CN1049559C - Method for making spiced cooked salted egg - Google Patents
Method for making spiced cooked salted egg Download PDFInfo
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- CN1049559C CN1049559C CN96103108A CN96103108A CN1049559C CN 1049559 C CN1049559 C CN 1049559C CN 96103108 A CN96103108 A CN 96103108A CN 96103108 A CN96103108 A CN 96103108A CN 1049559 C CN1049559 C CN 1049559C
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- egg
- spiced
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- high pressure
- temperature sterilization
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Abstract
The present invention relates to a method for producing spiced cooked salted eggs, which comprises the following steps of selecting eggs, compounding, soaking, vacuum forming and packing, and germicidal treatment at high temperature and high pressure. A liquid material for soaking is composed of 100 portions of clear water, 2 to 4 portions of pricklyash peel, 35 to 45 portions of salt, 3 to 5 portions of slat and 3 to 5 portions of spice powder by weight. The salted eggs are cooked salted eggs which are packaged by plastic and have the advantage of long shelf life. Thereby, each salted egg is a convenient instant food.
Description
The present invention relates to a kind of preparation method of maturation egg, this one-tenth egg is a kind of salted egg's new product that accumulating is sold, is suitable for convenient and instant of being convenient to.
Processed good product is to give birth to salted egg in the processing of existing salted egg, and percentage of damage is very high in accumulating, also need boil when eating again, and is cumbersome, is not suitable for as ready-to-eat food.The convenience in order to go out or to travel is sometimes just boiled the generation egg of buying from market to carry as ready-to-eat food again and is used, and is the summer of high temperature and heating summer but run into, the egg blackout that usually will go bad, and the time of guaranteeing the quality is very short.
The objective of the invention is to release a kind of as the long especially preparation method that plastics packed spiced cooked salted egg is arranged again of ready-to-eat food shelf-life.
The object of the present invention is achieved like this:
Whole preparation method includes following six operations, promptly selects egg, batching, immersion, plays cylinder, vacuumizes blister plastic packaging, high pressure-temperature sterilization.The described egg that selects is the good fresh duck's egg of selected shell hard, can adopt the way of striking egg audition and illumination to select the high-quality egg.The egg kind be the egg that duck was produced of putting in a suitable place to breed with the field for well, with the egg of stable breeding duck serve as time.The proportioning (percentage by weight) of batching is as follows: 100 parts in clear water, and 2～4 parts in Chinese prickly ash, 35～45 parts of salt, 3～5 parts of wine, 3～5 parts of five-spice powders fully stir, heat, make feed liquid fully to dissolve behind the wiring solution-forming.In described immersion operation, the fresh duck's egg of high-quality selected held with plastic box and put into Da Chi (lower storage reservoir), and administration of fixed, its plastic box after the ground lower storage reservoir is poured feed liquid can not floated, go into feed liquid toward underground basin irrigation then, treat that duck's egg soaks 10～15 days (summer) in feed liquid, or can play cylinder 20～25 days (winter).Rise and to generate that duck's egg is cleaned behind the cylinder, vacuumize the blister plastic packaging processing in the airing, the transparent retort pouch of packing into.The Salted duck egg that to take out vacuum is put into high-temperature sterilization pot at last, carries out high pressure sterilization under 121 ℃～125 ℃ high temperature, and sterilizing time is 30～50 minutes, takes the dish out of the pot after cooling.Vacuumizing this procedure of blister plastic packaging is placed on and also can after the high temperature high pressure sterilizing operation.But a shortcoming is arranged like this, that is exactly also to need through cooling, show off through the ripe salted egg behind the high temperature sterilization, go plastic uptake to vacuumize again, in this process, in case be infected with bacterium or foul (as being bitten) and wrapped into again and vacuumize in the bag still and can go bad, influence the shelf-life by mosquitos and flies.Vacuumize the blister plastic packaging operation preceding and allow, the high temperature high pressure sterilizing operation is just beneficial in the back, that is exactly to have been sealed by plastic uptake vacuumizing when handling duck's egg, bacterium and foul again were infected with less than duck's egg when this road high temperature high pressure sterilizing was handled in the back, so, the arrangement of operation to be vacuumizing blister plastic packaging preceding, HTHP in the back for well.The former therefore place that this maturation egg shelf-life just of the present invention is long especially.But if the workshop environmental sanitation is good, last two procedures are short blanking time, then carry out vacuumizing blister plastic packaging after autoclave sterilization is handled earlier and also are fine.
Advantage of the present invention is: the salted egg that produces is ripe, be suitable for as the tourism ready-to-eat food, and the shelf-life is long especially, carries instant.
Below in conjunction with embodiment the present invention is described in detail.
The operation of the 1st embodiment is as follows: (1) picks out the fresh duck's egg of high-quality by illumination and the color and luster that strikes the egg audition and observe the duck's egg shell, (2) get 50 kilograms in clear water, 1.5 kilograms in Chinese prickly ash, 20 kilograms of salt, 2 kilograms of wine, 2 kilograms of mixed and fully stirrings of five-spice powder, be heated to 60 ℃, make feed liquid fully dissolve cooling again, (3) the high-quality fresh duck's egg of selecting is held with plastic box, and then the Turnover Box that a circle fills bright egg put into the ground lower storage reservoir, and all Turnover Boxes are linked the jail with rope, make it can in water, not float, in the ground lower storage reservoir, pour into ready feed liquid then, soaked 25 days, (4) plastics that will fill duck's egg are turned case and are mentioned, in the workshop, stack, nature airing or dry up with ventilating fan, adopt the vacuum forming packing again, the duck's egg that soaked is carried out blister plastic packaging with plastic sheeting, and the living Salted duck egg that (5) are good with blister plastic packaging is put into the high temperature high pressure sterilizing frame and carry out sterilization treatment under 122 ℃ high temperature, makes living Salted duck egg age Salted duck egg.
