CN101810345B - Pickling method of multi-flavor marinated eggs - Google Patents
Pickling method of multi-flavor marinated eggs Download PDFInfo
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Abstract
The invention relates to a food processing method, in particular to a pickling method of multi-flavor marinated eggs, which comprises the following steps: firstly, placing fresh eggs into a pickling salt solution after pretreatment; then, placing the pickling salt solution with the fresh eggs into a sealed container; introducing pulse pressure to the inside of the container at the normal temperature, wherein one pulse period of the pulse pressure is between 5 and 20 minutes, the ratio of the high pressure maintaining time to the low pressure maintaining time of the pulse pressure is 1/2, the time for raising the low pressure to the high pressure in one pulse period is 35 to 50 seconds, and the time for relieving the high pressure to the low pressure is 5 to 30 min; carrying out sampling verification on the picked marinated eggs; carrying out post maturation treatment; and steaming or boiling the marinated eggs after the post maturation to obtain finished products. The marinated eggs prepared by the invention have the advantages that the salinity of egg white and egg yolk are moderate, the appearance of the egg cases is good, the mouth feeling of the marinated eggs is good, in addition, the processing time of the finished eggs is short, and the storage period is long.
Description
Technical field
The present invention relates to the method for salting of a kind of food-processing method, particularly a kind of multi-flavor marinated eggs.
Background technology
Eggs are one of extensively edible food of people, and it is comprising from embryonic development also having the material of these nutrition of protection simultaneously to growing up to the necessary whole nutritional labelings of young fowl.Wherein contain nutriments such as the necessary good protein of human body, fat, phospholipid, mineral matter, vitamin.Digestibility is very high, be one of human main high-nutrition food (Ma Meihu, Ge Changrong, Luo Xin, etc. animal food adds engineering. Beijing: China Light Industry Press, 2003,197～271).But birds, beasts and eggs production has strong seasonality; Putrid and deteriorated and damaged easily, the commodity shelf life is short, and the production and marketing busy season concentrates on high-temperature high humidity season again; In order to regulate the contradiction between the supply and demand and to create more economic benefit, need to adopt suitable storage processing method.
Salted egg is a kind of traditional birds, beasts and eggs storage practice, and in the history in existing more than 1600 year of China, the birds, beasts and eggs after pickling are because the husky oil of yolk pine reveals, mouthfeel is pleasant, and consumption is edible quite general.But traditional method for salting mainly is to adopt plant ash method, salt slurry rubbing method, salt solution infusion process, four kinds of (Dong Kaifa of bag mud method; Xu Mingsheng. poultry product New Machining Technology [M]. Beijing: Chinese agriculture publishing house; 2002,224～231), rely on the salinity naturally osmotic to obtain storage and the purpose of processing; Exist the production cycle long, albumen is over-salty and yolk is lighter, curing process is subject to problems such as microbial contamination, influences salted egg's mouthfeel and local flavor.Therefore, research salted egg rapid processing technology improves the working (machining) efficiency and the quality of salted egg, and the kind of enriching salted egg becomes problem demanding prompt solution.
At present aspect improving salted egg's quality, enriching salted egg's kind; Like the traditional pickling process method that one Chinese patent application number 00100592.8 disclosed " preparation method of delicious salted egg ", one Chinese patent application number 200510015650.4 disclosed " sweet peppery taste salted egg and production methods thereof ", one Chinese patent application number 03104556.1 disclosed " Seafood flavor egg ", one Chinese patent application number 92113110.0 disclosed " peppery taste salted eggs ", one Chinese patent application 01114064.X disclosed " method for salting of spiced salted egg " are adopted, its shortcoming is that the cycle of pickling is longer relatively.Also have through adding the technology of food additives; Like potassium sorbate, Sodium Benzoate, phosphoric acid etc.; Though can effectively suppress microbial growth in the salted egg, extend the shelf life, can make salted egg present bad mouthfeel (Liu Liangzhong in various degree; Jiang Chunjie. several foods additive and spice are to the influence example of salted egg's processing. food industry science and technology .2003,1:48～50).Other processing method; Like one Chinese patent application number 02102298.4 disclosed " salted egg's curing agent and with the method for curing agent processing salted egg ", it uses the composition (weight %) of curing agent to be citric acid 10～90, potassium sorbate 1～50; Clorox 1～40; But the clorox of wherein being selected for use belongs to technical grade and nonfood grade, and taboo and acid match, and the taste like chlorine is arranged.One Chinese patent application number 200610039892.1 disclosed " methods of a kind of salted egg curing agent and preserving salted egg "; It uses salted egg's its component of curing agent and percentage by weight to be: 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%; Though it selects for use citric acid as one of curing agent; But the citric acid consumption is big; Test shows that the adding of a large amount of acid is bigger to the influence of egg eggshell, thereby it causes eggshell character to change and influences the eggshell outward appearance, moreover the traditional pickling process method that it adopted to pickle the cycle longer.
