CN102106562A - Gradient temperature controlled salting process for lead-free preserved eggs - Google Patents
Gradient temperature controlled salting process for lead-free preserved eggs Download PDFInfo
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- CN102106562A CN102106562A CN201110031225XA CN201110031225A CN102106562A CN 102106562 A CN102106562 A CN 102106562A CN 201110031225X A CN201110031225X A CN 201110031225XA CN 201110031225 A CN201110031225 A CN 201110031225A CN 102106562 A CN102106562 A CN 102106562A
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Abstract
The invention discloses a gradient temperature controlled salting process for lead-free preserved eggs. The process is characterized by comprising the following steps of: 1) selecting eggs: putting the selected unbroken duck eggs with un-scattered yolk into a salting tank; 2) performing gradient temperature controlled salting: pouring the prepared salting solution into the salting tank to submerge all the duck eggs, salting the duck eggs for 7 days at the temperature of between 24 and 26 DEG C, continuously salting the duck eggs for 7 days at the temperature of between 21 and 23 DEG C, and finally salting the duck eggs for 16 days at the temperature of between 19 and 21 DEG C; 3) cleaning, and sterilizing; 4) drying: drying the preserved eggs in the air, and picking the broken preserved eggs; and 5) packing. By adopting the gradient temperature controlled salting process for the lead-free preserved eggs, the salting time of the preserved eggs is shortened to 30 days from 45 days, the product quality is further stabilized, the production efficiency is improved, and the yield is improved to 97.5 percent from 85 percent.
Description
Technical field
The present invention relates to the production technology of lead-free preserved egg, relate in particular to the technology that gradient temperature control is pickled lead-free preserved egg.
Background technology
Lime-preserved egg is China's traditional special food of name with a long history, also is the traditional exporting of China, liked by domestic and international consumer.But must add a certain amount of lead oxide in the batching of the traditional handicraft of production lime-preserved egg, lead oxide has the blending feed liquid, make alkali lye not only soon but also infiltration in egg quietly, quicken protein coagulating, increase effects such as lime-preserved egg color and luster, causes the lead tolerance of finished product lime-preserved egg too high.And plumbous harm to human body more and more causes people's attention and worry, is having a strong impact on the productive consumption of lime-preserved egg and to outer vent.Since the eighties, relevant scientific and technical personnel of China and manufacturer extensively are devoted to the research and the production of lead-free preserved egg, successively develop " zinc method ", " copper method " and " mixing method " etc. and produce the lime-preserved egg new technology.But adopt the lead-free preserved egg of different process production that notable difference is arranged on quality, the technology that has also exists the production cycle long, reach 50 days winter, reach 35 days summer, technological parameter such as concentration of lye, temperature is difficult to along with reaching stable control season, thereby influence the stability of lime-preserved egg product quality and reduce annual production and ratio defective product, that solidifying appears in the lime-preserved egg that causes producing is bad, poor flexibility, fragrance is not dense, color is pale yellow, be not problem such as the five colours.
Summary of the invention
The weak point of the present invention in the background technology designs the technology that a kind of gradient temperature control that adopts gradient temperature control to pickle is pickled lead-free preserved egg.
The present invention adopts following technical scheme: gradient temperature control is pickled the technology of lead-free preserved egg, and described technology may further comprise the steps:
1) select egg: will choose earlier do not have damaged, the yellow duck's egg that looses is put into and is pickled the pond;
2) gradient temperature control is pickled: pour the pickling liquid for preparing in pickling the pond, be as the criterion with all duck's eggs of submergence, under 24-26 ℃, pickled earlier 7 days, continued to pickle 7 days under 21-23 ℃ again, pickled under 19-21 ℃ 16 days at last, duck's egg is pickled into lime-preserved egg;
3) clean sterilization: pickle and finish, first clear water flushing lime-preserved egg is that the hypochlorous acid solution of 50-500ppm carries out disinfection to the lime-preserved egg of having pickled with concentration again, washes with clear water more at last;
4) drying: lime-preserved egg is air-dry, choose damaged lime-preserved egg;
5) packing: will pickle also unabroken lime-preserved egg vacuum packaging.
The component of the pickling liquid among the present invention, described step 2) and the weight percentage of each component are: NaOH 3-5, and salt 4-8, tea dust 1-2, zinc sulfate 0.1-0.3, all the other components are water.
