CN102972802A - Low-salt high-efficiency vacuum dynamic egg curing method - Google Patents
Low-salt high-efficiency vacuum dynamic egg curing method Download PDFInfo
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- CN102972802A CN102972802A CN2012105557898A CN201210555789A CN102972802A CN 102972802 A CN102972802 A CN 102972802A CN 2012105557898 A CN2012105557898 A CN 2012105557898A CN 201210555789 A CN201210555789 A CN 201210555789A CN 102972802 A CN102972802 A CN 102972802A
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Abstract
The invention relates to a low-salt high-efficiency vacuum dynamic egg curing method. The low-salt high-efficiency vacuum dynamic egg curing method comprises the following steps of: adding a salt substitute agent to curing liquid; then dynamically curing eggs in vacuum; and cooking for sterilization. According to the method, salt can faster penetrate through eggshells and shell membrane surfaces to enter eggs, so that the curing efficiency is increased, and the curing time is effectively shortened under the conditions of same salt concentration and environment; and the curing process is faster and quicker.
Description
Technical field
The invention belongs to the dynamic method for salting of less salt high-efficiency vacuum of birds, beasts and eggs processing technique field, particularly a kind of birds, beasts and eggs.
Background technology
At present birds, beasts and eggs pickle process technology, mostly adopt traditional handicraft, generally need pickle 30-40 days, salting period is long, the salt consumption is large, also boils the rear water cooling of using, and then drains surface moisture, it is for subsequent use to shell; Differently flavoured pickling liquid is processed rear pack, and pour into pickling liquid according to the birds, beasts and eggs amount in the certain mass ratio, then carry out vacuum sealing bag, carry out the constant temperature sterilization under hot conditions, after sterilization finished, quick cooling drained surface moisture, the storehouse of packing into.
Summary of the invention
The purpose of this invention is to provide the dynamic method for salting of a kind of birds, beasts and eggs less salt high-efficiency vacuum, make in this way and can effectively reduce the product salt content, shorten the process time, enhance productivity, reach egg product and pickle safely, fast the processing purpose.
Technical scheme of the present invention is to take following steps:
A, choose high-quality poultry, after cleaning ZYF-J2, KD-160 grader transferred to that 55 grams are following, 55-65 gram, the above third gear of 65 grams, the transfer rate of egg is unsuitable too fast, extrude when avoiding carrying and transmit Bands or overstock at graded region and cause breakage, should rationally control according to employee's skilled operation degree, general about 100 pieces/minute, comparatively suitable.Different brackets separates splendid attire with the egg basket.
B, pickling liquid preparation; Edible salt should meet the requirement of GB 5461, and flavoring should meet the requirement of GB l5691.
Batching: 1500 in duck's egg, clear water 120 kg, 10 kilograms of salt, 5 kilograms of salt substituting agents, 1.5 kilograms of liquor, 2 kilograms of white sugar, monosodium glutamate 500 grams, anistree 360 grams, cassia bark 90 grams, Chinese prickly ash 270 grams, ginger 600 grams, the root of Dahurain angelica 300 grams, tsaoko 210 grams.Above-mentioned salt substituting agent is that to contain sodium element of the same clan or with one or more mixtures in the villaumite (magnesium chloride, calcium chloride, potassium chloride etc.) of other chemical element of cycle and the non-villaumite (phosphate etc.).
Clear water, spice, flavoring for mixture boil to boiling, boil that to be cooled to normal temperature half an hour for subsequent use as pickling liquid.
By basket duck's egg is put into the vacuum curing machine, the cover buckle fastening of egg basket upper strata is also fixing, and after preventing from adding pickling liquid, egg is floating to go out liquid level.
Pickling liquid for subsequent use is injected the pickling machine inner bag, pickle, pickle liquid level and surpass more than the egg basket 5cm.
C, pickling machine setting: 20 rev/mins of rotating speeds (positive and negative), 1000-2000 piece/batch, environment temperature≤20 ℃, vacuum 600-800KPa, 72 hours summers of salting period, 100 hours winters.
Pickle the later stage (60 hours summers, 80 hours winters), sampling observation is pickled egg 1 time～2 times, when its inherent quality meets NY 5144 salted egg features, stops to pickle, and in time goes out cylinder.
Process according to the method described above birds, beasts and eggs, said birds, beasts and eggs are a kind of in egg, duck's egg, goose egg or the quail egg.
Should emptyly try 6-8 bout before d, the vacuum packaging, vacuum packing machine work, begin sealing, vacuum time: 10-25 minute after affirmation is normal; Heat-sealing time: 1-3.5 minute, or high, medium and low successively decreasing; Pressing time: 2 minutes; Time-delay: 2 minutes.
Require product vacuum good, seal tight, smooth firm.
Vacuum-packed whole flow process must be finished in 2 hours, must not overstock.
E, shortening sterilization, steam pressure is more than 0.3Kpa.
Sterilization process kept 20 minutes after temperature reaches 121 ℃ for heating up 10 minutes again.
The positive and negative temperature difference is no more than 0.5 ℃ between soak, and pressure is between 0.12Kpa-0.135Kpa, and pressure reduction must not surpass ± 0.01Kpa.
Should change over to rapidly after product takes the dish out of the pot and force cooling more than 1 hour below 20 ℃ in the cooling pond.
The present invention has following good effect and advantage:
The effect of salt is when bright egg is pickled, and is passed through by salt material mud or saline solution
Eggshell, shell membrane,
YolkFilm infiltrates in the egg, protein in the egg and fat, under normal circumstances, be mixed into uniform emulsion, through after pickling, because salting out makes the protein coagulating sex change, be dispersed in fat in the protein and from protein, extrude and flock together, thereby the yolk sclerosis is curdled appearance, the obvious fuel-displaced phenomenon of generation behind the shortening.
The salt substituting agent has the effect of saltouing equally for protein, adopt part salt substituting agent preserving salted egg, oil pump capacity is many, and yolk plays sand, aromatic flavour, albumen is delicate, and to pickle effect basic identical with single employing salt, and maximum difference is: throw on an equal basis in the situation of ratio, adopted salted egg's taste of substituting agent moderate, product salt content≤4%, and salted egg's more salty (especially albumen) that pure salt is pickled, product salt content very high (general 〉=7%).From the angle of nutrition, the product Major Nutrient cellulose content of two kinds of different preparation method processing is suitable, without significant difference.It should be noted that: the input ratio of salt substituting agent must be lower than 28%, and except itself chemistry and physical characteristic, excessive concentration produces astringent taste easily and affects products taste.Two groups product nutrient component meter is compared as follows:
Control group nutrient component meter experimental group nutrient component meter
Vacuum curing of the present invention has utilized the fluid mechanics principle that is caused by pressure reduction to improve and has pickled efficient, under the poor effect effect of egg external and internal pressure, and the inside configuration of the easier infiltration egg of outside liquid, moisture also constantly oozes out in the egg.This phenomenon causes the diffusivity of pickling liquid and permeability to strengthen, and salinity can penetrate rapidlyer eggshell, the shell membrane surface enters in the egg, pickles efficient and is improved, and under equal salinity and environmental condition, effectively shortens salting period.The below has listed the process characteristic that vacuum curing and normal pressure are pickled, and the effect of pickling of vacuum curing and normal pressure being pickled generation compares.
Molecular thermalmotion is to affect each diffusion of components and chemosmotic key factor in the liquid, and the height of movement rate has determined the speed of dissolving and diffusion.Mechanical rotation drive egg by pickling machine moves in pickling liquid, part kinetic transformation is the energy of material molecule warm-up movement, accelerated molecular thermalmotion speed, also just directly strengthened in the pickling liquid salinity by high concentration (Hyposmolality) low concentration (hyperosmosis) diffusion and osmosis in the egg liquid, relatively static state is pickled, under equal conditions curing process is more rapid and quick, and salting period is shorter.
The specific embodiment
The dynamic method for salting of less salt high-efficiency vacuum of embodiment 1, present embodiment birds, beasts and eggs is as follows:
Technical scheme of the present invention is to take following steps:
A, choose high-quality poultry, after cleaning ZYF-J2, KD-160 grader transferred to that 55 grams are following, 55-65 gram, the above third gear of 65 grams, the transfer rate of egg is unsuitable too fast, extrude when avoiding carrying and transmit Bands or overstock at graded region and cause breakage, should rationally control according to employee's skilled operation degree, general about 100 pieces/minute, comparatively suitable.Different brackets separates splendid attire with the egg basket.
B, pickling liquid preparation; Edible salt should meet the requirement of GB 5461, and flavoring should meet the requirement of GB l5691.
Batching: 1500 in duck's egg, clear water 120 kg, 10 kilograms of salt, 5 kilograms of salt substituting agents, 1.5 kilograms of liquor, 2 kilograms of white sugar, monosodium glutamate 500 grams, anistree 360 grams, cassia bark 90 grams, Chinese prickly ash 270 grams, ginger 600 grams, the root of Dahurain angelica 300 grams, tsaoko 210 grams.Above-mentioned salt substituting agent is for pressing the mixture of the part by weight of 4:1:0.5 for magnesium chloride, calcium chloride, potassium chloride;
Clear water, spice, flavoring for mixture boil to boiling, boil that to be cooled to normal temperature half an hour for subsequent use as pickling liquid.
By basket duck's egg is put into the vacuum curing machine, the cover buckle fastening of egg basket upper strata is also fixing, and after preventing from adding pickling liquid, egg is floating to go out liquid level.
Pickling liquid for subsequent use is injected the pickling machine inner bag, pickle, pickle liquid level and surpass more than the egg basket 5cm.
C, pickling machine setting: 20 rev/mins of rotating speeds (positive and negative), 1000-2000 piece/batch, environment temperature≤20 ℃, vacuum 600-800KPa, 72 hours summers of salting period, 100 hours winters.
Pickle the later stage (60 hours summers, 80 hours winters), sampling observation is pickled egg 1 time～2 times, when its inherent quality meets NY 5144 salted egg features, stops to pickle, and in time goes out cylinder.
Process according to the method described above birds, beasts and eggs, said birds, beasts and eggs are a kind of in egg, duck's egg, goose egg or the quail egg.
Should emptyly try 6-8 bout before d, the vacuum packaging, vacuum packing machine work, begin sealing, vacuum time: 10-25 minute after affirmation is normal; Heat-sealing time: 1-3.5 minute, or high, medium and low successively decreasing; Pressing time: 2 minutes; Time-delay: 2 minutes.
Require product vacuum good, seal tight, smooth firm.
Vacuum-packed whole flow process must be finished in 2 hours, must not overstock.
E, shortening sterilization, steam pressure is more than 0.3Kpa.
Sterilization process kept 20 minutes after temperature reaches 121 ℃ for heating up 10 minutes again.
The positive and negative temperature difference is no more than 0.5 ℃ between soak, and pressure is between 0.12Kpa-0.135Kpa, and pressure reduction must not surpass ± 0.01Kpa.
Should change over to rapidly after product takes the dish out of the pot and force cooling more than 1 hour below 20 ℃ in the cooling pond.
