CN102987447B - Method and device for pickling salted eggs in pressure circulation manner - Google Patents
Method and device for pickling salted eggs in pressure circulation manner Download PDFInfo
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- CN102987447B CN102987447B CN201210570304.2A CN201210570304A CN102987447B CN 102987447 B CN102987447 B CN 102987447B CN 201210570304 A CN201210570304 A CN 201210570304A CN 102987447 B CN102987447 B CN 102987447B
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Abstract
The invention relates to a method for pickling salted eggs in a pressure circulation manner. The method comprises the following steps of: cleaning and airing fresh eggs after being tested; sorting, airing, and transferring the eggs into a pickling turnover box; putting the eggs into a sealed pressure tank, adding a saturated salt solution, and beginning to pickle in the pressure circulation manner, wherein the pickling in the pressure circulation comprises the steps of: circularly changing the air pressure inside the tank between constant pressure of 0.1Mpa and the pressure of 0.15Mpa; firstly, pressurizing to be up to 0.15Mpa and maintaining for 10min; and decompressing to be up to the constant pressure of 0.1Mpa for 2-3min, and then maintaining the constant pressure for 20min, so as to finish a regular cycle. The method disclosed by the invention has the advantages of simplicity and reliability; the conventional formulation, and new pressure processing devices and technologies are adopted; the original devices in a factory are fully utilized; a production line with automatic operation can be formed; the pickling period is shortened from 15-40 days to 3-4 days; the product quality is ensured; the dispensing quantity of salt is reduced; picking feed liquid can be reused for 5-6 times after fabrication treatment; and the salt can be saved, and the environmental pollution is also avoided.
Description
Technical field
The present invention relates to a kind of method of preserving salted egg.
Background technology
Salted egg is the time-honored traditional characteristics product of China, traditional salted egg salting method, general employing mud drum method, grey bag method or single saline sook.
Mud drum method, grey bag method need the longer production cycle, generally need 35 ~ 40 days, also need to wash mud drum off after maturation, and labor strength is large, and working environment is dirty.
Although saline sook method technique is simple, labour intensity is in a slight decrease, and maturation time has shortening, generally still needs 15--17 days.
, also there is the problem that feed liquid utilization rate is low in saline sook method, general Primary batching system can only use once, and feed liquid waste is serious; The curing container of infusion method mostly is water vat, cement pit, big-and-middle-sized Plastic Drum etc., and the easy seepage of feed liquid, often causes the pollution of environment, and working environment is still bad.
This several traditional salted egg salting method, production efficiency is difficult to improve, manual operations is all needed to complete from duck's egg cleaning, classification to packed, need that labour is many and labour intensity is large, labout process easily causes egg product damaged, because the production cycle is long, can produce " black yellow egg " because process control is not tight.
For the production efficiency improving the egg that salts down, the method in cycle is pickled in the shortening having some to improve.Have the patent No. be 85103390 Chinese patent " pickling eggs through fast compressing method and device ", this invention is for the method cycle length of pickling birds, beasts and eggs traditional in food processing field, to producing very unfavourable defect in enormous quantities, adopt pressure egg-salting method, GB150-1998 is put into by birds, beasts and eggs, add saturated aqueous common salt and be full of container, then by handlance, salting liquid in container is pressurizeed, within general 24-48 hour, can pickle complete, it adopts constant high-pressure to pickle, require high to tank body, have the aspect being worth improving.
Summary of the invention
The invention provides a kind of quick salted egg and pickle production method and equipment, greatly reduce salting period, can avoid using high pressure resistant tank body, reduce production cost.
The production method of quickly preserving salted eggs of the present invention, can circulate and repeatedly utilize pickling liquid, reduces environmental pollution, reduces costs.
A kind of pressures cycle salted egg salting method, comprises the following steps: fresh egg, after inspection, is cleaned and dried; After drying, through sorting, proceed to and pickle Turnover Box; Put into sealing load tank, add saturated common salt solution; Initiation pressure circulating curing; Described pressures cycle is pickled and is: make tank internal gas pressure for circulation change between 0.1Mpa normal pressure and 0.15Mpa, be first forced into 0.15Mpa, 10 minutes dwell times, pressure release is afterwards to normal pressure 0.1Mpa, and venting duration is 2-3 minute, then keeps normal pressure 20 minutes; Be forced into 0.15Mpa again, 10 minutes dwell times, pressure release is afterwards to normal pressure 0.1Mpa, and venting duration is 2-3 minute, then keeps normal pressure 20 minutes; Control as regular cycles, total salting period is 50 hours scholars 10 hours, until pickle end.
Method of the present invention, the sealing load tank in wherein said step (4) is made up of withstand voltage tank body and stainless steel inner container, upper shed or side opening.