The operation of the 2nd embodiment is as follows: (1) selects the fresh duck's egg of high-quality, (2) get 50 kilograms in clear water, 2 kilograms in Chinese prickly ash, 22 kilograms of salt, 2.5 kilograms of wine, being heated to 50 ℃ behind 2.5 kilograms of wiring solution-formings of five-spice powder fully stirs, make feed liquid fully dissolve cooling again, (3) hold the high-quality fresh duck's egg of selecting with plastic box, to contain the plastic box of egg then and put into the ground lower storage reservoir, and tie the jail between case and the case mutually, in the ground lower storage reservoir, pour into ready feed liquid then, soaked 15 days, (4) soaked living duck's egg is played airing behind the cylinder, drop in the autoclave sterilization cabinet and carry out heat sterilization, temperature is controlled at 125 ℃, duck's egg is ripe by changing, and (5) are treated that hot egg turns cold and are put into the vacuum forming packing machine after the drying and carry out blister plastic packaging.
More than among two embodiment the 1st embodiment be most preferred embodiment.In a single day be infected with foul and bacterium (for example being stung by mosquito, fly) among the 2nd embodiment as from the ripe duck's egg that the sterilization cabinet comes out the process of waiting for blister plastic packaging, can also pack into these bacteriums when blister plastic packaging, this can make the shelf-life shorten.But for the good strictness of sanitary condition carry out the effect of these two embodiment of production workshop that carry out production strictly in line with rules and regulations can be not poor a lot.
Claims (6)
1. the preparation method of a spiced cooked salted egg, it includes selects egg, batching and immersion operation, and it is characterized in that: used ingredient bags contains Chinese prickly ash, salt, wine and five-spice powder in described burden process; In described immersion operation, earlier above-mentioned batching composition is put into clear water, cooling again after heating and abundant stirring are fully dissolved feed liquid, then bright egg is immersed in the time of soaking in the aforementioned ready feed liquid 10 days to 25 days, operation thereafter also includes the high pressure-temperature sterilization and vacuumizes blister plastic packaging.
2. the preparation method of spiced cooked salted egg as claimed in claim 1, it is characterized in that: the prescription of described feed liquid is as follows:
100 parts in clear water, Chinese prickly ash 2-4 part, salt 35-45 part,
Wine 3-5, five-spice powder 3-5 part.
3. the preparation method of spiced maturation egg as claimed in claim 1 or 2 is characterized in that: described operation is undertaken by following flow process:
Select egg, batching, immersion, a cylinder, vacuum forming packing, high pressure-temperature sterilization.
4. the preparation method of spiced cooked salted egg as claimed in claim 1 or 2, it is characterized in that: described operation is undertaken by following flow process: select egg, batching, immersion, play cylinder, high pressure-temperature sterilization, vacuum forming packing.
5. the preparation method of spiced cooked salted egg as claimed in claim 1 or 2 is characterized in that: temperature is controlled in 121 ℃ to 125 ℃ the scope in the described high pressure-temperature sterilization process.
6. the preparation method of spiced maturation egg as claimed in claim 5 is characterized in that: the sterilizing time of described high pressure-temperature sterilization process is 30-50 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96103108A CN1049559C (en) | 1996-04-08 | 1996-04-08 | Method for making spiced cooked salted egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96103108A CN1049559C (en) | 1996-04-08 | 1996-04-08 | Method for making spiced cooked salted egg |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1164958A CN1164958A (en) | 1997-11-19 |
| CN1049559C true CN1049559C (en) | 2000-02-23 |
Family
ID=5117871
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96103108A Expired - Fee Related CN1049559C (en) | 1996-04-08 | 1996-04-08 | Method for making spiced cooked salted egg |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1049559C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078053C (en) * | 1998-01-23 | 2002-01-23 | 王麒湘 | Method for producing double flavour edible egg |
| CN102038214A (en) * | 2010-12-28 | 2011-05-04 | 刘青 | Method for salting spiced salted eggs in batches |
| CN103719920A (en) * | 2014-01-12 | 2014-04-16 | 江西天韵农业开发有限公司 | Spicy salted duck egg pickling liquid, preparation method and salted duck egg production method |
| CN104172270A (en) * | 2014-07-31 | 2014-12-03 | 洮南市昆龙绿色禽蛋养殖专业合作社 | Novel five-spiced salted egg processing formula and processing technology |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086962A (en) * | 1993-08-17 | 1994-05-25 | 泰州市第二食品加工厂 | Vacuum non-mud salted egg and preparation method thereof |
-
1996
- 1996-04-08 CN CN96103108A patent/CN1049559C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1086962A (en) * | 1993-08-17 | 1994-05-25 | 泰州市第二食品加工厂 | Vacuum non-mud salted egg and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1164958A (en) | 1997-11-19 |
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| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C53 | Correction of patent for invention or patent application | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: PATENTEE; FROM: DEXI BIRDS EGG CO., LTD. NINGBO TO: NINGBO CITY HAISHU DEXI FOODSTUFFS CO., LTD. |
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| CP03 | Change of name, title or address |
Address after: 315010 D, building 15, Apartamentos Del Sol, 4 lane, 1 Cool street, Zhejiang, Ningbo Patentee after: Ningbo Haishu Dexi Food Co. Ltd. Address before: 315613 West South Road, Ninghai County, Zhejiang Province Patentee before: Dexi Birds Egg Co., Ltd. Ningbo |
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| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |