CN105851203A - Fresh keeping material for preserved eggs and making method of preserved eggs - Google Patents
Fresh keeping material for preserved eggs and making method of preserved eggs Download PDFInfo
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- CN105851203A CN105851203A CN201610209328.3A CN201610209328A CN105851203A CN 105851203 A CN105851203 A CN 105851203A CN 201610209328 A CN201610209328 A CN 201610209328A CN 105851203 A CN105851203 A CN 105851203A
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- Prior art keywords
- powder
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- eggs
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- egg
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/06—Coating eggs with a protective layer; Compositions or apparatus therefor
Abstract
The invention provides a fresh keeping material for preserved eggs and a making method of the preserved eggs, and belongs to the technical field of food processing. Black tea powder, artemisia absinthium powder, tuber fleeceflower root powder, cistanche deserticola powder, blumea balsamifera powder and pinewood powder which are harmless to human bodies are mixed with the fresh keeping material so as to obtain a mixture, and the mixture is applied to eggs instead of conventional liquid paraffine or conventional solid paraffin so that the eggs are packaged with the mixture; therefore, the pollution of the paraffine to the preserved eggs is reduced, and besides, the effects of isolating air and killing bacteria can also be achieved, so that the quality guarantee period is prolonged. The method has the advantages that the cost is low, the appearance is clean, the preserved eggs are hygienic and convenient to eat, the made preserved eggs are Pb-free preserved eggs, the salt content of the preserved eggs is low, the food safety is high, the product quality is stable, the quality guarantee period is long, and the quality guarantee period of the preserved eggs is 250 days or above at room temperature.
Description
Technical field
The invention belongs to technical field of food production, particularly relate to a kind of fresh-keeping material of "Thousand year old" duck eggs and
The preparation method of "Thousand year old" duck eggs.
Background technology
"Thousand year old" duck eggs is the egg processed food of Chinese han population invention, is a kind of Chinese distinctive food
Product, have flavour, can promote appetite.Say that it can " purging the lung of pathogenic fire heat, be waken up according to " medical center bun will "
Wine, go large intestine fire, control and rush down dysentery.Can dissipate, can hold back ", in the streets it is commonly used to treat sore-throat, pharynx
Treat, hoarseness, constipation.China is egg production consumption big country of the world, 2014 gross annual output amounts
Reaching 40,000,000 tons, account for Gross World Product more than 45%, the egg processing output value reaches 56,000,000,000 yuan of pines
The flower tradition egg products such as lime-preserved egg are that China is with a long history, traditional egg products of consumer's eating, only
"Thousand year old" duck eggs one, the consumption figure of statistics in 2014 just reaches 3,000,000 tons, about 43,000,000,000 pieces.
In recent years, agricultural products in China processing industry quickly grows, and "Thousand year old" duck eggs is processed by tradition
The workshop mode of production progressively moves towards the industrialization, but the most still uses tradition rice husk bag mud and liquid
Parafilm wrap carries out egg product Keep the quality and freshness.Rice husk bag mud is unclean, inconvenient, unhygienic, easily
Going mouldy, environmental pollution is the biggest and the shelf-life is short.(be otherwise known as atoleine paraffin oil
Deng), it is a kind of colourless, tasteless, oily mater of thickness, although its barrier property is fine,
But it has a problem in that the uniformity of Parafilm thickness is difficult to control to, be difficult to operate and deposit, make completely
When using atoleine, film is behind egg product surface, and film formation time is long, and substantial amounts of liquid
After on paraffin film lime-preserved egg, after long-time, it may appear that be seeped into the phenomenon within egg, impact
Quality in egg.It addition, solid paraffin film, although easy to operate, but paraffin high temperature hot melt
After being coated in lime-preserved egg surface, lime-preserved egg endoplasm can be produced impact, under causing its mechanical property significantly
Fall, is easily generated crackle or infiltration, causes bacterium etc. to intrude into the problem in lime-preserved egg when preparing film,
The later stage affecting lime-preserved egg eats.Lime-preserved egg prepared by above-mentioned processing method and technology of the package is utilized to throw in
Market sale, the easy drying shrinkage of resting period length, goes mouldy, and affects lime-preserved egg endoplasm and mouthfeel, meanwhile,
Easily causing breakage in transportation, such lime-preserved egg is perishable smelly, makes troubles to consumer,
Being difficult to particularly hot summer preserve, easily cause lime-preserved egg and go bad, impact is sold, cause through
Ji loss.Although some uses other modified technology for coatings, the mode such as vacuumize to carry out closing and protect
Fresh, extend its shelf life, but more or less affect the quality of lime-preserved egg, it is impossible to guarantee skin completely
The genuineness of egg, greatly reduces products taste, affects product quality.
