CN105077354A - Egg products with multiple tastes and production method of egg products - Google Patents
Egg products with multiple tastes and production method of egg products Download PDFInfo
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- CN105077354A CN105077354A CN201510573884.4A CN201510573884A CN105077354A CN 105077354 A CN105077354 A CN 105077354A CN 201510573884 A CN201510573884 A CN 201510573884A CN 105077354 A CN105077354 A CN 105077354A
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Abstract
The invention discloses egg products with multiple tastes and a production method of the egg products. The method specifically comprises the following steps in sequence: selecting materials, cleaning, carrying out pretreatment, and pickling, thus obtaining the finished product. In the step of pickling, raw material eggs after pretreatment are put into a curing solution to be pickled for 15-20 days, wherein the mass ratio of the raw material eggs to the pickling solution is (1:1)-(1.2); in the step of selecting materials, fresh and complete eggs uniform in size are selected; in the step of pretreatment, after being cleaned, the raw material eggs are put into 5-10% edible acid liquor to be soaked for 5-10 minutes and then are fished out and drained; the pickling solution comprises the ingredients in percentage by weight: 0-8% of chilli leaching liquor, 0-3% of pepper leaching liquor, 5% of Twain, 0-10% of salt and the balance of water.
Description
Technical field
The present invention relates to birds, beasts and eggs manufacture field, be specifically related to a kind of many tastes egg products and production method thereof.
Background technology
The salty birds, beasts and eggs that salt down mainly use salt salted.When fresh egg is pickled, the salt material mud outside egg or the salinity in common salt aqueous solution, infiltrated in egg by eggshell, shell membrane, membrane of yolk, in egg, moisture also constantly oozes out.When maturation pickled by egg, in egg liquid, contained salt constituent concentration, substantially close with the salt concentration in material mud or common salt aqueous solution.The salinity that height oozes makes the moisture of cell body deviate from, thus inhibits the vital movement of bacterium.Meanwhile, salt can reduce the activity of egg endoproteinase and the ability of Production by Bacteria raw albumen enzyme, thus slow down the putrid and deteriorated speed of egg.The infiltration of salt and oozing out of moisture, change the original proterties of egg and local flavor.
Change in curing process extends with salting period, and in albumen, salt content obviously increases and is, and in yolk, salt content increases few; Yolk water content declines clearly, and albumen water content declines not obvious; Albumen viscosity is thinning gradually, and in water sample material, and yolk concentration increases, and retrogradation, in curdled appearance; The change of albumen pH value is not obvious; In yolk, oil content rises very fast, more obvious when pickling 10 days, then rises slowly later; The flavor formation of oil content to the salty birds, beasts and eggs that salt down of yolk is significant.Due to the loss of moisture, the salty birds, beasts and eggs weight in curing process that salts down slightly declines.
Process-cycle for birds, beasts and eggs in prior art is longer, and taste is more single, and no matter utilize bag mud or invade bubble liquid invade bubble, all need to use a large amount of spices and edible salt, cause original a large amount of wastes.Bag mud recoverable hardly.Add production cost and production cycle.
Summary of the invention
In order to solve the deficiencies in the prior art, the invention provides a kind of many tastes egg products and production method thereof.
Technical scheme of the present invention is: a kind of production method of many tastes egg products, comprise successively and select materials, clean, pretreatment, to pickle and finished product, described pickling pickles 15-20 days for pretreated raw material egg is put into pickling liquid, and the mass ratio of described raw material egg and pickling liquid is 1:1-1.2.
Further improvement of the present invention comprises:
Described pickling liquid comprises the capsicum leaching liquor of 0-8% by weight percentage, the Chinese prickly ash leaching liquor of 0-3%, the tween of 5% and the edible salt of 0-10%, and all the other are water.
After described pretreatment comprises cleaning raw material egg, being put into concentration is soak 5-10 minute in the edible acid solution of 5-10%, pulls out and drains away the water.
Described food acids is citric acid or vinegar.