Aspect the raising working (machining) efficiency; All adopt constant pressure to pickle method like one Chinese patent application number 8510339.0 disclosed " pickling eggs through fast compressing method and apparatus ", one Chinese patent application number 00213836.0 disclosed " a kind of eggs pickler ", one Chinese patent application number 97204917.7 disclosed " salted egg's fast curing devices ", one Chinese patent application number 91210300.0 disclosed " fast curing devices ", one Chinese patent application number 02156284.9 disclosed " salted egg's fast pickling method "; Be characterized in: can significantly improve the mass transfer rate of salt in the pressure period, also just be equal to normal pressure and pickle in case the egg external and internal pressure reaches balance.The research that utilizes pulsation to compress into the equipment that capable salted egg pickles shows; The pressure of will pulsing technology is used for salted egg and pickles and can significantly shorten salting period; Compare with traditional diamond-making technique, can improve about 10 times of working (machining) efficiencies (Chen Shitou, Gao Zhenjiang. fluctuation pressure is pickled the experimental study [J] of birds, beasts and eggs. EI; 2006,22 (2): 163～166).Study but should technology only high pressure amplitude, pulsation such as be compared at factor, but do not have for time of optimised process and pressurising and release to relate to.
Summary of the invention
The method for salting of the multi-flavor marinated eggs that the purpose of this invention is to provide that a kind of salted egg outward appearance is good, local flavor is good, do not have bad mouthfeel, production efficiency is high, the process-cycle is short.
In order to achieve the above object, the invention provides following scheme:
A kind of method for salting of multi-flavor marinated eggs, it comprises the steps:
With putting into pickle salt solution after the bright egg preliminary treatment;
The pickle salt solution that is placed with bright egg is placed in the closed container, and pickle to the inner fluctuation pressure that feeds of said closed container at normal temperatures;
Wherein, the time of a pulsation period of said fluctuation pressure is 5～20 minutes, and the high pressure retention time of said fluctuation pressure is 1: 2 with the ratio of low pressure retention time;
Wherein, in a pulsation period, it is 35～50 seconds that low pressure is risen to the used time of high pressure, with high pressure unload to the used time of low pressure be 5～30 seconds;
The salted egg of pickling after sampling inspection, is carried out after-ripening and handles;
Through the salted egg of after-ripening processing, through steaming or boil to make finished product.
Said pickle salt solution is the salting liquid that comprises liquor, acid additives and spice, and the concentration of this salting liquid is 25%～28% (W/V).
Described liquor content is 0.5～3% (V/V).
Described acid additives is a citric acid, and its content is 0.01～0.25% (W/V).
Described spice comprises: anistree 0.2～0.5% (W/V), Chinese prickly ash 0.1～0.25% (W/V), fennel 0.03～0.12% (W/V), cloves 0.03～0.11% (W/V).
The preparation method of said pickle salt solution is: dispose the salting liquid of 25%～28% (W/V) earlier, said spice is added in the salting liquid that configures handle with ultrasonic-wave crushing then, add liquor and acid additives again.
The said salting period of pickling is 2～5 days.
The low pressure of said fluctuation pressure is a normal pressure, and the high pressure amplitude is 90～150KPa.
Described after-ripening is handled, and is meant the salted egg of pickling completion, after paraffin is filmed, at room temperature places, and its ripening time is 3～5 days.
The described time that steams or boil is 20～30 minutes.
