CN107495180A - A kind of processing method of lead-free preserved egg - Google Patents
A kind of processing method of lead-free preserved egg Download PDFInfo
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- CN107495180A CN107495180A CN201710998469.2A CN201710998469A CN107495180A CN 107495180 A CN107495180 A CN 107495180A CN 201710998469 A CN201710998469 A CN 201710998469A CN 107495180 A CN107495180 A CN 107495180A
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- eggs
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- 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
Abstract
The invention discloses a kind of processing method of lead-free preserved egg, comprise the following steps：It is standby to prepare birds, beasts and eggs, edible salt, quick lime, dietary alkali, food sodium hydroxide, black tea powder and water；Fresh, flawless, birds, beasts and eggs of uniform size are selected, are scrubbed；Prepare cure；Examine cure alkalinity；Sealed pickling；The lime-preserved egg pickled is pulled out and dries surface moisture, then sterilizing, vacuum independent packaging.The processing method of lead-free preserved egg of the present invention is simple, easy to operate, the single vacuum independent packaging of the lime-preserved egg produced, and prevents mutual pollution, and the present invention does not add any leaded material, human body will not be damaged, can trusted edible.
Description
Technical field
The invention belongs to food processing field, more particularly, to a kind of processing method of lead-free preserved egg.
Background technology
Lime-preserved egg is also known as a kink of preserved egg, is the egg processed food of Chinese han population invention, is a kind of distinctive food of China, not only wind
Taste is unique, can promote appetite, but also has certain medical value, and the traditional Chinese medical science thinks that lime-preserved egg is cool in nature, can control eye and ache, has a toothache, be high
The diseases such as blood pressure, tinnitus dizziness, so lime-preserved egg is extensively liked by masses.And lead oxide in traditional "Thousand year old" duck eggs manufacture craft
Add, seriously pollute the quality of egg, long-term consumption, lead can be caused to be deposited in human body, unfavorable shadow is caused to health
Ring.So need to improve lime-preserved egg preparation method, the food of safety is provided for people.
The content of the invention
To overcome drawbacks described above, it is an object of the invention to provide a kind of processing method of lead-free preserved egg, by controlling raw material
Dosage to produce lead-free preserved egg, prevent injury of the lead to human body.
A kind of processing method of lead-free preserved egg, comprises the following steps：
（1）Stock：Birds, beasts and eggs 80-100,300-400 grams of edible salt, 50-80 grams of quick lime, 50-80 grams of dietary alkali, food-grade hydrogen
180-200 grams of sodium oxide molybdena, 150-200 grams of black tea powder, 8000-10000 grams of water；
（2）The selection and processing of birds, beasts and eggs：Fresh, flawless, birds, beasts and eggs of uniform size are selected, are scrubbed, it is standby；
（3）Prepare cure：Black tea powder is added to the water, boils to water and changes colour, edible salt, dietary alkali is added, stirs, then
Caustic lime block is put into, after being sufficiently stirred, mixed liquor is poured slowly into the container equipped with food sodium hydroxide, and gentle agitation
Be completely dissolved to sodium hydroxide, be cooled to 17-19 DEG C it is standby；
（4）Examine cure alkalinity：Cure sample liquid is taken, instills birds, beasts and eggs egg white, if egg white solidifies after 15min, 65-70min solidifications
Egg white become thin liquid, then alkalinity is low, it is necessary to add raw material in right amount；If the egg white of solidification is thinning in 60min, alkalinity closes
It is suitable；If the egg white of solidification is thinning in 30-45min, alkalinity is high, adds clear water dilution；
（5）Pickle：Birds, beasts and eggs are put into ceramic cylinder with cover, are slowly injected into the cure prepared, until flooding birds, beasts and eggs completely, so
Birds, beasts and eggs are pushed down with thin bamboo strips used for weaving afterwards, to prevent from floating thereon, by seal with annular groove；
（6）Go out cylinder and storage：The lime-preserved egg pickled is pulled out and dries surface moisture, then sterilizing, vacuum independent packaging.
Further, the birds, beasts and eggs are one kind in egg, duck's egg.
A kind of processing method of lead-free preserved egg of the present invention, compared with prior art, its advantage is：1. the present invention is by salting down
Lead-free preserved egg is made in the method for system, and preparation method is simple, and making and edible process are more convenient, hygienic, and the present invention uses
The mode of independent vacuum packaging stores, clean hygiene；2. the present invention is not added and appointed by strictly controlling the alkalinity in the liquid that salts down
What leaded material, the lead-free preserved egg produced can trust edible.
Embodiment
The principle and feature of the present invention are described with reference to embodiments, illustrated embodiment is served only for explaining this hair
It is bright, it is not intended to limit the scope of the present invention.
A kind of processing method of lead-free preserved egg, comprises the following steps：
（1）Stock：Birds, beasts and eggs 80-100,300-400 grams of edible salt, 50-80 grams of quick lime, 50-80 grams of dietary alkali, food-grade hydrogen
180-200 grams of sodium oxide molybdena, 150-200 grams of black tea powder, 8000-10000 grams of water；
（2）The selection and processing of birds, beasts and eggs：Fresh, flawless, birds, beasts and eggs of uniform size are selected, are scrubbed, it is standby；
（3）Prepare cure：Black tea powder is added to the water, boils to water and changes colour, edible salt, dietary alkali is added, stirs, then
Caustic lime block is put into, after being sufficiently stirred, mixed liquor is poured slowly into the container equipped with food sodium hydroxide, and gentle agitation
Be completely dissolved to sodium hydroxide, be cooled to 17-19 DEG C it is standby；
（4）Examine cure alkalinity：Cure sample liquid is taken, instills birds, beasts and eggs egg white, if egg white solidifies after 15min, 65-70min solidifications
Egg white become thin liquid, then alkalinity is low, it is necessary to add raw material in right amount；If the egg white of solidification is thinning in 60min, alkalinity closes
It is suitable；If the egg white of solidification is thinning in 30-45min, alkalinity is high, adds clear water dilution；
（5）Pickle：Birds, beasts and eggs are put into ceramic cylinder with cover, are slowly injected into the cure prepared, until flooding birds, beasts and eggs completely, so
Birds, beasts and eggs are pushed down with thin bamboo strips used for weaving afterwards, to prevent from floating thereon, by seal with annular groove；
（6）Go out cylinder and storage：The lime-preserved egg pickled is pulled out and dries surface moisture, then sterilizing, vacuum independent packaging.
Further, the birds, beasts and eggs are one kind in egg, duck's egg.
Protection scope of the present invention is not limited to the technical scheme disclosed in embodiment, and every technology according to the present invention is real
Any modification, equivalent substitution and improvements that confrontation above example is made etc., each fall within protection scope of the present invention.
Claims (2)
- A kind of 1. processing method of lead-free preserved egg, it is characterised in that：Comprise the following steps：（1）Stock：Birds, beasts and eggs 80-100,300-400 grams of edible salt, 50-80 grams of quick lime, 50-80 grams of dietary alkali, food-grade hydrogen 180-200 grams of sodium oxide molybdena, 150-200 grams of black tea powder, 8000-10000 grams of water；（2）The selection and processing of birds, beasts and eggs：Fresh, flawless, birds, beasts and eggs of uniform size are selected, are scrubbed, it is standby；（3）Prepare cure：Black tea powder is added to the water, boils to water and changes colour, edible salt, dietary alkali is added, stirs, then Caustic lime block is put into, after being sufficiently stirred, mixed liquor is poured slowly into the container equipped with food sodium hydroxide, and gentle agitation Be completely dissolved to sodium hydroxide, be cooled to 17-19 DEG C it is standby；（4）Examine cure alkalinity：Cure sample liquid is taken, instills birds, beasts and eggs egg white, if egg white solidifies after 15min, 65-70min solidifications Egg white become thin liquid, then alkalinity is low, it is necessary to add raw material in right amount；If the egg white of solidification is thinning in 60min, alkalinity closes It is suitable；If the egg white of solidification is thinning in 30-45min, alkalinity is high, adds clear water dilution；（5）Pickle：Birds, beasts and eggs are put into ceramic cylinder with cover, are slowly injected into the cure prepared, until flooding birds, beasts and eggs completely, so Birds, beasts and eggs are pushed down with thin bamboo strips used for weaving afterwards, to prevent from floating thereon, by seal with annular groove；（6）Go out cylinder and storage：The lime-preserved egg pickled is pulled out and dries surface moisture, then sterilizing, vacuum independent packaging.
- 2. the processing method of lead-free preserved egg as claimed in claim 1, it is characterised in that：The birds, beasts and eggs are in egg, duck's egg It is a kind of.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710998469.2A CN107495180A (en) | 2017-10-24 | 2017-10-24 | A kind of processing method of lead-free preserved egg |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710998469.2A CN107495180A (en) | 2017-10-24 | 2017-10-24 | A kind of processing method of lead-free preserved egg |
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| CN107495180A true CN107495180A (en) | 2017-12-22 |
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| CN201710998469.2A Pending CN107495180A (en) | 2017-10-24 | 2017-10-24 | A kind of processing method of lead-free preserved egg |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1600108A (en) * | 2003-09-26 | 2005-03-30 | 张文素 | Technique for preparing limed eggs with no mud |
| CN1810129A (en) * | 2005-01-25 | 2006-08-02 | 夏正荣 | Production process of lead-less preserved duck egg |
| CN101731660A (en) * | 2010-02-08 | 2010-06-16 | 山东微山湖运河湖产品有限公司 | Preparation method of preserved duck egg |
| CN102246974A (en) * | 2010-12-21 | 2011-11-23 | 陈国英 | Method for pickling spiced preserved eggs in batches |
| CN104544273A (en) * | 2013-10-18 | 2015-04-29 | 刘俊 | Production technology of lead-free preserved eggs |
| CN106937728A (en) * | 2017-03-31 | 2017-07-11 | 贵州省镇远生态农业扶贫旅游食品有限公司 | A kind of preparation method of lead-free preserved egg |
-
2017
- 2017-10-24 CN CN201710998469.2A patent/CN107495180A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1600108A (en) * | 2003-09-26 | 2005-03-30 | 张文素 | Technique for preparing limed eggs with no mud |
| CN1810129A (en) * | 2005-01-25 | 2006-08-02 | 夏正荣 | Production process of lead-less preserved duck egg |
| CN101731660A (en) * | 2010-02-08 | 2010-06-16 | 山东微山湖运河湖产品有限公司 | Preparation method of preserved duck egg |
| CN102246974A (en) * | 2010-12-21 | 2011-11-23 | 陈国英 | Method for pickling spiced preserved eggs in batches |
| CN104544273A (en) * | 2013-10-18 | 2015-04-29 | 刘俊 | Production technology of lead-free preserved eggs |
| CN106937728A (en) * | 2017-03-31 | 2017-07-11 | 贵州省镇远生态农业扶贫旅游食品有限公司 | A kind of preparation method of lead-free preserved egg |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171222 |