CN101878925B - Salted eggs and method for preparing same - Google Patents
Salted eggs and method for preparing same Download PDFInfo
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- CN101878925B CN101878925B CN2010102116428A CN201010211642A CN101878925B CN 101878925 B CN101878925 B CN 101878925B CN 2010102116428 A CN2010102116428 A CN 2010102116428A CN 201010211642 A CN201010211642 A CN 201010211642A CN 101878925 B CN101878925 B CN 101878925B
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- egg
- salt
- eggs
- liquid
- duck
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- 238000000034 method Methods 0.000 title claims abstract description 15
- 235000013601 eggs Nutrition 0.000 title abstract description 68
- 150000003839 salts Chemical class 0.000 claims abstract description 70
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 21
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 14
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 20
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 14
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 238000007654 immersion Methods 0.000 claims description 8
- 239000011780 sodium chloride Substances 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- ZKQDCIXGCQPQNV-UHFFFAOYSA-N Calcium hypochlorite Chemical compound [Ca+2].Cl[O-].Cl[O-] ZKQDCIXGCQPQNV-UHFFFAOYSA-N 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 3
- 239000000460 chlorine Substances 0.000 claims description 3
- 229910052801 chlorine Inorganic materials 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000011555 saturated liquid Substances 0.000 claims description 3
- RTKIYNMVFMVABJ-UHFFFAOYSA-L thimerosal Chemical compound [Na+].CC[Hg]SC1=CC=CC=C1C([O-])=O RTKIYNMVFMVABJ-UHFFFAOYSA-L 0.000 claims description 3
- 229940033663 thimerosal Drugs 0.000 claims description 3
- 102000002322 Egg Proteins Human genes 0.000 abstract description 9
- 108010000912 Egg Proteins Proteins 0.000 abstract description 9
- 238000002791 soaking Methods 0.000 abstract description 6
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 3
- 235000014103 egg white Nutrition 0.000 abstract 3
- 210000000969 egg white Anatomy 0.000 abstract 3
- 235000013345 egg yolk Nutrition 0.000 abstract 2
- 238000001035 drying Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000021110 pickles Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 62
- 210000003278 egg shell Anatomy 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000003204 osmotic effect Effects 0.000 description 3
- 239000004576 sand Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 206010036590 Premature baby Diseases 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- -1 and detect Chemical class 0.000 description 1
- 210000005056 cell body Anatomy 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 210000004379 membrane Anatomy 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 210000000998 shell membrane Anatomy 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses salted eggs in which the salt content of egg white is kept at about 4 percent. The salted eggs are characterized in that: a secondary soaking method is used for making the salted eggs; the salted eggs have attractive appearances; and egg yolks are mature and emit oil. The method for preparing the salted eggs comprises the following steps of: treating raw materials; preparing pickle; performing secondary soaking on the eggs; cleaning and drying the soaked eggs; and packaging the dry eggs under vacuum and sterilizing the packaged eggs at the temperature of 121 DEG C for 30 minutes. Different duck eggs can keep relatively uniform salt-absorbing speed in a soaking process, the salt content of the egg white is controlled to be about 4 percent, inherent properties of the salted eggs, such as pure egg white, loose egg yolk, oil emission and the like are kept and salted egg products have high uniformity and consistency.
Description
Technical field:
The present invention relates to a kind of processing method of egg product, specifically a kind of salt egg and preparation method.
Background technology:
The salt egg is claimed salted egg again, the egg that salts down, flavor egg etc., is that a kind of local flavor is special, the egg of system again of instant.The production of salt egg is very general, and all there is production all parts of the country.When bright egg was pickled, salt material mud that egg is outer or the salinity in the common salt aqueous solution infiltrated in the egg through eggshell, shell membrane, membrane of yolk, and moisture also constantly oozes out in the egg.When egg is pickled maturation, contained salt constituent concentration in the egg liquid is close basically with salt concentration in material mud or the common salt aqueous solution.The salinity that height oozes takes off the moisture of cell body, thereby has suppressed the vital movement of bacterium.Simultaneously, salt can reduce the activity of egg endoproteinase and the ability of Production by Bacteria raw albumen enzyme, thus the putrid and deteriorated speed of having slowed down egg.Oozing out of the infiltration of salt and moisture changed original proterties and the local flavor of egg.At present, generally about 18%, too much with the salt amount when pickling with the salt amount in the weight of egg, hinder the finished product local flavor, cross and do not reach anticorrosion purpose at least.Like this, salt content has significant difference in albumen in the finished product and the yolk, and albumen is salty partially, and consistency of product is poor.
Summary of the invention:
The purpose of this invention is to provide that salt content is controlled at salt egg and preparation method about 4% in a kind of salt egg albumen.
The present invention adopts following technical scheme to realize its goal of the invention, a kind of preparation method of salt egg, and it may further comprise the steps:
(1) raw material is handled: select the duck's egg that meets processing request; Duck's egg is cleaned; Soak 30min with 5% sodium hydroxide solution, rinsing is clean, then with 2% acetum immersion 15min; Rinsing is clean, puts into concentration again and be to soak in the calcium hypochlorite thimerosal of 300ppm effective chlorine to carry out disinfection in 10 minutes～15 minutes;
(2) prepare the liquid that salts down: boiling water, food-grade salt are mixed with the saturated liquid I that salts down of sodium chloride, boiling water, food-grade salt, edible alcohol are mixed with the liquid II that salts down of sodium chloride-containing 4%, alcohol 2%;
(3) soak: will put into the liquid I that salts down through the duck's egg after step (1) is handled earlier and soak 4 days～6 days, the liquid that salts down must salt down more than the egg face 2cm, and room temperature remains on 20 ℃～25 ℃;
(4) will put into the liquid II that salts down through the duck's egg after step (3) is soaked and soak surplus same step (3) 10 days～14 days;
(5) duck's egg after step (4) immersion is taken out cleaning, airing, vacuum-packed back is in 121 ℃ of 30min that sterilize.
The salt egg a kind of as above-mentioned method is produced adopts the secondary infusion method to process, and salt egg outward appearance is good, and yolk becomes the well-done heart, gives birth to sand, fuel-displaced.
Because adopt technique scheme, the present invention has realized goal of the invention preferably, the salt egg that adopts this method to make; Can make different duck's eggs when soaking, can keep advancing salt speed relatively uniformly, salt content is controlled at about 4% in the albumen, and keeps the intrinsic characteristic of salt egg; Pure white like albumen; Yolk pine is husky, go out wet goods, and product homogenisation, high conformity.
The specific embodiment:
Below in conjunction with embodiment the present invention is described further.
A kind of preparation method of salt egg, it may further comprise the steps:
(1) raw material is handled: select the duck's egg that meets processing request; Duck's egg is cleaned; Soak 30min with 5% sodium hydroxide solution, rinsing is clean, then with 2% acetum immersion 15min; Rinsing is clean, puts into concentration again and be to soak 10 minutes～15 minutes (present embodiment is 10 minutes) in the calcium hypochlorite thimerosal of 300ppm effective chlorine and carry out disinfection;
Eggshell surface many irregular, uneven pores that distributed utilize the principle of acetic acid and carbonate reaction, and the eggshell to hard under the prerequisite that guarantees salt egg cating quality is handled, and makes different duck's eggs when soaking, can keep advancing relatively uniformly salt speed.
Because eggshell after acid treatment, degenerates than common egg easily, therefore adopt calcium hypochlorite that the eggshell appearance is carried out disinfection, to guarantee that egg does not degenerate when pickling.
(2) prepare the liquid that salts down: boiling water, food-grade salt are mixed with the saturated liquid I that salts down of sodium chloride, boiling water, food-grade salt, edible alcohol are mixed with the liquid II that salts down of sodium chloride-containing 4%, alcohol 2%;
(3) soak: will put into the container that fills the liquid I that salts down through the duck's egg after step (1) is handled earlier and soak 4 days～6 days (present embodiment is 6 days); Build with plastic wire above piling the back; Push down with the block of sterilizing again; The liquid that salts down must salt down more than the egg face 2cm, on container, adds covering at last, and room temperature remains on 20 ℃～25 ℃ (present embodiment is 20 ℃);
(4) will put into the liquid II that salts down through the duck's egg after step (3) is soaked and soak 10 days～14 days (present embodiment be 25 ℃ following 12 days), surplus same step (3);
Owing to the time that yolk is more ripe than albumen is long; Duck's egg after the processing soaks after 4 days～6 days in the liquid I that salts down; Through test, the salinity of albumen reaches about 4%-4.5%, and the salinity in the yolk does not then reach requirement; Will be salty partially if continue to soak albumen, treated that yolk was ripe in 10 days～14 days so put into the liquid II immersion that salts down again.The osmotic pressure of albumen is 550kpa, and the osmotic pressure of yolk is 720kpa, and the osmotic pressure of 4% salt is 244kpa, thus, protein salt just can guarantee that salinity can permeate when being divided into 4% in yolk, and the albumen mouthfeel is better, is unlikely to the too salty taste that influences.
