CN102894399A - Mechanical and rapid low-alkali preserved egg curing method - Google Patents
Mechanical and rapid low-alkali preserved egg curing method Download PDFInfo
- Publication number
- CN102894399A CN102894399A CN2012103596722A CN201210359672A CN102894399A CN 102894399 A CN102894399 A CN 102894399A CN 2012103596722 A CN2012103596722 A CN 2012103596722A CN 201210359672 A CN201210359672 A CN 201210359672A CN 102894399 A CN102894399 A CN 102894399A
- Authority
- CN
- China
- Prior art keywords
- lime
- preserved egg
- egg
- preserved
- pressure
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Abstract
The invention discloses a rapid preserved egg curing method. The method includes: fresh duck eggs are placed in curing liquid and sealed, fluctuating pressure curing is adopted, curing time is 5-7 days, then the duck eggs are placed for 48-84 hours at the temperature of 35-50 DEG C, and preserved eggs are obtained. High pressure value of fluctuating pressure is 160-180 kpa, high pressure holding time is 25-28 minutes, low pressure value is barometric pressure, and low pressure holding time is 15-18 minutes. A fluctuating pressure mechanical curing mode is adopted, production efficiency is improved, production cycle is shortened, the preserved eggs are low-alkali preserved eggs, and average free alkalinity of the preserved eggs is 214.74mg/100g. Compared with a traditional process, the average free alkalinity is reduced by above 60mg/100g, and taste and quality of the preserved eggs are improved greatly.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of method for salting of lime-preserved egg, be specifically related to a kind of method that adopts pulsation pressure mode mechanization quick cure lime-preserved egg.
Background technology
Lime-preserved egg is with a long history, and unique flavor is the important component part in the Chinese traditional culture.At present lime-preserved egg processing is still in the traditional mode of production mode as main, and there are the production cycle problem such as grow, yield poorly in this manual batching, the workshop-based production model that vat is pickled, mechanization degree is low, and can not meet the need of market.
The gradient temperature control technology is to pickle the different environment temperature of different times control at lime-preserved egg, thereby the seepage velocity of control alkali lye reduces the wastage, and improves the quality of product, short-period DeGrain but this technology contracts, and the loaded down with trivial details large-scale industrial production that is unfavorable for of technique.Improve the concentration of alkali in the pickling liquid and can accelerate pickling of lime-preserved egg, but too high alkali concn easily causes alkali to hinder, and the lime-preserved egg basicity that this method is produced is high, puckery mouthful of mouthfeel affects quality.Utilize zinc salt to substitute mantoquita and pickle lime-preserved egg, can shorten the cycle, but when using zinc salt to pickle, because the alkali lye infiltration is too fast, in actual application, also cause easily the alkali of lime-preserved egg to hinder.
Summary of the invention
The purpose of this invention is to provide a kind of method that adopts pulsation pressure mode machinery quick cure lime-preserved egg, solve the problems such as mechanization degree is low in the existing lime-preserved egg production technology, the production cycle long, egg white alkali is highly seasoned.
Above-mentioned purpose is achieved through the following technical solutions:
A kind of method of quick cure lime-preserved egg: fresh duck's egg is put into pickling liquid, and sealing is adopted pulsation to press and is pickled, and salting period is 5 ~ 7 days, then 35 ~ 50 ℃ of lower placements 48 ~ 84 hours, and get final product,
The high-voltage value that described pulsation is pressed is 160 ~ 180 kpa, and the high pressure retention time is 25 ~ 28 minutes, and low voltage value is atmospheric pressure, and the low pressure retention time is 15 ~ 18 minutes.
Each composition accounts for the mass percent of water and is in the described pickling liquid: NaOH 3.5 ~ 4.5%, CaO 0.3 ~ 0.6%, black tea end 2 ~ 4%, NaCl 3 ~ 4%, CuSO
40.08 ~ 0.12%, ZnSO
40.3 ~ 0.4%.
Preferably, described salting period is 6 days.
Preferably, pickle finish after, 40 ~ 45 ℃ of lower placements 60 ~ 72 hours.
Pulsation is pressed to pickle and can significantly be accelerated curing process, greatly shorten the production cycle, but because osmosis is too fast, easily cause infiltration inhomogeneous, after pickling, lime-preserved egg is placed on balanced distribution, protein gel that suitable Temperature Treatment can promote the lime-preserved egg free alkali form and annesl and the maturation of yolk.Therefore, utilize pulsation to press in early stage and accelerate the alkali lye infiltration, the later stage adopts suitable Temperature Treatment to promote lime-preserved egg free alkali balance and maturation, can realize the quick cure of lime-preserved egg under the prerequisite that guarantees the lime-preserved egg quality.In addition, because the quickening of alkali lye seepage velocity and the shortening of salting period use the pickling liquid of low concentration can obtain preferably quality, thereby so that the interior free alkalinity of lime-preserved egg significantly descends, the lime-preserved egg mouthfeel improves.
The invention has the beneficial effects as follows:
1, the present invention has adopted the pulsating press tool to pickle mode, has improved production efficiency, has shortened the production cycle.Promote the infiltration of alkaloid substance in egg by the pulsation pressure, pickling the suitable Temperature Treatment of later stage employing simultaneously, the formation of lime-preserved egg gel, the balanced distribution of alkali lye and annesl and the maturation of yolk have been promoted, salting period can shorten to 8 ~ 9 days, and traditional lime-preserved egg pickling process needs 30 ~ 45 days, salting period of the present invention shortens more than 70%, has greatly improved production efficiency.
2, the lime-preserved egg that makes of the present invention is low alkali lime-preserved egg, and the average free alkalinity of lime-preserved egg is 214.74mg/100g, compares traditional handicraft and reduces more than the 60mg/100g, and the mouthfeel of lime-preserved egg and quality have obtained very large improvement.
Description of drawings
Fig. 1 is that different initial egg white free alkali concentrations are to the impact effect figure of lime-preserved egg sensory evaluation scores;
Fig. 2 is that the different disposal temperature is to the impact effect figure of lime-preserved egg sensory evaluation scores;
Fig. 3 is that the different disposal duration is to the impact effect figure of lime-preserved egg sensory evaluation scores.
The specific embodiment
Embodiment 1
A kind of method that adopts pulsation to press the low alkali lime-preserved egg of quick cure may further comprise the steps:
1, add successively the food grade NaOH of 1.2kg, the CaO of 0.15kg in 30kg water, the food grade NaCl of the black tea of 0.9kg end and 1kg stirs, the CuSO that adds again 0.03kg to the room temperature to be cooled
4And the ZnSO of 0.12kg
4, stir, stand-by.
2, select cleaning, flawless FRESH DUCK EGGS 20kg, put in the bucket that fills pickling liquid, again bucket is put into the pulsation pressure device, sealing, the input pulsation is pressed, and the high-voltage value that pulsation is pressed is 180 kpa, and the high pressure retention time is 25min, the low voltage value that pulsation is pressed is atmospheric pressure, the low pressure retention time is 15min, pickles 6 days, lime-preserved egg is gone out change in the air dry oven after cylinder cleans, 40 ℃ of heat-treated under medium temperatures 72 hours, obtain the lime-preserved egg finished product.
Described pulsation pressure device is comprised of pressure-generating device, control pressurer system and pressure vessel.Pressure-generating device pressurizes to pressure vessel according to the pressurization program that sets by air compressor, after pressure reaches preset value, pressure sensor can be controlled air compressor machine and stop pressurization, namely enter high pressure and keep the stage, keep certain hour after, open pressure-relief valve by automatic controller again and unload to be depressed into and set low voltage value (being atmospheric pressure in the present embodiment), and maintenance certain hour, this process is a pulsation pressure cycle, moves in circles, and namely realizes pulsing pressing and pickles.Control pressurer system is by Single-chip Controlling, and program can independently be set, and automaticity is high.In addition, temperature is pickled in subsidiary heater control, and feed liquid circulating system can make pickling liquid recycling.
This embodiment makes about 9 days of the fabrication cycle of lime-preserved egg, and yield rate is 98%, and the egg white free alkalinity is 214.74mg/100g, and the yolk hardening ratio is 62.45%.
Determining of embodiment 2 lime-preserved egg pickling process parameters
1, test method
1.1, the preparation of pickling liquid
Add successively the food grade NaOH of 1.05kg, the CaO of 0.18kg in 30kg water, the food grade NaCl of the black tea of 1.2kg end and 0.9kg stirs, the CuSO that adds again 0.03kg to the room temperature to be cooled
4And the ZnSO of 0.12kg
4, stir, stand-by.