Summary of the invention
For solving above-mentioned technical problem, the invention provides a kind of fresh-keeping material of "Thousand year old" duck eggs and preserved egg
The preparation method of lime-preserved egg.
The present invention is achieved by the following technical programs.
The fresh-keeping material of a kind of "Thousand year old" duck eggs that the present invention provides, is made up of the raw material of following weight portion:
Milk of lime 60～70 parts, clay 10～15 parts, citric acid 3～8 parts, salt 4～6 parts, black tea powder 1～2
Part, Artemisia santonica powder 0.5～1 part, radix polygoni multiflori powder 0.5～1 part, from Rong's powder 0.5～1 part, Blumea balsamifera powder 0.1～0.5
Part, pine powder 1～10 parts.
Further, be made up of the raw material of following weight portion: milk of lime 65 parts, clay 12 parts,
Citric acid 5 parts, salt 5 parts, black tea powder 1.5 parts, 0.8 part of Artemisia santonica powder, radix polygoni multiflori powder 0.8 part, from
0.8 part of Rong's powder, 0.3 part of Blumea balsamifera powder, pine powder 5 parts.
Further, the manufacture craft of the fresh-keeping material of this "Thousand year old" duck eggs is:
1) proportionally by black tea powder, Artemisia santonica powder, radix polygoni multiflori powder, mix from Rong's powder, Blumea balsamifera powder
After conjunction, put in the water of its 5 times of weight of mixture and boil 15～30min；
2) milk of lime, clay and pine powder stirring mixing are added；
3) 30min before use, adds citric acid, and stirs,.
Meanwhile, present invention also offers the preparation method of a kind of "Thousand year old" duck eggs, comprise the following steps:
1) egg selects and cleans；
2) pickling, the pickling liquid of use is pickled, and pickles temperature at 15～20 DEG C, when pickling
Between be 15～24 days；Pickling liquid is the raw material of following weight portion: 100 parts of water, tealeaves 1～2 parts,
Salt 3.5～4.5 parts, NaOH 3～4 parts, zinc sulfate 0.2～0.4 part, copper sulphate 0.07～0.08
Part；
3) clean；
4) parcel smeared by the fresh-keeping material of "Thousand year old" duck eggs；The fresh-keeping material of "Thousand year old" duck eggs is used to smear chicken
Egg, then dries；
5) being loaded by egg in egg case and preserve, the environment temperature of preservation is 15-20 DEG C.
The beneficial effects of the present invention is: shelf-life speciality, edible easy to clean；With to human body
Harmless black tea powder, Artemisia santonica powder, radix polygoni multiflori powder, from Rong's powder, Blumea balsamifera powder and the main mixing of pine sawdust
Fresh-keeping material is replaced tradition and is used atoleine or solid paraffin to smear parcel, decreases paraffin pair
The pollution of lime-preserved egg, the most also can reach to completely cut off air and the effect of sterilization so that extended shelf-life,
The method is with low cost, clean appearance sanitary edible, convenience, the lime-preserved egg of making be lead-free preserved egg,
Product salt content is low, and foodsafety is high；Constant product quality, long shelf-life, at normal temperature 250
More than it.
Detailed description of the invention
Technical scheme is described further below, but claimed scope is not limited to
In described.
Embodiment one
The fresh-keeping material of a kind of "Thousand year old" duck eggs that the present invention provides, is made up of following raw material: milk of lime
60kg, clay 10kg, citric acid 3kg, salt 4kg, black tea powder 1kg, Artemisia santonica powder 0.5kg,
Radix polygoni multiflori powder 0.5kg, from Rong powder 0.5kg, Blumea balsamifera powder 0.1kg, pine powder 1kg.Its manufacture craft
For:
1) proportionally by black tea powder, Artemisia santonica powder, radix polygoni multiflori powder, mix from Rong's powder, Blumea balsamifera powder
After conjunction, put in the water of its 5 times of weight of mixture and boil 15～30min；
2) milk of lime, clay and pine powder stirring mixing are added；
3) 30min before use, adds citric acid, and stirs,.