Claims (1)
1. dynamic method for salting of birds, beasts and eggs less salt high-efficiency vacuum is characterized in that taking following steps:
A, choose high-quality poultry, after cleaning ZYF-J2, KD-160 grader transferred to that 55 grams are following, 55-65 gram, the above third gear of 65 grams, different brackets separates splendid attire with the egg basket;
B, pickling liquid preparation; Edible salt should meet the requirement of GB 5461, and flavoring should meet the requirement of GB l5691;
Batching: 1500 in duck's egg, clear water 120 kg, 10 kilograms of salt, 5 kilograms of salt substituting agents, 1.5 kilograms of liquor, 2 kilograms of white sugar, monosodium glutamate 500 grams, anistree 360 grams, cassia bark 90 grams, Chinese prickly ash 270 grams, ginger 600 grams, the root of Dahurain angelica 300 grams, tsaoko 210 grams; Above-mentioned salt substituting agent is that to contain sodium element of the same clan or with one or more mixtures in the villaumite (magnesium chloride, calcium chloride, potassium chloride etc.) of other chemical element of cycle and the non-villaumite (phosphate etc.); Hot material, flavoring for mixture boil to boiling, boil that to be cooled to normal temperature half an hour for subsequent use as pickling liquid;
By basket duck's egg is put into the vacuum curing machine, the cover buckle fastening of egg basket upper strata is also fixing, and after preventing from adding pickling liquid, egg is floating to go out liquid level;
Pickling liquid for subsequent use is injected the pickling machine inner bag, pickle, pickle liquid level and surpass more than the egg basket 5cm;
C, pickling machine setting: 20 rev/mins of rotating speeds (positive and negative), 1000-2000 piece/batch, environment temperature≤20 ℃, vacuum 600-800KPa, 72 hours summers of salting period, 100 hours winters;
Pickle the later stage (60 hours summers, 80 hours winters), sampling observation is pickled egg 1 time～2 times, when its inherent quality meets NY 5144 salted egg features, stops to pickle, and in time goes out cylinder;
Should emptyly try 6-8 bout before d, the vacuum packaging, vacuum packing machine work, begin sealing, vacuum time: 10-25 minute after affirmation is normal; Heat-sealing time: 1-3.5 minute, or high, medium and low successively decreasing; Pressing time: 2 minutes; Time-delay: 2 minutes;
E, shortening sterilization, steam pressure is more than 0.3Kpa, and sterilization process kept 20 minutes after temperature reaches 121 ℃ for heating up 10 minutes again;
The positive and negative temperature difference is no more than 0.5 ℃ between soak, and pressure is between 0.12Kpa-0.135Kpa, and pressure reduction must not surpass ± 0.01Kpa;
Should change over to rapidly after product takes the dish out of the pot and force cooling more than 1 hour below 20 ℃ in the cooling pond.
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| CN2012105557898A CN102972802A (en) | 2012-12-20 | 2012-12-20 | Low-salt high-efficiency vacuum dynamic egg curing method |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315327A (en) * | 2013-07-10 | 2013-09-25 | 广西新秀食品有限公司 | Dry egg with cough eliminating and phlegm reducing functions and production method of dry egg |
| CN103349300A (en) * | 2013-07-19 | 2013-10-16 | 卞佳林 | Method for manufacturing spleen-fortifying and stomach-nourishing spiced eggs |
| 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 |
| CN104336656A (en) * | 2013-08-07 | 2015-02-11 | 石礼芹 | Method for curing spiced eggs |
| CN104905191A (en) * | 2015-05-25 | 2015-09-16 | 江西省农业科学院 | Low-salt flavored dried radish preparation method |
| CN105661360A (en) * | 2016-01-18 | 2016-06-15 | 合肥学院 | Rapid processing technology for spiced low-salt salted eggs |
| CN106722362A (en) * | 2016-11-30 | 2017-05-31 | 湖南农业大学 | A kind of production method of less salt salted egg |
-
2012
- 2012-12-20 CN CN2012105557898A patent/CN102972802A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315327A (en) * | 2013-07-10 | 2013-09-25 | 广西新秀食品有限公司 | Dry egg with cough eliminating and phlegm reducing functions and production method of dry egg |
| CN103349300A (en) * | 2013-07-19 | 2013-10-16 | 卞佳林 | Method for manufacturing spleen-fortifying and stomach-nourishing spiced eggs |
| CN104336656A (en) * | 2013-08-07 | 2015-02-11 | 石礼芹 | Method for curing spiced eggs |
| 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 |
| CN104905191A (en) * | 2015-05-25 | 2015-09-16 | 江西省农业科学院 | Low-salt flavored dried radish preparation method |
| CN105661360A (en) * | 2016-01-18 | 2016-06-15 | 合肥学院 | Rapid processing technology for spiced low-salt salted eggs |
| CN106722362A (en) * | 2016-11-30 | 2017-05-31 | 湖南农业大学 | A kind of production method of less salt salted egg |
| CN106722362B (en) * | 2016-11-30 | 2020-03-31 | 湖南农业大学 | Production method of low-salt salted eggs |
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Application publication date: 20130320 |