CN102613603A - Method and device for fast and cyclically pickling salted eggs - Google Patents
Method and device for fast and cyclically pickling salted eggs Download PDFInfo
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- CN102613603A CN102613603A CN2012101125202A CN201210112520A CN102613603A CN 102613603 A CN102613603 A CN 102613603A CN 2012101125202 A CN2012101125202 A CN 2012101125202A CN 201210112520 A CN201210112520 A CN 201210112520A CN 102613603 A CN102613603 A CN 102613603A
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Abstract
The invention discloses a method for cyclically pickling salted eggs. The method comprises the following steps that: A, selecting fresh poultry eggs, cleanly washing the poultry eggs, and placing the eggs into a vacuum pickling tank; B, solution A and solution B for pickling are prepared, 1L of solution A comprises common salt and slaked lime, and 1L of solution B comprises white spirit, acid additives and natural spice; C, the solution A for pickling is filled into a sterilization device with a built-in liquid storage groove and is pumped into the tank containing the poultry eggs after being subjected to ultraviolet sterilization, the solution B is filled into an ultrasonic wave dissolution device provided with a built-in liquid storage groove and a stirring paddle, the stirring is carried out, the pump is started, and the solution B passes through a filtering device and the sterilization device and is then pulped into the tank; D, the pump is started, the flow rate is monitored through a flow rate counting meter so that the pickling solution circulates in a pickling device at the specified flow speed; and E, after the cyclic pickling fro a certain time, the eggs are taken out and are cleanly washed, and finished products are obtained. The salinity of the salted eggs is uniform, the flavor is very good, the pickling period is shortened, the shelf life can be prolonged, the utilization rate of the pickling solution is improved, meanwhile, the continuous production can also be realized, the factory building area is reduced, and the environment is protected.
Description
Technical field
The present invention relates to a kind of method for salting of salted egg, particularly a kind of method of Rapid Cycle preserving salted egg.Also relate to a kind of device of Rapid Cycle preserving salted egg simultaneously, it is applicable to pickling of various birds, beasts and eggs.
Background technology
Salted egg is one of the time-honored special food of name of China and traditional preserved egg goods.Before more than 1600 years,
China is with regard to the record of useful salt solution storage egg.Its production is very general, and all there is production all parts of the country, and wherein the Gaoyou salted egg in Jiangsu is particularly famous.Salted egg also is on sale to America, the area, Hong Kong, Macao, Taiwan of country such as Japan, Southeast Asia and China except that the supply domestic market, is one of staple of exporting of China's poultry product, receives consumer's favor deeply.
Colory salted egg has " bright, thin, tender, loose, husky, oil " six big characteristics, boils (steaming) ripe back and cuts section, and is yellowish-white clearly demarcated; The albumen quality is delicate, and the yolk fine sand is bright red (or orange) look and plays oil; Dew shape oil droplet (being commonly called as centre of the palm carburetion) is arranged, middle no hard-core, delicious flavour on every side.Traditional salted egg's processing method has mud drum method, grey bag method or saline sook method.Though simple and practical, also have many drawbacks: the required area of suitability for industrialized production is big, be prone to black circle in the finished product egg, product quality is wayward; Simultaneously, the salted egg mouthfeel is required to improve Along with people's and demand increases, salted egg's market competitiveness of single taste a little less than; And, also exist production cycle length, susceptible bacterium and albumen and the uneven problem of yolk salinity.At present; To these drawbacks; Correlative study person provides salted egg's method for salting wide in variety, as: one Chinese patent application number 201010165382.5 disclosed " a kind of processing methods of spiced salted egg ", one Chinese patent application number 200510015650.4 disclosed " sweet peppery taste salted egg and production methods thereof ", one Chinese patent application number 201010169736.3 disclosed " a kind of method for salting of multi-flavor marinated eggs "; And Rong Jianhua (Rong Jianhua, Zhang Zhengmao, Feng Lei; Xiong Shanbai, pickling dynamics of salted eggs [J], EI; 2007,23 (2): 263～266), Tong Qigen (Tong Qigen, quiet; Xu Yiqing is etc. the research of preserved egg yellow quick cure method [J]. 155～157) Food Science, 2008.29 (9): the ripe mechanism of equal exploratory research salted egg such as.But, ultrasonic wave, ultraviolet and vacuum curing device are formed circulating curing salted egg method do not appear in the newspapers as yet.
Summary of the invention
The objective of the invention is to be to provide the method for a kind of circulating curing salted egg, the method for salting of particularly a kind of " low sodium " salted egg.This method is pickled overall process and is in sealing state and utilizes ultraviolet sterilization to reach the aseptic effect of production process to pickling liquid.And can improve the utilization rate of pickling liquid, can also realize continuous production simultaneously, dwindle plant area, the protection environment.