(5) duck's egg after step (4) immersion is taken out cleaning, airing, vacuum-packed back is in 121 ℃ of 30min that sterilize.
The salt egg a kind of as above-mentioned method is produced adopts the secondary infusion method to process, and salt egg outward appearance is good, and yolk becomes the well-done heart, gives birth to sand, fuel-displaced.
Through soaking 60 pieces in duck's egg with the liquid I that salts down, change after 6 days the liquid II immersion 12 days that salts down, extract 10 pieces of salt eggs and detect, its albumen salinity (%) was respectively when the salt egg was ripe: 4.2,3.6,4.0,3.9,4.0,3.5,3.8,3.4,4.0,3.7.Albumen is not salty, and individual difference is little, and yolk passes through the heart, gives birth to sand, fuel-displaced when ripe, and mouthfeel is good.
And in 18% and 10% salt solution, soak 30 days～40 days (temperature is 25 ℃) respectively as duck's egg being handled without step (1) by routine; Extract 10 pieces of salt eggs respectively and detect, its albumen salinity (%) was respectively when the salt egg was ripe: 6.7,5.5,7.1,6.2,4.8,6.5,6.2,5.8,4.2,5.6 and 5.8,6.5,4.1,4.9,5.6,5.2,6.2,6.0,5.8,5.1; Its albumen salinity surpasses 4.5% mostly, and it is more salty that albumen is felt, influences mouthfeel, and the egg that in 10% salt solution, soaks most of egg when prematurity goes bad and peculiar smell is arranged.
Claims (2)
1. the preparation method of a salt egg is characterized in that it may further comprise the steps:
(1) raw material is handled: select the duck's egg that meets processing request; Duck's egg is cleaned; Soak 30min with 5% sodium hydroxide solution, rinsing is clean, then with 2% acetum immersion 15min; Rinsing is clean, puts into concentration again and be to soak in the calcium hypochlorite thimerosal of 300ppm effective chlorine to carry out disinfection in 10 minutes～15 minutes;
(2) prepare the liquid that salts down: boiling water, food-grade salt are mixed with the saturated liquid I that salts down of sodium chloride, boiling water, food-grade salt, edible alcohol are mixed with the liquid II that salts down of sodium chloride-containing 4%, alcohol 2%;
(3) soak: will put into the liquid I that salts down through the duck's egg after step (1) is handled earlier and soak 4 days～6 days, the liquid that salts down must salt down more than the egg face 2cm, and room temperature remains on 20 ℃～25 ℃;
(4) will put into the liquid II that salts down through the duck's egg after step (3) is soaked and soak surplus same step (3) 10 days～14 days;
(5) duck's egg after step (4) immersion is taken out cleaning, airing, vacuum-packed back is in 121 ℃ of 30min that sterilize.