The present invention adopts the gradient temperature control technology, need not add lead oxide in the pickling liquid of lime-preserved egg, only need artificially controlling temperature, under 24-26 ℃, pickled 7 days earlier, under 21-23 ℃, continued to pickle 7 days then, under 19-21 ℃, pickled 16 days at last, in 30 days, can finish the work of pickling of lime-preserved egg, improved production efficiency greatly.In this curing process, temperature reaches stable control, does not change with changes of seasons, thereby guarantees the stability of lime-preserved egg product quality and improve the product annual production, and ratio defective product is brought up to 97.5% from 85%.
In a word, adopt gradient temperature control of the present invention to pickle the technology of lead-free preserved egg, gradient is stably controlled the temperature of pickling in the lime-preserved egg process, make the lime-preserved egg salting period foreshorten to 30 days from 45 days, further stabilized product quality is enhanced productivity, and yield rate is brought up to 97.5% from 85%.
The specific embodiment
The present invention is further elaborated by following examples.
The technology that gradient temperature control of the present invention is pickled lead-free preserved egg may further comprise the steps:
1) select egg: will choose earlier do not have damaged, the yellow duck's egg that looses is put into and is pickled the pond;
2) gradient temperature control is pickled: pour the pickling liquid for preparing in pickling the pond, be as the criterion with all duck's eggs of submergence, under 24-26 ℃, pickled earlier 7 days, continued to pickle 7 days under 21-23 ℃ again, pickled under 19-21 ℃ 16 days at last, duck's egg is pickled into lime-preserved egg;
3) clean sterilization: pickle and finish, first clear water flushing lime-preserved egg is that the hypochlorous acid solution of 50-500ppm carries out disinfection to the lime-preserved egg of having pickled with concentration again, washes with clear water more at last;
4) drying: lime-preserved egg is air-dry, choose damaged lime-preserved egg;
5) packing: will pickle also unabroken lime-preserved egg vacuum packaging.
Embodiment 1
1) dispose the lime-preserved egg pickling liquid earlier: in reactor, add NaOH 3kg, salt 4kg, tea dust 1kg, zinc sulfate 0.1kg, water 91.9kg, stirring is dissolved stand-by fully.
2) select egg: will choose earlier do not have damaged, the yellow duck's egg that looses is put into and is pickled the pond;
3) gradient temperature control is pickled: pour the pickling liquid for preparing in pickling the pond, be as the criterion with all duck's eggs of submergence, under 24-26 ℃, pickled earlier 7 days, continued to pickle 7 days under 21-23 ℃ again, pickled under 19-21 ℃ 16 days at last, duck's egg is pickled into lime-preserved egg;
4) clean sterilization: pickle and finish, first clear water flushing lime-preserved egg is that the hypochlorous acid solution of 50ppm carries out disinfection to the lime-preserved egg of having pickled with concentration again, washes with clear water more at last;
5) drying: lime-preserved egg is air-dry, choose damaged lime-preserved egg;
6) packing: will pickle also unabroken lime-preserved egg vacuum packaging.
Embodiment 2
1) dispose the lime-preserved egg pickling liquid earlier: in reactor, add NaOH 5kg, salt 8kg, tea dust 2kg, zinc sulfate 0.3kg, water 84.7kg, stirring is dissolved stand-by fully.
2) select egg: will choose earlier do not have damaged, the yellow duck's egg that looses is put into and is pickled the pond;
3) gradient temperature control is pickled: pour the pickling liquid for preparing in pickling the pond, be as the criterion with all duck's eggs of submergence, under 24-26 ℃, pickled earlier 7 days, continued to pickle 7 days under 21-23 ℃ again, pickled under 19-21 ℃ 16 days at last, duck's egg is pickled into lime-preserved egg;
4) clean sterilization: pickle and finish, first clear water flushing lime-preserved egg is that the hypochlorous acid solution of 500ppm carries out disinfection to the lime-preserved egg of having pickled with concentration again, washes with clear water more at last;
5) drying: lime-preserved egg is air-dry, choose damaged lime-preserved egg;
6) packing: will pickle also unabroken lime-preserved egg vacuum packaging.
Embodiment 3
1) dispose the lime-preserved egg pickling liquid earlier: in reactor, add NaOH 4kg, salt 6kg, tea dust 1.5kg, zinc sulfate 0.2kg, water 88.3kg, stirring is dissolved stand-by fully.