Described pickling liquid comprises the capsicum leaching liquor of 5-8% by weight percentage, the tween of 5% and the edible salt of 2-4%, and all the other are water.
Described pickling liquid comprises the Chinese prickly ash leaching liquor of 2-3% by weight percentage, the tween of 5% and the edible salt of 1-4%, and all the other are water.
Described pickling liquid comprises the tween of 5% and the edible salt of 4% by weight percentage, and all the other are water.
Described pickling liquid comprises the capsicum leaching liquor of 8% by weight percentage, the Chinese prickly ash leaching liquor of 3%, the tween of 5% and the edible salt of 4%, and all the other are water.
Described pickling liquid comprises the capsicum leaching liquor of 0-8% by weight percentage, the Chinese prickly ash leaching liquor of 0-3% and the tween of 5% all the other be water.
Another object of the present invention is to provide a kind of many tastes egg products, these egg products obtain according to above-mentioned either method.
The present invention does not need bag mud and too much spice, and production process is succinct, with short production cycle, efficiency is high, and pickling liquid can be recycled and taste enriches optional.Be suitable for suitability for industrialized production, be beneficial to standardization, utilize control of industrialization.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is elaborated.
Embodiment 1
A kind of production method of many tastes egg products, comprise successively and select materials, clean, pretreatment, to pickle and finished product, described pickling pickles 15-20 days for pretreated raw material egg is put into pickling liquid, and the mass ratio of described raw material egg and pickling liquid is 1:1-1.2.Described selecting materials needs to select even, fresh, the complete birds, beasts and eggs of size.After described pretreatment comprises cleaning raw material egg, being put into concentration is soak 5-10 minute in the edible acid solution of 5-10%, pulls out and drains away the water.Described pickling liquid comprises the capsicum leaching liquor of 0-8% by weight percentage, the Chinese prickly ash leaching liquor of 0-3%, the tween of 5% and the edible salt of 0-10%, and all the other are water.
Embodiment 2
A kind of production method of many tastes egg products, comprise successively and select materials, clean, pretreatment, to pickle and finished product, described pickling pickles 15-20 days for pretreated raw material egg is put into pickling liquid, and the mass ratio of described raw material egg and pickling liquid is 1:1-1.2.Described selecting materials needs to select even, fresh, the complete birds, beasts and eggs of size.After described pretreatment comprises cleaning raw material egg, being put into concentration is soak 5-10 minute in the edible acid solution of 5-10%, pulls out and drains away the water.After described pretreatment comprises cleaning raw material egg, being put into concentration is soak 5-10 minute in the edible acid solution of 5-10%, pulls out and drains away the water.
Embodiment 3
A kind of production method of many tastes egg products, comprise successively and select materials, clean, pretreatment, to pickle and finished product, described pickling pickles 15-20 days for pretreated raw material egg is put into pickling liquid, and the mass ratio of described raw material egg and pickling liquid is 1:1-1.2.Described selecting materials needs to select even, fresh, the complete birds, beasts and eggs of size.Described pretreatment is put in the citric acid solution or vinegar that concentration is 5-10% and is soaked 5-10 minute, pull out and drain away the water after comprising cleaning raw material egg.Described pickling liquid comprises the capsicum leaching liquor of 5-8% by weight percentage, the tween of 5% and the edible salt of 2-4%, and all the other are water.
Embodiment 4
A kind of production method of many tastes egg products, comprise successively and select materials, clean, pretreatment, to pickle and finished product, described pickling pickles 15-20 days for pretreated raw material egg is put into pickling liquid, and the mass ratio of described raw material egg and pickling liquid is 1:1-1.2.Described selecting materials needs to select even, fresh, the complete birds, beasts and eggs of size.Described pretreatment is put in the citric acid solution or vinegar that concentration is 5-10% and is soaked 5-10 minute, pull out and drain away the water after comprising cleaning raw material egg.Described pickling liquid comprises the Chinese prickly ash leaching liquor of 2-3% by weight percentage, the tween of 5% and the edible salt of 1-4%, and all the other are water.
