CN104055148A - Leadless preserved egg preserving agent - Google Patents
Leadless preserved egg preserving agent Download PDFInfo
- Publication number
- CN104055148A CN104055148A CN201310093992.2A CN201310093992A CN104055148A CN 104055148 A CN104055148 A CN 104055148A CN 201310093992 A CN201310093992 A CN 201310093992A CN 104055148 A CN104055148 A CN 104055148A
- Authority
- CN
- China
- Prior art keywords
- preserved egg
- salt
- preserving agent
- curing agent
- lime
- 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
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a leadless preserved egg preserving agent. In particular, a new preserving agent capable of substituting current technical schemes is provided by using zinc sulfate and divalent manganese salt as heavy metal ions in the preserved egg preserving agent, and combining with sodium hydroxide, calcium oxide, table salt and tea dust. Good preserving effect is achieved without the addition of toxic lead salt or copper salt which is not lacked by most domestic people.
Description
Technical field
The present invention relates to egg products manufacture field, particularly a kind of lead-free preserved egg curing agent.
Background technology
Lime-preserved egg claims again lime-preserved egg, a kink of preserved egg etc., is the traditional local flavor egg products of China, not only by domestic consumers in general are liked, and the great reputation of also enjoying in the international market.In traditional lime-preserved egg pickling process, used yellow lead powder, because it contains lead oxide, to human toxicity compared with being eliminated by force and gradually.The conventional curing agent processing lime-preserved egg that contains mantoquita, zinc salt or copper zinc salt-mixture at present, the curing agent effect that wherein prepared by copper zinc salt-mixture is better, but in finished product, contains the mantoquita of more amount; Cupric not in the lime-preserved egg that curing agent prepared by zinc salt is produced, more favourable to the health of Chinese Consumer's.But Zn
2+not bery desirable in the effect of controlling alkali lye infiltration, must strictly control out the cylinder time, otherwise easy rotten head, even if not rotten head also usually causes mouthfeel pungent because containing excess base in its product.
Summary of the invention
The technical problem to be solved in the present invention is: existing preserved egg pickling agent all exists various defects, not ideal enough.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of lead-free preserved egg curing agent, is characterized in that being made up of the raw material of following weight portion:
Tea-leaf power 5-8 part
NaOH 4-6 part
Sodium chloride 2-3 part
Calcium oxide 0.4-0.6 part
Zinc sulfate 0.2-0.3 part
Manganous salt 0.04-0.06 part,
Described manganous salt is the sub-manganese of anhydrous slufuric acid, the sub-manganese of sulfuric acid monohydrate or manganous chloride.
Described tea-leaf power can derive from various tealeaves common on market, as green tea, black tea, Pu'er tea, oolong tea, brick tea etc.
The main cause of the easy rotten head of curing agent prepared by zinc salt is ZnSO
4the effect of controlling alkali lye infiltration in the later stage of pickling is not bery desirable, causes too much alkali lye to infiltrate egg body inside.Inventor, by test repeatedly, finds that the manganous salt of certain concentration can make up the defect of zinc salt, and both collocation can be played good effect; Simultaneously manganese is also the trace element of needed by human, makes final products also carry manganese after adding curing agent, and human body is also had to certain benefit.
In another aspect of this invention, also provide a kind of lead-free preserved egg curing agent as above in the utilization of pickling in lime-preserved egg.
The invention has the beneficial effects as follows: a kind of curing agent of alternative prior art scheme is provided, avoiding adding on the basis of virulent lead salt and the general also wantless mantoquita of the domestic common people, has reached and pickled preferably effect.
Detailed description of the invention
Now in conjunction with specific embodiments, the present invention is further detailed explanation.
Embodiment 1
After taking from water 10kg, NaOH 500g, quick lime 50g, salt 300g, the 600g(boiling of black tea end, get filtrate), zinc sulfate 25g and the sub-manganese 5g of anhydrous slufuric acid be made into lime-preserved egg process feed, the fresh duck's egg 100 pieces (the about 65g of counterpoise) of selecting of learning from else's experience is again cleaned and dries, duck's egg is all immersed among feed liquid, in the room of 18 DEG C of constant temperature, pickle after 30 days, lime-preserved egg is taken out and dried.