Method of the present invention, the control pressurer system that sealing load tank in wherein said step (4) is connected into by air pressure pump, pipeline, three-way magnetic valve door and pressure control circuit controls, air pressure pump is by tracheae and control the air inlet that three-way magnetic valve door is connected to pressurized tank, control air pressure change, exhaust outlet can manual free adjustment size, controls evacuation time.
Method of the present invention, electric heating piece and temperature sensor is provided with in sealing load tank in wherein said step (4), electric heating piece, temperature sensor and temperature-control circuit formation temperature control system, heat the saline solution in tank body, heats to 30 DEG C of scholars 2 DEG C and pickle.
For an equipment for above-mentioned method, comprise sealing load tank, described sealing load tank is made up of withstand voltage tank body and stainless steel inner container, is drum-shaped, built-in multilayer insulating panel, for placing fresh egg; Upper shed or side opening, minimum 40L.Described equipment also comprises the control pressurer system connected into by air pressure pump, pipeline, three-way magnetic valve door and pressure control circuit, for controlling the pressure in described sealing load tank.Described equipment also comprises the temperature control system connected into by electric heating piece, temperature sensor and temperature-control circuit.Described sealing load tank is that multiple stage is arranged in parallel.
In use, directly the qualified egg product that traditional pickling process Operational preparation technique (according to egg, pickling, cleaning) processed is put into plastic box for subsequent use, and then proceeding in stainless steel inner container together with Turnover Box, Turnover Box is stackable placement in tank.Add saturated common salt pickling liquid again, cover cover, start pressurization, pressurization is heated to 30 DEG C of scholars 2 DEG C simultaneously, pickles.Circulation adds, Decompression Controlling mode is pickled.
Air pressure in sealing load tank is by air pressure pump, pipeline, electromagnetic valve and PLC(pressure control circuit) control system that connects into controls, it is control compressed air pump by PLC that step is pickled in pressurization, make tank internal gas pressure for circulation change between 0.1Mpa and 0.15Mpa, time is 50 hours scholars 10 hours, the 0.15Mpa dwell time is 10 minutes, pass through magnetic valve pressure release afterwards to normal pressure 0.1Mpa, venting duration is 2-3 minute, then keeps normal pressure 20 minutes; As rule, loop control, until pickle end.The air pressure change at whole production process pressure change modeling fine day and cloudy day, accelerates salt feed liquid and permeates in eggshell fast, shorten overall salting period.
Pressurization pickling liquid main component is normal temperature 25 DEG C of saturated brines, concentration 22-24 baume; Edible alcohol: 2 ~ 3% (wt), foodsafety is good, and raw material easily obtains, simple and safe, does not pollute.
Venting duration in pressures cycle process is 2-3 minute, can avoid like this, because pressure change is too fast, causes eggshell crack phenomenon, ensureing eggs ' quality.
Because salting period shortens greatly, pressures cycle curing process quick cure in an airtight container completes, control the vegetative condition of product, the contaminated probability of pickling liquid greatly reduces, and recyclable process re-uses, and pickling liquid after filtering, recycle through high-temperature sterilization again, can Reusability 5 ~ 6 times (and tradition material material can only use 1 time), drastically reduce the area sewage discharge, do not affect the quality of production again.
Compared with existing production method, the invention has the advantages that simple and reliable, adopt conventional formulation, new pressworking equipment and technique, make full use of genuine equipment, the production line of automation mechanized operation can be formed, shorten and pickle the cycle, original 15-40 days is foreshortened to 3-4 days, and guarantee product quality, reduce the injected volume of salt, pickle by feed liquid after PROCESS FOR TREATMENT reusable 5 ~ 6 times, can save with salt, avoid right environmental pollution, the high strength technique that original bag mud washes mud is expelled, reduce labor strength, improve production efficiency, protect environment.
Accompanying drawing explanation
Fig. 1 is the structure sectional view of sealing load tank, wherein 1: withstand voltage tank body; 2: stainless steel inner container; 3: heating tape; 4: air hose articulation; 5: temperature sensor; 6: egg product; 7: plastic box.
Detailed description of the invention
For further illustrating the present invention, illustrate with the following Examples:
Embodiment 1: a kind of quick salted egg pickles production equipment, comprises following several respects:
(1) fully-automatic sealing pressure Jar used for making:
As shown in Figure 1, full-automatic pressure Jar used for making is made up of withstand voltage tank body 1 and stainless steel inner container 2, is generally drum-shaped, upper shed or side opening, and as production equipment, minimum 40L, Large Copacity can be selected according to production scale.This special equipment is without the need to high pressure resistant, and substituting now widely used water vat, cement pit and Plastic Drum is all kinds of open containers pickling instrument.Withstand voltage tank body 1 outer surface arranges heating tape 3, controls heating, for controlling the temperature in tank body by control circuit PLC; If tank body is upper shed, top is sealed tank cap, fastening by holding screw, has air outlet slit, is connected with control circuit through air hose articulation 4, for controlling tank body internal gas pressure; Cover opposite side is provided with temperature sensor 5, is connected with control circuit, for controlling temperature in tank body.
(2) full-automatic pressure control system:
Air pressure in sealing load tank is that the control system connected into by air pressure pump, pipeline, three-way magnetic valve door and PLC is controlled, compressed air pump is connected to by tracheae and the conveying of Controlling solenoid valve door the air inlet that pressure pickles pot, control air pressure change, exhaust outlet can manual free adjustment size, controls evacuation time.
(3) full-automatic temperature control system:
Be furnished with electric heating piece and temperature sensor in sealing load tank, the heating unit that electric heating piece, temperature sensor and temperature-control circuit control, to salting down, egg liquid heats, and heats to 30 DEG C of scholars 2 DEG C and pickles, improve saline solution and infiltrate efficiency.
(4) expansion of pressure unit:
Pressure Jar used for making quantity can be expanded according to output, and multiple stage is in parallel, enhances productivity.
(5) pressure curing process quick cure in an airtight container completes, and has stopped the vegetative condition of product, product quality is improved.
(6) after pressure salting period terminates, egg product, by manual sorting, boils, and is transported to other equipment.
The production equipment of quickly preserving salted eggs of the present invention, sealing load tank unit can well with the equipment of original undertaking, as cleaning, blowing, boil, dry vacuum packaging and combine, incorporate genuine production line fast, reduce technological transformation cost, egg product originally pickles the automation mechanized operation part after generation without the need to changing.
Embodiment 2: a kind of quick salted egg pickles production method, with the equipment of embodiment 1, comprising:
(1) directly the qualified egg product 6 that traditional pickling process Operational preparation technique (according to egg, pickling, cleaning) processed is put into plastic box 7, plastic box puts into stainless steel inner container again together with egg product, add saturated common salt pickling liquid again, cover cover, start pressurization, pressurization is heated to 30 DEG C of scholars 2 DEG C simultaneously, pickles.
(2) circulation add, Decompression Controlling mode.
Air pressure in sealing load Jar used for making is that the control system connected into by air pressure pump, pipeline, electromagnetic valve and PLC is controlled, it is control compressed air pump by PLC that step is pickled in pressurization, make tank internal gas pressure for circulation change between 0.1Mpa and 0.15Mpa, time is 50 hours scholars 10 hours, the 0.15Mpa dwell time is 10 minutes, pass through magnetic valve pressure release afterwards to normal pressure 0.1Mpa, venting duration is 2-3 minute, then keeps normal pressure 20 minutes; As rule, loop control, until pickle end.The air pressure change at whole production process pressure change modeling fine day and cloudy day, accelerates salt feed liquid and permeates in eggshell fast, shorten overall salting period.
(3) pickling liquid main component of pressurizeing is normal temperature 25 DEG C of saturated brines, concentration 22-24 baume; Edible alcohol: 2 ~ 3% (wt), foodsafety is good, and raw material easily obtains, simple and safe, does not pollute.
(4) venting duration in pressures cycle process is 2-3 minute, can avoid like this, because pressure change is too fast, causes eggshell crack phenomenon, ensureing eggs ' quality.
(5) because salting period shortens greatly, pressures cycle curing process quick cure in an airtight container completes, control the vegetative condition of product, the contaminated probability of pickling liquid greatly reduces, and recyclable process re-uses, and pickling liquid after filtering, recycle through high-temperature sterilization again, can Reusability 5 ~ 6 times (and tradition material material can only use 1 time), drastically reduce the area sewage discharge, do not affect the quality of production again.
Compared with existing production method, the invention has the advantages that simple and reliable, : adopt conventional formulation, new pressworking equipment and technique, make full use of genuine equipment, the production line of automation mechanized operation can be formed, shorten and pickle the cycle, original 15-40 days is foreshortened to 3-4 days, and guarantee product quality, reduce the injected volume of salt, pickle by feed liquid after PROCESS FOR TREATMENT reusable 5 ~ 6 times, can save with salt, avoid right environmental pollution, the high strength technique that original bag mud washes mud is expelled, reduce labor strength, improve production efficiency, protect environment.
Above-described embodiment is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that the common engineers and technicians in this area make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determine.