Present invention also offers the preparation method of a kind of "Thousand year old" duck eggs, comprise the following steps:
1) egg selects and cleans；
2) pickling, the pickling liquid of use is pickled, and pickles temperature at 15～20 DEG C, when pickling
Between be 15～24 days；Pickling liquid is the raw material of following weight kg: water 100kg, tealeaves 1kg, food
Salt 3.5kg, NaOH 3kg, zinc sulfate 0.2kg, copper sulphate 0.07kg；
3) clean；
4) parcel smeared by the fresh-keeping material of "Thousand year old" duck eggs；The fresh-keeping material of "Thousand year old" duck eggs is used to smear chicken
Egg, then dries；
5) being loaded by egg in egg case and preserve, the environment temperature of preservation is 15-20 DEG C.
Embodiment two
The fresh-keeping material of a kind of "Thousand year old" duck eggs that the present invention provides, is made up of following raw material: milk of lime
70kg, clay 15kg, citric acid 8kg, salt 6kg, black tea powder 2kg, Artemisia santonica powder 1kg, head
Crow powder 1kg, from Rong powder 1kg, Blumea balsamifera powder 0.5kg, pine powder 10kg.Its manufacture craft is:
1) proportionally by black tea powder, Artemisia santonica powder, radix polygoni multiflori powder, mix from Rong's powder, Blumea balsamifera powder
After conjunction, put in the water of its 5 times of weight of mixture and boil 15～30min；
2) milk of lime, clay and pine powder stirring mixing are added；
3) 30min before use, adds citric acid, and stirs,.
Present invention also offers the preparation method of a kind of "Thousand year old" duck eggs, comprise the following steps:
1) egg selects and cleans；
2) pickling, the pickling liquid of use is pickled, and pickles temperature at 15～20 DEG C, when pickling
Between be 15～24 days；Pickling liquid is the raw material of following weight kg: water 100kg, tealeaves 2kg, food
Salt 4.5kg, NaOH 4kg, zinc sulfate 0.4kg, copper sulphate 0.08kg；
3) clean；
4) parcel smeared by the fresh-keeping material of "Thousand year old" duck eggs；The fresh-keeping material of "Thousand year old" duck eggs is used to smear chicken
Egg, then dries；
5) being loaded by egg in egg case and preserve, the environment temperature of preservation is 15-20 DEG C.
Embodiment three
The fresh-keeping material of a kind of "Thousand year old" duck eggs that the present invention provides, is made up of following raw material: milk of lime
65kg, clay 12kg, citric acid 5kg, salt 5kg, black tea powder 1.5kg, Artemisia santonica powder 0.8kg,
Radix polygoni multiflori powder 0.8kg, from Rong powder 0.8kg, Blumea balsamifera powder 0.3kg, pine powder 5kg.Its manufacture craft
For:
1) proportionally by black tea powder, Artemisia santonica powder, radix polygoni multiflori powder, mix from Rong's powder, Blumea balsamifera powder
After conjunction, put in the water of its 5 times of weight of mixture and boil 15～30min；
2) milk of lime, clay and pine powder stirring mixing are added；
3) 30min before use, adds citric acid, and stirs,.
Present invention also offers the preparation method of a kind of "Thousand year old" duck eggs, comprise the following steps:
1) egg selects and cleans；
2) pickling, the pickling liquid of use is pickled, and pickles temperature at 15～20 DEG C, when pickling
Between be 15～24 days；Pickling liquid is the raw material of following weight kg: water 100kg, tealeaves 1.5kg, food
Salt 4kg, NaOH 3.5kg, zinc sulfate 0.3kg, copper sulphate 0.075kg；
3) clean；
4) parcel smeared by the fresh-keeping material of "Thousand year old" duck eggs；The fresh-keeping material of "Thousand year old" duck eggs is used to smear chicken
Egg, then dries；
5) being loaded by egg in egg case and preserve, the environment temperature of preservation is 15-20 DEG C.
It is important to point out at this, above example is only limitted to the understanding of the present invention and explains
Stating, be not the further restriction to the present invention, those skilled in the art do on this basis
The essential characteristics of the non-protruding gone out and the improvement of non-significant progress, belong to the protection of the present invention
Category.