Embodiment 5
A kind of production method of many tastes egg products, comprise successively and select materials, clean, pretreatment, to pickle and finished product, described pickling pickles 15-20 days for pretreated raw material egg is put into pickling liquid, and the mass ratio of described raw material egg and pickling liquid is 1:1-1.2.Described selecting materials needs to select even, fresh, the complete birds, beasts and eggs of size.After described pretreatment comprises cleaning raw material egg, being put into concentration is soak 15 minutes in the citric acid solution of 15%, pulls out and drains away the water.Described pickling liquid comprises the tween of 5% and the edible salt of 4% by weight percentage, and all the other are water.
Embodiment 6
A kind of production method of many tastes egg products, comprise successively and select materials, clean, pretreatment, to pickle and finished product, described pickling pickles 15-20 days for pretreated raw material egg is put into pickling liquid, and the mass ratio of described raw material egg and pickling liquid is 1:1-1.2.Described selecting materials needs to select even, fresh, the complete birds, beasts and eggs of size.After described pretreatment comprises cleaning raw material egg, being put into concentration is soak 15 minutes in the citric acid solution of 15%, pulls out and drains away the water.Described pickling liquid comprises the tween of 5% and the edible salt of 3% by weight percentage, and all the other are water.
Embodiment 7
A kind of production method of many tastes egg products, comprise successively and select materials, clean, pretreatment, to pickle and finished product, described pickling pickles 15-20 days for pretreated raw material egg is put into pickling liquid, and the mass ratio of described raw material egg and pickling liquid is 1:1-1.2.Described selecting materials needs to select even, fresh, the complete birds, beasts and eggs of size.After described pretreatment comprises cleaning raw material egg, being put into concentration is soak 13 minutes in the citric acid solution of 11%, pulls out and drains away the water.Described pickling liquid comprises the tween of 5% and the edible salt of 2% by weight percentage, and all the other are water.
Embodiment 8
A kind of production method of many tastes egg products, comprise successively and select materials, clean, pretreatment, to pickle and finished product, described pickling pickles 15-20 days for pretreated raw material egg is put into pickling liquid, and the mass ratio of described raw material egg and pickling liquid is 1:1-1.2.Described selecting materials needs to select even, fresh, the complete birds, beasts and eggs of size.After described pretreatment comprises cleaning raw material egg, being put into concentration is soak 10 minutes in the citric acid solution of 10%, pulls out and drains away the water.Described pickling liquid comprises the capsicum leaching liquor of 8% by weight percentage, the Chinese prickly ash leaching liquor of 3%, the tween of 5% and the edible salt of 4%, and all the other are water.
Embodiment 9
A kind of production method of many tastes egg products, comprise successively and select materials, clean, pretreatment, to pickle and finished product, described pickling pickles 15-20 days for pretreated raw material egg is put into pickling liquid, and the mass ratio of described raw material egg and pickling liquid is 1:1-1.2.Described selecting materials needs to select even, fresh, the complete birds, beasts and eggs of size.After described pretreatment comprises cleaning raw material egg, being put into concentration is soak 10 minutes in the citric acid solution of 10%, pulls out and drains away the water.Described pickling liquid comprises the capsicum leaching liquor of 0-8% by weight percentage, the Chinese prickly ash leaching liquor of 0-3% and the tween of 5% all the other be water.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (10)
1. the production method of taste egg products more than a kind, it is characterized in that, comprise successively and select materials, clean, pretreatment, to pickle and finished product, described pickling pickles 15-20 days for pretreated raw material egg is put into pickling liquid, and the mass ratio of described raw material egg and pickling liquid is 1:1-1.2.
2. the production method of a kind of many tastes egg products according to claim 1, is characterized in that, described pickling liquid comprises the capsicum leaching liquor of 0-8% by weight percentage, the Chinese prickly ash leaching liquor of 0-3%, the tween of 5% and the edible salt of 0-10%, and all the other are water.
3. the production method of a kind of many tastes egg products according to claim 1, is characterized in that, after described pretreatment comprises cleaning raw material egg, being put into concentration is soak 5-10 minute in the edible acid solution of 5-10%, pulls out and drains away the water.
4. the production method of a kind of many tastes egg products according to claim 3, is characterized in that, described food acids is citric acid or vinegar.
5. the production method of a kind of many tastes egg products according to claim 2, is characterized in that, described pickling liquid comprises the capsicum leaching liquor of 5-8% by weight percentage, the tween of 5% and the edible salt of 2-4%, and all the other are water.
6. the production method of a kind of many tastes egg products according to claim 2, is characterized in that, described pickling liquid comprises the Chinese prickly ash leaching liquor of 2-3% by weight percentage, the tween of 5% and the edible salt of 1-4%, and all the other are water.
7. the production method of a kind of many tastes egg products according to claim 2, is characterized in that, described pickling liquid comprises the tween of 5% and the edible salt of 4% by weight percentage, and all the other are water.
8. the production method of a kind of many tastes egg products according to claim 2, is characterized in that, described pickling liquid comprises the capsicum leaching liquor of 8% by weight percentage, the Chinese prickly ash leaching liquor of 3%, the tween of 5% and the edible salt of 4%, and all the other are water.
9. the production method of a kind of many tastes egg products according to claim 2, is characterized in that, described pickling liquid comprises the capsicum leaching liquor of 0-8% by weight percentage, the Chinese prickly ash leaching liquor of 0-3% and the tween of 5% all the other be water.
10. the egg products of taste more than, is characterized in that, obtain according to any one of claim 1-9 method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510573884.4A CN105077354A (en) | 2015-09-10 | 2015-09-10 | Egg products with multiple tastes and production method of egg products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510573884.4A CN105077354A (en) | 2015-09-10 | 2015-09-10 | Egg products with multiple tastes and production method of egg products |
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| CN105077354A true CN105077354A (en) | 2015-11-25 |
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| CN201510573884.4A Pending CN105077354A (en) | 2015-09-10 | 2015-09-10 | Egg products with multiple tastes and production method of egg products |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614737A (en) * | 2015-12-17 | 2016-06-01 | 界首市昌盛养殖专业合作社 | Duck egg marinating method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1047613A (en) * | 1989-06-01 | 1990-12-12 | 谢登明 | The processing method of poultry egg joining with eggshell |
| JP2604509B2 (en) * | 1990-09-14 | 1997-04-30 | エス カー ヴエー トローストベルク アクチエンゲゼルシヤフト | Production method of cholesterol reduced yolk |
| CN1318322A (en) * | 2000-04-17 | 2001-10-24 | 李军宝 | Nutrient tasty egg |
| CN104336656A (en) * | 2013-08-07 | 2015-02-11 | 石礼芹 | Method for curing spiced eggs |
-
2015
- 2015-09-10 CN CN201510573884.4A patent/CN105077354A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1047613A (en) * | 1989-06-01 | 1990-12-12 | 谢登明 | The processing method of poultry egg joining with eggshell |
| JP2604509B2 (en) * | 1990-09-14 | 1997-04-30 | エス カー ヴエー トローストベルク アクチエンゲゼルシヤフト | Production method of cholesterol reduced yolk |
| CN1318322A (en) * | 2000-04-17 | 2001-10-24 | 李军宝 | Nutrient tasty egg |
| CN104336656A (en) * | 2013-08-07 | 2015-02-11 | 石礼芹 | Method for curing spiced eggs |
Non-Patent Citations (1)
| Title |
|---|
| 孙汉巨等: "咸鸭蛋快速熟化技术研究", 《食品科学》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614737A (en) * | 2015-12-17 | 2016-06-01 | 界首市昌盛养殖专业合作社 | Duck egg marinating method |
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