Claims (3)
1. a pressures cycle salted egg salting method, is characterized in that: adopt following equipment to pickle, described equipment comprises sealing load tank, described sealing load tank is made up of withstand voltage tank body (1) and stainless steel inner container (2), for drum-shaped, built-in multilayer insulating panel, for placing fresh egg; Upper shed or side opening, minimum 40L; Also comprise the control pressurer system connected into by air pressure pump, pipeline, three-way magnetic valve door and pressure control circuit, for controlling the pressure in described sealing load tank; Also comprise the temperature control system connected into by electric heating piece, temperature sensor and temperature-control circuit; Described sealing load tank is that multiple stage is arranged in parallel;
Curing process comprises the following steps: fresh egg, after inspection, is cleaned and dried; After drying, through sorting, proceed to and pickle Turnover Box; Put into sealing load tank, add saturated common salt solution; Initiation pressure circulating curing; Described pressures cycle is pickled and is: make tank internal gas pressure for circulation change between 0.1Mpa normal pressure and 0.15Mpa, be first forced into 0.15Mpa, 10 minutes dwell times, pressure release is afterwards to normal pressure 0.1Mpa, and venting duration is 2-3 minute, then keeps normal pressure 20 minutes; Be forced into 0.15Mpa again, 10 minutes dwell times, pressure release is afterwards to normal pressure 0.1Mpa, and venting duration is 2-3 minute, then keeps normal pressure 20 minutes; Control as regular cycles, total salting period is 50 hours scholars 10 hours, until pickle end.
2. method according to claim 1, it is characterized in that: the control pressurer system that described sealing load tank is connected into by air pressure pump, pipeline, three-way magnetic valve door and pressure control circuit controls, air pressure pump is by tracheae and control the air inlet that three-way magnetic valve door is connected to pressurized tank, control air pressure change, exhaust outlet can manual free adjustment size, controls evacuation time.
3. method according to claim 1, it is characterized in that: in described sealing load tank, be provided with electric heating piece and temperature sensor, electric heating piece, temperature sensor and temperature-control circuit formation temperature control system, heat the saline solution in tank body, heats to 30 DEG C of scholars 2 DEG C and pickle.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210570304.2A CN102987447B (en) | 2012-12-25 | 2012-12-25 | Method and device for pickling salted eggs in pressure circulation manner |
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| CN201210570304.2A CN102987447B (en) | 2012-12-25 | 2012-12-25 | Method and device for pickling salted eggs in pressure circulation manner |
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| CN102987447A CN102987447A (en) | 2013-03-27 |
| CN102987447B true CN102987447B (en) | 2015-03-04 |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103564534B (en) * | 2013-11-21 | 2015-05-13 | 天津市奇果科技有限公司 | Method for continuously and rapidly producing reformed egg through vacuum pressure reduction and back pressure interaction method and pickling system |
| CN104256848B (en) * | 2014-10-10 | 2019-03-15 | 中国农业科学院农产品加工研究所 | A kind of food transformation static state curing equipment and its method for salting |
| CN105795371B (en) * | 2016-04-15 | 2019-12-17 | 天津帝牧盛科技有限公司 | method and system for continuously producing high-elasticity marinated eggs |
| CN106722670A (en) * | 2016-12-19 | 2017-05-31 | 重庆渝金源食品有限公司 | The method for pickling peanuts with pickled peppers |
| CN106579246A (en) * | 2016-12-19 | 2017-04-26 | 重庆渝金源食品有限公司 | Device for pickling peanuts with pickled pepper |
| CN107960613B (en) * | 2017-10-25 | 2021-01-08 | 华中农业大学 | Pressure-regulating and temperature-controlling egg pickling equipment adopting liquid circulation and control method |
| CN109511857A (en) * | 2018-10-17 | 2019-03-26 | 天津科技大学 | A kind of system and method for superelevation platen press quick Fabrication egg processed again |
| US11584572B2 (en) * | 2019-07-01 | 2023-02-21 | Michael J. Deeb | Pickling device with pressured cavity and related methods |
| 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 |
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| KR20090000308A (en) * | 2007-06-28 | 2009-01-07 | 채봉진 | Manufacturing method of seasoned having lactobacillus |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20090000308A (en) * | 2007-06-28 | 2009-01-07 | 채봉진 | Manufacturing method of seasoned having lactobacillus |
Non-Patent Citations (1)
| Title |
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| 王晓拓,等.脉动压技术腌制鸡蛋工艺优化.《食品科学》.2010,第31卷(第8期),第97-101页. * |
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Inventor after: Wang Dawen Inventor after: Li Yanwu Inventor after: Xia Wenxian Inventor after: Wang Xiaoyan Inventor after: Zhang Youneng Inventor after: Bai Zhiqing Inventor before: Wang Dawen |
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