1.2, duck's egg cleans and fluctuation pressure is pickled
Adopt saline sook method preserving salted egg.The raw material FRESH DUCK EGGS dries after cleaning, put into the container after the washing and sterilizing, ratio according to duck's egg: pickling liquid=1:1.5 is poured pickling liquid into, with the complete submergence of duck's egg, cover pickling liquid surface and push down with stone with plastic foil, avoid the duck's egg come-up, integral container is put into pulsation press salting apparatus.Sealing, the input fluctuation pressure, the pulsation high-voltage value is 160kpa, and the high pressure retention time is 28min, and the pulsation low voltage value is atmospheric pressure, and the low pressure retention time is 18min, according to the test needs, pickles 3 ~ 10 days, goes out cylinder, measures the egg white free alkalinity.
1.3, the determining of pickling process parameter
Select 35 ~ 55 ℃ heat-treated under medium temperature, with initial egg white free alkali concentration, heat-treated under medium temperature temperature and heat-treated under medium temperature duration as three factors, every factor arranges five levels, carries out single factor experiment take the sensory evaluation scores of lime-preserved egg finished product as evaluation index, and experimental factor and level are as shown in table 1.
Table 1 experimental factor and water-glass
| Factor | 1 | 2 | 3 | 4 | 5 |
| Initial alkali concn (mg/100g) | 300 | 350 | 400 | 450 | 500 |
| Treatment temperature (℃) | 35 | 40 | 45 | 50 | 55 |
| Handling duration (h) | 36 | 48 | 60 | 72 | 84 |
1.4, lime-preserved egg content free alkalinit test
Get the testing samples such as egg white, yolk and mix with the ratio of mass ratio 2:1 with water, on the high speed dispersion homogenizer, sample is beaten evenly, get again 15g and mix sample, add distilled water to 250mL, stir evenly, filter with double gauze, get filtrate, stand-by.
Draw 50mL filtrate, stir while dripping at the magnetic stirring apparatus of the attached acidometer HCl titer with 0.1mol/L, drip to till the pH=7.Do three times parallel, average at last.The free alkalinity of lime-preserved egg calculates according to following formula:
X=C×（V
1-V
2）×40×100/[10×50/100]
In the formula:
Free alkalinity in the X----sample (in NaOH), unit: mg/100g;
V
1---consume the volume of Hydrochloric Standard Titration during the titration sample, unit: mL;
V
2---blank test consumes the volume of Hydrochloric Standard Titration, unit: mL;
The actual concentrations of C----Hydrochloric Standard Titration, unit: mol/L;
1.5, the mensuration of yolk hardening ratio
Hardening ratio represents with the mass percent that the outer yolk that has solidified part accounts for whole yolk.Assay method is that lime-preserved egg is peeled off, and yolk is partly weighed after removing egg white, is denoted as W
1, remove inner not solidified soft yolk yolk with spoon more afterwards, weigh again after only staying outer yolk, be denoted as W
2
Yolk hardening ratio=(W
2/ W
1) * 100%
1.6, sensory evaluation
Appearance test: will be by arbitrary sampling method, 5 pieces of lime-preserved eggs are got respectively in each processing, arrange successively the clean-up performance of observed and recorded eggshell and damaged situation.
Shake and examine and perspective: the sample egg is run in hand one by one, and with the elasticity of check egg, the top grade egg has obvious chatter sense, and I and II is chatter slightly, after the inspection of shaking egg is had an X-rayed under light, and top grade egg pinkiness during perspective, I and II is peony.
Cut open inspection: after will shelling through the sample egg of above-mentioned check, be placed in the clean dish, observe first configuration and the gloss of egg, then with cutter or line egg is cut open, carry out the check of the projects such as form, color, smell and flavour, the records tests result.
Mark by the lime-preserved egg organoleptic standard that table 2 is listed, total points is the summation of each several part, and full marks are 100 minutes.
The sensory evaluation scores standard of table 2 lime-preserved egg
2, test results and analysis
2.1, the determining of the best initial egg white free alkali concentration of heat-treated under medium temperature
The formation of lime-preserved egg and afterripening need certain free alkali concentration, lime-preserved egg egg white annesl requires the free alkalinity scope between 300-530mg/100g, too low then can not annesl, too highly then solidify good egg white and can again become the dark red aqueous solution, form alkali and hinder and rot head.
