CN101756276A - Preparation method of zincous preserved quail eggs - Google Patents
Preparation method of zincous preserved quail eggs Download PDFInfo
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- CN101756276A CN101756276A CN200810230146A CN200810230146A CN101756276A CN 101756276 A CN101756276 A CN 101756276A CN 200810230146 A CN200810230146 A CN 200810230146A CN 200810230146 A CN200810230146 A CN 200810230146A CN 101756276 A CN101756276 A CN 101756276A
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Abstract
The invention discloses a preparation method of zincous preserved quail eggs. The operating steps are as follows: immersing raw quail eggs into soak solution which contains NaOH, NaCL and tea leaves. The specific operating steps are as follows: a. immersing the raw quail eggs into the first soak solution in which the concentration of NaOH is 8-10% and the concentration of ZnSO4 is 0.3-0.5%, and immersing for 5-10 days; b. immersing the quail eggs after the first time soaking into the second soak solution in which the concentration of NaOH is 2-5% and the concentration of ZnSO4 is 0.3-0.5%, and immersing for 5-10 days; and c. cleaning the surfaces of the quail eggs after the second time soaking and then sealing, wherein, the sealing time is 8-12 days. The preserved quail eggs prepared by utilizing the method have the advantages of good taste, low cost, lead free and abundant zinc elements, can effectively increase the zinc content in human bodies after being eaten for the long term and particularly can bring great benefits for children in the phase of growth and development.
Description
Technical field:
The present invention relates to a kind of preparation method of preserved quail eggs, especially a kind ofly be different from traditional lime-preserved egg preparation method, do not contain the preparation method of plumbous zincous preserved quail eggs in the lime-preserved egg finished product.
Background technology:
The method of existing making preserved quail eggs, because of needing to use lead oxide in its processing formula, so in the lime-preserved egg finished product, can contain the lead of trace, and plumbous this harmful heavy metal element is after entering human body, especially after entering in children's the body, can produce certain influence to its intelligence development; The preserved quail eggs of making of traditional processing formula can have a kind of unpleasant taste in addition, influences appetite of people.
Summary of the invention:
The present invention is in order to solve existing in prior technology the problems referred to above, to provide not leaded in a kind of processing formula, but adds element---the preparation method of a kind of preserved quail eggs of zinc to the human body beneficial.
Technical solution of the present invention is: a kind of preparation method of zincous preserved quail eggs, and operating procedure is: will give birth to the quail egg immersion and contain in the soak of NaOH, NaCL and tealeaves, and it is characterized in that:
The concrete operations step is as follows
A. will give birth to quail egg and immerse N
aOH concentration is 8-10%, ZnSO
4Concentration is in the soak first of 0.3-0.5%, and soak time is 5-10 days;
B. will immerse N through the quail egg that soaks first
aOH concentration is 2-5%, ZnSO
4Concentration is in the secondary soak of 0.3-0.5%, and soak time is 5-10 days;
C. the quail egg that soaks through secondary is carried out surface clean, carry out encapsulation process then, the sealing time is 8-12 days.
ZnSO in the described soak
4Can replace with ZnO, its content is 0.2-0.4%.
ZnSO in the described soak
4Optium concentration content be 0.4%.
The optium concentration content of ZnO in the described soak is 0.3%
N in the described soak first
aThe optium concentration content of OH is 9%.
N in the described secondary soak
aThe optium concentration content of OH is 4%.
The present invention compares with prior art, has following advantage:
Soak processing with the soak that contains zinc to giving birth to quail egg, having avoided containing plumbous phenomenon with the preserved quail eggs finished product of producing after the leaded soak processing in the original processing technology takes place, can guarantee that children can be because of not taking in the problem that lead impacts intelligence development after using this preserved quail eggs, people are when eating this lime-preserved egg simultaneously, the zinc element that lime-preserved egg contains can enter human body, to replenish the necessary zinc of human body, especially concerning the children that are in growth and development stage, advantagious; And the preserved quail eggs that adopts this method to make, its production cycle also can shorten than conventional method, thereby has reduced cost of manufacture.
In order to realize the foregoing invention purpose, technology contents provided by the invention is as follows:
The preparation method of zincous preserved quail eggs of the present invention is fresh living quail egg to be immersed contain in the soak of NaOH, NaCL and tealeaves, takes out behind certain hour, pass through the sealing of certain hour again after, form final finished;
Its concrete operations step is as follows:
At first prepare soak, earlier with tealeaves and salt (N
aCL) put into the dosing cylinder through after the weighing, in cylinder, add certain amount of boiling water, mixing material is stirred, in liquid, add the ZnSO of different amounts in the time of stirring
4,, then the soak sealing was deposited 3 days to make soak and secondary soak first;
Shell is immersed first in the soak through the simple fresh living quail egg that cleans, containing N in the soak first
aOH, ZnSO
4, N
aCL and tealeaves, wherein N
aOH concentration is 8-10%, ZnSO
4Concentration be 0.3-0.5%, at room temperature soak after 5-10 days and take out;
To immerse in the secondary soak through the quail egg after the immersion treatment first, contain N in the secondary soak
aOH, ZnSO
4, N
aCL and tealeaves, N wherein
aOH concentration is 2-5%, ZnSO
4Concentration be 0.3-0.5%, at room temperature soak after 5-10 days and take out;
To carrying out surface clean through the quail egg after twice immersion, then the quail egg of cleaning is carried out encapsulation process, the sealing time is 8-12 days, the quail egg after the encapsulation process is edible both.