Another object of the present invention is the device that has been to provide a kind of circulating curing salted egg, and is simple in structure, easy to use; This device characteristic: in the process of circulating curing, vacuum curing is irritated the vacuum that keeps certain, and nutritional labeling is permeated in egg in the acceleration pickling liquid; Simultaneously; Acid additives softens eggshell surface, and the infiltration of gained salts substances impels yolk fuel-displaced, shortens the salting period cycle.
In order to achieve the above object, technical scheme of the present invention is following:
The method of a kind of circulating curing salted egg the steps include:
A, select bright birds, beasts and eggs, clean, put into the vacuum curing jar;
A liquid and B liquid are pickled in B, preparation, wherein, and A liquid: contain 150g～250g salt and 5g～15g white lime in every 1L solution; B liquid: contain 50ml～100ml liquor, 10ml～30ml acid additives, 72g～290g natural flavor in every 1L solution.
C, the pickling liquid A of above-mentioned preparation is poured in the built-in reservoir bactericidal unit, behind ultraviolet-sterilization, pump in the vacuum curing jar of having adorned birds, beasts and eggs, behind blanking time 4h～12h; B liquid is poured into the built-in reservoir ultrasonic wave dissolving device that paddle is housed, and (market is purchased; KS-1006 type ultrasonic equipment) in, behind stirring and the ultrasonic wave stripping 30min～90min, opens pump; (market is purchased through filter; T type piping filter) and bactericidal unit (market is purchased, the single-ended opening ultraviolet sterilization of KSC/ equipment), pumping into the vacuum curing jar.
D, open pump, and, pickling liquid is circulated in pickler by given flow rate through flowmeter numerical table monitoring flow velocity.
E, circulating curing take out after 3 days～8 days, clean, and can make finished product through steaming or boiling.
Wherein, said acid additives is a hydrochloric acid.
Described natural flavor contains: pepper 1g～50g, purple perilla 20g～80g, fennel 1g～10g, rice-pudding leaf 50g～150g.
In the described circulating curing process, pickling and irritating vacuum is 50Kp～100Kp.
In the described circulating curing process, the pickling liquid flow velocity is 10mL/min～100mL/min.
Described bright birds, beasts and eggs are egg or duck's egg.
The device of a kind of circulating curing salted egg, it comprises Pressure gauge, vacuum tank, vavuum pump, pickles filling, exhaust-valve.Its annexation is: vacuum tank irritate to constitute (formations) vacuum cavity with pickling, but the vacuum tank front end has the door of switch, can place a plurality of (3-6 is individual) and pickle filling; The pickling liquid import is pumped into by the lower end and pickles filling; Pickle the filling upper end and pump, each pickles parallel connection between the filling, and vacuum tank (casing) is equipped with Pressure gauge, vavuum pump, waste liquid outlet and exhaust-valve; Vavuum pump 4 is connected with vacuum chamber is right-hand; Pressure gauge monitoring vacuum cavity pressure, in the circulating curing process, pickling liquid overflows and can discharge from waste liquid outlet 7; Pickling end exits with exhaust-valve.
The method of a kind of circulating curing salted egg that the present invention realizes has following advantage:
1. ultrasonic wave, ultraviolet and vacuum curing device are incorporated into one, are applied in salted egg and pickle on the device;
2. adopt the vacuum cycle curing process, can improve and pickle efficient, help suitability for industrialized production;
3. long preservation is convenient in the salted egg of processing, and salinity is moderate, helps developing the deep processing of birds, beasts and eggs.
The present invention makes that salted egg's salinity is even, and local flavor is splendid, shortens and pickles the cycle, can prolong shelf life.
Description of drawings
Fig. 1 is that a kind of vacuum curing of preserving salted egg is irritated structural representation.
1. Pressure gauges wherein; 2. vacuum tank; 3. pickling liquid outlet; 4. vavuum pump junction; 5. pickle filling; 6. pickling liquid import; 7. waste liquid outlet; 8. exhaust-valve
The specific embodiment
Embodiment 1:
A kind of method of Rapid Cycle preserving salted egg may further comprise the steps:
1. select bright birds, beasts and eggs, clean, put into the vacuum curing jar;
2. A liquid and B liquid are pickled in preparation, wherein, and A liquid: contain 150g salt and 5g white lime in every 1L solution; B liquid: contain 50ml liquor, 10ml acid additives, 72g natural flavor in every 1L solution.
3. the pickling liquid A with above-mentioned preparation pours in the built-in reservoir bactericidal unit; Behind ultraviolet-sterilization, pump in the self-control vacuum curing jar of having adorned birds, beasts and eggs, behind the 4h, B liquid is poured in the built-in reservoir ultrasonic wave dissolving device that paddle is housed at interval; Behind stirring and the ultrasonic wave stripping 30min; Open pump,, pumping into the vacuum curing jar through filter and bactericidal unit.