2. the salt egg produced of method according to claim 1 is characterized in that adopting the secondary infusion method to process, and salt egg outward appearance is good, and yolk becomes the well-done heart, it is husky, fuel-displaced to give birth to.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102116428A CN101878925B (en) | 2010-06-25 | 2010-06-25 | Salted eggs and method for preparing same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102116428A CN101878925B (en) | 2010-06-25 | 2010-06-25 | Salted eggs and method for preparing same |
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| Publication Number | Publication Date |
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| CN101878925A CN101878925A (en) | 2010-11-10 |
| CN101878925B true CN101878925B (en) | 2012-06-27 |
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| CN2010102116428A Expired - Fee Related CN101878925B (en) | 2010-06-25 | 2010-06-25 | Salted eggs and method for preparing same |
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Families Citing this family (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106563B (en) * | 2011-04-06 | 2012-06-06 | 福州大学 | Method for curing salted eggs |
| CN102551098A (en) * | 2011-12-29 | 2012-07-11 | 马勇 | Pickling method of salted eggs |
| CN102578622B (en) * | 2012-02-22 | 2013-01-30 | 刘文新 | Making method for salted eggs |
| CN102669727B (en) * | 2012-06-11 | 2013-09-04 | 杭州市农业科学研究院 | Processing method of low-salt oil-yellow salted eggs |
| CN103349299B (en) * | 2013-07-12 | 2014-10-29 | 南京农业大学 | Low-salt salted duck egg dynamic sousing salinity regulation and control method |
| CN103719920A (en) * | 2014-01-12 | 2014-04-16 | 江西天韵农业开发有限公司 | Spicy salted duck egg pickling liquid, preparation method and salted duck egg production method |
| CN104473225B (en) * | 2014-12-15 | 2017-07-04 | 中山市合益蛋类制品有限公司 | A kind of yellow method of simple and fast preserving salted egg |
| CN105831621B (en) * | 2016-03-20 | 2019-05-03 | 江西洪门实业集团有限公司 | A kind of preparation method of flavor salt egg |
| CN105767933B (en) * | 2016-03-20 | 2019-05-03 | 江西洪门实业集团有限公司 | A kind of preparation method of lime-preserved egg |
| CN107319386A (en) * | 2017-08-24 | 2017-11-07 | 合肥市福来多食品有限公司 | A kind of method for salting of the quick pickling salted duck eggs of ultrasonic wave added |
| CN107348393A (en) * | 2017-08-24 | 2017-11-17 | 合肥市福来多食品有限公司 | A kind of method for salting of less salt salted egg |
| CN107373446A (en) * | 2017-08-24 | 2017-11-24 | 合肥市福来多食品有限公司 | A kind of keeping freshness of duck eggs method for salting |
| CN107549674A (en) * | 2017-10-10 | 2018-01-09 | 贵州大娄山稻香来食品有限公司 | A kind of salt egg processing technology thereof |
| CN107668557A (en) * | 2017-10-18 | 2018-02-09 | 凤台县靳氏禽业有限公司 | A kind of preparation method of the instant Salted duck egg of restructuring of albumen desalination |
| CN109349545A (en) * | 2018-10-17 | 2019-02-19 | 绵竹市华兴食品加工厂 | A kind of high oil recovery Salted duck egg method for salting |
| CN112998185A (en) * | 2021-04-14 | 2021-06-22 | 苏州朗邦营养科技有限公司 | Complex enzyme preparation assisting in molecular diffusion, food pickling method and pickled product |
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| CN1706258A (en) * | 2004-06-08 | 2005-12-14 | 张广志 | Salting process of salted egg with low-salt egg white |
| CN101108007A (en) * | 2007-08-27 | 2008-01-23 | 宋淼泉 | Bloating method of low salinity salted duck egg |
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2010
- 2010-06-25 CN CN2010102116428A patent/CN101878925B/en not_active Expired - Fee Related
Patent Citations (2)
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|---|---|---|---|---|
| CN1706258A (en) * | 2004-06-08 | 2005-12-14 | 张广志 | Salting process of salted egg with low-salt egg white |
| CN101108007A (en) * | 2007-08-27 | 2008-01-23 | 宋淼泉 | Bloating method of low salinity salted duck egg |
Non-Patent Citations (2)
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| 刘良忠 等.缩短咸蛋加工时间及改善咸蛋品质的研究.《食品科技》.2003,(第1期),36-37. * |
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| CN101878925A (en) | 2010-11-10 |
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Address after: 413200 Yiyang city of Hunan province Nanxian Nanzhou town Nanzhou Road Applicant after: Hunan Dongting Pastoral Food Co.,Ltd. Address before: 413200 Yiyang city of Hunan province Nanxian Nanzhou town Nanzhou Road Applicant before: HUNAN KEMING FOOD Co.,Ltd. |
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Inventor after: Chen Keming Inventor after: Yang Zhenqiang Inventor before: Chen Keming Inventor before: Zhu Wei |
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Free format text: CORRECT: APPLICANT; FROM: HU'NAN KEMING FOOD CO., LTD. TO: HU'NAN DONGTING MUGE FOOD CO., LTD. Free format text: CORRECT: INVENTOR; FROM: CHEN KEMING ZHU WEI TO: CHEN KEMING YANG ZHENQIANG |
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