Claims (4)
1. the fresh-keeping material of "Thousand year old" duck eggs, it is characterised in that: by the raw material system of following weight portion
Become: milk of lime 60～70 parts, clay 10～15 parts, citric acid 3～8 parts, salt 4～6 parts, black tea
Powder 1～2 parts, Artemisia santonica powder 0.5～1 part, radix polygoni multiflori powder 0.5～1 part, from Rong's powder 0.5～1 part, Blumea balsamifera
Powder 0.1～0.5 part, pine powder 1～10 parts.
2. the fresh-keeping material of "Thousand year old" duck eggs as claimed in claim 1, it is characterised in that: by following heavy
The raw material of amount part is made: milk of lime 65 parts, clay 12 parts, citric acid 5 parts, salt 5 parts, red
1.5 parts of tea powder, 0.8 part of Artemisia santonica powder, radix polygoni multiflori powder 0.8 part, from 0.8 part of Rong's powder, Blumea balsamifera powder 0.3
Part, pine powder 5 parts.
3. the fresh-keeping material of "Thousand year old" duck eggs as claimed in claim 1 or 2, it is characterised in that: this pine
The manufacture craft of the flower fresh-keeping material of lime-preserved egg is:
1) proportionally by black tea powder, Artemisia santonica powder, radix polygoni multiflori powder, mix from Rong's powder, Blumea balsamifera powder
After conjunction, put in the water of its 5 times of weight of mixture and boil 15～30min；
2) milk of lime, clay and pine powder stirring mixing are added；
3) 30min before use, adds citric acid, and stirs,.
4. the preparation method of a "Thousand year old" duck eggs, it is characterised in that comprise the following steps:
1) egg selects and cleans；
2) pickling, the pickling liquid of use is pickled, and pickles temperature at 15～20 DEG C, when pickling
Between be 15～24 days；Pickling liquid is the raw material of following weight portion: 100 parts of water, tealeaves 1～2 parts,
Salt 3.5～4.5 parts, NaOH 3～4 parts, zinc sulfate 0.2～0.4 part, copper sulphate 0.07～0.08
Part；
3) clean；
4) parcel smeared by the fresh-keeping material of "Thousand year old" duck eggs；The fresh-keeping material of "Thousand year old" duck eggs is used to smear chicken
Egg, then dries；
5) being loaded by egg in egg case and preserve, the environment temperature of preservation is 15-20 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610209328.3A CN105851203A (en) | 2016-04-06 | 2016-04-06 | Fresh keeping material for preserved eggs and making method of preserved eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610209328.3A CN105851203A (en) | 2016-04-06 | 2016-04-06 | Fresh keeping material for preserved eggs and making method of preserved eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105851203A true CN105851203A (en) | 2016-08-17 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610209328.3A Pending CN105851203A (en) | 2016-04-06 | 2016-04-06 | Fresh keeping material for preserved eggs and making method of preserved eggs |
Country Status (1)
| Country | Link |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86100038A (en) * | 1986-01-09 | 1987-08-05 | 湖北省江陵县食品公司郝穴蛋厂 | Film and process the method for "Thousand year old" duck eggs |
| CN1711852A (en) * | 2005-07-26 | 2005-12-28 | 罗克鼎 | Preserved egg with Chinese cine and production thereof |
| CN105192049A (en) * | 2015-08-12 | 2015-12-30 | 山东微山湖经贸实业有限公司 | Antibacterial aroma-enhancing fresh-keeping material and production method of Songhua preserved egg |
-
2016
- 2016-04-06 CN CN201610209328.3A patent/CN105851203A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86100038A (en) * | 1986-01-09 | 1987-08-05 | 湖北省江陵县食品公司郝穴蛋厂 | Film and process the method for "Thousand year old" duck eggs |
| CN1711852A (en) * | 2005-07-26 | 2005-12-28 | 罗克鼎 | Preserved egg with Chinese cine and production thereof |
| CN105192049A (en) * | 2015-08-12 | 2015-12-30 | 山东微山湖经贸实业有限公司 | Antibacterial aroma-enhancing fresh-keeping material and production method of Songhua preserved egg |
Non-Patent Citations (1)
| Title |
|---|
| 于新、李小华: "《乳蛋制品加工技术与配方》", 31 May 2011, 中国纺织出版社 * |
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Application publication date: 20160817 |