After above-mentioned processing, obtain lime-preserved egg, surface is without stain, and protein coagulation is complete, and outward appearance is dark brown transparent, flexible, shrinking away from theshell excellence, and yolk is orange-red middle soft yolk, aromatic flavour, mouthfeel is pleasant to the palate.
Embodiment 2
After taking from water 10kg, NaOH 400g, quick lime 40g, salt 200g, the 500g(boiling of green tea end, get filtrate), zinc sulfate 20g and the sub-manganese 4g of anhydrous slufuric acid be made into lime-preserved egg process feed, the fresh duck's egg 100 pieces (the about 65g of counterpoise) of selecting of learning from else's experience is again cleaned and dries, duck's egg is all immersed among feed liquid, in the room of 18 DEG C of constant temperature, pickle after 30 days, lime-preserved egg is taken out and dried.
After above-mentioned processing, obtain lime-preserved egg, surface is without stain, and protein coagulation is comparatively complete, and outward appearance is dark brown transparent, and shrinking away from theshell is better, and yolk is orange-red little soft yolk, aromatic flavour, and mouthfeel is pleasant to the palate, but acid slightly.
Embodiment 3
After taking from water 10kg, NaOH 600g, quick lime 60g, salt 300g, brick tea 500g(boiling, get filtrate), zinc sulfate 30g and manganous chloride 6g be made into lime-preserved egg process feed, the fresh duck's egg 100 pieces (the about 65g of counterpoise) of selecting of learning from else's experience is again cleaned and dries, duck's egg is all immersed among feed liquid, in the room of 18 DEG C of constant temperature, pickle after 30 days, lime-preserved egg is taken out and dried.
After above-mentioned processing, obtain lime-preserved egg, there is unconspicuous stain on surface, and protein coagulation is comparatively complete, and outward appearance is dark brown transparent, and shrinking away from theshell is better, and yolk is cyan larger soft yolk, aromatic flavour, and mouthfeel is pleasant to the palate.
Claims (3)
1. a lead-free preserved egg curing agent, is characterized in that being made up of the raw material of following weight portion:
Tea-leaf power 5-8 part
NaOH 4-6 part
Sodium chloride 2-3 part
Calcium oxide 0.4-0.6 part
Zinc sulfate 0.2-0.3 part
Manganous salt 0.04-0.06 part.
2. a kind of lead-free preserved egg curing agent as claimed in claim 1, is characterized in that described manganous salt is the sub-manganese of anhydrous slufuric acid, the sub-manganese of sulfuric acid monohydrate or manganous chloride.
3. a lead-free preserved egg curing agent as claimed in claim 1 or 2 is in the utilization of pickling in lime-preserved egg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310093992.2A CN104055148A (en) | 2013-03-22 | 2013-03-22 | Leadless preserved egg preserving agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310093992.2A CN104055148A (en) | 2013-03-22 | 2013-03-22 | Leadless preserved egg preserving agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104055148A true CN104055148A (en) | 2014-09-24 |
Family
ID=51543306
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310093992.2A Pending CN104055148A (en) | 2013-03-22 | 2013-03-22 | Leadless preserved egg preserving agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104055148A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558990A (en) * | 2015-12-17 | 2016-05-11 | 滁州学院 | Golden yellow preserved duck egg preserving liquid and preserving process thereof |
| CN109123571A (en) * | 2018-07-28 | 2019-01-04 | 南昌大学 | A kind of lime-preserved egg pickling liquid |
-
2013
- 2013-03-22 CN CN201310093992.2A patent/CN104055148A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558990A (en) * | 2015-12-17 | 2016-05-11 | 滁州学院 | Golden yellow preserved duck egg preserving liquid and preserving process thereof |
| CN105558990B (en) * | 2015-12-17 | 2018-12-11 | 滁州学院 | A kind of golden yellow lime-preserved egg pickling liquid and its pickling process method |
| CN109123571A (en) * | 2018-07-28 | 2019-01-04 | 南昌大学 | A kind of lime-preserved egg pickling liquid |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140924 |