4. open pump, and, pickling liquid is circulated in pickler by given flow rate through flowmeter numerical table monitoring flow velocity.
5. circulating curing took out after 3 days, cleaned, and can make finished product through steaming or boiling.
Wherein, acid additives is a hydrochloric acid; Natural flavor contains: pepper 1g, purple perilla 20g, fennel 1g, rice-pudding leaf 50g; In the circulating curing process, pickling and irritating vacuum is 50Kp, and the pickling liquid flow velocity is 10mL/min.
Embodiment 2:
A kind of method of Rapid Cycle preserving salted egg may further comprise the steps:
1. select bright birds, beasts and eggs, clean, put into the vacuum curing jar;
2. A liquid and B liquid are pickled in preparation, wherein, and A liquid: contain 200g salt and 10g white lime in every 1L solution; B liquid: contain 75ml liquor, 20ml acid additives, 180g natural flavor in every 1L solution.
3. the pickling liquid A with above-mentioned preparation pours in the built-in reservoir bactericidal unit; Behind ultraviolet-sterilization, pump in the self-control vacuum curing jar of having adorned birds, beasts and eggs, behind the 8h, B liquid is poured in the built-in reservoir ultrasonic wave dissolving device that paddle is housed at interval; Behind stirring and the ultrasonic wave stripping 60min; Open pump,, pumping into the vacuum curing jar through filter and bactericidal unit.
4. open pump, and, pickling liquid is circulated in pickler by given flow rate through flowmeter numerical table monitoring flow velocity.
5. circulating curing took out after 6 days, cleaned, and can make finished product through steaming or boiling.
Wherein, acid additives is a hydrochloric acid; Natural flavor contains: pepper 25g, purple perilla 50g, fennel 5g, rice-pudding leaf 100g; In the circulating curing process, pickling and irritating vacuum is 50Kp～100Kp, and the pickling liquid flow velocity is 60mL/min.
Embodiment 3:
A kind of method of Rapid Cycle preserving salted egg may further comprise the steps:
1. select bright birds, beasts and eggs, clean, put into the vacuum curing jar;
2. A liquid and B liquid are pickled in preparation, wherein, and A liquid: contain 250g salt and 15g white lime in every 1L solution; B liquid: contain 100ml liquor, 30ml acid additives, 290g natural flavor in every 1L solution.
3. the pickling liquid A with above-mentioned preparation pours in the built-in reservoir bactericidal unit; Behind ultraviolet-sterilization, pump in the self-control vacuum curing jar of having adorned birds, beasts and eggs, behind the 12h, B liquid is poured in the built-in reservoir ultrasonic wave dissolving device that paddle is housed at interval; Behind stirring and the ultrasonic wave stripping 90min; Open pump,, pumping into the vacuum curing jar through filter and bactericidal unit.
4. open pump, and, pickling liquid is circulated in pickler by given flow rate through flowmeter numerical table monitoring flow velocity.
5. circulating curing took out after 8 days, cleaned, and can make finished product through steaming or boiling.
Wherein, acid additives is a hydrochloric acid; Natural flavor contains: pepper 50g, purple perilla 80g, fennel 10g, rice-pudding leaf 150g; In the circulating curing process, pickling and irritating vacuum is 100Kp.The pickling liquid flow velocity is 100mL/min.
Embodiment 4:
A kind of vacuum curing of preserving salted egg is irritated, and irritates (see figure 1) comprising a kind of self-control vacuum curing.This vacuum curing filling comprises Pressure gauge 1, vacuum tank 2, pickling liquid outlet 3, vavuum pump junction 4, pickles filling 5, pickling liquid import 6, waste liquid outlet 7, exhaust-valve 8.Its annexation is: 3-6 is housed in vacuum tank 2 pickles and to irritate 5 (10-20), pickle between irritating 5 parallel with one anotherly at 3-6, Pressure gauge 1 is housed above vacuum tank 2; Be convenient to monitor vacuum cavity vacuum, exhaust-valve 8 be housed, put vacuum after pickling end at the opposite side of vacuum tank 2; Pickling at 3-6 has pickling liquid outlet 3 above irritating 5, is convenient to the pickling liquid circulation, and pickling at 3-6 has pickling liquid import 6 below irritating 5; Impel and pickle evenly, waste liquid outlet 7 is arranged, can discharge and overflow the waste liquid of pickling of pickling filling in the lower end of vacuum tank 2; Vavuum pump 4 is connected with vacuum chamber is right-hand, makes the circulating curing process keep embodiment vacuum.