Setting the heat-treated under medium temperature temperature is 45 ℃, and handling duration is 60 hours, chooses the lime-preserved egg of egg white free alkalinity between 300 ~ 500mg/100g and carries out heat-treated under medium temperature, estimates as index take the results of sensory evaluation of final products, and the result as shown in Figure 1.As seen from the figure, the lime-preserved egg sensory evaluation scores is with the rising of the egg white free alkalinity rear reduction that raises first, and too low initial alkali concn is unfavorable for after-ripening and the annesl process of lime-preserved egg, and too high alkali concn then lime-preserved egg egg white astringent taste is heavy, even alkali occurs and hinder and rot head.Carry out heat-treated under medium temperature so choose the egg white free alkalinity and be the lime-preserved egg of 350 ~ 400mg/100g, salting period be 5-7 days optimum.
2.2, the determining of heat-treated under medium temperature optimum temperature
Choose the lime-preserved egg that the egg white free alkali concentration is 350 ~ 400mg/100g, setting the heat-treated under medium temperature duration is 60 hours, investigates different heat-treated under medium temperature temperature to the impact of lime-preserved egg sensory evaluation scores, and the result as shown in Figure 2.As seen from the figure, sensory evaluation scores raises with the rising of processing temperature, but ascensional range reduces gradually and slightly descend in the time of 55 ℃.Simultaneously, test is found when 50 and 55 ℃ of lower processing, the phenomenon that part lime-preserved egg generation eggshell breaks, and decrease in yield considers organoleptic quality and economic benefit, selects 40 ~ 45 ℃ heat-treated under medium temperature temperature comparatively suitable.
2.3, the determining of heat-treated under medium temperature duration
Setting the heat-treated under medium temperature temperature is 45 ℃, and the lime-preserved egg of choosing the egg white free alkali concentration and be 350 ~ 400mg/100g carries out heat-treated under medium temperature, investigates different heat-treated under medium temperature durations to the impact of lime-preserved egg sensory evaluation scores, and the result as shown in Figure 3.As seen from the figure, sensory evaluation scores raises with the prolongation of processing duration, but ascensional range is not obvious after handling duration is greater than 60h, therefore, considers organoleptic quality and production cycle, and it is good selecting the heat-treated under medium temperature duration of 60 ~ 72h.
2.4, optimum process condition determine and quality of finished is measured
Adopt in the method low alkali curing formula, lime-preserved egg is carried out first fluctuation pressure to be pickled 5 ~ 7 days, make the egg white free alkali concentration reach fast 300 ~ 450mg/100g, adopt again heat-treated under medium temperature, promote soda balance and afterripening, the heat-treated under medium temperature optimum condition is 40 ~ 45 ℃ for the treatment of temperatures, handling duration 60 ~ 72h.
According to the lime-preserved egg that above-mentioned technique makes, the final products yield rate is 97%, and the yolk hardening ratio is 59.15%, and organoleptic quality is close with the traditional handicraft product.The egg white free alkali concentration is 225.50mg/100g, compares with the 270.99mg/100g of traditional handicraft product, has reduced by 16%.The integral production cycle is 8 ~ 9 days, compares with 30 ~ 45 days of traditional handicraft, and the cycle of pickling shortens more than 70%.This novel process has improved production efficiency greatly in guaranteed quality, reduced production cost.
Claims (5)
1. the method for a quick cure lime-preserved egg is characterized in that: fresh duck's egg is put into pickling liquid, and sealing is adopted pulsation to press and is pickled, and salting period is 5 ~ 7 days, then 35 ~ 50 ℃ of lower placements 48 ~ 84 hours, and get final product,
The high-voltage value that described pulsation is pressed is 160 ~ 180 kpa, and the high pressure retention time is 25 ~ 28 minutes, and low voltage value is atmospheric pressure, and the low pressure retention time is 15 ~ 18 minutes.
2. the method for quick cure lime-preserved egg as claimed in claim 1 is characterized in that: each composition accounts for the mass percent of water and is in the described pickling liquid: NaOH 3.5 ~ 4.5%, CaO 0.3 ~ 0.6%, black tea end 2 ~ 4%, NaCl 3 ~ 4%, CuSO
40.08 ~ 0.12%, ZnSO
40.3 ~ 0.4%.
3. the method for quick cure lime-preserved egg as claimed in claim 1 or 2, it is characterized in that: described salting period is 6 days.
4. the method for quick cure lime-preserved egg as claimed in claim 1 or 2 is characterized in that: 40 ~ 45 ℃ of lower placements 60 ~ 72 hours.
