 2010-05-12 | 2012-08-22 | 中国农业大学 | Pickling method of multi-flavor marinated eggs |
| 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 |
| CN102028249A (en) * | 2010-11-18 | 2011-04-27 | 华中农业大学 | Multi-field coupling efficient automatic salting device of preserved egg and salted egg and control method |
| CN102178270A (en) * | 2011-05-17 | 2011-09-14 | 中国农业大学 | Method for processing preserved chicken eggs |
| CN102178270B (en) * | 2011-05-17 | 2012-09-19 | 中国农业大学 | Method for processing preserved chicken eggs |
| CN102630970A (en) * | 2012-04-10 | 2012-08-15 | 中国农业大学 | Device for pickling eggs |
| CN102630970B (en) * | 2012-04-10 | 2013-05-22 | 中国农业大学 | Device for pickling eggs |
| CN102823884A (en) * | 2012-09-06 | 2012-12-19 | 华中农业大学 | Novel method for mechanically and quickly curing meat under pulsating pressure |
| CN102845767A (en) * | 2012-09-06 | 2013-01-02 | 华中农业大学 | Method for mechanically and rapidly pickling low sodium salted eggs through pulsed pressure |
| CN103110137B (en) * | 2013-02-28 | 2014-12-03 | 天津科技大学 | Method and system for producing runny preserved duck egg semi-continuously and rapidly through vacuum decompression |
| CN103110137A (en) * | 2013-02-28 | 2013-05-22 | 天津科技大学 | Method and system for producing runny preserved duck egg semi-continuously and rapidly through vacuum decompression |
| CN103689074B (en) * | 2013-12-13 | 2015-10-07 | 中国农业科学院农产品加工研究所 | A kind of coating antistaling agent of cherry and tomato and preservation method thereof |
| CN103689074A (en) * | 2013-12-13 | 2014-04-02 | 中国农业科学院农产品加工研究所 | Cherry tomato coating preservative and preservation method thereof |
| CN104939005A (en) * | 2015-06-29 | 2015-09-30 | 东营永硕农业科技有限公司 | Device and method for rapidly pickling Chinese pickle food at constant temperature and high pressure |
| CN105661363B (en) * | 2016-03-01 | 2023-09-08 | 福建光阳蛋业股份有限公司 | Salted egg curing device and method for preparing salted egg |
| CN105661363A (en) * | 2016-03-01 | 2016-06-15 | 福建光阳蛋业股份有限公司 | Salted egg picking device and method thereof for preparing salted eggs |
| CN106615552A (en) * | 2016-12-02 | 2017-05-10 | 陕西科技大学 | Fruit and vegetable vacuum pulsation pickling and hot-air drying integrated equipment |
| CN108719843A (en) * | 2017-04-20 | 2018-11-02 | 大连先先食品有限公司 | A kind of production method of pulsating pressure ripening at low temperature sea cucumber |
| WO2018223248A1 (en) * | 2017-06-05 | 2018-12-13 | 李仕清 | Food preserving machine |
| CN109511857A (en) * | 2018-10-17 | 2019-03-26 | 天津科技大学 | A kind of system and method for superelevation platen press quick Fabrication egg processed again |
| CN109393379A (en) * | 2018-12-14 | 2019-03-01 | 成都大学 | A kind of instant sauce spiced egg and its processing method |
| CN110179068A (en) * | 2019-06-06 | 2019-08-30 | 中国农业大学 | A kind of healthy, green, efficient flames of anger barbecue method |
| CN111657528A (en) * | 2020-06-14 | 2020-09-15 | 江苏国味缘食品有限公司 | Meat juice extractor |
| CN112515124A (en) * | 2020-11-18 | 2021-03-19 | 安徽靳氏食品有限公司 | Method for preparing selenium-rich salted eggs |
| CN113830573A (en) * | 2021-08-02 | 2021-12-24 | 厚德食品股份有限公司 | A loading attachment for egg stew in soy sauce |
| CN116158461A (en) * | 2023-04-08 | 2023-05-26 | 中国农业大学 | Egg pickling device and using method thereof |
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Open date: 20071226 |