2) select egg: will choose earlier do not have damaged, the yellow duck's egg that looses is put into and is pickled the pond;
3) gradient temperature control is pickled: pour the pickling liquid for preparing in pickling the pond, be as the criterion with all duck's eggs of submergence, under 24-26 ℃, pickled earlier 7 days, continued to pickle 7 days under 21-23 ℃ again, pickled under 19-21 ℃ 16 days at last, duck's egg is pickled into lime-preserved egg;
4) clean sterilization: pickle and finish, first clear water flushing lime-preserved egg is that the hypochlorous acid solution of 400ppm carries out disinfection to the lime-preserved egg of having pickled with concentration again, washes with clear water more at last;
5) drying: lime-preserved egg is air-dry, choose damaged lime-preserved egg;
6) packing: will pickle also unabroken lime-preserved egg vacuum packaging.
Claims (2)
1. gradient temperature control is pickled the technology of lead-free preserved egg, it is characterized in that described technology may further comprise the steps:
1) selects egg: will choose damaged, the diffusing yellow duck's egg of nothing earlier and put into curing container;
2) gradient temperature control is pickled: pour the pickling liquid for preparing in curing container, be as the criterion with all duck's eggs of submergence, under 24-26 ℃, pickled earlier 7 days, continued to pickle 7 days under 21-23 ℃ again, pickled under 19-21 ℃ 16 days at last, duck's egg is pickled into lime-preserved egg;
3) clean sterilization: pickle and finish, first clear water flushing lime-preserved egg is that the hypochlorous acid solution of 50-500ppm carries out disinfection to the lime-preserved egg of having pickled with concentration again, washes with clear water more at last;
4) drying: lime-preserved egg is air-dry, choose damaged lime-preserved egg;
5) packing: will pickle also unabroken lime-preserved egg vacuum packaging.
2. gradient temperature control according to claim 1 is pickled the technology of lead-free preserved egg, it is characterized in that: the component of the pickling liquid described step 2) and the weight percentage of each component are: NaOH 3-5, salt 4-8, tea dust 1-2, zinc sulfate 0.1-0.3, all the other components are water.
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| CN201110031225XA CN102106562A (en) | 2011-01-28 | 2011-01-28 | Gradient temperature controlled salting process for lead-free preserved eggs |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082334A (en) * | 2013-02-28 | 2013-05-08 | 天津科技大学 | Method and system for rapidly producing hard-core preserved duck eggs in semi-continuous mode by vacuum decompression and sponge permeation method |
| CN103355693A (en) * | 2013-07-29 | 2013-10-23 | 昆明云岭广大种禽饲料有限公司 | Processing method of preserved 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 |
| CN104705691A (en) * | 2013-12-16 | 2015-06-17 | 福泉市保利食品有限公司 | Preparation process of crystal preserved egg |
| CN111543602A (en) * | 2020-06-13 | 2020-08-18 | 宁德市百盛水产有限公司 | Novel processing technology of dried salted yellow croakers |
| CN112220000A (en) * | 2020-10-28 | 2021-01-15 | 李绍勋 | Preserved egg processing technology |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101069565A (en) * | 2007-06-21 | 2007-11-14 | 刘华桥 | Zinc-contained preserved-egg pickling liquid and preparing method |
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- 2011-01-28 CN CN201110031225XA patent/CN102106562A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101069565A (en) * | 2007-06-21 | 2007-11-14 | 刘华桥 | Zinc-contained preserved-egg pickling liquid and preparing method |
Non-Patent Citations (2)
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| 《长江大学学报（自科版）农学卷》 20070630 汤钦林等 不同浸泡时期料液NaOH浓度与温度对加锌工艺皮蛋质量的影响 第95-97页 1-2 第4卷, 第2期 * |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103082334A (en) * | 2013-02-28 | 2013-05-08 | 天津科技大学 | Method and system for rapidly producing hard-core preserved duck eggs in semi-continuous mode by vacuum decompression and sponge permeation method |
| CN103355693A (en) * | 2013-07-29 | 2013-10-23 | 昆明云岭广大种禽饲料有限公司 | Processing method of preserved eggs |
| CN103355693B (en) * | 2013-07-29 | 2014-12-10 | 昆明云岭广大种禽饲料有限公司 | Processing method of preserved eggs |
| CN104705691A (en) * | 2013-12-16 | 2015-06-17 | 福泉市保利食品有限公司 | Preparation process of crystal preserved egg |
| 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 |
| CN111543602A (en) * | 2020-06-13 | 2020-08-18 | 宁德市百盛水产有限公司 | Novel processing technology of dried salted yellow croakers |
| CN112220000A (en) * | 2020-10-28 | 2021-01-15 | 李绍勋 | Preserved egg processing technology |
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Application publication date: 20110629 |