The method for salting of the multi-flavor marinated eggs that the present invention realizes has the following advantages: (1) adopts pulsation to press pickling technology; Shorten the time of release, can effectively enlarge pore opening, significantly improve the transfer rate of solute in birds, beasts and eggs; Enhance productivity, the time processing cycle was at 2～5 days; (2) adding of citric acid in the pickling liquid; Can with the calcium generation chemical reaction in the eggshell, significantly improve the salinity transfer rate, further enhance productivity and reduce the saline taste of salt; Make salted egg's flavour gentleness tasty and refreshing; And can whet the appetite, promote digesting and assimilating of the interior calcium of body, phosphorus substance, and suppress the breeding of part bacterium, play certain antisepsis; (3) salted egg's kind has been enriched in the adding of spice in the pickling liquid, has improved salted egg's local flavor, has satisfied consumer's different demands; (4) long preservation is convenient in the salted egg of processing, and the salted egg of process after-ripening, and is moderately salted, generally can preserve more than 6 months, helps stablizing birds, beasts and eggs price, the deep processing of development birds, beasts and eggs, promotes aquaculture development.
The specific embodiment
The method for salting of multi-flavor marinated eggs of the present invention may further comprise the steps:
1. selected bright egg (egg or duck's egg) is tested, cleans, dried and mark, weighs;
Above-mentioned selected bright egg, preferred selected weight is the bright egg about 65g.
2. will pass through the bright egg of step 1 processing and put into pickle salt solution;
Said pickle salt solution is the salting liquid that comprises liquor, acid additives and spice; Its preparation method is: the salting liquid that disposes 25～28% (W/V) earlier; Then said spice is added in the salting liquid that configures and handle, add liquor and acid additives again with ultrasonic-wave crushing;
Wherein, the content of liquor is preferably 0.5～3% (V/V);
Wherein, said acid additives is preferably citric acid, and its content is 0.01～0.25% (W/V); It can significantly improve the salinity transfer rate, reduces the saline taste of salt, makes salted egg's flavour gentleness tasty and refreshing, and plays certain antisepsis;
Wherein, described spice comprises anise, Chinese prickly ash, fennel and cloves, and its content is: anistree 0.2～0.5% (W/V), Chinese prickly ash 0.1～0.25% (W/V), fennel 0.03～0.12% (W/V), cloves 0.03～0.11% (W/V).
3. it is the closed container of 15L that the pickle salt solution that will be placed with bright egg places volume, feeds fluctuation pressure at normal temperatures and pickles, and pressure is pulsed between high pressure and normal pressure, can realize through the open and close of programme-control magnetic valve.
Said fluctuation pressure is pickled; Its more excellent technology is: the time of a pulsation period of said fluctuation pressure is 5～20 minutes; Salting period is that 2～5 days, high pressure amplitude are 90～150KPa, and low pressure is normal atmosphere, and pulsation is about 1: 2 than (high pressure retention time with low pressure retention time ratio); Be (low pressure is risen to the used time of high pressure) 35-50 second the pressing time in each pulsation period, and the release time (high pressure was unloaded to the used time of low pressure) is 5～30 seconds.In the trial stretch, the release time to salted egg to pickle influence bigger, the minimizing of release time can make salting period shorten 1～2 day, has significantly improved the transfer rate of solute in birds, beasts and eggs;
4. the salted egg that will pickle carries out after-ripening and handles after sampling inspection;
Described after-ripening is handled, and is meant the salted egg of pickling completion, after paraffin is filmed, at room temperature places, and salted egg reaches the time of suitable maturity, and its ripening time is 3～5 days.
5. the salted egg that handles through after-ripening is through steaming or boil making finished product.
Described steaming or boil is meant the salted egg of pickling is steamed or boiled 20～30 minutes.
Salted egg's egg white, yolk salinity that the present invention makes are all moderate, and the eggshell outward appearance is good, and salted egg's flavor taste is good, meets modern's eating habit, and salted egg is short process time, and the holding time is long.