ZnSO in the soak
4Can replace with ZnO, it is 0.2-0.4% in that soak is identical with the content of secondary soak first.
In order to make mouthfeel the best of the preserved quail eggs of making, eating effect is best, the ZnSO in the described soak
4Optium concentration content be 0.4%; When substituting ZnSO with ZnO
4The time, the optium concentration content of ZnO in soak is 0.3%;
In order to make mouthfeel the best of the preserved quail eggs of making, eating effect is best, the N in the described soak first
aThe optium concentration content of OH is 9%, the N in the described secondary soak
aThe optium concentration content of OH is 4%.
Claims (6)
1. the preparation method of a zincous preserved quail eggs, operating procedure is: will give birth to quail egg and immerse and contain N
aOH, N
aIn the soak of CL and tealeaves, it is characterized in that:
The concrete operations step is as follows
A. will give birth to quail egg and immerse N
aOH concentration is 8-10%, ZnSO
4Concentration is in the soak first of 0.3-0.5%, and soak time is 5-10 days;
B. will immerse N through the quail egg that soaks first
aOH concentration is 2-5%, ZnSO
4Concentration is in the secondary soak of 0.3-0.5%, and soak time is 5-10 days;
C. the quail egg that soaks through secondary is carried out surface clean, carry out encapsulation process then, the sealing time is 8-12 days.
2. the preparation method of zincous preserved quail eggs according to claim 1 is characterized in that: the ZnSO in the described soak
4Can replace with ZnO, its content is 0.2-0.4%.
3. the preparation method of zincous preserved quail eggs according to claim 2 is characterized in that: the ZnSO in the described soak
4Optium concentration content be 0.4%.
4. the preparation method of zincous preserved quail eggs according to claim 3, it is characterized in that: the optium concentration content of the ZnO in the described soak is 0.3%.
5. the preparation method of zincous preserved quail eggs according to claim 4 is characterized in that: the N in the described soak first
aThe optium concentration content of OH is 9%.
6. the preparation method of zincous preserved quail eggs according to claim 5 is characterized in that: the N in the described secondary soak
aThe optium concentration content of OH is 4%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810230146A CN101756276A (en) | 2008-12-25 | 2008-12-25 | Preparation method of zincous preserved quail eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810230146A CN101756276A (en) | 2008-12-25 | 2008-12-25 | Preparation method of zincous preserved quail eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101756276A true CN101756276A (en) | 2010-06-30 |
Family
ID=42487781
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810230146A Pending CN101756276A (en) | 2008-12-25 | 2008-12-25 | Preparation method of zincous preserved quail eggs |
Country Status (1)
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| CN (1) | CN101756276A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224946A (en) * | 2011-04-29 | 2011-10-26 | 株洲市好棒美食品有限公司 | Alkali steeping liquid for preserved eggs |
| CN102754856A (en) * | 2012-07-16 | 2012-10-31 | 滕代琼 | Method for making zinc-rich preserved eggs |
| CN103385490A (en) * | 2013-08-15 | 2013-11-13 | 鱼台县微山湖禽蛋加工厂 | Preparation method of high-calcium zinc-enriched spiced salted eggs |
| CN104305326A (en) * | 2014-09-24 | 2015-01-28 | 高邮市秦邮蛋品有限公司 | Zinc-rich spotless preserved egg production method |
-
2008
- 2008-12-25 CN CN200810230146A patent/CN101756276A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224946A (en) * | 2011-04-29 | 2011-10-26 | 株洲市好棒美食品有限公司 | Alkali steeping liquid for preserved eggs |
| CN102224946B (en) * | 2011-04-29 | 2013-04-10 | 株洲市好棒美食品有限公司 | Alkali steeping liquid for preserved eggs |
| CN102754856A (en) * | 2012-07-16 | 2012-10-31 | 滕代琼 | Method for making zinc-rich preserved eggs |
| CN103385490A (en) * | 2013-08-15 | 2013-11-13 | 鱼台县微山湖禽蛋加工厂 | Preparation method of high-calcium zinc-enriched spiced salted eggs |
| CN104305326A (en) * | 2014-09-24 | 2015-01-28 | 高邮市秦邮蛋品有限公司 | Zinc-rich spotless preserved egg production method |
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| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100630 |