5. the method for quick cure lime-preserved egg as claimed in claim 3 is characterized in that: 40 ~ 45 ℃ of lower placements 60 ~ 72 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103596722A CN102894399A (en) | 2012-09-24 | 2012-09-24 | Mechanical and rapid low-alkali preserved egg curing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103596722A CN102894399A (en) | 2012-09-24 | 2012-09-24 | Mechanical and rapid low-alkali preserved egg curing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102894399A true CN102894399A (en) | 2013-01-30 |
Family
ID=47567114
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012103596722A Pending CN102894399A (en) | 2012-09-24 | 2012-09-24 | Mechanical and rapid low-alkali preserved egg curing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102894399A (en) |
Cited By (5)
| 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 |
| 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 |
| CN104223046A (en) * | 2014-09-23 | 2014-12-24 | 江南大学 | Method for producing quickly-seasoning pickled-pepper pleurotus eryngii |
| CN107821997A (en) * | 2017-09-11 | 2018-03-23 | 肥西县双凤禽蛋制品厂 | One kind has tonifying kidney and nourishing liver method for preparing preserved eggs |
| CN110916111A (en) * | 2019-10-31 | 2020-03-27 | 盐城市秦程食品有限公司 | Intelligent device for rapidly pickling eggs |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178270A (en) * | 2011-05-17 | 2011-09-14 | 中国农业大学 | Method for processing preserved chicken eggs |
| CN102630972A (en) * | 2012-05-10 | 2012-08-15 | 天津科技大学 | Method for rapidly making lead-free preserved duck egg by utilizing acid leaching pressurization method |
-
2012
- 2012-09-24 CN CN2012103596722A patent/CN102894399A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178270A (en) * | 2011-05-17 | 2011-09-14 | 中国农业大学 | Method for processing preserved chicken eggs |
| CN102630972A (en) * | 2012-05-10 | 2012-08-15 | 天津科技大学 | Method for rapidly making lead-free preserved duck egg by utilizing acid leaching pressurization method |
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 |
| 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 |
| 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 |
| CN104223046A (en) * | 2014-09-23 | 2014-12-24 | 江南大学 | Method for producing quickly-seasoning pickled-pepper pleurotus eryngii |
| CN107821997A (en) * | 2017-09-11 | 2018-03-23 | 肥西县双凤禽蛋制品厂 | One kind has tonifying kidney and nourishing liver method for preparing preserved eggs |
| CN110916111A (en) * | 2019-10-31 | 2020-03-27 | 盐城市秦程食品有限公司 | Intelligent device for rapidly pickling eggs |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102894399A (en) | Mechanical and rapid low-alkali preserved egg curing method | |
| CN103564534B (en) | Method for continuously and rapidly producing reformed egg through vacuum pressure reduction and back pressure interaction method and pickling system | |
| CN102125083A (en) | Processing method for performing vacuum freeze drying on apple | |
| CN104172222A (en) | Making method of negative-pressure marinated bacon | |
| CN102068014B (en) | Industrialized production method for convenient soup of edible fungi | |
| CN108936398A (en) | A kind of method for salting shortening duck's egg salting period Salted duck egg | |
| CN102845767A (en) | Method for mechanically and rapidly pickling low sodium salted eggs through pulsed pressure | |
| CN102240044A (en) | Processing method for removing fishy smell of fresh water fish | |
| CN104432247A (en) | Method for preparing liquid-smoked fish product | |
| RU2606100C2 (en) | Green colouring of table olives with chlorophyll compounds | |
| KR20200086519A (en) | Method for manufacturing soy sauce and soybean paste using herbs | |
| KR101920792B1 (en) | Color developing method of whole meat containing spinach extract | |
| CN100435660C (en) | Pickling preparation for processing novel egg product and application method thereof | |
| CN102240045B (en) | Method for processing instant dried fresh water fish slices | |
| CN104187514A (en) | Process for producing pickled vegetables | |
| CN111631369A (en) | Leaf mustard low-salt pottery jar pickling processing technology | |
| KR101839095B1 (en) | Salted device | |
| KR20170050179A (en) | The manufacturing method for processed ark shell | |
| CN111067047B (en) | Method for assisting in pickling marinated eggs by utilizing pulsating pressure | |
| CN108669485A (en) | A kind of processing method of olive can | |
| CN113854536A (en) | Mushroom-flavored chili sauce and preparation method thereof | |
| CN105661360A (en) | Rapid processing technology for spiced low-salt salted eggs | |
| CN105361064A (en) | Preparation method of pickled ginger | |
| RU2319385C2 (en) | Fish salting method | |
| KR20120122530A (en) | Manufacturinng method of pickleumeboshi with Japanese-apricot |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130130 |