Embodiment one
The multi-flavor marinated eggs production stage is following: it is consistent 1. to choose size, shape criteria, and quality is at the fresh hen egg of 65 grams; Clean up with the clear water dust that birds, beasts and eggs are surperficial, foreign material etc., dry; With the egg that cleans up, reject damaged egg after, weigh mark; 2. 0.25% (W/V) anise, 0.125% (W/V) Chinese prickly ash, 0.05% (W/V) fennel, 0.05% (W/V) cloves being added the concentration for preparing in advance is in the salting liquid of 26.7% (W/V); With 88-1 type ultrasonic emulsification enhanced processor pulverization process, add 2% (V/V) liquor again and 0.01% (W/V) citric acid is subsequent use; Egg is put into the above-mentioned beaker of being furnished with the pickling liquid of liquor, citric acid, anise, Chinese prickly ash, fennel, cloves; 3. beaker being placed volume is the closed container of 15L; Feed fluctuation pressure at normal temperatures; Pressure 0 and 140KPa between pulsation, inner high voltage retention time pulsation period be that 5 minutes, low pressure retention time are 10 minutes; Pressing time, (low pressure rises to the used time of high pressure) was 40 seconds, and the release time (high pressure rises to the used time of low pressure) is 5 seconds, pickles 5 days; 4. at room temperature placed 5 days after filming with salted egg's taking-up and with paraffin; 5. the salted egg that will pickle puts into boiling water and boils and made finished product in 25 minutes.
Embodiment two
The multi-flavor marinated eggs production stage is following: it is consistent 1. to choose size, shape criteria, and quality is at the fresh hen egg of 65g; Clean up with the clear water dust that birds, beasts and eggs are surperficial, foreign material etc., dry; With the egg that cleans up, reject damaged egg after, weigh mark; 2. 0.25% (W/V) anise, 0.125% (W/V) Chinese prickly ash, 0.05% (W/V) fennel, 0.05% (W/V) cloves being added the concentration for preparing in advance is in the salting liquid of 26.7% (W/V); With 88-1 type ultrasonic emulsification enhanced processor pulverization process, add 2% (V/V) liquor again and 0.25% (W/V) citric acid is subsequent use; Egg is put into the above-mentioned beaker of being furnished with the pickling liquid of liquor, citric acid, anise, Chinese prickly ash, fennel, cloves; 3. beaker being placed volume is the closed container of 15L; Feed fluctuation pressure at normal temperatures, pressure 0 and 140KPa between pulsation, inner high voltage retention time pulsation period be that 5 minutes, low pressure retention time are 10 minutes, be 40 seconds pressing time; The release time is 5 seconds, pickles 3 days; 4. at room temperature placed 3 days after filming with salted egg's taking-up and with paraffin; 5. the salted egg that will pickle puts into boiling water and boils and made finished product in 25 minutes.
Embodiment three
The multi-flavor marinated eggs production stage is following: it is consistent 1. to choose size, shape criteria, and quality is at the fresh hen egg of 65g; Clean up with the clear water dust that birds, beasts and eggs are surperficial, foreign material etc., dry; With the egg that cleans up, reject damaged egg after, weigh mark; 2. 0.25% (W/V) anise, 0.125% (W/V) Chinese prickly ash, 0.05% (W/V) fennel, 0.05% (W/V) cloves being added the concentration for preparing in advance is in the salting liquid of 26.7% (W/V); With 88-1 type ultrasonic emulsification enhanced processor pulverization process, add 2% (V/V) liquor again and 0.25% (W/V) citric acid is subsequent use; Egg is put into the above-mentioned beaker of being furnished with the pickling liquid of liquor, citric acid, anise, Chinese prickly ash, fennel, cloves; 3. beaker being placed volume is the closed container of 15L; Feed fluctuation pressure at normal temperatures, pressure 0 and 140KPa between pulsation, inner high voltage retention time pulsation period be that 2.5 minutes, low pressure retention time are 5 minutes, be 40 seconds pressing time; The release time is 30 seconds, pickles 4.5 days; 4. at room temperature placed 5 days after filming with salted egg's taking-up and with paraffin; 5. the salted egg that will pickle puts into boiling water and boils and made finished product in 20 minutes.