Claims (1)
1. the method for a circulating curing salted egg the steps include:
A, select bright birds, beasts and eggs, clean, put into the vacuum curing jar;
A liquid and B liquid are pickled in preparation, wherein, and A liquid: contain 150g～250g salt and 5g～15g white lime in every 1L solution; B liquid: contain 50ml～100ml liquor, 10ml～30ml acid additives, 72g～290g natural flavor in every 1L solution;
The pickling liquid A of above-mentioned preparation is poured in the built-in reservoir bactericidal unit; Behind ultraviolet-sterilization, pump in the vacuum curing jar of having adorned birds, beasts and eggs, behind 4h～12h, B liquid is poured in the built-in reservoir ultrasonic wave dissolving device that paddle is housed at interval; Behind stirring and the ultrasonic wave stripping 30min～90min; Open pump,, pumping into the vacuum curing jar through filter and bactericidal unit;
Open pump, and, pickling liquid is circulated in pickler by given flow rate through flowmeter numerical table monitoring flow velocity;
Behind the circulating curing 3 days～8 days, take out, clean, can make finished product through steaming or boiling;
Said acid additives is a hydrochloric acid;
Described natural flavor contains: pepper 1g～50g, purple perilla 20g～80g, fennel 1g～10g, rice-pudding leaf 50g～150g;
In the described circulating curing process, pickling and irritating vacuum is 50Kp～100Kp;
In the described circulating curing process, the pickling liquid flow velocity is 10mL/min～100mL/min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012101125202A CN102613603B (en) | 2012-04-17 | 2012-04-17 | Method and device for fast and cyclically pickling salted eggs |
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| CN2012101125202A CN102613603B (en) | 2012-04-17 | 2012-04-17 | Method and device for fast and cyclically pickling salted eggs |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN103349299A (en) * | 2013-07-12 | 2013-10-16 | 南京农业大学 | Low-salt salted duck egg dynamic sousing salinity regulation and control method |
| CN104770756A (en) * | 2015-05-05 | 2015-07-15 | 陈炜杰 | Device and method for making salted duck eggs |
| CN105475882A (en) * | 2015-12-17 | 2016-04-13 | 界首市昌盛养殖专业合作社 | Pickling method for health-keeping duck eggs |
| 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 |
| CN106261933A (en) * | 2016-08-24 | 2017-01-04 | 马鞍山市黄池食品（集团）有限公司 | A kind of apple flower removing heat from blood Salted duck egg and preparation method thereof |
| CN108094920A (en) * | 2018-01-11 | 2018-06-01 | 合肥学院 | A kind of multi-functional salted egg processing equipment and processing method |
| CN115381043A (en) * | 2022-07-22 | 2022-11-25 | 江苏高邮鸭发展集团有限公司 | Ultrasonic-enhanced vacuum normal-pressure pulsating pickling device and method for poultry eggs |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103349299A (en) * | 2013-07-12 | 2013-10-16 | 南京农业大学 | Low-salt salted duck egg dynamic sousing salinity regulation and control method |
| 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 |
| CN104770756B (en) * | 2015-05-05 | 2017-11-07 | 陈炜杰 | A kind of devices and methods therefor of pickling salted duck eggs |
| CN104770756A (en) * | 2015-05-05 | 2015-07-15 | 陈炜杰 | Device and method for making salted duck eggs |
| CN105475882A (en) * | 2015-12-17 | 2016-04-13 | 界首市昌盛养殖专业合作社 | Pickling method for health-keeping duck eggs |
| 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 |
| 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 |
| CN106261933A (en) * | 2016-08-24 | 2017-01-04 | 马鞍山市黄池食品（集团）有限公司 | A kind of apple flower removing heat from blood Salted duck egg and preparation method thereof |
| CN108094920A (en) * | 2018-01-11 | 2018-06-01 | 合肥学院 | A kind of multi-functional salted egg processing equipment and processing method |
| CN115381043A (en) * | 2022-07-22 | 2022-11-25 | 江苏高邮鸭发展集团有限公司 | Ultrasonic-enhanced vacuum normal-pressure pulsating pickling device and method for poultry eggs |
| CN115381043B (en) * | 2022-07-22 | 2023-10-27 | 江苏高邮鸭发展集团有限公司 | Ultrasonic-reinforced vacuum normal-pressure pulsation curing device and method for poultry eggs |
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| CN102613603B (en) | 2013-05-22 |
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Effective date of registration: 20160504 Address after: 434300 No. 1 oil River Road, Tawau Town, Gongan County, Hubei Patentee after: Hubei Shuanggang livestock processing Co. Ltd. Address before: 430068 Hongshan District, Hubei Province, Li Jia Dun, No. 1, No. Patentee before: Hubei Industry University |
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Address after: 434300 No.1 Youjiang Road, douhudi Town, Jingzhou City, Hubei Province Patentee after: HUBEI SHUANGGANG AGRICULTURAL TECHNOLOGY TRADE Co.,Ltd. Address before: 434300 No. 1 oil River Road, Tawau Town, Gongan County, Hubei Patentee before: Hubei Shuanggang livestock processing Co. Ltd. |
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