CN104187843A - Soaking process-based batch production method of salted eggs - Google Patents

Soaking process-based batch production method of salted eggs Download PDF

Info

Publication number
CN104187843A
CN104187843A CN201410457279.6A CN201410457279A CN104187843A CN 104187843 A CN104187843 A CN 104187843A CN 201410457279 A CN201410457279 A CN 201410457279A CN 104187843 A CN104187843 A CN 104187843A
Authority
CN
China
Prior art keywords
egg
eggs
pickling
salted
cylinder
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
Application number
CN201410457279.6A
Other languages
Chinese (zh)
Inventor
徐文龙
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
HAIAN LONGXIANG FOOD Co Ltd
Original Assignee
HAIAN LONGXIANG FOOD Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by HAIAN LONGXIANG FOOD Co Ltd filed Critical HAIAN LONGXIANG FOOD Co Ltd
Priority to CN201410457279.6A priority Critical patent/CN104187843A/en
Publication of CN104187843A publication Critical patent/CN104187843A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L15/00Egg products; Preparation or treatment thereof
    • A23L15/30Addition of substances other than those covered by A23L15/20 – A23L15/25

Abstract

The invention discloses a soaking process-based batch production method of salted eggs in a food product factory. The soaking process-based batch production method of salted eggs comprises the following specific steps: selecting eggs, namely choosing good-quality eggs even in size and bright in eggshell luster; cleaning the eggs; preparing a pickling solution from 50%-80% of edible salt, 12%-38% of white spirit, 0-11% of white sugar, 2%-5% of five spice powder, 0-3% of potassium sorbate and 0-3% of citric acid through mixed boiling and stewing at 100 DEG C for 5-10 minutes; pickling, namely piling the eggs in order in a pickling jar, pouring the pickling solution into the pickling jar and sealing the jar for pickling for 30-45 days; cooking, namely cooking the eggs pickled in the fourth step in a cooking pot at a high temperature for 40-50 minutes, wherein the cooking temperature ranges from 120 to 125 DEG C and the pressure ranges from 0.2MPa to 0.3MPa; and taking out the eggs, and then cooling, packaging and warehousing the salted eggs. The soaking process-based batch production method of the salted eggs in the food product factory has the advantages that the production process is simple, the produced salted eggs are excellent in flavor, good in taste, and high in egg yolk oil yield, and moreover, the pickling solution can be reused so that the production cost can be reduced.

Description

The method of infusion method batch production salted egg
Technical field
The present invention relates to food processing technology field, be specifically related to the method for infusion method batch production salted egg of food factory.
Background technology
Eggs are one of frequent edible food in daily life.In egg white, nutrient is mainly protein, not only contains the essential amino acid that needed by human body is wanted, and amino acid composition is approaching with Body composition pattern, and biological value reaches more than 95.Whole-egg protein matter almost can be absorbed completely by human body, is optimal good protein in food.In the time that the nutritional quality of carrying out various food proteins is evaluated, often using whole-egg protein matter as with reference to albumen.Egg white is also the good source of riboflavin.Yolk contains more nutritional labeling than egg white, and the inorganic salts such as calcium, phosphorus and iron focus mostly in yolk; Yolk also contains more vitamin A, D, B1 and B2; More containing phosphatide in yolk, also contain more cholesterol, every 100g is approximately containing 1500mg.
Because poultry egg laying is very easily subject to seasonal effect, so we often pickle eggs, extend on the one hand its storage time, can taste on the other hand differently flavoured egg products.When pickling, conventional salt solution infusion process generally only with salt, causes that albumen hardens, mouthfeel is astringent.
Summary of the invention
The object of this invention is to provide the method for infusion method batch production salted egg of food factory.The method produce salted egg's taste good, mouthfeel good, yolk oil yield is high and cost is low, simple to operate.
In order to solve the existing problem of background technology, the present invention is by the following technical solutions: the method for infusion method batch production salted egg of food factory, and its concrete production method is as follows:
1, select egg: selected size is even, the high-quality egg that chitin is color gorgeous, rejects broken shell, crack, addled egg;
2, clean: the egg of choosing is cleaned up with cold water, dry for subsequent use;
3, join pickling liquid: described pickling liquid is to be boiled by 50% ~ 80% edible salt, 12% ~ 38% white wine, 0 ~ 11% white sugar, 2% ~ 5% five-spice powder, 0 ~ 3% potassium sorbate, 0 ~ 3% citric acid mixing, and boil 5 ~ 10min at 100 DEG C, be cooled to room temperature and make;
4, pickle: the egg block pattern row pattern after described step 2 is processed is pickling in cylinder, egg is during apart from cylinder mouth 6 ~ 10cm, cover bamboo grid lid, and be pressed in described bamboo grid with clean stone and cover, then in cylinder, pour into described pickling liquid prepared by described step 3 to described pickling, ensure that all eggs submerge in described pickling liquid entirely, envelope cylinder is pickled 30 ~ 45 days;
5, boiling: the egg that described step 4 is pickled is put into digester thermophilic digestion 40 ~ 50min, 120 ~ 125 DEG C of boiling temperatures, pressure 0.2 ~ 0.3MPa, pulls nature out cooling;
6, vacuum packaging, warehouse-in.
Further, described five-spice powder is at least one in Chinese prickly ash, Chinese cassia tree, anise, cloves, fennel seeds seed, rhizoma zingiberis, cardamom, Radix Glycyrrhizae, pepper, dried orange peel.
The present invention has following beneficial effect: the method for food factory provided by the invention infusion method batch production salted egg, and production technology is simple, and required production equipment is also simple, and salted egg's taste of production is good, mouthfeel good, yolk oil yield is high; And pickling liquid can reuse, reduce production costs.
Detailed description of the invention
Embodiment mono-:
The method of infusion method batch production salted egg of the present embodiment food factory, its concrete production method is as follows:
1, select egg: selected size is even, the high-quality egg that chitin is color gorgeous, rejects broken shell, crack, addled egg;
2, clean: the egg of choosing is cleaned up with cold water, dry for subsequent use;
3, join pickling liquid: described pickling liquid is to be mixed and boiled by 50% edible salt, 38% white wine, 8% white sugar, 2% five-spice powder, 1% potassium sorbate, 1% citric acid, and boils 5min at 100 DEG C, be cooled to room temperature and make;
4, pickle: the egg block pattern row pattern after described step 2 is processed is pickling in cylinder, egg is during apart from cylinder mouth 6cm, cover bamboo grid lid, and be pressed in described bamboo grid with clean stone and cover, then in cylinder, pour into described pickling liquid prepared by described step 3 to described pickling, ensure that all eggs submerge in described pickling liquid entirely, envelope cylinder is pickled 45 days;
5, boiling: the egg that described step 4 is pickled is put into digester thermophilic digestion 50min, 120 DEG C of boiling temperatures, pressure 0.2MPa, pulls nature out cooling;
6, vacuum packaging, warehouse-in.
Embodiment bis-:
The method of infusion method batch production salted egg of the present embodiment food factory, its concrete production method is as follows:
1, select egg: selected size is even, the high-quality egg that chitin is color gorgeous, rejects broken shell, crack, addled egg;
2, clean: the egg of choosing is cleaned up with cold water, dry for subsequent use;
3, join pickling liquid: described pickling liquid is to be mixed and boiled by 60% edible salt, 20% white wine, 10% white sugar, 5% five-spice powder, 2% potassium sorbate, 3% citric acid, and boils 5 ~ 10min at 100 DEG C, be cooled to room temperature and make;
4, pickle: the egg block pattern row pattern after described step 2 is processed is pickling in cylinder, egg is during apart from cylinder mouth 8cm, cover bamboo grid lid, and be pressed in described bamboo grid with clean stone and cover, then in cylinder, pour into described pickling liquid prepared by described step 3 to described pickling, ensure that all eggs submerge in described pickling liquid entirely, envelope cylinder is pickled 40 days;
5, boiling: the egg that described step 4 is pickled is put into digester thermophilic digestion 45min, 123 DEG C of boiling temperatures, pressure 0.3MPa, pulls nature out cooling;
6, vacuum packaging, warehouse-in.
Embodiment tri-:
The method of infusion method batch production salted egg of the present embodiment food factory, its concrete production method is as follows:
1, select egg: selected size is even, the high-quality egg that chitin is color gorgeous, rejects broken shell, crack, addled egg;
2, clean: the egg of choosing is cleaned up with cold water, dry for subsequent use;
3, join pickling liquid: described pickling liquid is to be mixed and boiled by 80% edible salt, 12% white wine, 3% five-spice powder, 3% potassium sorbate, 2% citric acid, and boils 5 ~ 10min at 100 DEG C, be cooled to room temperature and make;
4, pickle: the egg block pattern row pattern after described step 2 is processed is pickling in cylinder, egg is during apart from cylinder mouth 10cm, cover bamboo grid lid, and be pressed in described bamboo grid with clean stone and cover, then in cylinder, pour into described pickling liquid prepared by described step 3 to described pickling, ensure that all eggs submerge in described pickling liquid entirely, envelope cylinder is pickled 30 days;
5, boiling: the egg that described step 4 is pickled is put into digester thermophilic digestion 40min, 125 DEG C of boiling temperatures, pressure 0.3MPa, pulls nature out cooling;
6, vacuum packaging, warehouse-in.
Finally explanation is, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, other amendments that those of ordinary skill in the art make technical scheme of the present invention or be equal to replacement, only otherwise depart from the spirit and scope of technical solution of the present invention, all should be encompassed in the middle of claim scope of the present invention.

Claims (2)

1. the method for infusion method batch production salted egg, is characterized in that, its concrete production method is as follows:
(1), select egg: selected size is even, and the high-quality egg that chitin is color gorgeous is rejected broken shell, crack, addled egg;
(2), clean: the egg of choosing is cleaned up with cold water, dry for subsequent use;
(3), join pickling liquid: described pickling liquid is to be boiled by 50% ~ 80% edible salt, 12% ~ 38% white wine, 0 ~ 11% white sugar, 2% ~ 5% five-spice powder, 0 ~ 3% potassium sorbate, 0 ~ 3% citric acid mixing, and boil 5 ~ 10min at 100 DEG C, be cooled to room temperature and make;
(4), pickle: by the egg block pattern row pattern after described step (2) processing pickling in cylinder, egg is during apart from cylinder mouth 6 ~ 10cm, cover bamboo grid lid, and be pressed in described bamboo grid with clean stone and cover, then in cylinder, pour into described pickling liquid prepared by described step (3) to described pickling, ensure that all eggs submerge in described pickling liquid entirely, envelope cylinder is pickled 30 ~ 45 days;
(5), boiling: the egg that described step (4) is pickled is put into digester thermophilic digestion 40 ~ 50min, 120 ~ 125 DEG C of boiling temperatures, pressure 0.2 ~ 0.3MPa, pulls nature out cooling;
(6), vacuum packaging, warehouse-in.
2. infusion method according to claim 1 is produced the method for salted egg in batches, it is characterized in that, described five-spice powder is at least one in Chinese prickly ash, Chinese cassia tree, anise, cloves, fennel seeds seed, rhizoma zingiberis, cardamom, Radix Glycyrrhizae, pepper, dried orange peel.
CN201410457279.6A 2014-09-10 2014-09-10 Soaking process-based batch production method of salted eggs Pending CN104187843A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410457279.6A CN104187843A (en) 2014-09-10 2014-09-10 Soaking process-based batch production method of salted eggs

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410457279.6A CN104187843A (en) 2014-09-10 2014-09-10 Soaking process-based batch production method of salted eggs

Publications (1)

Publication Number Publication Date
CN104187843A true CN104187843A (en) 2014-12-10

Family

ID=52073358

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410457279.6A Pending CN104187843A (en) 2014-09-10 2014-09-10 Soaking process-based batch production method of salted eggs

Country Status (1)

Country Link
CN (1) CN104187843A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107549674A (en) * 2017-10-10 2018-01-09 贵州大娄山稻香来食品有限公司 A kind of salt egg processing technology thereof
CN107683894A (en) * 2017-10-27 2018-02-13 贵州大娄山稻香来食品有限公司 A kind of preparation method of salted egg

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5733572A (en) * 1980-08-05 1982-02-23 Kazumi Fujiki Preparation of steamed and salted egg
CN101810345A (en) * 2010-05-12 2010-08-25 中国农业大学 Pickling method of multi-flavor marinated eggs
CN102028250A (en) * 2010-11-23 2011-04-27 陈万茂 Method and formula for soaking and pickling spiced salted egg
CN102038214A (en) * 2010-12-28 2011-05-04 刘青 Method for salting spiced salted eggs in batches
CN102100371A (en) * 2011-01-11 2011-06-22 李金英 Salted duck egg culture solution and method for making salted duck egg
CN102613604A (en) * 2012-04-25 2012-08-01 江苏腾达源农牧有限公司 Preserving liquid and preserving method of low-salt healthcare preserved duck eggs with red egg yolks
CN102972802A (en) * 2012-12-20 2013-03-20 江西神珠田园食品有限公司 Low-salt high-efficiency vacuum dynamic egg curing method

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5733572A (en) * 1980-08-05 1982-02-23 Kazumi Fujiki Preparation of steamed and salted egg
CN101810345A (en) * 2010-05-12 2010-08-25 中国农业大学 Pickling method of multi-flavor marinated eggs
CN102028250A (en) * 2010-11-23 2011-04-27 陈万茂 Method and formula for soaking and pickling spiced salted egg
CN102038214A (en) * 2010-12-28 2011-05-04 刘青 Method for salting spiced salted eggs in batches
CN102100371A (en) * 2011-01-11 2011-06-22 李金英 Salted duck egg culture solution and method for making salted duck egg
CN102613604A (en) * 2012-04-25 2012-08-01 江苏腾达源农牧有限公司 Preserving liquid and preserving method of low-salt healthcare preserved duck eggs with red egg yolks
CN102972802A (en) * 2012-12-20 2013-03-20 江西神珠田园食品有限公司 Low-salt high-efficiency vacuum dynamic egg curing method

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107549674A (en) * 2017-10-10 2018-01-09 贵州大娄山稻香来食品有限公司 A kind of salt egg processing technology thereof
CN107683894A (en) * 2017-10-27 2018-02-13 贵州大娄山稻香来食品有限公司 A kind of preparation method of salted egg

Similar Documents

Publication Publication Date Title
CN105747166A (en) Hawthorn jam for promoting digestion and lowering lipid
CN103653083A (en) Preparation method of pepper sour soup
CN104017693A (en) Production process of dried orange peel fermented sticky rice
CN103146532A (en) Black tartary buckwheat red rice flavone wine and production method thereof
CN103340442A (en) Production process for baked quail eggs
CN103876102A (en) Preparation method of fish sauce
CN104187442B (en) Original oil fermented soya bean and manufacturing method thereof
CN103393149A (en) Production process of baked egg
CN104187843A (en) Soaking process-based batch production method of salted eggs
CN103005123A (en) Processing method of cherry preserved fruit
CN103409276A (en) Preparation method of glutinous rice wine
CN103054068A (en) Preparing process of salted duck eggs
CN103181584A (en) Production method for tea eggs
CN104450385A (en) Mulberry and hawthorn wine and preparation method thereof
CN101492637A (en) Method for producing fermented glutinous rice foods
CN104082642A (en) Preparing method of haw pulp
CN105192749A (en) Preparation method of short-period tasty duck eggs
CN104720008A (en) Production technology of sesame paste with oyster mushroom flavor
CN104856177B (en) A kind of rhizoma Gastrodiae Normal juice and preparation method thereof and rhizoma Gastrodiae juice beverage
CN106579077A (en) Making method of sauced portunus trituberculatus
CN101438736A (en) Method for producing canned asparagus spear
CN105851990A (en) Pickle and preparing method thereof
CN103222640A (en) Making method of chicken feet with pickled peppers
CN103919192B (en) Pickled pepper walnut kernel and preparation method thereof
CN1954710A (en) Sweet peppery taste salted egg and its production method

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20141210

WD01 Invention patent application deemed withdrawn after publication