Embodiment four
The multi-flavor marinated eggs production stage is following: it is consistent 1. to choose size, shape criteria, and quality is at the fresh hen egg of 65g; Clean up with the clear water dust that birds, beasts and eggs are surperficial, foreign material etc., dry; With the egg that cleans up, reject damaged egg after, weigh mark; 2. 0.5% (W/V) anise, 0.25% (W/V) Chinese prickly ash, 0.05% (W/V) fennel, 0.05% (W/V) cloves are added in the salting liquid that the concentration for preparing in advance is 26.7% (W/V) with the processing of 88-1 type ultrasonic emulsification enhanced processor, add 1% (V/V) liquor again and 0.1% (W/V) citric acid is subsequent use; Egg is put into the above-mentioned beaker of being furnished with the pickling liquid of liquor, citric acid, anise, Chinese prickly ash, fennel, cloves; 3. beaker being placed volume is the closed container of 15L; Feed fluctuation pressure at normal temperatures, pressure 0 and 140KPa between pulsation, inner high voltage retention time pulsation period be that 2.5 minutes, low pressure retention time are 5 minutes, be 50 seconds pressing time; The release time is 20 seconds, pickles 4.5 days; 4. at room temperature placed 4 days after filming with salted egg's taking-up and with paraffin; 5. the salted egg that will pickle puts into boiling water and boils and made finished product in 20 minutes.
It should be noted last that; Above embodiment is only unrestricted in order to technical scheme of the present invention to be described; Although with reference to preferred embodiment the present invention is specified, those of ordinary skill in the art should be appreciated that and can make amendment or be equal to replacement technical scheme of the present invention; And not breaking away from the spirit and the scope of technical scheme of the present invention, it all should be encompassed among the claim scope of the present invention.
Claims (3)
1. the method for salting of a multi-flavor marinated eggs is characterized in that:
With putting into pickle salt solution after the bright egg preliminary treatment;
The pickle salt solution that is placed with bright egg is placed in the closed container, and pickle to the inner fluctuation pressure that feeds of said closed container at normal temperatures;
Wherein, the time of a pulsation period of said fluctuation pressure is 5～20 minutes, and the high pressure retention time of said fluctuation pressure is 1: 2 with the ratio of low pressure retention time;
Wherein, in a pulsation period, it is 35～50 seconds that low pressure is risen to the used time of high pressure, with high pressure unload to the used time of low pressure be 5～30 seconds;
The one-tenth egg of pickling after sampling inspection, is carried out after-ripening and handles;
Through the salted egg of after-ripening processing, through steaming or boil to make finished product;
Said pickle salt solution is the salting liquid that comprises liquor, acid additives and spice; The concentration of this salting liquid is 25%～28% (W/V); Wherein liquor content is 0.5～3% (V/V), and acid additives is a citric acid, and its content is 0.01～0.25% (W/V); Spice comprises: anistree 0.2～0.5% (W/V), Chinese prickly ash 0.1～0.25% (W/V), fennel 0.03～0.12% (W/V), cloves 0.03～0.11% (W/V); The preparation method is: dispose the salting liquid of 25%～28% (W/V) earlier, said spice is added in the salting liquid that configures handle with ultrasonic-wave crushing then, add liquor and acid additives again;
The said salting period of pickling is 2～5 days;
The low pressure of said fluctuation pressure is a normal pressure, and the high pressure amplitude is 90～150KPa.
2. method according to claim 1 is characterized in that: described after-ripening is handled, and is meant the salted egg of pickling completion, after paraffin is filmed, at room temperature places, and its ripening time is 3～5 days.
3. method according to claim 1 is characterized in that: the described time that steams or boil is 20～30 minutes.
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| CN102342536B (en) * | 2011-09-14 | 2012-12-05 | 福建农林大学 | Method for rapidly pickling salted eggs through ultrasonic waves |
| 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 |
| CN103653032A (en) * | 2012-09-21 | 2014-03-26 | 李家焕 | Preparation method of shell-free low-salt fragrant cooked salted duck egg |
| CN102940276A (en) * | 2012-10-26 | 2013-02-27 | 湖北神丹健康食品有限公司 | Method for preparing raw salted eggs by using nonwoven fabric |
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| CN104187843A (en) * | 2014-09-10 | 2014-12-10 | 海安县龙祥食品有限公司 | Soaking process-based batch production method of salted eggs |
| CN104705693B (en) * | 2015-02-16 | 2018-05-11 | 鱼台县微山湖禽蛋加工厂 | A kind of richness calcium lacks the processing technology of salt Salted duck egg |
| CN104783221A (en) * | 2015-04-16 | 2015-07-22 | 江志鑫 | Preparation method for high-calcium marinated egg |
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